Original German Crumb Cake Recipe AKA Deutscher Streusselkuchen

We were invited to an Oktoberfest party awhile back and I volunteered to make something truly “German” and so this is what I made!  It is truly a delicious cake – very buttery and moist!  One of the kids said it tasted like batter!  My friend who IS from Germany said it was a very traditional cake – and I trust her judgement!

Original German Crumb Cake

  • 17.6 oz (500g) of all purpose flour
  • 2.5 tsp (1 package) rapid rise yeast
  • 3 Tbs sugar
  • 1 tsp salt
  • 1 extra large egg
  • 2 extra large egg yolks
  • 8.45 oz (250 ml) milk
  • 8.8 oz (250 g) (2 1/4 sticks) unsalted butter
  • 1 extra egg yolk for brushing the dough
  • 2 Tbs milk
  • Optional: powdered sugar
  • Crumble:
  • 10.6 oz (300 g) all purpose flour
  • 5.3 oz (150 g) sugar
  • 2 tsp vanilla extract
  • 7 oz (200 g) unsalted butter, cool but not cold and definitely NOT melted

Mix flour, sugar, yeast, and salt in a bowl. In the center, press a hole, and pour in egg and 2 egg yolks. Pour flour mixture over the top. Warm up the milk to lukewarm and pour it over the flour mixture. Melt butter and add it to the bowl. Use a mixer with kneading hook and mix until dough is no longer sticky and it starts to bubble. Cover with a kitchen towel and let dough rise about an hour.

Prepare crumb mixture by mixing flour, sugar and vanilla together. Mix in small pieces of butter (cold but not soft) until it resembles a crumb mixture. Don't overwork it or it will turn into a dough.

Preheat oven to 375.

Cover a large rimmed baking sheet with parchment paper. Roll the dough out or press out using your floured hands. Don't overwork it. Make sure it's even. Cover with dough towel and let rise for 30 minutes. Mix egg yolk and 2 Tbs milk and brush onto the dough. Spread crumb mixture over cake.

Bake the cake in the preheated oven on center rack for approximately 20-25 minutes. Remove the cake, and sift with powdered sugar if desired.

As always – enjoy!

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Fruit Tart Recipe

I used three kinds of fruit in this tart and it was fabulous  – you can substitute any kind of like fruits and it will still be just as fabulous!  🙂

The Roasted Pecan Tart Crust Recipe is a delicious base for this fruit tart!

Fruit Tart Recipe

Ingredients

  • 1 toasted pecan crust recipe, cooled
  • 4 cup cream cheese, softened
  • 1/2 cup plain greek yogurt
  • 2 Tbs sour cream
  • 1 Tbs honey
  • 1 tsp vanilla extract
  • 2-3 Red pears, skins removed, sliced thin
  • 2-3 pluots, skins removed, sliced thin
  • 1 Tbs orange juice
  • 1 1/2 pints fresh strawberries, washed, hulled, sliced thin
  • 1/3 cup white sugar
  • 1 tsp vanilla

Instructions

  1. Mix cream cheese, yogurt, sour cream and honey together until well combined and smooth
  2. Pour into cooled tart crust
  3. Toss pear and pluot slices in the orange juice and assemble in flower shaped pattern on top of the filling. Finish with 1 cup strawberry slices for the middle.
  4. Refrigerate
  5. Cook the rest of the strawberries over medium high heat with the sugar and vanilla. Allow to sizzle, then mash the berries so the juices are released. Cook for 12-15 minutes or until thickened.
  6. Puree with a hand blender, strain if necessary.
  7. Pour the puree over the cooled tart.
  8. Refrigerate an hour before serving
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http://cookiesandcurtains.com/2017/11/24/fruit-tart-recipe/

As always – enjoy!

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Toasted Pecan Tart Crust Recipe

I needed a “different” crust for a fruit tart I was making and this Pecan Crust TOTALLY fit the bill!

Rosted Pecan Crust Recipe

Ingredients

  • 1 cup pecans
  • 3/4 cup all purpose flour
  • 2 Tbs sugar
  • 1/4 tsp salt
  • 6 Tbs unsalted COLD butter
  • 1 egg yolk

Instructions

  1. Preheat oven to 350
  2. Spread pecans on baking sheet lined with parchment paper, bake for 10 minutes
  3. Remove and cool
  4. Crush the nuts in a food processor with the flour, sugar and salt, until mixture is grainy but not fine like sand
  5. Add butter, egg yolk and pulse in food processor until it makes pea like clumps
  6. Pour the dough into a well greased tart pan and press into the pan and slightly up the edges
  7. Pierce with a fork and freeze for an hour
  8. Preheat oven to 400
  9. Remove from freezer, bake at 400 for 13-15 minutes
  10. Remove, cool, fill as desired
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http://cookiesandcurtains.com/2017/11/17/toasted-pecan-tart-crust-recipe/

As always – enjoy!

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Strawberry Pear Tart Recipe

I love strawberries and these tarts were SO easy to make!  Don’t let the glaze fool you – super easy and absolutely delicious!

Strawberry Pear Tart Recipe

Ingredients

  • frozen puff pastry cups, thawed according to package directions
  • 1 pint strawberries, washed, hulled, sliced thin
  • 1 pear, washed, sliced thin
  • 1 Tbs Turbinado sugar
  • 1/2 cup dry wine
  • 1/8 - 1/4 cup balsamic vinegar (depending on how vinegar-y you like it!)
  • 1 1/2 Tbs pure honey

Instructions

  1. Bake pastry cups 3/4 of time instructed on package
  2. Remove from oven, remove tops
  3. Place sliced pear pieces in bottom of cups
  4. Place berries on top
  5. Replace tops
  6. Continue baking until lightly browned
  7. While the tarts are baking, place wine, vinegar and honey in small saucepan. Bring to a low boil, reduce heat, let simmer so that bubbles form ever so slightly. Stir frequently and cook until reduced by 1/2 or 2/3, depending on how thick you want the sauce.
  8. Remove tarts from oven, drizzle reduction over the top.
  9. Serve immediately.
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http://cookiesandcurtains.com/2017/11/10/strawberry-pear-tart-recipe/

As always – enjoy!

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Chocolate Covered Goodness!

I made these on a whim as I love Rolos and thought that they combination of salty and sweet would be yummy.  And I was right!

Chocolate Covered Goodness!

Ingredients

  • 60 pretzels
  • 30 Rolos
  • 3/4 cup peanut butter, divided
  • 2 Tbsp powdered sugar
  • 3 cups chocolate chips, melted
  • 1 Tbsp coconut oil

Instructions

  1. Preheat boiler to high
  2. Place half the pretzels on a foil lined baking sheet. Top with one Rolo
  3. Mix 1/2 cup of the peanut butter with the powdered sugar.
  4. Spread the peanut butter mixture on other half of the Rolos
  5. Place Rolo/pretzel baking sheet under broiler, crack oven
  6. Broil for about 75-90 seconds, until Rolos are slightly melted (Watch closely!)
  7. Place the peanut butter pretzel on top of the softened Rolos, peanut butter side down, press down slightly
  8. Place pan in the freezer for 15 minutes to harden
  9. Mix melted chocolate with coconut oil
  10. Dip the frozen pretzels into them chocolate, and place on parchment paper lined cookie sheet
  11. Place back into freezer to harden, 5 minutes
  12. Place remaining 1/4 peanut butter in small zip lock bag, seal tightly
  13. Microwave 5-7 seconds until peanut butter is soft
  14. Snip corner of bag off and drizzle the peanut butter over the hardened pretzel bites
  15. Serve immediately
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http://cookiesandcurtains.com/2017/11/03/chocolate-covered-goodness/

As always – enjoy!

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Easy Way to Peel Peaches!

I love peaches in a compote or even a little mini peach pie, and this way of cooking them is the easiest way to pull the skins off!

Easy Way to Peel Peaches!

Ingredients

  • 8-10 peaches
  • Water for boiling
  • Prepare an ice bath

Instructions

  1. Wash peaches.
  2. Boil large pot of water
  3. Cut small X in bottom of each peach
  4. Immerse 2-3 peaches in water for 30 seconds
  5. Remove with slotted spoon, place immediately in ice bath for 30 seconds
  6. Remove from ice bath
  7. Peel immediately
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http://cookiesandcurtains.com/2017/10/27/easy-way-peel-peaches/

As always – enjoy!

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Seared Snapper Recipe

I was on a GWA (Girls Weekend Away) recently and someone caught fresh snapper.  Well, my oh, my, guess who was asked to cook it up.  LOL

Seared Snapper Recipe

Ingredients

  • fresh cleaned snapper filets, washed and patted dry with paper towels
  • unsalted butter
  • olive oil
  • salt and pepper

Instructions

  1. Salt and pepper each filet
  2. Heat 2Tbs olive oil and 2 Tbs unsalted butter in skillet (preferably non-stick)
  3. When oil is shimmering, add 2-3 filets into pan, do not crowd the pan
  4. Cook until the fish is seared brown
  5. Gently flip over and sear the other side
  6. Serve immediately
  7. I put some lovely mango salsa the top!
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As always – enjoy!

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