lifes charity bazaar recipes

Where there is charity and wisdom,Where there is charity and wisdom,Where there is charity and wisdom,Where there is charity and wisdom,there is neither fear nor ignorance.there is neither fear nor ignorance.there is neither fear nor ignorance.there is neither fear nor ignorance.

Where there is charity and wisdom,Where there is charity and wisdom,Where there is charity and wisdom,Where there is charity and wisdom,there is neither fear nor ignorance.there is neither fear nor ignorance.there is neither fear nor ignorance.there is neither fear nor ignorance.

Francis of Assisi

Where there is charity and wisdom,Where there is charity and wisdom,Where there is charity and wisdom,Where there is charity and wisdom, there is neither fear nor ignorance.there is neither fear nor ignorance.there is neither fear nor ignorance.there is neither fear nor ignorance.

Francis of Assisi

LIFES

RING-SHAPED CAKE OF THE THREE KINGS (ROSCÓN DE REYES)

The ring-shaped cake is a typical christmas dessert that we have the 6th of January, the day of the

three kings.

Ingredients: 300 grams of flour

25 grams of yeast

½ glass of milk lukewarm

A pinch of salt

100 grams of sugar

75 grams of butter

2 eggs

A shot of “ron añejo”

A shot of orange-flower water

Zest of lemon/orange

Frosty fruits and whipped cream to decorate the cake

Preparation: Weigh up the flour and put it into a bowl.

Now we add to the bowl the butter, 1 egg, sugar, the yeast, a shot of “ron añejo”, the salt, the z

lemon and orange, the milk and the shot of orange

Next we mix and knead the mixture with our hands. After this, if the mixture doesn’t go off our hands

we add a Little bit of flour and it will go.

We keep kneading until it is uniform,

cover it and we let it rest for about 3 hours.

After, we cut a Little circle in the middle and we let it have a rest for 1 more hour.

To decorate it we put at the top a beaten egg and sugar, also putting the fruits in the top. Don’t forget

to add the figures inside the cake.

When it’s finish we place it into the oven at 170/180 degrees for 30 or 40 minutes.

To make the filling, mix the cream with 4 spoils of

thick enough.

We cut the cake in the middle and we fill it with the cream mixture using the pastry bag. Putt he upper

part of the cake on top of the other part of the cake.

Now it is ready to be served.

LIFES Charity Bazaar National Recipes

SHAPED CAKE OF THE THREE KINGS (ROSCÓN DE REYES)

is a typical christmas dessert that we have the 6th of January, the day of the

Frosty fruits and whipped cream to decorate the cake

Weigh up the flour and put it into a bowl.

Now we add to the bowl the butter, 1 egg, sugar, the yeast, a shot of “ron añejo”, the salt, the z

lemon and orange, the milk and the shot of orange-flower water.


we add a Little bit of flour and it will go.

We keep kneading until it is uniform, when it is homogeneus we move it into a bigger bowl. Then we

cover it and we let it rest for about 3 hours. During that the mixture will grow up.

After, we cut a Little circle in the middle and we let it have a rest for 1 more hour.

at the top a beaten egg and sugar, also putting the fruits in the top. Don’t forget

into the oven at 170/180 degrees for 30 or 40 minutes.

To make the filling, mix the cream with 4 spoils of sugar. Then mix it with the whisk beater until it is


part of the cake on top of the other part of the cake.

SHAPED CAKE OF THE THREE KINGS (ROSCÓN DE REYES)

is a typical christmas dessert that we have the 6th of January, the day of the

Now we add to the bowl the butter, 1 egg, sugar, the yeast, a shot of “ron añejo”, the salt, the zest of


when it is homogeneus we move it into a bigger bowl. Then we

at the top a beaten egg and sugar, also putting the fruits in the top. Don’t forget

sugar. Then mix it with the whisk beater until it is


TURRÓN | SOFT NOUGAT

Ingredients: (for 1 tablet of 500 grams or 2 of 250):

300 grams of ground almonds

powdered cinnamon

100 grams of sugar

200 grams of honey

1 egg whites

lemon zest

Preparation: Grinding almonds to make a paste is a hard task, we rec

You can use a mixer, but toast the almonds in the oven before and do it little by little and with short

time in the mixer, otherwise they will get oily

Whisk the egg white. In a frying pan put the honey and sugar. P

until the ingredients have formed into an homogeneous and thick mix

Remove the pan from the fire and add the egg white and stir. There will be lumps at first. Stir until the

lumps have disappeared and the mix will have turned into a lighter color. This will take approximately

10 minutes.

Add the lemon zest and cinnamon. Stir and add the ground almonds. Stir well until the ingredients are

well mixed. Pour the mix in a container covered with parchmen

The mass must be well pressed. One way to do this is to use two containers of the same size. One for

the nougat and another to use as weigh to put on top of the turrón

Ingredients

2 cups finely ground almonds (almond meal)

2 cups powdered sugar

1 egg yolk

1 egg white

2 TBSP water

Pinch of cinnamon

1 TBSP lemon zest

Preparation: In a large mixing bowl combine the almonds, sugar, and two Tbsp of water.

Add the cinnamon and lemon zest.

Knead the mixture for a while until it reaches a dough

Allow the mixture to sit in a cool place for about two hours.

Heat the oven to 400° F.

Once the dough is hardened, shape 3

In a bowl, whisk the egg white until it has enough consi

Brush the figurines with the egg white.

Place the cookie sheet in the oven at 400 F for about two minutes or until the figurines

Remove from oven and allow to cool.

TURRÓN | SOFT NOUGAT

(for 1 tablet of 500 grams or 2 of 250):

Grinding almonds to make a paste is a hard task, we recommend you purchase them already ground.


time in the mixer, otherwise they will get oily

In a frying pan put the honey and sugar. Put on the fire at medium heat and stir with a wooden spoon

until the ingredients have formed into an homogeneous and thick mix. Remove the pan from the fire and add the egg white and stir. There will be lumps at first. Stir until the

and the mix will have turned into a lighter color. This will take approximately


Pour the mix in a container covered with parchment paper. The mass must be well pressed. One way to do this is to use two containers of the same size. One for

the nougat and another to use as weigh to put on top of the turrón

MAZAPÁN

2 cups finely ground almonds (almond meal)

In a large mixing bowl combine the almonds, sugar, and two Tbsp of water.

Knead the mixture for a while until it reaches a doughy consistency.

Allow the mixture to sit in a cool place for about two hours.

Once the dough is hardened, shape 3-inch figurines and place them on an oil-brushed cookie sheet.

In a bowl, whisk the egg white until it has enough consistency to create peaks.

Brush the figurines with the egg white.

Place the cookie sheet in the oven at 400 F for about two minutes or until the figurines

Remove from oven and allow to cool.

ommend you purchase them already ground.


ut on the fire at medium heat and stir with a wooden spoon

Remove the pan from the fire and add the egg white and stir. There will be lumps at first. Stir until the

and the mix will have turned into a lighter color. This will take approximately


The mass must be well pressed. One way to do this is to use two containers of the same size. One for

cookie sheet.

Place the cookie sheet in the oven at 400 F for about two minutes or until the figurines are golden.

Melomakarona are stongly connected to C

melomakarona variations to try, but if you try to bake them you will love the result.

Cook Time: 30 minutesTotal Time:

Ingredients: FOR THE COOKIE DOUGH 1 1/2 cups of olive oil

1/2 cup of sugar

juice of 1 orange

4 tablespoons of brandy

1 teaspoon of baking soda

1 teaspoon of baking powder

1/2 cup of Vermouth, brandy

1 1/2 teaspoons of ground cinnamon

1 1/2 teaspoons of ground cloves

6 cups of all-purpose flour

FOR THE FILLING

1 cup of white sesame seeds

1 tablespoon of honey

1/2 teaspoon of ground cinnamon

1/2 teaspoon of ground cloves

FOR THE SYRUP 2 cups of honey

2 cups of sugar

2 cups of water

1 stick of cinnamon

FOR TOPPING 1/2 cup of sesame seeds

Preparation: Dissolve the baking soda in the brandy.

Combine the ground cinnamon and cloves in a bowl and mix well for the dough.

Combine the ground cinnamon and cloves in a bowl and mix well for

In a mixing bowl, beat together the oil and sugar for about 5 minutes. Add orange juice, brandy with

baking soda, baking powder, combined ground cinnamon and cloves, and Vermouth. Continue beating

and add two-thirds of the flour mixture, 1/2 c

Change to dough hooks, or use hands when needed.

MELOMAKARONA

Melomakarona are stongly connected to Christmas and winter time in Greece. You will find different

melomakarona variations to try, but if you try to bake them you will love the result.

Total Time: 30 minutes

namon

Dissolve the baking soda in the brandy.

Combine the ground cinnamon and cloves in a bowl and mix well for the dough.

Combine the ground cinnamon and cloves in a bowl and mix well for the filling.



thirds of the flour mixture, 1/2 cup at a time, beating on low speed until well blended.

Change to dough hooks, or use hands when needed.

hristmas and winter time in Greece. You will find different



up at a time, beating on low speed until well blended.

Add remaining flour 1/2 cup at a time, kneading with hands at the end. Dough is ready when it no

longer sticks to the hands, about 5 minutes of kneading

Combine all filling ingredients in a bowl.

Use a handful of dough to make each cookie, forming into a log shape. Flatten it out, place a small

teaspoonful of filling in the center and close the cookie, sealing the filling inside,

(see photo). Continue until all dough and filling is used.

Preheat oven to 355°F (180°C).

Place cookies well spaced on a lightly greased or nonstick cookie sheet (or on baking parchment

paper). Bake at 355°F (180°C) for 30

Make the Syrup: The cooled cookies will be dipped in hot syrup, so don’t start the syrup until the cookies are cooled.

Combine all syrup ingredients in wide pot (like a deep frying pan) and boil gently for about 15

minutes. Remove the stick of cinnamon. Leave the syrup on the stove over the lowest heat possible

during dipping.

Put in cookies (as many as will fit on the bottom in one layer) into the hot syrup and use a spatula if

needed to hold them down for 30 seconds to 1 minute. Onc

them with a slotted spoon, letting excess syrup drip, place on a large serving plate in layers, sprinkling

each layer with sesame seeds before adding another layer on top.

Melomakarona are not refrigerated. Cover them

dry out, and they’ll last for several days

Yield: about 3 kilos Melomakarona Cookies with Sesame Centers.

KOURABIEDES (KOURABIETHES)

These celebration cookies are delicious .

Cook Time: 20 minutesTotal Time: Ingredients: 1 teaspoon of baking soda

1/3 cup of brandy (or orange juice)

3 egg whites

1 egg yolk

3 cups of unsalted butter (about 6 1/4 sticks), softened

1 1/3 cups + 1 tablespoon of olive oil

1 cup of confectioner’s sugar

1 1/2 tablespoons of cinnamon

1 1/2 pounds of unsalted toasted almonds, chopped in large pieces

12 1/2 cups (approximately) of all-purpose flour (about 3 1/2 pounds)

2 or more pounds of confectioner’s sugar for topping

Preparation: Dissolve the baking soda in the brandy. Beat the eggs whites and yolk together. In a mixing bowl, beat

the butter, oil, and 1 cup of confectioner’s sugar until white and light. Beat in eggs, brandy with


longer sticks to the hands, about 5 minutes of kneading (the dough will be oily).

Combine all filling ingredients in a bowl.


teaspoonful of filling in the center and close the cookie, sealing the filling inside, in a long oval shape

(see photo). Continue until all dough and filling is used.


paper). Bake at 355°F (180°C) for 30-35 minutes until nicely browned.

The cooled cookies will be dipped in hot syrup, so don’t start the syrup until the cookies are cooled.


e stick of cinnamon. Leave the syrup on the stove over the lowest heat possible


needed to hold them down for 30 seconds to 1 minute. Once the cookies have been soaked, remove


each layer with sesame seeds before adding another layer on top.

refrigerated. Cover them well with plastic wrap or store in tins so they don’t

dry out, and they’ll last for several days – if they aren’t eaten by then.

Yield: about 3 kilos Melomakarona Cookies with Sesame Centers.

KOURABIEDES (KOURABIETHES)

delicious .


3 cups of unsalted butter (about 6 1/4 sticks), softened

1 1/3 cups + 1 tablespoon of olive oil

1 1/2 pounds of unsalted toasted almonds, chopped in large pieces

purpose flour (about 3 1/2 pounds)

2 or more pounds of confectioner’s sugar for topping

Dissolve the baking soda in the brandy. Beat the eggs whites and yolk together. In a mixing bowl, beat




in a long oval shape


The cooled cookies will be dipped in hot syrup, so don’t start the syrup until the cookies are cooled.


e stick of cinnamon. Leave the syrup on the stove over the lowest heat possible


e the cookies have been soaked, remove


well with plastic wrap or store in tins so they don’t

Dissolve the baking soda in the brandy. Beat the eggs whites and yolk together. In a mixing bowl, beat


baking soda, cinnamon, and chopped almonds. Stir

minutes. The dough will be fairly dry and dense.

Preheat oven to 350°F (175°C).

Take a fistful of dough and squeeze 8 times to soften. Shape into balls and flatten slightly to a height

of about 1/2 inch and 1 1/2 to 2 inches in diameter. The dough can also be patted to a height of 1/2

inch and cut with a cookie cutter.

Place on ungreased cookie sheets and bake at 350°F (175°C) for 20 minutes or until a pale golden

color. The cookies may split slightly on top

Allow cookies to cool completely before topping with confectioner’s sugar.

serving platters with confectioner’s sugar. Place one layer of cookies on the platter (carefully, using a

spatula) and dust with sugar. (Place sugar in a str

another layer on top of the first, and sprinkle with the sugar, continuing to no more than three layers

on each plate or platter. Be generous with the confectioner’s sugar!

Yield: 60-80 cookies

Variation: To avoid using alcohol, use orange juice instead of brandy.

To store: Kourabiethes will keep for several months if stored in airtight containers. Make sure there’s

a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each

with a covering of sugar. Wait one day after baking to cover with an airtight lid.

Greek honey puffs made of fried dough that are bathed in sweet syrup and sprinkled with cinnamon

and walnuts, icing sugar, chocolate or honey.

Prep Time: 2 hours, 15 minutes

Cook Time: 15 minutes

Total Time: 2 hours, 30 minutes

Yield: About 40 pieces

Ingredients: 3 cups all-purpose flour

1 pkg. (1/4 oz) dry yeast

1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sugar

1/2 tsp. salt

1 tsp. whiskey or brandy

1-1/2 cups lukewarm water

1/2 cup lukewarm water

2 cups canola or corn oil

baking soda, cinnamon, and chopped almonds. Stir in flour and use hands to combine. Knead for 20

minutes. The dough will be fairly dry and dense.


1 1/2 to 2 inches in diameter. The dough can also be patted to a height of 1/2


color. The cookies may split slightly on top.

Allow cookies to cool completely before topping with confectioner’s sugar. Sprinkle one or more


spatula) and dust with sugar. (Place sugar in a strainer and tap or shake over the cookies.) Place


on each plate or platter. Be generous with the confectioner’s sugar!

avoid using alcohol, use orange juice instead of brandy.

will keep for several months if stored in airtight containers. Make sure there’s

a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each

with a covering of sugar. Wait one day after baking to cover with an airtight lid.

LOUKOUMADES


and walnuts, icing sugar, chocolate or honey.

in flour and use hands to combine. Knead for 20


1 1/2 to 2 inches in diameter. The dough can also be patted to a height of 1/2


Sprinkle one or more


ainer and tap or shake over the cookies.) Place


will keep for several months if stored in airtight containers. Make sure there’s

a dusting of powdered sugar on the bottom of the container, then layer cookies as above, each layer


For the syrup: 2 cups sugar

1 stick cinnamon

1-cup water

1/2 cup honey

Preparation: Dissolve the yeast in the 1/2 cup lukewarm water and set aside.

In a medium to large mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix

well to combine.

Add the dissolved yeast, whiskey, and 1

mixer, mix the batter for 3 minutes on medium high speed m

batter. Cover the batter with plastic wrap and set aside in a warm place for about two hours to rise.

Prepare the syrup while the batter is rising. Add the sugar, cinnamon stick, water and honey to a

saucepan. Boil for 5 minutes until the sugar is completely dissolved. Keep warm.

When the batter is about double in size, heat the 2 cups oil in a saucepan or deep frying pan until very

hot but not smoking.

Using two spoons, carefully drop about a teaspoon full of batt

puffs using a slotted spoon and fry until golden brown on each side. Remove the puffs to a plate lined

with paper toweling to absorb excess oil.

Dip the hot puffs in the syrup and then sprinkle with cinnamon, gro

Otherwise present melted chocolate dip or honey. Serve immediately or serve cold a few hours later .

Just in case you don’t like one of the above …

These sweet cheese pastries use a rolled dough instead of thin ph

are folded (see below), they can be baked or fried. They are holiday tradition on the Greek island of

Crete, but eaten at other times as well because they're so delicious! These call for the fresh soft variety

of cheese called myzithra (not the aged salty type) cheese, and if you can't find it, try Italian

mascarpone or ricotta.

Ingredients: FOR THE DOUGH 1/2 cup of olive oil

1/2 cup of sugar

1/2 cup of unflavored strained yogurt

2 eggs, beaten with a fork


2 3/4 cups of all-purpose flour

1/4 cup of brandy

FOR THE FILLING 1 2/3 pounds of fresh soft myzithra cheese (or mascarpone or ricotta)

1/2 - 1 teaspoon of ground cinnamon

Dissolve the yeast in the 1/2 cup lukewarm water and set aside.

mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix

Add the dissolved yeast, whiskey, and 1-1/2 cups water to the dry ingredients. Using an electric hand

mixer, mix the batter for 3 minutes on medium high speed making sure that there are no lumps in the



l for 5 minutes until the sugar is completely dissolved. Keep warm.


Using two spoons, carefully drop about a teaspoon full of batter for each puff into the hot oil. Turn the


with paper toweling to absorb excess oil.

Dip the hot puffs in the syrup and then sprinkle with cinnamon, ground walnuts, icing sugar.


Just in case you don’t like one of the above …

KALITSOUNIA

These sweet cheese pastries use a rolled dough instead of thin phyllo sheets. Depending on how they



alled myzithra (not the aged salty type) cheese, and if you can't find it, try Italian

1/2 cup of unflavored strained yogurt

1 2/3 pounds of fresh soft myzithra cheese (or mascarpone or ricotta)

1 teaspoon of ground cinnamon

http://www.greek-recipe.com/cretan-kalitsounia/

mixing bowl, add the flour, baking powder, baking soda, sugar, and salt. Mix

1/2 cups water to the dry ingredients. Using an electric hand

aking sure that there are no lumps in the




er for each puff into the hot oil. Turn the


und walnuts, icing sugar.


yllo sheets. Depending on how they



alled myzithra (not the aged salty type) cheese, and if you can't find it, try Italian

kalitsounia/

LIFES Charity Bazaar December 2014 National Recipes

2 tablespoons of sugar

1 egg yolk

1 teaspoon of grated orange peel

2 tablespoons of all-purpose flour

1 egg, beaten (for glaze)

TOPPINGS ground cinnamon (for baked pastries)

confectioner's sugar or honey (for fried pastries)

Prep Time: 40 minutes



Instructions Prepare the dough

In a large bowl:

Whisk the dry ingredients together (sugar, baking powder, flour). Add the oil, mixing with a spoon or

hands. Stir in the yogurt ( strained) and eggs and mix with spoon until the dough begins to stiffen,

adding the brandy to soften the dough as needed. Knead the dough in the bowl for approximately 10

minutes until smooth, and set aside to rest.

Prepare the filling

In a separate bowl, mix the cheese, cinnamon, sugar, egg yolk, orange peel, and flour together until

well blended.

To bake Preheat the oven to 350°F (180°C). Lightly grease a baking sheet.

Make the pastry

On a floured surface with a rolling pin, roll a piece of dough out to a thickness of about 1/8th of an

inch. Using a 3-4 inch cutter or saucer as a guide, cut out circles. (Alternatively, take a piece of dough

the size of an unshelled walnut and roll it out to a circle about 3-4 inches across.)

Place a spoonful of the cheese mixture into the center of the circle and spread out close to the edges.

Raise the rim of the dough up around the cheese and, with wet fingers, pinch the edges to pull the

dough in around the cheese, leaving the center open so the cheese shows. Repeat using all the dough

and filling.

Place the kalitsounia on the baking sheet and brush lightly with beaten egg to glaze. Bake at 350°F

(180°C) for approximately 20 minutes until lightly browned (see photo).

Sprinkle lightly with cinnamon.

Allow to cool on the baking sheet. Kalitsounia will keep well, covered, in the refrigerator.

To fry Place a teaspoonful of cheese mix into the center of the circle, fold the circle over into a half-moon

shape. With wet fingers, crimp the edges to close securely. Preheat 1 cup of olive oil over medium

heat and fry until golden on both sides. Drain on paper towels. Sprinkle with confectioner's sugar or

drizzle with honey.

Yield: 30-36 pieces

Kutia Wigilijna, or Christmas Cooked Wheat Pudding, consisting of whole or cracked wheat or barley

(rice for the aristocracy!), poppy seeds, honey, and

sometimes cream is typically the first course served at the Christmas Eve dinner known as

Poland.

Originally, kutia was eaten only in eastern Poland where it borders with Ukraine, Belarus and

Lithuania, but today it is becoming more popular throughout the entire country. The ingredients are

variable depending on taste, availability of ingredients and budget.

Ingredients: 1 cup wheat berries or kamut berries, rinsed

1/2 teaspoon salt

1 cup poppyseeds

1/2 cup confectioners' sugar

4 tablespoons honey

1 teaspoon vanilla

Zest of 1 lemon

2/3 cup plumped raisins

1/2 cup ground walnuts (optional)

1/2 cup coarsely ground blanched almonds (optional)

5 plumped figs, chopped (optional)

5 plumped dates, chopped (optional)

1/2 cup half-and-half

Prep Time: 60 minutes


Preparation Place rinsed wheat berries in a large pot or Dutch oven and cover with water by about 5 inches. Stir,

cover and let stand overnight.

When ready to cook, drain the wheat berries, ri

cold water and salt, bring to a boil, reduce heat to a simmer, and cook until tender (anywhere from 90

minutes to 3 hours). Drain and set aside to cool.

Prepare poppyseeds by placing them in a saucep

stand 20 minutes. Pour off any impurities that rise to the surface, then drain through a sieve, rinse

under cold water and drain again. Return poppyseeds to the saucepan and scald with boiling water to

cover by an inch. Cover and let stand 15 minutes. Place saucepan on burner, bring to a boil, reduce

heat and simmer for 30 minutes. Poppyseeds are ready when they can be pulverized between the

fingers. Drain and grind once in a poppyseed grinder or 3 time

KUTIA WIGILIJNA

, or Christmas Cooked Wheat Pudding, consisting of whole or cracked wheat or barley

(rice for the aristocracy!), poppy seeds, honey, and tasty treats like figs, raisins and nuts, and

sometimes cream is typically the first course served at the Christmas Eve dinner known as


is becoming more popular throughout the entire country. The ingredients are

variable depending on taste, availability of ingredients and budget.

1 cup wheat berries or kamut berries, rinsed

1/2 cup coarsely ground blanched almonds (optional)

5 plumped dates, chopped (optional)

Place rinsed wheat berries in a large pot or Dutch oven and cover with water by about 5 inches. Stir,

When ready to cook, drain the wheat berries, rinse, drain again and place back in the pot. Add 6 cups


minutes to 3 hours). Drain and set aside to cool.

Prepare poppyseeds by placing them in a saucepan with water to cover by several inches. Stir and let





fingers. Drain and grind once in a poppyseed grinder or 3 times in a regular grinder.

, or Christmas Cooked Wheat Pudding, consisting of whole or cracked wheat or barley

figs, raisins and nuts, and

sometimes cream is typically the first course served at the Christmas Eve dinner known as wigilia in


is becoming more popular throughout the entire country. The ingredients are

Place rinsed wheat berries in a large pot or Dutch oven and cover with water by about 5 inches. Stir,

nse, drain again and place back in the pot. Add 6 cups


an with water to cover by several inches. Stir and let





In a large bowl, combine cooled, cooked wheat, ground poppyseeds, confectioners' sugar, honey,

vanilla, zest, raisins and some or all of the following, if using

well and add half-and-half, incorporating thoroughly. Refrigerate until ready to serve.

POLISH SPICED CHRISTMAS COOKIES

Serves 30

Prep time 1 hour

Cook time 8 minutes

Total time 1 hour, 8 minutes

Ingredients: 110g Unsalted Butter

(Plus a little extra for greasing the baking trays)

110g Soft, dark brown sugar

8 tablespoons Runny Honey

1 Free range egg

450g Plain Flour or Rye Flour

(Plus a sprinkle extra for the board when rolling out)

2 teaspoons Baking Powder

2 teaspoons Ground Ginger

2 teaspoons Cinnamon Powder

2 tablespoons Mixed Spice

2 tablespoons Cocoa Powder

100g Icing Sugar

1 tablespoon Water (Add more water if it is too thick, the icing needs to be thick, but runny)

Preparation:

Pre heat your oven to 200 degrees celcius and lightly grease 3 baking

In a small pan, melt the butter with the soft, dark brown sugar and runny honey. Stir just until the

butter has melted in. Put the pan to one side.

In a large bowl, sift the dry ingredients together, mix well and then add the egg. M

Pour the melted butter mixture into the dry ingredients bowl and mix it together until the dough starts

to come together.

Tip the mixture out onto a board and knead it into a ball of dough. If the mixture is too crumbly, add a

tablespoon of water at a time and knead again until it comes together.

Sprinkle some flour onto a clean, flat surface and roll out the dough. It needs to be about as thick as a

pound coin. Cut out shapes using cookie cutters and carefully lift the cookies onto the bak

You should fit ten cookies per tray, they don't spread too much. You can cook them in batches for 7

minutes per batch.

Whilst the cookies are cooking, make your icing by stirring the water into a bowl of sifted icing sugar.

Mix it really well until you have a thick paste that will pour evenly off a spoon. Use a piping bag

fitted with a writing nozzle to decorate your cookies. Alternatively, you can buy very good writing


vanilla, zest, raisins and some or all of the following, if using -- walnuts, almonds, figs and dates. Mix

incorporating thoroughly. Refrigerate until ready to serve.

POLISH SPICED CHRISTMAS COOKIES – PIERNICZKI

easing the baking trays)

(Plus a sprinkle extra for the board when rolling out)


Pre heat your oven to 200 degrees celcius and lightly grease 3 baking trays with butter.


butter has melted in. Put the pan to one side.

In a large bowl, sift the dry ingredients together, mix well and then add the egg. Mix again.



water at a time and knead again until it comes together.


pound coin. Cut out shapes using cookie cutters and carefully lift the cookies onto the bak

You should fit ten cookies per tray, they don't spread too much. You can cook them in batches for 7


l until you have a thick paste that will pour evenly off a spoon. Use a piping bag



walnuts, almonds, figs and dates. Mix

PIERNICZKI



ix again.




pound coin. Cut out shapes using cookie cutters and carefully lift the cookies onto the baking trays.

You should fit ten cookies per tray, they don't spread too much. You can cook them in batches for 7-8


l until you have a thick paste that will pour evenly off a spoon. Use a piping bag


icing in the shops, decorate them in any colour you like.

When the cookies have baked, they should be golden and will still be a bit soft. Take them out,

carefully lift them onto a cooling rack using a pallette knife and leave to cool. I used a chopstick to

make small holes in the top of my cookies, but be careful not to bre

pressing too hard.

The cookies can be stored in a tin once cooled, they will soften. They will keep for up to two weeks,

unless used as Christmas tree decorations, in which case, they can be left on the tree!

http://www.renbehan.com/2011/11/pierniczki

At every Polish house poppy seed cake during Christmas is a must. It tastes delicious and is of utmost

importance on every Christmas table.

Ingredients: 1 cup of poppy seeds

1/3 cup of honey

1 cup of butter/margarine

½ cup of sugar

4 eggs

1 cup of sour cream

1 teaspoon of vanilla

½ cup of flour

1 teaspoon of baking soda


1 teaspoon of salt

Preperation: In small sauce pan cook the poppy seed

cream butter/margarine, until light and fluffy

yolks one at a time, beating well after each addition.

flour, baking soda, baking powder, and salt.

point 5, beating everything well. Beat egg whites until stiff and fold into batter.

Pour batter into a lightly greased and floured 9

Bake at 250 degrees for 1 hour 15 minutes.

Cool down the pan for 5 minutes.

Remove from the pan and cool on a wire rack.

icing in the shops, decorate them in any colour you like.

kies have baked, they should be golden and will still be a bit soft. Take them out,


make small holes in the top of my cookies, but be careful not to break the top off the cookie by


unless used as Christmas tree decorations, in which case, they can be left on the tree! nbehan.com/2011/11/pierniczki-polish-spiced-christmas-cookies.html

POPPY SEED CAKE


importance on every Christmas table.

small sauce pan cook the poppy seeds with honey and ¼ cup of water for 5-7 minutes

cream butter/margarine, until light and fluffy. Add cooled poppy seed to creamed mixture, and egg

yolks one at a time, beating well after each addition. Blend the sour cream and vanilla. Sift toge

flour, baking soda, baking powder, and salt. Add poppy seed mixture to the one ( dry) mentioned in

Beat egg whites until stiff and fold into batter.

Pour batter into a lightly greased and floured 9-inch tube pan.

ke at 250 degrees for 1 hour 15 minutes.

Remove from the pan and cool on a wire rack.

kies have baked, they should be golden and will still be a bit soft. Take them out,


ak the top off the cookie by



7 minutes. Cool down

Add cooled poppy seed to creamed mixture, and egg

Sift together

Add poppy seed mixture to the one ( dry) mentioned in

SEMOLINA HALVA (IRMIK HELVASI)

Ingredients: Measure: margarine 2 cups

pine nuts 2 tablespoons

semolina 2 cups

water 2 cups

sugar 1 1/3 cups

Servings: 6

Preparation: Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until the

ingredients change color slightly, stirring all the time. Boil the water in a separate saucepan, add and

melt the sugar. Add the syrup to the semolina, stir and simmer for 10 minutes. Cover with a napkin

and let rest for 20 minutes. Toss before serving.

Nutritional Value (in approximately one serving) :Energy 540 cal, Protein 6.4 g, Fat 22.7 g, Carbohydrates 79.0 g, Calcium 19 mg, Iron 1.01 mg,

Phosphorus 79 mg, Zinc 0 mg, Sodium 208 mg, Vitamin A 766 iu, Thiamine 0.07 mg, Riboflavin 0.06

mg, Niacin 0.50 mg, Vitamin C - mg, Cholesterol 55 mg.

Ingredients: 2 eggs

3/4 tablespoon of baking powder

2 tablespoons of yoghurt

1/3 dessertspoon of salt

5 full tablespoons of flour

1 glass of oil (to fry)

Syrup: 2 glasses of water

2 glasses of sugar

1 dessertspoon of lemon juice

Servings: 6

SEMOLINA HALVA (IRMIK HELVASI)

Amount: 150 grams

2 tablespoons 20 grams

300 grams

500 grams

240 grams

http://www.pinterest.com/pin/379920918538869740/

Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until the

ients change color slightly, stirring all the time. Boil the water in a separate saucepan, add and


and let rest for 20 minutes. Toss before serving.

nal Value (in approximately one serving) : Energy 540 cal, Protein 6.4 g, Fat 22.7 g, Carbohydrates 79.0 g, Calcium 19 mg, Iron 1.01 mg,


mg, Cholesterol 55 mg.

LOKMA

http://www.dreamstime.com/stock-photography-turkish-lokma-

http://www.pinterest.com/pin/379920918538869740/

Melt the margarine, add the nuts and the semolina and brown them for about 15 minutes until the

ients change color slightly, stirring all the time. Boil the water in a separate saucepan, add and


Energy 540 cal, Protein 6.4 g, Fat 22.7 g, Carbohydrates 79.0 g, Calcium 19 mg, Iron 1.01 mg,


-image20528412

Preparation: First of all prepare the syrup frying in a hot pan and leave it to cool off. Then put other ingredients of

the Lokma into a bowl and mix them well. Add frying oil into the pan until it's very hot. Take small

pieces from the already mixed ingredients with a tablespoon and trow it into the frying oil. When it's

fried, take it out of the pan and drop it into the syru

also add some grinded wallnut or coconut on it before serving.

Ingredients: 200 g butter

100 g sugar

100 g honey

100 g walnuts, grated

cinnamon, clove

1 egg

1/3 baking powder

500 g flour

Preparation: Sift the flour with baking powder, add in soft butter, sugar, honey, walnuts and egg. Season with

cinnamon and clove. Shape small balls and flatten them slightly.

Bake on a tray lined with baking paper until golden brown (around 20 min.

Allow to cool and dust with icing sugar.

Ingredients: 280 g flour

210 g butter

70 g sugar

100 ground walnuts/almonds

First of all prepare the syrup frying in a hot pan and leave it to cool off. Then put other ingredients of

Lokma into a bowl and mix them well. Add frying oil into the pan until it's very hot. Take small


fried, take it out of the pan and drop it into the syrup. Serve after waited for about an hour. You can

also add some grinded wallnut or coconut on it before serving.

MEDENJACI

Sift the flour with baking powder, add in soft butter, sugar, honey, walnuts and egg. Season with

cinnamon and clove. Shape small balls and flatten them slightly.

Bake on a tray lined with baking paper until golden brown (around 20 min. at 200°C).

Allow to cool and dust with icing sugar.

VANILIN KIFLE

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jqp1WEolztc/s1600/DSC_1082.JPG

First of all prepare the syrup frying in a hot pan and leave it to cool off. Then put other ingredients of

Lokma into a bowl and mix them well. Add frying oil into the pan until it's very hot. Take small


p. Serve after waited for about an hour. You can

Sift the flour with baking powder, add in soft butter, sugar, honey, walnuts and egg. Season with

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qp1WEolztc/s1600/DSC_1082.JPG

Preparation: Cut cold butter into fine slices, place on flour. Add sugar and walnuts/almonds and rub between your

hands until crumbles form . Form a ball and knead until you

crescents, place them on a tray lined with baking paper and bake them for 10

Allow to cool, turn them in icing sugar mixed with vanilla sugar.

Ingredients: 100 ml lukewarm milk

20 g yeast

1 tbsp sugar

4-5 tbsp flour

Preparation: Dissolve yeast in lukewarm milk.

Add sugar and flour and stir until you've obta

Dough: 4 eggs

100 g sugar

150 g butter (melted)

500 g flour

pinch of salt

lemon zest

Preparation: Place flour into a large bowl, make a well in the middle. Crack eggs into the well, add sugar,

salt, lemon zest and the yeast mixture. Beat until you have obtained soft and shiny dough. Cover with

tea towel and let it rise in a warm place for an hour.

Walnut mixture: 250 g ground walnuts

150 g sugar

50 g butter

2 vanilla sugar

200 ml hot milk

1 tbsp rum

Preparation: Add all the ingredients into hot milk, stir until well combined and smooth.

When the dough doubles its volume, roll it out, spread it evenly with walnut mixture and place into a

baking tin. Let it rise again for 20 minutes a

200°C.

Cut cold butter into fine slices, place on flour. Add sugar and walnuts/almonds and rub between your

hands until crumbles form . Form a ball and knead until you have smooth textured dough. Shape small

crescents, place them on a tray lined with baking paper and bake them for 10-12 minutes at 180°C.

Allow to cool, turn them in icing sugar mixed with vanilla sugar.

OREHNJAČA

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dd sugar and flour and stir until you've obtained a smooth batter. Allow to rise at 25-30°C for 1 hour.

Place flour into a large bowl, make a well in the middle. Crack eggs into the well, add sugar,


tea towel and let it rise in a warm place for an hour.

Add all the ingredients into hot milk, stir until well combined and smooth.


baking tin. Let it rise again for 20 minutes and bake in the preheated oven for 45-50 min. at 180

Cut cold butter into fine slices, place on flour. Add sugar and walnuts/almonds and rub between your

have smooth textured dough. Shape small

12 minutes at 180°C.

http://thedomesticatedfeminist.files.wordpress.com/2012/09/img_2311.jpg

30°C for 1 hour.

Place flour into a large bowl, make a well in the middle. Crack eggs into the well, add sugar, butter,



50 min. at 180-

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