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Old 04-01-2002, 07:58 PM   #11
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Hi

Do you have any coffeecake or sweet bread type recipes? I love to bake (not to eat...not anorexic but just don't eat much) and like coffee cakes the best.

Thanx :D :D :D
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Old 04-01-2002, 08:08 PM   #12
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Potica

Makes 2 loaves

This is a wonderful bread from Slovenia with a sweet, nutty filling. Due to the spelling and pronunciation (paw-tee'-tzah) it's very hard to find the recipe. This is very similar to what my mother made but I don't remember the raisins. I looked for literally 15 years for this recipe. I couldn't find it because I was spelling it the way it was pronounced (my version was potizza though. Once I learned the proper spelling all those who answered my request were from in and around the area where I grew up in Ohio, which was Euclid - I thought that was very interesting!! I hope you enjoy this recipe.

1 1/2 teaspoons active dry yeast
1/4 cup white sugar
1/4 cup milk, lukewarm
1 cup butter, softened
6 egg yolks
1 1/3 cups milk
5 cups all-purpose flour
1 teaspoon salt
1 cup butter, melted
1 cup honey
1 1/2 cups raisins
1 1/2 cups chopped walnuts
1 tablespoon ground cinnamon

In a small mixing bowl, dissolve yeast, 1 teaspoon sugar, and 3 tablespoons of the flour in warm milk. Mix well, and let stand until creamy, about 10 minutes.

In a large mixing bowl cream the butter with the remaining sugar. Add the egg yolks one at a time, beating well after each addition. Add the yeast mixture, remaining milk, 4 cups of flour and the salt; mix well. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 1 hour.

Lightly grease one or two cookie sheets. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces and roll Out to 1/4 to 1/2 inch thickness. Spread each piece with melted butter, honey, raisins, walnuts and cinnamon. Roll each piece up like a jelly roll and pinch the ends. Place seam side down onto the prepared baking sheets. Let rise until double in volume. Preheat oven to 350 degrees F (175 degrees C).

Bake at 350 degrees F (175 degrees C) for about 60 minutes or until the top is golden brown.
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Old 04-01-2002, 08:14 PM   #13
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Authentic Hungarian Coffee Cake

(Aranygaluska)

This coffee cake consists of balls of coffee cake dough made in a round tube cake-pan with nuts, cinnamon and a syrup-like glaze on the outside. This recipe is not a quick one. It uses yeast in the dough and that means 2 1/2 to 3 hours spent in raising the dough. It is a good recipe for a lazy Saturday or Sunday. I always double the recipe to make two. One for now and one for the freezer for when the "urge" hits me. :D

(This recipe comes from June Meyer who is my Hungarian Hero!!! LOL. My father and his parents were from Hungary. I grew up eating dishes I knew we liked but had no idea they were true Hungarian dishes. After reading her recipes I realized how much of an influece these dishes were in my childhood.

10 inch tube pan
1 cup of sour cream
1/2 cup melted butter (no margarine)
1/2 cup sugar
1 tsp. salt
2 cakes yeast
3 eggs
4 1/2 cups of flour
Mixture to roll dough in

1/2 cup of soft butter melted
1 cup chopped walnuts
1 cup sugar
1 tsp. cinnamon

Mix sour cream, sugar, salt and yeast. Stir until yeast dissolves. Add eggs, softened butter and half the flour. Mix well and add rest of flour. Turn dough out on floured board and knead until smooth for about 10 to 15 minutes. Place in greased bowl. Cover and let rise in warm place until double in bulk for about 1 1/2 to 2 hours. Punch dough down. Turn over and let rise again for 45 minutes.

After second rising, form into walnut-sized balls. Melt butter in small cup. Dip each ball in melted butter and roll in sugar and walnut and cinnamon mixture. Place in layers in 10-inch greased tube pan. Sprinkle any remaining sugar-nut mixture or melted butter over the top layer of balls.

Cover pan with waxed paper and towel and let dough rise again 45 minutes. Bake 40 to 50 minutes at 375 degrees or until golden brown. Run spatula around sides of coffee cake, and invert onto plate.
To serve, break coffee cake apart with two forks.
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Old 04-18-2002, 11:18 PM   #14
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Hungarian Cooking

Do you have one for good ole Goulash? Not the soup.
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Old 04-18-2002, 11:21 PM   #15
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Gulyas/Goulash

By the way - GREAT to see you.

OK, gulyas facts:

A gulyas with more broth is considered a gulyas soup and a gulyas with less broth is considered gulyas meat. A gulyas never has wine in it, never has flour in it, it never has a brown sauce in it, and the only spice is caraway - NO OTHER. The only garniture in a gulyas is either diced potatoes or galuska (egg dumplings - recipe to follow). You can use lard and/or bacon and chopped onions are a must. You can use fresh tomatoes or tomato puree, garlic, sliced green peppers or hot cherry peppers to make it spicy, etc. Also, the more parts of beef and beef innards you use the tastier the dish will be.

Gulyas (goulash)

2 medium onions
2 TBS lard or bacon grease
2 1/2 pounds beef chuck, or round, cut into 3/4-inch cubes
1/2 pound beef hearts (optional), cut into 1/4-inch pieces
1 garlic clove, chopped and crushed
pinch of caraway seeds
salt
2 TBS Noble Rose paprika or other Hungarian paprika (do not use Spanish or other, it will only color the food versus flavoring it)
1 medium-sized ripe tomato
2 green peppers 1 pound potatoes
galaska (recipe to follow)

Have 2 1/2 quarts water warming on stove. If you use cold water where indicated in this recipe it will tend to make the meat tough while it is frying.

Peel onions, chop coarsely and saute in lard in heavy 6-8 quart Dutch oven. Heat should be low so as not to brown onions.

When onions are transparent add beef and beef heart. Stir mixture for about 10 minutes while mixing meat and onions together.

Crush the garlic, caraway seeds, and salt using the flat side of a heavy knife.

Take Dutch oven off of heat and stir in rapidly the paprika and garlic mixture. Immediately after the paprika has been absorbed add the warm water mentioned above. Cover and cook on low for about 1 hour.

Peel tomato and cut into 1-inch pieces or use some tomato puree. Core and slice green peppers into rings, peel potatoes and cut into a 3/4-inch dice.

Check after an hour to see if meat is tender, if not braise longer. Add the tomato, green peppers and enough water to give it a soup consistency or NOT if you want a gulyas meat. Add a little salt and simmer slowly for another 30 minutes.

Add potatoes and cook until done. Adjust salt, add hot cherry pepper pods if using.

Cook dumplings in stew:

Galuska, levesche (little dumplings)

1 egg
3 TBS flour
pinch of salt

Mix everything together. Spoon mixture into boiling soup mixture using 1/4 teaspoon at a time. Cook in soup for 2 to 3 minutes just before serving.
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Old 02-17-2004, 01:09 AM   #16
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KitchenElf, thanks so very much for the rec. for potato cakes. When I was 9/ 10 years old we had neighbors that came from Hungary during the revolution in 1957. The Grandmother was a wonderful cook. The rec. you have listed sounds very much like what she used to make but did not call potato cakes. I will spell the way she pronounced... long goosh. They were great. Many years have passed and I have tried several times to try to find out how to make these. Not until now!!! Thanks so much, I think my hunt is over. Going to make them soon! Thanks again.
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Old 02-17-2004, 05:55 PM   #17
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Elf, Your coffee cake (nut roll) recipe is very similar to what my family makes for the holidays. My mother is Slovak and she makes 3 kinds of "Kolach". One is almost the same as yours but without the raisins and I know it doesnt have honey...just regular sugar. The others are poppy seed filling and apricot filling. It wouldnt be Christmas without these coffee cakes.
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Old 02-17-2004, 06:36 PM   #18
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Marshemellow - that would be Langos. I'm so glad you liked the recipe. They (potato cakes) involved some good memories from my childhood!! We would eat them while we were playing cards with our German neighbors.

MIcook - It took me about 20 years to finall find the Potica recipe. The way it's pronounced is NOTHING like it is spelled. And when someone finally recognized it everyone who knew what I was talking about was from Ohio near Cleveland and surrounding areas. We had a large Slovac community in Euclid/Cleveland and the food I grew up with was out of this world!!! I made Kolachky at Christmas - for some reason they just didn't turn out the way I remembered. Oh well, there's next year! LOL
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Old 02-18-2004, 11:05 PM   #19
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Authentic Hungarian Goulash

Hungarian Goulash

3 TBS Vegetable oil
2 lb Boneless beef chuck cut in 1-inch cubes
1 can Beef broth (14-ounces)
1 c Chopped onion
1 Green pepper; slivered
2 TBS Tomato paste
2 TBS Paprika
2 tsp Caraway seeds
1/2 tsp Salt
1/4 tsp Black pepper
1/3 c Cold water
3 TBS Flour

In a Dutch oven heat the oil. Brown beef cubes on all sides and add beef broth, onion, green pepper, tomato paste, paprika, caraway seeds, salt, and pepper.

Mix cold water into flour then stir into beef mixture. Simmer covered approximately 1-1/2 hours or until meat is tender. Stir occasionally. Serve over wide egg noodles.

Makes 5 to 6 servings.
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Old 02-19-2004, 06:31 AM   #20
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Re: Gulyas/Goulash



Gulyas (goulash)

2 medium onions
2 TBS lard or bacon grease
2 1/2 pounds beef chuck, or round, cut into 3/4-inch cubes
1/2 pound beef hearts (optional), cut into 1/4-inch pieces
1 garlic clove, chopped and crushed
pinch of caraway seeds
salt
2 TBS Noble Rose paprika or other Hungarian paprika (do not use Spanish or other, it will only color the food versus flavoring it)
1 medium-sized ripe tomato
2 green peppers 1 pound potatoes
galaska (recipe to follow)



Hmmm, I think you forgot to mention parsley. Hungarians usually chop garlic, bacon, and parsly, and add them altogether when goulash is almost cooked.
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