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© St. Petersburg Times, published August 7, 2002
Nancy Eggert asked for the recipe for povitica, a Croatian holiday bread. The recipe shared by Mary Lou Pozek Elbertson appeared in the Kansas City Star in a feature on making Croatian povitica in December 1997.
The recipe is extensive and includes excellent directions.
Moving on to Scandinavia, Ruth Bowen has made Scandinavian rice pudding many times and writes that it is always creamy and the rice is soft.
This recipe that was clipped from the Binghamton, N.Y., Press sounds just like the recipe Edward Brogik wants.
Mae Bissonette's recipe calls for three eggs. Mae notes that this family favorite has a creamy custard consistency.
Evelyn Winslow writes that she is known as the "never fail lady" and this apple coconut nut muffin recipe is testimony to her reputation.
It makes 18 moist, delicious muffins.
For: Nancy Eggert of Dunedin.
From: Mary Lou (Pozek) Elbertson of Crystal River.
Recipe: Povitica, Croatian holiday bread, from the Kansas City Star.
To activate yeast:
2 teaspoons sugar
1 teaspoon all-purpose flour
1/2 cup warm water
2 cakes compressed or dry yeast
Dough:
2 cups lukewarm 2 percent milk
3/4 cup sugar
3 teaspoons salt
4 large eggs, use 1 whole plus 3 yolks
1/2 cup butter, melted (1 stick)
8 cups sifted all-purpose flour (approximately), divided
Walnut filling:
2 pounds shelled and finely ground English walnuts
5 cups sugar
2 cups scalded milk
1 cup (2 sticks) plus 11/2 to 2 teaspoons melted butter or margarine, divided
2 eggs, beaten
To activate yeast: Stir 2 teaspoons sugar, 1 teaspoon flour and yeast into warm water and cover with plastic wrap; let stand for 5 minutes.
To make dough: Mix milk, 3/4 cup sugar and salt; add beaten eggs, yeast mixture, melted butter and 2 cups of flour. Blend thoroughly and slowly add remaining flour, mixing well until dough starts to clean the bowl.
Turn dough out on floured surface and knead until it is smooth and does not stick. Divide dough into 2 large pieces (they will weigh about 21/2 pounds each), or 4 small pieces (11/4 pounds each).
Place dough in lightly oiled bowl, cover and let rise 1 hour in a warm place. Dough will double in bulk.
To make walnut filling: Measure 2 pounds of finely ground English walnuts into bowl and add 5 cups of sugar; mix well. Heat milk and 1 cup butter or margarine to boiling; pour over nut mixture. Add eggs. Mix and let stand until ready to be spread on the dough.
If the mixture thickens, add small amounts of warm milk.
To roll each piece of dough: Spread white sheet or cloth so entire table is covered. Sprinkle with a couple tablespoons to a handful of flour (use sparingly). After dough is placed on surface, roll dough out with rolling pin to about 10 or 12 inches, spoon 1 to 11/2 teaspoons melted butter on top. Using tops of hands, stretch dough out from center until dough is thin and uniformly opaque.
Trim edges and save; spoon proportionate amount of nut mixture on the dough and spread evenly with rubber spatula until dough is covered.
Lift edge of cloth and roll like a jelly roll; trim ends and shape into a U. Place in loaf pan and brush with egg whites. Continue with remaining pan(s).
Cover pans lightly with plastic wrap and allow to rest for approximately 15 minutes.
Remove plastic and place in preheated 325-degree oven and bake 1 hour and 15 minutes. Check bread within 30 minutes and also at end of the hour to see that it is not getting too brown.
Laying sheet of foil on top of loaves will help prevent over-browning.
Remove from oven and cool on rack 20 to 30 minutes.
When cooled, put in food storage bag and wrap in aluminum foil if bread is to be frozen. Povitica bread can be frozen for several months.
Makes 2 loaves (one loaf yields 10 to 12 slices, including the end pieces).
Per slice, based on 10 slices: 641 calories, 23 gm fat, 92 mg cholesterol, 100 gm carbohydrates, 11 gm protein, 501 mg sodium, 2 gm dietary fiber.
For: Edward Brogik of Tampa.
From: Ruth Bowen of Dunedin.
Recipe: Scandivanian Rice Pudding, from the Binghamton, N.Y., Press, 1975.
2 cups milk
1/2 cup uncooked rice
1/2 cup light or heavy cream
1 teaspoon vanilla extract
1/8 teaspoon salt
1/3 cup sugar
2 tablespoons butter
1/4 cup raisins (optional)
In top of double boiler, heat milk. Stir in rice. Cover and cook over boiling water, stirring occasionally, as mixture thickens. Add additional milk, if necessary, until rice is tender.
Cook slowly about 1 to 11/2 hours.
Stir in cream, salt, vanilla, sugar, butter and raisins if desired. Remove from heat and allow to stand over hot water until you are ready to serve.
Mixture will thicken as it stands.
If desired, serve with additional cream. Makes 3 cups or 6 servings.
Ruth notes that she often uses fat free milk and no cream and the pudding still comes out well.
From: Mae Bissonette of Seminole.
Recipe: Raisin rice pudding, from a Metropolitan Life Insurance cookbook at least 45 years old.
1/2 cup uncooked rice
1 quart milk, divided
1/2 cup seedless raisins
1/3 cup butter or margarine
3 eggs, beaten
1/2 cup sugar
1 teaspoon vanilla extract
1/4 teaspoon salt
Ground cinnamon or nutmeg
Mix rice with 2 cups of the milk in the top of a double boiler. Cook over hot water until tender.
Add raisins and butter. Combine eggs, sugar, vanilla and salt and remaining milk. Stir into hot mixture.
Pour into greased 11/2-quart baking dish. Sprinkle with cinnamon.
Set in pan and fill pan half full of warm water. Bake at 325 degrees for 35 minutes.
For: Elizabeth McKay of Tampa.
From: Evelyn Winslow of Spring Hill.
Recipe: Apple Coconut Nut Muffins.
1-1/2 cups all-purpose flour
1-1/2 teaspoons baking soda
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
2 eggs
1/3 cup vegetable oil
1 cup plus 2 tablespoons sugar
2 cups peeled, diced apples (small dice)
1-1/2 cups chopped nuts
3/4 cup flaked coconut
In large bowl, combine flour, baking soda, salt and nutmeg.
In another bowl, beat eggs, sugar and oil. Stir in apples, nuts and coconut.
Stir into dry ingredients until moistened.
Fill 18 greased muffin cups three-quarters full. Bake at 350 degrees for 25 to 30 minutes.
Cool in pan 10 minutes before removing to wire rack.
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