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What's Cookin' in Stuttgart?

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BC: --Julia Child | Learn how to cook -- try new recipes, learn from your mistakes, be fearless, and above all have fun!

FC: What's Cookin' in Stuttgart?

1: tschüssi!!! | Jenny and Chris, Look at all the places we've been and all the fun we've had! The following collection of recipes is just a collection of our memories. From Wisconsin, Texas and Ecuador to Germany, we all came together to eat! Love, Shanna & Bryan

2: Berchtesgaden, Eagle's Nest and Konigsee

5: Nutella Cheesecake Ingredients: Crust: 12 Oreo Cookies, crushed into crumbs 3 tablespoons unsalted butter, melted Filling: 1 (8 ounce) package cream cheese, softened 2/3 cup Nutella 1 teaspoon pure vanilla extract 1 (8 ounce) tub frozen whipped topping, thawed Directions: 1. In a medium bowl, stir together the Oreo cookie crumbs and melted butter. Evenly divide the crumbs between your individual serving dishes and press into the bottoms of the dishes to form a crust layer. 2. In a large bowl, with an electric mixer, beat the cream cheese and Nutella until smooth. Add vanilla and mix to combine. Using a rubber spatula, fold in the whipped topping until well blended and no streaks remain. 3. Evenly pipe or spoon the filling into individual serving dishes. Cover with plastic wrap and refrigerate for at least 2 hours before serving. 4. If desired, garnish with additional whipped topping, chocolate shavings, and/or toasted, chopped hazelnuts. | Nutella Hot Chocolate Ingredients: 1 cup milk 2 1/2 Tbsp Nutella 1 Tbsp Cocoa Tiny pinch of salt In a small sauce pan over medium heat, whisk all ingredients together until well blended and hot. Pour in a cup and top with homemade whipped cream and shaved chocolate.

6: Ulm

7: Focaccia Bread Pizza Dough | Ingredients 2 packages fast-rising dry yeast 2 cups warm water 2 tablespoons sugar 4 tablespoons olive oil 1/2 cup vegetable oil 1 teaspoon salt 5 1/2 cups flour 3 cloves garlic, crushed 1 jar marinara sauce pizza toppings | Directions 1. Dissolve yeast in water. Add sugar, oil and salt. Mix in flour using dough hook on mixer for 10 minutes. 2. Allow dough to rise twice and punch down after each rising. Divide in half. Roll into a ball and place in a baking sheet.. 3. For bread sticks, brush with olive oil, garlic and rosemary. For pizza, top with marinara, cheese and salami.

8: Giengen an der Brenz, Germany | Steiff Factory

9: Beef Roulade Ingredients: 4 slices beef (round steak) salt, pepper strong mustard bacon 4 onions - 2 sliced, 2 quartered 2 gherkins - quartered 1 bunch soup vegetables (celery, carrots, leeks) 3 tbsp vegetable oil 1 cup of hot water 1 tsp cornstarch cooking twine Directions: 1. Pat the slices of beef dry with a paper towel, then season with salt and pepper. Spread 2-3 tsp mustard and layer with bacon, sliced onions and gherkins. Roll up and secure with twine. 2. Place all chopped vegetables and roulades in a saucepan and fry one minute on each side. Add hot water and cook on medium heat for 1-1.5 hrs. 3. Remove roulades and set aside. Remove vegetables and discard. Cook remaining broth with cornstarch making a gravy. Spoon over roulades. Tip: Substitute hot water with vegetable stock or red wine for a different flavor.

10: Obatzda | Ingredients 200 g cream cheese or cottage cheese 80 g butter 50 g cheese (Emmentaler), finely grated 125g Camembert 1 onion (s) cloves garlic Egg (s), cooked Salt and pepper paprika chives Camembert Mash and mix with butter, cream cheese and grated Emmental. Cut small onions and garlic, stir in the cheese, add chopped egg and spices to taste. Garnish with onions and paprika.

11: Congac Shrimp | Ingredients 1 tablespoon butter 1 tablespoon olive oil 2 cloves garlic, minced 1/2 cup thinly sliced shallots 1 pound shrimp, peeled and deveined salt and pepper to taste 1 dash dried red pepper flakes (optional) 1/4 cup oil-packed sun-dried tomatoes, drained and diced 1/2 cup cognac 1/2 cup fat free half-and-half Directions 1. Heat the butter and olive oil in a skillet over medium-high heat, and sauté the garlic and shallots until lightly browned. Stir in shrimp, and season with salt, pepper, and red pepper. Mix in sun-dried tomatoes. Cook and stir 5 minutes, or until shrimp is opaque and lightly browned. 2. Pour cognac into the skillet, and stir to loosen browned bits from bottom. Reduce heat to low, and stir in half-and-half. Simmer 5 minutes, or until slightly thickened. | Strasbourg, France

13: Goulash | Ingredients 2 tablespoons butter 2 large onions, diced 2 pounds flank steak 1/8 teaspoon caraway seed 1/4 teaspoon dried marjoram 1 clove garlic, minced 5 tablespoons paprika 2 cups water 4 large potatoes, peeled and cubed salt and pepper to taste | Directions Melt butter in a large soup pot over medium high heat. Saute onions until soft, then add beef and brown. Stir in caraway seed, marjoram, garlic and paprika. Pour water over all, lower heat to low and simmer for 2 1/2 hours. Add potatoes and cook until tender, another 45 minutes to 1 hour. Season with salt and pepper to taste and serve. | Prague

17: Pub Crawl Czech Style | Norton/Duvall Pub Crawl

18: Jenny's FAVORITE! | Lemonade

19: 3 cups water 1/2 cup lemon juice 1/2 cup water Mix all ingredients together and stir until sugar dissolves. | Backyard BBQ

20: Christmas | 2010

21: Bryan's Mac n Cheese | Ingredients Pennyslvania Dutch Wide Noodles (or any wide egg noodles) '16 oz. Velveeta cheese '10 oz. white Cracker Barrel Vermont cheddar cheese '1 bag of shredded jack and cheddar cheese (combined) 4 oz, cream cheese (at room temp,) 2/3 cup sour cream '1-1/3 cups heavy cream 1-1/3 cups half-and-half One egg '2-2/3 Tbsp. flour 1 Tbsp. Worcestershire sauce, 1 tsp. garlic powder, 1 tsp. onion powder 1 tsp, dry mustard powder 1/4 tsp. cayenne pepper 1/8 tsp. nutmeg 2 tsp. salt - | Directions 1; Grease a 13x9 nonstick baking pan with 1 Tbsp butter or Pam. Preheat oven to 350. Prepare noodles according to the package directions, but make sure it's al dente (under cooked). Be sure to add a pinch of salt and olive oil to the boiling water while cooking. Drain pasta well, rinse in cold water and pour into the baking pan. 2. In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese bits with your fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper, and nutmeg, salt combine very well with a wire whisk to break up cream cheese. It will look lumpy, but that's okay. - 3. Cut both the block of Velveeta and block of Vermont Cheddar down the center length wise so you have four long blocks total. Then cut each block up into small squares. Starting at the corners of the pasta dish, place and push down the Velveeta and white Vermont. Work your way around and toward the middle (they won't push down completely). Evenly pour mixture on it covering all areas. Gently shake the pan afterwards to make sure the liquid is even. Push down and make little holes into areas of the mixture with your fingers. 4. Sprinkle the jack-and-cheddar combo over the mixture and sprinkle the paprika on top. Cover top in foil wrap, then put in the middle rack and bake for 25 minutes. Remove foil cover and bake for an additional 20 minutes.

22: Ingredients 2 3/4 cups all-purpose flour 3 tsp. baking powder 1 tsp. salt 2/3 cup butter 1 1/2 cups white sugar 3/4 cup champagne (Drink the rest!) 6 egg whites Champagne Buttercream Frosting 3 1/4 cups powdered sugar 1 cup butter, at room temperature 1/2 teaspoon vanilla extract 3 tablespoons champagne, room temperature | Directions Cupcakes (About 20): 1. Preheat oven to 350 degrees F (175 degrees C). Prepare a cupcake pan with liners. 2. In a large bowl, cream together butter and sugar until very light and fluffy. Sift flour, baking powder, and salt together, and then blend into creamed mixture alternately with champagne. 3. In another large clean bowl, beat egg whites until stiff peaks form. Fold 1/3 of the whites into batter to lighten it, then fold in remaining egg whites. Fill the cupcake liners about 2/3 full. 4. Bake at 350 degrees F (175 degrees C) for 20 minutes, or until a toothpick inserted into the cake comes out clean. Frosting: With an electric mixer, beat together sugar and butter. Mix on low until well blended, and then on medium for another two minutes. Add vanilla and champagne, beating on medium for another minute. | New Year's Eve Champagne Cupcakes

23: New Year's Eve, Stuttgart

24: Stroopwafels FOR THE WAFFLES: 1 oz fresh yeast cake 1 tbsp tepid milk 4.4 oz (just over 1/2 cup) butter, softened 2.6 oz (about 1/3 cup) 'witte basterdsuiker' 1 egg, beaten 8.8 oz (2 3/4 cups) white cake flour Pinch of salt Waffle iron or pizzelle Dissolve the yeast in the lukewarm milk. Add the butter, sugar and egg, mix, and then stir in the flour and salt. Cover the dough with a warm, moist dish towel and allow to rise in a warm place for 1 hour. Warm up the syrup and stir in the sugar, butter and cinnamon. Set aside and allow to cool to lukewarm. Form dough balls the size of large marbles with the dough and place on a greased, prewarmed cookie sheet. The dough balls should not touch each other. Again, cover with a warm, moist dish towel and allow to rise for 15 minutes. Grease and heat a waffle iron. Place the dough balls in the iron and bake until golden. This should take about 2 minutes in an electric waffle iron or 3 minutes in a stove-top version. Working quickly, cut the waffles in half (horizontally), smear with the syrup filling and sandwich the two halves together, pressing lightly. | FOR THE FILLING: 4.6 oz (1 cup) molasses 4.4 oz (1 cup) 'bruine basterdsuiker 3.5 oz (7 tbsp) butter 1 tsp ground cinnamon EXTRA: Butter, to grease the waffle iron.

25: Amsterdam

26: Rome | Ingredients 2 (16 oz) packages gnocchi (refrigerated, frozen, or vacuum-packed) 1 (19.76 ounce) package Johnsonville Italian Sausage links, decased 2 tablespoons extra-virgin olive oil 1/2 pound snap peas 1 medium red bell pepper, cut in 1/2-inch dice 6 ounces pesto (store-bought or fresh-made) 1/2 cup light cream (or half and half) 1/2 cup fresh grated Parmesan cheese | Directions In a large pot, cook the gnocchi according to the package directions. Drain, rinse and return them to the pot. In a 12" skillet, heat oil over medium heat and saute the snap peas and red peppers until tender, about 4 minutes. Toss into the pot with the reserved cooked gnocchi. In the same skillet, cook and crumble Italian sausage until cooked through about 8-10 minutes. Transfer sausage to the pot with the vegetables and pasta. Over med-low heat, stir to combine the pasta, vegetables and sausage mixture. Add the pesto and light cream; toss gently to coat all the ingredients. Heat through and serve with freshly grated parmesan cheese. | Creamy Pesto Gnocci

29: Bryan's 30th Birthday | Ingredients 1 (18.25 ounce) package white cake mix 1 cup sour cream 2 cups white sugar 1 (14 ounce) package flaked coconut 1 (8 ounce) container frozen whipped topping, thawed | Directions Prepare cake mix as per package directions for a two layer cake. Once cake is cool split layers with a thread to create four layers. Mix together sour cream, sugar and all but a portion of the coconut (some should be reserved for top). Set aside one cup of this mixture. Spread remainder between layers of cake. Combine whipped topping and the reserved sour cream mixture. Use this to ice the cake. Toast remaining coconut and sprinkle on iced cake. Store in the refrigerator for three days before cutting. The longer it is refrigerated, the better it is! | Coconut Cake

31: Bern | Ingredients 8 ounces shredded sharp Cheddar cheese 8 ounces shredded Swiss cheese 2 tablespoons all-purpose flour 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1 clove garlic, halved 1 (12 fluid ounce) can or bottle beer 1 dash hot pepper sauce (such as Tabasco®) | Directions Combine Cheddar cheese, Swiss cheese, flour, salt, and black pepper in a bowl. Rub cut side of garlic clove around bottom and sides of fondue pot. Pour beer into fondue pot and slowly bring to a simmer over medium-low heat, about 5 minutes. Gradually stir cheese mixture into beer, adding small amounts at a time, until cheese is melted and blended, 10 to 15 minutes. Stir hot pepper sauce into cheese mixture. | Beer Cheese Fondu

33: Strasbourg | Ingredients 2 Tbsp butter 2 Tbsp flour 1 1/2 cups milk A pinch each of salt, freshly ground pepper, nutmeg, or more to taste 6 ounces Gruyre cheese, grated (about 1 1/2 cups grated) 1/4 cup grated Parmesan cheese (packed) 8 slices of French or Italian loaf bread 12 ounces ham, sliced Dijon mustard | Directions 1 Preheat oven to 400F. 2 Make the béchamel sauce. Melt butter in a small saucepan on medium/low heat until it just starts to bubble. Add the flour and cook, stirring until smooth, about 2 minutes. Slowly add the milk, whisking continuously, cooking until thick. Remove from heat. Add the salt, pepper, and nutmeg. Stir in the Parmesan and 1/4 cup of the grated Gruyre. Set aside. 3 Lay out the bread slices on a baking sheet and toast them in the oven, a few minutes each side, until lightly toasted. 4 Lightly brush half of the toasted slices with mustard. Add the ham slices and about 1 cup of the remaining Gruyre cheese. Top with the other toasted bread slices. 5 Spoon on the béchamel sauce to the tops of the sandwiches. Sprinkle with the remaining Gruyre cheese. Place on a broiling pan. Bake in the oven for 5 minutes, then turn on the broiler and broil for an additional 3 to 5 minutes, until the cheese topping is bubbly and lightly browned. | Croque Monsieur Ham and Cheese Sandwich

34: Ingredients 12 jalapeño peppers, halved lengthwise (8 ounce) package cream cheese, softened Cajun seasoning, or to taste 12 slices bacon, cut in half toothpicks | Directions 1. Preheat the oven's broiler and set the oven rack about 6 inches from the heat source. 2. Fill the jalapeño peppers with cream cheese. Sprinkle the Cajun seasoning on top, then wrap each stuffed jalapeño with a slice of bacon. Secure with a toothpick. Arrange the wrapped jalapeño peppers in a single layer, face down on a broiler rack. 3. Broil in the preheated oven until the bacon becomes crisp, 8 to 15 minutes on each side. | Jalapeño Firecrackers

35: Rhein in Flames | Koblenz, Germany

36: Volksfest

37: Rotisserie Chicken | Ingredients 1 (3 pound) whole chicken 1 pinch salt 1/4 cup butter, melted 1 tablespoon salt 1 tablespoon paprika 1/4 tablespoon ground black pepper | Directions Season the inside of the chicken with a pinch of salt. Place the chicken onto a rotisserie and set the grill on high. Cook for 10 minutes. During that time, quickly mix together the butter, 1 tablespoon of salt, paprika and pepper. Turn the grill down to medium and baste the chicken with the butter mixture. Close the lid and cook for 1 to 1 1/2 hours, basting occasionally, until the internal temperature reaches 180 degrees F (83 degrees C) when taken in the thigh with a meat thermometer. Remove from the rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving. | Don't forget whilst saying Prost to look into the eyes of the person you are saying it to – it is considered rude if you do not. | HELPFUL HINT:

38: Dublin | Ingredients 1 jigger Jameson Irish whiskey 1 cup hot brewed coffee 1 tablespoon whipped cream 1 dash ground nutmeg | Directions In a coffee mug, combine whiskey and coffee. Top with a dab of whipped cream and a dash of nutmeg. | Irish Coffee

41: Ingredients 1 1/2 cups fat free milk 1 (8 ounce) container fat free cream cheese 2 cloves garlic, minced 1 (26 ounce) can fat free condensed cream of mushroom soup 1 cup chopped green onions 1 cup sliced carrots 1 (15.25 ounce) can whole kernel corn, undrained 1 1/2 cups chopped potatoes 1 teaspoon dried parsley 1/2 tsp black pepper 1/2 tsp cayenne pepper 1/2 lb shrimp 1/2 lb bay scallops 1/2 lb crabmeat 1/2 lb calamari tubes 1 (6.5 ounce) can chopped clams | Directions Place 1/2 cup milk, cream cheese, and garlic in a large pot over low heat. Cook and stir until blended. Mix in soup, green onions, carrots, corn with liquid, potatoes, parsley, and remaining milk. Season with black pepper and cayenne pepper. Simmer 25 minutes. Do not boil. Mix the shrimp, scallops, crab meat, calamari, and clams, and continue cooking 10 minutes, or until seafood is opaque. | Seafood Chowder | Howth

42: Teresa Giudice; Berry-ricotta tiramisu | Ingredients 3/4 cup low fat ricotta cheese 3 tablespoons 1 percent milk 3 tablespoons confectioner's sugar, divided 1/4 cup cold brewed French or Italian roast coffee 1 tablespoon dark or golden rum 8 savoiardi (dry ladyfingers) crushed into crumbs in a plastic bag with a rolling pin 2/3 cup fresh raspberries, or about half of a 6-ounce container 1/2 ounce, or 1/2 square, semisweet chocolate | Directions Have ready four 4-ounce parfait glasses. You can also use cocktail glasses, custard cups or ramekins, preferably glass, of about the same capacity. Mash the ricotta, milk and 2 tablespoons of confectioner's sugar together in a small bowl with a rubber spatula until the mixture is smooth. Mix the coffee, rum, and remaining tablespoon confectioner's sugar together in another small bowl. For each serving, put the equivalent of one cookie, or about 2 tablespoons of crumbs, in the bottom of a parfait glass. Sprinkle with a scant 2 teaspoons of the coffee mixture. Top with a scant 2 tablespoons of the ricotta mixture. Repeat with the cookie crumbs, coffee mixture, and ricotta mixture. Cover each with plastic wrap and refrigerate until chilled, which takes at least one hour and up to one day. Just before serving, top each tiramisu with an equal amount of berries. Using the large holes on a box grater, grate the chocolate onto a sheet of waxed paper. Lift up the waxed paper and use it to help sprinkle the chocolate over the berries. Note that if you touch the grated chocolate, it will melt. Serve chilled. | Nove

44: Jenny's Birthday

45: Tubingen, Germany | Ooops, No pictures!!! What happened???

46: Teresa Giudice; Chicken with bruschetta topping | Ingredients 3 ripe plum tomatoes, seeded and cut into 1/2-inch dice 1/2 cup finely chopped onion 1 medium celery rib, cut into 1/4-inch dice 1/4 cup dry white wine 2 tablespoons chopped fresh Italian parsley 2 tablespoons extra-virgin olive oil, plus more for the pan 2 garlic cloves, minced 1/4 teaspoon red pepper flakes 4 boneless, skinless chicken breast halves, or about 1.5 pounds 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper | Directions Position a rack in the upper third of the oven. Preheat the oven to 450 degrees Fahrenheit. Lightly oil a 13x9-inch baking pan. Combine the tomatoes, onion, celery, wine, parsley, oil, garlic and red pepper flakes in a medium bowl. Set aside while the oven is preheating. One at a time, place a chicken breast half between two plastic storage bags. Using a flat meat pounder or a rolling pin, pound the chicken until it is 1/2-inch thick. Season with the salt and black pepper. Arrange the chicken in the prepared baking pan. Spoon equal amounts of the tomato mixture over each chicken breast half, then pour any of the liquid in the bowl around the chicken. Bake until the tomato mixture is hot and the chicken is opaque throughout, which takes between 15 to 20 minutes. Transfer each chicken breast half with its topping to a dinner plate, then pour the pan juices on top. Serve hot.

47: Normandy

49: Bayeux

51: Giverny

52: Katia's Ecuadorian Lazana | Ingredients 12 ounces of lasagna pasta 12 ounces of hamburger meat 12 ounces of lunch meat (ham) 4 ounces of bacon 2 peeled tomatoes and cut in squares 1 cucumber peeled and cut in squares 1 red onion cut in squares 1 green onion cut 1 white onion cut in squares 1 green or red pepper cut in squares 1 breast chicken cooked and in stripes (save the broth) 1 cup of chicken broth 4 ounces of butter 1 chicken cube 1 egg yolk Parmesan cheese Mozzarella cheese Yellow cheese 1 cup of cream milk Basil Salt and pepper | Directions 1. PASTA: In a big pot boil the water, add the pasta, put a little bit of oil and salt and after 15 min. take out of the heat and put it in cold water. 2. LAZANA FILLER: In a big skillet put the butter and the bacon (cut in pieces), fry it and after like 5 min. put the red onion, the green pepper and the basil, when it is cooked a little bit add the tomatoes, and the white onion, after add the hamburger meat, the ham, then put the cucumber, the chicken and the cube of chicken, after put salt and pepper and add the chicken broth. After you have cooked for a while take it out of the heat and mix the egg yolk. 3. WHITE SAUCE: In a skillet put 1 spoon of butter, when it is dissolved put 2 spoons of flour, and with a wood spoon mixed it, little by little add the cream milk, the cube of chicken, mixed it in the heat until it thickens. 4. In Pyrex put butter with your finger to cover the entire surface. Next, layer pasta, filler, white and yellow cheese and repeat. Top with white sauce, Parmesan cheese. 5. Bake at 375 for 15 or 20 minutes. | I enjoy cooking with wine, sometimes I even put it in the food I'm cooking! | --Julia Child

54: Lebkuchen 5 eggs 500 g brown sugar 1 tbsp cinnamon 1/2 tsp mace 2 tbsp almond aroma peel of 2 lemons 80 g orangeat, finely chopped 500 g ground almonds or hazelnuts 3 tbsp flour 30 oblaten 90 almond halves 150 g powder sugar 1. Beat eggs. Add sugar, spices, orangeat, almonds and flour. 2. Store in fridge overnight. 3. Place with knife (dipped into water) on the oblaten and decorate with almond halves. 4. Bake at 300 F for 25 mintues. 5. Brush with icing made of power sugar and water. | Kulleraugen 200 g flour 100 g powdered sugar 1 Vanilla sugar 150 g ground almonds or hazelnuts 2 egg yolks 150 g butter, cut unto chunks OR 300 g flour 75 g corn starch 2 Vanilla sugar 45 g powdered sugar 1 egg 250 g butter drips of almond aroma 1 jar of jam (red currants, raspberry), seedless, mixed with a squirt of lemon juice 1. Mix flour (cornstarch), sugar, vanilla sugar (ground almonds), in a bowl. Make a well. Put in egg yolks. Mix. Then add butter. Mix (may want to use a pastry blender), then knead. 2. Form into small balls. Cut each ball in half and put flat side down on baking paper. Indent middle of cookie. Bake for 10-15 minutes. 3. Fill indent with jam and bake for another 2-3 minutes for jam to set.

55: Oma's Spritzgeback (Grandma's piped cookies) 250 g soft butter 325 g sugar 2 egg yolks 50 ml milk 225 ground almonds 500 g flour 1 pinch of salt 1 tsp baking powder 1 vanilla sugar juice and peel of 1/2 lemon 1. Mix soft butter, sugar, egg yolks and milk. Add ground almonds, flour, baking powder and spices. 2. Store in fridge overnight. 3. Place in cookie press and push out into circles or shapes of 'S'. 4. Bake at 340 F for 15-20 minutes. 5. Once cool, decorate with chocolate. | Berliner or Damknodel Pre-dough 500 g flour 3/4 cube yeast 1tsp sugar 125 ml warm milk 2 tbsp sugar 1 vanilla sugar 3 drops almond aroma 1/2 tsp salt 100 g melted butter 2 eggs sugar and powder sugar for dipping jam for filling lard and oil for deep frying 1. Make a well with flour. Add yeast, sugar and milk in well. Cover with flour Sprinkle sugar, vanilla sugar, almond aroma and salt on edges. Wait 10 minutes until flour starts to crack. 2 Put flour mixture in a kitchenaid with rest of milk. Once mixed, knead in 2 eggs. Once mixed, put in a bowl with flour on top and bottom, set in a warm place, and allow dough to rise. 3 Once it has doubled in size, break apart into circles and allow to rise again while heating oil. 4 Fry. Immediately roll in mixture of powdered sugar and sugar, then fill with jam. To make Dampknodel, make the same dough and place butter on top and bottom of pan and bake on the stove top.

57: Shanna's Favorites | 8 oz package manicotti shells 16 oz package Italian sausage 1 lg onion, chopped 9 garlic cloves pressed 26 oz jar tomato pasta sauce 8 oz chive/onion cream cheese 6 c shredded mozzarella 3/4 c Parmesan cheese 15 oz container ricotta cheese 3/4 tsp ground pepper 1. Cook manicotti according to package directions. 2. Cook sausage, onion, and half of garlic. Add in pasta sauce until heated. 3. Combine cream cheese, 4 c mozzarella, Parmesan, ricotta and pepper. 4. Spoon one scoop of sauce into bottom of 13x9 pan. Fill manicotti with cheese mixture. Spoon remaining sauce on top. cover with the rest of the mozzarella. 5. Bake at 350 F for 50 minutes. | Stuffed Shells Sausage Balls Baked Brie | 1 lb pork sausate 1.5 c bisquick 1 lb shredded cheddar cheese 1. Mix all ingredients and roll into balls. 2. Bake at 350 F for 20-25 minutes. Tip: You can add more bisquick and a block of cream cheese for a different flavor. | 1/4 c butter and 1 tbsp 1 yellow onion, sliced 1 apple, peeled, cored and sliced 8 oz brie 1 sheet frozen puff pastry or crescent rolls 1. Cook and stir onion and apple in butter until tender and brown. 2. Place brie on top of puffed. Top with apple and onion mixture. Fold puff pastry over the cheese and pinch closed. Bursh with melted butter. 5. Bake at 400 F for 20-25 minutes.

58: Ingredients 10 sugar cubes 2 (750 milliliter) bottles red wine 1 (3 inch) cinnamon stick 1 whole nutmeg 1 whole star anise pods 1 1/2 cups sour cherries - drained, juice reserved 1 orange, thinly sliced 3 fluid ounces kirschwasser | Directions 1. Combine the sugar cubes, wine, cinnamon stick, nutmeg, and star anise in a saucepan. Heat over medium heat until the mixture begins to foam. 2. Remove from heat and transfer to a slow cooker to keep warm. Stir in the sour cherries and their juice; add the kirschwasser and the orange slices. | Gluhwein

60: Stuttgart Wine Fest

61: Weiss/Rote Weinschorle Mix 1/2 white or red wine with 1/2 mineral water or lemonade on a hot summer day for a cool treat.

62: Advent Cakes | 200 g flour 1 tsp baking powder 125 g ground almonds 125 g sugar 1 vanilla sugar 2 drops almond oil 1 pinch clove 1 tsp cinnamon 1 egg white 1/2 egg yolk 125 g butter 100 g jam 1. Mix all dry ingredients, add egg white and 1/2 yolk to the middle. Add cold butter in chunks and knead quickly into a dough. Cool in fridge for 1/2 hour. 2. Roll out less than 1/2 the dough in the size of a spring form pan. Spread the jam onto the dough. 3. Roll out rest of dough and cut into strips. Brush with egg yolk. 4. Bake at 350 F for 25-30 minutes. | Echte Linzer Torte Stollenmuffins Linzertorte | 100 g butter 50 g sugar 1 vanilla sugar 1 pinch salt 1 egg 2 tsp stollen gewurz 250 g flour 2 1/2 tsp baking powder 125 g raisins and rosinen 100 g dried fruit 100 mL milk Mix all ingredients and bake at 160 C for 20 minutes. | 200 g butter 250 g powdered sugar 2 eggs 1 tsp cinnamon 1 pinch clove 1 pinch salt 250 g flour 200 g ground almonds 2 tsp baking powder 150 g jam 1. Stir together butter, sugar and eggs. Add spices, almonds and sifted flour and baking powder. 2. Divide the dough in half and add a little more to one half. Spread large half into round torte pan. Spread jam on top. Pipe the leftover dough over as a grid. 3. Bake at 350 F for 25-30 minutes.

64: Things here won't be the same without you. We'll miss you two so much. Neither one of us wants to tell you goodbye, so we'll just say CHEERS! Love, Shanna & Bryan | CHEERS!!!

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  • By: Shanna N.
  • Joined: almost 7 years ago
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About This Mixbook

  • Title: What's Cookin' in Stuttgart?
  • 3 years of travel and recipes for Jenny and Chris
  • Tags: jenny
  • Published: almost 4 years ago

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