Search Results for '("C'

[rottiedogs]

York Gingerbread
Submitted by janiebakes on January 04, 2005 at 12:52 pm

DESCRIPTION
York Gingerbread

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This unique recipe, made with minced fresh ginger, is served in the Salem Tavern in Old Salem, North Carolina, and comes from the recipe collection of Louisa Senseman (1822-1854)daughter of Salem Silversmith John Vogler.

1 cup plus two TBL unsalted butter, ( 2 1/4 sticks) softened -
Use no substitute

1 cup molasses
2 cups sugar
3 eggs
1/3 cup finely chopped, pared fresh gingerroot
1 teaspoon ground cinnamon
1/8th teaspoon ground clove
Finely grated rind of two oranges
1 teaspoon baking soda
1 TBL cider vinager
3 1/3 cup sifted all purpose flour
1 cup milk

Preheat oven to 375 degrees.

Generously grease and flour a 13x9 baking pan

Beat butter until light and fluffy. Gradually beat in sugar until well mixed. Beat in eggs, one at a time and mix well after each addition. Mix in , in this order, molasses, gingerroot, orange rind, cinnamon and cloves. Stir together soda and vinegar in a small bowl: mix into butter mixture.
Stir in flour alternately with milk,beginning and ending with flour: stir only enough after each addition to combine. Spread batter in prepared pan.
Bake in preheated moderate oven for 55 to 60 minutes until a cake tester inserted in center comes out clean and cake pulls away from the sides of pan. Cool cake in pan on a wire rack.
Cut into portions to serve. Top with drifts of whipped cream if you wish.

Use a microplane grater instead of chopping the ginger. The molasses flavor is strong in this cake. A variation is to use honey instead of molasses. The ginger and orange flavors come through nicely.

[rottiedogs]

White Almond Fudge
Submitted by janiebakes on November 30, 2005 at 10:45 am

DESCRIPTION
White Almond Fudge

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
White almond fudge

Easy to make- no cooking, testing for doneness or beating by hand

1 (3 oz) package cream cheese
2 1/2 cups powdered sugar
1/4 tp 1/2 tsp almond extract
1/2 cups chopped almonds

Beat cream cheese with a mixer until smooth and soft. Slowly blend in the rest of the ingredients. Press into a buttered 9x5x3 loaf pan. Chill until firm, then cut into 21 pieces. Makes one pound

VARIATIONS:

Chocolate Walnut Fudge

Add 2 squares of semisweet chocolate (melted) to cream cheese in the White Almond Fudge. When creamed, slowly blend in 2 1/2 cups confectioners sugar, 1/2 tsp vanilla, and 1/2 cup chopped walnuts. Shape 1 tsp fudge into a ball and drop into a small bowl containing 1/3 cup of chocolate jimmies. Roll ball to cover in chocolate and place on waxed paper.

Cherry/Date fudge

Substitute 1/4 cup of finely chopped dates and 1/4 cup cut candied cherriess for almonds in White Almond Fudge. Use 1/4 tsp almond extrac or 1/2 tsp vanilla. Makes 21 pieces.

Coconut Cheese Fudge

Substitue 1/2 cup flaked coconut for almonds in White Almond Fudge

[rottiedogs]

Sixty Minute Rolls
Submitted by janiebakes on November 18, 2004 at 12:02 pm

DESCRIPTION
Sixty Minute Rolls

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
This recipe came to me from a King Arthur cooking class held in Charlotte, NC. It is my youngest son's favorite bread. Yeasty, a little sweet and very soft, it might become your favorite too.

"These rolls can really be made in just about 60 minutes. The key to success with dinner rolls is to remember that a soft roll requires a soft dough. Don't be afraid to double this recipe. It's a true baker's recipe and everything can be increased by the same proportions"

2 packets active dry yeast or one ounce fresh yeast
1/2 cup warm water (95 degrees)
1 teaspoon sugar
1/2 cup King Arthur Unbleached AP flour
1 cup milk scalded
1 teaspoon salt
1/4 butter
1/3 cup sugar
1 egg lightly beaten
4 to five cups King Arthur AP flour
egg yolk beaten with 1 Tablespoon water

In a small bowl or 2 cup measure combine the warm water,yeast, 1 teaspoon sugar and 1/2 cup flour. Cover with plastic wrap and a clean towel and set aside until bubbly and very active, about 10 to 15 minutes.
Meanwhile, scald the milk. Pour immediately into a large bowl and add the butter, sugar,salt,and beaten egg. Stir to melt the butter. When the mixture is lukewarm, add the yeast mixture and mix together.
Add flour, one cup at a time, mixing until the dough comes cleanly away from the sides of the bowl. Turn the dough out onto a lightly floured counter and scrape out the bowl. Lightly oil the bowl and set aside.
Knead the dough, using only enough flour to keep the dough from sticking to your hands and the counter. The dough should be soft and pliable, but not sticky. (The secret to a soft dinner roll is a soft dough)
Place the dough into the oiled bowl, turning to oil all surfaces and cover with plastic wrap and a clean towel. Let sit in a warm place for about 15 to 20 minutes.

Preheat oven to 375 degrees F. Punch down and round into a ball. Shape 2 ounce pieces (about the size of a jumbo egg) of dough into desired shapes. Place on a greased baking sheet, about 2 inches apart. Cover with plastic wrap and a clean towel and let rise, in a warm place until for 15 or 20 minutes or until doubled.
Brush the tops of the rolls with the egg yolk beaten with 1 Tablespoon of water. Bake at 375 for 15 to 18 minutes, or until done. Remove from pan and place into a napkin lined bread basket

I have found this dough to be a little too wet. This can be remedied by adding more flour. However, that makes too much dough to mix in my 14 cup FP. Instead I use instant yeast and leave out the 1/2 cup warm water, the 1/c flour and the 1 teaspoon of sugar used in proofing the yeast. So all the dry ingredients go into the FP and while the machine is running I add the beaten egg and just enough milk to form a soft dough. I don't scald the milk, just heat it to room temperature in the microwave. It takes 30 seconds or less to heat. I also use just plastic wrap to cover the dough and the rolls, no need to add a towel. I find it funny that this recipe and many others specify a clean towel. As if they didn't tell us to use a clean towel, we might use a dirty old rag.

[rottiedogs]

Rosemary Bread Roll
Submitted by janiebakes on March 31, 2008 at 11:50 pm

DESCRIPTION
Rosemary Bread Roll

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
Pain di Ramerino or Rosemary Bread Rolls

1 1/2 packets yeast (I used 1 Tbls)
2/3 cup lukewarm water
small branch fresh rosemary ( about 6 inches)
4 Tbls EVOO
1/4 cup superfine sugar (I used regular)
1 tsp salt
1/2 cup golden raisins (Muscatel dried grapes if you can get them)
1 egg lightly beaten.

Dissolve yeast in water, let stand for 15 minutes. Strip leaves off the rosemary, reserving the smaller younger ones. Place the larger leaves in a small pan with the olive oil over low heat for about 5 minutes. Strain, discarding the rosemary. Add yeast/water to flour in a large bowl, add sugar,rosemary flavored oil,and salt. Transfer to a work surface and knead well. Shape into a ball, cover and let rise for 1 hour.
Work raisins into the dough together with the reserved rosemary, kneading to distribute evenly. Divide the dough into 6 balls and flatten slightly. Place evenly on a parchment lined baking sheet. Brush with egg,mark with a cross and let rise for 30 minutes. Bake in a preheated oven at 400 degrees for twenty minutes.

Notes: The rosemary flavor is light and haunting. These rolls would be great with lamb. The dough was very firm. That made kneading in the raisin and rosemary difficult. Next time I will use less flour to get softer rolls. Last week I found a rosemary balsamic honey that I think would be great with these rolls and tea.

[rottiedogs]

Pillsbury Bake-Off Recipe Quicky Fruit Bars
Submitted by janiebakes on March 15, 2005 at 4:13 pm

DESCRIPTION
Pillsbury Bake-Off Recipe Quicky Fruit Bars

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
1 cup chopped nuts
1 cup golden raisins
2 cups seedless raisins
1 cup chopped candied fruit
1 cup dates
4 eggs
1 cup firmly packed brown sugar
1 Tbl grated orange rind
1 cup flour
1 tsp vanilla
1 1/2 tsp salt

Preheat oven to 325

Combine the nuts, raisins, candied fruit and dates. Add 1/4 flour and toss. In a large bowl, beat the eggs well, then add the brown sugar, orange rind, vanilla and salt. Beat just until blended. Stir in the remaining 3/4 cup of flour and the fruit/nut mixture. Spread the batter in a well greased jelly roll pan (15x10x1) Bake for 30 to 35 minutes While still warm, brush with glaze. Cool and cut into bars. Makes 4 dozen

For mini fruit cakes, fill paper lined muffin cups 2/3 full

Combine 1/2 cup of sugar and 1/4 cup of orange juice in a small sauce pan. Heat stirring constantly until the sugar dissolves

[rottiedogs]

Pears Baked In Custard
Submitted by janiebakes on October 12, 2009 at 5:02 pm

DESCRIPTION
Pears baked in Custard

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Pears baked in custard

As Fall approaches and pears become ripe I like to make this recipe for my family. It's a lovely warm dessert (fairly healthy too) on a cold dark evening. I got the recipe from the Kitchen Gardener magazine which used to be put out by Tauton Press.

Pears baked in Custard

Pre heat oven to 350 degrees

4 large or 6 small ripe pears
1 cup whole milk
3 eggs
1/2 cup granulated sugar
1 1/2 tsp corn starch
2 Tbl cognac, pear brandy or vanilla extract
Butter for the baking dish
Nutmeg freshly grated if possible

Peel the pears, cut in half, remove the core and arrange in a well buttered 9x9 inch pan. Mix the milk, eggs, sugar, cornstarch and brandy or vanilla together very well. Grate some nutmeg on top and bake for about 40 minutes until the custared is set and starting to brown a little. Remove from the oven and sprinkle with turbinado sugar, and put back into the oven for about 5 minutes. Remove from oven and serve when the custard is still warm.

If you like pears better than custard, you can use enough pears (8-10) to fill a 9x13 dish and pour the same amount of custard over them and bake as directed. More of the pear sticks out of the custard than if you use a smaller pan and each serving has a smaller amount of custard.

[rottiedogs]

Naturally Gluten Free Cookies Panellets
Submitted by janiebakes on July 12, 2012 at 1:18 pm

DESCRIPTION
These soft and chewy cookies taste a lot like marzipan.

SUMMARY
Yield 24 cookies
Source The Complete Spanish Cookbook
File under cookies, Gluten free, Panellets

INGREDIENTS
4 ozs cooked mashed sweet potato
1 large egg separated
2 cups ground almonds
1 cup superfine sugar ( I used regular)
freshly grated rind of 1 lemon
1 1/2 tsp gluten free vanilla
4 Tbs pine nuts
4 Tbs pistachio nuts chopped

INSTRUCTIONS
Preheat the oven to 400 degrees. Line baking sheets with parchment or buttered foil.

I put regular almonds in the food processor with the sugar until they were well ground because I didn't have ground almonds. Remove from FP into a separate bowl. Put the sweet potato into the FP and work in the egg yolk, zest and vanilla until a fine paste. Add back the almond sugar mixture and process into a smooth paste. Chill for 30 minutes. ( I chilled it overnight). Using a scoop or spoon, form walnut sized balls of dough and place on baking sheets. Flatten slightly. The should be about an inch apart. Beat the egg white. Brush the cookies with the egg white and sprinkle half with the pine nuts and half with pistachios. Pinch some sugar and sprinkle on each of the cookies. Bake for 10 minutes. Let cool, remove to rack.

[rottiedogs]

Mrs. Littlejohn's Fruitcake
Submitted by janiebakes on August 10, 2006 at 1:22 pm

DESCRIPTION
Mrs. Littlejohn's Fruitcake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Mrs. Littlejohn's Fruitcake

2 1/2 cups sugar ( divided use)
1/2 cup butter
2 eggs
2 cups flour
3/4 cups chopped nuts ( walnuts, pecans or hazelnuts)
1 tsp baking soda
1/2 cup citron or candied fruitcake mix
1 cup pitted dates
3/4 cup buttermilk
one orange

Squeeze juice from the orange and mix with 1/2 cup of sugar. Set aside.

Sift the flour and baking soda together, set aside. Put the candied fruit and dates through a meat grinder on the fine blade. Cream the butter with 2 cups sugar, beat in eggs one at a time. Stir in ground up fruits, chopped nuts. Add the buttermilk alternately with the flour mixture. Put into a well greased loaf pan and bake at 300 degrees for 1 and 1/2 hours. Let cool slightly, remove from pan and poke all over with a skewer. Pour orange juice/sugar mixture over the warm fruitcake.

My mom had a meat grinder but I don't so I run the candied fruit and dates through the food processer with some of the sugar called for.
I've made some changes over time. I use rum or brandy instead of the orange juice. Also, I add well drained maraschino cherries and pineapple chunks to the batter. You can add dried fruit to the batter too instead of the cherries and pineapple. I have added enough fruit at times that I bake it in a tube pan instead of a loaf pan. If you want to bath the fruitcake in rum and let it mellow in a tin for a few weeks then use the original recipe only, no added fresh or dried fruit.

[rottiedogs]

Make-Ahead Mashed Potatoes
Submitted by janiebakes on November 19, 2004 at 12:03 pm

DESCRIPTION
Make-ahead mashed potatoes

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
I got this recipe from the Charlotte Observer. They adapted it from Thanksgiving 101 by Rick Rogers.
I only serve this at Thanksgiving and use the full fat version of the cream cheese and sour cream. If you are going to sin, sin substantially.

4 to 5 pounds of potatoes (russet, Idaho or Yukon Gold)
1 8 oz package cream cheese, room temp
1 8 oz container of sour cream
1 to 1 1/2 cups milk
1/2 teaspoon each salt and pepper
2 TBL butter cut into chunks
Chopped fresh chives or paprika

Peel potatoes and cut into chunks,dropping into a pot of cold salted water. Bring to a boil, reduce heat slightly and simmer until potatoes are tender, about 30 minutes. Drain and cool.
Place potaotes in the bowl of an electric mixer. Beat in cream cheese, then the sour cream and add milk in additions until the potatoes are fluffy. Season with salt and pepper. If necessary, work in batches with half the potatoes and then combine.
Coat a 9 by 13 inch baking dish with cooking spray. Spread potatoes in dish, Sprinkle with a little paprika if using. Cover tightly and refrigerate up tp 24 hours.
Preheat oven to 375 degrees. Dot with butter and bake until potatoes are heated through and top is lightly browned in spots, 30 to 40 minutes.
Sprinkle with chives if using.

[rottiedogs]

King Arthur's Recipe For Walnut Cookies
Submitted by janiebakes on December 08, 2005 at 4:33 pm

DESCRIPTION
King Arthur's recipe for Walnut cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Walnut Cookies
1 cup (2 sticks) unsalted butter
1/4 tsp salt
2/3 cup sugar
1/2 cup confec. or glazing sugar
1 tsp vanilla ext.
1/2 tsp. almond ext.
2 drops bitter almond oil, optional
1 large egg plus 1 egg yolk
2 1/4 cups KA unbleached ap flour
1 cup toasted almond or hazelnut flour OR an additional 1/4 cup ap flour

Beat together the butter, salt, sugars, flavorings, egg and yolk. Add the flour(s) and mix until well combined. Cover and chill for 30 minutes, or until the dough is easy to handle.
Press 1 tsp. of dough onto the bottom and sides of each ungreased walnut mold. Place the filled molds on a baking sheet and bake in a preheated 375 degree oven for 7-9 minutes. The cookies should not brown except for very lightly around the edges. Cool slightly, then tap the molds firmly to remove the cookies. Cool the cookies completely on a rack; they'll become crisp.

Part 2 - Filling:
8 ounces (1/2 can, about 7/8 cup) praline paste
6 ounces chopped bittersweet chocolate or 1 cup bittersweet chips

Melt the praline paste and choc together in a double boiler or in a microwave on low power. Fill the cooled cookies, using about 1/2 tsp. for each. Sandwich pairs of cookies, pressing the halves together gently. Allow to stand until the filling is set, several hours at (cool) room temp, or 2-3 hours in a refrigerator.

Yield: 7 dozen filled cookies

I'm posting the recipe that came with the cookie molds just in case I lose the paper version.

[rottiedogs]

Hungarian Recipes - The Beigli Trifecta
Submitted by janiebakes on October 25, 2005 at 2:00 pm

DESCRIPTION
Hungarian recipes- the Beigli Trifecta

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
BEIGLI #1

This Beigli recipe is from an old Hungarian cookbook called Innes Mester. It makes two rolls.

THE DOUGH
3 1/2 cups of AP flour
1/2 cup butter
1/4 cup sugar
2 whole eggs plus 3 egg yolks
1 oz cake yeast
2 tablespoons milk

Egg Wash - an egg yolk mixed with one Tbl water

Crumble the yeast with the milk, stir to dissolve. Mix the flour and sugar together, cut the butter into the flour mixture as for pie crust. Beat the eggs and eggs yolks together. Make a well in the middle of the flour/butter mixture and pour in the eggs. Stir together to make a dough. Knead well. The dough should be tacky. Divide in two, round into a ball and let rest for 15 minutes. Roll into a rectangle, about 1/4 to 1/8th inch thick. Spread with filling and roll up the long end. Pat down the roll so it is slightly flattened. Brush with egg wash and let dry for 1 1/2 to 2 hours. Brush with egg wash again, let dry for an hour. Poke the beigli several times with a fork. Bake in a 325 degree oven for 50 to 60 minutes. The beigli should be a rich dark brown.

Walnut Filling

1 1/4sugar
1 1/2cups water
2 1/2 cups of ground walnuts
1 3/4cups of dry bread crumbs OR dry cake crumbs OR ground walnuts
Grated rind of 1/2 of a lemon
1/2 cup of raisins (optional)
1 tsp cinnamon (optional)

Mix together the sugar and water, bring to a boil and cook for 5 minutes. Let cool, stir in the dry ingredients.

Poppy Seed filling

1 1/2 cups milk
1 1/4 cup sugar
2 1/2 cups ground poppy seed
1 3/4 cups dry bread crumbs OR cake crumbs
Grated rind of 1/2 lemon
1/2 cup of raisins

Mix the sugar, milk and round poppy seeds, bring to boiling, cook for 5 minutes stirring constantly. Add the other ingredients, let cool before using.

BEIGLI # 2

My mother (who I can't remember ever making a beigli) sent me this recipe that she found at recipelink.com She feels the filling is too fancy and recommends omitting the jams and wine. I think it sounds pretty good as is.

Beigli (Hungarian Walnut Pastry/Cookies)
From: David Fokos

PASTRY:
4 cups all-purpose flour
1 pound lightly-salted butter
1/2 cup milk -- warm (but not hot)
1 tablespoon sugar
1 package dry yeast
3 egg yolks
3 tablespoons sour cream
1 egg -- well beaten
powdered sugar -- to sprinkle

WALNUT FILLING:
1 1/2 cup sugar
6 tablespoons white wine
2 pounds walnuts -- chopped medium
1 1/2 tablespoons lemon zest (or grated lemon peel)
3 tablespoons apricot jam
3 tablespoons orange marmalade
1/2 cup golden raisins

Combine sugar and wine and bring to a boil; pour over all the other filling ingredients and mix well.

For pastry, put flour in a large bowl and cut in butter with a fork, pastry blender or food processor, until the size of peas. Make a well in the center and add warm milk, sugar, and yeast. Mix the milk, sugar, and yeast well until the yeast dissolves (do not incorporate the flour yet). Let stand for 10 minutes or until bubbles appear in the yeast mixture.

Add egg yolks and sour cream. Mix until ingredients come together. Turn dough onto a lightly floured board and knead until smooth. Cover with a towel and let stand for 30 minutes.

After 30 minutes, cut the dough into 4 sections. Roll out each one, one at a time, on a lightly- floured board, until rectangular, and roughly the size of a placemat (or a little smaller). Cover each of the 4 rolled-out pastry with 1/4 of the filling. Spread the filling out to about 1 1/2 inches (38 mm) from the shorter edges of the pastry, 1 1/2 inches from one of the long edges, and about 3 inches (76 mm) from the other long edge. Fold the 1 1/2 inch long edge over onto the filling. Now fold the 1 1/2 inch short edges in towards the center of the pastry, so that the filling will not come out the ends when the pastry is baked. Continue to fold (or roll) the long edge of the pastry over onto itself until the whole thing is rolled up like a towel.

When all rolled up, place pastry on a cookie sheet, and pat down a little to form a slightly flatter pastry (i.e. not round). Brush the pastry with beaten egg, and with a knife, make about 8 half-inch cuts in the top of the pastry. Allow to stand for 20 minutes then brush again with egg.

Bake in a preheated oven at 350 degrees for 45-60 minutes (or until done, i.e. cake-like, not doughy inside). If the top starts getting too dark (before the center is done) you can lay a piece of aluminum foil on top of the rolls to stop the top from browning further. When cool, slice thinly, (1/4 inch slices are good) and sprinkle with powdered sugar.

After baking, the beigli can be kept in a plastic bag in the refrigerator (if it lasts that long!), or in foil and a plastic bag in the freezer for several months.

BEIGLI # 3

This is a recipe that my Dad uses. It is unusual because it tells you to let the dough rest overnight. We all know how that improves bread dough. It also uses the least amount of yeast and the most flour of these three recipes. My Dad got this recipe from my aunt Roszika, who is known as a really good cook in the family. She stresses that it is important to keep the dough cool while you are working with it. Think piecrust. It makes four rolls. The recipe can be cut in half.

7 1/4 cups flour
2 1/4 cups butter
1 cup sugar
3/4 oz compressed yeast
1 tsp rum
Pinch of salt
Enough sour cream to bind it into a dough
Egg yolks for egg wash
Divide it into 4 balls, keep overnight in a cool place (not the refrigerator)
Knead up the balls and let rest 30 minutes. Roll out, spread with filling. Put seam down on parchment lined cookie sheet. Brush with beaten egg yolk, wait 10 minutes and brush again. Poke each roll several times with a fork bake at 350 for about an hour. If browning too fast, cover with foil. Cool completely before slicing.

My Dad doesn't use a filling recipe. He told me to "take some ground walnuts or poppy seed and cook it in a little milk. Add enough sugar to make it sweet. Add the rind of a lemon too. To the poppy seed filling you should also add some raisins. If you like cinnamon, you can use a little. Spread some cherry jam on the beigli dough before you spread the poppy seed filling). If you are not this adventurous, you could use one of the fillings listed in the other two recipes given, but remember to double the filling recipe if you are making the full version of my Dad's beigli recipe.

[rottiedogs]

Hungarian Recipes Rackott Krumpli - Layered Ham And Potatoes
Submitted by janiebakes on April 15, 2007 at 12:37 pm

DESCRIPTION
Hungarian recipes Rackott Krumpli - layered ham and potatoes

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
We make this dish at Easter to use up leftovers. It can be made with kielbasa sausage instead of ham. The Hungarian name of this recipe is Rackott Krumpli (layered potatoes)

3 lbs of boiled potatoes
6 hard-boiled eggs
1/2 lb thinly sliced ham
2 cups sour cream

Preheat oven to 350 degrees. Slice the eggs and potatoes into thin slices. I use an egg slicer for both the eggs and potatoes. Layer the potatoes into the bottom of a 1 1/2 qt ovenproof dish. Add a layer of sliced egg and a layer of ham. Cover with some of the sour cream. Repeat layers until all the eggs, ham and potatoes are used. The top layer is potato covered with sour cream. Bake for 30 to 45 minutes until hot through out and the sour cream on top has browned a bit. Serves 4 to 6. If using sausage instead of ham, slice the sausage into rounds and brown in a skillet. Proceed as above.

• This topic was modified 9 years, 9 months ago by rottiedogs.

[rottiedogs]

Hungarian Recipes Parisian Sticks - Walnut Cookies With Meringue Topping
Submitted by janiebakes on November 02, 2005 at 11:11 am

DESCRIPTION
Hungarian recipes Parisian sticks - Walnut cookies with meringue topping

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This cookie is known by several names. In Hungarian it might be called Dios Rudacskak which means Walnut Sticks. I've also heard them called Parisian Sticks or Piano Keys. It is similar to the Dios Szelet (Walnut Slice) in George Lang's Cuisine of Hungary

For the cookie dough you will need:

3 eggwhites
1 cup of sugar
1 1/3 cup of ground walnuts (walnut meal/flour)
1 tsp grated lemon rind

Mix the eggwhites and sugar until well blended. add the ground walnuts and lemon rind. Knead it into a smooth dough. Keep cool or it will become oily. Roll the dough outinto a rectangle. It should be 1/4 inch thick and 4 inches wide. Spread with the meringue topping. Cut it into sticks with a wet knife. Let it dry for 30 minutes and cut again if the meringue has flowed together. Dry in a 250-275 degree oven until it starts to turn light around the edges.

Meringue Topping

2 eggwhites
3/4 cup sugar
1 or 2 tsp of lemon juice

Beat all of the ingredients together until a very thick white paste is formed.

For "piano keys" spread the frosting on one third to one half of the cookie dough. It is supposed to resemble the black and white keys of a piano.

[rottiedogs]

Hungarian Recipes Almond Cookies (By Weight)
Submitted by janiebakes on September 27, 2006 at 12:38 pm

DESCRIPTION
Hungarian recipes- Almond Cookies (by weight)

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
My mother made these every year at Christmas time. That was the only time of year we had them though. They should be cut in small shapes, delicate little bits for the cookie trays.

Those of you who weigh all your ingredients are in luck.

Take equal amounts by weight of
butter
sugar
flour
ground almonds (almond meal/almond flour)

You will also need some sour cream and vanilla sugar

Cream the butter and sugar, add the flour and ground almonds. Add just enough sour cream to bind them into a dough. Usually 1 or 2 tablespoons is all it takes. Roll out to 1/4 of an inch thickness and cut into strips or use very small cookie cutters and cut out shapes. A crescent moon was traditional in our house. Place on a parchment lined cookie sheet and bake at 325 degrees. When done, the cookies will appear light in color. I'm guessing it takes about 10 minutes. Next time I make a batch I'll check and list the time here.
Take the cookies out of the oven and drop them into a bowl full of vanilla powdered sugar. Take out of the sugar and cool on racks. Layer between sheets of waxed paper and store airtight when cool. If you are serving these a couple of days after baking, they may need to be sprinkled with more vanilla sugar.

[rottiedogs]

Hungarian Recipes Almond Cookies (By Cups And Tsps)
Submitted by janiebakes on November 02, 2005 at 11:12 am

DESCRIPTION
Hungarian Recipes - Almond Cookies (by cups and tsps)

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
2 Cups butter
3 1/4 cups flour
2 1/4 cup sugar
4 cups ground almonds
Sour cream
Vanilla sugar (made with powdered sugar)

Cream the butter and sugar, add the flour and ground almonds. Add just enough sour cream to bind them into a dough. Usually 1 or 2 tablespoons is all it takes. Roll out to 1/4 of an inch thickness and cut into strips or use very small cookie cutters and cut out shapes. A crescent moon was traditional in our house. Place on a parchment lined cookie sheet and bake at 325 degrees. When done, the cookies will appear light in color. I'm guessing it takes about 10 minutes. Next time I make a batch I'll check and list the time here.
Take the cookies out of the oven and drop them into a bowl full of vanilla powdered sugar. Take out of the sugar and cool on racks. Layer between sheets of waxed paper and store airtight when cool. If you are serving these a couple of days after baking, they may need to be sprinkled with more vanilla sugar.