Greek Yogurt Peach Muffins have a moist and tender texture with a slight tanginess. I used Greek Yoghurt as a substitute instead of the German Quark. The addition of diced peaches adds a juicy burst of flavor and sweetness to the muffins. The muffins are soft and fluffy, making them a delightful treat for breakfast or as a snack. The combination of the moist crumb … Continue reading Moist and tender Greek Yoghurt Peach Muffins
The Streusel (Crumb) Pudding cake meets all the criteria for a great afternoon coffee cake. It’s easy to bake, taste great and is enough for everyone at the Kaffeeklatsch. If you like, you could add fruit or berries, for this recipe I used tart cherries. To save time, the Pudding and Streusel can be made a day before and refrigerated. Dr. Oetger Vanilla Pudding (cooking … Continue reading Streusel (Crumb) Pudding cake
It was Christmas day and I was chatting online with my Canadian friends sending them my greetings. As we were talking about desserts for their holiday dinner, they mentioned the Apple Galette, which I have never heard of. As is listened, I found out that this fancy, yet simple version of apple pie was created at a Montreal hotel kitchen. My friend sent me a … Continue reading Apple Galette. Not your everyday Apple Pie
Bienenstich (Bee Sting Cake) consists of two layers of yeast cake with a creamy filling and a crunchy honey-almond topping. The sweetness of the filling and topping is balanced out by the yeast used in the dough Continue reading Bienenstich or Bee Sting Cake
It’s a slow rainy day just before Thanksgiving. I am fortunate to be able stay at home and devote my time to baking This morning I was looking through my cupboard and to my surprise, I had all the ingredients for a Pumpkin Spice holiday bread or cake. Since we were so close to the holidays I decided to bake this afternoon The spices you … Continue reading Pumpkin Spice holiday bread
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Last October I stayed at an Austrian B&B near Salzburg. The Alpine looking home reminded me of my favorite TV show “Der Bergdoktor“. It was late afternoon, so I searched online for Restaurants near me, where I could eat some Austrian cuisine. An hour later I had a nice dinner with a Palatschinken Austrian pancake as a dessert The Racklwirt Guesthouse was very close, in … Continue reading Palatschinken, a sweet Austrian Pancake Dessert
Rumtopf is a German and Austrian dessert made of mixed fruit and Rum traditionally eaten around Christmas. It is made by preserving pieces of fruit that have been soaking in Rum for months, to which other fruits are added in the summer and early fall. In Austria the Rumtopf is often made with a strong, spiced Austrian Rum called Stroh. Each season brings different fruit, … Continue reading Rumtopf, a popular dessert, not only for Christmas
Buchteln, also known as Rohrnudeln or Ofennudeln, are a type of sweet, yeast-based dumpling that is baked in the oven. This sweet yeast pastry originated in Austria and the Czech Republic. They are a popular treat enjoyed as a dessert. Buchteln are made by taking small portions of sweet yeast dough and filling them with various sweet fillings such as Apricot fruit preserves, Nutella, or … Continue reading Buchteln, a delicious oven yeast dumpling
