Search Results for '("C'

[S_Wirth]

Message: 6
1/25/2007
tobermory lemon cookie recipe for walnut cookie molds

Here is the recipe, I got it by emailing customer service:

Cookies:
1 cup soft butter
1/2 cup confectioner's sugar
1 tablespoon lemon powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 large egg yolk
1-1/2 cups King Arthur All-Purpose Flour
1/2 cup cornstarch

Glaze:
1/4 cup melted butter
1 tabelspoon lemon powder
1-1/2 to 2 cups confctioner's sugar
food coloring (optional)

Beat the butter, confectioner's sugar, lemon powder, salt and vanilla until fluffy. Stir in the egg yolk, then mix in the flour and cornstarch until well blended. Press the dough into molds and bake in preheated 375F degree oven for 10 to 12 minutes. Cool and remove cookies from molds. Let cool completely before glazing.

Beat the glaze ingredients together, adjusting the consistency as needed with milk or confectioner's sugar. Add a few drops of yellow food coloring if desired. To fill, spread a small amount of glaze on the flat side of each cookie and press together with another cookie. Let set completely before finishing with additional glaze. Dip each 'lemon' into additional glaze and let the excess drip back into the bowl. (A thinner glaze works better for this part). Use a spatula to cover any bare spots. and let rest on rack until the icing sets. Yield: 2 dozen lemon cookies.
-----------
Strawberry Cookie recipe needed

OK Michele. Here it is:

Strawberry and cream cookies

Cookie Dough

1/4 c (1 oz) confectioners' sugar
1/2 t salt
1 t baking powder
1 t vanilla extract
1/2 c (1 stick, 4 oz) butter
1 (3 oz) pkg strawberry Jello-O
1 1/2 c (6 1/4 oz) King Arthur Unbleached AP flour
1 egg white

Filling

2 c (8 oz) confectioners' sugar
1/2 c (1 stick, 4 oz) unsalted butter, soft
1 t vanilla extract
1/8 t salt (extra-fine if you have it)
1-2 T milk or cream

For the cookies: Beat together the confectioners' sugar, salt, baking powder, vanilla extract, butter and Jell-O. When well blended, mix in the flour and egg white. Preheat the oven to 350 degrees. Lightly grease the inside of the walnut (strawberry) molds. Press 1/2 t of dough into each mold, pressing it up the sides and leaving a well in the middle. Place the filled molds on a baking sheet. Bake for 12-14 minutes, till lightly browned on the edges. Remove from the oven and cool in the molds for 10 minutes. Pop out of the molds by pressing gently on the end of each cookie. Place on a rack to finish cooling completely.

For the filling: Beat the confectioners sugar, butter, vanilla, and salt together. Mix in milk or cream a bit at a time till the filling is a medium-soft, spreadable consistency (the filling should hold its shape). Drop a scant teasponful of filling onto the flat side of half the cookies. Top with another cookie. Let the filling set up for several hours. Store the cookies in airtight containers for several days, or freeze for long storage. Yield: approximately 2 dozen cookies.
-----------------------
Message: 1
10/16/2004
CookKim walnut cookie mold recipe

I cannot find my copy of the recipe that came with my walnut cookie molds, and I need to bake them for tommorrow. Can anyone help me out?

Message: 2
10/16/2004
kimbob

walnut cookie mold recipe

CookKim, I don't have the molds but I have the Oct 2003 KAF catlg with the recipe they printed for the molds. It's called Walnut Cookies with Praline Chocolate Filling. Is that the one? I can type it out for you if you want.

Message: 3
10/16/2004
kimbob

walnut cookie mold recipe

Here it is:
Cookies:
1 cup (2 sticks) unsalted butter
1/4 tsp salt
2/3 cup sugar
1/2 cup confec. or glazing sugar
1 tsp vanilla ext.
1/2 tsp. almond ext.
2 drops bitter almond oil, optional
1 large egg plus 1 egg yolk
2 1/4 cups KA unbleached ap flour
1 cup toasted almond or hazelnut flour OR an additional 1/4 cup ap flour

Beat together the butter, salt, sugars, flavorings, egg and yolk. Add the flour(s) and mix until well combined. Cover and chill for 30 minutes, or until the dough is easy to handle.
Press 1 tsp. of dough onto the bottom and sides of each ungreased walnut mold. Place the filled molds on a baking sheet and bake in a preheated 375 degree oven for 7-9 minutes. The cookies should not brown except for very lightly around the edges. Cool slightly, then tap the molds firmly to remove the cookies. Cool the cookies completely on a rack; they'll become crisp.

Message: 4
10/16/2004
kimbob

walnut cookie mold recipe

Part 2 - Filling:
8 ounces (1/2 can, about 7/8 cup) praline paste
6 ounces chopped bittersweet chocolate or 1 cup bittersweet chips

Melt the praline paste and choc together in a double boiler or in a microwave on low power. Fill the cooled cookies, using about 1/2 tsp. for each. Sandwich pairs of cookies, pressing the halves together gently. Allow to stand until the filling is set, several hours at (cool) room temp, or 2-3 hours in a refrigerator.

Yield: 7 dozen filled cookies

[BakerAunt]

Kifflies
Submitted by mumpy on March 19, 2013 at 8:37 am
Source: neighbor, 50 years ago

1/2 cup butter
1/2 cup margarine
1 cup lukewarm milk
2 1/4 teaspoons dry yeast
2 egg yolks, hard cooked (boiled or poached) and strained
3 cups AP flour
fillings: jam, nuts, lekvar

Dissolve yeast in milk.

Strain hard cooked eggs yolks through fine strainer; beat with butter.

Add yeast milk mix; stir in flour.

Dough can be rolled immediately; it does not need rising time.

Preheat oven to 350.

Roll dough 1/8" thick on floured surface; cut into 2-inch squares.

Add 1 scant teaspoon of filling to center of square; fold diagonally opposite corners into middle of cookie so that they overlap.

Let shaped cookies rest on pan for 15 minutes before baking.

Bake on ungreased or parchment lined cookie sheet for 15 minutes. Remove from oven and immediately roll in powdered sugar. Cool on rack.

comments
Submitted by KIDPIZZA on Tue, 2013-03-19 16:36.
MUMPHY:
Good afternoon. I am just curious my friend. I hope you do not mind me asking you this question. How many times have you baked this recipe & were all those times successful...no mishaps???
Enjoy the rest of the day my friend.
~CASS/KIDPIZZA.

Submitted by mumpy on Mon, 2013-06-17 19:07.
I'm so sorry, but I never noticed your question on my recipe for kiflies until today....my sister and I have both made this recipe many times...as did my mother...I've never had any problem with it, and I think my sister would have mentioned it, if she had....it's a really strange recipe, but it does work!

Submitted by magyar baker on Sat, 2013-07-20 09:58.
Hello. I just saw your recipe for Kifli and found it a bit unusual! I have never heard of using hard boiled eggs in the recipe! Is this a regional variation recipe?
The Kifli I learned to make from my great aunt(Szombathely, Vas megye) has sour cream mixed in with the flour and other dry ingredients, the dough is rolled out , diamond shapes cut out, a slit in the middle and one corner pulled through and twisted; then, the dough is deep fried and powdered sugar coated after cooling....
I also wanted to ask, do you have a recipe for the breakfast bread that is half sweet-not quite white bread and half cocoa and was braided? I remember that bread is also called Kalacs (Kolach?) and I can't find a good recipe anywhere...I'd appreciate any feedback or links to that recipe.
Many thanks! E. Farkas

Submitted by mumpy on Mon, 2013-07-22 09:08.
not too sure how this recipe became so different - I've never seen it anywhere else.....this is something my mother used to make, and she got the recipe from a neighbor who was Hungarian, who learned it from her grandmother....and i wish i could help with the braided bread, but i'm sorry - i can't....have you looked at lots of ethnic baking websites?...you could also try asking on the community forum here....there's an amazing fund of diverse knowledge there.....good luck finding it!

• This topic was modified 9 years, 9 months ago by BakerAunt.

[S_Wirth]

• Reply by twin2 on June 17, 2011 at 8:27 pm

I've made untold numbers of these loaves or rolls or sweet rolls with this recipe. I used to have a bakery and this was our mainstay recipe. Made all sorts f things out of it.

To make the Sourdough starter:

8 medium potatoes
1/2 cup sugar
1 Tablespoon yeast
1 Quart lukewarm distilled water
2 level Tablespoons salt

Boil the potatoes, peel and mash very fine. Add lukewarm water, sugar, salt and yeast. Put this mixture into a glass or pottery bowl and cover. Set in a warm place (85 9 0 degrees) for 5 hours. Then put into a glass or plastic container. Keep in a cool place and use when 24 hours old.

Do not seal lid on glass jars. It could cause glass to shatter.

Before making your dough feed the starter:

To feed the stater, add for each cup of reserved starter:

1/2 cup sugar
1 cup warm distilled water
3 Tablespoons potato flakes

Mix well and add to starter. After feeding the starter, leave out all day (8-12 hours) or overnight, until very bubbly.

Use one cup of the starter to make one batch of dough. Refrigerate the rest or make another batch of something. Always reserve one cup and of the starter and return it to the refrigerator to feed and use after a rest of at least three days.

To make the bread:

1 cup starter
1/2 canola oil
1/2 cup sugar
1 1/2 teaspoons salt
1 1/2 cups water
Bread Flour, about 6 cups
1 Tablespoon yeast

Mix together until you have a nice dough that leaves the side of the bowl but is still soft. Knead by hand or electric mixer until you have a nice windowpane. Allow to raise until doubled. Shape as desired.

Makes 3 loaves of bread. Or you can make dinner rolls or sweet rolls or cinnamon buns etc., you decide.

Allow to raise until almost doubled. Bake at 350 degrees until you get a temperature of 205 degrees on an instant read thermometer. Remove from pan and cool on wire rack.

Also makes delicious cinnamon or cinnamon raisin bread. For the dinner rolls, I used to -cut the sugar in the dough step in half.

• Reply by Lisa Moon on June 18, 2011 at 1:47 pm
•
Thank you so much for the recipe and advice! So, while I am not using the Starter, should I just refridge it? Also, does the Starter need to be fed weekly?

• Reply by twin2 on June 18, 2011 at 4:42 pm
•
Yes, you keep it in the refrigerator after you remove what you need for your recipe(s). Always save at least one cup. Let it rest for at least three days, then feed it and use it again per instructions. I forgot to mention that you never use a metal spoon or bowl for this bread starter. When making the dough batches you can use stainless steel mixing bowls on your stand mixer, or the bread machine. Never use aluminum to mix the dough. I did that one time with an old-fashioned dough bucket and it turned the bread dough grey! You don't have to feed it every week. It can go as long as a month, but more frequent feedings will keep it more active.

[Mike Nolan]

I've seen a couple of recipes that called for hard boiled egg yolk, but right now I can't remember where I saw them, or even what kind of recipe it was (cake, pastry, etc.) :sigh:

What is done with the whites from the hard boiled eggs when making such a recipe? I can't say I've ever seen a recipe that called for hard boiled egg whites.

[S_Wirth]

Whole Wheat Bread

Submitted by: Twin2
Last Updated: 2/24/2006

This bread is made with the potato based starter that I have posted. I used a combination of whole wheat flours to achieve the texture that I wanted. One extra course stone ground, one regular ground whole wheat, and sometimes a bit of wheat bran or cracked wheat. If you like a bit of crunch or extra texture, like I do, feel free to adjust your blend yourself. This is not a 100% whole wheat bread, but has a lovely texture and flavor.

• 1 cup potato based starter
• 1/2 cup canola oil
• 1/3 cup clover honey
• 1 1/2 teaspoons salt
• 1 1/2 cups water
• 2 cups whole wheat flour
• 4 cups bread flour (approximately)
• 1 teaspoon yeast

Put all the liquid ingredients into your mixing bowl. Add the wheat flour and the yeast and stir to blend. Add 2 cups of the bread flour and the salt and mix to blend well. Add the remaining flour 1/2 cup at a time until you get a lovely satiny dough. Let the dough rise in a buttered bowl until doubled.

Shape into dinner rolls or loaves, brush with a bit of canola oil, cover with cling wrap and let rise until almost doubled. Bake in a 350 degree oven for about 15 minutes for the rolls, 20 to 25 minutes for loaves.

Makes three loaves, or three dozen rolls.

[S_Wirth]

Valentine Heart Petits Fours

Submitted by: Twin2
Last Updated: 2/12/2007

• First Make:

• Cream Cheese Pound cake

• 1 1/2 cups butter, softened
• 8 oz. Cream Cheese, softened
• 3 cups sugar
• 6 large eggs
• 1 1/2 teaspoons vanilla
• 3 cups all purpose flour
• 1/8 teaspoon salt

Beat the butter and cream cheese at medium speed with an electric mixer until creamy. Gradually add sugar, beating 5 to 7 minutes. Add eggs, one at a time, beating just until yellow disappears. Add vanilla, mix well.

• Combine flour, salt; gradually add to butter mixture, beating at low speed just until blended. Pour batter into a greased and floured half sheet pan that has been lined with parchment paper.
• Fill a 2 cup ovenproof measuring cup with water, and place in oven with cake pan.

Bake at 300 to 325 degrees until a wooden pick inserted in center come out clean and cake is light golden brown. Cool in pan on a wire rack for 10 to 15 minutes; invert pan onto a cookie sheet lined with parchment, cool completely on a wire rack.

• This makes it lots easier when cutting out the cake shapes.

• Next:

• Using a 2 1/2 inch heart shaped metal cookie cutter, with sides at least as deep as the cake, cut out your shapes. If you reverse the shapes on each alternating row, you will hardly have any scraps.

• Make Petit Four Icing:

• 2 lbs. confectioners’ sugar
• 1/4 cup butter, melted
• 3/4 cup light cream
• 1/4 cup maraschino cherry juice
• 1 teaspoon almond extract

• Place all ingredients in the top of a double boiler over hot water. Stir until smooth. Keeping icing over the pan of hot water to keep it from setting up, dip cake shapes into the icing and remove with a skewer or fork. Put on cooling racks over cookie sheets to drain. When all are done re-dip them to get a thicker coat of icing if desired.

• Make Royal Icing:

• (For 1 cup)
• 2 1/2 Tablespoons Meringue powder
• 1/2 lb. powdered sugar
• 3 Tablespoons Water

• Put in bowl of electric mixer and beat until it is nice and stiff. (You want the definition of the fancy tip to show.) Put in an icing bag and using a pretty tip, pipe in heart shapes on the top of the little cakes. I used the star tip.

• Put half a maraschino cherry in the center of the icing heart.

• Ta Da! Beautiful!

[S_Wirth]

Swedish Meatballs

Submitted by: Twin2
Last Updated: 7/27/2009

• 1 1/2 cups fresh bread crumbs
• 1 cup heavy cream
• 2 Tablespoons butter, divided
• 1 small onion, chopped
• 1 pound ground beef
• 1 pound ground pork
• 3 Tablespoons chopped fresh parsley, divided
• 1 1/2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground allspice
• 1 cup beef broth
• 1 Tablespoon all purpose flour
• 1 cup sour cream

Combine bread crumbs and cream in a small bowl; mix well. Let stand 10 minutes. Melt 1 tablespoon butter in a large skillet over medium heat. Add onion. Cook and stir 5 minutes or until onion is tender.

Combine beef, port, bread crumb mixture, onion, 2 Tablespoons parsley, salt pepper and allspice in a bowl; mix well. Cover; refrigerate one hour. (I have left this mixture in the refrigerator over night with no problem.)

Pat meat mixture into a 1 inch thick square on a cutting board. Cut into 36 squares. Shape each square into a ball. (Or use a scoop!) Melt remaining 1 Tablespoon butter in same large skillet over medium heat. Add meatballs. Cook 10 minutes or until browned on all sides and no longer pink in center. Remove meatballs from skillet; drain on paper towels.

Drain drippings from skillet, discard. Pour broth into skillet. Heat over medium-high heat, stirring frequently and scraping up any browned bits. Reduce heat to low.

Combine sour cream and flour; mix well. Stir sour cream mixture into skillet. Cook 5 minutes, stirring constantly. Do not boil. Add meatballs. Cook 5 minutes more. Sprinkle with remaining 1 Tablespoon parsley. Garnish as desired.

Note: Mashed potatoes, boiled red potatoes, spatzle, or broad egg noodles are wonderful with this dish. I often make it for buffet dinners and put it in a crock pot to hold warm. I never have anything to take home!

[S_Wirth]

Stollen

Submitted by: Twin2
Last Updated: 12/12/2005

• 2 Tablespoons flour
• 1 cup raisins
• 1/2 cup candied fruit (chopped)
• 4 cups flour
• 2 eggs
• 2 1/2 teaspoons baking powder
• 2/3 cup sugar
• 2 teaspoons vanilla extract
• 2 sticks butter (room temperature)
• 8 oz. cottage cheese (small curd)
• 1/2 cup almonds (chopped)
• 1/2 cup walnuts (chopped
• 4 Tablespoons butter
• powdered sugar

Pour two tablespoons flour over raisins and the candied fruit. Mix well and set aside. Put flour on table, counter top, or any other flat, smooth surface. Make a well in the flour and drop in the eggs. Sprinkle the baking powder and sugar over the eggs, add the vanilla extract, cottage cheese, butter, (cut in slices), and knead quickly into a smooth dough. (I use a bench knife here, to help turn the dough in the beginning.) Knead in candied fruit, raisins and nuts. Divide in two pieces. Roll out the dough to approximately 1/2 inch thickness. Fold in thirds by folding one side first and then the opposite side. (I round the edge of the dough that will be on the top with my hand to give it a nice edge. I like it to reach the edge in the center and be back an inch or inch and a half at the ends.)

Place the cake on a greased cookie sheet and bake in a preheated oven at 375 degrees for 55 to 65 minutes until golden brown. Melt the 4 tablespoons butter. Brush over the hot cake and then liberally sprinkle with powdered sugar. I usually really put the butter to it, then coat with powdered sugar until the surface is absolutely white.

When cooled, decorate the top with green and red candied cherries and sliced almonds. Make it festive!

Note: You may make small cakes for gifts. Just divide the dough into 4 or 6 pieces, roll and fold as above, and place on a cookie sheet (only 2 at a time). Bake at 375 degrees for 30 to 35 minutes until golden brown. Decorate the same.

This recipe is from "Authentic German Home Style Recipes", the fourth edition, by Gini Youngkrantz, a lovely book that I purchased on a trip to Frankenmuth, Michigan, back in the 90's. It makes a lovely Stollen, you can add or subtract fruits or nuts as desired. I sometimes add pieces of marzipan if it is for my German friends.

[S_Wirth]

Spelt Bread

Submitted by: Twin2
Last Updated: 5/3/2004

This recipe was developed for a customer of mine who is unable to eat white sugar and white flour:

2 Tablespoons honey
2 Tablespoons canola oil
1/2 teaspoon salt
1 1/2 cups water
1 cup (potato based) starter
6 cups spelt flour

To make without the starter:

5 cups spelt flour
1 Tablespoon canola oil
1/2 teaspoon salt
2 teaspoons yeast
2 Tablespoons honey (or up to 1/4 cup if you like sweet)
1 1/4 cups water

Mix all ingredients together in a medium bowl with a wooden spoon. Turn onto a spelt floured board and work into a ball. Knead gently until it forms a nice smooth ball, just a few minutes. Place into an 8 x 4 bread pan. Let rise until it just clears the top of the pan nicely. Bake at about 350 degrees until done. This bread is dense and may fool you into thinking it is done before it is. I do the thump test on this one.

[S_Wirth]

Sourdough Starter

Submitted by: Twin2
Last Updated: 3/3/2007

• 8 medium potatoes
• 1/2 cup sugar
• 1 Tablespoon yeast
• 1 Quart lukewarm distilled water
• 2 level Tablespoons salt

Boil the potatoes; peel and mash very fine. Add lukewarm water, sugar, salt and yeast. Put this mixture into a bowl and cover. Set in a warm place (85 - 90 degrees) for 5 hours. Then put into a glass or plastic container. Keep in a cool place and use when 24 hours old.

• Do not seal lid on glass jars. It could cause the glass to shatter.

• Use one cup of this starter for your recipe and store the rest to use next time.

• To feed the starter add for each cup of reserved starter:

• 1/2 cup sugar
• 1 cup warm water
• 3 Tablespoons instant potato flakes

• Mix well and add to starter. After feeding the starter, leave out all day (8 - 12 hours), or overnight, until very bubbly.

• Use one cup to make bread and refrigerate the rest. When making bread always feed the starter and use it as described above.

• I also have a recipe starting with the potato flakes instead of boiling the potatoes.

• 2 cups warm water
• 2 Tablespoons yeast
• 1 1/2 cups sugar
• 1/2 cup potato flakes

• Mix together and let stand for 24 hours. Store in refrigerator for 3 to 5 days. On the fourth day, feed as above and proceed as with the other starter. This works just as well, but takes longer to get going.

• I have starter that I have been using for about 15 years, feeding it and using it this way.

[S_Wirth]

Sourdough Crumpets

Submitted by: Twin2
Last Updated: 2/24/2009

I make one that is a combination of a recipe that Bookbag posted and one that I got from Ed Woods's sourdough breads cookbook. It works really well and has a lovely flavor:

• 1 cup sourdough starter
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 egg, well beaten

Mix together rapidly and pour 1/4 inch or so of the batter in each of the greased crumpet rings on a lightly buttered griddle. Be sure and use a large bowl as this dough will foam up like crazy! Wait until the first side looks holey and cooked (the glossy look is gone). Remove the rings and flip the crumpets and cook the other side.

Makes 8

Cool, serve toasted with butter and jam, or add breakfast meats to batter and serve with butter.

You will want to be sure that your sourdough starter is fed the night before and nice and fluffy and ready to go. Also, put the crumpet rings on the griddle and let them heat up a bit before pouring in the batter. Helps to keep them from sticking. These are so good that I have to double the recipe if I want to eat one because my husband and son eat them all!

[S_Wirth]

Sourdough Bread

Submitted by: Twin2
Last Updated: 9/25/2007

• Using the potato based starter that has been fed and is ready to go:

• 1 cup starter
• 1/2 cup sugar
• 1 1/2 cups warm distilled water
• 1/2 cup canola oil
• 1 Tablespoon salt
• 6 cups bread flour
• 1 Tablespoon vital wheat gluten

• Mix together until a lovely soft dough forms. Add more flour if necessary to knead it into a nice satiny dough. (Not much)
• Place in a greased bowl and let rise until doubled, usually overnight. Next morning shape your loaves, (makes 3) or rolls, let rise for 4 or 5 hours or all day is all right too. This dough rises slowly.
Bake at 350 until done.

• If you're in a hurry you can add 1 Tablespoon of yeast. The dough will go much faster, but the flavor is not as wonderful (IMHO) Happy baking.

[S_Wirth]

Sesame Onion Twists

Submitted by: Twin2
Last Updated: 5/24/2009

2 Tablespoons butter or margarine
1 ½ cups finely chopped onions
¼ teaspoon paprika
1 loaf (16 oz.) frozen bread dough, thawed
1 egg, beaten
1 Tablespoon sesame seeds

Grease large baking sheet; set aside. Melt butter in medium skillet over medium heat until foamy. Add onions and paprika; cook until onions are tender, stirring occasionally. Remove from heat. Cool.

Spray work surface with nonstick cooking spray. Roll thawed bread dough into 14 x 12 inch rectangle.

Spread onion mixture on one side of dough. Fold dough over onion mixture to make a 14 x 6 inch rectangle.

Pinch 14 inch side of dough to seal. Cut dough into 14 lengthwise strips.

Gently twist dough strip two times and place on prepared sheet. Press both ends of strip down on cookie sheet. Repeat with remaining strips.

Cover with towel. Let twists rise in warm place about 40 minutes or until doubled in bulk. Brush with egg; sprinkle with sesame seeds.

Preheat oven to 375 degrees F. Bake 15 to 18 minutes or until golden brown. Serve immediately.

From “Easy Home Cooking – Grandma’s Best Recipe”, March, 1999

This recipe is just delicious and, of course, you can use your own favorite bread dough!

[S_Wirth]

Pierogi

Submitted by: Twin2
Last Updated: 1/17/2008

2 cups (1 pint) sour cream
2 eggs plus 1 egg yolk
4 ½ cups all purpose flour
2 teaspoons salt
2 Tablespoons melted butter
2 Tablespoons vegetable oil

In a large bowl, mix all the ingredients and knead into a soft, pliable dough. Cut in half and let rest, covered, for 10 minutes. Roll out each half into a thin circle. Using a drinking glass, cut the dough into round circles and fill them with desired filling. Place less than a tablespoon of filling in the center of each circle and fold over. Press and seal into a half moon. You may want to rub a bit of water on the edges in order to get a great seal. Cook for 10 minutes in boiling salted water. Drain. They can be pan-fried in butter at this point, if you wish for a really tasty finish.

Cheese Potato Filling

Boil peeled potatoes, about 1 ½ pounds, drain and mash with a little butter and milk. Add grated sharp Cheddar cheese to the potatoes and cool (the more cheese, the tastier). Taste for salt and black pepper.

Sauerkraut and Mushroom Filling:

1 small yellow onion, peeled and finely chopped
1 oz. dried mushrooms, soaked for ½ hour in 1 cup warm water
2 cups fresh sauerkraut, rinsed, drained and finely chopped
Salt and freshly ground black pepper to taste
Butter

Soak the mushrooms and drain them in a fine sieve. Chop the mushrooms finely. Pan-fry the onion and mushrooms in the butter until the onion is clear. Add the sauerkraut and salt and pepper. Cook for about 15 minutes and cool.

Cabbage and Mushroom Filling:

The same as the filling above but use two cups finely shredded cabbage instead of sauerkraut.

Pagach Cabbage Filling:

Cook 1 large peeled and sliced onion in ½ to ¾ cup oil until soft. Add shredded green cabbage (medium head) and salt and freshly ground black pepper to taste. Cover and cook until the cabbage is soft. Drain the excess oil.

Cheese Filling:

1 cup dry-curd cottage cheese 2 Tablespoons sugar

1 teaspoon melted butter 1 Tablespoon lemon juice

1 egg beaten

Run the cheese through a ricer, or a coarse sieve. Then mix well with everything else.

Meat Fillings:

Various cooked meats may be used such as turkey, beef, pork, etc. Simply grind the meat, add raw egg, salt and pepper, and any additional desired seasonings, such as dill, parsley or chives.

Hint: For LOW-FAT PIEROGI DOUGH this recipe works great with yogurt instead of sour cream. Simply add 1/2 cup additional flour to the recipe along with the yoghurt instead of the sour cream. Substitute vegetable oil for the butter.

Notes from Cathy: I haven’t tried the low fat version. I don’t make them that often and we are usually ready for a gourmet extravaganza!

These recipes are taken from “The Frugal Gourmet On Our Immigrant Ancestors” cookbook. The dough recipe, the cheese pierogi filling, sauerkraut and mushroom, cabbage and mushroom and meat pierogi recipes are all from the Polish section. The cheese and potato filling and the Pagach cabbage filling are from the Russin (Ukraine) section.

The dough is very tender, I found it worked best to have the water at a gentle simmer and don’t crowd the pierogi in the pan. The dough is very easily torn if touched while cooking.

I use a ravioli maker form for speed in making them. Works great and cuts the time in half. If you want the traditional shape, forms are available and I recommend them for speed. These take hours to make individually.

I always make the cheese potato filling and make a whole pan full of potatoes, mash and add the cheese, etc.,and I put about a tablespoon in each pierogi. Cook what you need and freeze the rest in layers divided by waxed paper.

My Ukrainian step-mother made a sauce for the boiled pierogi that was just delicious. She never fried hers, as described, and I don’t like to. I find that it toughens the dough.

Ann’s Sauce for Pierogi:

Carmelize onions in butter until they are soft and brown, but not burned. Over medium heat stir in sour cream until it makes a lovely sauce, add salt and pepper to taste. Spoon over plated pierogi serve immediately. Can you say “Yum”?

[S_Wirth]

Multi Grain Sourdough Boule

Submitted by: Twin2
Last Updated: 10/10/2006

• 3/4 cup starter (fed and ready to use)
• 1 cup distilled water
• 3 cups bread flour
• 1/4 cup pumpernickel flour
• 1/2 cup multi grain blend
• 11/2 teaspoons yeast
• 1 3/4 teaspoons salt
• 1/2 cup roasted and salted sunflower seeds

• whole wheat flour as needed to adjust the dough (see below)

• a little medium rye flour for the bench

Mix and knead to a soft dough. Add a bit more water if your starter is firm, whole wheat flour if too soft. Be careful not to add too much flour. You do not want the dough to be too firm or your bread will be dry. Place the dough in a buttered bowl, turning to coat a bit, and let rise until it is just about doubled. This will happen in about an hour in a warm kitchen, longer if it's cold.

Turn the dough out on a surface that is dusted with medium rye flour (great flavor boost). Gently shape into a round boule, cover and let it rise again.

After it is risen, brush with the cornstarch and water glaze, slash, and top with seeds of your choice. (We like a blend of oatmeal, sunflower seeds, poppy seeds and toasted sesame seeds).

Bake in a preheated 425 degree oven for about 20 minutes, reduce heat to 350 degrees and bake for at least another 20 minutes or until it reads 190 degrees on an instant read thermometer.

Remove from oven, cool on a rack until completely cool.

To make the cornstarch, water glaze: (This part is for our Baking Circle member "Kid Pizza" and if you try this you will thank him over and over!)

While boiling 1 cup of water mix 2 TBLS of cornstarch into 1/4 cup cold water. Then whisk this solution into the near boiling water & mix till thickened. Paint the top of the loaf with solution & then sprinkle the seeds of choice including oats like many European bread boule's are decorated with.

I use this for all my German rye breads, Gives a nice shiny look and a nice crunch to the crust.