Perth Amboy's Own Frances Jekelis Tripka and Bill Szemcsak- Click Photo Above to Go To Our Other Old Perth Amboy Site

Wednesday, October 5, 2011


This is an old Ukrainian Recipe from the 1960's found in a Ukrainian fund raising cookbook I found at a garage sale. I am giving honorable mention to the original posters of the recipes from the old book. The poster here of this recipe was,  Mrs. Olga Levytsky it is around 50 years later...your recipe will live on Mrs. Levytsky and will be enjoyed. 

  • 1 cake yeast
  • 1/3 c butter
  • 1 tsp. salt
  • 2 eggs, beaten
  • 3 Tbsp. sugar
  • 1/3 c. of milk scalded
  •  1/2 tsp. vanilla
  • 2 1/2 c. sifted flour Use more if you feel you need it

Poppysead Filling

Your Choice: 
Use 1 can of prepared poppysead filling or 3/4 c. poppysead ground and cooked with 1/2 c. milk, 4 Tbsp. sugar, 2 Tbsp. butter, and 1/2 tsp. of vanilla
Soften yeast in 1 Tbsp. of sugar. 
Add remaining sugar, salt and butter to scalded milk.  
Stir until well blended. 
Cool to lukewarm.  
Add yeast, eggs and vanilla then blend. 
Add flour to make soft dough. 
Turn onto lightly floured board and knead until smooth and elastiv. 
 Place in a lightly greased bowl, cover with a damp cloth and let rise until dough is double in bulk or size.  

Turn out on a lightly floured board and roll nto rectangle about 12 x 8 inches. Cut into 3 equal parts. Divide the filling into three portions.  Spead evenly over each part of the dough. Roll as for Jelly Roll, beginning at the widest side.Bake around 40 minutes in a 350 degree.  Remove from pan and while it is still warm brush the top with thin confectioners sugar frosting. 


For un prepared poppysead filling, place poppyseads and milk in the pan.  Cook slowly until milk is absorbed. Add sugar, butter and vanilla. Blend well.  Cook mixture to consistency of jam. 

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