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. 

Spice Cookies

Ingredients:

• 1/2 cup butter or margarine 
• 1/4 cup shortening 
• 1 cup brown sugar 
• 1 egg 
• 1/4 cup molasses 
• 2 1/2 cups flour 
• 1 1/4 teaspoon of salt 
• 2 teaspoons of baking soda 
• 1 teaspoon of cinnamon 
• 1/2 teaspoon of ginger 
• 1/2 teaspoon of ground cloves 
• 1/2 teaspoon of ground allspice 

Directions:

1. Cream butter, shortening, and brown sugar thoroughly. 
2. Blend in egg and molasses. 
3. Sift together the remaining ingredients. 
4. Stir into sugar mixture. 
5. Shape dough into 3/4-inch balls. 
6. Place 2 inches apart on greased baking sheets. 
7. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. 
8. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. 
9. Cool cookies on racks and store in airtight tins. 
10. Makes 4 dozen cookies. 

Chocolate Pretzels

Ingredients:

dough:

• 1/2 cup butter or margarine 
• 1/4 cup sugar 
• 1 egg (beaten) 
• 1 teaspoon of vanilla extract 
• 1/4 cup milk 
• 1/4 cup cocoa 
• 2 cups flour 

cocoa frosting:

• 2 tablespoons of cocoa 
• 1 1/4 cup confectioners sugar 
• 2 tablespoons of butter or margarine (melted) 
• 1/2 teaspoon of vanilla extract 

Directions:

1. Cream 1/2 cup butter and the sugar until light and fluffy. 
2. Beat in the egg, vanilla, and milk. Sift cocoa and flour. 
3. Mix into butter mixture until thoroughly blended. 
4. Chill dough until firm enough to handle (about 30 minutes). 
5. Using 2 T dough, roll a rope about 12 inches long between your hands. 
6. Shape into a pretzel as follows: Make a loop bout 11/2 inches in diameter by crossing the ends, leaving 1-inch tails. 
7. Flip the loop down over the crossed ends. Press firmly into place. 
8. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. 
9. Make frosting in a small bowl. 
10. Mix cocoa and confectioners' sugar. 
11. Gradually stir in butter and vanilla. 
12. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen.

Gugelhupf

Ingredients:

• 1 pk. dry, active yeast 
• 1 cup milk (scalded and then cooled) 
• 1 cup sugar 
• 1 cup butter or margarine 
• 5 eggs 
• 1 teaspoon of vanilla extract 
• 1 teaspoon of grated lemon rind 
• 3/4 cup raisins 
• 1/3 cup ground almonds 
• 1/2 teaspoon of salt 
• 4 cups flour 

Directions:

1. Sprinkle yeast into milk to dissolve. 
2. In a large bowl beat sugar and butter until light and fluffy. 
3. Beat in eggs, one at a time. 
4. Stir in vanilla, lemon rind, raisins, and almonds. Mix salt and flour. 
5. Add milk and flour mixtures, alternately, ending with the flour mixture. 
6. Grease a gugelhopf mold*, budt pan, or tube pan. Pour batter into pan. Cover and let rise until doubled in bulk, about 2 hours. 
7. Bake in preheated 375 degree F. Oven for 40 minutesor until browned and done. 
8. Serve warm with butter. 

Bee Sting

Ingredients:

the cake:

• 3 cups flour 
• 1 pk active dry yeast 
• 2/3 cup milk 
• 1/3 cup sugar 
• 6 tablespoons of butter or margarine 
• 1 egg 

the filling:

• 1 1/2 cups milk 
• 1 pk vanilla pudding 

the topping:

• 1 cup sugar 
• 9 tablespoons of butter or margarine 
• 1 1/4 cup almonds (sliced) 
• 2 tablespoons of milk 

Directions:

1. Place flour in a large bowl. Add yeast and sugar. 
2. Scald milk, stir in butter or margarine and cool tolukewarm. 
3. Pour over flour, add the egg and beat until smooth.
4. Cover and let it rise in a warm place until it doubles in size. 
5. Punch down dough and roll into a 10" round. 
6. Place in a 10" X 3" spring form pan. Cover and let it rise again in a warm place until it doubles in size. 
7. Once the cake has doubled, place sugar, butter or margarine and almonds in a saucepan. 
8. Cook over medium heat for approximately five minutesuntil butter and sugar have melted. 
9. Take if off the heat, add two tablespoons milk and cool to lukewarm. 
10. Spread over the top of the cake and bake in a preheated oven at 375!~F for 30 minutes. 
11. Loosen the edge with a knife, take the cake out of the pan and cool. 
12. Prepare pudding according to the package's directions using 1 1/2 cup milk. 
13. Set aside to cool. 
14. Once the cake is cold, cut it into two layers. Spread the cold pudding in the middle and replace the top layer. 
15. Serve. Makes one 10" X 3" cake. 

Plum Cake

Ingredients:

the yeast dough:

• 1/2 lbs. flour 
• 1 oz. fresh yeast 
• 3 1/2 oz. butter 
• 2 eggs 
• 3 teaspoons of sugar 
• 1 cup milk 
• 1/2 lemon (the rind, grated) 

topping:

• 3 1/4 lbs. damson plums (rinsed, pitted) 
• 5 teaspoons of sugar 
• 1 teaspoon of cinnamon 
• 2 teaspoons of butter (to grease the cookie sheet) 
• breadcrumbs 

Directions:

1. Sieve the flour into a mixing bowl. 
2. Make a dent in the middle and crumble the fresh yeast into it. 
3. Mix slightly and leave for an hour. 
4. Then add all the other ingredients for the dough and form a firm yeast dough. 
5. Grease a cookie sheet and dust it with breadcrumbs.On it, roll out the dough 
6. to about finger thick. 
7. Along the edges, pull up the dough to form a rim. 
8. Top the tart with tightly arranged plum halves (at a slight angle). 
9. Dust with cinnamon, and bake at medium heat for 40 to 45 minutes. 
10. Once done, dust with sugar. 

Apple Cake

Ingredients:

• 6 apples (medium, tart) 
• 2 lemons (medium, juiced) 
• 3 teaspoons of sugar 
• 3 teaspoons of butter 
• 3/4 cup sugar 
• 2 egg yolks divided* 
• 1/2 lemon (juiced and peel grated) 
• 1 teaspoons of baking powder 
• 1 1/2 cups flour 
• 3/4 cup milk 
• 1 teaspoon of rum 
• 2 egg whites 
• 1 teaspoon of butter (to grease cake pan) 
• 1 teaspoon of vegetable or sunflower oil 
• 3 teaspoons of confectioners sugar 

Directions:

1. Peel apples, cut in half and core. 
2. Cut decorative lengthwise slits in apples, about 1/2-inch deep. 
3. Sprinkle with lemon juice and sugar. Set aside. 
4. Cream butter and sugar together. 
5. One at a time, beat in egg yolks. 
6. Gradually beat in lemon juice and grated peel. Siftbaking powder and flour together. 
7. Gradually add to batter. Blend in milk and rum. 
8. In a small bowl, beat egg whites until stiff. Fold into batter. 
9. Generously grease a spring form pan. 
10. Pour in batter and top with apple halves. 
11. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. 
12. Remove from pan and sprinkle with confectioners' sugar.  

Important: Do not mix the two egg yolks together. They will be used individually!

Swabian Pizza

Ingredients:

• 1/2 lbs. flour 
• 1 oz. fresh yeast 
• 1/2 cup milk 
• 2 eggs 
• 6 oz. butter 
• 5 spring onions (with greenery, chopped) 
• 3 bunches chives (chopped) 
• 1 teaspoon of ground nutmeg 
• 1/2 cup sour cream 
• salt 
• pepper 
• tomato

Directions:

1. Sieve the flour into a mixing bowl. 
2. Make a little dent in the middle, sprinkle the fresh yeast into the dent and mix a little. 
3. Now add one of your eggs, the milk and 2 oz. of butter and mix a regular yeast dough. 
4. Let rest for 1 hour, knead a little and shape it into small circles, 4 1/2 to 6 inches in diameter. 
5. Then stretch these circles, from the center towardsthe edges so that the center is slightly thinner and the edge of the circle forms a slightly thicker rim. 
6. Now mix the chopped spring onions and chives with the sour cream and your second egg. 
7. Add Tomato, season with nutmeg, pepper and salt. 
8. Now fill the center of your patties with this mixture. 
9. In a preheated oven, bake at moderate heat until yellow. 
10. Remove from oven, dot with 4 oz. of butter (spread evenly on all the patties), and serve piping hot. 

Baked Cauliflower

Ingredients:

• 2 large cauliflower 
• 4 eggs 
• 1 tablespoon of ground nutmeg 
• 5 lovage leaves (chopped) 
• salt 
• pepper 

Directions:

1. Remove the outer leaves of the cauliflower, wash, quarter and remove the stalks. 
2. Place into cold water for appr. 15 minutes. 
3. In a large saucepan, steam the cauliflower at low heat until al dente. 
4. Now place the cauliflower quarters into a casseroledish. 
5. Season with nutmeg, salt and pepper. 
6. Scramble the eggs in a mixing bowl and carefully pour over the cauliflower in the casserole dish. 
7. Place in a preheated oven and bake for a couple of minutes only, until the egg has curdled. 
8. Place on a warm plate, sprinkle with the chopped lovage leaves and serve with boiled or roast potatoes and melted butter. 

Mustard Eggs

Ingredients:

• 8 eggs 
• 1 onion 
• 2 cups vegetable broth 
• 5 oz. crème fraiche 
• 1 tablespoon of butter or margarine 
• 2 tablespoons of flour 
• 2 tablespoons of mustard (medium hot) 
• 1/2 bunch dill ( chopped) 
• salt 
• pepper 

Directions:

1. Boil eggs for appr. 8 minutes (have to be hard boiled). 
2. Cool the eggs, peel them and half lengthwise. 
3. Wash, peel and chop the onion, heat the butter or margarine in a saucepan and sauté the onions until glassy. 
4. Dust with the flour and stir vigorously. 
5. Now carefully add the vegetable broth and continue to stir. 
6. Add the crème fraiche, stir and let simmer for 2 minutes. 
7. Add salt, pepper and mustard, stir and let simmer for another 5 - 10 minutes. 
8. Add the eggs and the dill to the sauce and let simmer for another couple of minutes. 
9. Serve on a bed of rice, with potatoes or vegetables(i.e. Leipziger Allerlei) 

Potato Soufflé

Ingredients:

• 1.6 lbs floury potatoes 
• 2 oz. butter or margarine 
• 3 eggs 
• 3 1/2 oz. cheese 
• salt 
• pepper 
• nutmeg 
• paprika 
• 1 bunch parsley (chopped) 
• bread crumbs 

Directions:

1. Wash and peel the potatoes and boil until soft. When soft, drain well and mash. 
2. Now place butter (or margarine), 3 egg yolks, the cheese (grated), some salt, pepper, nutmeg, aprika and chopped parsley into a mixing bowl together with the mashed potatoes and mix thoroughly. 
3. In a separate bowl, whip the egg whites until foamyand white. Then fold in with the potato mixture too. 
4. Rub butter or margarine on to the inside of a deep roasting pan and spread the potato mixture in to the roasting pan. 
5. Bake in a preheated oven at appr. 430 degrees Fahrenheit for 30 - 40 minutes. 
6. In the meantime sauté some bread crumbs for a couple of minutes in butter or oil. 
7. When the potato soufflé is finished, sprinkle with sautéed bread crumbs and serve with salad, vegetables (i.e. Leipziger Allerlei) or just as it is. 
8. Also suitable as side dish for any kind of meat or fish. 

Green Spelt - Sour cabbage Soufflé

Ingredients:

• 9 oz. green spelt 
• 18 oz. sour cabbage 
• 2 cups vegetable broth 
• 10 oz. cooking apples 
• 1 large onion 
• 7 oz. grated cheese 
• 1 cup cream 
• 1 tablespoon of caraway 
• vegetable or sunflower oil 
• pepper 

Directions:

1. In a saucepan boil the vegetable broth, add the green spelt and cook until al dente. 
2. Wash, peel and chop the onions. Peel the apples, remove the core and cut into slices. 
3. In a saucepan heat the vegetable or sunflower oil and sauté the chopped onions and sliced apples until glassy. 
4. Now add the sour cabbage, caraway and boiled green spelt with 1/4 of the vegetable broth and let simmer for 10 minutes or until the vegetable broth has mostly evaporated. 
5. Fill the mixture into a casserole dish, pour the cream over it and cover with the grated cheese. Bake in a preheated oven at appr. 360 degrees Fahrenheit for 10 - 15 minutes. 
6. Serve with boiled potatoes, potato dumplings, spaetzle or on its own with toast or bread. 

Holstein Plaice

Ingredients:

• 3 filets of plaice 
• 3 1/2 oz. small prawns 
• 3 1/2 oz. champignons 
• 2 oz. lean bacon 
• 2 tablespoons of lemon juice 
• 2 tablespoons of fresh dill (chopped) 
• 2 tablespoons of butter 
• vegetable or sunflower oil 
• flour 
• salt 

Directions:

1. Rub the filets of plaice with salt and the lemon juice. 
2. Let the fish absorb the salt and lemon juice for a while. 
3. In the meantime, dice the bacon and sauté in vegetable oil and butter 2 - 3 minutes. 
4. Now cover the fish with flour on both sides and addto the bacon. Sauté for another 5 - 10 minutes. 
5. When finished, take the fish out, sprinkle with thebacon and leave aside, but keep warm. 
6. Wash and slice the champignons and sauté in the same pan that you used for the bacon and fish. 
7. After a couple of minutes, add the prawns and just before you are finished, add the dill and stir. 
8. Spread the champignons and prawns over the fish andserve with roast or boiled potatoes, vegetables and/or a mixed salad. 

Ruegen Carp

Ingredients:

• 1 carp (4 1/2 lbs, gutted, descaled) 
• 1 onion 
• 1 leek 
• 2 carrots 
• 1/4 celery root 
• 1 bunch parsley (chopped) 
• 3 1/2 oz. horse radish 
• olive oil 
• salt 
• pepper 

Directions:

1. Rub carp inside and outside with salt, pepper and the horse radish. 
2. Wash the onion, carrots, leek and celery root, peeland cut into small dices. 
3. Slice the leek. Mix all the vegetables together. 
4. Spread olive oil on to a baking tray, place in the oven and preheat at 350 degrees Fahrenheit. 
5. Fill half of the vegetable mix into the carp, placeon the prepared baking tray and bake for appr. 1 hour. 
6. While baking, baste the carp with its juices every 10 minutes or so. 
7. 30 minutes into baking, spread the rest of the vegetable mix on to the tray around the carp and continue baking. 
8. When finished, sprinkle carp with the freshly chopped parsley and serve with roast or boiled potatoes.