What are some German foods that I could bake and bring to my German class?

Question

I want anything that we don't already have (like saurkraut, cake, etc.)

Websites with instructions are preferred

Answer 1

Apple Strudel ...  Get a package of frozen filo dough.  The instructions will be inside....

Answer 2

Try to locate a German Potato Salad recipe.  I know it is very easy to make.  Try searching foodnetwork.com

It will be different and delicious!

Answer 3

Schnitzel!  

http://allrecipes.com/Recipe/Jaeger-Schn...

Answer 4

Apple Strudel - I just made this and it was delicious. I'm posting here and including the link to the site - there are a few reviews with suggestions, but I just followed the recipe exactly and it was perfect.

apple raisin strudels

Servings: Makes 2 small strudels.

1/2 cup fine dry bread crumbs

7 1/2 tablespoons unsalted butter

1 1/2 pounds tart apples, such as Granny Smith, peeled, quartered, and sliced thin crosswise

1/3 cup granulated sugar

1/2 cup raisins

1/2 teaspoon cinnamon

twelve 17- by 12-inch sheets of phyllo, stacked between two sheets of wax paper and covered with a dampened kitchen towel

confectioners' sugar for dusting the strudels

fresh unsweetened whipped cream for serving

In a small skillet cook the bread crumbs in 1 1/2 tablespoons of the butter over moderate heat, stirring, until they are golden and transfer them to a large bowl. To the bread crumbs add the apples, the granulated sugar, the raisins, and the cinnamon and toss the mixture well. On a work surface arrange an 18-inch-long-piece of wax paper with a long side facing you, cover it with 1 sheet of the phyllo, and brush the phyllo lightly with some of the remaining butter, melted. Layer 5 more sheets of the phyllo over the first sheet in the same manner, brushing each sheet lightly with some of the melted butter, and mound half the apple mixture evenly along the long side facing you, leaving a 2-inch border at each end. Using the wax paper as a guide and rolling away from you, roll up the strudel tightly and, with the seam side down, fold the ends under to enclose the filling. Transfer the strudel carefully to a lightly buttered jelly-roll pan and brush it with some of the remaining melted butter. Make another strudel with the remaining phyllo, melted butter, and apple filling in the same manner and transfer it to the jelly-roll pan. Bake the strudels in the middle of a preheated 375°F. oven for 35 to 45 minutes, or until they are golden, and let them cool to warm in the pan on the rack. The strudels may be made 1 day in advanced and kept covered loosely at room temperature. Reheat the strudels in a preheated 400°F. oven for 15 minutes. Transfer the strudels with slotted spatulas carefully to serving platters and dust them with the confectioners' sugar. Serve with whipped cream.

Answer 5

this bread is awsome and is normally for x-mas but it tastes too good not to make year round

SEBASTIAN'S GERMAN STOLEN

3/4 c. halved candied cherries

1/2 c. light seedless raisins

1/4 c. currants

1/4 c. diced candied citrus peel

1/4 c. brandy or water

4 1/2 c. all-purpose flour

2 pkg. dry active yeast

1 c. milk

1/4 c. butter

1/4 c. packed brown sugar

1/2 tsp. salt

2 eggs

1 tbsp. finely shredded orange peel

2 tsp. finely shredded lemon peel

1/2 c. toasted slivered almonds

1/4 c. powdered sugar

In a medium bowl combine cherries, raisins, currants, citrus peel and brandy (or water). Set aside. In a large mixer bowl combine 1 1/2 cups of the flour and yeast.

Heat milk, butter, brown sugar and salt over low heat, stirring constantly until warm (120-130 degrees). Add dry ingredients along with eggs and shredded fruit peels. Beat on low speed with electric mixer for 30 seconds, scraping sides of bowl. Stir in fruit mixer, almonds and enough flour to make soft dough.

Turn out onto a lightly floured surface and knead in enough of the remaining dough to make a moderately soft dough that is smooth and elastic (5-6 minutes). Shape into a ball. Place dough in a greased bowl, turning once. Cover and let rise until doubled in mass (about 1 hour). Punch dough down. Divide in half. Cover and let rise for 10 minutes.

On a lightly floured surface roll each half to a 10 x 8 inch oval. Fold lengthwise in half so that the top half overlaps to within 1/2 inch of the bottom half. Press folded edge firmly. Place on greased baking sheet. Cover, let rise until double (about 45 minutes). Bake in a 375 degree oven for 15-20 minutes or until golden brown. Cool. Serve sprinkled with powdered sugar. Makes 2 loaves.

Answer 6

German Chocolate cake!

Answer 7

I have a german Mennonite heritage and had to bring a "heritage" food to school one time.  I made "chielche" (not sure of the spelling).  It's a home made noodle kind of thing with an onion cream gravy.  It was one of my favorite things as a kid.  I went to my grandma's house and had her help me make it.  My mom said she really liked me doing that.  It's very easy to make as it's an old farm recipe and really has no "set amounts" of anything.  You mix up an egg, some milk and enough flour to make a stiff dough.  Then you roll it out on a floured surface until it's about 1/2 inch thick and use a clean scissors to snip it into pieces about the size of the last joint of your pinkie finger.  You boil it in salted water until it rises to the top and rolls over.  For the sauce, you fry onions in a frying pan until they are lightly browned and translucent, and then salt them and pour over either light cream or a can of evaporated milk.  It tastes a lot better than it sounds!  It's usually served with Mennonite sausages.

Answer 8

Go to recipesbycindy.homestead.com/german