Stroopwafels (Caramel Cookie Waffles)

Wafles
4 cups all-purpose flour
1/2 teaspoon ground cinnamon
1/2 cup granulated sugar
1 cup unsalted butter
2 large eggs
1 (.25 ounce) package active dry yeast
1/2 cup warm water

Filling
1 1/2 cups packed brown sugar
1 cup unsalted butter
1 teaspoon ground cinnamon
6 tablespoons dark corn syrup
1/2 cup finely ground hazelnuts, optional

Preheat a pizzelle iron.

To Make Wafels: Dissolve the yeast in the warm water.
Cut butter
into the flour.
Mix in the sugar, cinnamon, eggs and yeast mixture.
Mix well and set aside to rise for 30 to 60 minutes.

Roll dough into 12 small balls; Squeeze each ball into the
preheated pizzelle iron and bake for about 30 seconds.
Cut the
wafels into two thin wafels and spread with filling.

To Make Filling: In a saucepan boil the brown sugar, the remaing
one cup of the butter, cinnamon, and dark corn syrup until it
reaches the soft ball stage (234 - 240 degrees F, 112 -115 degrees
C).
Stir in ground hazelnuts at this point, if using.

To Assemble: Cut each wafel into 2 thin wafels and spread with
filling.
Repeat this process until all the filling is used.

Makes 12 servings.

NOTE: If using hazelnuts, remove skin, if possible.
Grind
hazelnuts in a food processor until they are ground to a fine
powder.

Tip: Try eating stroopwafel by resting it over a warm cup of
coffee or tea…the steam will warm these up just right.

Schweine Braten (Marinated Pork Steak)

Source: Submitted to recipegoldmine by Rich DeGraw

I am in the service and spent 5 years in Germany.
This comes
from the Eiffel region and is quite popular.
I have made it for
several friends and it is the absolute best piece of pork you have
ever put in your mouth.

Seasonings
4 ounces paprika
2 ounces salt
1 ounce pepper
1 tablespoon onion powder
1 tablespoon garlic powder
1/4 cup parsley leaves
1 teaspoon sage
1 teaspoon rosemary
1 teaspoon thyme

Pork tenderloin steaks, sliced 1/2-inch thick
Sliced onions

Mix all spices in a zip-type bag.
Oil both sides of meat.
Lightly coat both sides of oiled meat with seasonings.
Put a layer
of sliced onions in bottom of bag, and then put a layer of seasoned
meat.
Add another layer of sliced onion on top of meat.
Repeat
until meat is gone or bag is full.
Squeeze all excess air out of
bag and seal.
Put bag in refrigerator for three to five days.
Cook
on the grill or broil in the oven.

Roggenbrot (German Rye Bread)

Posted by LladyRusty 1/13/2002 2:34 pm

Source: german recipes - adfoto.net

2 packages active dry yeast
1/2 cup warm water
1 1/2 cups lukewarm milk
2 tablespoons sugar
1 teaspoon salt
1/2 cup molasses
2 tablespoons butter
3 1/4 cups rye flour, unsifted
2 1/2 cups bread flour, unsifted

Dissolve yeast in warm water.
In a large bowl combine milk,
sugar, and salt.
Use a mixer to beat in molasses, butter, yeast
mixture and 1 cup of rye flour.
Use a wooden spoon to mix in the
remaining rye flour.
Add white flour by stirring until the dough is
stiff enough to knead.
Knead 5 to 10 minutes, adding flour as
needed.
If the dough sticks to your hands or the board add more
flour.
Cover dough and let rise 1 to 1 1/2 hours or until
double.

Punch down dough and divide to form 2 round loaves.
Let loaves
rise on a greased baking sheet until double, about 1-1/2 hours.
Preheat oven to 375 degrees F.
Bake for 30-35 minutes.

Makes 2 round loaves

Sour Beef and Potato Dumplings

Posted by Tired Twin Mom 6/14/01 8:33:20
am

I hope you enjoy this recipe.
My Grandmother was German, so this
is one of my family’s favorite dishes.
You have to like vinegar to
like this recipe.
It is a great deal of work, but it is worth the
trouble.

Sour Beef
1 (5 pound) boneless chuck roast
1 tablespoon salt
2 large onions (thick slices)
1 quart Majestic or Heinz dark vinegar
1 quart water (just use the empty vinegar bottle)
1/2 cup granulated sugar
1/2 can pickling spice
1/2 teaspoon pepper
3/4 box ginger snaps

Potato Dumplings
3 pounds potatoes
1/2 cup (1 stick) margarine or butter
1/4 teaspoon pepper
1/2 teaspoon salt
2 eggs

Night Before:
Mix in bowl all Sour Beef ingredients and cover (DO NOT
REFRIGERATE).

Next Day:
Take meat out of bowl and put in large pot, then brown it on both
sides.
Take all ingredients and juices and pour back over meat.
Put
cover over it and let simmer about 2 hours.

Take meat out and strain gravy essence and place the strained
gravy essence back in large pot.

Making Gravy:
Put 2 tablespoons flour in frying pan and keep stirring until it
gets light brown.
After it browns add the flour gravy to the gravy
essence in large pot.
Let simmer 20 minutes.
Place meat back in
large pot with gravy.
Simmer for 15 to 20 minutes and turn off.

Potato Dumplings:
Boil potatoes with 1/2 teaspoon salt (about 20 minutes or until
fork goes in easy).
After potatoes are done, mash the potatoes and
add butter.
Then let potatoes cool.
Add eggs one at a time and
beat.
Add pepper.
(Gradually add flour enough to keep the ball
together without it falling apart) roll in hand.
Boil water with
salt.
After the water has started to boil, add dumplings one at a
time.
Boil uncovered for 6 to 8 minutes.
When dumplings rise to the
top they are done.
You may want to take dumplings out as each one
rises to the top depending on how many you have in pot.

When everything is done.
Place meat on a plate and cut up
(usually you can pull apart with a fork, its so tender).
Put gravy
in bowl.
Put dumplings in bowl.

Enjoy!

Sauerbraten

Posted by Darlene 2/17/2002 4:12 pm

This classic German braised dish is made with beef roast
marinated in wine vinegar and studded with onions, bay leaves,
peppercorns, and juniper berries, then bathed in a sauce thickened
by gingersnaps and lightened with sour cream.
Serve with noodles or
spaetzle.

Yield: 6 servings

1 cup red wine vinegar
1 cup red wine
2 1/2 cups onion, chopped
3 bay leaves
6 juniper berries, crushed
1 boneless beef pot roast, rolled and tied
Sea salt to taste
Black pepper, freshly ground
1 1/2 cups carrots
1 1/2 cups celery
1/8 teaspoon ginger, minced
2 tablespoons all-purpose flour
1/2 cup beef stock
1/2 cup gingerbread cookies, crushed
3/4 cup sour cream
1 teaspoon black pepper, whole

Combine vinegar, wine, 1 cup onion, 2 bay leaves, peppercorns,
and juniper berries in a saucepan and bring to a boil.
Let cool.
Dress the roast with the mixture and marinate in the refrigerator
overnight, turning periodically.

Remove meat from the marinade, pat dry, and season with salt and
pepper.
Strain marinade and reserve, discarding solids.
Heat oil
over medium heat in a large, heavy pot with a tight-fitting lid.
Brown meat on all sides.
Remove meat from pan and pour out all but
about 2 tablespoons of fat.
Add remaining onions, carrots, celery,
and ginger.
Cook until soft, about 10 minutes.
Add flour and cook
about 4 minutes until it begins to color.

Add reserved marinade, stock, and remaining bay leaf.
Bring to a
simmer and stir to scrape off browned bits from the bottom of the
pan.
Return the roast to the pan, cover, and cook in a 325 degree F
oven until fork-tender, about 2 1/2 hours.

Remove meat from pan when done and keep warm.
Skim the surface
fat and reduce the liquid over high heat to about 3 cups.
Stir in
crushed cookies until sauce thickens.
Remove from heat and stir in
sour cream and currant jam.

Spaetzles

Posted by bettyboop50 May 28, 2001

1 cup all-purpose flour
1/2 teaspoon salt
Dash white pepper
2 eggs lightly beaten
1/4 cup milk
4 quarts chicken broth or water
2 tablespoons butter or margarine
Grated parmesan cheese, optional

In a bowl, combine flour, salt and pepper.
Add eggs and milk;
stir to mix well (batter will be thick).

In a Dutch oven or large kettle, bring chicken broth or water to
a boil.
Drop batter by 1/2 teaspoonfuls into boiling liquid.
Boil
until spaetzle rise to the surface; remove to ice water.
Drain
well.

In a skillet, heat spaetzle in butter until lightly browned.

Serve with schnitzel and gravy or with parmesan cheese.