BAVARIAN COFFEE INGREDIENTS RECIPES
BAVARIAN MINT FUDGE RECIPE: HOW TO MAKE IT
My sister-in-law sent this mint chocolate fudge to us one Christmas, and it's been a traditional holiday treat in our home ever since. With just six ingredients, it couldn't be any easier to make. —Sue Tucker, Edgemoor, South Carolina
Provided by Taste of Home
Categories Desserts
Total Time 20 minutes
Prep Time 20 minutes
Cook Time 0 minutes
Yield 2-1/2 pounds.
Number Of Ingredients 6
Steps:
- Line an 11x7-in. baking pan with foil. Grease the foil with 1-1/2 teaspoons butter; set aside. , In a microwave-safe bowl, combine chocolate chips, milk and remaining 1 tablespoon butter. Microwave on high 1 minute; stir. Microwave on high stirring every 30 seconds until chips are just melted, 1-2 minutes longer. Stir in extracts (fudge mixture will not be glossy). Spread into prepared pan. Refrigerate until set., Using the foil, lift fudge out of the pan. Discard foil; cut fudge into 1-in. squares. Store in the refrigerator.
Nutrition Facts : Calories 62 calories, FatContent 3g fat (2g saturated fat), CholesterolContent 3mg cholesterol, SodiumContent 12mg sodium, CarbohydrateContent 8g carbohydrate (7g sugars, FiberContent 0 fiber), ProteinContent 1g protein.
BAVARIAN CREAM RECIPE | MICHAEL SYMON | FOOD NETWORK
Provided by Michael Symon : Food Network
Categories dessert
Total Time 50 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6 servings
Number Of Ingredients 8
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.
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EASY SAUERBRATEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia Rutherford, Winchester, Illinois
From tasteofhome.com
Reviews 5
Total Time 03 hours 25 minutes
Category Dinner
Cuisine Europe, German
Calories 365 calories per serving
From tasteofhome.com
Reviews 5
Total Time 03 hours 25 minutes
Category Dinner
Cuisine Europe, German
Calories 365 calories per serving
- In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Add roast to large bowl with remaining marinade; turn to coat. Cover and refrigerate for 1-2 days, turning twice each day., Discard marinade and spices from large bowl. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
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EASY SAUERBRATEN RECIPE: HOW TO MAKE IT - TASTE OF HOME
This easy sauerbraten recipe is a tasty example of traditional German fare. Its definitive pickled tang is pleasing and sure to delight German food lovers. —Patricia Rutherford, Winchester, Illinois
From tasteofhome.com
Reviews 5
Total Time 03 hours 25 minutes
Category Dinner
Cuisine Europe, German
Calories 365 calories per serving
From tasteofhome.com
Reviews 5
Total Time 03 hours 25 minutes
Category Dinner
Cuisine Europe, German
Calories 365 calories per serving
- In a large bowl, combine the water, vinegar, cloves, bay leaves, salt and brown sugar. Remove 2 cups to a small bowl; cover and refrigerate. Add roast to large bowl with remaining marinade; turn to coat. Cover and refrigerate for 1-2 days, turning twice each day., Discard marinade and spices from large bowl. Pat roast dry; dredge in flour. In a large skillet over medium-high heat, brown roast in oil on all sides. Transfer to a small roasting pan. Add the onion, carrots, celery and reserved marinade. , Cover and bake at 325° for 3 to 3-1/2 hours or until meat is tender. With a slotted spoon, remove meat and vegetables to a serving platter. Strain cooking juices; thicken if desired.
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