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Full Online Book HomeLearning KitchenEthnic_misc - Croatian Povitica Recipes By Sparkie
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Ethnic_misc - Croatian Povitica Recipes By Sparkie Post by :gballard Category :Learning Kitchen Author :Unknown Date :February 2012 Read :2597

Click below to download : Ethnic_misc - Croatian Povitica Recipes By Sparkie (Format : PDF)

Ethnic_misc - Croatian Povitica Recipes By Sparkie

1 recipe of Basic Rolls, enough dough for a large loaf of bread
2 lbs. ground walnuts
2 cups brown sugar
1 stick melted margarine
4 eggs
1 teaspoon or more of cinnamon, according to your taste

When the dough has raised to double in size, roll it out on a floured table top to about one fourth inch thick. Spread canola oil or soft margarine on it. Then spread the nut mixture which has been mixed good together, on the dough. Be sure to cover all the dough with the mixture. Sprinkle more cinnamon on the top.

Then roll it up, stretching it as you roll. Cut in lengths to fit a loaf pan and put in a greased (with Pam) loaf pan. There should be enough for four pans.

Brush the top with melted margarine and bake in a 350 degree oven for 45 minutes or till done. Do not let rise before baking.

posted by Sparkie 12-03-100 6:07 PM

Gramma K’s Povitica Cake

2 cups margarine melted
1 cup milk
4 pkgs dry yeast
1/2 cup Water
5 cups flour
1/2 tsp. Salt
6 Tbsp. sugar
6 egg yolks

4 cups ground walnuts
12 Tbsp. sugar
4 tsp. cinnamon
4 cups dates, cut-up
2 cups milk
6 egg whites
2 cups sugar

Mix magarine and milk together and cool. Combine yeast and water. Sift together flour, salt and sugar.

Add egg yolks and yeast mixture to milk mixture; add the flour mixture, beat well and cover. Let sit in the refrigerator overnight or at least for 4 hours. (The dough is very soft and sticky).

Combine filling ingredients. Mix to a paste over low heat.

Beat egg whites until stiff. Add sugar and filling paste. Fold in well. Recipe makes 2 cakes. Remove the dough from the refrigerator and divide it into 2 equal parts. Divide each part again to make 4 equal parts ( 2 parts per cake).

Roll first piece of the dough into a 20 x 21 inch piece and spread with 1/2 of the filling mixture. Roll up as you would a jelly roll and place this in a greased angel food cake pan. Roll the remaining half of the dough in the same manner and place on top of the first dough roll in the pan.

For 2nd cake: Repeat last 2 steps with remaining 2 parts of dough. Do not allow this to rise, instead bake immediately at 350 degrees for 1 hour. After baking place on a rack and cool thoroughly.
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Ethnic_misc - Danish Kringle Ethnic_misc - Danish Kringle

Ethnic_misc - Danish Kringle
1 pkg. active dry yeast 1/4 c. warm water 2 c. flour 1 1/2 Tbsp. sugar 1/2 tsp. salt 1/2 c. margarine or butter 1/2 c. milk 1 egg yolk Filling: 1/4 c. margarine 1/2 c. brown sugar 1 c. pecans or walnuts, chopped 1 egg white Add yeast to warm water and let stand 5 minutes. Mix flour, 1 1/2 tablespoon sugar, and salt. Cut in 1/2 cup margarine until mixture is like coarse meal. Scald milk, cool to lukewarm and then stir in egg yolk. Add to flour mixture. Add yeast mixture and mix thoroughly. Dough will be soft.

Ethnic_misc - Cake Almond Cake From Albufeira, Portugal Ethnic_misc - Cake Almond Cake From Albufeira, Portugal

Ethnic_misc - Cake Almond Cake From Albufeira, Portugal
1 cup all purpose flour 3/4 cup granulated sugar 1/2 ts baking powder 1/2 ts baking soda 1/4 ts salt 1 egg 1/2 cup buttermilk 1/2 ts vanilla extract 1/3 c melted butter cooled to room temperature 2/3 cup sliced almonds Hot Almond Syrup (recipe follows) Preheat oven to 350 degrees F. Combine flour, sugar, baking powder, baking soda and salt. Set aside. Beat egg, buttermilk and vanilla extract together until smooth. Stir in melted butter. Add flour mixture and mix with spoon until nearly smooth. Turn into a buttered 9" springform pan. Bake until center of cake springs back when