In 1957, the first published recipe for German’s chocolate cake showed up in a Dallas newspaper. It was after this that the cake became popular and its recipe along with the mouth-watering pictures spread all over the country.  German recipes, and in particular German chocolate cakes are a blessing to anyone who has a sweet tooth. Read on for some German chocolate cake recipes.

German Chocolate Cake with Coconut and Pecan Frosting

Required Ingredients
For the cake

• 2¼ cups of all-purpose flour
• 1½ cup of granulated sugar
• 1½ teaspoons of baking soda
• ¼ teaspoon of salt
• 1 cup of butter (softened)
• 1 cup of sour cream
• 4 large eggs
• 4 ounces of sweet baking chocolate (melted)
• ½ a cup of milk
• ¾ teaspoon of vanilla extract

For the topping

• ¾ cup of evaporated milk
• ½ a cup of brown sugar
• ½ a cup of butter
• 1 can of coconut (flaked)
• 1 cup of pecans (chopped)

Instructions

To make the cake

• First take a large bowl and combine the flour, sugar, salt, butter, baking soda, sour cream, milk, chocolate and vanilla in it.
• Then beat the ingredients with a mixer until blended.
• Now increase the mixer to high and beat for about 2 minutes longer.
• Once that is done, use a spoon to put the batter into the 8-inch prepared pans.
• Bake this in an oven that has been preheated to 350° for about 35 minutes or until a cake tester inserted in the center comes out clean.
• Leave the cake out to become cold.

To make the topping

• Take a saucepan with evaporated milk, brown sugar, and butter and place it over a medium flame.
• When it comes to a boil, remove it from the heat.
• Then put in the pecans and coconut.
• Now set this mixture aside to cool at room temperature.

Once the cake is cool, place one layer on a cake platter and spoon half of the coconut mixture onto the layer. Use the remaining topping to top the remaining cake layer.

German Chocolate Upside-Down Cake

Required Ingredients

• 1 cup of pecans (chopped)
• 1 cup of coconut
• 1 package of German chocolate cake mix
• 1 pound of powdered sugar
• 8 ounces of cream cheese (softened)
• ½ a cup of margarine (softened)

Instructions

• First grease as well as flour a 9*13 pan.
• Next pour the pecans and the coconut in the bottom of the pan.
• Then follow the instructions on the box while mixing the cake mix.
• Once that is done pour the mixture over the coconut and nuts.
• Now mix the butter, cream cheese and sugar and drop spoonfuls of it on top of the cake.
• Bake this mixture at 350° for 45 minutes or until it is done.

German Chocolate Cake

Required Ingredients

• ¼ cup of unsweetened chocolate (chopped)
• ¼ cup of semisweet chocolate (chopped)
• ½ a cup of water
• 1 cup of water
• 1 cup of unsalted soft butter
• 1 ½ cup of sugar
• 4 large egg yolks
• 4 large egg whites
• 2 cups of flour
• 1 teaspoon of baking soda
• 1 teaspoon of baking powder
• ½ teaspoon of salt
• 1 cup of milk
• I teaspoon of vanilla extract

Instructions

• First preheat the oven to 200° and melt both the chocolates with ¼ cup of water over simmering water.
• Now cream together butter and 1 ¼ cups of sugar until it is light and fluffy.
• Then slowly add the melted chocolate and the egg yolks one at a time.
• Once that is done mix together the baking soda, flour, baking powder and salt.
• Then add the dry ingredients to the chocolate/butter mixture alternatively along with the vanilla and milk extract.
• Now beat the egg whites and whip in the ¼ cup of sugar until it is stiff and fold it into the dough.
• Then put the dough into a buttered and floured cake pan and bake until a wooden stick inserted into the middle comes out clean.

By Rachna Gupta
Published: 10/31/2007

Sauerkraut is fermented cabbage that has a long shelf life. The shredded cabbage is mixed with pickle salt and stored for four to five weeks to ferment. This is used as one of the condiments in many dishes.  This could be purchased in a department store or could be made at home. It is one of the traditional German foods. You could add sauerkraut in soups including cabbage soups.

Tips to Make Sauerkraut Recipe at Home

Ingredients
25 Pounds cabbage
¾ Cup pickling salt

Method
Clean and shred the cabbage. In a large bowl, mix salt and cabbage well. Pack the salted cabbage in a clean glass jar and press it down with a wooden spoon, until you see the juice come out on the surface. Cover the mouth of the jar with a piece of clean linen cloth and close the jar. Leave it in a warm place for almost a month and half for fermenting. If you see the bubbles coming, it is an indication of fermentation. Once the cabbage is fermented, you can transfer it from the jar to a refrigerator container or freezer bags for freezing. It will stay unspoiled for months.

German Sauerkraut Bacon Recipe

You can either use home-made sauerkraut or buy a can of the same.

Ingredients
2 Strips of bacon finely chopped
18 Ounces of sauerkraut
1 Tbsp olive oil
½ Tsp crushed black pepper
2.5 Cups water
1 Tsp corn flour

Method
Sauté the onions, until light brown. Add the bacon pieces and sauté for couple of minutes, until it becomes crisp. Add pepper, sauerkraut and 2 cups of water. Reduce the flame and stir frequently for 45-60 minutes. Make a corn flour paste and add to the dish. Allow it to simmer for couple of minutes. However, remember never to boil the sauerkraut dish.

By Maya Pillai
Published: 11/26/2008

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In other countries, German food often has a reputation for consisting of large amounts of red meat, simply cooked. While it is true that red meat dishes, especially beef and pork, but also game (including wild boar, venison and rabbit), are popular in Germany, there is much more to German cuisine than simply roasted meat. Additionally, Germany has an international reputation for its sausages – and there are an incredible choice of sausages available – at least 1,500 varieties!

Traditionally in Germany, people eat a fairly light breakfast (German: frühstück) which may include breads and some meats (such as salted meats like salami, ham, or meat spreads such as leberwurst), a fairly light evening meal (German: abendessen or abendbrot), and have their main meal at lunch (German: mittagessen). Sometimes, a “second breakfast” (German: zweites frühstück) also be eaten during mid-morning, and because of modern working patterns is quite common now for the day’s main hot meal to be eaten in the evening instead of at lunch time.

Here are some popular German dishes:

- Blood sausage (German: Blutwurst) – A sausage made from blood, meat and barley (similar to English black pudding). Blutwurst is often made from fatty pork meat with cow’s blood, but in the Rhineland area, horse meat with is traditional. A popular variation is “zungenwurst” which includes pickled pig’s tongue in the sausage mix. Although the sausages are ready cooked and ready to eat, blutwurst is almost always heated and served hot.

- Weißwürste – White sausages made from pork fat. Originally from Munich (German: München), this dish is often eaten as part of “second breakfast” (German: zweites frühstück).

- Frankfurter sausage – A sausage made with smoked pork. While it is eaten hot with bread and mustard, it is not exactly the same as the American “frankfurter” sausage.

- Bratwurst – Bratwurst are a popular variety of sausages made from pork or beef (or sometimes veal), and normally eaten hot with mustard and ketchup. Bratwurst is also used as an ingredient for some other dishes; for example, currywurst is made by slicing bratwurst and dipping the slices into a tomato-based curry sauce.

- Sauerkraut – Finely sliced cabbage, fermented in an airtight container. It can be eaten as a relish, dressed with oil and onions as a salad, heated and served hot, or used as ingredient in other dishes.

- Schupfnudeln – Sauerkraut cooked with potato noodles.

- Spätzle – The German version of noodles. A simple dough is made from flour, eggs and salt, and it is then cooked in boiling water. Spätzle is often eaten as a side dish with meat, but may also be used as an ingredient in other dishes too.

- Linsen, spätzle und saitenwürstle – Spätzle cooked with lentils and frankfurter-style sausages.

- Kässpätzle – Spätzle mixed with grated cheese and fried onions, then fried or baked.

- Krautspätzle – A cooked mixture of spätzle, sauerkraut, onions and butter.

- Gaisburger marsch – A traditional beef stew, contained cubes of beef, potatoes and spätzle. The stew is topped with onions fried in butter.

- Eisbein – Braised leg of pork, served with gravy, klöße and sauerkraut. In Berlin, eisbein is cooked with pea puree.

- Labskaus (also known as “Lapskaus”) – Corned beef boiled in broth, and then minced with beetroot, onion, potatoes, and herring or ham, and finally fried in lard. Traditionally accompanied with rollmops (pickled fillets of herring).

- Hasenpfeffer – A stew made from marinated rabbit meat, with a sour taste created by adding wine or vinegar.

- Schwenker – Grilled pork steaks, prepared with a marinade of onions and spices.

- Saumagen – Translated literally, saumagen means “sow’s stomach”. It is probably best understood as being the (rough) German equivalent of haggis. Basically pork or beef with onions, carrots and a variety of spices and flavors is cooked in pig’s stomach. It should be noted that the stomach itself is not eaten, but is just used as a casing when cooking. The usual accompaniments are mashed potatoes and sauerkraut.

- Klöße – Traditional German dumplings made from grated potato or dried bread, with milk and egg yolk. In Bavaria and Austria, it known as “knödel” or “knödeln”.

- Schwarzwälder kirschtorte – Known as “Black Forest gateau in the United Kingdom, and “Black Forest Cake” the United States, Canada and Australia – Layers of chocolate cake, with whipped cream and cherries between each layer. The cake is then decorated with more whipped cream as well as maraschino cherries and chocolate shavings. In Germany, kirschwasser (a clear brandy made from cherries) is traditionally used in making the cake, although in other countries this is frequently substituted (for example, in Austria, rum is often used instead), or omitted entirely.

- Stollen – A bread-like fruitcake with citrus peel, dried fruit, almonds and spices, often eaten at Christmas. The most famous variety is Dresden Stollen from the city of Dresden, which is marked with a special stamp, and only available from 150 bakers.

- Lebkuchen – Cookies made from gingerbread, also often eaten during the Christmas period.

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Both my grandmother and my mother use Maggi Seasoning extensively when cooking German recipes, particularly when making gravies.

Maggi Seasoning adds a unique flavor to whatever you’re cooking in your kitchen – stews, soups, gravy or vegetables.

Maggi was originally made in Switzerland and sold throughout Europe.  It is now available in many other countries around the world.  I have even seen Maggi with Chinese writing on it (Probably not so surprising as the Chinese use a lot of flavored sauces).

Depending on which country you are living will determine whether it is available or not.

If it is not available in your immediate area, then it it available from Amazon in various sizes.  We would recommend using Maggie Seasoning in a Bottle.

PS. You may be tempted to use some other look a like substitute or alternative.  However please heed my mother’s advise and use the original product.  Over the years she has tried many substitutes when Maggi wasn’t available to her.  In her own words, ” there is no other substitute for the real thing!!!”

Technorati Tags: German Recipes, maggi seasoning

My family immigrated from Germany when I was a little girl. My parents continued to celebrate holidays in the German style, while at the same time incorporating the Canadian lifestyle. It made for interesting times. Imagine Christmas. Not only did we celebrate on December 25, but we also had a chance to get extra goodies on St. Nicolas Day, December 6. On top of that, we got to open our Christmas presents early – on Christmas Eve! That made us the envy of all the kids on the block! That was one tradition that we still keep to this day. Now, having grandchildren, we get to remind them of their German heritage by doing so.

One of the many ways of passing on tradition is through the food. Each country and each nationality have special food, that only they know and appreciate. For us, that’s things like rouladen (beef rolls), rotkohl (sweet & sour red spiced red cabbage), kloesse (potato dumplings), and, of course, German Black Forest Cake! These traditional German foods – for me, bring back memories. For the grandchildren, they are a chance to share some of the foods that make being of German heritage special. It also is a time to practice some of the German language. Ja!

It is interesting to note that as our own children got older, they were interested themselves in having the foods that they grew up with. So, phone calls home for German recipes are common. Their spouses, though not of German heritage, are desirous to please their hubbies, and are learning to make their special foods, such as that German Black Forest Cake Sometimes it’s those special foods that bring back memories – comfort foods that are usually easy to make.

Why not look back in your family tree and see what nationalities are there. Then do some research into the foods that are traditional and plan a theme night. Perhaps it’s Jamaican, or French, or Japanese. Go all out. Do costumes, music, the whole thing. Perhaps learn some of the words and play some games that reflect the culture.

What an awesome thing it is to continue your own culture, share it with your grandchildren — and blend it with where you live today.

Gerhild Fulson
http://www.quick-german-recipes.com

Article Source: http://EzineArticles.com/?expert=Gerhild_Fulson
http://EzineArticles.com/?Pass-on-Your-Culture&id=2204897

Technorati Tags: german culture, german food recipes

Of course, some dishes (sausages and sauerbraten ['sour beef']) do crop up across the country but even in these dishes there is considerable variation. Cakes and gateaux are common in the South and East, heartier fare in the North and West.

In many ways German cookery reflects the country’s origins and heritage. This is a country of workers and the food is both quick and relatively easy to prepare. Much of the food stores well and it provides plenty of energy by way of protein and fats to keep what used to be a mainly agrarian population going. This is why, when the German immigrants brought their food to the Americas it was quickly adopted and adapted by the American pioneers.

Indeed, much of what we think of as classic American fare has its origins in Germany. Just think of hamburgers (from Hamburg), frankfurters (from Frankfurt) and even apple pie has its origins in Germany cookery.

German cookery and its influence on world foods should be celebrated and to begin that process, here are two classic German food recipes:

Sauerbraten (literally ’sour beef’) is a classic German meat dish. Typically the beef is marinated for up to 3 days in a soured wine sauce. However, this recipe only requires a short marinating and can also easily be adapted for the crockpot.

Schneller Sauerbraten (Quick Sour Beef)

Ingredients:

1.8kg sirloin steak, cubed 120ml red wine 60ml lemon juice 1 tsp salt 1/2 tsp freshly-ground black pepper 1 garlic clove, minced 2 tbsp oil 1 small onion, chopped

Method:

Combine the wine and lemon juice in a bowl, season with the salt, black pepper and garlic then add the beef and toss to combine. Cover and set aside to marinate for 60 minutes, turning frequently.

At the end of this time remove the beef (but reserve the marinade). Add the oil to a pan and when hot use to fry the onion for about 5 minutes, or until soft. Add the beef and fry, stirring frequently, until well browned (About 15 minutes). Pour the remaining marinade over the beef, bring to a simmer and cook, covered, for 30 minutes, or until the beef is tender.

Serve hot, accompanied by rice, potatoes or German noodles.

Chocolate-filled Cake

Ingredients:

1 sachet active dried yeast 60ml water, warm (about 40°C) 180ml milk, scalded 65g butter, softened 50g sugar 1 tsp salt 2 eggs 1/2 tsp vanilla extract 490g plain flour 180g dark chocolate, finely chopped 75g walnuts, chopped 1 egg, beaten

Method:

Whisk together the yeast and warm water in a bowl then set aside to activate. In the meantime combine the scalded milk, butter, sugar and salt in a separate bowl. Whisk together until the butter melts then beat in the eggs and vanilla extract.

Stir the yeast into the egg mixture then gradually fold in the flour a little at a time, beating well after each addition. Bring the mixture together as a dough and turn this onto lightly-floured work surface and knead well for 8 minutes. Transfer the dough into a large, lightly-greased bowl then cover with clingfilm and set aside in a warm place to rise for about 90 minutes, or until doubled in volume.

Knock the dough back then turn onto a lightly-floured surface and roll into a rectangle about 55 x 35cm in size. Sprinkle the chopped chocolate and the nuts over the top then roll the dough up Swiss-roll (jelly roll) style, beginning from one of the long edges. Seal the open seam then twist to from a ring and seal the ends.

Transfer to a lightly-greased baking tray, placing the dough with the seam side down. Using a sharp knife cut 2/3 of the way through the ring at 2.5cm intervals. Gently twist each section so it stands at a slight angle to the base then cover with a tea towel and set aside in a warm place to rise for about 60 minutes (or until doubled in volume).

Brush the top of the cake with beaten egg then place in an oven pre-heated to 180°C and bake for between 25 and 30 minutes, or until cooked through and lightly golden. Remove from the oven and allow to cool then slice and serve either warm or at room temperature. If desired, you can garnish by sprinkling with a mix of ground cinnamon, cocoa powder and icing sugar before serving.

Dyfed Lloyd Evans runs the Celtnet Recipes website where you can find a large selection of traditional German recipes as part of the Western European Recipes region of the site.

Article Source: http://EzineArticles.com/?expert=Dyfed_Lloyd_Evans
http://EzineArticles.com/?The-Recipes-and-Foods-of-Germany&id=1847553

Technorati Tags: german food recipes

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Roger Salisbury

Please contact me at roger@germanrecipesonline.com

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