Select () or exclude () categories to narrow your recipe search.
As you select categories, the number of matching recipes will update.
Find exactly what you're looking for with the web's most powerful recipe filtering tool.
1-4 of 4 sorted by
By Karen=^..^= on December 22, 2008
"One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really..."
Prep Time: 30 mins
Total Time: 40 mins
By *Parsley* on April 10, 2007
"Otherwise known in English as "egg cheese". This is from my MIL who has Czech heritage. She makes this every Easter. She slices it and serves it at room temp with ham. *I* like it when it's chilled and I slice it and put it on a sandwich w/ cold leftover ham slices. It's a soft, solid custard. Servings are a guess. Prep time..."
Prep Time: 10 hrs
Total Time: 10 hrs 15 mins
By Jane from Ohio on February 14, 2013
"We always made this from the time I was little. I now carry on the tradition. My mother called seedik. I'm spelling it like she pronounced it. It really does taste like cheese. It is always served on Easter with Ham."
Prep Time: 5 mins
Total Time: 17 mins
By Jane from Ohio on March 30, 2013
"This is a Slovak/Ukrainian dish. My mother made this for lent. I found this recipe in a "Carpatho-Rusyn and American Favorite Cookbook" that was given to me as Christmas gift several years ago. I made this for a pre-Easter supper my friends and I had. I am including the Pagac filling at the end of the recipe.. While the dough is rising, I..."
Prep Time: 2 hrs 30 mins
Total Time: 3 hrs