KATHY'S RECIPE KORNER

MOM

GERMAN/OCTOBERFEST RECIPES
--Appetizers--Entrees--Sides--Desserts--

 

APPETIZERS

spacerbeer Bourbon Kielbasa

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ENTREES

spacerbeer Apfelpfannkuchen - German Apple Pancake

spacerbeer
German Beef Stew

spacerbeer Peppered Beef Brisket in Beer

spacerbeerSausage Sauerkraut Supper

spacerbeerSchnitzel Breaded Butterfly Pork Loin

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SIDES

spacerbeer Easy Beer Bread

spacerbeer Hot German Potato Salad

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DESSERTS

spacerbeer German Berry cake

spacerbeer German Honey Cookies

spacerbeer Black Forest Brownie Torte

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Entrees

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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acorns

 

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