Dampfnudeln

Ingredients:

1. 1 lbs. flour 
2. 1 cup milk 
3. 2 eggs 
4. 5 oz. butter or margarine 
5. 1 1/2 oz. yeast 
6. salt 

Directions:

1. Heat the milk a bit and then dissolve the yeast in it. 
2. Make a well in the flour, and pour the yeast mixture into it. 
3. Let rest for 30 minutes. 
4. Then, add the remaining milk and the salt, and knead well. 
5. Vigorously beat the dough until it forms bubbles, then cover, and in a warm spot, let rest for 1 hour. 
6. Cut off fist size pieces, and - on a floured pastry board ~ let these pieces rise one more time, for another 15 minutes. 
7. In a wide pot, melt the butter or margarine, and then add warm, salted water to a depth of about 3/4 inch. 
8. Add the dumplings, arranged in one layer, touching each other. 
9. Put a lid on the pot, and additionally seal the edges with damp cloths, where the lid rests on the pot, in order to keep the steam inside. 
10. Bake at low heat. 
11. The dumplings should be done in about 20 minutes and should have the highly desired hard, brown crust on the bottom. 
12. The Kids love these yeast dumplings sweet, with stewed fruit or vanilla sauce, but they are also very tasty with nice juicy sauerkraut.

Cheese Spaetzle

Ingredients:

• 2 cups Spaetzle 
• 3 onions 
• 3 oz cheese (Suisse cheese i.e. Emmentaler) 
• 1 bunch chives (chopped) 
• butter or margarine 
• salt 
• pepper 

Directions:

1. Prepare Spaetzle , but don't sauté in butter yet. 
2. Peel the onions, slice into rings and sauté in a frying pan with butter or margarine until glassy and slightly brown. 
3. Add spaetzle to the onions and sauté for another 5 minutes or so. 
4. Grate the cheese and add to the spaetzle and onionsin the frying pan, season with salt and pepper and stir for one minute. 
5. Now place the mixture into a casserole dish and bake at 300 degrees Fahrenheit in a preheated oven for 20 - 30 minutes.
6. Sprinkle top with chopped chives before serving. 
7. Serve with a light salad. 
8. Many Kids will like some Ketchup with that, as you can imagine. 

Potato Pancakes

Ingredients:

• 2 1/2 lbs. potatoes 
• 2 onions 
• 1 egg 
• 1/4 cup flour 
• vegetable or sunflower oil 
• salt 
• pepper 

Directions:

1. Peel and wash the potatoes . 
2. Grate the peeled raw potatoes with a fine grater. Squeeze dry in a towel. 
3. Peel, wash and finely chop the onions and mix with the potato gratings. 
4. Beat the egg and add to the potato gratings and chopped onions. Add the flour, season with salt and pepper and mix thoroughly. 
5. Heat oil in a frying pan and take a large spoon of your potato dough, place in the hot frying pan and flatten a little. Fry on both sides until golden brown. 
6. Continue in this manner until all the potato dough is used up. 
7. The Kids love these potato pancakes with any kind of stewed fruit, but it is also delicious with sour cream or crème fraiche and red cabbage.

Plum Dumplings

Ingredients:

• 1/2 lbs. potatoes 
• 4 1/2 oz. flour 
• 1/2 oz. butter 
• 1 egg 
• 8 dawson plums 
• 8 sugar cubes 
• bread crumbs 
• caster sugar 
• salt 

Directions:

1. The day before you are planning to serve plum dumplings, boil the potatoes in their jacket and leave in the fridge over night. 
2. On day of serving, peel the potatoes, mash them andmix with flour, the egg and butter. Season with salt. 
3. Leave the dough for an hour or two in the fridge. 
4. In the meantime, wash the plums, cut open slightly,enough to take the stone out and replace the stone with one sugar cube for each plum. 
5. Take a little bit of the dough and form a dumpling (appr. 2 inches in diameter) around the plums, so that the plum is firmly in themiddle. 
6. While you are doing that, bring plenty of water to a boil in a large saucepan. 
7. When the water is boiling, carefully slide in the dumplings, one at a time. 
8. Let simmer for 10 minutes (don't boil!). When the dumplings are ready they will float on the surface. 
9. While the dumplings are boiling, mix the breadcrumbs with some caster sugar, sauté at low heat in some butter. 
10. Serve the bread crumbs on top of the plum dumplings. 

Marzipan Candies

Ingredients:

• 1 lbs. almonds (shelled, blanched) 
• 1 lbs. confectioners sugar 
• 1 egg white (unbeaten) 
• 3 tablespoons of rose-or orange water 

Directions:

1. Nothing expresses the German love of edible art more succinctly than marzipan candies, which are shaped into piglets, cats, poodles, flowers, fruit and all sorts of other objects. They are delicious to eat, too. 
2. Carefully dry the shelled almonds, then grind to a powder in an electric blender, if you have one. 
3. Blend almonds, the sugar, the egg white and just enough rosewater or orange water (available from pharmacies) to make a pliablestiff dough. 
4. Knead with fingers, then place on board dusted withconfectioners' sugar and form into desired shapes, to resemble miniature apples, peaches, strawberries or, if you have an artist's touch, little pigs or birds. 
5. Tint with food colouring. 
6. Balls of marzipan may be rubbed in chocolate dots or colored sugar. 
7. If dough becomes too stiff, work in a little lemon juice, rosewater or orange water, adding drop by drop. 
8. When candies are shaped, dry thoroughly in a cool, airy place for 24 hours, then wrap separately or place in a container (such as a little straw basket for fruit) and cover completely with Saran or other plastic wrap. 
9. Makes 2 pounds of candy. 

Lebkuchen

Ingredients:

the cake:

• 1/2 cup honey 
• 1/2 cup molasses 
• 3/4 cup brown sugar 
• 1 egg 
• 1 tablespoon of lemon juice 
• 1 teaspoon of grated lemon rind 
• 2 3/4 cup sifted flour 
• 1/2 tbs baking soda 
• 1 teaspoon of ground cinnamon 
• 1 teaspoon of ground cloves 
• 1 teaspoon of ground allspice 
• 1 teaspoon of ground nutmeg 
• 1/3 cup citron (chopped) 
• 1/3 cup nuts (chopped) 

the icing:

• 1 cup sugar 
• 1/2 cup water 
• 1/4 cup confectioners sugar 

Directions:

1. Mix the honey and molasses; bring to a boil. 
2. Remove from the heat and cool thoroughly. 
3. Stir in the brown sugar, egg, lemon juice, and lemon rind. 
4. Sift together the flour, baking soda, and spices. Stir into the honey-molasses mixture. 
5. Mix in the citron and nuts. 
6. Chill the dough overnight. 
7. Roll a small amount at a time, keeping the rest chilled. 
8. Roll out to 1/4 inch thickness and cut into oblongs1 1/2 x 2 1/2 inches. 
9. Place about 1 inch apart on a greased baking sheet.
10. Bake in a 400 F (moderate/ hot) oven for 10 to 12 minutes until, when touched lightly, no imprint remains. 
11. While the cookies bake, make the Glazing Icing. 
12. Boil together the sugar and water until the first indication of a thread appears (230F). Remove from the heat. Stir in the confectioners' sugar. Brush the hot icing thinly over the cookies. (When the icing getssugary, reheat slightly, adding a little water until clear again.)

Hazelnut Macaroons

Ingredients:

• 2 egg whites 
• 1/4 cup sugar 
• 1 1/2 cups ground hazelnuts 
• 6 tablespoons of unsweetened cocoa 
• 2 teaspoons of grated lemon peel 
• 1 teaspoon vanilla 
• pinch of salt 

Directions:

1. Grease large baking sheet. 
2. Beat egg whites until they foam and thicken slightly. 
3. Sprinkle sugar over them and continue to beat untilwhites form stiff peaks. 
4. Combine remaining ingredients in a bowl and with a rubber spatula gently but thoroughly fold the mixture into the whites, using an over under cutting motion, rather than stirring. 
5. To make cookies, drop by tablespoons onto the baking sheet, about an inch apart. 
6. Let cookies rest at room temperature for 1 hour before baking. 
7. Preheat oven to 300, bakes cookies in the middle ofthe oven for 30 minutes or until they are firm. 
8. Carefully transfer to cake rack to cool. 
9. They can be stored for several weeks in tightly sealed jars or tins.