Life in another country is often very similar to life in the United States. Or at least it is after one gets over culture shock and learns the language and how things work. I am very fortunate here in Germany to find many things or even the same things as in the US. I still buy Bounty paper towels and Charmin toilet paper and the kids still get peanut butter and jelly sandwiches (just with less sweet pb and no grape jelly). I can even buy some luxury items (like cake mixes and Pop Tarts) if I am willing to pay the astronomical prices! We bake and cook a lot of things from scratch and they usually are as good or better than what we would have had in Texas.
But, as I was preparing to bake a cake for a collegue, I ran into the problem that makes cooking and baking here in Germany a challenge. I first looked for a recipe for strawberry cake. (Sure was missing the cake mixes from the states!) I found a recipe that went a little like this:
One white cake mix (why do they do this?)
1 Package frozen strawberries (how much is that exactly? and can you switch that to metric?)
3/4 package powdered sugar (it has been over 3 years since I bought a package of anything and so I can't remember how much comes in a package.)
1/4 of said package strawberries hold back for icing (aghhhh!)
3 oz. strawberry jello (2 problems with this: one, no strawberry jello, two, jello packages here are different sizes and don't come with sugar, that must be added)
Well,my cake turned out okay even though I guestimated the amount of strawberries and used strawberry pudding mix instead of the jello. One must be flexible when baking here and open to failing when trying new recipes! I won't even go into the difficulty that arises when trying to make anything that calls for Cool Whip or cream cheese! And I haven't found anything comparable to Rotel and creamed corn, so a few recipes must be sacrificed.
4 days ago