Tag Archives: polish

Chruściki, Fat Thursday, Fat Tuesday, Holidays, International Foods, Old Warsaw Cook Book, Poland, recipe

Favorki without Egg Whites recipe

 

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Favorki without Egg Whites

Author: Rysia

Ingredients

  • 6 egg yolk
  • 1 cup sweet cream
  • 2 cups flour
  • 6 Tbsp sugar
  • 1 jigger apricot brandy

Instructions

  • Beat the egg yolks with sugar until light.
  • Add sweet cream and brandy.
  • Fold in enough flour to make a firm dough.
  • . Place the dough on a kneading board and roll out.
  • Cut into 2"x4" strips. 
  • Cut a hole in the middle of each strip, then pass one end of the strip through it to make a knot.
  • Fry in hot lard until brown. 
  • Sprinkle with powdered sugar.
  • Serve with honey.

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Chruściki, food, International Foods, Poland, recipe, Treasured Polish Recipes For Americans

Chruścik (for Fat Thursday)

 

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Chruścik

Author: Treasured Polish Recipes

Ingredients

  • 2 cups flour
  • 2 whole eggs
  • 4 egg yolks
  • 1/2 t salt
  • 1/2 cup powdered sugar
  • 1/4 cup butter
  • 1 jigger rum

Instructions

  • Add salt to eggs and beat until thick and lemon colored.
  • Add sugar, butter, and rum and continue to beat.
  • Fold in flour and knead until the dough blisters.
  • Cut in halves, roll very thin and cut into strips about 4" long.
  • Slit each piece in the center and pull one end through the slit.
  • Fry in hot oil until lightly browned.
  • Drain on absorbent paper and sprinkle with powdered sugar.

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Chruściki, Court Santa Maria #240 CDA, International Foods, Poland, recipe

Chruściki (Angel Wings or Tea Twists)

Chruściki or Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. Traditionally present in several European cuisines, angel wings are known by many other names and have been incorporated into other regional cuisines (such as the United States) by immigrant populations. They are most commonly eaten in the period just before Lent, often during Carnival and on Fat Thursday, the last Thursday before Lent – not to be confused with “Fat Tuesday” (Mardi Gras), the day before the start of Lent (Ash Wednesday). There is a tradition in some countries for husbands to give angel wings to their wives on Friday the 13th in order to avoid bad luck.

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Chruściki (Angel Wings)

Author: Mrs. Regina Malinowski

Ingredients

  • 5 egg yolks
  • 1 egg
  • 1/2 pint cream
  • 1 Tbsp sugar
  • 1 tsp salt
  • 3 cups flour
  • confectioner's (powdered) sugar

Instructions

  • Beat together all ingredients except flour and powdered sugar. 
  • Add flour gradually, mixing well and kneading in the bowl until smooth.
  • Divide dough into 4 or 5 pieces.
  • Roll out each piece on floured board to noodle thickness.
  • Cut strips 1" wide and 5" long. Cut a 2" slit in center of each strip and pull 1 end of the strip through the slit.
  • Deep fry until golden brown.
  • Drain.
  • When cool, sprinkle with powdered confectioners sugar.

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Cookies!, International Foods, Poland, Polish American Cookbook, recipe

Cinnamon Cuts Krajanki Cynamonwe

While going through recipes last night I came across this one and knew I had to try it. I did make a few changes (I am not a fan of nuts or raisins) so I left those out. These do become hard cookies but resemble the Italian biscotti.

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Cinnamon Cuts Krajanki Cynamonwe

Course: Dessert
Cuisine: Poland
Author: Polish American Cookbook

Ingredients

  • 3 cups flour
  • 3 eggs
  • 1 1/2 cups sugar
  • 1/2 cup nut meats
  • 1 tsp baking soda
  • 1 tbsp water
  • 1 tsp cinnamon
  • 2 tbsp butter

Instructions

  • Cream butter, sugar, and eggs.
  • Dissolve baking soda in water and add to creamed mixture.
  • Add cinnamon and flour. Mix well. 
  • Add raisins and nutmeats and mix well.
  • Roll into long strips about 1" thick and flatten to about 2" in width.
  • Bake in a 350-degree oven for about 25 minutes.
  • Remove from oven, slice diagonally and return to over for 15 more minutes.
  • These keep indefinitely.

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Buffalo, Calasanctius Cook Book, ethnic, food, International Foods, Poland, recipe

Surowskaz Kiszonej Kapusty (Sauerkraut Salad with Carrots and Apples)

Calasanctiius Cookbook
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Surowskaz Kiszonej Kapusty (Sauerkraut Salad with Carrots and Apples)

Course: Side Dish
Cuisine: Poland, polish
Servings: 4
Author: Calasanctius Cook Book Piarist Ball

Ingredients

  • 1/4 cup vegetable oil
  • 1 tsp caraway seeds
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 lb fresh sauerkraut
  • 1 medium sized tart apple peeled and diced int 1/2" pieces
  • 2 carrots coarsely grated

Instructions

  • In a large serving bowl, combine the vegetable oil, caraway seeds, sugar and salt. Beat briskly with a fork or spoon until the sugar and salt are completely dissolved.
  • Drain the sauerkraut, wash it thoroughly under cold running water, and let it soak in a bowl of cold water for 10 to 20 minutes, depending upon its acidity. A handful at a time, squeeze the sauerkraut until it is dry, then chop it as fine as possible.
  • Add the sauerkraut, apples and carrots to the oil mixture and toss then together lightly but thoroughly with a fork. Taste for seasoning and refrigerate until ready to serve.

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