Plum Cobbler recipe - in English and German

I love anything made with Italian Prune Plums or Zwetschgen as we call them in Germany. I look forward to September every year when they are in Season. I actually really enjoy not to have everything available all year round. I like to eat with the seasons. It is not just much more flavor full when it finally comes around it also makes you really appreciate the food and the seasons.

             Here is the Fruit Cobbler recipe made with Plums

Comments: This can be made with any fruit really, with denser Fruit like Apple, Plums...etc. I put the fruit in the baking dish and bake it for 20-30minutes before I add the cobbler mix on top and then bake it some more to finish. But most fruit you just add to baking dish, add the cobbler dough on top and then bake.

Recipe By     :Isabell Norman
Serving Size  : 6     Preparation Time: 0:15 min. Baking time: 0:20 and 0:30 min.                  
 Ingredients:
24                 Plums, pitted - Zwetschgen, entkernt, -- or more if you like
2   Tbsp        sugar-Zucker, I used Rapadura Sugar from Rapunzel  --
                    (this can be reduced or omitted if you wish)
1   tl              fresh Orange peel, grated - Orangenschale, gerieben
2   tbsp         Butter cut into small flakes- flockig geschnitten                  
For Dough - Teig
125  g           Flour, I used 1/2 white whole wheat  and whole wheat -
                     1/2 Weisses Vollweizen und  1/2 Vollkornmehl
1   Tsp           baking powder - Backpulver
2  Tbsp          Sugar - Zucker, Rapadura Sugar
50   g             Butter cut into small pieces - Butter, kleingeschnitten
1                    egg, lightly beaten - Ei, leicht geschlagen
2-3  Tbsp       Milk - Milch
1   Tbsp         Turbinado sugar - grober Brauner Zucker

Use a 1 1/2 liter baking dish, I use my Anchor Ware glass containers, I think it's 2 liter
-Du brauchst eine 1-1/2 liter grosse Auflaufform. Ich benutze meine Anchor Ware glass container in
denen man auch backen kann ungefaehr 2 liter Groesse.

Grease your baking form with some butter, pit the plums and cut them open flat and layer them upright into the pan
-Auflaufform mit etwas Butter einfetten, Plaumen entsteinen und wie bei Zwetschgenkuchen in die Form einlegen.

If you like it a bit sweeter now sprinkle the 2 tablespoon Sugar or as much you like over the plum, then also the Orange peel and add little butterflakes all over the plums
-Jetzt kann der Zucker nach belieben ueber die Plaumen gestreut werden, die Orangenschale darueber gestreut und die Butter in Floeckchen auf diePflaumen gesetzt

Preheat Oven to 350° F  or if convection to 325° F and put the baking form with the plums inside while it preheats. Let it bake for 20 minutes
-Ofen zu 180° C vorheizen, oder bei Convection Ofen auf 170° C und die Auflaufform mit den Pflaumen in den Ofen tun waehrend der Ofen vorheizt. Backe die Pflaumen vor, fuer ungefaehr 20 minuten.

In the meantime measure your flour, baking powder, sugar and mix altogether in a mixing bowl. Add the Butter pieces and work the butter with your fingers in until it looks like fine Bread crumbs.
-In der Zwischenzeit wiege das Mehl, Backpulver, Zucker ab und misch es miteinander in einer Ruehrschuessel. Gebe die Butterstueckchen dazu und arbeite die Butter mit den Fingern ein bis es wie feine Brotkruemel aussieht.

Make a indention in the flour mix and with a knife, mix in the lightly beaten egg and just enough milk so it makes a soft dough.
-In die Mitte der Mehlmischung eine Mulde druecken. Mit einem Messer das leicht geschlagene Ei und soviel Milch einruehren, dass eine weiche Masse entsteht.

Spread the dough in spoonfuls all over the Plums, until it is all  covered. Then sprinkle the Turbinado sugar all over it and put back in Oven. Bake for 30 more minutes or until it is golden brown and baked through.
-Teig loeffelweise auf der Oberflaeche verteilen, bis sie vollstaendig bedeckt ist. Mit dem Turbinado Zucker bestreuen und zurueck in den Backofen geben. 30 Minuten mehr backen bis alles gold braun gebacken ist und durchgebacken ist. Mit staebchenprobe testen.

Best served while still warm. You can serve whipped cream, Vanilla ice cream or Egg cream with it. I just like it as is
-Am besten serviert wenn es noch warm ist. Man kann den Cobbler mit Schlagsahne, Vanilleeis oder Eiercreme servieren. Ich mag es einfach nur so, pur.

Nutrition (calculated from recipe ingredients)----------------------------------------------
Calories: 345 Calories   From Fat: 112   Total Fat: 12.7g   Cholesterol: 63.8mg   Sodium: 80.4mg   Potassium: 546.1mg
Carbohydrates: 57g   Fiber: 6.3g   Sugar: 37.7g   Protein: 6g

Cooking Tip: This is really very versatile. Use any fruit you like, mix the fruit. Use different spicing, flavorings. Cinnamon is good in it, or Coriander, Cardamom, Lemon, Vanilla. Just experiment. Don't reduce the sugar or butter in the dough or it will not come out properly, But you always can reduce the sugar, butter or even omit them on the fruit if you like less sugar. Most fruits are sweet enough you don't need it.
-Das ist ein sehr leicht veraenderbares Rezept. Benutze was immer eine Frucht du hast, mische verschiedene Fruechte miteinander. Benutze andere Gewuerze, Aromas. Zimt ist sehr gut, oder Koriander, Kardamom,Zitrone, Vanille. Experiment damit. Tu nicht den Zucker oder die Butter imTeig verringern oder es wird nicht richtig herauskommen. Aber du kannst immer den Zucker, die Butter auf der Frucht verringern oder sogar weglassen. Die meisten Fruechte sind suess genug, dass man es nicht braucht.

Enjoy!

disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You 




Berry Season-Raspberry Galette recipe

It is definitely Berry Season. I have been picking lot's of Strawberries, baking lot of Strawberry cakes. Then as soon the Strawberries started slowing down-which will be only temporary then I have mostly Everbearing Strawberries which right now just have a rest period- I had to pick my Red Currants. This year I did not get as many Currants because I had a bad infestation with Currant Fruit Fly, which also resulted in a lot of work having to pick through the berries. In the end it was all worth it, because I made a wonderful cake with them. Because the Currants are so small it takes a long time to remove them from the stems, so I usually make this cake only once a year.
Now the Currants are done I am getting a flood of Raspberries which I need to use quickly because they have a small shelf life and spoil quickly. Also my freezer broke so I can't freeze any right now until my new Freezer arrives, which should be next week.

So I made a quick Raspberry Galette which is a Free Form Fruit tart.


Rosemary flavored Raspberry Galette



Recipe By : Isabell Norman
Serving Size : 10 Preparation Time: 0:35

For Pâte Brisée
300 g Flour/Mehl
75 g Sugar/Zucker
120 g Butter
2 Egg/Ei
2 Tblsp/EL Ice-Water/Eis-Wasser

For Filling:
300 g Raspberries/frische Himbeeren-fresh or more if you
like
3 Tbs Sugar/Zucker
2 Tbs Rosemary, chopped/Rosmarin, gehackt
2 tsp lemon peel, freshly grated/Zitronenschale, gerieben
1/2 tsp cardamom, ground/Kardamom, gemahlen

1. Put Flour, Sugar, and Butter-cut up in very small pieces, in mixer bowl,
process until the Butter resembles pea sized crumbles, now add the Eggs and
Ice-Water and mix until the dough just starts sticking together.

2. Mix das Mehl, Zucker und Butter, die in sehr kleine Stücke geschnitten
ist in einem Stand Mixer bis die Butter wie Erbsen grosse Krümmel aussieht.
Nun die Eier und Eis-Wasser zugeben und alles schnell zu einem Mürbteig
kneten.

3. Remove the dough and knead it quickly into a ball. You don't want to over
mix it, because then instead of becoming crusty and flaky it will become
chewy.

4. Den Teig der Schüssel entnehmen und schnell zu einem Ball zusammenkneten.
Den Teig nicht zu viel kneten weil er dann statt krustig und krisp eher
ledrig wird.

5. Wrap in plastic or put in bowl with lid and let rest for 30 minutes in
the refrigerator.

6. Den Teig in Plastik einwickeln oder in eine Schüssel mit Deckel tun und
im Kühlschrank für 30 minuten sitzen lassen.

For the filling:

8. In the meantime pick through your Raspberries, it is best to not wash
them and mix all the ingredients for the filling. Set aside.

9. In der Zwischenzeit die Himbeeren verlesen. Es ist besser die Himbeeren
nicht zu waschen. Alle Zutaten für die Fülle mischen. Beiseite stellen

10. To finish, cut the dough into 8 to 10 same sized pieces and roll out
each piece into a round. The round does not have to be perfect because these
are Free form tarts. Add a nice amount of filling in the middle of the
rolled out dough, leaving about 1-1/2" to 2' space to the edge. Fold the
edges toward the middle, over the mix making sure the folds stick together.



11. Zum fertigstellen, den Teil in 8-10 gleichgrosse Stücke teilen und jedes
Teil in einen runden Boden ausrollen. Sie müssen nicht perfekt rund sein
weil diese Freie Form Tarten sind. Tue einen gute Menge Fülle in die Mitte
des ausgerollten Teiges dabei etwa 4-5 cm an der äusseren Seite
freilassen. Die Seiten zur Mitte, über die Fülle hinfalten, dabei sicher gehn
dass die Falten zusammenhalten.



12. Bake in Oven at 350 ° F for 15 to 20 minutes or until they are lightly
browned.

13. Im Oven bei 180 ° C für 15 bis 20 minuten backen oder bis die Tarts
leicht braun sind.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 270
Calories From Fat: 99
Total Fat: 11.2g
Cholesterol: 68.1mg
Sodium: 16.4mg
Potassium: 98mg
Carbohydrates: 38g
Fiber: 2.9g
Sugar: 12.8g
Protein: 4.9g

Cooking Tip: You can brush the Galette before baking with some eggyolk mixed
with a tablespoon milk or water and sprinkle with brown sugar crystals

Man kann die Galette vor dem Backen mit Eigelb aufgerührt mit
einem Esslöffel Milch oder Wasser bestreichen und mit Braunen Zucker
Kristallen bestreuen

You could also top it with some Sliced almonds

Kann ebenso mit gehobelten Mandeln bestreut werden

Or before Serving, powder with Powdered Sugar

Oder vor Servieren mit Puderzucker pudern.

Comments: Made with Isabell's less Butter Pâte
- - - - - - - - - - - - - - - - - -
This recipe is my own recipe and is there fore copyrighted. You are free to use it for your personal use but to use in any publication of any form you need to get permission from the original Owner of this recipe.
disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You 

It's Strawberry Season-Quick Strawberry Tart

The Strawberries are coming in faster then I can eat them. So I decided today, instead spending my morning in the back yard, I will bake my quick, Low-fat Strawberry Tart and share the recipe.


This is a very typical bottom for Fruit tarts in Germany. It is very easy to make, it is fast, low- fat and you can use it with almost any uncooked or canned fruit. It is best when you put the fruit on it short time before serving, because it is a spongy cake letting the fruit sit on it to long will result in the sponge being all wet from the fruit juices.

I like to spread some melted chocolate on the cake before I put in the strawberries or if I don't have enough time a chocolate spread like Nutella will do.
Or if I have more time I make a simple cream filling similar to Bavarian Creme.
This not only tastes good, but it keeps the fruit from soaking into the cake.



This is one of my kids favorite summer cake so I thought you might like it too.

So here is the recipe which I exported from my cookbook program

Fast Biscuit


Serving Size : 12 (German servings are smaller then in the US)

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Eggs ( whole eggs)
1 Tblsp Water
75 g Sugar
2 Tblsp Vanilla sugar
100 g unbleached flour
1 TL Baking powder

1. Preheat oven to 350° F.
Grease Fruit tart baking form with Butter and
dust with Flour or bread crumbs.

2. Beat the whole Eggs, Water, Sugar and Vanilla sugar in
bowl until foamy. Should look like a thick creme.

3. Mix Flour and Baking powder, sieve onto the
Egg mass and fold under carefully

4. Bake on middle rack in Oven for 20-30 minutes,
until the cake is golden brown or
a testing pick comes out clean.
Don't open the oven door in the first 15 minutes,
because the dough will not rise properly then.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 246
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 39.5mg
Sodium: 13.6mg
Potassium: 64.6mg
Carbohydrates: 58.7g
Fiber: <1g

disclaimer: Not to be shared with the Dervaes Family of Path to Freedom Website. Thank You