It was a quiet evening in Germany. My uncle and I sat at the table after dinner sipping wine and chatting about cooking while looking through sale flyers and magazines. I was fascinated by the grocery ads. I could look through them for hours. The recipes in the magazines definitely caught my attention too. There was one I clipped out that night to bring home. It seemed simple enough. A snack treat with few ingredients and a line or two of instructions. I had no idea that simple recipe would put me on the hunt once I returned home and decided to make them. German Fruit and Nut Bars required one ingredient common in Germany and yet not so easy to find in my area.
What is that one ingredient? It is sugar beet syrup. I know a little bit of the German language and can usually figure out ingredients. When I looked at the recipe in Germany I thought it called for some type of corn syrup. Obviously I was incorrect. So I went to a few stores and could not find it. That meant the hunt continued on the internet. Luckily I found sugar beet syrup on Amazon and ordered it right away. I couldn’t wait for it to arrive and taste it. (That’s an affiliate link to Amazon).
What does sugar beet syrup taste like? Think of a thick molasses minus the bitterness and with an almost fruity quality. I found that some Germans will use it as a spread or drizzle it on potato pancakes. It is also used extensively in baking and an essential component in many cookies and bread, including Lebkuchen. Attention bakers! Do yourself a favor and get a jar or three.
How are the German Fruit and Nut Bars? They are soft, chewy, sticky, buttery, fruity, nutty, ooey-gooey treats with a special flavor that can only come from sugar beet syrup. Did I mention sticky? Definitely sticky. Keep them refrigerated or they will easily fall apart. If they do fall apart then push them back together or roll them into balls. The shape doesn’t really matter.
Have you had to hunt down an ingredient before? If so, what was it and what did you make with it? Scroll down to find links to more recipes that Sunday Supper contributors went on the hunt for an ingredient. Join me in reading each of their adventures and perhaps be inspired to begin a new hunt too. Oh and big thanks to our on the hunt event hosts; Stacy of Food Lust People Love and Tara of Noshing With The Nolands.
- 4 cups cornflakes (100 grams by weight)
- 2½ cups old-fashoned oats
- 1 cup chopped almonds or hazelnuts
- 2 cups finely chopped dried fruit (apricots, dates, blueberries, and/or cherries)
- 1 cup dried cranberries (or raisins)
- 14 tablespoons unsalted butter
- 7 ounces sugar beet syrup*
- 1 cup light brown sugar (not packed - 200 grams by weight)
- Line a 10- X 13-inch baking pan with parchment paper.
- Combine cornflakes, oats, almonds, dried fruit, and cranberries in a large bowl.
- Heat butter, sugar beet syrup, and brown sugar in a saucepan until melted and smooth. Pour over dry ingredients and stir to coat.
- Press into the prepared pan and chill overnight. Cut into bars.
- The bars are very soft and sticky. Wrap each one in parchment paper to keep them from sticking together. Keep bars refrigerated.
*Sugar beet syrup can be found on the internet. Search for "Original Grafschafter Goldsaft" made in Germany.
It’s time to go on the hunt for a special ingredient! Take a look at these recipes by Sunday Supper contributors and find your next food adventure:
Spread it on Thick
- Homemade Mascarpone from That Skinny Chick Can Bake
- Sugar Plum Fairy Jam from What Smells So Good?
- Porcini Mushroom Compound Butter from Nosh My Way
Nibbles and Sides
- Baked Rice with Mushrooms from Basic N Delicious
- Brie Cheese Blackberry Bites from Family Foodie
- Foie Gras Bites from Jane’s Adventures in Dinner
- Miso Risotto from Crazy Foodie Stunts
The Main Event
- Bourbon Butter Venison Steak Tips from The Life and Loves of Grumpy’s Honeybunch
- Fennel Frond Pappardelle with Rabbit, Muscat, and Cream from Culinary Adventures with Camilla
- Korean-style Tripe from kimchi MOM
- Lapin au Cidre – Cider Braised Rabbit from Food Lust People Love
- Maple Bison Blueberry Burgers from Noshing With The Nolands
- Rabbit Braised with Kalamata Olives and Prunes from The Texan New Yorker
- Spicy Sausage Pasta Skillet from Nik Snacks
- Turkey, Wild Rice and Mushroom Casserole from Recipes, Food and Cooking
- Venison Gravy & Biscuits from A Mama, Baby & Shar-pei in the Kitchen
- Wild Boar Pacific Rim Sliders from Peaceful Cooking
- Blueberry Ice Cream with Dark Chocolate and Chocolate Sauce from From the Bookshelf
- German Fruit and Nut Bars from Magnolia Days
- Grilled Bananas/Toast Topped with Chocolate and Cheese from Brunch with Joy
- Lemon Blueberry Scones from Killer Bunnies, Inc
- Raspberry Muffins from Cindy’s Recipes and Writings
- Pumpkin Spice Puppy Chow from Pies and Plots
- Ultimate Chewy Brownies from The Perfect Brownie
- Vanilla Poached Tamarillos from Manu’s Menu
- Wild Blackberry Scones with Lemon Glaze from The Foodie Army Wife
- Willy Wonka and the Chocolate Topped Waffles from NinjaBaker.com
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