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    Lost? Site Map

    Apples! German Recipes!

    Go to page << Previous Page  1, 2, 3, 4, 5  Next Page >>
    Koechin (Chef)
    Wed Sep 05, 2012 3:50 pm
    Forum Host
    I once toured a sugar mill in Louisiana. Quite a is the most awful looking mess as the crushed stalks of cane and extracted juices come down the conveyer belts. icon_biggrin.gif
    As the sugar is cooked/syrup. it is brown sugar first before by further cooking etc. it becomes white sugar. wave.gif
    Wed Sep 05, 2012 4:03 pm Groupie
    Oh, okay! I see what you mean, now. Years ago, I lived in Hawaii and toured the cane fields and the process of making the sugar. Oh, boy, was it filthy! icon_lol.gif So the first product is turbinado? Why is it called raw, I wonder? I'll have to do some research!
    Koechin (Chef)
    Wed Sep 05, 2012 4:16 pm
    Forum Host
    Not sure what the different stages are called. I'll let you search that out! icon_biggrin.gif
    Wed Sep 05, 2012 4:24 pm Groupie
    Mia in Germany
    Wed Sep 05, 2012 4:30 pm
    Forum Host
    Call me slow ... I still don't quite understand.
    Here, we have white sugar which is refined beet sugar. 100 % sucrose, no minerals etc.
    Then, we have brown cane sugar in different stages, demarara sugar, turbinado sugar and raw evaporated cane juice.
    There is no such thing as *white* refined cane sugar.
    Now I don't understand, if there is refined white cane sugar in the US or not? If it is, it should be the same as refined beet sugar, chemically, i.e. 100 % sucrose.

    What I do know is that unrefined brown cane sugar of course has very different properties than refined white sugar, and it's much sweeter, too. But right now I'm not sure what we're talking about icon_lol.gif
    Koechin (Chef)
    Wed Sep 05, 2012 5:02 pm
    Forum Host
    Mia, go back and read the article. Chemical properties of cane and beet sugar are not the same. You can also GOOGLE Cane versus Beet sugar and find all the information you are seeking. :wave; It's not that one is better for you than another, just that baking results for sure are different. Brown sugar for sure is very different. icon_biggrin.gif
    Mia in Germany
    Thu Sep 06, 2012 1:29 am
    Forum Host
    I really feel stupid, but I still don't understand if the white sugar which is used in the US is made from sugar cane or sugar beets?
    Thu Sep 06, 2012 4:04 am Groupie
    both. If it doesn't say "cane sugar" on the package, it is probably beet.
    Mia in Germany
    Thu Sep 06, 2012 4:54 am
    Forum Host
    I see - thanks icon_biggrin.gif
    Sun Sep 09, 2012 5:29 pm Groupie
    Mia in Germany wrote:
    It sounds yummy none the less icon_lol.gif
    Actually the Germans have adapted many non German recipes meanwhile.

    Besides that, there are other recipes with apples which are not necessarily desserts. heaven and Earth, e.g., one of my favourite recipes. "Himmel und Erde" in German.
    It's one of the typical regional dishes here, made of potatoes and apples. My MIL makes it this way:
    Equal amount of each potatoes and apples, a bit sugar and lemon juice, bacon grease, onion to taste, salt, pepper.
    Boil the potatoes in salted water, then lightly mash, so that there are still lumps. Season with some pepper to taste. In a saucepan, combine peeled, cored and sliced apples with some sugar and lemon juice, saute, then lightly mash, too, and mix with the potatoes, keep warm in the oven.
    In the bacon grease, fry the sliced onions until nicely browned.
    Divide potato and apple mixture onto plates, garnish with the onions and some of the bacon grease poured over, serve with sausages, blood sausage or meatballs or German meatloaf.

    This dish was very good, but next time I'll leave out the bacon. The combination of the tart apples, potatoes and onions was out of this world good. The bacon did nothing for the dish, in my opinion. I realize it won't be the true recipe, but I'll like it better that way. Thank you,Mia, for a great dish!
    Mia in Germany
    Mon Sep 10, 2012 2:14 am
    Forum Host
    Thanks so much icon_biggrin.gif I'm happy you liked it!
    We don't make it with bacon either, it's just the habit of people here I guess.
    Wed Sep 19, 2012 2:48 am
    Forum Host
    Oh, Mia... Apple Bread! Where has this recipe been all my life? Looks divine! icon_biggrin.gif I, too, am in the middle of the annual what-to-do-with-all-these-apples project - happy to have found this thread!
    Mia in Germany
    Wed Sep 19, 2012 2:56 am
    Forum Host
    Hi stormy wave.gif
    Great that you've found us! This apple bread is one of the best things to do with apples I've ever had.
    What else are you doing with your apples?

    I've also made the pie that Koechin suggested on page one of this thread:

    1 unbaked 9-inch pie crust (deep dish)
    3-4 Granny Smith Apples, peeled, cored ,sloced. combine apples and pudding ( this is quite a tart and juicy apple)
    1 (3-1/2 ounce box) Coconut Cream or Vanilla Pudding) NOT Instant.

    1/2 cup melted butter
    1 cup flour
    1 cup sugar
    1 teaspoon cinnamon

    1. in a bowl combine apples and pudding. Toss well to combine.
    2. Pour into pie crust.
    3. mix topping ingredients until crumbly ( Steu├čel)
    4. Sprinkle over the apples
    5. Bake @ 350 F 35-30 minutes until topping is golden and pie bubbles.
    Serve with whipped cream!!!

    This is goood!! I made the streusel with only half the amount of sugar which was plenty sweet for my taste, and this is absolutely perfect.
    Wed Sep 19, 2012 12:58 pm Groupie
    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 icon_lol.gif
    Koechin (Chef)
    Thu Sep 20, 2012 1:14 pm
    Forum Host
    Thanks for trying the pie! icon_biggrin.gif It is one all realy enjoy. I am going to try half the sugar in the topping next time too. wave.gif
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