Hey Anyone know of any German Foods I can make or any links of german food recipes?

I was thinking of making a food for German class cuz we're having culture day and are allowed to bring in a German food.





If you have any links or recipes plz if possible make sure the measurements are metric, cuz most German recipes aren't metric I believeHey Anyone know of any German Foods I can make or any links of german food recipes?
shnitzel





cabbage salad





pork hock





wursts and sauerkraut





http://allrecipes.com/Recipes/World-Cuis鈥?/a>Hey Anyone know of any German Foods I can make or any links of german food recipes?
Black Forest Cherry Cake, German Crumble Cake using Damson Plums, Sweet dessert dumplings. Of course I have a recipe for the classic favorite, Wiener Schnitzel and Jagger Schnitzel. Served with Spatula, or my pan fried potatoes (Basketful) they are both delicious.





Did you know that Sauerkraut is really healthy? Add a dash of champagne to my tasty recipe for a sparkling change.





There are also some great German cookie recipes. In Germany they are called Basketful so go check out the recipes and make sure that you have all the baking ingredients to hand. I have also included some edible Christmas decorations which are cookies to hang on the tree. Obviously you can bake these cookies at any time of year.
This website is the English-language version of Marions Kochbuch (Marion's Cookbook), an excellent website for German recipes that aren't too difficult.





The English-language version has measurements in both Metric and Imperial ('Standard') measures:





http://www.marions-kochbuch.com/
Sorry, but the last time I tried to give German-American recipes, some old Nazi bee-yoch cracked down on me, saying how German's would NEVER cook that!


She was from GERMANY...so she knew it all.
I'm sorry I can't help you with this.
This recipe was brought over to the US by my great-great-grandmother in the mid 1800s - sorry but I don't have it in metric. It has also been modified a bit over the years.





Dresdner Stollen





To make two 13-inch loaves





陆-cup seedless raisins


陆-cup dried currants


1-cup mixed candied citrus peel


录- cup candied angelica, cut into 录-inch dice


陆-cup candied cherries, cut in half


陆-cup rum


录-cup lukewarm water (110潞 to 115潞)


2-packages or cakes of dry or compressed yeast


戮-cup plus a pinch of sugar


5 陆-cups plus 2 tablespoons all purpose flour


1-cup milk


陆 -teaspoon salt


陆 -teaspoon almond extract


陆-teaspoon finely grated fresh lemon peel


2 eggs at room temperature


戮 -cup unsalted butter cut into 录-inch bits and softened


8-tablespoons melted unsalted butter


1-cup blanched slivered almonds


录 cup confectioner鈥檚 sugar, sifted


Combine the raisins, currants, candied citrus peel, angelica and cherries in a bowl. Pour rum over them, tossing the fruit about to coat the pieces evenly. Soak at least 1 hour.


.


Pour the lukewarm water into a small bowl and sprinkle it with the years and a pinch of sugar. Let the mixture stand for 2 or 3 minutes, then stir to dissolve the yeast completely. Set the bowl in a warm, draft free place (such as a turned off oven) for about 5 minutes or until the mixture almost doubles in volume.








Meanwhile drain the fruit, reserving the rum, and carefully pat the pieces completely dry with paper towels. Place the fruit in a bowl, sprinkle it with 2 tablespoons of flour, and turn it about with a spoon until the flour is completely absorbed. Set aside.





In a heavy 1 陆 - to 2- quart saucepan, combine the milk, 陆-cup of the sugar and the salt. Heat to lukewarm (110潞 to 115潞), stirring constantly until the sugar dissolves. Off the heat, stir in the reserved rum, the almond extract and the fresh lemon peel, and finally the yeast mixture.





Place the 5 cups of flour in a large bowl and with a fork stir in the yeast mixture, a cup at a time. Beat the eggs until frothy and stir them into the dough then beat in the bits of softened butter. Gather the dough into a ball and place it on a board sprinkled with the remaining 陆-cup of flour. Knead the dough, by pushing it down with the heels of your hands, pressing it forward and folding it back on itself. Continue the kneading for about 15 minutes, or until all the flour is incorporated and the dough is smooth and elastic. Flour your hands lightly from time to time. Now press the fruit and almonds into the dough, 1/3 cup or so at a time, but do not knead or handle it too much or the dough will discolor. Coat a deep bowl with 1 teaspoon of melted butter and drop in the dough. Brush the top of the dough with another 2 teaspoons of melted butter, drape a towel over the bowl and set it in a warm place for 2 hours, or until the dough doubles in bulk.





Punch the dough down and divide it into two equal pieces. Let them rest for 10 minutes, then roll the pieces out into strips about 12 inches long, 8 inches wide and 陆-inch thick. Brush each strip with 2 tablespoons of the remaining butter and sprinkle each with 2 tablespoons of the remaining sugar. Fold each strip lengthwise in the following fashion: bring one long end over the center of the strip and press the edge down lightly. Then fold the other long side across it, overlapping the seam down the center by about 1 inch. Press the edge gently to keep it in place. With lightly floured hands, taper the ends of the loaf slightly and pat the sides gently together to mound it in the center. The finished loaf should be about 3 陆 to 4 inches wide and 13 inches long.








With a pastry brush, and 1 tablespoon of melted butter, coat the bottom of an 11 by 17 inch jellyroll pan. Place the loaves on the pan and brush them with the remaining 2 tablespoons of melted butter. Set the loaves aside in a warm draft free place for about 1 hour or until doubled in bulk. Preheat the oven to 375潞. Then bake the bread in the middle of the oven for 45 minutes or until golden brown and crusty. Transfer the loaves to wire racks to cool completely. Just before serving, sprinkle the loaves with the sifted confectioner鈥檚 sugar.





I frost mine with thin butter cream frosting.





SAC