2 cups of flour
2-3 egg yolks
2 TBS soft butter
2 TBS of confectioners sugar
1/3 cup of sour cream
1 TBS white vinegar or alcohol
2 TBS of rum
lard or oil for frying
Mix butter, egg yolks, sugar and alcohol or
vinegar together. While mixing, slowly add flour. Knead the dough. Keep beating and kneading the dough for 15 minutes. When ready, put it in a bowl, cover, and let stand in a cool place for an hour.
Roll dough on the board till it is very thin. Cut 2x7 inch strips, make a slit in the middle and pull one end through it.
In a deep frying pan heat the lard (oil). To test
readiness of oil, put a small piece of dough in it, if it immediately comes to the surface the temperature is right. Put 4-5 strips at a time and deep fry on both sides. Take out and place on a paper towel. Sprinkle with confectioner's sugar.
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Paczki (Doughnuts)
1 1/2 cup of milk
2 yeast cakes
1 tsp salt
1/2 cup sugar
3 eggs
1 tsp vanilla
1/2 tsp nutmeg
1/2 cup butter
4 1/2 cups flour
Scald milk and cool to lukewarm. Break yeast into the lukewarm milk. Beat sugar and butter until fluffy, add eggs, salt, and flavoring. Add flour and milk gradually, beating well. Let rise in warm place until double in bulk, about 2 1/2 hour. Punch down, knead and let rise again. Place dough on lightly floured board, stretch toward you and fill with thick filling - rose jams, apricot or peach preserves, prune butter. Fold over and cut into desired size and shape like a ball, place on lightly floured surface and let rise. Fry in deep hot fat, turning only once. Paczki should have a very dark brown color before turning, to insure baking thoroughly. Drain on absorbent paper. Sprinkle with confectioner's sugar.
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Ciazteczka Z Makiem
(Poppyseed Cookies)
1/4 lb butter (1/2 cup)
2 3/4 cup flour
2/3 cup confectioners sugar
2 teaspoons baking powder
2 egg yolks
1 egg
3 tablespoons sour cream
3 tablespoons poppyseeds
Combine all ingredients and mix well. Knead dough for a few minutes and refrigerate for 15 minutes. Roll out dough 1/8 inch thick. Use cooking cutters to cut dough and place on a greased cookie sheet. Bake for 10 minutes at 375 degrees.
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POLAND
Grandmother's Cheese Cake
(Sernik Babci)
Dough:
1-1/4 cups flour
3/4 tsp. baking powder
1/4 tsp. salt
1/4 cup butter or margarine
1 egg
3 Tbps sour cream
1/3 cup confetioners sugar
Filling:
6 eggs
2 cups confectioners sugar
1 1/2 tsp. vanilla extract
1 lb. farmers cheese or ricotta
2/3 cup melted butter
1-1/2 cups mashed potatoes (not seasoned)
Save the ones from the night before.
2 tsp. baking powder
1/2 tsp. nutmeg
1/2 tsp. salt
1/4 cup grated orange or lemon peel
For the dough, combine the flour, salt and baking powder in a bowl. Cut in the butter with a fork.
Beat egg into the sour cream. Stir into the flour mixture then stir in the sugar. Knead the dough until well mixed and smooth.
Roll dough on a floured surface into a rectangle. Line a 13x9x2 inch pan with the dough and bring dough part the way up sides.
For the filling, separate 1 egg and reserve the whites, beat remaining yolk and whole eggs with the the sugar for 5 minutes at hight speed of a electric mixer. Add the vanilla, beat at high until the mixture is soft.
Press cheese through a sieve, blend cheese with butter add the potatoes, baking powder, nutmeg, and salt. Stir in organge peel. Fold into the egg mixture. Turn into prepard crust in pan.
Bake at 350 degrees F for about 45-55 min. or until set. Cool well before cutting.
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Orange Mazurek served for Easter
Mazurek Pomaranczowy
2 cups ground almonds
1 cup sugar
juice of 1 lemon
Topping:
1 lemon
2 oranges
2 cups sugar
1/2 cup orange juice
Grease and flour a cookie sheet. Mix the ingredients to form a paste that will spread. Place mixture evenly on pan and bake at 200F for 15 minutes. Grate both the pulp and the rinds of the lemon and oranges, removing only the seeds, or chop coarsely, and puree in blender.
Combine all ingredients and cook over medium heat until mixture thickens. Cool, and then beat lightly with wooden spoon until mixture begins to take on a pearlized, or frosted, coloration. Spread on the cake and let set before slicing.
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Gypsy Mazurek served for Easter
Mazurek Cyganski
6 egg whites
½ cup sugar
6 egg yokes, lightly beaten
1 tsp. vanilla extract
1 cup chopped figs
1 cup chopped dates
1 cup raisins
½ cup candied orange rind
1 3/4 cups crushed walnuts
3 TBS grated lemon rind
6 TBS cornstarch
Whip egg whites, gradually adding sugar until meringue forms peaks. Beat in the yolks and vanilla, then combine with the fruit mixture, which has been blended with the cornstarch. Place on greased and floured cookie sheet and bake at 325F for 30 minutes
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Raisin Mazurek
Mazurek z Rodzynkami
2 cups raisins
2 cups finely chopped almonds
2 eggs
1 cup sugar
3 TBS grated lemon rind
Mix all ingredients thoroughly. Grease and flour cookie sheet. Pour mixture evenly over tin and bake for 25 minutes at 200F. Top with the same topping used for the Orange Mazurek.
Mazurek Royale
Mazurek Krolewski
1 cup butter
1 cup plus 2 TBS sugar
8 oz ground almonds
1 tsp. vanilla extract
1 orange rind, grated
6 egg whites
1 1/2 flour, sifted
Thoroughly cream the butter and sugar. Combine with the almonds, vanilla and orange rind. Beat the egg whites until stiff. Alternately add the flour and the egg whites to
unsecured loans the mixture. Roll out thin and place on a buttered cookie sheet. Spread dough with fingers to cover sheet entirely. Bake at 350F for 35 minutes. Cool slightly, then cut into ``diamond" squares.
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