• RobertaMuir on August 06, 2011

  Also Food of Germany ISBN 9783833160745 - published by 7Hill (Tandem Verlag GmbH) - needs to be linked

Notes about Recipes in this book

• Green bean soup (Schnippelbohnesupp)

  • Brikl on April 01, 2017

    Page 284

• Yeasted knöpfle with sour beans (Hefeknöpfle mit sauren bohnen)

  • Brikl on April 01, 2017

    Page 330

• Baked apple and bread pudding (Ofenschlupfer)

  • wester on October 25, 2017

    My husband and children assured me this was delicious (I don't eat bread or sugar anymore so you'll have to take it from them). It also was very easy to make: basically, layer bread and apples in an oven dish, pour some milk & eggs over, and bake. A great way to use leftover bread. I would have liked a bit more detail in the recipe though. Does the sugar you sprinkle on the layers count towards the total of sugar in the recipe? I decided it was extra. For how long should it bake? Half an hour did it. Also, the photo suggested the egg whites should be whipped to make a merengue-like topping. I didn't, and everybody was very happy about the brown crispy bread on top. ETA: Also great with banana instead of apple & raisins.