Hungarian Csoroge

Aunt Linda made these Hungarian Csoroge

Can you pronounce it?
here’s a recipe

also known as Angel Wings, traditionally fried in hot lard.

there are similar fried dough recipes from: Poland (chrusciki, kruschicki) Italy (frappe or cioffe -bowtie cookies) Lithuania-(ausuki).  Croatia-(Kroštule)

here’s a link to Nut Roll slideshow 

Pretty plate from my friend Joanne.

 

Happy Day Cake Recipe

HAPPY DAY CAKE RECIPE

It’s my sister’s birthday today.

The Happy Day Cake Recipe post is from a birthday post I made for her ten years ago.  For many family  birthdays it was the 1-2-3-4 Cake recipe or the Happy Day Cake recipe on the back of the Swan’s Down Cake Flour box, frosted with Penuche icing.  My mother would put the saucepan filled with boiling brown sugar and butter, into a sink of cold water and then beat it by hand once it cooled.She’d add Confectioner’s sugar to it. I can hear the ring of the metal loop at the end of the pan’s handle.  She added a dash of vanilla extract.  My dad would pour milk over a stale slice of cake and eat it with a spoon.   Cake and frosting recipes below photo.

Mary bought me this vintage cake pan when we were visiting our brother in Okanogan Washington

Happy Day Cake

2½ cups sifted cake flour

1½ cups sugar

3 tsp. baking powder

1 tsp. salt

1/2 cup shortening, at room temperature

1 cup milk

1 tsp. vanilla extract

2 eggs

Sift flour with sugar, baking powder and salt. Stir shortening to soften. Add flour mixture, ¾ cup of the milk and vanilla. Mix until all flour is dampened, then beat two minutes at medium speed. Add eggs and remaining ¼ cup milk. Beat one minute longer. Pour into two 9-inch layer pans that have been lined with parchment paper. Bake at 350 degrees for 25 to 30 minutes or until cake tester inserted in center comes out clean. Cool 10 minutes in pans; remove from pans and cool thoroughly on racks.

This cake also may be baked in three 8-inch layer pans for 25 to 35 minutes, or in a 13- by 9-inch pan for 30 to 35 minutes. Batter may be spooned into 36 medium paper baking cups in muffin pans, filling half full. Bake at 375 degrees for 20 to 25 minutes.

Penuche Frosting   Butter is Key

INGREDIENTS:

  • 1/2 cup butter
  • 1 cup brown sugar, packed
  • 1/4 cup milk
  • 2 cups sifted confectioners’ sugar, more or less
  • hot water, optional
  • vanilla extract

PREPARATION:

In a saucepan, melt 1/2 cup butter. Add the brown sugar. Bring to a boil and lower heat to medium low and continue to boil for 2 minutes, stirring constantly. Add the milk and bring to a boil, stirring constantly. Cool to lukewarm. Gradually add sifted confectioners’ sugar. Beat until thick enough to spread. If too thick, add a little hot water. Frosts top and sides of a 2-layer cake or a 13×9-inch cake.

Happy Birthday Mary.

 

I didn’t count the cake posts I’ve created in the last 12 years but if you have time on your hands and like cake  you can look at some photos from theblog tagged CAKE here

Cannelés from Gaby et Jules Bakery

My friend R  came for coffee on my front porch Saturday morning. She brought lovely French  pastries. And a box of……

Cannelés
from Gaby et Jules French bakery In Squirrel Hill, Pittsburgh.

(Click here for a recipe if you don’t have a French bakery nearby)

(pronounced “can-eh-lay”), also spelled canelés. They come from the Bordeaux region of France..” from Chef Iso website “ basic ingredients–milk, flour, eggs, butter, sugar, and vanilla. But baking them at high heat in ridged fluted molds transforms them from a liquid batter to deep golden brown treasures. The outer shell is crunchy and crisp while the inside is delicious custard.”

canelés with one “n” or two 

Danish Dough Whisk Put to Use

Early in the Pandemic my friend Debbie shipped scone mix and an unusual kitchen tool. A “brodpisker”in Danish or a Dough Whisk.

Here’s an Epicurious article all about this wonderful tool.

(Of course, you don’t want to overwork you’re scone dough!)

Thanks, Deb.

Those are bits of dried raspberries
Breakfast on the front porch with sock knitting on the side.

Edges, Center or Pass?

My sister told me about this Baker’s Edge Brownie Pan so I ordered one for Anna. (and the family)

Anna was headed to work today and said when she got home at ten, it would nice to have a brownie.

Maura made a batch and I got to see the pan do what it claims to do. And it does it perfectly. All edges!

Which is your preference? Edge? Center? Or Pass?

Polish Poppy Seed Rolls – Makowiec

Southwestern Pennsylvania is famous for baking poppyseed and nut rolls for the holidays

Refrigerator case at the Polish Deli in Pittsburgh’s Strip District Friday afternoon

Makowiec Polish Poppy Seed Roll

Here’s another recipe for Polish Poppyseed Roll

In the video/ slideshow Marlene “bakes” Hungarian Nut Rolls with her sisters eight years ago. She bakes it for real every year.  It’s delicious. I found the words “beigli – a traditional Hungarian pastry roll filled with walnuts” and Kolache  

 

Here’s a post I did on Povitica -a Croatian Bread that looks similar

 

Peach Cookies Practice Run

These fancy peach cookies, which are more like a full scale dessert item, were created by Rebecca. She’s going to be in her friend’s wedding and she’ll be baking six dozen peach cookies for the big day.

I met Rebecca while I was taking a Sunflower Granny Square Crochet Class, taught by Sarah at Yarns by Design in Oakmont. Rebecca brought a dozen of these peach cookies to share with the Knitters and crocheters. A trial baking run. The verdict was unanimous-excellent job, Rebecca! Delicious.

There are many steps to making these. Baking, hollowing out center to make room for cream. Peach Schnapps is involved. Big sparkly sugar, pastry cream, maraschino cherry for the center. She’ll add a tiny green stem and leaf to the ones she makes for the wedding.

 

Babka or Paska for Easter

This loaf was purchased at Weiland's Market in Clintonville Ohio
Babka or Paksa.  That's what's on the Reinecker's Bakery label.

Babka 

“the Polish and Belarusian noun babka and the Belarusian,Ukrainian, Macedonian, Bulgarian and Russian baba means “grandmother” or “old woman”, and as applied to the pastry probably refer to its shape, a tall cylinder, sometimes with corrugations resembling a skirt’s pleats.[1]

or Paska.

“Paska breads are a traditional element in the easter holidays of Ukraine, Russia, Belarus, Armenia, Romania, Moldova, Georgia and parts of Bulgaria” 

“Paska is made with milk, butter, eggs, sugar, except in Romania, where the recipe most commonly includes sweet cream, cottage cheese and/or sour cream with eggs, sugar, raisins and rum.  An egg and water mixture is used as a glaze.”

 

I can tell you that it tasted delicious.  It is said to have a Brioche-like quality and there is a richness due to those moist golden raisins and the bread has just a hit of sweetness.  Add a little butter.  Mmmmm.

Here is a recipe from the Brown Eyed Baker for Paska Easter Bread and it has FIVE egg yolks.

Here is a recipe for Polish Babka Easter Bread from King Arthur’s Flour with three whole eggs.