Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'German Recipes' Category

Pfeffernusse contributed by, Noah K. from The Seven Hills School in Cincinnati, Ohio USA

Pfeffernusse

From: Germany

By, Noah K.

P1000093

1 Cup of powdered sugar

1 Teaspoon of ground cinnamon

1 Teaspoon of ground ginger

1/2 Teaspoons of ground nutmeg

1/4 Teaspoons of ground allspice

For the cookies:

3 Cups of all-purpose flour

1 Teaspoon of ground cinnamon

1/2 Cave teaspoon of baking soda

1/2 teaspoon of baking powder

1/2 Teaspoon of ground nutmeg

1/2 Of fine salt

1/4 Ground allspice

1/4 Freshly ground black pepper

1/2 Cup sliced almonds,toasted

8 Tablespoons unsalted butter(1 stick),at room temperature

2 Teaspoons finely grated lemon zest

2 Teaspoons packet fined grated orange zest

1 Cup packed dark brown sugar

1 Large egg

3/4 Cup honey

1/4 Cup finely chopped candied lemon or orange peel

For the spiced sugar 

1.    sift all ingredients together into a large bowl ;set aside

For the cookies 

 

Sift together flour, cinnamon, baking soda, baking powder, ginger nutmeg, salt, allspice, and pepper in to a large bowl; set a side

Place the almond in a bowl of a food processor fitted with a blade attachment and process until finely  ground, about 25 to 30 seconds. add the almonds to the flour mixture and stir to combine; set aside.

Place the butter ; lemon zest , and orange zest in a the bowl of a stand mixer fitted with a padded attachment and beat on medium lightened in color, about 1 minute. Add the egg and beat until incorporated, about 30  incorporated, about 1 minute. Stop the mixer and crape down the sides of the bowl and the paddle with a rubber spatula.

With the mixer on low, add the flour mixture in three addition, mixing until just combined, about 11/2 minute total. (Do not over mix.) Cover and refrigerate the dough until firm, at least i hour. Arrange 2 rack to divide the oven into thirds.

Heat the oven to 350˚F and arrange 2 racks to divide the oven to thirds. line 2 sheets with  parchment paper, set aside.

Roll the chilled dough into 24(3/4- inch) balls and space them 1 1/12 inches apart on the prepared baking sheet. Bake the cookies for 8 minutes, then rotate the sheet from    front to back and top to bottom. Continue baking until the cookies are very lightly browned around the edges, about 5 to 6 minutes more.(The tops will be soft, but they will firm up as the cookies stand.) Transfer the baking sheets to 2 write racks and let the cookies sit until cool enough to handle but still warm, about 3 minutes.

Drop the warm into spiced sugar, making sure all over, then shake off any excess

sugar and transfer to the wire rack to cool completely.

8. repeat baking and sugarcoating with the remaining dough. Store the cookies in an airtight container,layered between pieces of waxed paper, for up to 3 weeks.

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Marbled Cake contributed by, Ryan from The Seven Hills School in Cincinnati, Ohio USA

Marbled Cake

From:Germany

By: Ryan

P1000099

Ingredients:

1/2 lb. butter,softened

1/2 lb. sugar

3 large eggs

1 lb. cake flour

2 teaspoons baking powder

1/2 cup milk

1 ounce cocoa

3/4 ounce sugar

2 tablespoons milk

1 dash salt

1 teaspoon vanilla extract

 

Directions:

 

1. Preheat oven to 350˚ and grease a bundt cake pan.

 

2.  Beat butter and sugar together,then add vanilla , eggs and salt.

 

3. Combine flour and baking powder and stir into butter-sugar-egg mixture , alternating  with milk. Only add enough milk for the batter to drop heavily and ripping apart from a spoon.

 

4. Fill 2/3 of batter into the greased cake pan.

 

5. Mix the remaining batter with cocoa , sugar and 2 or 3 tablespoons milk , until batter again drops heavily and ripping from a spoon.

 

6. Pour cocoa batter on top of the light one and move a fork spiraling through the two layers, so that you get a marbled pattern.

 

7. Bake for about 75 minutes.

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Apple Pudding Cake contributed by, Noah C. from The Seven Hills School in Cincinnati, Ohio USA

Apple Pudding Cake

Germany

By: Noah C.

P1000067

Ingredients

4 apples,peeled and sliced

1 cup brown sugar

1 cup flour

2 tsp salt

1/2 tsp. baking soda

1/4 tsp. cinnamon

1/2 cup milk

1 tsp. vanilla or almond flavoring

2 – 3 tsp. butter

2 cups boiling water

 

Instructions

Preheat oven to 400˚F.

In deep 9×9 inch pan ,mix together the sugar,flour,baking powder, salt,and cinnamon.

Add the apples slices and mix until coated with flour mixture.

Stir until everything has been moistened.Smooth out the top.Dot the butter on top.

Put on rack in oven and carefully pore the 2 cups over the top.DO NOT STIR)Put a baking sheet on top on the rack under your pan. Sometimes it bubbles over when it’s baking.)

Bake for 40 minutes or until top is golden brown.

Let cool slightly before serving. Sprinkle extra cinnamon on top if desired.

 

Hints

Omit cinnamon if desired.

Sprinkle slivered almonds on top before baking if desired.

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Pretzels contributed by, Natalie from The Seven Hills School in Cincinnati, Ohio USA

Pretzels

From: Germany

By: Natalie

P1000094

Ingredients

Makes 6 large pretzels

1 teaspoon instant yeast

1 tablespoon malt powder or brown sugar

2-3 cups all-purpose unbleached or bread flour

1 teaspoon salt

1 cup warm milk

 

Directions

Combine all of the ingredients in a bowl and mix together until it forms a ball. Start with 2 cups of the flower and mix it together until it forms something like a thick batter, then add more flour a handful at a time time until it’ll form a nice ball that you can kneed by hand. Either use an electric mixer to mix the dough for 5 minuets or remove it from the bowl and kneed it by hand for 5 to 10 minuets until the dough begins to get smooth and satiny.

 

If you are going to ferment the dough (more information on whether this set is necessary below), return the ball of dough to a clean, greased bowl, cover with plastic wrap, and set it aside to rise until it has doubled in size, approximately an hour. If you fermented it, degas the dough gently before moving on to the next step. Before shaping, start preheating the oven to 425 degrees. Cut the dough into 6 pieces. Roll each one into a short log, cover with a towel, and let the dough relax for 5 to 10 minuets.

 

After it has relaxed you should be able to roll it out and stretch again fairly easily. Let them relax again and then give each a third roll and stretch session before they are as long and thin as wanted (about 15 inches long and about as big,around  as your index finger.) They’ll nearly double in width while baking, so it is ok to roll them out quite thin. Shaping the pretzels is simple, once you get the hang of it. Place a rope of dough on the work surface in front of you.

Take each end in hand, loop the dough away from you, and bring the ends back towards your stomach, crossing them about an inch above the rope. Apply a little bit of pressure to make the loops stick together, but not to much because you don’t want them to flatten out. Pretzels don’t appear to need to rise again before baking, so you just need to figure out how you want to prep them for the oven. Here are some options you can try:

 

To Boil Them: If you want to boil them, bring a pot of water to boil. Dunk each of the pretzels into the boiling water for 5 seconds, then place them onto a baking sheet and sprinkle with coarse salt (You should use the kosher stuff that is easy to find at the grocery store) or other toppings.

 

To Eggwash Them: Simply place them on a baking sheet, brush them gently with an egg that has been whisked, then sprinkle with coarse salt or other toppings.

 

To Bake Them(mostly) Dry: Sprinkle or spritz them with a little bit of water so that the toppings will stick, then sprinkle with coarse salt or other toppings. Place the baking sheets into the oven. It takes about 15 minutes for the pretzels to get golden brown. Remove from the oven and immediately.

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Sauerkraut Balls contributed by, Maddie from The Seven Hills School in Cincinnati, Ohio USA

Sauerkraut Balls

From: Germany

By: Maddie

P1000071

Ingredients:

1 can (27 oz.) sauerkraut

1 can (16 oz.) sauerkraut

1 package (8 oz.) cream cheese

2 pounds, bulk sausage

eggs, beaten

milk

bread crumbs

 

Directions:

Crumble and brown sausage; drain off most of the fat.

 

Drain sauerkraut thoroughly. Snip into small pieces (optional). Combine sausage, sauerkraut, and cheese in bowl and mix thoroughly. Refrigerate until cool and stiff.

 

Roll into balls (about one inch diameter), dip in beaten eggs combined with a small amount of milk, roll in bread crumbs.

 

Place on ungreased baking sheet and bake at 350˚ for twenty minutes, then broil slightly to brown.

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German Pancakes contributed by, Lance from The Seven Hills School in Cincinnati, Ohio USA

German Pancakes

From: Germany

By: Lance

P1000068

Ingredients

5 eggs 

1/2 cup of water 

1/2 cup of sugar 

1/2 tsp.salt 

1/2 tsp. baking powder 

1 cup of flour

 

Directions

Beat eggs and water well. Add rest of the ingredients. Heat crepe pan. Add just enough batter to coat pan. Turn over after about 1 minute and when light brown remove from pan.

Use a good syrup. you can put fruit whipped cream etc… roll before serving.

 

 

 

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Sauerbraten contributed by, Jack from The Seven Hills School in Cincinnati, Ohio USA

Sauerbraten

From:Germany

By:Jack

P1000087

Ingredients

2 cups of water

1 cup of red wine

1 cup cider vinegar

1lemon, sliced

1/2 large onion, diced

1 clover garlic, diced

10 whole cloves

2 bay leaves

2 tablespoons white sugar

2 tablespoons salt

1 tablespoon juniper berries, crushed

1 teaspoon whole peppercorns

4 pound boneless beef chuck roast

2 cups chopped onions

2 cups chopped carrots

1 cup diced celery

8 gingersnap cookies, crushed

 

Directions

1. Heat water, red wine, cider vinegar, lemon, 1/2 onion, garlic, cloves, bay leaves, white sugar, salt, juniper berries, and peppercorns in a saucepan over medium heat until sugar is dissolved, about 5 minutes. Allow marinade to cool and pour into a resealable plastic bag. Add beef roast, coat with marinade, squeeze out excess air, and seal bag. Marinate in the refrigerator 2 to 3 days, turning the roast twice a day.

Place onions, carrots, and celery in a slow cooker. Remove roast from marinade and place atop vegetables. Strain marinade and pour 2 1/2 cups over roast; reserve remaining marinade.

Cover and cook roast on low 8 hours. Turn slow cooker off. Transfer roast to a cutting  board and cover with aluminum foil. Strain cooking liquid into large bowl and return vegetables to slow cooker to rest.

Heat about 3 cups cooking liquid and gingersnaps in a saucepan over medium-high heat, adding reserved marinade as needed, until gravy is thickened, about 10 minutes.

Slice roast and serve with vegetables and gravy.

 

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Apple Strudel contributed by, Ellie from The Seven Hills School in Cincinnati, Ohio USA

Apple Strudel

From: Germany

By: Ellie

P1000080

Serves: 8 (serving size 1 3-inch slice)

 

Ingredients

 

4 ounces day-old French Bread or other firm white bread, coarsely chopped

3 tablespoons butter, divided into tablespoons

5 cups finely chopped peeled Macintosh apples (about 1 1/4 pounds)

1 cup sugar

1/2 cup golden raisins

1 teaspoon ground cinnamon

8 sheets frozen phyllo dough, thawed

Cooking spray

 

Pans

Jellyroll pan

 

Preparation

 

Preheat oven to 375˚ F

 

Place the French Bread or white bread in a food processor, and pulse 10 times or until coarse crumbs measure 1 1/4 cups. Melt 1 tablespoon butter in a large skillet over medium-high heat, and add breadcrumbs. Cook 4 minutes or until lightly browned, stirring frequently. Combine breadcrumbs, apples, sugar, raisins, and cinnamon in a medium bowl to make the apple filling; toss to combine.

 

Lightly coat each of 4 phyllo sheets with cooking spray, placing one on top of the other. Cover with plastic wrap, pressing gently to seal the sheets together, and discard the wrap. Spoon 3 cups of apple mixture around 1 long edge of stacked phyllo, leaving a 2-inch border. Fold short edges of phyllo to cover 2 inches of apple mixture on each end. Starting at long edge with 2-inch border, roll up jellyroll fashion. (Do not roll tightly, or the strudel may split) Place strudel, seam side down, on a jellyroll pan coated with cooking spray. Repeat the procedure with the remaining 4 sheets of phyllo dough and apple mixture.

 

Melt 2 tablespoons butter, and brush over strudels. Bake at 375˚ F 25 minutes or until golden. Cool on a wire rack 20 min. before serving. Enjoy!

 

Nutrition facts

per serving

Calories: 302 Calories from fat:18% Fat: 6.1 grams Saturated fat:3.1g Monounsaturated Fat: 2g Polyunsaturated fat: 0.5g

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Berliners contributed by, Olivia from the Seven Hills School in Cincinnati, Ohio, USA

Berliners
Germany
By,Olivia

DSC_0478
Ingredients
1 Cup of milk
3 tbsp. unsalted butter
1 pkg. rapid rise dry yeast
3 tbsp. of sugar
3 egg yolks, slightly beaten
3 1/2 Cups of cake flour (1 pound)
11/2  tsp. salt
canola oil for frying
2 cups confectioners sugar

For Filling
1 1/2 cups whole milk
4 large egg yolks at room temp.
1/2 tbsp sugar
1/2 cornstarch
1/4 kosher salt
6 oz semi-sweet chocolate, finely chopped
2 tbsp butter at room temp.

Directions
Filling
Heat milk in a heavy bottomed pan over medium, until just under a boil.  Remove from heat.  In a steel bowl whisk the egg yolks and the following ingredients whisk a small amount of hot milk into your mixture to temper.  whisk mixture into remaining hot milk in sauce pan.  Cook over medium low heat, whisking slowly, 7 min. or until the mixture thickens and starts to bubble.  remove from heat and stir in chopped chocolate and softened butter.  Put plastic wrap on surface to prevent skin formation.  Chill until completely cool.  May be made 2 days before eaten.

Berliners
In a small sauce pan heat the milk just until bubbles form around the edge; the milk shouldn’t boil.  Remove from heat and whisk in butter, allow to cool 10 min.  Put the mixture in the bowl of a standing mixture with the dough hook attached.  Sprinkle the yeast over the warm mixture, add the sugar and stir gently to dissolve.  Let stand 10 min.till foam appears.  Turn mixer on low, add egg yolks then gradually add flour.  When dough starts to come together, increase the speed to medium and add the salt.  stop the machine periodically to scrap the dough off the hook.  Mix until dough is supple and elastic, about 5 min.  Turn dough out on a lightly floured surface and knead gently for 2 min. Put dough in a greased bowl, turn to get all sides.  Cover with plastic wrap and let rise in fridge for several hours as chilling will make dough easier to roll out.  Roll dough out on a lightly floured surface to 1/2 an inch thick and cut with a floured cutter board to 3 in in diameter.  Put on a greased baking sheet, let rise again for30 min.  Heat in 3 in. of vegetable oil to 375 degrees F.  Put donuts in hot oil top side down and fry until golden about 4 min. each side.  Only fry 3 at a time, and drain on a a paper towel.  Fit a pastry bag with a small tip and fill with cream.  Dust heavily with confectioners sugar.  Serve and Enjoy!

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Wienerschnitzel contributed by, Nolan from the Seven Hills School in Cincinnati, Ohio, USA

Wienerschnitzel
Germany
By: Nolan Loring
Ingredients
veal or pork cutlets
salt
pepper
flour
bread crumbs
3 eggs

Directions
whip eggs in bowl
pound meat on both sides
lightly salt and pepper both sides of meat
dip meat in flour ( both sides)
wash meat in egg
dip meat in bread crumbs ( both sides)
fry on skillet or in pan until golden brown

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