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36 WWW.UNWLA.ORG “НАШЕ ЖИТТЯ”, ТРАВЕНЬ 2015 HONEY COOKIES (MEDIVNYCHKY) Bohdanna Mychajliw, Branch #91 4 whole eggs 3 c. flour 1 c. sugar 1 c. honey 1 c. vegetable oil (canola or corn) 2 tsp. baking soda 1/4 tsp. ground cinnamon In large bowl, combine all ingredients and mix well with wooden spoon. The batter must be smooth. Drop by teaspoons on ungreased cookie sheet (12 cookies on 10 x 15-inch sheet). Bake at 350 0 for about 6 minutes or until golden brown. Remove promptly with spatula. Cool on a wire rack. CREAM PUFFS Orysia Hewka 1 c. water 2/3 stick unsalted butter 1 c. flour 4 eggs Bring 1 cup of water to a boil along with 2/3 stick of butter. Slowly sprinkle the flour into boiling mixture and mix firmly with a wooden spoon over the heat. Lower the heat and continue mixing until mixture holds together and continues to cook in the pot for a few minutes, actually lightly frying the dough. Set the pot aside to cool for about an hour. Then slowly beat in 4 eggs with a mixer, 1 whole egg at a time, until evenly mixed. Heap 2 or 3 teaspoons per cream puff onto an ungreased cookie sheet. Bake at 400 0 for 25 minutes, and then turn the oven down to 325 0 for 20 minutes. The puffs will be tall and round with a hollow center. Cut the tops off with a sharp knife. Scoop out soft excess dough. Fill with de- sired filling. Crown the fillings with the cut off tops . Variations: As Dessert Puffs : Fill with cream filling, cooked French vanilla pudding, ice cream, whipped cream with sliced fresh fruit, or whatever suits your fancy. As Hors d'oeuvres: Fill with pate, creamy mushrooms , chicken a la king, crabmeat, etc. Salted butter can be used for these. Another Surprise Variation, as Cheese Puffs: Mix 1/4 cup shredded sharp cheddar cheese into the dough before baking. Make small 1 teaspoon mounds on cookie sheet. Bake as above for a short- er length of time and serve hot with or without a filling. ROHALYKY Halyna O. Keller, Branch #88 1 (8-oz.) pkg. Philadelphia cream cheese, softened 1 c. (2 sticks) salted butter, softened 2 1/4 c. flo ur 1 c. finely chopped walnuts 1/2 c. plus 2 T. sugar, divided 1 T. ground cinnamon, divided 1/4 c. raspberry preserves Beat cream cheese and butter in large bowl with mixer until well blended. Gradually add flour, mixing well after each addition. (Dough will be very soft and sticky.) Divide dough into 4 portions; place each on sheet of plastic wrap. Use floured hands to pat each portion into 1-inch thick round. Wrap indi- vidually in plastic wrap. Refrigerate overnight. Preheat oven to 325°. Cover baking sheets with foil or parchment paper. Mix nuts, 1/2 cup sugar and 2 teaspoons cinnamon. Roll each portion of dough to 11- inch circle on lightly floured surface; spread each with 1 tablespoon preserves. Spoon nut mixture over preserves. Cut each circle into 16 wedges. Roll up each wedge, starting from wide side. Place, point sides down, on prepared baking sheets; shape into crescents. Sprinkle with combined remaining cinnamon and sugar. Bake for 25 minutes or until lightly browned. Immediately remove from baking sheets to wire racks; cool completely. From Sharing Our Best (2011), a collection of recipes from Members, their families and friends of the UNWLA, Philadelphia Regional Council.
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