J2Rolling

Food

  • Blueberry Scones

    Blueberry Scones

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    by

    Joerg
    in ,

    Ingredients Instructions Notes I always look for ways to incorporate more Einkorn flour in my baking. It’s a big challenge with sourdough bread, but not here with these scones. It works perfectly well!!! The level of sweetness is just right for me. And it is so easy to adjust it to your own tastebuds! I…

  • Almond Biscotti

    Almond Biscotti

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    by

    Joerg
    in ,

    Ingredients Instructions Notes I stole this recipe a couple years ago from www.shelovesbiscotti.com and have improved it since. The original recipe calls for adding the almonds after the dry and wet ingredients have been combined. Because the dough is relatively dry, the almonds don’t incorporate well and separate from the batter easily when forming the…

  • Sauerkraut

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    by

    Joerg
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    For a long time, I thought a good brand of store-bought sauerkraut is as healthy and as good as it gets. I was wrong. Most sauerkraut you buy in a store is made with vinegar as opposed to naturally fermented. It does not come close to homemade sauerkraut in taste or nutritional value. On top…

  • German Apple Cake

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    by

    Joerg
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    Ingredients Instructions Notes Make sure all ingredients are at room temperature.

  • Catalan Style Beef Stew

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    by

    Joerg
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    Ingredients For the Stew For the picada Instructions While the beef is in the oven, prepare the picada: Notes When I grew up, one of may favorite dishes was beef goulash. We ate it with potatoes and red cabbage or brussel sprouts (when they were available). That dish was usually reserved for special occasions. We…

  • Crepes with Strawberries and Chocolate Sauce

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    by

    Joerg
    in

    Ingredients For the Crepes For the strawberry sauce For the chocolate sauce Instructions For Best Results Let the crepes mixture rest in the fridge for a couple hours or overnight so that the air bubbles can rise.

  • German Coffee Cake

    German Coffee Cake

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    by

    Joerg
    in ,

    This recipe started out as Marmorkuchen (marble cake). My mom used to bake it and it always was one of my favorites. We called it “Tassenrezeptkuchen” because we simply measured ingredients by cups, which is somewhat surprising to me (Germans don’t do that very often). Over the years, I have changed the recipe. The glaze…

  • Almond Biscotti – Gen II

    Almond Biscotti – Gen II

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    by

    Joerg
    in ,

    I always say: “When you meet perfection, don’t mess with it”. That’s why my favorite Almond Biscotti recipe has been unchanged for many years. No experimenting. I have baked countless batches with no or very little variation and shared them with family and friends. When I’m having an Espresso or Cappuccino, Biscotti are my go-to-snack.…

  • Deutscher Pflaumenkuchen

    Deutscher Pflaumenkuchen

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    by

    Joerg
    in

    Ingredients Instructions Notes I’ve always used my Apfelkuchen recipe and made Pflaumenuchen when plums are in season. This year here in Alabama we are having such good plums from Chilton County, that I’m baking more Pflaumenkuchen than usual, which gives me chance to experiment with the recipe. First, I was trying to reduce the sugar.…

  • French Apple Cake

    French Apple Cake

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    by

    Joerg
    in ,

    What makes an apple cake a French apple cake? I do not know. Well, this is a recipe I got from the people at Janie’s Mill. And I modified it, because I did not like the original version. Mine is much better now. I may keep experimenting with it, but for now it’s pretty good.…