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CATEGORY CUISINE TAG YIELD
Eggs, Dairy, Grains Polish 1 Servings

INGREDIENTS

6 Egg whites, beaten til stiff but not dry
4 c Chopped almonds
1 1/2 c Granulated sugar
1 1/2 ts Cinnamon
1/2 ts Nutmeg
1 ts Almond flavoring (or extract)
1/4 c Realemon juice
2 pk Yeast
1 c Lukewarm milk
1 ts Sugar
1/4 lb Butter -AND-
1/2 lb Margarine (very cold)
5 c Sifted all-purpose flour
2 tb Sugar
1 ts Salt
6 Egg yolks, beaten
Nut filling (above)
Slightly sweetened black coffee

INSTRUCTIONS

NUT FILLING
POTICA
Here are some Polish recipes I've gotten from my mother-in-law. They are
"word-of mouth" recipes, passed down from Grandma to Mom to me. Hope these
help.
Mix all ingredients, then fold into beaten egg whites. If too thick to
spread, add a little cream or half and half for easy spreading.
Potica: Dissolve yeast in lukewarm milk with 1 teaspoon sugar. Cut butter
and margarine into flour with 2 tablespoons sugar and 1 teaspoon salt. When
mixture is as fine as cornmeal, add dissolved yeast and beaten egg yolks.
Mix well. Shape into a ball, pat lightly with flour and wrap in waxed
paper. Refrigerate 4 hours or overnight. Next day, divide roll in half.
Roll each piece into rectangle 1/4 inch thick. Spread out filling and roll
up like jellyroll. Place in greased 10 inch tube pans. Cover and let rise
until doubled, 1 1/2 hours. Brush tops with coffee and bake at 400 degrees
for 45 minutes or til nicely browned.
Note: This is a must for all Polish households on holidays. Posted to EAT-L
Digest 03 Apr 97 by "Raymond F. Falcon" <rfalcon@MAILER.FSU.EDU> on Apr 3,
1997

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