Re: Happy Holidays to All/now kiffles

Kitty,

The lekvar I use is prune, never tried apricot. I'm Polish but we have a lot
of foods in common with them. My mom even spoke Polish, Hungarian and
Russian fluently even though she was born in this country. We lived in a
mixed neighbor and shared foods during the holidays. I guess that is where I
get my taste preferences from. I even like pickled herrings. They were a
staple at the Christmas holidays when I was a kid.

Dan

----- Original Message ----- 
From: "Kitty" <kmrsy@comcast.net>
To: <gardenchat@hort.net>
Sent: Wednesday, December 24, 2003 6:14 PM
Subject: Re: [CHAT] Happy Holidays to All/now kiffles


> Well, Dan, you got me again.  Had to look up lekvar.  I found both apricot
> and prune lekvar - which do you make?  So are kiffels a Hungarian treat?
> Are you Hungarian?
> I have so much ready now, I may try making these for new Year's instead.
>
> Kitty  -  off to make her Irish Potato Bread
>
> ----- Original Message ----- 
> From: "Daniel Roman" <djroman@worldnet.att.net>
> To: <gardenchat@hort.net>
> Sent: Wednesday, December 24, 2003 5:36 PM
> Subject: Re: [CHAT] Happy Holidays to All/now kiffles
>
>
> > Kitty,
> >
> > Not the easiest things to make but if you make them one time you'll be
> > hooked. The recipe I use is very close to what you show but I put the
> > filling near an edge and roll it to the other side. The finished product
> > resembles a small croissant. I make them with walnut, apricot, lekvar
and
> > poppyseed filling. I've tried other fillings but these are my favorites.
> >
> > Dan
> >
> >
> > ----- Original Message ----- 
> > From: <kmrsy@comcast.net>
> > To: <gardenchat@hort.net>
> > Sent: Wednesday, December 24, 2003 10:07 AM
> > Subject: Re: [CHAT] Happy Holidays to All
> >
> >
> > > Dan, I had to look up kiffel.  Oh my!  My mouth waters just reading
the
> > recipe!
> > > Kitty
> > > Nut Kiffel
> > >
> > > Kiffle Dough:
> > > 1 pound of butter
> > > 1 pound of cream cheese
> > > 2 egg yolks
> > > 2 teaspoons of baking powder
> > > a pinch of salt
> > > 2 1/4 cups of flour
> > >
> > > Mix all of the above together. Make into balls the size of a walnut.
> > Refrigerate.
> > >
> > > After chilled overnight, roll them with a rolling pin on powder
sugared
> > rolling board until they are a flat
> > > circle. Add filling by placing it in the center of the flattened
circle
> > > of dough. Then fold and lightly pinch ends. Place on baking sheet and
> > > bake at 375 degrees for 20 minutes. Spray baking sheets for easy
> > > removal.
> > >
> > >
> > > Kiffle Nut Filling Recipe:
> > > 1 pound ground walnuts
> > > Milk... enought to moisten
> > > 1/2 cup brown suger (packed)
> > > 1 beaten egg
> > > 1 teaspoon of vanilla
> > >
> > >
> > > Mix then heat nuts, milk, and sugar. Mix in beaten eggs and vanilla.
Let
> > mixture cool.
> > >
> > > > I wish everyone a happy and safe holiday. I still need to pickup a
few
> > > > things to have on hand for the unexpected visitors. Happens every
> year.
> > The
> > > > poppyseed rolls, kiffles and horseradish are finally done. A lot of
> work
> > but
> > > > it wouldn't be Christmas without them.
> > > >
> > > > Dan
> > > >
> > >
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