William Penn Life, 2007 (42. évfolyam, 1-12. szám)

2007-12-01 / 12. szám

Continued from previous page of the cake, and place bowl over hot water to prevent from setting. Working quickly with a long dry spatula, smooth the icing from the middle to the edges. The icing will set up fast so don’t try and smooth over any rough spots because it will ruin the finish. Apply the rest of the icing to the sides of the cake with the spatula smoothing all the time. Decorate the cake with candied cherries or leave plain.

Hungarian Kifli

6 cups sifted flour I teaspoon salt I pound Crisco % pound butter 8 ounces cream cheese 3 egg yolks I pint sour cream I teaspoon vanilla

1 teaspoon grated lemon rind

In a large bowl mix flour and all dry ingredients. Cut in the Crisco, butter and cream cheese. In a separate bowl put the egg yolks, sour cream and vanilla and mix thoroughly. Add this mixture to the flour bowl and blend well, making dough which is smooth. Put dough in refrigerator overnight.

The next day, preheat oven to 375 degrees. Divide dough into four parts, rolling one at a time. Roll out very thin on a floured board. Cut into three-inch squares. Put filling of your choice in center and roll into a half moon. Dust kifli with sugar.

Bake for 15 minutes or until done. Cool and serve your guests.

Quick Coffee Cake

Vi cup butter

2 whole eggs I cup sugar

I Vi cups all-purpose flour

1 teaspoon baking powder 3A cup milk

2 tablespoons cinnamon sugar 2 tablespoons chopped nuts

Preheat oven to 350 degrees.

Beat eggs and sugar until light and creamy, then add melted butter. Mix

íhe J'fcragrcto Kitchen

Nagymama’s

■Recept*

Madár Tej

(Hungarian Floating Custard)

I quart whole milk 6 eggs, separated 6 tablespoons sugar I tablespoon vanilla Vi cup cold milk

Beat the egg whites until they are stiff. Boil one quart milk, then add three tablespoons of sugar and stir well. Drop tablespoons of egg whites into the milk, turning once after a few seconds. Take out the whites and place in a serving dish. Use up all the egg whites. Put the egg yolks and remaining sugar into a bowl and beat well. Add the Vi cup of cold milk and stir. Add this mixture to the boiling milk and cook for one minute. Add the vanilla and cool the mixture. Pour on top of egg white fluffs and serve cold.

*That’s Hungarian for “Grandma’s "Recipe.”

baking powder with flour. Add the flour alternately with the milk and mix well. Turn into a shallow buttered square pan. Sprinkle with cinnamon sugar and nuts. Bake for 25 to 30 minutes or until done. Cut and serve warm to your guests.

Eggnog Crown Cake

2 tablespoons vegetable shortening 1% cups Quaker 100% Natural Cereal, original, crushed I cup butter or margarine I Vi cups sugar

4 eggs

3 cups all-purpose flour Vi teaspoon salt Vi teaspoon soda Vi teaspoon nutmeg I cup canned eggnog I Vi teaspoons rum extract

Generously grease 10-inch tube pan with shortening. Pat one cup cereal onto sides and bottom. In a bowl beat together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. In a separate bowl combine flour, salt, soda and nutmeg. In another bowl combine the eggnog and rum extract. Add the flour mixture to butter/sugar mixture alternately with eggnog mixture, mixing well after each addition. Spoon into prepared pan; sprinkle with remaining cereal. Bake at 325 degrees for 60 to 70 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pan. Cool right side up on wire cooling rack.

Fruitcake Bars

I cup flour V* cup brown sugar Vi cup margarine Vi cup nuts

Vi cup green candied cherries Vi cup red candied cherries Vi cup maraschino cherries

1 cup coconut

2 egg whites Vi cup sugar

I teaspoon vanilla

Mix together the flour, brown sugar and margarine and pat into a 9” x 13” pan. Bake for 10 minutes at 350 degrees. In a bowl, mix together the nuts, cherries and coconut. In a separate bowl, beat the egg whites. When the egg whites start getting frothy, add the sugar. When this mixture starts to stiffen, add the vanilla. Combine the nut/cherry mixture with the egg white mixture and mix well. Pour over baked base then return whole to oven and bake for 20 minutes at 350 degrees. Cool, cut into bars and serve.

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William Penn Life, December 2007