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Recipes from a German Grandma ,
Our Cookbook that contains my German Grandmother's
special recipes and the story of her life and times raising a family in the German-American style at the turn of the century.
And take a look at the special package of goodies you get with this offer, it has 5 vintage postcards, 3 premium madagascar vanilla beans and vanilla sugar and a bonus CD that has step by step color pictures of many of the popular German recipes.
Special Goodies Package If you want just the cookbook go here
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<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<>*<> Our Relatives Dried Fruit to get through the Winter
Dried fruit was common in Germany as it was one of the ways to preserve food for the long winter.
Natural sun drying was one option. Fruit was layed out on screens or sewn onto clean cotton thread and hung, but this was difficult because you needed several days of very high and dry heat. It was important to bring it inside at night so the morning dew didn't get on it. Also you had to dip the fruit in lemon juice if it was cut so that it didn't turn brown.
On a large scale you could build a drying room that you heated to dry your fruit.
This is a Prune drying room build in the early 1900's
near where I grew up.
Courtesy of Salem, Oregon history
Here is a recipe that used dried fruit that is perfect for summer
because it was usually served cold.
SCHNITZ SOUP
Rachel Steinke Here is a recipe for a cold fruit soup that used dried fruit.
Jackie requested this recipe;
Do you have a recipe for Fruit Soup, probably not
pronounced or spelled right but in our family it was
called Schnitza Zoup. It is made with dried fruit and
cream, I imagine that the rest of the liquid is water.
I remember that my Paternal grandmother liked to eat
it hot and my Maternal Grandmother liked it cold. My
mother also preferred it cold. I, as a child liked it
hot. And I have not had it since I was a child and am
now 74 years old. That looks so old when it is
written, and I do not feel that old.
Thanks in advance,
Jackie Lake in Cushing, OK.
(This recipe has been In the family for over 100 years.)
1 cup dried prunes
1 cup dried peaches
1 cup dried pears
1 cup dried raisins
Wash and soak the dried fruits overnight. Cook until tender
in the same water It was soaked in. Add sugar and salt to taste.
1 Tbsp. flour
1 cup sweet cream
Combine flour and cream, add to fruit and bring all to a boil,
Recipe courtesy of this website.
http://www.rootsweb.ancestry.com/~sdaurora/gckbk.htm
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Here is another tried and tested recipe using dried fruit from one of our readers,
Old-Fashioned Prune Cake
One of the dried fruits is the Prune.......which is a very under rated food that often gets a snicker because of it's dark shrively look , and it's laxative qualiies. It however is a glorius food. It lacks a good PR person so it has gotten a bad rap.
First of all the word "prune" is the French word for plum.
A particular type of plum though makes a good prune as we know them. Other varieties make dried plums...
The German word for prune is "die Backpflaumen". where "die Pflaumen" is plum. My dad's favorite dessert that my grandma made was a Prune Whip.
I would love to hear any thoughts or recipes that you have for prunes so we can expand on this topic.
The following recipe is from Carol who writes:
Here is the Old-fashioned Prune Cake recipe (along with the wonderful, sweet sauce) that I have been telling you is so very tasty: honestly, let me know what you, or your readers, think.
Wishing all of God's Blessings to you-thank you for a great website!!!
Old-fashioned Prune Cake recipe
(along with the wonderful, sweet sauce) .
11/2C. sugar
1tsp.cinnamon
1 C. vegetable oil
1 tsp.nutmeg
3 eggs, beaten
1 tsp. allspice
1 C. buttermilk
1/2 tsp. salt
2 C. flour
1 tsp. soda
2 tsp. vanilla
1 C.cooked prunes,
pitted and chopped fine
1 C. chopped nuts Blend sugar and oil: add eggs and beat well.
Sift dry ingredients together/ add alternately with buttermilk, beating well after each addition.
Add nuts, prunes, and vanilla.
Stir to distribute well thru batter. Pour batter into GREASED & FLOURED 9x13x2 pan.
Bake at 350 degrees
for 35-40 minutes, or until cake tests done.
While cake is baking, prepare sauce and pour
sauce over the cake while it is hot, after coming
out of the oven!
Leave cake in pan to cool completely-the sauce
seeps down into the cake, and it is extremely
moist, and sweet.
I served it to my family for Christmas this last
year..........it was a GREAT dessert!!!
PRUNE CAKE SAUCE
1C. sugar
2 tsp. vanilla
1/2 C. buttermilk
1/4-1/2 C. butter
1/2 tsp. soda
Combine all ingredients in saucepan. Bring to boil
and boil one minute. Pour immediately over cake
STILL HOT FROM OVEN. Let cool completelly
in pan-that is very important. You want it to be
cooled to room temp. before you serve it.
HINT from Carol: I have also tried this sauce over
nutmeg cake, feather cake, and applesauce cake....
YUM!! BUT, they are always 9x13 x2 size pans-
if you like a super moist, sweet cake, this is an
outstanding combo!! good eating!!
Carol
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Nova Scotia Cucumber Salad
with
Whipped Cream on Lettuce Leaf
Hi Stephen,
Here is a recipe from my Grandmother who used to make it for us in the Summer time. It came from Lunenburg Nova Scotia which was settled by Swiss and Germans in 1753. Lunenburg is famous for the Schooner Bluenose which is on the back of the Canadian Dime. I'm sure there are many variations of this recipe but this is the one she used.
3 To 4 Cucumbers
Salt to Taste
1 Onion finely chopped
1 Cup of Fresh Whipping Cream
1 Tablespoon Vinegar
3 Tablespoons of Sugar
Pepper to Taste
Green Leaf Lettuce or Lettuce
Peel Cukes and slice thinly, and put in bowl and sprinkle with salt and add onion to taste. My Grandmother had a old Crock and she would put the Cukes , salt and Onion in and put a heavy Beach rock on top for several hours and this removes most of the juice from the Cukes. Pour off the juice and mix Cukes with a dressing made from Whipping Cream, vinegar, sugar and pepper and pour over the Cukes and blend and then add Leaf Lettuce in layers
Guten Tag,
Lorrie von Neuschottland
More Cucumber Salad Recipes Here
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Bratwurst making tips
Sabine has just finished her apprenticeship in Germany, she
makes Wurst!
She is a wonderful contact and has contributed several times
what she has learned.
I you have questions on authentic German wurst, let me know
and I will ask her.
Weißwurst from Sabine
White bratwurst
45% lean pork (some places also replace 25% of the lean pork with lean beef)
25% fatback
10% porkcheeks (the fatty cheeks, not the meaty ones)
20% crushed ice
Spices per kilo meat (don´t count the ice to it!!!!!)
20 gramm tablesalt
5 gramm phosphate
3 gramm pepper (white
0,3 gramm ginger
0,5 gramm mace
0,2 gramm cardamom
0,5 gramm powdered lemon
0,5 gramm MSG
0,1 gramm celerysalt
Onions
Parsley
Put the meat and the fat through the meatgrinder. Then mix it a bit by hand together. In the butchershop we have a big machine that is called a Kutter. There we cut the meat with rotating knives really fine. You would have to use a normal kitchenmachine and do it in stages. First put the meat in the machine and turn it on high for a moment or two. Then add the spices. Turn it on high, and add 2/3 of the ice to it and leave it on high. Be careful not to do it too long or the protein in the meat will stick and the sausage won´t hold together after cooking!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Later add the rest of the ice. Then add the celerysalt and the chopped onions and chopped up parsley and let it on high till the meatmix reaches a temperature of 12 degree Celsius. Then remove the mix and fill it in hogcasings.
Put it in 74 degree Celsius water and leave it in till it reaches an internal temp of 72 degrees Celsius
Metric to US measure conversion chart
More Bratwurst Recipes Here
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Bratwurst Casings
21 mm Edible Collagen Casings
34 mm Edible Collagen Casings
Sausage Mania
The art and practice of Sausage Making
This is a nice site from North Dakota State University
Extension Service
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Cherry Kuchen Dough
2 packages active dry yeast
1/2 cup warm water
3 tablespoons sugar
1/2 teaspoon salt
1/2 cup warm milk
2 eggs, slightly beaten
2 teaspoons grated orange peel
2 to 3 cups flour
1/4 cup softened butter
.
Filling
3/4 cup sugar
1 tablespoon cornstarch
4 cups pitted sour cherries
2 tablespoons butter
cinnamon
Dough: Dissolve yeast in the warm water. In a medium bowl, combine
the sugar and salt with warm milk; add yeast mixture. Stir well; add
beaten eggs and orange peel. Add enough flour to make a soft dough,
stiff enough to knead. Work in butter, a little at a time, with
fingers. Transfer dough to a lightly floured surface and knead for 8
to 10 minutes. Add more flour as needed. Place dough in a buttered
bowl; turn so buttered side is up. Cover bowl with a towel and let
rise in a warm place. Let rise until double in bulk. Punch dough
down; turn it out and knead for 1 or 2 minutes. Pat dough into a
10x15x1-inch jelly roll pan. Set aside and let rise for 5 minutes.
Filling: Mix sugar and cornstarch; stir in cherries. Pour cherry
mixture evenly over the dough. Dot with butter and sprinkle lightly
with cinnamon. Bake at 350° for 40 to 50 minutes.
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More Kuchen Recipes here
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