July 15th, 2006 by alice
Tags: Cheesecake, Fluffy, Milnot
INGREDIENTS
- 2 (3 ounce)packageslemon Jell-O gelatin
- 2cupsboiling water
- 4 (8 ounce)packagescream cheese
- 1 1/2cupssugar
- 2 (12 ounce)cansMilnot Sweetened Condensed Milk, chilled
- 2 1/2cups crushedgraham crackers
- 2/3cupbutter or margarine(melted)
DIRECTIONS
- CRUST: Mix graham crackers and melted butter together.
- Reserve 1/2 cup and set aside,then press the rest into 13 X 9″ cake pan.
- Bake at 350 for 8- 10 minutes and cool.
- Dissolve 2 pkgs jello in water and set aside to cool.
- Beat together cream cheese and sugar and set aside.
- Whip chilled milnot and sugar together until stiff.
- (Like whipped cream and use a large mixing bowl as this grows quite a bit in volume) Add jello to cream cheese mixture and blend thoroughly.
- Add all to whipped milnot and beat until well mixed.
- Pour over cooled crust, sprinkle reserved crumb mixture on top and chill at least 2 hours.
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July 15th, 2006 by alice
Tags: Doughnuts, Filling, Pumpushky, Ukrainian
INGREDIENTS
-
DOUGH FOR PUMPUSHKY
- 2tablespoonssugar
- 1/2cupwater
- 2envelopesdry yeast
- 3/4cupmilk
- 5-6cupsflour
- 1/4lbunsalted butter
- 1/2cupsugar
- 2eggs
- 3egg yolks
- 1teaspoonsalt
- 1teaspoonvanilla extract
- 1lemon, zest of
- powdered sugar
-
ROSE PRESERVE Rozha z tsukrom
- 2cupsrose petals(this is delicious, use wild roses if you have)
- 4cupssugar
- 1lemon, juice of
- 2tablespoonsrum
DIRECTIONS
- PUMPUSHKY DOUGH Combine sugar and water, sprinkle with yeast, and let stand until soft.
- Heat milk to lukewarm, and add milk and 3/4 cup flour to yeast mixture.
- Beat well, cover, and allow to rise until light and bubbly, about 10 minutes.
- Cream butter and sugar.
- Beat eggs and egg yolks and combine with sugar/butter mixture, beating thoroughly until eggs are pale white.
- Grate a lemon on a fine grater until all yellow is rubbed off and add lemon zest, vanilla, and yeast mixture to egg/butter mixture.
- Mix in 4 cups of flour.
- If dough seems too loose, add a little more flour: however, dough should be soft.
- Knead by hand for about 10 minutes.
- Cover with a damp towel, set in a warm place until double in bulk.
- Punch down, knead a few times, and allow to rise again until doubled.
- Divide dough into 4 parts.
- On a lightly floured surface, roll one part into a rectangle 1/4 inch thick.
- Turn over once or twice.
- Dust with flour sparingly.
- Place 1 teaspoon of rose preserve at evenly spaced intervals on the dough, or with a 2 1/2 inch cutter gently form impressions and place filling in each.
- Roll out another portion of the dough to the same thickness and gently cover the first, overlapping a little.
- (Filling will show through).
- Cut circles with cutter.
- Place them on a lightly floured cookie sheet and allow to rise until double in size.
- Repeat until all the dough is used, rolling out scraps last.
- Heat oil or shortening to 375 degrees F.
- in a deep fryer or wide skillet.
- Test temperature by frying a piece of bread; it should bubble and turn golden quickly.
- Fat should not be smoking.
- Fry 5 to 6 pampushky at a time.
- Do not crowd, since this lowers the temperature and doughnuts absorb too much grease.
- When one side is golden, flip with a spoon to fry other side.
- Dough will puff up in the frying.
- Perfect pampushky have a white ring around the middle and are light as air.
- Drain on paper towels.
- When slightly cooled, sprinkle with powdered sugar.
- ROSE PRESERVE: (Rozha z tsukrom) Pick over petals, removing any debris, leaves, stamen, or insects.
- Coarsely chop 1 cup of petals in processor, add 1 cup of sugar, half the lemon juice, 1 tablespoon rum, and another cup of sugar.
- Mix for a minute, scraping sides.
- Repeat with the rest of the petals.
- Pack into small jars (about 1 cup) rapping lightly to release air bubbles.
- Cover and keep in a cool place.
- Last up to a year.
- It is used sparingly, so small jars are practical.
- Traditional Ukrainian Cookery.
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July 15th, 2006 by alice
Tags: Caramel, Sauce
INGREDIENTS
- 1cupsugar
- 1/2cupboiling water
- 2tablespoonsheavy cream
- 2tablespoonsbutter
DIRECTIONS
- Place sugar in a heavy pan and heat very slowly until melted and browned,stirring constantly.
- Add boiling water slowly, stirring vigorously.
- cook until syrupy.
- Remove from heat and stir in cream and butter.
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July 15th, 2006 by alice
Tags: Poppy, Roll, Seed, Ukrainian
INGREDIENTS
-
DISSOLVE
- 1/2cupwarm water
- 1teaspoonsugar
- 1packageyeast
-
SIFT
- 3 2/3cupsall-purpose flour or unbleached flour, in a large bowl make a well in the middle of flour,add dissolved yeast in well,add around yeast in t
- 1/2cupsugar
- 6tablespoons softbutter
- 1 beatenegg
- peel of 1lemons, grated
- 2/3cup warmmilk
-
POPPY SEED FILLING
- 2 1/3cups groundpoppy seeds(Grind in a coffee grinder, or through finest blade of food chopper, I buy ground poppy seeds at a Ge)
- 1cup hot boilingmilk(or boiled light cream)
- 6tablespoonsbutter
- 2/3cupsugar
- 1/2teaspoonalmond flavoring
- 3/4cupgolden raisins(you may use chopped up prunes)
- 2/3cup choppedalmondsor walnuts (optional)
- 1egg
- 1/3cupbreadcrumbs
DIRECTIONS
- THE NIGHT BEFORE: Scald with boiling water 2 1/3 cups poppies. I do this about three times.I put the poppies in a large bowl add boiling water and swish them poppies.Wait until the poppies have settled and then pour off the water.
- After the third wash let the poppies stand in hot water for 1 hour.
- Drain poppies through a cheesecloth covered net sieve.
- Air dry in the sieve, preferably overnight.
- FOR THE DOUGH: MIX and KNEAD for about 10 minutes addin more flour if necessary.
- This is a soft dough.
- Let rise in a greased bowl, covered, for about 45 minutes, till doubled in bulk.
- Punch down and divide into two parts.
- Roll each into rectangle.
- Spread with Poppy Seed Filling all over the rectangle.
- Roll up each rectangle from the long end like a jelly roll.
- Pinch seams to make edges secure.
- Place on greased baking sheet.
- Cover, let rise until doubled, about 45 minutes, brush with egg wash or cream.
- (I use evaporated milk to brush tops) I like to slash tops lightly about 1/4 inch deep and 2 inches apart all the way up the roll.
- BAKE: preheated oven 350 degree F.
- for about 45 to 50 minutes or until done and brown on top.
- POPPY SEED FILLING: Stir HOT milk into poppy seeds, add the rest of the ingredients in order.Sometimes I add liquid honey for more sweetness.Add to taste.
- Stir until cool.
- When cool fill rolls.
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July 15th, 2006 by alice
Tags: Oatmeal, Pancakes, Waffles
INGREDIENTS
- 1cupskim milk
- 1 1/2cupsboiling water
- 1 1/2cupsoatmealor rolled oats
- 2tablespoonsSplenda granularor sugar
- 1/3canola oil
- 2wholeeggs or1/2 cupegg substitute
- 1cupwhole wheat flour(preferably stone ground)or unbleached flour
- 1/2teaspoonsea saltor salt
- 1tablespoonbaking powder
- 3/4-1 1/4cupskim milk(to thin batter as needed)
DIRECTIONS
- Pour boiling water over oats; stir to moisten.
- Add oil, egg, and 1 cup skim milk.
- Stir.
- Mix together salt, flour, Splenda (or sugar) and baking powder.
- Add to oatmeal mixture and stir.
- Add enough remaining skim milk (3/4 to 1-1/4 cups) to make a medium thick batter (for waffles) or a thinner batter (for pancakes).
- Make 4-5 inch pancakes on hot griddle, letting them brown a little (about 2-4 minutes) or waffles in waffle iron according to manufacturer’s instructions.
- NOTE: Batter is best if covered, refrigerated and left to sit overnight, but can be used immediately with very good results.
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