Get the latest European recipes from Group Recipes. http://www.grouprecipes.com/tag/european When I was a little child, we always traveled to Italy in the summer, and there my mom always ordered tiramisu. I didn't like it back then, but I sure do now! PS: I found this recipe on allrecipes.com and tweaked it a bit. Hope you like it! http://www.grouprecipes.com/106467/classic-tiramisu.html An Andre Heimann recipe http://www.grouprecipes.com/105634/hungarian-cabbage-strudel.html A quark cheese and lemon flavored non yeasat stollen, formed in a stollen pan, baut not baked in it( just used for shaping ) for this delcious baked good Note: a stollens pan is similar to a long loaf pan but it has a particular shape so when inverted the stollen has a special shape, often ridged or domed Note: use my International conversion chart and Quark posts to help you with the recipe if needed http://www.grouprecipes.com/104636/lemon-quark-stollen.html Quark is a non cooked fresh cows milk cream similar to sour cream. It's used in many Euprpean recipes and comes in full and low fat varities. I have seen it for sale in many gourmet cheese departments and expensive for some. But there are many substitutes that people have suggested and tried with good results, esp when many many of the European cheesecake and cake recipes call for quark http://www.grouprecipes.com/104198/quark-and-making-quark-substitutes.html This is my lazy American version of a cabbage roll recipe I got in Romania. I am guessing at how many it serves - I really have no idea. We always have plenty leftovers to enjoy or freeze for later. I am not a huge fan of cabbage, but I love this recipe. Can be done in a crock pot instead of stovetop. http://www.grouprecipes.com/100388/unstuffed-cabbage.html This is a recipe I found in an old second-hand recipe book. Everyone loves it, and no need to feel guilty eating a generous slice because it is so laden with nutritious goodies. http://www.grouprecipes.com/90329/granary-bread.html Adapted BY PAULETTE LEPORE MOTZKO PollyLePore@gmail.com from Jim Lahey, Sullivan Street Bakery Time: About 1½ hours plus 20 hours’ rising Paulette Le Pore Motzko found this on The Los Angeles Times website on March 15th, 2009. It was mentioned on "A Baker in Knead" by Ms. Waddle on: http://www.finecooking.com/item/8861/a-baker-in-knead Email me with variations on this recipe and pointers you have found in making it. I'll make it available for others on the main recipe! PollyLePore@gmail.com THERE HAVE BEEN SOME MAJOR EDITS TO THIS RECIPE BY ME THANKS TO ROB MY NEWFOUND COOKING BUDDY. HE'S BEEN MAKING THIS RECIPE FOR 4 MONTHS NOW AND SAYS IT COMES OUT LIKE SOMETHING OUT OF AN ITALIAN BAKERY!! I WAS RIGHT. I AM SO HAPPY HE ALTERED THE YEAST AMOUNT AND HE SWEARS BY USING SPRING WATER. I adapted and simplified the original recipe and this is the edited results. The final pictures are mine with exception to 2 of them. The bread on the blue plate is mine also. Just made it this evening on March 16th, 2009 ****************************************** I know the regular recipe didn't say to do this but after a few hours-3 I think it was I took a wooden spoon and mixed some of the flour that didn't quite get all mixed up the first time around. I then picked the blob of dough up and worked out the particles of flour that hadn't mixed properly. I just pinched them between my fingers. Then I returned the dough in the bowl and covered it for the rest of the slow rise. I let the lump of dough rise for 20 hours in a large bowl with a lint-free cotton cloth on top. Then I baked it with the lid on a large cast iron skillet or "chicken cooker" as it was called by Lodge. I greased the interier of the pan with canola oil drizzled in the pan and then swirled to coat with a paper towel. The bread then baked for 30 minutes with the lid on and then another 30 minutes with the lid off. My picture of my finished bread is upcoming. The one that is on the site will be replaced by my picture which I happen to think looks better than the picture! ******************************************************** This was taken out of the book, "The Minimalist: The Secret of Great Bread: Let Time Do the Work". CHECK OUT THIS LINK. IT HAS STEP BY STEP PICTURES AND GREAT DESCRIPTIONS: http://steamykitchen.com/blog/2007/09/10/no-knead-bread-revisited http://www.grouprecipes.com/89006/polly-motzkos-easy-20-hour-bread.html This is very similar to a relatives recipe. This one is not yeast based. Use a turban shaped or gugelhopf pan for baking Very aromatic cake, with poppy seeds and golden rum. Use fresh ground poppy seeds if possible by Olga Drozd from Recipezaar http://www.grouprecipes.com/83883/poppy-seed-gugelhupf.html European version of an apple tart/pie/tote baked in a rectangular pan http://www.grouprecipes.com/80239/viennese-apple-pie.html Fluden is a multilayered cookie dough pastry of Eastern European origin. Filled with fruit and nuts, it is like a fruit filled bar cookie/cake http://www.grouprecipes.com/78205/apple-and-nut-filled-fluden.html