|Great German Recipes|
|by Lynn Hattery-Beyer|
This "quick-flip" spiral bound recipe book is the exact size of your recipe cards! A great gift or "stocking stuffer" for German-American friends ...
1 - 10 of 67 for german coffee cake
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Stir yeast in warm (not hot) water until dissolved. Set aside for 5 minutes to foam. In a large mixing bowl, beat eggs and sugar. Add butter, (butter ...
Dissolve yeast in ... let rise. Sprinkle cake with remaining melted ... crumbly. Sprinkle over each cake. bake at 350 degrees for 25 minutes. Makes 24 servings.
Cream butter and sugar together. Add eggs and beat well. Add flour slowly, then vanilla and spread 1/2 of the batter in a greased and floured 9 x 13 ...
In large bowl, cream softened butter. Slowly add sugar, one egg at a time, until mixture is fluffy. Stir in lemon juice and rind. Sift flour and ...
Mix topping. Cream the butter, butter and sugar; beat until fluffy. Add beaten eggs, sour cream, and vanilla; mix. Add sifted flour, baking powder ...
Cream butter and sugar. Add eggs; mix well. Mix all ingredients together. Spread into greased springform pan. Peel and quarter apples. Score each ...
Mix filling ingredients and cook in the microwave, stirring several times until thick and bubbly. Set aside to cool. Pat each biscuit into a 3-3 1/2 ...
Mix above ingredients and pour into greased 9x13 inch pan. Bake at 350 degrees until done, about 40 minutes. Test with toothpick. When cook, sprinkle ...
For Cake: Dissolve yeast ... Sprinkle over dough. Top with peach slices. Bake at 375 degrees for 25-30 minutes or until golden brown. Yield: 2 Coffee cakes.
Sift together dry ... Sprinkle evenly over cake batter. Sprinkle with nuts. Bake for 30 to 40 minutes at 350 degrees. Double recipe and use 9 x 13 inch pan.
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