INGREDIENTS

INSTRUCTIONS

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.

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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