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Recipe Name: Apricot Balls (marillenknoedel) Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 12

Ingredients:
250 Gram(s) White cheese, Austrian:
topfen German: quark
30 Gram(s) Butter
2 Egg yolks
1 Pinch(s) Salt
80 Gram(s) Flour
100 Gram(s) Breadcrumbs
2 Tablespoon(s) Sugar
1/4 Teaspoon(s) Cinnamon
12 up to
16 Abricots
16 Pieces of sugar, sugar
cubes?
Powdered sugar
Directions:
From: Gabriele DANNINGER <A4422DAD@helios.edvz.univie.ac.at> Date:
Thu, 19 Aug 93 11:19:24 MEZ The Aprocot Balls (Marillenknoedel) are
one of my favourite dishes. It is very popular in Austria. Since I am
not used to write recipes in english, there may be some errors in it.
Please be not upset. Now follows the recipe. Mix white cheese, butter
(soft, not directly from the refrigerator), egg yolks and salt. Add
the flour and make a soft mass. Form a roll with a diameter of about 5
cm. Cut slices of about 1 cm, press flat on your hand. Put an abricot
(remove the kernel and put in a piece of sugar) on top of it and form
a ball. Put into a pot of simmering, slightly salted water. Let simmer
for about 10 minutes. Put breadcrumbs, sugar and cinnamon into a pan
where you melted the butter and roast it until it takes a golden
colour (you can also smell, when it is finshed, but be careful it soon
may be too late). Roll the balls in the roasted breadcrumbs, put
powdered sugar above and eat very hot. REC.FOOD.RECIPES ARCHIVES
/COOKIES From rec.food.cooking archives. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 223
Calories From Fat: 101
Total Fat: 11.3g
Cholesterol: 49.7mg
Sodium: 4447.6mg
Potassium: 661.8mg
Carbohydrates: 14.2g
Fiber: <1g
Sugar: 3g
Protein: 15.7g


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