Recipe: Olga Snackers (Gloria Pitzer)

OLGA SNACKERS
Source: Gloria Pitzer

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

Combine water, sugar and dry yeast in measuring cup and stir to combine. Let stand to proof until doubled (about 5 minutes).

Meanwhile, beat all of the eggnog with only 3 cups 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 until 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 until it is smooth and elastic. Return to greased bowl and cover again to let rise until 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 until firm to the touch.

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

Combine water, 1 tsp. sugar and yeast in measuring cup; stir to combine. Let stand a few minutes.

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.

Turn onto floured surface to knead in the remaining flour until 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.

OLGA BREAD IMITATION:
To prepare the Olga bread from either lists of ingredients above, after the last rising of the dough, until 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 until doubled (about 30-40 minutes). Place loaf into a cold oven.

Set oven at 450 degrees F for 5 minutes and then reduce temperature to 350F and bake 30-35 minutes or until golden brown and crust makes a hollow sound when tapped with your knuckles. Cool 2 hours in pie plate. Keep crust soft by wiping surface in a little butter right out of the oven. Slice. Bread should be sliced in 1 inch wide pie shaped wedges to serve. Freezes well.

Makes 1 loaf
February, 2001, Menu Minder