Law-Abiding Saltimbocca

Ingredients:
• 1 pound thin veal cutlets for scaloppini (yields about eight cutlets), rinsed and patted dry
• 4 ounces sliced prosciutto
• ½ cup flour with ½ teaspoon salt and ½ teaspoon lemon pepper
• 8 thin slices (deli-style) provolone (about ¼ pound)
• 4 tablespoons butter or margarine
• 1 tablespoon vegetable oil
• ½ cup dry white wine
• 1 cup chicken broth
• 1 lemon, sliced into wedges for serving

Preparation:
Cover each piece of veal with a slice of prosciutto, trimmed to fit. The meat should stick together well without need for toothpicks to secure. Melt the butter or margarine with oil in a large skillet over medium heat. Dredge the veal-prosciutto patties in the flour mixture and sauté over medium heat, with the prosciutto side down first. Cook each side about 1 minute. Immediately transfer the meat to a heated dish and top each veal-prosciutto patty with a slice of provolone. After all the meat has been cooked, pour wine and broth into the skillet. Stir over high heat, scraping up leftover drippings from the bottom of the pan. Bring to a simmer, then remove pan from heat and pour the sauce over the veal. Serve at once with lemon wedges.

MAKES 4 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

"Good Life" Veal Piccata

Ingredients:
• 1 pound thin veal cutlets for scaloppini
• ⅓ cup all-purpose flour
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 3 tablespoons vegetable oil
• 2 tablespoons chablis or other dry white wine
• ¼ cup lemon juice
• ½ cup mushrooms, cleaned and chopped
• ½ cup artichoke hearts, chopped
• 2 tablespoons butter or margarine
• 10 ounces linguine, cooked

Preparation:
Pound the veal with a flat-surfaced mallet between 2 pieces of waxed paper until they are about ¼ inch thick. Combine the flour, salt, and pepper in a bowl. Dip the veal in the flour mixture and coat thoroughly. Cook the veal over medium heat in a large frying pan with vegetable oil, about 3 minutes, then remove veal from the pan.

Add the wine and lemon juice to the pan with reserved drippings and bring to a boil. Stir the liquid with a wooden spoon until thickened. Return the veal to the pan along with the mushrooms, artichoke hearts, and butter or margarine. Cover and simmer for about 5 minutes.

Serve with cooked linguine.

MAKES 4 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Pork Roasted with Cabbage

Ingredients:
• 1 2-pound boneless pork loin, center roast
• 6 small red potatoes, rinsed
• ⅛ teaspoon ground black pepper
• ¼ teaspoon garlic powder
• ¼ to ½ teaspoon paprika
• ½ teaspoon dried rosemary, chopped fine
• ½ onion, chopped fine
• 1 small head green cabbage, leaves peeled apart, rinsed and drained

Preparation:
Preheat oven to 325°. Rinse the pork loin and pat dry with paper towel. Place the meat in the center of a large casserole dish or roasting pan. Arrange the potatoes around the meat. Add ⅛ inch of water to the bottom of the pan. Sprinkle the meat with black pepper, garlic powder, paprika, rosemary, and onion.

Cover and bake for about 1½hours or until internal temperature reaches 170°. Add the cabbage when 30 minutes remain in the baking time. Arrange the cabbage over the top of the meat and potatoes. Steam any remaining cabbage that does not fit in the pan separately on the stovetop. Serve with green salad.

MAKES 4 TO 6 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Impressive Beef Stroganoff

Ingredients:
• 1¼ pounds beef sirloin
• 2 tablespoons butter or margarine
• 1 yellow onion, chopped
• ½ teaspoon salt
• ½ teaspoon pepper
• 2 large portobello mushrooms, chopped
• ¼ cup dry white wine
• ¼ teaspoon basil
• Pinch nutmeg
• ¾ cup milk
• 1 tablespoon all-purpose flour
• 1 cup sour cream
• 1 12-ounce package spinach fettuccine, cooked and drizzled with melted butter or margarine

Preparation:
Cut the beef across the grain into ¼-inch-thick slices. Then cut the slices into 1-inch-wide strips. Melt 1 tablespoon butter or margarine in a large frying pan and brown the meat on high heat for about 5 minutes, flipping once to cook evenly.

Reduce heat to medium-high, add the onion, salt, and pepper, and sauté an additional 2 minutes.

Remove the meat and onions from the pan, set aside in a bowl, and cover to keep warm. Add the mushrooms and remaining 1 tablespoon butter or margarine to the pan and sauté for 5 minutes, or until tender.

Return the meat and onion to the pan with the mushrooms. Add the white wine, basil, and nutmeg. Stir and heat for about 2 minutes over medium heat.

Remove the meat, mushrooms, and onions from the pan and set aside in covered bowl. Stir the milk and flour into the drippings left in the pan, heating over low heat until the sauce is somewhat thickened, for 1 to 2 minutes. Return the meat, mushrooms, and onions to the pan. Stir in the sour cream and warm the mixture over low heat for about 1 minute. Serve over buttered spinach fettuccine.

MAKES 4 TO 6 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Any Beginner's Sweet-and-Sour Chicken

Ingredients:
• 1 egg, beaten
• 3 tablespoons all-purpose flour
• 1 teaspoon salt
• 1 teaspoon dry sherry
• 1 pound chicken breast tenders, tendon removed and cut in half
• 1 tablespoon butter or margarine
• 2 tablespoons water, divided

Ingredients for SAUCE:
• 1 8-ounce can pineapple chunks with juice
• 3 tablespoons vinegar
• 4 tablespoons suga
• 2 tablespoons soy sauce
• 1 teaspoon Worcestershire sauce
• 2 tablespoons cornstarch mixed in 2 tablespoons water

Ingredients for GARNISH:
• ⅓ cup yellow pepper, chopped
• ⅓ cup maraschino cherries, stems removed

Preparation:
Mix the egg, flour, salt, and sherry together in a medium-sized bowl. Clean and cut the chicken tenders to size, add them to the bowl, and stir thoroughly to coat with the batter. Melt 1 tablespoon butter or margarine in a large frying pan. Add the chicken tenders with 1 tablespoon water to the pan, cover, and cook on mediumhigh heat for about 4 minutes, until chicken is golden brown on bottom side. Flip each piece of chicken to ensure even cooking. Add another tablespoon of water, cover and cook on medium-high heat for another 4 minutes, or until chicken is cooked through. Remove pan from heat, but keep chicken covered during preparation of the sauce.

Combine all the ingredients for the sauce in a saucepan. Bring to a boil and cook an additional 2 minutes, stirring continuously. Pour the sauce over the chicken and stir until chicken is thoroughly coated.

To serve, garnish with yellow pepper and maraschino cherries.

MAKES 4 SERVINGS

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Blueberry-Lemon Smoothie

CALORIES: 261
SERVES 2

Ingredients:
• ½ BANANA
• 1 CUP FROZEN BLUEBERRIES
• 1 CUP LEMON YOGURT
• ¼ CUP GRAPE JUICE
• 1 TEASPOON HONEY

Preparation:
1. Place all ingredients in a blender and blend until smooth.
2. Pour into two glasses and serve as a quick breakfast.

PER SERVING:
Fat: 2.5 g
Protein: 6 g
Carbohydrates: 57 g
Sugar: 46 g

Blueberry Heaven:
The United States produces 95 percent of the world’s supply of blueberries. Maine produces the bulk of U.S. blueberries, followed by other northeastern states and Oregon. Many farms in these regions allow you to pick your own berries when they’re in season.


Copyright © 2012 by F+W Media, Inc.

This recipe was published in '500 UNDER 500: From 100 - Calorie Snacks to 500 - Calorie Entrées — 500 Balanced and Healthy Recipesthe Whole Family Will Love! by "Lynette Rohrer Shirkwith Nicole Cormier, RD, LDN" - p5'.

Blackberry-Mango Smoothie

CALORIES: 235
SERVES 2

Ingredients:
• ½ BANANA
• 1 CUP FROZEN MANGO CUBES
• 1 CUP BLACKBERRIES
• ½ CUP VANILLA FROZEN YOGURT
• ¼ CUP ORANGE JUICE
• 1 TEASPOON HONEY

Preparation:
1. Place all ingredients in a blender and blend until smooth.
2. Pour into two glasses and serve as a quick breakfast.

PER SERVING:
Fat: 3 g
Protein: 4 g
Carbohydrates: 53 g
Sugar: 39 g

This recipe was published in '500 UNDER 500: From 100 - Calorie Snacks to 500 - Calorie Entrées — 500 Balanced and Healthy Recipesthe Whole Family Will Love! by "Lynette Rohrer Shirkwith Nicole Cormier, RD, LDN" - p5'.

Oatmeal Raisin Scones

CALORIES: 375
SERVES 6

Ingredients:
• 1½ CUPS ROLLED OATS
• ½ CUP ALL-PURPOSE FLOUR
• 2 TABLESPOONS WHEAT GERM
• 3 TABLESPOONS SUGAR
• ½ TEASPOON SALT
• 1½ TEASPOONS BAKING POWDER
• 6 TABLESPOONS COLD, UNSALTED BUTTER, CUT IN PIECES
• 2 EGGS
• ½ CUP BUTTERMILK
• ½ TEASPOON VANILLA
• 1 CUP RAISINS
• 1 EGG WHITE
• 2 TABLESPOONS RAW SUGAR

Preparation:
1. Preheat oven to 400°F. Line a baking pan with parchment paper or spray lightly with oil. Grind half of the oatmeal into flour in a food processor.

2. Combine remaining oats, oat flour, all-purpose flour, wheat germ, sugar, salt, baking powder, and butter in a food processor with a metal blade. Process until mixture resembles cornmeal.

3. In a large bowl whisk together eggs, buttermilk, and vanilla. Stir in raisins with a spatula or wooden spoon.

4. Add dry ingredients and fold in with spatula. Drop scones into rounds onto prepared baking sheet.

5. Brush scones with egg white and sprinkle with raw sugar. Bake for 15 minutes.

PER SERVING:
Fat: 2 g
Protein: 8 g
Carbohydrates: 44 g
Sugar: 37 g

This recipe was published in '500 UNDER 500: From 100 - Calorie Snacks to 500 - Calorie Entrées — 500 Balanced and Healthy Recipesthe Whole Family Will Love! by "Lynette Rohrer Shirkwith Nicole Cormier, RD, LDN" - p5'.

Potato Noodles (Schupfnudeln)

Preparation time: 1½ hours
Cooking time: 30 minutes
Serves 4

Ingredients:
• 4 medium baking potatoes, washed and not peeled
• 1 c. flour
• 1 egg
• 3 tbsp. farina
• ½ tsp. salt
• 2 qt. water
• 4 tbsp. butter (or canola oil for
• lower fat content)
• 2 tbsp. parsley, chopped

Preparation:
1. Put potatoes in a saucepan and cover with water. Bring to a boil, reduce heat, and simmer for 20 minutes.

2. Drain potatoes, refrigerate until cold, then peel.

3. Force cold, peeled potatoes through potato ricer or fine sieve into a bowl.

4. Add flour, egg, farina, and salt. Stir together, then knead with well floured hands into a hard dough, adding more flour if needed.

5. Turn dough onto a floured surface and shape into a log about 2 inches in diameter. Then cut into ¼-inch slices.

6. Using floured hands, roll each piece between fingers, leaving the middle thick and tapering the ends.

7. Bring 2 qt. of water to a boil in a large pot. Add noodles. Simmer for 7 minutes, or until noodles rise to surface. Then use a slotted spoon to put the noodles into a bowl.

8. Melt butter in a frying pan and sauté noodles until well browned and crisp. Garnish with parsley.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p42'

Trout Vienna Style (Bachforellen nach Wiener Art)

Although Austria has no seacoast, it has many lakes and streams, so freshwater fish are plentiful. Trout is the favorite.This recipe can be served with cooked potato salad.

Preparation time: 30 minutes
Cooking time: 10 minutes
Serves 4

Ingredients:
• 4 fresh trout fillets, washed, cleaned, and patted dry with paper towels
• salt and pepper to taste
• 1 c. flour
• 10 tbsp. butter (To reduce the fat content of this dish, fry the trout in olive oil.)
• 6 oz. slivered almonds
• 2 lemons

Preparation:
1. Lightly sprinkle the trout with salt and pepper.

2. Spread flour on sheet of waxed paper and roll the trout in it, coating well. Shake off excess flour.

3. In a large skillet over medium heat, melt 6 tbsp. butter.

4. Place trout in skillet and cook 5 to 7 minutes on each side, or until golden brown.

5. While trout is cooking, melt remaining butter in a small skillet. Add almonds, stirring until they turn golden brown.

6. Place trout on preheated platter, and pour butter and almond mixture over them.

7. Slice lemons into quarters and serve with each fillet.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p41'

Breaded Veal (Wiener Schnitzel)

Except in Vienna, where boiled beef is popular,Wiener schnitzel is the favorite meat in Austria. The word schnitzel simply means “a sliver,” and thrifty cooks make their schnitzels from thin slices of pork or beef.True Wiener schnitzel, however, is a veal scallop.

Preparation time: 45 minutes
Cooking time: 30 minutes
Serves 6 to 8

Ingredients:
• 2 lb. leg of veal, cut into ¼-inch thick slices (ask the butcher to do this)
• salt and pepper
• ½ c. flour
• 3 eggs, well beaten with 3 tsp. oil (You can use an egg substitute to reduce the amount of cholesterol.)
• 2 c. fine bread crumbs
• ¾ c. vegetable oil

Ingredients for Garnish:
• 2 lemons, each cut into 4 sections
• fresh parsley sprigs
• baby tomatoes

Preparation:
1. Pound veal slices with a meat hammer until very thin (about 1/8 - inch thick), then sprinkle with salt and pepper.

2. Place flour into a shallow dish and dip veal slices into flour. Shake off excess flour. Dip veal into egg mixture, then roll in bread crumbs, coating well, and set aside.

3. Heat ¼ c. oil in a large skillet, then add as many veal slices as will fit.

4. Cook over medium heat 4 to 5 minutes on each side, or until browned. Remove veal from pan and place on paper towels to remove excess oil.

5. Repeat, adding more oil as necessary, until all veal slices are browned.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p38'

Paprika Chicken (Paprika Hendl)

Preparation/cooking/baking time: 2 hours
Serves 4 to 6

Ingredients:
• 12 pieces skinless chicken, washed in cold water and patted dry with paper towels
• salt and pepper, to taste
• paprika, to taste
• 8 tbsp. butter or margarine, melted
• 2 c. flour (place in plastic bag)
• 1 lemon, halved
• 2 c. hot water
• 2 chicken bouillon cubes
• 1 c. sour cream (To reduce the fat content of this dish, substitute some or all of the sour cream with low-fat yogurt.)

Preparation for Chicken:
1. Lightly sprinkle chicken with salt, pepper, and paprika.

2. Pour melted butter into shallow bowl. Dip chicken pieces in butter, coating well. Put 2 pieces of chicken at a time in a plastic bag with flour. Close the bag, and shake it gently until chicken is coated with flour.

3. Place chicken in greased baking pan and sprinkle with more paprika, salt, and pepper. Squeeze juice from half a lemon over chicken, then bake at 400°F for 1 hour.

4. Turn oven off. Put chicken pieces on ovenproof serving platter and return to oven to keep warm.

Preparation for Gravy:
1. Pour drippings from baking pan into a saucepan and heat. Sprinkle 2 tbsp. flour from bag over drippings and stir until brown.

2. Add hot water, bouillon cubes, a pinch of salt, pepper, paprika, sour cream, and juice from other lemon half. Stir until ingredients are blended. Serve with chicken.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p37'

Egg Custard Soup (Eierstich Suppe)

This delicious soup is a nice way to begin a festive dinner.

Preparation time: 20 minutes
Cooking/baking time: 50 minutes
Serves 4

Ingredients:
• 2 eggs
• 4 tbsp. milk (To reduce the fat content of this dish, use skim milk.)
• ¼ tsp. salt
• Pinch of nutmeg
• 1 tbsp. parsley, washed and finely chopped
• 6 c. water
• 4 beef bouillon cubes (To make this a vegetarian soup, use vegetable bouillon cubes.)

Preparation:
1. Preheat oven to 350°F.

2. Combine eggs, milk, salt, nutmeg, and parsley, beating well.

3. Grease two small ovenproof cups or bowls with butter, and pour half of egg mixture into each.

4. Place cups in a shallow pan half filled with water and bake for 25 minutes. Turn off heat, cover cups with foil, and leave in oven for another 15 minutes, until a knife inserted in middle of the custard comes out clean. Remove from oven and cool.

5. Turn out custard and slice into long, thin strips.

6. Bring 6 c. water to a boil, drop in bouillon cubes, and continue to boil.

7. Add custard strips to boiling broth. Turn off heat and cover for 5 minutes.

8. Pour into soup dishes and serve.

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p36'

Non-Dieter's Delight Chicken Neapolitan

MAKES 6 SERVINGS

Ingredients:
• 1⅓ to 1½ pounds chicken breast tenders
• Garlic powder
• Ground black pepper
• Dried basil
• 2 tablespoons olive oil
• 3 cups rinsed and peeled potatoes, cut into 1-inch cubes
• 1 red or green bell pepper, cut into strips
• ½ cup yellow onion, chopped
• 2 8-ounce cans tomato sauce
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon fresh garlic, chopped
• 1 teaspoon salt
• ⅛ teaspoon ground seasoned black pepper
• ½ teaspoon dried basil
• ½ cup white cooking wine
• 1 cup chicken broth
• ¾ cup grated cheddar cheese

Preparation:
Clean chicken and pat dry. Sprinkle the meat with garlic powder, black pepper, and basil on both sides. In a large skillet, lightly brown the chicken in oil over medium-high heat, about 2 minutes per side. Reserve oil in the skillet. Place the chicken in a large, heavy-bottomed pot. Add potatoes and bell pepper.

Sauté the onion in the reserved oil until soft, about 2 minutes. In a medium bowl, combine the tomato sauce, onion, parsley, garlic, salt, black pepper, and basil. Stir well. Pour this mixture over the chicken, potatoes, and bell pepper in the pot. Add the wine and chicken broth. Bring to a boil, then reduce heat, partly cover, and simmer for about 1 hour. Serve topped with cheddar cheese.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Worth-the-Fuss Grilled Lemon Chicken

MAKES 4 SERVINGS

Ingredients for Marinade:
• 1 pound skinless, boneless chicken breast
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 tablespoon soy sauce
• 1 teaspoon fresh, grated lemon zest
• 1 12-ounce can 7 UP

Ingredients for Sauce:
• ½ cup water
• 1 tablespoon lemon juice
• 1 tablespoon honey
• 1 tablespoon cornstarch
• ½ teaspoon chicken bouillon granules
• 1 teaspoon fresh, grated lemon zest

Preparation:
Arrange the rinsed chicken in a lightly greased 8-inch square baking dish.

In a small bowl, combine the marinade ingredients. Pour the marinade over the chicken, cover, and marinate in refrigerator for 3 hours.

After the meat has been marinated, prepare a grill or broiler. Remove the chicken from the dish and discard the marinade. Slowcook the chicken on a hot grill or under a broiler for about 25 minutes. If using a broiler, place pan on middle rack of oven, keeping meat away from the flame. Flip the chicken once while cooking for even baking.

While the chicken is cooking, combine the remaining ingredients for the sauce in a small saucepan. Cook the sauce over medium heat, stirring constantly, until thickened. Serve over hot grilled chicken.

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Nostalgic Coq au Vin (Rooster in Red Wine)

Ingredients:
• 1 large roasting chicken, capon, or rooster
• 2 yellow onions, chopped
• 4 shallots, chopped
• 2 carrots, chopped
• 4 garlic cloves, chopped
• Bouquet garni (a bundle of selected herbs tied together, such as a few sprigs of parsley and thyme, bay leaf, and a couple short stalks of celery with leaves)
• 2 bottles good red French Burgundy
• Salt and pepper to taste
• 2 to 4 tablespoons vegetable oil
• 2 tablespoons flour
• ¼ cup cognac
• 1 pint pearl onions
• ½ cup salt pork or bacon, diced
• ¾ pound cremini mushrooms or small white mushrooms
• Toasted baguette slices, if desired

Preparation:
Cut up a large roasting chicken, capon, or rooster and place pieces in a large bowl with yellow onions, shallots, carrots, garlic cloves, and a bouquet garni. Add wine, mix all ingredients thoroughly, and marinate for 24 hours. Remove chicken from marinade (reserve), pat dry with paper towel, season with salt and pepper, and brown in vegetable oil in a large, heavy skillet or casserole.

Remove chicken pieces from pan and set aside. Add flour to pan and cook, stirring, until flour browns. Return chicken to pan, pour in cognac, and remove pan from heat. Light cognac with match or lighter. When flames extinguish, return pan to burner, add marinade, and bring to a boil. Reduce heat and simmer, partly covered, until chicken is tender, 1½ to 2 hours for a large chicken or capon, 3 hours or longer for an old rooster.

Remove chicken from pan, strain sauce, and return chicken and sauce to pan. Simmer uncovered over low heat until sauce is reduced by half.

Meanwhile, boil pearl onions for about 10 minutes and drain. Sauté salt pork or bacon in a skillet until brown and crispy. Remove with slotted spoon and add to chicken. Sauté pearl onions and mushrooms in pork fat until lightly browned. Drain and add mushrooms and pearl onions to chicken. Serve with toasted slices of baguette.

— Recipe contributed by Jim Fergus

This Breakfast recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Cinnamon and Almond Snails (Zimt und Mandelschnecken)

Ingredients:
• 6 pieces of frozen dinner roll dough, thawed for 3 hours
• ¼ c. almonds
• 7 tbsp. butter, melted
• ½ c. brown sugar
• 1 tbsp. cinnamon

Preparation:
1. Place pieces of dough on a floured breadboard, cover with a towel (not terry cloth), and place in a warm spot (about 180°F) until dough has doubled in size (about 2½ hours).

2. Preheat oven to 350°F.

3. Chop almonds into small pieces and brown in 1 tbsp. butter.

4. Mix together the sugar, browned almonds, and cinnamon. Set aside.

5. Generously grease a 6-well muffin pan.

6. On a floured surface, roll each piece of dough into a 4 6-inch rectangle.

7. Using 4 tbsp. of the melted butter, brush just one side of each rectangle of dough with a little butter. Then sprinkle each piece with some of the sugar-almondcinnamon mixture. (To reduce the fat content of this dessert, use slightly less butter at this stage. [Please note that the buns will not brown as well.])

8. With your fingertips, roll the dough rectangles lengthwise to form logs 6 inches long. Pinch ends together, then form logs into crescent shapes and place in wells of muffin pan.

9. Brush remaining melted butter on each roll. (To reduce the fat content of this dish, you can brush the rolls lightly with milk or with lightly beaten egg whites instead of with butter.)

10. Cover with a towel (not terry cloth) and let rise for 15 to 20 minutes.

11. Remove towel and bake for 20 minutes, or until lightly browned.

12. Remove from oven and allow to cool in the pan for 5 minutes.

13. Remove each snail from pan and place on cooling rack, glazed side up. Serve while warm.

Time to Complete Dish:
Waiting time (for dough to thaw): 3 hours
Additional waiting time (for dough to rise): 2 ¾ hours
Preparation time: 40 minutes
Cooking time: 20 minutes
Makes 6 buns

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p32 and p33'

Jelly Rolls (Buchteln)

Traditionally, these rolls are filled with plum jelly or jam, but raspberry, strawberry, or blackberry jam can also be used.

Ingredients:
• 16 pieces of frozen dinner roll dough, thawed for 3 hours
• 1 c. plum jelly
• 4 tbsp. butter, melted (To reduce the fat content of this dish, you can brush the rolls lightly with milk or with lightly beaten egg whites instead of with butter.)
• Powdered sugar

Preparation:
1. Place pieces of dough on a floured breadboard and cover with a towel (not terry cloth). Place in a warm spot (about 180ºF) until dough has doubled in size (about 2½ hours).

2. Preheat oven to 350ºF.

3. Grease a 10-inch springform pan and set aside.

4. On a lightly floured surface, roll each piece of dough into a 4-inch square.

5. Place 1 tbsp. of jelly or jam in the center of each square, moisten the edges with water, and pull up the corners, pinching together with fingers. Then pull up the sides and pinch seams shut.

6. Place rolls in springform pan, starting at the center and working around in circles. Brush generously with melted butter.

7. Cover with a towel (not terry cloth) and let rise for 15 to 20 minutes.

8. Remove towel and bake for 30 minutes, or until rolls are lightly browned.

9. Remove from oven, unclasp springform, and allow rolls to cool for 5 minutes.

10. Place rolls on a wire rack and sprinkle with powdered sugar.

11. When semi-cool, pull rolls apart and serve.

Time to Complete Dish:
Waiting time (for dough to thaw): 3 hours
Additional waiting time (for dough to rise): 2¾ hours
Preparation time: 1½ hours
Baking time: 30 minutes
Makes 16 rolls

This Breakfast (Frühstück) recipe was published in 'Cooking The Austrian Way, revised and expanded to include new low-fat and vegetarian recipes by "Helga Hughes" - p30 and p31'

Homer's Applesauce Doughnuts

Ingredients:
• 3 tablespoons dry yeast
• 2 tablespoons sugar
• 1 cup lukewarm water
• 1 cup scalded milk (stirring constantly, bring milk just to a boil over medium heat and remove • from heat)
• ¾ cup sugar
• 3 eggs
• 8 cups sifted all-purpose flour
• ½ cup butter or margarine (room temperature)
• ¾ teaspoon salt
• 1 teaspoon mace
• 1 cup applesauce
• Vegetable oil for deep-frying

Ingredients For Glaze:
• 1 pound powdered sugar
• Approximately ¼ cup hot water
• 1 teaspoon vanilla or 1 teaspoon maple flavoring or 1 teaspoon lemon juice

Preparation:
In a small bowl combine yeast, 2 tablespoons sugar, and warm water. In a large bowl combine scalded milk and ¾cup sugar and set aside to cool. When milk mixture is cooled add yeast mixture to it. Using a mixer, add the eggs one at a time, mixing well after each egg. Add half the flour (4 cups). Add butter or margarine, salt, mace, and applesauce and mix well. Mix in remaining flour (4 cups).

Knead the dough until it is elastic and smooth. Place the dough in a large, greased bowl. Flip the dough over in the bowl so its top surface is also greased. Cover the bowl with plastic wrap and allow dough to rise in a warm place until it is doubled in size.

Line baking sheets with lightly floured paper towels. On a lightly floured surface, roll the dough out to a ¾4-inch thickness and cut out doughnuts with a doughnut cutter (doughnut holes can also be fried). Place the doughnuts on the baking sheets, at least one inch apart. Heat oil in a deep-fryer (between 275° and 300°). Use enough oil so the doughnuts will float. Line shallow baking pans with 3 layers of paper towels and place cooling racks over them.

Turn the doughnuts upside down, so that the flat side is upward when frying begins. Transfer the doughnuts to the hot oil. Fry the doughnuts until they are light brown on each side, turning them once. Place fried doughnuts on the cooling racks, allowing drippings to drain onto paper towels. While still warm, drizzle the doughnuts generously with glaze. To prepare glaze, whisk ingredients together until glaze attains desired smooth consistency.

Alternatively, roll hot doughnuts in a cinnamon-sugar mixture, coating several times, or roll warm doughnuts in powdered sugar, coating several times.

Makes approximately 3 dozen large doughnuts. These freeze well and can be wrapped in foil and reheated in the oven.

This Doughnuts Recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'

Fill'Er Up Buckwheat Pancakes

MAKES 8 LARGE PANCAKES

Ingredients:
• 1 cup buckwheat flour (not packed)
• ½ cup oat flour (not packed)
• 2 tablespoons cornmeal
• ¼ cup all-purpose flour
• 2 teaspoons baking powder
• 1 teaspoon baking soda
• ¾ teaspoon salt
• 2 teaspoons molasses stirred into 1⅔ cups milk
• 3 tablespoons butter or margarine, melted
• 2 egg yolks
• 2 egg whites, whipped until stiff but not dry
• Margarine
• Blueberries
• Maple syrup

Preparation:
Combine all the ingredients in order listed, up to the egg whites, and mix well. Fold in the egg whites. Spoon batter onto a greased griddle heated to about 375° (medium-high heat), making pancakes a manageable size. Flip pancake when batter is bubbled and edges are slightly dry (should take about 2 to 3 minutes). Cook bottom until browned, about 1 minute. Serve topped with margarine, fresh blueberries, and maple syrup.

This Pancake Recipe was published in 'The Book Lover's Cookbook by 'Shaunda Kennedy Wenger and Janet kay Jensen' - Ballantine Books'