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Have Any Interesting Recipes to Share?

109330 Views 1078 Replies 102 Participants Last post by  Bush Lady
This is receipe is for German Apple Pancakes. These are a favorite of mine.

Recipes & Cookbooks : Pancakes | Fruit Dishes
German Apple Pancakes

German Apple Pancakes presented by Yellowstone Country Bed & Breakfast Email this page to a Friend

2 large pancakes serve 4 people

4 eggs
3/4 cup flour
3/4 cup milk
1/2 teaspoon salt
1/4 cup butter
2 medium apples thinly sliced
1/4 cup sugar
1/2 teaspoon cinnamon

Place 2 round pans (I use pie plates) in oven which has been heated to 400 degrees.

Beat eggs, flour, milk and salt together for 1 minute.

Remove pans from oven. Place 2 tablespoons butter in each pan and rotate pans until butter is melted and coats sides of pans.

In each pan arrange half of apple slices, divide the batter evenly and pour over apple slices. Mix sugar and cinnamon and sprinkle over batter in each pan.

Bake until puffed and golden brown - about 20-25 minutes.

Enjoy with sausage and syrup for breakfast or with ice cream or whipping cream for dessert.

Apple Kuchen

2-1/4 cups flour
1/3 cup sugar
2-1/4 tsp. yeast
1 tsp salt
1/2 cup water
1/4 milk
1/3 cup butter or margarine
1 large egg
3 cups sliced fresh cooking apples

Cinnamon Topping
2/3 cup sugar
1-1/2 tsp. ground cinnamon
2 tbsp. butter or margarine

Cinnamon Topping:
In a small bowl, combine 2/3 cup sugar, 1-1/2 tsp. ground cinnamon. Cut in 2 tbsp. butter or margarine with pastry blender until mixture resembles coarse crumbs.

In a large bowl, combine 3/4 cup flour, sugar, undissolved yeast, and salt. Heat water milk, and butter until very warm (120 - 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionaly. Add egg and 1 cup flour, beat 2 minutes at high speed. Stir in remaining flour to make a stiff batter. Turn in greased 13 x 9 inch pan. arrange apple slices evenly over batter, sprinkle with Cinnamon Topping. Cover, let rise in warm, draft- free place until doubled in size, about 1 hour.

Bake at 375 F for 25 minutes or until done.


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Sauerbraten (Sweet Sour Beef)

Categories: Beef, German
Yield: 6 servings
Rating: Rate this recipe
Reviews Review this recipe!

3 1/2 lb Bottom Round
2 c Wine Vinegar (heated)
2 c Water
1 1/2 ts Salt
2 tb parsley
1 ts Pepper
2 tb Sugar
1 Onion, sliced
1 Bay Leaf
3 tb butter
2 tb flour
2 tb Cold water
1 c Beef stock
6 Gingersnaps

Heat 2 cups water, and vinegar together until hot. Place meat in crock
covered with vinegar and water. [Do NOT use a metal pot!] Add salt,
parsley, pepper, sugar, and onion. Cover and refrigerate for 3 days,
turning daily. Drain marinade and reserve. Lightly flour meat. Brown well
in butter in kettle. Add onion slices and 3 cups marinade. Cover and simmer
until tender. Remove meat to a hot serving dish and keep warm. Skim fat off
liquid. Mix flour and water and stir into pan. Add stock,
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U.S. Flag Pizza
Sweet, Rich Crust Topped with Cream Cheese, Granola, Succulent Berries and Mini-marshmallows

Yield: makes One Patriotic Pizza

1-1/2 to 2 cups all-purpose flour
1/4 cup firmly packed brown sugar
1 envelope (1/4 ounce or 2 1/4 tsp) Fleischmann's RapidRise Yeast
1/2 teaspoon salt
1/2 cup water
1/4 cup butter or margarine
1 teaspoon vanilla extract

sliced strawberries
Miniature marshmallows

Cream Cheese Topping:
1 (3-ounce) package cream cheese
1/4 cup sour cream
1/4 cup sugar
1/2 teaspoon vanilla extract

In a large bowl, combine 2/3 cup flour, sugar, undissolved yeast, and salt. Heat water and butter until very warm (120 to 130 F). Gradually add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Stir in vanilla and enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 6 to 8 minutes. Cover; let rest 10 minutes.

Roll dough to 12 x 10-inch rectangle; place on greased baking sheet. Prick surface of dough randomly with fork; let rest 10 minutes.

Bake at 425 F for 12 to 15 minutes or until golden. Remove from sheet; cool on wire rack.

When completely cooled, spread Cream Cheese Topping onto crust to within 1/2-inch of edge; sprinkle with granola. Arrange fruits and marshmallows over top to resemble the U.S. flag. Serve promptly after topping. Refrigerate leftovers.

Cream Cheese Topping: In a small bowl, combine 1 (3-ounce) package softened cream cheese, 1/4 cup sour cream, 1/4 cup sugar, and 1/2 teaspoon vanilla extract. Stir until smooth.


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Barbeque Sauce

1 cup Ketchup
1/2 cup onion; finely chopped
1/3 cup water
1/4 cup butter
1 tbsp. Paprika
1 tsp. brown sugar; packed
1/2 tsp. salt
1/4 tsp. pepper
1/4 cup Lemon juice
1 tbsp. worcestershire sauce

Heat all ingredients except lemon juice and worcestershire sauce. Bring to a boil. Add lemon juice and worcestershire sauce and heat until hot. Makes about 2 cups.

1 can tomato cause + 2 tbsp sugar
The chicken seems to produce enough of it's own fat.
1/2 tbsp. packed brown sugar.
Pour over skinned and cleaned chicken.
Cook in crockpot for about 6-8 hours on low. 4-6 hours on high.
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contralto said:

have you actually made the recipes that you have posted? :confused:
they sound great... but just wondering if you can vouch for the recipes based on personal experience. :)
The German Apple Pancakes, I make regularly in the Fall when I can buy apples cheap. The ownly different thing I do there is I use a frying pan to make the pancakes instead of putting them in the oven.

The Apple Kuchen, I also make but I have to say if you like your cake a little sweeter, don't use yeast, use baking power. A cake made with yeast can't have so much sugar, because sugar makes the dow heavy. And when the dow is to heavy it will no rise.

The Sauerbraten I have not made myself, but my mother has made it in Germany. I haven't tryed it because I don't know if I would like the flavor. But maybe there is someone that wants to try and can report back.

That particular Barbeque Sauce, I have not tried, but I have a Barbeque Sauce in one of my cookbooks that I use regularly. If anyone wants it I will post.
contralto said:

thanx! i was particularly interested in trying to make sauerbraten, and if i get industrious enough to try it, i will certainly post about it here :) .

the apple pancakes and apple kuchen sound really great :) . the recipe for apple kuchen says 'cooking apples'... the only cooking apple of which i am aware is 'rome' variety, yet i have not seen that variety in the stores lately. do you know what other varieties could be used? i am wondering if granny smith would work :confused: . what apple variety/varieties do you use in this recipe?
For apple kuchen, after the yeast dow has risen long enough, I just peeled apples, cut them in quarters, and just cut slices off until the cake was covered. You want to know what kind of apple I used, Cortland, Spy, or MacIntosh are fine. You want an apple that has soften when the cake is finished baking. Granny Smith Apples are good to, I have used them. If memory serves where a little a harder than the apples that I mentioned.
Even though salmon fillets can be expensive, this is an exellent recipe

Baked Salmon Fillets

2-4 garlic cloves minced
1/4 cup onions, minced or shallots
parsley (1 tbsp. fresh, minced or 1 tsp. dried)
salt (kosher or sea salt)
olive oil
1 lb. salmon fillets

Lightly oil the bottom of a casserole dish just big enough to hold the fillets

Mix garlic, onion or shallot, parsley, salt and pepper to taste, and a dash of dill in a small bowl. Add enough olive oil just to moisten and bring it all together.

Spread the mixture all over the top of the salmon. Bake in a 350 degree oven until it's done to your liking -- it takes about half an hour for fairly well done, which is how we like it.

Serves 2-3 people
Note: I have used an electic frying pan.
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Alright I give here is the Barbecue Sauce I use.

Light Barbecue sauce

1 cup dry white wine
1/2 cup cider vinegar
1/4 cup olive oil
3 tablespoons Worcestershire sauce
1 onion, chopped fine
2 tablespoons sugar
1 tablespoon grated lemon peel
Drops Tabasco

Combine all the ingredients in a saucepan and bring to a boil. Reduce the heat and simmer, partially covered for 20 minutes. :D
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Hungarian Goulash

1 tbsp. vegetable oil or bacon fat
1-1/2 lbs beef boneless chuck, tip or round roast or pork boneless shoulder, cut into 3/4-inch cubes.
1 cup beef broth
3 tbsp. paprika
1-1/2 tsp. salt
1/4 tsp.pepper
2 large onions, chopped
1 large green pepper, chopped
2 cloves garlic, chopped
1 can (8 ounces) whole tomatoes, undrained or
use frozen tomatoes from the freezer and for juice add tomato juice.
1/4 cup water
2 tbsp. flour

1. Cook meat in oil or bacon fat about 15 minutes, stir occasional.

2. Stir in remaining ingredients except flour and water. Heat boiling; reduce heat to low. Cover and simmer about 1-1/2 hours, stirring occasionally, until meat is tender.

3. Shake water and flour in tightly covered container; gradually stir into meat mixture.
Heat to a boil. Boil and stir 1 minute. Serve over noodles or rice.

Note: an eight ounce package of fresh mushrooms can be add.
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ymfoster said:

It is preferable to use a stone crock but any jar large enough to hold about 4 litres (2 gallons) will do.
Into the jar, put 1 small cup of warm water, 1 dessertspoon of sugar, 1 teaspoon of ground ginger, 2 teaspoons of compressed yeast dissolved in a little warm water.
Let it all stand for 24 hours. This is the 'plant'. After 24 hours, mix 1 small cup of sugar, 1 teaspoon of ground ginger, 1 cut up lemon, without the white pith.
Add enough hot water to dissolve the sugar, add cold water to make luke warm, then pour onto the plant.
Fill the jar right up, and leave for another 24 hours, then strain & bottle. Cork tightly. We used to tie the corks down with string, but screw tops will be satisfactory if put on with a very firm hand.

Now make up another mixture the same as you did after the first 24 hours, and pour over the plant.
Never leave the plant without adding to it, for more than 24 hours.
If the plant gets too hot it may be divided or thrown out.
Never have more than 6mm (1/4") to 12mm (1/2") of plant in the jar.
Make sure you have plenty of thoroughly clean bottles before you start.

Store bottles in a cool safe place & use the oldest lot first if another batch is done, the bottles can explode if left for months & get too warm.
If you divide the plant you can give the other half to a friend.
This is 'beer' what you are making right. A question, Don't you use a fermination valve on your container so oxygen doesn't get into the beer. You are useing sugar and yeast, this produces alcohol. If oxygen gets onto the beer then your brew will turn to vinegar.
Seasoned Salt

1 cup salt
2 tsp. sugar
1-1/2 tsp. dried mustard
1-1/2 tsp. dried oregano
1-1/2 tsp. garlic powder
1 tsp. curry powder
1 tsp. onion pwder
1/2 tsp. celery seeds
1/4 tsp. paprika
1/4 tsp. thyme
1/8 tsp. turmeric
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Chicken Seasoning Mix

2 Tbsp. Salt
2 tsp. pepper
1/2 tsp. red pepper
2 tsp.garlic powder
2 tsp. onion powder
1/4 tsp. ground bay leaves
1/4 tsp File powder (have no idea what this is), ( just leave it out)
3/4 tsp. basil
1/2 tsp. paprika
Spaghetti Sauce Seasoning Mix
(this is great, there is no need to guess what to put in)
( it just needs salt)

1/2 cup onion flakes ( I used onion powder)
1/2 cup parsley flakes
2 Tbsp. dried oregano crumbled
2 Tbsp. sugar
1 Tbsp. each dried thyme & basil crumbles (I leave out the thyme)
2 tsp. pepper
1 tsp. garlic flakes (I used garlic powder)
4 Bay leaves, crumbled fine
contralto said:
file powder is a cajun spice... used in gumbo and such :)
I have tried it without the file powder, it is just as good. Besides it looks expensive.
I haven't tried to make this breakfast sausage myself, but am told it is easy to make. You can't make to many mistakes making these.

2 tsp. dried sage
2 tsp. salt
1 tsp. ground black pepper
1/4 tsp. dried marjoram
1/8 tsp. crushed pepper flakes
1 pinch ground cloves
2 lbs. pork.

1. In a small, bowl combine the sage, salt, ground balck pepper, marjoram, brown
sugar, crushed red pepper and cloves. Mix well.

2. Place the pork in a large bowl and add the mixed spices to it. Mix well with your
hands and form into patties

3. Saute the patties in a large skillet over medium high heat for 5 minutes per side, or
until internal pork temperature reaches 160 degrees F (70 degrees C)

If you don't want patties, go to the butcher and buy sheep casing.
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Picked up two more seasoning mixes that maybe someone can use.

Italian Seasoning Mix
2 Tbsp. dry rosemary leaves
3/4 tsp. fennel seed
1/4 cup. dry oregano leaves
1/4 cup dry basil
1 Tbsp. garlic powder
1 Tbsp. dry thyme

Popcorn Seasoning Mix
3 Tbsp. butter flavoured sprinkles
2 Tbsp. grated parmesan cheese
1 tsp. dried basil, crushed
1/2 tsp. dried parsley flakes crushed
1/4 tsp. garlic powder
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smeegle said:
Does anybody have a lemon pie recipe? I had one that only required sweetened condensed milk, lemon juice, and egg yolks. You saved the egg whites to make meringue. I remember most of the ingredients but I don't remember the instructions.
* Exported from MasterCook *


Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Pies

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Lemon filling:
15 oz Milk -- sweetened condensed
1/2 c Lemon juice
1 t Lemon zest
2 Egg yolks
2 Egg whites
1/4 ts Cream of tartar
4 tb Sugar
Graham cracker crust:
18 Graham cracker squares
1/4 lb Butter or margarine,
1/3 c Sugar
1/8 ts Cinnamon

Thoroughly mix crust ingredients and pack into a nine
inch pie pan. Bake at 375 degrees for 10 minutes and
put aside to cool. Reduce oven temperature to 325
degrees. In a mixing bowl, combine condensed milk,
lemon juice, lemon zest and egg yolks. Stir until
mixture thickens. Pour into cooled crust. Add cream
of tartar to the egg whites and beat until almost
stiff. Add sugar gradually, beating until stiff and
glossy but not dry. Pile lightly on pie filling. Bake
at 325 until lightly browned, about 15 minutes. Cool
thoroughly. Enjoy! Hint: try to get the crust
thickness very even and not too thick. Source: CRS file

- - - - - - - - - - - - - - - - - -
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smeegle said:
This sounds like the one that I had. That's a nice recipe for the graham cracker crust
There's nothing like home made. :) :D
Chili Seasoning Mix

1Tbsp. instant minced onions
1-1/2 tsp. chili powder
1 tsp. salt
1/2 tsp. crushed dried red pepper
1/2 tsp. instant minced garlic
1/2 tsp. sugar
1/2 tsp. cumin
Golden Parmesan Potatoes

2 lbs. potatoes, scrubbed & quartered
1 cup. Parmesan cheese
1/3 cup oil
2 cloves garlic. crushed
1-1/2 tsp. Italian Seasoning

After tossing potatoes with all ingredients. Place in pan & bake for 45 minutes.
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