I was introduced to this Cobbler recipe about thirty years ago in the North Carolina Blue Ridge mountains, only weeks after arriving to America. Being used to elaborate cakes and tortes, my first thought was that this was too simple. To my surprise, it tasted delightful. Ingredients are one cup of each: flour, sugar and milk. Also a stick of butter, peaches or berries. Serve … Continue reading Easy Peach and/or Berry Cobbler
These yeast rolls taste excellent, kind of reminds me a little of brioche. The crust is really thin and tender, the crumb is loose, fluffy-soft and has a buttery aroma. Continue reading Eierweck, a German sweet yeast roll
These Apple Rose Cupcakes or muffins are beautiful to look at, simply made with store bought puff pastry dough and fresh apples. These cup cakes are not only pretty, they also taste uniquely delicious. The fruity-sweet taste of the apples goes perfectly with the puff pastry dough Continue reading Easy, tasty and pretty, Apple Rose Muffins
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
If you miss the German cheese cakes and think it’s not good for your hips, then bake it with Quark, in this case Greek-Yoghurt with Fruit. To make it easy, you can use Graham crackers as a crust. When you reduce the sugar, add the Fruits like Mandarines, Cherries and/or dark Berries. It will complete a healthy combination. Continue reading Eat a Yoghurt-Fruit Cheese cake without the Guilt
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
My mother’s Sandkuchen is super simple, but always delicious. This recipe makes a guaranteed non-dry twist on the traditional German sponge cake! Sandkuchen, as the name says, is a dry version compared to the American pound cake Continue reading Sandkuchen, a German Pound Cake
A couple years back I had this Torte at the original Sacher Hotel Cafe while in Vienna. This cake has an interesting history. Prince Metternich of Austria asked his court kitchen to create a special dessert for a reception in 1832 The chef was sick that day, so the 16-year-old apprentice Franz Sacher (1816-1907) dreamed something up: and thus the original Sacher-Torte was born On … Continue reading A teenager named Sacher created a famous Torte
