I have a lot of work for Christmas

I have a stone oven in which I will make scones that I will give to my carolers in each tray I put two scones that make walnut crumb and poppy seeds and I can’t wait for my customers to be very happy when they eat

I also want to make sauerkraut-based dishes that are indispensable and traditional. For example, I now use to make sarmals my cabbage that has been laid since autumn and from one large cabbage I can make 100 sarmals that will serve Christmas invitations. My recipe is traditional, it is about 200 years old, because only the traditional ones seem very good to me as district food.. The secret of the housewives that we use here in Transylvania is that when you use it to make sarmales, you use the clay pot, so the sarmales come out wonderful.. These sarmals will be eaten with polenta and cream.. Believe me, it smells only of cake and sarmale outside…

My great grandmother M learned all the secrets of the traditional cozonac from 100 years ago..

The dough for the cake is ready exactly when you feel it in your hand when it is no longer sticky and it comes off easily from your hand.