Mix in a heavy sauce pan:
1 pound nuts--put through screw-feed grinder with finest blade, then weighed
1 1/2 cups white granulated sugar
1 egg (lightly beaten)
1 cup milk (scalded, if you are so inclined)
1/4 pound butter
1 teaspoon lemon juice (or zest of 1/2 lemon)
Cook and stir until mixture thickens. Cool. Spread (rather heavily) on bread dough or sweet dough that has been rolled out. Roll up as a jelly roll, seal edge and ends, butter the surface, allow to rise until double in bulk. Bake 40 minutes @ 325 degrees Fahrenheit. Cool before serving. This recipe provides enough filling for 1/2 recipe of Rolla Rolls dough or Low Cholesterol, No Salt Rolla Dough. That is, divide the whole dough recipe into 4 parts (rather than the 3 stated in the recipes), and this recipe will fill rolls made from 2 of the 4 parts.
This recipe is from Hunky Husband's late mother, who was born in Serbia (Yugoslavia). Most of Mom S's cooking was ethnic Yugoslavian. Hunky Husband likes to have a slice or two of this at breakfast, with a cup of milk for dipping.
Comments