New Orleans King Cake Recipe

For the cake:
1 package active dry yeast
3 tablespoons brown sugar
2/3 cup warm milk
1/2 teaspoon salt
1/2 teaspoon cinnamon
6 tablespoons softened butter
1 egg, beaten
2 1/2 to 3 cups all-purpose flour
1 pecan half, bean, or bakeable trinket (typically a baby or coin)

For the frosting:
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup confectioners' sugar
Colored sprinkles

For the cake: In a small bowl, mix the yeast and sugar with 1/2 cup of warm water. Set aside for 10 minutes. Then in the bowl of a food processor or electric mixer, combine it with the warm milk, salt, cinnamon, butter, egg, and 1 cup of flour. Mix for 4 to 5 minutes or until it looks pale and stretchy. Cover with plastic and set in a warm spot for 1 hour.

Stir the dough and beat in the remaining flour 1/2 cup at a time until it can be handled but is elastic. Knead or mix for 5 minutes. Hide the trinket in it. Cover again and let rise until doubled in bulk. Divide the dough in thirds and make each piece into a 24-inch snake. Braid them together, then form into an oval ring and place on a greased baking sheet. Cover and let rise until doubled in bulk -- about 45 minutes. Heat the oven to 350 degrees and bake the cake for 20 minutes or until it sounds hollow when rapped. Cool it completely.

For the frosting: Mix the lemon juice and vanilla in a bowl. Sift in the confectioners' sugar a little at a time, stirring to make a smooth mixture. When it is a thick pouring consistency, drizzle it over the cake. Decorate with colored sprinkles or sugar. Purple to signify justice, gold for power, and green for faith are the colors of Mardi Gras. Bands of colored sugar or sprinkles in these colors always decorate King cake.

Serves 10 to 12

Prize Winning Cherry Pie

• 1 cup Sugar
• 3 tablespoons Cornstarch
• 1/4 teaspoon Salt
• 2/3 cup Grenadine syrup
• 2 (16-ounce) pkg frozen cherries, thawed
• 1/2 teaspoon Almond extract
• 2 tablespoons Butter or margarine
• Pastry for double-crust 9-inc
• 2 teaspoons Milk

Substitute

• 2 Pounds fresh cherries -- pitted
• 1/4 cup Cornstarch

Combine sugar, cornstarch, and salt in a medium saucepan; stir mixture to remove lumps. Stir grenadine syrup into sugar mixture. Cook over medium heat until smooth, stirring constantly. Add cherries; simmer until liquid is thickened and transparent (about 4 minutes), stirring gently once or twice. Add almond extract and butter, stirring until butter melts; cool. Roll out half of pastry to 1/8" thickness on a lightly floured surface. Place in a 9" deep-dish pie plate; trim off excess pastry along edges.

Pour cooled cherry mixture into pastry shell. Roll remaining pastry to 1/8" thickness; transfer to top of pie. Trim off excess pastry along edges. Fold edges under and flute. Cut slits in top crust for steam to escape. Brush top of pastry shell lightly with milk. Bake at 400ºF for 55 minutes or until golden brown. Cool pie before serving.

Yield: one 9-inch pie.


NOTE: Two pounds fresh cherries, pitted, may be substituted for 2 (16-ounce) packages frozen cherries; use 1/4 cup cornstarch instead of 3 tablespoons.

Burek - Yugo meat meal

Ingredients:

2 sticks (1 cup) butter, melted, plus 2 tablespoons for sauteing onions
3 medium-size yellow onions, chopped; or 1 large Bermuda or Vidalia onion, chopped
1 pound ground beef
1 pound ground pork
1 package dry onion soup mix
Salt and freshly ground black pepper, to taste
4 large eggs
1/2 pound phyllo dough, thawed according to package directions
8 ounces mozzarella cheese, shredded

Method:

Place 2 tablespoons butter in a Dutch oven and heat. Add the onions and saute until translucent. Add the beef, pork and the onion soup mix. Cook the meat until thoroughly browned. Season with salt and black pepper. Pour off the fat and set the meat mixture aside to cool. In a large measuring cup with a spout, beat the eggs well; set aside.

Heat the oven to 350 degrees.

Place 4 sheets of phyllo dough in the bottom of a 13- by 9-inch baking pan, brushing each sheet with melted butter. Cover the dough with one-half of the meat mixture and one-third of the mozzarella, if desired. Drizzle some of the beaten egg over the cheese.

Cover the egg with 3 sheets of phyllo dough, brushing each with melted butter. Cover with half of the remaining meat mixture, one-half of the mozzarella, if desired, then drizzle with some of the beaten egg.

Add another layer of 3 sheets of phyllo as before, followed by the remaining meat and cheese, if desired. Drizzle more of the egg on top, but reserve some for the final layer.

Complete the dish with 4 layers of phyllo, each brushed with butter. Pour the remaining egg over the top. Bake, uncovered, for 45 minutes to 1 hour or until nicely browned. Let rest before cutting into squares to serve.

By Mitola