Another thing I came up with because I could not find the thing I was looking for. This is a very seasonal cake and it is easy to make, looks beautiful and is quite healthy. You can make it before hand but it will not stay as good as freshly baked. If you make it, you should eat it the same day I guess if you would like to have some whipped cream or ice cream (vanilla) with this. It is very nice to take for a picnic though and I like it when its cooled down, like sometime the following morning, with a good cup of coffee with lots of milk foam and some cinnamon on the top. Excellent for weekends!
The last of the 2007 holiday trays are done and I am already thinking about next year. (Our trays have favorites but always include a few new recipes.) Planned to make these but never had a chance. Posting this so I don’t lose it in the next 49 weeks before holiday begins again. This recipe comes from “1000 Chocolate Recipes from Around the World” an encyclopedic volume which should be mandatory reading for us chocoholics.
As a child my favorite recipes in Austria were apricot dumplings. Now I make a few other types. At this time of year strawberries are great, especially during the cool evenings that can crop up. Often served as a meal on their own in Europe. This recipe is the one i use for more formal fussy dumplings and I still use the old fashioned ending which I will tack on as an option. Prep time does not include the 1/2 hour of dough resting.
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”.
Austrian cookie recipe from friends of my grandmother. Vanilla sugar and vanilla confectioners sugar is just sugar with the addition of one vanilla bean to the container. The longer the vanilla bean stays in the container with the sugar, the more vanilla flavor is absorbed by the sugar.
