Dorothy Smith of Traverse City sent in today's Recipe of the Week.
"I enjoy old cookbooks and sharing good recipes," she said. "My five children are grown so I usually cut the recipes in half."
These Hungarian Crescent Cookies are a new recipe she found in a 1986 Girl Scout recipes book.
"I found this book at Goodwill," she writes. "Best buy ever."
Hungarian Nut Crescents
1 c. unsalted butter
1 c. lard or shortening
6 ¼ c. King Arthur flour
2 teaspoon yeast
1 pint sour cream
3 egg yolks
½ t. salt
½ lb. ground walnuts
1 ¼ c. granulated sugar
¼ t. cinnamon
1 6. vanilla extract
3 egg whites, stiffly beaten
1 egg yolk
Few drops water
Preheat oven to 350°.
In a bowl, cut butter and lard (shortening) into the flour until crumbly. In separate bowl, mix yeast and sour cream, egg yolks and salt. Combine with flour mixture. Mix until smooth and sides of bowl are clean. Form into a large ball and chill, covered, overnight.
To make filling: Mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl.
To make egg wash: Mix egg yolk and few drops of water in a small bowl.
Sprinkle sugar onto work area. Divide dough into six portions, work with one portion at a time and refrigerate rest.
Roll out dough to 1/8-inch thick and sprinkle with sugar. Cut into 2-by-2-inch squares. Place a bit of nut filling along one end of square and roll up to form into crescent. Place seam side down on greased cookie sheet. Paint with egg wash. Bake for 15-20 minutes. Remove from oven and cool on wire racks. Yields 10 dozen.
Share your favorite recipe with fellow food lovers, and we'll send you an apron. Please provide recipe, along with your name, mailing address, phone number and some details on you, where you got the recipe and why you like it, to: Recipe of the Week, Record-Eagle, 120 W. Front, Traverse City, MI 49685; fax (231) 946-8632; or email email@example.com. We'll send a Record-Eagle apron to those whose recipes are printed.
Dorothy Smith of Traverse City sent in today's Recipe of the Week.
Stella’s Anton chalks up another coveted Beard nomination
Foodie with Family: Nothing says romance like spaghetti
I’m a little romantic about food. I’m sure that comes as a not-surprise-at-all to many of you who have been reading me for years.Continued ...
Nancy Krcek Allen: Marriage made in winter kitchen
Nancy Krcek Allen has been a chef-educator for more than 25 years and has taught professional and recreational classes in California, New York City and Michigan. Her culinary textbook, “Discovering Global Cuisines” was released in March 2013.Continued ...
Nickname for roving chef spawns dream
Food nourishes the tiny Rue du Nil from the dim light of morning — when the first deliveries start going out to Paris’ most sought-after restaurants — until well after midnight, when the young chef who transformed an unchic side street into a culinary destination finally closes up.Continued ...
A mandoline helps pair potatoes with haddock
This past summer I fell in love with a kitchen gadget that has been relatively slow to catch on in the U.S. — the mandoline.Continued ...
Hummus drives chickpea boom
The rising popularity of hummus across the nation has been good for farmers like Aaron Flansburg.Continued ...
Maker's Mark expanding
The producers of Maker’s Mark bourbon announced a distillery expansion Thursday to pump up production and keep pace with growing demand for the Kentucky whiskey, known by its distinctive bottles sealed in red wax.Continued ...
- Thursday, February 27, 2014
Wineries offer wines before bottled
Meridith Lauzon turns a valve on a tank of 2013 Pinot Blanc at Left Foot Charley and draws a small sample. The normally crystal-clear nectar still is pale yellow in the glass, a sign that it won’t be ready for several more months.Continued ...
Food in Brief: 02/27/2014
Pancake breakfast; ‘Chilly Fest’; Garden club meeting. (Plus more)Continued ...
Greek olives face squeeze in efficiency drive
In the olive groves around Ancient Olympia, sanctuary of the Greek gods, the trees were once considered sacred, and in many ways they still are.Continued ...
Smoked fish lends big flavor to a light soup
With St. Patrick's Day nearly upon us, our minds often turn to corned beef and cabbage. This recipe was inspired by that tradition, but swaps out the corned beef in favor of smoked fish (also incredibly popular in Ireland) in a richly satisfying savory broth.Continued ...
Last dry town in Conn. reconsiders Prohibition
The last dry town in Connecticut is considering whether to give up on Prohibition.Continued ...
- Thursday, February 20, 2014
Restaurant Week: 34 menus offered over 7 days
Foodies have some hair splitting to do when it comes to choosing which fine local eatery to patronize.Continued ...
Foodie with Family: Olympics means time for Russian food
After almost two weeks of wall-to-wall Olympics viewing in our home, I’ve come to a couple realizations about Russia.Continued ...
Food in Brief: 02/20/2014
‘Books & Brewskis’; LWVLC energy forum; Blues at the Dennos. (Plus more)Continued ...
Healthy duck? For Mardi Gras, we make it possible
With Mardi Gras looming, I thought it might be fun to cook up some New Orleans-styled goodies featuring duck, andouille sausage and Creole seasoning.Continued ...
Bumper crop for growers
California agriculture officials reported good news for wine lovers and vineyard operators alike: a record harvest of wine grapes.Continued ...
- Thursday, February 13, 2014
Let food be your medicine
Nancy Krcek Allen has worked as a chef-educator for more than 25 years and has taught professional and recreational classes in California, New York and Michigan.Continued ...
Food in Brief: 02/13/2014
Lunch forum; Class of ‘57 lunch; Native teas. (Plus more)Continued ...
No need for party to have shrimp cocktail
My favorite thing about fancy parties? They almost always include a shrimp cocktail appetizer — platters of giant, plump shrimp just waiting to be dunked into a piquant cocktail sauce.Continued ...
N.J. festival lets you eat, drink, floss with bacon
Get ready for bacon like you've never eaten, drunk or worn it before. Bacon milkshakes. Chocolate-covered bacon shaped like roses.Continued ...
Artificial preservatives to be removed from Kraft Singles
Kraft is removing artificial preservatives from its most popular Singles cheese product variety, in the latest sign that companies are tweaking recipes as food labels come under greater scrutiny.Continued ...
Party-perfect light-as-air souffles for the Oscars
What to serve at this year’s Oscar party? I had no clear idea about the right dish until I glanced at a list of the movies in contention.Continued ...
The farm bill has a big impact
Look no further than your dinner plate to understand how the new farm bill affects you.Continued ...
California company recalls 8.7 million pounds of meat
A Northern California company is recalling more than 8.7 million pounds of beef products because it processed diseased and unhealthy animals without a full federal inspection, federal officials said Saturday.Continued ...
- Stella’s Anton chalks up another coveted Beard nomination