chmaltz as directed in the recipe. Rinse the livers and pat
repare Meat Filling - The original recipe simply used chopped cooked meat
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
hicker than for the usual babka mixture.
Knead in the
he liquid in any bread recipe. It'll make the dough
a 9-1/2 inch Babka pan, brioche mold, Bundt pan
Lightly toast slices of Jewish Rye Bread.
Spread all
Fry the onions with the bacon until translucent.
Add the bacon and onions to the grated potatoes and stir in the flour and eggs. (Note: when I did this recipe my potatoes came out undercooked, and if I had it to do over again I would probably try cooking the grated potatoes in a pan for a few minutes before adding them to the baking dish.).
Put the mixture in a greased baking dish and brush the top with sour cream.
Bake at 350 degrees for 45 minutes to 1 hour.
egrees C).
Bake the babka until deep golden brown, 40
oaf pan, start checking the babka for doneness after 40 minutes.
cup nuts (the original recipe called for raisins).
Pour
Dissolve yeast in cream.
Combine with half the sugar and flour and let double in size.
Add all the remaining ingredients except the raisins and knead until smooth.
Add raisins, while continuing to knead.
Grease and flour babka pan (or tube pan). Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size.
Bake at 350\u00b0 for 35 to 40 minutes. When cool, remove from pan.
Mix icing ingredients well and drizzle over babka.
In a large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt.
Heat milk, butter and water until very warm. Butter does not need to melt.
Gradually add to dry ingredients. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally.
Add egg yolks and 1/2 cup of the flour.
Beat 2 minutes at high speed.
With spoon, stir in remaining flour. Cover.
Let rise in a warm place until doubled in size, about 1 hour or more.
o the sugar in this recipe, cover loosely for at least
inutes.
Per the \"original\" recipe:
\"it should be sticky
ngredients, and sprinkle over the babka. (If not using the topping