Recipe Book

Danish rice pudding, made with rice, whipped cream, and a hidden almond, is traditionally called "Risalamande." It's a beloved dessert in Denmark, particularly during the Christmas season. The dish is a creamy, sweet rice pudding mixed with whipped cream, sugar, and vanilla, often served with a warm cherry sauce on top. The unique and fun aspect of Risalamande is the single whole almond hidden in the pudding. According to tradition, the person who finds the almond in their serving is awarded a small prize or is said to have good luck. This tradition makes Risalamande not just a dessert but also a playful part of Danish Christmas celebrations.
Last updated 4 months ago

Simple almond butter cookie, decorated with almond slivers, sugar and egg wash. Fantastic dense almond explosion in your mouth, with a crisp texture and wonderful almond coating.
Last updated 4 months ago
Ilse’s Bakery Recipe: ApfelstrudelSocial Media Image

The earliest known recipe for Apfelstrudel dates back to the late 17th or early 18th century. The strudel's pastry is similar to the filo dough used in Middle Eastern and Balkan cuisines, which suggests a link to Turkish baklava, brought to Austria during the Turkish sieges. However, the strudel evolved to have its unique characteristics and became a distinct part of Austrian, Bavarian, Czech, and Hungarian cuisines.

The oldest known recipe for Apfelstrudel is from 1696, in a handwritten cookbook at the Vienna City Library. The classic Viennese Apfelstrudel is a simple yet elegant pastry made with a thinly rolled, elastic dough filled with tart cooking apples, sugar, cinnamon, raisins, and breadcrumbs.

In the 20th century, Apfelstrudel became known and loved beyond Europe, often associated with Austrian and German baking traditions. Today, it's a symbol of Austrian culinary heritage and is enjoyed worldwide, often served with whipped cream, vanilla sauce, or ice cream.

The history of Apfelstrudel is a testament to the cultural exchange and culinary fusion that have shaped European cuisine over the centuries.

Last updated 4 months ago
Ilse’s Bakery Recipe: Bienenstich Social Media Image

One popular tale recounts that the cake was named in the 15th century when German bakers from the town of Andernach fended off raiding troops by flinging beehives at them. To celebrate their victory, the bakers then created a cake named after their successful defense, using honey as a key ingredient, which was a symbol of their bee-based weaponry.

Today, the Bee Sting Cake remains a popular dessert in Germany and around the world, known for its unique combination of flavors and textures, and its charming backstory. It's a testament to the enduring appeal of traditional baking and the cultural stories that are carried in recipes passed down through generations.

Last updated 4 months ago
Ilse’s Bakery Recipe: Black Forest CakeSocial Media Image

Schwarzwälder Kirschtorte, commonly known as Black Forest Cake in the English-speaking world, has a rich history that is as layered as the cake itself. This famous German dessert originated from the Black Forest region of Germany, known as Schwarzwald in German. The cake's distinctive features are its dark chocolate layers, whipped cream, sour cherries, and Kirsch, a clear cherry brandy.

Over the years, Black Forest Cake has become a symbol of German confectionery craftsmanship and is celebrated in its country of origin as well as internationally. Despite variations in recipes and presentations, the fundamental elements of chocolate, cherries, cream, and Kirsch remain central to this beloved dessert's character

Last updated 4 months ago
Ilse’s Bakery Recipe: KäsekuchenSocial Media Image

Käsekuchen, known as German cheesecake, has a history that dates back to ancient times. Unlike the American version made with cream cheese, traditional Käsekuchen is typically made with quark, a fresh dairy product similar to a creamy cottage cheese or fromage frais.

Throughout Germany, Austria, and other parts of central Europe, there are numerous regional variations of Käsekuchen. These variations can include the addition of fruit, like cherries or apples, or flavorings such as lemon zest or vanilla.

Käsekuchen is more than just a dessert; it's a part of culinary history that has evolved over thousands of years, reflecting the cultures and tastes of the many regions it has passed through. Its enduring popularity is a testament to its delightful taste and the rich, creamy texture that has made it a beloved treat in many parts of the world.

Last updated 4 months ago
Ilse’s Bakery Recipe: LebkuchenSocial Media Image

Lebkuchen, often referred to as German gingerbread, has a long and storied history that dates back to the Middle Ages. Originating in Franconia, Germany, in the city of Nuremberg around the late 13th or early 14th century, Lebkuchen is one of the oldest forms of German baking tradition.

The city of Nuremberg, a major trading hub located on the spice routes, played a significant role in the development of Lebkuchen. The availability of spices such as ginger, nutmeg, cloves, and cinnamon, which were crucial ingredients in Lebkuchen, contributed to Nuremberg becoming the most famous producer of this delicacy by the 14th century.

The tradition of baking Lebkuchen continues to this day, especially during the Christmas season. Nuremberg still holds the title for being famous for its Lebkuchen, and the cookies are exported all over the world.

Last updated 4 months ago
Ilse’s Bakery Recipe: PfeffernüsseSocial Media Image

The name "Pfeffernüsse" reflects the cookie's distinct ingredients: a blend of spices that traditionally includes pepper (hence the name), along with cinnamon, nutmeg, cloves, and anise. The "nuts" part of the name does not necessarily refer to actual nuts in the ingredients but rather to the small, round shape of the cookies, which are reminiscent of nuts.

The popularity of Pfeffernüsse grew significantly during the 19th century. They became a staple of German Christmas markets and a beloved treat enjoyed during the holiday season. The cookies were often baked in large batches and stored to be enjoyed throughout the Advent season leading up to Christmas.

Pfeffernüsse are known for their hard texture when first baked, which softens over time. This characteristic made them ideal for long-term storage and also symbolizes the cookies' historical roots, when baked goods needed to last through long winters.

Today, Pfeffernüsse continue to be a cherished holiday tradition in many households, known for their unique spicy flavor and rich history that ties back to early European baking traditions.

Last updated 4 months ago
Ilse’s Bakery Recipe: Stollen Social Media Image

Stollen, a quintessential German holiday treat, is a rich, fruit-laden bread traditionally enjoyed during the Christmas season. This festive loaf, brimming with dried fruits, nuts, and spices, and often containing a marzipan center, is lovingly dusted with powdered sugar, evoking the winter snow, making it not just a delicious delicacy but also a symbol of holiday cheer and tradition
Last updated 4 months ago

Cottage cheese has become popular on social media. It was a good protein alternative to feeding people during World War I but didn’t become popular in Germany until after World War II. The novel, The Electrician and the Seamstress took place during the rise of the Nazis. The post-war era saw significant advancements in the food processing and packaging industry, which greatly facilitated the production and distribution of cottage cheese. Infrastructure and manufacturing improvements helped facilitate packaged food. Government policies and regulations supported dairy farming and ensured food safety, further promoting the availability of cottage cheese. These combined factors led to the widespread adoption and popularity of cottage cheese in the post-war period. I added Cottage Cheese to the recipe to boost protein.
Last updated 3 months ago
Kiddush Dessert Recipes:  BabkaSocial Media Image

The word "babka" in Eastern European languages generally means "grandmother." This name is believed to have originated because the cake's tall, fluted shape resembled a grandmother's pleated skirt. However, the exact origin of the cake is not definitively known, with various stories and theories existing. Babka became a staple in Polish and Ukrainian Jewish baking. It was traditionally made for major holidays such as Easter and Shabbat. The Jewish version of babka is believed to have originated in the early 19th century or possibly earlier.

As Eastern European Jewish immigrants moved to the United States, particularly New York, they brought the recipe for babka with them. Over time, it became a staple in American Jewish bakeries, particularly in New York City.

Babka remains a beloved pastry in Jewish cuisine, known for its rich, sweet flavor and intricate, twisted layers. It's a symbol of tradition and cultural heritage, having evolved from a simple bread to a celebrated delicacy in Jewish and broader culinary contexts.

Last updated 4 months ago
Kiddush Dessert Recipes:  RugelachSocial Media Image

Widely believed that rugelach originated in Poland or another country within the Ashkenazi Jewish communities of Eastern Europe. The name "rugelach" is Yiddish, the historical language of the Ashkenazi Jews. In Yiddish, "rugelach" roughly translates to "little twists" or "little corners," likely referring to the pastry's traditional crescent shape.

Traditional rugelach fillings include fruit preserves, nuts, poppy seed paste, cinnamon, and chocolate. These ingredients are spread over a triangular piece of dough, which is then rolled into a crescent shape and baked. Over time, numerous variations have emerged, incorporating different fillings and toppings, reflecting both traditional flavors and contemporary innovations.

Rugelach's enduring popularity lies in its rich, flaky pastry and the variety of its sweet, spiced fillings. This pastry not only represents a link to Eastern European Jewish heritage but also showcases the adaptability and evolution of traditional recipes in new cultural contexts.

Last updated 4 months ago
Moravian Sugar CakeSocial Media Image
Moravian Sugar Cake

This recipe is a must-try for anyone who loves the aroma of freshly baked bread and the sweetness of cinnamon and nutmeg. The dough is made with mashed potatoes, sugar, and nutmeg, which gives it a unique flavor and texture. The recipe makes a deliciously sweet and savory bread that is perfect for breakfast, brunch, or any time of day.
Last updated 4 months ago

Indulge in the refreshing tang of this Lemon Icebox Pie, a blissful summer dessert that combines a crisp graham cracker crust with a zesty, creamy lemon filling, all topped with a light, airy whipped cream and a vibrant lemon garnish. Perfect for warm days, this no-bake delight sets in the refrigerator, offering a cool and luscious treat that is as effortless to prepare as it is delicious to savor.
Last updated 4 months ago

The Linzer Torte is believed to be one of the oldest known cakes in the world, with its origins tracing back to Linz, Austria. The earliest recipe dates back to the 17th century, found in a cookbook from 1653, indicating the long-standing tradition of this beloved pastry. The classic Linzer Torte is characterized by its lattice design on top, made from a crumbly, nutty dough typically composed of ground almonds or nuts, lemon zest, and spices like cinnamon and cloves. The torte is filled with black currant preserves, though raspberry jam is a popular modern variation. The distinctive lattice pattern on top is not only decorative but also allows the vibrant color of the jam to be visible, adding to its visual appeal.
Last updated 4 months ago