German Recipes (Most Popular)
"cut-up dumplings or pancakes." My mother made these as a breakfast dish or to add to soups. Also made at the Saint Meinrad Indiana Benedictine Archabbey when I worked there as a youth; aka "Nonsense" by St. Meinrad students (i.e. high school, college, and seminary.)
This tea is made with apple juice and spices, making it the perfect fall party beverage. Serve it warm or cold.
to go with GF spaetzle
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A hearty low calorie chicken and vegetable soup with mini pasta shells.
Use the bread machine to knead and raise the dough.
Place in the following order: lukewarm milk, melted butter (set aside 2 tbsp), liquid orange or other extract, flour, sugar, salt, cardamom. Make a hole in the flour and place dried yeast into it to avoid the contact with liquid too soon. Add dried berries, lemon zest, raisins and nuts later.
Make a ready dough into a spherical shape, press it and stretch. If desired, marzipan may be placed in the middle. Wrap a marzipan filling alongside like a pierogi. Let it stand for 20 min. Bake at 180C = 355F . When ready, cover it with a melted butter and sprinkle with confectioners sugar.
This is a double batch recipe. It makes approximately 3 dozen 4 inch pancakes.
