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location and let it rise to double its volume, about 1 1/2 hours. 6. Take some of the dough for decoration. Add a bit of flour to make it easier to work with. 7. Grease a round baking pan (10”) and dust with flour. Place the risen dough into the pan. Cover and let raise again. 8. While dough is rising make a cross and rosettes out of the decoration dough. When the paska dough has risen, place the cross across the center, and the rosettes according to individual taste. Brush the paska with a beaten egg and place in a pre-heated oven - 350. Bake for 1 1/2 hours until golden brown and a test toothpick comes out clean. Cool on a rack before removing from pan. Hello again! Cooky’s Corner has not been around for a while, but thanks to the gentle, but persistent requests of our readers, the column is back and each month will once again feature mouthwatering recipes, both traditional and those a bit daring. Easter comes early this year, the end of March, therefore let us begin with a modern version of the tradi tional Ukrainian Paska, prepared with the aid of a food processor. The recipe was published in OUR LIFE 3/89, in the food column written by Chrystyna Navrotsky. PASKA 5 cups flour 3 oz. yeast 1 1/2 cups of warm milk 14 egg yolks 2 egg whites 11/8 cups sugar 1 tablespoon butter 1 tablespoon shortening (such as Crisco) 1 cup raisins lemon peel 1. Outfit the food processor with a plastic knife. 2. In separate bowls a) dissolve the yeast in 6 tablespoons of warm milk and 2 tablespoons sugar. b) beat egg yolks with 1/4 cup sugar c) beat egg whites with 1 tablespoon sugar d) melt the butter and shortening 3. Place 1 1/4 cups of flour into the food processor, combining it with half of the sugar. Engage the machine and slowly pour in alternating mode, half of the yeast anf half of the yolk mixture. Also add, alternating, 1 1/4 cup flour and half of the beaten egg whites. Add the lemon peel. The machine should not be stopped until everything is thoroughly mixed. Remove the mixture to a large bowl. 4. Repeat the procedure with the remaining ingredients, applying the same methods of mixing. Add the mixture to the bowl. Add raisins and mix well. 5. Cover the dough with a cloth, place it in a draft free MARMALADE SQUARES (P lia c o k ) Here is an old favorite, good for any time of the year. I’m sure every cook has his or her favorite version of this “pliacok”. 1/2 pound sweet butter (2 sticks) — softened 4 eggs separated into yolks and egg whites 3 cups flour 2 tablespoons sour cream 4 tablespoons sugar 1 tablespoons unflavored bread crumbs 1 tablespoon confectioners sugar 1 packet vanilla sugar juice from 1/2 lemon 1 jar of prune butter (8 oz) 4 oz. of rose hips butter (rosza) 1 . In a mixer beat butter, sugar and egg yolks until light in color. 2. Add vanilla sugar, sour cream and flour until well blended. 3. Take 1/2 cup of the dough, add to it the juice from 1/2 lemon and about 2 or 3 tablespoons of flour and 2 tablespoons sugar. Mix well, wrap in plastic wrap and place in freezer until it hardens. Cover the remaining mixture and place in refrigerator for about 2 hours. 4. Butter a 10” x 15” pan. Spread the dough evenly on the bottom of the pan and around the sides. 5. In a bowl mix the prune butter with the rose hips but ter. Make sure it is spreadable. If not, heat both in a pan over low flame until it reaches a spreadable consis tency. COOL IT before spreading on the prepared dough. 6. Sprinkle bread crumbs over the spread marmalade. 7. Beat the egg yolks with the confectioners sugar until stiff. Spread on top of the bread crumbs and marmalades. 8. Remove the small amount of dough from the freezer. With a vegetable grater, using the large slits, grate the dough over the prepared mixture, covering it well. 9. Bake in a pre-heated over (325) for 45 minutess, or until golden brown on top. 10. When cool, cut into squares. 26 ’’НАШЕ ЖИТТЯ”, ЛЮТИЙ 1991 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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