Greymo, somewhere I have a recipe from my parents' friends for this.
My sister's church in Shawnee makes it for Christmas(I think they still do) http://chowhound.chow.com/topics/473315
In the meantime while I look for the recipe, here's a couple of intersting post re Croatia and KCK.
Wolferman's was our original high end grocery and restaurant long long ago when I was a wee one.
You've got to get in to get out.
From: "Karen Steely" <email@example.com>
Subject: RE: [CROATIA-L] MERRY CHRISTMAS - Povitica
Date: Sat, 25 Dec 2004 12:05:10 -0800
In-Reply-To: < firstname.lastname@example.org>
My great-grandmother came from the village of St. Peter in Ogulin, Croatia,
along with her parents and her brothers in about 1910 to Strawberry Hill,
the Croatian community in Kansas City, Kansas. Her name was Magdalena
Margaret Kirasic, and she married my great-grandfather, Michael Matthew
Magdic, who was also from Ogulin, in Kansas City, Kansas in 1914.
She always made povitica for Christmas, but it wasn't until the late 70's
that my mother got the recipe for it. My great-grandmother of course never
used a recipe, so what my mother had to do was follow my great-grandmother
around the kitchen and have my great-grandmother stop before she added each
ingredient so my mother could write it down and measure the quantity. Our
recipe is very close to yours, but with one key difference. My
great-grandmother did not like vanilla, and so she always used whiskey in
her povitica in place of the vanilla.
I have never learned to make it myself, but thank goodness there is still a
bakery on Strawberry Hill that makes povitica and will ship it to you, and
so I can still share povitica with my family here in Seattle.
From: Robert Jerin [mailto:email@example.com
Sent: Saturday, December 25, 2004 4:36 AM
Subject: Re: [CROATIA-L] MERRY CHRISTMAS
Here is a Orehnaca (aka Povitica) recipe that we like
2 pkgs. dry yeast
1/2 cup warm water (110 to 115)
1/2 cup milk
1/2 cup sugar
1 tbsp. salt
1/4 cup butter, softened
4 cups flour
Dissolve yeast in warm water. Sift 3 cups of flour into large mixing
bowl. Make a deep well in the center; add milk, sugar, salt, butter and
eggs. Mix until light with mixer. Add dissolved yeast and gradually stir
in enough of the remaining 1 cup flour to make a very soft dough, will
fall apart if picked up. Turn dough onto lightly floured board and
knead lightly. Place in a large greased bowl and lightly butter top of
dough. Cover. Let rise until doubled. Punch down and allow to rise another
time. Make filling.
1 cup brown sugar
3/4 cup milk
1 lb. ground English walnuts
1/4 cup butter
3/4 cup honey
2 egg yolks, slightly beaten
2 egg whites, stiffly beaten
1 tbsp. cinnamon
1 tbsp. vanilla
1 tbsp. cocoa, optional
Bring sugar and milk to full boil. Add nuts, butter and honey; mix
well. Cool. Add egg yolks. Fold in stiffly beaten egg whites, cinnamon,
vanilla, and cocoa.
Divide dough in half and place on floured board; roll until very thin
by stretching and rolling. Continue until dough is 1/16 inch thick.
Spread a layer of cooled filling over entire sheet of dough. Start rolling
as for a jelly roll, stretching as you roll. Place in a 5/9 x 5 1/2
inch bread pan and allow to rise. Bake at 325 degrees approximately 55
minutes. Cool in pan at least 10 minutes. Remove and finish cooling on
dave mothkovich <firstname.lastname@example.org
I wouldn't mind some recipes for the foods you are all describing, we
have been adding traditions to our Christmas, etc. every year for my now
3 year old to experience. I lost our poviticia recipe that someone sent
last year, because the computer virus that crashed this system took it
Someone mentioned potato soup, my dad loved potato soup and I was never
quite sure why. Was that a popular food? I'm gonna have a long
conversation with him when we meet in heaven -so many questions.
On Fri, 24 Dec 2004 14:05:09 -0700 William F Kane
> Hi Margeret, There are two CFU lodges in the Phoenix area. The most
> active people I know in the Croatian Community are Mike and
> Bozicevic, 2165 E. Caroline Lane, Tempe AZ 85284.
> tel. 897-4494. I know they would be delighted to hear from you.
> It is now 3PM here in Tempe on Christmas eve and my wife is in the
> kitchen making. Makovnjaca (poppy seed rolls) and orehnjaca (walnut
> rolls). They will go in the oven in about 15 minutes and I can't
> wait for
> the smell to permeate the house. Oh how I remember my mother in
> baking but now Sylvia has taken over and hers are every bit as good.
> still hasn't mastered the strudel, however).
> Bill Kane