German desserts?

Question

I'm looking for a recipe for a cool german dessert, or atleast something that you don't have to serve warm or cold or something. The reason being that I have to bring a dish to German class on friday, so as long as i can carry it somewhere and isn't messy and stuff would be tight. So yeah, any german dessert things would be totally tight, thanks! =)

Answer 1

This a fairly simple and easy to follow recipe.
APFEL KUCHEN or SCHWETCHE KUCHEN (Apple or Plum Coffee-Cake)
Basic Coffeecake dough:

2 eggs, well beaten
¼ C. milk
1 pkg. (or 1 Tb.) dry yeast
¼ C. warm water
½ C. softened butter
¼ C. sugar
½ tsp. Salt
1 tsp. Grated lemon peel
2 C. flour, more if needed
1. Pour lukewarm water, yeast, and sugar in mixing bowl.
2. Add melted (not hot) butter, warmed milk, salt, lemon peel, and beaten eggs. Mix well.
3. Add flour, 1 cup at a time, mixing well after each cup. Add more flour, if necessary, to make a smooth dough, and turn out onto a floured surface.
4. Knead very lightly.
5. Let rise for about 1 hour; punch down and let rest for 10 minutes.
6. Spread dough in 9-inch cake or pie pan, pushing it up on the sides as for a pie crust.
TOPPING for APFEL KUCHEN
(Apple cake)
2 medium sized apples
1/3 C. sugar (white or brown)
2 tsp. Cinnamon
2 TB. melted butter

Peel and core apples, then cut into ¼ inch slices.
Arrange in overlapping circles (or in random fashion if in a hurry)
on top of dough. Sprinkle with cinnamon and sugar.
Bake at 350 degrees for 35 or 40 minutes.



No fuss or refrigeration!

Answer 2

The German Culture website has a page full of links having to do with German cooking of all kinds. Just cruise around here ---> http://www.germanculture.com.ua/library/links/food.htm and pick something YOU think sounds good! Some of them are in German, so you'll also get a bit of practice in while you cook.

I'm half Swedish on Mom's side, German on Dad's, so we usually ate Scandinavian food when I was growing up. Swedes are technically one of the original Germanic tribes, but - you wouldn't be very popular in class if you took in Lutefisk this friday.

Good luck and have fun!

~Morg~

Answer 3

Apple strudels, Black Forest cakes with chocolate and cherries, small fruit tarts, are all typical. They also like filled cakes with orange, rum, or lemon fillings. Cheesecake features often in German cuisine as well.

Answer 4

GERMAN CHOCOLATE CARAMEL FUDGE DESSERT

1 pkg. German chocolate cake mix

Bake as directed; cool 5 minutes. 1/2 jar Butter Caramel Fudge Topping 8 oz. Cool Whip 1 pkg. Heath bits
Poke holes in cake with handle of rubber scraper about 1 inch apart. Pour sweetened condensed milk over the holes and then ice cream topping. Refrigerate several hours. Top with Cool Whip and Heath bits. Enjoy!

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GERMAN APPLE DESSERT

1 pkg. yellow cake mix
1 stick butter
1/2 can coconut
1 (20 oz.) can sliced apples, drained
1/2 c. sugar
1 tsp. cinnamon
1 egg, beaten
1 (8 oz.) carton sour cream

Combine cake mix, butter and coconut in bowl, mixing until crumbly. Press over bottom and up sides of greased 11x13 inch baking pan. Bake at 350 degrees for 10 minutes.

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GERMAN CHEESE & FRUIT DESSERT

1/2 lb. sm. curd cottage cheese (1 c.)
3 tbsp. butter
1 egg
3/4 c. dry bread crumbs, separated
Dash salt
3 tbsp. butter
Canned or fresh fruit of choice

Blend cottage cheese in blender or food processor until smooth. Add remaining ingredients except 3 tablespoons butter and 5 tablespoons dry crumbs, and mix until well blended. Let stand for 10 minutes. Bring pot of salted water to boil. Form mixture into 8 to 10 balls. Place in boiling water and boil for 8 minutes.

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GERMAN CHOCOLATE DESSERT

2 bars Baker's German chocolate
3 tbsp. water
2 eggs (separated)
2 tbsp. 4X sugar
2 pkgs. lady fingers (I like the filled)
1 pt. whipping cream (I use Cool Whip)
1 bar bitter chocolate

Melt chocolate. Blend in water. Add egg yolks and sugar. Mix and cool. Whip 1/2 pint cream; fold into chocolate mixture.
Line loaf pan with wax paper. Line bottom and sides with 1/2 lady fingers. Pour 1/2 mixture. Add remaining alternating with another layer lady fingers.

Refrigerate 8 hours. Take out of pan. Whip remaining of cream. Frost cake on all sides. Shred chocolate bar on top. Can freeze.

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GERMAN CHOCOLATE DESSERT

Heat in double boiler: 3/4 c. milk
Heat until dissolved. Set aside to cool. Roll 22 graham crackers fine. Mix together: 1 tbsp. sugar

Mix together with graham cracker crumbs. Pat 2/3 of crumbs in bottom of 9 x 13 inch pan. Save 1/3 for top. Grate 1 bar German chocolate (use the coarsest grate). Whip 1 pint of whipping cream. Fold into marshmallow mixture. Add grated chocolate. Pour over the crumbs. Sprinkle the rest of crumbs on top and put in refrigerator for several hours. Can be frozen - will keep in refrigerator for a long time.

Answer 5

GERMAN CHOCOLATE CAKE DESSERT 1 German chocolate cake mix Mix and bake as directed in 9x13 pan. 1 jar Mrs. Richardson's Butterscotch Caramel Fudge Topping While cake is baking, mix above ingredients in saucepan. Stir over low heat until it comes to a boil. When cake is done, punch holes in cake with wooden spoon handle. Pour hot sauce over hot cake. Let cool. Spread 8 ounce Cool Whip over top of cake. Sprinkle with 3 crushed Heath bars. Refrigerate. GERMAN CHOCOLATE PUDDING (FROZEN DESSERT) 1 (4 oz.) box German chocolate 3 eggs, separated 1 pt. whipping cream 10 oz. box vanilla wafers 1/4 lb. butter (1 stick) 1 c. powdered sugar 1 tsp. vanilla Melt chocolate and butter together in a microwave or on top of stove. (If on top of stove do so at a very low temperature to prevent scorching.) Let cool slightly, add beaten egg yolks, vanilla and powdered sugar. Cool very well. fold in egg whites beaten stiff. Then fold in whipped cream, stiffly beaten. Layer in dripper pan or long glass casserole dish. Bottom layer of crumbs, then chocolate mixture, crumbs, mixture and end with crumbs. Chill at least 24 hours. Keeps well and freezes well. GERMAN APPLE DESSERT DOUGH: 2 2/3 c. unsifted all-purpose flour 1 c. butter, softened 2 egg yolks or 1 whole egg 1/2 c. sugar Pinch of salt 5 to 6 tbsp. of milk or water FILLING: 3 lbs. (unpeeled) or 2 lbs. (peeled) apples 1/4 c. sugar (Raisins, if desired) Combine dough ingredients without kneading too long. Refrigerate the dough for about 1 hour. Peel apples and dice them. Mix sugar with apple pieces. Roll half the dough out on a floured surface; place dough in 10 inch springform pan and pull up sides of dough to cover pan. Pour in apple mixture. Roll out remaining dough and place on top. Brush top with beaten egg white and bake 45 to 50 minutes at 400 degrees. Turn oven off and leave in oven another 5 to 10 minutes. GERMAN SWEET RAISIN BREAD 8 c. flour 1 1/2 stick butter 1/2 c. sugar 2 whole eggs and 1 yolk Pinch salt 1 1/2 c. milk 2 yeast cakes or pkg. 1 rind of a lemon 1 c. white raisins Cream butter, sugar, eggs and lemon rind. Mix yeast mixture and slowly add flour and milk. Knead very well like bread. Grease bowl for first rise, cover well in warm place until double. Then knock down, work raisins in and shape into loaves of bread. Makes 3 loaves. Let raise again and brush with beaten egg. Grease pans first. You can also braid loaves. Bake at 350 degrees for 30-40 minutes. GERMAN SWEET CHOCOLATE PIE 1 pie shell, lightly baked 1/3 c. butter 1/3 c. angel flake coconut 1/3 c. brown sugar, firmly packed 1/3 c. chopped pecans 1 pkg. Jello Brand vanilla pie and pudding mix 2 c. milk 1 pkg. German sweet chocolate In small saucepan mix butter, coconut, sugar, pecans. Heat long enough to dissolve sugar. Pour into pie shell and bake at 450 degrees for 5 minutes. Cool. Cook 1 package (6 serving size) Jello Brand vanilla pie and pudding mix with 2 1/2 cups milk. Add 1 package German Sweet chocolate (broken into pieces). Stir until chocolate is melted. Cool 5 minutes. Pour into pie shell which was already cooled. Chill at least 4 hours. Top with Cool Whip when served. GERMAN - CHOCOLATE ICE CREAM 4 fresh eggs 2 c. sugar 1 1/2 tsp. vanilla 1 qt. whole milk 1 qt. light cream 3/4 c. chocolate syrup 3/4 c. pecans, chopped 3/4 c. coconut In mixer bowl, beat eggs until light. Add sugar; beat until well combined. Add cream, chocolate, vanilla and 1/8 teaspoon salt, beat well. Stir in milk, pecans and coconut. Using a 4 to 5 quart ice cream freezer, freeze ice cream according to manufacturer's directions. Ripen ice cream. Makes 4 quarts.