William Penn Life, 2006 (41. évfolyam, 2-12. szám)
2006-12-01 / 12. szám
The Hungarian Kitchen Mézeskalács Vi pound honey Va cup granulated sugar 4 eggs, separated Zi teaspoon ground cloves '/i teaspoon ground cinnamon Two finger pinch ground coriander I teaspoon grated lemon peel I tablespoon dark rum I teaspoon baking powder Zr pound rye flour I tablespoon butter Za cup bread crumbs 20 whole almonds, peeled '/« cup milk Preheat oven to 350 degrees. In a saucepan bring the honey to lukewarm temperature and add Zi cup of sugar and the egg yolks, mixing well. Remove from heat and add the spices, lemon peel and rum, again mixing very well. Sift the baking powder together with the flour and beat into the honey mixture. Whip the egg whites and gently fold into the mixture. Grease a 13 x 9 baking sheet with the butter then sprinkle bread crumbs on the sheet. Spread the batter to I -inch thick over entire pan. Place the almonds on top in a festive design. Bake 25 minutes or until done. Remove from oven and brush with a milk/sugar mixture to give the bread a shine. Cool then cut into squares and serve. Kifli 6 cups sifted flour I teaspoon salt I pound Crisco Za pound butter 8 ounces cream cheese 3 egg yolks I pint sour cream I teaspoon vanilla I teaspoon grated lemon peel In a large bowl mix the flour and all dry ingredients. Cut the Crisco into the butter and cream cheese. In another bowl put the eggs, sour cream and vanilla, mixing thoroughly. Add this mixture to the flour bowl and blend well making dough smooth. Refrigerate dough overnight. The next day, preheat oven to RPCZPPS 375 degrees. Divide the dough into four parts, rolling one at a time. Roll out very thin on a lightly floured board. Cut into 3-inch squares. Put filling of your choice in the center and roll or fold into a half moon shape. Dust kifli with sugar. Bake for 15 minutes or until firm. Cool then serve to your guests. Hungarian Coffee Cake I cup milk Zi cup granulated sugar 1 teaspoon salt 2 small yeast cakes (Z2 ounce each) 2 whole eggs Zi cup Crisco 5 cups sifted flour 2/3 cup melted butter I cup sugar I teaspoon cinnamon Zi cup finely chopped walnuts Scald milk then cool to room temperature. Add Zi cup sugar, salt and stir until dissolved. Crumble yeast into milk mixture and stir until dissolved. Stir in the eggs and Crisco. Start beating in 4 cups of flour, mixing well after each cup. Mix in the last cup by hand. On a lightly floured board knead the dough until very smooth. Place in a lightly oiled bowl then cover with plastic film with three small holes punched to let air escape. Let dough rise for an hour then punch down. Repeat process one more time. This should take about 45 minutes. In a small bowl mix together the nuts, cinnamon and I cup sugar. Cut dough into walnut size pieces. Dip dough pieces into the melted butter then the nut spice mixture coating each piece very well. Place dough balls into a well greased tube pan until the entire pan is filled. Bake in a 375 degree oven for 35 to 40 minutes. Loosen from the tube pan and turn onto a cake plate. Break apart and serve warm to your guests. Apple Butter Pumpkin Pie I cup canned pumpkin puree I cup apple butter 3/t cup dark brown sugar Zi teaspoon cinnamon Zi teaspoon ground nutmeg Za teaspoon salt 3 eggs, beaten I cup evaporated milk I (9-inch) unbaked pie crust 3 tablespoons butter '/j cup all purpose flour 1/3 cup dark brown sugar Zi cup chopped walnuts Preheat oven to 350 degrees. In a large bowl combine pumpkin, apple butter, Za cup brown sugar, cinnamon, nutmeg and salt. Stir in the eggs and evaporated milk. Pour into the pie shell. In a small bowl, combine the butter, flour and 1/3 cup brown sugar. Stir until they blend into coarse crumbs then stir in the nuts and set bowl aside. Bake in the oven for 50 to 60 minutes or until a toothpick inserted comes out clean. Sprinkle on the Streusel topping and bake for another 15 minutes. Let pie cool before cutting. Serve to your guests with whipped cream. Apple Cranberry Pie 2Za cups flour I teaspoon salt 2/3 cup shortening 7 tablespoons cold water Zi cup dried cranberries 6 cups apples peeled, cored and thinly sliced Va cup sugar 1/3 cup half & half (for pie filling) I teaspoon apple pie spice Preheat oven to 375 degrees. In a mixing bowl stir together the flour, shortening and % teaspoon salt. Use a pastry blender and cut shortening until all the pieces are pea size. Sprinkle I tablespoon of cold water at a time and blend the dough with a fork until all the dough is moistened. Divide the dough in half and form into a ball. On a lightly floured surface flatten one dough ball and, using a rolling pin, make a 12-inch circle. Put dough in a 9-inch pie tin Continued on Page 12 1 1 William Penn Life, December 2006
