4 eggs
1 cup sugar
* teaspoon salt
9 oz bitter-sweet chocolate bar
9 oz semi-sweet chocolate bar
1 stick of butter
1 cup of chopped pecans
1 Oreo cookie crust
Melt both chocolate bars with butter in medium pot over medium heat.
Mix together melted chocolate, pecans, eggs, sugar and salt
Pour mixture into cookie crust and bake at 350 degrees Fahrenheit for
30 – 35 minutes or until firm. Let cool for 5 minutes before serving.
Decorate as desired.
Here is Poland Take 1 – the cabbage rolls are still to come. The chrusciki was strangely addictive. It really didn’t have a tremendous amount of flavor and yet it all disappeared within seconds. …I would compare it to an elephant ear the fair except with powdered sugar instead of cinnamon and sugar.Ingredients: 2 eggs at room temperaturevegetable shortening, canola oil or lard for frying
confectioner’s sugar for dusting
Instructions: Makes About 6 Dozen Cookies
In the bowl of an electric mixer with the whisk attachment, beateggs, egg yolks and salt until thick and lemon colored. Slowly beat in the powdered sugar, brandy and alcohol of choice.
Change to the dough hook attachment on the mixer. Slowly mix in 2 cups of flour. Use the dough hook to knead the dough for 3-5 minutes. The dough should be thick, almost like bread dough.
Rolling and Frying the Cookies
To roll the dough you will be working with small balls of dough. Keep the rest of the dough in the bowl, covered with a clean damp kitchen towel to keep it from drying out while you are working.
Take a piece of dough about the size of a baseball. On a floured surface, use a rolling pin to roll the dough out very thin — 1/8 of an inch at the most!
Take a sharp knife and cut the rolled out dough into strips about 2 inches wide. Then cut the other way on a diagonal to make pieces of dough that are about 2 inches by 4 inches (Photo 1).
Take your knife and cut a small slit (1 inch or less) in the center of each piece
To form the cookie, take one end and place it through the slit.
Very gently pull the end of the dough through the slit to form a bow shaped cookie
In a large pot or deep skillet heat about 3-4 inches of shortening, oil or lard until very hot. (You could alternatively use a deep fat fryer with clean oil.) Test the oil by putting in a small scrap of dough, it should sink to the bottom then immediately float to the top. When this happens your oil is ready.
Fry the cookies in small batches — depending on the size of your pot — no more than 6 at a time. Fry for about 30 seconds then use tongs to gently turn the cookies over. The cookies should just be barely golden brown. Drain on paper towels or on a wire rack set on a baking sheet. Dust liberally with confectioner’s sugar. Store cool cookies in an airtight container for a week or so.
By Cheri Sicard
Posted at FabulousFoods.com
4 eggs, beaten
4 1/4 cups flour
1 teaspoon salt
4 teaspoons baking powder
1/2 teaspoon baking soda
8 bananas, mashed
1/2 cup unsalted peanuts, coarsely chopped (I chopped them way to fine – You know the food chopper is great for stress and well I forgot to stop – Should have had some wine first)
1/2 cup sugar for sprinkling
1 teaspoon ground cinnamon
In a large bowl, cream together the butter and sugar. Add the eggs a little at a time and beat to combine
In a separate bowl, stir together the flour, salt, baking powder, and baking soda.
Stir the flour mixture into the butter mixture alternately with the bananas and peanuts
Pour the batter the 13 x 9 baker (lightly greased even if it is well seasoned – this is a sticky recipe)
Bake at 350 degrees for 30 minutes (mine was more like 45 and I have a pretty good oven) or until a wooden toothpick inserted in the center comes out clean
Sieve together the half cup sugar and cinnamon. Sprinkle the mixture over the top of the cake as soon as you remove it from the oven.
Allow to cool on cooling rack – Don’t rush to cut. It was late and we wanted a taste but it made a big mess cutting it too early.