Pierogi

I find that when I crave something, I have to post the recipe for it...this is the recipe that both my great-aunt Penny and my grandmother's dear friend Casmira Tuman used to use for their pierogis. My grandmother always talked about how Casmira's pierogis were the best, so it's only fitting to use her recipe!

Dough:
4 cups flour
2 tsp salt
2 eggs
2 rounded tblsp soft butter
1 cup lukewarm water

Mix flour and salt. Make a well in the center and drop in eggs, butter and water. Mix into a ball and knead until smooth. Place under an overturned bowl to rest for 1/2 hour.

Cheese filling:
1 lb. ricotta cheese (or dry cottage cheese, sieved)
1/2 tsp salt
2 eggs
2 level tblsp Farina (can be found with the hot cereals)
1/4 cup sugar
1 tsp grated lemon peel

Mix all ingredients well. Roll out dough. Cut into 3 or 4 inch circles. Fill and fold in half sealing with water and pressing down with fork. Drop in boiling water and boil for about 5 to 8 minutes. (Depending on size and how many you drop in the water at one time; you shouldn't try to do too many at once.)
Drizzle with melted butter or sauté in butter to serve. Can be frozen. Drop frozen pierogi in boiling water until heated through (should float when done).

Note: I also like to sprinkle with a little sugar to satisfy the sweet tooth.

Apple Slices

I was reminiscing about my grandmother and thought about the wonderful apple slices she used to make - she'd always bring over half the pan just for me because she knew I loved them so much. It's a dessert I now cherish because it always makes me think of her and I only find it appropriate to share it with everyone in her memory. :)

Pastry
3 cups all-purpose flour
3/4 tsp salt
1 1/2 cups butter or margarine
3/4 cup milk
2 egg yolks, beaten

Filling
1/4 cup crushed cereal flakes
10 cups sliced apples
3/4 cup sugar
1 tsp cinnamon
3 tbs all-purpose flour
egg white, beaten

Glaze
milk
confectioner's sugar

Combine flour and salt. Cut in butter or margarine as for pie crust. In a separate bowl, combine milk and egg yolks; add to flour, blending lightly with a fork.

Form a ball and divide into two parts. Wrap each in waxed paper and refridgerate for several hours.

Fit one piece of dough into bottom of jelly roll pan (or a half-sheet cake will do), shaping slightly up sides of pan. Sprinkle bottom of dough with crushed cereal flakes. Arrange apple slices over crumbs. Sprinkle with mixture of sugar, flour and cinnamon. Roll remaining dough to fit over top of filling. Brush with beaten egg white.

Bake at 425⁰F for 20 minutes. Reduce heat to 350⁰F and bake an additional 30 minutes.

While cooling, cover with glaze.

Golumpki (Stuffed Cabbage)

This was a favorite of my grandmother and one that I'm having a craving for, so time to share it!

Ingredients:
1 large cabbage
2 1/2 lbs lean ground beef
3/4-1 cup parbroiled rice
1 or 2 eggs
1 onion, chopped
2 tsp salt
1 green pepper, chopped
1 large can whole tomatoes
1 large can tomato sauce
1 bay leaf, broken
2 tsp basil
Any reserved cabbage leaves

Parbroil cabbage. Separate leaves. Mix meat, rice, egg, onion and salt. Fill cabbage leaves with mixture (secure with toothpicks if necessary). Place half of tomatoes (broken up) and tomato sauce in bottom of heavy stockpot. Place cabbage rolls in pot. Top with remaining tomatoes, sauce, green pepper, bay leaf, basil and a few extra cabbage leaves. Simmer until done; 1 or 2 hours.

Apologies! (With a Recipe!)

I apologize for taking a whole year off - life went a bit crazy, then I was on an island for four months working at a theatre, followed by not having consistent internet for the rest of the year - very hard to do any blogging that way! As I work to jumpstart both of my blogs back to what they were supposed to be, enjoy this recipe from my Great-Aunt Mary's kitchen:

Chocolate Shot Cookies

1 cup margarine
1 cup confectioners sugar
2 tsp vanilla
1 1/2 cups sifted flour
2 tsp baking soda
1 cup oatmeal, uncooked
1/2 cup chocolate shot

Cream margarine, add sugar gradually; cream fluffy. Add vanilla and flour sifted with soda. Add oatmeal; mix thoroughly.

Chill for about half an hour. Shape into rolls about 1 1/2 inches in diameter.

Coat each with chocolate shot by rolling it over chocolate shot sprinkled on wax paper.

Slice in approximately 3/8 inch slices and place on an ungreased cookie sheet. Bake in a 350⁰F oven for about 30 minutes.

You can also make this cookie without the chocolate shot.