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Cooking For Fun

German Sweets


 


Apfelstrudel (Apple Strudel)
Courtesy of Judi <judi@moseleygroup.com>

6 Cup Apples;Tart -- Sliced
3/4 Cup Almonds -- Ground
3/4 Cup Raisins
8 Ounce Filloleaves; 1/2 box --thawed
1 Tablespoon Lemon Rind -- grated
1 3/4 Cup butter;(No Margarine) -- Melted
3/4 Cup Sugar
1 Cup Bread Crumbs -- Finely Crushed
2 Teaspoon Cinnamon

Mix apples with raisins, lemon rind, sugar, cinnamon, and almonds. Set aside. Place 1 fillo leaf on a kitchen towel and brush witl melted butter. Place a second leaf on top and brush with butter again. Repeat until 5 leaves have been used, using about 1/2 c of butter. Cook and stir bread crumbs with 1/4 c of butter until lightly browned.  Sprinkle 3/4 cup crumbs on the layered fillo leaves. Mound 1/2 of the filling in a 3-inch strip along the narrow end of the fillo, leaving a 2-inch border. Lift towel, using it to roll leaves over apples, jelly roll fashion. Brush top of the strudel with butter and sprinkle with 2 T crumbs. Repeat the entire procedure for the second strudle. Bake the strudels at 400 degrees F. for 20 to 25 minutes, until browned.
Makes 2 strudels, 6 to 8 servings each.

NOTE: Frozen fillo leaves for strudel can be found at most supermarkets in the
frozen foods sections.

Fladle Uberbacken
(Swabian Pancakes)
Courtesy of Judi <judi@moseleygroup.com>

1 1/4 Cup Flour -- Unbleached
4 Ounce Raisins
3 Eggs -- Large
1 Teaspoon Oil Or Butter -- To Grease Dish
1/2 Teaspoon Salt
2 Tablespoon Sugar
2 Cup Milk
3 Tablespoon Almonds -- Sliced and Blanched
1 Teaspoon Vegetable Oil
1 Tablespoon Butter
16 Ounce Applesauce -- (1 can)

Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting
them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately.

German Crumb Cake
Courtesy of Judi <judi@moseleygroup.com>

3 cups flour
2 cups brown sugar (light or dark, I like dark)
1 cup Crisco vegetable shortening (Original recipe called for lard)
2 eggs
1 tsp cinnamon
1 tsp nutmeg
1 cup milk
1 Tbs vinegar
1 tsp baking soda

Cut together flour, brown sugar, and Crisco. Remove 1 cup and set aside. Add eggs and spices to remaining flour mixture.

Mix milk and vinegar, let stand 5 min. Add baking soda, mix until foamy. Add milk to flour mix, stir just a little to mix a bit. Pour in greased tube pan. Sprinkle reserved flour mix on top. Bake at 375F (190C) for 1 hour, until toothpick is JUST clean. Do not over stir! Do not overbake! Serve plain or, my favorite, in a bowl with HEAVY cream. Original recipe called for sour milk; this way is safer.

Springerle
(Molded Christmas Cookies)
Courtesy of Bulldogfla@aol.com

4 Eggs; Large
2 Cups Sugar
1 Teaspoon Anise Extract
4 1/2 Cups Cake Flour; Sifted

NOTE: Beat eggs until very light and fluffy.  Gradually add sugar; beat for 15 minutes.  DO NOT underbeat.  Fold in anise extract and flour.

Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet.  Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen.

Nusskipferl
(Nut Crecents)
Courtesy of Bulldogfla@aol.com

1 Package Yeast; Active Dry
4 Cups Flour; Unbleached, Unsifted
1 Cup Butter
1 Cup Sour Cream
3 Egg Yolks; Large
Filling:
3 Egg Whites; Large
1 Cup almonds -- ground
1 Cup Sugar
1 Teaspoon Vanilla

Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed.  Cover and let dough rest 1 hour.  For filling beat egg whites until soft peaks form.  Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick.  Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling.  Roll up jelly roll fashion.  Place on greased baking sheets and curve to form crecents.  Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned.  Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents.

Spritzgeback
(Spritz Cookies)
Courtesy of Bulldogfla@aol.com

1 Cup Butter
2/3 Cup Confectioners' Sugar
1 Egg; Large
1 Egg Yolk; Large
1 Teaspoon Almond Or Lemon Extract
2 1/4 Cups Flour; Unbleached, Unsifted
1/4 Teaspoon Salt
1/2 Teaspoon Baking Powder

Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies.
 
 
 
 
 
 
 
 



 
 

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