Austrian

Little dumplings that are served in Germany, Austria, Switzerland and Alsace, spaetzle are usually made by pushing the batter through a strainer into boiling water. The batter in this recipe is thicker and can be shaped with a small spoon.

The following is a variation of a wonderful Viennese cake called a Rehrücken, or "saddle of venison" (so named because of the shape of the pan used to bake it in-not, fortunately, because of its flavor). Almonds make a good substitute for the hazelnuts.

This sweet raisin-filled yeast bread has origins in Austria, but has since become a specialty of the Alsace region of France and is often served for breakfast or brunch.

Though similar in texture to a flourless chocolate cake, the addition of poppy seeds makes this torte delightfully different.

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