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Oksana Lukaszewycz - Polon “SHE WHO IS GREATER THAN THE EARTH” She who is ever youthful and gay Recalling never the multitudes she bore Scattered now in the labyrinth of time. Is she but a dream of yesteryears? For in gentleness she rests Crowned with the laurel of a life selflessly spent Lovely and elegant as were blossoms of lilies she once held. Into the darkness she has descended Entombed into Earth's embrace Remaining quietly in sleep unsurpassable She who is greater than the Earth A realization of peace A sheltering haven Remembered in the frozen evening of Winter's chill. A visionary dream for me today Precious as the light that her image compels A hope for what is yet to be A light in the darkness A glow having only once passed this way. Silence when quietude is all that you hunger for. Struggling against darkness Crushing pain as chaos overtakes Dispelling grief, she is relief. The summer breeze that passes once only And is dispersed. Tempests in the soul recoiling No shrine nor fire has brought her thus Elegant as quiet marble beneath the soft rays of dawn MY YUM-YUM BABKA Before you know it Easter will be here. For the experienced cook turning out a table full of traditional baked goodies is old hat. But for those new at the game there is my Yum-Yum Babka, an almost fail-proof, delicious yeast cake, that is fun to make, good to look at and super to munch on. INGREDIENTS 1 cup butter 1/4 cake fresh yeast (or 1 envelope) 3/4 cup sugar 1 cup warm milk 4 eggs at room temperature 4 cups sifted flour 1/4 teaspoon salt finely grated rind of 1 orange 1 cup seedless raisins (preferably yellow) 1/3 cup chopped walnuts 2 tablespoons confectioner’s sugar (for icing) METHOD Grease a large gugelhopf (ring mold pan) with butter and set aside. Prepare and cream the yeast with about 1/4 teaspoon of sugar and about 4 tablespoons of warm milk. In a mixing bowl, cream butter and sugar until light and fluffy. Use a mixer at high speed. Beat in eggs, one at a time, adding 1 tablespoon of the flour with each addition. Stir in the yeast mix ture and half of the flour. Add the re maining milk and beat well. Stir in the remaining flour, salt, orange rind, raisins and walnuts. Turn into the prepared pan. Cover and set aside to rise in a warm place for 2 hours or until doubled in bulk. Preheat the oven to 350°. Place the pan in the center of the oven and bake for 40 minutes until well risen, golden brown. Toothpick should come clean when tested. Remove from oven and cool on a rack for 30 minutes before taking the Babka out of the pan. Sprinkle with confectioners sugar. 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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