I know, this is technically not a German gift, the roots of raclette are in Switzerland. But we love our raclette, a perfect present that your family and friends will enjoy.

We eat spaetzle all the time--it's a local specialty where I grew up and my family still lives. Traditionally, the noodles are served with a garnish of browned bread crumbs. They are great with stew, pot roast and venison. Another favorite of mine is to make them into Kaesepatzle, which is the German version of macaroni and cheese. Toss the spaetzle in a bechamel (white) sauce made with gruyere or cheddar cheese. Top with sauted browned onions.

To make them, you have to get just the right touch with the very soft dough. Then, there are really two ways to make them, and if you're a swabian housewive, you'll pick a fight arguing your way is better than the other. My family goes for the spaetzle press: Just put in the dough, press into boiling water and done.