Abigail's German Food Recipes

German Salad Recipes

German Pasta Salad Recipe

8 oz Medium egg noodles
1/3 c Firmly packed light brown - sugar
1/4 c Olive or vegetable oil
1/4 c Dijon-style mustard
2 tb White vinegar
2 ts Caraway seeds
1/2 lb Deli corned beef, - cut into strips
4 c Packaged cabbage and carrot - coleslaw mix
1 oz Shredded Swiss cheese

Cook the noodles according to the package directions. Drain, rinse, drain again and place in a large bowl. Meanwhile, in a small saucepan, combine the brown sugar, oil, mustard, vinegar, and caraway seeds over low heat for 3 to 5 minutes, or until warmed Served warm or cold.

German Chicken Salad

1 Chicken (fryer)
1 cn Pineapple
1 cn Peas
1 c Mayonnaise
Salt & pepper - to taste

Cook chicken. Remove fat and skin. Shred chicken, by hand into bite size pieces. Add mayonnaise, crushed pineapples, and peas. Stir. Add salt and pepper to taste.

German Cucumber Salad

2 md Cucumbers, thinly sliced
4 Green onions, thinly sliced
3 sm Tomatoes, sliced
2 tb Snipped fresh parsley

DRESSING

1/4 c Sour cream
1/4 ts Prepared mustard
2 tb Minced fresh dill
1 tb Vinegar
1 tb Milk
1/2 ts Salt
1/8 ts Pepper

In a bowl, combine cucumbers, onions, tomatoes and parsley. Combine dressing ingredients; pour over cucumber mixture and toss gently. Cover and chill for at least 1 hour.

German Hot Potato Salad

6 Slices of bacon
2 tb Cornstarch
1/4 c Water
1 c Chopped onion
3/4 c Diced celery
2 ts Salt
1 ts Granulated sugar
1/8 ts Freshly ground black pepper
1/2 c Cider vinegar
6 c Red-skinned potatoes
6 ea Large pimento-stuffed green olives

Potatoes should be firm, cooked, peeled, diced and still hot. Fry bacon in a large skillet until crisp. Remove the bacon, drain on paper towels, then crumble; reserving the bacon fat. Dissolve cornstarch in water. Saute onion and celery in the reserved bacon fat over medium heat for about 5 minutes, or until onions are translucent. Add salt, sugar, pepper and dissolved cornstarch to the skillet. Next, add vinegar and bring to a boil over medium heat for 3 minutes. Add the hot potatoes and crumbled bacon, stirring gently. Serve hot, garnished with the sliced stuffed olives.

German Potato Salad with Sour Cream

6 md Potatoes boiled in skins
1/4 c White wine vinegar
2 ts Sugar
1 ts Salt
1/4 ts Fresh ground black pepper
1/4 ts Dry mustard powder
1 pt Sour cream
1 c Peeled and thinly sliced -cucumber
Hungarian paprika

Peel and slice the potatoes while still warm and place them in a mixing bowl. Combine the vinegar, sugar, salt, mustard and pepper and mix well. Add the sour cream and cucumber and mix again. Pour the mixture over the potatoes and toss gently but well. Place in a serving dish and sprinkle with the paprika.

German Apple & Potato Salad

8 Boiled and peeled potatoes, cut into thin slices
1/2 Apple, finely diced
1/2 Onion, finely diced
2 tb Sweet relish
1 ts Spicy mustard
2 tb Pickle juice or 1/2 tsp Vinegar and 1/2 tsp sugar
4 tb Heaping No Fat Miracle Whip
Paprika, salt & pepper -- to taste
4 Hard boiled eggs, diced

Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite.

German Soup Recipes

Chicken & German Noodle Soup Recipe

2/12 to 3 lb broiler-fryer -chicken, cut up
6 c Water
2 Sprigs parsley
2 Stalks celery, cut up
1 Carrot, sliced
1 Small onion, cut up
2 ts Salt
1/4 ts Pepper
1 Bay leaf

SPATZLE

1 c Plus 2 tb flour
1/4 ts Salt
1 Egg
1/2 c Milk

Broth: In large kettle or Dutch oven combine all ingredients. Cover and simmer until chicken is tender, about 1 hour. Remove chicken from broth. Strain broth; discard vegetables. Skim off excess fat Return broth to pan. Remove chicken meat from bones; chop chicken. Add meat to broth; simmer. Prepare spatzle; add to simmering soup as directed.

SPATZLE: Stir together flour and salt in a small bowl. Blend egg and milk; stir into the flour mixture. Place half the dough in a strainer. Hold over soup kettle. With rubber spatula press dough through the strainer to form spatzel. Repeat with remaining dough. Cook and stir 5 minutes. Ladle into bowls.

German Cabbage Soup

4 Slices Bacon; Thick, Diced
1 Head Green cabbage; shredded
2 Onions; Sliced
1/2 sm Rutabaga*; Sliced
2 Carrots*; Diced
2 Potatoes; Cubed
4 c Chicken Stock Or Bouillon
2 c Water
6 Sprigs Parsley *
1 Bay Leaf *

GARNISH

1/4 c Parmesan Cheese; Grated

* The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread.

In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese.

German Cheese Soup

2 3/4 c Skim milk
1 3/4 c Whole-wheat bread crumbs -(fresh)
2 ts Dijon mustard
1 c Muenster cheese, shredded
Nutmeg (garnish)
Paprika (garnish)
Minced parsley (garnish)

Place 1 1/2 cups of the milk in a blender with fresh bread crumbs and mustard and process on low speed until smooth. Place this mix in saucepan with remaining milk and the cheese. Cook over low heat, stirring constantly, until the cheese melts and the soup is heated through. Do not boil. Pour into bowls and sprinkle with nutmeg, paprika and parsley.

German Lentil Soup with Frankfurters

2 Med Onions, peeled & chopped
Clove Garlic, crushed
2 Med Carrots,(scraped,chopped )
2 x Stalks Celery,(cleaned,chopped)
2 tb Salad Oil
8 c Water
2 c Lentils, washed & drained
Bay Leaf
1 1/2 ts Salt
1/4 ts Pepper
1 lb Frankfurters, sliced thickly
2 tb Cider Vinegar

Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add frankfurters and cook another 10 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf.

German Kartoffelsuppe - Potato Soup

1 Medium onion, sliced
1/4 c Butter
3 Medium leeks (white part on)
6 medium potatoes
1 Ham bone, any size
1/4 ts Dried thyme leaves
6 c Chicken or beef stock or water
1/2 pt Heavy cream
Salt and white pepper to taste
Croutons

Brown onions to a light golden color in butter in a saucepan. Clean leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion. Cover and simmer until potatoes are very soft. Remove ham bone, discard. Cool potato/leek mixture slightly. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Serve with croutons.

German Sour Cream Soup

1/2 lb Bacon, diced
3/4 c Cabbage, chopped
1/2 c Onion, chopped
1/2 c Celery, chopped
1/2 c Carrots, chopped
3/4 c Potato, chopped
3/4 c Zucchini, sliced
4 c Tomatoes, peeled
4 c Beef broth 1/4 c Barley
1/4 c Rice
2 c White sauce
1/2 c Vinegar
1 Clove garlic, minced
1 ts Caraway seed
1 ts Salt
2 ts Worcestershire sauce
1/4 ts Thyme
1 c Sour cream or plain yogurt

Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary. Garnish with sour cream and serve.

German Beef Recipes & Pork

German Beef Roulade Recipe

1 1/2 lb Flank steak
4 ts Dijon mustard
6 sl Bacon, diced
3/4 c Chopped onion
1/3 c Chopped dill pickle
1/4 c Flour
13 3/4 oz Can beef broth

With meat mallet or rolling pin, flatten meat to approximately a 10x8 inch rectangle. Spread mustard over meat.

In large skillet, over medium high heat, cook bacon and onion until bacon is crisp; pour off fat, reserving 1/4 cup. Spread bacon mixture over meat; sprinkle with pickle. Roll up meat from short end; secure with string. In large skillet over medium high heat, brown beef roll in reserved fat; place in a 13x9 inch baking dish. Stir flour into fat in skillet until smooth; gradually stir in beef broth.

Cook and stir over medium heat until thickened. Pour sauce over beef roll. Cover; bake at 325 for 1 1/2 hours or until done. Let stand 10 minutes before slicing. Skim fat from sauce; strain and serve with meat.

German Leberknoedel / Liver Dumplings

1/2 lb Beef Liver; ground
1 Medium onion; minced
2 tb Butter
1/4 lb Raw spinach
2 Eggs; well beaten
2 tb Parsley; chopped
1 tb Flour

Mix all ingredients thoroughly. Shape into small balls. Drop into boiling soup and cook for 5 minutes.

False Hare German Meatloaf Recipe

1/2 lb Ground Beef, Lean
1/2 lb Ground Pork, Lean
1 md Onion, Chopped
3 tb Bread Crumbs
3 tb Water, Cold
2 lg Eggs
1/2 ts Salt
1 ts Paprika
1 ts Mustard, Prepared
2 tb Parsley, Chopped
3 Hard Cooked Eggs, Peeled
4 Bacon, Strips
4 tb Vegetable Oil
1 c Beef Broth

SAUCE

1/4 c Water, Hot
1 ts Cornstarch
1/4 c Water
1/2 c Sour Cream

Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking.

Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes.

While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water.

Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately.

German Sauerbraten Recipe

4 lb Beef rump, Sirloin tip, or Round bone chuck, boneless
1 1/2 c Vinegar
1 c COCA-COLA
3/4 c Water
3 Onions, sliced
2 Stalks celery, sliced
2 Carrots, sliced
10 whole black peppercorns
10 whole cloves garlic
3 Bay leaves
2 tb Sugar
1 1/2 ts Salt
Flour
3 tb Oil or shortening

GRAVY

3 c Drippings plus strained Marinade
5 tb Flour
5 tb Ginger snap crumbs

2 to 4 days before serving, wipe the meat with a damp cloth, then place in a large plastic bag. In a large bowl, throuoghly combine the vinegar, Coca-Cola, water, onions, celery, carrots, pepper, cloves, bay leaves, sugar, and salt and pour over meat. Fasten bag tightly and lay flat in a 13x9-inch pan. Refrigerate, turning bag each day. (If you like a sour sauerbraten, let meat marinate 4 days.)

When ready to cook, remove meat (saving marinade) and dry well. Rub the surface lightly with flour. In Dutch oven, heat oil or shortening and slowly brown the meat well on all sides. Add 1 cup of the marinade liquid plus some of the vegetables and bay leaves. Cover tightly and simmer on surface heat or in a preheat, 350F oven for 3 to 4 hours until the meat is fork-tender. If needed, add more marinade during cooking to keep at least 1/2-inch liquid in the Dutch oven.

Remove the meat and keep warm until ready to slice. Into a large measuring cup, strain the drippings. Add several ice cubes and let stand a few minutes until the fat separates out. Remove fat, then make gravy. Makes 8 servings.

TO MAKE THE GRAVY: In the Dutch oven, combine the gravy ingredients, stir and cook about 5 minutes over medium heat until gravy is thickened. Taste for seasonings. Makes 3 cups of gravy.

German Beef Stew

2 tb Salad oil
1 Clove garlic, crushed
8 1/2 c Beef broth or water
1/2 c White vinegar
2 ts Salt
4 cups Potatoes, peeled, cut in chunks
1 c Sliced onion
3 lb Stew beef, cut 1" cubes
1 tb Sugar
1 Bay leaf
2 c Carrots, sliced
1 ts Dill weed, crushed
1/4 c Water
1 tb Flour

Heat oil in lage saucepan. Add onion and garlic, saute until tender, about 5 minutes. Remove with slotted spoon. Add beef, saute until browned on all sides. Return onion to pot . Stir in broth, vinegar, sugar, salt and bay leaf. Bring to a boil. Reduce heat and simmer covered about 1 1/2hrs. until tender. Add potatoes, carrots and dill. Simmer covered until meat and vegetables are tender, about 20 minutes.

Refrigerate overnight. Remove layer of fat. Simmer, stirring frequently, until heated through. Mix flour and 1/4 cup water. Stir in stew, mix well. Cook and stir about 2 minutes until thickened.

Old German Cabbage Rolls w/Beef

1 lb Beef, ground
1/3 c Rice, uncooked
2 tb Butter
1 ea Onion, finely sliced
1 ea Egg, well beaten
1 c Tomato soup
Juice of 1 Lemon
1 ts Sugar
1 ts Parsley, minced
1/2 c Celery, chopped
Salt & pepper to taste
6 Cabbage leaves

Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes.

Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot.

German Pot Roast Recipe

4 lb Top or Bottom -round of beef
1 ts Salt
1 md Onion, peeled, sliced
1 c Dry red wine
1/2 ts Salt
2 tb All purpose flour
1/4 ts Black pepper
1/2 c Sour cream

Sprinkle 1 teas. salt in a large skillet, set over med. high heat and brown the roast well on all sides. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper.

Cover, turn to Low and cook 10-12 hours. Before Serving: Skim 2 Tab.. fat from the liquid in the cooker and heat in a medium skillet over low heat. Stir in the flour to make a smooth paste. Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened - about 5-7 min. Remove skillet from heat; stir in the sour cream. Serve sauce over the pot roast.

Deutsches Beefsteak

1 Large Hard Dry Bread Roll
1/2 c Water
4 tb Vegetable Oil
1 ea Onion; Medium, Chopped
1 lb Ground Beef; Lean
1/2 ts Salt
1/4 ts Pepper
4 ea Onion; Medium, Sliced

In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm.

Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.

Browse more than 500 Recipes - HERE

Flatlander's Baked German Pork Chops

1 lb Sauerkraut; drained
1/2 c Brown sugar
4 Pork chops; trimmed
2 md Onions; thinly sliced
2 md Apples, tart (Granny Smith)
4 sm Celery ribs
3 c Pale ale
1/2 ts Fennel seeds
1/2 ts Cinnamon
1/2 ts Cloves
1/2 c Dry sherry

Core apples and slice thinly. Slice celery ribs thinly. Heat oven to 350 degrees. Spread drained sauerkraut evenly over bottom of 9- by 13-inch baking pan. Sprinkle with brown sugar; add pork chops in a single layer.

Toss together sliced onions, apples and celery in medium bowl. Spread evenly over pork chops. Add beer. Combine fennel seeds, cinnamon and cloves in small bowl. Sprinkle over vegetables. Cover pan with foil. Bake 1 1/2 hours. Remove foil; pour sherry over chops. Continue to cook, uncovered, 30 minutes. Serve with boiled potatoes or spaetzle.

German Style Pork Spareribs Recipe

3 lb Spareribs, cut into ribs
2 tb Butter
1/4 c Finely chopped onion
2 tb Dark brown sugar
1/8 ts Pepper
1/2 ts Salt
2 tb Prepared mustard
1/2 c Catsup
3 c Sauerkraut, drained
1 lg Apple, pared, cored & choppd
2 ts Carraway seeds

In a medium-sized, heat-resistant, non-metallic bowl, heat butter in Microwave Oven 30 seconds. Add onion, brown sugar, pepper, salt, mustard, and catsup. Heat, uncovered, in Microwave Oven 3 minutes.

In a 3-quart, heat-resistant, non-metallic casserole, place sauerkraut, apple and carraway seeds. Stir to combine thoroughly. Dip each sparerib into sauce and place on top of sauerkraut. Pour remaining barbecue sauce over the top. Heat, covered in Microwave Oven 15 to 18 minutes. Pork should always be cooked to well-done.

German-Style Stuffed Pork Recipe

1 (1 pound) pork tenderloin, -trimmed of fat
1/4 c Raisins
1 c Light beer
2 tb Cider vinegar
1/2 c Soft pumpernickel bread -crumbs
1/4 ts Grated orange peel
2 Coves garlic, minced
2 tb Brown sugar
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground cinnamon

Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in baking dish. Cover and marinate in refrigerator 4 hours, turning occasionally.

Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade.

Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin; jellyroll fashion; starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on rack in shallow roasting pan.

Bake at 400F for 55 minutes. 4 servings.

Potato & Vegetable Recipes

German Potato Dish

2 c Sauerkraut
1-16 oz. can applesauce
1/2 ea Dry wine
2 ea Tb. brown sugar
1-8 oz. can onions
9 ea Polish sausage
2 c Drained potatoes, boiled

Combine all ingredients. Simmer 20 minutes and serve hot.

German Onion Pie

4 sl Bacon; thick, diced
2 c Onions, yellow; chopped
2 Eggs; well beaten
1 c Sour cream
1 tb Flour, all-purpose
1/2 ts Salt
1/4 ts Pepper, black
1 Pie shell, 9"; unbaked

Preheat the oven to 400 degrees. Saute' the bacon just until clear. Drain most of the fat from the pan. Add the onions and saute' until they are clear. Do not brown them. Set aside and cool. Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the dough in the pie pan. Pour the sour cream mixture over the top. Bake for 15 minutes. Reduce heat to 350F and bake for another 15 minutes or until pie is nicely browned. Serve hot.

German Red Cabbage

1 Red cabbage
1/4 lb Bacon; sliced
1 Onion
20 Cloves garlic
2 Apples
1 ts Lemon juice

Cut up the bacon into little «-inch pieces and fry slowly in the bottom of a large pot while you... Peel the onion and stab the cloves into it (15-30 cloves). Put the onion into the pot and let it warm with the bacon while you... Cut up the cabbage into roughly bite-sized chunks - somewhat thicker slices than for slaw. Put the cabbage in the pot and add enough water to about half-cover the cabbage; then turn the heat up high.

Quarter, core and peel the apples. Toss them in on top of the cabbage with a small handful (about a 1/2 teaspoon) of salt. Sprinkle the lemon juice over it all. By this time the water should be boiling. Turn down the heat and put a lid on the pot. Let it cook for 10 minutes. Stir 'n sniff. Cover and let it cook another 10 minutes. Now you can serve it "as is", or you can ladle out part of the liquid, thicken it with cornstarch or arrow-root, and stir it back in.

German Pancake Recipes

German Potato Pancakes Recipe

6 lg Potatoes -- mashed
2 Well-beaten Eggs
1 1/2 tb Flour
1/4 ts Baking powder
1 1/2 ts Salt
1 sm Grated onion

Mix above ingredients. Drop by spoonfuls into 1/4 inch cooking oil. Turn to brown on both sides. This makes about 12 (3 inch) cakes. Good served with applesauce.

Apfelpfannkuchen - German Apple Pancakes

2 lg Cooking apples (Yellow -Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar

Preheat oven to 475F. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375F and bake 10 min longer. The pancake will puff and climb up the sides of the pan.

Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup. Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.

Oven Baked German Pancakes

6 Eggs; slightly beaten
1 c All-purp flour
1 c Milk
3 tb Butter; melted
1 pn Salt
-toppings Syrup or your choice of
Confectioners sugar or
Brown sugar or
Fruit mixed with yogurt

Preheat oven to 450F. Grease well a 13x9x2-inch baking dish. Combine eggs and flour in bowl. Add milk, butter, and salt; mix well. Pour into prepared dish. Bake for 15-20 min or until puffed. Cut into serving pieces. Serve with desired toppings.

German Apple Pancakes

2/3 c Flour-unbleached,unsifted
2 ts Sugar
1/4 ts Salt
4 Eggs beaten (lge eggs)
1/2 c Milk
2 c Apple slices
3/4 c Butter/margarine
2 tb Sugar
1/4 ts Cinnamon

Sift together the flour, 2 tsp sugar and the salt. Beat eggs & milk together. Gradually add flour mixture, beat until smooth. Saute apples in 1/4 cup of butter until tender. Mix 2 tbsp sugar and the cinnamon together. Toss with apples.

Melt 2 Tbsp butter in a 6 inch diameter deep fry pan. Pour in the batter to a depth of a about 1/4 inch. when set place 1/4 of the apples on top, cover with more batter. Fry pancake until lightly brown on both sides. Keep warm and repeat procedure until all batter and apples are used up.

German Cake Recipes

German Banana Chocolate Cake

Cake

1 pk German chocolate cake mix
1 c Ripe bananas; sliced
1 c Water
1/3 c Oil
3 Eggs

Frosting Recipe

1 cn Coconut, Almond OR Pecan - ready to spread frosting
1/4 c Bananas; mashed

Glaze Recipe

1 oz Unsweetened chocolate, melted
1/2 c Powdered sugar
1 1/2 ts Water

Heat oven to 350F. Grease and flour 13x9" pan. In large bowl, combine cake mix, bananas, water, oil and eggs. Beat at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pan. Bake for 30-40 minutes or until tested done. Cool completely. In small bowl, combine frosting and mashed bananas. Spread over cooled cake. In small bowl, combine melted chocolate and powdered sugar. Add water until desired consistency, blending until smooth. Drizzle over frosting. Store in refrigerator.

German Streusel Cake Recipe

THE CAKE
3/4 c Margarine
1/4 c Sugar
2 Eggs
1 pn Salt
2 c Flour
2 ts Baking powder
1 1/4 c Milk
1 lg Can drained fruit of choice -or 1 cup fresh sliced fruit

FOR THE STREUSEL TOPPING
3/4 c Flour
1/4 c Sugar
3/4 c Margarine, cold, not soft
1 1/2 ts Cinnamon

Recipe Ins. for Cake: Cream sugar and margarine together. Stir in eggs, and then alternate stirring in the flour and the milk. Grease and flour a small cookie sheet or sheet cake pan. Pour batter in pan, spread to evenly coat. Top with fresh sliced fruit or well-drained canned fruit. Streusel Topping Recipe: Mix flour, sugar and cinnamon in a bowl. Cut the margarine in small pieces and drop in flour mixture. Mix together well -- the best way is to mix it with your hands. Mix until all is a consistency of a streusel topping. If it gets too dry, mix in a little more margarine. If it gets too sticky, add a little more flour. Sprinkle over cake/fruit mixture in cookie sheet/sheet cake pan. Bake for 30-35 minutes at 350F.

German Chocolate Dump Cake

2 c Chopped pecans
1 cn Coconut
1 pk German chocolate cake mix

ICING:
1 Stick margerine
8 oz Cream cheese
1 Box powdered sugar

Pack pecans in bottom of pan. Press coconut on top of pecans. Mix cake by directions on the box and pour into greased oblong 9 x 13 inch pan on top of coconut and nuts. Melt 1 stick margerine, add cream cheese and powdered sugar. Pour over unbaked cake. Bake at 300F degrees for 1 hour. Recipe Note: This cake is sometimes called earthquake because it falls in center when baked.

German Friendship Cake

STARTER FOOD

1 c Milk
1 c Flour, self-raising
1 c Sugar

CAKE

2 c Flour, self-raising
1 c Sugar
2/3 c Oil
2 ts Cinnamon
2 ts Vanilla extract
2 Eggs
1/2 c Raisins
1/2 c Nuts (or other fruits)
15 oz Pineapple chunks, -drained (one can)

PREPARE STARTER: Day 1: Blend the starter feed together, and then hand mix in the starter. I find it easiest to mix the flour and sugar together dry, add the milk to the starter, and then slowly add the flour and sugar to the liquid. The starter should never be beaten with a blender or refrigerated. Pour the mixture into a large bowl, cover with cling-film or a damp towel, and leave to brew. Day 2: Thoroughly mix the sourdough, then leave to brew again. Day 5: As day 1 Day 6: As day 2 Day 10: Print off three copies of this recipe. Here now is why this is called a friendship cake. Take 3 cups of Sourdough mixture, and give them away with copies of the recipe as starters to your friends. Then proceed with the baking.

MAKING THE CAKE: Blend all ingredients thoroughly with remaining starter. Pre-heat oven to 350 F. Pour mixture into a well-greased baking tin. Bake for 1 3/4 hours (less in a fan oven), cool. NOTES: * A 10-day Sourdough cake -- This is known as the friendship cake, it's a bit like a chain letter in that you have to find a set of friends to pass on the starter to. During preparation put the starter into a very large bowl (it foams up), and cover with a lid or with cling film. Recipe Yield: Starter and one cake. Vary the spices to taste.

Recipe for Streusel Coffee Cake

1/2 c Milk
2 tb Sugar
1/4 c Butter (or marg.)
1 ts Salt
1 pk Yeast, dry
1/4 c Water; very warm
1 Egg
2 c Flour, all-purpose; approx.
1/2 c Flour, all-purpose
1/2 c Sugar
1 ts Cinnamon, ground
1/4 c Butter (or marg.)

Scald milk; pour into large mixing bowl; add sugar, 1/4 cup butter, and 1 teaspoon salt, and cool to lukewarm. Dissolve yeast in 1/4 cup very warm water; add yeast mixture and egg to milk mixture and stir well. Add 2 to 2-1/4 cups flour gradually, beating well after each addition. Cover and let rise until doubled in bulk (about 1 hour). Spread in a greased 13x9x2" pan.

Combine 1/2 cup flour, 1/2 cup sugar, and 1 teaspoon cinnamon. With a fork or pastry blender, cut in 1/4 cup butter. Sprinkle over the mixture in pan. Let rise until doubled in bulk (30 to 45 minutes). Bake at 375F for 20 to 25 minutes.