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    You are in: Home / Cookbooks / Becky's German / Austrian Recipes
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    35 recipes in

    Becky's German / Austrian Recipes

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    6 Reviews |  By BecR

    A real family pleaser, and great comfort food. Great served with green beans and mashed potatoes, with extra catsup on the side. I usually double the recipe and make two loaves in order to have extra for meatloaf sandwiches the next day--yum!!! Recipe is from my mother who learned it from my Oma, growing up.

    Recipe #112779

    I spent some time in wonderful Munich Germany last fall and found myself drawn to the beer taps to ask for Radler after Radler. I was a solitary traveler just trying to soak up some of the culture and was so curious what they were mixing up with their beer as I watched them pour. So I asked and have tried to make my own version with what we have to work with here in the US.

    Recipe #91829

    As I watch my dear food network right now, it's on Dinner Impossible with Robert making meals from beer, and this reminds me of something I learned when I was living in the southern part of Germany. I figured I should share this as we don't get anything like this in the U.S. but it's really good. I normally don't like beer that much because it's too bitter for my taste most times, and German beer is the strongest I know! Anyway, this recipe can be made with any kind of beer but dark beer works really well. The combination sweetens up the beer a little, lowers the alcohol content even more, and gives it a unique taste, it's a little sweeter and less bitter, I guess you could call this the German version of a wine cooler... try it for your next party, even those who don't normally choose beer as their drink at a party will like it.

    Recipe #335495

    2 Reviews |  By Olha

    Tasty trout marinated in white wine and lemon. The Great International Barbecue Book

    Recipe #117837

    5 Reviews |  By BecR

    A delicious light, bright and refreshing lemon vinaigrette salad dressing that's lovely drizzled over fresh baby greens or cucumber slices! Also makes a nice tangy sauce for grilled halibut or sea bass. Tip: You can whisk in a small pinch of your favorite herbs (such as parsley, dill or thyme), as you wish. Enjoy!

    Recipe #344310

    1 Reviews |  By BecR

    Thought I would share this simple, old-fashioned method for beautiful bright and shiny colored Easter eggs. My mother and German Oma made Easter Eggs this way, ever since I can remember. The eggs can be dyed with store-bought dyes or by boiling the eggs with natural substances such as onion skin, tea, beetroot juice, spinach, nettle roots and leaves, alder or oak bark. Vinegar added to the water makes the colors brighter, and rubbing with either bacon fat or salad oil produces a shine.

    Recipe #452703

    This recipe makes just a small amount of creamy, delicious toffee. Very quick and easy to make. A childhood favorite of mine that I've made many times with my mother and German grandmother. I've translated the recipe from a very old and treasured German children's cookbook.

    Recipe #389336

    3 Reviews |  By BecR

    Toasted whole almonds coated with a buttery vanilla glaze, and lightly dusted with cinnamon. I've also included a lovely rosewater variation. Reminiscent of the candied almonds served warm in cone shaped bags in the open air markets of Germany. Delicious! Makes a great foodie or hostess gift for the holidays.

    Recipe #388986

    1 Reviews |  By BecR

    Marzipankugeln are an absolute necessity for me during the Christmas season. They are a very quick and simple homemade treat.

    Recipe #467547

    This is a deliciously moist and dense bread, full of nuts and fruit, that keeps very well. Kletzenbrot is traditionally baked on St. Thomas Day (December 21). Then it is wrapped and stored in the fridge until Christmas Eve. The story goes, if you cut into the bread before Christmas, you will grow donkey's ears! 'Kletzen' are sweet, dried pears. Cooking time includes a one and a half hour rising time for the bread.

    Recipe #446048

    This hearty vegetable lentil soup is perked up by onion, garlic, black pepper and bay leaves; can be made vegetarian by using vegetable broth in place of the beef broth. Makes a good and satisfying autumn meal. I sometimes add a tossed salad and warm crusty bread, to round out the meal. Good with a glass of cider, too. Enjoy! From my mother's recipe files.

    Recipe #436783

    4 Reviews |  By BecR

    Traditional hot mulled cider with white wine 'Glühmost', and the more common red wine version 'Glühwein' are served throughout the cold weather season, and are sold by-the-mug at outdoor Christmas Markets in Germany. Delicious!

    Recipe #347777

    1 Reviews |  By BecR

    Berlin's traditional wheat beer is drunk with a schuss, or shot, of either green waldmeister syrup ( or red-raspberry syrup in it. Most pleasant. Another popular variation is "The Radler" which is equal parts beer and sparkling lemonade, served with a lemon twist. Prosit! Recipe courtesy Esquire.

    Recipe #429769

    1 Reviews |  By BecR

    Apfelschorle is a simple, refreshing beverage made of equal parts apple juice and carbonated mineral water. Delicious and thirst-quenching! For variation you can mix equal parts Apfelschorle with white wine for a "Weinschorle", with beer for a "Apfel Berliner Weisse", or mix the apple juice with sparkling lemonade for a "Susser Schorle". Garnish with a slice of fresh lemon. Very popular in Germany and Europe.

    Recipe #367587

    1 Reviews |  By BecR

    An old family favorite comfort food that's delicious served warm at breakfast, or chilled as a special snack. Delicious! For kids of all ages. ;-) Recipe is just as my mother and German Oma made. Enjoy! Serving Suggestion: Top with butter while warm. Enjoy pudding warm or chilled, sweetened to your taste and with fruit toppings of your choice. Some of our favorite toppings are: cinnamon-sugar, vanilla-sugar, honey, applesauce, fruit cocktail, canned peaches, pears, apricots, or fresh berries.

    Recipe #187624

    9 Reviews |  By BecR

    Great hearty rib-sticking meal for breakfast, lunch or supper! Very popular in my household. This is a versatile one-pan recipe-- you can sub or add ingredients as desired-- try ham, mushrooms, tomatoes, or chives. (Note: For an equally delicious simplified version of Bauernfruhstuck using frozen Potatoes O'Brien, please see my recipe #278230). Delicious! P.S. Any leftovers you have make a wonderful breakfast the next day--reheat a few seconds in the microwave (although I've been known to eat this cold), and serve with toast or stuff into a flour tortilla for a quick breakfast on-the-go.

    Recipe #120363

    6 Reviews |  By BecR

    A great tasting fresh tomato side dish for breakfast, lunch or dinner! I am looking forward to making this in the summertime, with fresh garden tomatoes (a combination of red & yellow heirloom tomatoes is my fav). From The Great Tomato Cookbook.

    Recipe #117902

    These mushrooms are delicious atop slices of crusty French baguette smeared with brie cheese, as a main dish tossed with warm buttered pasta, as a topping for baked potatoes, -or- as an earthy accompaniment to grilled meats, fish or poultry. They are also wonderful folded into an omelet. Adapted from Ina Garten. Variation: A delicious variation that my German grandmother made (with her own wild foraged mushrooms!) was to simply saute the 'shrooms in butter until tender, add a little cream and heat through, then season to taste with salt and pepper and snipped fresh parsley. Great! I hope you enjoy.

    Recipe #386754

    1 Reviews |  By BecR

    This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!

    Recipe #459184

    3 Reviews |  By BecR

    A traditional spring or early summer dish of sauteed white asparagus (spargel), drizzled with a simple warm hollandaise sauce. Pairs beautifully with light, simple spring or summer fare such as slices of premium quality cured ham (try Black Forest ham), sliced boiled eggs and boiled new potatoes served with melted butter and sprinkled with fresh snipped parsley. Or salmon! A nice glass of white wine (such as Riesling), May Wine, or Sekt bubbly rounds out this delectable meal! Prost! This is a great make-ahead dish. Note: White asparagus (German : Spargel) is very popular throughout Europe and is the same variety as green, only it's grown covered in soil (hilling) to prevent photosynthesis. This prevents the asparagus turning green and results in a taste a little sweeter and much more tender. White asparagus must be peeled before consumption. White or green, asparagus is a delightful veggie to be enjoyed at it's peak in the spring or early summer time!

    Recipe #458804

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