somehow remind me of Hush Puppies. I like them best with chicken soup.

Great as a little snack or as a whole light dinner, if you eat about 2 or 3 of them.. Very easy to make a whole bunch of them too!

You need to be patient, but it's actually quite simple and so delicious. Use ingredients at room temperature to avoid temperature shock and help the dough rise properly.

From my mom's first Cookbook. It was a delightful surprise finding a new twist on an old favorite in my mom's Cookbook. Is like having her with me even though she never made this.

Finally, we decided to cook kohlrouladen with boiled potatoes for dinner 🥳🥳 and it was great food great friend also who was accompanying me for cooking. . So here the recipe you should try.. Happy cooking 💖

Germany has all kinds of "knödel" or dumplings - Semmelknödel, which are made with dried out bread, are one of my favorites. Variations exist in Austria and Czech as well. It's one way to "recycle" old bread so it needn't be tossed away.These dumplings are usually eaten along side sauerkraut & pork, roast meats with the gravy, stews or some kind of sauce. In the photo, I used a creamy mushroom sauce, which works very well!This recipe makes 6 medium dumplings, appropriate for 2-3 people.Note on the bread: you should use a good bread that has some firmness like baguettes, kaiser rolls or German brötchen. Soft white sandwich bread or breadcrumbs will fall apart when cooking!

Pronounced, SVOY-lee-ah-tell-eh. It's Italian for "many layers". This was my first attempt at making this classic Italian dessert. Time consuming it is!! And somewhat tricky. The shape was right, but there are no ridges on mine. :( Maybe I'll get it right next time.

I learned the original recipe from a friend's mother when I was a student.. I arranged it to my own way after making it several times. There are many florentine with hard crunchy cookie bottoms, but I like crispy and soft cookies. So if you ask me about florentines, it would be with this recipe.I used a swiss roll cake pan. If the dough is difficult to handle at Step 6, let the dough sit in the refrigerator for a while and then roll it out with a rolling pin. The filling gets hard when cold, so if you are making it for the first time, I think it would be better to bake the cookie bottom half way before starting to make the filling. Use granulated sugar for sugar if you have. For one square cake pan or baking sheet which is 25 to 30 cm [11.8 in] in diameter. Recipe by Puru berry

My mother-in-law got this recipe from my husband's godmother, Azelia, who was raised in northern Italy. It always disappears quickly when she makes it. My father-in-law says to use 1 full cup of whiskey - 1/2 cup for the recipe and 1/2 cup for the chef!

Krautkrapfen is a German dish made by rolling up sauerkraut or sautéed cabbage into a noodle dough, then braising it in hot broth. Adding some caraway seeds and bacon is the secret to making this extra delicious ;) If you have homemade sauerkraut, it will taste even better.It's very filling and goes well with light sides or salads. One of my most favorite German dishes of all time. I hope you'll give it at ry.This particular recipe is from southern Germany. Depending on the recipe, it might be baked in the oven too!