German Recipes
Spaetzle
2 1/2 cups flour
2 eggs slightly beaten
1/2 cup water
1/2 cup melted butter
1/4 tsp salt
1/2 milk
3-4 qts. boiling water, salted
Place flour and salt in a bowl
Mix together eggs, milk, and water and gradually stir into flour mixture.
Consistency of dough depends on method of shaping. I will use the spaetzle tool to shape dough and drop into water. (You can also use a colander or ricer.) Cook 1 -2 min. or until dough rises to top of water.
Toss with 3/4 cup of sour cream and butter.
or toss with 1/2 cup grated cheese
Source: Aunt Theresa
Apfelpfannkuchen - German Apple Pancake
3 eggs
1/2 cup all-purpose flour
1/2 cup milk
2 tablespoons margarine or butter, melted
1/4 teaspoon salt
2 tablespoons margarine or butter
1/3 cup packed brown sugar
2 medium cooking apples, peeled, cored, and thinly sliced (2 cups)
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Sifted powdered sugar
In a medium mixing bowl beat eggs with a wire whisk until frothy. Add flour, milk, 1 tablespoon of the melted margarine or butter, and salt; beat until smooth.
Heat an 8-inch round baking pan or ovenproof skillet in a 450°F oven for 2 minutes. Add remaining 1 tablespoon melted margarine; swirl to coat pan. Pour batter into hot pan. Bake pancake in the 450°F oven for 18 to 20 minutes or until puffed and golden. Meanwhile, for filling, in a medium skillet melt the 2 tablespoons margarine or butter over medium heat. Stir in brown sugar until combined. Stir in apple slices, cinnamon, and nutmeg. Cook, uncovered, for 3 to 5 minutes or until apples are crisp-tender, stirring occasionally. To serve, remove pancake from oven. Spoon some of the filling into center of pancake. Sprinkle with powdered sugar. Cut into wedges. Pass the remaining filling. Pancake will collapse as it cools. Makes 6 servings. Source: Better Homes and Gardens
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