Recipezaar: Swiss,Desserts recipes

Swiss Chocolate Squares & Icing

Sun, 29 Aug 1999 15:27:00 -0400

Here is a recipe from my grandmothers cookbook (1930's). -- posted by Irene Wilcox

Swiss Torta

Wed, 01 Dec 1999 20:03:00 -0500

-- posted by Tonkcats

Spritskransar (spritz rings, Swedish)

Tue, 11 Dec 2001 11:22:07 -0500

Swedish Sprtiz cookies, served at christmas time. This recipe has been handed down through my family and is made every Christmas. I can remember my Grandmother making these when I was a boy, as I waited for the beaters. -- posted by Dave Nelson

Traditional Swiss Carrot Cake (Aargauer Ruebli Torte)

Mon, 04 Mar 2002 13:47:55 -0500

Posted by request, this recipe is an adaptation of one found in The Swiss Cookbook by Nika Standen Hazelton. The prep time is approximate and allows for grating of carrots and beating of egg whites as well as the actual mixing up of the batter. -- posted by HeatherFeather

Swiss Meringues (Meringues Schalen)

Thu, 23 May 2002 21:50:52 -0400

Adapted from Betty Crocker's International Cookbook. I had something similar at a wonderful local Swiss restaurant. -- posted by HeatherFeather

Sweetened Condensed Caramel Chocolate Fondue

Tue, 02 Jul 2002 20:39:51 -0400

Great, no-fail, sweet fondue recipe! 8) -- posted by Ocean~Ivy

Butterscotch Fondue

Mon, 29 Jul 2002 19:38:41 -0400

A lovely treat for a party or a treat for you or your family 8) -- posted by Ocean~Ivy

Zimtsterne, Cinnamon Stars

Fri, 23 Aug 2002 17:54:58 -0400

These are typical christmas cookies in Switzerland. I got the recipe while doing an exchange year in Switzerland. They are good anytime of the year though!!! -- posted by Aimee34

Chocolate Fondue

Mon, 04 Nov 2002 23:02:58 -0500

-- posted by Mimi Bobeck

Caramel-Cognac Fondue

Mon, 04 Nov 2002 23:03:05 -0500

. -- posted by Mimi Bobeck

Toblerone Mousse Fondues with Meringues and Fruit

Mon, 04 Nov 2002 23:03:34 -0500

-- posted by Mimi Bobeck

Toblerone Dark Chocolate Honey-Almond Fondue

Mon, 04 Nov 2002 23:03:39 -0500

. -- posted by Mimi Bobeck

Helens Swiss Torta

Fri, 13 Dec 2002 20:10:27 -0500

This is a very good Swiss Torta, the recipe was given to me years ago by a neighbor. She always brought us some when she made it. -- posted by Barb Gertz

Heavenly Pie ( Lemon Meringue Reversed)

Fri, 10 Jan 2003 20:17:35 -0500

This my Grandma used to make for my DAD! Found the recipe once she passed away. It's yummmyyyyyyyyyyyyyyy!!!!!! -- posted by ~Rita~

Pretzels

Fri, 21 Feb 2003 20:07:33 -0500

. -- posted by Mimi Bobeck

Neujahrspretzel (New Year's Pretzels)

Fri, 21 Feb 2003 20:07:52 -0500

. -- posted by Mimi Bobeck

Fruits of the Forest Fondue

Sat, 22 Feb 2003 20:00:37 -0500

-- posted by Mimi Bobeck

Chocolate Fondant

Wed, 26 Feb 2003 20:05:10 -0500

. -- posted by Mimi Bobeck

Chocolate Mousse With Raspberry Puree

Wed, 05 Mar 2003 20:04:38 -0500

. -- posted by Mimi Bobeck

Chocolate Almond Crisps

Wed, 29 Oct 2003 20:03:16 -0500

This is a traditional Christmas favourite in our household. I make them in conjunction with Eggnog Shorties, which use up the egg yolks and also provide an excellent contrast in flavour and texture. These are not the most beautiful of cookies; they tend to come out mottled by the icing sugar used to roll them out, and to puff somewhat unevenly. So, just close your eyes as you munch. Mmmmmm..... -- posted by Jenny Sanders

Baseler Leckerli (Swiss Spice Cookies)

Tue, 30 Nov 2004 20:00:00 -0500

This recipe is posted in response to a request. It's adapted from a recipe by Otto Eckstein, executive pastry chef at the Pan Pacific Hotel in San Francisco, CA. -- posted by EdsGirlAngie

Gugelhopf

Wed, 26 Jan 2005 20:03:00 -0500

This is a Swiss family recipe I received from my aunt. It is a well balanced dessert. It is a traditional European dessert bread that can be served during a meal or as a light dessert. It is known for its understated sweetness and characteristic ring shape. Traditionaly this is baked in a mold known as a gugelhopf (or kugelhopf) pan. Bundt pans, with their round form, deep fluted sides and central funnel will substitute fine. -- posted by Chef SwissMiss

Chocolate Pecan Toffee

Thu, 27 Jan 2005 20:03:29 -0500

This is a great recipe, and it melts in your mouth. Whenever I make this, it is gone in two days, or sooner! -- posted by banad

Chocolate Cheese Fondue

Thu, 10 Feb 2005 19:57:31 -0500

Simple dessert for dinner party or romantic dinner. -- posted by littleturtle

Toblerone Chocolate Frosting

Wed, 20 Apr 2005 19:29:15 -0400

Rich, gooey, chocolate frosting made with melted Toblerone bars. What more is there to say??? Use 3.52 ounce bars. -- posted by mandabears

Chocolate-Spice Cookies (Basler Brunsli)

Sat, 20 Aug 2005 13:35:19 -0400

I love a spicy cookie! -- posted by Saturn

Baker's Fabulously Flawless Fudge

Mon, 17 Oct 2005 16:32:05 -0400

This is from a REALLY old edition of Reader's Digest. I request this for my birthday instead of a cake. I think it is divine. Very rich though, beware! I usually omit the nuts and it still turns out just fine. (Cook time is chill time) -- posted by Saturn

Swiss Carrot Cake

Sun, 01 Jan 2006 22:01:58 -0500

I found this on another site and really enjoyed it. Apparently it's common in Switzerland. It's lighter than the American style carrot cakes, a bit thinner and has a distinct lemon flavour. It also doesn't have any added fats and very little flour, if you're trying to avoid wheat. The original calls for icing the cake but I don't think it's necessary. It's sweet enough on its own. -- posted by Sackville

Swiss Meringue

Tue, 07 Feb 2006 20:53:24 -0500

For piping. Dries hard throughout. These slow-dried meringues should retain their whiteness. Swiss meringue can be shaped into crusts, shells, baskets, and all kinds of fancy or plain designs.These can be stored in an airtight container for several weeks. -- posted by ~Rita~

Meringue Cuite

Tue, 07 Feb 2006 20:53:34 -0500

For piping. Dries hard on outside, tender on inside. -- posted by ~Rita~

Chocolate Fondue

Mon, 08 May 2006 19:45:43 -0400

. -- posted by Mimi Bobeck

Rhabarbertorte Dorothe (Rhubarb Cake Dorothe)

Mon, 29 May 2006 21:00:12 -0400

This delicious cake recipe appeared in the most famous Swiss cooking magazine (Betty Bossy Zeitung) in 1988. It has recently also appeared in a special edition cook book on dishes that made history. I've known this cake for many years already and the recipe must be used in many Swiss households, as otherwise it wouldn't appear in the cookbook mentioned. Rhubarb is very popular here and nearly everybody who owns a house grows rhubarb in the garden. There are many rhubarb recipes, but this one is special because the sour rhubarb in the dough is combined with the sweet chocolate glaze. A marriage made in heaven! -- posted by tigerduck

Easiest Chocolate Truffles

Mon, 29 May 2006 21:59:19 -0400

Not an "authentic" Swiss truffle in that it lacks fresh cream, but a very easy and inexpensive treat that even small children would enjoy making with adult supervision. Plan for four hours refrigeration time. Recipe adapted from Extending The Table: A World Community Cookbook (1991) and submitted for Zaar World Tour II. -- posted by Deb's Recipes

Boysenberry-Filled Sandwich Cookies

Mon, 29 May 2006 22:01:01 -0400

This is being posted for the ZWT 2006. I hav not made this recipe and it is compliments of fooddownunder.com -- posted by Creation in Hope

Chocolate Fondue a La Chalet Suisse

Tue, 30 May 2006 18:08:56 -0400

I am posting this for the ZWT 2006. I have not made this and it is compliments of fooddownunder.com -- posted by Creation in Hope

Getränkter Zitronencake (Swiss Lemon Loaf)

Tue, 30 May 2006 20:13:13 -0400

This lemon loaf is very popular here in Switzerland and extremely moist! -- posted by tigerduck

Swiss Basler Leckerli (Basel Cookies)

Tue, 06 Jun 2006 14:52:35 -0400

Makes 1 cookie sheet of cookies. For ZWT II('06). Times don't include overnight(or 5-6 hours)of drying before naking. -- posted by Nana Lee

Lavender Fudge

Thu, 15 Jun 2006 21:11:55 -0400

Chocolate is soothing then you add lavender and you're in Heaven. -- posted by ~Rita~

Chocolate Swiss Roll

Thu, 15 Jun 2006 22:52:58 -0400

I love this recipe, it is sooo easy to make but looks really special when done! Oh & it tastes fantastic too! I sometimes add fresh strawberries to the whipped cream for a nice change. -- posted by *Marli*

Susan's Chocolate Dream

Tue, 04 Jul 2006 18:53:10 -0400

My names's Susan, well Susanne in German. This is kind of my signature dish. No, I didn't create it myself, but the way of serving them in paper muffin cups is my addition. It makes them look very delicate, just like from an expensive shop. They are always a big hit! The original recipe is just called chocolate squares and comes from a very famous Swiss baking book that everybody who enjoys baking owns here in Switzerland. My grandmother used to make these chocolate squares often. She cut them as in the original recipe into large squares and served them on individual plates. -- posted by tigerduck

Engadiner Nusstorte (Nut Cake)

Mon, 24 Jul 2006 20:36:55 -0400

A dense caramel walnut pastry cake- think of it like a pecan pie with a lid! Traditional from the Graubunden part of Switzerland. The crust is quite biscuit like. -- posted by Chickee

Meraner Cake

Mon, 14 Aug 2006 21:51:43 -0400

Great cake with coffee and a little cream. A Betty Bossi recipe. -- posted by Chickee

Mandel Broetli (Almond Biscuits)

Tue, 05 Sep 2006 15:16:19 -0400

This is based on the Swiss recipe for Anisbroetli (Aniseed biscuits), but for those who prefer an almond flavour rather than aniseed. Makes quite a bit but is easily halved. Better if made in advance, will keep several weeks in an airtight container. -- posted by Chickee

Tiroler Cake

Wed, 13 Sep 2006 17:41:09 -0400

This is my cousin's recipe. A 'cake' in Swiss is traditionally one made in a loaf pan. This is a good coffee cake. -- posted by Chickee

Basler Brunsli

Sun, 24 Dec 2006 17:31:25 -0500

This is a Swiss cookie which is made at Christmas time. It is a lovely combination of chocolate and spice and has the added bonus of being both dairy and gluten-free, ideal for those who have dietary issues. Please note: Refrigeration and drying times are included in the cooking time. From Canadian Living Magazine. -- posted by Irmgard

Viennese Chocolate Cream Cake

Fri, 02 Mar 2007 22:36:15 -0500

This is a Show Stopper and Delish! It's amazing that 9 ingredients can make this! Lots of work but worth it. Can be prepared a couple day ahead. Be sure to use cake flour. -- posted by ~Rita~

Chestnut Souffle from Ticino

Tue, 01 May 2007 11:05:57 -0400

I am posting this for the ZWT 2006. I have not made this recipe and it is compliments of fooddownunder.com. -- posted by Creation in Hope

No Bake Chocolate Pôts De Crème

Thu, 07 Jun 2007 23:02:58 -0400

These are not for the faint of heart but for the true chocophile. They are very rich! Serve with raspberry sauce and whipping cream, for an easy, elegant dessert. For the best flavor and texture, use high-quality chocolate. If substituting chocolate chips for the chocolate, be sure to use a high-quality brand, such as Ghirardelli bittersweet chips. Time does not include chilling before serving. -- posted by momaphet

Magenbrot (Gingerbread Speciality)

Wed, 28 Nov 2007 17:02:12 -0500

Magenbrot are a gingerbread type of very traditional Christmas Cookies in Germany and Switzerland. Often sold on Christmas markets. The brown color comes from the dutch cocoa used. Stomach friendly spices like cinnamon, cloves or nutmeg and not much fat might have influence the name (Magen = stomach, Brot = bread). This recipe is based on a traditional recipe, but with a modern twist in the glaze used here. And I have added some fat in this one, while the original recipes don't use fat at all. The cookies are on the dry to very dry side, but that's how they are the best. -- posted by Thorsten

A Symphony of French Chocolate Truffles

Tue, 11 Dec 2007 16:59:27 -0500

A Symphony or rather a selection of fresh cream chocolate truffles, this is my basic recipe with a few indulgent added extras.......such as toasted almonds, stem ginger with brandy or rum! These decadent rich truffles are perfect to finish of a dinner party with, especially if you serve them on a Truffle Tree - Recipe #270171 Do try to use very high quality minimum 70% solids chocolate, it really does make such a difference to the taste. They also freeze very well - which means you can make them in advance and at leisure; they only take about 1 hour to defrost at room temperature. -- posted by French Tart

Vienna Sugar Cookies

Wed, 19 Dec 2007 02:37:01 -0500

I have had this recipe on a tiny piece of paper for years. I always panic when I think I have lost it because I have not been able to find these on the net. I may have a picture for you in the next day or two - if I remember to take one before I plate up my cookie trays. These are plain thin sugar cookies and I would suggest leaving them just the way they are. The most fun thing about these cookies is watching a person's face as they bite into one of these! They are incredible! They have yeast in them which intrigued me into trying the recipe all those years ago. SO easy. Don't be afraid if they don't come out in uniform shapes. Enjoy! -- posted by Felina

Chocolate-Orange Pots De Crème

Tue, 30 Dec 2008 01:30:04 -0500

Very decadent dessert. Your guests will think they are in a 4-star restaurant in Paris. Use high quality chocolate and vanilla beans for the best result. Do not overbake the custards, they should remain soft with a thin surface skin. Garnish with candied orange peel. Bon Appetit, December 1998. -- posted by swissms

Dreikönigskuchen / 3 Kings' Cake / Epiphany Cake

Tue, 06 Jan 2009 17:56:37 -0500

This cake is usually served on January 6th ("Dreikönigstag" or Epiphany) for breakfast in Switzerland. Who will become king or queen ? Each person takes a piece from the cake. The one with the token will be king or queen of the day and all participants have to fulfill a wish of the king or queen ... Ingredients for a cake of about 25 cm (10 inches) in diameter. -- posted by Lostfairy

Zimtsterne - Cinnamon Star Cookies

Tue, 06 Jan 2009 18:16:16 -0500

Swiss Christmas treat! -- posted by Lostfairy

Italian-Style Chocolate Hazelnut Cheesecake

Mon, 26 Jan 2009 00:12:15 -0500

A very rich, dense cheesecake. From Gourmet magazine, April 2008. -- posted by swissms

Spitzbuben (Swiss Jam Cookies)

Mon, 26 Jan 2009 14:55:56 -0500

Delicious Swiss jam cookies our family makes for Christmas. My father is from Switzerland, so I grew up with these yummy cookies. I apologize if the time and yield are slightly off; I generally make 2-4 batches at a time, so it takes an entire evening! -- posted by emmyport

Grand Marnier Fantasy Cream - Stars Restaurant, San Francisco

Mon, 08 Jun 2009 01:54:39 -0400

An orange cream (custard) with a berry sauce. -- posted by swissms

Swiss Basler Leckerli With Kirsch

Tue, 30 Jun 2009 18:10:33 -0400

This is from "The Swiss Cookbook". I haven't made it yet. Times are guesstimates and do not include time for them to ripen or overnight resting time. Frankly, I won't be make the glaze with uncooked egg whites. I think there is a specialty baking item that contains pasteruized egg whites. -- posted by Debbie R.

Pound Cake Slices With Nutella and Fresh Strawberries

Tue, 14 Jul 2009 02:13:35 -0400

Super easy and quick dessert. -- posted by swissms

Brownie Alpine Biscotti

Sun, 20 Dec 2009 16:12:17 -0500

"I love visiting with friends over a pot of coffee, so I developed these crisp, chocolaty cookies to munch along with each cup," comments Jeanie Williams of Minnetonka, Minnesota. Brownie mix makes them easy to stir up, and a white chocolate and almond topping adds a festive look. From Taste of Home 25 top favorites! A reviewer said she love them but makes them without the white chocolate because they store better. -- posted by Sharon123