Hungariannutslices Recipes

HUNGARIAN NUT SLICES

Hungarian Nut Slices image

This lovely cake has been made by my mom and her dear friend, Toni, for over 5 decades. It is a lovely layered cake/slice, and presents beautifully on buffets. My mom, born and bread in Poland, and Toni, born and bred in Czechoslovakia, grudgingly admit that those "Hahnkees" (Hungarians) really know how to bake. I think this proves them right.

Provided by Sarah Chana

Categories Bar Cookie

Time 1h15m

Yield 24 serving(s)

Number Of Ingredients 14

Ingredients

8 egg yolks
4 cups flour
1 cup sugar
2 teaspoons baking powder
1 1/2 cups Crisco or 1 1/2 cups margarine
1 orange, juice and rind of, grated
1 lemon, juice of
1 pinch salt
1 (15 ounce) jar raspberry jam
8 egg whites
1 cup sugar
2 cups ground walnuts
1 lemon, juice and rind of, grated
4 ounces bittersweet chocolate, grated

Steps:

Mix together dough ingredients.
Spread into a greased/sprayed 17" x 12" x 2 3/4" pan.
Spread jam on top of batter.
Beat egg whites until stiff.
Blend nuts, chocolate and lemon into the egg whites.
Spread on top of cake.
Bake at 350ºF for 1 hour.

Nutrition Facts : Calories 376.7, Fat 18.8, SaturatedFat 4.8, Cholesterol 62.9, Sodium 64.1, Carbohydrate 48.1, Fiber 1.5, Sugar 26.2, Protein 5.3

HUNGARIAN FRUIT SQUARES

Hungarian Fruit Squares image

This is my Hungarian great-great-grandmother's recipe. It is a family favorite every year. Once you make it one time, you will continue to make it every year.

Provided by Julia Nickels

Categories World Cuisine Recipes European Eastern European Hungarian

Time 50m

Yield 32

Number Of Ingredients 10

Ingredients

3 cups all-purpose flour
1 cup white sugar
1 teaspoon baking powder
½ teaspoon salt
1 cup butter
2 eggs, beaten
2 teaspoons vanilla extract
¾ cup apricot preserves
¾ cup raspberry preserves
2 tablespoons confectioners' sugar, or as needed

Steps:

Sift flour, sugar, baking powder, and salt together in a bowl. Use a pastry blender or fork to cut in butter until pea-sized crumbs form. Add eggs and vanilla extract and mix dough well.
Separate out 1/4 of the dough and chill in the refrigerator. Press remaining dough into the bottom and sides of an ungreased 15 1/2x10 1/2-inch jelly roll pan. Spread apricot preserves on 1/2 the mixture and raspberry preserves on the remaining 1/2.
Preheat the oven to 325 degrees F (165 degrees C).
Remove chilled dough from the refrigerator and roll out onto a lightly floured board. Cut into 1/2-inch strips and place diagonally across the preserves to form a lattice; press around edges to seal.
Bake in the preheated oven for 30 minutes.
Allow to cool and cut into squares. Dust the top with confectioners' sugar; this keeps cookies from sticking and looks nice, too.

Nutrition Facts : Calories 157.7 calories, Carbohydrate 25.4 g, Cholesterol 26.9 mg, Fat 6.1 g, Fiber 0.3 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 99.8 mg, Sugar 15.2 g

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