« Back 2025 /PRNewswire/ -- A dynamic assembly of Nolte dealers nationwide and influential leaders and key stakeholders from the Indian kitchen industry recently convened in Goa with a powerful mission: to harness creativity and expertise; to advance the interior design and kitchen solution sectors underscored the critical importance of unleashing innovation to foster meaningful change Nolte partners and members from 15 cities engaged in stimulating discussions that tackled significant industry challenges head-on collaborating to forge bold strategies that will shape the future of the kitchen industry they are not just imagining change but actively driving it forward Distinguished speakers from diverse industries Managing Director of Hettich India; Deepak Gupta from the India Kitchen Congress; Ajay Sahoo of BigInfo; and Mr Managing Director of Nolte Holding International along with multiple strategic partners in India Their inspiring insights resonated with the partners encouraging everyone to embrace transformation and seize the numerous opportunities available in the market This summit was more than just a gathering; it was a powerful call to action for the industry to take charge and lead towards a more vibrant and innovative future Nolte has outlined ambitious growth plans and is investing in rapid expansion aiming to dominate the premium modular kitchen segment in the country We brought together industry leaders and stakeholders to address market growth strategies and insights is to establish new benchmarks in the modular kitchen industry by combining world-class German engineering with in-depth local market expertise highly profitable kitchen business in India We are thrilled with the successful outcomes of the Dealers' Summit," said Selvakumar Rajulu Nolte Küchen is embarking on an exciting journey with its ambitious pan-India expansion plan fueled by an initial investment of USD 2 million This strategic move is not just about increasing market presence—it's a bold statement of our commitment to the dynamic Indian market We're set to make a significant impact in major cities like New Delhi But not stopping there; Nolte Küchen will also reach out to emerging cities such as Chandigarh This initiative demonstrates Nolte's dedication to innovation and growth positioning as leaders that are ready to embrace the challenges of tomorrow With a rich legacy spanning over a century Nolte Küchen is a hallmark of kitchen design and innovation excellence Nolte India carries forward this esteemed tradition by crafting customized kitchens and interior spaces that elevate quality and aesthetics in the Indian subcontinent where modern Indian homes and businesses are embracing the modular kitchen revolution setting the benchmark for exceptional craftsmanship and cutting-edge design Our diverse range of high-quality solutions includes stunning kitchen furnishings and adaptable options for home interiors and storage Photo: https://mma.prnewswire.com/media/2640847/Nolte_Dealers_Summit_Goa.jpg Do not sell or share my personal information: “Fascinating Fasching" at the German American Heritage Center -- February 23 Although most people are more familiar with New Orleans' Mardi Gras and Brazil's Carnival Germany has its own extravagant regional celebration known as Fasching Kathlyn Hoffman will deliver a presentation on this exuberant street party in Fascinating Fasching a program in the popular "Kaffee und Kuchen" series at Davenport's German American Heritage Center Fasching starts on the eleventh day of November at exactly 11 minutes after 11 a.m and ends at the stroke of midnight on Shroud Tuesday (the Tuesday before Ash Wednesday) Fasching is generally considered a Roman Catholic and Christian Orthodox celebration – most Protestant and non-Christian areas do not celebrate it – and is widely believed to be a time to break the rules the tradition can be traced to Medieval times where many countries existed under harsh restrictions and kings and even smaller potentates maintained their own courts they flaunted before each other their own pomp and splendor at the expense of their population the common people took a chance at “talking back” to their rulers They would make a mock government of 11 people and a prince and princess were selected to rule the country during the Fasching season and sovereigns were the target of ridicule and featured in humorous and satirical speeches these antics were played out from behind masks and costumes and comical skits filled the days and nights Nearly every German town currently holds its own Fasching festivities and it is celebrated in homes across the country with the same sort of enthusiasm in which Americans celebrate Halloween Her presentation designed to acquaint participants with Karneval in Cologne on the Rhine and Fastnacht in the Black Forest program speaker Kathlyn Hofmann lived in Germany for 27 years teaching German and ESL for the DoDEA School System She also taught several beginning and intermediate German language classes at the German American Heritage Center Fascinating Fasching will be presented in Davenport on February 23, with "Kaffee und Kuchen" refreshments served at 1:30 p.m. and the program beginning at 2 p.m. Admission is free for German American Heritage Center members and $8 for non-members, and more information is available by calling (563)322-8844 and visiting GAHC.org Mike Schulz River Cities Reader #1032 -... by River Cities Reader You'll get both the current official narrative challenge and What's Happenin' in the Quad Cities.(Did you know we publish a new Real Astrology and RCR Crossword every week?)  Get the printed Reader edition mailed to you (or anyone you want) first-class for 12 months for $48.$24 goes to postage and handling We publish a monthly printed tabloid size magazine available for free throughout the Quad Cities at over 300 locations The Reader provides keys to the Quad Cities' culture in print and online with exhaustive event calendars and coverage of arts cartoons and crosswords are also published in print monthly Mats Äleklint (tb)Mattias Ståhl (vb)Konrad Agnas (d)Fredrik Ljungkvist (bs cl)Magnus Broo (t)Johan Berthling (b)Elle- Kari Sander (v cl)Brusk Zanganeh (vn)Anna Lindal (vn)My Hellgren (clo)Alexander Zethson (p the Swedish band Angles enjoys the game of musical chairs is the presence of Magnus Broo on trumpet and Fredrik Ljungkvist on saxes two of Sweden’s most accomplished instrumentalists But they don’t get too much to say on Death of Kalypso written “for our times,” its publicity notes conceding it is “a baffling tour de force” whose libretto takes aim at human failings – hubris religion and war in Ukraine specifically; to which was later added the conflict in Gaza Vocalist Elle-Kari takes centre stage; her singing here seems to be inspired by the recitative side of Alban Berg often sounding as if they are in the rehearsal room next door such as stress testing the human boredom threshold or a libretto that would have the crypto-analysts at Bletchley Park scratching their heads there is something about this work that while it is hard to love it could with more work and judicious editing Cake Off is a Roblox cake decorating game where you’ll vote for a theme create the cake of your dreams using various toppers and icings (in an impressively detailed decorating mode) and advance through rounds to take home the crown While Cake Off has quite a few options for customization right off the bat most of the game’s options are locked behind Catalogs that you’ll need to unlock as you win games you can use Cake Off codes for a few free Catalogs that you won’t be able to get anywhere else Development team Flipping Frogs usually shares these codes in the game’s official Discord server alongside major updates but we’ve gone ahead and rounded up all current and expired Cake Off codes right here so you can get back to decorating Cake Off doesn’t currently have any expired codes Here’s what you’ll need to do: Looking for codes in other similarly popular Roblox games? Head to our guides for It Girl, Tapping Legends Final, Pet Catchers, Dress to Impress, and Doodle World No part of this website or its content may be reproduced without the copyright owner's permission VG247 is a registered trademark of Gamer Network Limited the German kitchen global leader with a 100-year-old legacy is set to expand its Pan-India footprints through multiple flagship stores and strategic channel partners The company has initially earmarked USD 2 million (nearly INR 17 crore) for the pan-India expansion aimed at making the best of kitchen & interior solutions accessible to all Indian households and realtors is a global leader for its unmatched quality and design innovation excellence with a widespread presence across more than 60 countries “What makes Nolte Küchen a global leader in the kitchen & interior solution space is the unparalleled high-quality standards of our ‘Made in Germany’ products prioritizing users’ diverse preferences and functionalities We are steadfast in our mission to revamp the kitchen interior scenario in India with a nationwide expansion plan that includes launching numerous projects and retail kitchens revitalizing our showrooms with unique Nolte designs and rolling out approximately 30 Nolte stores by 2025,” said Nolte FZE Managing Director Selvakumar Rajulu unveiling the company's bold plans for expansion and reorganization in India He further said that while strengthening Nolte India's existing presence across cities like New Delhi the strategic investment would expand the company’s reach to regions like Chennai Lucknow and Andhra Pradesh within the next six months Nolte is set to establish a flagship store and competence center in India’s commercial capital Mumbai, underscoring its unwavering dedication to surpassing customer expectations As the demand for modular kitchen designs and tailored utility spaces skyrockets Nolte is set to become the premier choice for contemporary Indian households Nolte’s India operations thrive under the leadership of Nolte FZE a fully integrated competence center in Dubai With exports to over 25 countries and over 75 showrooms across the Middle East Its complete interior solutions meet diverse design needs and are crafted with sustainability and ecological impact in mind ensuring that every piece becomes a lifetime asset Choose Nolte for a wide array of styles and finishes that elevate your space and reflect your unique taste Mansha Group share the factors how women homebuyers are claiming their space in the market with confidence an exchange4media group publication is one of the most respected real estate magazines in India with offices in Delhi tripti@exchange4media.comrealtyplus@exchange4media.com Paul Dunmall: Red Hot Ice (Discus 186CD) | Xhosa Cole: On A Modern Genius (Stoney Lane Records) | Mark Kavuma & The Banger Factory: Magnum Opus (Banger Factory Records BF007LP) | Playtime: Morse Code Through The Lights (Interrupto IM010) | Martin Küchen & Mathias Landæus: MÜÆM (SFAR 4) | Lina Nyberg: Lost In The Stars (Hoob Records HOOBCD119) | 2024 favourites The Dunmall renaissance continues with this fine nine-strong romp but space is left for everyone to contribute The collective sound is strong and full-blooded the rhythms rollicking in Mingus style on Say Hi To Your Evil/Get Comfortable Dunmall celebrated his 70th birthday last year judging by his use here of an electric guitar The concluding Dearly Departed is as evocative as its title suggests an irritating distraction to the rest of the performance Birmingham saxophonist Xhosa Cole – who recently recorded with Dunmall and is now on his fourth album as leader – rips straight into the opening Trinkle Tinkle as if in desperate hurry to stamp his mark on the music of Thelonious Monk six of whose compositions – plus Ellington’s Come Sunday – make up this live set delivering instead a brave and radical approach to an acknowledged influence Rhythm-a-ning gets so completely reworked that it takes time for the main theme to emerge in fragmented style while a Monk medley opens with a lengthy bass solo before Cole slowly leads in the band as he tip-toes through the rising theme of Misterioso and roars out at the end with a furious reprise of Straight Making a trio of a fast Criss Cross with a lengthy and languid solo tenor delivery of ’Round Midnight and then a fast and fleeting Brilliant Corners is daring as is altering the tempo of Let’s Cool One as it progresses and thoroughly shredding the rarely heard Bright Mississippi but my only regret is the presence on five tracks of tap dancer Liberty Styles What started as a quintet in Brixton in 2015 has now transformed into a vast adventurous ensemble: this double album of 15 tracks features 19 musicians of whom pianists Noah Stoneman and Deschanel Gordon stand out as do Artie Zaitz on Hammond organ and the alternating Jack Thomas or Will Cleasby on drums The whole shebang is led and inspired by trumpeter Mark Kavuma who is confident enough to sit out three tracks A moody intro leads into a flat-out post-bop explosion Kavuma and saxophonist Mussinghi Brian Edwards in consistently blistering form and all are impeccably played by a band that includes the best of London’s jazz community this album was showcased at this year’s London Jazz Festival along with a celebration of the label that promotes it with yet another lockdown recording of improvised music created live online by musicians confined to their own homes The Scottish-based band Playtime had already been playing some their performances as continuous whole-set improvisations so their task was arduous but not impossible once they had sorted out how to stick to a shared pulse for the Playtime quartet invited such luminaries as trumpeters Laura Jurd and Byron Wallen saxophonists Iain Ballamy and Denys Baptiste Over the course of 18 short tracks – lasting anything from 37 seconds to six minutes – the music is stylistically wide Tom Bancroft’s drums and Mario Caribé’s bass supplying the insistent beat over which Graeme Stephen’s fluid guitar and Martin Kershaw’s saxes glide effortlessly the result is often surprisingly gentle but never lacking interest the two contributions of both trumpeter Byron Wallen and vibist Corey Mwamba standing out in particular Perhaps best of all is Ernst Reijseger’s haunting folk-based cello lead that calls out plaintively over an ethereal landscape Playtime add the label “New Adventures in Music” to the album cover Away from the mainly acoustic music of their trio Swedish saxophonist Martin Küchen and analogue synthesizer and drum machinist Mathias Landæus have wandered off into the night and ended up in a dystopian nightclub the four tracks recorded in a single session with minimal preparation The significance of the album title eludes me but its four letters rearrange to title each track This might not be a club that will entertain everyone but this adventurous duo fills it with squalling sax she effortlessly and effectively strides through nine Weill and self-penned songs her vocals a winning combination of perfect both in her modern vocal style but also in the improvised The opening Pirate Jenny is investigative and intriguing while Bilboa Song transcends its usual clichéd treatment fronting an ethereal soundscape The songs of Kurt Weill can sometimes sound out of time today © Unless otherwise indicated, all content copyright Jazz Journal 1948-2025 When Berlin-born Annette Heide-Jessen and her partner they didn’t expect the business to become a hub for Seattle’s German community But it became one after the owners leaned into the phrase that gave the cafe its name.  Kaffeeklatsch translates to “coffee gossip,” a cultural practice that’s all about community women would gather in the afternoons for cake but more often it was in someone’s home; it was a way for housewives with similarly aged children to form community in the days before playdates became ubiquitous “Guys would go together and have whiskey and cigars and women weren’t allowed to join,” Heide-Jessen said expanding its target demographic to be beloved by anyone who is up for a little cake — kuchen — and coffee in the afternoon.  Jana Wiese, a German food writer who lives in Austria (and visited Seattle over the summer as part of a journalism program) has fond memories of her mother hosting friends and their kids every Friday afternoon for kaffee and kuchen complete with creamers and sugar pots — “this very elaborate setup with tablecloths,” Wiese said “really likes cake,” she said with a laugh “I eat it in the afternoon all the time.” At the Bavarian bakery owned by her family one of the most popular items for afternoon kuchen is the käsesahnetorte “There’s a big cheesecake layer with génoise under it and cherries with it,” Wiese said added that whenever she travels with her brother kaffeeklatsch is always a priority: He needs to locate a bakery where they can have coffee and kuchen ‘Without kaffee and kuchen we can’t go any further,’” she said I wholeheartedly agree with Heide-Jessen’s brother especially as our days become ever gloomier in the Pacific Northwest The thought of gathering with friends in the afternoon for conversation and a side of coffee and cake sounds divine While Seattle isn’t swimming in German bakeries (Kaffeeklatsch is the only one and even it makes German cheesecake only on weekends) there are plenty of spots to pick up kuchen to host your own afternoon of kaffeeklatsch should you partake: The klatsch is just as important as the kaffee “We pride ourselves to be a ‘third place’ where you can network and meet neighbors and meet your friends.” 12513 Lake City Way N.E. #H, Seattle; 206-462-1059; kaffeeklatschseattle.com  Kaffeeklatsch is a wonderful place to go for that namesake coffee and gossip (and cake) While the original menu there was filled with apple pies it has shifted as the bakery became a beacon for Seattle Germans German-style cheesecakes and yeasted sheet cakes topped with seasonal fruit and streusel called blechkuchen A homey “third place” destination in Lake City Kaffeeklatsch is the spot for squares of bienenstich (a yeasted cake topped with custard and honey-glazed almonds) in addition to incredible German soft pretzels and breads 1413 N.W. 70th St, Seattle; 206-706-4035; rosellinis.com It is my firm belief that this Ballard bakery makes the best classic chocolate cake in the city delicate crumb and delectable chocolate buttercream frosting but I also love picking up a slice or two whenever I feel like having a little treat A slice of cake is also a wonderful unexpected gift for a friend There are usually slices of one of the other cakes offered — simple but delicious buttermilk or tiramisu — but I have a hard time getting anything other than the classic chocolate You can also get one of the bakery’s classic or specialty cakes to order 4106 Stone Way N. #102, Seattle; 206-690-0202; papercakeshop.com This adorable cake shop on Stone Way in Wallingford is the perfect place for a kaffeeklatsch as it doesn’t even open until 2 p.m The rectangular slabs of sheet cake look like jewels behind the case each one elegantly decorated and containing flavor combinations that surprise and delight There are a few flavors that will always be there — like the Keel Bill lychee gel and a smattering of Froot Loops — alongside seasonal specials There was a delicate orange sponge cake with tangy cream cheese buttercream and then a layer of vibrant passion fruit guava gelée making each bite pop with sour/sweet tartness Also wonderful at Paper Cake Shop is the gluten-free black sesame mochi with a savory-sweet chocolate tahini buttercream 8310 Fifth Ave. N.E., Seattle; 206-547-2253; thesweetsideseattle.com This Maple Leaf bakery has made my neighborhood dreams come true with its cake slice window open Thursday through Saturday each week selling smooth-as-silk chocolate cheesecake cookies and a rotating selection of massive cake slices You can also reserve whole cakes or walk in to see the whole cake selection on any day except Sunday with three towering layers of fudgy chocolate cake and coconut buttercream frosting The opinions expressed in reader comments are those of the author only and do not reflect the opinions of The Seattle Times Stay secure and make sure you have the best reading experience possible by upgrading your browser This article is one of 18 South Dakota food favorites. For the complete list, go here Kuchen: German dough pie made with custard and featuring fruits — such as prunes Roger Pietz remembers watching his mother make kuchen for him as a child He'd stand on a chair by the oven and watch as the German dessert cooked.  he and his wife have transformed his family's recipe into a product sold in 50 South Dakota grocery stores The Scotland-based couple regularly sell around 2,000 of South Dakota's state dessert a month through their company Kuchen was established as the state dessert in 2000 after it failed to pass during the 1999 legislative session Eighteen towns gave written support for the bill according to the City of Eureka's history on kuchen.  The dessert can be found at a number of bakeries throughout South Dakota the kuchen festival in Delmont and Schmeckfest in Freeman which claims to make 150 pies each day of the festival.  German immigrants brought kuchen to South Dakota in the 1880s it was typical of Germans to gather for "kaffee and kuchen" throughout the day and the main staple of the tradition was carried to South Dakota Many settled in McPherson County in north central South Dakota and southeastern South Dakota.  "This is a product the German people made when they were growing up and a product most people even if their parents and grandparents aren't around then they want to try it and it brings back memories of all kinds."  Pietz said he believes his family's recipe was handed down from when his German ancestors immigrated to South Dakota.   But kuchen isn't just staying inside state borders Pietz said people identify kuchen with South Dakota after they visit and give the state dessert a try He's shipped orders to every state except Hawaii and said people regularly stop by Pietz Kuchen Factory with coolers to load up on the product.  "I hope they associate it with South Dakota."  Share on FacebookShare on X (formerly Twitter)Share on PinterestShare on LinkedInA small town in south central North Dakota could claim the crown of being the Kuchen capital of the state and Grandma's Kuchen in Ashley sold over 54,000 of them last year Exactly what's in the sweet treats that tickles the taste buds of so many customers is a well guarded secret You need to break a lot of eggs to make great tasting kuchen flour and starch it takes depends on your recipe "We like a lot of filling and not so much bread," said Lois Meidinger people like good food and that's why ours sells," she said roll about about 250 Kuchen's a day from five ordinary ovens "It definitely takes a lot of timing and careful measurements especially with the dough," said employee Mike Martel The exact amount and combination of ingredients never leaves this kitchen "People try to copy it but haven't duplicated it," said Lois these bakers have developed several techniques that makes their Kuchen a cut about the rest "You lay your hands underneath to let it fill out and that way no air gets caught under it," said Martel Grandma's Kuchen has to take their German coffee cake on the road to stay in business "We drove 74,000 miles last year," said Clinton who says he and his wife deliver their creamy concoctions to over 100 clients in North and South Dakota Last year Grandma's Kuchen was gobbled up by over 54,000 customers who wanted a piece of this delicious desert The original recipe for Grandma's Kuchen was developed by Nina Kunz of Eureka Lois Meidinger bought the secret recipe and business nine years ago Today there are 17 different flavors of Grandma's Kuchen If you'd like to get your hands on this German delicacy call (701) 288-3605 In India’s fast-evolving luxury home space one European player is betting big on a growing appetite for premium kitchens: Nolte Küchen A 100-year-old German family-owned business Nolte is expanding its footprint in India’s modular kitchen market fuelled by an investment of $2 million over the next two to three years Nolte wants to re-establish itself as India’s number one European kitchen brand “The vision is to re-establish pan India as the No our brand and reputation in retail and projects have grown from strength to strength,” says Selva Kumar Rajulu Nolte’s story began more than a century ago in Germany Nolte Küchen has been crafting modular kitchens blending German precision engineering with innovative design “We are still one of the few family-owned businesses in the industry,” says Rajulu What sets Nolte apart is its unwavering commitment to quality despite remaining a family-owned business in a world dominated by corporates “Instead of running after shareholders and profit and overall value are of paramount importance to us As one of the oldest manufacturers of kitchens we have consistently been a leader in technology and innovation with a focus on sustainability,” Rajulu asserts Their global presence in 67 countries is a testament to their brand’s strength and staying power India’s booming real estate market—particularly the rise in branded residences—is creating a surge in demand for European kitchen solutions Developers are recognising that premium interiors can increase property value by 2-3 per cent “Having a branded residence comes with an expectation of branded interiors such as a European kitchen More and more developers are realising that they can ask more from their clients for giving them a full solution rather than just a concrete shell,” Rajulu contends And Indian buyers aren’t settling for less and Bosch appliances are now must-haves for homes looking to justify their luxury positioning “While German interiors are popular because of their reputation for quality; taps and showers of Italian brands and Bosch appliances make it a kitchen that is in tune with the times All because the investment in the property must match the overall value for money,” he adds offering a complete solution that developers can market as a premium upgrade Nolte has had to educate Indian consumers on how to care for European kitchens Traditional Indian cleaning practices—buckets of water and harsh bleach—were causing damage “The biggest challenge we have faced is educating consumers about the correct usage of European kitchens we created a solution and now offer a PVC plinth that is 100 per cent waterproof We also provide booklets with cleaning instructions to the end client with every installation and this has improved the situation to a great extent,” says Rajulu Mordor Intelligence estimates that the Indian modular kitchen’s market size will grow by USD 5.67 billion in 2025 and is expected to reach USD 16.87 billion by 2030 This space includes the premium kitchen space in India with many European brands jostling for attention But Nolte’s localised support gives it an edge “Our competitive edge is our unique set-up in having a team on the ground to support our partners directly we have a dedicated team offering onsite training and advice with face-to-face company presentations This human connection—where partners and clients can “put a face and name to the brand”—provides extra security and peace of mind “This always gives them extra security and peace of mind.” Nolte is executing a strategic expansion plan in India The brand is already spreading to seven cities by March 2025 “This is being considered and conducted in a very strategic manner with the help of one of the world’s top 3 consulting companies We know that India has a huge market for modular kitchens,” Rajulu asserts Nolte plans to have 35 partners across India scaling up both in the metros and in emerging urban centres Nolte aims to increase its export revenue by 20 per cent Nolte is committing $2 million USD to fuel its India expansion a move Rajulu describes as a carefully planned investment backed by a larger internal Nolte team to support both existing and new partners we saw a slight stagnation due to multiple factors backed by careful planning and a larger internal Nolte team to support existing and new partners coming in 2025 and 2026,” he elaborates As India’s luxury real estate and home interior segments expand Nolte Küchen is positioning itself to lead the European modular kitchen revolution Nolte’s century-old legacy seems ready for a fresh Indian chapter — West Side Nut Club Fall Festival food isn’t always deep-fried and sinful old-fashioned goodies on par with the best nourishing food people have been serving from home kitchens for generations One example is the Resurrection Catholic Church booth where you may enjoy chicken slow-simmered with hand-rolled dumplings or pick up a famous homemade kuchen a German-style coffee cake mixed and baked with love in the church’s kitchen “I’ve been doing this for 16 years and we were making kuchens for years and years before I started,” Fall Festival booth chair Debbie Mitchell said “The recipes are probably at least 30 years old and probably older.” “Kuchen” is simply the German word for “cake.” It can mean many different things Resurrection’s kuchens are made with yeast sprinkled with a variety of flavorful toppings or fruit baked and finally iced with a homemade glaze Six varieties of kuchen will be offered during the week of the Fall Festival — through Saturday — both at the festival booth and from the kitchen of the church on New Harmony Road The turtle kuchens are made in honor of Father Phil Kreilein who passed away just after the Fall Festival last year He was involved in the booth and was particularly fond of caramel and chocolate flavors When we visited the church kitchen the Sunday before the start of Fall Fest crews had been working since early in the morning they had completed over 540 kuchens and were in the process of baking an equally staggering quantity of Yum Yums — pull-apart rolls coated with caramel icing and pecans More food newsMore: Stay Hungry: Brain beer, weenies and more in this week's Evansville food news More: Fall Festival highlight: Fruit pies from St. Peter's United Methodist Church More: So you want to have a tailgate shrimp boil? Here's how you do it “Every morning of the Fest they’ll come in and make six batches of kuchens,” Mitchell said the cherry and cinnamon are the most popular flavors At least 800 to 900 of each will be sold the week of the festivals the chicken and dumplings weren't quite cooking yet Over the summer 1,500 pounds of dumplings had been made 200 gallons of chicken and dumplings are cooked each day.  Proceeds go to fund Resurrection’s school Find Resurrection Catholic Church’s Kuchens chicken and dumplings and pizza at booth number 29 on the north side of Franklin Street between 10th and 11th avenues Considering the ubiquity of German ancestry and influence in the Midwest it makes sense that South Dakota designated kuchen as its state dessert If you’ve never heard of the treat (commonly pronounced koo-ken) custard-filled cake; a roll-like pastry with spices and nuts spiraled in; or something resembling a small cheesecake with a bread-y base its sweetness and adaptability to different flavor profiles has made it a constant among family gatherings and celebratory events across the Dakotas Karen’s Kuchens in Larimore offers nearly 70 different varieties — everything from cherry cola to maple pecan to And owner Karen Schwandt acknowledges the different approaches to the signature dessert “The Volga kuchen from Russia is a thinner custard “I also make wedding kuchen, which my ancestors never made but was mainly used in Catholic churches. The reason for a thin butter crust and a thin custard is because people are too full to eat much when dessert comes around.” karenskuchens.com  Need authentic, family-tested recipes for different varieties of kuchen? Click here to see several at North Dakota State University’s Germans From Russia Heritage Collection From the October 2017 Taste of the West issue Beth Hanashiro and Helen Michael came home to Pollock to reunite for the first time in more than a decade they made it a point to travel about 43 miles to the Eureka Kuchen Factory for an emotional taste of the past the memories from it are just —” Hanashiro cut herself off while trying to hold back her tears The wave of nostalgia happens often in the Eureka Kuchen Factory according to owner and chef Maria Luz Alandy and unless you have a grandma or relative make them “I do a lot of the cooking at home,” Gray said Alandy specializes in German ethnic products kneflas and the South Dakota state dessert Kuchen is a simple dessert consisting of a light fluffy pastry filled with custard and flavors made of real fruit or ingredients then cooked to become a texture similar to cheesecake The store opened in 2001 after Alandy moved to Eureka to join her husband who began his medical practice at the local hospital Alandy previously worked as a forensic science professor at New York University before moving across the country Her kitchen resembles that of a grandmother’s except the thank you notes on the bulletin board include cards from former S.D There are Post-it Notes explaining what goes where in the kitchen — despite there being only three ladies who have worked in the kitchen together for years as all the products are packaged then put directly in one of the many freezers to keep fresh LuCeil Opp — aka the Kuchen Queen (it says so on her apron) — and Ruby Beck work in the kitchen who has been diagnosed with cancer and is recuperating from a broken arm The ailments have failed to keep her away from her baking Over a cup of coffee and an apple pie made from the apples in her backyard Alandy explains her passion for baking German recipes so people always wonder why I am making all this German food In the case of Eureka and McPherson County “No one in the younger generation likes to make these kinds of things and it’s unfortunate,” Alandy said Alandy said people in Eureka will often call to place orders for kuchen or strudel for family or class reunions Other busy times of the year include holidays when people come back home to be with family they ask for 75 pounds of this,” Alandy said “Do you know how much 75 pounds of strudels is It’s almost the weight of a pre-teen or a 10-year-old We do about two or three days of the strudels to make the 75 pounds And the orders always come at the same time You can never predict how much you’re going to do because you don’t know when they’re going to order and we always bake a lot every year for that,” Alandy said Schmeckfest is the annual celebration of German and Russian foods and culture and is hosted by Eureka every third week of September the ladies are ready to serve their comforting kuchen to anyone who stops by Online: EurekaKuchenFactory.freeservers.com Contact: 605-284-2838 or kuchenfactory@valleytel.net chocolate chip with peanut butter streusel announced on the 22nd that it has released a "5L electronic air fryer" that allows you to easily cook different dishes every day with 10 automatic recipe functions which came out as a touch-type manipulation unit features improved cooking functions and convenience with an "automatic recipe mode" and a "user memory system" that improves cooking quality it provides a total of 10 automatic recipes including simple foods such as ▲ fries ▲ wings ▲ chicken legs ▲ croissants ▲ sweet potatoes ▲ pork belly ▲ muffins ▲ shrimp ▲ steak ▲ ribs Cooking proceeds by selecting the desired menu with the touch manipulation unit located at the top of the product and pressing the start button The tight high-speed air circulation system cooks the surface of the food uniformly even in a short time it automatically lowers the temperature after a certain period of time to complete a crispy dish on the outside and moist on the inside the automatic recipe menu can additionally adjust the time and temperature according to the user's taste If the operation is executed after additional manipulation the user memory system built into the product will proceed with the previously set time and temperature for future cooking The cooking temperature can be set from 40°C to 200°C so it is possible to heat food lightly as well as to cook at low temperatures The temperature is controlled in units of 10 degrees Celsius and it also has a separate defrosting function which is useful for defrosting or cooking various frozen foods such as simple foods The cooking time can be set in units of 1 minute up to 60 minutes The air fryer released this time is designed as a square basket that can make full use of space It is convenient to use because you can make a generous amount enough for a family of four or more people to eat and you can check the cooking process outside with a transparent window on the basket Another advantage is that it is easy to clean and manage with an all-in-one basket The product design that takes advantage of the kitchen's atmosphere and safety into account also attracts attention The new product has a simple yet minimal design and fits naturally wherever you put it in ivory color The air fryer handle with an ergonomic design not only has excellent grip but also prevents burn hazards with heat-resistant materials an air outlet was designed to allow hot air to be discharged well considering the safety of customers who use kitchen appliances close to the wall "This new product features an automatic recipe mode and an upper touch manipulation unit that enhances cooking function and ease of use allowing men and women of all ages to enjoy different dishes." ※ This service is provided by machine translation tool KitchenAid combines strong design with the highest quality The desire to cook and the joy of eating: It should be high-quality The absolute highlight of the KitchenAid Trophy is the popular original: The food processor it will be available exclusively at Coop at an unbeatable discount pans and clever kitchen gadgets from the traditional brand are on offer at an absolute bargain price You can benefit from a discount of up to 70 percent with a full trading card "This is a big brand with a distinctive design The promotional materials for the Trophy range have to showcase the products accordingly," says Tommy Schilling Schilling and his team contrasted clean lines and playful elements they stayed completely true to KitchenAid's style which are available at Coop for purchases of 10 Swiss francs or more You can also collect the Märkli digitally in the Supercard app from Coop An offer that already met with great enthusiasm among customers at the last Trophy and was actively used In addition to the collector's booklet and collector's stamps and the ads for Coop Press and Fooby magazine The KitchenAid Trophy runs from September 25 Responsible at Coop: Thomas Schwetje (Head of Marketing/Digital Services) Sacha Zuberbühler (Head of Marketing Communications) Estelle Schöpfer (Project Manager Marketing Communications Stefan Berberig (Purchasing Product Manager Category Specialty Stores) Kathrin Wullschleger (Project Manager Marketing Communications Christian Rüttimann (Head of Beverages/Specialty Stores) Daniel Vonach (Category Manager Specialty Stores) Responsible at Cookware Company: Sophie Wetsels (Head of Loyalty) Lise Van den Berghe (Loyalty Program Manager) Responsible at Valencia Communication: Michael Gerber (Head of Client Service) Beatrice Strohmeier (Communications Planner) Marco Fritz (Senior Project Manager Polygraph) If you're not from South Dakota, Schmeckfest may sound like a made-up term for some sort of wacky music festival. Lucky for us, we know Schmeckfest is a celebration of traditions which include food 500 peach kuchen are sold and eaten every year at Schmeckfest and that is only one of the flavors they make Back in 1959, the Freeman Junior College Women's Auxiliary wanted to throw a 10th-anniversary commemoration, featuring traditional foods from the three Mennonite ethnic groups in the area, the Hutterish, Swiss and Low Germans. Fittingly, they named it Schmeckfest They planned for 200 people and 1,000 showed up Schmeckfest has evolved into a two-weekend fundraising festival with proceeds benefiting Freeman Academy It still features some of the most delicious food around and also a musical starring community members This year Schmeckfest is celebrating its 61st anniversary and if you haven't gone before there are a few things you should know. It is coming up in Freeman, on the Freeman Academy campus There are tons of activities in addition to the traditional buffet meal and theater production. This year it is the Broadway musical The Boyfriend. The meal is served from 3:45 to 7 each night. 1,000 tickets are available for each meal you can load up on your favorite Schmeckfest foods from the Country Kitchen like Peppernuts For additional information regarding directions, locations for all the events, transportation and more see Schmeckfest online and the Schmeckfest Visitor guide Schmeckfest means \"festival of tasting\" and boy will you be busy doing just that!\nRead More If you're not from South Dakota, Schmeckfest may sound like a made-up term for some sort of wacky music festival. Lucky for us, we know Schmeckfest is a celebration of traditions which include food Back in 1959, the Freeman Junior College Women's Auxiliary wanted to throw a 10th-anniversary commemoration, featuring traditional foods from the three Mennonite ethnic groups in the area, the Hutterish, Swiss and Low Germans. Fittingly, they named it Schmeckfest Schmeckfest has evolved into a two-weekend fundraising festival with proceeds benefiting Freeman Academy This year Schmeckfest is celebrating its 61st anniversary and if you haven't gone before there are a few things you should know. It is coming up in Freeman, on the Freeman Academy campus For additional information regarding directions, locations for all the events, transportation and more see Schmeckfest online and the Schmeckfest Visitor guide An investigation into the viral vegetable dessert — plus five rhubarb cake recipes for your consideration — Powered by “Grandma steam” and a recipe at least three generations’ old a Larimore woman is warming hearts and filling bellies nationwide with her take on the German-from-Russia favorite It’s all the more impressive because Karen’s Kuchens is a mostly one-woman enterprise run with military efficiency by Karen Schwandt slightly built 74-year-old who looks like everyone’s favorite grandmother Schwandt runs her kuchen kingdom from the basement of her rural home their trees still glittering with hoarfrost three days a week so she can be “at work” by 8:30 to crank out 30 to 45 kuchen per day Schwandt has ratcheted up her typical 90-kuchen-per-week output lately to make enough kuchen for the Sixth Annual Hotdish Festival Sunday at Drekker Brewing The organizers have requested 700 slices of the dessert which consists of a fluffy custard studded with fillings like fruit chocolate or preserves atop a pillowy sweet yeast bread This will be her fifth year attending the hotdish festival “And I grew up Baptist and if my aunts and mom knew what I was doing — going to a brewery," Schwandt said She’s especially excited that this year’s event will include a kuchen-eating contest in which participants try to mow through 10 custard-filled kuchens without using their hands But she has another reason to look forward to the festival which also coincides with her 75th birthday “I hope my husband takes me out for supper afterward,” she said Schwandt grew up in the thick of German-Russian country — Ashley — in south-central North Dakota's McIntosh County She remembers her mother spending marathon days cranking out kuchen “She would make it twice a year and she never let me help her,” Schwandt recalled Her mother’s recipe came from Schwandt’s grandmother and originated in the Black Sea area of Russia Her ancestors immigrated from there in the 1800s and settled in the Dakotas Schwandt’s grandmother certainly knew her way around a kuchen Schwandt’s great-grandmother had died when her grandmother was just 7 so she wound up taking on the family’s kuchen-making and bread-baking chores from an early age After Schwandt got married and had kids of her own “Mom Spiry,” that she make kuchen the next time she came to visit “I was busy taking care of four little kids,” Schwandt recalled in an earlier interview “I wasn’t too wild about the idea of baking all day.” it became a ritual and Schwandt took on custard-making duties while Mom Spiry made the sweet dough Schwandt had mentioned to her mother that they should sell their kuchen “She said that would be a lot of work,” Schwandt recalled It took me 20 years to feel it was the right time to try baking and selling kuchen.” all of Schwandt’s five kids were grown and it seemed like the “right time.” Then living in Cavalier Schwandt peddled kuchen from the back of her van at a farmers’ market at the nearby Akra Township and promptly sold out Schwandt followed another vendor’s advice and got licensed They moved to a farmhouse near Larimore and converted the nearly 900-square-foot basement into Grand Kuchen Central complete with a shipping and packaging center and an immaculate commercial kitchen outfitted with a dumbwaiter named "Dolly," two Frigidaire ranges a large shrink-wrap machine and easy-to-clean metal walls That’s not to mention the 20 freezers — one for each store The driving force behind it all is what Schwandt calls “Grandma steam,” which she defines as “my German stubbornness and determination to get something done on time.” Schwandt was traveling to four Pride of Dakota showcases every year to sell kuchen and would get up at 5:30 a.m to ensure she got good parking at nearby farmers’ markets She also wholesaled her kuchen at stores throughout North Dakota and Minnesota She has baked her kuchen in the same brown enamel pie pans for years and isn't happy that Home of Economy in Grand Forks stopped selling them Although she scoffs at the notion of weighing out the fruit or fillings One characteristic that especially sets her kuchen apart is the thick custard filling Schwandt has scaled back her operation to make it more manageable for her one-woman workforce Her kuchen is now carried by Hugo’s in Grand Forks and Jamestown but sells for wholesale through supermarkets where it is typically priced at $7.99 or $8.99 frozen foods department manager at Cashwise has worked with Schwandt for the past year “Every time I’ve asked her to bring in her product “I really enjoy talking to her and working with her She’s super-sweet and I’ve never had any issues with her being late with her product or anything.” and said customers get antsy when the kuchen inventory starts to run low Schwandt is proud that her Old World specialty — better known in western North Dakota where more German-Russian descendants live — is so popular in the Scandinavian-rich communities of eastern North Dakota Goldbelly only represents a tiny fraction of vendors who approach the company about their products I shipped to every state but eight of them,” she said she got more creative and stirred in flavors like almond creme For those who truly crave a slice of North Dakota she makes chokecherry and rhubarb varieties using preserves made from fruit from her own yard Her classic flavors remain the most popular strawberry-rhubarb and peach selling the best This kuchen maestro will honor special flavor requests like the cotton-candy flavor she once made for her grandsons Schwandt used to offer 65 flavors of kuchen although she’s narrowed that down to a still-sizable 45 flavors She is also one of the few who makes wedding kuchen a "light" version of the traditional treat She uses a butter crust instead of a yeast dough then adds a thin layer of custard topped off with cinnamon and sugar Wedding kuchen was first invented as the answer to giant German-Russian wedding feasts so people could still have room for their cake and could eat it too The stories around Schwandt’s kuchen are nearly as plentiful as her flavors who has had a standing order for monthly kuchen shipments for the past three years Another customer ordered a kuchen for her father who hadn’t had kuchen since his own mother passed away “Food brings us back into the past in a way that no other memento can.” Perhaps that’s why Schwandt isn’t really interested in talking numbers when it comes to her kuchen She estimates she sells several thousands kuchens every year “I’ll have to add it up sometime,” she said.  “I don’t really do it for the money,” she added “I do it for the enjoyment of other people The supplies are so expensive … so I might make a nickel the true value is in creating something that means so much to so many ‘My mom or grandma used to make these,’ and then says ‘That’s exactly how I remember that as a child,’ it makes my day.’” “Iowa's Pearl Button Industry" at the German American Heritage Center -- April 28 director of Muscatine's National Pearl Button Museum Iowa's Pearl Button Industry continues the popular "Kaffee und Kuchen" series at Davenport's German American Heritage Center the April 28 program designed to explore the fascinating history behind the state's formerly massive export This manufacturing achievement was remarkable from a town of 15,000 was the fact that the whole industry was started by a single German immigrant It was he who recognized the extraordinary value of the freshwater mussels living in the Mississippi River and began making beautiful mother-of-pearl buttons from their shells harvested by the hundreds of millions built the economic foundation of Muscatine albeit with little regard for the environment Located at 117 West Second Street in Muscatine the National Pearl Button Museum tells the story of how one quiet river town on the Mississippi became known as the Pearl Button Capital of the World in the early 1900s with everything from Button Queens to union organizers Founded as Historic Muscatine by a group of locals interested in preserving Muscatine’s unique history in 1993 the museum is a 501(c)3 non-profit that functions as the town’s history museum its collection has grown through the dedicated work of a series of directors and staff as well as item donations from community members and local button manufacturing companies The biggest bequests came from McKee and Weber Button Companies when they closed their doors in 2020 Iowa's Pearl Button Industry will be presented at the German American Heritage Center on April 28, with the 2 p.m. “Kaffee und Kuchen” program preceded by coffee and cake at 1:30 p.m. Admission is free for Heritage Center members and $5 for non-members, and more information and reservations are available by calling (563)322-8844 and visiting GAHC.org 2001 In the midst of the turmoil currently gripping Israel a well-known Israeli chef called to tell me something very hopeful: A group of his Jewish and Arab-Israeli colleagues were gathering to prepare a joint meal in one of the villages near Haifa where disturbances have occurred “We have worked so often together that we have built strong human relationships with each other,” he told me It kept alive a dream I have had that Jews and Arabs can share the bounty of this land that they both claim I first went to Israel at the impressionable age of 26 There I worked as foreign press attache to the former mayor of the city of Jerusalem It was my enviable task to learn about the city the conflicts that threatened to tear it apart and the common threads that make it a great city It was also at that time that I learned about food as a bridge between cultures and as a link to our past The first time this happened was during a wonderful week spent in the sand dunes of the Sinai 30 years ago where Bedouins continue to live much as the nomadic Israelites did when they were wandering the desert I couldn’t help imagining myself as part of that ancient culture sharing the stew that Sarah prepared for Abraham or the pottage of lentils that Jacob gave to his brothe1914717555 As I returned to Jerusalem after that week layers of civilization and thousands of years unwound before me like a newsreel at each fork in the road Through culinary haunts one can uncover the enormously exciting story of how these pioneers transformed a harsh land to one bursting with new produce and culture I have visited Jewish Israeli home cooks of Moroccan Libyan and Iraqi backgrounds who may not be able to read and write but using their hands to measure the heat near the stove manage to turn out their crusty breads and delicious cookies molding kibbeh : torpedo-shaped dumplings made of bulgur to be put either into soupy lemony stews or deep-fried as finger food for weddings and other feasts I have visited Palestinian villages where I have tasted sun-kissed figs plucked straight from the trees and Israeli-Arab villages where celebratory pancakes are baked in a tabun oven set into the earth and served stuffed with candied sesame seeds I have found falafel and hummus in tiny haunts throughout the country And I have also tasted sophisticated modern dishes-- foie gras with tamarind sauce even a luscious double-chocolate challah made at a New Age bakery with techniques learned abroad and brought back to Israel The food has changed tremendously in Israel in the past 10 to 15 years Not only are there now serious innovative chefs trained in Paris and New York but also ethnic food has reached a new popularity throughout the country in Jewish and Arab communities People are becoming aware of the food of the land making their own olive oil and goat cheese and producing marvelous wines I could not have had those first experiences today There is too much turmoil in the country that tears apart human relations And so I feel especially privileged to have written my new book “The Foods of Israel Today,” at a time when I could visit Arab villages throughout the country Early on in my career I learned from Kollek that breaking bread is a way of breaking down political barriers Israeli and Arab chefs have been learning from each other in Israel I take heart in all the times I have broken bread with people from all kinds of Arab backgrounds I take heart from the many people I have interviewed and from my Israeli chef friend who When there is peace at some time in the future On my last trip to Israel a few months ago I sat at lunch at a fairly new kibbutz in an oasis in the Arava Desert At meals people sat next to whoever came in before them an Arab worker sat next to me at breakfast passed the very fresh vegetables back and forth Nathan is author of “The Foods of Israel Today” (Knopf lemon zest and lemon juice in the bowl of a food processor Place the flour and baking powder in a small bowl and mix with your fingers Slowly add the dry ingredients to the other mixture just until the ingredients are incorporated Grease a 9-inch springform pan or pie pan with a removable bottom into the pan and press it into the bottom and sides Cut the apricots in half and remove the pits Press the apricots skin side down into the dough Place the pan on a baking sheet and bake until the kuchen is golden beat the egg whites on high speed until frothy then add the remaining 1/4 cup sugar and beat until the whites form stiff peaks Remove the kuchen from the oven and spoon the egg white mixture evenly over the apricots Lower the oven to 325 degrees and bake until the top of the cake is golden Subscribe for unlimited accessSite Map — Whoever said “Never trust a skinny cook,” has never met Kim Meidinger this slender blade of a woman looks like she’s never eaten a slice of kuchen But when people say things like this to Kim’s husband he likes to protest: “She eats more of it than I do!” the Wishek-born-and-bred native likely gets her slim build from the fact she’s constantly on the go with her company which she’s grown by using real ingredients her grandma's recipe and her family as support staff One has to drive a long stretch of dusty gravel to find the homebase for Kimmy’s Kuchen — a self-described “old McDonald’s farm” occupied by cattle along with several of their kids and their families in a garage-turned-commercial kitchen attached to the Meidingers’ 94-year-old farmhouse two daughters and a daughter-in-law crank out 80 to 100 kuchens per day That’s anywhere from 16,640 to 20,800 kuchen a year and doesn’t include the kuchens they bake up for school fundraisers a down-to-earth woman who instantly feels like a friendly neighbor Keith and Kim spend Fridays logging an average of 400 miles to hand-deliver kuchen to regional grocers like Family Fare and Miller’s Fresh Foods butcher shops and other outlets spanning from Dickinson to Fargo-Moorhead and from Custer cheese and prune — but they’ve also folded in new-fangled flavors like chocolate chip-caramel-pecan “Let’s just say I’m comfortable where I’m at with the profit thing We make enough just to cover the bills that our farm can’t,” Kim says which is surrounded by old-timey photos of the couple their spouses and a pack of 12 grandkids dressed in the clothing of yesteryear She recalls once attending a vendor show where she was approached by a representative from a large food company He told her he could help her reduce costs so she could increase profits then decided this wasn’t how she wanted to do things I’m about family; I’m not about making all kinds of money And to think it all started with her dad's mother Although her Grandma Helen died when Kim was just 3 Kim’s mother used her mother-in-law's time-tested recipe again and again “Mom’s the one who taught me how,” she says Kim’s mom planned a “kuchen day” every July in which all the kids worked from morning till night rolling out the enriched sweet-bread dough filling it with homemade custard and toppings and then baking it Kim and Keith were high school sweethearts who got married and attended North Dakota State College of Science They farmed on Keith’s three-generation farm where they milked cows until a tornado in 1998 wrecked the barns They also filled their house with more Ks: Kathryn but her family especially loved her kuchen Kim’s sons started pestering her to enter the kuchen contest in the Tri-County Fair sweeping all five categories in the process “Then the boys were really on me,” she recalls ‘Do you guys realize how long it takes to make kuchen?’” she and Keith were selling out of kuchen at vendor shows “It’s just like grandma made it,” Kim says I try to stay away from the artificial stuff.” After Kaleb and Kalvin kept nudging their mom to add more contemporary flavors She’s expanded the flavor line-up to include lesser-known varieties like blueberry Regardless of where they sell their goodies Keith and Kim say one favorite Midwestern taste-combo typically outsells the rest: strawberry-rhubarb Baking up to 400 labor-intensive kuchens per week is a Herculean task — even for an experienced baker like Kim So she is joined in the kitchen by oldest daughter and will become a daily fixture now that she’s moved closer to home and when her young twins and older daughter the women also take turns staying in the house and watching the grandkids cranking out piles of kuchen even without commercial mixers or ovens having worn out the previous two by whipping up rivers of custard and a mountain of dough But some kitchen upgrades couldn’t be ignored Keith worried the bakers would ruin their backs and shoulders rolling out 100 kuchen crusts per day He researched online and decided they needed a dough press like those used to make tortillas or pizza crusts They bought a used one from a pizza place in Linton and have another model on the way Keith also asked what other kitchen processes were slowing them down When they replied it was waiting for the oven Kim eventually would like to get a commercial oven to enable her to expand on another product: knoephla She already offers the German-Russian dumplings but would like to go one further: She’s thinking of ways she could formulate and package an easy-to-make knoephla soup “I decided I don’t have enough work,” she says knoephla and different kinds of bread to schools who would like to throw fundraisers “The very first time we went to Fargo with kuchen for the Pride show “I think it ran from 4 to 8 and we did not sit down We had a pile of people standing and waiting for kuchen.” One of Keith’s favorite anecdotes happened at a Grand Forks show when a Scandinavian wife came to the booth with her German husband The woman checked out the kuchen carefully I’m pretty sure I’m just going to start eating these anyway.” the couple showed up at Prime Cut Meats with their latest kuchen cargo people act like it's the end of the world." Stories like this tell Kim they must be on the right track “One of the comments I’ve liked for a long time is it tastes just like my grandma’s,” she says We had not heard of Jaffa cakes until they were featured on an episode of The Great British Baking Show Deutsche Küchen Orange Jaffa Cakes are cookie-sized treats The bottom is a delightfully spongy cake with a faint taste of orange topped with a thin layer of bitter orange marmalade and coated on top with a layer of dark chocolate A 10.6-ounce package is about $1.99 at Aldi 「良すぎる…」日本最北端の離島で過ごした旅の記録！大学生らが撮影した映像が話題に「青春だ」 釧路のひと・ことが集う“ネオ公民館”を運営 | 木村琴絵がオススメする、北海道釧路市３つの「とっておき」 【札幌駅徒歩7分】温泉＆夜景＆朝食ビュッフェが充実！全605室「札幌ホテルbyグランベル」で快適ステイ 札幌南区で広がる交流の輪！学生が地域と共につくりあげるコミュニティマルシェ「八百カフェ」とは 【2025年最新】大和ハウス プレミストドーム（札幌ドーム）へのアクセスと周辺ホテル完全ガイド！遠征・ライブ宿泊にも便利 【4月25日先行オープン情報も】札幌大通の新名所！2025年夏オープン「4PLA」のフロア詳細や見どころについて ナイトレースに名物グルメも！ホッカイドウ競馬2025開幕＆“馬のまち”日高町おすすめスポットガイド 【2025年版】函館近郊・道南エリアおすすめ桜スポット20選！北海道内で一足先に花見を満喫 【2025年版】北海道の花イベント16選 桜や菜の花、つつじ、チューリップが咲き誇る 【2025年版】旭川近郊・道北エリアおすすめ桜スポット10選！花見をしながらアウトドア 【2025年版】帯広・釧路近郊おすすめ桜スポット8選！家族や仲間とゆっくり楽しむ花見 【2025年版】登別・洞爺湖近郊・道央エリアおすすめ桜スポット10選！絶景とともに楽しむ花見 【2025年版】帯広・十勝近郊おすすめドライブスポット20選！絶景や食の魅力がいっぱい 【2025年版】札幌近郊おすすめドライブスポット20選！日帰りで楽しめる定番から穴場スポットまで 【2024年版】北海道の絶景に囲まれた秘湯・名湯15選！旅行で訪れたい絶対おすすめ温泉スポット 【2024年最新】ホッキョクグマやアルパカたちがお出迎え！北海道で動物たちと出会える＆触れ合えるスポット10選 【2024年版】一面の紫色に魅了される！北海道のラベンダーが楽しめるおすすめ観光スポット10選 「こんな素敵な所があったとは」まるで魔法学校！？釧路で撮影された幻想的な1枚がかっこいい！「アロホモラしたい」 札幌の味噌ラーメンを代表する超人気店『すみれ』 時代と共に進化する「味噌ラーメン」の味の秘密とは 宮の森の“完全予約制隠れ家サロン”で本格アフタヌーンティーを楽しむ 札幌「afternoonTEA afternoonALCOHOL」 札幌シメパフェ巡り（２）住所非公開＆会員制！札幌の“秘密のパフェバー”「Remake easy」に潜入 「素晴らしい景色…」まるで異世界！“鉄のまち”室蘭で撮影された一枚が話題に「圧倒される」 「もう廃棄するしかない」ももクロのイベントが中止になり販売できなくなった大量のホットドッグ→その後のファンの優しさに出店者が感動！「本当にモノノフっていいな」 島の“温泉ソムリエ”小島有貴がオススメする、奥尻島３つの「とっておき」＜あの人のとっておき帖＞ 地域からの恩恵に自覚的でいたい。５周年を迎えたドット道東が辿り着いた「ローカル事務局」という役割 オホーツクの海を愛する村井克詞がお薦めする、紋別３つのとっておき / あの人のとっておき帖 「新しい消費」と「関係人口」が創り出す、十勝と全国をつなぐ新たなライフスタイルの形とは 十勝シティデザイン創業者、柏尾哲哉さんインタビュー 北海道最小の村から全国へ！全国から注目される「おといねっぷ美術工芸高校」とそれを後押しする「おと高応援団」とは 【クラウドファンディング】「minori pizza」──十勝清水町から始まる、みんなで創るワクワク空間 The Ladies Aid of Trinity Congregational Church are baking and cooking up a storm in preparation for their Spring 2011 Old-Fashioned German Supper this Saturday Supper coordinator Margaret Mindt Herriott of Westminster has been a member of the church and attending the German supper for as long as she can remember like the three different kinds of kuchen (cake) we are making today — apple peach and pineapple — have been handed down from generation to generation This recipe was given to Sandy by her aunt Sandy and I met each other in Sunday school 65 years ago,” said Mrs Sandy Hecker McAllister of Sterling added that the recipe was probably given to her aunt by her grandmother “And that recipe probably came over on the boat!” quipped Christine Careau of Fitchburg who is the newest generation to learn how to make kuchen A German Protestant congregation was first brought together by Anna Feistel in Fitchburg in 1885 By 1888 the First German Evangelical Church was founded by the Rev Services were held on Main Street in the Calvinistic Congregational church The Bailey family gave the church a plot of land on Rollstone Street in 1891 to build a church which was completed and dedicated on April 10 “My grandfather August Mindt helped dig the cellar hole,” said Mrs who noted that the services and hymns were spoken in German until 1946 the name of the church was changed in 1952 to Trinity Congregational But traditional German dishes for the supper have not changed much to the delight of people who make an effort to be first in line for German meatballs (the recipe is kept secret by the Ladies Aid) cookies and homemade yeasted breads — and special candy made by Lois Hecker The supper will be served from 4 to 7 p.m. “Dinner is served family-style; we pass the food down the tables on platters And there’s also a Chinese auction and raffle,” said Mrs A special prayer is said in German before the meal begins: “Fur gutes und Kraften und täglich brot Herr Gott,” which translates into “For health and strength and daily food Subscribe to BuzzFeed Daily NewsletterCaret Down"Nailed It" Had A Trump Cake Round And It Didn't Go WellThis post contains spoilers and cakes you probably won't want to eat the fact that I have done a post on this for you suggests that the bakers didn't necessarily produce cakes that looked like this I know there’s a weird irony in the fact that the winner is the person who bakes the best version on a show where the entertainment lies in the terrible baking contestants are selected specifically because of their poor baking skills Should it be leaning to the right?" said guest judge Jay Chandrasekhar Actually crying from laughing at the @netflix show Nailed It They were supposed to make Trump cakes and this is what one contestant made ShareSaveBETAThis is a BETA experience. opt-out hereConsumerRetailThe Two Best Desserts You've Never TriedByBrittain Ladd The Levee High Apple Pie is not only one of Oprah Winfrey's Favorite Things could revolutionize the dairy-free dessert industry The word that best describes what's taking place in the global $5 trillion food industry isn't change Consumers have become more willing to try new products based primarily on content they find and read on the internet Advocates against dairy products recommend a vegan diet Advocates against simple carbohydrates preach that a diet high in protein with little to no carbs is whats best The word "keto" for example, has become commonplace even if the science behind the diet is misunderstood according to leading cardiologists There is literally no shortage of experts recommending what to eat and when I am not going to try and convince any reader that they're eating too much of the wrong things and not enough of the good Google the word 'dessert' and Google will return 947,000,000 million results Google the words 'online dessert' and Google returns 485,000,000 results I have no desire to send the readers of this article on a endless search of desserts I have identified two companies that created successful businesses by leveraging a combination of retail partners I have identified what I consider to be the two best desserts you've never tried I have no relationship of any kind with the companies I profile in this article the dessert is technically a cake but in reality it is so much more Traditional kuchen is like a cross between a cake and a pie topped with creamy custard Grandma’s Kuchen in Ashley from classic cottage cheese to different varieties of chocolate I have not eaten all 18 flavors but I can attest that the flavors I have eaten were excellent What makes Grandma's Kuchen so unique is that it is a small business turning out what may be the best tasting kuchen anywhere using only six conventional ovens found in most kitchens across the U.S A team of three full-time and two part-time associates bake 2,000 kuchen weekly the kuchen is packaged and delivered to over 100 retailers in North Dakota and South Dakota makes some of the deliveries in a cargo van Kuchen is one of the least well-known desserts in the U.S even though the dessert is recognized by.. [+] food critics for its exceptional taste and texture Grandma's Kuchen is also unique for the fact that they don't have a website. Interested in trying Grandma's kuchen? You'll have to contact The Wurst Shop in Dickinson and ships the products on dry ice all over the U.S The good news is that Grandma's Kuchen and The Wurst Shop are both in the process of creating websites that will allow customers to order products online If kuchen is the least recognized dessert in the U.S., Levee High Apple Pie would probably rank second even though in 2011, Oprah Winfrey selected the pie  as one of her Favorite Things Unlike traditional apple pie recipes that call for between two and three pounds of apples Levee High Apple Pie is baked using 18 apples stacked 9 inches high The Levee High Apple Pie has been a menu item since 1993 at the Kimmswick, MO-based Blue Owl Restaurant and Bakery The appearance of the pie is so unusual that the only word capable of accurately describing what customers think when they see the apple pie for the first time is "Wow!!" A 1993 flood caused the Mississippi and Missouri rivers to rise well above flood levels and soak neighboring towns To prevent flood waters from swamping Kimmswick volunteers had to build a 10-foot-high levee to prevent the riverbanks from overflowing Hostetter created the Levee High Apple Pie in honor of the volunteers whose efforts saved historic Kimmswick The Levee High Apple Pie can be ordered online from the website FoodyDirect and shipped nationwide The next time you're in the mood for something sweet consider giving kuchen and Levee High Apple Pie a try Dresden Magazin Die Vielfalt von Dresden Elbland im offiziellen Stadtmagazin Sometimes there's nothing better than taking a little break with a piece of cake and a hot cup of coffee We know the best places to do this in Dresden and have put together a list of the city's best cafés and tearooms for you A little away from the hustle and bustle, close to the German Hygiene Museum, Café Milchmädchen tempts you with all kinds of sweet temptations and healthy alternatives to the classic Sachertorte the café is not just for the typical coffee-to-go hipster tourist from Berlin-Kreuzberg everyone can start the new day in a cosy and culinary balanced way or switch off after a hard day’s work ice cream and coffee specialities here are made with love 01069 Dresden // Mo-Fr 7-18 Uhr,  Sa/So 8-18 Uhr According to the Duden dictionary definition, the term ‘atelier’ refers to an artist’s workspace. Considering the spectacular patisserie creations that head patissier Dirk Günther conjures up in his Kuchen Atelier the name of the café is absolutely justified His three principles: Traditional craftsmanship high-quality products and a modern interpretation one thing above all remains: heavenly flavour macarons and cookies become an experience here because the team at the Kuchen Atelier see themselves as craftsmen of the sweet arts … 01067 Dresden // Mi-So & Feiertags 13-18 Uhr Around 20 cakes and tarts, each more delicious than the last, are finely draped on the cake counter at Coselpalais gluten-free buckwheat cake – how can you decide And then there are the numerous coffee and chocolate specialities the many teas from all corners of the world Because everything here really is delicious Guests dine here in a historic ambience in the revived baroque palace in the central city centre of Dresden – right next to the Frauenkirche you can also marvel at the ‘Moor with the Emerald Step’ the world’s only replica of the famous exhibit from the collection of the Green Vault made by the renowned Dresden porcelain manufactory The speciality is traditional cakes and biscuits there is a sandpit in the beautiful courtyard where they can play and bake sand cakes At Oswaldz how many bars of water vapour hiss through which grind of coffee is the result of the search for the world formula ‘Local is trumps’ is the motto here – the beans are roasted by Phoenix Coffeeroasters in the immediate neighbourhood and the art on the walls is also of regional origin Artist Stefan Lenke regularly procures contemporary supplies from the neighbourhood of the Dresden Art Academy Café Cello is already one of Dresden’s favourite coffee houses This is confirmed by a reader survey conducted by the Sächsische Zeitung newspaper in which the small café in Alaunpark recently took third place No wonder: owner Eva Cello knows a thing or two about coffee she doesn’t think much of single-origin coffee She blends her own roasted beans again and again so that visitors can always look forward to new coffee creations But the trained goldsmith Cello is not only at home at the coffee machine Some of her creations are on display in showcases at Cafe Cello Let’s do a little riddle: What does the ‘V’ in V-Cake stand for Stefan Graumüller and Matthias Mandlmeier don’t use any animal products in their dream cakes These delicious creations are available in different variations – from marshmallow pink to dark chocolate black A little tip: Lunch breaks here are also a great time for savoury snacks or sandwiches The Café Eckstein is located in the heart of the Outer New Town on the best corner of this colourful district Almost everything in the Café Glocke is organic. Homemade dips and spreads are served with all dishes, there are wonderful homemade jams and the cake comes from the Bucheckerchen organic confectionery and bakery The ready-made breakfasts are also highly recommended They leave nothing to be desired and can still be upgraded In addition to breakfast and coffee and cake Booking is strongly recommended as the Café is very popular A baroque sofa, two bar tables and four window seats in summer – this tiny espresso bar on Schillerplatz doesn’t offer much more space Yet it would be no problem to fill a much larger establishment with the perfectly prepared range of espressos and latte macchiatos the apricot tarts or the colourfully topped tartlets True luxury can also be the luck of getting a seat here 01309 Dresden // März bis Oktober: Mo-Fr 8-18 Uhr Sa 9-16 Uhr; November bis Februar: Mo-Fr 8-17 Uhr The Blue Wonder to the left, the cake counter to the right – the ‘Toscana’ is one of the founding members of Dresden’s coffee house culture and has provided stylish accommodation for countless ladies’ parties since 1901 You should definitely try the in-house Toscana cake Experience Dresden Elbland in 360-degree panoramas:More than 60 locations were recorded using drones and high tripods Produced with funding from the Free State of Saxony within the framework of the Tourism Promotion Plan Essenzielle Cookies ermöglichen grundlegende Funktionen und sind für die einwandfreie Funktion der Website erforderlich Inhalte von Videoplattformen und Social-Media-Plattformen werden standardmäßig blockiert Wenn Cookies von externen Medien akzeptiert werden bedarf der Zugriff auf diese Inhalte keiner manuellen Einwilligung mehr