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"I also made this with dried dates. I reduced the sugar by half as the dates are already sweet. The dates also absorbed some of the moisture from the sour cream, and lent their taste to the sour cream."
"I understand the warning to bake until firm but still white because they could burn, but actually springerles need to change from all white to blond. It is good to use a timer, but the change in color is the key to knowing when to take them out. First time cooks might also find it useful to lower the oven temperature for the last five minutes sinc..."
"I have made these several times. It pays to make them as uniform in size as possible as they will bake more evenly. I have been told that they should not be baked until they are hard. The bottoms should be hard but the tops only chewy. They will become rock hard in any case after a couple of days. I substitute kirsch for the milk. A Dutch co-worke..."