Polish: Beet and Horseradish Relish by Recipe Cottage

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	Beet and Horseradish Relish

		1 lb. cooked beets 2 TBS horseradish 1 tsp. sugar Mix ingredients in blender until coarsely chopped. Cover and let stand in refrigerator for 2 days to blend. Orange Mazurek Mazurek Pomaranczowy 2 cups ground almonds 1 cup sugar juice of 1 lemon 1 lemon 2 oranges 2 cups sugar 1/2 cup orange juice Grease and flour a cookie sheet. Mix the ingredients to form a paste that will spread. Place mixture evenly on pan and bake at 200F for 15 minutes. Grate both the pulp and the rinds of the lemon and oranges, removing only the seeds, or chop coarsely, and puree in blender. Combine all ingredients and cook over medium heat until mixture thickens. Cool, and then beat lightly with wooden spoon until mixture begins to take on a pearlized, or frosted, coloration. Spread on the cake and let set before slicing. Gypsy Mazurek Mazurek Cyganski 6 egg whites 1/2 cup sugar 6 egg yolks, beaten 1 tsp. vanilla extract 1 cup chopped figs 1 cup chopped dates 1 cup raisins 1/2 cup candied orange peel 1 3/4 cups crushed walnuts 3 TBS grated lemon rind 6 TBS cornstarch Whip egg whites, gradually adding sugar un til meringue forms peaks. Beat in the yolks and vanilla, then combine wit h the fruit mixture, which has been blended with the cornstarch. Place on greased and floured cookie sheet and bake at 325F for 30 minutes. Easter Basket 3 cups of flour 2 packs of dry yeast 1 cup of milk 4 TBS of butter 1 tsp. sugar 1/2 tsp. salt 2 egg yolks Combine flour with yeast. Heat milk and butter. Add milk, salt and sugar to flour mixture. Mix well. Form a ball and leave it to rise. On a flat surface, roll three-quarters of dough with rolling pin until you get a 10" square. Cut into 24 strips. Lay 12 strips next to each other, and use the other 12 to weave between them. Cover ovenproof bowl with butter. Place it upside down on a cookie sheet. Place the strips on top of the bowl, cut the ends. Brush the strips with egg yolk. Bake for 45 minutes in 350 oven. After 20 minutes, cover the strips with aluminum foil. Remove from the oven and let it cool. Roll the remaining dough into a rectangle; cut it into 3 strips (to create a rim for a basket). Braid the strips and place them on a cookie sheet. Brush with egg yolk and bake for 20 minutes. Gently remove basket and pin the rim onto it with toothpicks. Easter Baba with Icing Babka Wielkanocna Lukrowana Dough 1 envelope of dry yeast 1/2 cup light cream or half-and-half 1/3 cup sugar 2 cups flour 3 eggs 1 tsp. vanilla 1/2 tsp. almond extract 1 tsp. grated lemon rind 1 TBS melted butter 1/4 cup raisins Icing 1/2 cup confectioners sugar 1 TBS rum or lemon juice Dissolve yeast in cream. Combine with half the sugar and flour and let double in size. Add all the remaining ingredients except the raisins and knead until smooth. Add raisins, while continuing to knead. Grease and flour baba pan. Place dough in pan, cover with a clean cloth, and leave in a very warm, draft-free place until doubled in size. Bake at 350F for 35 to 40 minutes. When cool, remove from pan. Mix well ingredients for icing and drizzle over baba. Raisin Mazurek Mazurek z Rodzynkami 2 cups raisins 2 cups finely chopped almonds 2 eggs 1 cup sugar 3 TBS grated lemon rind Mix all ingredients thoroughly. Grease and flour cookie sheet. Pour mixture evenly over tin and bake for 25 minutes at 200F. Top with the same topping used for the Orange Mazurek. Mazurek Royale Mazurek Krolewski 1 cup butter 1 cup plus 2 TBS sugar 8 oz ground almonds 1 tsp. vanilla extract grated zest of 1 orange 6 egg whites 1 1/2 cups flour, sifted Thoroughly cream the butter and sugar. Combine with the almonds, vanilla and orange zest. Beat the egg whites until stiff. Alternately add the flour and the egg whites to the mixture. Roll out thin and place on a buttered cookie sheet. Spread dough with fingers to cover sheet entirely. Bake at 350F for 35 minutes. Cool slightly, then cut into diamonds.