Asylett Contest Page
We have no active contests at the moment,
but please enjoy some of the holiday recipes below
Slovenian Poteca (Nut Roll)
| Dough: 1 pkg dry yeast 1/4 cup lukewarm water 3/4 cup lukewarm milk 1/4 sugar 1 tsp salt 1 egg 1/4 cup soft shortening 3-1/2 cups flour |
Walnut Filling: 1/4 cup soft butter or margarine 1/2 cup brown sugar (packed) 1 egg 1/4 cup milk 1/2 tsp vanilla 1/2 tsp lemon flavoring 2 cups finely ground walnuts |
Dissolve yeast in lukewarm water. Allow to proof. Stir in lukewarm milk, sugar, salt and egg. Add shortening and 2 cups of flour. Mix with spoon until smooth. Stir in remaining flour. Turn out on lightly floured board and knead by hand until smooth and elastic (approximately 5 minutes). Form into a ball and place in a greased bowl. Cover with a damp cloth and let rise in a warm place until double in size (approximately 45- 60 minutes).
After dough rises, place on a large floured cloth and roll out in an oblong shape (30 x 20 inches), almost paper thin. Spread walnut filling over dough, bringing filling to the edges. Starting at the wide side of the oblong, lift cloth and allow dough to roll up like a jelly roll. Seal well by pinching edges into dough. Place in greased 13 x 9 inch pan or on a greased baking sheet in a snail shape.
Let rise again until almost doubled in size (approximately 1 hour), then bake at 325°F for 40 minutes or until brown.
Jingle Bell Puffs
Bottom: 1/2 cup butter |
Glaze: |
Bottom: Cut butter into flour and sprinkle with water. Mix well with fork. Form into balls and pat into 3" circles. Set aside.
Topping: In a pot, bring oil and water to a rolling boil. Stir in almond extract. Remove from heat, add flour and stir vigorously. Add eggs one at a time. Beat until smooth.
Spread topping over bottoms, extending beyond edges. Topping will shrink when baked. Bake at 350 F for 30 minutes.
Allow to cool and glaze with confectioners sugar glaze. Decorate with decorative toppings or sugar, if desired.
Raspberry Upside Down Cake
| Cake Batter 3 cups sifted flour 4 tsp baking powder 1/2 tsp salt 1/2 cup shortening 2 eggs 1 Tbsp grated orange rind 1-1/2 cup sugar 1/2 cup evaporated milk 1/2 cup orange juice |
Raspberry Topping
|
Melt butter into two 8" square pans. Combine raspberries and sugar. Arrange one half of the fruit in each pan.
In a large bowl, sift flour with baking powder and salt. Cream shortening and orange rind thoroughly. Add sugar gradually, creaming until light and fluffy. Add eggs one at a time, beating well after each addition. Add sifted dry ingredients alternately with milk and orange juice, beginning and ending with dry ingredients.
Pour one half of batter in each pan over fruit mixture. Bake in moderate oven (350 F) for 45 minutes. Cool for 20 minutes before removing from pans. When cool, stack layers.
Top with whipped cream or Cool Whip if desired.