sketch of Bob above the Olga's Snackers recipe.

OLGA SNACKERS (Gloria Pitzer)

1/4 c. water
1 T. sugar
2 pkg. dry yeast
1 1/2 c. Borden's eggnog, canned
3 1/2 c. 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 c. 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 c. 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 350° about 20-25 minutes til firm to the touch.

1/3 c. warm water
1 t. sugar
2 pkg. dry yeast
1 c. milk
1/4 c. oil
1/4 c. sugar
2 eggs
1 t. salt
1 t. vanilla
4 1/2 c. all purpose flour

Combine water, 1 t. 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 c. 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.

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

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.

To prepare the Olga bread from either lists of ingredients above, after the last rising of the dough, til it has doubled in bulk, shape the dough into a round loaf to fit a (10 inch) greased Pyrex pie plate. Cover dough and let it rise til doubled (about 30-40 minutes). Place loaf into a cold oven. Set oven at 450° for 5 minutes and then reduce temperature to 350° and bake 30-35 minutes or til golden brown and crust makes a hollow sound when tapped with your knuckles. Cool 2 hours in pie plate. Slice. Keep crust soft by wiping surface in a little butter right out of the oven. Bread should be sliced in 1 inch wide pie shaped wedges to serve. Freezes well.
(makes 1 loaf)

February, 2001, Menu Minder

Olga's Snackers recipe is published in our February, 2001 Menu Minder.