820 herman recipes

German-style fruit kuchen with sliced nectarines and plums arranged over a buttery almond-scented press-in crust, finished with a warm peach jam glaze.

Traditional German Christmas butter cookies (Weihnachtsplätzchen) with vanilla and almond extract, rolled and cut into festive shapes. Decorated with colored sugar, nuts, and candied cherries.

Sweet-sour braised red cabbage with bacon, apples, cloves, red wine, and wine vinegar. A classic German-style side dish simmered until tender and glossy.

Hoppel Poppel tart with breakfast sausage, potatoes, onion, and fresh dill in a blind-baked butter pastry shell. A German-American brunch classic turned elegant.

German beer-braised Brussels sprouts simmered until tender and finished with butter and salt. A simple 4-ingredient side dish that might convert sprout skeptics.

Spritzgeback are classic German pressed butter cookies flavored with almond extract. Pipe them through a cookie press for decorative shapes, then bake until just golden.

Eingemachtes Kalbsfleisch, traditional German veal in a creamy lemon-and-egg-yolk-thickened gravy. A classic Swabian comfort dish served over potato dumplings or pasta.

Palatschinken are thin Austrian and German pancakes filled with melted chocolate and powdered sugar, then rolled and dusted. Classic European dessert ready in 30 minutes.

German-style dill bread (Dillbrot) with cottage cheese, dill seed and minced onion. Pillowy, savory yeast bread with a tangy crumb and buttered, salted top.

Light pumpernickel bread machine loaf blends rye and bread flour with cocoa, molasses, and caraway seeds. A softer, lighter take on traditional dark German pumpernickel.

Classic German Lebkuchen: spiced honey bars with almonds and candied citrus peel, glazed with lemon icing and dotted with cherries. Centuries-old Nuremberg Christmas tradition.

Sauerkraut casserole with browned Italian sausage, sliced apples, brown sugar and caraway seeds. The classic German-American Oktoberfest one-dish dinner. Hearty, tangy and forgiving.

German almond cookies with fresh lemon zest, ground unblanched almonds, and a buttery crumb that shatters at first bite. Overnight chilling builds flavor and makes rolling easy.

Black Forest rugalach pastries with a cream cheese dough wrapped around boozy cherry, dark chocolate and walnut filling. The Jewish bakery classic given a chocolate-cherry overhaul straight out of the German cake playbook.

Berlin Doughnuts (Bismarks) are classic German jam-filled yeasted doughnuts with rum extract and orange juice in the dough, deep-fried and sugared. Makes 12 pillowy doughnuts.

Coconut pecan upside-down cake with chocolate chips, dark brown sugar, and a tender vanilla butter cake. Like a German chocolate cake meets a skillet dessert.