William Penn Life, 2008 (43. évfolyam, 1-12. szám)

2008-01-01 / 1. szám

"fhe Kitcheu

with Főszakács Béla

Short and sweet

FÁRADJON BE A MAGYAR KONYHÁBA.

Here we are starting off another year, which is a leap year, I might add. I expect wonderful things to happen for all of us. The Hungarian Kitchen will provide more and more information about Magyar food and culture. Chef Vilmos and I have been working hard these past two months on recipes, culinary techniques and knowledge to make you all better cooks.

This year The HK will be stepping up to the next level of Hungarian cooking. A more complex way of cooking will be taught in this column. Don't get cold feet because, if you have been enjoying the recipes and reading the articles, you won't have any problems.

I will mention the website www.hungariankitchen.com which will enhance your cooking skills with pictures of the food we will prepare, along with much more detailed information. For the next few months both the written column and the website will work hand-in-hand to provide the culinary information you need to be the best Magyar cooks on the planet.

On a positive note, that is all the housekeeping I have for this month.

I'm keeping my column short this month so I can devote more space to sharing more recipes.

My two good friends-Deb Szuhay and Rosemary Balazs, both from Ohio—have sent in some great recipes I want to share with you. I have tried them all and will give them high

marks. Deb sent in recipes for Apple Cakes and Rosemary sent in some recipes for soup. While it's real cold out with spring being eons away I would suggest you try a "1 and 1" combination: one soup recipe with one apple cake recipe for dessert. Believe me you will enjoy!

I have also listed three recipes that can be used family style for lunch or dinner. Have fun with them all and enjoy the month.

Jé Mrátfat

pöszaiÁas ő*'*

"The Hungarian Kitchen" is a trademark of William S. Vasvary.

Lighthouse Apple Cake

2 cups all-purpose flour I teaspoon baking soda % teaspoon salt

I teaspoon cinnamon

3 whole eggs

I Zi cups fine sugar I cup vegetable oil

4 apples peeled, cored & diced I cup walnuts

Preheat the oven to 350 degrees. In a mixing bowl combine all the ingredients and mix well. Grease a 9 x 13 inch baking pan and pour in the batter. Bake for one hour and

test cake with a toothpick. Let the cake cool slightly then serve warm to your guests.

Apple Nut Cake

4 cups cored, peeled, diced apples

2 cups sugar

3 eggs

2 cups flour

1 teaspoon salt

2 teaspoons baking soda

1 teaspoon nutmeg

2 teaspoons cinnamon I teaspoon allspice

I cup chopped walnuts or pecans

Combine the apples, sugar and the eggs in a mixing bowl. Sift all the dry ingredients together in another bowl then combine with the apple mixture. Add the nuts and blend well. Pour into a greased bundt pan or two loaf pans and bake at 350 degrees for 50 minutes. Pour the warm caramel topping (see recipe below) over the cake.

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William Penn Life, January 2008