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slovenian potica baking recipe

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Lisa Potica - Home | lisapotica.com Reviews
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slovenian potica baking recipe
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1 padboy
2 podboj
3 slovenija
4 slovenia
5 slovenian
6 potica
7 yugoslavia
8 poteca
9 walnut
10 poppyseed
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lisa potica,tweet tweet,the dough,walnut loaves,poppyseed rolls,irish soda bread,po teet za,walnut loaf $20,poppyseed loaf $15,poppyseed rolls $15,other food traditions,follow @lisapotica,tweet,poppyseed potica rolls
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Lisa Potica - Home | lisapotica.com Reviews

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slovenian potica baking recipe

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Irish Soda Bread - Lisa Potica

https://www.lisapotica.com/irish-soda-bread.html

Imbolg and Holy Days: Harbingers of Spring. Our seasons are marked by solstices and equinoxes but in the Irish tradition the "cross-quarter days" are just as important. These mark the centers of the season. The first flowers at Imbolg (snowdrops), Beltaine which is May Day, Lunasa's mid-summer's eve, and we all know of Halloween or Samhain. Before you begin, heat the oven to 450F/230C). First, the Trinity. A tri-spiral at Newgrange in Ireland.older than the pyramids. Make a hole in the center of the flou...

2

Walnut Loaves - Lisa Potica

https://www.lisapotica.com/walnut-loaves.html

3 - 4 lbs walnuts, ground or chopped fine. 3 - 5 cups brown sugar (whole bag). Mix walnuts and sugar. 1/2 cup butter (1 cube). Melt butter in milk. Stir in a cup of the nut and sugar mix. On a large clean and oiled (vegetable) surface, roll out risen dough(. We use our kitchen table. Roll it as thin and even as you can manage without tearing. Spread the butter and nut mixture to cover the entire surface. Add the rest of the walnut and sugar mix. Spread it evenly. Rolled and ready to cut.

3

The Dough - Lisa Potica

https://www.lisapotica.com/the-dough.html

The secret to potica is the yeast dough. This recipe is double the standard, making enough potica to share as holiday gifts. We get about ten pans of rolls or up to nine 8 inch loaves. The yeast dough recipe:. 4 cups milk (1 quart). 1 cup shortening (1 cube). Scald milk (180 degrees, not boiling but small bubbles along edge of pan). Add shortening to melt. Stir in sugar and salt, too. Let cool. 1/4 cup lukewarm water (100-110 degrees). 4 eggs (room temperature). 4 lbs flour (about 11 cups).

4

Poppyseed Rolls - Lisa Potica

https://www.lisapotica.com/poppyseed-rolls.html

The poppyseed recipe was developed by Mary Padboy for my mother, Mary (Sullivan) Rogers who was allergic to nuts and not able to enjoy the traditional walnut loaf. (Thank you to Mary for modeling for these pictures! 1/2 cup butter (1 cube). 1 lb brown sugar (1 bag). Soak raisins in warm water. Melt butter. Line round pans (pie pans work well) with foil. Drain raisins. Risen dough and floured surface. Turn dough out on surface. Roll as thin and even as possible. Roll the long edge. Roll from both sides.

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