Let’s cook Lithuanian<\/p>\n
PLUM CAKE<\/strong> PUMPKIN\/POTATO PANCAKES<\/strong> 1 lb. pumpkin, peeled and grated PLUM AND RASPBERRY CAKE<\/strong> Cake Let’s cook Lithuanian PLUM CAKE Slyv\u0173 pyragas 1 stick ( \u00bd cup), plus 1 Tbsp. unsalted butter, room temperature \u00bd cup sugar 1 large egg 2 Tbsps. sour cream or yogurt (not non-fat) 2 tsps. vanilla 1 \u00bc cups cake flour \u00bd tsp. each: baking powder, baking soda, salt 16 to 18 firm tart medium-size …<\/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-2911","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\/2911","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=2911"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2911\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2911"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2911"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2911"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nSlyv\u0173 pyragas<\/em>
\n1 stick ( \u00bd cup), plus 1 Tbsp. unsalted
\nbutter, room temperature
\n\u00bd cup sugar
\n1 large egg
\n2 Tbsps. sour cream or yogurt (not non-fat)
\n2 tsps. vanilla
\n1 \u00bc cups cake flour
\n\u00bd tsp. each: baking powder, baking soda, salt 16 to 18 firm tart medium-size plums,
\npitted, cut into \u00bd-inch slices (or about 30 to 32 small plums, cut in half, pitted)
\n\u00bc cup sugar mixed with
\n\u00bd tsp. cinnamon
\n1 Tbsp. chilled butter, cut into small bits
\nHeat oven to 300 \u00b0 . Beat 1 stick of butter, sugar and egg until light and fluffy with a mixer on medium speed; mix in sour cream and vanilla. Sift together flour, baking powder, baking soda and salt; add to batter, mixing until smooth. Spread evenly in a greased 8-inch spring form pan. Arrange plums to cover surface (rounded side up for halved small plums). Sprinkle cinnamon evenly over plums. Scatter remaining butter (cut into chunks) evenly. Bake until toothpick inserted in center comes out clean, about 55 minutes. Serve with whipped cream or vanilla ice cream if desired.<\/p>\n
\nMoli\u016bg\u0173 sklind\u017eiai su bulv\u0117mis<\/em><\/p>\n
\n1 lb. potatoes, peeled and grated
\n2 eggs
\n4 Tbsps. flour
\n1 onion, grated
\n\u00be cup sour cream
\nPinch of salt and pepper
\nOil for frying
\nMix together grated pumpkin,
\npotatoes, and onions, add flour,
\npepper and egg yolks beaten with salt.
\nBlend well. Fold in stiffly beaten egg
\nwhites, just before frying. Place
\nspoonfuls of mixture in hot oil, brown
\non both sides. Serve with sour cream.
\nCRANBERRY UPSIDE-DOWN CAKE<\/strong>
\nSpanguoli\u0173 pyragas<\/em>
\nCake
\n1\u00bd cups cake flour
\n\u00bd tsp. each: baking soda, salt
\n6 Tbsps. unsalted butter, softened
\n\u00bd cup each: granulated sugar, packed
\nlight brown sugar
\n2 large eggs
\n\u00be cup sour cream (reduced fat or regular)
\nTopping
\n\u00bd cup (1 stick) unsalted butter
\n1\u00bd cups sugar
\n2 Tbsps. water
\n1 tsp. ground cinnamon
\n4 cups fresh cranberries, rinsed, picked over
\nHeat oven to 350 \u00b0 . For topping, melt butter in medium saucepan over medium heat. Add sugar, water and cinnamon. Cook, stirring frequently, until sugar dissolves, about 3 minutes. Stir in cranberries. Pour into generously greased 9-inch spring form pan; wrap outside with foil. Spread evenly. Set aside. For cake, sift flour, baking soda and salt. Set aside. Beat butter, sugar and brown sugar in bowl of electric mixer until smooth and fluffy, about 1 minute. Add eggs, 1 at a time, mixing well after each addition. On low speed, add half of flour mixture. Mix until combined. Add sour cream and vanilla. Mix until combined. Add remaining flour mixture; mix until smooth. Transfer to pan. Spread evenly and place on baking sheet. Bake until wood pick inserted in center comes out clean, about 50 minutes. Cool on wire rack 10 minutes. Run knife around edge to loosen cake. Invert onto plate. Remove foil, ring and pan bottom. Cake can be made up to 2 days ahead and kept at room temperature, covered airtight.<\/p>\n
\nSlyv\u0173 ir avie\u010di\u0173 pyragas<\/em><\/p>\n
\n2 sticks (1 cup) unsalted butter, room temperature
\n1\u00bc cups sugar
\n2 eggs
\n\u00bd cup regular or light sour cream
\n2 tsps. vanilla extract
\n2\u00bd cups cake flour
\n1 tsp. each: baking powder, baking
\nsoda
\n\u00bd tsp. salt
\n7 medium firm plums, cut into
\n\u00bd-inch-thick slices
\n2\/3 cup raspberries
\nTopping
\n1\/3 cup sugar
\n\u00bd tsp. cinnamon
\n1 Tbsp. confectioners\u2019 sugar
\nHeat oven to 350*. Beat butter and sugar in bowl of electric mixer until fluffy, about 4 minutes. Add eggs; mix until smooth. Mix in sour cream and vanilla. Sift together flour, baking powder, baking soda and salt in small bowl. Add to batter; mix until smooth. Spread evenly in greased 10- inch-diameter spring form. Arrange plum slices evenly over surface. Scatter raspberries evenly over plums. Combine cinnamon and sugar; sprinkle over fruit. Bake on baking sheet until toothpick inserted in center comes out clean, about 1 hour, 10 minutes. Batter will cover some fruit as it bakes. Cool at least 1 hour before serving. To serve, reheat in 300 \u00b0 oven until warm, about 12 minutes. Sprinkle confectioners\u2019 sugar, pressed through fine sieve, over cake. Serve with ice cream.<\/p>\n","protected":false},"excerpt":{"rendered":"