archment paper and arrange backoblaten (German baking wafers) on top, leaving
In the bowl of an electric mixer or in a large bowl, beat or whisk the eggs and sugar together until light and fluffy.
Place the bowl over a pan of simmering water over low heat and heat, whisking until the mixture is thick and very warm (about 130 F) Remove from the water bath and continue beating until the mixture is cool.
Combine the almonds, flour, zests, and spices in another bowl.
Stir into the egg sugar mixture.
Cover and refrigerate overnight.
Place the oblaten on baking sheets 2 inches apart.
Spread 1 rounded ...
Preheat oven to 350 degrees F. Line a muffin tin with 12 paper muffin liners.
Beat together ricotta, sour cream, whipping cream and sugar with a hand mixer. Add the vanilla and orange zest to ricotta mixture then beat in eggs 1 at a time.
Spoon the mixture equally between the 12 liners. Bake 25-35 minutes, until a toothpick inserted in the center of one of the cakes comes out clean.
Cool on a rack, then refrigerate for at least 1 hour before removing paper liners.
Meawhile, heat the preserves & apple juice in a small sauce pan. ...
nd cooled.
eggs (some recipes separate the eggs and beat
Pour a 1 oz schuss of waldmeister or raspberry syrup into a large wheat-beer glass.
Slowly add 16 oz cold Berliner Kindl Weisse or other light German-style wheat beer.
he sausage gravy over the German Fries.
Substitution for 4 ounce of German sweet chocolate: - 4 ounce bittersweet
Make German Quark according to recipe #153126. Add whipping cream and blend very well.
Add drained mandarines and sweetener to taste. If creme is too stiff, add some of the mandarin can liquids.
Put into fridge for 2 hours before serving.
Make sure that your German fries have been made from
Chop German chocolate and melt in double boiler.
Add butterscotch morsels and melt together with German chocolate. Stir until well melted.
Remove from heat and stir in pecans. Drop by teaspoon on long tray lined with waxed paper. Refrigerate.
When firm, put in container and store in refrigerator.
dd a little of the German chocolate cake mix at a
elt in a saucepan the German chocolate and oil and using
Cream sugar and shortening and add eggs, flavorings and buttermilk.
Sift flour, soda and salt; add and mix well.
Add German chocolate, that has been softened.
Blend together well. Bake in well-greased and floured angel food or Bundt pan about 1 1/2 hours at 300\u00b0.
Remove cake from pan while hot and place under tight fitting cake cover.
Leave covered until cold.
Ice with German Chocolate Pound Cake Glaze.
Mix together cake mix, milk, butter and nuts.
Put 1/2 of mixture in a 9 x 13-inch pan.
Bake at 350\u00b0 for 18 minutes. Sprinkle chocolate chips over hot cake.
Spread can of German chocolate frosting mix over chocolate chips.
Spread the rest of the cake mixture on top.
Bake 18 to 20 minutes.
Cool and cut into squares.
oothpick comes out clean.
German Cake Topping Directions:
Combine
o cool.
Make the German chocolate cake:
Keep your
Combine marshmallows, milk, salt and German Sweet Chocolate in top of double boiler.
When melted and completely blended, set aside and let cool.
Add vanilla.
Whip the cream and fold it into Chocolate mixture.
Pour into 9-inch baked pie shell.
Place in refrigerator.
Mix egg yolks and milk over medium heat.
Add melted and cooled German chocolate.
Remove from heat.
Add vanilla, 3/4 of coconut, nuts and softened butter.
Cool and pour into baked crust.
Mix together pecan pieces and coconut.
Place in buttered 9 x 13-inch sheet cake pan. Mix box of German chocolate cake mix according to package directions.
Spread over nut/coconut mixture.
Combine chocolate chips, German's sweet chocolate and Marshmallow Creme in large bowl.
Combine sugar, butter, evaporated milk and salt in heavy skillet.
Bring to a boil over medium heat.
Cook for 6 minutes, stirring constantly.
Pour hot syrup over chocolate mixture.
Stir with wooden spoon until smooth.
Stir in pecans.