Verne’s Basic Dough for Nut Roll or Prune Bread

by Mrs Marvel
Vernes Basic Dough for Nut Roll

I wonder who Verne was?

Veernes Basic Dough back

Detailed directions for basic dough

Bread and dough, and pretty much anything involving yeast and rising, are not something I have tackled yet in my cooking odyssey. At least, not outside of a bread machine. This particular recipe is stepped out with clear directions. Once the dough is ready to be baked, it will be made into smaller pieces and a filling such as a nut or fruit gel added to the center. Coming soon we will look at a filling recipe from Verne.

Verne’s Basic Dough for Nut Roll or Prune Bread

1 1/2 c scalded milk

1 cup sugar

2 yeast cakes

1/2 lb soft margarine

4 beaten eggs

6 1/2 – 7 cups flour

1 tsp salt

1. Mix scalded milk and sugar, and let cool

2. Add yeast and let set

3. Add 3 c flour. Let raise 1 hour

4. Add margarine

5. Add eggs, flour salt. Mix until hands come clean. Put in warm place to raise until pot is full or double. About 2 hours. Now you can put this in the refrigerator until you wish to use it. (It will keep 3-4 days)

Let rest for 1/2 hour on the table after you have rolled & filled them. Bake 350 – 35 min.

Bus with egg before putting in oven

 

 

Easter Dessert Cheese

by Mrs Marvel
Easter Dessert Cheese

One more pass at cheese paska

Easter Dessert Cheese back

The rest of the directions

Let’s take one more look at a recipe for paska, the dessert cheese featured at Orthodox Easter luncheon. The breaking of the fast of Lent must be one big food orgy considering all the delicious sweets, breads and traditional foods I am finding in this box of recipes! I can’t deny they are intriguing, but some of the candied fruits put me off. They belong in fruitcake only, haha.

Easter Dessert Cheese

3/4 lb sweet butter

4 hard boiled egg yolks (put through sieve)

5 large 8 oz packages Philly cheese

1/2 pt whipping cream

1 c sugar

1/2 c slivered almonds (or candied fruit)

Cream butter & sieved egg yolks. Add cream cheese, sugar, vanilla, whipped cream fold into 1st mixture almonds or candied fruit. Place in a mold or a sieve lined with cheese cloth, put in refrigerator for 8 hours or over night. Place in a bowl or pan to catch the drippings.

My interpretation: cream the butter & sieved egg yolks. Mix the cream cheese, sugar, vanilla & whipping cream. Fold this into the butter/egg mixture. Continue as directed above.

 

Mashed Potato Cream Eggs

by Mrs Marvel
Mashed Potato Cream Eggs

Wait, does that call for mashed potatoes in the candy??

 

Mashed Potato Cream Eggs back

Chocolate topping for eggs

When I think of making candy, I think of mashed potatoes! Actually, no, I have never thought of that. I am perplexed by this ingredient and I don’t know if I will be trying it. Does anyone have an idea of why the recipe uses mashed potatoes?

Mashed Potato Cream Eggs

5 boxes XXX sugar

1 lb butter or oleo soft

1 pinch salt

1 tsp vanilla

3 medium potatoes mashed

Mix well together. Shape into eggs. Let stand in refrigerator for 1 hour.

Chocolate topping for eggs

2 pkg small semi sweet drops

1/2 brick of paraffin

Melt in the top of a double boiler, remove from heat and dip eggs in this mixture.

 

Easter Eggs Cream

by Mrs Marvel
Easter Eggs Cream

Cream cheese Easter egg filling

Easter Eggs Cream back

Chocolate coating

Chocolate dipped Easter eggs sound so easy when you see how few ingredients there are. I am feeling tempted to try this. Has anyone ever made their own? As site reader Diane B and I discussed recently, it is much easier to just buy the pre-made ones from Hershey’s or even See’s.

Easter Eggs Cream

3 boxes 3 x sugar

8 oz cream cheese

1/2 lb butter or oleo

Mix & mold & let cool in refrigerator. If you want it smoother add 1 jar (25 cent size) marshmallow to make creamier.

Fruit & Nut – Maraschino cherries – cut fine – walnuts – ride fine – or pineapple chopped fine – mix with top

Chocolate for dipping

3 inches wax

8 squares of chocolate

1/4 tsp vanilla

4 T shortening

melt & dip in this & set on wax paper to set & cool

 

 

 

 

Egg Custard Cheese (Hrutka)

by Mrs Marvel
Slovakian Hrutka

Slovenian Hrutka

I’m really getting an education in Eastern European Easter foods! This is a recipe for a Slovenian Easter cheese called hrutka. I found it also called certzo and cerdetz, but all agree the words describe the same item. An egg custard that is pressed into a cheese. It can be sweet or savory, infused with liquoer, served as a spread, a slice, with a meat such as ham, by itself, etc. I’m beginning to understand the tradition of Lent through these recipes. One blogger wrote that during Lent, sweets and indulgent foods were given up, but on Easter Sunday all bets were off and food abounded. Depending on your ethnic origin, your celebration could last a day or a week. Indeed, Mardi Gras literally translates as Fat Tuesday and is a celebration of the end of the Lenten season.

I’ve added some instruction for the beginning of this cheese, in italics, and gleaned from other blogs. Also from other bloggers, use the best quality eggs and cream you can find or afford. You will see it is similar to the processing of the paska we looked at recently.

Egg Custard Cheese (Hrutka)

1 dozen eggs

1 quart milk

1/8 tsp salt

1/2 c sugar

1/8 tsp vanilla

Place the ingredients in a double boiler and bring slowly to a boil. Cook until thickened (making a custard). Place in baking dish, bake 350f 1 hour or until knife comes clean. Press in cheesecloth. Make a ball, add weight to allow drainage.

Additional reading

Slovenian Tradition: Hrutka aka Easter cheese from Seasoned With Sarcasm – includes pictures

Hrutka, Slovakian Egg Cheese from A Blaze of Bright Blue

Making Hrutka from the CheeseForum.org

Hrutka (Pascha Cheese) from An Orthodox Kitchen which supports St. Nicholas Orthodox Church

Hrutka – Egg Cheese Ball from The Food Files, includes nutrition information