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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