oli

You're killing me.

Wow, I'm speechless.

When I was a kid my mom would make palacsinta for me and my step-father and she would be stuck in the kitchen because we would eat them as fast as she made them. Thinking back now I think "poor mom, she's stuck making palacsinta and not enough time for her to eat" Always the first one was thrown away, it just doesn't come out right. The left over batter was used another day, we would have to add a little more milk and they ended up being better than first day one. Everyone has their favourite filling and mine was a mixture of apricot jam and ground walnuts. Mom liked cottage cheese and sugar. The ones made in Hungary are so wonderfully yellow because of chicken's environment.

Went out yesterday to pick at a new spot close to Hayden Lake, but there were plenty of people including commercial guys with ATV, and couldn't find very much. What we did find was rather anemic and enough to find 2 T. So we headed to our favourite spot and did collect about 1 gallon. I talked to a number of people about the small size and was told we need a good snow fall to get the plump guys. Hopeful for next year.

Thanks David, now I will plan a road trip to our favourite picking site. If you hadn't posted, i would have missed this years crop.

I followed Wendy way back when she was on WebFoodPros.

We just cut them.

In BC they also grew like weeds. Never had to do anything with them which was an added benefit before cutting them for pies.

Every bachelor Hungarian guy who can't cook knows how to make these.

My favourite way to have these are with ground walnuts with apricot jam. My last visit to Sopron, my relatives had a stack of these for dinner, they were so yellow, and they were all with cottage cheese. My mom used to put these in a pyrex container with some half and half and sugar, then slip them into the oven. Very good, but I still prefer the walnut/apricot filling.

Thanks for the YouTube, otherwise i wouldn't even try it. Now, I just haveto make some time. I've always admired you're photography for a long time.

What a talented individual you are.

Oh, my, Oh, my. You're still knocking them out of the park, and with killer photos.

I wonder what that looks like when sliced? Boy you are such a busy body, a true energizer bunny.

Simply incredible. Some people are just so talented.

Here is the area of confusion for me: In top of a double boiler, beat until thick and lemon colored 6 EGGSAt the end of the recipe it says: to blend the grated nuts into the frosting after blending in the egg-yolk mixture.Is the egg-yolk mixture referencing the 6 eggs?

I have a recipe called, CHOCOLATE TORTE (SCHOKOLADENTORTE), that I am hoping there is a detailed explanation of the frosting.

I have a recipe I was given many years ago and would like to make it, finally. There are some parts in the recipe I am not clear on, that I need help. Thanks

I didn't know her like most of you guys, but its always a sad day when one of our own on this site, and also a fellow BCer, is hit with this terrible disease.

Oh, boy, finally a good bakery with pastry goodies. Can't what to try. Maybe my next car meeting in Spokane Valley. Thanks David.

What a bunch of lovely postings

Do you have a picture of a slice?

Sorry, but I don't see a recipe there, only a compaint.