death_by_yarn (death_by_yarn) wrote in orthodoxfood,

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First, let me say that, yes, I'm still alive.  I've been having some more health problems, mostly concerning my stomach, and food has been the last thing on my mind.  But I need to update ...... it needs to be done.

So, I'm not sure there is a theme this week.  But I've been on a pastry kick, so that is what I'll post tonight.

he first recipe is Polish, and as I understand, falls under the category of Catholic.  But who doesn't like doughnuts?



- 1 cake yeast
- 2 cups milk, scalded and cooled to lukewarm
- 2 cups sifted all purpose flour
- 4 egg yolks
- 1 whole egg
- 1/2 cup sugar
- 1/2 tsp vanilla
- Grated rind of 1/2 orange or lemon
- 1 tsp salt
- 1/4 lb butter, melted
- 5 cups sifted all purpose flour


- In a large bowl, dissolve yeast in the lukewarm milk.  Add 2 cups flour.  Let rise in warm place for 30 mins.
- Beat together eggs, sugar, vanilla, grated rind and salt until light. Add to sponge together with melted butter. Mix in 5 cups flour. Beat with         wooden spoon or hand until dough is elastic and leaves sides of bowl. Cover and let rise 1 hour, or until doubled.\
When light, turn out on floured board. Pat with floured hands to 1/2-inch thickness. Cut with doughnut cutter and let rise again until light.          Fry in deep hot fat and drain on absorbent paper. Dust with confectioners' or granulated sugar. (This dough makes good kuchen. Add 1/2     lb. yellow raisins to ingredients, let rise, place in greased loaf pan, let rise again and bake in moderate oven about 45 minutes.)

This next recipe is a Pagan recipe, usually for Yule.  Of course, you can make it any time you want.

The Best For Last Bars


1/4 pound butter
10 ounce raspberry chocolate chips
12 ounce can evaporated milk
2 ounces bittersweet chocolate
3 1/2 cups sugar
7 ounce jar marshmallow creme
1 heaping tablespoon of instant coffee
1 teaspoon vanilla


In heavy saucepan or double boiler melt the butter. Add evaporated milk, sugar, and coffee. Bring to a rolling boil, stirring constantly. Remove from heat and add raspberry chocolate chips and bittersweet chocolate. Stir the mixture until all ingredients are melted. Add the marshmallow creme and stir until well blended. Stir in the vanilla. Pour into a slightly greased 9" x13" pan. Refrigerate. Cut into bite-sized bars when cooled. Makes 12 servings.

Tags: weekly recipe
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