"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Potica Recipe

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This recipe for Potica, by , is from Yesterday and Today; Our Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gail Hagen


Nut Filling

4 cups chopped almonds
1 1/2 cups granulated sugar
1 1/2 teaspoons cinnamon
1/2 teaspoon nutmeg
1 teaspoon almond extract
6 egg whites beaten til stiff


2 packages yeast
1 cup lukewarm milk
1 teaspoon sugar
1/4 pound butter and
1/2 pound margarine very cold
5 cups sifted flour
2 tablespoons sugar
1 teaspoon salt
6 egg yolk beaten
Slightly sweetened black coffee

Mix almonds, sugar, cinnamon, nutmeg, and almond extract then fold into beaten egg whites. If too thick to spread, add a little cream or half and half for easy spreading. Potica: Dissolve yeast in lukewarm milk with 1 teaspoon sugar. Cut butter and margarine into flour with 2 tablespoons sugar and 1 teaspoon salt. When mixture is as fine as cornmeal, add dissolved yeast and beaten egg yolks. Mix well. Shape into a ball, pat lightly with flour and wrap in waxed paper. Refrigerate 4 hours or overnight. Next day, divide roll in half. Roll each piece into rectangle 1/4 inch thick. Spread out filling and roll up like jellyroll. Place in greased 10 inch tube pans. Cover and let rise until doubled, 1 1/2 hours. Brush tops with coffee and bake at 400 degrees for 45 minutes or til nicely browned.




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