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HATTIE'S AUSTRIAN COOKBOOK

Hattie Carnegie mentioned in an interview that she had a weakness for the Austrian cuisine from her homeland.  In an effort to hang on to their Austrian culture, Hattie's mother often used Austrian recipes and taught Hattie how to make these dishes, since it was her culture and Hattie loved it so. I decided to look up some recipes and share them. Unfortunately, because these recipes are from Austria, these recipes are in grams and I don't know the conversions. You could probably find them in any cookbook though. 


For easier research-All recipes are now in categories starting with:


MAIN DISHES

SOUPS

VEGETABLES

SIDE DISHES

SALADS

DESSERTS

SNACKS


MAIN DISH

LESCO

300 grams of green peppers
150 grams of onion
30 grams of oil
2 garlic cloves
200 grams of peeled, seeded tomatoes
1 cup of beef stock
1 tablespoon of minced parsley
salt and pepper

Saute sliced onions and sliced peppers in hot oil, add stock and let simmer for another five minutes, add cut tomatoes, and simmer season to taste and sprinkle with parsley.


BRAISED BEEF STEAK WITH LESCO

Four steak's about 180 grams each
30 grams of oil
80 grams of onions
80 grams of lean bacon
11/2 of beef stock or water
1 tablespoon of tomato paste
1 tablespoon of paprika
1 crushed garlic clove
1/2 white wine
salt and pepper

Trim and pound steaks, salt and pepper them.  Brown quickly on both sides in hot fat and set aside. Saute bacon and diced onions in the same fat, add white wine, tomato paste, garlic, paprika and beef stock and simmer until tender, shortly before the end of cooking time add LESCO  and simmer for another five minutes seasoning to taste. 


POTATO STEW 

Gulyaskartoffeln-recipe contains meat

Diced beef
3 Tablespoons of butter
4 Large onions sliced
1 Teaspoon of paprika
1 Tablespoon of vinegar
4 lbs of potatoes, peeled and quartered
1 tablespoon of salt
2 tablespoons of tomato puree
water or soup stock to cover

Fry beef in butter or oil, add onions fry till yellow, blend in paprika, vinegar, potatoes, and tomato puree, cover with water or soup, cook gently till soft. Serves six to eight.

STUFFED TOMATOES

Gefulte Paradeisapfel

Ten tomatoes (medium size)
2 cups of beef
1 tablespoon of chopped parsley
1 teaspoon of chopped onion
3 tablespoons of butter
2 chopped mushrooms
1 egg
salt and pepper
2 tablespoons of melted butter
1 tablespoon of grated parmesan cheese
1 tablespoon of bread crumbs

Wash and dry tomatoes, cut off tops. Remove pulp with small spoon. chop beef. Fry chopped parsley and onion in butter. Add meat, mushrooms, egg, salt and pepper. Stuff mixture into the tomatoes. Place in buttered pan. Pour melted butter over them. Sprinkle with grated cheese and bread crumbs. Bake in 350 degree oven for 10 mins. Serves 6-7.

SAUSAGES with GREEN PEPPERS

Wurst mit grunem Paprika

10 green peppers
2 medium sized onions sliced
3 tablespoons of oil
4 large tomatoes blanched and peeled
2 cups of sausage finely chopped
dash of sugar
1/4 teaspoon of salt
1 cup of sour cream
2 tablespoons of flour

Scoop out green peppers. Pour boiling water over them and cut into strips. Fry onions in oil, Add green peppers; simmer till half done -about 10 mins. Cut tomatoes into pieces. Add tomatoes, sausage,sugar,and salt. Mix sour cream with flour and blend into mixture. Bring to boil while stirring.  Serves 5.

VIENNESE VEAL CUTLETS

Wiener Schnitzel

3 lbs of veal
salt to taste
3/4 cup of flour
2 eggs beaten
1 cup of bread crumbs
1 cup of oil
1 sliced lemon

Cut thin cutlets and flatten make incisions at borders after trimming, salt.
Dip first in flour, then in eggs, then in bread crumbs. Fry until golden brown. Decorate with lemon slices. Possible side dishes: sour pickles, green vegetables, mixed stewed fruit or apple sauce.

BEEF RAGOUT WITH CABBAGE

Rindfleisch mit kohlgedunstet

2 medium sized onions
2 tablespoons of oil
1/2 teaspoon of salt, dash of pepper and majoram
2-3 tablespoons of tomato puree
3 lbs of beef, cubed or sliced
1-2 cups of water or soup stock
1 large head of cabbage
1 tablespoon of flour
caraway seeds to taste
1/2 clove of garlic, crushed
1 bouillon cube (optional)

Fry onions in oil until yellow, add salt, pepper, marjoram, and tomato puree. Add beef water and soup stock. Cook gently 1 hour. Wash cabbage and shred. Pour salted water over and drain. Add meat and continue cooking until tender. Blend flour into gravy, add caraway seeds, garlic and bouillon cubes.  Serves 5-6.

AUSTRIAN GOULASH

3 lbs of onions sliced
1/2 shortening
2 tablespoons of paprika
1 clove of garlic
2 tablespoons of caraway seeds
1 tablespoon of marjoram
1 tablespoon of salt
1 tablespoon of lemon juice
3 lbs of beef cubed
1/2 cold water
1 tablespoon of flour
2 teaspoons of tomato paste

Saute onions in fat, add 1 tablespoon of paprika, and all the garlic, caraway, marjoram, salt and lemon juice. Add meat (Do not brown) simmer; cover for 2 hours, skim off fat, blend in remaining paprika, flour, water and tomato paste, simmer 15 mins. longer then allow to come to a rolling boil.

BREAST OF CHICKEN WITH MUSHROOM

Gedampfte Huhnerbrustchen mit Champignons

Five chicken breasts
salt to taste
2 tablespoons of butter sauce
6 sliced mushrooms
2 tablespoons of butter
1 teaspoon of flour
1 cup of soup stock
dash of salt

Wash and skin chicken breasts, salt, brown slightly in hot butter. Prepare sauce as follows: Saute mushrooms in butter. Blend in flour and brown slightly. Add soup and salt;bring to a boil, pour over chicken. Simmer until tender about 45 mins. Possible side dishes: rice, Viennese style green beans.

ROAST CHICKEN

Brathuhner

2 young tender chickens (3-4 lbs a piece)
salt to taste
1/2 cup of oil
water or soup stock as needed
1-2 tablespoons of butter
parsley sprigs

Wash chickens, season with salt, roast in hot fat, breast down in 350 F oven 15-30 mins. Turn, baste frequently with pan gravy, adding water or soup from time to time. Roast for 30 mins. or until tender.Spread butter over chickens till shiny. Skim off fat from gravy. Add 1/2 cup of water or soup to the gravy and bring to a boil.

Arrange chickens on a platter and decorate with parsley. Serve gravy separately. Possible side dishes, salad, rice or green peas.  Serves 6.

CHICKEN IN TOMATO CREAM SAUCE

Huhner in Paradeiseinmach-Soss

3 fryers
salt to taste
1/4 cup of oil
white sauce
2 tablespoons of butter
2 tablespoons of flour
1/2 cup of soup
2 tablespoons of butter
2 shallots chopped
1/4 cup of white wine
2-3 tablespoons of tomato puree
5 diced mushrooms
3 tablespoons of butter
baked eggs (6 eggs 1/2 cup of oil)

Wash chickens. Cut into quarters. Salt and fry in hot oil. Prepare white sauce. Melt butter, add shallots, chicken, wine, white sauce, tomato puree and mushrooms sauteed in butter. Decorate with baked eggs, prepare as follows:

Shell and drop eggs into oil. Fold egg whites over yolk with spoon. Remove when egg whites are set (about 5 minutes). Yolks should remain soft. Possible sides: spinach or noodles. Serves 6.

SOUP

BEEF SOUP WITH CABBAGE AND RICE

Rindsuppe mit Kohl und Reis

1 cabbage head (shredded)
2 1/2 lbs of beef
1 tablespoon, oil
4 cups of water
1 cup of rice
1 tablespoon of butter
1 cup of grated parmesan cheese
beef broth


Cook shredded cabbage in oil and water for 20 minutes, cook rice, butter and water, mix in cheese heat soup add cabbage, rice and beef.
Serves 7.


SALADS

TOMATO SALAD

Paradeisapfelsalat

3 lbs of tomatoes
half a teaspoon of salt
dash cayenne pepper
1/4 cup oil
1/2 cup of vinegar
1/4 teaspoon of mustard
1/4 teaspoon sugar
several drops of Worcestershire sauce (optional)
1/4 teaspoon parsley, chopped

Wash tomatoes Cut horizontally into thin slices. Mix salt, cayenne, oil, vinegar, mustard, sugar, Worcestershire sauce and pour over tomatoes. Sprinkle with parsley. Chill in refrigerator 30 mins. before serving.


GREEN STRINGBEAN SALAD

Gruner Fisolensalat

2 lbs of string beans
1/4 cup oil
1/4 cup of vinegar
1/4 teaspoon of salt
dash pepper
1 tablespoon of finely chopped onion

Wash, cut and cook string beans in salted water for about 15 to 20 mins. or till soft, then drain.  Pour cold water over and drain well. Pour the mixture of oil, vinegar, salt and pepper over the beans, sprinkle with onion. Serves 10.

 


VIENNESE STYLE GREEN BEANS

Grune Fisolen auf Wiener Art

3 lbs of green beans
3 tablespoons of butter
3 tablespoons of flour
1 tablespoon of chopped dill
1/2 teaspoon of parsley
1/2 cup of soup stock or vegetable stock
1 tablespoon of vinegar
dash of salt and pepper
1 cup of sour cream

Wash beans and cut off ends, cut into small pieces. Cook in salted water for 20 mins. Drain. Melt butter; blend in flour, add onion and brown. Add dill, parsley and soup or vegetable stock: bring to a boil.  Add beans, vinegar, salt, pepper and sour cream. Bring to a boil, stirring constantly.  Serves 10.


SIDE DISHES

POTATO NOODLES

Kartoffelknoedel

500 grams of potatoes-cooked
40 grams of butter softened
1 egg
50 grams of noodles
flour as needed, salt

Grate or use a potato press on the cooked potatoes, mix the egg and butter together then add noodles and salt, mix this with the potatoes, adding flour as needed till you have a firm dough mixture. Form into balls the size of a golf ball, and boil in salted water for 10 minutes. Great as a side dish with gravy and meat.

POTATOES IN BROWN SAUCE

Eingebrannte Kartoffeln

2 lbs of potatoes
3 tablespoons of butter
4 tablespoons of flour
1 onion chopped
1/4 parsley chopped
1 cup of water or soup stock or more
1-2 tablespoons of vinegar
1 bay leaf chopped
dash of thyme chopped
salt to taste
3 tablespoons of sour cream
4-6 pickles sliced

Boil potatoes and slice, melt butter, add flour and brown, fry onion and parsley, add soup or water, vinegar, bay leaf and thyme, salt and sour cream.  Blend everything well, bring to a boil, and add potatoes and pickles. Serves 5.

 

VEGETABLES

FRIED CABBAGE

Kohl, Gebacken

3 small heads of cabbage
Pepper to taste
1 cup of flour
2 beaten eggs
1 1/2 cups of breadcrumbs
2 cups of butter

Cut cabbages in half and cut out cores. Cook 20 mins. in salted water.  Squeeze dry and flatten like cutlets. Season with pepper. Dip in flour, beaten egg and bread crumbs.  Serves 6.
Note: Celery or eggplant can be prepared in the same way.

ROMAINE LETTUCE OR CABBAGE WITH VEGETABLE FILLING

Kochsalat oder Kohl mit Gemusefulle

2 heads of romaine lettuce or one head of cabbage
2 tablespoons of butter
2 tablespoons of sauteed green peas
2 tablespoons of oil
1 egg
1-2 tablespoons of bread crumbs

Filling:
1/2 tablespoon of chopped onion
1/2 tablespoon of parsley chopped
1 tablespoon of chopped pickles
2 tablespoons of chopped and sauteed mushrooms
1 egg
1/2 cup sour cream
1/4 teaspoon of salt
1/4 cup of grated cheese
1/4 cup of bread crumbs

Wash romaine lettuce or cabbage. Cook for five minutes in boiling salted water; dry and separate leaves. Grease oven proof dish. Arrange layer of single leaves on bottom. Mix the filling ingredients together. Spread on the leaves. Top with remaining leaves. Mix egg with sour cream and salt and pour over leaves. Sprinkle with cheese and bread crumbs. Bake in 325 degree oven.  Serves 2-3.

RED CABBAGE

Rotkraut

1/2 cup butter
1/2 teaspoon chopped onion
1/3 cup of sugar
3 lbs of shredded red cabbage
1 teaspoon of salt
1 apple peeled and sliced
1/2 cup or more of water or soup stock
1 teaspoon of flour
1/2 cup red wine
3 tablespoons of vinegar

Melt butte and fry onion and sugar. Add cabbage, salt, apple and water or soup.  Cook 30 mins or until soft, blend in flour, add wine, vinegar and more soup or water if necessary.  Serves 7-8.
Note: Chopped caraway seeds may be added. For richer color, sprinkle red cabbage with vinegar after shredding.  Serve with meat of your choice.

FRIED CAULIFLOWER

Gebackener Blumenkohl

3 lbs of cauliflower
wine batter
1/2 cup of white wine
1 cup of flour
1/2 teaspoon of salt
1 tablespoon oil
2 beaten egg whites
1 1/2 cups of butter

Wash cauliflower, Cook in salted water for 10 mins. separate into flowerets (not too small) Prepare wine batter: Mix the wine with flour, salt and oil.  Fold in egg whites.  Dip flowerets in batter and fry till golden brown. Serves 6.

 

CHEESE BISCUITS

Chester-Keks

Cheese Dough
2 cups of flour
1 cup grated almonds
3/4 cup of butter
2/3 cup of grated parmesan cheese
2/3 cup of cheddar cheese
2 egg yolks
1/4 teaspoon of salt
1/4 teaspoon of paprika
Filling
1/2 cup of butter
1/3 cup of grated parmesan cheese
1/3 cup of grated cheddar cheese
salt, pepper, paprika to taste

Work flour, almonds, butter, cheese, egg yolks, salt and paprika into a dough. Roll out a 1/4 inch thick. cut into strips 3in. long 1in. wide. Bake on greased and floured baking sheet in 300 degree oven for about 10-15 mins. Cool. Prepare filling.  Cream butter. Mix with cheese, salt and paprika.

VIENNESE TOMATO SAUCE

Paradeisapfelsoss auf Weiner Art

1/2 teaspoon of chopped onion
1/2 chopped parsley
3 tablespoons of oil
3lbs of chopped tomatoes
1/2 cup of butter
3/4 cup of flour
1 cup of water or soup stock
1 teaspoon of salt
2 tablespoons of sugar or to taste
1 tablespoon of lemon juice or to taste
1/4 cup of red wine

Fry onions and parsley in heated oil. Add tomatoes and cook 15 mins. or until soft and rub through strainer. Melt butter, add flour and stir. Add soup or water, salt, sugar, lemon juice and wine, cook gently 5 mins.
Note- Instead of fresh tomatoes 3/4 tomato puree if desired.


DESSERTS
Hattie loved any desserts that contained apples, and apple and chocolate together.  Here are her favorite recipes.

 


APPLES IN DRESSING GOWNS

Apfel Im Schlafrock

Puff paste for pastries
filling for Butter Dough
Butter dough:
1 1/3 cup of butter
1/2 cup of floor

Strudel dough:
1 1/2 cups of flour
1 tablespoon of lemon juice
1 egg
dash of salt 1/4 cup of white wine
2 tablespoons of water
1 beaten egg

Strudel dough- Mix flour with salt and lemon juice, egg and water into a smooth dough beat till it loosens from spoon.
1. Roll out strudel dough to a square on floured wooden board
2. Place butter dough in center
3. Fold over the four sides like a package
4. Proceed further as in general directions for puff paste (Please see above) but do not allow dough to stand. Roll out four times and fold again
5  Before using, leave in refrigerator 30 mins
6. Roll out a 1/4 in thick
7. Cut out half moons, stars, etc.
8. Brush with egg

Bake on moist sheet in 500 degree oven about 15-20 mins till light brown on top.
Main Recipe for Apples in Dressing Gowns

Puff paste
2 lbs of small apples
1/3 cup of sugar
1/2 teaspoon of lemon juice
3-4 tablespoons of jam
1/4 cup of almonds blanched and slivered
1 egg beaten

Roll out puff paste 1/8 in thick cut into 4 in squares. Core and peel apples. Cook in water, with sugar and lemon juice, until tender (but not overcooked); cool stuff with jam.  Place each apple in center of puff paste square. Gather corners on top of each apple and fasten with a slivered almond. Brush with beaten egg. Bake on moistened baking sheet in 450 degree oven for 10-15 mins or until slightly brown.  Spread some filling between two strips of dough like sandwiches.  Eduard Sacher ,the Famous Austrian Chef who first invented this recipe , was so famous he had a hotel and restaurant named for him in Vienna.  He died in 1882.

CHOCOLATE ALMOND MACROONS

Schokoladenmakronen Mit Mandeln

Four egg whites
2/3 cup of sugar (generous)
1 2/3 cup of grated chocolate
2 1/2 cups of almonds grated and slivered

Beat egg whites until stiff; add sugar chocolate and almonds. Form small round cookies. Grease a baking sheet, place cookies on it, and bake in 300 degree oven for about 20 mins.  The macaroons should be crisp on top and soft inside.  Macaroons with hazelnuts are prepared the same way.

SCHNEIDER CAKE

Schneider Torte

4 Tablespoons of butter
2/3 cups of sugar
2 oz of melted chocolate
6 egg yolks
1 1/3 cups of grated almonds
6 egg whites, stiffly beaten cream
2/3 cup of sugar
3 eggs
1 in piece of vanilla bean
1/2 teaspoon of cornstarch
6 tablespoons of butter
2 oz of chocolate
1/3 cup of ground walnuts
1/3 cup of grated hazelnuts
chocolate icing

Beat butter and sugar.  Add chocolate and egg yolks; continue beating.  Add almonds. Fold in egg whites. Pour into greased and floured 9 in cake pan. Bake in 300 degree oven 45-55 mins. Cool. Cut into three layers. Fill with cream, prepared as follows:
Beat sugar, eggs, vanilla bean and cornstarch in double boiler until thick.  Cool and remove vanilla bean.  Beat butter with chocolate till creamy.  Combine with first mixture, walnuts and hazelnuts. Top with Chocolate frosting.
 
Homemade Chocolate Icing

Schokoladencreme als Gusse

1 cup of sugar
1/2 cup of water
4 1/2 oz of chocolate
1 tablespoon of butter

Cook sugar with water until it spins a heavy thread. Melt chocolate in double boiler.  Add butter and add hot syrup gradually, stirring constantly until smooth and mixture coats spoon.

STUFFED APPLES

Apfel Gefullt

10 Medium-sized apples
2 tablespoons of lemon juice
FILLING
1 1/2 cups of ground walnuts
1/4 cup of sugar
1/4 cup of light cream
1-2 apples, diced
2 tablespoons of butter
1/2 cup of heavy cream

Peel and core apples. Sprinkle with lemon juice. Prepare filling by combining all ingredients. Stuff apples and sprinkle with butter lumps. Bake in buttered skillet in 350 degree oven until soft- baking time depends on quality of apples.  Place on serving dish. Pour Heavy Cream over apples.  Serves 8-10.


FRIED APPLE SLICES

Apfelspalten

1lb of apples
3 tablespoons of butter
1/3 cup of sugar
1 cup of cold chocolate sauce

Peel, core and slice apples 1/4 in thick. Fry in butter and sugar 4 mins. on each side. Chill in refrigerator. Arrange in glass dish. Pour chocolate sauce over apples.  Serves 3.


The following recipe would be far too difficult for me to attempt to make but this sounds like a fashion designer type of recipe.

APPLE FRITTERS

Gebackene Apfelspalten

one cup of flour
3/4 cup of milk
one egg
1-2 tablespoon of sugar
3 medium sized apples
sugar (very fine)
cinnamon

Blend flour and milk in a bowl, add egg and sugar mix, refrigerate batter for a few hours, stir to remove lumps, core and peel apples, cut into round slices, about a 1/4 of an inch thick with hole of core in centers. Drop apple slices into the batter.  When well coated fry in deep fat 375F over low flame till lightly brown on both sides, remove with slotted spoon or fork and drain on absorbent paper.  Keep warm on a hot plate, sprinkle with fine sugar and cinnamon. Makes about 24 pieces
Recipe reference:   AUSTRIAN COOKING FOR FUN
devriesb@ican.net by Leilani Devries

AUSTRIAN APPLE CAKE

Apfel Kuchen

2 1/2 cups of flour
1 cup of ground hazelnuts
3 teaspoons of baking powder
2 cups of sugar
1 cup of vegetable oil
5 eggs
1/4 orange juice
21/2 teaspoons of vanilla extract
4 medium apples (Peeled, cored and sliced)
2 1/2 teaspoon of cinnamon mixed with 5 1/2 teaspoons of sugar

Preheat oven to 350 degrees, combine flour, hazelnuts, baking powder, sugar, oil, eggs, orange juice and vanilla.  Mix well pour half of the batter into greased and floured spring form pan.  Arrange half of the apple slices in top and sprinkle half of the sugar/cinnamon mixture. Pour remaining batter in pan.  Arrange remaining apples on top.  Sprinkle with rest of cinnamon/sugar mixture Bake 1 1/2 hours. Makes one large cake.

From the Kitchen of Alpen Rose B&B Winter Park CO
Inn Keepers
Robin and Rupert Sommerauer
244 Forest Trail
PO Box 769
Winter Park, Colorado 80482

CARAMEL COOKIES

Karamelkrapferl

5 eggs
1/3 cup of sugar
1/2 cup flour -generous
1/2 pint of cream, whipped caramel cream
1/2 cup of vanilla sugar
1/2 cup of water
2 cups of milk
2 egg yolks
1/2 cup whipped cream

Beat eggs and sugar on low flame, till thick and foamy. Blend in flour, spread mixture on buttered and floured baking sheet and bake in 300 degree oven for 15 mins. until slightly yellow.  Cut into circle- 1 1/2"  diameter, put cookies together in pairs and fill with whipped cream. arrange on platter.  Cover with caramel cream.
Carmel cream:
brown sugar in skillet over low flame, stir in water and milk and bring to boil and stir until well-blended.  Pour into double, add yolks and beat until thick.  Cool and add whipped cream.

Note:The above recipe would have to be made when one has a lot of time or a lot of ambition! Decorate with sugar and whipped cream.

CINNAMON CARDS

Zimtkarten

6 tablespoons of butter
2 cups of flour
1 cup of sugar
2 egg yolks
1/4 teaspoon lemon peel (chopped)
dash of cinnamon, powdered cloves
1 egg white
1/3 cup of almonds, blanched

Work butter, flour, sugar, egg yolks,lemon peel, cinnamon and cloves into a dough.  Roll out thin. cut small rectangles 2 1/2 " long and 1 3/4" wide.  Brush with egg white and place half an almond in center of each square bake at 325 oven on baking sheet for 20 mins.  

BROWN APPLE STRIPS

Braune Apfelschnitten

3/4 cups of butter
1 3/4 cups of flour
5 tablespoons of grated chocolate
1/4 cup of sugar
1/3 cup of grated almonds
2 egg yolks
FILLING
1 tablespoon of water
1/2 cup of sugar
1/2 of grated lemon rind
1 1/2 lbs of sliced apples
1 egg white
sugar and cinnamon to taste

Work butter and flour and chocolate, sugar and unblanched almonds and egg yolks to a dough. Roll out a 1/4 in thick. Cut into two even squares. Bake one square slightly on baking sheet or cake tin that is not buttered or floured for 15-20 mins.
Prepare filling;
Bring water with sugar and lemon rind to a boil.  Add apples and cook until tender.  Spread on baked cake square.  Cover with second cake square.  Brush with egg white and continue baking in 300 degree oven for 20 mins. Cool.  Cut into squares or strips- sprinkle with sugar and cinnamon.

 

 

APPLES A' LA MANNHEIM

Apfels a' la Mannheim

1lb of apples
1 cup of water
2 tablespoons of sugar
1 in piece of cinnamon stick
2 tablespoons of butter
1/4 cup of sugar
5 egg yolks
1/2 cup of grated almonds
5 egg whites stiffly beaten
1 teaspoon of sugar

Peel apples; core cut in halves. Cook in water with sugar and cinnamon until half done. Place apples in buttered oven proof dish. Beat butter till creamy. Add sugar and yolks; continue beating. Add almonds. Fold in egg whites. Pour mixture over apples. Bake in 350 degree oven. 30 mins. sprinkle sugar on top.

STEWED APPLES

Gedunstete Apfel

3lbs of apples peeled, cored and quartered
1 cup of water
3/4 cup of sugar
1 tablespoon of lemon juice

Cook apples in water with sugar and lemon juice on low heat until soft. Remove apples; continue cooking juice until thickened. Pour over apples
NOTE: Small apples may be peeled and cored and left whole. In order to avoid browning, keep apples in lemon water or rub with lemon until ready to cook.

Hattie Carnegie had many beautiful apple trees on her beloved  Four Winds Ranch in Red Bank, New Jersey.

STRAWBERRY CAKE

1 cup of flour
1/3 cup of sugar
2/3 cup of grated almonds
1/2 teaspoon of grated lemon rind
1 egg white
1 lb of fresh whole strawberries
1 cup of water
1 cup of mashed strawberries
1/2 cup of sugar
1 tablespoon of lemon juice
a few drops of red food coloring
1 package of gelatin
1 tablespoon of water

Work the butter, flour, sugar, almonds and lemon rind into a dough. Leave in refrigerator 30 mins.  Roll out 1/8" thick. Press into cake tin. Cut off edges and form roll for the border. Brush with egg whites.  Bake in 300 degree oven about 20 mins. Cool and cover with whole strawberries.  Prepare jelly by cooking all ingredients together until thick. Pour jelly over cake while hot. Let it set.
NOTE: Currants, peaches or apricots may be used instead of strawberries.

CHERRY SHORTCAKE

Kirschenkuchen aus Murben Teig

4 tablespoons of butter
1 cup of flour
1/3 cup of sugar
1 egg yolk
1/2 of cherries

TOPPING
6 Egg yolks
1 1/4 cup of sugar
1 cup cake crumbs
6 stiffly beaten egg whites

Work butter into flour with fork or pastry blender.  Add sugar and yolk and knead until well blended. Press into greased and floured cake tin and bake in preheated 300 degree oven about 15 mins. Do not brown. Cover with pitted cherries placed close together. Beat egg yolks, sprinkle with egg yolks and sugar until smooth.  Add cake crumbs and egg whites. Sprinkle with sugar. Spread as topping over cherries. Return to oven and bake 10 to 15 minutes until slightly brown.

APPLE STRUDEL WITH SHORTCAKE DOUGH

Apfelstrudel aus murben Teig

1 cup of butter (scant)
1 1/4 cups of flour
1/2 cup sugar
dash of salt
1 egg yolk
2 tablespoons of milk
2 tablespoons of wine

FILLING

1 1/2 lbs of apples
1/2 cup of sugar
2 tablespoons of raisins
a few drops of lemon juice
1 egg white
1 tablespoon of sugar

Work butter into flour.  Add sugar, salt, egg yolk, milk and wine.  Mix with fork or pastry blender then knead. Leave in cool place 1 hour.  Roll into thin rectangular layer.  Scatter peeled sliced apples over center part.  Sprinkle with raisins, sugar and lemon juice.  Cut small strips of dough using pastry wheel.  Fold both sides over filling.  Criss-cross dough over top and brush with egg white.  Bake in 300 degree oven on baking sheet about 30 mins. Cool and sprinkle with sugar.

BREAKFAST PANCAKES

Palatschinken
 
1 3/4 cups of flour
2 cups of milk
2 egg yolks
1/4 cup of sugar
dash of salt
3 tablespoons of butter
apricot jam as needed
1 tablespoon of sugar

Beat flour and milk till smooth.  Add egg yolks, sugar and salt and blend well. Cover the bottom of frying pan with butter. Pour in thin layer of batter. Fry on medium both sides. Repeat until batter is used up.  Fill each pancake with apricot jam and roll. Sprinkle with sugar.  Serves 4-5

VIENNESE STYLE PANCAKES WITH CREAM

Palatschinken mit Creme

12 pancakes from recipe above

1 1/2 cups of vanilla cream
1 1/2 cups of sugar for caramel icing

Prepare pancakes and cool completely.  Fill with vanilla cream.  Roll place on greased pan.  Cover with caramel icing.  Leave in cool place till served. Serves 5-6.

VANILLA CREAM FILLING

Vanillecreme als Fulle fur Mehlspeisen

3/4 cup of light cream
3/4 cup of sugar
4 egg yolks
1/2 teaspoon cornstarch
2 in piece of vanilla bean
1 cup of butter

Beat all ingredients except butter in double boiler until thick, remove vanilla bean. Cool. Beat butter until creamy. Combine and place in refrigerator.

CARAMEL ICING

Karamelglausur

3/4 cup of sugar

Heat sugar in skillet until golden brown, stirring constantly. Pour quickly to prevent hardening too fast.

APPLE FRITTERS

Apfelspalten

3 lbs of apples
frying batter with milk
1/4 cup of sugar

Core, peel and cut apples into slices and dip into the batter.  Fry until golden brown on both sides. Sprinkle with sugar.

How to make the frying batter:

1 cup of milk
1 1/3 cups of flour
2 eggs
1 tablespoon of sugar
1 tablespoon of rum
dash of salt.

Mix the ingredients into a thick batter.  Serves 6.   Heat oil in deep pan until just bubbling, dip the apple slices in the batter, and use wide spoon to lay into the oil.  Watch carefully, and turn over to brown other side.  Remove with slotted spoon to drain on several thicknesses of paper towels.

HATTIE CARNEGIE LOVEDCAFE` RICO COFFEE SO MUCH THAT SHE NAMED A COLOR AFTER HER FAVORITE BLEND

(Hattie sits in her salon at the far left, enjoying coffee with her sister Rose seated next to her, and her models and costumers alike.)

underneath the advertisement you can try the recipes for two of Hattie's favorite coffee cocktails.

 


Coffee Recipes that Hattie recommended.........

''Use 2/6 cafe Rico since this likely, no longer exists any blend might be fine."

3/4 Puerto Rican Rum.

1/6 brandy

1 bar spoon white of egg

1/2 bar spoon of maple syrup

1 clove and a sprinkle of nutmeg.

Ice and shake well.

A twist of lemon and orange peel and then serve

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 The coffee that was served at Hattie's favorite restaurant:

The Colony

Cafe au Lait.......

Heat milk to just below the boiling point. Then flavor to taste with strong, hot coffee. Sweeten if you wish.

These next two recipes are not Austrian. These are personal recipes from my family or myself. I wanted to share them.

Pepper Steak- My Recipe

Steak tips
Marinate- cut up the steak into strips, and marinate overnight in the fridge with the following ingredients.

1 onion
3 tablespoons of olive oil
1 tablespoon black pepper
1 tablespoon of oregano
1 tablespoon of basil

1 tablespoon of garlic
1 tablespoon of celery salt

The following day cook the steak on stove top with drained stewed tomatoes, and bell peppers (any color you wish.)

Serve with either pasta or on rolls as a sandwich.

Daddy Neil’s Chili This was my Dad’s recipe for Chili.

 

hamburger

 1 jar or container of salsa

cumin

 1 small container of mild chili powder

3  cans of stewed tomatoes (with water)

1  onion

3  cans of red kidney beans drained

1 teaspoon of tabasco (optional)

 

 

Cook hamburger and chopped onion on stove top until browned.  Place the hamburger and the onion in a large pot.

Add the kidney beans, 1 tablespoon of cumin,  entire small container of mild/regular chili powder,            3 cans of stewed tomatoes with water,  1 jar of salsa, one cup of water. Boil on high for 5 minutes, then allow the chili to simmer.

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