Pigs in the Blanket!

When I held Cooking Classes….

and in particular .

the Gingerbread House Events in our old home…

I always prepared a “Candlelight Tee”

after the Gingerbread Houses were deorated…..

and the children had their fill of candy….


One of the favorite little “bites” were the “Pigs-in-the-Blanket” The children did not ask for Mustard or Catsup…they just ate them plain…I served them in a basket lined with a linen napkin…

Here is the recipe for making them the simplest way possible…

 Maja Viennese’s Kitchen


Maria Reisz Springer


Pigs in a Blanket

1 packet  …mini hotdogs – find them in the sausage section in the meat department…

A roll of Pilsbury Crescent dough…is found in the refrigeration section

A cooky sheet…lined with parchment paper

Oven heated to 350 F

They bake in about 10 to 15 minutes…or until they are slightly browned




Open the Crescents roll and lay them on a clean board….

Cut the perfarated secions with a knife…

Cut every triangle into 6 stips…

Roll a mini hotdog onto the Crescent dough stip…

Bake them until browned….

So easy to make and it does not take much time….actually they are eaten quicker than you can make them…

I bake them a little ahead of time…then return them to the oven to warm them…just before I serve them…

A little bowl of “hotdog” mustard….and another with some Ketchup…

they can be served if you make them for adults on a Buffet Table…

Children eat them without any condiments..



Maria Reisz Springer





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Maja's Viennese Kitchen


Rosmarinus officinalis

Rosemary is native to the Mediterranean area, where it grows wild and in huge masses on rocky hillsides near the sea where the soil is dry and chalky with lots of sunshine.

It has been in use in that part of the world since 500 B.C, now we find it throughout Europe and in the U.S.  The name is derived from the Latin “ros” and “marinus,” meaning “dew of the sea.”

This shrub/herb can grow up to six feet tall along the Mediterranean coast.

Originally it was used for medicinal purposes, especially among the ancient Greeks when they intertwined branches in their hair to guard against “weakness of the brain” especially at a time while taking exams, and was thought to cure ailments of the nervous system.

As folklore tells us it carries many superstitions and is a member of the Mint family.  Through the…

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Happy Birthday PopPop!!!!



It has become a family tradition …I bake the cakes and fill them with jams and butter creams….and the Grandchildren decorate them anyway they want to!!

They choose the candy…and use the butter creams that are in pastry bags…to decorate the cakes…


In the process more candy…is eaten while decorating the cakes than putting them onto the cakes….this year’s choice were Jelly Beans…where with the first bite… PopPop asked if the Jelly Beans could be substituted with M&Ms…and the children promised they would do that next year!!! Although…they enjoyed the Jelly Beans while they decorated the cake…However…they will do anything PopPop wishes!!



And…..the children  will enjoy the M&Ms next year just as much!!!

There was a lot of laughter and joking going around with PopPop and the guests at the table…truly a fun time for all of us!!!



It would be nice to hear from some of you who read and

follow my Blog Stories!!!


Thank you!!


Maria Reisz Springer

Maja’s Viennese Kitchen

You can find me on Face Book





Happy Easter!


Happy Easter



Wishing all my loyal Maja’s Kitchen Blog followers…..

a most Happy Easter….!!!

May your day be filled with happy moments, wonderful surprises,

lots of cheerfulness, glorious weather, flowers blooming in your gardens….

and a table filled with a meal that brings back memories of the generations before you.

Wishing you all the Blessings for the coming year!!!!

Sending you all my love…and a big thank you for following my blog through the years…!!!


Hugs to all…

Maria Reisz Springer

Maja’s Viennese Kitchen



Most of the Slavik Countries bake these breads…..

for Easter…

It is an Easter tradition!!



2 pkg dry yeast

2 tsp sugar

1 1/2 cups milk, warmed

1 cup flour

Dissolve yeast and sugar in lukewarm milk. Gradually stir into 1 cup of flour in a bowl.

Mix until smooth. Cover with a towel and let set in a warm place until mixture doubles in bulk.

1/2 cup butter, softened

3/4 cup sugar

7 egg yolks

zest of 1 orange

1/4 cup orange juice

4 cups flour

1/4 tsp salt

1/2 cup raisins

Cream butter and sugar until well blended. Add egg yolks, one at a time, beating until well blended. Mix in yeast mixture, orange rind and juice.  Stir in flour and salt. Beat in electric mixer until well blended. Dough will be soft.


Place in greased bowl, cover with towel and let rise in warm place till it doubles. Grease tall baking pans and fill 1/3 full. Cover with towel and let rise until dough doubles.

Bake in cylindrical baking forms!

Bake in 350 F for 50 – 60 minutes.  If the tops brown too quickly cover them loosely with foil…. Check with an Instant Thermometer for doneness.  Temperature should read between 190 to 200 F.  Carefully remove from baking pans and cool.


Traditionally the Babka is baked in a tall form.  One can use a 2 or 3 lbs coffee can or sometimes a fluted pan is used.

Serve with cream cheese and jam….


From Google………

Eastern and Central European babka, especially among Christians, is a spongy, brioche-like yeast cake that is traditionally baked for Easter Sunday. The cake is traditional in the lands of the former Polish-Lithuanian Commonwealth, namely Poland, Lithuania, Slovakia, Belarus, Ukraine, and Western Russia , as well as among the Rusyns (Ruthenians) in northeastern Hungary. Darra Goldstein, professor of Russian at Williams College says “babka comes from baba, a very tall, delicate yet rich yeast-risen cake eaten in Western Russia and Eastern Poland.”[1] Traditional babka has some type of fruit filling, especially raisins, and is glazed with a fruit-flavored icing, sometimes with rum added. Modern babka may be chocolate or have a cheese filling.


Maja’s Viennese Kitchen

Maria Reisz Springer







The Colorful Easter Egg!

The history of the Easter egg varies, depending on the historian.   One story tells about the Roman Empire when people believed in many gods and how they obtained favors from them.  The Spring Goddess Ostara or Eastre was worshiped and honored by offering her baskets of colored eggs, and it is also said that her favorite pet was a hare.

During the early Christian era, and particularly during the time of Charlemagne (800-814 AD), Lent was observed by abstaining from eggs.  This practice lasted until 1784.  During the time of Lent all eggs that were collected from the hen houses had to be kept either for hatching, or were kept safely to be eaten at Easter.  To be kept edible for several weeks the eggs were dipped into melted mutton fat or wax.  At Easter they were then decorated to make them more attractive.  According to folklore these pretty eggs were given to children, because it was a pleasant and enjoyable  way of getting rid of the surplus.  It was always felt that “A pretty egg tastes better” and as time went on through the ages eggs began tasting even better when they were made from chocolate.

Color Easter Eggs with Vegetables,

Fruit and Spices!

Today I imagined I lived in the age of Charlemagne and was preparing to give gifts to the Goddess Eastre to obtain from her some special favors……I will not tell you my secret wish, but will tell you how I will entice this beautiful goddess to look upon me favorably.  I will beguile her with a gift that she would love most……..a basket of colored eggs.

Several days ago I stated to collect onion skins, and red cabbage leaves.  However, as I pretend to live in another era, yet live in the 21st century, I  went to the freezer and found frozen blueberries, and in the pantry Instant coffee and Turmeric which give nice colors to the eggs.  A bottle of Burgundy that went slightly bad in my non-refrigerated pantry, heavens… it was not stored in the wine cellar……..will give me a nice deep brown color. Oh, yes, I also found packets of Raspberry Herbal Tea……and wonder what that color would be?  It was a deep, pretty  gray that reminded me of a dove. First step is to boil the WHITE eggs……..you have to use white eggs only…… Wash them in some sudsy, warm water to get any oils off that may have stayed on them before they were packed into the cardboard egg carton……..and rinse them well with cool water. I like to poke a little hole – with an egg poker – to ensure that they do not break while cooking.  One can get that little gadget either in the grocery stores on the gadget wall or any kitchen store. Proceed with your favorite method of cooking hard boiled eggs. When cooked placed them into iced water to give them a quick cooling which helps with removing the shells more easily. This you can do a day ahead and refrigerate the eggs……..

To make the dyes………..

Note……use only stainless steel pots….enamel or china will be discolored with these dyes…..one can use glass containers/bowls or glass coffee cups……..

Yellow eggs with Turmeric

Add 2 cups of water into a 1 quart stainless steel pot…

Add 4 heaping Tbsp of Turmeric, mix and stir until all powder is mixed into the water

Add 1 tsp of vinegar

Bring this mixture to a boil and add your eggs, remove from heat and let the eggs be submerged for about 1 hour or longer.   The longer you keep the eggs in this dye the deeper the yellow color will be….

Rinse the eggs with cold water to remove any spice particles.

Pale blue to deep blue and purple eggs with Blueberries…..

Add 2 cups of frozen blueberries into a 2 quart pot Add 3/4 cup of water Add 1 tsp vinegar Bring mixture to a boil and cook the berries until they start popping, while mixing frequently Mash them with a potato masher to make a thick sauce like consistency.  If it seems too thick add a little more water When the berries are cooked, strain them into a glass coffee cup, it  will submerge  one egg . For a pale blue color – leave the egg in the juice for about 20 minutes.  For a darker blue color leave it in the juice for about an hour…or longer. Rinse the egg from any residue of the juice in cold water

Brown eggs with Instant Coffee…….

Use a glass cup and add about 4 heaping Tbsp of instant coffee, and pour hot water into the cup.  Mix well. Add the egg and let it sit in the coffee for about an hour or longer Rinse the egg briefly and let it dry

Red Cabbage leaves for Robin’s Blue eggs….

Place about 2 cups of chopped red cabbage leaves into a stainless steel 2 quart pot add water to cover the leaves. Bring them to boil and simmer for about 30 minutes or longer, until the cabbage is pink in color and has released just about all the color.  Strain the liquid into a glass bowl or cup and place the egg into the dye….let it be immersed for about an hour……or longer.  Check periodically for the color intensity….if you like a light blue color on the egg take it out earlier if you like the blue color be darker……keep it in the dye longer…..it is your choice.

Onion Skins for a nice pinkish/brown color…….

You will need about a cup of packed onion skins to make a deep enough dye to color your eggs……. Place 1 cup of packed onion skins into a stainless steel 1 quart pot and add enough water to cover the skins. Bring them to a boil and let them simmer for about 30 minutes or longer….making sure that the water does not totally evaporate……..if the water level reduces add more water to cover the onion skins. When the color of the dye is a deep brown strain it into a glass cup, and add the hard boiled egg Keep the egg in that dye for about an hour or more…….the longer you keep it submerged the darker the color will be.  I like them lighter in color…..with less time they come out almost a pinkish brown color.

A drop of olive oil in your palm……….

When all the eggs are dyed and dried………place a little oil into the palm of your hand and rub it into your hands Now pick up every colored egg and oil them to make them shine………. You need just a small drop of oil……do not make them too greasy.

Here is my basket of colored eggs for the Goddess Eastre………who will hopefully bestow favors upon me and grant my secret wish!

Unauthorized use, distribution, and/or duplication of proprietary material without prior approval is prohibited. If you have any questions or would like permission, I can be contacted via email at: maria@majaskitchen.com   Feel free to quote me, just give credit where credit is due, link to the recipe, and please send people to my website, http://www.majaskitchen.com

Thank you!


Murbe Teig Recipe …from the “Vanilla Queen”

I have used McCormick’s Vanilla……but, if you are in California….and are used to use the Vanilla products from the Vanilla Queen….she will be most happy to send you her products…go to her website…it is beautiful and most interesting…. http://www.vanillaqueen.com/murbeteig/#ixzz3l2wbD2to

Pastry Crust

  1. 2-1/2 cups flour
  2. 2 teaspoons baking powder
  3. 2 tablespoons sugar
  4. 1/2 pound (2 cubes) chilled unsalted butter
  5. 1 egg, beaten
  6. 1 teaspoon Rain’s Choice ground vanillavanilla bean powder or 1/2 teaspoon Rain’s Choice vanilla extract
  7. 2-3 pounds of apricots, plums, nectarines, peaches, or apples, sliced into 1/2 – 1-inch slices (larger if your prefer)

Streusel Topping

  1. 1-1/3 cups granulated sugar
  2. 1 teaspoon cinnamon
  3. 1/2 teaspoon Rain’s Choice ground pure vanillavanilla bean powder or
  4. 1 teaspoon Rain’s Choice purevanilla extract
  5. Salt
  6. 2-1/2 tablespoons flour
  7. 1/8 pound (1/2 cube) melted butter


  1. Preheat oven to 350 degrees F.
  2. Sift flour and baking powder together into a medium-large mixing bowl. Mix in sugar. Cut chilled unsalted butter into the pastry, either by grating it with a grater or with a pastry cutter. You can also put the flour, etc. into a food processor and add the butter in small pieces to blend. Don’t over-blend it. Add egg and ground vanilla bean powder or extract, and blend in.
  3. Mix well. Press into a half-sheet baking pan. You can partially bake the crust to keep fruit juices from softening the pastry crust, or simply cover the pastry crust with sliced fresh plums, apricots, peaches or apples. Large pieces of fruit can be used or thin slices overlapped if you want a very densely laden fruit dessert. You will need roughly 2 pounds of fruit.
  4. In a medium bowl, blend together the streusel topping ingredients using a fork, until the ingredients are blended together — small lumps of streusel are fine. Using your fingers, spread the streusel evenly over the entire sheet of fruit. No need to press it in.
  5. Bake 30 minutes or until fruit is tender and topping has caramelized the top of the pastry.

Read morehttp://www.vanillaqueen.com/murbeteig/#ixzz3l2wbD2to


Maja’s Wiennese Kitchen


You can also find me on Face Book!!

Maria Reisz Springer