This is one area of cooking that I have not tried, and I would love to have some authentic, fancy Austrian recipes for any type of food. Thank you!

http://www.recipezaar.com/r/149 They're all yours for the "baking"... :-)

Ask Wolfgang! Gekochtes Rindfleisch (Boiled Beef) 4 to 5 pounds beef for boiling (first-cut flanken, brisket or chuck) 1 veal knuckle or marrow bone (optional) 1 large carrot 1 stalk celery, with leaves 1 small knob celery root, trim off straggly roots, peel and rinse 1 small parsnip, scraped and cut in half lengthwise 1 parsley root, scraped 1 tablespoon salt, or as needed The meat should be tied with string so that it will retain its shape. Bring 3 to 4 quarts of water to boil in a kettle. Place tied meat and bone (if used) in large soup kettle or dutch oven and pour boiling water over it. There should be about 6" of water above surface of meat. If you prefer, you can start to cook meat in cold water; this will give the broth a better flavor but the meat will lose some in the process. Cover pot and simmer slowly but steadily 2 hours, skimming as necessary. Add vegetables and simmer another 2 hours, or until meat is tender and can be pierced easily with carving fork or skewer. When meat is done, taste broth and season as needed. Slice meat onto heated platter, spoon a little soup over it and slice vegetables around it. Wiener Backhendl (Fried Breaded Chicken) 3 small young chickens, quartered or halved ½ cup flour 3 eggs, beaten ½ teaspoon salt 1 cup very dry bread crumbs Lightly salt chicken. Dredge first in flour then in eggs beaten with salt, finally in bread crumbs - press on crumbs firmly with palm of hand and shake off excess. Fry quickly (so a good crust forms) in hot lard deep enough so chicken swims. Lower flame and continue frying about 15 minutes or until chicken is done. Braised Beef Steaks with Lecso 4 steaks of about 180 grams each 30 grams oil 80 grams onions 80 grams lean bacon 1 1/2 cups beef stock or water 1 tablespoon tomato paste 1 teaspoon paprika 1 crushed garlic clove 1/2 cup white wine salt and pepper Trim and pound steaks, salt and pepper them, brown quickly on both sides in hot fat and set aside. Sauté bacon and diced onions in the same fat, add white wine, tomato paste, garlic, paprika and stock and let simmer until tender. Shortly before the end of the cooking time, add lecso and simmer for another 5 minutes. Season to taste. Lecso 300 grams green peppers 150 grams onions 30 grams oil 2 garlic cloves 200 grams peeled, seeded tomatoes 1 cup beef stock 1 tablespoon minced parsley salt and pepper Sauté sliced onions and sliced pepper in hot oil, season with salt, pepper, and crushed garlic. Add stock and let simmer for another five minutes, add coarsely cut tomatoes and simmer. Season to taste and sprinkle with parsley. Kartoffelknoedel (potato noodles) 500 grams potatoes -- cooked 40 grams butter -- softened 1 each egg 50 grams semolina flour, as needed salt Grate (or use a potato press) the cooked potatoes. Mix the butter and egg together then add the semolina and salt. Mix this with the potatoes, adding flour as needed until you have a firm dough mixture. Form into balls (a little smaller than a baseball) and boil in salt water for 10 minutes. Great as a side dish with gravy and meat. Steirisches Wurzelfleisch (Styrian Pork & Vegetable Stew) 1 ea. Garlic clove 1/2 ea. Bay leaf 1 t Salt Water 1 lg. Onion - chopped fine 4 lg. Potatoes - peeled, quartered 2 ea. Carrots - julienne 1 T Vinegar 1/4 c Celery root - sliced thick 1 T Horseradish - grated 1 ea. Rutabaga - cut in wedges 2 T Parsley - chopped 1/8 t Pepper, white 1 3/4 lb Pork - boneless, cubed 2 ea. Cloves, whole Crush garlic in salt. Combine pork cubes, garlic-salt mixture, onion, carrot, celeriac, rutabaga, white pepper, cloves and bay leaf. Cover with water, bring to a boil - simmer 30 minutes. Add potatoes to pork mixture, cook 20 minutes or until potatoes are tender. Remove bay leaf - season to taste with salt, horseradish, salt and white pepper. Cover and continue cooking until pork is tender. Serve with chopped parsley scattered over the top. Leberknodelsuppe (Liver Dumpling Soup) 8 ea. Bread rolls, thinly sliced 2 ea. Eggs, slightly beaten Salt 1/8 ts Marjoram, dried 3/4 c Milk, warm 1/8 ts Pepper, white 1 tb Butter 2 qt Water 1/2 ea. Onion, finely chopped Bread crumbs, dry 2 tb Parsley, chopped 3 1/2 c Beef stock 3/4 lb Beef liver, ground Parsley, chopped Place bread slices in large bowl, sprinkle w/1 tsp. salt. Pour milk over top, cover, let stand 1 hour. Sauté onion and 2 T parsley in butter until limp. Set aside to cool. Stir onion & parsley, liver, eggs, marjoram and pepper into bread mixture. Blend thoroughly. Bring water and 1/2 t salt to a gentle boil. Make 1 t. liver mixture into dumpling. If it falls apart, work in a few tablespoons of bread crumbs. Shape into 8 dumplings. Add to gently boiling water, simmer 20 minutes uncovered. Dumpling will float when done. Remove with slotted spoon; keep hot. Serve hot dumplings in heated stock, garnish with parsley. Echte Salzburger Nockerl 1 bar less 1 tbs. sweet butter, softened 3/4 cup sugar 10 egg yolks 1/2 cup flour (scant) 10 egg whites 1 cup milk 2 10" skillets or one large oven-proof dish Cream together butter and sugar. Add 2 or 3 egg yolks at a time, beating well after each addition until light and fluffy. Fold flour and very stiffly beaten egg whites into batter. (The success of this recipe depends mostly on the stiffness of your egg whites). Cover bottoms of two 10-inch skillets with milk. Bring to a boil and immediately pour batter into hot milk. Place skillets in preheated oven (450 F). Reduce heat to 400 F and bake for 6-8 minutes until golden. Nockerln should be firm outside, but light and fluffy inside. With a serving spoon, quickly cut off large pieces, place on a preheated plate, and dust with very fine vanilla sugar. Serve at once, since Nockerln do not tolerate waiting; they will collapse. Meraner Torte 1 1/4 bars sweet butter, softened 2/3 cup sugar (scant) 3 egg yolks 2 bars or squares semisweet chocolate, grated 2 1/2 cups finely ground unblanched almonds 1/8 teaspoon cinnamon 1/8 teaspoon clove 3 egg whites 9 x 1 1/2 inch baking pan with removable bottom Cream together butter and sugar. Add egg yolks and beat until very light and fluffy. Stir in grated chocolate until well blended. Combine ground almonds with spices amd add one-fourth of it to batter. Stir lightly. Gently fold well-beaten egg whites and remaining ground almonds into batter. Pour into a lightly buttered and floured 9 x 1 1/2 inch baking pan with removable bottom. Bake in a preheated oven (350 F) for 35-45 minutes until test done or torte shrinks from sides of pan. Let cool in pan for about 15 minutes before removing outer ring. Serve dusted with confectioners sugar. Gebackene Apfelspalten (apple fritters) 1 cup flour (scant) 3/4 cup milk 1 whole egg 1-2 tablespoons sugar 3 apples, medium size sugar, very fine cinnamon (optional) Blend flour and milk in a bowl. Add egg and sugar. Mix. Refrigerate batter for a few hours. Stir to remove remaining lumps. Core and peel apples. Cut into round slices about 1/4 inch thick, with hole of core in centers. Drop apple slices into batter. When well coated, fry into hot deep fat (375 F) over low flame until lightly brown on both sides. Remove with a slotted spoon or fork and drain on absorbent paper. Keep warm on hot plate. Sprinkle with very fine sugar combined with cinnamon (optional). Makes about 24 pieces.