Aunt Shirlee's Collection ~ Nut Filled Buns (Beles) dated 1953

Ingredients:
1 c hot water
2 yeast cakes
3/4 cup sugar
1/2 c melted butter
3 eggs, beaten
1 tsp salt
5 cups sifted flour
2 egg yolks
2 Tbsp Milk

Directions:
Take 2 tablespoons of hot water from 1 cup of hot water; let it cool to lukewarm and then add yeast.  Dissolve in a large bowl.  Add sugar to remaining cup of hot water; stir until sugar dissolves; add melted butter; let mixture cool.  Add beaten eggs; blend well; add sale and yeast mixtures; mix well; add flour.  Place in warm place and let dough rise to twice it's original size.  Place dough on floured board; cut into 5 parts and let rise again to twice its size.  Roll out each part on slightly floured board 1/4 inch thick; cut into 3 inch squares; fill and fold over.  Place on greased cookie sheet and let rise covered with cloth in warm place until double it's size.  Beat egg yolks; add milk.  After dough has risen, brush egg mixture lightly on top.  Bake at 350 degrees for 30 to 40 minutes or until light brown.  Makes 3 dozen buns.

Filling:

Ingredients:
1 1b. ground walnuts
Milk, enough to moisten nuts
1 cup sugar

Combine ingredients, bring to a boil and cool.

NOTE:  This recipe resembles the Balish recipe that my Grandma Prezioso passed on to my mom.  I did a web search to try to locate a photo or more info on this recipe but was unable to locate anything.

Aunt Shirlee's Collection ~ Sand Torte (Homok Torta) dated 1953

Ingredients:

12 Tbsp sugar
12 eggs
4 Tbsp grated chocolate
5 1/2 Tbsp farina
6 1/2 Tbsp sifted cake flour
1 tsp vanilla

Directions:

Beat egg whites and sugar until very stiff; add beaten egg yolks; fold in dry ingredients; add vanilla.  Bake in 3 greased and floured 9-inch cake pans. Bake in moderate oven until done, about 30 minutes. (NOTE: a moderate temperature oven is 350 degrees)

Aunt Shirlee's Recipe Collection ~ Grated Chocolate Cake (Nani torta) dated 1953

Cake Ingredients:

12 eggs
12 Tbsp sugar
10 Tbsp flour
1 tsp baking powder
4 Tbsp. grated chocolate
1 tsp. Vanilla

Directions:

Cream sugar and egg yolks.  Beat until lemon colored.  Add dry ingredients.  Add Vanilla.  Beat egg whites until stiff and fold into the batter.  Pour into 3 9-inch cake pans that have been greased & floured.  Bake for 40 minutes at 350 degrees.

Custard Frosting:
Ingredients:
3/4 cup sugar
3 Tbsp flour
2 whole eggs
3/4 cup milk
1/4 lbs. sweet butter
1/4 lb. spry or Crisco
4 Tbsp powdered sugar
1 tsp vanilla

Directions:

Combine sugar, flour, eggs and milk.  Cook until thickened.  Cool.  Add creamed butter and shortening, powdered sugar and vanilla. Beat until smooth.