Text 19357, 81 rader
Skriven 2014-11-14 04:57:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: conundrums 272
======================
 > up some freebies, and one of them came up for $500, and
 > I felt so guilty I gave it all to Oxfam.
 RH> Not a bad thing to do with it.  I got some of those free 
 RH> ones once too, and later some coupons for buy one get 
 RH> one.  I broke even and quit playing. Thrift stores and 
 RH> tag sales have much better odds.

I'm not really into either. Of course, I'm better at
amassing experiences than things or dough.

 RH> That can change.  The combination is what killed my dad, 
 RH> so I'm a little less cavalier about it.
 
Almost killed me as well, but it's the unknowns that can't
be treated that are going to actually get me finally.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Ukrainian Babbka
 Categories: Dessert, Baked, Ethnic, Ukrainian
      Yield: 1 Babbka

      1 pk Active dry yeast
        pn Sugar
    1/4 c  Warm water
    1/2 c  Unsalted butter, melted
    1/4 c  Sugar
  1 1/2 ts Salt
      2 ts Vanilla extract
    1/2 ts Almond extract
    3/4 c  Warm milk
      3    Eggs
      4 c  Unbleached all-purpose flour
      2 tb Unsalted butter, for
           -brushing dough
      3 tb Vanilla powdered sugar or
           -powdered sugar

MMMMM--------------------------FILLING-------------------------------
  1 1/2 c  Dry cottage cheese
    1/3 c  Sugar
  1 1/2 tb Sour cream
  1 1/2 tb Flour
      1    Egg
      1 ts Lemon zest
    1/2 ts Vanilla extract
      3 tb Currants
      2 tb Cognac for 1/2 hr

  Sprinkle yeast and sugar over warm water in a small bowl and stir to
  dissolve. Let stand until foamy, about 10 mintes. In a large bowl,
  combine butter, sugar, salt, vanilla, almond, milk, eggs, and 1 cup
  flour. Beat until smooth with a whisk. Add yeast mixture. Beat 3
  min or until smooth. Add flour, 1/2 cup at a time with a wooden
  spoon until a soft dough has formed. Turn dough out onto a lighly
  floured surface and knead until smooth and silky, about 5 min. Be
  sure dough remains soft. Place in a greased bowl, turn once to grease
  top, and cover with plastic wrap. Let rise in a warm area until until
  doubled, about 1 1/2 hr. Meanwhile combine filling ingredients in
  a bowl, beat until creamy. Gently deflate dough, turn out onto a
  lightly floured board and roll or pat into a 10 x 12 inch rectangle.
  Brush with melted butter. Spread with filling, leaving a 1/2 inch
  border all around the dough. Roll up jelly roll fashion and pinch
  seams. Holding one end, twist dough about 6 to 8 times to make a
  rope. Form into a flat coil and place in a well-greased 10 to 12 cup
  Kugelhupf mold or tube pan. Pinch ends together and adjust dough to
  lie evenly in the pan, no more than 2/3 full. Cover loosely with
  plastic wrap and let rise till even with the top of the pan, about 45
  min. Bake in a preheated 350 degree F. oven for 40 to 45 min,
  or until golden brown and a cake tester comes out clean. There will
  be a hollow sound when tapped. Let stand for 5 min in the pan,
  then transfer from baking pan to a rack to cool completely. Let stand
  4 hr or overnight, wrapped in plastic before slicing. Dust with
  powdered sugar or drizzle powdered sugar glaze. Origin: Mrya Loshov,
  Kyiv-Ukraine, circa 1996. Babka

MMMMM

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