Food For Thought Youth Project

Cultural Recipes from Youth Around the World

Archive for the 'German Recipes' Category

Noodle Kugel contributed by, Hannah from the Seven Hills School in Cincinnati, Ohio, USA

Noodle Kugel
Germany
Hannah

DSC_0427

INGREDIENTS
8oz wide egg noodles
1 tsp lemon rind
1/2c white sugar
1c cottage cheese
1/4 tsp salt
1c sour cream
2 eggs
1/2 raisins (optional)
Topping:
1/2c brown sugar
1/2 tsp  cinnamon
Directions
Cook noodles as directed.Mix rest of ingredients  in a large bowl.Add cooked noodles and mix well.Place in a buttered 8×12” dish (or 9×12).Top with mixture of 1/2c  brown sugar and 1/2 tsp cinnamon.Bake at 350º for 45 minutes.

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German Peppernuts contributed by, Garrett from the Seven Hills School in Cincinnati, Ohio, USA

German Peppernuts
Garrett

DSC_0425

Ingredients
4 cups sifted all-purpose flour
1teaspoon baking soda
1/2 teaspoon salt
1 tablespoon cinnamon
1 teaspoon ground cloves
1 teaspoon nutmeg
1/4 teaspoon black pepper
1tablespoon ground cardamon seeds
1 teaspoon anise seeds
4 ounce candied orange peel
8 ounce citron
2 tablespoon butter or margarine
2 1/2 cups very fine granulated sugar
5 separated eggs
1 1/2 grated lemon rind
1 1/2 cup sugar
3 tablespoon milk

Directions
Several days ahead

Sift flour with baking soda, salt cinnamon, cloves,nutmeg,and black pepper. Add cardamom seeds anise, then orange peel and citron ground Coarsely.

In a large bowl with a mixer at high speed  mix butter with granulated sugar,rind yolks. With  spoon blend in flour. then egg whites stiffly beaten. refrigerate 1 hour.
with floured hands shape dough into into small balls place on cookie sheet let stand uncovered 12 hours
Heat to 350 degrees bake 15 min. Cool. Glaze with
sugar and milk.

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German Apple Strudel contributed by, Daniel from the Seven Hills School in Cincinnati, Ohio, USA

German Apple Strudel
Germany
by Daniel
Ingredients

1 egg
1 tbsp. water
2 tbsp.granulated sugar
1 tbsp all-purpose flour
1/4 tsp.ground cinnamon
2 large granny smith apples, peeled,cored and thinly sliced
2 tbsp.raisins
1/2 of a 17.3-ounce package pepperidge farm puff pastry
sheets (1 sheet),thawed
confectioners’ sugar (optional)

Directions

1.Heat the oven to 375º F beat the egg and water in a small bowl with a fork. Stir the granulated sugar,flour and cinnamon in a median bowl.add the apples and raisins and toss to coat.

2.Sprinkle additional flour on the work surface.unfold the pastry sheet on the work surface.roll the pastry sheet into a 16 x 12-inch rectangle.with the short side facing your, spoon the apple mixture onto the bottom half of the pastry sheet to within 1-inch of the edge. Roll up like a jelly roll. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits in the top of the pastry.

3. Bake for 30 minutes or until the pastry is golden brown. Let the pastry cool on the baking sheet on a wire rack for 20 minutes.sprinkle with the confections’ sugar,if desired.

4.For the best results make sure to toss the apples and raisins until they’re evenly coated with the flour mixture. The flour helps to thicken the juices released by the apples as they cook.

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German Chocolate Cake contributed by, Charlie from the Seven Hills School in Cincinnati, Ohio, USA

German Chocolate Cake

By Charlie

German Chocolate Cake Ingredients
4 ounces baker’s chocolate
1/2 cup water
2 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, room temperature
1 teaspoon pure vanilla extract
1 1/2 cups granulated sugar
1/2 cup brown sugar
4 eggs, separated
1 cup buttermilk
Chocolate frosting, for the sides

Coconut Pecan Filling Ingredients
1 1/2 cups evaporated milk
5 egg yolks, slightly beaten
1 cup granulated sugar
1 cup brown sugar
2 teaspoons vanilla extract
1 cup butter
2 1/2 cups flaked coconut
2 cups toasted pecans

Directions
In a microwave safe bowl, add the chocolate and water and heat in a microwave or over a double boiler until melted. Stir until smooth and set aside. In a separate bowl, sift together the cake flour, baking soda and salt. Set aside.

Preheat the oven to 350º F.

In the bowl of a stand mixer, cream together the butter, vanilla extract, granulated sugar and brown sugar until light and fluffy. Scrape down the sides of the bowl. Add egg yolks 1 at a time, beating well after each addition. Blend in the melted chocolate. Add the flour mixture and buttermilk, alternating, until just combined.

Add the egg whites to a small bowl and beat with an egg beater until stiff peaks form. Gently fold the whites into the batter until well incorporated.
Pour the batter evenly into 2 (9 inch) can pans or 2 (12 capacity) cupcake tins. Bake until a toothpick inserted into the center of the cake comes out clean, about 30 minutes for the larger cakes and 15 to 20 for the cup cakes. Remove from the oven to a cooling rack and allow to cool completely before filling and frosting.

To assemble the German Chocolate Cake:

Put a cake layer on top of a serving plate and top with a generous layer of the carmel/ pecan filling. Cover the frosting with another cake layer and spread with the frosting. top
with the final layer and frost.

Spread dark chocolate frosting around the outside of the entire cake. Cut into wedges and serve.

Combine the evaporated milk, slightly beaten egg yolks, granulated sugar, brown sugar, vanilla and butter in a large saucepan or heavy pot over low heat. When the butter melts raise the heat to medium, stirring constantly. The mixture will thicken after 10 to 12 minutes. Remove from the heat. Add the coconut and pecans and cool before frosting the cakes.

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German Chocolate Frosting Fudge contributed by, Brooke from the Seven Hills School in Cincinnati, Ohio, USA

German Chocolate Frosting Fudge
GERMANY
Brooke

INGREDIENTS

1 bag (11.5 oz) milk chocolate chips (2 cups)

1 container (14.5 oz) Betty Crocker Rich & Creamy coconut  pecan frosting

DIRECTIONS

1.Line 8 inch. square pan with foil, leaving foil overhanging  at two opposite sides of pan ; spray foil with cooking spray
In a large microwavable bowl, microwave chocolate chips uncovered on high 1minute.Spoon frosting over chips. Microwave on high 30 seconds; stir if necessary,continue to microwave in 15-seconds increments until mixture can be stirred smooth. Spread in pan. Refrigerate 30 minutes or until set

Use foil to lift fudge out of pan. Cut into 8 rows by 8 rows.

Makes 64

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German Honey Cookies contributed by, Blake from the Seven Hills School in Cincinnati, Ohio, USA

GERMAN HONEY COOKIES
FROM: GERMANY
BLAKE

INGREDIENTS:

1 CUP OF WHITE SUGAR
1 TEASPOON BAKING SODA                                        
1 CUP OF SHORTENING
1TEASPOON VANILLA EXTRACT
1CUP OF HONEY
4 CUPS ALL-PURPOSE FLOUR
2 EGGS
1 TEASPOON GROUND GINGER

DIRECTIONS:

IN A SAUCEPAN OVER LOW HEAT, MELT TOGETHER SUGER, SHORTENING. LET COOL.

MIX TOGETHER EGGS, VANILLA, BAKING SODA, AND GINGER. GRADUALLY ADD TO COOLED HONEY MIXTURE.

3. SLOWLY ADD 4 CUPS OF FLOUR TO MIXTURE. STIR UNTIL WELL BLENDED. DROP BY TEASPOONFULS ONTO COOKIE SHEETS ABOUT 2 INCHES APART. BAKE AT 350º F UNTILL GOLDEN.

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Applesauce contributed by, Bart from the Seven Hills School in Cincinnati, Ohio, USA

Applesauce

From Germany
By: Bart

Ingredients

4 apples-peeled, cored, and chopped

1/4 cup of white sugar

3/4 cup of water

1/2 teaspoon of ground cinnamon

Directions

In a saucepan, combine apples, water, sugar, and cinnamon.  Cover, and cook over medium heat for 15 to 20 minutes, or until apples are soft.  Allow to cool, then mash with a fork or a potato masher.

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Easy Apple Strudel contributed by, Annie from the Seven Hills School in Cincinnati, Ohio, USA

Easy Apple Strudel
Germany
By: Annie

Ingredients

1\2 of a 17.3-once package Pepperidge Farm Puff Pastry Sheets (1 sheet),thawed
1 egg
1 tbsp. water
1can (21 ounces) apple pie filling

Directions

Heat the oven to 375 degrees F. Beat the egg and water in a small bowl with a fork or whisk.

Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 16x 12 inch rectangle. With the short side facing you, spoon the pie filling on the bottom half of the pastry to within 1 inch of the edge. Starting at the short side, roll up like a jelly role. Place seam-side down onto a baking sheet. Tuck the ends under to seal. Brush the pastry with the egg mixture. Cut several slits into the top of the pastry.

Bake for 35 minutes or until the strudel is golden brown. Let the strudel cool on the baking sheet on a wire wrack for 20 minutes.

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Cinnamon Swirl Kuchen contributed by, Katie from the Seven Hills School in Cincinnati, Ohio, USA

Cinnamon Swirl Kuchen
Germany
by Katie

Cinnamon Swirl Kuchen
Ingredients:

1/2 cup butter or margarine
1/2 cup shortening
2 1/3 cups sugar
4 eggs
1 cup milk
2 teaspoons vannilla extract
3 cups all-purpose flour
3 teaspoon baking powder
2 tablespoons ground cinnamon
Directions:

In a large mixing bowl, cream butter and shortening. Gradually add 2 cups sugar  cream until fluffy. Add eggs, one at a time, beating well after each addition. Combine milk and vanilla set aside. Sift together flour, baking powder and salt add to creamed mixture alternately with milk mixture, beating just enough after each addition to keep batter smooth. Combine cinnamon and remaining sugar sprinkle 1-1/2 teaspoons into a greased 10-in tube pan. Pour 1/3 of batter. Repeat with remaining cinnamon/ sugar and batter. Smooth top with spatula. Bake at 350 degrees F for 1 hour and 15 minutes. Cool 10 minutes remove from pan to a wire rack to cool thoroughly.

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Homemade Soft Pretzels contributed by, Poppi from the Seven Hills School in Cincinnati, Ohio, USA

Homemade Soft Pretzels
Germany
by Poppi

Homemade Soft Pretzels

Ingredients
1 1/2 cups warm (110 to 115 degrees F) water
1 tablespoon sugar
2 teaspoons kosher salt
1 package active dry yeast
22 ounces all-purpose flour, approximately 4 1/2 cups
2 ounces unsalted butter, melted
Vegetable oil, for pan
10 cups water
2/3 cup of baking soda
1 large egg yolk beaten with 1 tablespoon of water
Pretzel salt

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 min. or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 min. Return the dough from the bowl, clean the bowl and then oil it well with vegetable oil.Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 min. or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside.

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-in. rope.Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in oder to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.
Place the pretzels into the boiling water, 1 by 1, for 30 sec.Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mix and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 min. Transfer to a cooling rack for at least 5 min. before serving.

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