Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    Lost? Site Map

    Quarkballchen

    Host mom
    Sun Mar 01, 2009 1:29 pm
    Semi-Experienced "Sous Chef" Poster
    I'm trying to make this; its in a cookbook that an exchange student who lives with our family brought with her as a gift, Its in Dr. Oekers;"Backen Macht Freude". She tried to translate it from German to English- but it didn't work. She isn't a baker; so she maybe missed some info.? anyone can give me the recipe? or similiar?
    Thanks!
    Pets'R'us
    Sun Mar 01, 2009 4:37 pm
    Food.com Groupie
    Host mom
    Sun Mar 01, 2009 4:59 pm
    Semi-Experienced "Sous Chef" Poster
    Thank-you! this was very helpful.
    Molly53
    Thu Mar 05, 2009 5:22 pm
    Forum Host
    Classy Vintage 57 wrote:
    I'm trying to make this; its in a cookbook that an exchange student who lives with our family brought with her as a gift, Its in Dr. Oekers;"Backen Macht Freude". She tried to translate it from German to English- but it didn't work. She isn't a baker; so she maybe missed some info.? anyone can give me the recipe? or similiar?
    Thanks!
    We have translators available to help you. I've taken the liberty of contacting some of them for you.

    Why don't you type the rezept out here for them?
    glitter
    Thu Mar 05, 2009 8:42 pm
    Food.com Groupie
    "Baking Makes Happiness" or as we would say "Happiness is Baking"

    Quark is a type of cheese almost like a cream cheese consistency but slightly finer. It is spreadable. It is fresh cheese. Quark balls are usually fried. The recipes above are really pretty close to what you may have. If you need translation any further contact me and I will see if I can help. icon_biggrin.gif
    Host mom
    Thu Mar 05, 2009 10:29 pm
    Semi-Experienced "Sous Chef" Poster
    Here is the recipe that is in the cookbook;
    200 g weitzenmehl
    1 pck. trockenbackhefe
    75 g zucker
    1 pct. vanillin-zucker
    3 tropfen zitronen-aroma
    1 ei(grope m)
    50 g speisequark
    (magerstufe)

    zum ausbacken:
    ausbackfett

    auberdem:
    75 g rosinen
    etwas puderzucker

    I need to know conversions from grams to ounces, etc
    how to make this, in English. Hanna tries to help; but her mother never cooks or bakes at home in Germany. This was only done by her grandmother.(who died this week) This is why I want to make this for her; she was close to her grandmother and this time has been hard for her to not be there.
    Any help is greatly appreciated!
    Thank-you!

    1
    Lalaloula
    Fri Mar 06, 2009 2:52 am
    Forum Host
    Hey everyone,
    Ill be away from home all day today and tomorrow, but once I return Ill be more than happy to help with the translation! icon_smile.gif
    Until soon!
    Kindest regards
    Loula

    P.S.: Did you get my Zmail two or three days ago? I contacted you caus I had read your question and asked you whether you could send the recipe to me for translation help...just wondering.
    Lalaloula
    Fri Mar 06, 2009 3:15 am
    Forum Host
    Oh what the heck, I just did it now...

    Here is my translation. I gave you the ounces and cups. I checked the packet sizes in Germany and converted that into ounces rather than stating 1 packet. The measurements are quite odd now because they are translated literally. You may have to round to the next suitable number. I hope I could be of help and your Quarkbällchen will be a success! Good luck! If you need help with the directions as well, just let me know!

    7.05 oz/ 1.5 cups wheat flour
    0.35 oz/ 2.5 ts active dry yeast (1 packet in Germany);
    2.65 oz/ 3/8 cup sugar
    0.53 oz/ 2 tbs vanilla sugar
    3 drops lemon flavour
    1 egg (medium sized)
    1.79 oz/ 1/5 cup quark (alternatively you may use firm yoghurt or soft cream cheese)

    for frying:
    shortening or oil

    furthermore:
    2.65 oz/ 0.5 cup raisins
    icing sugar
    Host mom
    Fri Mar 06, 2009 11:53 am
    Semi-Experienced "Sous Chef" Poster
    Could I please have the instructions for this also?
    Thanks a lot!
    Tea Girl
    Fri Mar 06, 2009 2:13 pm
    Food.com Groupie
    Classy Vintage 57 wrote:
    Could I please have the instructions for this also?
    Thanks a lot!


    I'll be happy to do it, if you post the instructions here.
    Koechin (Chef)
    Sun Mar 08, 2009 5:45 pm
    Forum Host
    Some corrections! Ein Grosses Ei= 1 large egg. Not a med. one.
    1 packet of vanilla sugar does not contain 2 Tbs. I opened a packet and it is a scant 2 teaspoons. Since Vanilla sugar is not easy to find in the US, simply add 1 tsp. of vanilla extract. icon_smile.gif Also thuick yogurt or cream cheese are not a substitute fro Quark.The closest I have found is Ricotta cheese with a little Creme Fraiche added. (3/4 lb. with 2 Tablespoons) Or instead of the creme fraiche yo can use whole milk yogurt, which is a lot cheaper. icon_biggrin.gif It is so considered of you to want to do this for your grieving exchange student, but you do not have the easiest task ahead of you. .
    sugar maple
    Mon Mar 16, 2009 11:58 am
    Semi-Experienced "Sous Chef" Poster
    Actually, the original recipe says says " 1 Ei (große m)" and that WOULD be a medium egg, as some posters correctly translated, not a large one.

    And yes, I don't think using either yogurt or cream cheese in this recipe would work out well. Magerquark is very dry in texture and has little fat. The yogurt would have too much moisture unless you drained it for several hours in a coffee filter and the cream cheese would have too much fat as well as being too moist.
    Koechin (Chef)
    Mon Mar 16, 2009 4:01 pm
    Forum Host
    I have now figured out that grosse m refers to size. GROESSE=size the m meaning medium. And not ein grosses Ei. icon_smile.gif
    sugar maple
    Tue Mar 17, 2009 5:47 am
    Semi-Experienced "Sous Chef" Poster
    Koechin (Chef) wrote:
    I have now figured out that grosse m refers to size. GROESSE=size the m meaning medium. And not ein grosses Ei. icon_smile.gif


    Yep, that's the standard size egg in Germany. Large eggs are pretty hard to come by so recipes usually call for "M".
    Stop sending e-mails when someone replies
    Add this to My Favorite Topics
    Alert us of inappropriate posts

    Free Weekly Newsletter

    Get the latest recipes and tips delivered right to your inbox.

    Your e-mail is safe. Privacy Policy
    Advertisement

    Ideas from Food.com

    Powered by phpBB 2.0.1 © 2002 phpBB Group

    Over 475,000 Recipes

    Food.com Network of Sites