GERMAN SOUR CREAM TWISTS
A subtle sweetness makes these pretty glazed twists just the thing for breakfast, brunch or an afternoon tea. Or package up a few as a tasty gift for a friend. -Sally Gregg, Twinsburg, Ohio
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 2 dozen.
Number Of Ingredients 13
Steps:
- In a small bowl, dissolve yeast in warm water. In a large bowl, combine flour and salt. Cut in shortening and butter until mixture resembles coarse crumbs. Beat in the egg, egg yolks, sour cream, vanilla and yeast mixture. Cover and refrigerate for at least 2 hours. Place three ungreased baking sheets in the refrigerator., Sprinkle 1/2 cup sugar over a clean work surface. On the sugared surface, roll half of dough into a 12x8-in. rectangle (refrigerate remaining dough until ready to use). Sprinkle rectangle with 4 teaspoons sugar; fold into thirds. , Give dough a quarter turn and repeat rolling, sugaring and folding two more times. Roll into a 12x8-in. rectangle. Cut into twelve 1-in.-wide strips; twist. Place on chilled baking sheets. Repeat with remaining sugar and dough., Bake at 375° until lightly browned, 15-20 minutes. Immediately remove from pans to wire racks to cool., For icing, combine confectioners' sugar and cream. Dip twists into icing or drizzle icing over twists.
Nutrition Facts : Calories 292 calories, Fat 10g fat (4g saturated fat), Cholesterol 39mg cholesterol, Sodium 125mg sodium, Carbohydrate 47g carbohydrate (32g sugars, Fiber 1g fiber), Protein 3g protein.
GURKENSALAT (GERMAN CUCUMBER SALAD)
A traditional German favorite that I have loved since I was a child. This recipe is quick, easy, and delicious. Substitute cider vinegar for a different flavor. I prefer to leave the skins on the cucumbers for more texture and flavor, but they can also be peeled prior to slicing if desired. Flavor is best when marinated for several hours before serving.
Provided by hisunbeam
Categories Salad Vegetable Salad Recipes Cucumber Salad Recipes
Time 8h50m
Yield 8
Number Of Ingredients 9
Steps:
- Spread cucumbers and onion on a platter; season with salt and let rest for 30 minutes. Squeeze excess moisture from cucumbers.
- Stir sour cream, sugar, vinegar, dill, and parsley together in a large bowl.
- Fold cucumber and onion slices into the sour cream mixture.
- Refrigerate 8 hours to over night; garnish with paprika to serve.
Nutrition Facts : Calories 60.4 calories, Carbohydrate 7.9 g, Cholesterol 6.3 mg, Fat 3.1 g, Fiber 0.7 g, Protein 1.1 g, SaturatedFat 1.9 g, Sodium 300.9 mg, Sugar 5 g
SOUR CREAM BAVARIAN
A TOH recipe that I got in an email. Described as light and refreshing dessert that's creamy and pretty with the tart raspberry sauce, no one will ever guess that it's fat-free. I've been trying to eat healthier so this seems to fit the bill. Finally got around to making this for family and it was enjoyed by all. Not terribly sweet but the raspberry sauce really set it off - pretty easy also. If you decide to try it hope you'll like it as much as we did.
Provided by Bonnie G 2
Categories Dessert
Time 30m
Yield 1 1/4 cups, 8 serving(s)
Number Of Ingredients 9
Steps:
- In small saucepan, sprinkle gelatin over cold water; let stand for 1 minute.
- Add sugar; cook and stir over low heat until gelatin and sugar are completely dissolved.
- Remove from heat.
- Whisk in sour cream and vanilla.
- Refrigerate until slightly thickened.
- Fold in whipped topping.
- Pour into a 4 cup mold coated with cooking spray.
- Refrigerate until firm.
- For Sauce:.
- Drain raspberries, reserving syrup; set berries aside.
- Add enough water to the syrup to measure 3/4 cup.
- In small saucepan, combine cornstarch and sugar.
- Stir in syrup mixture until smooth.
- Bring to a boil; cook and stir for 2 minutes or until thickened.
- Remove from heat; stir in berries.
- Refrigerate until serving.
- To serve, unmold dessert on serving plate; top with raspberry sauce.
SAUERBRATEN WITH SOUR CREAM GRAVY, WIENERWALD-STYLE
Long ago, when I was a young soldier stationed in Germany, I took my equally young wife to dinner at a little restaurant called Wienerwald, in Frankfurt am Main. I remember ordering a plate of sauerbraten, and I was amazed at how good it was. This recipe is my attempt to recreate that wonderful dish from long ago. Serve with riced potatoes, pickled red cabbage, sauerkraut, or spaetzle, and a hearty German beer, Riesling, or Gewurztraminer wine.
Provided by Keith Stacy
Categories World Cuisine Recipes European German
Time P4DT2h15m
Yield 24
Number Of Ingredients 13
Steps:
- Heat 2 cups water and 2 cups vinegar in a large saucepan over medium heat. Add salt, cinnamon sticks, peppercorns, mustard seeds, ginger, allspice, and cloves. Bring to a simmer; immediately remove from heat. Stir in brown sugar until dissolved. Add Marsala wine. Let mixture steep until pan is cool enough to touch, at least 20 minutes.
- Place beef top round in a 1 1/2-quart resealable zip-top bag. Pour liquid around the beef. Pour in remaining water and vinegar and seal bag, removing as much air as possible. Place bag in a leak-proof container and refrigerate for 4 days, turning once a day.
- Preheat the oven to 350 degrees F (175 degrees C). Remove meat from bag and transfer into a roasting pan; reserve the marinade.
- Strain spices out of the marinade and discard. Pour 1/2 of the liquid into the pan with the meat and reserve the rest, about 4 cups, in a saucepan.
- Bake in the preheated oven until an instant-read thermometer inserted into the thickest part reads 165 degrees F (74 degrees C), about 1 1/2 hours. Transfer to a platter and let rest.
- Bring the 4 cups of remaining marinade to a simmer. Stir in sour cream and cook until thickened to your preference, 6 to 10 minutes. Slice beef against the grain and spoon the gravy on top.
Nutrition Facts : Calories 313.7 calories, Carbohydrate 24.5 g, Cholesterol 68.9 mg, Fat 12 g, Fiber 0.5 g, Protein 23.7 g, SaturatedFat 5.4 g, Sodium 1022 mg, Sugar 18.8 g
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