Bavarian Butter Recipes

BAVARIAN CREAM

Steps:

• In a small bowl, stir together the gelatin and cold water. Set aside to soften. In a medium bowl, whisk together the egg yolks, sugar, and salt until smooth.
• In a medium saucepan, bring the milk to a boil. Pour the hot milk in a steady stream into the yolk mixture, whisking constantly. Return the mixture to the saucepan and cook and stir over medium heat until the mixture coats the back of a spoon. Remove from heat and pour the custard through a strainer.
• Stir in the softened gelatin and vanilla and stir to melt the gelatin. Allow to cool.
• When the mixture has cooled almost to room temperature, whip the heavy cream to medium stiffness and fold it into the custard. Immediately transfer the Bavarian cream to parfait glasses, molds, or on prepared cake layers, as it will firm up quickly as the gelatin sets. Refrigerate at least one hour before serving.

BAVARIAN CREAM

Steps:

• Put the split vanilla bean in cream and slowly bring to a boil. Turn off heat and let sit for 1 hour.
• Remove bean and scrape out seeds, add them to the cream and discard the pod. Sprinkle the gelatin into the milk and set aside.
• Whisk the sugar and egg yolks together. Warm the cream mixture back up and slowly whisk into eggs. Place mixture over simmering water and stir until it is thick enough to coat the back of a wooded spoon. Remove from heat and add milk and gelatin mixture.
• Place bowl in ice bath and stir until at room temperature.
• Fold in whipped cream and pour mixture into 6 (6-ounce) ramekins. Place in refrigerator for 4 to 5 hours or until mixture is set. Remove from molds and garnish with strawberries.

GERMAN BUTTERCREAM

Steps:

• For pastry cream, in a small saucepan, combine sugar and cornstarch. Stir in milk until smooth. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. , Remove from the heat. Gently stir in vanilla. Cool to room temperature without stirring. For buttercream, in a bowl cream butter until fluffy, about 5 minutes. Gradually beat in cooled pastry cream. If desired, beat in confectioners' sugar and additional vanilla extract until fluffy, about 5 minutes. If necessary, refrigerate until frosting reaches spreading consistency. Store in the refrigerator.

BAVARIAN BROWNIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking dish.
• In a large bowl, combine the cake mix, milk, butter and egg; mix until well blended. Batter will be thick. Stir in the chocolate chips. Stir in the walnuts if desired. Spread the batter evenly into the prepared pan.
• Bake for 25 to 30 minutes in the preheated oven, until brownies spring back to the touch. Cool before cutting into squares.

BAVARIAN NOODLES

Steps:

• Cook noodles according to package directions. Meanwhile, in a large skillet, saute apple and caraway in butter until apple is crisp-tender. Stir in the honey and mustard. , Drain noodles; stir into apple mixture. Cook until heated through.

BAVARIAN SMOKIES WITH MUSTARD BUTTER

Steps:

• BBQ should be medium high heat.
• Make shallow slash cuts on the smokies about 3 each side.
• wrap a slice of bacon around each smokie.
• (like a barber pole) secure with toothpicks.
• Grill turning frequently about 20 minutes or until they are golden and the bacon is crisp.
• Meanwhile toast the inside of your buns.
• Spread the buns with "Mustard butter" (Recipe #29632).
• Tuck in a smokie add tomato, onion, mushrooms and any other garnish you want.

BAVARIAN BUTTER

Steps:

• Cream butter with honey.
• Slowly add cream, beating constantly until mixture is fluffy.
• Keep refrigerated.
• Serve on homemade rolls or biscuits.