• 2 Sticks of butter, 3/4 C. milk, 1/4 C. warm water, 2 pkgs. yeast, 3 small eggs or 2 large eggs, 1/4 t. salt, 1/2 c. sugar, 3 1/4 c. flour, 5 c. finely ground walnuts, 1 cube butter, 3/4 c. sugar, 1/2 c. honey (or a little more), 2 eggs beaten, 1 t. cinnamon, Pinch of salt, 1 c. milk,

1. Heat milk, butter, sugar, salt.
2. Cool.
3. Add dissolved yeast in 1/4 c. warm water with 1 t. sugar.
4. Add 2 c. of flour.
5. Beat well.
6. Add eggs and mix well.
7. Then add rest of flour to make a ball.
8. Use more flour if necessary.
9. Place plastic wrap over dough and refrigerate overnight.
10. Make filling and remove dough from refrigerator.
11. Heat butter, milk, honey, sugar.
12. Add walnuts, pinch of salt, and cinnamon.
13. Put on low heat for three minutes.
14. Removed from heat and stir in beaten eggs.
15. Mix well and cool.
16. Take dough out of refrigerator and cut in half.
17. Roll to 25 x 15 on floured cloth.
18. Spread half of filling on dough.
19. Roll up and place in a well-greased Bundt pan.
20. Do the same for second half and place second half right on top of the first half.
21. Let rise for 10 minutes.
22. Bake in oven 350 degrees for 15 minutes; then 350 degrees for 45 minutes; and then 300 degrees for 20 minutes.
23. Cool on rack.

Danica Duletich immigrated to the United States in 1930 from present day Budva, Montenegro. Danica practiced subsistence farming in Montenegro, and it was a tradition that she continued to practice after settling on a ranch outside Whitehall, Montana. Danica, with the help of her three daughters, was able to provide ninety percent of the family's diet from foodstuffs raised and grown on the ranch. This was no small feat, and it took backbreaking work from everyone in the family.

Danica learned to farm in the Adriatic coastal climate of Montenegro, so the first thing she needed to do was learn what foods she could grow and raise in her new environment. In Montenegro fish from the sea was a staple of her diet, so Danica and her husband quickly learned how to fish the streams and rivers that flowed near the farm. Danica also had to substitute fruits such as peaches and pears with fruits that could be grown in Montana's shorter growing season.

Danica learned to farm in the Adriatic coastal climate of Montenegro, so the first thing she needed to do was learn what foods she could grow and raise in her new environment. In Montenegro fish from the sea was a staple of her diet, so Danica and her husband quickly learned how to fish the streams and rivers that flowed near the farm. Danica also had to substitute fruits such as peaches and pears with fruits that could be grown in Montana's shorter growing season.

When Sandra, Danica's youngest daughter, was asked what foodstuffs her parents raised on the farm, she replied, "We raised beef and dairy cattle, sheep, hogs, chickens, and turkeys. My mother tended a garden of close to two acres that consisted of most every vegetable grown in Montana's climate and even some that shouldn't have grown. We also had an orchard of apple, cherry, and plum trees. Lastly, we had a concord grape arbor that many skeptics said would never bear fruit." But it did and with great abundance.

With such an abundance of "raw materials" the family needed ways of preserving a majority of the foodstuffs they harvested. After butchering the animals, the family would cut their own steaks, chops, roasts, and grind their own burger. Most of the meat was frozen and used throughout the year as needed. The family also constructed a smoke house where they would cure sausages, ham, and bacon.

The vegetables and fruits required an entirely different form of preservation. In their outdoor kitchen the Duletichs would can hundreds of jars of different fruits and vegetables to be stored in their canning room. The onions, garlic, and potatoes were harvested and stored in the family's root cellar where they could be kept fresh. A good majority of the cabbages would be shaved and made into sauerkraut in a large vat in the root cellar. Lastly some of the fruits such as grapes and cherries would be squeezed into fresh juice.

The vegetables and fruits required an entirely different form of preservation. In their outdoor kitchen the Duletichs would can hundreds of jars of different fruits and vegetables to be stored in their canning room. The onions, garlic, and potatoes were harvested and stored in the family's root cellar where they could be kept fresh. A good majority of the cabbages would be shaved and made into sauerkraut in a large vat in the root cellar. Lastly some of the fruits such as grapes and cherries would be squeezed into fresh juice.

The benefits of subsistence farming were immense, especially for a family without a lot of money. However, it required longer than normal work days most every day of the year to plant, tend to, harvest, preserve, and finally cook the foodstuffs on the farm. Danica's three daughters no longer practice subsistence farming, but growing up with the freshest ingredients has caused them to go to great lengths to find the freshest foodstuffs available.