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    You are in: Home / Cookbooks / German Cookbook
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    49 recipes in

    German Cookbook

    When we were kids we'd go visit our Grandma G who was an awesome cook. Bless her soul, she lived to be 102 years old. Must have been do to that good down home cooking. She came from the old country when she was around 16, to live with relatives in Des Monies before WWII. We did not get many of her recipes, as she was tight lipped about her cooking. So I’m always looking for authentic German recipes to see if any bring back memories of Grandma’s cooking.
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    Coming from a German background, Christmas has always meant Lebkuchen in my father's family. Having failed to get my aunt's recipe, I found this recipe from a friend in Germany, and made them last year for another friend who had spent his childhood in Germany. They brought tears to his eyes! They taste best when allowed to mellow for a while, so I make them as soon as I can after Thanksgiving. Prep time does not include chilling the dough overnight.

    Recipe #147501

    2 Reviews |  By Amis

    Pronounced shtoh-luhn, stollen is a wonderful traditional Christmas bread from Germany. The traditional shape is that of a large, folded oval. Every year my grandmother would make this for Christmas and we would have it for a light breakfast on Christmas morning to tide us over until the feasting started. In my family it's just not Christmas without the smell of stollen baking throughout the house. And I love making this and presenting it as gifts as well. My grandmother originally got this from the 1963 Better Homes and Gardens Bread Cook Book. Last year she passed the tradition down to me (in other words, if I didn't make it it's not getting done :D) and I added some spices as well as some dates and figs. This can be a bit involved since the total time for rising is 2 hours 40 minutes but it's definitely worth it. Note: this does call for almonds. Zaar World Tour 05

    Recipe #141035

    8 Reviews |  By ugogirl

    October reminds me of "Oktoberfest" which reminds me of this recipe. Years ago, when my oldest son was in high school, his German class had a celebration and each student was to bring a "German dish" to share with the class. My son surfed the net and chose this one. He made it for his class (with my help, of course) and everyone enjoyed it with some of the students actually asking him for the recipe. I am not sure of its authenticity but we liked it and still make it today when he comes home on leave for a visit.

    Recipe #141058

    This really yummy soup was the winner of the Oktober Fest Home Cooking Recipe Contest for the 10/03 Texas CoOp Power Magazine.

    Recipe #139760

    A couple of shortcuts make this recipe extra quick and easy. Use frozen meatballs and dried spaetzle and your work is cut in half. Spaetzle, traditional German dumplings, and caraway seeds give good German flavor to this delicious dish. Recipe from BH&G.

    Recipe #135335

    Kellerkuchen is a reminiscence of childhood. As a child I loved this "layered-cocoa-butter cookie-cake". My aunt Ulla has rediscovered this recipe and adapted it a little bit. I still love this easy to make and inexpensive sweet treat.

    Recipe #129988

    5 Reviews |  By TNlady

    I got this recipe from a German lady who served it to us at her home. It is delicious.

    Recipe #131812

    1 Reviews |  By Maqua

    A delicious German dish, easy in a Crockpot.

    Recipe #130895

    This is posted in response to a request: it was found in the 1999 Food & Wine Annual.

    Recipe #37180

    This is one version of a famous cake that originated in Austria and is modelled after the Mozartkugeln chocolate marzipan truffles. This is an elegant, elaborate cake that takes lots of time and some degree of skill to prepare, but is well worth the extra effort.Translated & adapted from "Kochen & Geniessen" magazine, directly from the German. If you are serving this to adults and want even more Mozartkugeln flavor -lightly brush the cooled cake layers with some Mozart Liqueur before stacking. In Germany, marzipan is often sold unsweetened in the baking aisle, in which case, you will need to add powdered sugar to it (which will absorb into the marzipan as you knead it). In the US, marzipan is often available already sweetened, in which case you can omit the powdered sugar, or add some to taste.

    Recipe #36227

    Schnecken means “snails,” which is what these coiled buns resemble. They are much stickier, puffier, gooier and generally more over the top than ordinary Cinnamon Buns. These are just drop-dead good! I had them at a friend’s house and stopped on the way home and bought the cookbook that the recipe came out of: How to Be a Domestic Goddess, by Nigella Lawson. I liked these even better than the Cinnamon Buns we drove for over an hour to get (only to wait in very long lines) at Knaus Berry Farm in Florida! Preparation time does not include time for letting dough rise(One hour and 20 minutes).

    Recipe #120479

    This recipe has been in our family for ages, and everyone in the family made it a little differently. I just prefer it made this way. Very Delicious. This is one of my favorite recipes.

    Recipe #120575

    Typically baked in a special round form that bakes a rim for easier filling, but any round 11 inch form will do. Fill baked bottom with 3/8 inch (1 cm) pastry cream or thick vanilla pudding and top with fresh fruit like strawberries. Keep strawberries from toppling off the cake by pouring a little strawberry flavored prepared jello over strawberries. When set cut cake into 12 wedges. Serve with a dollop of whipped cream on the side.

    Recipe #119337

    A typical cake served at German coffee tables. You can use any 11 in round form, though it is usually baked in a special 28 cm (11 in) low form, that, when turned upside down, will have a low rim to keep fruit from falling off the cake.

    Recipe #119338

    A quick and easy way to make boneless rolled pork with fruit.

    Recipe #115623

    This is a german recipe my grandma always made. The ingredients are ones that are always on hand and it cooks up so quickly. My kids think they look and taste more like chopped up pancakes. We enjoy putting maple syrup on them!!

    Recipe #115203

    This is another simple but tasty dish that I found in one of my grandmother's old recipe files. My family loves it, and it makes a nice alternative for the traditional holiday green bean casserole. It's good all year long, but especially when the weather turns cool.

    Recipe #114267

    7 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

    3 Reviews |  By Jonah

    This is a typical noodle dish of Baden-Baden and the Schwaebische region in Germany. The main ingredient is potatoes. Schupfnudeln get their name from the Upper German word "Schupfen", meaning "to shove, push, throw or chuck". They are traditionally hand-made by rolling out potato dough on a board and cutting the dough into noodles. Schupfnudeln, which are a kind of Spaeztle (home-made pasta), are simple and easy to make. They are delicious and they go well with almost anything: roast pork, racks of lamb, bits of bacon, sauerkraut, and any cabbage dishes. I'm posting this recipe in response to a request in German Cooking Forum.

    Recipe #111362

    Posted in response to a request. I have not tried this, times are approximate.

    Recipe #97562

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