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Thread: Olga's kitchen help!

  1. #1
    mizzhellfire77 Guest

    Question Olga's kitchen help!

    i used to live in Michigan and i love Olga's! does anyone know how to make the Olga snackers with what ever the seasoning is and that butter spread stuff? how about the Olga sauce? i;ve heard that its just cucumber and sour cream? but that doesn't sound right. help me please.

  2. #2
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    I think it's made with yogurt, not sour cream.

    Grate a cucumber. Place in cheese cloth and squeeze water out of it, add to a cup of yogurt, add one or two cloves of minced garlic about 1/2 teas. salt and drizzle with good olive oil if you would like.

    I guess the Snacker basket is just wedges of her bread served with swiss almond cheese spread.


    Olga's Kitchen Bread recipe

    1 cup milk
    1/4 cup honey
    1/4 cup margarine
    1 teaspoon salt
    2 1/4 teaspoons (1 package) active dry yeast
    1/4 cup warm water
    1 teaspoon granulated sugar
    4 cups all-purpose flour, divided
    1 egg

    Scald milk, remove to large bowl. Add honey, margarine and salt to milk; stir until margarine is melted. Set aside to cool until lukewarm.

    Combine yeast, warm water and sugar; stir until sugar is dissolved. Set aside.

    Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast mixture. Add remaining flour, a little at a time, until sticky dough is formed. Turn out on a floured surface; knead about two minutes. Dough will be sticky, but donít add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk.

    Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 8-10 inches in diameter.

    Heat a large dry skillet over medium-high heat; do not use any oil. Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Cool and store in a plastic bag.

    Makes 16.

    Swiss Almond Cheese Spread

    INGREDIENTS

    * 1 (8 ounce) package cream cheese, softened
    * 1 1/2 cups shredded Swiss cheese
    * 1/2 cup sliced almonds, toasted, divided
    * 1/3 cup mayonnaise
    * 2 tablespoons sliced green onions
    * 1/8 teaspoon pepper
    * 1/8 teaspoon ground nutmeg


    DIRECTIONS

    1. In a small mixing bowl, beat the cream cheese until smooth. Stir in the Swiss cheese, 1/3 cup almonds, mayonnaise, onions, pepper and nutmeg. Spoon onto a lightly greased pie plate. Bake at 350 degrees F for 14-15 minutes or until heated through. Sprinkle with remaining almonds. Serve warm with crackers.

  3. #3
    Join Date
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    Olga Snackers

    1/4 cup water
    1 tablespoon sugar
    2 pkg. dry yeast
    1 1/2 cups Borden's eggnog, canned
    3 1/2 cups all purpose flour

    Combine water, sugar and dry yeast in measuring cup and stir to combine. Let stand to proof til doubled (about 5 minutes). Meanwhile, beat all of the eggnog with only 3 c. of the flour. Set the remaining 1/2 cup flour aside to use when kneading bread later. After adding about a cup of the flour, work in the yeast mixture beating well. Work in the rest of the flour til completely mixed. Turn into a large, greased bowl and invert another bowl, same size if you can, over dough so you can see it rising. After it begins to rise (15-25 minutes) work in the last 1/2 cup flour, kneading well into the dough til it is smooth and elastic. Return to greased bowl and cover again to let rise til doubled (about 90 minutes). When doubled, turn out onto floured surface and cut into 8 equal portions; roll each into ball and then flatten each with rolling pin to make a very thin circle. Cut each circle into 6 inch triangles. Place these 1 inch apart on greased baking sheet. Spray tops with garlic-flavored Pam or use plain Pam and dust with a little garlic powder. Then dust well with paprika and seasoned salt. Bake at 350į about 20-25 minutes til firm to the touch.


    WITHOUT USING BORDEN'S EGGNOG:
    1/3 cup warm water
    1 teaspoon sugar
    2 pkgs dry yeast
    1 cup milk
    1/4 cup oil
    1/4 cup sugar
    2 eggs
    1 teaspoon salt
    1 teaspoon vanilla
    4 1/2 cups all purpose flour

    Combine water, 1 teaspoon sugar and yeast in measuring cup; stir to combine. Let stand a few minutes while you beat remaining ingredients together in a large mixing bowl, adding only 1/2 of the flour. Add the yeast mixture and work in all but 1/4 cup of the flour, setting that aside for kneading later. Let dough rise about 20 minutes, covered, and then turn onto floured surface to knead in the remaining flour til dough is smooth and elastic. Turn dough into a large greased bowl and continue from this point as in the above recipe for doubling the dough, rolling out, shaping and baking.

    PIZZA FLAVORED SNACKERS:

    Before putting into oven, sprinkle tops of each piece in a little ground oregano.

    CHEESE SPREAD FOR SNACKERS:

    Mix together equal parts of Hellmann's mayonnaise and grated Parmesan cheese to a smooth paste. Serve with the warm, baked pieces as a spread.


    Gloria Pitzer
    The Original Cloner

  4. #4
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    Olga's Potica

    "An incredible sweet and yummy Slovenian treat. This recipe can use anywhere from 1 to 2 cups of raisins, the amount is purely up to your taste. "

    1 1/2 teaspoons active dry yeast
    1/4 cup milk, lukewarm
    1 teaspoon white sugar
    3 tablespoons all-purpose flour
    1 cup butter
    4 tablespoons white sugar
    6 egg yolks
    5 cups all-purpose flour
    1 teaspoon salt
    1 1/3 cups milk
    1 cup butter, melted
    12 ounces honey
    2 cups raisins
    1 1/2 pounds chopped walnuts
    1 pinch ground cinnamon

    1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease one large baking sheet.

    2 Dissolve yeast in 4 tablespoons lukewarm milk. Add 1 teaspoon sugar and 3 tablespoons flour. Stir well and set aside.

    3 Cream 1 cup butter with 4 tablespoons sugar. Add egg yolks, one at a time. Add yeast mixture and mix well.

    4 Add 5 cups sifted flour, salt and 1 1/3 cups milk and beat well. Beat dough for 10 minutes or until bubbles form. Cover with flour and let rise 2 hours.

    5 Cut dough in half and roll out each half as thin as possible on floured board. Spread each half with melted butter, honey, raisins, walnuts and douse with cinnamon.

    6 Roll up like jelly roll, place on baking sheet, allow to rise and bake for one hour.

    Makes 24 servings

  5. #5
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    Olga's Kitchen Bread

    1 cup milk
    1/4 cup honey
    1/4 cup margarine
    1 teaspoon salt
    2 1/4 teaspoons (1 package) active dry yeast
    1/4 cup warm water
    1 teaspoon granulated sugar
    4 cups all-purpose flour, divided
    1 egg

    Scald milk, remove to large bowl. Add honey, margarine and salt to milk; stir until margarine is melted. Set aside to cool until lukewarm.

    Combine yeast, warm water and sugar; stir until sugar is dissolved. Set aside.

    Add 1 1/2 cups of the flour to lukewarm milk mixture and beat well. Mix in egg and yeast mixture. Add remaining flour, a little at a time, until sticky dough is formed. Turn out on a floured surface; knead about two minutes. Dough will be sticky, but donít add more flour. Place dough in oiled bowl, turning once to oil whole surface of dough. Cover with plastic wrap and let stand in warm place until doubled in bulk.

    Punch down dough; divide into 16 equal pieces. Roll each piece to a thin rough circle about 8-10 inches in diameter.

    Heat a large dry skillet over medium-high heat; do not use any oil. Bake 15 seconds, flip and bake about 10 seconds on other side, until mottled brown spots appear. Cool and store in a plastic bag.

    Makes 16.

  6. #6
    Join Date
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    Olga's Restaurant Cream of Broccoli soup like


    1 recipe for alfredo sauce (above)
    1 10-ounce box frozen broccoli florets, cooked and well drained
    1 teaspoon dry minced onion
    Dash of black pepper
    1/4 cup nondairy creamer

    Place alfredo sauce in top of double boiler over simmering water to keep warm. Stir in broccoli, onion and pepper. Thin as needed with liquid nondairy creamer.

    Serves four.

    Per serving: 559 calories; 52 g fat (31.8 g saturated fat; 84 percent calories from fat); 9.8 g carbohydrates; 147 mg cholesterol; 791 mg sodium; 15.5 g protein; 2.2 g fiber.

  7. #7
    Join Date
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    Holy cow... we used to LOVE Olga's... we'd drive to one mall... pretty far away... to do our mall shopping just so we could go there!
    "What fresh hell is this?" Dorothy Parker

  8. #8
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    Funny I ended up here, lol.. I am working on making some Olga's tomorrow and was doing a search to find out anything about the cheese spread, which I see AngId posted, thanks very much!

    However, the white sauce used in the sandwiches is not your traditional tzaziki, but it is simply equal parts yogurt and sour cream - I got that from an employee when I lived in MI..

    BTW.. the olga bread posted above is (the one that uses honey) dead-on and fabulous, the only way to make it!

  9. #9
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    Hey! Great minds DO think alike! I had a craving for Olga's too, searched and printed out the bread recipe then printed out Alton Brown's recipe for Gyro meat. I think I'll make this during the week.

  10. #10
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    Let us know how you liked AB's gyro recipe - I've looked at that one a few times, but his is missing oregano, imho..
    Last edited by kiop; 02-09-2008 at 07:07 PM.

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