{"id":2890,"date":"2003-03-15T18:23:18","date_gmt":"2003-03-16T00:23:18","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=2890"},"modified":"2016-02-14T09:19:15","modified_gmt":"2016-02-14T15:19:15","slug":"easter-sweets","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/easter-sweets\/","title":{"rendered":"Easter Sweets"},"content":{"rendered":"

DEEP-FRIED PASTRY STRIPS<\/strong>
\n\u017dagar\u0117liai<\/em><\/p>\n

\u201c\u017dagar\u0117liai\u201d are delicate pastry dough cookies, deep-fried in oil. The main ingredients are flour, eggs and sour cream. All ingredients should be kneaded together, then the dough should be beaten with the rolling pin, folding the dough toward the center, until blisters start to form on the dough. Then cool the dough to set.
\nRoll it out 1 \/ 8 inch think, and, using a pastry cutting wheel, cut into 4 to 5 inch long and 1 inch wide strips. Make a slit, lengthwise, in the center of each strip and slip one end of the strip through this slit. Bring oil to a boil in a shallow, wide pot. Remove from hear, and add one tablespoon of whiskey or a couple of slices of raw potato (this will prevent the pastry strips from burning.) The oil will bubble up with this addition. Wait until bubbling action stops, then put back on the heat and bring to a boil. The \u017eagar\u0117liai must be put into boiling oil. A pastry strip put into the oil must immediately rise to the surface and sizzle. If this happens, then the oil is just right for deep-frying. When one side of the pastry strip is golden, turn it over, using a fork, and finish frying. When done, place the \u017eagar\u0117liai on paper towels so that the excess oil is absorbed. Then sprinkle each with powdered sugar, flavored with vanilla.<\/p>\n

Recipe 1<\/strong>
\n2 cups flour
\n2 Tbsps. butter
\n\u00bd cup sour cream
\n3 egg yolks
\n1 Tbsp. sugar
\n1 tsp. rum (optional)
\n1 tsp. salt
\nRecipe 2<\/strong>
\n2 cups flour
\n2 eggs
\n3 egg yolks
\n2 Tbsps. butter
\n1 tsp. salt
\n1 Tbsp. alcohol spirits
\nRecipe 3<\/strong>
\n2 cups flour
\n2 Tbsps. sour cream
\n4 egg yolks
\n1 Tbsp. alcohol spirits
\n\u00bd tsp. salt
\nAll three recipes are prepared and cooked following the method described above.<\/p>\n

HONEY MUSHROOMS<\/strong>
\nMeduoliai grybukai<\/em><\/p>\n

1 lb. flour
\n2 egg yolks
\n1 whole egg
\n3 Tbsps. butter
\n1 cup honey
\n1 cup sugar
\n1 tsp. baking soda
\n2 Tbsps. sour cream
\n2 tsps. seasonings
\n1 cup powdered sugar
\n1 egg white
\nJuice of \u00bd lemon
\n1 tsp. cocoa powder
\nHeat sugar in skillet until dark brown. Make dough using all ingredients. Dough should be quite hard. Let dough rest in cool spot. Divide dough in half. From one half make mush- room caps, walnut-size rounds with an indentation on one side, place hole down on baking sheet. Make stems from other half of dough. Roll finger- thick pieces, about 2 inches long. Place next to caps and bake in preheat- ed oven at 325 \u00b0 for about 25\u201330 minutes. To make icing beat egg white with powdered sugar and lemon juice. When caps and stems are done, glue stems into caps with white icing, and ice stems with white icing. Add cocoa powder to remaining icing, mix well and ice mushroom caps. Place iced mushrooms in warm oven to dry icing.<\/p>\n

LITTLE STICKS \u2013 COOKIES<\/strong>
\nLazdel\u0117s \u2013 sausain\u0117liai<\/em><\/p>\n

3 cups flour
\n1 cup sugar
\n1 egg yolk
\n\u00bd lb. butter
\nPeel of one lemon
\nTo sprinkle on top:
\n2 Tbsps. sugar
\n\u00bd cup chopped nuts
\nKnead all dough ingredients to mix well. Let the dough stand in a cool place to set. Force dough through cookie press to shape into little sticks, sprinkle each with nut and sugar mixture. Bake in medium oven.<\/p>\n

SAND COOKIES<\/strong>
\nSm\u0117liniai sausainiai<\/em><\/p>\n

2 cups flour
\n4 oz. butter or margarine
\n1 egg white
\n2 Tbsps. powdered sugar
\nTo sprinkle on top:
\n1 Tbsp. sugar
\n1 tsp. cinnamon
\n1 egg
\nPut all dough ingredients into a bowl and knead them together. Then chill to set the dough. Roll out to a thickness of 1\/8 inch and cut out various shapes of cookies. Brush top of each cookie with beaten egg and sprinkle with sugar and cinnamon. Bake until golden. Remove from baking sheet when slightly cooled, they will then be less brittle.<\/p>\n","protected":false},"excerpt":{"rendered":"

DEEP-FRIED PASTRY STRIPS \u017dagar\u0117liai \u201c\u017dagar\u0117liai\u201d are delicate pastry dough cookies, deep-fried in oil. The main ingredients are flour, eggs and sour cream. All ingredients should be kneaded together, then the dough should be beaten with the rolling pin, folding the dough toward the center, until blisters start to form on the dough. Then cool the …<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[65],"tags":[78,137],"class_list":["post-2890","post","type-post","status-publish","format-standard","","category-food-cooking","tag-lith-heritage","tag-siliunas-d"],"_links":{"self":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2890","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/comments?post=2890"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2890\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2890"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2890"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2890"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}