Cooking safety

If you're called away from the cooker - by the phone, say, or by someone at the door - take pans off the heat. It's the easiest thing in the world to forget about them.
Turn saucepan handles so they don't stick out (and aren't over another ring).

Plunder Hornchen Recipe

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Ingredients And Procedures

--------------------------PLUNDERTEIG - 1/3 RECIPE-------------------------- Egg; beaten Candied fruit; diced fine Cinnamon Sugar Apricot preserves -------------------------MANDELFULLE (ALMOND PASTE------------------------- 1 c Blanched almonds

1/2 c Sugar

1 Egg; beaten

Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmet's Old Vienna Cookbook

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<h1>Plunder Hornchen</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P>--------------------------PLUNDERTEIG - 1/3 RECIPE-------------------------- Egg; beaten Candied fruit; diced fine Cinnamon Sugar Apricot preserves -------------------------MANDELFULLE (ALMOND PASTE------------------------- 1 c Blanched almonds <P>1/2 c Sugar <P>1 Egg; beaten <P>Make the Plunderteig and chill it. Roll 1/3 of the dough out 1/2" thick. Cut it into 3" triangles and brush each triangle with beaten egg. Place a tablespoon or so of the almond paste, shaped in a small roll, on the base of each triangle. Cover each triangle with 1 tablespoon of the candied fruit and sprinkle them with a little cinnamon sugar. Roll up the triangles and shape them gently into crescents. Brush them with beaten egg and let them rise, covered, on a buttered baking sheet in a warm place until they double in bulk, about 1 1/2 hours. Bake in a 350 degree F. oven (moderate) for 20 minutes, or until they are puffed and golden brown. Brush them immediatelyh with apricot preserves. Mandelfulle: Grind the almonds and stir in the sugar. Add the egg and beat until the paste is very smooth. Source: Gourmet's Old Vienna Cookbook <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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