"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Potica (Yugoslavian) Recipe

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This recipe for Potica (Yugoslavian), by , is from The Mary Peternell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grandma Peternell
Added: Sunday, November 18, 2007


1/4 c. warm water
1 cake yeast (dry)
2 c. milk, scalded
1 tsp. salt
1/2 c. sugar
1/3 c. butter
2 c. flour
5 eggs, beaten

1/2 pint cream, scalded
2 lbs ground walnuts
1/2 c. honey
1 c. brown sugar
4 eggs, slightly beaten
1 tsp. vanilla
3 tsp. cinnamon

Dissolve yeast in warm water, scald milk, add salt, sugar, and butter to milk and let cool. Add yeast and 2 cups of flour and beat well. Add eggs and rest of flour (???) and beat until satiny. Place in greased bowl and let rise until double in bulk. Place wet towel over top while rising. About 3 hours. Filling: Scald cream over low heat. Add walnuts, honey, brown sugar and eggs. Stir and cook 5 minutes. Stir in vanilla and cinnamon. Remove from fire and cool. When bread dough is double in size, place on a floured board and pull out gently till about 1/4" in thickness. Spread filling and roll up. Cut in loaf size, place in greased pan. Let rise until double. Bake 1 hour at 325.




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