Family Recipes

Great Grandma Hruska’s Houska Bread

1 pkg dry yeast
1/4 cup lukewarm water
1 cup milk, scalded
1/2 cup butter
3/4 cup sugar
2 egg yolks, beaten (save egg whites)
1/2 tsp vanilla
1/2 tsp lemon rind
4 to 4 1/2 cup flour
1/2 tsp nutmeg
1/2 tsp salt
1 cup golden raisins
1/2 cup almonds (optional)

Dissolve yeast in water, set aside. Add butter, sugar and salt to scaled milk. Cool to lukewarm. Whip egg yolk with vanilla. Add small amount of warm milk mixture to egg yolk to temper. Pour remaining yolk into milk. Add yeast mixture. Mix 1 cup of flour with nutmeg and lemon rind. Add to milk mixture. Add raisins and almonds. Add remaining flour (+or-) to get nice bread dough consistency. Careful not to over flour as this will make for heavy bread. Cover dough and let rise in warm location until double in size. Punch down dough and knead 3 minutes. Separate dough into 3 equal pieces. Roll each piece into long roll. Braid, cover and let rise until double in size. Bake at 350° for 40 minutes until done. Brush with egg white when it comes out of the oven. Let cool


Family Recipes

Grandma Hruska’s Fruit Dumplings

3 T. butter
3 T. cottage cheese
3 eggs
4 c. flour
1 t. salt
cream to moisten
Whole fruit, such as peaches, apricots, plums

Put to boil, 2 c. milk, 1 T. butter, ½ tsp. Salt. When it starts to boil, sift in as much flour as it will take (about 3 cups). Mix constantly & cook about 4 minutes. Let cool.
Beat 3 eggs in Mixmaster and gradually, piece by piece, add cooled dough. Mix thoroughly and then finish kneading by hand. Cut pieces of dough, flatten out, put in fruit and roll in you hand.

To cook, fill large pot about 2/3 full of water and boil. Drop dumplings in one at a time and boil about ten minutes until fruit is cooked.
Serve with melted butter, cottage cheese and cinnamon & sugar.



Grandma Hruska’s Fruit Dumplings

I have two recipes from Grandma for fruit dumplings.  I think I have used recipe #2, which is more complicated.  Both are served with cottage cheese, melted butter and cinnamon and sugar.  You can use any pitted fruit.  We have used plums, peaches and apricots.  All are good.


Recipe #1

3 Tablespoons Butter

3 Tablespoons Cottage Cheese

3 Eggs

4 Cups Flour

1 Teaspoon Salt

Cream to moisten

Mix together and wrap around whole fruit.  Drop in boiling water for about 10 minutes.

Recipe #2

Put to boil 2 cups milk, one tablespoon butter, ½ cup salt.  When it starts to boil, sift in as much flour as it will take (about three cups).  Mix constantly and cook about four minutes.  Let cool.

Beat 3 eggs in a mixmaster and gradually, piece by piece, add cooled dough.  Mix thoroughly and then finish kneading by hand.  Cut pieces of dough, flatten out, put in fruit and roll in your hands.  Boil 10 minutes after water comes to another boil.  Makes about ten medium size peach dumplings.



Family Recipes

Chocolate Pie

Bake pastry shell in 8 or 9 inch pan and allow to cool.

Chocolate Pie Filling

1/4 cup cornstarch
1 cup sugar
1/4 teaspoon salt
2 cups milk, scalded
3 slightly beaten egg yolks
2 tablespoons butter
2 1-oz. sq. unsweetened chocolate

Mix cornstarch, 1 cup sugar, and salt; gradually add milk in which 2 squares of chocolate have been melted. (Chocolate will melt over low heat without being grated.) Cook in double boiler till thick, about 10 minutes, stirring constantly. Slowly add small amount of hot mixture to egg yolks; stir into remaining hot mixture. Cook 5 minutes. Cool; add butter and vanilla. Pour into cooled baked shell and spread with meringue made of egg whites and 6 tablespoons sugar and 1/2 teaspoon vanilla.


Add salt and extract to egg whites; beat to a stiff foam. Add sugar, a tablespoon at a time, and the vanilla, and continue beating until mixture forms moist, lustrous peaks. Spread over cooled filling, sealing to edge of pastry. Bake in moderate oven (350 degrees) 12 to 15 minutes, until meringue peaks are a golden brown.1/4 teaspoon salt
6 tablespoons sugar
1/2 teaspoon vanilla
3 stiff-beaten egg whites

Family Recipes

Grandma Glenn’s Refrigerated Parker House Rolls

1 Qt. Sweet Milk, scalded
1 pkg. yeast
1 cup Crisco
1/4 cup warm water
1 cup Sugar
1 teaspoon baking soda
2 teaspoons Salt
2 teaspoons baking powder
1 cup Mashed Potatoes
1/2 cup flour + Flour as needed

When milk has cooled to lukewarm (when you can put your hand on the bottom of the pan), mix milk, Crisco, sugar, salt & mashed potatoes thoroughly. Add yeast dissolved in warm water. Add flour until mixture is the consistency of cake batter. Cover and let rise for two hours.

Punch dough down, then add soda and baking powder mixed with 1/2 cup flour. Add more flour and knead. Cover again and let rise for 1/2 hour. Dough can be refrigerated until ready to bake. When ready to bake, roll out and make into parker house rolls. Let rise in warm spot for two hours or until doubled. Bake at 375° for about 20 minutes, or until golden brown.

 Her grandchildren swear that no one could compete with her fried chicken. She made wonderful beef pot roasts with potatoes, carrots and onions, baked fabulous pies and her homemade hot rolls are still the standard to which her granddaughters-in-law aspire.