German Banana Chocolate Cake

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CAKE

1 pk German chocolate cake mix
1 c Ripe bananas; sliced
1 c Water
1/3 c Oil
3 Eggs

FROSTING

1 cn Coconut, Almond OR Pecan - ready to spread frosting
1/4 c Bananas; mashed

GLAZE

1 oz Unsweetened chocolate, melted
1/2 c Powdered sugar
1 1/2 ts Water


Heat oven to 350F. Grease and flour 13x9" pan. In large bowl, combine cake mix, bananas, water, oil and eggs. Beat at low speed until moistened; beat 2 minutes at highest speed. Pour batter into prepared pan. Bake for 30-40 minutes or until tested done. Cool completely. In small bowl, combine frosting and mashed bananas. Spread over cooled cake. In small bowl, combine melted chocolate and powdered sugar. Add water until desired consistency, blending until smooth. Drizzle over frosting. Store in refrigerator.

Apfelpfannkuchen - German Apple Pancakes

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2 lg Cooking apples (Yellow -Delicious, or Granny Smith)
1/4 c Butter
1 c Flour
1 c Milk
1 ts Vanilla extract
1/2 ts Salt
1/4 ts Nutmeg, grated
Confectioners sugar

Preheat oven to 475F. Peel, core and very thinly slice the apples: you should have approximately 1-1/2 cups. Melt 3 T sp. of the butter over medium low heat in a small fry pan, and saute the apples until they are just tender. Keep apples warm while preparing the batter.

Place a 9 or 10 inch cast-iron skillet in the oven to heat for at least 5 minutes--the pan has to be very hot for this to work. When it is well heated, add the remaining 2 T sp. of butter to melt and put the skillet back in the oven; the butter should be very hot buy not brown when you add the apples and the batter. Place the flour, milk, vanilla, salt and nutmeg in a blender and whirl until smooth. Remove the skillet from the oven, quickly arrange the warm apple slices over the melted butter, and pour the batter evenly over all. Bake for 15 min., reduce heat to 375F and bake 10 min longer. The pancake will puff and climb up the sides of the pan.

Sprinkle with confectioner's sugar, then cut in wedges and serve with maple syrup. Note: If you do not use apples, add 1/4 cup (1/2 stick) butter to the hot skillet.

German Potato Pancakes

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6 lg Potatoes -- mashed
2 Well-beaten Eggs
1 1/2 tb Flour
1/4 ts Baking powder
1 1/2 ts Salt
1 sm Grated onion



Mix above ingredients. Drop by spoonfuls into 1/4 inch cooking oil. Turn to brown on both sides. This makes about 12 (3 inch) cakes. Good served with applesauce.

German Onion Pie

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4 sl Bacon; thick, diced
2 c Onions, yellow; chopped
2 Eggs; well beaten
1 c Sour cream
1 tb Flour, all-purpose
1/2 ts Salt
1/4 ts Pepper, black
1 Pie shell, 9"; unbaked


Preheat the oven to 400 degrees. Saute' the bacon just until clear. Drain most of the fat from the pan. Add the onions and saute' until they are clear. Do not brown them. Set aside and cool. Beat the eggs and sour cream together in a medium-sized bowl. Sprinkle the flour over the top and beat it in. Stir in the salt and pepper.

Prick the bottom of the pie shell several times with a fork. Spread the onions and bacon over the dough in the pie pan. Pour the sour cream mixture over the top. Bake for 15 minutes. Reduce heat to 350F and bake for another 15 minutes or until pie is nicely browned. Serve hot.

German Potato Dish

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2 c Sauerkraut
1-16 oz. can applesauce
1/2 ea Dry wine
2 ea Tb. brown sugar
1-8 oz. can onions
9 ea Polish sausage
2 c Drained potatoes, boiled


Combine all ingredients. Simmer 20 minutes and serve hot.

German-Style Stuffed Pork

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1 (1 pound) pork tenderloin, -trimmed of fat
1/4 c Raisins
1 c Light beer
2 tb Cider vinegar
1/2 c Soft pumpernickel bread -crumbs
1/4 ts Grated orange peel
2 Coves garlic, minced
2 tb Brown sugar
1/4 ts Salt
1/4 ts Pepper
1/8 ts Ground cinnamon


Cut a lengthwise slit down center of tenderloin 2/3 of the way through the meat. Place tenderloin between 2 sheets of wax paper, and flatten to 1/4 inch thickness. Combine tenderloin and next 3 ingredients in baking dish. Cover and marinate in refrigerator 4 hours, turning occasionally.

Combine bread crumbs, orange rind, and garlic; cover and let stand 4 hours. Remove tenderloin from marinade; strain marinade, reserving raisins. Discard marinade. Add raisins to bread crumb mixture. Combine brown sugar and next 3 ingredients; rub over both sides tenderloin. Spread breadcrumbs mixture over tenderloin to within 1/2 inch from edges. Roll up tenderloin; jellyroll fashion; starting at narrow end. Tie securely with heavy string at 2-inch intervals. Place on rack in shallow roasting pan. Bake at 400F for 55 minutes. 4 servings.

German Style Pork Spareribs

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3 lb Spareribs, cut into ribs
2 tb Butter
1/4 c Finely chopped onion
2 tb Dark brown sugar
1/8 ts Pepper
1/2 ts Salt
2 tb Prepared mustard
1/2 c Catsup
3 c Sauerkraut, drained
1 lg Apple, pared, cored & choppd
2 ts Carraway seeds


In a medium-sized, heat-resistant, non-metallic bowl, heat butter in Microwave Oven 30 seconds. Add onion, brown sugar, pepper, salt, mustard, and catsup. Heat, uncovered, in Microwave Oven 3 minutes.

In a 3-quart, heat-resistant, non-metallic casserole, place sauerkraut, apple and carraway seeds. Stir to combine thoroughly. Dip each sparerib into sauce and place on top of sauerkraut. Pour remaining barbecue sauce over the top. Heat, covered in Microwave Oven 15 to 18 minutes. Pork should always be cooked to well-done.

Flatlander's Baked German Pork Chops

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1 lb Sauerkraut; drained
1/2 c Brown sugar
4 Pork chops; trimmed
2 md Onions; thinly sliced
2 md Apples, tart (Granny Smith)
4 sm Celery ribs
3 c Pale ale
1/2 ts Fennel seeds
1/2 ts Cinnamon
1/2 ts Cloves
1/2 c Dry sherry


Core apples and slice thinly. Slice celery ribs thinly. Heat oven to 350 degrees. Spread drained sauerkraut evenly over bottom of 9- by 13-inch baking pan. Sprinkle with brown sugar; add pork chops in a single layer.

Toss together sliced onions, apples and celery in medium bowl. Spread evenly over pork chops. Add beer. Combine fennel seeds, cinnamon and cloves in small bowl. Sprinkle over vegetables. Cover pan with foil. Bake 1 1/2 hours. Remove foil; pour sherry over chops. Continue to cook, uncovered, 30 minutes. Serve with boiled potatoes or spaetzle.

Deutsches Beefsteak

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1 Large Hard Dry Bread Roll
1/2 c Water
4 tb Vegetable Oil
1 ea Onion; Medium, Chopped
1 lb Ground Beef; Lean
1/2 ts Salt
1/4 ts Pepper
4 ea Onion; Medium, Sliced


In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings.

German Pot Roast

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4 lb Top or Bottom -round of beef
1 ts Salt
1 md Onion, peeled, sliced
1 c Dry red wine
1/2 ts Salt
2 tb All purpose flour
1/4 ts Black pepper
1/2 c Sour cream


Sprinkle 1 teas. salt in a large skillet, set over med. high heat and brown the roast well on all sides. Remove roast to slow cooker. Add the onion to the skillet and brown lightly, stirring often. Pour in the wine: scrape up pan juices and turn into the slow cooker with the salt and pepper.

Cover, turn to Low and cook 10-12 hours. Before Serving: Skim 2 Tab.. fat from the liquid in the cooker and heat in a medium skillet over low heat. Stir in the flour to make a smooth paste. Then add the cooking liquid all at once; stir continuously until the sauce is smooth and has thickened - about 5-7 min. Remove skillet from heat; stir in the sour cream. Serve sauce over the pot roast.