BABA
2 cup butter/margarine, room temp
1 cup sugar, granulated
2 eggs
3 egg whites
2 1/2 cup flour, all-purpose
CUSTARD
3 egg yolks
3/4 cup sugar, granulated
3/4 cup whipping cream
1/4 tsp salt
Directions
For baba: Beat butter at high speed of an electric mixer.
Gradually add sugar, creaming until fluffy. Beat in whole eggs and 2
egg whites. Stir in flour, and mix well.
For custard: Combine all ingredients in the top of a double boiler
or a heavy saucepan (you can also cook the custard in the microwave).
Cook and stir until custard is thickened; set aside to cool a few
minutes.
Generously grease muffin pan cups; coat with fine dry bread crumbs.
Line each cup with 1 tablespoon of the baba dough. Spoon in 2
tablespoons of the custard, and top with more dough. Beat reserved
egg white until just foamy, and brush top of each bab. Bake at 350
degrees for 20 to 25 minutes. Makes
18 babas.
From - Culinary Arts Polish Cookbook, MM/posting by DonW1948@aol.com
Servings: 18 babas
Babki Smietankowe (Filled Baba) Recipe brought to you by Recipe Ideas
Categories: Polish
The History of Recipes
It is possible to read the history of meal recipes way back into antiquity, in fact as far back as pharonic Egypt, and potentially, even further back. In practice though, in the main part, these early records were just very basic hieroglyphic recipes for preparing food.
In fact, the most ancient recipe discovered, according to experts are some stone tablets in ancient Sumerian describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Later on, in The time of the roman empire 25BC a roman called Apicius compiled a few documents showing how to cook the recipes cooked by his fellow Romans. In his publication, he tells us how the meals were divided into appetizers, main meal and dessert, a style of dining still practiced today. Aspicius also recounts how the cooks of Roman times were skilled in the use of many aromatic flavors, including a few that are still present in modern kitchens such as bay, rue and dill. Later, there were some interesting books which were published in the fourteenth century ; a recipe book titled `Forme of Cury`, and another, similary entitled `Curye on Inglish`. The titles are a little misleading though, these two books are unconnected to the curry that is popular today, but rather accounts of the types of meals prepared by the cooks of the rich people of the time. Later, in the fifteenth century, people returning from the crusades brought us a variety of foods and herbs from the holy land, including spices like rosemary and coriander. The introduction of these new tastes led to an eruption in publications on food, many of which still exist in private cookery archives. For the decades that followed, the rich and powerful families of Europe strove to offer the most extravagent meals, and consequentially the best chefs and their recipe collections became highly prized. Notwithstanding that, it was during the 19th century that fine cookery and recipe collections really came of age. Mrs Isabella Beeton in the UK, and Fannie Farmer in the US, devoted much of their lives to collating, trying out, and recording recipes for their fellow cooks to enjoy. By the time we get to the 1900s, cookery publications are greatly in demand mostly as a result of better eduction, people having increased spare time and disposable income. The arrival of television brings us TV chefs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the internet revolution, allowing everybody to access massive numbers of recipes like the ones you can find on sites such as this. |
We hope you enjoy this Babki Smietankowe (Filled Baba) recipe.
