Recipes Included On This Page Overnite Date-filled Potica Oyster and Cauliflower Soup Use Your Browser's "Back" Button to Return to This Recipe List
	* Exported from MasterCook * Overnite Date-filled Potica Recipe By :Over 300 Delicious Ways to use Your Bundt Pans; 1973 Serving Size : 0 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup butter or margarine -- (250 mL) 1/2 cup milk -- (125 mL) 2 packages dry yeast 1/4 cup warm water -- (50 mL) 3 eggs -- separated [reserve whites for filling] 2 1/2 cups sifted flour -- (625 mL) 1/4 teaspoon salt -- (1 mL) 1/4 cup sugar -- (50 mL) **Filling** 2 cups chopped walnuts -- (500 mL) 1 teaspoon cinnamon -- (5 mL) 3 tablespoons sugar -- (45 mL) 1/2 cup chopped pitted dates -- (125 mL) 3/4 cup milk -- (175 mL) 1 cup sugar -- (250 mL) **Vanilla Glaze** 1 cup sifted confectioners' sugar -- (250 mL) 1 teaspoon soft butter -- (5 mL) 1/2 teaspoon vanilla -- (2 mL) 1 tablespoon milk -- (15 mL) approx. Heat the butter or margarine and the milk together until the butter is melted. Cool to lukewarm. In a large bowl, dissolve the yeast in the warm water; beat in the egg yolks. Add the cooled milk and butter mixture; blend. Stir in the flour, salt and 3 tablespoons (45 mL) sugar. Beat until smooth and creamy. Cover and refrigerate overnight. The following day make the filling: Blend the walnuts, cinnamon, sugar, dates and milk in a saucepan. Cook over medium heat, stirring, until the mixture thickens (about 10 minutes). Cool. Beat the egg whites until stiff; slowly add sugar, beating until meringue-like. Fold into the cooled walnut mixture. Grease a 12-cup (approx 3 L) Bundt pan. Cut the dough in half. Roll one half into an 18- to 20-inch (45- to 50-cm) circle. Top the dough with half the filling mixture. Roll up, jelly-roll fashion. Place in prepared pan. Repeat with the second half of the dough; place the roll on top of the first roll in the pan. Let rise for approximately 30 minutes. Preheat oven to 350F (180C). Bake for about 50 to 60 minutes or until it tests done. Cool in the pan for 5 to 10 minutes then turn out onto a wire rack to cool completely. Top with Vanilla Glaze. **Vanilla Glaze** Combine the sugar and butter in a small bowl. Add the vanilla. Add milk gradually to achieve the desired consistency and stir until smooth. From Over 300 Delicious Ways to use Your Bundt Pans; edited by Dorothy Dalquist; Northland Aluminum Products, Inc.; 1973. MC format and metric conversions by Hallie. Untried. Contributed to the FareShare Gazette by Hallie; 2 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - * Exported from MasterCook * Oyster and Cauliflower Soup Recipe By :Andrew Carlisle, Sutton Place Serving Size : 4 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons minced garlic 1/2 cup shallots 2 1/2 cups cauliflower -- cleaned and cored 1 tablespoon fresh thyme leaves 1 bay leaf 1/2 teaspoon mace 1 tablespoon butter 1 tablespoon vegetable oil 1 cup wine 2 quarts chicken stock 1 pint oysters 1 cup whipped cream 4 free range eggs -- poached Caviar -- optional Chervil Sauté garlic, shallots, cauliflower, thyme, bay leaf, and mace in butter and oil for 5 minutes. Deglaze with wine and reduce by half. Add the stock and cook until cauliflower is soft and mushy (approx. 1 hour). Add oysters and cream. Bring to boil and cook for another five minutes. Remove from heat and blend until smooth. Strain soup through a fine sieve. Ladle into serving bowl and top with poached egg, caviar and a sprig of chervil. Prep Time : 20 minutes Cook Time : 1 hour 30 minutes Source : www.foodtv.com Notes : Formatted in MasterCook by Art Subscribe to our free FareShare Recipe Exchange Gazette Contributed to the FareShare Gazette by Art; 17 December 2002. www.fareshare.net - - - - - - - - - - - - - - - - - - - Per Serving (excluding unknown items): 363 Calories; 21g Fat (62.1% calories from fat); 13g Protein; 16g Carbohydrate; 2g Dietary Fiber; 114mg Cholesterol; 4656mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 1 1/2 Vegetable; 0 Non-Fat Milk; 3 1/2 Fat; 0 Other Carbohydrates.

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