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M U S E U M — cont. In addition to the popular embroidery and wood- carving courses, the Museum is offering a new, three- session workshop on the making of “gerdany”, tradi tional Ukrainian bead-strung necklaces. Workshops in creating Ukrainian Christmas ornaments will- be held іл early December. For information concerning all Museum activities and exhibits write to: The Ukrainian Museum, 203 Se cond Ave., New York, NY 10003 or call (212) 228-0110. IMPRESSIONS Scores of people visit the Ukrainian Museum each week, some to view the exhibits, others to participate in workshops or other related activities. Many have put their impressions in writing. “Fantastic exhibit. It is great to be able to come and see what your ancestry is really like. Thank you so much It gives me a better idea about myself.” “Beautifully displayed. It’s about time we had a museum with love and knowledge behind its display of folk art. Bravo.” “A very inviting museum. Very cheerful.” “How little I know about my historical background. Thanks for increasing that knowledge.” "The workshop was a lot of fun the museum is great; staff very helpful and pleasant. We had a wonderful time.” “We are happy that these artifacts representing the national character of the Ukrainians are being preserved. Thanks to all responsible.” MERINGUE-TOPPED APPLECAKE Bake at 350: crust — 20 minutes, apples 55, meringue 10-15 or until light beige. CRUST: 1% cups sifted all-purpose flour or Won- dra flour. 1/« cup granulated sugar V* teaspoon ground cinnamon pinch salt Vt cup ground blanched almonds Vi cup (1 stick) butter FILLING: 3 eggs separated (whites for meringue) Vt cup firmly packed dark brown sugar 3 tablespoons apricot brandy or apple cider 1 tablespoon grated lemon rind 6 cups thinly sliced, pared, cored tart apples (about 7 medium size) 1 cup apricot preserves 3 tablespoons apricot brandy or cider 1 tablespoon lemon juice MERINGUE: 3 tablespoons granulated sugar pinch salt Vi cup sliced almonds 1. In medium bowl mix flour, sugar cinnamon, salt and ground almonds. Cut in butter with pastry cutter until coarse crumbs form. Reserve 1 cup of the mix ture. Pat remainder into a buttered 9- inch spring-form pan to line bottom and side. 2. Bake crust in a moderate oven (350) for 20 minutes or until golden brown. Cool before filling. Leave oven on. 3. Beat egg yolks (reserve egg whites for meringue) with brown sugar, brandy and lemon rind until thoroughly mixed. Add the sliced apples, toss to mix well. Spoon apple mixture into cooled crumb crust. Sprinkle with the reserved cup of crumb mixture. 4. Return to oven and bake 55 min utes or until browned and apples are tender. Remove from oven, leaving it on. 5. Combine apricot preserves with apricot brandy and lemon juice in a small bowl. Gently spread over the apple-crumb layer. 6. Beat 3 egg whites with salt in a small bowl until foamy. Beat in sugar slowly until meringue forms stiff glossy peaks. Spread meringue evenly over hot cake. Sprinkle sliced almonds over top. C h ristin a N a w ro c k y 26 "НАШЕ ЖИТТЯ”, ВЕРЕСЕНЬ—ЖОВТЕНЬ 1984 Видання C оюзу Українок A мерики - перевидано в електронному форматі в 2012 році . A рхів C У A - Ню Йорк , Н . Й . C Ш A.
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