http://www.kitchenlink.com
TALK TKL 10-21-97
Globe Hopping for Recipes: German Recipes - Part 1 (of 3)
Berta's Sauerbraten
Berta's Spatzeles
Berta's Red Cabbage - German Style
German Potato Salad
Cold German Potato Salad
Potato Salad (Kartoffelsalat)
Potato Pancakes
Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham)
Sauerkraut Salad
Zwiebelkuchen (Onion Pie)
Eier In Gruner Sosse (Eggs In Green Sauce)
Sauerbraten Klopse (Sauerbraten Meatballs)
Rinderrouladen (Beef Rolls)
Marinated bratwurst sausages
Pfeffernusse (3)
Green Beans In Beer Sauce
Schnitzel Meat
Basic Spaetzle Dough Recipe
Sweet and Spicy German-Style Mustard
Dr. Oetker's Rouladen
Rinderrouladen (Beef Rolls)
German White Chocolate Cake
German's Sweet Chocolate Cake
Coconut-Pecan Frosting
Pfannkuchen (German Pancake)
Apple Rhubarb Compote
Black Forest Cherry Cake
Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Black Forest Roulade
Black Forest Cherry Cake 2
Black Forest Cake 3

Berta,Ca (4:23:27 pm) : My family's favorite meal. I only server it to them
just about twice a year. It has lots lots of calories.
From the Jug of wine cookbook, by Morrison Wood( One of the best cookbooks I
own. Every recipe turns out the first time - great for Company recipes. I
have changed the recipe to my style of cooking.
SAUERBRATEN
4 lb. rump or round of beef
2 1/2 cups dry red wine
1 1/2 cups tarragon vinegar
1 tsp. salt
l tsp black peppercorns
1/2 tsp. thyme
1/2 tsp. mace
1/8 tsp. sage
1/4 tsp. allspice
1 tsp. dry mustard
3 bay leaves
12 whole cloves
2 large onions, sliced
1 carrot, sliced
6 sprigs celery tops, sliced
3 tabls. bacon fat
2 tblsp. flour
5 gingersnaps, grind in processor or blender
1 cup sour cream
2tbsp. Madeiera
Put the roast (one piece) in a large enamel or stainless steel bowl.(I place
meat in a large plastic bag inside of the bowl.) Add the next 14
ingredients.
close the plastic bag removing as much of the air as possible and marinade
for 4-5 days.
Melt 3 tablespoon of bacon drippins in a heavy large dutch oven. Drain
meat(SAVE MARINATE) and Brown meat on all sides.(Salad oil can be used)
Strain marinate and add( if it does not cover add more red wine) to the
dutch oven(CrockPot does not seem to work) and simmer for about 3 hours.
When the meat is done, remove to platter. Make a roux of flour and water add
Marinade and add the ginger cookies.I usually add more ginger cookies,
because we like the ginger flavor. Add the Sour Cream.
I try to do this ahead of time I have my husband slice the roast and put
back into the gravy. It is ready to serve. You can keep it warm in the oven
while you are preparing the rest of the meal.
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Berta,Ca (4:40:26 pm) : With the Sauerbraten, I serve Spatzles and red
cabbage and a green salad with a lite lite dressing.
You will need a Spatzele maker, you can find them in a german or swiss cook
shops.
Spatzeles
3 eggs
3 egg yolks
1 1/2 cups milk
3 cups flour, sifted
1 1/2 teasp. baking powder
1 1/2 teasp. salt
3/4 teaspoon white pepper
grataed nutmeg
6 tablespoons butter, melted
2 quarts of chicken stock
1/3 pound butter, melted
freshly ground black pepper.
Beat 3 eggs with 3 egg yolks and add milk. Sift 3 cups flour, baking poweder
salt, white pepper and some grated nutmeg. ( I use lots of nutmeg because we
like it.)Add 6 tablespoons of melted butter to flour and add egg and milk
mixture slowly. Strain batter if necessary to remove lumps.
Bring the chicken stock to a boil drop in 1/4 teasp. of batter. about 10 a
time.cook for 2-3 minutes or until spatzeles rise to the top. Remove with a
slotted spoon as they are done and put them in a collander under cold
running water while continuing to cook balance of batter.When making
spatzeles inadvance, keep them in cold water in Refrigerator until ready to
serve. At that time melt butter in large frying pan at Spatzeles and heat.
Season with salt and fresh ground peper.
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Berta,Ca (4:47:59 pm) : Red Cabbage - German Style
l head of red cabbage thinly sliced.(I use my processor to do this.)
1/4 c Cider Vinegar
1/4 c Brown Sugar
1/2 cube butter
Cook sliced cabbage in small amount of water. Cook until limp and the water
has evaporated or drain and then return to in pan over the heat and dry the
cabbage abit. Add Vinegar and brown sugar cook until viegar has evaporated
and then add the butter. Serve.You may have to adjust the vinegar and Brown
sugar to your taste.
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CarolB. Fl (9:09:59 pm) :
German Potato Salad
Recipe By : TASTE OF HOME - FEB/MARCH 1996
Serving Size : 12 Preparation Time :0:00
Categories : Salads Vegetables
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
12 medium potatoes
12 strips bacon 1 1/2 cups onion -- chopped
1/4 cup all-purpose flour
1/4 cup sugar
1 Tablespoon salt
1 teaspoon celery seed
1 teaspoon ground mustard
1 pinch pepper
1 1/2 cups water
3/4 cup vinegar
fresh parsley -- chopped
In a saucepan, cook potatoes until just tender; drain. Peel
and slice into a large bowl; set aside. In a skillet; cook
bacon until crisp. Remove bacon to paper towels; discard all1/3 cup of
drippings. Saut onion in drippings until
tender. stir in the next 6 ingredients. Gradually stir in
water and vinegar; bring to a boil, stirring constantly.
Cook and stir 2 minutes more. Pour over potatoes. Crumble
bacon and gently stir into potatoes. Sprinkle with parsley.
Yield: 12-14 servings.
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Betsy-TKL (9:10:23 pm) :
From: Lynn lwiegard@uoguelph.ca
Newsgroups: rec.food.recipes
This potato salads is based on a recipe taken from "Dr. Oetker German
Home Cooking" (That's Deutschland's Betty Crocker in Pants.)
Cold German Potato Salad
1 lb. potatoes
1 med. sweet onion, finely chopped
Dressing:
1/2 c. chicken stock
3 Tbsp. salad oil
2 Tbsp. vinegar
1 Tbsp. sugar
pepper
1-2 t. herbs or herb *juices*: parsley, rosemary, chives, chevril,
watercress, celery seed/salt and/or tarragon...
(Depends on what you're serving the salad with, but parsley, chives,
tarragon, and watercress juice (squeezed from food-processed watercress)
is a nice, basic blend. Celery *juice* is interesting; can also
"match" herbs to current dinner meat herbs...)
Cook, cool, and chill potatoes. Dice if "skins on", slice if naked.
Combine *everything*, toss, and let chill for at least 2 hours prior to
serving.
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Betsy-TKL (9:11:50 pm) :
From: rohland@mnsinc.com
Newsgroups: rec.food.recipes
Potato Salad (Kartoffelsalat)
1 3/4 lbs boiling potatoes
1/3 cup vegetable. oil
1/3 cup vinegar
1/2 cup hot stock
3 tbsp finely chopped onion
Salt and pepper
sugar
1 tsp finely chopped chives
1/4 crumbled crisp-cooked bacon (opt)
In a large saucepan, boil unpeeled potatoes until tender but firm.
Drain, peel and thinly slice. Place potato slices in a large bowl.
In a small bowl, combine oil, vinegar, stock, onion, salt, pepper,
sugar and mustard. Pour oil mixture over potatoes; combine, turning
gently. Adjust seasonings to taste. Sprinkle with chives and bacon,
if desired. Makes 4 to 6 servings.
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Betsy-TKL (9:12:28 pm) :
From: rohland@mnsinc.com
Newsgroups: rec.food.recipes
Potato Pancakes
2 lbs baking potatoes
1 onion
2 eggs
Salt and white pepper
3 Tbsp coarse-ground semolina or farina (flour works also)
1 Tbsp chives
oil
Peel and finely grate raw potatoes and onion. If potatoes produce too
much liquid, drain off. In a large bowl, combine potatoes, onion,
eggs, salt and white pepper, blending well. If mixture still seems
too moist, add semolina, farina or flour (if desired). Add chives.
Cover the bottom of a large skillet or griddle with a thin layer of
oil. Drop spoonfuls of potato mixture onto hot oil; press into thin
pancakes or fritters. Turn when underside is golden brown and crisp.
Brown the other side. Serve immediately. Makes 4 to 6 servings.
HPBooks Best of German cooking
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Betsy-TKL (9:13:12 pm) :
From: gladysdinletir@superonline.com (Gladys Dinletir)
Newsgroups: rec.food.recipes
Title: Sauerkrautsalat mit Schinken (Sauerkraut Salad With Ham)
Categories: German, Salads, Vegetables, Meats
Yield: 4 servings
1 lb Sauerkraut; (1 Lb Can)
1/2 lb Blue Grapes
6 oz Ham; Cooked
----------------------------------DRESSING----------------------------------
1/2 c Yogurt
1/4 ts Salt
1/4 ts Pepper; White
1 ts Honey
Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half;
remove seeds if desired. Cut ham in julienne strips. Gently mix these 3
ingredients. Blend dressing ingredients and stir into sauerkraut mixture.
Marinate for 10 minutes; adjust seasoning before serving, if necessary.
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Betsy-TKL (9:13:33 pm) :
From: gladysdinletir@superonline.com (Gladys Dinletir)
Newsgroups: rec.food.recipes
Sauerkraut Salad
Ingredients
300g (10-1/2 oz) Sauerkraut
4 tbsp rapeseed oil
4 tbsp walnut oil
4 tbsp cider vinegar
2 dessert apples
60 g (4 strips) bacon
one bunch chives
salt, pepper, pinch of sugar
50 g (1/4 C) shelled walnuts to decorate
Method
Finely chop Sauerkraut. Place in saucepan and heat gently. Remove from
heat and drain. Remove core from apples and slice finely into strips.
Whisk oils, vinegar, salt, pepper and sugar together to make dressing.
Combine apples and drained Sauerkraut together and mix well with dressing.
Chop bacon finely and fry until crisp. Drain and sprinkle over salad.
Finely chop chives and sprinkle over salad. Garnish with walnuts to taste.
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Betsy-TKL (9:15:06 pm) :
From: MSTRCOOK@aol.com
Newsgroups: rec.food.recipes
Title: Zwiebelkuchen (Onion Pie)
Categories: Vegetables, German
Yield: 8 servings
1 pk Yeast; Active Dry
1 t Sugar
1 1/2 t Salt
3 c Unbleached Flour
1 T Shortening
1 c Water; 120 to 130 Degrees F.
6 ea Bacon; Slices, Cut Up
2 ea Onions; Medium, Sliced
1/4 t Cumin
1/2 t Salt
1 x Pepper; As Desired
1 ea Egg Yolk
1 c Sour Cream
6 ea Bacon; Slices, Cut Up
Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and
warm water. Beat for 2 minutes.
Add enough flour to make a soft dough. Knead dough until smooth and
elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and
let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased
12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to
make a slight rim. Fry bacon until crisp. Remove from grease and drain on
absorbent paper. Add onions to bacon grease; cook slowly until tender but
not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough.
Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream.
Pour over onions. Bake for 10 to 15 minutes longer or until golden brown
and sour cream is set. Serve warm or at room temperature.
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Betsy-TKL (9:15:34 pm) :
From: MSTRCOOK@aol.com
Newsgroups: rec.food.recipes
Title: Eier In Gruner Sosse (Eggs In Green Sauce)
Categories: German, Cheese/eggs, Sauces, Main dish
Yield: 4 servings
2 T Mayonnaise
1 c Sour Cream; *
1 ea Lemon; Med, Juiced
9 ea Eggs; Large, Hard Cooked
1/2 t Salt
1/4 t Pepper
1/2 t Sugar
1 1/2 c Fresh Herbs; Chopped **
* You can use part yogurt if so desired.
** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or
basil.
Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg
and stir into mayonnaise mixture. Season with salt, pepper, and sugar.
Thoroughly rinse herbs, pat dry, and chop.
Blend with the sauce. Slice rest of the hard-cooked eggs in half and
arrange in the sauce and serve.
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Betsy-TKL (9:16:00 pm) :
From: MSTRCOOK@aol.com
Newsgroups: rec.food.recipes
Title: Sauerbraten Klopse (Sauerbraten Meatballs)
Categories: German, Meats, Main dish
Yield: 4 servings
1 lb Ground Beef; Lean
1/4 c Milk
1/4 c Bread Crumbs; dry
1/8 t Cloves; Ground
1/8 t Allspice; Ground
1/2 t Salt
1 x Pepper; To Taste
2 T Vegetable Oil
1/2 c Vinegar
3/4 t Ginger; Ground
1 ea Bay Leaf
4 T Sugar; Brown
2 T Unbleached Flour
1 x Pepper; To Taste
Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into
meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water,
vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour.
Skim off fat. Remove meatballs and keep them warm. Mix flour and
2 T water. Slowly stir into the pan juices to make gravy. Pour gravy
over meatballs. Serve with buttered noodles.
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Betsy-TKL (9:16:47 pm) :
From: MSTRCOOK@aol.com
Newsgroups: rec.food.recipes
Title: Rinderrouladen (Beef Rolls)
Categories: German, Meats, Main dish
Yield: 4 servings
4 ea Sandwich Or Roll Steaks; *
2 t Mustard; Dijon-style
1/2 t Salt
1/4 t Pepper
2 ea Pickles; **
2 oz Salt Pork; ** OR
2 ea Bacon; Strips **
1 ea Onion; Large, Chopped
1/4 c Vegetable Oil
1 1/2 c Beef Broth; Hot
4 Peppercorns
1/2 Bay Leaf
1 T Cornstarch
2 ea Bacon; Strips **
* Sandwich or roll steaks should weigh about 6 oz each.
** Pickles, Salt Pork or Bacon should be cut into long thin strips.
Lay steaks on a flat surface.
Spread each with mustard; sprinkle with salt and pepper. Divide pickles,
salt pork (or bacon), and onion among the steaks equally. Roll up steaks
jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread.
Heat oil in a heavy saucepan, add the steak roll, and brown well on all
sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf.
Cover and simmer for 1 hour and 20 minutes.
Remove beef rolls, discard clamps, and arrange on a preheated platter.
Blend cornstarch with a small amount of cold water, stir into gravy and
bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings
and serve separately.
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Mr. Fntsy (9:17:18 pm) : here is a favorite (kind of ) german recipe from
the kitchen of mr. fntsytake some bratwurst sausages put them in a bowl
cover them with beer add some seasoning salt pepper 2 cloves sliced garlic
and let it marinate overnight the next day microwave the sausages till
cooked disgaurd beer juice wrap sausages up , later in the day warm on the
grill or in a frying pan serve on a bun (great for the Monday night football
show)
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Betsy-TKL (9:20:46 pm) :
From: curmudgn@bulb.flash.net.lewisham.gov.uk (Sam Waring)
Newsgroups: rec.food.recipes
Title: PFEFFERNUSSE
Categories: Cookies, German
Yield: 1 batch
3 c Flour, sifted
1 ts Baking powder
1/4 ts Salt
1/2 ts Cinnamon
1/4 ts Allspice
1/4 ts Cloves, ground (done by
-hand, if possible, for
-stronger taste)
1/4 ts Nutmeg ("Yuck!", Grandma
-always "forgot" to add it)
1/4 ts Mace
3 Egg; beaten light
3/4 c Sugar
1 Lemon; juice & grated rind
2/3 c Nuts, chopped
Measure flour and sift with baking powder, salt, and spices. Add sugar
slowly to beaten eggs and stir in lemon juice and grated lemon rind.
Add dry ingredients and nuts and mix well. Refrigerate 2 hours. Roll
out 1/2" thick and cut with tiny cutter 3/4" round. Let cookies stand
over night in cool place on ungreased cookie sheet. Just before
baking, put a drop of brandy on each cookie. Bake brandy side up
[don'tcha just love it?] in 300 deg F oven for 1/2 hour. Cool
thoroughly and place in tightly covered jar.
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Betsy-TKL (9:21:50 pm) :
From: curmudgn@bulb.flash.net.lewisham.gov.uk (Sam Waring)
Newsgroups: rec.food.recipes
Title: PFEFFERNUSSE
Categories: Cookies, German
Yield: 42 cookies
2 1/2 c Flour
1/2 ts Cloves
1/2 ts Nutmeg
1/2 ts Cinnamon
1/4 ts Ginger
1/4 ts Cardamom
1/4 ts Pepper, black
1/4 ts Baking soda
2 Egg
1 c Brown sugar, dark
1/3 c Walnuts; finely chopped
3 c Sugar
ds Cream of tartar
1 c ;Water
2 Egg white
Sift flour with spices and soda. Set aside. In large bowl, using an
electric beater at high speed, beat eggs and brown sugar until light
(about five minutes). At low speed, beat in flour mixture and nuts.
Mix until well-combined. Dough will be *sticky*. With wet hands,
pinch dough by tablespoonsful and roll into 1-inch balls. Place on
lightly greased cookie sheets and bake at 375 degrees for 12 to 15
minutes. Cool on wire rack.
While the cookies are cooling, combine sugar with cream of tartar and
water in a large saucepan. Bring to a boil over medium heat, stirring
until sugar dissolves. Boil without stirring for five minutes or
until sugar forms a two-inch thread when dropped from the spoon (235
degrees on the candy thermometer).
Meanwhile, in a medium bowl, with mixer at medium speed, beat egg
whites until stiff peaks form. Pour syrup into egg whites in a
continuous stream, beating constantly. Beat together until mixture
is slightly thickened.
Drop the cooled cookies, a few at a time, into the glaze. With a
fork, turn to coat completely. Lift out and place on a wire rack to
dry or, preferably, roll in a shallow bowl of sifted confectioners'
sugar for a final dusting of crunchy, snowlike frosting. Store in a
tighly covered container at least a week before using.
Philadelphia Inquirer, 12/14/88
per Charli LeWinter
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Betsy-TKL (9:22:35 pm) :
From: curmudgn@bulb.flash.net.lewisham.gov.uk (Sam Waring)
Newsgroups: rec.food.recipes
Title: PFEFFERNUSSE
Categories: Cookies, German
Yield: 48 cookies
4 c Flour, unsifted
1 ts Baking powder
1 ts Cinnamon
1 ts Cloves, ground
1/2 ts Mace
1 ts Allspice, ground
Pepper, black; as desired
1 1/4 c Honey
2 T Butter; (no margarine)
2 lg Eggs
1 c Sugar, confectioners'
1 ts Vanilla
;Water
Sift flour, baking powder and spices together. Heat honey and butter
until butter melts. Cool to lukewarm and beat in eggs. Add flour
mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place
on greased cookie sheet. Bake at 350 degrees F. for 15 minutes.
Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and
water to form a thin glaze. Dip cookies in glaze and place on wire
rack to dry. Store cookies in airtight tins.
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Betsy-TKL (9:27:48 pm) :
From: LeiG@aol.com
Newsgroups: rec.food.recipes
GREEN BEANS IN BEER SAUCE
6 servings
from: Round the World, Merit Publications (1969)
1 1/2 lbs fresh green beans
1/2 cup beer
1 tablespoon flour
salt
Cut beans into 1 inch pieces. cook in beer, covered, about 15 minute or
until
beans are just tender. remove beans from pan and keep hot. Stir in flour to
thicken Liquid. Simmer 1 minute. then Pour sauce over beans.
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Betsy-TKL (9:28:16 pm) :
From: LeiG@aol.com
Newsgroups: rec.food.recipes
SCHNITZEL MEAT
from: Pennsylvania Dutch cooking
1 1/2 lbs veal steak, cut in cubes
2 tablespoons shortening
2 tablespoons flour
1 cup tomato juice
2 carrots, diced
1 small onion, chopped fine.
salt and pepper
flour.
Dredge meat with flour and season. Melt shortening (Preferably bacon
fat) and brown the meat in it. remove meat from the pan, Stir in the flour
and blend. Add the tomato
juice and stir well until mixture thickens. add meat, carrots and onions.
cover closely and simmer for 45 minutes.
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Bill,DC (9:33:16 pm) : * Exported from MasterCook *
Basic Spaetzle Dough Recipe
Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pasta Dishes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 each eggs -- slightly beaten
3 cups flour -- sifted
1 cup milk
2 teaspoons salt
1/2 teaspoon baking powder
Bring a pot of salted water to a boil, reduce the heat, and maintain a
simmer. In a bowl, stir all the ingredients together. Place a colander over
the pan, pour about 1/4 of the batter into the colander, and press through
the holes witha plastic spatula into the hot water. When the spaetzle starts
to float to the top, cover the pan and kepp covered until the spaetzle
appears to swee and is fluffy. Remove the dumplings and repeat the procedure
with the remaining batter.
- - - - - - - - - - - - - - - - - -
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Betsy-TKL (9:34:54 pm) :
From: Eagle@sisna.com (Steve Baker)
Newsgroups: rec.food.recipes
Title: Sweet and Spicy German-Style Mustard
Keywords: Sauce, Seasonings, mustard, German
2/3 cup Mustard Seed
1 cup Water, cold
1 Onion, finely chopped
1/4 cup Sugar, brown
1 tsp Cinnamon
1/2 tsp Tarragon
3 tsp Honey
1/2 cup Mustard, dry
2 cup Vinegar, cider
4 Garlic, cloves., minced
2 tsp Salt
1/2 tsp Allspice
1/4 tsp Turmeric
Combine seeds and mustard with COLD water. Allow to sit
overnight in the refrigerator. Combine all remaining ingredients
except honey. Simmer uncovered 10-15 minutes or until liquid
reduced by half. For a hotter mustard, reduce liquid by more than
half. Pour this mixture through a strainer, into the mustard and
seed mixture. Blenderize thoroughly. Cook in a double boiler
until the consistency of gravy. Add the honey. This will keep
refrigerated several years. Many different flavors of mustard can
be made by modifying this basic recipe. Substitute wine for the
cold water, etc. Many other spices may be added also.
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Betsy-TKL (9:36:53 pm) :
From: sam@electricon.com (Sam Waring)
Newsgroups: rec.food.recipes
Title: DR. OETKER'S ROULADEN
Categories: Beef, German
Yield: 4 servings
8 Beef, thin slices
1 ts Cornstarch
Mustard, prepared
1 ts Paprika
4 oz Bacon, uncooked; diced
1 c Tomato puree
1/2 c Onion; diced
1 T Lemon juice
8 T Oil
Sour cream; (optional)
1 c ;Water, boiling
Creme fra^Lche; (optional)
Approx. Cook Time: 3:00
Cut thin slices of roasting beef to around 4 x 6 inches off a roast.
It is best to cut the meat WITH the grain of the meat, so the slices
will hold together. Pound the slices lightly to flatten and tenderize
them. Brush lightly with prepared mustard. Then sprinkle the slices
with salt and freshly ground black pepper to taste. In a small bowl
mix together the diced bacon and diced onions. Spread the mixture on
the meat slices. Then, starting at the narrow end, roll up the meat
slices and secure them with skewers, toothpicks, or string.
Heat the oil in a heavy pot. Brown the rolls well in the oil. Add
about 1 cup of boiling water to the pot VERY CAREFULLY! Cover the
meat and braise gently until done, about 2 to 2-1/2 hours. Add water
as needed to keep level fairly constant. When the meat is cooked,
remove the rolls to a hot plate and thicken the gravy with corn
starch and season to taste. The sauce may be seasoned with paprika,
tomato puree, lemon juice, sour cream, and/or creme fra^Lche.
Serve this with a potato or pasta dish.
-- Oetker German Home Cooking
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Betsy-TKL (9:37:49 pm) :
From: sam@electricon.com (Sam Waring)
Newsgroups: rec.food.recipes
Title: RINDERROULADEN (Beef Rolls)
Categories: German, Beef
Yield: 4 servings
4 Roll steaks (6 oz)
2 ts Mustard, dijon
1/2 ts Salt
1/4 ts Pepper, black
2 Pickles; julienne
2 oz Salt pork; julienne
1 lg Onion; chopped
1/4 c Oil
1 1/2 c Beef broth; hot
4 Peppercorns
1/2 Bay leaf
1 T Cornstarch
Lay steaks on a flat surface. Spread each with mustard; sprinkle with
salt and pepper. Divide pickles, salt pork (or bacon), and onion
among the steaks equally. Roll up steaks jelly-roll fashion; secure
with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy
saucepan, add the steak roll, and brown well on all sides, about 15
minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover
and simmer for 1 hour and 20 minutes. Remove beef rolls, discard
clamps, and arrange on a preheated platter. Blend cornstarch with a
small amount of cold water, stir into gravy and bring to a boil.
Boil until gravy is thick and bubbly. Correct seasonings and serve
separately.
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Betsy-TKL (9:38:37 pm) :
From: drl@halcyon.com (Darlene)
Newsgroups: rec.food.recipes
German White Chocolate Cake
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 c Cake flour
1 t Baking soda
1/2 lb Unsalted butter
1 1/2 c Sugar
4 lg Eggs, separated
4 oz White chocolate, melted in
-1/2 c boiling water and
-cooled
1 t Vanilla extract
1 c Buttermilk
1 c Shredded unsweetened coconut
1 c Chopped pecans
Frosting
1 c Evaporated milk
1 c Sugar
1/4 lb Unsalted butter
3 lg Egg yolks
1 t Vanilla extract
1 c Chopped pecans
1 c Shredded unsweetened coconut
CAKE
1. Position the racks in the upper and lower thirds and preheat oven to 350
deg F. Lightly butter the bottom and sides of three 8 inch round cake pans.
Line the pans with parchment paper. Dust the bottom and sides with flour;
tap out the excess.
2. Into a medium bowl, sift the cake flour and the baking soda. Using an
electric mixer set at medium speed, cream the butter and the sugar in a
large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at
a time, blending well after each addition. Beat in the melted white
chocolate mixture and the vanilla. At low speed, blend in the sifted flour
mixture alternately with the buttermilk; do not overbeat. Fold in the
coconut and pecans.
3. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites
into the cake mixture to lighten it; carefully fold in the remaining egg
whites. Spoon the batter into the prepared pans.
4. Bake until the cake springs back when touched in the center and a cake
tester inserted in the center of the pans comes out clean, about 35 to 40
minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes.
Invert the cakes onto the wire racks, carefully peel off the parchment
paper, and cool completely.
FOR THE FROSTING:
5. In a heavy medium saucepan over medium heat, combine the evaporated
milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring
constantly. Do not let mixture boil fast; lower the heat if necessary.
Remove from heat and stir in the vanilla, pecans, and coconut. Plance the
saucepan into a bowl filled with ice and stir constantly until the frosting
is cool and slightly thickened.
6. Place a cake layer on a serving platter. Spread 1/4 of the frosting
evenly over the cake layer, making sure to spread it all the way to the
edges. Top with the second layer, and spread with 1/4 of the frosting. Top
with the third cake layer. Evenly frost the top and sides of the cake with
the remaining frosting.
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Betsy-TKL (9:46:32 pm) :
From: drl@halcyon.com (Darlene)
Newsgroups: rec.food.recipes
German's Sweet Chocolate Cake
Recipe By :
Serving Size : 2 Preparation Time :0:00
Categories : Cakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 oz Sweet Chocolate (Baker's
-German's brand)
1/2 c Boiling water
1 c Butter/margarine
2 c Sugar
4 Eggs, separated
1 t Vanilla
2 1/4 c Sifted flour OR 2-1/2 sifted
-cake flour
1 t Baking soda
1/2 ts Salt
1 c Buttermilk
FROM: Baker's Germans' Sweet Chocolate Package
Melt chocolate in boiling water. Cool. Cream buter and sugar until
fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla
and chocolate. Sift flour with soda and salt; add alternately with
buttermilk to chocolate mixture, beating after each addition until smooth.
Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch
layer pans, lined on bottoms with paper.
Bake at 350~ for 30-35 minutes. Cool Frost tops only.
Coconut-Pecan Frosting
Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks,
1/2 cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat
until thickened, about 12 minutes. Add 1-1/3 cups flaked coconut and 1 cup
chopped pecans. Cool until thick enough to spread, beating occasionally.
Makes 2-1/2 cups.
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Betsy-TKL (9:49:41 pm) :
From: civetta@aol.com (Civetta)
Newsgroups: rec.food.cooking
PFANNKUCHEN (German Pancake)
4 large eggs
1/2 cup/125 ml all purpose flour
2 tbsp./30 ml white sugar
1/2 tsp/2.5 ml salt
1 cup/250 ml skim milk
2 1/2 tsp/12.5 ml vanilla extract
1 1/2 tbsp/25 ml butter
Heat oven to 425F/220C. Combine all pancake ingredients except butter.
Beat with wire shisk or rotary beater until smooth. Place butter in 10
inch/25 cm oven-proff skillet; melt in oven just until butter begins to
sizzle. Remove pan from oven; tilt to coat bottom with melted butter.
Immediately pour batter into hot pan. Bake at 425F/220C for 14 to 18
minutes or until puffed and golden brown. Meanwhile prepare Apple Rhubarb
Compote (recipe follows). Remove pancake from oven; immediately fill with
Apple Rhubarb Compote. Cut into wedges and serve immediately.
APPLE RHUBARB COMPOTE
2 tsp/10 ml butter
2 cups/500 ml sliced, peeled, cored apples
1/2 cup/125 ml thinly sliced rhubarb
1/4 cup/60 ml apple cider or juice
1/2 tsp/2.5 ml Watkins Apple Bake Seasoning
Saute rhubarb and apples in butter just until softened. Add apple cider
and apple bake seasoning and simmer until apples are tender but still hold
shape. Serve warm.
Nutritional Information Per Serving:
Calories 280
Protein 10 g
Carbohydrates 33 g
Fat 12 g
Saturated Fat 6 g
Cholesterol 230 mg
Sodium 410 mg
Dietary Fiber 2g
From The Watkins Kitchen Collection, Vanilla Cookbook.
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Betsy-TKL (9:51:17 pm) :
From: sf@@mindspring.com (sf)
Newsgroups: rec.food.recipes
Title: Black Forest Cherry Cake
Categories: Desserts, Cakes, Chocolate c, Cherries
Yield: 1 servings
1 3/4 c All purpose flour
1 ts Baking powder
1/2 ts Salt
2 oz Semisweet chocolate
1 Stick butter
3/4 c Granulated sugar
4 Eggs
1 ts Almond extract
-FILLING & TOPPING:
2 c Whipping cream
2/3 c Confectioners sugar
1/3 c Kirsch
16 oz Can pitted red tart cherries
-drained (reserve liquid)
12 Maraschino cherries w/stems
-Chocolate curls
CAKE: Need two 9-inch round cake pans. In a bowl, combine flour,
baking powder and salt. In double boiler or microwave, melt chocolate
over low heat. Cool. In another mixing bowl, cream butter and sugar
until light and fluffy. Add eggs, 1 at a time, beating after each
addition. Add melted chocolate and gradually add the flour mixture.
Add almond extract. Pour batter into greased and floured pans. Bake
in a preheated 350 degree oven for 30-35 minutes, or until a cake
tester comes out clean. Cool in pan 5 minutes, then on a wire rack.
Cut each layer horizontally, to make four layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a
mixing bowl, beat cream until stiff. Gradually add confectioners'
sugar. Sprinkle 1/3 kirsch on a layer of the cake. Cover with whipped
cream and add 1/3 of the drained cherries. Place a second layer on
top and repeat. Then a third. Top the cake with a fourth layer.
Spread 2/3 of the remaining whipped cream on the top and sides of the
cake. Place last amount of whipped cream in a pastry bag and pipe
rosettes of whipped cream around the top edge. Top rosettes with
stemmed cherries and garnish top center and sides with chocolate
curls (made by shaving a chocolate bar with a vegetable peeler).
From: Fred Towner
----------------------------------------------------------------------------
Betsy-TKL (9:54:03 pm) :
From: sf@@mindspring.com (sf)
Newsgroups: rec.food.recipes
Title: Schwarzwalder Kirschtorte (Black Forest Cherry Cake)
Categories: German, Cakes, Fruits, Desserts
Yield: 8 servings
CAKE-------------
6 Eggs; Large
1 ts Vanilla Extract
1 c Flour; Sifted
1 c Sugar
4 oz Unsweetened BakingChocolate*
SYRUP------------
1/4 c Sugar
2 tb Kirsch
1/3 c ;Water
FILLING-------------------------------
1 1/2 c Confectioners' Sugar
1 Egg Yolk; Large
1/3 c Butter; Unsalted
2 tb Kirsch Liquer
TOPPING-------------------------------
2 c Sour Cherries; Canned, Drain
1 c Cream; Heavy, Whipped
2 tb Confectioners' Sugar
8 oz Semisweet Chocolate Bar (1)
* There should be 4 squares of chocolate and it should be melted.
CAKE: Beat eggs, sugar, and vanilla together until thick and
fluffy, about 10 minutes. Alternately fold chocolate and flour into
the egg mixture, ending with flour. Pour the batter into 3 8-inch
cake pans that have been well greased and floured. Bake in a
preheated 350 degree F. oven for 10 to 15 minutes or until a cake
tester inserted in the center comes out clean. Cool cakes in pans
for 5 minutes; turn out on racks to cool completely. SYRUP: Make
syrup by mixing together sugar and water and boiling for 5 minutes.
When syrup has cooled, stir in kirsch. Prick the cake layers and
pour syrup over all 3 layers. FILLING: To make the butter-cream
filling, beat together sugar and butter until well blended. Add egg
yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in
Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake
plate. Spread with butter cream filling. Using 3/4 cup of the
cherries, which have been patted dry, drop cherries evenly over
cream. Place second layer on cake. Repeat. Place third layer on
top. Fold 2 T confectioners' sugar into the whipped cream. Cover
the sides and top of the cake with whipped cream. Decorate top of
cake with remaining 1/2 cup cherries. To make chocolate curls from
chocolate bar, shave (at room temperature) with a vegetable peeler.
Refrigerate curls until ready to use. Press chocolate curls on
sides of cake and sprinkle a few on the top. Chill until serving
time. From: Deanna Potts
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Betsy-TKL (9:56:49 pm) :
From: sf@@mindspring.com (sf)
Newsgroups: rec.food.recipes
Title: Black Forest Roulade
Categories: Cakes, Desserts, Chocolate
Yield: 6 servings
5 Eggs
3/4 c Caster sugar
3/4 c Self-raising flour
2 tb Cherry flavoured liqueur
425 g Can stoneless black
- cherries, drained &
Halved
1/4 c Cocoa powder
90 g Butter, melted
2 tb Caster sugar (extra)
Chocolate leaves and icing
- sugar mixture to decorate
MMMMM--------------------------FILLING-------------------------------
1/2 c Thickened cream
2 ts Icing sugar mixture
2 ts Cherry-flavoured liqueur
Lightly grease a 26cm x 32cm Swiss roll pan; line base with non-stick
baking paper. Beat eggs in medium bowl with an electric mixer for about 3
mins or until thick and creamy. Gradually add sugar, beating until
dissolved between each addition. Fold in sifted flour and cocoa; fold in
butter. Spread mixture into prepared pan. Cook in a 200 C (400 F) oven
for about 12 mins, or until cooked when tested. Turn immediately onto a
sheet of non-stick baking papere which has been sprinkled with extra
sugar; trim edges. Brush cake with liqueur; roll up loosely from long
side. Unroll, cool for 15 mins.
Filling: Beat all ingredients in small bowl with an electric mixer until
soft peaks form. Spread filling over cake, top with cherries, re-roll
from long side. Decorate roulade with chocolate leaves; dusted with
sifted icing sugar.
FROM: Woman's Day Magazine
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Betsy-TKL (9:57:43 pm) :
From: sf@@mindspring.com (sf)
Newsgroups: rec.food.recipes
Title: Black Forest Cherry Cake 2
Categories: Desserts, Cakes, Chocolate, Fruits
Yield: 1 servings
1 3/4 c All purpose flour
1 ts Baking powder
1/2 ts Salt
2 oz Semisweet chocolate
1 Stick butter
3/4 c Granulated sugar
4 Eggs
1 ts Almond extract
-FILLING & TOPPING:
2 c Whipping cream
2/3 c Confectioners sugar
1/3 c Kirsch
16 oz Can pitted red tart cherries
-drained (reserve liquid)
12 Maraschino cherries w/stems
-Chocolate curls
CAKE: Need two 9-inch round cake pans. In a bowl, combine flour, baking
powder and salt. In double boiler or microwave, melt chocolate over low
heat. Cool. In another mixing bowl, cream butter and sugar until light and
fluffy. Add eggs, 1 at a time, beating after each addition. Add melted
chocolate and gradually add the flour mixture. Add almond extract. Pour
batter into greased and floured pans. Bake in a preheated 350 degree oven
for 30-35 minutes, or until a cake tester comes out clean. Cool in pan 5
minutes, then on a wire rack. Cut each layer horizontally, to make four
layers.
FILLING AND TOPPING: Need a pastry bag with a star tube. In a mixing bowl,
beat cream until stiff. Gradually add confectioners' sugar. Sprinkle 1/3
kirsch on a layer of the cake. Cover with whipped cream and add 1/3 of the
drained cherries. Place a second layer on top and repeat. Then a third.
Top the cake with a fourth layer. Spread 2/3 of the remaining whipped
cream on the top and sides of the cake. Place last amount of whipped cream
in a pastry bag and pipe rosettes of whipped cream around the top edge.
Top rosettes with stemmed cherries and garnish top center and sides with
chocolate curls (made by shaving a chocolate bar with a vegetable peeler).
----------------------------------------------------------------------------
Betsy-TKL (9:59:28 pm) :
From: sf@@mindspring.com (sf)
Newsgroups: rec.food.recipes
Title: Black Forest Cake 3
Categories: Desserts, Cakes, Holidays
Yield: 1 cake
CAKE-------------
2 c Plus
2 tb All purpose flour
2 c Sugar
3/4 c Cocoa
1 1/2 ts Baking powder
3/4 ts Baking soda
3/4 ts Salt
3 Eggs
1 c Milk
1/2 c Vegetable oil
1 tb Vanilla
CHERRY TOPPING----------------------------
2 cn (20 oz size) tart pitted
Cherries, undrained
1 c Sugar
1/4 c Cornstarch
1 ts Vanilla
FROSTING-------------------------------
3 c Whipping cream
1/3 c Powdered sugar
Preheat oven to 350 degrees. Grease and flour two 9 inch round cake
pans. Cover bottoms with waxed paper.
Combine dry ingredients in large bowl. Add eggs, milk, oil and vanilla;
beat until well blended. Pour evenly into prepared pans. Bake 35 minutes
or until wooden pick inserted in centers comes out clean. While cake is
baking prepare Cherry Topping and let cool. Cool layers in pans on wire
racks 10 minutes. Loosen edges, remove from pans to racks. Remove waxed
paper, cool completely. Split each cake layer in half horizontally. Tear
one of these split layers into crumbs; set aside. (Use toothpicks on sides
of cakes to use as guides when cutting horizontally)
Prepare Frosting; reserve 1 1/2 cups for decorating cake, set aside.
Brush loose crumbs off cake layers. To assemble place one cake layer on
serving plate. Spread top of this layer with one cup frosting top with
3/4 cup Cherry Topping. Top with second cake layer; repeat layers of
Frosting, Cherry Topping and cake, ending with cake. Frost side of cake
with remaining frosting. Pat reserved crumbs onto frosting on side of
cake. Spoon reserved frosting into pastry bag fitted with star decorator
top. Pipe around top and bottom edges of cake. Spoon remaining cherry
topping onto top of cake. Refrigerate.
Directions for Cherry Topping: Drain cherries, reserving 1/2 cup
juice. Combine reserved juice, cherries, sugar and cornstarch in two
quart saucepan. Cook over low heat until thickened, stirring
constantly. Stir in one teaspoon vanilla. Cool, set aside.
Directions for Frosting: Beat together whipping cream and powdered
sugar in chilled medium bowl at high speed or electric mixer until
Stiff Peaks form.
Fabulous Party Ideas 1994
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END OF FILE - Part 1 (of 3)
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