Huszar Kifli

Elizabeth Baksa, kitchen queen, shared this delightful recipe with me. It is another that she makes every Christmas. She has allowed me the pleasure of joining her in the kitchen to learn how to make these wonderful cookies. This recipe was given to her by Mary Nagy. Elizabeth's granddaughter Stacy says these are her favorite. I would have to agree! Christmas will never be Christmas without them!

In a bowl mix
4 c flour
1 pound butter
12 egg yolks
Knead until smooth. Make small balls. Refridgerate overnight.



Filling:
1 lb walnuts, ground
12 egg whites, beaten
sugar

Roll out each ball on 10x as thin as possible. Put filling onto dough. Roll. Place onto cookie sheet shaping into a cresent. Bake at 350 until done.
Recipe can be halved.

Vanilla Cookie with Apricot Preserves

This treasured recipe was shared with me by Elizabeth Baksa. It is one that she has made for many, many years and is the favorite of her grandson-in-law, Michael and loved my many others. I had the pleasure of my first taste of this soft, crispy cookie at a New Years Eve party at the home of Elizabeth, Sandor and Kimmie. Elizabeth has been kind enough to allow me the pleasure of being in the kitchen with her the following three years to bake these delightful pillows of goodness!

3 sticks butter
3/4 c sugar
4 c flour
3 egg yolks

Cream butter, add sugar and egg yolks. Add flour. Knead dough until smooth. Cut dough in half. Knead a little more with small amount of flour, again, until smooth.

Cut out 1/2 inch rounds, an even amount of tops and bottoms, making holes in half of the rounds.
Bake seperatly 15 min at 350. Cool.

In a bowl, mix 2 c 10 x with 2 packs of vanilla sugar.

Place apricot preserves on bottom of cookie, top and then toss in 10x mixture.

Enjoy!

Lemon Rosemary Layer Cake

This impressive cake is sure to wow you! I know it did me! I took it to a church outting and it flew off the cake plate. But then I couldn't find the plate! Found it in thekitchen being licked clean, lol!

Recipe from Taste of Home, Mary Fraser, Surprise AZ

1c plus 2T butter, softened
2 1/2 c sugar
4 eggs
1 egg yolk
4 c ap flour
3 t bp
1 1/2 t salt
1/4 t plus 1/8 bs
1 1/2 c (12 oz.) sour cream
6 T lemon juice
3 t grated lemon peel
3 t minced fresh rosemary

Frosting:
2 pkg (8 oz each) cream cheese, softened
8 1/4 c conf sug
3 t grated lemon peel
2 1/4 t lemon juice

In a large bowl, cream butter and sugar until light and fluffy. Add eggs and yolk, one at a time, beating well after each addition. Combine flour, bp, salt and bs; add to the creamed mixture alternatly with the sour cream, beating well after each addition. Beat i the lemon juice,peel and rosemary.
Transfer to three greased and floured 9 in round baking pans. Bake at 350 25-30 min. Edges will begin to brown. Cool for 10 min. in pans then remove to wire racks.

For frosting, in a large bowl, beat cream cheese until fluffy. Add the 10x, lemon peel and juice; beat until smooth.
Spread frosting between layers, over top and sides of cake. Refrigerate left overs.
16 servings

6 onion with Raisins

I first had the pleasure of enjoying this recipe from 1587 at one of Trese and Paul's 12th night parties. It is a delishious combination of flavors!

Finely Chop:
1 small spanish onion
1 small vidalia onion
2 leeks
3 scallions
and Saute until brown on the edges.

Add the following and simmer until tender:
2 T olive oil
1/2 c golden raisins
1 t pepper
2T br sug
1 t salt
1/4 c rice vinegar or verjuice

Add 1 T chopped chives before serving.

Pastel Cream Wafers

I remember Aunt Sue and Sandy Chisnell making these when I was a teenager. They are sooo good! Just melt in your mouth. Resist temptation though and do not eat the cookies with out the icing. They need the icing to be good!

6 T cold butter
3-4 T light cream
sugar
1 c sifted 10X
1 T soft butter
1/2 t. van
1 drop food coloring
1 additional T light cream

Cut the cold butter into flour until pea size. Sprinkle 1 T cream over mixture and toss with fork until moist. Form into a ball. Roll dough to 1/8 inch. Cut into 1/2 inch rounds. Dip one side with sugar. Place on pan sugar side up on ungreased sheet. Prick with fork. Bake 375 8-10 min. Remove and cool.

Filling:
combine 10X
1 T soft butter
van
coloring
and enough of the 1 T cream to make it spreadable.
spread onto cookie and then sandwich. Makes 24.

Swirled Mint Cookies

I first made this cookie in 2000. It's very yummy and festive!

Combine and set aside:
2 c flour
1/2 t bs
In another bowl beat
1 cup of butter or marg until soft
slowly add
1 c sugar
then add 1 egg
1 t van
1 t peppermint

Add flour mixture to butter mixture. Divide dough into thirds. Color one third red and another third green. Leave the remaining white. Cover and chill 1 hour.

Divide each dough color into 4 parts. On a lightly floured surface roll each into a 1/2 diameter rope. Place one of each side by side and then twist together. Slice into 1/2 inch peces. Roll into balls. Place 2 inches apart on ungreased cookie sheet. Flatten with glass to 1/4 inch. Bake at 375 8-10 min. Remove and cool. Makes about 72 cookies.

Pecan Bars

1 pakage cream cheese
1 1/2 sticks softened butter
1 c sugar
2 t. vanilla
2 1/4 c flour
1/2 t. baking soda
Preheat oven to 350.
Beat cram cheese, butter, sugar and vanilla together. Add flour and bs. Mix well. Press dough onto bottom of ungreased 15x10 inch pan. Bake 20 min.
While baking mix....
2 eggs, beaten
2/3 c light corn syrup
1 t. vanilla
1 c br sug
1/2 stick melted butter
stir in 3 c chopped pecans
spread over warm crust. bake another 20 minutes until firm.