Start Your Ovens!!

or OH, NO! Mom’s in the kitchen

Hi, Everyone,

With all that talk about Potica, Dad thought you might like my recipe. I found a few more treasures in the box that you might enjoy.

Special Walnut Potica
8-9 cups flour
3/4 cups sugar
2 cups milk
1/2 cup butter
1 1/2 tablespoons salt
4 eggs
3 envelopes yeast

Scald milk. Add sugar, salt and butter. Cool. Dissolve yeast in 1/2 cup warm water. Add yeast to milk mixture. Beat eggs until fluffy. Add to milk mixture. Add flour gradually. Knead briefly. Let raise until double.

Filling
2 pounds ground walnuts
1/2 cup butter
1/2 cup honey
3 eggs
2 cups milk
2 cups sugar
1/2 pint whipping cream
1 tbs lemon juice
Melt butter. Add honey, sugar and milk. Bring to a rolling boil. Pour over walnuts. Add beaten eggs. Whip cream. Add to walnut mixture. Add lemon juice.
Mix.
Roll dough very thin. Spread filling over dough. Roll dough carefully. Shape as desired (horse shoe, circle, straight. Let raise again. Bake until top is browned.

I typically scale this recipe down. It makes a lot. Roll the dough as thin as possible. The dough expands in the second raising. You won’t do this, but I bake it until the top looks burned. I have grown used to the flavor and it prevents the inside from being too wet. Any way you make it, it will be good. And yes, you can use poppyseed filling. I usually use a can of Solo filling.

Candied Grapefruit Peel
2 Grapefruit or 3 oranges on 4 lemons
1 teaspoon salt
1cup sugar
2 tablespoons light corn syrup
sugar for coating
Place peels in saucepan. Cover with water and add salt, Bring to a boil and cook slowly for 20 minutes.
Drain. Cover with fresh water and
boil again for 30 minutes, until
tender. Drain. Use scissors to cut
peels into strips.
Combine sugar and corn syrup
with 1/2 cup water.
Bring to a boil. Add cooked peel.
Cook peel gently until syrup is
nearly absorbed. Cool in syrup.
Drain peel on rack or platter.
Shake in bag with sugar the
coat. Coat with chocolate if
desired.

And finally-