DESERTS APPLE PIE JABOLČNA POTICA. Ingredients: Dough: 1 kg flour salt 2.5 dl milk 4 dag yeast. Filling: honey apples *cinnamon

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Ashlyn Small
5 years ago
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1 DESERTS APPLE PIE JABOLČNA POTICA Dough: *1 kg flour *salt *2.5 dl milk *4 dag yeast Filling: *honey *apples *cinnamon Mix flour, milk, yeast and salt and make dough. Smear it with warm honey, powder with grate apples and cinnamon, than pack up and bake it for 40 minutes.

2 Buckwheat Hotcakes 3 1/2 oz. buckwheat flour 3 1/2 oz. ground almonds 4 egg yolks 6 oz. sugar 2 tsp baking powder 4 egg whites 9 oz. cottage cheese - pureed 12 oz. cranberries - canned 15 oz. heavy cream 6 tsp gelatine - ground Cream egg yolks and sugar until foamy; mix in flour, almonds and baking powder. Beat egg whites to a stiff snow and fold in. Fill the mix into a spring form and bake at 225 C for 10 to15 minutes. Mix cottage cheese and cranberries. Whip the cream until stiff and fold in. Dissolve gelatine in water as directed on the package than fold into cheese mix. When the crust is cooled, cut one time diagonally and fill with half of the cheese mix and spread the rest on top. Cool well before serving.

Belokranjska povitica (Bela Krajina Rolled Cake) Dough 500 g white flour 250 ml lukewarm water 1 egg yolk ½ tsp vinegar 1 tsp oil salt Filling 500 g cottage cheese 2 eggs 200 ml thick cream 50 g fat

3 Belokranjska povitica (Bela Krajina Rolled Cake) Dough 500 g white flour 250 ml lukewarm water 1 egg yolk ½ tsp vinegar 1 tsp oil salt Filling 500 g cottage cheese 2 eggs 200 ml thick cream 50 g fat or oil breadcrumbs (optional) Make dough from the flour, water, salt, egg yolk, vinegar and oil, and knead it thoroughly until the mixture no longer sticks to the bowl or the hands. Make two loaves, cover with a warm bowl and allow to rest for 30 minutes. Prepare the filling: mash the cottage cheese, add the eggs and cream and mix. If the filling is too thin, add a handful of breadcrumbs. Sprinkle a cloth with flour and roll out two loaves. Brush the dough with oil and roll it out thinly. Spread the filling over half of both of the rolled- out loaves and sprinkle oil over the other halves. Roll them tightly into a single roulade, place into a baking tin and bake in a preheated oven.

4 GIBANICA-PIE Dough: 30 dag flour 3 tablespoons lukewarm water 2 tablespoons wine 1 tablespoon sugar salt to taste 2 tablespoons oil 2 tablespoons melted butter for brushing dough Fillings: 1. Poppy seed feeling: - 40 dag poppy seeds - cinnamon to taste -1 cup hot milk 2. Apple filling: - 50 dag apples, grated - cinnamon to taste - 1 lemon rind, grated - 1 tablespoon lemon juice 3. Cottage cheese filling: - 50 dag cottage cheese - 3 dl sour cream - 1 egg - 2 tablespoons raisins, soaked in rum - vanilla to taste 4. Walnut filling: - 50 dag ground walnuts - cinnamon to taste - sour cream

Mix the ingredients for each filling. Mix the ingredients in a bowl. Knead the dough thoroughly and let it rest for an hour. Then roll it out and cut to plates, which suit the baking tin.

5 Mix the ingredients for each filling. Mix the ingredients in a bowl. Knead the dough thoroughly and let it rest for an hour. Then roll it out and cut to plates, which suit the baking tin. You can buy already made dough leaves. Place one layer to the bottom of the greased tin and spread half of the poppy filling evenly over it. Poppy seeds should be soaked in hot milk. Cover the layer with another sheet. Continue the procedure with halves of apple filling, cottage cheese filling and walnut filling. Mix the ingredients for individual fillings. The poppy seeds should be grounded. Sprinkle apples with lemon juice with grated lemon rind. Spread half of each filling over a sheet and cover with another sheet. Sprinkle the sheets with melted butter. Repeat the procedure with another half of the fillings. A dough sheet must be on the top. Spread sour cream all over the gibanica and bake for about 1 hour.

OREHOVA POTICA-WALNUT ROLL 4 tablespoons of milk yeast 5 tablespoons of sugar 1 vanilla sugar 5 eggs 4 egg yellows 2tbs flour butter grated lemon peel cinnamon ground walnuts Put 4 tablespoons of

6 OREHOVA POTICA-WALNUT ROLL 4 tablespoons of milk yeast 5 tablespoons of sugar 1 vanilla sugar 5 eggs 4 egg yellows 2tbs flour butter grated lemon peel cinnamon ground walnuts Put 4 tablespoons of milk into a bowl. Add the yeast, a tablespoon of sugar and a tablespoon of flour. Let this mixture rest and double in volume (about 10 minutes). Whip the butter, egg yellows, grated lemon peel and remaining sugar. Slowly add the remaining milk. Add the yeast mixture, salt and remaining flour. Make the moist smooth yeast dough. This should rest until it is doubled in size. If it is too moist, add some flour. Let is rest again. Divide the dough into 3 pieces, which you roll into squares about the size of the (3) bread pans. Prepare the filling: Blend the butter, eggs, sugar, cinnamon, grated lemon peel, cream and ground walnuts. Spread over all three pieces of dough. Roll 3 (jellyroll style) packages and place them into buttered (potice) pans. Let them stand in a warm place for about 40 minutes. Brush the beaten egg yellow on the top of the breads. Bake in the oven about 90 minutes. (at about 180 Celsius or 350 Fahrenheit). Cut the cooled potica into slices, place them on a platter and sprinkle them with vanilla sugar.

The Father Hecker Cookbook

The Father Hecker Cookbook Recipes from Hecker Flour Co. WHOLE WHEAT APPLE MUFFINS WITH STREUSEL TOPPING (Yield: 12) 1 cup Heckers Unbleached All-Purpose Flour 1 cup Heckers Whole Wheat Flour 1 tsp. baking