I am of Polish ancestry (both parents were Polish) and this is the recipe I came across recently that seems to be like the cheesecake we had at Easter when I was a child. This uses farmer's cheese or cottage cheese and Splenda. You can use regular sugar as well.
The following note is what drew me to this recipe, because the cheesecake I had as a child was very dense and heavy:
"NOTE: I found this filling to be heavy and dry, which surprised me as I assumed all the whipped ingredients would lighten it. I was wrong."
Polish soup pronounced Barstch is served on Christmas Eve.(A few dried mushroom pieces can be added for extra flavor--optional).
My family loves putting a scoop of mashed potatoes right into the soup. Garnish any way you enjoy.
When my husband's Grandmother died, I was the designated person to bring this to all holiday dinners (even though I'm Irish!) since I learned what to do by watching her. She always used fresh rather than smoked Polish Sausage.
This dish was inspired by Giada. I grew up in a Polish neighborhood, but never was taught the trade (but ate at anybody's house that served them, LOL). This simple shortcut version provides all of the taste and charm of the dish. It makes 2 batches, one for now and one to freeze.
In Northern Indiana where I was brought up there was a little Polish lady that made this soup one time after Easter. I don't know what the real name is...something I couldn't say even if I could remember I would guess. Needless to say, it's been on my mind to find the recipe and see if the recipe lives up to the memory. There are a couple similar recipes posted, but not quite like the one I found written down in chicken scratch. I haven't tried to make this one yet, but when I do I'm hoping it's as good as my memory of that one bowl of soup a looong time ago. The recipe I have doesn't include serving amount so I'm guessing to get this on 'zaar!
Flat, Polish Easter cake/bar cookies. Vilnius (which has a large Polish population) is the capital of Lithuania. This is the Vilnian version of mazurka. It's filled with chocolate, almonds, and dates, & drizzled with icing. Also called mazurek wielkanocny (Easter mazurka, pronounced mah-ZOO-rek bi-el-ka-NUTS-ny); traditionally mazurek is only served as part of the breakfast feast after Easter Mass.
These are usually served just before the beginning of Lent. If you don't have a good old-fashioned bakery nearby, or you want to try your hand at making these treats, here recipe and tips on paczki-making from Polish Heritage Cookery. Prep time does not include rising time, and the cooking time is for 1 batch. The number of doughnuts bepends on size made and size of cutter used. Save the egg whites for another project. I've added a note about egg white recipes.