Filled Frankfurters Recipes

Steps:

• Cook the macaroni in boiling salted water until tender.
• Drain and rinse in hot water.
• Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently.
• Add the macaroni and blend well.
• Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture.
• Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F.) for 15 minutes.
• Serve hot.

Steps:

• 1. Cut a gash in the side of each frankfurter. Spread prepared mustard inside; add a strip of cheese and push the frankfurter back in shape. Wrap a strip of bacon around it. Fasten with a toothpick. Grill until cheese melts and bacon is crisp.
• 2. Cut gashes in the frankfurters and spread the inside with garlic butter to which you have added chopped chives and parsley. Wrap with bacon strips and grill.
• 3. Mash blue cheese with a little grated onion and blend in chopped chives and parsley. Gash the frankfurters and stuff them with this mixture. Wrap with bacon strips and grill.
• 4. Cut frankfurters in 1-inch pieces. Alternate these on skewers with tiny whole tomatoes and strips of green pepper. Grill. Serve with a good hot Mexican chili.

Steps:

• Preheat oven to 350°F.
• Cream butter with sugar until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Mix in grated lemon rind.
• Sift flour again with cornstarch and baking powder.
• Gradually stir in butter-egg mixture until thoroughly blended.
• Butter and flour a cake ring mold and tap out excess flour.
• Pour batter into pan.
• Bake in the lower half of oven for 45 minutes to 1 hour-test with a toothpick.
• Cool in pan on a rack.
• Praline topping or Krokant----------------.
• Place the butter and sugar in a fry pan over low heat, and stir constantly until the sugar is lightly browned and melted.
• Stir in nuts and pour onto a greased or buttered flat serving plate.
• When cold and hard, crack praline topping into small pieces.
• Butter Cream Filling---------------.
• Over low heat, cook sugar, water and cornstarch, stirring until dissolved.
• Bring to a boil, and stir until mixture forms a soft ball when dropped in cold water-238°F on candy thermometer.
• VERY slowly, stirring constantly, in a very thin stream, pour boiling hot syrup inches.
• If you add the boiling syrup to quickly it will scramble the egg yolks-so pour in the thickness of a thread, stirring vigorously.
• Beat until mixture cools and is smooth.
• Cool completely.
• Beat softened butter into the cooled creme, adding your favorite flavoring, 3 to 4 tbsp rum, arrack, kirch or fruit liquor, or 1 tbsp vanilla extract, or 2 and 1/2 oz melted and cooked semi sweet baking chocolate, or 1/2 cup ground hazelnuts.
• Cut cake into 3 layers.
• Spread 1 cup of buttercream filling onto bottom and middle layers, saving enough to cover outside of cake.
• Stack layers and spread rest of filling on top and all sides.
• Sprinkle praline topping or Korant on top and sides of cake.
• Chill at least 24 hours before serving.