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    You are in: Home / Cookbooks / German Recipes
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    German Recipes

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    Easy to make whole grain bread with a lot of seeds in it. Tasty and healthy at the same time. Germany is known for its bread variety. This is my little personal addition to this variety. This bread was inspired by a recipe I found ounce in a regional cookbook. I like especially the nutty flavor of the whole spelt flour and the delicate different flavors of the seeds. Try it with a layer of cream cheese and honey for breakfast or with any of your favorite spreads. Goes well together with cheese and salad. Some said it taste best without anything else. I make this frequently and it became one of my favorite breads.

    Recipe #130875

    As a marathon enthusiasts I was always looking for the 'perfect' healthy and tasty granola. Thorsten's Müsli is the result. It is different, all the good stuff is in and it is unsweetened. I like cereals and in this Müsli 9 different can be found as flakes, germ and bran. This Müsli has its own special (acquired?) taste - I love to have it every day.

    Recipe #131492

    Rumtopf (rum pot) is a traditional German beverage. There are many variations. Take this recipe as a more general blue print for your own recipe. The traditional way of making this beverage starts as early as the fresh fruit are available in spring / summer and ends with the last fresh fruit in autumn. But today you can make in "1-step", because you can get always fresh fruit in the supermarket.

    Recipe #140344

    I love this cake. The special ingredient here is curd (German: Quark), which gives this cheesecake the fresh flavour.

    Recipe #140549

    Very easy to make and simple mussel recipe. This also a very basic recipe to cook mussels. It reminds me of my childhood. Muschelessen are a family tradition. The family spent hours eating fresh mussels served with bread, salted butter and a glas of beer. There is not restaurant or pub here in the Rhineland not offering mussels from September on.

    Recipe #140892

    A delicious sweet treat. Every year around November (or sooner) it is time to make fruit bread with mixed dried fruit. There is no Advent season in Germany without fruit bread. I found this easy to make fruit bread in a small book on Christmas bakery. I have changed it slightly and make several of this bread each year. The bread (which is more like a cake) is best, when you store it for at least for a few days wrapped tightly in aluminum foil. I love the taste and the different flavors of this bread.

    Recipe #141570

    Feuerzangenbowle has a long tradtion in our family. We used this recipe now for years and we don't change it. Feuerzangenbowle will be made every year at least once. Invite good friends, sit around the table with the Feuerzangenbowle on it, talk, laugh and enjoy the company of good friends. Very communicative and festive. When you set the "Feuerzangenbowle" on fire dim the light and enjoy the magic of this very special attraction.

    Recipe #142856

    These little sweet bread rolls with raisins are very typical for the Lower Rhine Region. If you want to serve them the traditional way, slice them, spread them thickly with unsalted butter, then with Apfelkraut (apple butter) and top it with a slice of pumpernickel. But you can serve them with anything, they are heavenly. One of my favorite sweet treats for breakfast or the afternoon tea.

    Recipe #143444

    I can't remember a single holiday season without this typical German cookie recipe. My Mom and my mother-in-law bake these cookies. As a child we helped bake them, and the fun part for us kids was always to "style" the cookies. I prefer them with any icing or decoration.

    Recipe #146885

    A very typical cookie in Germany for Christmas.

    Recipe #147934

    This is a very easy and fast to make snack or appetizer which can be served with your favorite dip, spread, salsa or sauce. But it is also delicious on its own. The beer in it adds a fantastic flavor and is the cause of the crispy bubbles which are formed during baking. The recipe is for one baking tray, but you can easily make it for a large number of guests. Men will (probably) like it with a glass of beer and a "hot" or "spicy" dip. And be prepared for a second or third serving, because this flat bread will gone fast. I have seen the making of this bread in a German TV show, but can't remember who make it. But whoever invented this bread, thank you for this fantastic flat bread.

    Recipe #154024

    Sometimes I have a craving for cinnamon bread. This easy and fast to make cinnamon flat bread can be served for breakfast or with glass of milk, a cup of coffee or tea. It is tasty on its own, but you can serve it with your favorite jam, peanut butter, or some fresh cheese. It is not overly sweet. The whole spelt flour adds a delicate nutty note, but you can also use whole wheat flour.

    Recipe #156504

    I love Rhubarb Cake. Caramel and orange juice make this one special. During rhubarb season we make this cake frequently.Cooking time does not include chilling time. You can bake the bottom and cook the rhubarb the night before. Make glaze and fill cake in the morning.- NOTE: it is advantageous to have a special form for the bottom, but if you us a simple round form, use a metal ring around the baked cake when you fill it. Remove carefully when filling has set.

    Recipe #168470

    Milk Rice (Milchreis) is a very traditional German Dessert. As I child I love it. And I still love it. But very often is made more like a pudding and the texture of the rice is almost lost. "My Way" milk rice is based on Risotto Rice of high quality, because the rice makes this dessert. I suggest to use "Carnaroli" rice for this dessert. But you should always use rice which is suited for making a Risotto (e.g. Arborio). The dessert is not overly sweet, but everyone can add more sweetness by sprinkling more of sugar on the served dessert. You can also adapt the consistency to your need. If you like it more soupy add a bit more milk or a little cream, if you like a rich and silk dessert. But sure this dessert is not only a kid pleaser it is a dessert which everyone will love. Serve it with a glass of milk, hot chocolate or a strong coffee. I love it not overly sweet. The flavours of the lemon peel and vanilla made this a very delicate dessert. The cinnamon added at last add some more spicy notes to it. The butter (or cream, if you added some) make it smooth and silky.

    Recipe #190130

    The combination of Nougat (Praline Paste) and spices in this muffin is a bit unusual, especially the use of pepper. These muffins are not overly sweet, but they have a fluffy texture with a nougat cube as surprise in them. The cinnamon in here is balanced by cardamom and clove flavours. The pepper adds a hint of sharpness. These muffins make a wonderful change in advent season. Remark: in Germany Praline Paste is called Nougat and is widely used in Christmas bakery. It has a wonderful nutty flavour, is firm at room temperature, but melt easily.

    Recipe #190780

    These little spicy gingerbreads bring out the wonderful flavours of pepper, ginger, and anise. Soft inside and crunchy outside with a touch of lemon glaze. Pfeffernüsse contain much freshly ground pepper, but don’t reduce the amount, because the pepperiness makes the difference. In the past pepper was one of the most expensive spices and to use much pepper was a sign of wealth. Nowadays pepper is often used in advent and Christmas bakery throughout Europe. Pfeffernüsse are so easy to make, yet so tasty, and are a typical German christmas cookie.

    Recipe #191705

    Did you ever serve pasta as dessert or during the holidays as cookies? Here they are: gingerbread ravioli. I love them and I vary the filling every time. What a fun for kids, they can make ravioli with their own filling. This is fun to make and such a treat for all. Gingerbread Raviolis are addictive. There is a saying, that they would get better with storage time. I don't have a clue, if that is right, they disappear too soon. There is a long description and some more words on ingredients. Don't let them keep you off for making these little treats for the holidays. The gingerbread used here is typical in German christmas bakery. Maybe the ingredients are abit difficult to get, but it is worthwhile to try it. The making is simple and fun.

    Recipe #195368

    This is a new "idea" on an old traditional German Christmas cookie. Spekulatius have a long tradition in German Christmas Bakery. Spekulatius are spiced cookies. In most recipes a mixture of cinnamon, cloves, cardamon and nutmeg is used. And the typical Spekulatius recipe would also include (sliced) almonds. The dough does not contain any baking powder or soda. So the cookies will not rise during baking. Cold butter and sugar in the dough will make the cookies crisp and they develop a very unique flavour during baking. This recipe takes up the idea of Spekulatius, but added something new. I reduced the amount of the typical spices and use always fresh spices, which I grounded prior usage. The use of candied ginger and vanilla bean is new too. The candied ginger and the fresh vanilla bean are a fantastic combination. Vanilla brings together the flavours of the ginger with the other spices so well. Yes, the recipe is a bit decadent, because I use vanilla bean instead of vanilla extract. And I use fresh spices. But it is worthwhile to do so, but you can sub them by extract or already grounded spices. Let the cookies develop their flavour in airtight container for a few days. They are getting better with time. Just after baking you will taste the vanilla with a hint of ginger in the back. On the next day(s) this will change and the ginger develops its full flavour with just a hint of pepperiness. And also the other spices are getting more dominant. But the vanilla hold them together. It may come as no surprise for you: I love these cookies.

    Recipe #200476

    A very regional, a very typical, and a very unique dessert in the region of Westfalia (Northrhine Westfalia, Germany). One ingredient is essential: pumpernickel - a very dark but still moist rye bread. The westfalian ambrosia is based on curd, whipped cream and this very special ingredient pumpernickel. Sounds different, but I love this treat.

    Recipe #237139

    A straight poppy seed cake, more on the dry side. A fantastic companion for a cup of coffee, tea or milk. Even after a few days the cake is still delicious. The cake is not overly sweet and has a wonderful decent poppy seed flavor. Try it for the next picnic of for an afternoon break. Just sit back, relax and enjoy this cake.

    Recipe #241060

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