Every family seems to have their own special holiday traditions and recipes...I think it would be neat for us to share ours (maybe an Org cookbook in the works?)

Every year my mom makes Hungarian pastries for the holidays. The smells and tastes reminds me of years of happy, warm and loving times spent with family and friends...it's our soul food.

Here's a modified recipe for Hungarian Nut Rolls -- my mom's recipe is a variation and isn't written down...she does it all by her big, loving heart

Hungarian Nut Rolls
Dio's Tekeres
Makes 4 rolls

Recipes for Hungarian rolls have graced many a handwritten cookbook, reflecting the strong baking tradition of the Austro-Hungarian Empire. They are tremendously popular in Hungary, appearing for Easter and Christmas holidays, filled with poppy seeds and raisins as well as ground nuts. Every home and pastry shop has its own recipe for these rolls, known familiarly as beigli.



1 tablespoon (1 package) active dry yeast
1/2 cup sugar
1 cup warm milk (105° to 115° F.)
8 tablespoons (1 stick) unsalted butter;
at room temperature
1 large egg
Grated zest of 1 lemon
1/2 teaspoon salt
3-3/4 to 4-1/2 cups unbleached all-purpose flour


Walnut Paste
4 cups (1 pound) walnuts
1/2 cup sugar
1-1/2 teaspoons ground cinnamon
2 tablespoons Cognac
About 1/3 cup hot milk (120° F.)
1 whole egg, beaten for glaze




1. Pour 1/3 cup of the warm milk in a small bowl. Sprinkle the yeast and the pinch of sugar over the surface of the milk. Stir to dissolve and let stand at room temperature until foamy, about 10 minutes.

2. In a large bowl using a wooden spoon or in the work bowl of a heavy duty electric mixer fitted with the paddle attachment, beat together the butter and sugar until fluffy. Add the egg and beat vigorously for 1 minute. Beat in the remaining 2/3 cup milk, the yeast mixture, the lemon zest, salt, and 1 cup of the flour. Then beat in the remaining flour, 1/2 cup at a time, until a soft dough that just clears the sides of the bowl is formed.

3. Turn the dough out onto a lightly floured work surface and knead until smooth and pliable, about 3 minutes, dusting with flour only 1 tablespoon at a time as needed to prevent sticking. The dough will be very soft but not sticky.

If kneading by machine, switch from the paddle to the dough hook and knead for 2 to 3 minutes, or until the dough is smooth and springy and springs back when pressed. If desired, transfer the dough to a floured surface and knead briefly by hand.

4. Place the dough in a greased deep container. Turn once to coat the top and cover with plastic wrap. Let rise at cool room temperature for 4 to 6 hours, deflating once or twice, or as long as overnight in the refrigerator.

5. Gently deflate the dough. Turn the dough out onto a floured work surface and divide into 4 equal portions. Form each portion into a thick rectangle, place on loosely floured parchment paper, cover loosely with a clean tea towel, and let rest for 30 minutes.

6. Meanwhile, make the filling: Combine the walnuts, sugar, and cinnamon in a food processor fitted with the metal blade. Process until finely ground. Combine the Cognac and milk and, with the motor running, pour the mixture through the feed tube in a slow, steady stream, processing until a thick, spreadable paste is formed. (The filling maybe made ahead and stored, tightly covered, in the refrigerator.)

7. Grease or parchment-line a baking sheet. Using a floured rolling pin on a very lightly floured work surface to minimize sticking, roll or pat out each dough portion into a 13-by-7-inch rectangle about 1/8 inch thick. Spread the surface of each rectangle evenly with one-fourth of the nut paste. Working with I rectangle at a time and starting from a long side, fold over a 2-inch section. Continue to fold the dough in this manner to create a flattish oval (rather than round) long log of dough. Pinch the seams and place the dough, seam side down, on the baking sheet, fitting all 4 rolls horizontally on the pan about 2 inches apart. Brush with the egg glaze and prick all over with a fork. Let rest, uncovered, at room temperature about 20 minutes.

8. Twenty minutes before baking, preheat the oven to 350° F. Brush once more with the beaten egg. Place the baking sheet on a rack in the center of the oven and bake 30 to 40 minutes, or until golden and the loaves sound hollow when tapped with your finger. (If using 2 baking sheets, change the rack positions halfway through baking.) Let rest on the baking sheet 10 minutes. Using a large spatula, transfer the loaves to a cooling rack. Cool completely. Handle the hot breads carefully, because they are quite delicate.

Variation: Substitute 1 tablespoon unsweetened cocoa powder for the cinnamon in the filling. Though not authentic, pecans or hazelnuts can be substituted for the walnuts.

Share some of your family traditions

5th vodka
5th rum
2liter of 7-up
2liter of orange juice
2litere of fruit punch
pineapple and other crushed fruit

= jungle juice

rdhull said:

Sounds like you have a fun family...

1 pack of skins (King Size Rizla's or Honey Dipped Blunt Paper if your feeling fancy)

1 Ounce of Moroccan Hash

1 Ounce of Afghan Skunk

54 cans of pringles

rdhull said:

Father!

2the9s said:

C'mon guys... I'm just trying to add some holiday cheer around this place...

Where are my girls?!?



Oh, and another thing...

Okay okay...here's a sweet little number that'll put you in the holiday mood. It's kind of a spiced wine.

Gluhwein

1 bottle claret
1 piece (1-inch) cinnamon stick
6 lumps sugar
3 strips orange peel
3 whole cloves
3 strips lemon peel

Mix these ingredients all together. Heat in a saucepan but do notboil. Strain into a pitcher.

You hear me motherfuckers?? Do ya? Huhn? Do not boil!!

My mom used to make Millionaire Pie just for me, cuz I was OBSESSED with it. It's got pudding, nuts and some sort of funky whipped cream stuff in it. It melts in your mouth...but some people don't like it.

Then again, Im Mr. Peanut Butter and Miracle Whip Sandwich so maybe this shouldn't come as a surprise.

By the way, Apples, there's a bakery in Allen Park that sell NOTHING but Hungarian pastries!

2the9s said:

NOW...that's what I'm talking about! (I can't believe I'm saying that about 9s )

2the9s said:

DudeDrops said:

I'm ignoring the part about those henious bits you call sandwiches and, yes, my family has known the owners of that shop for generations. They used to be located in Delray and some of my most fond childhood memories come from being in that bakery.

Those were the good ole days...

God bless Alex, Sr. (the father of the guy who owns the bakery now.)

applekisses said:

OK, Ms. Onion-N-Cheese sandwich

Say, didnt that bakery cater your high-school graduation party or some other big event?

DudeDrops said:

They made (and still do) all of the cakes for our family functions...AND...they made Suzie Quattro's (yes, Leather Tuscadero) wedding cake She's from Delray too

applekisses said:

"Drop the motherfuckers all the way to Delray!"
--Insane Clown Posse
"Wizard of the Hood"

I really wish the Transylvania House would re-open in Delray. It would TOTALLY make it this time. Dearborn is too WASPish for a niche restaurant like that to thrive.

They had the second-best paprikash I've ever had (the first was Mama Gresko's).

DudeDrops said:

No new business would thrive in Delray It's sad. Maybe downriver somewhere would have been better.

Okay. Lookit, Lookit!!!

Strawberry cake (not shortcake!!)


1 lb Strawberries, halved
3 cups flour
1 tsp baking powder
1/2 tsp salt
2 1/2 cups granulated sugar
2 1/2 cups powdered sugar
4 sticks butter, softened at room temp.
1/4 cup E&J Brandy
5 Tbsp shortening
1/2 pkg cream cheese
1/2 cup cool whip
vanilla extract
rum extract
4 eggs
1/8 cup milk
1 lg jar strawberry preserves
and of course, a MIXER!!! (handheld or otherwise)

CAKE
In a large mixing bowl, whip 2 sticks of softened butter and granulated sugar until pasty. Begin mixing in eggs (yolks and whites separately, if desired)

In another bowl, sift flour, salt, and baking powder combined. Then mix into the egg-butter-sugar mixture and mix for 5 min, or until smooth to texture, and blend in 1/8 cup milk, 1 tsp vanilla extract and 1/4 cup brandy. Pour into two greased pans of same size, HALF FULL each, and bake at 375°F until firm, not hard!! Let cool. If ya happen to have lots of batter left over, eat it or MAKE ANOTHER LAYER!!!

FROSTING and TOPPINGS

combine 1 1/2 sticks butter, 2 cups powdered sugar, 5 Tbsp shortening, 1/2 pkg cream cheese, 1/2 cup cool whip and 1 1/2 tsp rum extract in another bowl until thick, but smooth.

Then in a medium saucepan, melt 1/2 stick butter. add 1/2 cup powered sugar, 1/2 tsp rum extract, and bring to a light boil. Let cool and stir in strawberries.

After cakes cool, empty 1 pan at a time onto desired cakeplate, using generous amounts of strawberry preserves for layer fillings. Cover entire cake with frosting and drizzle top with strawberry topping. Now Eat.

kiss85 said:

YAY! That's the spirit!