GERMAN NOODLE BAKE
This is a recipe I serve each year for my holiday open house because everyone looks for it. Store-bought noodles can be substituted, but I prefer homemade noodles...and so does everyone else. -Kathleen Meineke, Cologne, New Jersey
Provided by Taste of Home
Categories Side Dishes
Time 1h15m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine flour and salt. Make a well in center; add eggs. Stir together, forming a dough. , Turn dough onto a floured surface; knead 5-6 minutes. Divide dough in half. Roll each portion into a 12x9-in. rectangle. Dust both sides of dough with flour; roll up, jelly-roll style. Cut into 1/4-in. slices. Unroll noodles on paper towels; let dry for up to 2 hours., Preheat oven to 350°. In a Dutch oven, bring water to a rapid boil. Add noodles; cook 7-9 minutes or until tender., Meanwhile, in a small saucepan, melt butter. Stir in flour, salt and paprika until smooth; gradually add milk. Bring to a boil; cook and stir 2 minutes or until thickened. Remove from heat; stir in cheese until melted. Stir in eggs., Drain noodles; transfer to a greased 11x7-in. baking dish. Top with cheese sauce. Cover and bake 20 minutes. Uncover; bake 10-15 minutes longer or until bubbly., ,
Nutrition Facts : Calories 275 calories, Fat 16g fat (9g saturated fat), Cholesterol 148mg cholesterol, Sodium 453mg sodium, Carbohydrate 17g carbohydrate (4g sugars, Fiber 1g fiber), Protein 15g protein.
GERMAN FRANKFURTER NUDELPFANNE : FRANKFURT NOODLE CASSEROLE
Make and share this German Frankfurter Nudelpfanne : Frankfurt Noodle Casserole recipe from Food.com.
Provided by Olha7397
Categories European
Time 40m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine noodles, 1 1/2 cups peas, and margarine; mix lightly.
- Place spinach in bottom of buttered 2 1/2 quart casserole.
- Spread noodle mixture over spinach.
- Combine frankfurters, soup, sour cream, and milk; mix well; pour over noodles.
- Bake in a hot over 400 F.
- about 25 minutes.
- Sprinkle bacon and peas over top; bake 5 minutes more.
- 6 servings.
- Round the World Cooking Library.
Nutrition Facts : Calories 662.7, Fat 45.3, SaturatedFat 16, Cholesterol 91.4, Sodium 1503.6, Carbohydrate 42.4, Fiber 4.8, Sugar 4.5, Protein 22.6
GERMAN FRANKFURT CROWN CAKE
Make and share this German Frankfurt Crown Cake recipe from Food.com.
Provided by Olha7397
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 18
Steps:
- To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes.
- Beat in egg yolks, one at a time.
- Mix in lemon rind and 2 tablespoons rum.
- Sift baking powder and flour together.
- Gently mix into butter mixture.
- Beat egg whites until stiff but not dry.
- Gently fold the beaten egg whites into the batter.
- Pour into a well-greased 10 inch tube pan.
- Bake in a preheated 325°F oven about 60 minutes, until cake tests done.
- Cool cake in the pan 10 minutes, then turn out on wire rack to cool completely.
- Slice cake crosswise into 3 layers.
- Pour about 2 tablespoons rum over EACH layer.
- For butter-cream filling, boil sugar and water to 238°F (soft ball stage).
- Beat egg yolks until very light and fluffy, 5 to 10 minutes.
- While still beating the egg yolks, add the sugar syrup in a THIN STREAM.
- Beat 5 minutes more, until very thick and doubled in bulk.
- Slowly beat in rum.
- Beat the butter in a small bowl until soft and light.
- Beat butter into the egg mixture a little at a time.
- Continue beating until thick.
- Chill until mixture can be spread.
- If mixture is too soft, beat in additional butter.
- While butter cream is cooling, spread 2 tablespoons butter thickly in a 9 x 13 inch baking pan for praline topping.
- Then, in a 1-quart saucepan boil sugar and water to 239°F (soft ball stage).
- Stir in almonds; cook until mixture reaches 310°F or until syrup caramelizes.
- Pour syrup into prepared baking pan.
- When cool, break up praline and grind it in a blender for a few seconds.
- Finally, heat jam with sugar and press through a strainer or sieve to make apricot glaze.
- To assemble cake, place bottom layer of cake on a cake plate and spread with half of the butter cream.
- Repeat with second layer.
- Place third layer on top.
- Spread tops and sides of cake with apricot glaze.
- Press praline powder into glaze.
- Any remaining butter cream can be used to decorate top of cake.
Nutrition Facts : Calories 813.5, Fat 41.4, SaturatedFat 22.5, Cholesterol 286.6, Sodium 291.1, Carbohydrate 98.2, Fiber 2, Sugar 65, Protein 10.2
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