December 10, 2010

A German recipe from the Hessian area (Hessen being one of the federal states of Germany).

December 10, 2010

From Two Fat Ladies.

December 10, 2010

No need to make them in advance - unless you enjoy leathery flaps - the dough keeps for 2-3 days...

December 10, 2010

This recipe is for 24 servings (about 2 1/2 by 4 inches). Directions are given for dividing the...

December 10, 2010

You may also add 1 cup raisins.

December 10, 2010

This takes a while to prepare, but it isn't difficult and it has a most distinctive and delicious...

December 10, 2010

German Pumpernickel bread is a heavy type of whole grain bread made from rye meal that is slightly...

December 10, 2010

A traditional Swiss cookie.

December 10, 2010

A homemade version of Bailey's. Use in your favorite cocktails or sip it on its own.

December 10, 2010

A French Roast- This is what my kosher butcher in Chicago calls it, dont know what it is called...

December 10, 2010

December 10, 2010

Good served with veal or pork chops and sour cream gravy.

December 10, 2010

Serve over hot pasta.

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