For Your Sweet Tooth

Minkštas meduolis
3 cups flour
2 cups honey
1 cup powdered sugar
1 cup black coffee
1 tsp. soda or baking powder
1 tsp. spices
1 tsp. cocoa
8 eggs
Beat honey with sugar until white. Mix flour, cocoa, spices and baking powder and add a little at a time to the honey mixture. Add one egg yolk at a time beating well after each addition. Pour in the coffee a little at a time; if the dough seems too thin, do not pour in all the coffee. Add beaten egg whites and mix lightly. Pour into prepared baking pan and bake in medium heat oven (350°F) for one hour. When done, remove from oven and sprinkle with powdered sugar.

Pyragas su aguonomis
2 lbs. flour
1½ cup milk
4 egg yolks
1 whole egg
2 oz. fresh yeast
6 Tbsps. sugar
1¼ cups poppy seeds
¾ cup sugar
1 egg
4 Tbsps. finely chopped nuts,
hazelnuts or walnuts
1 tsp. vanilla extract
4 Tbsps, candied orange peel, finely
Make dough with 1/3 flour, warm milk and yeast dissolved in sweetened warm milk. Blend all ingredients well, sprinkle top of dough with flour and let rest in a warm spot. 2 hours later, add remaining flour, salt and egg yolks beaten with sugar. Mix well, and knead dough until smooth and elastic. Let rest for a second rising. Grind poppy seeds to a paste in a food processor or blender. Mix poppy seeds with nuts, orange peel, egg beaten with sugar and vanilla. Mix all ingredients, Divide dough into two pieces. Roll out each piece on floured surface, spread filling evenly over each piece and roll up as for a jellyroll. Place each on a lightly greased baking sheet, let rest for another rising. Paint with egg wash and bake in preheated oven at 375°F for about 45 minutes, until golden brown. Let cool covered with linen cloth, so that the cake does not dry out.

6 eggs, separated
½ cup sugar
1 cup all purpose flour
2 cups currants
2 cups raisins
1 cup dried apricots, chopped
1 cup almonds, slivered
Preheat oven to 350 ° F. Grease 9-inch by 13-inch baking pan. Beat egg yolks with sugar until light and creamy; add the fruit. Beat egg whites until stiff peaks form; fold beaten egg whites into fruit mixture; sprinkle in flour and mix gently. Turn into prepared baking pan. Bake 45 minutes.

Pyragas su uogiene
2 Tbsps. butter, plus some for buttering the baking pan
3 cups flour
1 tsp. baking powder
4 egg yolks
1 cup sugar
Grated peel of 1/2 lemon
2 cups preserves
1 egg for brushing
Preheat oven to 425 ° F. Cut butter into the flour, which has been mixed with the baking powder. Cream the egg yolks with sugar and lemon peel. Add to flour mixture and knead to mix. Roll out 2/3 of the dough, place in a greased baking sheet and bake until half done (about 30 minutes). Remove from the oven, quickly spread with the preserves, and decorate with strips of the remaining dough, crisscross fashion. Brush top strips with beaten egg. Place back in the oven for about another 30 minutes. Makes 6 to 8 servings.

1 cup butter
1½ cups sugar
6 eggs
7 cups flour
3 tsps. baking powder
1 tsp. vanilla
½ tsp. cardamom seeds
1 cup nuts (walnuts, hazelnuts or pecans) chopped
Preheat oven to 400°F. Cream the butter and sugar, then add the eggs, one at a time. Beat well. Sift in the flour and baking powder. Add the vanilla, cardamom seeds, and nuts. Divide the dough into four sections. Shape each into a long, round, thin loaf. Bake for about 30 minutes in a 400°F oven. Remove from the pan. While still warm, cut into ½-inch slices. Reduce the heat to 250° F. Place the slices on a cookie sheet and continue baking until they become dry and light brown. Makes 40 to 50 cookies.

Obuoliai baltimuose
8 apples
6 egg whites
½ cup sugar
Ground cinnamon
Peel apples, core and cook. Drain and put into casserole dish. Beat egg whites, mix with sugar and cinnamon, arrange mixture on top of apples. Bake in low heat, then serve warm.