Chrusciki (Angel Wings)

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Sometimes called bowties.

• 6 large egg yolks
• 1/2 tsp salt
• 3 tbsps sugar
• 5 tbsps sour cream
• 2-1/2 cups flour
• 1 tbsp brandy, cognac or bourbon or can just use vanilla
• Add salt to the eggs yolks in a mixer bowl and beat until thick and lemon colored.

Add the flavoring and beat.  Add the sour cream and flour alternating between the two.  Blend until well combined. Remove and knead a bit on a board.

To cut:  either use a rolling pin and roll out as thin as you can or use a pasta machine and put through the widest opening first (#1) then put thru #3 and then finally thru #5.  Even off edges and cut into approximately 3/4″ wide strips.  Make a slit down the middle center.  Pull one end of the strip thru the middle slit and pull through to form a slightly knotted Chrusciki.  Continue until all are cut.

Heat oil or shortening (I prefer shortening for a more tender crust) to 375 – add the strips and cook until golden brown, flipping once during cooking – this usually takes abut 3 minutes in all.  Remove from fat and drain on paper towels.  When cool, generously dust with confectioners sugar.

Enjoy!!!

Sernik (Polish Cheesecake)

 

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Dough:

 

• 2 egg yolks
• 1/4 lb softened butter
• 1 cup sugar

Beat until thoroughly blended, then add

• 3 cups flour
• 2 tsp baking powder
• 1 tsp vanilla
• 1 tsp almond extract
• 3/4 cup milk

Blend well – remove about 1/3 of the mixture and set aside.  Press the rest of the dough onto the bottom and up the sides of a 9 x 13 pan.  This takes a bit of time.  Use a glass pan if you can.

Filling:

• 1 lb. farmer’s cheese (sometimes referred to as quark)
• 1 lb cottage cheese
• 8 oz. cream cheese
• 8 oz sour cream
• zest of 1 lemon
• 4 tbsps corn starch
• 1/2 cup sugar

Blend all of the above very well.

In another mixer bowl, beat

• 4 egg yolks – save the whites
• 1/2 cup sugar
• 1 tsp vanilla

Fold this mixture into the filling mixture.

Beat the egg whites until almost soft peaks then fold into the filling mixture.

Pour mixture into crust.

With leftover dough, roll out and cut into strips and make a lattice on top  of filling.

Bake at 375 degrees for 10 minutes.  Remove from the oven and put cherries (washed, drained and cut in half) at the intersection of each lattice.  Put bake into the oven and bake an additional 40-50 minutes or until the lattice top is lightly browned – the center will still be a bit jiggly.  Remove from oven and cool completely before serving.

I usually cool it completely and then refrigerate it for at least an hour before serving.

Babka

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Find one in almost any Polish household during any festive occasion.

• 1 cup milk, scalded
• 3-1/3 cups all purpose flour
• 2 pkgs dry yeast (or 2 tbsps)
• 1/4 cup lukewarm water
• 2/3 cup sugar
• 2 tsps salt
• 15 large egg yolks
• 1 tsp vanilla
• 1/4 tsp almond extract
• 1/2 cup melted butter
• 1-1/2 cups golden raisins
• 2 cups liquid to soak raisins (I used 1/4 cup plain brandy and the rest warm water)

Soak raisins in the brandy water mixture and set aside.

Pour milk in mixer bowl and add 3/4 cups of the flour – blend well and set aside

Mix the yeast and sugar and add the 1/4 cup water – set aside for 5 minutes

Add the yeast to the flour mixture and blend well – cover and set aside until double in bulk

In another  mixer bowl, combine and the salt and yolks and beat until thick and lemon colored about 5 minutes

Add remaining sugar, vanilla and almond and mix well.

Add the yeast mixture to the egg mixture and blend well

Add the rest of the flour and blend well  – then add the melted butter and beat 7-10 minutes.  Drain the raisins well and add them to the mixture.  Cover and let rise until double in bulk.

Thoroughly grease an angel food pan or other large baking pan (can use a bundt pun) – place mixture into the baking pan and with moist hands, pat it down evenly.  Cover and let rise until double in bulk.

Heat oven to 350 degrees and put the babka in.  Bake for about 45-50 minutes or until toothpick comes out clean.

Remove from oven – leave in pan 10 minutes and then turn out on to a wire rack and cool completely.

When completely cooled, make a simple glaze such as:

• 2 cups confectioners sugar
• Add enough milk (1 tbsp at a time) to make a pourable glaze – Add vanilla or almond if you wish.

Pour over babka and then decorate with maraschino cherries (well drained) and chopped nuts