Marble Cake

Print Friendly, PDF & Email

Ingredients:

  •   250 g    Confectioners Sugar
  •          4    Eggs
  •          1    Vanilla Sugar
  •   125 g    Flour
  •   125 g    Potato Starch
  •     14 g    Baking Powder
  • 300 ml    Vegetable Oil
  •    2 tbs    Cocoa

Directions:

Stir together the confectioner’s sugar, eggs and vanilla sugar.
Combine the flour, potato starch and baking powder and fold in to sugar mixture, adding the oil last.
Separate batter in half and mix the cocoa into one part.
Pour light batter into a buttered loaf pan, carefully spoon the dark batter on top and swirl in with a fork to create the marble effect.
Bake at 350˚F for 60 minutes.
Important: Do not forget!
After 10 minutes baking score the top with a knife.

After it cools dust with confectioner’s sugar or cover with a chocolate glaze.

Fast, easy and good!

 

Dumplings from cooked Potatoes – “Baumwollne”

Print Friendly, PDF & Email

Ingredients:

  •     8 lbs    cooked and peeled Potatoes
  •    4 tsp    Salt
  •  2¼ lbs    Potato Starch
  •                Water
  • 4 slices    French Bread
  •    4 tbs    Butter
  •                Extra Potato Starch for coating

Directions:

Dice bread into small cubes and brown in butter, then set aside.
Press cooked potatoes through a potato press into a large bowl (easier if they are still warm).
Add salt and starch and mix together.
Mix in 3 cups of water to start with and gradually add more water as needed.
The consistency should be somewhat like Play Doh.  

Scoop out a portion to make one dumpling.
Insert a few of the browned bread cubes in the center and tightly squeeze into a ball and roll, so that it is smooth and without seams, about 2½ inches in diameter.
Roll ball in some potato starch to coat.
Repeat with rest of dough.
Individually freeze the dumplings until you are ready to cook them.

  To cook:  Bring a pot of salted water to boil (pot should be large enough so that the dumplings can float freely).
Place frozen dumplings into the water and then return to boil.
Turn down to a low boil and cook for about 20 minutes.
Gently stir occasionally after you place the dumplings into the pot until they float in the water.

Tip for freezing: Lay dumplings out on cookie sheet and place in freezer.
When hardened wrap airtight and keep frozen until you use them.

Color difference is attributed to the type of potato used.

Bavarian Bread Dumplings

Print Friendly, PDF & Email

Ingredients:

  • 3½ lbs    French Bread
  •         5    Eggs
  •               Milk
  •  ¾ cup    Flour
  •   1 tbs    Salt
  •   1 tsp    Pepper
  •   1 tsp    Garlic
  •   2 tbs    dried Parsley

Directions:

Slice the bread and allow to dry overnight.
Soak the dried bread in milk so it is moist but not soggy.
Mix all the ingredients together, the dough should stick together when you roll it into a 2 inch ball. Otherwise add a little more flour if it is too moist or a touch of milk if it is too dry.

To prepare:  Bring a pot of lightly salted water to boil (large enough that the dumplings can float freely). Simmer for about 15 minutes.  

They freeze well if wrapped airtight.

Serve with Gravy.

Left overs: Dice some onions and bacon and fry.
Slice left over dumplings into bite size pieces and fold into the onion/bacon mix.
Keep frying till everything is warmed through, stirring constantly.
Excellent as a side dish for Entrees without gravy.

Bread Dumpling (Serviettenkloß)

Print Friendly, PDF & Email

Ingredients:

  •            8    German Style Hard Rolls @ 2 oz each**
  •   1¼ cup    hot Milk
  •       4 tbs    Butter
  •             8    Eggs, large
  •      ½ tsp    Salt
  • 2 pinches    Nutmeg
  •                   Breadcrumbs roasted in Butter or finely chopped Parsley

Directions:

Butter a steamed pudding mold and coat with bread crumbs.
Dice 4 rolls and brown in butter and set aside.
Dice the remaining rolls and soak in hot milk.
Important: Use only enough milk to make the rolls soggy!
Beat the eggs and lightly season with salt and nutmeg.
Mix all the above ingredients together and transfer into the form.
Close the form and place into a pot of boiling water, making sure that the water only comes up ¾ers on the form.
Steam covered for one hour.
Turn onto a platter, sprinkle with roasted breadcrumbs or parsley and slice like a cake before serving.
Serve with gravy.

A Serviette is German for napkin. The dough of this Dumpling used to be or still is put into a cloth napkin (instead of a pudding form), tied shut and boiled in water, hence the name.
**The hard rolls could be substituted with the equal weight of a crusty French Baguette.

Bavarian Pork Roast with Bread Dumpling and Sauerkraut

Bavarian Sauerkraut

Print Friendly, PDF & Email

Ingredients:

  •      30 oz    Sauerkraut
  •         ⅓ lb    Bacon, diced
  •      ½ cup    Onions
  •            ½    Carrot, slivered
  •             2    Bay Leaves
  • 2 pinches    Ground Caraway
  •           10    Juniper Berries
  •                   Water
  •             1    small raw Potato, grated (optional)

Directions:

Drain the sauerkraut and reserve the juice.
Rinse it under cold water and squeeze out. (It is a misconception, that Sauerkraut has to be sour)
Fry bacon until crisp, adding the onions toward the end to lightly brown them.
Add the rest of the ingredients and mix through.
Add enough water so that everything is covered.
Simmer for 1½-2 hours.
After the first hour of cooking, taste it to see how sour it is, then you can either add some sugar to sweeten or sauerkraut juice to make it more tart.
Stir occasionally and add water if necessary during cooking.
Juniper berries are bitter when bitten into and should be removed when finished cooking along with the bay leaves. To eliminate the search for the elusive juniper berries in the sauerkraut, place them in a tea ball and remove before serving.

In Bavaria the grated potato is added during the last half hour of cooking to bind the sauerkraut and make the texture smoother.  

Note: Some imported Sauerkrauts do not need to be rinsed.
Sauerkraut can be frozen for a short peroid of time.

Broccoli Casserole

Print Friendly, PDF & Email

Ingredients:1DSC02014

  •     ½ cup    Onions, diced
  •     ½ cup    Celery, diced
  •       2 tbs    Butter
  •      1 can    Cream of Mushroom Soup
  •      1 can    Mushroom Pieces (15 oz)
  •       8 oz    Processed Cheese Sauce
  •      1 pkg    frozen, chopped Broccoli (15 oz)
  •    2 cups    Rice, cooked
  • 1 bundle    Fresh Broccoli

Directions:

Clean and cut up the bundle of fresh broccoli then steam lightly.
Cook package of frozen broccoli according to directions.
Saute onions and celery in butter.
Soften cheese sauce.
Drain Mushrooms.
Thoroughly mix all the ingredients together, except the fresh broccoli.
Pour into a 13 x 9 inch casserole dish.
Spread the fresh cooked broccoli on top.
Bake at 350˚F for 35 to 45 minutes.

Casserole can be assembled and frozen (before baking) for up to three weeks.

Made it as a side for a Dinner for 70, click here for ingredients.

Baked Green Beans

Print Friendly, PDF & Email

Ingredients:

    • 1¼ lb    Green Beans
    •   ¼ lb    Bacon
    •        4    Eggs
    •              Salt
    •              Pepper
    •  3 tbs    Onion, finely diced
    •              Milk
    • 1 cup    Shredded Cheese

Directions:

Clean and cut (1½ inch) green beans.
Precook beans in salted water, they should still be crisp, then drain.
Dice and fry bacon with the onions.
Spray casserole dish with Pam.
Mix bacon with beans and spoon into casserole dish.
Beat together the eggs, seasoning and a little milk.
Pour the eggs over the beans and top with cheese.
Bake at 350°F for 20-25 minutes.
The eggs should be set and the cheese melted.

Optional:  Seasonings can be added to eggs to taste, such as garlic, summer savory, parsley, chives or marjoram.
Mushrooms can also be added to the bacon.

Cabbage in Cream

Print Friendly, PDF & Email

Ingredients:

  • 1½ lbs    Cabbage, shredded
  •    5 oz    Bacon, finely diced
  •   1 cup    Onions, diced
  •   1 cup    Heavy Cream
  •   1 cup    Half and Half
  •  ¼ cup    Water
  •               Salt
  •               White Pepper

Directions:

In a pot fry the bacon lightly and add onions cook until onions are glassy.
Add the rest of the ingredients.
Salt and pepper to taste.
Simmer for 30 minutes.

Don’t go by the looks, it is excellent!

Asparagus and Mushrooms

Print Friendly, PDF & Email

Ingredients:

  •     1¼ lb    Asparagus
  •       ¾ lb    Mushrooms
  • 2 cloves    Garlic
  •     ½ tsp    Lemon Zest, graded
  •     ⅛ tsp    Salt
  •      3 tbs    Oil for frying

Directions:

Trim and cut asparagus into bite size pieces.
Slice mushroom ¼ inch thick.
Thinly slice garlic.
In a large skillet heat oil and saute garlic briefly to release the flavor, do not brown.
Add the mushrooms and cook over medium heat until golden.
Stir in the asparagus and cover.
Stir occasionally and cook until the asparagus is fork tender but still crisp.
Toss with salt and lemon zest and serve.

Potato Pancakes – “Kartoffelpuffer or Pfannerknierla”

Print Friendly, PDF & Email

Ingredients:

  •  2 lbs    Potatoes
  •       2    Eggs
  • 4 tbs    Flour
  • 1 tsp    Salt
  •             Vegetable Oil for frying

Directions:

Wash and peel the raw potatoes and finely grate them.
Mix in the eggs, flour and add salt.
Heat 2 tbs of oil in a frying pan.
Spoon in 1 tbs of batter and fry over medium heat on both sides until they are golden brown.
Let them drain on paper towel.
Serve with apple sauce.

Also excellent as a side for meat dishes, soups or salads.