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Have Any Interesting Recipes to Share?

109336 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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41 - 60 of 1079 Posts
Taco Seasoning Mix

1/4 cup Dried minced onion flakes
4 tsp. Cornstarch
2 tbsp. Salt
4 tbsp. Chili powder
3 tsp. Cumin
1-1/2 tsp. Oregano
3 tsp. Dried minced garlic
3 tsp. Crushed hot red pepper flake
3 tsp. Beef bouillon

Place ingredients in container (or blender). Make sure lid is firmly in place. Pulse several times and then run on high for 15-20 seconds. Makes one cup.
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Rabbit Hasenpfeffer.

Categories: German, Meat, Rabbit
Yield: 6 servings
Rating: Rate this recipe
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1 Dressed Rabbit
2 ts Salt
2 To 3 cup vinegar
1/4 ts Pepper
2 To 3 cup water
1 ts Whole pickling spices
1/2 c Granulated sugar
1/2 ts Kitchen Bouquet
1 Sliced onion.

Combine all ingredients (except the Rabbit) and pour over rabbit. Let stand
in a cool place for 2 days. Remove rabbit and drain and dry. Roll in
flour, brown in hot fat. Gradually add 1 cup of solution. Cover and simmer
until tender. Thicken remaining liquid for gravy.
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Warmer Kartoffelsalat (Hot Potato Salad)

Categories: German, Potatoes, Salad, Vegetables
Yield: 4 servings
Rating: Rate this recipe
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3 ea Potatoes;Med,Boiled In Skins
3 ea Bacon; Slices
1/4 c Onion; Chopped
1 tb Unbleached flour
2 ts Sugar
3/4 ts Salt
1/4 ts Celery Seeds
1/4 ts Pepper
3/8 c ;Water
2 1/2 tb Vinegar

Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then
drain on paper towels. Saute onion in bacon fat until golden brown.
Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low
heat, stirring until smooth and bubbly. Remove from heat. Stir in water
and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute.
Carefully stir in the potatoes and crumbled bacon bits. Remove from heat,
cover and let stand until ready to serve.

When we made this we never used the celery seeds. But I remember we did use a chicken soup base to mix in the stock that is put on top of the potatoes. Just put enough chicken soup base to replace the salt, or until you get the flavour you want.
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Three words.

Montreal Steak Spice

Gibble said:
Three words.

Montreal Steak Spice

awesome stuff.......... mmmm :up:
Let me ask this, has anyone ever heard of "Dale's Seasoning" or " Contry Bob's" ?
About the Dale Seasoning. There is a quite a bit of information on Dale Seasoning on the internet, but I haven't found any information on exactly what is in the seasoning. It is a very close guarded secret.

Fish Seasoning

1 tbsp sweet paprika
1 tsp. salt
1 tsp. onion powder
1 tsp. cayenne pepper
1 tsp. garlic powder
1/2 tsp. ground white pepper
1/2 tsp. ground black pepper
1/2 tsp drythyme leaves
1/2 tsp. dry oregano

blend all ingredients together. Seal in an air-tight container, and store in a dry place
away from heat. Use with fish or seafood recipe
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AKA Arizona said:
Let me ask this, has anyone ever heard of "Dale's Seasoning" or " Contry Bob's" ?

Ginger is good for settling the stomache,
Gingernuts can help ease the feeling of Morning Sickness
Also Travel sickness (for pets too, give your dog a gingernut to chew on)


Gingernut Biscuits
The English use golden syrup. Try it if you can find it at a specialty store.

1 cup unbleached flour
1 1/4 teaspoons freshly ground ginger
1 teaspoon baking soda
3 tablespoons granulated sugar
3 tablespoons margarine
2 tablespoons maple syrup or golden syrup

Preheat oven to 375 degrees F.

Sift flour, ginger and baking soda into a large mixing bowl, toss in the sugar, then lightly rub in the margarine with your fingertips until the mixture is crumbly. Add syrup and mix all together to form a stiff paste.

Divide paste into 16 equal pieces by cutting the mixture in half, then each half into halves and so on. Make sure that each cookie is the same size. Toll each piece into a ball between the palms of your hands. Place each ball on a large, lightly greased baking sheet, leaving plenty of room for each to expand. Using a wooden spoon, press down on each one to flatten it slightly. Put into the oven and bake for 10 to 15 minutes until they are done.

Remove from the oven and leave on the sheet for a little while. Using a spatula, place each on a wire rack for final cooling. Eat immediately with vanilla ice cream or store in an airtight container.
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Buttermilk Sourdough Starter

2 cups lukewarm water 500 ml.
1 pkg. dry active yeast
2 cups all purpose flour 500 ml.
1 cup buttermilk 250 ml.
1 Tbsp. sugar

Dissolve yeast in lukewarm water. Stir in flour. Mix well. Stir in buttermilk, sugar. Mix well. Place in glass jar or pottery bowl ( metal container will corrode, discolor the starter and caue it to spoil)

Cover with plastic wrap and set aside in warm place for 24 hours or longer, until bubbly.

Stir down with wooden spoon and use as recipe directs

Always reserve 1 cup starter in jar, refrigerated, lightly covered, for next time of baking.

If you are going to require more starter, reactive a day ahead.
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Sourdough Buckwheat Pancakes

Serve with butter and honey, with smoked salmon; mosse or pate; with snail butter; with goat cheese and olives; Emmenthal, raisins and nuts; topped with cranberries as a granish with vension.

1/4 cup buckwheat flour
1/4 all purpose flour
2 tbsp. whole wheat flour
2 tbsp. ground almonds
1 tsp. sugar
3/4 tsp. baking powder
1/4 tsp. baking soda
pinch salt
1 egg, lightly beaten
1 cup sourdough starter
1/4 cup milk
1-1/2 tbsp. melted butter
1/2 tsp. almond extract
1 tbsp. brandy
butter for griddle

Measure buckwheat, all purpose, whole wheat flour, ground almonds, sugar, baking powder, baking soda, salt into medium size bowl
Stir with fork until well mixed.
Add egg, sourdough starter, milk, melted butter, almond extract, brandy to floyur mixture.
Stir until well blended.
Set aside for 30 minutes .
Place a large griddle over medium high heat.
When hot lightly brush with butter
Measure the batter by spoonfuls to form 3" (8 cm) pancakes.
Cook until lightly browned on one side.
Turn and brown on other side
May be served hot or cold
May be wrapped in foil and reheated in oven


Sourdough Griddle Scones

2 cups all purpose flour ( 500 ml)
1-1/2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. sugar
1/4 cup shortening
1 cup sourdough starter

Sift flour, baking powder, baking soda, salt , sugar into mixing bowl.
Work in shortening with a knife or use fingertips, until mixtue resembles coarse crumbs.
Stir starter into flour mixture with a fork.
Turn out on floured board and knead 8 to 10 times, adding a little more flour if necessary.
Then shape into ball.
Cut in half, pat and shape each half into a round 3/4" in thickness
Cut each round into quarters.
Bake on ungreased griddle over medium heat (electric frypan 350 F, 180 C).
As one side becomes lighly browned, turn and brown other side.
Then turn each scone on edge and allow to fire.
Turn until all edges are lightly browned.
This firing will cook scones through from all sides, so that there will not be any raw dough in centre.
Split and serve with plenty of butter

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Homemade Ketchup

1 cup white vinegar
1-1/2 cinnamon stick, broken
1-1/2 tsp. whole cloves
1 tsp. celery seeds
8 lbs tomatoes (24 medium)
1 medium onion, chopped (1/2 cup)
1/4 tsp. cayenne
1 cup sugar
1/4 tsp. salt

1. Mix the first 4 ingredients in a saucepan.

2. Civer and bring to boil.

3. Remove for heat and let stand.

4. Wash, core, and quarter tomatoes.

5. Drain in a colander, discarding liquid.

6. Place tomatoes in a large pot.

7. Add onion and cayenne

8. Bring to boiling.

9. Cook for 15 minutes, stirring often

10. Put mixture through a food mill: discard seeds and skins.

11. Add sugar to the tomato juice

12. Bring to boil and simmer for 1-1/2 to 2 hours or until reduced by half.

13. (measure depth with a ruler form start to finish) Strain vinegar mixture into tomatoes, discarding spices.

14. Add salt.

15. simmer for about 30 minutes or until it reaches desired consistency, stirring often.

16. Water Bath Canning--------------------------------

17. Prepare ketchup as above

18. Pour hot ketchup into hot, clean pint jars, leaving a 1/2 inch head space.

19. Wipe jar rims clean.

20 Adjust lids.

21. Process in boiling water bath for 10 minutes (start timing when water boils)
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Anybody have a good simple recipe for beef ribs?
This would probably work for beef as well as it does for pork.

Bar-B-Que Ribs
Restaurant Style – In your Oven


1 rack of baby back pork ribs (fully thawed)
I assume this would also work for beef ribs
3/4 jar (12 Oz) of Head Country BBQ Sauce
(your favorite BBQ Sauce can be substituted if you like, though Head Country is the best)
¼ cup water
Heavy Duty Foil

Preheat oven to 350 degrees Fahrenheit
Rinse ribs thoroughly with cool water
Place a large sheet of foil on a cookie sheet (will cook meaty side up)
Place ribs on foil
Cover both sides of rib rack with BBQ sauce
Pour water around ribs (not on them)
Wrap foil around ribs like a tent folding on top a couple of times
so steam does not escape.
Fold the ends tightly to prevent steam from escaping
Bake for 90-120 minutes.

Meat falls off the bone. MMMMMM
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hmm...sounds good and simple :) AND I even have everything needed...well, I don't have a cookie sheet...but I have something I can use instead :p

But one REALLY stupid much is a "rack" of ribs?
Gibble said:
Three words.

Montreal Steak Spice

Montreal Steak Spice
2 tsp. garlic powder
4 tsp. coarsely ground coriander seeds
2 tbsp. coarse salt (kosher or sea)
4 tsp. dill weed
4 tsp. paprika
4 tsp. crushed red pepper flakes (or cayenne pepper
4 tsp. fresh ground black pepper (coarse)
Gibble said:
hmm...sounds good and simple :) AND I even have everything needed...well, I don't have a cookie sheet...but I have something I can use instead :p

But one REALLY stupid much is a "rack" of ribs?
Well, a rack of pork ribs is about 12 ribs.
Beef ribs are thicker, but beef cooks a bit faster than pork, so I imagine (and yes, I'm guessing) that the times should be about the same.

One key to making sure that the meat doesn't dry out is to open up the foil and add more bbq sauce and water at regular intervals.

If you have a pressure cooker, that is what will likely make the beef remain tender.
No pressure cooker...but thanks, I'll try this on the weekend maybe :)
Here is another Montreal Steak Blend. Maybe this is it.

4 tbsp. salt
1 tbsp. black pepper
1 tbsp. dehydrated onion
1/2 tbsp. dried garlic
1/2 tbsp. crushed red pepper flakes
1/2 tbsp. dried thyme
1/2 tbsp. dried rosemary
1/2 tbsp. dried fennel
Olive Garden's Pasta Pomodoro

Made it, turns out excellent BUT it is important you use only the freshest ingredients.

2 cloves garlic, finely chopped
2 lbs fresh garden tomatoes, medium dice (If you can't get garden tomatoes, buy the ripest Romas you can find at the grocery.)
1/4 cup finely chopped fresh basil leaves (not dry)
1/4 cup extra virgin olive oil
4 ounces good quality finely grated parmesan cheese or romano cheese (no canned stuff!)
12 ounces fine pasta, cooked (cappellini/angel hair)
fresh ground pepper

2-4 servings
11 minutes 5 mins prep

1. Heat olive oil over high heat and add garlic; saute for 30 seconds.
2. Add tomatoes, salt, and pepper.
3. Saute for another 30 seconds, stirring constantly.
4. Remove from heat.
5. Add cooked pasta and chopped basil.
6. Toss gently.
7. Turn into serving bowl/dish, add 1/2 grated cheese, and toss again.
8. Serve immediately and pass the last 2 oz. of grated parmesan.
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