This collection of authentic German Recipes will give you a great taste of classic Bavarian fare. We love these crispy sauerkraut balls:

My grandma's recipe. These come out plate size and thin. You put any choice of toppings on and roll up and eat. This is a German heritage recipe.

Dive into the creamy world of Bavarian cream! This simple guide will walk you through creating a velvety, mousse-like dessert that's perfect for any occasion.

Most countries and cultures put dry, leftover bread to good use. All forms of bread can be brought back to life with a little liquid and is a great way to stretch a dish. The first recipe that comes to mind is Thanksgiving stuffing. You have to have stale bread for stuffing! Panzanella salad, French Toast and bread pudding are just a few recipes and they all say one thing - soul-satisfying comfort food. Just the word "dumpling" creates a thought of home style Chicken and Dumplings. Growing up, I can remember stale bread on the counter that was usually "for the birds", but the bread was never wasted. It still reminds me of a simpler time when something like a loaf of bread was sacred and valuable. These traditional bread dumplings from Austria and Bavaria are great for sopping up rich gravy from any meat dish. They are very similar in texture to "stuffing". Ingredients 5 kaiser rolls - stale and thinly sliced and cubed 3 Tbsp. unsalted butter 1/2 cup onion, minced 2 cups milk 1/4 cup minced parsley 1/4 cup flour Breadcrumbs (if needed) 1/2 tsp. freshly grated nutmeg 3 eggs, lightly beaten Salt and freshly ground black pepper to taste Hot gravy Directions: Transfer bread cubes to a large bowl. Heat butter in a medium skillet over medium-high heat. Add onion, and cook, stirring occasionally until golden brown; transfer to the bowl with the bread. Add milk to the same saucepan and bring to a simmer. Pour over bread. Add parsley, flour, nutmeg and eggs. Season with salt and pepper and using your hands, mix until evenly combined. If the mixture is too wet, add breadcrumbs until the mixture can be formed into a ball. Bring an 8-qt. pot of salted water to a boil over high heat. Moisten hands with cold water and form bread mixture into 2" balls. Carefully add dumplings to boiling water. When dumplings float to the top, lower heat to a simmer and cook until firm; about 15 minutes(uncovered). Using a slotted spoon, drain on paper towel and transfer to a serving platter. Serve in bowls with plenty of hot gravy. Makes about 12 dumplings. ~Adapted from Saveur

This recipe comes from the 1955 cookbook, German Cookery & I'm posting it to add to the Deutsch recipes for the ZWT6.

Enjoyed throughout Austria and Bavaria as dessert or lunch, this traditional Kaiserschmarrn is quick to make and a thorough delight to eat!

Embark on a culinary and cultural journey with our post that intertwines the savory delight of Bavarian Leberkäse with the rustic charm of the German folk song "Bunt sind schon die Wälder." Discover the symphony of flavors in this carefully crafted recipe, seasoned with chef's insights that meld kitchen tools and spices into a masterpiece. Let the music's ebb and flow reflect in the Leberkäse's layers, from the finesse of grinding meats to the golden crust, culminating in a dish that's as soulful as the song it's paired with.

Enjoy authentic German food at home with our recipe collection, from bratwurst and spaetzle to strudel and black forest cake.

Austria’s diverse and rich cuisine is a result of influences from Central Europe and the former Austro-Hungarian Empire. Traditional Austrian cuisine is

jQuery(function($){$('.et_pb_fullwidth_header_0 .header-content-container .header-content .et_pb_button_one.et_pb_button').attr('target', '_blank');});

Bavarian home cook Brigitte Drexler's soul-satisfying bread dumplings are great for sopping up the rich pork gravy from the braised roast.

Pichelsteiner Bavarian Stew is a classic dish that you will love! It is an authentic German Bavarian recipe using 3 different meats.

Austria food is full of meat, cheese, and other foods full of carbs, like dumplings & pastries. Austrian recipes draws from this rich and diverse cuisine.

I know, I know, it seems a little cheesy to be making heart-shaped cookies around Valentine's Day. But I can assure you that I made these w...

Discover a gorge-worthy sweet side to one of Eastern Europe’s most delicious cuisines with these Ukrainian desserts.

This is a dessert with the typical German ingredient pumpernickel bread. It could be called a German version of tifle, and there are several variations of it. If you don't have pumpernickel bread, you can also use any other dark stale bread, as long as it's a hearty, slightly sweet one. For the raspberry schnaps you can also use kirsch or Chambord. If you can get hold of vanilla sugar, use 2 tablespoons of it or more to taste. This dessert is not very sweet! Cooking time is resting time.

We have reached the end of our Gourmet Live 50 Women Game-Changers. I reached it a few days later than my fellow bloggers. My husband, Michael, (The Picky Eater) went up against a deer with our van. He is fine and hopes to never see another deer for a very long time, and then from a great distance. Our van didn’t fair as well. So between dealing with insurance people, rental car agencies, and auto body shops…well, time just slipped away. Our focus this week is on Julie Powell, whose quest to make all 500-plus recipes from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck in one year brought blogging in general (and food blogging in particular) into the mainstream mindset. I was thrilled that her efforts put Julia Child (my food hero) back into vogue. And the Julie and Julia movie has become one of my all-time favorites, though I think it’s more because the Julia Child scenes are based on her book My Life in France more than the parts taken from Powell’s blog/book. (Image from Hachette Book Group website.) I chose to make the Bavarian Cream recipe from the Mastering cookbook. In the movie, Powell made the raspberry cream, but I decided to go with the orange version since oranges are available and tasty throughout the year. Now I understand why Powell found herself eating many meals late at night. This is a complex recipe to create. It’s not difficult, but it does take time to go through all of the steps. I was at it for more than 90 minutes! The end result was worth the effort. This is a smooth, airy, refreshing dessert that bursts with orange flavor. A perfect summer treat! I did make two changes from the original recipe. One of the first steps called for rubbing two lumps of sugar on the outside of two oranges, and then crushing the sugar lumps and mixing them with the zest from both oranges. I did a little research and learned that one sugar cube equals a teaspoon of sugar. So I just mixed two teaspoons of granulated sugar with the zest. The original recipe also called for two tablespoons of orange liqueur. While it would add a sophisticated flavor to the dish, I wanted a dessert that The Picky Eater (who doesn’t like liqueur flavors) and also children would enjoy. So I substituted vanilla instead, which gave the cream an almost creamsicle-like flavor. Yum! The recipe makes a large amount that is poured into a mold and then un-molded before serving. Instead, I made it three different ways: Set in a small custard cup and then un-molded. Set and served in a dessert dish. Set in a larger bowl from which multiple servings would be dished into smaller bowls for serving. Orange Bavarian Cream Adapted from Mastering the Art of French Cooking by Julia Child, Louisette Bertholle, and Simone Beck Serves 8 to 10 people This recipe, though complex, is not difficult to make. It just takes time. However, it can be made a day or two before serving. It is extremely important to read the entire recipe before beginning. For orange flavoring: 2 large oranges 2 teaspoons granulated sugar 1 1/2 tablespoons gelatin Wash and dry the oranges. Finely zest the skin of both oranges and place into a small bowl. Add the sugar and stir together. Set aside. Squeeze and strain the juice from both oranges into another small bowl. (Should yield between 1/2 and 3/4 cup of juice.) Sprinkle the gelatin over the top of the juice and set aside to soften. For the custard: 7 egg yolks 1 cup granulated sugar 2 teaspoons cornstarch 1 1/2 cup boiling milk Place the egg yolks and the orange zest/sugar mixture into a mixing bowl. With an electric mixer (or whisk, if you want the exercise), gradually mix in the granulated sugar and continue to beat until the yolks are pale yellow and form a ribbon, about 2 to 3 minutes. Beat in the cornstarch. Beat in the boiling milk, pouring in a slow, thin stream. Pour the mixture into the saucepan and place over medium heat. Stir with a wooden spoon until the mixture reaches 170 degrees on a candy thermometer (or lightly coats the back of a spoon.) Don’t overheat or the eggs yolks will scramble. Remove from the heat and add the orange juice/gelatin mixture. Beat for about a minute to be certain the gelatin dissolves. Pour the custard into a mixing bowl. For the egg whites: 5 egg whites Pinch of salt 1 tablespoon granulated sugar With an electric mixer, beat the egg whites and salt to soft peaks. Sprinkle in the sugar and continue to beat until stiff peaks form. With a rubber spatula, fold the egg whites into the hot custard. Set the custard bowl into a larger bowl of ice. Continue to fold carefully with a spatula as the mixture cools so it doesn’t separate. When the mixture is cold, remove the bowl from the ice. For the whipped cream: 1/2 cup cold whipping cream 1 teaspoon vanilla In a bowl set over ice, beat the whipped cream and vanilla with a whisk until the mixture doubles in volume and the whisk is leaving faint marks on the surface. Fold the whipped cream into the custard. Pour the custard into an 8-cup mold (Julia Child recommends a cylindrical or ring mold made of metal), or into individual molds or serving dishes. Cover with plastic wrap and refrigerate for 3 to 4 hours, or overnight. To un-mold (if desired), dip the mold into very hot water for just a second or two to loosen the cream. Run a knife around the edge and turn onto a serving platter or plate. Garnish with orange slices and serve. Be sure to check out my fellow food bloggers to see what they prepared: Val - More Than Burnt Toast Taryn - Have Kitchen Will Feed, Susan - The Spice Garden Heather - girlichef, Miranda - Mangoes and Chutney, Amrita - Beetles Kitchen Escapades Mary - One Perfect Bite, Sue - The View from Great Island, Barbara - Movable Feasts Nancy - Picadillo, Mireya - My Healthy Eating Habits Veronica - My Catholic Kitchen, Annie - Most Lovely Things, Jeanette - Healthy Living Claudia - Journey of an Italian Cook, Alyce - More Time at the Table Kathy - Bakeaway with Me, Martha - Simple Nourished Living, Jill - Saucy Cooks Sara - Everything in the Kitchen Sink Joanne - Eats Well With Others Claudia -A Seasonal Cook in Turkey Viola - The Life is Good Kitchen Kathleen - Gonna Want Seconds

Normal 0 false false false EN-US JA X-NONE

Another famous Soup Dumpling, found in every Gasthaus throughout Austria and Bavaria. Serve it in a bowl of home made chicken- or beef stock, sprinkle some chopped chives over and enjoy as first course.

Adapted from Alpine Cooking; Recipes and Stories from Europe's Grand Mountaintops by Meredith Erickson There are a variety of ways to make Salzburger Nockerl. This one is from the Bärenwirt Tavern in Salzburg. If you're the kind of person that likes desserts heavy on the meringue, like Île Flottante or Floating Islands, this dessert is for you. Europeans don't traditionally use vanilla extract, as Americans do, preferring to either use vanilla beans or vanilla sugar, which is sold in little packets. I do have a little jar of sugar that I stick used (rinsed and dried) vanilla beans in, which worked fine. Meredith says you can scrape the seeds from one vanilla bean into the 1/2 cup (100G) of superfine sugar and let it infuse a few days. I tried making this with pure vanilla extract, and it worked fine. Feel free to use that, or vanilla bean paste. Superfine sugar is sometimes called "baker's sugar" (in France, it's called sucre en poudre). You can make your own by whizzing granulated sugar a few times in a food processor or mini-chopper until the granules are quite fine, which'll just take a few pulses. Lastly, I skipped adding milk (1/2 cup, 125ml), which the original recipe said to pour over the jam, before topping with the meringue prior to baking. I found it a little too liquidy. Also I baked mine longer than the 9 minutes indicated by the original recipe. I don't mind runny soufflés, but mine was cooked to my liking at around the 13 to 14-minute mark.

Macarons may get a lot of credit, but have you heard of these French desserts? Here are our picks for delicious and easy French sweet treats. For more recipes, go to Domino.

Sweet and citrusy, this clementine creme patisserie (or pastry cream) is versatile as a filling for pies, cakes, pastries, trifles, and mini desserts.

Über 87.000 Rezepte, Videos, Artikel und Tipps. Du suchst ein Kochrezept oder eine Back-Idee? Hier findest du sie! ✔Kochen ✔Backen ✔Glücklich sein.

Delicious Semmels easily made with your stand mixer. These have a wonderful crisp and chewy crust. Great for sandwiches or burgers hot off the grill. Fabulous with butter while still warm. :) This recipe is more of a hamburger/ sandwich bun vs a dinner roll. I suppose you could make them smaller but would need to adjust baking time. I found this recipe duplicated on several websites so I am not sure exactly who to credit it to. I made several changes to the original recipe to suit our taste. The recipe calls for 1/4 ounce of yeast but I often add an additional tsp of yeast if I am going to use all of the flour. I can usually tell by the weather if I am going to need all of the flour (damp, humid).

These Danish recipes bring a taste of Denmark right to your own kitchen! From meatballs to herring salad, these authentic dishes put a fun new spin on your weekly meals.

Popular throughout Switzerland, Germany, eastern France and Austria, this Swiss Wurstsalat (Sausage Salad) is low carb, high protein and PACKED with flavor.  It's satisfying and delicious!

Brotsuppe is a Bavarian bread soup, made with stale brown bread, meat stock, eggs, cream, and topped with fried bread croutons.

In this recipe I would like to show you step-by-step how to make traditional Austrian Spinatknödel with Parmesan.

Well known for its fairy tales castles and colourful town centre, as well as some good food, here are our things to do in Füssen for a day.

If you're looking for Halloween party food recipes that will knock your socks off, you've come to the right place.

Delicious hot or cold, can be made in advance and freeze well, these deliciously seasoned meat patties are massively popular in Germany and Denmark!

Thinly sliced crepes are a nice change from the usual noodle and broth combination.

A traditional Austrian bundt cake made with

Nine of the oldest food recipes (still surviving in their ‘modern’ entities) known to historians, range from pancakes to burgers.