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Nachtisch (Dessert)

Some recipies for nice desserts, but actually they are good anytime!


  • 500 g all purpose flour
  • 250 ml milk
  • 200 ml cream
  • 1 envelope dried yeast
  • 1 teaspoon vanilla extract
  • 40 g butter (do NOT use shortening or margerine or crap like that)
  • 80 g white sugar
  • 1 large egg
  • optionally: 10 Damsons (a kind of plums, prunus domestica insititia to be precise)

First you need to make a yeast dough from the ingridients. Start out with the flour, sugar, and yeast and mix them well. Then add the vanilla extract and the warm milk. While mixing add the egg and soft butter to it. Combine well until you have a uniform dough.
Now let the dough rise for about 45 to 60 minutes in a warm place.
After the dough has roughly doubled in size knead it again well and let it rise once more for about the same time. While you are waiting prepare a large pan with lid(!) by warming up the cream in it and if you want add a tablespoon of sugar to it.
After the dough has again roughly doubled in size, make about 10 to 15 balls (optionally putting one pitted plum in the middle of each ball for extra credit). Place the balls in the pan one next to the other (do not try to be smart and stack them). Put the lid on and place the pan on full heat to bring everything to a boil. Once you have done that immediately turn the heat down to low and let the whole thing simmer until the cream has been completely sucked up by the Dampfnudeln (about 20 to 30 minutes). Do NOT ever open the lid while this is happening! If you want to see what is going on go get a glass lid!
Once they are done take out each Dampfnudel with a large spoon and serve while still hot. Preferably with vanilla souce. And to me. On a cold, snowy winter day. With poppy seeds sprinkled on top.
If you have Dampfnudeln left over you can also put them in plastic containers and freeze them. That way, whenever you feel like it you can heat one up in your microwave. Not quite as good but very much more practical.

Rote Grütze

  • 750 ml red wine
  • 200 g sugar
  • 200 ml water
  • 100 g corn starch
  • 2 kg red berries (strawberry, raspberry, red currant, cherries, ...)

Put red wine in a big pot and slowly bring to a boil. Add sugar and stir until it is dissolved. In a separate glass, mix water and corn starch, and add to the red wine. Add the berries and briefly bring to a boil again. Immediately fill the liquid into a glass bowl, and refrigerate for at least 3-4 hours before serving.