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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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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. :)
b1jqxk44 said:
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.

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?
b1jqxk44 said:
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
file powder is a cajun spice... used in gumbo and such :)
poochee said:
Hi, just found this thread. Great recipes. I am going to start with the baked salmon! :up:
yeah, poochee..... the baked salmon does sound great, doesn't it? :)

i may have to try it as well ;) :).

let us know how yours turns out, okay?
Gibble said:
No pressure cooker...but thanks, I'll try this on the weekend maybe :)

i cook ribs the same way lan does (except i don't have the same bbq sauce)...

... i highly recommend the method, as it works well :).
poochee said:
Sounds good! So many packaged foods are loaded with things you shouldn't injest on a regular basis.
good point, poochee!

LANMaster said:
Wha ??? :confused: No Cillantro??? Sacrelig!!!


.... oh, and triple the green chilis. :)

i think you should include some lime juice, too.
(i would add about 3-4 tablespoons for this amount of salsa)
hotskates said:
Where do I sign :D .................just kidding :p
LOL, hotskates! :D
Space Cowboy said:
We try and have a Sauerkraut Party in the winter every year. We serve Hot Dogs and Polish Sausage with the Sauerkraut and whatever everybody else brings. I have a wood stove out in the garage and we set up card tables and listen to music and once in a while this cowboy will have a few beers and let loose :cool:
:eek: you?..... let loose? :confused: ..... who'd a thunk? ;) :D :cool:

cool party idea, btw... and very cool that you still have your grandfather around and plan activities that you know he'll enjoy! :up:
Space Cowboy said:
Yeah .. even me :eek:

Unfortuantly Grandpa can't make the party's at my house ... He will be 100 in September of this year and we are bringin the party to his house.
He's a cool dude :up:
well, it's good to cut loose every now and then... nothing to be :eek: about! :)
... i don't drink much alcohol either... gives me a headache, and makes me feel very tired :rolleyes:

your "cool dude" grandpa still living in his own house :up:

:up: you've got longevity in your family, cowboy... :cool:
just want to say i like this pic, cowboy:
(and i like your whole post about saurkraut parties :cool: )

good talkin' to ya :) ... i've gotta get off this computer now :( ... i have reading to do for the next book club meeting! :rolleyes: :)
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Space Cowboy said:
Might be a good idea to have the house to yourself like I do this weekend :eek:
no problemo, cowboy... if you don't have the house to yourself, just use beano ;) :D :p .
bush lady:

in preparing a cup of swiss mocha coffee... for the 2 tablespoons of creamer... do you mean one of the powder kind, like coffee mate?

or maybe it does not matter, and the liquid kind are okay? :confused:

smeegle said:
I scanned through this thread but I couldn't find this one. Anyone got a recipe for rice pudding? Not the soupy kind but the kind that you bake in an oven. I haven't had this in years so I can't remember if it had meringue on it or not.
here's a baked rice pudding recipe from the recipe is from one of the firefighters who died on 9/11/01 :( . . . the recipe sounds pretty good to me :), but it is very time-consuming! :eek:

word of caution: if you substitute milk for the cream, it will probably curdle, and ruin the pudding, imho.


Active time: 1 1/4 hr Start to finish: 3 1/4 hr

2 quarts whole milk
1 cup long-grain white rice (do not rinse)
1 cup sugar
2 tablespoons unsalted butter
1 teaspoon vanilla
1/4 teaspoon salt
2 large eggs
1 cup heavy cream
1/2 teaspoon cinnamon

Bring milk, rice, sugar, butter, vanilla, and salt to a boil in a 4-quart heavy saucepan over moderately high heat, then reduce heat and simmer, uncovered, stirring frequently, until rice is very tender, about 1 hour.

Just before rice mixture finishes cooking, whisk eggs lightly in a bowl. Remove pan from heat and slowly add 1 cup of rice mixture to eggs, whisking constantly. Stir egg mixture into remaining rice mixture in pan, then stir in cream.

Pour pudding into a 13- by 9-inch glass or ceramic baking dish (3-quart capacity) and sprinkle with cinnamon. Chill pudding, covered, at least 3 hours.

Cooks' note:
• Pudding can be chilled, covered, up to 3 days.

Makes 6 to 8 servings.

Sugar and Spice
January 2002 © CondéNet, Inc. All rights reserved.
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Gibble said:
All I have to say, is "slow cookers rock".

Oh, and any ideas for cooking beef ribs, or a rack of lamb in said slow cooker?
i agree with ya, gibbs. . . slow cookers really rock! sometimes they rock all day long! :eek:

take a look at this:

i searched ribs at, but could not find any recipes especially for a slow cooker :( .

this rack of lamb recipe (below) would be exceptionally good, imho. . . but you'd need to sear the meat first before putting it in the slow cooker. you could sear the meat in the oven at 475 degrees for about fifteen or twenty minutes (after rubbing olive oil on the surface of the meat), or sear the meat on the stove, then put the meat fat-side-up in the slow cooker and add the other ingredients. you'd probably need to cook the meat for about eight hours in the slow cooker; it would be best to test the 'doneness' of the meat with a meat thermometer inserted into the center of the meat. if i were trying to cook rack of lamb in a slow cooker, i'd check it with a meat thermometer after a few hours, to gauge how much longer it needs to cook.

geeze, now you've made me want to cook some lamb :rolleyes: .


Active time: 25 min Start to finish: 1 1/2 hr

1 1/2 cups fine fresh bread crumbs
3 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
1 1/2 teaspoons minced fresh rosemary
1/2 teaspoon salt
1/4 teaspoon black pepper
3 1/2 tablespoons olive oil
3 frenched racks of lamb (8 ribs and 1 1/2 lb each rack), trimmed of all but a thin layer of fat, then brought to room temperature
2 tablespoons Dijon mustard

Special equipment: an instant-read thermometer

Stir together bread crumbs, parsley, mint, rosemary, salt, and pepper in a bowl, then drizzle with 2 1/2 tablespoons oil and toss until combined well.

Put oven rack in middle position and preheat to 400°F.

Season lamb with salt and pepper. Heat remaining tablespoon oil in a large heavy skillet over moderately high heat until hot but not smoking, then brown lamb 1 rack at a time, turning once, about 4 minutes per rack. Transfer to a 13- by 9- by 2-inch roasting pan, arranging fatty sides up.

Spread fatty sides of each rack with 2 teaspoons mustard. Divide bread crumb mixture into 3 portions and pat each portion over mustard coating on each rack, gently pressing to adhere.

Roast lamb until thermometer inserted diagonally 2 inches into center (do not touch bone) registers 130°F (for medium-rare), 20 to 25 minutes, and transfer to a cutting board. Let stand 10 minutes, then cut into chops.

Makes 8 servings.

Gourmet Entertains
September 2003 © CondéNet, Inc. All rights reserved.
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