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Full Online Book HomeLearning KitchenPolish - Angel Wings (chrusciki)
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Polish - Angel Wings (chrusciki) Post by :mattyk23 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :1203

Click below to download : Polish - Angel Wings (chrusciki) (Format : PDF)

Polish - Angel Wings (chrusciki)

5 egg yolks
1/2 teaspoon salt
3 tablespoons sugar
5 tablespoons sour cream
2 1/2 cups flour
1 tablespoon brandy

Add salt to egg yolks and beat until thick and lemon colored. Add sugar and brandy; continue to beat. Add sour cream and flour alternately and mix well after each addition.

Knead on floured board until the dough blisters. Cut dough into two parts. Roll very thin and cut into strips about 4 inches long.

Make a slit in the center of each piece of dough and pull one end through it. Fry in hot shortening until lightly browned. Drain on absorbent paper towels and sprinkle when cool with powdered sugar.

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Polish - Chrusciki Polish - Chrusciki

Polish - Chrusciki
Loosely translated, chrusciki means “cookie” in Polish. Known as angels’ wings or bow ties in North America and chiacchiere in Italy, these sugar-dusted sweets are associated with the pre-Lenten carnival in Poland; in the U.S., they are served at Polish-American weddings and other festivities. Chrusciki are almost lighter than air. This is the result of a fairly extended kneading process, which forces as much air into the dough as possible. Traditionally, chrusciki are fried in lard, but they can be made in oil as well. The shortening must be very hot in order to cook the chrusciki quickly. It is hot

Polish - Dumplings -  Potato Dumplings (koyptha) Polish - Dumplings - Potato Dumplings (koyptha)

Polish - Dumplings -  Potato Dumplings (koyptha)
6 medium potatoes, boiled in skins 2 eggs lightly beaten 1/4 cup flour (more or less) 3/4 cup corn starch or potato starch (more or less) 2 tsp salt Cook potatoes in salted water and drain. When cool enough to handle peel skin and quarter potatoes. Season with salt and white pepper. Put in skillet and put back over heat stirring constantly to reduce moisture that might be present. Do not brown (some potatoes hold moisture better than others and you want dry potatoes). If you boil potatoes the night before or earlier in the day and let them set out