Smorgasbord: Think Slavic, think Pusharatas

Posted on October 3, 2012 

With the Slavic Invitational teeing off this weekend, we were talking in the newsroom about how we were covering the event and surprise, surprise, food came up.

Of course, golf is the mainstay, but then talk turned to the Slavic Ladies and their wonderful food they prepare and serve at the golf course during the tournament. Their spreads are legendary and as much a part of the Slavic Invitational as the golf.

So we decided to go searching for some recipes we could share to celebrate the women who work behind the scenes of the Slavic Invitational and Voila! unearthed a recipe for Pusharatas from the Sun Herald archives.

The Slavic Ladies Auxiliary is known far and wide on the Coast for their Pusharatas sale each year at Christmastime, making the sweet treats for orders placed in advance. The recipe we have belonged to Miss Deenie Kuljis and is the one used by the Ladies Auxilliary each year. Many thanks to former staffer and compatriot Jean Prescott for wrangling the recipe out of the ladies.

By the way, if you want to place your order, you'd better know one of those folks or get your order in early. And one more thing. This recipe makes 300 Pusharats. Enjoy. And share.

MISS DEENIE'S PUSHARATAS

5 pounds self-rising flour

2-1/2 cups sugar (1/2 cup for the fruit, below; 2 cups for the flour mixture)

2 cups raisins

3 tablespoons nutmeg

3 tablespoons cinnamon

3 tablespoons baking powder

2 tablespoons whiskey

2 tablespoons vanilla

4 large apples

4 large oranges

1 lemon

6 cups chopped pecans

1/2 gallon milk

Combine the dry ingredients: flour, 2 cups sugar, nutmeg, cinnamon and baking powder.

Peel and core the apples. Peel and pit the oranges and lemon. Mince the fruit or run it through a blender or a food processor, but don't liquefy; combine with 1/2 cup sugar.

Combine wet ingredients: whiskey, vanilla and milk. Stir wet ingredients into dry. Then mix in fruit, raisins and pecans.

Heat 1/2 to 1 gallon cooking oil in a deep fryer. Drop balls of dough (the ladies use a special scoop or just a standard coffee teaspoon) into hot fat being careful not to crowd the pieces. Fry until golden brown, then drain on paper towels.

Coat with sugar glaze.

Sugar glaze

2 or 3 cans of evaporated milk

6 pounds confectioner's sugar

Almond extract to taste.

This is an inexact science. It's best to start with the sifted sugar and add the milk gradually, stirring all the while, till you reach a glaze consistency.

Add the extract a small amount at a time, to taste, and remember that the extract adds moisture, too.

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