Austrian Rugelach Cookies
A very fancy cookie that I always enjoy. This recipe was given to me by my German teacher. A very big thank you!
Kugelhopf
This is supposedly a recipe that Marie Antoinette took with her from Austria to France, where it became increasingly popular. It is traditionally baked in a special Kugelhopf mold, which gives it a festive look (it can be made in a tube pan) Thus it makes a delightful holiday bread. Kugelhopf is an excellent coffee cake or breakfast bread, especially with fresh butter and honey. It can also be served topped with fruit, and makes delicious toast indeed. I seached for this recipe for many years and finally found a Canadian Chef on the internet who was kind enough to give me this one… I get excited over this recipe because I am now 67 yrs old and I can remember my German Grandmother sitting at the kitchen table when I was 5 years old, beating this dough with a wooden spoon…what a wonderful memory and taste !!!
Chocolate-Mocha Spritz Cookies
I originally got the recipe from seasoned cooking, however I edited it a lot. Everyone who tries these LOVES them and cannot stop at one or even five!
Raspberry Squares
I love raspberry and almonds together! I adapted this recipe from one I found on America’s Test Kitchen. Toasting the nuts adds great flavor so don’t skip this step. This recipe is easily doubled and would then be made in a 15″ jelly roll pan.
Austrian Strawberry Torte
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.
