Ginger Cake

RECIPE

To prepare this cake a day ahead, cool completely, wrap it with plastic wrap, and store at room temperature. Frost the cake with whipped topping just before serving.

Yield
8 servings (serving size: 1 wedge)

Ingredients
Cooking spray
1 1/4 cups all-purpose flour (about 5 1/2 ounces)
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup packed dark brown sugar
4 1/2 tablespoons butter, softened
1 large egg
1/3 cup applesauce
1/4 cup molasses
1/3 cup flat Guinness stout
3/4 cup frozen reduced-calorie whipped topping (such as Cool Whip Lite), thawed

Preparation
Preheat oven to 350°.

Coat a 9-inch round cake pan with cooking spray; line bottom of pan with wax paper. Coat wax paper with cooking spray; set aside.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, ginger, cinnamon, baking soda, and salt in a bowl, stirring with a whisk.

Place brown sugar and butter in a large bowl, and beat with a mixer at medium-high speed until well blended (about 3 minutes). Add the egg, and beat well. Beat in the applesauce and molasses (batter may look slightly curdled). Reduce mixing speed to low. Add one-third of the flour mixture, and beat just until blended. Repeat procedure with remaining flour mixture. Add Guinness stout, and beat just until combined.

Scrape batter into prepared pan. Bake at 350° for 30 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack for 10 minutes; remove from pan. Cool completely. Spread cake with whipped topping. Cut into 8 wedges.

Nutritional Information
Calories:244 (30% from fat)
Fat:8g (sat 5g,mono 1.9g,poly 0.4g)
Protein:3g
Carbohydrate:40.1g
Fiber:0.8g
Cholesterol:43mg
Iron:2mg
Sodium:295mg
Calcium:43mg

German cooking@home
by cooking mania

Cinnamon Stewed Apples

RECIPE

A terrific companion for ham or pork, this recipe can be doubled easily, and will keep in the refrigerator for about a week. The sauce is somewhat thin just after cooking, but it will thicken upon standing.

Yield
2 cups (serving size: 1/4 cup)

Ingredients
6 cups chopped peeled Granny Smith apple (about 2 pounds)
1/2 cup packed brown sugar
1/4 cup apple juice
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt

Preparation
Combine all ingredients in a large, heavy saucepan. Cover and cook over medium-low heat 45 minutes or until apple is tender, stirring occasionally. Let stand 5 minutes.

Nutritional Information
Calories:121 (3% from fat)
Fat:0.4g (sat 0.1g,mono 0.0g,poly 0.1g)
Protein:0.2g
Carbohydrate:31.3g
Fiber:2.3g
Cholesterol:0.0mg
Iron:0.4mg
Sodium:42mg
Calcium:19mg

German cooking@home
by cooking mania

German Apple Pancake

RECIPE

Yield
6 servings (serving size: 1 wedge)

Ingredients
Batter:
1/2 cup all-purpose flour (about 2 1/4 ounces)
1/2 teaspoon baking powder
1 tablespoon granulated sugar
1/8 teaspoon salt
1/8 teaspoon grated whole nutmeg
1 cup egg substitute
1 cup fat-free milk
2 tablespoons butter, melted
1 teaspoon vanilla extract
Apple mixture:
Cooking spray
1/2 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
1/2 teaspoon grated whole nutmeg
1 cup thinly sliced Granny Smith apple
Remaining ingredient:
1 tablespoon powdered sugar

Preparation
1. To prepare batter, lightly spoon flour into a dry measuring cup; level with a knife. Combine flour, baking powder, 1 tablespoon granulated sugar, salt, and 1/8 teaspoon nutmeg in a medium bowl, stirring with a whisk. Combine egg substitute, milk, butter, and vanilla in a small bowl, stirring with a whisk. Add egg substitute mixture to flour mixture, stirring with a whisk. Let stand 30 minutes.

2. Preheat oven to 425°.

3. To prepare apple mixture, coat bottom and sides of a 10-inch ovenproof skillet with cooking spray. Combine 1/4 cup granulated sugar, cinnamon, and 1/2 teaspoon nutmeg; sprinkle evenly over bottom and sides of pan. Arrange apple in an even spokelike layer in pan. Sprinkle apple with remaining 1/4 cup granulated sugar. Cook over medium heat 8 minutes or until mixture bubbles. Slowly pour batter over apple mixture.

4. Bake at 425° for 15 minutes. Reduce oven temperature to 375° (do not remove pancake from oven); bake an additional 13 minutes or until center is set. Carefully loosen pancake with a spatula. Gently slide pancake onto a serving platter. Sift powdered sugar over top. Cut into 6 wedges; serve immediately.

Nutritional Information
Calories:173 (28% from fat)
Fat:5.4g (sat 2.8g,mono 1.4g,poly 0.9g)
Protein:7.7g
Carbohydrate:23.2g
Fiber:0.9g
Cholesterol:11mg
Iron:1.5mg
Sodium:213mg
Calcium:101mg

German cooking@home
by cooking mania

German-Chocolate Cake

RECIPE

Yield
18 servings

Ingredients
Cooking spray
1 tablespoon cake flour
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 cup granulated sugar
3/4 cup packed brown sugar
3 tablespoons butter or stick margarine, softened
2 tablespoons vegetable oil
1/4 cup plain fat-free yogurt
2 1/2 teaspoons vanilla extract
1/2 teaspoon coconut extract
2 large egg whites
2 1/4 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
Coconut-Pecan Frosting

Preparation
Preheat oven to 350°.

Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tablespoon flour.

Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended (about 5 minutes). Add yogurt, extracts, and egg whites; beat well.

Lightly spoon sifted flour into dry measuring cups, and level with a knife. Combine sifted flour, baking powder, baking soda, and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.

Pour cake batter into prepared pans. Sharply tap pans once on counter to remove air bubbles. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1/3 cup Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting, and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Nutritional Information
Calories:311 (27% from fat)
Fat:9.2g (sat 4.2g,mono 2.6g,poly 1.4g)
Protein:4.6g
Carbohydrate:52.7g
Fiber:0.3g
Cholesterol:35mg
Iron:2.2mg
Sodium:186mg
Calcium:111mg

German cooking@home
by cooking lover

Braised Chicken Thighs with Sauerkraut

RECIPE

Sauerkraut simmered with vegetables, apple, and juniper berries is a perfect match for bacon and chicken thighs. The robust combination of flavors makes this a great hearty winter dish.

Yield
4

Ingredients
3 slices bacon, cut crosswise into thin strips
8 chicken thighs (about 2 1/2 pounds in all)
3/4 teaspoon salt
1/4 teaspoon fresh-ground black pepper
1 onion, chopped
1 carrot, chopped
1 tart apple, such as Granny Smith, peeled, cored, and chopped
3 cups drained and rinsed sauerkraut (about 1 1/2 pounds)
1 cup canned low-sodium chicken broth or homemade stock
1 teaspoon Dijon mustard
10 juniper berries, lightly crushed
1 bay leaf

Preparation
1. In a large deep frying pan, cook the bacon over moderate heat until crisp. Remove with a slotted spoon and reserve.

2. Season the chicken thighs with 1/2 teaspoon of the salt and the pepper and add to the pan in batches if necessary. Cook, turning, until browned, about 8 minutes. Remove from the pan. Pour off all but 1 tablespoon of the fat.

3. Add the onion, carrot, and apple to the pan. Cook over moderate heat, covered, for 5 minutes. Stir in the sauerkraut, bacon, broth, the remaining 1/4 teaspoon salt, the mustard, juniper berries, and bay leaf. Arrange the chicken in an even layer on top. Bring to a simmer, reduce the heat, and cook, covered, until the chicken is just done, about 25 minutes.

4. Remove the chicken from the pan and discard the bay leaf. If too much liquid remains in the pan, raise the heat to moderately high and cook until slightly thickened. Serve the sauerkraut topped with the chicken.

Wine Recommendation: For a white wine that will contrast nicely with the sauerkraut, look for a soft, full-flavored, and unoaked white. Gewürztraminer or pinot gris from Alsace in France are ideal choices.

German cooking@home
by cooking mania

German Chocolate Bundt Cake

RECIPE

Yield
16 servings (serving size: 1 wedge)

Ingredients
Streusel:
1/4 cup all-purpose flour
1/2 cup packed brown sugar
2 tablespoons chilled butter or stick margarine, cut into small pieces
1/3 cup flaked sweetened coconut
1/3 cup chopped pecans
Cake:
Cooking spray
1 tablespoon granulated sugar
1/2 cup unsweetened cocoa
1 ounce sweet baking chocolate
1/2 cup boiling water
1 1/2 cups granulated sugar
1/3 cup butter or stick margarine, softened
2 teaspoons vanilla extract
2 large egg whites
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup low-fat buttermilk
Glaze:
1 cup powdered sugar
1 tablespoon butter or stick margarine
4 teaspoons fat-free milk

Preparation
Preheat oven to 325°.

To prepare streusel, lightly spoon 1/4 cup flour into a dry measuring cup; level with a knife. Combine 1/4 cup flour and brown sugar in a small bowl; cut in 2 tablespoons butter with a pastry blender or 2 knives until mixture resembles coarse meal. Stir in coconut and pecans.

To prepare cake, coat a 12-cup Bundt pan with cooking spray; sprinkle with 1 tablespoon granulated sugar. Set aside. Combine cocoa and baking chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine 1 1/2 cups granulated sugar and 1/3 cup butter at medium speed of a mixer until well-blended (about 5 minutes). Add vanilla and egg whites, 1 at a time, beating well after each addition. Lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, baking powder, baking soda, and salt, stirring well with a whisk. Add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in cocoa mixture. Spoon half of batter into prepared pan; top with streusel. Spoon remaining batter over streusel. Bake at 325° for 1 hour or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan. Cool completely.

To prepare glaze; combine powdered sugar and butter in a small bowl. Add milk; stir with a whisk. Drizzle over cake.

Nutritional Information
Calories:302 (29% from fat)
Fat:9.8g (sat 5.3g,mono 3.2g,poly 0.8g)
Protein:3.8g
Carbohydrate:58g
Fiber:0.7g
Cholesterol:16mg
Iron:1.6mg
Sodium:224mg
Calcium:58mg

German cooking@home
by cooking mania

Rubbed Pork Loin with Apricot Glaze and Sauerkraut

RECIPE

Yield
8 servings (serving size: 3 ounces pork and 3 tablespoons sauerkraut mixture)

Ingredients
1 teaspoon garlic powder
1 teaspoon ground cumin
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 (2-pound) boneless pork loin, trimmed
1 teaspoon olive oil
Cooking spray
1 cup sliced onion
2 teaspoons sugar
2 cups sauerkraut, drained
1/2 cup apricot preserves, divided
1/2 cup water

Preparation
1. Preheat oven to 425°.

2. Combine garlic powder, cumin, salt, and black pepper in a small bowl; rub spice mixture evenly over pork. Heat olive oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 5 minutes, browning on all sides. Transfer pork to an 11 x 7–inch baking dish coated with cooking spray. Add onion and sugar to pan; sauté 3 minutes or until onion is lightly browned. Add drained sauerkraut to pan; sauté 1 minute. Arrange sauerkraut mixture around pork in baking dish. Brush pork with one third of apricot preserves. Pour 1/2 cup water over sauerkraut mixture.

3. Bake at 425° for 15 minutes. Brush pork with one-third of apricot preserves; bake for 10 minutes. Brush pork with remaining apricot preserves; bake for 10 minutes or until a thermometer inserted in center of pork registers 160° (slightly pink). Remove from oven, and let stand 10 minutes before slicing. Serve with onion mixture.

Beer note: While the German purity law may not permit fruit in beer, a German dish like this is enhanced by an apricot microbrew, like Dogfish Head's Aprihop ($2.50 per 12-ounce bottle), released each spring. The apricot flavor in this pale ale is fresh but subtle, balanced with plenty of dry, hoppy bitterness to contrast the sweet apricot-glazed pork. —Jeffery Lindenmuth

Nutritional Information
Calories:236 (27% from fat)
Fat:7.1g (sat 2.4g,mono 3.3g,poly 0.6g)
Protein:24.5g
Carbohydrate:17.8g
Fiber:1.4g
Cholesterol:65mg
Iron:1.3mg
Sodium:505mg
Calcium:42mg

German cooking@home
by cooking mania

German Pancake

RECIPE

Yield
Makes 4 servings

Ingredients
3 large eggs
1/2 cup all-purpose flour
1/2 cup milk, preferably whole
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice (optional)
1/2 cup fruit jam (optional)
2 tablespoons confectioners' sugar

Preparation
Heat oven to 400° F.

In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside. Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes. Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners sugar.

Nutritional Information
Calories:790 (47% from fat)
Fat:41g (sat 21g)
Protein:30g
Carbohydrate:71g
Fiber:2g
Cholesterol:708mg
Sodium:291mg

German cooking@home
by cooking lover

Hot German Potato Salad

A classic potato salad gets its unique flavor from bacon and a piquant vinaigrette.

Yield
6 servings (serving size: 1 cup)

Ingredients
2 pounds small red potatoes
6 tablespoons white wine vinegar, divided
Cooking spray
1/2 cup finely chopped red onion
4 ounces turkey kielbasa, diced
1/2 cup fat-free, less-sodium chicken broth
3 bacon slices, cooked and crumbled
1 teaspoon caraway seeds
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 cup minced fresh parsley

Preparation
Place potatoes in a saucepan, and cover with water. Bring to a boil. Reduce heat, and simmer 10 minutes or until tender. Drain; cool slightly. Cut potatoes in half lengthwise; cut halves crosswise into 1/4-inch-thick slices. Place potatoes in a large bowl; sprinkle with 2 tablespoons vinegar.

Heat a large nonstick skillet coated with cooking spray over medium heat. Add onion and kielbasa to pan; cook 3 minutes or until onion is tender. Add 1/4cup vinegar, broth, and bacon. Bring to a boil; cook 1 minute. Stir in caraway seeds, salt, and pepper.

Pour vinegar mixture over potato slices; toss gently. Sprinkle with parsley. Serve immediately.

Nutritional Information
Calories:195 (30% from fat)
Fat:6.4g (sat 2.2g,mono 2.9g,poly 1.1g)
Protein:8.6g
Carbohydrate:27g
Fiber:2.1g
Cholesterol:20mg
Iron:1.2mg
Sodium:559mg
Calcium:21mg

German cooking@home
by cooking lover

Black Forest Cherry Cheesecake

Yield
16 servings

Ingredients
Cherry topping:
2 cups pitted dark sweet cherries
1/4 cup sugar
1 tablespoon fresh lemon juice
2 teaspoons cornstarch
Crust:
1 1/3 cups chocolate graham cracker crumbs (about 9 1/2 cookie sheets)
1/4 cup sugar
1 tablespoon butter or stick margarine, melted
1 large egg white
Cooking spray
Filling:
1 cup fat-free sour cream
1/2 cup fat-free sweetened condensed milk
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1 1/4 cups sugar
3 tablespoons unsweetened cocoa
2 teaspoons vanilla extract
2 large eggs
1/2 cup semisweet chocolate minichips
36 dark sweet cherries, pitted and halved

Preparation
To prepare the cherry topping, place 2 cups cherries in a blender or food processor, and process until smooth. Combine the pureed cherries, 1/4 cup sugar, lemon juice, and cornstarch in a small saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Pour cherry topping into a bowl; cover and chill.

Preheat oven to 350°.

To prepare the crust, combine crumbs, 1/4 cup sugar, butter, and egg white in a bowl; toss with a fork until well-blended. Press crumb mixture into the bottom of a 10-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes; cool on a wire rack. Reduce oven temperature to 300°.

To prepare the filling, combine sour cream, milk, and cheeses in a large bowl. Beat at medium speed of a mixer until well-blended. Add 1 1/4 cups sugar, cocoa, vanilla, and eggs; beat well. Stir in minichips. Pour cheese mixture into prepared pan. Bake at 300° for 50 minutes or until almost set (center will not be firm, but will set up as it chills). Turn oven off; cool cheesecake in closed oven 40 minutes. Remove from oven; cool on a wire rack. Spread cherry topping over cheesecake. Top with cherry halves. Cover and chill 8 hours.

Nutritional Information
Calories:292 (25% from fat)
Fat:8.1g (sat 4.3g,mono 2.5g,poly 0.7g)
Protein:7.6g
Carbohydrate:47.5g
Fiber:1.1g
Cholesterol:43mg
Iron:0.8mg
Sodium:233mg
Calcium:106mg

German cooking@home
by cooking mania