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Ingredients /equipment for 3-4 servings bread dumplings:
250 g white buns or bread
4 tbsp. butter
1 midsize fine diced onion
3 eggs
250 ml milk
pinch of salt
pinch of ground nutmeg
100 g fresh parsley
1 linen
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Preparation of bread dumplings:
1. Fry the fine diced onion in a pan. Cut the bread or buns in 1cm³ dices and put them in a large bowl.
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Ingredients for 3-4 servings pork loin roast with sauerkraut:
600 g boneless pork loin roast
3 tbsp. butter
pinch of salt
pinch of paprika
1 tbsp. mustard
1/2 tbsp. horseradish paste
2 tbsp. flour
8-10 midsize, waxy potatoes
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150 ml milk
300 g canned sauerkraut
50 ml orange juice
1 tbsp. sugar
200 ml water
Preparation of pork loin roast with sauerkraut:
1. Melt 1 tbsp. butter in an oven-safe pan. Flavour the pork loin roast from all sides with enough salt and paprika, then fry it from all sides.
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Ingredients for 5-6 yeast dumplings
500 g flour
enough yeast (Germany 42 g)
2 eggs
375 ml milk
pinch of salt
50 g butter
2 tbsp. sugar
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Preparation of yeast dough and dumplings:
1. Mix out of 250 ml handwarm milk, yeast, flour, sugar, salt and yeast the yeast dough.
2. Then let the yeast dough rise for about 40 minutes.
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Ingredients for the sour creme cake dough: 
100 g butter
1 egg
200 g flour
75 g sugar
2 teasp. vanilla sugar
1 teasp. baking powder
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Ingredients for the sour creme cake filling:
300 g marinated tangerines
500 ml milk
74 g custard powder vanilla
150 g sugar
pinch of salt
400 g sour creme
Preparation of the sour creme cake dough:
1. Fill the flour in a mixing bowl add the other ingredients and mix it to a fine dough.
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Ingredients for 12 servings:
180 g margarine
150 g sugar
4 tbsp. vanilla sugar
4 eggs
300 g flour
2 teasp. baking powder
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250ml milk
2 teasp. oil
5 midsize apples
Preparation:
1. Stir margarine, vanilla sugar and sugar until the mixture is creamy. Fold in the eggs bit by bit.
