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German Recipes

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This famous sweet biscuit literally translates into American, referring to the GIs baking this biscuit in Germany after WW II. It has a fluffy soft texture and a wonderfully vanilla taste. Typically it is covered with a lemon icing (and I will give that option here), but I like it way better without. So do as you please. :)

Recipe #356884

If you like poppy-seeds and raisins this is the perfect cake for you. It is loaded with these little goodies and tastes oh so yummy!

Recipe #356849

I found this on a recipe card at the local health-food store. It gets its name from the ginger it uses which is commonly regarded as a "clever" spice... :)

Recipe #302344

1 Reviews |  By awalde

These Swiss cookies have been baked since medieval times! For Krabeli you do not need the fancy molds (stamps).

Recipe #440896

Apple topping for coffee cake. This recipe is from Mrs. S. Hiller, from the cookbook "Heritage of Cooking" A Collection of Recipes from East Perry County, Missouri. To find out more about this cookbook read the description from the first recipe I posted from it Recipe #38782

Recipe #40270

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

This is our fall favorite. Unfortunately our two apple trees are very early apples which cannot be stored for more than two or three weeks, so we have tons of apples which have to be eaten, canned, preserved or made into cake within a fortnight... I don't know where I got this recipe from, but I've made it for more then ten years now and no matter how many loaves I make, they vanish rapidly. Although I cannot eat this bread anyway, I make it gluten free, using gluten free cake flour mix. It works well with a mix of brown, white and sweet rice flour plus some arrowroot starch (just use your preferred gluten free cake flour mix), but making it gluten free means adding an egg or egg replacer, too, or it won't stick together. Prep time doesn't include overnight soaking time.

Recipe #387611

this is said to be the coffeecake that was pope john paul 2 favorite for zaar world tour 6 looks good with the 3 layers as a coffee cake

Recipe #425274

2 Reviews |  By awalde

One of our favorite apples cakes…always welcome!

Recipe #437715

This recipe comes from a friend - we made this together when we prepared a fall equinox celebration three years ago, and it was one of the moistest, tastiest cakes I ever had.

Recipe #398595

If I want something baked that isn't gluten-free, I hire my DMIL who makes the most adorable cakes and tarts. This tart's story is quite funny: My DFIL loved collecting wines, although he had no idea about which wine is storable and which not. He just loved making holidays at the Mosel and buy interesting looking Mosel-wines, generally white wines. Unluckily he mostly loved collecting the bottles, but not drinking the wine, so he left a whole cellar of wine bottles when he passed away. For about one year DMIL talked about somehow getting rid of those wines, making German "Weincreme" or giving them away as a present, because none of us liked that stuff. DH then pointed out that we couldn't give it away as a present as we didn't know whether the wine actually was still drinkable (if it ever had been). Finally DMIL decided to make this apple wine tart for a summer bbq we had. The afternoon she came over with the tart she was all red in the face, and uncovering the plate she giggled and said that evidently she had just catched the only bottle of *red* wine, and when she noticed her mistake it was too late. So instead of an all "white" tart we had this funny white and red one - which was a big hit! Every single female at the party asked for the recipe, and all agreed that it looks much more interesting with red wine than with white. Prep time is a guess because I didn't make the tart myself; it doesn't include resting time overnight

Recipe #363141

From LCBO's Food and Drink Magazine. This superb German-inspired tart uses both green and white asparagus, although you could substitute either kind. It looks especially attractive if you lay 2 spears of green then 1 spear white, turning the white so that its head is next to the stem of the green. If the stalks are thick they will need to be peeled - otherwise don't bother. If Taleggio is unavailable, use Gruyère. Cooking time includes resting time for yeast and dough.

Recipe #422897

2 Reviews |  By BecR

These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.

Recipe #471840

By request, the REAL German onion pie, Schwabisher version. The other one is Frankischer. Translated from the original German. Recipe from my German husband's family. Served with "early wine" during harvest season.

Recipe #82139

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

Baeckeoffe is the Alsatian word for "baker's oven". The women of the region would bring their stew pots to the baker on washing day and when he was finished with his baking, he would put the pots into his oven. They would cook for many hours until the women, finished with the washing, would come to retrieve them. Recipe time does not include 12 hour marinating time.

Recipe #351576

This is how baked apples are made in our family.

Recipe #258661

1 Reviews |  By I'mPat

I would like to thank BusyMomof3 for this little treasure in Sugar Free Cooking cookbook that she sent me in the recent cookbook swap. TIP - for an extra rich pastry, use 1 egg yolk and half the amount of water in this recipe. VARIATION - Use pears instead of apples in the recipe. FREEZING - These apples freeze well after baking and should be thawed and then re-heated before eating.

Recipe #448941

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

Favorite family recipe with just a hint of a kick.

Recipe #306677

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