Quark- Brötchen


Ready in 20 minutes
Serves 8 rolls
150 calories

125 g Quark or greek yogurt or sour cream
125 g flour
1 egg
4 tbsp milk
4 tbsp vegetable oil or any other oil that has no specific flavor
2 tsp baking powder
1 pinch salt
1 pinch sugar

Preheat the oven to 375°F.
Add all ingredients in a large bowl and mix well. Adding raisins is optional!
Line a baking sheet with parchment paper.
Scoop the dough in heaps onto the parchment paper, about 9 of them.
Bake in the oven for about 20 minutes. Let cool for a few minutes and eat warm or cool. Tastes best with butter and jam!
Add raisins and granola if you like.


Ella’s Gluten Free Plum Cake


Easy Plum Cake
Prep time: 20 MINS Cook time: 40 MINS Total time: 1 HOUR
Serves: 8-10 servings

4 tablespoons unsalted butter, room temperature (plus more for your pan)
¾ cup granulated sugar, plus more for sprinkling
2 large egg
1 cup Maseca Masa-Harina
½ teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
2-3 medium sized plums, washed and thinly sliced (any stone fruit will work well here – peaches, apricots, nectarines, etc.)

Preheat your oven to 375 degrees F and butter a 9-inch skillet or round cake pan well. Set aside.
With a mixer, beat together your butter and sugar until light and fluffy, about 3 minutes. Add in your egg and beat until combined. Whisk together your Maseca Masa-Harina, baking powder, baking soda and salt in a small bowl, and add it alternating with the milk, starting and ending with the Maseca Masa-Harina. Scrape down the bowl as needed.
Spread your batter into your prepared pan, and arrange your sliced plums over the top of the cake in an outward fanning circle (or whatever other design you prefer). The cake will bake up and around the fruit, so don’t be afraid to overcrowd or squeeze them in there – this cake should look rustic, not perfect. Sprinkle the top of the cake with 2-3 more tablespoons of granulated (or raw, if you have it) sugar.
Bake the cake until it is slightly golden and set, about 35-40 minutes. Let the cake cool for 20-30 minutes before serving (it’s great with whipped cream or ice cream). This cake can be made ahead of time and stored, covered and refrigerated, for up to 3 days.

Oma’s Apfelkuchen

For Cake:
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon coarse salt
8 tablespoons (1 stick) unsalted butter, softened
1 1/3 cups sugar
2 large eggs, lightly beaten

1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
Juice of 1/2 lemon
3 to 4 tart apples, such as Granny Smith, Cortland, or Winesap

For Streusel (optional)
1 cups flour
1/5 cup sugar
1/5 cup butter
1/5 teaspoon pure vanilla extract
1/5 teaspoon ground cinnamon
Preheat the oven to 375 degrees Fahrenheit. Butter an 8-inch square pan or equivalent-size baking dish.
In a small bowl, whisk together the flour, baking powder, and salt. In a medium bowl, cream together the butter and 1 cup of the sugar. Stir in the eggs and vanilla. Add the flour mixture and beat until combined. Spread the mixture evenly in the prepared pan.
In a small bowl, combine the remaining 1/3-cup sugar with the cinnamon. Squeeze lemon juice into a medium bowl. Peel, core, and slice the apples into the bowl. Add the cinnamon-sugar mixture and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 45 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes before serving

Oma’s Gsgsälzbredle

About 40 cookies 

Here is one of grandma’s cookie recipe.  Gsgsälzbredle is the Swabian Word for Marmalade Kekse or Marmalade Cookies.

1⁄3 cup unsalted butter, softened
2⁄3 cup granulated sugar
1 egg
6 tablespoons marmalade (any kind you like)
1 1⁄2 cups all-purpose flour
1 1⁄2 teaspoons baking powder

Preheat oven to 375°F Grease a cookie sheet (I just use parchment paper).

Grandma mixed the ingredients by hand but I found using the kitchenair mixer is much easier with the same end result. 

In a large mixing bowl, cream together the butter and sugar. Add the egg and marmalade and mix until thoroughly combined. Add additional marmalade if the batter is too stiff.
In another bowl, sift together the flour and baking powder. With the mixer running, slowly add the flour mixture to the creamed mixture until blended.
Drop by spoonfuls on the cookie sheet; do not crowd the cookies as the batter will spread during baking. Bake until the cookies spread out and are lightly browned, 8-10 minutes.
Cool a minute or two on the cookie sheet before transferring to a wire rack to cool.

Crock Pot German Potato Salad

What a great idea.  I usually never make the “German Potato Salad” mainly because I remember while growing up I always burned my fingers on the hot potatoes while peeling them.

I’m glad I came across this post from this awesome Mother – Daughter Blog

Let me know if you enjoyed that Crock Pot German Potato Salad and don’t forget to check out the Mother – Daughter Blog

Asiatisches Fast-Food-Abendessen ~ Asian fast food for supper — Davina’s Soulfood

Ganz fix zubereitet und äußerst herzerwärmend Man nehme: 200g Asiatische Bandnudeln ohne Ei 300ml Brühe 100ml Kokosnussmilch 1/2 Tl Ingwerpulver Etwas Chili 2 handvoll TK-Champignons 1 El Hoisin Sauce 1 Tl Sojasauce 1/2 – 1 El Zitronensaft 2-3 handvoll TK-Erbsen Alles zusammen, außer den Erbsen, in einen Topf geben und so lange kochen lassen, bis […]

via Asiatisches Fast-Food-Abendessen ~ Asian fast food for supper — Davina’s Soulfood

Leckerer Brot-Auflauf, einfache und sparsame Idee für ein Abendessen


Die Feste sind vorbei und die einen oder anderen Reste sind angefallen. Vielleicht auch Brotreste, die eingefroren wurden, so wie ich es getan habe. Ich habe für Euch eine Inspiration, wie man ganz lecker eben solche Brotreste verwerten kann: Leckerer Brotauflauf!

Bread casserole | You surely know the moment when you have so much bread leftovers and you don't know what to do. Well, I give you a delicious inspiration with this easy to make bread casserole with leftover bread. In less than 30 minutes you have a delicious dinner for your family! Bread, eggs, ham and cheese, that's all you need for this bread casserole! Try it and you'll never ever throw bread away! Easy and frugal recipe!

Es gibt natürlich ganz viele Möglichkeiten, älteres Brot zu verwerten.

Ich kenne z. B. von zu  Hause aus, dass man daraus entweder Semmelbrösel daraus macht oder eine leckere Bruschetta zaubert!

In Deutschland werden daraus auch gerne Semmelknödel gemacht, was ja auch total lecker ist!

Tja, man kann auch noch ein leckeres Abendessen für die Familie kreieren. Ich wette, jeder von Euch hat die passenden Zutaten zu Hause. Wenn Ihr keine Brotreste habt, tut es ganz normales Brot auch. Ihr habt keinen Schinken, dann nehmt Salami oder eben, was so im Kühlschrank ist! Auch hier einfach das Rezept anpassen!

Bread casserole | You surely know the moment when you have so much bread leftovers and you don't know what to do. Well, I give you a delicious inspiration with this easy to make bread casserole with leftover bread. In less than 30 minutes you have a delicious dinner for your family! Bread, eggs, ham and cheese, that's all you need for this bread casserole! Try it and you'll never ever throw bread away! Easy and frugal recipe!

Gebt noch Eier und Milch dazu, etwas Parmesan, ein paar…

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Sauerkraut hot one-pot, a delicious warming dinner — EMMI’S COOKIN’ SIDE

Ricetta in Italiano Nella pentola | Zuppa piccantina con crauti e fagioli, deliziosa idea per una cena calda Rezept in Deutsch Aus dem Topf | Feuriger Sauerkraut-Topf, ein einfaches wärmendes Abendessen Oh my goodness! It seems the winter is almost here! Everywhere snow and cold temperatures! So perfect for a hearty warming […]

via Sauerkraut hot one-pot, a delicious warming dinner — EMMI’S COOKIN’ SIDE

Rösti (Swiss potato cake)

For our Sunday Breakfast

potato rösti-10

The longer I´ve lived in France, the more I dive into the delightful ocean that is French cuisine, but the more I also rediscover the gems of German cooking. The dishes from home didn´t play a big role in my kitchen for quite some time, not out of dislike, but rather because I was (and continue to be) so eager to learn everything I can about French cooking that oftentimes there aren´t nearly enough meals per day to make everything I have in mind.  In my defense (not that anyone had accused me) I might add that from this blog´s early days I´ve made some effort to include a few German favorites every once in a while, even though I didn´t always refer to the term ´German cooking´ in the most geographically precise way. But at least I ´ve never been all cheating: Kaiserschmarrn, for instance, comes from Austria, but it´s safe to say Bavarian emperor (Kaiser) Franz had something to do with…

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