Source:  Marcel in 2014

Personal Notes:
If you bought some plums but still have about 2 pounds left over then here is a recipe that will make them disappear.

plum cake, Zwetschgenkuchen

yeast dough for a whole tray:

500 gr. flour 100 gr. butter
20 gr. fresh yeast or 1 pack dry yeast 1 egg
250 ml milk 1 pinch salt
75 gr. sugar some breadcrums

Mix the dough and let it rise for about 1 hour.
In the meantime take about 2 to 3 pounds of plums, wash them, then remove the pits. After the dough has risen, put it on the tray and form a boarder. Now put a little bit of breadcrumbs down. Now add the plums evenly.

For about 25 to 35min  bake by 200 °C.

Option 1 (Vanilla pudding filling):
while baking the cake, make a fresh vanilla pudding. After about 20min, take the cake out and fill all the gaps in the cake with the pudding. Now bake for another 5 to 10min.

Option 2 (crumble topping):
Instead of the vanilla pudding, you can add crumble topping. Prepare the crumbles like below and put on top of the plums.


300 gr. flour 200 gr. butter
125 gr. sugar some cinnamon or vanilla sugar

Directions crumble topping:
Mix the flour with the cold butter and sugar by hand for about 2min.

Rhubarb “Pie” Crumble

Rhubarb “Pie” Crumble

Source:  Myself in 2013

Personal Notes:
I used to work at Marie Calendar’s pie shop in California when I was 16 years old.  From the name, you can guess, there were over 40 pies and I tasted every one!  I remember only having rhubarb once in my life, I guess it wasn’t my favorite, and I never tasted it since.  Now, a good uh-hum 20 years later, I see we have rhubarb growing in the back yard here.  Simultaneously, I picked up a gardening magazine this week and read a nice recipe for a rhubarb tart.  I decided today was the day for trying rhubarb!  I reviewed the magazine recipe, and didn’t have cream, nor eggs as it called for.  I searched around on the internet for a good looking recipe, and found quite a few which didn’t use eggs nor cream.  I didn’t like the looks of what I was finding though.  I searched for a Rhubarb Crumble, and all of the recipes called for oats, and cinnamon.  I liked the recipe from the magazine I found, which called for Hazelnut “mehl” or flour.  It’s quite popular here in Europe to use nut meal in baking.  Trader Joes was the first to carry nut meal in the U.S., I remembered it was such a big deal when the carried it to all my German friends!  I see why.

So, the long of the short here is…I took a little of this and a little of that from several recipes and created my own.  I didn’t measure much, just mixed and eyed the consistency I liked.  I’d say give it a go.  It turned out to be an acceptable dessert with my family.  My kids thought it was apple, and my husband knew the taste but liked it quite well too, I hope you find the same.


3 C. thinly sliced rhubarb Hazelnut flour
1 C. Sugar Cream

Slice your rhubarb and put in a metal mixing bowl along with your sugar.  Mix around.  You will notice the rhubarb produces a lot of moisture, so I added a bit of ground hazelnut to absorb the moisture-maybe ¾ cup  You decide.  Then, I had a bit of cream which I added just for texture.

I mixed it all up, tasted it (a bit sweet/tart) then poured into the pie shell which I made (see pie dough recipe)

I topped with a crumble of butter, sugar and flour.  Again, mix about a cup of sugar, ½ cup of flour and about 1/3 C. butter  and blend together with your fingers to form a ‘crumble’. Pour on top of the Rhubarb mixture, and put in oven.

Bake @ 350 degrees for about 30 min.

Some sources recommend to serve with ice cream or cream. We ate it plane, and was super!

Coconut Cream Pie

Coconut Cream Pie

Source:  Aunty Bruna:  About 2005

Personal Notes:
My mom and Aunty Paulie just left (March 2013) from a 3 week visit where we did lots of talking about food, meal planning, recipe sharing, and where I gained a lot of “hands on” experience!  It was a joy to share, learn and to work off the days stresses in the kitchen together.  By the request of the kids, my mom made her famous Coconut Cream Pie for us.  It was delicious.  My mom said that if we thought hers was good, that we’d have to taste Bruna’s.  Bruna is my Aunt who lives in Arizona.  Just recently, Aunty Bruna and I were talking; she said she was making her coconut cream pie.  The moment could not have been more perfect for me to ask her all about it.  Her philosophy is, if you’re going to make a cake or pie, make the entire thing from scratch…even the pudding!  I think you’ll find this a wonderful recipe!  Enjoy.

Coconut cream pie
Coconut cream pie

Ingredients for Filling:

½ C. sugar 1 ½ C. milk
2 large eggs 1 ½ C. sweetened coconut flakes
1 large egg yolk 1 tsp. vanilla
4 Tbs. flour 1/8 tsp. coconut extract

Directions for Filling:
Whisk 1/2 cups sugar, eggs, egg yolk, and flour in medium bowl. Bring milk and coconut to simmer in medium saucepan over medium heat. Gradually add hot milk mixture to egg mixture, whisking constantly. Return to same saucepan; cook until pastry cream thickens and boils, stirring constantly, about 4 minutes. Remove from heat. Mix in vanilla and coconut extracts. Transfer pastry cream to medium bowl. Press plastic wrap directly onto surface to prevent formation of skin. Chill until cold at least 2 hours and up to 1 day. Transfer filling to crust. Cover and chill overnight.

Ingredients for Crust:

1 ½ C. flour 6 Tbs. chilled butter cut into small pieces
1 Tbs. sugar 3 Tbs. chilled/solid vegetable shortening
½ tsp. salt 4 Tbs. or more of chilled ice water

For the Crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Drizzle 4 TBS. ice water over mixture. (use more if needed) Process just until moist clumps form, adding more ice water by teaspoonfuls if dough is dry. Gather dough into ball: flatten into disk. Wrap in plastic and chill 1 hour.

Roll out dough between 2 sheets of plastic wrap to 14-inch round. Transfer dough to 9- inch diameter glass pie dish. Fold overhang under. Crimp edges decoratively. Pierce bottom of crust all over with fork. Freeze crust 15 minutes.(Can be made 1 day ahead. Keep frozen.)

Preheat oven to 375 °F. Line crust with aluminum foil. Fill with pie weights or dried beans or in our case 3 rocks. Bake 20 minutes.  Remove weights and foil. Bake until golden and set, about 10 minutes. Cool. (Crust can be made 1 day ahead. Wrap tightly with plastic wrap. Let stand at room temperature)

Ingredients for Topping:

2/3 C. coconut flakes 2 Tbs. sugar
1 ¼ C. chilled heavy (whipping )cream 1/8 tsp. coconut extract

Directions for the Topping:
Toast coconut in heavy small skillet over medium heat until lightly browned, stirring occasionally, about 3 minutes. Cool completely, making sure you don’t burn the coconut.

Using the electric mixer, beat cream, sugar, and coconut extract in medium bowl until peaks form. Spread  cream all over top of filling. Sprinkle evenly with toasted coconut. (Can be prepared 4 hours ahead)  Cover and refrigerate.

Apple Crumble

Apple Crumble

Source:  Gordon Levitt:  2012

Personal Notes:
I was inspired by Gordon’s simple recipe for this apple crumble.  He demonstrated making the crumble in a layered effect, and it looked easy and delicious.  I was pleased with this recipe. I think you will be pleased with it too!

apple crumble

Bottom of crumble:                                           Crumble Ingredients:

2-3 Tbs. sugar 2-3 Tbs. butter
1-Tsp. vanilla 2-Tbs. sugar
1-Tsp. cinnamon 2-4 Tbs. flour

In a Le Cruset ceramic lined iron baking dish, put the sugar, vanilla and cinnamon in the dish.  Put on stove and turn on high.  With the heat, the sugar will form a caramelized texture, and this is the ‘crust’ for the apple crumble.  Do not stir, just let it melt and caramelize.

While this is happening, shred 2 large apples, and slice 1 apple in chunks.  For the shredding, leave skin and core in, and just shred.  For the sliced apple, skin and core, then cut in small chunks.

Once caramelizing has taken place, layer the shredded and cut apple.  The juice from the apple will mix w/ the caramel, and just let it stand on the stove and cook-about 5-8 min.

Meanwhile, begin to make your crumble, and preheat your oven to 200°C.

Combine crumble ingredients and finger together until it’s crumble in texture. Layer the crumble on top of the apples.  Let it stand until the lower ingredients boil or bubble.

Place in oven and cook for 20+ min. or until golden brown.

Strawberry-Rose Cupcakes

Clara’s Strawberry-Rose Cupcakes

Source:  Internet:  Circ.  2010

Personal Notes:
We found this recipe online on a foodie site, it looked delicious and the “rose” enticed us.  My daughter made the first, second and third batch.  I’d say they are well loved by friends and family and they have now become known as “Clara’s cupcakes”.  Give them a go!

strawberry rose cupcake
1C. Butter ¾ tsp. baking powder
1 1/4C. Sugar ¼ tsp. Baking soda
3 Eggs ¼ tsp. salt
1tsp. Vanilla 1/3 c. strawberry jam
¾ Buttermilk 1 ½ -2 tsp. rose water
2 ½ C. Flour

Prepare this batter as you would any normal cake batter way.  Combine and whip together soft butter, sugar, eggs, and vanilla.
Pre-combine all dry ingredients.  Now combine the dry to the wet and slowly stir up with a spatula.  Add your buttermilk, strawberry jam, and rose water to the final mix.

Prepare your cupcake dish by brushing each hole with melted butter and sprinkle a dash of bread crumbs.

Put in pre-heated 325°F oven for 25 min. or until cooked. Cool and proceed to the frosting step:

Cream Cheese Frosting:

4 oz. cream cheese 1 Tbs. Vanilla
¼  C. butter 2-2 ½ C. powder sugar
1 ½ -1 ¼ tsp. rose water

Whip all ingredients together until smooth and creamy.  You can either spread on with a frosting knife, or put it in a bag and pipe on the frosting.

Batch of strawberry rosecupcakes