German Recipes

In going through some of my recipes I ran across some that were given to me by a German lady years ago. I know these to be excellent recipes as I have made all of them. We used to use them, as well as the others included below, when my family and friends celebrated Oktoberfest each year. Now you will be armed with some excellent recipes for this Oktoberfest.

Kuchen Custard

submitted by Annette Christenot

Kuchen Dough:
2 pkg yeast
1 c. water
1 t. sugar
Soften yeast in warm water plus 1 t. sugar.
2 c. scalded milk
1 c. margarine
Add margarine to scalded milk to melt. Cool to lukewarm.
3/4 c. sugar
4 t. salt
2 eggs, beaten
10-11 c. sifted flour
When milk & margarine are lukewarm, add beaten eggs, sugar, salt & yeast. Add about 5-6 c. flour and beat with mixer. Add additional flour to make a soft dough. Knead on floured board till smooth and elastic. Set in warm place and let rise until double in size. Roll out a piece of dough the size of the bottom of a cake pan and 1/2-inch thick. Do not run up side of pans. Let rise 15 to 20 min. then prick with a fork.
Mix together:
7 eggs beaten
1 pint sour cream
1 c. sugar
1 t. vanilla
1/3 c. flour
Kuchen Crumbs:
Mix together the following:
12 double graham crackers, crumbs
1 c. brown sugar
1 c. white sugar
1/3 c. flour
Sliced fruit of your choice, apples, pears, plums
Layer your fruit on top of pricked kuchen dough followed by custard then crumbs (about 2 handfuls). Sprinkle top with cinnamon. Bake for about 20-25 min at 400 F.

Fried Dumplings

submitted by Annette Christenot

Rhodes frozen bread
1/2 “ water in bottom of skillet
salt
onion
oil
Shape thawed dough into dumplings about 1” x 2”. Let raise until double in bulk.
Bring last four ingredients to a boil and add the dumplings. Cover with lid and don’t remove until they “smell done”, about 15-20 minutes.
Serve with gravy.

Knoepfels

submitted by Annette Christenot

2 c. flour
2 eggs
1/2 c. water
3 med. potatoes, diced
butter
salt
1 c. browned bread cubes
Mix flour and eggs with enough water to make stiff dough, not sticky. Knead well and roll to 3/4 inch thickness. Cut in strips 3/4 inch wide and roll in flour. If dough sticks, knead more flour into it. Fill 4 qt. kettle 3/4 full of water, add 3 T. or more salt - to taste. When water boils, add diced potatoes and when potatoes boil, begin cutting or snipping the dough in with a scissors, cut real thin and boil 5 minutes. Drain and pour melted butter and browned bread crumbs over top and serve.

Pickle Delight

1 jar dill pickles
1 pkg. ready to eat pastrami or corned beef
8 oz. pkg. cream cheese, softened
Dry dill pickle with paper towel; spread softened cream cheese over meat and wrap around pickle. Slice and serve.
Tasty Braunchweiger Spread
8 oz. pkg. cream cheese, softened
1/3 c. braunchweiger or liver sausage
1 to 2 T. pickle relish, drained
1/2 to 1 t. Worcestershire sauce
1/4 t. garlic salt
1/2 c. chopped nuts
In small bowl, combine all ingredients except nuts; mix well. Chill mixture 1 hour or until firm. On plastic wrap or waxed paper, shape mixture into ball; roll in chopped nuts, cover & chill.

Miniature Mushroom Meatballs with Stroganoff Sauce

1 lb. ground beef
1 egg
1 c. fine fresh bread crumbs
1 envelope beef flavor mushroom soup mix
1/8 t. seasoned salt
dash pepper
4 1/2 oz. jar Whole mushrooms, drained
Sauce:
2 T. all-purpose flour
1/2 c. dairy sour cream
1 1/4 c. water
Heat oven to 374 F. In large bowl, combine ground beef, egg, bread crumbs, 2 T. of the soup mix (reserve remaining soup mix for sauce), seasoned salt and pepper; mix lightly. Firmly press about 1 T. meat mixture around each mushroom, forming miniature meatballs. Place on ungreased 10 x 15-inch jelly roll pan. Bake at 375 F. for 20 to 25 minutes or until browned. Remove from pan; drain.
In large sauce pan, combine reserved soup mix, flour and water. Cook over low heat, stirring constantly, until thickened. Stir in sour cream. Add meatballs; heat thoroughly. Transfer to chafing dish; keeping warm over low heat. Serve with toothpicks. Makes 36 appetizers.

Sauerkraut With Apples

1 (27 oz.) can sauerkraut
1 med. onion, sliced
1 t. bacon drippings or cooking oil
3 med. apples, peeled, cored, and sliced
1 lg. potato, peeled and shredded
1 c. chicken broth
2 t. packed brown sugar
1 t. salt
1 t. caraway seed
Drain and snip sauerkraut. Cook onion in bacon drippings or oil until tender. Add sauerkraut, apples, potato, broth, brown sugar, salt, and caraway; mix well. Cover and cook 15 to 20 minutes. Add more broth, if needed. Sprinkle with additional brown sugar, if desired. Makes 8 to 10 servings. Print this post