Holiday Snow Balls - Mary-Ann Makar

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Mary-Ann Makar her recipe will live on for all of us to enjoy. 

Ingredients as follows:

•  1 stick of butter
• 1 tsp. vanilla
• 1 c of ground walnuts or pecans
• confectioners sugar
• 2 tbsp of sugar
• 1 1/4 c. of sifted regular all purpose flour

In mixing bowl cream butter, add sugar and beat intil creamy. Blend in vanilla, flour, & nuts. Chill. Shape into one inch balls. Place on baking sheet. Bake 15-20 minutes while still hot, roll in confectioers sugar. Cool on wire rack. Roll again in the confectioners sugar.

HUNGARIAN SPONGE CAKE... Helen Furik

HUNGARIAN SPONGE CAKE...

Recipe from a Church fundraising book (Ukrainian) 1960's. Recipe is by Helen Furik her recipe will live on for all of us to enjoy.

Ingredients: 

• 8 Eggs at room temperature
• 1/4 tsp of salt
• 1 tsp baking powder
• 6 rounded tsp of sifted pastry flour
• 8 tsp sugar
• 1 tsp lemon juice
• 1 tsp cold water

Beat egg yolks until lemon colored add the sugar, water, and lemon juice. Mix until thick. Add 3 tsp of flour and mix. Beat egg whites with the salt until very stiff. Very carefully fold whites into yolk mixture, Last add remaining flour and fold whites into the yolk mixture. Bake in 9" layers at 350. 

Twisters (Csoroge)

Recipe from the Hungarian Cookbook by
The Womens Guild of the Hungarian Reformed Chuch
Perth Amboy   1978

Twisters

2 eggs
2 T. shortening
1/2 C sugar
3 C flour
1 T. vanilla
1 T baking powder
1 teaspoon salt
3/4 C milk
3 lbs of shortening or lard ( It doesn't say, but I believe this is for frying the Twisters)

Cream shortening, sugar and vanilla. Add well beaten eggs and cream again. Sift together flour,
baking powder and salt and add to creamed mixture. Now add the milk and knead a soft dough.
Turn dough out on floured board, cover and let rest for about 1/2 hour. Roll out 1/4 inch thick
and cut into diamond shapes. Make a split in the center, pulling one end through the split.
Fry in deep hot shortening. When nicely brown remove and drain on paper toweling or brown
paper bag. Sprinkle with powdered sugar when serving.