William Penn Life, 2007 (42. évfolyam, 1-12. szám)
2007-02-01 / 2. szám
fhe Jftrogarto Kitchen Ham Biscuits (Sonkás Pogácsa) 2 cups all purpose flour 3 teaspoons baking powder A teaspoon salt A teaspoon dry mustard A teaspoon garlic powder Zi cup butter flavored Crisco I A cups cooked ham, finely chopped 3/< cup of whole milk In a mixing bowl sift the flour, baking powder, salt, mustard powder and garlic powder all together. With a pastry blender cut in the Crisco until the mixture is crumbly. Add the ham and enough milk to make soft dough. On a lightly floured cutting board or kitchen surface, knead the dough about two minutes and roll out to a thickness of V* inches. Cut out biscuits using a medium biscuit cutter OR shape dough into a rectangle and cut square biscuits. Bake in a preheated 400 degree oven for 12 minutes or until golden brown. Serve hot to your guests with butter on the side. Hungarian Double Deck Bars 5 cups all-purpose flour, sifted 1 cup granulated sugar 4 teaspoons baking powder 2 teaspoons baking soda A teaspoon salt 2 A sticks margarine 4 egg yolks I cup sour cream 1 teaspoon vanilla 2 A cups ground walnuts A cup granulated sugar A cup granulated sugar for sprinkling on top 32 ounces apricot preserves In a large mixing bowl sift the flour, sugar, baking powder, baking soda and salt until well mixed. Cut in the margarine and blend well. Add the egg yolks, sour cream and vanilla then mix with your hands until blended together. Divide the dough into three even portions and wrap in plastic film. Chill the dough overe e ő/P fd night. Next day preheat the oven to 350 degrees. In a small bowl mix the walnuts with the A cup of sugar. On a floured surface roll out the first portion of dough into a rectangle about 15 inches by 10 inches by A inch. Place in a jelly roll pan and top with 2/3 of the walnut sugar mixture. Roll out the second dough and place on top of the first. Spread the preserves over the dough and sprinkle the remaining walnut mix on top. Roll out the third dough and place on top of the second. Sprinkle lightly with the % cup sugar. Bake for 30 minutes until nicely browned. Cool thoroughly before slicing. Cut into 8 large bars by cutting in half the long way then into fourths crosswise. Wrap each bar in plastic film or foil and chill until ready to serve. When ready to serve your guests cut each bar into smaller pieces and place on a dessert platter. Poppyseed Cake (Mákos Torta) % cup shortening 2% cups cake flour 2Z* teaspoons baking powder 3/i teaspoon salt IA cups sugar I cup whole milk I teaspoon vanilla Zi cup poppy seeds 3 egg whites in stiff peaks In a bowl cream the shortening and the sugar. In another bowl sift together the flour, baking powder and salt. Add half the dry mixture to the creamed shortening and sugar mixing well with the milk and vanilla. Add the rest of the dry ingredients then the poppy seeds blending very well. Fold in the egg whites then pour the mixture into two greased 8 inch cake pans. Bake in a 350 degree oven for 30 minutes. Cool for 10 minutes then place on a wire rack and continue cooling. Sprinkle the top with powdered sugar if you like and serve your guests. Pistachio & Raisin Biscotti A cup softened butter 1 cup granulated sugar 2 tablespoons granulated sugar 3 whole eggs, separated 1 Zi teaspoons vanilla extract 2 teaspoons grated lemon zest 3 cups all-purpose flour, sifted 2 teaspoons baking powder A teaspoon salt I % cups shelled whole pistachios I Z4 cups golden raisins In a mixing bowl cream the butter and A cup of sugar until light and fluffy. Beat in the egg yolks, vanilla extract and lemon zest. In another bowl sift the flour, baking powder and salt together until well blended. Add this dry mixture to the creamed butter and sugar mixture to get crumbly dough. In a separate bowl beat the egg whites until you get soft peaks then beat in the remaining sugar to get stiff peaks. Fold this mixture into the crumbly dough until it sticks together. Then fold in the nuts and raisins. Divide the dough in half and form two logs 16x1 Ax A and place on a greased and floured baking sheet. Bake in a 325 degree preheated oven for 30 minutes until golden brown. Let cool on a rack for 7 minutes then place on a cutting board and slice A inch slices and place back on the baking sheet. Bake the slices in a 300 degree oven for 15 minutes to further dry them. Cool the slices on a wire rack and store in an airtight container. Serve to your guests with fresh coffee. Practical Pointer When a recipe calls for beaten whole eggs or egg whites remove them from the refrigerator and let stand for 30 minutes on your counter. Eggs used in this way will add more volume in your recipes. 10 William Penn Life, February 2007
