Why call it Easter bread if tastes so good you want to eat it all year? You might es well make Eierweck or Eierhörnchen (yeast dough rolls/croissants) with the dough. When making a true braided Easter bread or wreath, you would take several uncooked painted (food paint) eggs and lay them gently on top of the dough wreath towards the middle before baking. Brush some egg wash around the colored eggs, being careful not to touch them. The eggs will be done while baking Continue reading Why call it Easter Bread?
This American banana bread (cake) recipe is for great use when you have over-ripe bananas in the house. Can be made with or without nuts, although Hazelnuts would be a good substitute. Continue reading Banana Walnut Bread
One of my favorite puff pastries I buy at my favorite German Bakery. They are called Schinken Stangen, or Prosciutto twists. I can’t wait, so I eat them on the way home while they are still warm. Other fillings for the twists can be just Parmesan, Nutella or a Walnut paste. I did a little research and figured out how to make them myself. You … Continue reading Schinken Stangen or Prosciutto twists
Surprisingly tasty I find these Puff Pastry twists, or as I call them, Nutty Sticks. They are originally filled with a a Hazelnut paste, but Walnuts will do. You can use a Sugar glaze or not, it’s a personal preference Scroll to bottom for Schinken (Prosciutto) twists with Parmesan cheese Make “Schinken Stangen” with Prosciutto and Parmesan cheese Ingredients and instruction: Preheat oven to 360 … Continue reading Puff Pastry twists with Walnut paste
I became a bread baking enthusiast a while back watching a video of a Bakery in NYC. The clip started: “It’s so easy, a four year old can do it”. I had to try, and I am hooked ever since. To enhance the flavor I add 1/2 cup of dark beer and 2 tbsp of vinegar to the flour mixture. Read about another secret ingredient I use to improve the texture in my Blog Continue reading Mein Bauernbrot, a no-knead German crusty Bread
“Kartäuser Klösse mit Weinsosse”, or Kartauser dumplings with wine sauce, is a sweet Franconian dish I love and cherish. My mother wrote down this recipe when I left home and started a new life This must be one of the only times a kid can consume alcohol in Germany. The wine sauce is made with eggs and dry white wine. Continue reading A sweet traditional dish from German Wine country
Cake and birthdays inevitably belong together. Especially the marble cake is popular with children and guests alike. Optically, this classic marble cake on the birthday table is a little eye-catcher: while cutting the bright sponge meets the chocolate counterpart, the nice pattern appears, and is likely a hit. Before starting the preparation of the marble cake, it is best to remove the chilled ingredients, such … Continue reading Marmorkuchen or Marble Cake
Fruity creamy cakes are my favorite. This Streusel Blueberry Quark torte or cake was made often and eaten with an afternoon cup of coffee. Quark can be substituted with 4% Greek yoghurt. The pudding should be the cooking type, like “Dr. Oetker Vanilla pudding”. Any other would do also. Instead of Blueberries, Blackberries or tart Cherries can be used Continue reading Oma’s Streusel Yoghurt Cake with Blueberries