William Penn Life, 2003 (38. évfolyam, 1-12. szám)
2003-12-01 / 12. szám
The Hungarian Kitchen with Főszakács Béla Continued from previous page bowl. Add Za pound of Crisco and eggs mixing by hand. Add yeast mixture, vinegar and milk and mix well until dough is soft. Roll out dough on lighly floured board to I -inch thickness. Spread the rest of the Crisco evenly on the dough. Fold over dough four times and chill for 30 minutes. Repeat this process of spreading, folding and chilling three times. Preheat oven to 375 degrees. Roll out dough to %-inch thickness and cut into 2-inch squares. Fill each square with the filling of your choice and fold over opposite two corners to form kifli. Chill all kifli for about one hour. Brush with beaten egg yolk. Bake for 25 minutes or until done. Cool down and sprinkle with powdered sugar. Serve your guests. Linzer Cookies I cup toasted ground hazelnuts or almonds 2-2/3 cups flour Zi teaspoon cinnamon V* teaspoon ground cloves Za teaspoon salt I cup unsalted butter 2/3 cup granulated sugar Zi teaspoon almond extract or amaretto I cup seedless raspberry jam Confectioners sugar for dusting Roast nuts for 8 to 10 minutes and set aside. When cool, finely ground nuts in a food processor. In another bowl cream the butter and sugar until light and fluffy. Beat in the extract or amaretto. Blend in the nuts, then the flour until dough is firm. Refrigerate dough for one hour. Preheat oven to 350 degrees. Cut dough in half, refrigerating the unused portion. Roll dough to Viinch thickness on a lightly floured board. Using a 3-inch round cutter, begin cutting out cookies making sure you have an even amount. To make the tops, take half the cookies and cut a I-inch hole in the middle. Rework the scraps until all the dough is used. Bake cookies for 15 minutes until they are lightly brown. Cool cookie bottoms and tops separately. Dust the tops with confectioners sugar. In a saucepan heat raspberry jam until smooth and spreadable. Spread jam on bottoms and assemble with a dusted cookie top. Arrange on tray and serve. Mézeskalács Zi pound honey Za cup sugar 4 eggs separated Zi teaspoon ground cloves Zi teaspoon ground cinnamon 2 finger pinches of cardamom 2 finger pinches of ground coriander I teaspoon grated lemon peel I tablespoon dark rum I teaspoon baking powder Zi pound rye flour I tablespoon butter Za cup bread crumbs 20 whole almonds peeled Za cup milk Preheat oven to 350 degrees. In a saucepan, bring 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, mixing well. Sift 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-inch by 9-inch baking sheet with the tablespoon of butter and sprinkle bread crumbs on baking sheet. Spread the batter I-inch thick on baking sheet. Place almonds on top in a festive design. Bake for 25 minutes or until done. Remove bread from oven and brush with Za cup milk and sugar to make the bread shine. Bake then cut into squares and serve. Rum Nut Butter Balls 2 cups flour Za cup sugar Z-i teaspoon salt 1 cup butter 2 teaspoons dark rum I Zi cups finely chopped nuts Zi cup confectioners sugar Preheat oven to 325 degrees. In a bowl sift together flour, sugar and salt. Cut in butter, then add rum and chopped nuts and mix well. Shape into I -inch balls and place on greased cookie sheet. Bake for 15 minutes or until firm but not browned. While warm, roll balls in confectioners sugar and set aside to cool. Reroll balls in confectioners sugar and place on dish. Serve. Shortbread Cookies Zi pound butter, softened I cup confectioners sugar 1 cup cornstarch 2 cups all purpose flour Preheat oven to 350 degrees. In a bowl mix butter and sugar until creamy, then add cornstarch, mixing well until smooth. Gradually add in flour until the dough starts to hold its shape and is easy to roll. Roll out to %-inch thickness. Cut any shapes you desire and place on a cookie sheet. Bake for 25 minutes until cookies are a golden brown. Cool on a rack, then ice or enjoy plain. I guess we were being a bit ‘narrow’-minded Our thanks to the sharp-eyed reader who caught a typo in the recipe for Oleo Strudel we published in the September 2003 issue. The recipe as published said you should “roll out each piece... I inch by 20 inches.” Well, that would make for a pretty interesting strudel. Actually, we recommend rolling out each piece to 12 inches by 20 inches. Willki Ptu Life, December 2003 11
