Apples! German Recipes!

[Koechin (Chef)]

Mia! Does that apple Bread make 1 loaf? 91/2x5 inch pan??? It sounds like too much for one pan??I can't wait to try it! I wonder what kind of apple would be best/ We have a green, quite tart apple here (Granny Smith), that I think I will use. Thanks for sharing. Ingrid/koechin

[Mia in Germany]

Koechin (Chef) wrote:
Mia! Does that apple Bread make 1 loaf? 91/2x5 inch pan??? It sounds like too much for one pan??I can't wait to try it! I wonder what kind of apple would be best/ We have a green, quite tart apple here (Granny Smith), that I think I will use. Thanks for sharing. Ingrid/koechin

10.5 inches pan (26 cm) is what I have. Enjoy - that stuff is one of the most addicting recipes I've ever made
My apples are quite tart, too, it's this one:
http://de.wikipedia.org/wiki/Graue_Herbstrenette

I've tried sweeter apples, too, unripe apples - tart apples are best, and they need not be juicy.

[Mia in Germany]

pammyowl wrote:
I just found this, haven't made it yet, though!

Apple Chips

I want to make that bread, but I have no rum! I'll have to get some

How funny, I saw these on a German web site lately! Looks like they'd make a lovely gift.

[Koechin (Chef)]

MIA! Am I correct in assuming, that your recipe is based on the US measuremens? 1 pund = 450g? I am mostly concerned about the flour, since the 50 missing grams of European 500 g pund would make a difference. I still can't believe, that it has no oil or eggs. Well, I'll know by tomorrow. I put it alltogether early a.m. and will bake it later. ;wave;

[pammyowl]

I'm pretty sure she uses english measurements. I have asked her the same question before!

[Mia in Germany]

pammyowl is right!
Actually I was concerned about the missing eggs, too, but it does work without. I haven't made it for the last 3 years, but until 2009 I've made it several times every fall. Sometimes it is moister than other times, so I bake it a little longer, but it is supposed to be moist when finished. It will not be the kind of sweet bread Americans are used to, it definitely is moister.

[Koechin (Chef)]

YEAHHHHHHHHHHHHHHHH! Thanks!!! It has now been "marinating" for 6 hours. Can I go ahead and bake it??? I can't stand to wait much longer.

[Mia in Germany]

Koechin (Chef) wrote:
YEAHHHHHHHHHHHHHHHH! Thanks!!! It has now been "marinating" for 6 hours. Can I go ahead and bake it??? I can't stand to wait much longer.

Yes, just do it! I'm curious how it turns out.

[Koechin (Chef)]

OK. I'll report back. I had it in a large plastic mixing bowl, and the Platic wrap does not want to stick to it, so everytime I walk by the smell drives me crazy!

[Koechin (Chef)]

The Loaf looks Awesome! It took 1 hour 10 minutes. I just sliced off the end and it looks cooked through! As soon as it is cool enough, so I don't burn my mouth, I'm going to take a BIG Bite. :wave;
When I lived in Bavaria during an evacuation of all children from Berlin (WW2) They made something called "Hutzel Brot". This remings me of it.

[pammyowl]

Apple Butter

Another apple recipe I found delightfully delicious! Not sure how German it is, though:(

[Koechin (Chef)]

The end piece has been devoured! Very Good. thanks Mia.

[pammyowl]

Another I just posted;

Mom's Buttery Apple Cake

[Koechin (Chef)]

Mia, I had a thick slice, toasted with buter and fresh raspberries on the side for breakfast! YUMMMMMMMMMMMMMMM!

[Koechin (Chef)]

there are NO INGREDIENTS listed on "Moms Buttery apple Cake.??? Nutritional info. there says it has ZERO Calories. I like that a lot!