Creamed Asparagus Soup!

This soup is so easy to make and it is one of the most delicious of it’s kind…I love all kinds of Creamed Soups…but, the Asparagus Creamed Soup is definitely my favorite…!!! There is no pureeing, and no straining of it’s fibers!  Just put the cooked pieces of Asparagus with it’s chicken broth into a blender…and let it “zip” to chopp it up !!!

The recipe is below…and hopefully many of you will make it and enjoy it!  It is also wonderful in the Winter searved warm with a toast…or cold in the Summer with some home made scones… It is also the best medicine when you are suffering from a cold!!!  It definitely works for me…it probably is the chicken broth in it…but the chicken broth has a better flavor with the pureed Asparagus in it!!!  “Try it you will love it!!”


Cream of Asparagus Soup


Maja’s Viennese Kitchen


1 bunch fresh Asparagus

1 cup of Chicken Stock…..

1 cup of Heavy Cream

Salt and Pepper to taste

Wash and clean the Asparagus and break the ends off each stalk.

Prepare a bowl of  ice water and set aside.

Place the Asparagus into a pot and add enough water to cover.

Heat and boil the Asparagus until very soft.

Immediately transfer the Asparagus into the ice bath and let them cool in the iced water.

This is important …it retains the color of the Asparagus!

Cut the Asparagus into small chunks and place them into the food processor or blender.

Add the milk and or chicken stock.

Process until pureed.

Do this in a few batches, and transfer the puree into a soup pot.

Add the salt and pepper.

Add the heavy cream

Let the soup boil up for a minute or so, adjust the salt and serve.

Serve Frikaellen Crepe Noodles or with toast points or assorted breads.

Serves 4

Note……..This recipe can be doubled or tripled!  It also can be prepared a day before and kept overnight in the refrigerator.

I often freeze just to have it on hand when I feel to have soup…warm in the Winter and Cold in the Summer!



Maria Reisz Springer

Maja’s Viennese Kitchen



Please, leave any messages or questions below

I promise I will answer any questions you might hve in regards to this recipe!

My best to you all !



The Schwarzwalder Kirschtorte…

 ….This is one of the best layered cakes in the world !!!!



(Black Forest Cherry Cake)

            1 Box Duncan Hines Butter Recipe Chocolate Cake Mix

            ½ cup finely ground almonds

            1 tsp Almond Flavoring

            Spring Form – 9-10 inches – greased and dusted with flouer.

            Follow directions on box for cake.

            When directions are completed and batter is well mixed add the finely ground Almonds.

Mix well, but gently.

            Pour into prepared Spring Form and bake at 350 F for about 40 min. or

            until cake tester comes out clean.

OR…….bake as muffins…….large or small…….for Individual little cakes.


            3 cups of whipped heavy cream – use Baker’s Heavy Cream

            2 large cans of sweet cherries in heavy syrup

            Kirschwasser (cherry brandy)

            Cherry preserves – thinned with Kirschwasser


            Maraschino Cherries for decoration – and chocolate curls – optional

            Marinate cherries in Kirschwasser for about 15-30 min.


            Cut cake into 3 layers and place bottom layer onto a cake platter.

            Cover this bottom layer with the cherry preserves and Kirschwasser.

            Place marinated cherries on top of the preserves.

            With a spatula distribute a thin layer whipped cream over the cherries.

            Place the second (middle) layer on top of the whipped cream.

            Sprinkle the layer with Kirschwasser.

            Again cover this layer with a layer of whipped cream.

            Sprinkle the last layer with Kirschwasser on the cut side and transfer to the cake

            Cover the cake with whipped cream and decorate with chocolate curls and

            with Fresh and/or  Maraschino  cherries.

            Cake can be made/filled one day ahead and refrigerated.

It is best to bake the cake 1 or 2 days ahead and filled/assembled one day before  the party.

            It needs to be refrigerated  2 to 4 hours before serving.

Note from Gail….


Just wanted you to know I made the Schwarzwalder Kirsche Torte you distributed a few weeks ago and it was a big hit.  I followed the recipe exactly, except the first cake I made was not high enough to cut into thirds.  So, I made a second one and used three halves.  Took it to a dinner party where everybody loved it.  The last half I made for us with my left over cherries and RediWhip—also delicious!  Good recipe!  Thanks!



Hi Gail ..I am so happy that you made that Schwarzwalder Kirsch Torte….it is a most delicious cake…and I am very happy that you find the recipe easy to follow….yes, about the 3rd layer….I usually have to bake a second cake as well…..I need to add this to the recipe…not everyone is as quick in thinking and experienced in baking to turn around a quickly bake another cake…I am so pleased that you did ….
Thank you for your comment….I so appreciate you letting me know how successful your were in baking this cake…
Love and hugs…
PS….Hope you will not mind that I will put your comment to the post on my blog….it is one of the most excellent comments I have ever received…..and I would like to share it with my other readers….

Thank you again!


Maja’s Viennese Kitchen

Maria Reisz Springer











On this day we show our love and appreciation to those who deserve our love and are very important in our lives….!!

We would not have those happy moments without them.

Therefore, show your love by not only baking “Heart Cookies” like I did…

but in ways that make them smile and feel your love!

There are so many ways to show love…

a simple hug,

a warm handshake,

a little gift…given with a smile,

a little kiss and a smile !

Wishing you all a most Happy Valentines Day!


Happy Valentines Day!!!


Maja’s Viennese Kitchen


Maria Reisz Springer



Sending my best to every one!







Recently I had a request to make a birthday cake for a friend…! The interesting part and thechallenge was  that  half of her family wanted the Cake with chocolate cream,  and the other wanted the Vanilla cream .between the layers,.and… both wanted the cake covered with the Chocolate cream/iving….

I have to explain that the filling and the “icing” is the same!  There is no distinction between the two creams…

I remembered my mother making a “Tag und Nacht Torte”  Day and Night Cake….it was a cake with alternating Vanilla cream and Chocolate cream layers… .. Well that is what I made for my friend’s Birthday dinner.

I used a simple Vanilla Box Cake Mix….and made two butter creams… one Chocolate and the other Vanilla. Every half of the cake was layered with the appropriate icing and then I added to the Chocolate half-a layer of plum jam, and on the Vanilla-half I spread some Peach Jam.  There were 4 layers in this cake.

The outside of the cake was covered by the Chocolate Buttercream. The docoration on the cake showed which half was all chocolate and the other half the vanilla cream filling.


The white decoration is Vanilla Buttercream cream on top of the Vanilla half of the cake..



Basic white cream

2 cups whole milk

1/3 cup cornstarch

½ cup sugar

2 jumbo eggs

Cook until it thickens…transfer into bowl…and cool to room temperature in the refrigerator

4 sticks unsalted butter (2 cups)

2/3 cup powdered sugar – more if needed


Cream butter and sugar until very fluffy

Add above cooled to room temp. Pudding – one spoon at a time – and incorporate into butter mixture

Mix very slow and do not over beat

Add flavorings




Artificial flavorings



14 oz chocolate morsels

4 sticks butter

1 1/3 cups confectioner sugar or more to taste

1 Tbsp Cocoa Powder – Dutch Processed

2 tsp Vanilla



Melt 14 oz chocolate morsels (chocolate chips) – in microwave oven

Place chocolate morsels on a microwavable plate and heat for 3 min. on high

Let it stand for 1 min and mix with a small spatula till creamy.   If not completely melted

Return to microwave for another 30 seconds. Cool to room temperature


Beat butter and sugar very fluffy  – until very light in color

Add cocoa powder – mix well

Add Vanilla – mix well

Add melted, cooled chocolate and beat till smooth

Cool in refrigerator about 30 min brfore covering the cake with it



Maja’s Viennese Kitchen


Let me know if you have any questions about making these European butter creams…

I am always available to help.

Happy Baking everyone!!!


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It is very cold at this time of year in Maryland!!!  When I have three layers of clothes on me….I crave a bowl of my mother’s “Austrian/Hungarian Gulyasch!!!

These last few days I have been cooking this Austrian “Beef Stew” in a Slow Cooker…! I cook this dish for about 24 hours or more….very slowly…until the meat literarly falls apart in my mouth…yet…the cubes of meet are still in tackt in the sauce…Even the tastings are delightful, and when the last tasting happens it is in a small dish with a Tbsp of the Gulyash and a small dallop of sour cream… I tasted this stew just now…and feel the wonderful lingering falvors in my mouth…it was a great little mid-day “pick-me-up”!

My mother taught me to make this dish….and during my years of teaching Cooking Classes I wrote it down for one of the classes…I am sharing it with you now…!


GULYASch  …Austrian Hungarian Beef Stew 



1 large onion, finely chopped

about 3 Tbsp cooking oil

1 1/2 pounds stewing beef, cut into 1 inch cubes


(you can also add some pork to this recipe)

1-5 tsp sweet paprika or more

salt to taste

1 to 2 cloves garlic – chopped

4 cups beef or chicken stock

3 small peeled tomatoes –  canned tomatoes may be used

4 to 6 small potatoes

Red and green bell pepper and …….

Sour Cream to add to the flavor just before it is served in a soup bowl.

Use a Slow Cooker or a large, heavy Dutch oven or heavy casserole with a lid.

Sautee the onion in oil – till glazed…not browned

Add chopped garlic.

Add paprika – take care not to burn the paprika in the hot oil.

Remove the Casserole from the burner while paprika is added.

Sautee the meet in a little oil….. until nicely browned…in a frying pan

Add the suteed cubed meat into the slow cooker

Add enough beef stock to cover the meat by 2 inches.

Simmer for 1 to 4 hours.  or longer

Add peeled and seeded tomatoes about half way of simmering…then continue to simmer a little longer up to 1 1/2 hours or until the meat is just about cooked.

Add potatoes – which are cut into quarters.


Add a few slices of red and green bell peppers.

Add salt to taste.

Simmer about 25 min.  longer or until the potatoes are cooked.

Potatoes can be steamed ahead of time, then served placing them into the

soup bowl first and pouring the Gulyasch over the potatoes.

Serve in a soup bowl with a dab of sour cream.

Accompany the soup with Lepinje seasoned with fresh garlic.




Use the frozen bread dough from the freezer section at your local grocer.

Thaw and cut into rounds. Let it rise slightly and cut slits into the rounds.

Fry in light oil.

Break the garlic cloves in half and …rub fresh garlic onto the hot fried bread and serve.

Note:  One can use NAAN stone-bread,…warm it up in the microwave oven…and serve it in large pieces in a bread basket at the table…

The  fresh clove of garlic on the Lepinja.. enhances the flavor of the bread….


Let me know if you have ever eaten this Austrian/Hungarian Paprikasch? 

Where did you experience it? 

On a trip, or in a friends home…????

Maja’s Viennese Kitchen


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When my brother and I still lived at home…Saturday was the day when my mother and I cleaned the house, my brother cut  the grass and ….my father did the weekly bills….. When all the jobs were done…my mother baked a “Frangipani”….It is a simple cake with fruit on top..which was baked in the oven, and while it baked most of the fruit sank to the bottom…This cake can be made with any kind of fruit…our favorite was fresh plums…cut into halves and the stone removed.  I had the job to set our table in the kitchen by a big window….and at 4 o’clock we all sat down for Coffee and Cake… This is the time we shared what had happened at school and my parents shared what was going on at their jobs…


My mother worked as a Nurses Aid at the Shriner’s Children Hopspital….My father workded at the 1st National Bank/California….

When my brother and I were in Highschool…my brother went to St.Viany High School and I went to Our Lady of Loretto Highschool….We all had experiences to share…since we  were Immigrants…and were sponsored by the National Catholic Welfare Organization…

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Here is the Frangipani or Zwetschken Kuchen recipe!

The recipe is very simple….

blueberry bush cakes 032

Zwetschken Kuchen 

Austrian Plum Cake                                             

 1 pkg Duncan Hines, Butter Golden cake mix

1/2 cup oat meal – 1 min. quick cooking

 1/4 cup flour

3/4 cup sugar – to sprinkle on to the plums


fresh plums – halved and seeded

Wash and seed plums.

Prepare batter as directed on box.

Add oat meal and flour.

Prepare baking pan -butter and dust with flour.

Pour batter into pan. (Pyrex)

Sprinkle half of the sugar on top of batter.

Sprinkle some cinnamon over the sugar.

Lay plum halves – cut side up – on top of the sugar and cinnamon.

Sprinkle the rest of the sugar on top of the plums.

Bake at 350 F until nicely browned and tester comes out clean.


Serve with Ice Cream….. Whipping Cream…. or just Powdered Sugar!


Maria Reisz Springer           

 Maja’s Viennese Kitchen 


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 Have you ever been to….

Austria in Europe, and

had this cake in one of the



Potatoe Chowder!


Potato Chowder


The temperatures are dropping…it snowed and now with the sun coming out …it all is melting. 

At the same time the night temperatures are still at freezing…..

During this time of the year we love a bowl of soup to warm us with every spoon-full….

Here is the recipe for the Potaoe Chowder!


This weekend make this warm, nourishing and satisfying soup –

sit by the fire and enjoy a moment of peace while every spoonful will give you pleasure.

And do make it with heavy cream!


  serves 10

1 med. Onion – chopped

½ cup celery – cubed

½ cup green pepper – cubed

½ cup red pepper – cubed

½ cup tomato – seeded and cubed

4 cups chicken stock

(The soup can be made with chicken bouillon – granules and water.)

2 cups potatoes – (Yukon Gold or Red skinned potatoes) – cubed

½ cup heavy cream or milk + 1 Tbsp cornstarch

salt and pepper

Chopped parsley


Add more cornstarch, to thicken if needed.

Prepare all vegetables.

Put chicken stock into a pot, add all the vegetables except peppers, tomatoes and parsley and boil until

potatoes are just done.

Add cornstarch into milk and mix.  Add this mixture to the boiling

Soup and boil until it thickens.

Now add cubed vegetables and parsley. 

If you like you can add more heavy cream to make it creamier.



Maria Reisz Springer

Maja’s Viennese Kitchen


Baltimore, MD, USA


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