Slovenia
By Gretchen Stalnaker
Welcome
Geography & Travel
Regional Map
Geography Map
Cities in Slovenia
Government and Foriegn Policy
Econonmy
Social and Ethnic Groups
Ethnic Groups of Slovenia
Literacy Rates- Comparing Slovenia to United States
Graduation Rates- Comparing Slovenia to United States
Religion, Language and Flag
Traditional Holidays and Festivals
Traditional Clothing and Food
Krofi Recipe:
Ingredients:
Two ounces of compressed yeast or three packages of dry yeast.
1/4 cup of water
1 teaspoon of sugar
2 tablespoons of flour
1 cup of milk
1 cup of half and half cream
6 tablespoons of butter
6 large eggs
3/4 cup of sugar
1 teaspoon of salt
1 cup of sour cream
1/2 lemon rind and juice
9 1/2 cups of flour
Preparation:
Crumble yeast in water; stir in sugar and 2 tablespoons flour. Set aside to rise, about 10 minutes. Meanwhile, heat milk, half and half, butter and margerine; cool to lukewarm. In large bowl, beat eggs, sugar, salt and sour cream together. Add milk mixture to egg mixture. Stir in yeast, lemon rind, juice and 2 cups flour. Beat until smooth. Mix in enough remaining flour until dough is easy to handle, about 7 cups. Place on floured board and knead about 10 minutes to a soft non-sticking dough, adding more remaining flour on board as needed. Place in greased bowl, turn to grease top. Cover and let rise until doubled, about 1-1/2 to 2 hours.
On lightly floured cloth, place dough and stretch (no rolling) to 1/2-inch thickness. Cut rounds (there are no holes in krofe) with the top of a glass or with a doughnut cutter (removing inner cutting circle). Place rounds on floured cloth; cover with a cloth to rise about 30 minutes or until light. Use scraps of dough to make additional rounds. Fry in deep fat (3 inches of oil) until golden brown on both sides, turning once. Place on brown paper to absorb fat. Dust with powdered sugar when krofe are cooled.
Choropleth Maps
Population Density
Per Capita Income
Source- Maps.Unomaha.edu