Lithuanian with Dana Sili\u016bnas<\/p>\n
POPPY SEED POUNDCAKE<\/strong> \u00bd lb. (2 sticks) butter SPICE CAKE<\/strong> 4 cups honey Heat honey, skim, and simmer until it darkens. Pour into a bowl and work with wooden spoon. When cool, add the egg yolks one at a time and continue creaming. Sift in flour and baking soda and mix thoroughly. Add almonds, lemon juice, orange peel, cloves, cinnamon and nutmeg (increasing amount of spices if a more spicy taste is preferred). Pour into well- greased mold dusted with flour and bake in low-temperature oven (325 \u00b0 ) for one hour. Best when allowed to stand in refrigerator 10 to 14 days before using. Makes 8 to 10 servings.<\/p>\n STRAWBERRIES IN CUSTARD SAUCE<\/strong> 2 lbs. strawberries ALMOND COOKIES<\/strong> \u00bd cup ground almonds STRAWBERRY MOUSSE<\/strong> 1 quart (4 cups) strawberries, hulled Pur\u00e9e the strawberries and sugar through the blender until smooth. Add the gelatin (dissolved in \u00bd cup of boiling water), blending again after this addition. Whip the egg whites until stiff, and add the strawberry mixture gently. Place into individual serving glasses or a platter when the mixture begins to gel and serve with plain waffle cookies. Makes 4 to 5 servings.<\/p>\n LITTLE STICK COOKIES<\/strong> 3 cups flour Lithuanian with Dana Sili\u016bnas POPPY SEED POUNDCAKE Aguoninis pyragas \u00bd lb. (2 sticks) butter 1 cup poppy seeds 1 cup sour cream \u00bd cup confectioners\u2019 sugar 1 tsp. baking powder 1 tsp. baking soda 2 cups flour 4 eggs, separated Whip butter until white and fluffy. Add poppy seeds and sour cream and beat well. …<\/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-2921","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\/2921","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=2921"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/2921\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=2921"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=2921"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=2921"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\nAguoninis pyragas<\/em><\/p>\n
\n1 cup poppy seeds
\n1 cup sour cream
\n\u00bd cup confectioners\u2019 sugar
\n1 tsp. baking powder
\n1 tsp. baking soda
\n2 cups flour
\n4 eggs, separated
\nWhip butter until white and fluffy. Add poppy seeds and sour cream and beat well. Mix sugar, baking powder, baking soda, and flour in a separate bowl. Add a couple tablespoons of the flour mixture and one egg yolk at a time to the butter mixture and beat well. When all the ingredients are used up, beat together until light and fluffy. Fold in beaten egg whites and pour into oblong or tube pan. Bake for one hour at 350\u00b0. Makes 8 to 10 servings.<\/p>\n
\nPikanti\u0161kas pyragas<\/em><\/p>\n
\n5 eggs, separated
\n4 cups flour
\n1 tsp. baking powder
\n1 cup almonds
\n\u00bd cup lemon juice
\n2 Tbsps. finely chopped orange peel
\n\u00bc tsp. ground cloves
\n\u00bd tsp. cinnamon
\ndash of nutmeg<\/p>\n
\nBra\u0161k\u0117s vanilijos pada\u017ee<\/em><\/p>\n
\n\u00bd cup sugar, divided
\n1 tsp. potato starch or cornstarch
\n3 eggs, divided
\n1 tsp. vanilla
\n1\u00bd cups milk, heated
\nMix strawberries, stems removed, with \u00bc cup sugar. Set aside. Dissolve starch in a little warm water. Mix egg yolks with starch, remaining sugar and vanilla, then add whipped egg whites. Put in double boiler. Stir the mixture while water is simmering, gradually adding hot milk until sauce thickens. Set pot of thickened sauce over cold water or ice and continue whipping until totally chilled. Serve strawberries with prepared sauce. Makes 5 to 6 servings.<\/p>\n
\nMigdoliniai sausainiai<\/em><\/p>\n
\n14 Tbsps. butter (2 Tbsps. short of 2sticks)
\n2 eggs
\n1 egg, separated
\n\u00bd cup sugar, plus 1 Tbsp. to sprinkle on top
\n2\u00be cups flour
\nPreheat oven to 350\u00b0. Cream the almonds with butter. When this mixture becomes smooth and creamy, add two eggs and one egg yolk, add sugar, and beat until it becomes fluffy.
\nSweet Springtime
\nAdd flour, and knead the mixture into a dough. Roll out to a thickness of 1 \/ 8 inch. Cut out various shapes of cookies and place them on an ungreased cookie sheet. Brush the cookies with the remaining egg white and sprinkle with sugar. Bake until golden, about 20 to 25 minutes. Makes 30 to 40 cookies, depending on size you choose.<\/p>\n
\nBra\u0161ki\u0173 desertas<\/em><\/p>\n
\n\u00bd cup confectioners\u2019 sugar
\n1 envelope gelatin
\n3 egg whites<\/p>\n
\nSausaini\u0173 lazdel\u0117s<\/em><\/p>\n
\n1 cup sugar
\n1 egg yolk
\n\u00bd lb. (2 sticks) butter
\nKnead together the flour, sugar, egg yolk, and butter. Mix well. Let the dough stand in a cool place to set for about one hour. Preheat oven to 350 \u00b0 . Force the dough through a cookie press to shape into little sticks (if you have one). If not, roll into little sticks by hand and place on a ungreased cookie sheet. Sprinkle each stick with the following mixture: 2 Tbsps. sugar \u00bd cup chopped nuts Bake for about 15 to 20 minutes. Makes 40 to 50 little cookies.<\/p>\n","protected":false},"excerpt":{"rendered":"