More Traditional German Recipes by Sam Hill

Overview Food has long defined Germany and its heritage. Below are a few simple recipes that can allow you to immerse yourself in the rich history of the Fatherland while sticking to the most effective German diet, NONE! Enjoy! Warning: May cause intense hunger pangs and cravings.

German Dumplings Ingredients 6 slices bacon, chopped into 1/2-inch pieces 1 cup all-purpose flour 1 teaspoon salt, plus more for seasoning 1/2 teaspoon freshly ground black pepper, plus more for seasoning 1/4 teaspoon grated nutmeg 1/2 teaspoon cayenne 1/4 teaspoon baking powder 2 eggs, beaten 1/4 cup milk 1/4 cup chopped parsley leaves, for garnish Special equipment: 9-inch aluminum pie pan

DUMPLINGS cont Directions In a large saute pan, over medium heat, cook bacon until crispy. Reserve bacon in pan with rendered fat. In a large bowl, mix flour, salt, pepper, nutmeg, cayenne and baking powder to combine. Beat eggs and milk together in a small bowl and stir into dry mixture until smooth and uniform. Bring 6 cups salted water to a boil in a large pot. Poke holes using a pointed chopstick through the bottom of the aluminum pie pan to create a disposable spaetzle maker. Push the dough through the holes into the boiling water. Stir and cook for 3 minutes, or until dumplings float. Remove dumplings and immediately toss in pan with bacon. Season, to taste, with salt and pepper and garnish with parsley. Serve immediately.

GERMAN Pancakes 3 large eggs 1/2 cup all-purpose flour 1/2 cup milk, preferably whole 1/4 teaspoon kosher salt 1/2 teaspoon vanilla extract 2 tablespoons unsalted butter 2 tablespoons fresh lemon juice (optional) 1/2 cup fruit jam (optional) 2 tablespoons confectioners' sugar Preparation Heat oven to 400° F. In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside. Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes. Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners’ sugar.

German Pfeffernuesse Ingredients: 1 cup sugar 1/2 cup butter 1/4 cup buttermilk 1/4 cup molasses 2 1/4 cups Gold Medal® all-purpose flour 1 teaspoon baking soda 1/2 teaspoon ginger 1/2 teaspoon cinnamon 1/4 teaspoon cloves 1/4 teaspoon black pepper 1/4 teaspoon anise oil, if desired Powdered sugar

German Pfeffernuesse Cont. In large bowl, combine sugar, butter, buttermilk and molasses; beat well. Add flour and all remaining ingredients except powdered sugar; mix until well blended. Cover dough with plastic wrap; refrigerate at least 2 hours for easier handling. Heat oven to 350°F. On floured surface, shape dough into 4 long rolls, 15 inches long and 1 inch in diameter. With serrated knife, cut rolls into 1/4-inch-thick slices. Place 1/4 inch apart on ungreased cookie sheets. Bake at 350°F. for 8 to 9 minutes or until golden brown. Immediately remove from cookie sheets; place on wire racks. Cool 5 minutes or until completely cooled. Sprinkle with powdered sugar.

YUM, YUM!!

Credits For the DUMPLING recipe: http://www.foodnetwork.com/recipes/sunny-anderson/german-dumplings-recipe/index.html For the PANCAKE recipe: http://www.myrecipes.com/recipe/german-pancake-10000001177727/ For the PFEFFERNUESSE recipe: http://www.bettycrocker.com/recipes/german-pfeffernuesse/07c2158c-e2cb-4ce0-8842-6239c5658642

Creditscont For the images: Bing.com Danke! Auf Wiedersehen!