Pierogi

Pierogi

Ingredients

  • 1 cup Flour
  • 1 Egg
  • 0.25 teaspoon Salt
  • 4 tablespoons Cold Water (Approximate)
  • Filling (See other recipes)
  • Melted Butter
  • Bread Crumbs

Directions

Preparing
Mix the flour, egg, and salt with enough water to make a medium-soft dough.
Knead well; then roll out until thin.
Cut into squares to make 40 pierogi or into 40 circles about 3.25 inches in diameter.
Filling
Place 1 teaspoon of filling in the center of each piece of dough and fold in half.
Pinch the edges well to keep the dumpling from falling apart.
Cooking
Drop into salted water and cook, covered, until all the pierogi float to the top, about 10 minutes.
Cook, still covered, for 5 minutes longer. Drain, and place on a heated platter.
Serving
Drizzle melted butter over the pierogi and sprinkle with bread crumbs and/or onions.

Oatmeal Blueberry Applesauce Muffins

Oatmeal Blueberry Applesauce Muffins

Serves 12
Prep time 20 minutes
Cook time 20 minutes
Total time 40 minutes
Allergy Egg, Milk, Wheat
Meal type Breakfast
Website Joy the Baker

Ingredients

  • 1.25 cups Whole wheat flour
  • 1.25 cups Oats
  • 1 teaspoon Baking powder
  • 0.5 cup Low-fat buttermilk ((* I fre­quently sub­sti­tute with greek yogurt and non-fat milk))
  • 0.5 cup Firmly packed brown sugar
  • 2 tablespoons Canola oil
  • 1 Large Egg (Lightly beaten)
  • 0.75 cup Blueberries (Fresh or frozen)

Directions

Preheat oven to 375 degrees.
Line a 12 cup muffin tin with paper wrappers.
In a large bowl combine flour, oats, baking powder, baking soda, salt and cinnamon.
In a medium bowl combine applesauce, buttermilk, sugar, oil and egg.
Make a well in dry ingredients and add applesauce mixture. Stir until just moist.
Fold in blueberries.
Fill muffin cups 2/3 full.
Bake for 16-18 minutes.

Blueberry Ricotta Cake

Blueberry Ricotta Cake

Serves 9
Prep time 30 minutes
Cook time 1 hour
Total time 1 hour, 30 minutes
Allergy Egg, Milk, Wheat
Meal type Dessert
Website Stacey Snacks

Ingredients

Batter

  • 1 cup All purpose flour
  • 0.75 cup Sugar
  • 1.25 teaspoons Baking powder
  • 0.5 teaspoon Salt
  • 0.66 cup Milk
  • 0.25 cup Butter (Softened)
  • 1 Large Egg
  • 0.5 teaspoon Vanilla
  • 1 Zest Lemon
  • 0.75 cup Blueberries (Fresh)

Topping

  • 2 Large Eggs
  • 1.25 cups Ricotta cheese
  • 0.66 cup Sugar
  • 0.25 teaspoon Vanilla

Directions

Preheat the oven to 350°F. Grease a 9 x 9 x 2-inch pan.
Batter
In a small bowl, combine the flour, sugar, baking powder and salt.
Add the milk, butter, egg and vanilla; beat until smooth.
Spoon the batter into a greased 9 x 9 x 2-inch pan.
Sprinkle the blueberries over the batter.
Topping
In a small bowl, beat the eggs until frothy, then beat in the cheese, sugar and vanilla.
Spread this mixture evenly over the blueberries.
Bake the cake for 55 to 60 minutes, or until it's golden brown around the edges.
Remove from the oven and cool to lukewarm before serving.

Smoked Fish Spread

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Smoked Fish Spread

Allergy Fish
Meal type Appetizer
From book Baking with Julia

Ingredients

  • 2 cups Skinned and flaked smoked fish (Pack fish when measuring. Use about 1 lb. of fillets)
  • 0.75 cup Mayonnaise
  • 0.5 cup Minced scallions (Pack when measuring. Use the white part and about 2)
  • 3 tablespoons Chopped, fresh, flat-leaf parsley
  • 2 cloves Garlic (Peeled and minced)
  • 1 teaspoon Lemon juice
  • 1 teaspoon Fresh ground pepper (White pepper if available. Add black pepper to taste.)

Directions

Prepare all of the ingredients.
Place all ingredients in a bowl and mix until combined.
Cover with plastic wrap and chill for at least 4 hours. Remove the spread from the refrigerator 15 minutes before serving.
Covered well, the spread will keep in the refrigerator for several days.

 

Thin-crust Pizza

Thin-Crust Pizza Dough

Misc Pre-preparable
Website Thin Cracker-Crust Pizza Recipe

Ingredients

  • 1lb High gluten flour (I add 2T Gluten to Bread Flour)
  • 0.75 cup Warm water (I usually use almost 1 cup)
  • 1 tablespoon Oil (I use EVOO)
  • 1.5 teaspoons Dry active yeast
  • 1.5 teaspoons Sugar
  • 1 teaspoon Salt

Directions

Dough
In a heavy-duty stand mixer (e.g., KitchenAid) fitted with dough hook, add the water, oil, yeast, salt, and sugar. Mix thoroughly until yeast has fully dissolved.
Add flour and mix on low speed until all of the flour and water have mixed and a stiff dough ball forms, about 3 to 4 minutes. Stop mixing as soon as the dough ball forms as this type of dough should not be kneaded.
Place the dough ball into a large bowl and cover tightly with plastic wrap. Let the dough rise for 24 hours in the refrigerator before using.
Bake
Preheat your oven to 500 °F about one hour before you plan to bake the pizza.
Turn the dough out onto a large surface and dust with flour. Using a heavy rolling pin (or dough sheeter), roll the dough out very thin to form a 24-inch or larger circle.
If you wish to cook the pizza directly on a pizza stone, then place the dough on a dusted pizza-peel, dock, and fold the edge over 1-inch all the way around and pinch it up to form a raised lip or rim.
Optionally, pre-cook the crust for 4 minutes before adding any sauce or toppings. Remove the crust from the oven and pop any large air pockets that may have formed. Pre-baked crusts can be frozen at this point for later use.
Add the sauce, shredded mozzarella cheese, and your favorite toppings. Continue baking, on the lowest oven rack, rotating the pan half way through so that it cooks evenly, until crust is sufficiently browned and crisp, about 10 to 15 minutes.
Remove the pizza from the oven and slide pizza out of cooking pan onto a large wire cooling rack or cutting board. Allow to cool for 5 minutes before transferring to a serving pan. This step allows the crust to stay crisp while it cools, otherwise the trapped steam will soften the crust.

Sausage Gravy

Sausage Gravy

Serves 2
Prep time 5 minutes
Cook time 30 minutes
Total time 35 minutes
Allergy Milk
Meal type Breakfast
Sausage gravy

Ingredients

  • 0.33lb Breakfast Sausage (Prefer J.C. Potter Light Sausage)
  • 2 tablespoons Butter (Unsalted)
  • 2 tablespoons Flour (All-purpose)
  • 2 cups Milk (Skim)
  • Ground Black Pepper (To taste, but prefer a lot)

Optional

  • Salt (To taste)

Directions

Brown sausage in skillet over medium heat.
If sausage is lean, add butter to make 2 Tablespoons of fat.
Add flour and cook until lightly browned.
Add preheated milk all at once. Increase heat if necessary to boil mixture. Stir regularly with whisk.
Continue cooking until desired thickness is reached.

Fresh Pasta Dough

Fresh Pasta Dough

Serves 6-8
Allergy Egg
Meal type Pasta
Misc Freezable, Pre-preparable
Region Italian
From book The Frugal Gourmet Cooks Italian
Fresh Italian Semolina Pasta Dough

Ingredients

  • 1.5 cups Bread Flour
  • 1 cup Semolina Flour
  • 0.5 teaspoon Salt
  • 3 Eggs
  • 1 tablespoon Olive Oil
  • 1 tablespoon Water (or more as needed)

Note

I've tried many, and this is still my favorite semolina pasta recipe.

Directions

Place the flours and salt in a large bowl. Mix well and form a well in the center.
Add the remaining ingredients and pinch all together with your fingers to form a dough. Knead for a few minutes until the dough is smooth and elastic.
Place the dough on the counter and cover with the bowl. Let rest 1/2 hour.
Knead again briefly and form into any shape desired.
Remember to allow your pasta to dry for about an hour before cooking, refrigerating, or freezing.

Buttery Soft Dinner Rolls

Buttery Soft Dinner Rolls

Serves 20
Prep time 3 hours
Cook time 20 minutes
Total time 3 hours, 20 minutes
Allergy Egg, Wheat
Website Bakingdom
These rolls are the closest thing to the ones my husband remembers his grandmother baking!

Ingredients

  • 5 cups Bread Flour
  • 1.5 teaspoons Salt
  • 3 tablespoons Sugar
  • 2 teaspoons Instant Yeast (or one packet, such as Rapid Rise)
  • 1 Egg (Lightly beaten)
  • 0.25 cup Unsalted Butter (Half stick, cut into four pieces)
  • 1.5 cups Water (0.75 cup hot and 0.75 cup lukewarm)

Directions

Combine the flour, salt, sugar, and yeast in the bowl of a standing mixer and stir to combine.
In a 4 cup measuring cup, combine the 3/4 cup hot water with the butter pieces and stir until melted. In a small bowl, lightly whisk the egg, then add it to the butter mixture and whisk slightly. Add the 3/4 cup lukewarm water.
Add the wet ingredients to the dry and mix until a dough just forms. Kneed on medium speed, with the dough hook attached, until smooth and elastic, about 10 minutes. The dough should barely stick to the bottom of the bowl. If the dough is too sticky, add more flour 1-2 tablespoons at a time. If it’s too dry, add more water.
Transfer the dough to a lightly oiled bowl, cover, and allow to rise for about 1 to 2 hours, or until doubled in size.
Once the dough has risen, divide it into about 40 1-ounce pieces. Shape each piece into a small boule and place two in each cup of a cupcake pan. Cover with a clean, dry towel and allow to rise for an hour, or until doubled in size.
Preheat the oven to 400 degrees (200 C). Bake for 15-18 minutes, or until they reach about 180 degrees inside. Allow rolls to cool completely (or at least 10 minutes) before serving.