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






Decorating a Buffet!!


“Edible Table Arangements!”

I love to place an edible centerpiece on a Buffet Table!

It gives me the feeling that all that is on my table is totally a …….

 part of the Buffet….!



If you are surprised I added this picture to my edible” arangements….

and you see the Chrisanthemums in a grapefruit bowl…


it is simply that Chrisanthemums are in truth…edible blossoms…

In China they dunk the Chirsanthemum blossom into a thin batter….

and fry them…!

Here are Vegetables and Herbs!…which I used in a mixed Salad!

These are the vegetables I had cooked or broiled ””’

for a couple of dishes that were on the Buffett!

Most of these vegetables can be used in a mixed Vegetable Stew!

A Christmas Tree created with Doughnut holes!


Hopefully you will be encouraged to create some of these centerpieces…

the next time you entertain friends …..

with a Buffet Dinner!!


Maria Reisz Speinger

Maja’s Viennese Kitchen



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I enjoy baking, and try to do something diferent from time to time…. The elongated rather then round cake always fascinated me…and I make them when I want to make an occasion festive and different.  I also like the elongated cakes because they cut either in slices or one can cut them the traditional way without blinking an eye!! look at my pictures to see how it is done.  And when they are on a plate ready to serve they all look like the slices that came from a round traditional cake…It is also fun changing flavors of cakes… Most of my cakes are a  simple Vanilla cake…but what I fill the cake with is almost always different…It is not just Vanilla or Chocolate fillings…Because, after all a “sandvich” is not a sandvich with just two slices of bread!  A sandwich needs to have a filling between the slices of bread to be called a “Sandwhich.”

Did you know the story why it is called a “Sandwhich? Acording to a story…Lord Sandwhich could not stay for the gathering at a fancy dinner due to another obligation…he needed to depart quickly.   He asked the head cook in the kitchen to take two slices of bread and put a good amount of sliced meet between them…and to hand it to him that way.   He took, this “meal” being his dinner…into his hand while already on his horse and sped away. This was the first time a meal had been served between two slices of bread….and since then it is call a “Sandwich.”

Therefore when I read this story…I thought why could I not  make a rectangular or square cake?  I Knew that rectangular cakes were available…because I was able to buy a rectangular cake pan…but I could not find a cake form that was elongated and did not have slanted sides…so, I baked my cakes in a cooky sheet with an inch high rim around it…and when baked I cut it into three pieces to have three long rectangular layers….which I stack when I fill them with jams, butter creams and sometimes  I sprincle of  brandy over the slices first before I fill them with the jam and buttercreams… To decorate these cakes I sometimes like to use Chocolate Truffles either homemade or Lindt Truffles.  And I also like to fill these cakes not only with one cream…sometimes I use butter/Vanilla flavored  creams and also chocolate butter creams… One can use various candies, or small cookies…like meringue covered little flowers or stars…or anything you find in your store’s candy section ….that will make your cake festive and special.


Maja’s Viennese Kitchen

Maria Reisz Springer



Find me on Face Book!

If you are interested in baking, cooking and nature!

Cakes and flowers are my favorite subjects

that I  photograph!!!






Scones to delight you at any time of the day!!!


Maja’s SCONES Recipe

            2 cups flour

            1/4 cup sugar

            2 1/2 tsp baking powder

            1/2 tsp baking soda

            1/4 tsp ground cinnamon

            1/4 tsp ground nutmeg

            1/4 tsp salt

            1/2 cup dried currants and/or nuts, chocolate chips, coconuts, any dried fruit, etc.

            1/4 cup (1/2 stick) unsalted butter

            2 Tbsp honey

            3/4 cup sour cream

melted butter


Preheat oven to 425 F.

            Mix flour, dark brown sugar, baking powder, baking soda, spices and salt in a bowl.

Add dried currants and/or nuts

            Melt 1/4 cup unsalted butter with dark molasses in heavy small saucepan – low heat.

Combine molasses mixture with buttermilk and pour into dry ingredients.

            Mix dough until just blended.

Gently knead dough on generously floured surface until smooth, about 20 turns.

            Divide dough in half. Pat out each dough piece into 5 in.-diameter round.

Cut each round into 6 wedges.  Place wedges to ungreased cookie sheet.

            Spacing wedges 2 inches apart.

Brush with melted butter and sprinkle with sugar.

Bake until scones are just firm to touch – about 20 min.

            They are delightful when serve hot with a cup of tea!

They freeze well.  When frozen, let them come to room temperature in the plastic bag before warming them in a 300 F oven on a cookie sheet.



Maja’s Viennese Kitchen



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can be left below!!!

or on FaceBook!!







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!