| 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
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”