Bavarian Inn Frankenmuth Recipes

I love Bavarian Inn Frankenmuth we go there every year here are some great Recipes I would like to share with every one!

Sweet Sour Navy Bean Salad
1 pound (2 cups)Michigan Navy Beans
1 1/4 cups celery, diced
1/2 cup onion, chopped
1/2 cup green pepper, chopped
1/2 cup vinegar
1/2 cup Italian dressing
(or any oil and vinegar dressing)
1/2 cup sugar
1 teaspoon dry mustard
1/2 teaspoon garlic salt
1/4 teaspoon paprika
3/4 teaspoon Frankenmuth All Purpose Seasoning (or other all purpose seasoning)
1/2 teaspoon salt
1/4 cup diced pimientos
Soak beans in 6 cups of water for up to 8 hours (or overnight in the refrigerator). Drain and rinse. Combine with 6 cups fresh water and simmer for 1 to 1 1/2 hours or until tender. Drain, cool, then add remaining ingredients. Chill in refrigerator about 4 hours before serving. Serves 10-12
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Apple Kuchen
1/2 cup butter or margarine
1/4 cup sugar
1/4 teaspoon vanilla
1 1/4 cups all-purpose flour
2 3-ounce pkg. cream cheese, softened
1/4 cup sugar
1/2 teaspoon vanilla
1 egg
1 1/2 cups peeled & chopped apples
1 1/2 cups peeled and thinly sliced apples 2 tablespoons apple juice
1/4 cup sugar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
1/2 teaspoon lemon juice
1/2 cup rolled oats
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/4 cup butter or margaine
In a bowl, combine 1/2 cup butter, 1/4 cup sugar and 1/4 teaspoon vanilla. Gradually beat in 1 1/4 cups flour. Press crumbly mixture onto bottom and up sides of a 9-inch pie plate. Bake in 350º oven for 5 minutes. Cool.

Beat cream cheese, 1/4 cup sugar, and 1/2 teaspoon vanilla until combined. Beat in egg. Pour over crust. Mix apples, apple juice, 1/4 cup sugar, 2 tablespoons brown sugar, cinnamon and lemon juice. Spoon over cheese. Bake in 350º oven for 45 minutes. Combine oats, 1/3 cup flour and 1/3 cup brown sugar. Cut in 1/4 cup butter or margarine to resemble coarse crumbs. Sprinkle over pie. Bake for 15 to 20 minutes more. Makes 1 pie.
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Bavarian Inn Creamy Cucumber Salad
Mix 1 Tbsp. Salt and
2 ½ pounds cucumbers.
Let stand 3 hours in
refrigerator. Drain in
colander 1 hour
In refrigerator. Juice
½ cup granulated sugar
¼ tsp. Onion powder
1/8 tsp. Garlic powder
4 Tbsp. Ivory Jel
½ cup salad dressing
½ cup vinegar
½ cup half and half cream
Mix dry ingredients. Stir salad dressing into dry mixture. Add vinegar and
cream. Pour juice over drained cucumbers and mix. Garnish with red
peppers. Serves 10.
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Tomato Cucumber Salad

• ¼ cup mayonnaise
• 3 tablespoons white vinegar
• 1 green onion chopped
• 1 clove garlic pressed
• 1 teaspoon sugar
• ¼ teaspoon salt
• 1 teaspoon Bavarian Inn Supreme Pasta and Salad Seasoning
• 1 teaspoon Worcestershire sauce
• ½ teaspoon hot sauce
• 1/3 cup vegetable oil
• ¾ cup chopped fresh parsley
• leaf lettuce
• 3 medium tomatoes, thinly sliced
• 2 cucumbers, thinly sliced



Combine first 9 ingredients in container of an electric blender. Process until smooth, stopping once to scrape down sides. With blender on high gradually add oil in a slow, steady stream. Stir in parsley. Cover dressing and chill. Arrange lettuce on chilled salad plates; top with tomato and cucumber slices. Drizzle with dressing; refrigerate remainder in a separate container.