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This is from John's
Aunt Jo Pondilicek. The family is Lithuanian and many of the foods
are of that region. Gryzdys, Shalta Borschta (beet soup), Kugel
(grated potato casserole), and many other great 'homey' dishes
originated from this area.
I pestered Aunt
Jo numerous times for her Lithuanian recipes, and will post them
as I can track them down.
Gruzdys are surprisingly
like Beignets in the French Market in New Orleans, and the Cruller
recipe can be turned into 'bows' and other festive designs.
1 cup sugar
1 cup milk (goat
milk if you have it, of course!)
1 stick margerine
or butter
1 teaspoon pure
vanilla
2 teaspoons baking
powder
2 eggs, beaten
1 teaspoon salt
1/3 teaspoon baking
soda
flour as needed
(lots)
Hot oil or fat for
deep frying
Cream the butter
and sugar together. Add all other ingredients except flour and
blend well.
Add enough flour,
a cup at a time, to be able to roll out onto a floured cutting
board.
Roll to about 1/4
inches thick.
Fry in deep fat
at about 350 degrees. The dough will puff and float when done
and turn golden. Strain on paper towels and sprinkle with powdered
sugar if desired.
Variation: Cut the
dough into thin strips, cutting a slit in one end and passing
the other end through the slit to form a 'bow'. Fry as directed.
Text
and images copyright 1998 Martha
Wells
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