Tag Archive for: German

Sophia’s German Chocolate Cake

 

Sophia's Chocolate Cake

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Ingredients
  

  • 7 oz. dark chocolate
  • Scant cup of butter
  • ½ cup + 2 Tbsp flour
  • 1 cup sugar
  • 4 eggs

Instructions
 

  • Preheat the oven to 350 degrees.
  • Grease a round cake pan (about 10 in.).
  • In a pan melt the butter and chocolate until fully melted and set aside to let it cool off slightly.
  • In the meantime, mix the flour, sugar and eggs until well combined. Now add the chocolate mix and stir again till smooth. Pour the mixture into your baking pan and bake for 20-25 minutes. When the cake is done it should still be moist at the center.
  • Decorate as desired.

 

Judith’s German Layer Cake

 

Judith's German Layer Cake

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Course Dessert
Cuisine German

Ingredients
  

  • Cake batter:
  • Generous ¾ cup sugar
  • 3 eggs
  • ¾ cup vegetable oil
  • ¾ cup milk
  • Scant 2 ¼ cups flour
  • 1 Tbsp baking powder
  • 1 Tbsp cocoa
  • 1 Tbsp milk
  • 1 cup sour cherries drained

Cream:

  • 1 package vanilla pudding not instant
  • 1 2/3 cup milk
  • 2 Tbsp sugar
  • 16 Tbsp 2 sticks butter, softened

Glaze:

  • 7 oz. dark chocolate
  • 2 Tbsp Nutella
  • 1 Tbsp vegetable oil

Instructions
 

For the cream:

  • Mix together the pudding, sugar, and ¼ cup of the milk. Bring the rest of the milk to a boil. Stir in the pudding mix and bring back to a boil. Pour the pudding into a bowl and cover with plastic wrap to prevent a skin from forming. Let the pudding cool at room temperature.
  • Cream the softened butter. Then stir the room temperature pudding mixture into the butter a spoonful at a time. Set the cream mixture aside.

For the cake:

  • Cream the sugar and eggs. Beat in the oil. Stir together the flour and baking powder. Add the flour mixture alternately with the milk to the batter.
  • Pour half of the batter into a greased jelly roll pan.
  • Mix the cocoa powder and the 1 tablespoon of milk into the second half of the cake batter. Pour the chocolate half of the batter very carefully over the white batter already in the pan.
  • Sprinkle the cherries over the chocolate batter.
  • Bake for 25-30 minutes in a 350 degree oven.
  • Let the cake cool completely. When it is cool, spread the cream mixture over the cake.

For the glaze:

  • Melt the dark chocolate in a hot water bath. Stir in the oil and Nutella to make a smooth glaze. Carefully spread the glaze over the top of the cake.
  • Store the cake in the refrigerator.

 

Russian Borsch

 

Russian Borsch

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Course Soup
Cuisine Russian
Servings 25

Ingredients
  

  • 1 large pot about 25 servings
  • 1.5 lbs beef chuck roast
  • 3 medium beets
  • 3 large carrots
  • 1 brown onion
  • 3 large potatoes
  • 1/2 head cabbage
  • 2 bay leaves
  • 3 Tbsp salt
  • 2 Tbsp black pepper
  • 2-2.5 gallons water
  • 6 oz can tomato paste
  • vegetable oil for frying
  • Sour cream fresh parsley, fresh dill for topping.

Instructions
 

  • Add the water and bay leaves to a large pot. Bring the water to a boil.
  • Meanwhile, coat the beef roast with approximately 2 Tbsp of the salt and the pepper. When the water starts to boil, add the roast and reduce heat down to a simmer. Simmer for about 1 hour.
  • While the beef is boiling, peel and shred the beets and carrots. Fry the beets and carrots in vegetable oil until slightly reduced, about 10 minutes. Dice the onion, add it to the beets and carrots and fry until tender.
  • Peel the potatoes and cut into bite-sized chunks. Finely chop the cabbage.
  • When the 1 hour is up, remove the beef from the pot and add the potatoes and cabbage into the pot. Let boil until the potatoes are fork-tender. Meanwhile, cut the beef into bite-sized chunks.
  • When the potatoes are done, add the beef, tomato paste, and beet mixture to the pot. Simmer at least 10 minutes. Meanwhile, chop the fresh parsley and dill for garnish.
  • Taste and add the remaining 1 Tbsp salt or more as needed. Serve immediately topped with fresh parsley and dill and a dollop of sour cream.

Notes

You may want to wear rubber gloves while handling the beets to prevent staining your hands, especially if shredding by hand. Rinse any stains with cold water. I recommend Yukon or red potatoes for this recipe.

 

German Black Forest Cherry Cupcakes

 

German Black Forest Cherry Cupcakes

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Ingredients
  

For the batter:

  • 3 ½ ounces dark chocolate
  • ½ cup butter softened
  • 12 ounces sour cherries about 2 cups
  • ¾ cup sugar
  • 1 tsp vanilla
  • 3 eggs
  • 1 ½ cups + 2 Tbsp flour
  • 2 tsp baking powder

For the frosting and decorations:

  • 1 cup heavy whipping cream
  • 2 Tbsp powdered sugar
  • Chocolate sprinkles and cherries for decorating

Instructions
 

  • Preheat oven to 350 degrees. Place muffin cups on a baking sheet or grease a muffin tin. Melt the dark chocolate and butter over a hot water bath. Drain the sour cherries well.
  • Let the chocolate-butter mixture cool briefly, then mix with the sugar and vanilla. Gradually mix in the eggs. Stir together the salt, flour, and baking powder and add to the batter. Reserve a few cherries for decorating the cupcakes. Fold the rest into the batter. Then fill the muffin cups evenly with batter. Bake for about 30 minutes. Let cool completely.
  • Beat the whipping cream with powdered sugar until stiff peaks form. Pipe the cream into a piping bag and decorate the cupcakes with it. Finally, garnish with chocolate sprinkles and the remaining cherries.

 

German Leipzig Ringtaler

 

Germany Leipzig Ringtaler

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Course Dessert, Snack
Cuisine German

Ingredients
  

  • 8 apples
  • 1/3 cup sugar
  • 4 Tbsp lemon juice
  • 2 eggs
  • 1 cup flour
  • 3 Tbsp cornstarch
  • 3 Tbsp butter
  • 1 pinch salt
  • 1 cup milk
  • 6 Tbsp heavy cream
  • Oil or fat for frying
  • Ground cinnamon & sugar

Instructions
 

  • Peel the apples and cut out the core. Then cut the apples into 1cm thick rings.
  • Drizzle the apple rings with lemon juice and sprinkle a thin layer of sugar.
  • Separate eggs into yolks and whites. Beat the egg whites with the mixer until stiff.
  • Put the two egg yolks, flour, cornstarch, butter, salt, remaining sugar, milk and cream in a bowl and mix everything together. Then carefully fold in the stiffly beaten egg whites.
  • Dip the apple rings into the batter and fry in hot oil/fat in a pan until golden.
  • Sprinkle the finished rings with cinnamon and sugar and serve warm.

 

German Glühwein

 

German Glühwein

Jennifer Wolfgramm - Missionary wife
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Course Drinks
Cuisine German
Servings 4

Ingredients
  

  • 1/2 orange medium
  • 3/4 cup water
  • 1/4 cup sugar
  • 12 cloves whole
  • 2 cinnamon sticks
  • 2 star anise
  • 1 bottle dry red wine (750 ml)
  • Rum or amaretto for serving optional

Instructions
 

  • Use a vegetable peeler to remove the zest from the orange.
  • Combine water and sugar in a pot and boil until the sugar is dissolved.
  • Reduce the heat and add cloves, cinnamon, star anise, orange zest, and the juice form the orange. Simmer about 1 minute.
  • Reduce the heat to low and add the wine. Let the wine simmer for at least 20 minutes (you can leave it on the stove on low for few hours).
  • Strain and serve in small mugs. You can add in a shot of rum or amaretto if desired.
  • Garnish with orange, star anise, and/or cinnamon sticks if desired.

Notes

Glühwein is most common at German Christmas markets. Each town will have its own mug design for the annual Christmas market, and each year the design is new. You pay for the glühwein as well as a deposit on the mug. Then you can return the mug or keep it for your collection. Glühwein is really easy to make at home, and it makes a fun addition to a cozy winter evening. Don't use an expensive dry red wine, but do use a wine that you would be happy to drink plain.
Keyword European, German

 

German Senfeier

 

German Senfeier

Jennifer Wolfgramm - Missionary wife
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Course Main Course
Cuisine German
Servings 3

Ingredients
  

  • 9 small to medium potatoes peeled
  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups water
  • 1 cup 2% milk
  • 2 tbsp mustard
  • bouillon
  • 1 tbsp vinegar
  • 1 tsp sugar
  • salt
  • 6 eggs
  • greens for serving

Instructions
 

  • Boil the whole potatoes in salted water until tender. Remove from water but keep warm.
  • Melt the butter in a medium pot over medium heat. Stir in the flour. Whisk in the water and milk until you have a smooth sauce.
  • Stir the mustard, some bouillon powder, vinegar, and sugar into the sauce. Add salt to taste. Heat through and keep warm on low heat.
  • Boil the eggs to your desired doneness. Peel the eggs carefully and cut in half.
  • To serve: Ladle some mustard sauce into a shallow bowl or deep plate. Add to the sauce 3 potatoes and 4 egg halves. Sprinkle generously with fresh parsley, dill or chives.

Notes

Senfeier (Eggs in Mustard Sauce) is an easy and economical lunch from old East German times. Google often mis-translates Senfeier as "Mustard Party," which, although incorrect, is much more fun!
Keyword Europe, European, German

 

European Potato Soup

 

European Potato Soup

Anne-Kathrin Thiele - Evangelical Lutheran Free Church (Germany)
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Course Soup
Cuisine European, German

Ingredients
  

  • 2 lbs potatoes
  • 1 1/4 lbs carrots
  • 1 onion
  • 1 parsnip
  • 1/4 celery root
  • 1/2 leek
  • 3 tbsp vegetable bouillon
  • Hotdogs

Instructions
 

  • Heat oil in a big pot and fry the onion pieces until they are glazed.
  • Cut the potatoes and all the other vegetables into cubes and fry for a bit.
  • Add enough water to cover everything as well as the bouillon dissolved in a few spoonfuls of hot water.
  • Let everything simmer over low heat until it's soft.
  • Blitz with a blender until everything is smooth and there are no more chunks.
  • Cut hotdogs into small pieces and add to the soup.
  • Serve with a sprinkling of fresh or dried parsley.
Keyword Europe, European, German

 

Knoephla Soup

 

Knoephla Soup

Heather Walther – Grace, Minot, N.D.
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Course Soup
Cuisine German
Servings 10

Ingredients
  

Soup

  • 1/2 cup butter cubed
  • 3 medium potatoes peeled and cubed
  • 1 small onion grated
  • 3 cups milk
  • 6 cups water
  • 6 tsp chicken or 3 vegetable bouillon cubes

Knoephla

  • 1-1 1/2 cups all-purpose flour
  • 1 egg beaten
  • 5-6 tbsp milk
  • 1/2 tsp teaspoon salt

Instructions
 

  • In a large skillet, melt butter; cook potatoes and onion for 20-25 minutes or until tender. Add milk; heat through but do not boil. Set aside. In a Dutch oven or large pot, bring water and bouillon to a boil.
  • Meanwhile, combine four knoephla ingredients to form a stiff dough. Roll into a 1/2-in. rope. Cut into 1/4-in. pieces and drop into boiling broth. Reduce heat; cover and simmer for 10 minutes. Add the potato mixture; heat through.

Notes

Rich and filling soup. Easily varied depending on preferences.

 

German Raspberry Dessert

 

German Raspberry Dessert

Jutta Weiss - National pastor's wife in Germany
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Course Dessert
Cuisine German

Ingredients
  

  • 1 lb. frozen raspberries
  • sugar
  • 1 3/4 cups whipping cream
  • 1 1/2 - 3 tsp whipped cream stabilizer
  • 2 cups mascarpone
  • 2 cups yogurt
  • meringues

Instructions
 

  • Put the raspberries in a bowl and sprinkle with some sugar.
  • In a separate bowl mix the mascarpone and yogurt. Add sugar if desired.
  • Whip the cream (adding sugar again), and fold into the mascarpone mixture.
  • Put the cream on top of the raspberries and decorate with meringues.