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More of my German Family Recipes

Dark Phoenix

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Hey all,


Since it is Christmas time I thought I should share with you all some of my family recipes. These are all German recipes as a big part of my ancestry is German and most of my family is German lol.






Stollen (German Christmas Bread from Dresden)


1 tablespoon active dry yeast

2/3 cup warm milk (110 degrees F/45 degrees C)

1 large egg

1/3 cup white sugar

1/2 tablespoon salt

1/3 cup butter, softened

2 1/2 cups bread flour

1/3 cup currants

1/3 cup sultana raisins

1/3 cup red candied cherries, quartered

2/3 cup diced candied citron

6 ounces marzipan

1 tablespoon confectioners' sugar

1 teaspoon ground cinnamon


In a small bowl, dissolve yeast in warm milk. Let stand until creamy, about 10 minutes. In a large bowl, combine the yeast mixture with the egg, white sugar, salt, butter, and 2 cups bread flour; beat well. Add the remaining flour, 1/4 cup at a time, stirring well after each addition. When the dough has begun to pull together, turn it out onto a lightly floured surface, and knead in the currants, raisins, dried cherries, and citrus peel. Continue kneading until smooth, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease a cookie sheet. Deflate the dough and turn it out onto a lightly floured surface. Roll the marzipan into a rope and place it in the center of the dough. Fold the dough over to cover it; pinch the seams together to seal. Place the loaf, seam side down, on the prepared baking sheet. Cover with a damp cloth and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C). Bake in the preheated oven for 10 minutes, then reduce heat to 300 degrees F (150 degrees C), and bake for a further 30 to 40 minutes, or until golden brown. Allow loaf to cool on a wire rack. Dust the cooled loaf with confectioners' sugar, and sprinkle with the cinnamon.



German Christmas Hardcandy


3 3/4 c. sugar

1 c. water

1 1/4 c. Karo syrup

Cinnamon flavoring oil

Red food coloring



Mix ingredients (except oil) in a 4 quart saucepan and cook rapidly until syrup reaches 300 degrees by candy thermometer. Do NOT stir while cooking. Have a cookie sheet ready when syrup is done. Cover bottom of cookie sheet with powdered sugar.

When syrup is 300 degrees remove from heat and add 2 teaspoons flavoring oil and 5 drops food coloring. Stir to mix (until it stops bubbling). Pour into cookie sheet. When cool enough to handle, cut with kitchen shears. Work fast as it hardens quickly.


German Gingerbread Cookies

1/2 cup dark molasses

1/2 cup butter or margarine

1/4 cup brown sugar (packed)

2 cups all-purpose flour

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/2 teaspoon each cloves, nutmeg and salt

2/3 cup ground California pistachios

1 teaspoon baking powder

1 large egg

1 egg yolk, beaten with 2 teaspoons water

For decoration:

1/4 cup each chopped and whole shelled California pistachiosCombine molasses with butter and sugar in saucepan; heat, stirring just until butter melts. (Don’t boil.) Cool.

In a separate bowl, mix flour, spices, salt, ground pistachios and baking powder. Add egg and cooled syrup mixture and blend to a dough.

When ready to bake, preheat oven to 375*F (190*C).

Roll out dough into two (12-inch) rounds and cut out holiday shapes with cookie cutters. Place cookies on ungreased cookie sheets, leaving 1/2-inch between them. Brush with egg yolk-water mixture. Decorate with chopped and whole pistachios.

Bake for 10 minutes or until light golden at edges. Cool on wire racks

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