{"id":3367,"date":"2013-03-15T19:46:39","date_gmt":"2013-03-16T01:46:39","guid":{"rendered":"https:\/\/www.draugas.org\/news\/?p=3367"},"modified":"2016-02-21T19:49:42","modified_gmt":"2016-02-22T01:49:42","slug":"sweets-for-your-easter-table","status":"publish","type":"post","link":"https:\/\/www.draugas.org\/news\/sweets-for-your-easter-table\/","title":{"rendered":"Sweets for your Easter table"},"content":{"rendered":"

LITTLE EARS<\/strong>
\nAuksuk\u0117s, krustai<\/em><\/p>\n

2 eggs
\n1\u00be cups pastry flour
\n3 Tbsps. sweet cream
\n1 Tbsp. sugar
\nOil for frying
\nPowdered sugar<\/p>\n

Beat eggs until light and fluffy. Add sugar and cream. Add enough flour to make a dough which can be rolled very thin. Cut into diamond shapes. Slash the center of each diamond, twist one end through the hole to form a knot. Fry in hot deep oil until lightly browned. Drain on absorbent paper. Dust with powdered sugar.<\/p>\n

NUT BREAD<\/strong>
\nRie\u0161ut\u0173 ragai\u0161is<\/em><\/p>\n

1 cup chopped nuts (walnuts, hazelnuts, or filberts)
\n\u00bd cup poppy seeds
\n\u00bd cup vegetable oil
\n1 oz, yeast
\n2 Tbsps. sugar
\n4 cups (or more) flour
\n1 Tbsp. salt
\n3 cups lukewarm water<\/p>\n

Rinse poppy-seeds in hot water. Dissolve yeast in 1 cup of the lukewarm water, stir into 1 cup sifted flour. Set in warm place to rise. Mix in nuts, poppy seeds, sugar, salt and oil. Alternately and gradually add remaining sifted flour and water. Knead until smooth. Form into loaves. Place in loaf pans, let rise again. Bake at 375 degrees for about an hour.<\/p>\n

EASTER GYPSY CAKE<\/strong>
\n\u010cigonas<\/em><\/p>\n

12 eggs, separated
\nCandied orange peel
\nPrunes, apricots, figs, dates, raisins (all fruits cut into small pieces \u2013 about 4\u00bd to 5 pounds)
\n1\u00bd cups sugar
\n1\u00bd cups flours (Wondra is easiest to blend)<\/p>\n

Wafers to line cookie sheet (Optional) Beat yolks with sugar until light and fluffy. Add to fruit. Whip egg whites till stiff, add to egg and fruit mixture. Last, add flour. (Keeping this sequence makes things much easier to put together.) Pour batter into a cake pan, lined with thin wafers or buttered wax paper. Bake in a 325-degree oven for 1 hour or more until golden brown. This recipe yields 4 to 5\u00a0 large, flat cakes.<\/p>\n

PORCUPINES<\/strong>
\n\u0116\u017eiukai<\/em><\/p>\n

10 egg yolks
\n12 egg whites
\n1\u00bd cup sugar
\n1\u00bd cup poppy seeds
\n1 cup dry white bread crumbs
\n1 Tbsp. melted butter
\n1\u00bd tsp. baking powder
\n\u00bd tsp. vanilla or grated lemon rind
\n\u00bd cup almonds
\nCream yolks and sugar. Add parboiled and drained poppy seeds which have been sprinkled with a little flour and potato starch. Add egg whites beaten stiff. Combine well with other ingredients (except almonds). Bake on shallow cake tins 20- 30 minutes at 350 degrees. Cut a \u201cfoundation\u201d piece of the cake in outline form of a porcupine. Spread with filling, build up into a rounded porcupine body, using progressively smaller cut pieces of cake, spreading each layer with filling. Shape carefully to resemble a porcupine. Cut a small, round piece of cake for head. Attach to body with toothpicks. Use cloves for eyes. Ice entire cake. Prepare almond quills, insert all over the form to resemble porcupine quills.
\nAlmond quills:
\nSoak almonds. Peel. Cut into lengthwise slivers. Brown very slightly in oven.
\nFilling:
\nBeat 5 eggs in top of double boiler. While the eggs are heating, gradually stir in 1\u00bd cup sugar. Heat and stir until thick. Cream 1\u00bd cup of butter. Cool eggs, slowly beat in the creamed butter, a little at a time. Add vanilla or other flavoring.
\nIcing:
\nBoil together 2 cups sugar, \u00bd cup water and 1 tsp. lemon juice until quite thick. Beat well.<\/p>\n

FRUIT BREAD<\/strong>
\nVaisi\u0173 pyragas<\/em><\/p>\n

1 oz. yeast
\n1\u00bd cups sugar
\n1\u00bd cups milk, scalded and cooled
\n1\u00bd tsps. salt
\n8\u00bd cups flour
\n\u00be cup melted butter
\n3 well-beaten eggs
\n\u00be lb. mixed candied fruit, chopped fine
\n1\u00bd cup raisins
\n2\/3 cup chopped nuts
\n1 Tbsp. cinnamon<\/p>\n

Mix yeast with \u00bd cup sugar until liquefied. Mix with milk. Beat in salt and 3 cups flour until smooth. Cover and let stand in a warm place for 1 hour. Add \u00bd cup butter, eggs, \u00bd cup sugar, and remaining flour. Knead on a floured board until smooth and elastic. Place in a large greased bowl. Cover and let rise until double in bulk. Turn out on pastry board and sprinkle with fruit and nuts. Knead into dough. Divide into 2 parts. Roll each into a rectangle about 12 by 16 inches. Spread with remaining butter and sugar mixed with cinnamon. Roll up lengthwise and place in 2 large greased loaf pans. Cover and let rise until double in bulk. Bake in hot oven (400 degrees) for 10 minutes. Lower heat to 350 degrees and bake 50 minutes longer.<\/p>\n","protected":false},"excerpt":{"rendered":"

LITTLE EARS Auksuk\u0117s, krustai 2 eggs 1\u00be cups pastry flour 3 Tbsps. sweet cream 1 Tbsp. sugar Oil for frying Powdered sugar Beat eggs until light and fluffy. Add sugar and cream. Add enough flour to make a dough which can be rolled very thin. Cut into diamond shapes. Slash the center of each diamond, …<\/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-3367","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\/3367","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=3367"}],"version-history":[{"count":0,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/posts\/3367\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/media?parent=3367"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/categories?post=3367"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.draugas.org\/news\/wp-json\/wp\/v2\/tags?post=3367"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}