Cremeschnitten - classic recipe - is based on filo or phyllo dough and will be filled with vanilla cream. These creamy pastries are a German specialty and you can buy them practically in every German
My grandma's recipe. These come out plate size and thin. You put any choice of toppings on and roll up and eat. This is a German heritage recipe.
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I'd like to share on this blog some of the foods that my mom made that are part of the Germans from Russia heritage. Since my mom and grandma aren't around (and other relatives live in another state) to share these with my son, I feel that it's important to share them with him myself. If I don't make them every year, at least I will have them recorded somewhere. The first recipe I'd like to share is taken directly from an in-law family reunion cookbook from my sister, Marcia. Basically it's for pumpkin turnovers or tarts. There are different versions of the filling, but basically it consists of pumpkin with the usual spices of cinnamon, nutmeg, and cloves. Sometimes pepper is added. Speaking of different versions, there are also different versions on the spelling. In the church cookbooks I have, I've seen it called plachenda, blachenda, plachinda, or blachinda. I highly approve of this recipe! I usually don't make my own pie crust (or pies for that matter) and figured out it was easier to handle the dough after it is chilled. Since I made very small tarts which were easier for my son to handle, I had a lot of filling left over and improvised by adding an egg and making a pie. Yum! Dough: 2-1/4 c. flour 1/4 c. sugar 1/2 tsp. baking powder 2/3 c. shortening 1/2 tsp. salt 1/4 c. milk Mix flour, baking powder, salt, sugar, and shortening as for pie dough. Add milk and mix lightly. Filling: 2 c. cooked pumpkin 1/2 tsp. cinnamon 3/4 c. sugar 1/4 tsp. ground cloves 1/2 tsp. salt 1/4 tsp. allspice Mix filling ingredients thoroughly. Divide dough into six equal parts; roll out to about 7 inch rounds. Place 3 heaping tablespoons pumpkin filling in the center of each round. Fold over and seal edges. Prick tops with fork. Bake at 375 degrees for about 30 minutes or until nicely browned. When my mom would make them, I remember the dough being less sweet with less shortening. She would always try to make a recipe healthier, so I guess that's where I get some of my habits from. She probably would've tried it with Splenda or Agave nectar nowadays, maybe even would've added chia or ground flax seeds.
Milchreis - or German Rice Pudding - is a delicious, creamy dish. Eaten for dinner or dessert, this easy to make rice pudding recipe is topped off with a dusting of cinnamon and sugar or with some fruit like fresh berries or canned fruit salad!
My next introduction in the Baking with Heritage series is to the superbly talented Renee from Magnolia Days. Magnolia Days encapsulates what I imagine Renee to be: the loveliest, kindest Southern Belle. Born and raised, and to this date living in Georgia, with some jaunts around the world while she was young. I am so happy that social media allows us the luxury of meeting people that otherwise we might have never met in our lifetime. It also introduced me to the charms of Southern Foods and its people that will win your heart over. Renee is an avid baker and a gardener. I adore her Homemade oatmeal Wheat Bread and the heirloom German spaetzle she shared recently. Hello! I'm Renee from Magnolia Days. I am honored to be here on Shulie's beautiful blog. When she asked if I wanted to contribute to her Baking with Heritage series, I jumped at the opportunity. I believe it is important to preserve family heritage through traditions and food. I am half-German and the culture has been a part of my entire life. My dad met my mom when he was stationed in Germany during the Korean war. He fell in love with her and all things German, especially the food. Shulie asked if I had any family bread recipes. Unfortunately none my German family members were or are bread bakers so I didn't have a family recipe to share. I thought of which bread would be a representation of my family. The first one that came to mind is Brötchen which are rolls. They have a hard outside and soft inside. My dad loved them. He really enjoyed the fresh baked ones my uncle would get whenever we visited him in Germany. Brötchen is popular all over Germany and is often eaten for breakfast with butter and jam. It is also served with lunch and dinner. Thousands are baked every day and folks like my family get them hot and fresh at the bäckerei (bread bakery not to be confused by konditori which is for sweets). This was my first time making rolls. It was a great learning experience. I channeled my German heritage and did my best. I do need to improve my roll shaping skills. All I need is more practice and I know I'll be making these rolls time and time again. With each batch I will think about my dad and my German family. That is what celebrating heritage is all about. You keep the memories alive and pass them along to future generations. Thank you very much Shulie for inviting me to be a part of your Baking with Heritage series. I cherished each moment of baking the rolls and thinking of my family in the process. Thanks to you I have baked the first of many German breads. Brötchen (German Hard Rolls) Recipe adapted from About.com Makes 24 rolls (or more if made smaller) For the sponge: 2 cups bread flour (unbleached recommended) 1 1/3 cups cold tap water 1/2 teaspoon instant yeast For the dough: All of the sponge 4 1/2 to 5 1/2 cups all-purpose flour (unbleached recommended) 1 1/3 cups water, plus more if needed 1 teaspoon instant yeast 1 1/2 teaspoon salt To make the sponge: In a large bowl, mix the flour, water, and yeast until it is smooth and without lumps. Cover loosely with plastic wrap or aluminum foil and let set on the counter overnight (8 to 24 hours). To make the rolls: In the bowl of a stand mixer fitted with a dough hook, add the sponge, 4 1/2 cups flour, water, and yeast. Knead for 8 minutes at a low speed (as recommended by mixer manufacturer when using a dough hook). Add additional flour as needed until the dough "cleans" the sides of the bowl (doesn't stick to sides). Sprinkle the salt over the dough and knead for an additional 3 or 4 minutes. The dough should be smooth but slightly tacky. Adjust with additional water or flour as needed. Shape dough into a ball and place in a large oiled bowl and turn to coat the dough with the oil. Place a damp towel over the bowl and let dough rise at room temperature until doubled, about 2 hours. Turn dough out on a lightly floured surface. Cut dough in half and form each into logs. Cut 12 pieces from each log. Let pieces rest for a few minutes. Shape pieces into balls and place on baking sheets about 2 inches apart. Cover sheets with a damp towel and let rolls rise at room temperature for 1 hour. Position 3 racks equally in the oven. Place a metal pan on the lowest rack and preheat oven to 450 degrees F while the rolls are on the final rise. Use a serrated knife or razor blade to make a small cut or slash on the top of each roll. Place rolls in the oven. Pour 1 cup of water into the pan on the lowest shelf and immediately close oven door. After 2 minutes, spray the sides of the oven with water. Repeat spraying twice in 2 minute intervals. Bake rolls for 15 to 20 minutes turning the baking sheets once for even browning. Transfer rolls wire racks. Enjoy the rolls while they are warm and crispy. Rolls can be frozen. Re-heat frozen rolls in a 375 degree oven for 8 to 10 minutes. Baking with Heritage series: A Romanian Flatbread with Roasted Tomatoes An Argentinian Tortitas Negras - Little Black Cakes Vanilla Bean Brown Butter Cinnamon Swirl Challah
This cookie seems to be a hot favourite item for the upcoming Chinese New Year. I have seen many bloggers featuring this item whilst i do my routinal rounds from blogs to blogs. I hopped into the b…
Pork schmalz is used in Germany and Eastern Europe as a cooking fat and as a spread for bread. Here is our easy recipe for schmalz with cracklings.
The recipe for sweet German milk rolls is easy. These rolls are great for the brunch or breakfast, served with butter or jam. Authentic German recipe.
A buttery Danish filled with sweet vanilla pudding, the puddingbrezel is one of a kind. Learn how to make this pretzel-shaped pastry.
Hoppel Poppel is a traditional way to use up leftovers in Berlin. Made with meat, potatoes, onions, and eggs, it makes a great lunch or supper. Wunderbar!
Original and Authentic German Recipes. From traditional and classic recipes, cakes and cookies, deserts and soups, bread to German food specialties.
This traditional Palachinke recipe has been passed down through the generations of my husband's family of German and Hungarian descent. They are quick and easy to make and a definitely a family favorite with my
This recipe comes from the 1955 cookbook, German Cookery & I'm posting it to add to the Deutsch recipes for the ZWT6.
Kuchen, fresh from the oven. Yum! Once a year or so, when the air is cold and the snow is blowing, I bake a batch of my German Russian grandmother's kuchen. Kuchen, pronounced "kooga", is the food from Grandma's kitchen that I remember best. There was always kuchen at Grandma's house. She baked it at least once a week, and she made eight or ten at a time. Kuchen was usually dessert, but it could also be breakfast or an anytime snack with coffee or milk fresh from the cows. My grandparents. Circa 1946 Each time I bake kuchen, I am swept back in time and find myself with my grandmother in her fragrant, farmhouse kitchen. It's 1947, and I'm five years old. There's is a big, black, wood burning stove, polished to a shine, and mismatched wooden chairs gathered around a long table covered with an oilcloth tablecloth. A hand pump sits over the kitchen sink, and pink depression glass cups and saucers are neatly stacked in the cupboard. Grandma bustles around humming softly, as she churns up wonderful fragrances that make my mouth water. Her hands and apron are covered in flour, but she stops to give me a kiss on my forehead. Sometimes she gives me a bit of pie dough and helps me turn it into sugar and cinnamon roll-ups. If she's baking bread or kuchen, I get to help with the kneading. I may be a child, but I'm already learning about cooking and baking. My mother didn't enjoy cooking or baking, and kuchen is time consuming. After my grandmother passed away, I only got to taste this special pastry when we visited my aunts in North Dakota. All six of my red-headed aunties were cooks who followed the old traditions. If they didn't have freshly baked kuchen, they could more than likely find one in the freezer. When I was married and settled in my own kitchen, I asked my aunties for the recipe. It's easy, they said. You just make a sweet dough, layer fruit on top, and pour egg custard over it all. Not one of them could give me measurements. Making kuchen was so instinctual, that they never thought about how much flour or how many eggs. They just put it all together. Years later, when three of them were visiting in Lincoln, my daughter gathered them in her kitchen. They baked the kuchen with my daughter while I wrote down the steps and the measurements along the way. I've modified the recipe a bit since that day, but it still makes five or six kuchen. Fortunately it freezes very well, so we can make it last for a couple of months. German-Russian Kuchen Makes five 9" kuchen or six 8" kuchen Lightly grease five 9" pie pans or six 8" pie pans. In addition to dough and custard, you will need about five 15 oz cans of canned fruit. Traditional fruits include sliced peaches, apricots halves, sliced pears, or seedless plums. Dried prunes are often used, too. Drain the fruit, and pat it dry with a paper towel. Soak prunes for fifteen minutes or more in warm water to soften them. Cut the prunes in half. Sweet Dough 4 c flour 1 tsp salt 1/2 c sugar 1/2 c butter, room temperature 1 c warm milk, divided 1 pkg yeast 3 eggs, room temperature, Place flour, salt, sugar, and butter in a large bowl. Mix to a fine crumb as you would a pie crust. In a small bowl, dissolve the yeast in 1/2 cup of warm milk. Beat the eggs with a fork. Add the eggs, a pinch of sugar, and the remaining half cup of warm milk to the yeast mixture. Let it rest for a few minutes until it develops a thick foam on top. Make a well in the flour mixture. Pour the yeast liquid into the well. Mix the dough with a spoon or your hands. Place it on a lightly floured board. Knead briefly, just enough so it forms a shiny ball. Do not overwork the dough. If the dough is too dry, you can add a little milk or water. Put the dough into a lightly greased bowl. Turn to cover with a thin film of oil and cover with plastic wrap. Place it in a warm place. Let it rise until double in bulk, 1 - 1 /2 hours. If the kitchen is cool, I heat the oven very little, to about 150 degrees, then I turn it off and place the bowl of dough inside. If the oven is too warm, the yeast can be killed or the dough can rise too fast and be ruined. Dough rising in the oven, custard cooking in the double boiler. While the dough is rising, make the custard. Custard 6 eggs 1 1/2 tbsp flour 1 1/2 c sugar 3 c cream or half and half 1 1/2 tsp vanilla cinnamon Mix all of the ingredients with a wire whisk or hand mixer. Cook the in a double boiler, stirring constantly until the custard begins to thicken. If you don't have a double boiler, cook it in a heavy pot over low heat stirring constantly. Make sure to scrape the bottom of the pot as you stir to prevent scorching. Assemble the Kuchen Kuchen dough with fruit layered on top. I made peach and apricot kuchen. When the dough is ready, punch it down. Divide it into either five or six equal pieces. Cover it with a towel and allow it to rest for ten minutes. Shape each piece of dough into a flat pancake. Place the dough into a pie tin, and use your fingers to spread it evenly over the bottom and 1/2" to 1" up the sides. Top with a layer of prepared fruit. Carefully pour equal amounts of custard over the fruit layer. Sprinkle lightly with cinnamon. Bake at 350 degrees for 20 to 25 minutes or until the dough is golden brown. Cool on a wire rack Kuchen in the oven. Smells good already. Slice each kuchen into six or eight wedges. It can be eaten either warm or cold. It's delicious either way. Wrap tightly and keep in the refrigerator for no more than one or two days. Any excess kuchen can be stored in the freezer for up to a six weeks. Yum!! So good. Wishing you a fantastic Thaknsgiving!
Although German food is a tradition handed down by 19th-century German settlers in the Texas Hill Country, potato pancakes are popular everywhere. We like serving ours with fresh applesauce and a glass of Texas-made Shiner beer. Prost!
This recipe for an everyday German aprikosenkuchen, or apricot cake, is a classic that is easy to make and is often served with coffee.
When we lived in Germany in the mid 1970's, I was never able to appreciate pickles inside my meat. On day when we lived there I was given this Rouladen variation which was definitely more to my taste. Throughout the years when I was craving German Rouladen this is the recipe I used. OPTIONAL--I like a nice brown gravy so I add 1 Tablespoon Kitchen Bouquet to the gravy when it is thickening at the end for added flavor and color.
Spätzle serves as a great accompaniment to rich stews, but here it gets to stand more on its own. This herb spätzle is tossed with speck, peas and buttered bread crumbs to make a main dish that is hearty, but not heavy.
German Easter Bread, braided
Don't know how to cook asparagus, aka Spargel? Check out this traditional way to make it German-style, served with an easy Hollandaise sauce. Wunderbar!
Potato Noodle or Potato Dumpling Recipe
a traditional Germans from Russia custard filled cake with a sweet dough
Looking for great German salad recipes? From German cucumber salad to potato salad and more, here's our collection of authentic salad recipes!
These classic German yeast dumplings - known as Dampfnudeln - are quite easy to make. Enjoyed savory or sweet with vanilla sauce, these fluffy steamed dumplings are the perfect little round, filling desserts!
Spaetzle with Thyme gives a subtle flavor boost to traditional German spaetzle. You're going to love the flavor of this herbed up classic.
This authentic German cookie recipe will be the perfect addition to your next celebration.
Make and share this Hutspot recipe from Food.com.
More than a dozen celebrity chefs—including Daniel Boulud, José Andrés, and Tim Love—share their favorite Thanksgiving recipes.
I grew up in an area of Ohio that was very German. I also have friends who still live in Ohio, who very happily went to Oktoberfest celebrations this past weekend. When I saw this authentic German dish from Jutta of Hungry Little Girl, I knew it was the perfect time to feature it. Jutta is originally from Germany, and has many other authentic German recipes on her site as well as this one. The see how to make this delicious looking German Spatzle, and her other recipes be sure to check out Hungry Little Girl here. Thanks so much for linking up to Dare to Share Jutta!
German Potato Pancakes can be served either with savory (sour cream) or with sweet (applesauce) toppings. They are great both ways!
Peach Kuchen is a delectable German peach cake made with either fresh or canned peaches. Simple custard cream and cake batter is baked together creating moist and delicious cake
Homemade German Fleischsalat not to be confused with Wurstsalat. Easy to follow recipe step by step. Spread for rolls, baguette, or bread.
Translated straight from a German cake book, this German Plum Cake is a traditional slice of German baking full of quark, plums and deliciousness!
"Coffee-loving Saxons" and "cake-loving Saxons" live in what is known internationally as "Silicon Saxony"
