Food For Thought Youth Project

Cultural Recipes from Youth Around the World

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


From: Germany

By: Natalie



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



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.

posted by SSnyder in German Recipes,Recipes and have No Comments

Khorayba Cookies contributed by, Miranda from The Seven Hills School in Cincinnati, Ohio USA

Khorayba Cookies

From: Egypt

By: Miranda



1 cup of powdered sugar

1 cup of Crisco

2 cups of flour


Preheat oven to 350˚

Cream the sugar and crisco until smooth and creamy. Slowly add flour and knead with your hands until mixture separates easily.

Roll into teaspoon sized balls and slightly flatten. Place cookie and cook in the oven for 20-30 minutes or until the bottom is a very light yellow.

Allow to cool and then top with powdered sugar. Putting in a fine mesh strainer and tapping lightly works best.

Put in cupcake holders and Enjoy!

posted by SSnyder in Egyptian Recipes,Recipes and have No Comments

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

Sauerkraut Balls

From: Germany

By: Maddie



1 can (27 oz.) sauerkraut

1 can (16 oz.) sauerkraut

1 package (8 oz.) cream cheese

2 pounds, bulk sausage

eggs, beaten


bread crumbs



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.

posted by SSnyder in German Recipes and have No Comments

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

German Pancakes

From: Germany

By: Lance



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



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.




posted by SSnyder in German Recipes,Recipes and have No Comments

Potato Pancake contributed by, Keelan from The Seven Hills School in Cincinnati, Ohio USA

Potato Pancake

From: Ireland




1 cup raw grated potatoes

1 cup of mashed potatoes

1 cup of flour

2 teaspoons baking powder

2 teaspoons of salt

2 eggs lightly beaten

1/4 cup milk to mix

Butter or oil for frying



Remove moisture from grated potatoes.

Potatoes whisk flower salt and baking powder.

Combine flower mixture ring into raw potatoes, mashed pot.

Use egg to mix.

Add enough mix to make a batter.

Heat skillet over medium heat add butter or oil.

Drop potato batter by the tablespoon into the hot pan.

Make sure brown on both sides.

Butter each Potato pancake and serve Hot with or without sugar.

posted by SSnyder in Irish Recipes,Recipes and have No Comments

Krumkaka contributed by, Josh from The Seven Hills School in Cincinnati, Ohio USA


From: Norway





1/2 cup of white sugar

1/2 cup of butter, softened to room temperature

3 eggs

1 cup of flour

1/2 tsp. vanilla

1/2 tsp. freshly ground cardamon

6 Tbsp. water





Cream  together the butter and sugar. Stir in the eggs, one at a time. Add vanilla and ground cardamon.Stir in flour, mixing well. Add water until batter is consistency of thick cream sauce


Lightly grease the two sides of a krumkaka  iron with cooking spray or melted butter if using an electric krumkaka baker, follow the directions provided by the manufacturer. Heat iron over medium -high burner just until a drop of water sizzles on the surface;to prevent damage to the iron and to keep the cookies from scorching, do not heat over the highest setting . Spoon a heaping table spoon of batter onto the center of the iron. Close iron, squeezing handles together lightly to spread the batter(but not tightly that the batter leaks down the sides of the iron.


Note: Because of the batters  butter content,  leaks that hit the burner cause some interesting flame action. Keep a damp towel on hand  to swiftly wipe up any leaks and prevent baking krumkaka  flambe!).


Bake for thirty seconds, flip iron over, and bake an additional thirty seconds. Flip iron back to initial position, open and immediately roll cookie around a krumkaka cone or a handle of a wood spoon. Slip off cone allow to cool on rack.s

posted by SSnyder in Norwegian Recipes,Recipes and have No Comments

Sweet Potato Pie contributed by, Gabrielle from The Seven Hills School in Cincinnati, Ohio USA

Sweet Potato Pie

From Africa

By: Gabrielle




2 medium sweet potatoes peeled and chopped into1/2 inch cubes

4 tablespoons unsalted butter, melted

2 tablespoons fresh lemon juice

1/2 teaspoons freshly grated nutmeg

1/2 teaspoons ground cinnamon

1/2 teaspoons kosher salt

3 large egg,separated

1/2 cups sugar

2 tablespoons all purpose flour

3/4 cups buttermilk

1 baked sweet piecrust

2 teaspoons of lemon juice

1 teaspoon of vanilla

1 teaspoon of cinnamon

1/2 nutmeg



1. Preheat oven to 357˚ pour 1 1/2 inches of water into a medium stockpot with a strainer basket and bring to a boil over medium high heat.Add sweet potatoes, cover and steam until fork until fork tender about 20 minutes. Strain sweet potatoes, place in a large  bowl and let cool to room temperature. Mash them to a smooth puree with a fork or a potato masher (you should have 1 1/4 cups  puree; discard any excess. Add butter, lemon juice, nutmeg, cinnamon,and salt,mixing after each addition.


In a small bowl, beat egg yolks lightly with a whisk for about 30 sec. Add sugar and beat until they’re a creamy lemon-yellow color, 1 1/2  min. Add egg mixture to sweet-potato mixture and stir until eggs are thoroughly incorporated and filling is a consistent bright-orange color. Add flour a little at a time, stirring after each addition until thoroughly incorporated. Add buttermilk and serve to incorporate.

With a clean, dry whisk and in a separate bowl, whisk egg whites to soft peaks, about 1 1/2 minutes. Gently fold egg whites into sweet potato buttermilk mixture until thoroughly combined. Pour mixture into prepared piecrust and bake on middle rack of  oven until the center is firm and set, 35 to 40 minutes.

Remove pie from oven and cool completely on a rack. Serve at room temperature with a scoop of buttermilk ice cream the side.

posted by SSnyder in Recipes,South African Recipes and have No Comments

Rugelach contributed by, Emma from The Seven Hills School in Cincinnati, Ohio USA






8 ounces cream cheese at room temperature

1/2-pound unsalted butter at room temperature

1/4 cup granulated sugar plus 9 tablespoons

1/4 teaspoon kosher salt

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1/4 cup light brown sugar, packed

1 1/2 teaspoons ground cinnamon

3/4 cup raisins

1cup walnuts, finely chopped

1/2 cup apricot preserves, pureed in a food processor

1 egg beaten with 1 tablespoon milk, for egg wash






Cream and cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar,the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour.


To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts.


On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges-cutting the whole circle in quarters, sheet lined with parchment paper. Chill for 30 minutes.


Preheat the oven to 350˚ F.


Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

posted by SSnyder in Recipes,Russian Recipes and have No Comments

Baklava contributed by, Asher from The Seven Hills School in Cincinnati, Ohio USA


From Albania

By Asher




1 [16 ounce] phyllo dough

1 cup butter

1 teaspoon ground Cinnamon

1cup water

1 cup white sugar

1 teaspoon vanilla extract

1/2 cup honey



1 Preheat oven to 350˚F [175˚ C]. Butter the bottoms and sides of a 9×13 inch pan.

Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough.Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work place two sheet of dough in a pan butter thoroughly. Repeat until you 8 sheets layered sprinkle 2-3 tablespoons of nut mixture on top.Top with 2 sheets of dough butter nuts layering as you go. the top layer should be about 6-8 sheets deeps.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the may cut into 4 long row the make diagonal cut.Bake for about 50 minutes until baklava is golden and crisp.



posted by SSnyder in Albanian Recipe,Recipes and have No Comments

Rosettes contributed by, Addie from The Seven Hills School in Cincinnati, Ohio USA


From: Norway

By: Addie



2 eggs

2 tsp sugar

1/4 tsp salt

1 cup of milk

Oil for deep-frying

Powdered sugar



Combine the eggs, sugar, salt and milk.  Whisk well. Add the flour little at a time, and beat until very smooth. Let stand for 30 minutes.

Heat the oil to 365˚ F

Dip a rosette iron into the hot oil for about 30 seconds.Remove the iron, shake off excess oil and immediately dip it into the batter. Make sure the batter covers only 3/4 of the mold. The batter should not run over the edges or the rosette will not come off the iron. Immerse the coated iron into the hot oil and fry 20-25 seconds. After rosette begin to brown, lift the iron, turn the pastry over and let it cook for few more seconds.

Remove from oil with a slotted spoon and drain on a paper towel. Dust with the powdered sugar.

posted by SSnyder in Norwegian Recipes,Recipes and have No Comments