Dazzling Dyngus Delectables
Meatless Bigos/Hunters Stew
Traditionally a type of stew that incorporated various types of wild game, this deliciousness is often typified as Polands national dish. Although you can add some lean cuts of meat along with various types of kielbasa, this is a meatless version which is equally as yummy. Smacznego
Sauerkraut 1-2 cans or 1 bag
1/2 white cabbage shredded
2 yellow onions
marjoram, salt, pepper, bay leaf
In a pot add 2-3 cups water and add cabbage, simmer for 30 minutes til slightly softened
Drain cabbage and set aside water that it boiled in
In cast iron pot add sauerkraut and cabbage. Pour remaining water in pot.
In a skillet saute 1 package mushrooms with 2 yellow onions until tender and add to cabbage and sauerkraut in cast iron pot
Mix in 1to 2 Bay leaf, salt, pepper and marjoram to taste
Bake at 300 degrees for 2-3 hours. Low and slow.
This is a classic Easter cake that everyone will love and it easy to make!
2 Cups Pillsbury Soft as Silk Cake Flour
1 package French Vanilla Pudding
1 tsp salt
2 tbsp Lemon Extract 🍋
2 tbsp Orange Peel 🍊
1 1/2 cup Golden Raisins
3/4 Cup Softened Butter
1 Cup Sour Cream
2 packets of Vanilla Sugar
Mix Flour, packet of Vanilla pudding, both packets of vanilla sugar and salt together in a large bowl and mix together. Set aside
In separate bowl mix softened butter, sour cream, eggs, lemon extract, orange zest and golden raisins.
Pour wet ingredients into dry flour bowl and mix until batter is all blended.
Preheat oven 325 degrees
Grease Bundt Pan with Pam spray.
Pour Batter in Bundt Form.
Bake at 325 degrees for 45 minutes
Babka is ready when toothpick comes out clean after poking Babka!
1 Cup Confectionery Sugar Sifted
2-3 Tbsp Milk or Heavy cream
1/2 Tsp Vanilla per 1 cup sugar.
Whisk sugar, milk/heavy cream and Vanilla.
Once Babka has cooled, pour over Babka.