Orange Cinnamon Chicken

Ingredients

  • 3-4 lb. chicken cut into serving pieces
  • 1 C. chicken broth, homemade or canned
  • 1/4 lb. butter
  • 2 C. orange juice
  • 1 C. raisins
  • 1/4 tsp. cinnamon
  • 2 Tbs. flour

Directions

Heat butter in large skillet, and brown chicken. Remove chicken pieces to slow cooker as they brown. Combine all other ingredients, except flour, mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove 1 C. of sauce from the pot and combine with flour, mixing well. Return sauce-flour mixture to the pot. Turn pot on HIGH, and cook an additional half hour.

My Mother’s Potica

Ingredients

DOUGH

  • 8 T unsalted butter, melted
  • 3/4 c warm milk (110 degrees)
  • 2 T sugar plus 1 5 for sprinkling on top
  • 3 large egg yolks, plus one large egg for brushing top
  • 2 1/2-3 c. flour
  • 1/4 t salt

FILLING

  • 3/4 c raisins
  • 1/4 c milk
  • 3 T plus 3/4 c sugar
  • 1 t cinnamon
  • 3 large egg whites
  • 1/2 c walnuts

Directions

  1. Lightly grease a large bowl.  Mix together butter,  milk, sugar and egg yolks in large measuring cup.  Stir 2 1/2 c. Flour, yeast and salt in mixing bowl.  With mixture on low, add milk mixture. After dough comes together, increase the speed to medium and mix until shiny and smooth, 4-6 minutes. ( if dough is sticky after three minutes, add the remaining 1/2 c. flour, 2 T at a time.) Turn the dough o to. Heavily floured surface and shape into a ball.  Knead just until the dough becomes smooth abut 20 seconds. Place the dough in a greased bowl, cover with plastic wrap, and let test in a warm place until doubled in size, 1 1/2-2 hours.
  2. While the dough is rising, bring the raisins, milk 3 T sugar and cinnamon to a simmer in a small nonstick skillet over medium high heat. Lower the heat to medium low and cook until the milk is evaporated and the mixture becomes a thick paste about five minutes. Cool to room temperature for 30 minutes.
  3. With an electric mixer, beat the egg whites at medium low speed until frothy about one minute. Increase the speed to medium and gradually add the remaining 3/4 c sugar until incorporated about one minute. Increase the speed to high and beat until the whites form soft peaks about two minutes. Add the raisin mixture and beat on low speed until just incorporated about 10 seconds.
  4. Coat two 8″ cake pans with cooking spray. Punch down the dough, remove it from bowl, and divide into two balls.  Roll each piece into a 20 inch square on a lightly floured surface. Spread each square with filling and top with half the nuts. Roll each into a cylinder and arrange in the prepared pans in a spiral. Cover with plastic wrap coated with cooking spray and let rise one hour.
  5. Preheat oven to 350. Brush spirals with beaten egg and sprinkle with one T sugar. Bake until golden brown 25-30 minutes.

Potica (Slovenian Sweet Bread)

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Ingredients
DOUGH

    8 T unsalted butter, melted
    3/4 c warm milk (110 degrees)
    2 T sugar plus 1 5 for sprinkling on top
    3 large egg yolks, plus one large egg for brushing top
    2 1/2-3 c. flour
    1 pkg. dry yeast
    1/4 t salt

FILLING

    3/4 c raisins
    14 c milk
    3 T p,us 3/4 c sugar
    1 t cinnamon
    3 large egg whites
    1/2 c walnuts

Directions

Lightly grease a large bowl. Mix together butter, milk, sugar and egg yolks in large measuring cup. Stir 2 1/2 c. Flour, yeast and salt in mixing bowl. With mixture on low, add milk mixture. After dough comes together, increase the speed to medium and mix until shiny and smooth, 4-6 minutes. ( if dough is sticky after three minutes, add the remaining 1/2 c. flour, 2 T at a time.) Turn the dough o to. Heavily floured surface and shape into a ball. Knead just until the dough becomes smooth abut 20 seconds. Place the dough in a greased bowl, cover with plastic wrap, and let test in a warm place until doubled in size, 1 1/2-2 hours.
While the dough is rising, bring the raisins, milk 3 T sugar and cinnamon to a simmer in a small nonstick skillet over medium high heat. Lower the heat to medium low and cook until the milk is evaporated and the mixture becomes a thick paste about five minutes. Cool to room temperature for 30 minutes.
With an electric mixer, beat the egg whites at medium low speed until frothy about one minute. Increase the speed to medium and gradually add the remaining 3/4 c sugar until incorporated about one minute. Increase the speed to high and beat until the whites form soft peaks about two minutes. Add the raisin mixture and beat on low speed until just incorporated about 10 seconds.
Coat two 8″ cake pans with cooking spray. Punch down the dough, remove it from bowl, and divide into two balls. Roll each piece into a 20 inch square on a lightly floured surface. Spread each square with filling and top with half the nuts. Roll each into a cylinder and arrange in the prepared pans in a spiral. Cover with plastic wrap coated with cooking spray and let rise one hour.
Preheat oven to 350. Brush spirals with beaten egg and sprinkle with one T sugar. Bake until golden brown 25-30 minutes.