Category Archives: International Foods

St. Amelia School cookbook

Fastnachts

Fastnachts

  • ½ cup granulated sugar
  • 1 tsp. Salt
  • ¾ cup margarine
  • 1 cup milk
  • 4½- 5 cups flour
  • 2 packages yeast, dissolved in ½ cup warm water
  • 2 eggs, slightly beaten

Scald milk. Add sugar, salt and margarine. Stir to melt shortening and cool to lukewarm. Add yeast, dissolved in warm water, and eggs. Add flour and mix well. Let rise in warm place until tripled, about 1½ hours. To shape, flatten dough on evenly floured board to ½” thickness, Cut into 2” squares. Lay on wax paper. Heat oil to 425°. Press center thin with hand. Fry one side about one minutes until nicely browned and flip. Drain on paper towels. Let cool a few minutes and dip in granulated sugar (or Powdered Sugar/ Cinnamon Sugar/ Powdered Cinnamon)

Ann Brobeil St. Amelia School Cookbook

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St. Amelia School cookbook

St. Amelia School cookbook

International Institute Cook Book

Makowy Rogale (Poppy Seed Roll)

Makowy Rogale (Poppy Seed Roll)

  • 2 yeast cakes dissolved in 3/4- 1 cup warm milk
  • 4 cups sifted flour
  • 2 eggs, well beaten
  • ½ cup sugar
  • ¼ pound melted butter
  • ¼ teaspoon salt
  • vanilla, orange and lemon rind

Mix ingredients together and let rise for an hour to an hour and a half. Roll out on a floured board ½” in thickness. Spread poppy seed mixture over the rolled out dough. Roll into two long rolls pressing ends together. Pat milk over top and bake for ½ hour at 350°

Poppy Seed Mixture

  • 1 pound poppy seeds
  • ½ cup honey
  • ¼ pound blanched almonds
  • ½ cup sugar
  • 2 tablespoons butter
  • 1 egg

Pour boiling water over 1 pound poppy seeds. Let stand for one hour. Strain through a cloth and grind as fine as possible through a meat grinder. Add ½ cup honey, ¼ pound blanched almonds, ½ cup sugar, 2 tablespoons butter, and 1 egg. Mix well and spread over dough. When rolls come out of over sprinkle with powdered sugar.

Mrs. Max Boemer, International Institute Cookbook

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International Institute Cook Book

International Institute Cook Book

Ćeske Koláče

Ćeske Koláče

  • 3 cups scaled milk
  • 2 egg yolks beaten
  • 2 packages active dry yeast
  • ½ cup melted lard
  • ¼ cup sugar
  • 6 cups flour (about)
  • 2 tablespoons salt

Dissolve yeast and half of the sugar in 1½ cups scaled milk, which has been cooled to lukewarm. Add 1 ½ cups flour. Mix and put in warm place to rise until bubbles appear (1 ½ hours). Add egg yolks, salt, rest of sugar, melted and cooled lard, and remaining lukewarm milk. Beat well. Gradually add rest of flour, mixing well after each addition until smooth and elastic.
Cover and place in warm place, until dough doubles in bulk. When dough is light, stir with spoon and let rise again. Shape into small balls about the size of a large walnut. Put into well-greased baking pans, well spaced, about 15 in a 10” x 15” pan. Brush top with melted fat and let rise in warm place until light. In center of each bun, make a small indentation with fingers and fill each with 1 tablespoon of filling. Return to warm place to rise again. Bake at 400° for 12-15 minutes until brown. Remove from oven, brush with melted fat, and remove from pans.

Mrs. Clarence Zajicek- Favorite Recipes of the Nebraska Czechs

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  1. Ćeske Koláče 3×5 card
  2. Ćeske Koláče 4×6 card
  3. Ćeske Koláče

 



Apple Pita / Serbian-Croatian Apple Pie (Pita savijača sa jabukama)

Apple Pita / Serbian-Croatian Apple Pie

(Pita savijača sa jabukama)

 

Print Recipe

Apple Pita / Serbian-Croatian Apple Pie (Pita savijača sa jabukama)

Ingredients

  • 1 cup shortening
  • ½ cup milk or shot of whisky & lemon juice
  • ¼ lb butter
  • 3-4 apples
  • 2 ¼ cup sugar
  • ¼ cup tapioca or cream of wheat
  • 7 egg whites
  • 1 cup finely chopped nuts
  • 3 cups flour

Instructions

  • Mix and cream 1 cup shortening, ¼ lb butter and ½ cup sugar. Add 3 egg yolks, mix. Add 3 cups of flour and ½ cup of milk (it is better to use instead of milk, a shot of whisky and lemon juice). Mix and knead the dough lightly by hand, the roll out of a floured board.
  • Peel and cut 3 to 4 apples. Prepare mixture of ¼ cup of tapioca and or cream of wheat and ¾ cup sugar and cinnamon- making 1 cup. Put part of dough in the pan, fill it with the apples and the mixture and make a cover with the rest of the dough. 
  • Beat until thick, 4 egg whites, 1 cup sugar and stir in a cup of finely chopped nuts. Put meringue on top of the Apple Pita. Bake at 400° for 45-60 minutes. 

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PIROZHKI (пирожки) WITH RICE AND MUSHROOMS

PIROZHKI (пирожки or пиріжки) WITH RICE AND MUSHROOMS

  • 1 package yeast
  • 2 eggs
  • 3 ounces butter
  • 1 tablespoon sugar
  • 1 cup milk
  • ½ teaspoon salt
  • 2½ cups flour (about)

Soften yeast in some warm milk and let it rise, then pour in the rest of the milk. Put in sugar, salt, eggs, melted butter and flour, knead 20-30 minutes and let it rise in a warm place until doubled in bulk.
Form two inch roll of dough, cut into inch wide pieces, put the filling in the middle of the pieces, turn sides over and bake in a hot oven (425° F for 15 to 20 minutes)

FILLING:

  • 1½ cup rice
  • 1 large onion
  • 4 ounces dried imported mushroom
  • Salt & Pepper
  • 2 tablespoons butter

Cook rice, separately cook the mushrooms in water high enough to cover them. Chop the mushrooms fine, fry finely chopped onion until brown, mix all together, season with salt and pepper to taste.

-Mrs. C. Olshevsky

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