Bread pudding in a casserole

Make old stale bread tasty with Bread Pudding

Bread pudding is an old, almost forgotten way to make stale bread tasty. I turned a three day old Baguette into a delicious dessert

Bread is one of the oldest foods in the world. Bread was originally a staple food, but today Germans tend to eat bread as complementary food or a Continue reading Make old stale bread tasty with Bread Pudding

My daughter eating Apfelstrudel at the Forggensee, Austria

Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel

Whenever in Würzburg I visit my friends, the Schwarzmann girls. The sisters Margarete and Anneliese Schwarzmann and their parents (RIP) have a 100 year history in the hospitality field. They owned the Hotel and Restaurant “Stadt Mainz” in Würzburg where Anneliese has been the chef. Continue reading Anneliese’s scrumptious “Apfelstrudel” or Apple Strudel

Faschingskrapfen, German Mardi Gras donut

Faschingskrapfen – German Carnival Donuts

Faschingskrapfen or German Donuts are baked customarily at Fasching which is end of February. It’s the time of Carnival, and similar like Mardi Gras. The fist-sized pastries are not only found all year round in Franconia, but also in Southwest Germany, where they are called “Fastnachtsküchle”, and in Germany’s capital Berlin, the “Berliner”. Continue reading Faschingskrapfen – German Carnival Donuts

Salzburger Nockerl Sticky post

Salzburger Nockerl, a sweet, light and fluffy Dumpling

Salzburger Nockerl are light and fluffy, they are delicate vanilla-flavored dumplings, which reminds me of a soufflé. Like so many wonderful Austrian desserts this dish has a long history. The Nockerl were invented in Salzburg in the 17th century. Eating Salzburger Nockerl in Cafe Mozart in the Getreidegasse not far where Mozart was born When preparing the Nockerl batter, the airy mass is arranged on … Continue reading Salzburger Nockerl, a sweet, light and fluffy Dumpling

Zwiebelkuchen, Onion tart

Zwiebelkuchen, a German Onion Pastry

Zwiebelkuchen is a popular savory German onion cake or tart that is made of steamed onions, diced bacon, cream, and caraway seeds. It is made with a yeast dough, but I like mine baked with a store bought puff pastry. It is served with Federweissen (a new fermented wine). Those two just go hand in hand You could just use a regular yeast dough, I … Continue reading Zwiebelkuchen, a German Onion Pastry