Torte Countess Krasinska Polish Dessert Food

TORTE COUNTESS KRASINSKA ( POLISH DESSERT )

Steps:

• Preheat oven to 350ºF. Grease & flour a 9 inch springform pan.
• Cream butter, shortening & 1 cup sugar until light and fluffy. Add eggs & beat well.
• Stir sour cream & water together.
• Sift dry ingredients together & add to butter mixture alternately with sour cream/water dilution, beating well after each addition.
• Stir in dates, nuts & orange peel.
• Pour into prepared pan & bake for 1 hour. Cool 15 minutes.
• While cake is cooling, simmer orange juice with 1 cup sugar until sugar dissolves.
• Remove cake from pan & place on a round serving plate.
• Pierce cake top all over with a handy gadget like mine or use a cake tester or toothpick.
• Pour orange syrup all over the top of the cake, artfully dripping it down sides.
• Serve with unsweetened whipped cream dolloped in the center & piped around edges.

CHEESY CHORIZO STRATA

Steps:

• Chop green chilies.
• seed and dice jalapeno.
• melt butter.
• Preheat oven to 300.
• Generously grease four 10 ounce ovenproof ramekins.
• Cook and drain chorizo.
• Spread an even amount of chorizo over bottom of each ramekin.
• top with chilies and jalepeno.
• spread half of the cheese cubes evenly among the ramekins.
• top with bread crumbs.
• In a medium bowl, wisk egg, cumin,salt and pepper, followed by milk.
• Drizzle each ramekin with the melted butter.
• Divide the eggs mixture evenly among them.
• Top with remaining cheese.
• Chill at least 2 hours, or overnight.
• Set ramekins in a bath of hot water and bake at 300 for 45-50 mins.till puffed and set.
• Set the ramekins under the broiler for 5-7 minutes to get a nice crispy, cheesy top.
• Serve with your favorite salsa if desired.

OLIVE BITES

Steps:

• Mix cheeses and spices together till lump free.
• Add olives and gently mix till combined.
• Chill 30 minutes.
• Use a small cookie scoop and portion out filling. (100 disher).
• Drop into bread crumbs to coat and gently roll into balls.
• Place on baking sheet and freeze 20 minutes.
• Dip balls into beaten eggs a few at a time to coat.
• Use a fork to lift balls out of eggs and roll in bread crumbs.
• Freeze for 20 minutes.
• Repeat rolling in eggs and bread crumbs.
• Allow to dry for 15 minutes.
• Fry a few at a time at 350 till deeply browned.
• Drain on paper towels.

POMEGRANATE JELLY

Steps:

• Bring juices and sugar to a rolling boil, stirring constantly.
• Stir in liquid pectin.
• Return to a rolling boil.
• Boil hard one minute.
• Remove from heat.
• Skim foam.
• Pour hot into hot jars, leaving 1/4" headspace.
• Wipe rim, place lids and screw bands on fingertip-tight.
• Process in boiling water bath for 5 minutes.
• Remove from BWB to cool undisturbed for 24 hours.

BELGIAN WAFFLES TEXAS STYLE

Steps:

• Sprinkle the yeast over warm milk; stir to dissolve.
• Beat the egg yolks and add to yeast mixture along with vanilla.
• Blend together the flour, salt and sugar; add to liquid ingredients.
• Stir in the melted butter and combine well.
• Beat the egg whites until stiff but not dry.
• Carefully fold beaten egg whites into batter and let the mixture stand in a warm place about 45 minutes or until it doubles in bulk.
• Using approximately 1/2 cup mix per waffle, pour into preheated waffle baker and bake according to manufacturers recommendations.
• Spoon fresh strawberries onto waffles and sprinkle with powdered sugar.
• Serve immediately.