Hungarian Hunky Cakes Cream Cheese Recipe 45 Food

HUNGARIAN CHEESECAKE

Steps:

• Preheat oven to 350°F.
• Grease generously a 9 inch springform pan or tart pan with a removable base.
• Crust: Combine sugar, flour and salt in a medium sized bowl.
• Make a well in the centre and stir in the egg yolk, lemon juice and butter.
• Mix with your fingertips until the dough is blended then pat into a flattened disc.
• Wrap the disc in plastic and chill for 10 minutes.
• Roll out half the dough to cover the pan base, patching any areas that tear.
• Prick the dough with a fork in several places and bake for 15 to 20 minutes until the crust is golden brown.
• Remove from the oven and allow to cool.
• Filling: Cream cottage cheese with the salt and sugar in a medium mixing bowl.
• Fold in the flour and cornstarch and blend well.
• Stir in the sour cream, vanilla, eggs and yolk.
• Fold in the raisins and pineapple.
• Spread the filling over the cooled crust.
• Roll the remaining dough into 12 pencil thin strips.
• Arrange the strips in a lattice pattern on top of the cake.
• Bake for 8 to 10 minutes until top is a light golden brown.
• Chill at least for several hours or overnight.
• Dust with confectioners sugar before serving.

HUNGARIAN CREAM CHEESE SPREAD

Steps:

• mix cream cheese and paprika.
• (It should become salmon coloured).
• Salt to taste.
• Spread generously over bread.
• Garnish with thin green pepper slices.
• YUM! EAT IT ALL UP!

HUNGARIAN = HUNKY CAKES-CREAM CHEESE RECIPE - (4/5)

Steps:

• Knead as dough with hands. Place in refrigerator 2 hours. Roll out and fill with nut mixture or lekvar. Roll in powdered sugar. Cook on ungreased cookie pan. 350-375 degrees for 10-15 minutes.

HUNGARIAN CHEESECAKE

Steps:

• Sift together the flour and baking powder, set aside.
• Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well.
• Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough.
• Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan.
• Chill.
• CHEESECAKE: Preheat the oven to 450 degrees Fahrenheit.
• Press the cottage cheese through a sieve.
• In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream.
• Separate the remaining egg, saving the yolk for another recipe. Remove crust from refrigerator and brush with the egg white.
• Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust.
• Pour the cheese mixture on the top of the fruit mixture.
• Bake for 10 minutes at 450 degrees Fahrenheit, then reduce the oven to 350 degrees and bake for about another 35 minutes.
• Cool to room temperature, then chill. Serve chilled.

HUNGARIAN HONEY CAKES (MéZESKALáCS)

Steps:

• DAY BEFORE BAKING:.
• Sift together the flour, sugar, cinnamon, cloves and baking soda.
• Melt together the butter and the honey, pour over the flour combination and stir to mix.
• Add 1 egg and knead together. The dough should be soft (you can add a bit of lukewarm water if necessary), since it will harden a bit during its resting period.
• Cover the dough in a bowl and let it rest at least one day at room temperature.
• BAKING DAY:.
• Rolling out the dough is easiest between two pieces of waxed paper.
• Cut desired shapes out of the dough (of about 3/8 inches thickness on average).
• Before baking, brush with the yolk of an egg to which a few drops of red food coloring have been added. If you are decorating with seeds, brush dough with egg white to "paste" seeds on top of dough before baking.
• (Alternately, let the honey cakes rest a few days and then decorate with colored sugar icings.).
• Place cut out pieces of dough on a cold, greased cookie sheet, bake at 350 degrees F. (or less) for about 6-8 minutes. Thicker pieces may need a longer time (ovens temperatures also vary).
• DECORATION:.
• If icing cookies, let the honey cakes rest a few days and then decorate with colored sugar icings.
• MAKE VARIOUS COLORED SUGAR ICINGS:.
• Colored sugar icing, one version: To one egg white, add as much sifted powdered sugar as needed to make fairly stiff paste. Add desired food colorings, separated by color. (Do not use a mixer!)
• Spoon this mixture into a small nylon baggie, cut a tiny hole in one corner, roll up and use like a pencil to draw and color.

OLD FASHIONED, AUTHENTIC, HUNKY HALUPKI

Steps:

• Method:.
• - Core and boil the cabbage heads.
• -- remove outer leaves as they become blanched -- do not over-cook.
• -- stack on cookie sheet as they come out of the water - they will continue to soften.
• -- cut thick vein from each leaf.
• - mix together your meat, drained rice, chopped onion, garlic powder, parsley, salt, black pepper, red pepper flakes, and egg.
• -- to sweeten up the meat a bit, I add a good squirt of ketchup (there's only one brand - Heinz) and 1/2 can of tomato soup (you probably don't need this if you use pork - but at least try the ketchup).
• - fill your rolls and roll 'em up -- don't roll too tight - you will be able to tuck in the ends by pushing in with your little finger -- if they're rolled to tight, they'll explode in your hand -- or fold over the ends of the leaf when rolling sort of like a round burrito.
• -- it doesn't take long to do this -- have fun.
• Now for the artistry:.
• - Line the bottom of your roaster with bacon - roaster should be deep enough to add several layers and hold adequate liquid.
• - Top the bacon with a good layer of left-over cabbage leaves -- the ones too small to roll or ripped leaves.
• - layer with sauerkraut.
• - sprinkle a little caraway seeds.
• - layer with thickly sliced onion and chopped garlic.
• - add 6-10 bay leaves, depending on the amount.
• - layer the halupki - alternating direction of layers.
• -- incorporate 2 - 3 inch lengths of kielbasa throughout.
• - add remaining tomato soup if used.
• - add tomatoes and sauce.
• - salt and pepper.
• - add cabbage water to cover.
• Bake at 350 for one hour then reduce heat to 250 for three more hours.
• -- or reduce heat to 175-200 overnight - check to ensure enough liquid - don't dry them out.
• Serve with kick-ass mashed potatoes.
• - roast as much garlic as you would like in the potatoes.
• Cube potatoes and for best results add sea salt and refrigerate for a few hours.
• - rinse and drain potatoes, cover with water and lightly boil until soft.
• Mash together with butter, canned milk, cheddar/freshly grated Parmesan cheese, sea salt, white pepper, roasted garlic, jarred diced garlic, a little garlic powder, and grape seed oil.
• Now that's some good ol' Hunky eatin'!

HUNGARIAN CHEESE SPREAD (LIPTAUER)

Steps:

• Cream together all ingredients.
• Place into a bowl or pretty mold covered with plastic wrap. Cover top of cheese with plastic wrap.
• Refrigerate for at least 2 hours overnight is best.
• Unmold on to a serving plate and surround with rye bread squares, fresh veggies, or crackers.

HUNGARIAN CHEESE-FILLED COFFEE CAKE

Steps:

• Dissolve yeast in the warm water. Melt butter.
• Sift flour with 3/4 C of the sugar and the salt into a large bowl.
• Beat egg yolks until thick and light; blend in the sour cream and melted butter; stir in the dissolved yeast.
• Gradually stir the egg yolk mixture into the dry ingredients, mixing to make a soft, smooth dough. Turn out on a lightly floured board and knead for 5 minutes, or uintil the dough is smooth. Turn into a bowl, cover, and let rise until almost doubled in bulk.
• Prepare cheese filling. Cream the cheese until light and blend in the remaining 1/2 C sugar. Add the whole eggs, one at a time, and beat until smooth. Blend in vanilla.
• Punch down dough and knead a few minutes. Lightly flour a board; roll out dough into a large circle, about 18 inches in diameter, and lay it over a greased 3-quart ring mold (you may use two 9" ring molds. Roll 1/2 dough 13" thick for each 9" ring mold). Fit the dough down into the bottom and the sides of the ring mold, being careful not to poke holes in it, and let it hang over the outside. Pour in the cheese filling (1/2 cheese fill for each 9" ring mold).
• Lift outside edges of the dougn, and lap it over the filling, sealing to the inside ring of dough. Cut a cross in the dough which covers the center of the ring mold and fold each triangle formed back over the ring, completely encasing the filling.
• Let rise until doubled in bulk or until the dough comes to the top of the pan.
• Bake in a moderate oven (350 degrees) for 40 minutes, or until golden brown and a toothpick inserted comes out clean. (For 9" ring mold, bake for 30 minutes.) Let cool for 10 minutes, then turn out with top side down onto a rack.
• When bread ring is cool, heat jam until it runs easily; carefully spoon jam over the ring. When set, dust lightly with powdered sugar by shaking about 2 tbsp sugar through a sieve. To serve, slice the ring in 1" wedges.