carol-whidbey-is
Well-known member
Family I cook for will be having guest over. Thank you
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Does anyone have a Polish/German dessert
- Thread starter carol-whidbey-is
- Start date
Rec: Polish Chrusciki (fried dough)
2 cups unsifted flour
4 eggs
1/4 cup sour cream
2 tablespoons brandy
1/8 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla
Preparation
Mix eggs, sour cream, sugar, and brandy together. Add vanilla, flour, and salt. Knead until dough is smooth and pliable.
Roll paper thin either by hand or with a pasta machine. Cut into 1 1/2 inch strips. Make a diagonal cut along the strip of dough every 3 inches to form diamond shapes. Cut a one inch slit in the center of each diamond. Thread one end of dough through slit to form a bow-tie shape.
Fry at 375 degrees until golden (about one minute), turning to brown both sides. Drain on paper towels. When cool, store in an airtight can. To serve, sprinkle with powdered sugar.
Source:
"Old family recipe"
Yield:
"12 dozen"
2 cups unsifted flour
4 eggs
1/4 cup sour cream
2 tablespoons brandy
1/8 teaspoon salt
2 tablespoons sugar
1 teaspoon vanilla
Preparation
Mix eggs, sour cream, sugar, and brandy together. Add vanilla, flour, and salt. Knead until dough is smooth and pliable.
Roll paper thin either by hand or with a pasta machine. Cut into 1 1/2 inch strips. Make a diagonal cut along the strip of dough every 3 inches to form diamond shapes. Cut a one inch slit in the center of each diamond. Thread one end of dough through slit to form a bow-tie shape.
Fry at 375 degrees until golden (about one minute), turning to brown both sides. Drain on paper towels. When cool, store in an airtight can. To serve, sprinkle with powdered sugar.
Source:
"Old family recipe"
Yield:
"12 dozen"
Philadelphia German Butter Cake
1/4 cup granulated sugar
1/4 cup shortening
1/4 teaspoon salt
1 large egg
1 envelope active dry yeast
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 tablespoon vanilla
Butter Cake Topping:
1/2 pound unsalted butter -- (no substitutes)
2 cups sugar
2/3 cup flour
2 extra large eggs
4 tablespoons milk -- 4 to 5
Prepare dough by mixing sugar with shortening and salt. Add egg and beat with mixer one minute until well blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to dough batter. Mix three minutes with dough hook or by hand. Turn dough onto floured board; knead one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour or until doubled. Meanwhile, prepare topping; set aside.
Divide dough in two pieces. Roll or pat to fit two well-greased 8" square pans or one 9x13X2" pan. Crimp edges halfway up sides of pan to hold topping in. When dought is spread, prick dough with fork to prevent bubbling. Divide topping; spread over dough. Let cakes stand 20 minutes. Bake at 375°F for 30 minutes or until done. Do not overbake. Topping should be crusty, but gooey. Let cool before cutting.
Butter Cake Topping:
Cream butter. Stir together flour and sugar. Gradually beat sugar mixture in butter. Add eggs, one at a time, beating well after each addition. By the teaspoonful, add just enough milk to bring mixture to a consistency for easy spreading over the cake, being careful not to make it too runny. Use as directed in recipe for Butter Cake.
1/4 cup granulated sugar
1/4 cup shortening
1/4 teaspoon salt
1 large egg
1 envelope active dry yeast
1/2 cup warm milk
2 1/2 cups all-purpose flour
1 tablespoon vanilla
Butter Cake Topping:
1/2 pound unsalted butter -- (no substitutes)
2 cups sugar
2/3 cup flour
2 extra large eggs
4 tablespoons milk -- 4 to 5
Prepare dough by mixing sugar with shortening and salt. Add egg and beat with mixer one minute until well blended. Dissolve yeast in warm milk. Add flour, then milk-yeast mixture and vanilla to dough batter. Mix three minutes with dough hook or by hand. Turn dough onto floured board; knead one minute. Place in a lightly greased bowl, cover with a towel and set in a warm place to rise for one hour or until doubled. Meanwhile, prepare topping; set aside.
Divide dough in two pieces. Roll or pat to fit two well-greased 8" square pans or one 9x13X2" pan. Crimp edges halfway up sides of pan to hold topping in. When dought is spread, prick dough with fork to prevent bubbling. Divide topping; spread over dough. Let cakes stand 20 minutes. Bake at 375°F for 30 minutes or until done. Do not overbake. Topping should be crusty, but gooey. Let cool before cutting.
Butter Cake Topping:
Cream butter. Stir together flour and sugar. Gradually beat sugar mixture in butter. Add eggs, one at a time, beating well after each addition. By the teaspoonful, add just enough milk to bring mixture to a consistency for easy spreading over the cake, being careful not to make it too runny. Use as directed in recipe for Butter Cake.
Any kind of apple cake would be good. Many to choose in T&T. This one is good and easy
http://eat.at/swap/forum6/89_Dorie_Greenspans__Marie-Helenes_Apple_Cake
http://eat.at/swap/forum6/89_Dorie_Greenspans__Marie-Helenes_Apple_Cake
Found the hand-written recipe and it now has me interested. I love honey cake made by Polish people
Nothing else seems to be the same. This recipe would be about 150 years old, except for the food processor part (and probably the electricity).
Grandma’s Honey Cake
1 c. sugar
250 gm. Liquid honey
3 egg yolks
3 egg whites
200 gm. Butter
250 gm sour cream
2 T. Molasses
4 c. flour
1 t. baking soda
raisins, slivered almonds, candied orange peel
Food process first 6 ingredients. Add molasses (or use caramelized sugar). Add baking soda with flour and mix.
Add fruit and nuts.
Beat egg whites and fold in. Should be the consistency of sour cream.
Bake at 350, 1 ½ hour.
Store in a cool place, not the fridge, for up to a year.
Nothing else seems to be the same. This recipe would be about 150 years old, except for the food processor part (and probably the electricity).
Grandma’s Honey Cake
1 c. sugar
250 gm. Liquid honey
3 egg yolks
3 egg whites
200 gm. Butter
250 gm sour cream
2 T. Molasses
4 c. flour
1 t. baking soda
raisins, slivered almonds, candied orange peel
Food process first 6 ingredients. Add molasses (or use caramelized sugar). Add baking soda with flour and mix.
Add fruit and nuts.
Beat egg whites and fold in. Should be the consistency of sour cream.
Bake at 350, 1 ½ hour.
Store in a cool place, not the fridge, for up to a year.
carol-whidbey-is
Well-known member
Re: What did you make, Carol?
A apple tart they loved it and it was so pretty.
A apple tart they loved it and it was so pretty.