Recipe

... still working on this site. Vanilla Crescents ... Bishop's Bread ... | Bryndzove halusky |... Sisky ... Strudl

11 ozs flour             8 ozs butter

2 ozs powder sugar       2 egg yolks

4 ozs ground walnuts     Little bit of grated peel of lemon

Vanilla sugar            | Measures |

Note: Ground walnuts must be fluffy (use a cheese grater). Mix all ingredients and make dough. Let it stand in a cool place. Press the dough through a dough press and make about 3 inch long pieces. Form them into crescents. Bake on a lightly greased tin at 325 ºF about 20 minutes until gold. When cold dip into a mix of vanilla and powder sugar.

Biskupsky chlebicek (Bishop's bread) - © V. Linder, vlinder@direct.ca

1/4 lb of butter          1/2 cup of icing sugar      4 eggs

1/2 cup all purp. flour   2 ozs. chocolate chips      1 ozs of raisins

2 ozs almonds	          2 ozs of chopped figs       1 tbs of baking powder

2 ozs of candied chopped fruit                        | measures |

Mix together butter, half of the sugar and yolks. Beat up a snow from the egg whites, add the other half of the sugar and finish the snow. Fold together into the egg yolk mixture half of dry ingredients together with the half of the snow and finish adding rest of the dry ingredients together with the other half of the snow. Bake in a bread loaf pan. Butter and flour you baking pan before putting the mixture in. Fill the pan about 3/4 full as the mixture will rise. Bake at 350 for 45 to one hour. To make sure the Biskupsky chlebicek is baked to perfection insert a toothpick in the middle of the bread. It should come out lean and you bread is done. Cool it before slicing. It can be sprinkled with icing sugar for festive effect.

Strudl- © Karl Pollak

Dough:

300g all purpose flour    1 whole egg   	   20g butter or margarine

1 tbsp white vinegar      200 ml tepid water       1 tbsp salt

Filling:

750g apples	          30g walnuts	      	   100g powder sugar

30g raisins		  100g butter		   50g bread crumbs

Pinch or two of cinnamon  ground cloves		   | measures |

Prepare dough: Mix all ingredients except flour, together. You can melt the butter/lard/margarine and mix it in as well. then you blend the resulting mess into your flour. Knead by hand until the dough loses
its stickiness. (Yes, my boy, it's gonna be quite sticky to start with). Cut the dough into two, let it sit, covered in a warm place for about 30 minutes. Roll each part into a thin layer making sure there are no holes. First spread cooled bread crumbs then add the rest of the filling and roll it up. Baste the finished roll with melted butter, bake on a flat sheet at about 350F till golden brown. Let it completely cool before you slice it. Sprinkle cooled loaf with some powdered sugar for decoration. Impress your neighbours with an "Oh, it's an old family recipe" :-)

Sisky - © V. Linder, vlinder@direct.ca

5 eggyolks	          1 spoon of melted sugar       1 spoon of rum

1 spoon of icing sugar    1 1/2 cup milk		1 spoon of yeast

Flour			  Salt	                        | measures |

Take egg yolks, melted butter, icing sugar, rum and stir the mixture until you create a foam, add milk, yeast, dash of salt and enough of flour, so that the dough won't be too soft or too hard. After the dough rises, you roll it and cut to different shapes (most often round)and than we deep fry them in pork lard or oil. Fried sisky are dried on paper towel and are covered with icing sugar.

MEASURES:

Butter, 4 ozs = 1 stick             Flour, 5 ozs = 1 cup

Granulated sugar, 7 ozs = 1 cup     Powder sugar, 5.5 ozs = 1 cup

Walnuts-broken, 4 ozs = 1 cup	    100g = 3.53 ozs

100ml = 6.5 tbsp		    1 oz = 28.35g (g-gram)