20 June 2010

Ich Backe Gerne

Since I realized how many baking supplies I have, I've been baking up a storm in an effort to get rid of them. (Okay, I baked a lot before too, but now I'm doing it mainly based on already-bought ingredients.)

  • I made raisin coconut cookies and gave them to my friend's law firm.
  • I made raisin coconut cake and gave it to my friends Sylvia, Dietmar, and Kristin.
  • I made pizza dough.
  • I made coconut cream cake that was just as bad as the first attempt two years ago except that I spooned out as much liquid as I could (I must have written the recipe down wrong. Sister Weber?)
  • I made cream puff cake and lemon cake for Liv's baptism (the lemon cake was so weird--next time I'll use less flour and eggs and more baking powder).
  • I learned how to make eclairs (but I haven't tried it myself yet).
  • I gave Mike corn bread.
  • I made kipferl cookies.
  • I made a chocolate mud cake and topped it with whipped cream and one cherry.
  • I threw together some fabulous chocolate chip cookies.
  • My poor roommates. They smell all the baking but haven't been able to enjoy many of the benefits. I did make some cookies which I shared with them.

For Elisa and Sammy's Jugendweihe (something a little like a coming out party), I made:
  • corn bread
  • orange rolls
  • apple pie
  • rhubarb strawberry pie
  • rainbow jello
  • plum cake
Baking isn't the only thing I've been playing around with. I made my very first lentil soup (and actually liked it) and I made some delicious hummus and Indian flat bread.

But what I'm most proud of so far is my very first attempts at rhubarb strawberry pie. Rhubarb gets eaten a lot more in Germany, and when a friend offered me some, I jumped at the opportunity. It. was. luscious. See the proof:

My first Strawberry Rhubarb Pie

I made my own pie crusts and then found and adjusted a recipe online for the filling:
  • 3 cups rhubarb stalks cut into 1/2 inch pieces. Trim outside stringy layer of large rhubarb stalks; make sure to trim away any and discard of the leaves which are poisonous; trim ends.
  • 1 cup strawberries, stemmed and sliced (I used a lot more than that because one cup wasn't enough to fill the pie.)
  • 1 cup sugar (I used a bit less.)
  • 3 Tablespoons of quick cooking tapioca (I used cornstarch.)
  • 1/4 teaspoon of salt
  • 1 teaspoon of grated orange peel (I have no idea how much ended up in the pie, but probably more than that.)


  1. My Mom's rhubarb pie has always been my favorite pie since a child. Unfortunately rhubarb is pretty pricey here. Good job with all the baking though - looks like it's time to open up your own bakery.