Pounchki, Fausnaught, Paczki Day, Fat Tuesday, Ash Wednesday and Mardi Gras |Sunday March 13, 2011 XYHD.TV. Depending on where you are from the Tuesday before Ash Wednesday has different celebrations but one thing they all have in common is food. Fausnaught is the German word for Donut, Paczi is the Polish equivalent, Pounchki ( ) is also Polish Version, but in any event we all go out and get our Carb load before the fasting associated with Lent. What any of this has to do with Sexy Girls taking off their shirts I don’t know, but if you load up on Paczki’s you will be quite large, as a traditionally made Paczki Calories can run you well over 800 a piece. More modern versions may actually be better for you as they would not be made with Lard, and Egg Yolks only. So “ !” Which is cajun/French for Let the Good times Roll. Pounchki are meant to be flattened just before you eat them, so you can eat more of them than you would.
Fausnaught look more like your traditional donut, and may be glazed or powdered. Paczki are jelly filled rather than just bread. 12 egg yolks (or six whole eggs, see note) Homemade Irish Cream. Wednesday, 9 March 2011 Welcome to 52 Kitchen Adventures, your source for creative & delicious desserts! See my Recipe Index for more. Don't want to miss another recipe? Subscribe via RSS or email. Yesterday I shared how I made homemade chocolate syrup. Use it to make a superb Irish coffee, white Russian, or enjoy it on the rocks.
Recipe: Homemade Irish Cream 1 C heavy cream14 oz. sweetened condensed milk1 1/3 C Irish whiskey (I used Jameson)2 T chocolate syrup1 t instant coffee1 t vanilla extract1 t almond extract Place all ingredients in a blender or food processor and blend for 1 minute. Drunken Gummies (Vodka-Infused Gummi Bears) This Instructable takes a bit more than a week to complete, but the end result is certainly worth it! You will need: - 1 1/2 cups of vodka (can use more or less if desired)- 1 tub of gummi bear candies, plastic with lid (about 1kg. Tub found at Wal-mart)- 1 can of frozen juice concentrate, any flavour desired (I used fruit punch.) You can keep the juice frozen for now, as you will not need it for a few days. - First step is to open the lid of your gummi bears and pour in the vodka.
. - Give your newly introduced gummi-bears and vodka a stir, and replace the lid. . - Let this sit for five days, stirring a couple of times each day. 5 second rule. The day before I started culinary school I was attacked by a tuna can. This was inauspicious at best, humiliating at worst. It meant I began the transition to my new career not in a haze of gauzy wonder but in several layers of actual gauze, taped over fresh stitches by the fine folks at Leonard Morse Hospital in Natick, Massachusetts. Imagine my introduction to my fellow students the following day.
"Hi, I'm Cheryl. Excuse me if I don't shake your hand, but really, you can trust me around meat slicers, robot-coupes, and giant knives for the next 10 months. " Our class bonded quickly, though we couldn't have been more different. And then there was me: thirty-two years old, a career-changing mother of two boys in diapers, my stitched hand wrapped up as subtly as a deli sausage. That year was a good one. Towards the end of that year, someone threw a party.
I gilt the top of that cake with golden spirals. It was a fun night. Recipe for Coconut Macaroon Cake with pistachios and coconut ganache. Plum Tart Recipe - Recipe for Open-Face Rustic Plum Tart. This easy rustic plum tart recipe starts with a flaky cream cheese pastry dough, followed by a plum-almond filling topped with apricot preserves. It's really an open-face pie that exists in almost every culture.
This was my grandmother's way of treating us to dessert while she juggled a million other tasks, including washing and cooking for boarders. View this larger image. Makes 1 (9-inch) Rustic Plum Tart Prep Time: 30 minutes Cook Time: 40 minutes Total Time: 1 hour, 10 minutes Ingredients: Pastry Dough:4 ounces cream cheese, softened6 ounces (1 1/2 sticks) butter, softened1 1/2 cups all-purpose flour.Filling:1 pound plums (not the Italian prune plum variety), washed, pitted and quartered1/4 cup sugar1 teaspoon cinnamon1/4 cup dry breadcrumbs6 ounces (1/2 can) almond filling6 ounces (1/2 can) apricot filling or preservesMelted butterCoarse sugar Preparation: Mix cream cheese and butter until light and fluffy.
Authentic Hungarian Plum Dumplings. June Meyer's Authentic Hungarian Plum Dumplings(Szilvas gomboc) Plum Dumplings are a treat many people have never had. Plump potato dough surrounding a pitted plum juicy with sugar and cinnamon, and swimming in buttered bread crumbs. When you cut into them the purple juices run out like a garnet river. What flavor, what a meal. Regards, June Meyer. 2 1/2 dz. Peel potatoes and cook in salted water till soft. Serve warm with bread crumb topping and a dollop of Sour Cream if desired. Enjoy If you try one of my recipes please tell me what you think. Go Back to June's Recipe Index Page Go Back to June's Home Page Sign June's Guest Book.