American Traditions: German Baking for the Holidays by Stephanie D. Berg by Stephanie D. Berg

American-Traditions-German-Baking-for-the-HolidaysWhat inspired you to write your book?
What inspired me to write my cookbook was my need to organize the various scraps of paper that decorated my bakers rack into one place.

About your Book:
This is a collection of some of the recipes that I have used over the years for our holiday gatherings. They have been “Americanized” when needed, but I’ve tried to keep them as authentic as possible.

Cuisine Style or Food Genre
German Holiday Baking

Sample Recipe or Food Advice

German Style Coconut Macaroons
This simple coconut macaroon is sure to make a scrumptious addition to your holiday gathering.
Preparation Time: 20 minutes
Cooking Time: 5-6 minutes
Yields: 3 dozen cookies

• 2 3/4 cups flaked coconut, toasted
• 4 egg whites (fresh eggs work the best)
• 1 cup white sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon almond extract (or 1/2teaspoon of vanilla)
1. Preheat oven to 350 degrees F (175 degrees C). Line cookie sheets with parchment paper or silicone baking mat.
2. Combine sugar, and sugar together in a small mixing bowl.
3. In a large mixing bowl, beat egg whites until stiff enough to leave a mark when scored with a knife. With mixer on low speed, gradually mix in sugar and cinnamon mixture, and almond (or vanilla) extract just until well blended.
4. Gently fold toasted coconut in by hand.
5. Drop by teaspoonfuls onto prepared cookie sheets.
6. Bake in preheated oven for 5-6 minutes or until they are a light golden brown. Cookies may still be slightly sticky, but that will cease when the cookies cool.
7. Store in an airtight container at room temperature.

Drizzle with chocolate (white, milk, or dark) for an added treat.
For a crisper cookie, bake until cookies are dry and peel off of the cookie sheet easily.

What formats are your books in

How do you see writing a food/cookbook as different from writing other genres of books?
I get to be me! I don’t have to think about whose POV I’m in or connecting the plot points! I can just create my recipes and if there’s something that a reader doesn’t like about it, they can tweak it to their suiting and start their own family tradition!

Advice to someone that is thinking about or currently working on a food book or cookbook
Enjoy what you are writing about! If you have a passion for your work it will show through in your final product. Be sure that you’ve actually cooked or baked the recipes that you are sharing with your readers. Don’t be offended if someone says “I didn’t care for this or that in your recipe so I changed it to this.” That’s the great thing about cooking, it’s versatile. We all have our own tastes and can enhance a recipe to our liking.

How did you decide how to publish your book and where is it published through:
I Indie Published my cookbook through I went this route because I wanted to get my feet wet in the genre. Eventually I would love to have a traditionally published cookbook to pass on to my children.

Author Bio:
Avid cook and baker! I love to create new products or revamp old recipes and add my own twist to the tried and true versions! That’s why I love cooking!
I am mom to three great children. All of them growing up WAY to fast, and I have a wonderfully supportive husband. All of the aforementioned individuals are always MORE than happy to try any of my new concoctions!

Link To Book On Amazon

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