‘German Style’

Otto’s Swiss Rösti


Oven 450 F

Serves 6-8

6 medium potatoes

Par-boil potatoes for 5 minutes to loosen the skin. Grate and discard the skin.

2 eggs

½ cup chopped onion

3 T flour

1 tsp salt

¼ cup melted butter

Mix together with the shredded potatoes.

If desired:

Ham, bacon, sausage



Broccoli, asparagus

Chili peppers

The classic plain potato Rösti is delicious as a side dish, but you can add any finely chopped ingredients to the mix, and make it the main course.

Olive oil

Cover the bottom of a baking dish (jelly roll pan) with a generous amount of oil. Spread the potato mixture and press out thin. Bake 30 minutes at 450F until crisp.

Cousin Otto Heigold made authentic Swiss Rösti for us when he visited us in England. Lekker!

German Oven Pancake

Oven 400 F

Serves 2

Place 12” skillet in the oven and preheat to 400 F.

3 eggs

½ tsp salt

Beat the eggs and salt with a wire whip until light.

1/3 cup sifted flour

1 T sugar

½ cup milk

Add flour and sugar, blend till smooth. Add milk. Beat thoroughly.

2 T butter

Place the butter in the hot skillet. Coat the bottom of the pan with butter. Pour in the batter and return to the oven. Bake 12-15 minutes until the pancake is puffy, risen and lightly browned.

Suggested Toppings:

Powdered sugar


Fresh lemon

Apricot jam


Serve with your favorite toppings.

Black Forest Cake


This cake requires a little planning. I suggest that you start two days ahead:

Day 1- marinate the cherries in kirschwasser overnight.

Day 2- bake the cake, assemble with cherry filling and allow to chill overnight.

Day 3- make the fudge icing, whipped cream and take a bow when your guests oooh and aahhh!


Marinate the cherries:

2 (15 oz) cans dark sweet cherries in syrup

½ cup Kirschwasser (cherry brandy)

Drain the cherries and reserve the syrup in the refrigerator for later. Place the cherries in a small bowl and add the kirschwasser. Cover tightly and refrigerate for at least 6 hours or overnight.



Prepare the chocolate cake:


Oven 350 F


1 ½  cups sugar

½ cup Crisco shortening


Mix on medium speed.

2 eggs

Add and mix on medium speed.


½ cup Hershey’s cocoa

½ cup warm water


In a separate small bowl or large cup, mix together and stir with a fork until the cocoa is dissolved. Add to the sugar mixture and mix on medium speed until well blended and fluffy. Scrape the sides and bottom of the mixing bowl a few times with a rubber spatula.


2 cups flour

1 tsp baking soda



Sift together and add to the batter. Mix on low speed until well blended.

1 tsp almond extract

1 cup cold water

Add liquid and mix on slow to avoid splashing. Mix batter on medium-high for two minutes.


1 Tbsp shortening

2 Tbsp flour

Prepare three round cake pans. . Use a paper towel to grease the bottom and sides of the cake pans. Sprinkle with flour and roll around to coat the pan. Turn over the pan and tap gently to remove the excess flour.

Pour the batter into the pans. Shake the pan horizontally to level the batter and climb the walls a bit.

Bake the cake in a preheated 325 F oven for about 20-25 minutes. To test for doneness, insert a toothpick in the center of the cake; the cake is done when it comes out clean.

Let the cake cool in the pan for 5 minutes, then slide a table knife around the edges to loosen. Place a plate upside down on top of the pan, invert and tap the bottom of the pan to remove the cake.


Assemble the cake:

1 cup cherry syrup (from above)

2 Tbsp cornstarch

¼ tsp salt

Place the syrup, cornstarch and salt in a small saucepan. Stir to dissolve. Cook the sauce over medium heat, stirring constantly until thick and translucent. Turn off the heat.










Don’t forget to reserve 8 cherries for the top! –>

Assemble the cake while it is still warm. Use a serrated knife to slice horizontally across the bottom two layers to flatten the surface. Place the bottom layer upside down on the serving plate.


Set aside 8 of the marinated cherries to garnish the top of the cake later.


Spoon half of the cherries on the cake, along with half of the kirschwasser marinade. Pour half of the thick cherry sauce over the cherries. Place the second layer and press down slightly. Repeat with the cherries and sauce. Place the third layer on top, right side up. Cover the cake and refrigerate for 4 hours or overnight.


½ cup heavy cream

1 cup Nestle semi-sweet chocolate chips

½ tsp vanilla

½ cup powdered sugar


Place the cream in a glass bowl. Microwave 30 seconds or longer until it almost boils. Pour in the chocolate chips. Cover with plastic wrap and let stand at room temperature for 10 minutes. Beat with a fork until smooth. Add the vanilla and sugar. Beat with the fork again until smooth. Set aside at room temperature for about an hour, until it becomes very thick, but still pourable.


Remove the cake from the refrigerator and pour the fudge icing on top. It may run down the sides a bit which is fine. Return to the refrigerator for 30 minutes to allow the fudge to set up.


1 ½ cups heavy cream

¼ cup sugar

½ tsp vanilla


Whip the cream on high with the mixer to form stiff peaks. Spread the shipped cream like icing around the sides of the cake.

Place some cream in a decorating bag to create a decorative edge around the top and bottom. Squeeze 8 dollops of cream on top and place the 8 reserved cherries on top.


Refrigerate until you are ready to serve your masterpiece!


This is my version of the Schwarzwald Kuchen we enjoyed in Germany.


Spaetzle Maker<< Spaetzle Maker


Yields about 5 cups Spaetzle


2 cups flour

1 tsp salt

2 eggs

½ cup warm water


Combine all ingredients and beat with a spoon to form a thick batter.


Place at least 2 quarts of water in a large pot and bring to a hard boil. Lay the spaetzle maker horizontally over the pan, resting on the edges.  Fill the well half full with batter and move it back and forth.  Work quickly to run small batches of dough through the spaetzle maker directly into the boiling water. Stir the boiling noodles with a wooden spoon. Boil hard for about 5 minutes until done. To test for doneness, remove a large noodle and taste it. It should be almost dryish on the inside. Immediately drain the noodles into a colander and rinse with a little cold water. Pour the drained noodles back into the warm pot and serve immediately. 


While living in southern Germany, the Swabian “national noodle”, spaetzle fast became our favorite local dish. Our German language tutor taught me the traditional way to scrape the noodles off a cutting board directly into the boiling water. Now, I usually use a spaetzle maker, which forces the soft dough through holes, forming noodles as it hits the water.