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    You are in: Home / Cookbooks / Real Austrian or almost
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    115 recipes in

    Real Austrian or almost

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    This pankake was the favorite of Kaiser Franz Joseph of Austria.It is served to this day in many fine restaurants throughout Austria.I brought this recipe from my childhood with me to this country and it has become our Christmas Breakfast. I will include and ADULT Version, that I have to serve often for friends as a brunch. :-).

    Recipe #362440

    1 Reviews |  By BecR

    This is a specialty sauce originating in South Tyrol in the town of Bolzano, in the Italian Alps. Serve Bozner Sauce over fresh white asparagus spears. Note: Measurements are approximate. If you would like a lighter version of this sauce, you can stir in a small container (about 6 ounces) of plain yogurt. Enjoy!

    Recipe #459184

    1 Reviews |  By BecR

    These traditional bread dumplings from Austria and Bavaria make a wonderful accompaniment to a rich gravy, goulash or stew. Just like my Oma made. Enjoy! I've translated the recipe from the delightful German blog, Wolkenfees Kuche.

    Recipe #471840

    From Hood River Farms

    Recipe #315355

    I lived in western Austria for a good long while. This is a traditional dish that really needs to be made with the local cheeses. In this country I've found Appenzeller (a firm alpine cheese) at Murray's in New York -- and they have a mail order service. Use a spaetzle maker if you can locate one. It looks like an oblong piece of metal with holes the size of peas, with an attached funnel to hold the batter that slides back and forth to force the batter through. If not, you can force the batter through through any colander with larger holes, or simply use a spoon to push small chunks (no bigger than a piece of elbow macaroni) into the boiling water. The crisply fried onions are crucial to flavor and texture. Serve with a green or cucumber salad. Note the measurements are metric.

    Recipe #148589

    This is a recipe that I learned in Austria, where it is a standard for the Christmas season. Western Austrians love hazelnuts, and use them in the majority of their baked goods. These are traditionally hand formed into half moon shapes, but I prefer to roll them into small balls and press a whole hazelnut into the top. Preparation time does not include chilling of dough.

    Recipe #148594

    Traditional Christmas cookie in Austria and Germany. This recipe is specific to the western most province of Austria, and more specific still to the Bregenz Forest.

    Recipe #402491

    This dish is reminiscent of my Grandma's awesome Austrian cooking. I got the idea for this dish from a Mr. Food pressure-cooker recipe. I changed some ingredients and adapted it for crockpot. I prefer a slightly fattier cut of pork because it comes out so tender and flavorful. I've served this for dinner parties, and people always ask for a second helping. I serve this with egg noodles and applesauce. True comfort food!

    Recipe #192332

    My mother used to make this and she always referred to it as "tomatokraut." It was, and is, one of my favorite side dishes. This usually yields about 3 quarts. To complete the meal, you can slice chunks of kielbasa or knockwurst into this towards the end to heat them through, and serve with plain boiled potatoes. Enjoy!

    Recipe #208169

    I created this recipe from my memory of the pancakes my Grandma cooked for us. These are not cake pancakes, but more like a dumpling dough. The one thing I omit is the melted butter she always added into the batter. Sauteeing the apples in butter, and serving the pancakes with butter, in my opinion, is, as Grandma would say, "gut genug!" (good enough!)

    Recipe #212620

    This is my own version of my Grandma Schatz' wonderful cucumber salad. I use "burpless" cucumbers because their seeds are tender and very edible, and their skin is so thin you don't need to peel them -- a real time saver!

    Recipe #230965

    Traditionally served at Christmas Eve dinner in Germany and Austria, this non-traditional recipe (bacon instead of rendered fat) can be served with any meat or poultry dish.

    Recipe #343811

    This is a chocolate cake recipe I found online. Posting for ZWT6 (Germany/Austria).

    Recipe #424731

    This Vienese classic made easier with a cake mix.

    Recipe #121036

    From Clarissa Hyman's "The Jewish Kitchen". Great Passover treat.

    Recipe #330279

    1 Reviews |  By Arsenio

    This is based on a Jacques Pepin recipe of the same name. It's an elegant and scrumptious dessert that's simpler to make than it looks.

    Recipe #197331

    1 Reviews |  By Linky

    Linzer Torte is a holiday classic in the Austrian, Hungarian, Swiss, German and Tyrolean traditions, often prepared for Christmas. The recipe for this rich dessert has been known since the late 1600s and is thought to have originated in Linz, Austria. A copy from 1696 can be found at the Vienna Stadt-und Landesbibliothek. In the 1850s, an Austrian traveler by the name of Franz Hoelzlhuber allegedly brought the Linzer Torte to Milwaukee, from where the recipe spread over the United States.

    Recipe #469693

    Linzer Torte originated in Linz, Austria. Here is the same tart, but in an easy cooking form.

    Recipe #10335

    1 Reviews |  By Eismeer

    A traditional Austrian, absolutely delicious and so easy to make cake. Classic :)!

    Recipe #467433

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