nancy
European
Posts: 2,144
|
Post by nancy on Nov 23, 2005 9:33:32 GMT -7
Piwo posted in the Thanksgiving thread:
"... chrusciki (not traditional for thanksgiving of course, but our family just loves them)"
I wanted to ask about these, we called them "chrust" (I think that is how we spelled it, but I am not sure).
I have not had them for a long, long, time!
How do you make them? Is there any powdered sugar involved? (my mother's had powdered sugar on them).
|
|
|
|
Post by gardenmoma on Nov 23, 2005 9:54:05 GMT -7
 Nancy...as far as I know both chuscki or chust are acceptable names. My Mom use to make them, with her chief helper, of course - me  . I make them once in a while. Yes. they were dusted with powdewred sugar right before eating. They are not difficult to make...just time-consuming as you cut, shape and then fry them. I had just been thinking that perhaps this year I would make them, instead of rosettes, for our annual Parish Christmas cookie sale. I will get back to you on the recipe...need to find the one I use and see how much it is different from my Mom's...I now have her cookbooks So, please stay tuned... Meanwhile, maybe there is someone else who has a recipe they would be willing to share. That way, you can chooose! GM
|
|
Yanc
Full Pole
Posts: 337
|
Post by Yanc on Nov 23, 2005 11:34:34 GMT -7
They are also known as "faworki". And they are very very good.
Yanc
|
|
|
|
Post by jimpres on Nov 23, 2005 11:47:50 GMT -7
Yes they are good we call them Angel Wings.............
With powdered sugar on them Nancy
|
|
nancy
European
Posts: 2,144
|
Post by nancy on Nov 23, 2005 12:30:41 GMT -7
Jim,
do you make them? I have seen them for sale at our grocery store: "Wanda's Chrust" but I have not purchased any.
|
|
|
|
Post by jimpres on Nov 23, 2005 13:22:18 GMT -7
Nancy,
I make them and will for Christmas. If you don't have a recipe let me know.
I will send it when I get home.
|
|
piwo
Citizen of the World
Co Słychać?
Posts: 1,189
|
Post by piwo on Nov 23, 2005 15:12:14 GMT -7
I've made them on several occasions (even during HS when I took my obligatory "cooking" class and had to prepare something from scratch). We use my Grandmothers recipe, and while mine are good, my mom still makes the best I've had, and I've had them from many different bakers. She makes them so light, you wish to never stop eating them. Our family in Poland was going to make them for us on Sunday, but there was a miscommunication (fancy that  ) and that was the actual day we left, so it just didn't work out. They are lots of work, but I enjoy making them as well. Just time consuming. I have particularly high cholesterol, and the BILLIONS of egg yolks I don't think help!  I am told they are traditional in Poland for Easter, but we have them Easter, Christmas and Thanksgiving.. No bad time for them in my book! I'll post her recipe and instructions, but I'm a little pinched for time in the next 36 hours preparing, then cleaning up the feast. We'll all compare our recipies.... |
|
|
|
Post by Jaga on Nov 23, 2005 16:03:29 GMT -7
|
|
lily
Freshman Pole
Posts: 45
|
Post by lily on Nov 23, 2005 19:14:31 GMT -7
Jaga
lily here.................HAPPY THANKSGIVING TO ALL - GIVE THANKS IN ALL THINGS!!
Jaga..............what is the web page for all your recipes..............I lost it on my favorites and want to make pierogi - and gravy for pierogi..............you had a Pierogi Part 1 and Part 11
God Bless
|
|
piwo
Citizen of the World
Co Słychać?
Posts: 1,189
|
Post by piwo on Nov 23, 2005 20:31:41 GMT -7
Ok, finished a little early, found the recipe, and here it is. My Babcia had a slightly different recipe. Maybe that’s why I like her’s so much! Here is how she made them: ½ stick butter, melted 6 TBSP cream or canned milk 1 jigger Bourbon (not whiskey, whisky or Canadian whisky: BOURBON)  6 egg yolks 3 TBSP sugar @ 2 cups flour Pinch of salt Beat egg yolks really good, add sugar, salt melted butter , Bourbon and milk, then add flour gradually (the last bit will be done by hand, because to get dough to consistency of ‘pie dough” it will get so thick it will climb up the beaters). Recipe calls for @ 2 cups four (it might be more), because more may be needed to roll out the dough as it can get very sticky. Just sprinkle on more to aid in rolling. Roll it out like “pie dough” and put in refrigerator for a while. This is optional but aids in the cutting and frying process as the chilled dough is easier to work with. Cut in strips like all the recipes call for, Deep fry in hot fat (Crisco). After a couple batches, the oil will get brown and foamy. Discard and use new Fat! Sprinkle with the powdered sugar. I asked my mom about the bourbon, since it’s not traditional, but she said it was a substitute for some other ingredients or flavorings that others used. My Babcia knew how to improvise!!! (and you wonder why I take the screen name, PIWO) heehee You won’t be disappointed with these bad boys . So light, so crisp you’ll not believe it. If I could figure out a way to mail them in one piece for a “chrusciki cook off”, well, we'd have something going! Najwięcej Smaczne Chrusciki! |
|
|
|
Post by jaga on Nov 23, 2005 23:10:10 GMT -7
Jaga lily here.................HAPPY THANKSGIVING TO ALL - GIVE THANKS IN ALL THINGS!! Jaga..............what is the web page for all your recipes..............I lost it on my favorites and want to make pierogi - and gravy for pierogi..............you had a Pierogi Part 1 and Part 11 God Bless Lily, it is here: culture.polishsite.us/smfood.htmlalso Happy Thanksgiving for you, your husband and the family! Piwo - thanks for another recipe. The one which I posted is a bit amerikanized |
|
nancy
European
Posts: 2,144
|
Post by nancy on Nov 24, 2005 14:59:18 GMT -7
If I could figure out a way to mail them in one piece for a “chrusciki cook off”, well, we'd have something going! Oh, by all means ....let's have a chrusciki cook-off. I will be the judge ;D I dont care if they are in pieces ... |
|
Nancy...as far as I know both chuscki or chust are acceptable names.
. I make them once in a while. Yes. they were dusted with powdewred sugar right before eating.
) and that was the actual day we left, so it just didn't work out. They are lots of work, but I enjoy making them as well. Just time consuming. I have particularly high cholesterol, and the BILLIONS of egg yolks I don't think help! 
