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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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    Osterpinzen also appear in Austrian bakeries during Lent. The texture of Osterpinzen is fine and almost cake like. The faint flavor of anise comes from steeping aniseed in white wine. Egg yolks add to the browning quality of these light yeast buns, requiring baking in a slow oven for a rather long time so that they will cook through before they become too dark.

    Recipe #88171

    Known as gröstl, this is a real hunger-stopper from the Austrian Tyrol and is a wonderful last-minute meal. From BBC Good Food Magazine for ZWT6.

    Recipe #424057

    This can be prepared and then frozen until baking time. It's fantastic for breakfast and with afternoon tea or coffee.

    Recipe #102852

    I received this in an email but have not yet tried it. I visited Austria several years ago, and did, of course try the desserts, which were fabulous. I am sure that this is no exception, especially if you love almonds! So, put on a Mozart opera and enjoy! Chill time is included in cooking time (there is no actual "cooking" that goes on here.)

    Recipe #113839

    This delicious yeast coffee cake can be made with either cherries, plums or apricots. The almond paste is quite difficult to grate, as is suggested in the original recipe, so I cut it up into little chunks and interspersed it between the pieces of fruit. Rising time is included in the preparation time.

    Recipe #434072

    Recipe is from Ann Knox's "Austrian Cooking." 1960.

    Recipe #448161

    365 Great 20 Minute Recipes. For hubby.

    Recipe #451569

    1 Reviews |  By BecR

    Sachertorte, one of Austria's most famous desserts, was created in the 1830s by baker Franz Sacher. Here is an updated version of the classic recipe, made into individual servings using a muffin tin. The moist, light cake is topped with a glistening chocolate icing and served with a dollop of warm Cointreau spiked apricot jam. A lovely special occasion dessert! Adapted from "The Opera Lover's Cookbook".

    Recipe #411647

    On the recipe that I found in my grandmothers recipe box, it says every restaurant in Vienna serves Tafelspitz.

    Recipe #279800

    boiled beef an Austrian dish with a nice tangy sauce, serve with boiled potato ans green beans...

    Recipe #82447

    This recipe was taught to me by my Bavarian Mutti. I have, since, tried to measure and journal how to make this wonderful stew. This stew is made with beef chuck, a combination of hot and mild paprika with a touch of caraway seeds. Served over spaetzle, buttered noodles or with tradition Semmel Knoedel (bread dumplings) this is a family favorite recipe. Please visit my blog for a tutorial on how to make this.

    Recipe #397335

    From The Complete Round the World Meat Cookbook. Posted for ZWT6.

    Recipe #423602

    Our first day in Salzburg and we were famished. This was one of the desserts we ordered at a Gasthaus near our hotel. Delicious. Much like the molten cakes in fashion. This version was picked up at Global Gourmet.

    Recipe #224187

    2 Reviews |  By Ninna

    Nana's recipe, it was passed on to me many years ago.

    Recipe #174390

    Tafelspitz is boiled beef in broth, Viennese style and is a typical Austrian dish. The beef is simmered along with root vegetables and spices in the broth. It is usually served with roasted slices of potato and a mix of minced apples and horseradish or sour cream mixed with horseradish. Franz Joseph I, Emperor of Austria, was a great lover of Tafelspitz. According to the 1912 official cookery textbook used in domestic science schools of the Austro-Hungarian Empire, "His Majesty's private table is never without a fine piece of boiled beef, which is one of his favorite dishes." Tafelspitz is considered to be the national dish of Austria.

    Recipe #424874

    This is a condiment from Austria that is traditionally served with boiled beef. It is nice with smoked meats as well. If you want to make this milder, add more sour cream/cream.

    Recipe #125476

    I actually first saw their Austrian Shortbread recipe years ago in Gourmet Magazine. I was intrigued with the interesting yet simple technique involved in achieving an extremely light textured shortbread (see recipe). I originally made it just as the recipe specifies layering raspberry jam between the two layers, but recently decided to try a less sweet and simpler version, using fresh fruit mixed with a bit of sugar, flour and lemon. Both versions are delicious but with fresh fruit so abundant and beautiful at the moment, I opted for this blueberry/raspberry rendition today...and no one seemed to complain!!

    Recipe #459168

    3 Reviews |  By Olha

    Tender fluffy pancakes served with powdered sugar.

    Recipe #110342

    This recipe is SO SIMPLE! But oh so good!!!!!!! A great way to make a quick side dish without a lot of fuss, but great flavor! My own concoction, though I think it's Austrian...??? I think I saw Emeril?? make it years ago, but I didn't write it down. So this is my own version. My picky hubby even likes it! :) Haha! And he swears he hates Minute Rice!

    Recipe #187883

    7 Reviews |  By Gerry

    This elegant looking fruit torte is one of the recipes that a family member brought back after a stay in Germany, where strawberry season sees these cakes in all the bakeries and cafes. Thanks to her grandmother we enjoy this marvellous dessert that never fails to please. In the off season I drain canned peaches and arrange the slices making for a impressive looking dessert when fresh strawberries are not available. The original recipe calls for a package of Oetker glaze which I am not finding this past while - any of the clear fruit glaze mixes will work.

    Recipe #301337

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