Classic Snickerdoodles Recipe


According to Wikipedia,  that the name “Snickerdoodles” is a corruption of the German word Schneckennudeln (“snail noodles”), which is a kind of pastry.  I grew up eating this very Classic Snickerdoodles recipe at my grandmother’s house in Iowa, who was of German heritage.   Her secret ingredient (lemon extract) made them just a little bit tangy as well as sweet.  I could never eat just one!

Frugal Tips:  Since Snickerdoodles are mainly flour and sugar based, they cost less than cookies with chocolate chips.

Classic Snickerdoodles Recipe
Snickerdoodles are frugal and easy to make. The lemon is the secret ingredient!
  • 1½ C. sugar
  • 1 C. vegetable shortening or butter
  • 2 eggs
  • 2¾ C. flour
  • 2 tsp. cream of tartar
  • 1 tsp. soda
  • ½ tsp. salt
  • 1 tsp. vanilla
  • 1 tsp. lemon extract
  1. Preheat oven to 350 degrees. Cream sugar and shortening together. Add beaten eggs. Sift dry ingredients together and add to sugar mixture. Add vanilla and lemon extract. Chill dough in the refrigerator for one hour. Roll in 1″ balls. Dust in mixture of 2 Tbsp. sugar and 1 tsp. cinnamon. Bake for 12-15 minutes.


German Spaetzle Noodles

german spaetzle recipe

German Spaetzle is the ultimate “cheap” dish.  After all, it doesn’t get much more frugal than a dish mainly comprised of eggs, water and flour.  It’s the shape of these noodles that make them fun to eat.  Dress them up with gravy, herbs or freshly grated cheese.  My kids LOVE this dish and my daughter can make them all by herself.  Plus, they’re ready in about 15 minutes from start to finish.

Frugal Tips:  We have a Spaetzle Maker, but you can make an impromptu spaetzle maker at home.  The first time my husband and I made these noodles we were newly married and broke – so we used a tin can with holes punched in the bottom.   A smaller can “squeezes” the spaetzle dough through the holes.  You can also use a colander to make spaetzle if it has wide enough holes.

German Spaetzle Noodles
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
  • 4 eggs
  • 3 tsp. water
  • 1½ C. flour
  • ½ tsp. nutmeg
  1. Combine ingredients to form dough. Press dough through the holes in a colander or spaetlze maker into boiling water. The noodles will rise to the surface when they’re done cooking. Serve with butter, gravy or other thick sauce. Garnish with parsley if desired

I first posted this recipe on

Crock Pot Schweinbraten: German Pork Roast Recipe

crock pot schweinbraten german pork roast

How are YOU celebrating Oktoberfest this year?  How about an easy, one-pot German meal?  What’s great about this Crock Pot Schweinbraten recipe is you set it to go in the morning, and return home in the evening to your home smelling like an authentic German restaurant.  The only “work” involved is peeling and cutting the veggies (I used baby carrots to skip that step, making the prep work even easier).  Since all the veggies go in the crock pot along with the pork roast, it’s a true one-dish meal (but don’t forget the beer!).

Frugal Tips:  The pork is the most expensive part of this meal, but it doesn’t have to be.  Look for Manager’s Specials on pork roast when you shop.  At my store, they are indicated with a sticker on the package in the meat department.  Since pork roast freezes well, buy it when you see a great deal and cook it when it’s convenient for you.

Mommysavers members answer the question:  When someone mentions German food to YOU, what comes to mind?

Crock Pot Schweinbraten: German Pork Roast
Serves: 6-8
  • One 3-4 lb. pork roast
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. caraway seeds
  • 1 tsp. salt
  • 1 tsp. cracked pepper
  • 3-4 cloves garlic, chopped
  • 6 medium potatoes, cubed
  • 3-4 peeled carrots, cut into 2″ chunks
  • ½ C. white wine or apple juice
  • 1 27-oz. can sauerkraut
  1. Rub the pork roast with oil. Rub in the caraway seeds, salt, and pepper. Set aside. In the bottom of a 6-quart crock pot, place the garlic, potatoes, carrots. Pour the wine or apple juice over the vegetables. Place the roast on top, top with the sauerkraut and its liquid.
  2. Cook on low all day, 8-10 hours or until pork is done and vegetables are tender.