Marcipan
MARZIPAN
Knead:
Knead:1 cup almond paste
Knead:Add:2 egg whites
Mix well
Add:
3 cups powdered sugar
(1 cup at a time)
Add:
½ tsp. vanilla or rum flavoring
Knead. (Total mixing time–15 minutes.) Dust working surface with powdered sugar. It may be necessary to work in additional powdered sugar to acquire the right consistency. Divide the dough into small pieces, (being sure to keep remaining dough covered,) and with the hands mold into the shapes of fruits and vegetables. Lay finished pieces on a mound of flour so that the bottom surfaces will not flatten while drying. Food coloring may be used to obtain the desired colors of dough or the color may be brushed on after the molded pieces have dried. Allow to dry overnight or longer before glazing with warmed corn syrup or a commercial glaze. Artificial marzipan leaves may be inserted or leaves and stem may be piped on with decorators icing.
Testo k Pajum
FLAKY PIE CRUST
3 cups sifted flour
1 cup lard
1 tbsp. vinegar
1 tsp. salt
1 beaten egg
water
Sift flour and salt. Cut shortening into flour mixture and work until mixture is like corn meal. Break egg into a cup and beat lightly. Add vinegar and enough water to make a ½ cup liquid. Sprinkle over flour mixture. Stir together and form into a ball. Chill for a while. Roll out and bake as usual. Bake at 425 degrees for 15 minutes. This recipe is enough for 2 double crust pies.
Tykvovy Paj
PUMPKIN PIE
1½ cup pumpkin
2/3 cups brown sugar
1 tsp. pumpkin pie spice
½ tsp. salt
2 eggs
1 cup rich milk
3 tbsp. syrup
Beat the eggs. Add pumpkin, sugar, salt, spice, and milk. Pour into unbaked pie shell. Bake at 450 degrees for 10 minutes. Reduce to 325 degrees for 30 minutes or until done. Serve with whipped cream.
