Ingredients (serves 4 ) Franconican Potato Dumplings
15 medium sized potatoes (russet or any potatoes that are not waxy)
5 tbsp potato starch
200 ml milk
nutmeg, salt, white pepper
1tbsp chopped parsley
1 tsp marjoram (optional)
for the filling: 1-2 buns or white bread
60 g Butter

Cooking Instructions Franconian Potato Dumplings
- boil 5 potatoes, peel and let cool off. Peel 10 potatoes and grate them into cold vinegar water (use white wine vinegar).
- the grated potatoes must be drained in a clean kitchen cloth; keep the water and let it sit for 30 min. You will see that the potato starch will be on the bottom of the water.  You would need that starch later.
- place raw potatoes into a bowl; bring milk to  a boil and pour over potatoes.
- carefully pour out the water and keep the starch; add it to the potatoes.
- press boiled potatoes through a potato press or mash them very well; add to raw potatoes.
- add the starch and spice very well.
-  The dough should be moist so it won’t stick at the bowl’s edges anymore. Keep in mind that you want to form Knoedel out of it.
- cut buns or bread into small cubes and fry it in some butter; add chopped parsley (and marjoram)
- Form Knoedel and place some of the bread herb filling into the middle. Some use “Backerbsen”  for the filling; others use dark bread or croutons.
Find Backerbsen here Leimer Backerbsen / Soup Pearls ( 200 g )
- let the Knoedel rest a bit at room temperature (optional).
- Bring enough water in a big pot with some salt and some starch to  a boil, then reduce heat, place Knoedel into the water and let them in the water on low temperature  for about 20 minutes. They are done when they float at the surface. Drain them.

Serve them with your favorite gravy meat dish such as pot roast or Goulash.

What to do with Leftovers?
Fry them in butter until they have a nice brown crust all around.

 photo credit Kochbar.de

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TIFFIN TEA LIQUEUR

Product of Germany
Alcohol by Volume: 24%

Recipe with Tiffin: Fruit Cake with Tiffin Pudding

Cocktail Recipes with Tiffin

TIFFIN Iced Tea Pour 20 ml TIFFIN in a glass filled with ice. Add some lemon and sugar to taste.		TIFFIN Tingler Mix 20 ml TIFFIN, 20 ml lime juice and 10 ml brandy. Add some soda. Serve on the rocks.
TIFFIN Milk Mix 30 ml TIFFIN and 90 ml milk. Serve on the rocks.		TIFFIN Teadriver Mix 30 ml TIFFIN and 90

Find Tiffin Liqueur here

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Ingredients Fruit Cake with Tiffin Liqueur
5-6 strawberries
blueberries
1 small can mandarins unsweetened
1 package Vanilla pudding Dr. Oetker
2 cups milk
1 package vanilla sugar
2-3 shots Tiffin Liqueur – Find Tiffin here -

Dough
4 eggs
125 g sugar
100 g flour
9 tbsp oil
1/2 package baking powder
1/2 package vanilla sugar (optional)

Baking Instructions
- mix all ingredients well and pour into a greased form (diameter 10 inches, preferably a German form.
- bake for 30 min on 175 C or 350 F
- make pudding per instructions when the cake is already done and has been cooled off a bit.
- add Tiffin to pudding, mix well.
- spread a layer of the pudding on the cake, then place the fruit on top as you see on the photo or create your own design. You can use kiwi, banana, raspberries, peaches or pears; cherries only sour cherries.

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Ingredients Mother’s Day Heart Cake
150 g butter
150 g sugar
2 packages vanilla sugar
2 eggs
50 ml Milk
150 g flour
75 g starch
1 tsp baking powder
1 banana, 250 g strawberries
1 package red glaze

Cooking Instructions Mother’s Day Heart Cake
- mix all ingredients and stir until you get a smooth dough.
- grease a form (diameter 10 inches or 26 cm) if it is a non-stick, place dough into form.
- bake for 20 min on 180 c or 360 F.
- slice banana, wash strawberries, remove green part, pat dry, cut each on in half.
- Let cake cool off then place banana slices into the middle like a heart. Place strawberries around.
- make the glaze per instructions and pour over cake.

Decorate with whipped cream on the edges, or just serve it without.

(if you don’t have the Dr. Oetker glaze use red grape juice or any red juice, mix with some starch, bring to a boil and when it it thick place on cake.

photo source

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German Flaedle soup is a special Swabian soup that you get in every Gasthaus down in the South. Basically you use pancake left overs to make this delicious soup. In Germany you can buy the Flaedle already made in dry form. But the soup tastes the best with home made pancakes - Go to the pancake recipe – Happy Cooking!

Ingredients (serves 4) German Flaedle Soup
2 already made pancakes
2 spring onions
2 smaller carrots
1 celery stalk
2 cubes instant broth – organic without MSG like from Rapunzel
Parsley
nutmeg, black pepper
1 l water

Cooking Instructions German Flaedle Soup
- bring water to a boil; add instant broth cube, sliced carrots, celery and spring onions.
- roll pancakes and cut very fine stripes; set aside.
- chop parsley fine.
- let broth boil on low heat for 2-5 minutes until vegetable is tender.
- add pancake stripes, parsley and spices.

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German filled pancakes are a classic German dish that can be varied in many ways. This recipe is with a mushroom-onion filling. But you can use some ham or zucchini, ground meat or green and red pepper. If you like enjoy it without the filling and add some maple syrup, jam or a cinnamon-sugar mix. Happy Cooking!

Ingredients German Filled Pancakes
250 g flour
1 tbsp salt
2 eggs
400 ml milk
butter, oil to bake them

Cooking Instructions German Filled Pancakes
Dough
- Sieve flour into a bowl, add salt, milk, eggs and mix well.
- heat enough butter in a skillet and pour some batter into it, pancakes should be thin, so don’t use too much batter.
- fry on each side.
- take aside in the warm oven.

Mushroom Onion Filling
- heat butter in a skillet.
- slice mushrooms, chop onions and parsley; add to skillet and saute for 5 minutes on medium heat.
- Spice with black pepper and salt.
- add 1 tbsp creme fraiche (optional)

Place the filling on each pancake and roll them, serve right away.

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Waldmeister is an herb that has de-cramping effects as it contains the substance Cumarin which is having an euphoric effect in high dosage, and can cause headaches and drowsiness. The vikings used Waldmeister in beer brewing, and because of its intoxicative effect is was inhibited in the 1950s. You should not drink too much of it as it can seriously cause strong headaches.

The Waldmeister plant grows to 12-20 inches long, and is often lying flat on the ground or supported by other plants. If you translate Waldmeister into English it means “Master of the Woods”. It is not only used for the Bowle but also in beer and is called Berliner Weisse.

Ingredients Maibowle or May Wine
500 ml white wine, dry (Moselle or Rhine)
2 tbsp brown sugar
1 package vanilla sugar
250 ml dry Sekt
5 stems fresh Waldmeister (not blooming) or 1/2 cup dried or Waldmeister syrup – find Waldmeister Syrup here
1 stem mint
1 stem lemon mint
2 slices lemon

Instructions Maibowle or May wine
- dissolve brown sugar and vanilla sugar in wine.
- let fresh Waldmeister wilt and hang it upside down together with mint for 30 min, maximum 45 minutes in the wine. The cutting edges of the plants should not touch the wine.
- freeze lemon slices, then place wine in the fridge and chill it.
- before serving add Sekt.
- you can add small ice cubes if the Waldmeister fragrance should be too strong.
- you also can add strawberries that are cut in halves.

photo credit

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Drink Recipes with Asbach A&A Riesling and Auslese

A&A Ginger Ale

4 cl A&A – Asbach and Auslese Riesling Liqueur
Ginger Ale
Ice Cubes

Put 3 – 4 ice cubes in the Original Asbach Longdrink glass, add 4 cl of well-chilled A&A – Asbach und Auslese Riesling Liqueur and fill up with ice-cold ginger ale.

A&A Sparkling

1 – 3 cl A&A – Asbach and Auslese Riesling Liqueur
Sparkling wine

Fill a champagne glass with chilled sparkling wine and add optional 1 – 3 cl of well chilled A&A – Asbach und Auslese Riesling-Liqueur

A&A Tonic

4 cl A&A – Asbach and Auslese Riesling Liqueur
Tonic Water
Ice Cubes

Put 3 – 4 ice cubes into an Original Asbach Longdrink glass, pour over 4 cl of ice-cold A&A – Asbach und Auslese Riesling Liqueur and fill up with ice-cold tonic water.

Get Asbach A&A Riesling Liqueur directly from the importer @www.duggansdist.comUse this coupon to get $5.00 discount on any purchase of Asbach A&A

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Ingredients Rum Pot Muffins
60 g butter
50 g sugar
1 package vanilla sugar
50 g potato starch or Mondamin
70 g flour
1 egg
1/2 tsp baking powder
125 g fruit in rum
50 g quince jelly (Gelee)
paper forms for muffins

Cooking Instructions Rum Pot Muffins
- Mix sugar, butter, vanilla sugar and egg and beat until foamy.
- Mix flour, starch and baking powder and add to dough.
- Let the fruit in rum drip and add to the dough.
- Fill forms 2/3 with dough and place on baking tray.
- Beat in pre-heated oven on 160-180 C or 375 F for 20-25 minutes.
- Heat quince jelly and when it is liquid (don’t bring it to a boil) spread over the muffins.

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Ingredients Rum Pot or Rumtopf
500 g small strawberries
Fruit Ideas
500 g sour cherries with pit
500 g cherries, no pit
500 g peaches, without skin, cut in quarters
500 g apricots, no pit, cut in halves
500 g raspberries
500 g pears, cut in pieces
500 g pineapple, cut in pieces
2 vanilla beans
2 cinnamon sticks
2875 g sugar
2 bottles rum  54 %

Cooking Instructions Rum Pot or Rumtopf
Starting in May with strawberries, get a large stone pot with lid (5l) ready; rinse it with vinegar water and with boiling water; dry it thoroughly.
- Wash strawberries and pat dry with kitchen paper, remove stems and leaves.
- Place them with 500 g sugar into a bowl (make layers) and place it covered  for 1 hour in the fridge covered.
- Now fill them into the pot and add as much rum so that the fruit is covered (for 2cm); take a plate and cover the fruit; it prevents that they will float at the surface.
- Cover the pot and keep it at a cool place; stir  now and then gently the first 14 days with a spoon.
- Add more and more fruit during the summer; keep ratio 250 g sugar for 500 g fruit. Always add rum so that the fruit is always covered very well.
- Add vanilla beans and cinnamon sticks.
After 2-3 months the fruit is soaked with rum and can be used for desserts, and cakes or the Muffins – Go to Recipe Rum Pot Muffins

Don’t use this Fruit
Oranges or lemons (they are acidic and make the Rumptopf sour)
Bananas and melons (they turn ‘mushy’ and make the Rumtopf watery)
Apples ( will not improve either in taste or texture by the rum and sugar mix)

Places to find a Rumtopf in the USA

German Deli Ceramic Rum pot

Polish Pottery Rumtopf

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Ingredients Ham Vegetable Casserole (serves 4)
1 fennel root (about 300g)
500 g broccoli
200 g mushrooms white
2 spring onions
200 g cooked ham or prosciutto
1 tbsp oil
1/8 l milk
150 g creme fraiche
2 eggs
grated nutmeg
150 g grated cheese

Cooking Instructions Ham Vegetable Casserole
- Wash fennel root; cut off leaves and stems; take off the fine fibers from bottom to top with a knife; remove the hard parts of the root by cutting them out carefully in a triangle.
- Cut fennel first in quarters lengthwise then cut the quarters horizontal.
- Wash broccoli, remove leaves, separate flowers from stem, if you want to use the stems peel them and cut cross wise.
- Prepare mushrooms and onions, cut in slices.
- Remove fat from ham if any.
- Heat oil in a skillet, add all veggies and saute on low heat for about 5 minutes. Let cool off.
- Mix milk, creme fraiche and eggs, spice with salt, pepper and nutmeg.
- Place veggies into a fire proof form, then add the milk mix.
- Spread cheese all over it and place in cold oven.
- Cook for 30 min on 390 F.

Tip
If you want to make a vegetarian dish, don’t use ham.

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