Easy German App
Joanes Badazz
Cooking thinly sliced, breaded meat in a fry pan is the easy technique used for any authentic, crispy German or Austrian schnitzel recipe. I use bone-in, thinly cut, tenderized pork chops coated in panko bread crumbs, but you can easily substitute tenderized chicken breast instead.
Usually, I never comment on blogs but your article convinced me to comment on it as is written so well. And telling someone how awesome they are is essential so that on my part I convince you to write more often.
I've been on a quest for the perfect, authentic German Apple Cake recipe for quite some time now. It took me several years to perfect this recipe, and THIS IS IT! My biggest tip? Pick up fresh apples from the orchard or your local farmers' market! I grabbed these apples at Overland Park Farmers Market and the cake could not be more delicious! They're much more flavorful and make for the best cake!
Of course, there are many ways you could make an Apfelkuchen or German apple cake. But more often than not it's baked on a baking sheet as a sheet cake using a fluffy muffin-like crust, topped with tons of fresh apple slices and a crumbly streusel topping! And there you have an easy, made-from-scratch apple cake.
Another tip? Serve it with cloud-like spoonfuls of barely sweetened, fresh vanilla whipped cream. This cake is super quick and ready in just one hour (including the baking time), which comes in handy when that craving for an apple dessert hits!
I have used many different apples for this German apple cake recipe. I like Granny Smiths for tartness, but sometimes feel like a little sweeter treat and go for Johnathan or Gala. German cakes in general aren't as sweet as American cakes, so if you know you would like more sweetness without adding more sugar, you could easily use a sweeter apple in this recipe.
Other apple varieties that are great for baking are Jonagold, Honeycrisp, Braeburn, and Pink Lady. I picked up local apples from our farmers market in Overland Park, Kansas. I love that you can even go to the Sunflower Orchards directly to pick your own apples, and all you need to pay for are the apples.
Another tip is to not peel the apples for this recipe. I think it's totally unnecessary and besides, I love the look that the skin of the apples gives this cake! Besides, unpeeled apples contain 50 percent more phytonutrients and are packed with healthy antioxidants that help prevent cancer.
You do not need to refrigerate this German apple cake and it will keep fine covered up with plastic wrap at room temperature (or in a cake storage container like this one). However, if you don't plan to eat within 2 to 3 days after baking it, you could refrigerate it for up to 6 days. If you refrigerate Apfelkuchen, I recommend reheating in a microwave for a few seconds to bring back the fluffy texture (and who doesn't love to recreate that fresh-out-the-oven warm apple cake?).
German apple Kuchen also freezes well, so in case you don't want to share your leftover cake with anyone (I hear ya!!), simply slice the cake after baking, store it in your freezer in freezer-safe containers or freezer-safe bags. That way you're always prepared to have a little something sweet to go along with your afternoon coffee. Simply pull a few slices out when you haven't had time to bake and allow to thaw at room temperature for 2 to 3 hours, then warm in the microwave for a few seconds to bring back the fluffy cake texture. So lecker!
If you're picking apples right now like we are, then these German apple recipes will be handy! Bratpfel are German baked apples with marzipan and so warming and delicious. Feel like apple pie? Then try this German version of an apple pie! Last but not least, this glazed applesauce cake is moist, wonderful and SUPER easy to make. Have fun baking!
I had trouble spreading the dough evenly out in the pan so I was worried about how it would turn out but it was delicious! Moist fluffy cake, the apples were still pleasantly firm, and it had a nice subtle lemon flavor. The cinnamon and sliced almonds in the topping are a must! I used honey crisp apples because it was what I had on hand and they worked beautifully! I will definitely be making this over and over again.
I moved from Germany to the United States in 2009 and soon started to terribly miss the German food (okay, my family, too)! I still miss a nice weekend brunch with crusty Brtchen (rolls) and Teilchen (pastries), Dner Kebab and German cake and coffee time at 15 o'clock! So I decided to educate my fellow Germany-missing friends by writing about German food and traditions. I do so in a fun way with easy-to-follow recipes! I hope you stay a while and bookmark some recipes, so we can cook and bake together.
They are thin pieces of meat, breaded, and fried in some fat. The traditional Vienna-style schnitzel (Wiener Schnitzel) uses veal but most schnitzels in Germany are made with pork. Thus, they can be pork schnitzels (Schweineschnitzel) or chicken schnitzels (Hhnchenschnitzel) as in this recipe.
That is entirely up to you! Veal is traditional for the Vienna-style schnitzel but can it be controversial and expensive. Pork is a very economical, easy choice. I personally like to use chicken, even though it requires one extra step that the other two types of meat do not require. Turkey is another great choice.
The most notable kitchen item for this recipe is the meat tenderizer. You will need it to pound the meat evenly thin and tenderize it, as you will only fry the schnitzels for a relatively short time. I prefer using a wooden meat mallet but you can also a stainless steel meat tenderizer.
If you like chocolate cake, coconut, and pecans, you are going to LOVE this Easy German Chocolate Cake! This is a semi-homemade cake, meaning that I doctored up a box of cake mix and made the frosting from scratch. This is super easy to make and tasted great. The cake is soft and tender and the frosting is to-die-for delicious! I could just eat the frosting with a spoon and be happy!
This cake is very easy to make. I like to start with making the frosting. In a large saucepan, mix together sugar, butter, milk, and egg yolks. Cook and stir over medium-high heat for about 12 minutes, or until thickened. Remove from heat. Stir in coconut, pecans, and vanilla. Let the frosting cool and refrigerate until ready to frost the cake.
To make the cake, mix together a box of cake mix, eggs, oil, vanilla, and buttermilk. Pour the batter into the cake pans and bake. Let the cake cool a few minutes in the pan and then remove from the pan and cool completly on wire racks.
Hi. What size and brand of German Chocolate cake mix was used? Just want to make sure I use the same one.
On my other recipes, I add about 1/2 cup of another box to make it same size as original boxes. That entails buying 2 boxes but I end up using the extra eventually
Classic - This German potato dumpling recipe is a classic. Keep in mind there are different versions of this recipe. Some use less starch, some more, some use croutons or bread crumbs, and others don't. This is the recipe that I grew up with and the one my family loves.
Leftovers - I love making a large batch of potato dumplings. One of my favorite ways to use leftover dumplings is to slice them in half and fry them in butter. Drizzle with some fresh parsley, and enjoy. Delicious!
BUTTER - This is an example of when there are no good substitutions. For this recipe, you'll want to use unsalted butter. Why unsalted? I recommend unsalted butter for all my recipes because the amount of salt varies from brand to brand. Salt can make or break a recipe, and you'll want to be in control of how much you feel comfortable adding.
NUTMEG - Nutmeg is a staple in many German recipes. It adds a warm, slightly sweet, nutty flavor, and a little goes a long way. You can find ground nutmeg in the spice aisle of any supermarket. Alternatively, you can buy whole nutmegs and grind them with a zester. (That's what I do.)
BOILING POTATOES - Don't cut the potatoes too small. The larger the pieces of potatoes absorb less liquid. This allows the cooked to combine more easily with the other ingredients needed to make the dumplings. Larger pieces must cook longer, so adjust your cooking time if necessary.
I'm impatient, so I cut the potatoes into medium-sized chunks.
HELP! My potatoes are falling apart. It's best to check your dough by making a test dumpling when making dumplings. Instead of dropping a whole batch into the boiling water, add just one. If it falls apart, add more potato starch to your dough.
And you don't have to look for German recipes; these dumplings will go well with any Sunday roast. You could even serve it with Beef Stroganoff or, my favorite, Chicken Stroganoff!
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.
I love German potato dumplings and have eaten them at German friends and in Germany. I've never made them myself but want to try. Your recipe looks pretty easy. Will make them with goulash that's how I've had them before.
The human element of typing. ? I did love the recipe. Actually used corn starch cause it was what I had on hand and they were lovely! Reheated in a pot of starch thickened water and they were as good as if they were just made. Thank you for sharing this recipe. Rouladen is on my list to try of your recipes!