ISO Your (Polish or Hungarian) Bubby’s Recipes

amother

↑ OP

Tue, Oct 31 2023, 10:03 pm

amother Clematis wrote:

2 cups sifted flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 tablespoon water
1/2 cup shortening
1 cup sugar
1 teaspoon vanilla sugar
1/2 cup coconut
1 egg

2 pounds apples
handful sugar
cinnamon, lemon juice and drop of oil

Preheat oven to 350° F.
Stir together flour, baking powder and salt. Cream shortening and add sugar gradually until light and fluffy. Add egg, vanilla, water and dry ingredients. Refrigerate 1 hour.
Cube half of the apples and grate the other half. Mix with the sugar, cinnamon, lemon juice and oil.
Layer the dough and apples.
Bake for 45 minutes.

Thank you for taking the time

amother

↑ Broom ↓

Wed, Nov 01 2023, 1:27 am

amother Broom wrote:

I have one. Not sure where it's from though. (I have it from my mother whos 2nd gen post ww2,, dont know where she has it from) Maybe I'll post later when I have time.

Edit: cherry soup

Sour Cherry soup

2 lbs sour cherries (2 cans)
1 cup sugar
5 cups water
3 eggs*

Cook cherries with water and sugar for around 15 additional minutes once it's boiling. Turn off heat. Take out 1/2 to 3/4 cup of liquid, put in a sm bowl and allow to cool. Beat the eggs*. Once the liquid is mostly cooled, combine with the beaten eggs and beat vigorously. Slowly pour the mixture into the slightly cooled by now pot and mix well. Serve cold.

*eggs can be replaced with 4 oz vanilla yogurt or 4 oz sour cream+a bit of vanilla sugar. No need to beat prior to combining with cooled soup. I have only made it dairy.

I use less sugar. Prob 3/4 cup.

Yum! It's a staple in my house for pre/post fast when making dairy meal.

amother

↑ Broom ↓

Wed, Nov 01 2023, 11:47 pm

amother OP wrote:

I’d love a Rakkott Krumpli recipe, please.

And my aunt said she used to make a cake called “Londoni Szelet that my Grandmother used to make. Would love to make that for her. Sliced into diamonds?

She also said sour Cherry soup - Megy Leves- not sure I’ll try that but I’d take the recipe !

Was wondering what Rakkott Krumpli is (I've heard of it many times but never knew what it actually is), I found a recipe on kosher.com

https://app.kosher.com/uRZKGzTNfKiETBtz8

amother

↑ Broom ↓

Thu, Nov 02 2023, 1:32 am

cbsp wrote:

Maybe do a search for "Hungarian" on kosher.com? They have many recipes from the Nitra "Heimishe Kitchen" cookbooks

Search "nitra" Laugh

Here's kindel
https://app.kosher.com/ntujcAhcJkpvT5xN9

amother

Smokey ↓

Tue, Sep 24 2024, 9:55 pm

amother Clematis wrote:

Hello!

I realize this thread is quite old and your post is nearly a year old. I’m sincerely thankful you shared your recipe; it sounds interesting. I do have one question about the coconut: is this flaked coconut or something else?

Thanks in advance for any information you can provide, and thanks for your time. 😊

amother

↑ Clematis

Tue, Sep 24 2024, 10:04 pm

amother Smokey wrote:

Yes

Ruchi

Wed, Sep 25 2024, 2:22 am

amother OP wrote:

I am named after the Hungarian one, so I obviously don’t remember those. I know my mother says she always made these amazing pastries/cakes? That was very hard to make and people would finish them before shabbos.

From my other grandmother: sugar cookies - we never found a recipe that was like hers, her apple cake - so good, and sponge cake, honey cake… so sad to e don’t have the recipes. people - get your mothers’ recipes!!!

szerbo cake is delicious!

https://www.kosher.com/recipe/.....6850/

benny

Wed, Sep 25 2024, 9:59 am

My grandmothers hungarian ruckut krumply recipe:

2 baked potatoes baked with the peel on, sliced
3 hard eggs sliced
Butter and bread crumb mix

Spread butter bread crumb mix on bottom of pan
Layer slices of potato
Then butter bread crumb mix
Then sliced eggs
butter bread crumb mix...

Keep alternating
Top layer should be potatoes

Bake covered for 1 hour. When almost ready spread a layer of butter on top and bake uncovered for a few minutes

Yum 😋

Chayalle ↓

Wed, Sep 25 2024, 10:07 am

benny wrote:

Sounds yummy.

Why do I think my grandmother's had sour cream in it?

Soul on fire

Yesterday at 9:34 pm

What is butter bread crumb mix?

benny wrote:

crust ↓

Yesterday at 9:56 pm

Apple compote
30 Cortland apples
Fill pot 3/4 with water
Turn a yellow bag of Domino sugar upside down on top of the pot and turn your head the other way.

When you feel the bag is empty you can turn your head back and throw the bag away. Wink

↑ Chayalle ↓

Yesterday at 10:29 pm

My grandmother (she should live to 120 BEH....she just turned 100 BAH) said the year after the war, she hand-grated 100 kilo of potato latkes for 5 starving men (her brother, uncle, and cousins) to feed for Pesach.

Whatever you do (in her opinion) don't ever use a food processor.

So don't tell her that I do use one, and my potato latkes are delicious (IMVHO) anyway.

1 small onion
8 potatoes
4 eggs
1 tsp salt (she never measures anything. This is what I put. She says "a bissel")
shake of pepper

Fill frying pan with 1/4" of oil. Heat, and then add some of it to the potato mixture.

Fry latkes on both sides till golden.

Serve with applesauce (homemade of course) or sour cream.

Yum.

Amelia Bedelia

Yesterday at 11:24 pm

crust wrote:

amother

↑ Broom

Today at 9:57 am

crust wrote:

I do the same with no or very little water and no sugar. If you don’t put water the natural sweetness is not diluted.
You do get less out of it though

↑ Chayalle ↓

Today at 10:09 am

crust wrote:

Are you Polish? My Hungarian Bobby never put sugar in her applesauce.

↑ crust

Today at 10:15 am

Chayalle wrote:

Are you Polish? My Hungarian Bobby never put sugar in her applesauce.

Thats not my recipe. I posted the way my mother's mother used to make it.
She was Hungarian all the way.

My father's father used to take 6 tablespoons sugar to his coffee and if the bag of sugar wasn't emptied in the pot of compote he would say its not sweet enough.
Also, completely Hungarian.

My mother was very health conscious so her cooking was completely different than that of her mother and mother in law hence the complain of my grandfather about her compote not being candied.

I still remember the barrels of sugar and nut-ola that were used in those two households. Barrels!

When we started making tomatoe dip they were all up in arms because who can eat blended garlic?! And it's so sharp! So Arab! So middle eastern!!

When someone made a salad for a simcha it was sooo American! And how is it even considered food?!

30 years later and the taste buds recipes and food fashions have significantly changed.

I would say that my own cooking is Hungarian centered but with many, if not all, other Jewish cultures in the mix.