Difficulty: Easy.
Preparation Time: 70 minutes.
Portions: 10 slices.

Ingredients:

Ingredients:

• 1 2/3 c. blanched almonds or hazelnuts (about 1/2 pound)
• 4 c. unbleached flour
• 1/2 tsp. salt
• 1/2 tsp. finely ground black or white pepper
• 1 1/2 tsp. ground cinnamon
• 1/4 tsp. ground cloves
• 1 tsp. ground ginger
• 1 tsp. dry powdered mustard
• 1/4 tsp. ground mace
• 1/4 tsp. ground cardamom
• 2 1/2 sticks butter (10 ounces), softened
• 1 1/4 c. light brown sugar, packed
• 3/4 c. honey
• 1/3 c. warm water
• 1/2 tsp. baking soda

Preparation:

1. Preheat oven to 350-degrees F. Toast the nuts in a shallow pan on the middle rack for about 10 minutes, until they are only lightly toasted. Cool the nuts.
2. Using a food processor or blender on ‘Chop’, chop the nuts along with 1/4 cup of the flour until they are about the size of uncooked grains of rice.
3. In a large bowl, beat butter until creamed. Add the sugar and beat until thoroughly mixed. Next, beat in the honey. Reserve about 2 tablespoons of water and place the the rest into the bowl, beating to mix. It will look curdled. In a small cup stir the reserved 2 tablespoons water with the baking soda until the soda is dissolved; add to the bowl and mix.
4. In another bowl, mix the sifted, dry ingredients. Add these into the butter bowl, blending in gradually. Finally, beat in the chopped nuts.
5. Spread out three large pieces of plastic wrap or paper, wrap, and then flatten each package to about a 1-inch thickness. Place the packages in the freezer for about 1 hour (no longer) or in the refrigerator for at least 3 hours.
6. To bake, adjust two racks to divide the oven in thirds and preheat oven to 350 degrees F. Line cookie sheets with baking parchment or aluminum foil, shiny side up, and set aside.
7. Flour a pastry cloth and a rolling pin. Unwrap a piece of the dough. Cut it in half. Work with one half, rewrapping the other half and placing it in the refrigerator until you are ready to use it. Place the dough on the floured cloth. If it is very firm pound it a bit with the rolling pin. Turn the dough upside down occasionally while you work with it, and re-flour the pastry cloth and the rolling pin as necessary. Roll out the dough to a 1/4-inch thickness. Using a large, round cookie cutter (mine is 3 1/2 inches in diameter), start to cut the cookies on the outer edge (not in the middle) of the dough, and cut them touching each other.
8. Place the cookies about an inch apart on the lined sheets. It might be necessary to use a metal spatula to transfer the cookies from the pastry cloth to the sheets. Use a smaller cutter to cut cookies from any of the scraps that are large enough. Press any other scraps together, re-wrap, and re-chill. Bake for about 18 minutes, reversing the sheets top to bottom and front to back once during baking.
9. Bake until the cookies are golden. If the cookies on the lower rack start to darken too much around the edges, slide another cookie sheet under them – the double sheet will protect the bottoms. Cool briefly on the sheets until the cookies are firm enough to be moved. With a wide metal spatula transfer the cookies to racks to cool.
10. Dust each cooled cookie in confectioners sugar. If desired, cookies can be redusted the next day before serving, or gifting. Store in an airtight container.

Ingredients:

• 6 c. flour
• 1 1/2 tbsp. ground cinnamon
• 1/4 tsp. salt
• 1 pound butter, softened
• 2 1/4 c. sugar
• 3 eggs, lightly beaten
• 1/2 c. fruity wine, such as Riesling

Preparation:

1. Sift together flour, salt and cinnamon into a large bowl.
2. Beat butter with electric mixer, while gradually adding 2 cups of sugar, and beat until light and fluffy.
3. Beat in eggs, one at a time, then alternately beat in the dry ingredients and wine, about a third at a time. Dough will be very soft.
4. Divide the dough into 5 equal parts, flatten, wrap in plastic, and refrigerate overnight.
5. Preheat oven to 350 degrees F. Roll out dough about 1/4 inch thick on a lightly floured surface. (Placing a piece of wax paper over the dough while rolling will help prevent sticking, without adding too much extra flour to the dough.)
6. Cut with cookie cutters, transfer to greased cookie sheets. Scraps may be gathered, rechilled, and rolled one additional time.
7. Brush cookies with lightly beaten egg, sprinkle with a little of the remaining sugar. Bake in batches until golden, about 20 minutes.
8. Transfer cookies to a wire rack and cool completely. Decorate or glaze as desired. Cookies taste best after sitting for 1 week.

This is a very easy shortcut version.  If you would like a more authentic torte, try the Himbeertorte – German Raspberry Cake Recipe and replace the raspberries with strawberries. You will require a special flan pan to make your own cake shell.

Difficulty: Easy.
Preparation Time: 1 – 3 hours.
Portions: 8.

Ingredients:

• Prepared sponge cake shell (can often be found in the produce section of the grocer)
• 1 container, ripe strawberries
• sugar

Glaze

• 2/3 c. sugar
• 2 tbsp. cornstarch
• 1 1/2 c. water
• 1 (3 oz) pkg Strawberry Gelatin (sugar free if you want less sweet)

Preparation:

1. If your strawberries are fresh and rip, then cut 1 hour before placing on cake, otherwise cut 2 – 3 hours before. Cut lengthwise in halves or quarters, and place in large dish. Sprinkle with sugar. Set aside for the allotted time.
2. Line the cake shell with strawberries, oerlapping at the bottoms to cover the crust completely.
3. Glaze: Cook the first three ingredients until the mixture becomes thick. remove from heat and add gelatin immediately, while continuously stirring. Stir until smooth.
4. Allow to cool for 10 minutes.
5. Pour the glaze over the strawberries being careful to not allow too much to spill over the sides. Make sure the berries are covered completely.
6. Ready to serve in about an hour, or until glaze is fully set. If keeping longer than a day or two, refrigerate, or the berries may begin to mold. Serve with whipped cream.

This recipe is an adaptation of a Bavarian recipe I came across online which uses a potato dough. Enjoy!

Difficulty: Moderate.
Preparation Time: 1 hour 20 minutes.
Portions: 4.

Ingredients:

• 2 pounds potatoes (slightly ‘stale’ works well)
• 150 grams flour (approximately 5 ounces)
• 3 tablespoons salt
• 2 eggs
• 3 tbs ghee (melted butter)
• 5 apples
• butter
• sugar
• 10 ounces milk
• 150 grams sugar (approximately 5 ounces)

Preparation:

1. Preheat oven to 400 degrees F, or 200 degrees C.
2. Peel potatoes and boil in salted water until soft. While still hot, press the potatoes until pulverized. Let cool.
3. Add eggs, flour, and salt.  Blend together and knead well. If dough sticks, add more flour gradually until it no longer does.
4. Shape into a roll about 2 inches thick. Cut the roll every 2 inches to create about 6 or 7 pieces.
5. Knead each piece down to about 1/4 inch thickness to create the wraps.  Spread butter on each dough wrap.
6. Peel and slice apples thinly. You may chose to chop them instead to get a better fit. This is also fine.
7. Fold each wrap in half over the apple. Gently press the edges together to get a good seal.
8. Place the Maultaschen in a large baking dish and coat both sides with the melted butter. Bake for 40 minutes. (See next step for interim steps in baking process).
9. In a small saucepan, place milk and sugar.  While stirring constantly, allow to boil.  Then bring mixture to simmer until sugar is completely dissolved.
10. Add the thickened, blended milk mixture into the dish with the ravioli after about 10 minutes of baking time has elapsed.
11. Serve with some vanilla sugar sprinkled (optional) on the Maultaschen.

Your first option is to make it from scratch.  The most difficult part is to continually mix and not overheat the mixture.  Here is the recipe.

Fruit Torte Jelly/Gelatin

Ingredients:

• 1/2 tsp. gelatin (plain, unflavored gelatin – can be found in the baking aisle of any grocer)
• 1 cup water OR apple juice (be aware this will add some extra flavor)
• 2 tbsp. sugar
• Optional: 1 tsp. red food coloring

Preparation:

1. Soak gelatin in 2 tbsp. cold water for 10 minutes.
2. Heat over low heat until it becomes liquid.
3. Add 2 tbsp. sugar and the remainder of water and heat, stirring, until sugar is dissolved.
4. Remove from heat and cool until it is just pourable (20 – 30 minutes).
5. Spoon over finished cake shell with fruit already arranged over the top.
6. Allow whole cake to set for at least one hour before serving.  For extended life, refrigerate to prevent fruit from molding.

Okay, so you say this sounds too tedious, and you want a quick and dirty solution? Try Tortenguss.  You can purchase a dry mix, which still needs to be heated, but is a little less finicky. My personal favorite can be bought from German Deli: Dr. Oetker Tortenguss Klar (Clear Cake Glaze). It is sold in a 3-pack, and I will stock up on a few at a time.

See? Isn’t it great when one of life’s little mysteries can be solved so simply?

Difficulty: Moderate.
Preparation Time: 2 hours.
Portions: 2.5 dozen.

Ingredients:

• 4 1/2 – 5 cups all-purpose flour
• 1 package fresh yeast
• 1 1/4 cup lukewarm milk
• 3 Tbs. sugar
• 1/2 tsp. salt
• 3 1/2 Tbs. butter, softened
• 4 egg yolks (reserve whites, see Step 8 )
• canola oil for frying

Preparation:

1. In a large bowl, place 4 1/2 cups of flour, making a well in the center.
2. Mix yeast, sugar and milk (warmed to approximately 110° F)  together in a small bowl until sugar and yeast are dissolved.  Pour into the well.  Mix in a little flour from the sides.  Cover the bowl with a warm towel (heated in the microwave is easiest), and place in a warm place for 15 minutes, or until a bubbly texture has formed.
3. Add the salt, butter (cut into pieces), and egg yolks into the bowl.
4. Mix by hand or spoon from the middle out, gradually adding in the flour until a soft dough forms.  Add a little more flour if dough is too wet.
5. Knead for 2 -3 minutes until dough is smooth, but not sticky.
6. Make dough into a large ball, cover bowl with plastic wrap, and place in warm spot until dough is doubled.
7. For filled doughnuts, roll dough out to 1/2 inch thick, cut rounds (2 1/2 – 3 1/2 inches in diameter) with a biscuit cutter, reusing dough no more than twice.
8. Place a teaspoon of filling into each center.  Paint the edges with egg white and place a second circle on top.  Press firmly to seal edges.  Cover and let rise for 20 minutes.
9. For unfilled doughnuts, roll to 3/4 inch thick, cut out circles, let rise for 20 minutes and continue to frying process.
10. Heat oil to 350° F.  Fry only the amount that will fit into the fryer without overlap.  Slide the doughnuts into the hot fat quickly, cover and fry for 3 minutes.  Turn over and fry for 3 -5 minutes until golden brown.
11. Place doughnuts on paper towel to remove excess oil.  If desired, when cool, roll doughnuts in powdered or granulated sugar.

Difficulty: Moderate.
Preparation Time: 2 hours.
Portions: 4 – 6. 12 pieces.

Ingredients:

Cake Batter

• 2 eggs
• 2 tbsp. warm water
• 6 tbsp. sugar
• 1 tbsp. vanilla sugar
• 1 pinch salt
• 7 tbsp. all purpose flour
• 6 tbsp. cornstarch

Topping

• 1 1/2 pint raspberries
• 3/4 cup whipping cream
• 2 tsp. sugar

Jelly

• 1/2 tsp. gelatin
• 1 cup water
• 2 tbsp. sugar
• 1 tsp. red food coloring

Preparation:

1. Grease pan and lightly dust with flour.  Preheat oven to 350 degrees.
2. Separate eggs.  Beat egg whites with salt until stiff, but not too dry.  Set aside.
3. In a large bowl, beat egg yolks with water until foamy, and pale yellow.  Gradually add sugar and vanilla.  Beat until the sugar is dissolved, and the batter has visibly increased in volume.
4. Sprinkle in flour and cornstarch ad blend well with yolks.
5. Using a rubber spatula, fold egg whites into the batter until just blended.
6. Pour batter into cake pan (form) and bake in lower oven for 16 minutes, until golden yellow.
7. Let cake rest in pan for 10 minutes before removing.  Allow cake to cool completely.
8. To prepare jelly: soak gelatin in 2 tbsp. cold water for 10 minutes.  Heat over low heat until it becomes liquid.  Add 2 tbsp. sugar and the remainder of water and heat, stirring, until sugar is dissolved.  Remove from heat and cool until it is just pourable (20 – 30 minutes).
9. To prepare topping: whip the cream with 1 tbsp. sugar until stiff.  Spread evenly over cake.
10. Arrange berries on top of cream.  Pour jelly over fruit.  Let jelly set for 30 minutes.  Serve immediately.

You can also make extra whipped cream to garnish the top of the cake.  This cake MUST be refrigerated if there are leftovers.

Difficulty: easy.
Preparation Time: 1 hour, 35 minutes.
Portions: 6.

Ingredients:

• 1 pound flour (this is about 3 -4 cups, but check the flour weight for best results)
• 3/4 pound butter, softened
• 6 ounces sugar
• 1 egg
• 1/2 cup rum

Preparation:

1. Preheat oven to 375 degrees.
2. Place softened butter into a large bowl.  Add sugar to butter and cream together well.
3. Scramble egg in small bowl and add into the butter mix.  Mix well.
4. Next, add in flour, a cup at a time, mixing all very well.
5. Last, blend in the rum.  Use a hand mixer if necessary.
6. Place batter in a prepared (lightly greased with cooking spray) springform pan.  Sprinkle cinnamon and sugar across the top.
7. Bake for 50 – 60 minutes.  Check at about 45 minutes and test with a toothpick.

Difficulty: Easy.
Preparation time: 50 minutes
Servings: 6.

Ingredients:

• 7 – 8 medium potatoes
• 2 onions
• 1/2 liter vegetable broth
• 2 Tbs. butter
• 1/2 liter buttermilk
• salt, to taste
• white pepper, to taste
• 1/2 tsp. nutmeg
• 1/2 tsp. sugar
• 1 tsp vinegar
• 2 tsp. marjoram, flakes
• Optional: parsley to garnish
• Optional: hot dogs, sliced

Preparation:

1. I do not peel the potatoes (the skins are healthy), but you can if you wish.  Cut potatoes into smaller chunks. No need to get precise, as these will be hand mashed later.  Place potatotes into a large pot or dutch oven.  Add water to cover, and lightly salt.  Boil for about 20 -30 minutes, covered.
2. While potatoes are boiling, dice onions, and saute in butter until golden.  Set aside.
3. Drain potatoes well.  Mash by hand (preferred), or if necessary, use a hand mixer.  Try to leave them lumpy for texture.  Pour in the onions and butter.
4. Add the broth to the pot and gently stir to blend the potatoes in.
5. Add in all of the seasonings, except parsley.  Bring to a boil, while stirring constantly.  If using, add in the sliced hot dogs at this point.
6. Reduce heat to medium-low and pour in buttermilk. (Milk may be used instead. Simply add a little more vinegar to punch up the flavor.)  Cook this way for 5 minutes, stirring constantly.
7. Reduce to simmer and cover, and cook for 15 minutes longer.
8. Serve with parsley for garnish.

**Due to the starchiness, you must remember to stir regularly to avoid burning the soup.  You have been warned.

Note: There is a print link embedded within this post, please visit this post to print it.