I re-post this near Pączki Day every year:
You may remember that last year I posted my Babcia’s Polish BBQ Hamburger recipe.
In honor of my Busia (RIP) and , I am sharing her recipe with you.
The vivid of memories I have of going next door to Grandma’s house on Ashley Street while she cooked or baked when I was a child is something that will be with me for as long a I live.
My Mother was kind enough to put down in print a lot of our family’s recipes a few years ago for me and my brothers. Someday these will be passed down to my children…very cool.
I love that in my Busia’s recipe that she uses “fat” to fry.
[click her for the recipe – pdf]
Enjoy!
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Thanks for sharing Chris…can’t wait to try it!
People often ask, “Why liquor?” The simple reason is to keep the dough from absorbing too much fat/grease when they are being fried.
In Polish terms, though, “liquor” equals “Spirytus” or grain alcohol; no flavor or unwanted ingredients.
That will make a HUGE difference.
thoughts on “My Babcia’s/Busia’s Pączki Recipe”
We used to live on Shumway, Grandma lived on Townsend. Since I went to St Stans, at least 2x a month my mom would say, “meet me a Busia’s for lunch. I would get there and there was always Pirogi waiting for me and we would converse in Polish. Then when I was done I was back in the school yard rippen up the place because she was only 1 block from school, where Shumway was over 6 blocks away.
I WAS MAGICAL!
Also I am the 1st Kaczmarek to go to College, It was Alliance College, the only Polish College in the USA It was sponsored by the PNA (Polish National Alliance).