German Christmas Recipes

These are too delicious not to share!



1 pound dark brown sugar (2 1/4 cups packed)
4 large eggs
1 1/2 cups all-purpose flour
1 1/2 teaspoons ground cinnamon
1 teaspoon baking powder
1/2 teaspoon ground cloves
1 cup coarsely chopped walnuts or pecans
1 cup raisins or 3/4 cup chopped mixed candied fruit

1/2 cup confectioners’ sugar
1 tablespoon fresh lemon juice

Grease a 13×9-inch metal baking pan. Line pan with foil then grease the foil. In large mixing bowl, with hand-held mixer at medium speed, beat brown sugar and eggs until well blended, about 1 minute, occasionally scraping bowl with rubber spatula.Reduce speed to low; gradually beat in flour, cinnamon, baking powder, and cloves until blended, occasionally scraping bowl. Stir in chopped nuts and raisins. Spread batter evenly in prepared pan. Bake in a preheated 350° oven for 30 minutes. Cool completely in pan on wire rack. In medium bowl, combine icing ingredients, or use your own favorite thin icing. Drizzle icing over Lebkuchen. Let stand 10 minutes to allow icing to set. Transfer with foil to cutting board and cut into small bars. Store bars in tightly covered container, with waxed paper between layers. The cookies can be stored at room temperature for as long as 2 weeks, or in freezer up to 3 months.


1/2 cup converted rice
1 quart milk
Pinch of salt
4 tbls. sugar
1 tbl. butter
1/4 cup raisins, optional

Cook rice in milk with salt and butter, very slowly until kernels are tender but have not lost their shape. If you have patience, do this in the top of a double broiler. It will take 1 ½ to 2 hours but will be worth it. The mixture should be very thick and can be stirred several times during cooking. When done, flavor with sugar, cinnamon and add raisins–if you are using them. This may be served hot or cold.

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