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Polish Lowland Sheepdog - pons - pon the dog





Reba & Slodkie belong to Dr. Diane Clark - Palm Coast, Florida




International Recipe Exchange



We are featuring Easter recipes this  month





Babka  (Polish Easter Bread)

 " Orange zest and raisins make this Polish Easter bread a special treat. "

              a.. 1 (.25 ounce) package active dry yeast 
              b.. 1 cup warm water (110 degrees F/45 degrees C) 
              c.. 8 cups all-purpose flour 
              d.. 3 eggs 
              e.. 4 eggs, separated 
              f.. 1 cup white sugar 
              g.. 2 cups milk 
              h.. 1 tablespoon grated orange zest 
              i.. 1 cup butter, melted 
              j.. 1 cup raisins 
            1    In a small mixing bowl, dissolve the yeast in the warm water. 
Let stand until creamy, about 10 minutes.
            2    In a large bowl, combine the yeast mixture, 2 cups of the flour, 
the whole eggs, egg yolks, sugar, milk and orange zest; mix well. Add the remaining
 flour, 1 cup at a time, until the dough comes together. Turn the dough onto a 
lightly floured surface and knead until smooth and supple, about 5 minutes.
            3    Flatten the dough out with your hands and smear 1/3 cup of the butter on 
the dough. Fold up the dough and knead gently to incorporate the butter into the dough.
 Repeat this twice until all of the butter is incorporated. Use the same method to 
incorporate the raisins.
            4    Lightly oil a large mixing bowl. Place the dough in the bowl and turn 
the dough to coat with oil. Cover with a damp cloth and let stand in a warm place until 
doubled in volume; about 1 hour.
            5    Preheat oven to 350 degrees F(175 degrees C).
            6    Turn the dough onto a lightly floured surface and divide into two equal 
size pieces. Form each piece into a loaf and place them in two lightly greased 9x5 inch 
loaf pans. Cover with a damp cloth and let rise until doubled, about 40 minutes.
            7    Brush the tops of the loaves with egg whites and bake at 350 degrees F
(175 degrees C) until the top of the loaves are golden and the bottom of the loaves sound 
hollow when tapped, about 30 to 40 minutes.
            Makes 2 loaves 


 Apple Easter Cake

1/2 cup walnuts, chopped
1 (18 ounces) package spice cake mix
1 (4-serving size) package instant butterscotch or vanilla pudding and
pie filling
4 eggs
1/2 cup vegetable oil
1/2 cup cold water
3 medium apples (Braeburn or Granny Smith) peeled, cored and coarsely
1 cup golden raisins, optional
Powdered sugar
Sprinkle walnuts in bottom of greased and floured 10-inch tube pan or
12-cup fluted tube pan; set aside.
Mix cake mix, pudding mix, eggs, oil and water in large bowl with mixer
at medium speed for 3 minutes or until well blended. Stir in apples and
raisins, if desired. Pour batter into prepared pan.
Bake at 325 degrees for 55 to 65 minutes or until toothpick inserted in
center comes out clean. Cool in pan for 15 minutes; invert onto rack and
cool completely. Sprinkle with powdered sugar before serving. Makes 16

 Maple Glazed Ham with Apple Chutney

1/2 cup Dijon mustard
1/2 cup maple-flavored syrup
1/2 teaspoon ground cloves
1/3 cup chopped red bell pepper
1/3 cup water or apple juice
1/4 cup sliced green onions
1/4 cup dried currants
4 large apples (Golden Delicious or Fuji), peeled, cored and chopped
1 (6 pounds) bone-in fully cooked ham
Blend mustard, syrup and cloves in small bowl; set aside.
Heat red pepper, water or juice, green onions and currants in large
saucepan to boil. Reduce heat to low; simmer for 3 to 4 minutes. Add 1/3
cup mustard mixture and apples; cook and stir 5 to 10 minutes or until
apples are just tender. Refrigerate at least 1 hour or until serving
Place ham in shallow roasting pan; cover with foil. Bake at 325 degrees
for 11/2 to 2 hours or until meat thermometer inserted into the thickest
part of ham reads 160 degrees. During the last half hour of baking,
remove foil and brush ham generously with remaining mustard mixture.
Serve ham with apple chutney. Makes 12 to 18 servings.
Chive Mashed Potatoes with Cream Cheese
21/2 pounds potatoes, peeled* and cut into 1-inch cubes (about 8 medium)
1 (8 ounces) package cream cheese, cut into 1-inch cubes, softened
3/4 to 1 cup milk
1/2 cup snipped fresh chives
11/4 teaspoons salt
1/4 teaspoon ground black pepper
Boil potatoes, covered, in medium saucepan in 2 inches water for 10 to
12 minutes or until tender. Drain; return to pan.
Mash potatoes with electric mixer or potato masher, gradually stirring
in cream cheese until blended. Blend in milk, chives, salt and pepper.
Stir gently over medium heat until heated through. Serve immediately.
Makes 8 servings.
*Potato peel is high in vitamins, minerals and fiber. For added
nutrition and more convenient preparation, do not peel potatoes



Easter Cookies

These are a traditional cookies from Italy flavored with vanilla and 
almond extracts. They are tied in loose knots and baked, then frosted 
with tinted icing.

1/2 cup butter 
3/4 cup white sugar 
3 eggs 
1 teaspoon vanilla extract 
1 teaspoon almond extract 
1/4 cup milk 
1/4 cup vegetable oil 
3 3/4 cups all-purpose flour 
5 teaspoons baking powder 
4 cups confectioners' sugar 
1/2 cup butter, softened 
1 teaspoon vanilla extract 
1 teaspoon almond extract 
3 tablespoons milk 
3 drops red food coloring (optional) 

1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie 
2 In a large bowl, cream together 1/2 cup butter and white sugar 
until light and fluffy. Beat in the eggs one at a time, then stir in 
1 teaspoon vanilla and 1 teaspoon almond extract, 1/4 cup milk and 
oil. Combine the flour and baking powder, stir into the wet mixture. 
Roll dough into 1 inch balls. On a lightly floured surface, roll the 
balls out into ropes about 5 inches long. Tie into loose knots and 
place cookies 1 inch apart onto the prepared cookie sheets. 
3 Bake for 5 minutes on the bottom shelf and 5 minutes on the top 
shelf of the preheated oven, until the bottoms of the cookies are 
golden brown. When cookies are cool, dip them into the icing. 
4 To make the icing, cream together the confectioners' sugar, 1/2 cup 
butter, and 1 teaspoon vanilla and 1 teaspoon almond extracts. Beat 
in 3 tablespoons milk, one tablespoon at a time, then stir in the 
food coloring if desired. 

Makes 48 servings