This is my very own creation and something I ate and craved often during my last pregnancy. This is definitely a hot and spicy dish but the quark cools it off a bit. One of my favorite ways to eat millet.
Yum, yum. I can't get enough of this soup this winter. A very tasty way to use fresh beets. This is a deviation from a recipe I read that also tosses in beef cubes in the end. We aren't huge red meat fans here so I took out the meat and made a few adjustments. The sauerkraut really gives the borscht an extraordinary flavor.
Authentic recipe from a German pastry chef living in Franken (Bavaria). As a matter of fact, Günter doesn’t live very far away from me! One of many Bienenstich recipes in my possession. Relatively easy and quick to make. Posted in response to buzzonesbirdie and her wish to get the “unamericanized version” of this popular German treat.
A friend of mine in the states recently asked for this recipe so I thought I would post my Americanized version here. Careful not to bake the cake too long or it will get dry. The reason it is called Bee Sting Cake is because honey is a traditional ingredient in the almond glaze. My absolute favorite German pastry of all time! Perfect for "Kaffee Klatsch" or as a special treat. Lecker!
Stevia is a natural sweetner and so potent. This dessert is sugar, aspartame, nutrasweet, and egg free and something I can serve my kids without a bad conscience. My mom sent me the recipe and we just tried it. Very rich. Be careful with the amount of stevia because a little goes a long way. Next time I make it I will use less stevia to avoid an aftertaste.
Fun kid pleaser casserole featuring their vegetable #1-carrots! My super picky children who usually hate casseroles love this dish because it is easy for them to separate into recognizable parts and they love the carrots and crepes. Yummy for the Mama and Papa too! Taken from a cookbook of children recipes by Dagmar von Cramm.
Unusual but tasty vegetarian casserole that is German in character and very nutritious. Delectable cheese sauce is poured over millet dumplings resting atop traditional German "Rotkohl". A taste of Germany without the meat.
A recipe by TV chef Tim Mälzer-Germany's answer to Jamie Oliver as printed in the Fall 2005 edition of Essen und Trinken für Jeden Tag. We love the flavor of this dish! If you cannot find paprika paste or concentrate, substitute with tomato paste mixed with a teaspoon of regular (hot) paprika spice.
Rich, creamy, unique chocolate pie with a hint of cinnamon. Also a bit tricky because of the meringue, therefore not a beginners recipe. A legacy of my grandmother and a family tradition at Christmas and Thanksgiving. Make sure the eggs are separated well and all the directions are followed to the letter.
A beautiful, easy, and delicious German tart that is not too sweet. Creme Fraiche adds a decadent and important note (no substitutions!). A recipe I often make for entertaining. Be careful to use a light hand while cutting the apple quarters so the knife does not cut all the way through the apple.
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