500407 Tue Mar 18 14:27:16 -0700 2008 39 31 Home Cooking 0 3505129 http://rtimko.smugmug.com/photos/267460815_heAWJ-M-0.jpg is the picture.......sorry moderators, but the picture posting stinks here and this is the only way to post it, please don't think its SPAM. -R Tue Mar 18 14:27:17 -0700 2008 155369 RPMcMurphy 1 3505180 Okay, I'll bite. "Chicken and Dumplings in a Can" with an eye to a slot on Food Network's Ultimate Recipe Showdown. Oh, right. Chicken has already been done, as well as stew. But then perhaps based on your clue (that was clue, wasn't it) a Bisquick "Impossible" recipe -- SPAM casserole with canned peas and drop biscuits. Tue Mar 18 14:40:46 -0700 2008 3505129 84890 nemo 1 3505200 Deep chicken pot pies or whatever protein is in there Popovers? Tue Mar 18 14:46:57 -0700 2008 3505129 50431 chef chicklet 1 3505261 nope. hint: it has nothing to do with the actual food spam haha. It's "traditional" easter. and its in a coffee can. Tue Mar 18 15:04:01 -0700 2008 3505129 155369 RPMcMurphy 2 3505263 Hot cross buns? Tue Mar 18 15:05:30 -0700 2008 3505261 50431 chef chicklet 3 3505274 closer in genre. think ethnic traditional easter Tue Mar 18 15:07:22 -0700 2008 3505263 155369 RPMcMurphy 4 3507414 Russian Orthodox Easter babka! Decorate w/ icing and a big XB in raisins and serve w/ paska on the 27th of April w/ kolbasi & kapusta and some Stoli, after attending the midnight Easter service the night before at St Peter and Paul's! Xristos Voskress! Wed Mar 19 09:53:20 -0700 2008 3505274 93538 Passadumkeg 5 3510296 You got it! haha. also maybe some Kruschicki and of course kielbasi! walk around the church a couple of times.....bless the basket, and bam. Passa, how old are you again? my aunt lives a couple of houses down from St. Peter and Pauls. also, check out my blog (can't post a link here) for some pictures of the Chicken Paprikash that was whipped up the other day.....mmmmm.... Hey, another quick question for you, do you eat the dish, I don't know the name, that is a Herring (looks uncooked) on rye with a slice of onion? i think the herring is pickled? I gotta make that for Appetizer this weekend and forget what it is called and what to buy. Thu Mar 20 06:40:45 -0700 2008 3507414 155369 RPMcMurphy 1 3505293 soda bread Tue Mar 18 15:13:19 -0700 2008 3505129 10726 TrishUntrapped 2 3505302 nope. wrong country. Tue Mar 18 15:17:05 -0700 2008 3505293 155369 RPMcMurphy 1 3505304 Bread Tue Mar 18 15:17:11 -0700 2008 3505129 162977 sarah galvin 1 3505307 here is another picture....not done yet, have to add the finishing touches... http://rtimko.smugmug.com/photos/267477094_5b2a9-M.jpg Tue Mar 18 15:17:28 -0700 2008 3505129 155369 RPMcMurphy 2 3511187 those sure are cute, mcmurphy. i am getting quite an education on russian easter babka this year! Thu Mar 20 10:24:14 -0700 2008 3505307 102095 vvvindaloo 1 3505335 i want to say babas but i don't recall these being an easter thing Tue Mar 18 15:25:35 -0700 2008 3505129 63941 tastycakes 2 3505351 VERY close in name, you might have even meant to say it but spelled it wrong... Tue Mar 18 15:31:31 -0700 2008 3505335 155369 RPMcMurphy 3 3505386 How about babka? Ukrainian? Tue Mar 18 15:46:09 -0700 2008 3505351 123744 karykat 4 3505686 DING DING DING! Tue Mar 18 17:36:35 -0700 2008 3505386 155369 RPMcMurphy 5 3506763 Do I win a prize? How about a loaf of warm babka? I'll share it with tastycakes. You have to tell us a little more. What recipe did you use? What does it taste like? Is this the first time you've made these or is it a tradition in your family? Wed Mar 19 07:00:19 -0700 2008 3505686 123744 karykat 6 3506911 Well, it was a tradition in my family. My moms side is Belarus, living in a polish/ukranian town in NJ....my grandmothers sister, used to make them every easter...but since her passing a few years ago, no one has jumped in to keep it going, so I figured I would. Now...Russian Easter isn't for another few weeks, so this was a "dry run" for our regular easter. Unfortunately, the recipe, was lost when she died, but I tried to find the most "fitting" so I took a few recipes to the local European Provisions store (we have 3 in my town!) and they said this one was the most fitting. http://allrecipes.com/Recipe/Babka-III/Detail.aspx I'll be making more in a few weeks for my grandmothers easter. Wed Mar 19 07:41:14 -0700 2008 3506763 155369 RPMcMurphy 7 3506923 Very cool. What does it taste like? Much sugar? I imagine it has a good amount of eggs and butter. Wed Mar 19 07:43:52 -0700 2008 3506911 123744 karykat 8 3506975 not much sugar at all and they don't taste all that 'great'...more of a bread. but great for breakfast warmed up with some cream cheese. Wed Mar 19 07:59:33 -0700 2008 3506923 155369 RPMcMurphy 9 3507060 If it is tradition in your family, it taste good. Wed Mar 19 08:22:37 -0700 2008 3506975 123744 karykat 9 3507430 Cream cheese? Nyet! Paska and onion dyed hard boiled eggs! What kind of dyrock do you think I am. Wed Mar 19 09:56:12 -0700 2008 3506975 93538 Passadumkeg 10 3510303 HAHA. Onion dyed....people think I'm crazy..rub em with a little oil or butter and they shine REAL nice. Thu Mar 20 06:41:48 -0700 2008 3507430 155369 RPMcMurphy 1 3505502 Pannetone? spelled wrong I'm sure! Tue Mar 18 16:22:18 -0700 2008 3505129 50431 chef chicklet 1 3505952 all done! http://rtimko.smugmug.com/gallery/4166522_L36ER#267556260 Tue Mar 18 19:16:03 -0700 2008 3505129 155369 RPMcMurphy 2 3507091 These turned out beautifully!!! How about a recipe? Wed Mar 19 08:28:36 -0700 2008 3505952 50431 chef chicklet 2 3507128 how did they taste? I remember "trying" to make Babka years ago and it was the stickiest dough I ever handled. I laugh now remembering being stuck to the telephone trying to call my mother asking her for help. But being older and having more experience I would love to try it again. Wed Mar 19 08:40:18 -0700 2008 3505952 92423 jesoda 2 3507192 Also can you bake them in anything other than the cans? Wed Mar 19 08:55:05 -0700 2008 3505952 50431 chef chicklet 3 3507275 Sure, i posted the recipe above, but...as far as baking them, you can bake in anything, but a tall pan is most traditional for this type...but the local places bake them in regular round pans.. they taste like....babka...not as good as cake, but much better than bread is how I discribe them! best heated with a little cream cheese. Wed Mar 19 09:19:43 -0700 2008 3507192 155369 RPMcMurphy 4 3507327 Thanks~ Have a very Happy Easter, appreciate that you're sharing. I want to make some Easter baskets for a couple of friends that I cook and eat with, and they will love this. Wed Mar 19 09:31:37 -0700 2008 3507275 50431 chef chicklet 2 3509140 love those easter peeps decorating the baskets--too cute! Well done! (lucky giftees) Wed Mar 19 17:22:52 -0700 2008 3505952 11234 toodie jane 1 3507549 St Pete's on the 26th? !00% Belarus Passadumkegski Wed Mar 19 10:25:41 -0700 2008 3505129 93538 Passadumkeg 2 3510312 I don't do the church thing unless there is food for the belarus festival....my family is split between the church with the hall (i forget the name) and St. Petes....my aunt goes to st. petes and just buried her son there last year, but for the most, everyone goes to the "other" one. i'm catholic,(if anything)and never go to church unless a funeral, but enjoy the beautiful masses at both Russian churches. Thu Mar 20 06:44:20 -0700 2008 3507549 155369 RPMcMurphy 3 3510417 I've tried buying various kielbasas at 5 of the Polish deli type shops, but they all seem to have a filler that I don't care for. I'm used to the Russian style with pork and fat chunks, flavored w/ garlic and mustard seed. The only place I know to get it is when one of the organizations at St. Petes sells it or I make it myself. Do you know any sources for Russian style kolbasi? Cpaceba Zhenkooya Mark Oh yes, double the yeast, and let the dough grow in the can a bit before baking and you'll get a lighter, with a bigger "mushroom" top, babka. Thu Mar 20 07:12:43 -0700 2008 3510312 93538 Passadumkeg 4 3510714 yeah I let the yeast rise a few times, and it came out pretty light, but didn't put enough dough in the cans, I erred on the side of caution as I usually put too much in thus creating a mushroom the pilot who dropped "big boy" would be proud of..... I just get mine at European provisions on bordentown at the end of snake-hill (whitehead) next to where "petes" used to be. Thu Mar 20 08:29:01 -0700 2008 3510417 155369 RPMcMurphy 5 3510812 Yes, me too, and got a bunch form the new place on Journey Mill Rd. in Sayreville. But everything I get is fine ground w/ the taste of filler. Get some Russian "chunky" style from you aunt and you'll see what I mean. Making paska to eat on the babka is fun too. I have a wooden mold that I bought in Finland with a big XB carved into the wood and leaves it as raised letters on the cheese. Thu Mar 20 08:58:02 -0700 2008 3510714 93538 Passadumkeg 6 3511429 What is paska? A sausage? Thu Mar 20 11:24:51 -0700 2008 3510812 123744 karykat 7 3511450 No, it is a sweet cheese, traditionally served w/ babka and hard boiled eggs at Easter. Thu Mar 20 11:31:06 -0700 2008 3511429 93538 Passadumkeg 1 3509338 What a nice gift! Wed Mar 19 18:30:25 -0700 2008 3505129 162977 sarah galvin