Classic Vienna Apple Strudel or Wiener Apfelstrudel
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Vienna Apple Strudel Recipe
Top 10 Sweet Strudel Recipes
Cabanossi -////ˌkæbəˈnɒsi/ is a type of dry sausage, similar to a mild salami. It is made from pork and beef, lightly seasoned and then smoked. It traditionally comes in the form of a long, thin sausage, about 30 centimetres (12 in) long, and 2 centimetres (0.79 in) in diameter. Variations include chicken & duck cabanossi.
Dry Sausages, Thin Sausages
Top 30 Proven and Tested HUNGARIAN Recipes For Every Member of The Family: Tried and Guaranteed To Work Top Class, Most-Wanted And Delicious Hungarian Recipes You Will Never Ever Forget by Keith A. Pipkin, www.amazon.com/...
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Top 30 Proven and Tested HUNGARIAN Recipes For Every Member of The Family: Tried and Guaranteed To Work Top Class, Most-Wanted And Delicious Hungarian Recipes You Will Never Ever Forget:Amazon:Kindle Store
Hungarian Zserbo Szelet - (Gerbeaud Slice) - layers of sweet yeast pastry, ground walnuts, apricot jam, cocoa and rich, dark chocolate glaze,
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Zserbo-Szelet - an old Hungarian recipe - http://flouronmyface.com/2011/02/vintage-recipe-project-zserbo-szelet.html
Hungarian Zserbo Szelet - (Gerbeaud Slice) - layers of sweet yeast pastry, ground walnuts, apricot jam, cocoa and rich, dark chocolate glaze, RECIPE ON SITE
Zserbo-Szelet-Recipe - Traditional Hungarian Dessert!
224155400Zserbo Szelet A Hungarian Dessert Vintage Recipe Project In one of the vintage recipe binders I own I found a lovely piece of parchment paper with a recipe written on it. The name of the recipe was not written in English ( and I doubt there is an English translation for it because I never …
Zserbo Szelet Recipe. Not a cake, but my husband has requested this for his birthday.
Esterházy torte is a Hungarian and Austrian cake named after Paul III Anton, Prince Esterházy, a wealthy prince and diplomat of the Austro-Hungarian Empire. It has become one of the most famous cakes in Europe. It was invented in the 19th century in honor of Prince Esterházy. Esterházy torte consists of buttercream sandwiched between four to five layers of almond meringue. There are, however, many different recipe variations.
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RECIPE - Almond Cake
Esterhazy Torte. A rich dessert consisting of chocolate buttercream sandwiched between four layers of sponge cake. It is purportedly named after 19th-century Hungarian Prince Esterhazy, a family close to Austrian royalty and all their fabulous desserts.
Hungarian Lekváros Bukta or Bukta (baked sweet buns filled with jam, túró or ground walnuts).
Nejlepší Kynuté, Kynuté Buchty, Koláče, Sladké
Buchty yeast pastry similar to Czech koláče, the same filling is wrapped in piece of dough and baked. Filling is not visible.
Nejlepší kynuté buchty
vaníliás kifli is a small soft cookie made from a dough of ground nuts, instead of flour. It is usually made with walnuts but almonds are more often used outside of Hungary. Once baked they are rolled in vanilla flavored confectioners' sugar before allowed to cool.
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vaníliás kifli - hungarian crescent cookies.
Reach for the Moon | At Down Under
Hungarian Almond Kifli Cookies
recipe for Vanilias Kifli :. Hungarian Almond Cookies :: photo by Viviane Perenyi
Vaníliás Kifli – Hungarian Walnut Biscuit (uses butter, flour, and ground walnut or almond) (european, holiday cookie)
Fánk is a sweet traditional Hungarian doughnut. The most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, salt, milk and oil to deep fry with. After the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry. Fánk is traditionally served with powdered sugar and lekvar, Hungarian thick jams; either apricot or plum.
Kolache (Koláče) recipe - Slovak Cooking
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Slovak Recipes: Kolache (Koláče)
Recipe for kolache, circular sweet breads filled with poppy seed, walnut, cheese or plum jam filling. Here in the US, this word, or at least it’s English version, kolache has come to mean the nut and poppy seed rolls. But this is not quite right. The word koláč (the singular form) is a generic term for anything sweet and baked – sort of like cake in English.
Kolache, my husband's favorite sweet treat!!!
Kijevi krémes recept – Puha, egyszerű és mennyei finom!
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Kijevi krémes – Puha, egyszerű és mennyei
Hozzávalók 40 dkg liszt 15 dkg cukor 2-3 ek tejföl 20 dkg Rama 4 tojássárgája 1 sütőpor Habhoz4 tojásfehérje 15 dkg cukor 25 dkg darált dió Krémhez2 cs vaníliás puding 1/2 liter tej 25 dkg Rama 25 dkg kristálycukor Elkészítés 1. A...
Adventures in Cooking: Hungarian Mushroom Soup RECIPE ON SITE
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Hungarian Summer Pickles. My father makes these each year.
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Hungarian Summer Dill Pickles Recipe: Pickling Ingredients
Hungarian Summer Pickles. My mother used to make this when I was a child.
Hungarian Raspberry-Cream Roll Cake - © 2009 Barbara Rolek licensed to About.com, Inc.
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Raspberry-Cream Roulade Recipe - Hungarian Malna Piskotatekercs: Hungarian Raspberry-Cream Roll Cake
Hungarian Raspberry Cream Roll or malna piskotatekercs uses a sponge cake base, raspberr jam, and fresh raspberries and whipped cream.
12 Best Hungarian Desserts: Raspberry-Cream Roulade Recipe - Malna Piskotatekercs. Roulades are simple sponge cake bases filled with jam, whipped cream or fruit (or all three) and rolled jellyroll fashion. This rich Hungarian Raspberry-Cream Roulade recipe is easier than it sounds. And the sponge cake recipe is one I've had great success with.
slovak nut roll-- tender bread filled with chopped nuts and brown sugar. This looks similar to what Max's grandma makes - yum!
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Orechovnik (Slovak Nut Roll) Recipe type: DessertPrep time: 1 hour 10 mins Cook time: 30 mins Total time: 1 hour 40 mins Serves: makes two 12-inch rolls A tender sweet bread with a deep golden crust and a flavorful, nutty filling. Perfect with a hot cup of coffee. Before you begin, keep in mind that the dough needs to be refrigerated overnight. Ingredients FOR THE DOUGH: 2 cups all-purpose flour 2 tbsp sugar 1 tsp salt 2 egg yolks, beaten (set aside the egg whites) 1/2 cup butter (1 stick) 1/2 cup cold milk 1/2 tsp vanilla 1 package dry yeast FOR THE NUT FILLING: 3/4 lb ground walnuts (about 3 cups whole walnuts) 3/4 cup sugar 1/4 cup brown sugar FOR ASSEMBLY: 2 egg whites (saved from dough) 2-3 drops vanilla, divided 1/2 cup applesauce 1/4 cup milk Instructions In a small bowl, mix the vanilla and milk together then dissolve yeast in the mixture. Sift the flour, sugar and salt into a large bowl. Cut the butter into the dry ingredients (like you would for a pie crust) until the dough resembles a course meal. Add the beaten egg yolks (setting aside the egg whites, covered, in the refrigerator) and the yeast mixture. Mix together briefly with a wooden spoon, then knead with your hands against the sides of the bowl until everything is blended together and the dough is no longer very sticky. Alternatively, you can use an electric mixer with a dough hook. Form the dough into a ball, cover in plastic wrap, and refrigerate overnight. When you are ready to put together the nut rolls, prepare the filling: mix together the ground walnuts, sugar, and brown sugar. Divide evenly into two bowls and set aside. Remove your dough from the refrigerator; divide in half and place on a floured work surface. One at a time, roll out each piece of dough to a 14” x 13” rectangle. Turn the dough so that one of the longer edges is facing you. Mix your reserved egg whites with a drop of vanilla. Using a pastry brush or your fingers, brush some of the egg white mixture over the top of the dough. Then smear about 1/4 cup applesauce (or a little less) over the dough to keep the nut roll moist. Sprinkle one of the bowls of nut filling over the dough, leaving about a 1-inch margin on each side of the rectangle but the far end, where you can leave a little less room (about 1/2-inch margin). Start rolling the dough away from you, into a spiral, keeping the spiral firm and tight. When you’ve made several turns, fold the 1-inch side margins inward, and then continue to roll all the way up, pinching the seam once rolled. Place the nut roll, seam down, on a parchment-lined or lightly greased baking sheet. Using a pastry brush or your fingers, use just enough milk combined with a drop or two of vanilla to brush the top of the rolls (this will make the rolls nice and shiny). Repeat the process with remaining dough. Preheat oven to 350 F. Let the rolls rise for 30 minutes, then bake for 30-35 minutes until the rolls are a deep tan color. To serve, cut the nut rolls crosswise into slices.
Przepisy Aleksandry: SZYNKA Z SZYNKOWARU, IDEALNA NA KANAPKI
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Kiffles - traditional Hungarian cookies made from a rich sour cream dough and filled with jam or nuts.
Hungarian Dishes, Hungarian Stuff, Hungarian Slovak Recipes, Hungarian Food, Hungarian Recipes, Hungarian Menu, Hungarian Style, Hungarian Cookies, Hungarian Baking
Pillow soft poppy seed buns, they are so heavenly. Your home will smell good for hours.