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Sweets
Chrusciki
Dora Jurek
6
6
1
3
1
1
EggYolks
Tbsp. Sugar
/2 Pt. Sour Cream
Cups Flour (about)
Tbsp. Rum or Brandy
/2 Tsp. Salt
Add salt to eggs and beat until thick and lemon colored. Add
sugar and flavoring and continue to beat. Add sour cream and
flour alternately mixing well after each addition. Knead on floured
board. Cut small pieces of dough, roll very thin and cut into strips
about 4 inches long. Slit each piece in center and pull through the
slit. Fry in hot fat until lightly browned. Drain on paper towels and
sprinkle with powdered sugar.We believe that Chrusciki has
much better flavor and much more taste if cake flour is used.
Penuche Candy
Mary Gaza
1
1
3
1
1
1
1
lb. Brown Sugar
/4 Tsp. Cream of Tartar
/4 Cup Milk
/2 Cup chopped Nutmeats
Cup Granulated Sugar
/4 Tsp. Salt
/2 Cup Light Cream
Blend sugars, cream of tartar and salt in large saucepan. Add
milk and cream, stir until sugar is almost dissolved. Cook over low
heat, stirring constantly until sugar is completely dissolved before
boiling point is reached. Boil, stirring occasionally, until soft ball
forms in cold water, or candy thermometer registers 234° to 236°.
Remove from heat, cool without stirring to 149° or until bottom of
pan feels warm, but not hot. Beat until candy loses its shiny
appearance and becomes creamy. Beat in nuts. At first sign of
stiffening, pour into buttered pan.When cool, cut into squares.
Makes 1-3/4 pounds.
For Variation: Instead of nuts, you may add 3/4 cup peanut butter
when you remove it from the heat.
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