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Back of the Box Recipes. Top Secret Recipes. Sourdough Starter. A true sourdough starter is flour and water which is exposed to the microorganisms in the air and in the flour, either outside or inside the house.

Sourdough Starter

It starts growing in 2-3 days. Prep Time: 5 minutes Total Time: 5 minutes Ingredients: 2 c. flour (white or whole wheat)1 1/2 c. unclorinated water (let water sit for 24 hours or use bottled) Preparation: Mix flour and water in a 2 quart bowl, stirring well to incorporate air. Add 1 cup flour and 1/2 cup dechlorinated water and stir. Repeat feeding twice a day for several successive days. The starter is active when 1 to 2 inches of foam develop on the top within 12 hours of feeding. If the starter begins to have any off-odors or mold growing on top, you will have to throw it out. Feeding a culture If you use part of the culture, feed it by adding 1 cup flour and 3/4 cup water to the left-over culture. If you do not use the culture, you should still feed it. Pasta Ristorante. Types of Wheat Flour. Types of Flour Pastry and cake flours are characterized by low protein content (low gluten) which results in a crumbly texture preferred in cakes, pie crusts and biscuits.

These are more or less equivalent to German 405 flour, French 40 flour and Italian 00 flour. All-purpose flour can be made to make some white breads and is good in yeasted cakes. Its equivalent is German 550, French 55 and Italian 0 flours. This is an approximation since small differences exist between how finely ground the flour is and the "recipe" or composition of each flour from different mills. High gluten or bread flour is a white flour with a high protein content, used to increase the stretch in white and mixed flour breads. First clear flour is now on the market for home bakers, although it has been available to bakeries for some time. Whole wheat flour is made from the entire wheat berry but there are many grades and variations. Both regular and stone ground, whole wheat flour can be fine or coarsely ground. Aprikosenkuchen. This recipe for apricot cake is plain-Jane in everything but the taste.

Many Germans know how to make this by heart; it's as popular as Toll-House cookies in the US. Fresh fruit makes this "Aprikosenkuchen" a steady summer coffee accompaniment, whether camping on the beach or on the balcony. Makes 12 servings of Aprikosenkuchen. Prep Time: 20 minutes Cook Time: 30 minutes Total Time: 50 minutes Ingredients: 10 T. butter, softened2/3 c. sugar1 tsp. vanilla extract or 1 T. vanilla sugar3 eggsZest from 1/2 lemon2 c. flour2 tsp. double acting baking powder, or 1 package German Backpulver1/4 c. buttermilk or sour milk1 1/2 lb. apricots, cut in half, about 14 Preparation: Use an 11 inch springform pan if you have one, otherwise you could try a 9x9 or 9 x 13 inch baking pan, but the baking times will be different.

Cream the butter with the sugar and vanilla or vanilla sugar. Mix the flour with the baking powder and salt. Spread the batter into the baking pan. Black Forest Torte. This authentic German cake is made up of a chocolate layer cake with cherries in the middle and whipped cream on top. It is a fairly simple cake to put together, despite it looking complicated. Makes one 9 inch cake, about 12 servings. Prep Time: 1 hour Cook Time: 15 minutes Total Time: 1 hour, 15 minutes Ingredients: 1 chocolate cake 9 inch (see below), divided into 2 layers1 can (15 oz.) whole sweet cherries in syrup1/2 c. sugar, divided1/4 c. cornstarch6 T. Preparation: Note: The recipe for chocolate sponge cake used in Black Forest Cherry Cake is here. 1. 2. 3. 4. 5. 6. Coffee Soda. An interesting mix of rich creaminess and bubbly fizz.

Coffee Soda

Kind of like a typical ice cream float, but with a few added touches of coffee and cream. Ingredients: 3 cups strong coffee, chilled 1 cup half & half 4 scoops coffee ice cream 3/4 cup club soda1 tbs sugar Whipped cream Preparation: Mix coffee, sugar and half & half. Kaiserschmarn. Schmarrn comes in several forms, both sweet and savory, and is usually made up of eggs and a starch, cooked in butter and pulled apart to finish browning.

This Austrian pancake dessert - Kaiserschmarrn - was first served to Emperor Franz Joseph I around the turn of the century, but there are several legends telling just how it was developed. It is enriched with raisins and sugar, making it a "Süβspeise" (sweet meal) fit for a king. Serves 4 for dessert or 2 for a main dish. See larger image Prep Time: 20 minutes Cook Time: 20 minutes Total Time: 40 minutes Ingredients: 3 T. raisins, soaked in 3 T. rum (or more if you like raisins)4 eggs, separatedPinch of salt1/2 tsp. vanilla extract (omit if you use vanilla sugar)Lemon zest (optional)3 T. sugar or 2 T. regular sugar plus 1 T. vanilla sugar1 5/8 c. milk1 c. cake flour (or regular, all-purpose flour)ButterPowdered sugarApplesauce, current jam, sour cherries or other fruit accompaniment. Preparation: Pour rum over raisins.

Fold in egg whites. Kirsch Kaltschale. Fruit soups and "Kaltschalen" like this cherry soup are very popular in Europe.

Kirsch Kaltschale

A "Kaltschale" is a cold soup made from fruit or milk or even beer or wine. It can be eaten as a first course in the summer or as a light dessert. Prep Time: 15 minutes Cook Time: 10 minutes Refrigerate before serving: 1 hour Total Time: 1 hour, 25 minutes Yield: 4 servings Ingredients: 1 lb. sweet cherries 2 c. cherry juice2/3 c. dry red wine1/4 c. sugar or to taste2 tsp. vanilla sugar or 1/2 tsp. extract2 T cornstarch2-3 T. liqueur such as cherry brandy or amaretto (optional)4 sprigs lemon balm for garnish Preparation: Wash and pit the cherries. Pour off any juice that collects and add purchased cherry juice to make 2 cups. Mix the juice, red wine, sugar and vanilla sugar or extract in a pan and bring to a boil over medium heat. Mix the cornstarch with a little cold water and pour in a thin stream into the cherry mixture, stirring constantly.

Bring back to a boil and boil 1 minute. Other recipes like this: Linseneintopf. A cold evening deserves a good, thick soup.


Lentils are quick-cooking beans which do not need to be soaked before cooking. Serves 4 Prep Time: 20 minutes Cook Time: 1 hour, 15 minutes Total Time: 1 hour, 35 minutes Ingredients: 1 T oil 2 small or 1 large onion, chopped (about 1 cup)1 lb dry brown lentils1 tsp marjoram6 cups water1 leek, cleaned and chopped2 medium potatoes, peeled and cubed (1 1/2 cups)2 small carrots, peeled and chopped (3/4 cup)3/4 lb sausage, sliced (good choices are hot dogs, bockwurst and knackwurst, or dried, salami-like Jägerwurst)2 T granulated instant broth, chicken, beef or vegetable flavor1 T balsamic vinegar1 T white vinegarCoarsly ground pepper Preparation: Brown the chopped onion in 1 tablespoon oil. While the lentils are cooking, prepare the other vegetables by washing, peeling and chopping fine (1/2 inch cubes for potatoes, a little smaller for carrots).

Serve with fresh bread. Pharisäer Kaffee. This drink was invented for a christening of a baby girl, Johanna Theodora Katharina, on Nordstrand Island on the 29th of February, 1872. Pastor Gustav Beyer was very strict and always berating his flock their for godless drinking. In order to avoid his wrath, the congregation served a drink made with rum and coffee. The whipped cream on top kept the rum aroma from wafting through the air and upsetting the pastor, who received plain coffee with whipped cream. However, at some point, the good man got a whiff of what was going on behind his back and cried out, "Ihr Pharisäer!

" or "You Pharisees! " Serves 1 See larger image Prep Time: 5 minutes Total Time: 5 minutes Yield: 1 serving Ingredients: 1 portion strong coffee (2 - 4 oz.)Sugar cubes1 jigger dark, Jamaican rum (about 40 ml, 1 1/2 oz.)Whipped cream Preparation: This coffee drink is traditionally served in a large glass tumbler with a saucer made for this drink. Source. Making Späetzle. Quark. Quark is a soured-milk, fresh cheese product which is gaining popularity in the US because of its versatility. It is found all over Germany, Poland and Austria. You can eat it straight like cottage cheese, as a spread on bread, for dessert and you can bake with it. Quark requires the same bacteria that is used in making buttermilk. Make sure the buttermilk you buy has live cultures in it, or you will get the wrong kind of bacterial growth.

You might also want to buy the freeze dried bacterial culture to make it. For two more off site methods to your own quark from milk, and buttermilk these recipes will work. Also, check out this video. Fake Quark Recipe To make an approximation of quark, which I find to be a good substitute for non-baked foods follow these directions. Yogurt cheese: Pour 1 quart of yogurt into a colander lined with several layers of cheesecloth. Online ordering information. How to Make Homemade Quark.

Quark is a specialty fresh cheese common to Germany, Poland, Austria, Switzerland and several other European countries.

How to Make Homemade Quark

It is not very common in the US, and purchasing it can be an expensive proposition unless you live near a dairy which makes it. For all that, it is easier to make than yogurt, requiring no special equipment. Makes one cup stiff quark. see larger image Milk can be pasteurized but do not use ultra-pasteurized milk or "H-Milch". Use a large pan with a tight fitting lid. Put the lid on the milk and let the milk cool to room temperature. Using a whisk which is very clean (boil it or take it out of a hot dishwasher), whisk 1/4 teaspoon of the bacterial culture (in powdered form) into the milk until dissolved. If you are using buttermilk, stir it in instead of the freeze dried culture. Replace the lid and let the milk sit undisturbed at room temperature for at least 6 hours, or follow package directions.

Once the milk has clabbered, you may strain it. Using rennet. Buying German Bread Outside of Germany. German bread is so addictive that ex-pats and German visitors will go to great lengths to find it abroad. Here we have an (incomplete) list of German bakeries outside of Germany. Let's see if there is one in your area.

The German Bread Haus will ship UPS, or you can find their bread in stores around Ft. Lauderdale, FL. They carry breads such as "Four Seed Fruit and Nut Power" "Black Forest Rye" "Wheat and Honey" "Original Six Grain" "German Black Bread" "Bavarian Farmer’s Rye" as well as Stollen in season. Shipping is also possible from the Gugelhupf Bakery in Durham, NC.They can send you"Black Forest" classic German dark bread (Roggenmischbrot), 30% wheat, 70% rye. Zingermans' German-style breads are found in many food markets in Ohio and Michigan.

Linda Sue Gschnitzer, owner of The Bavarian Pretzel Factory in Greenville, South Carolina writes, "We have various types of German bread such as Bauernbrot and Sonnenblumenbrot to name a couple. IWA. The Cook's Thesaurus. Encyclopedia of Spices. Flavor Substitutions. Food Cravings... HomeEmail The information on this site is for educational purposes only.

Food Cravings...

It is not intended to diagnose, treat or cure any diseases or illnesses. The statements on this website have not been evaluated by the Food and Drug Administration. If you have a medical condition, consult your naturopathic physician. Consult your naturopathic physician or other qualified health care professional before making changes in diet or lifestyle. The Creole & Cajun Recipe Page. "New Orleans food is as delicious as the less criminal forms of sin.

The Creole & Cajun Recipe Page

" -- Mark Twain, 1884 by Chuck Taggart ( email ), Native New Orleanian, and damn good cook (albeit a modest one, of course) Bienvenue à vous-autres! Welcome to the Creole and Cajun Recipe Page! Here we celebrate the marvelous Creole cuisine of New Orleans, and the hearty cooking of Acadiana (or "Cajun country"). You'll also find some culinary basics -- stocks, sauces, seasonings, and the like -- as well as a few tastes of many other regional and world cuisines. Beware, all ye who enter here -- Louisiana (and especially New Orleans) has, in my not-so-humble opinion, the best cuisine in the world.

However, several of the dishes within these pages are indeed pretty good for you, and with some creative substitutions you can make them much more healthy. Before you ask the inevitable question, "What's the difference between Creole and Cajun? " Know Your Ingredients . Mail-order Sources . Use the Search Engine . Italian Food Forever. About Kosher Food. The Basics of Kosher. Introduction: The Hebrew word “kosher” means fit or proper as it relates to kosher dietary law.

The Basics of Kosher

Kosher foods are permitted to be eaten, and can be used as ingredients in the production of additional food items. The basic laws of kosher are of Biblical origin (Leviticus 11 and Deuteronomy 17). For thousands of years, Rabbinic scholars have interpreted these laws and applied them to contemporary situations. In addition, Rabbinic bodies enacted protective legislation to safeguard the integrity of kosher laws. The laws of kosher are complex and extensive. Though an ancillary hygienic benefit has been attributed to the observance of kosher, the ultimate purpose and rationale is to conform to the Divine Will, as expressed in the Torah. Not too long ago, most food products were made in the family kitchen, or in a small factory or store in the local community. First, the product may be made from kosher ingredients, but processed on non-kosher equipment.

II. B. C. III. B. C. D. E. 1. 2. F. G. H. Mixed Drinks in Germany. The Webtender. The 29 Healthiest Foods on the Planet. The World's Healthiest Foods. Cuisine.