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A blog about baking your own bread - recipes for beginner and experienced bakers

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    The last days were really warm and humid – it seems like summer is already here. And so it is time to start the ice cream season. In the lab we did already the first ice cream of summer, our favourite lemon yoghurt ice cream. After we spend a lot of time in a hot […]

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  • 05/28/12--01:02: Salzekuchen
  • I like to watch the regional TV shows from other parts of germany because I always learn something new about this region. This time I learned about a pie called “Salzekuchen” in a TV show about the hessian kitchen. After a little search in the internet, I know now that Salzekuchen is also called Ploatz, […]

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  • 06/23/12--03:46: Schwarzwälder Kirschcreme
  • A dessert made with curd (Quark) is always  delicious and a good dessert for  a potluck barbecue. The Schwarzwälder Kirschcreme I made for a barbecue at my colleagues home is a variation of the Schwarzwälder Kirschcreme a former Ph.d. student of us loved to make for those occasions. I refined the cream with some vanilla […]

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  • 05/09/13--08:45: Curd Mousse
  • I liked to use second part of my oven roasted rhubarb in a delicious way, too. And when I saw the Curd-Mousse, that Micha made, I was instantly in love. Micha found the recipe on Verenas Blog Schlammdackel, and Verena found it at Living at home. In the original recipe, the Mousse was made with […]

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  • 08/14/13--00:20: Rote Gütze-Torte
  • I was searching in the world wide web for a recipe for a “Käse-Sahne-Torte”. This is a torte made with curd and cream and it is normally prepared with gelatine. I normally avoid gelatine, but I couldn’t find a recipe for this childhood favourite without gelatine. But it couldn’t be so hard to develop a […]

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  • 09/29/13--10:14: Praline-Quark-Cake
  • To bake a heart shaped cake for birthday (also called “Birthday-Heart”) is an old family tradition. Which cake is baked on the other hand is highly variable. We already baked Cheesecake-Hearts, Goldknödel-Hearts and or the good old Pound-Cake hearts filled with a layer of jam. For the 80. Birthday of my Grandmother I volunteered to […]

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    Last weekend was the christening of my sweet little nephew. To help my sister I volunteered to prepare the desert and bake a cake. For 18 adults and 9 children I prepared two different desserts (at the end I made about 58 small Glasses with Dessert what was a little bit to much): a creamy […]

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  • 07/13/14--10:38: Quark Blueberry Pastry
  • It’s berry season! After we spent the last weeks with cooking red currant, raspberry and strawberry jam we turned our attention to the blueberries. Beside of cooking jam I set some aside to use them for a little weekend treat. Together with some quark I baked quark blueberry pastries. For the dough I used my […]

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    When autumn brings the first ripe apples I have to bake apple cake. The best apple for apple cakes is (and will always be) “Jakob Lebel”, a heritage apple with great flavour. My parents grow “Jakob Lebel” in their garden and so I can bake apple cakes with my favourite apple! This year was bad […]

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  • 02/05/15--20:39: Wiener Patzerlgugelhupf
  • The Patzerlgugelhupf is a speciality from vienna. “Patzerl” means “a little bit” and the cake is called like this because of his different fillings: a little bit nut, a little bit quark, a little bit plum butter, a little bit poppy seeds. A cake which is perfect for people who can not make up their […]

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    In August we spent a weekend in the beautiful Swabia. A part of my family has its roots there and I always enjoy being there. Eating some pretzels is then a “Must” of course. When we stop at a bakerie in Schwäbisch Hall, I spotted a roll made with some Emmer and Quark (Curd). But […]

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    There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to celebrate the seventh blog birthday of “Hefe und mehr” then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as […]

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    Some month ago the sister of my dearest and me agreed to bake a wedding cake for some friends of her. And so we spent a lot of time on pinterest, collecting ideas and inspiration. Slowly a plan for the decoration emerged and finally we had a plan for the cakes as well: Punch torte, […]

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  • 09/29/13--10:14: Praline-Quark-Cake
  • Categories:

    Tags:

    To bake a heart shaped cake for birthday (also called “Birthday-Heart”) is an old family tradition. Which cake is baked on the other hand is highly variable. We already baked Cheesecake-Hearts, Goldknödel-Hearts and or the good old Pound-Cake hearts filled with a layer of jam. For the 80. Birthday of my Grandmother I volunteered to […]

    (Read more...)


    0 0

    Categories:

    Tags:

    Last weekend was the christening of my sweet little nephew. To help my sister I volunteered to prepare the desert and bake a cake. For 18 adults and 9 children I prepared two different desserts (at the end I made about 58 small Glasses with Dessert what was a little bit to much): a creamy […]

    (Read more...)


    0 0
  • 07/13/14--10:38: Quark Blueberry Pastry
  • Categories:

    Tags:

    It’s berry season! After we spent the last weeks with cooking red currant, raspberry and strawberry jam we turned our attention to the blueberries. Beside of cooking jam I set some aside to use them for a little weekend treat. Together with some quark I baked quark blueberry pastries. For the dough I used my […]

    (Read more...)


    0 0

    Categories:

    Tags:

    When autumn brings the first ripe apples I have to bake apple cake. The best apple for apple cakes is (and will always be) “Jakob Lebel”, a heritage apple with great flavour. My parents grow “Jakob Lebel” in their garden and so I can bake apple cakes with my favourite apple! This year was bad […]

    (Read more...)


    0 0
  • 02/05/15--20:39: Wiener Patzerlgugelhupf
  • Categories:

    Tags:

    The Patzerlgugelhupf is a speciality from vienna. “Patzerl” means “a little bit” and the cake is called like this because of his different fillings: a little bit nut, a little bit quark, a little bit plum butter, a little bit poppy seeds. A cake which is perfect for people who can not make up their […]

    (Read more...)


    0 0

    Categories:

    Tags:

    In August we spent a weekend in the beautiful Swabia. A part of my family has its roots there and I always enjoy being there. Eating some pretzels is then a “Must” of course. When we stop at a bakerie in Schwäbisch Hall, I spotted a roll made with some Emmer and Quark (Curd). But […]

    (Read more...)


    0 0

    Categories:

    Tags:

    There is one wish still open for the Bread baking course: yeasted cake! And what would be a better idea to celebrate the seventh blog birthday of “Hefe und mehr” then to make little yeast pastries with a fluffy dough and delicious Quark filling? And as a bonus point this Quark-Streusel-Kolatschen are very variable as […]

    (Read more...)


(Page 1) | 2 | newer