Archive for January, 2011

Poppy Seed/Nut Roll

This is another of Greg’s favorite desserts from his Pennsylvania Dutch upbringing.  It is a soft yeast dough with either a poppy seed or ground walnut filling.

4 to 4 1/2 C. flour

1/2 C. sugar

1 cup warm milk/soymilk

1/4 cup warm water

2 sticks butter/margarine softened

4 egg yolks

2 t. salt

1 t. vanilla

4 t. yeast

Filling: 1 jar/can poppy seed filling or jar/can of nut filling.

1 egg beaten with 1 t. water

Combine in a large non-metal bowl: water, milk, vanilla, egg yolks, yeast and butter.  Stir to blend.  Combine 4 C. flour, sugar and salt and gradually add the flour mixture to the liquid mixture.  Stir in flour with a sturdy spoon till it is too stiff to stir.  Flour a cutting board or the clean counter and put the soft dough on the flour.  Knead gradually adding up to 1/2 C. more of flour till it is soft but not too sticky to handle.  Grease a large non-metal bowl and place dough in it turning the dough to grease the top then cover the bowl with a clean cotton towel.  Preheat the oven to 175 degrees and turn off the heat.  Place the bowl in the oven for the dough to rise till doubled-about and hour.

Punch down dough and place on floured surface.  Divide the dough in two and roll out each piece till a 5″X10″ rectangle.  Spread a generous layer of filling almost to the edges and fold into thirds to make a log.  Place on greased cookie sheet.  Prepare the second roll the same as the first.  Preheat the oven to 350 degrees.  Allow the rolls to sit  on the cookie sheet for 10 minutes to rise.  Brush each roll with the beaten egg mixture and bake 30-35 minutes until golden brown.  Cool, slice and serve.


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Oh My Fudge Brownies

These brownies are for those who want to improve on what Betty Crocker has to offer.  A little more work but a lot more bang for your buck!

2 sticks butter/margarine

4 squares unsweetened chocolate (are you smiling yet?)

2 1/2 C. sugar

4 eggs

1 C. flour

1 1/2 t. vanilla

2 Hershey bars with almonds

Melt butter and chocolate in the microwave or a double boiler

Stir in sugar, eggs, flour and vanilla.  Pour into a greased and floured 9X13″ pan.  Break the Hershey bars into small pieces and scatter over the top.

Bake at 350 for 25-30 minutes

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Fried Matzo

This is a Jewish dish (my heritage) served for breakfast.  Think of it as French toast made with crackers.  My son, Trevor, requested I post this recipe.  Matzo is available in the Jewish food section of the grocery store.

6 sheets of Matzo

3 eggs-beaten

3/4 t. salt

1/4 t. pepper

1 T. dried onion

1 T. milk/soymilk

2 T. butter/margarine

2 T. cooking oil

Place the sheets of matzo in a square baking dish and cover with water.  Allow the matzo to soften for 5 minutes.  Drain the water and squeeze the excess water from the matzo, breaking up the crackers, return them to the baking dish.  Combine beaten egg, salt, pepper, dried onion and milk/soymilk. pour over matzo.  Stir to coat the matzo evenly.  In a large frying pan melt the butter/margarine and oil.  The butter gives it more flavor and the oil browns it.  Cook over medium heat stirring often until well browned.  Serve with maple syrup.

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