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Archive for the ‘family recipes’ Category

pastry roller

I have found a new calling life: rolling out pastry dough.

A week ago my sister got a KitchenAid Artisan 5-Quart Stand Mixer and she couldn’t wait to use it. She decided to make my grandmother’s apple strudel. She prepped the apple filling and made the pastry dough and let it sit in the fridge. I came over and rolled the dough out thinly (the first was almost too thin), we put the apple filling in, and rolled the pastry up.

A little while later, delicious strudel.

apple struedel

apple strudel

Apple Strudel

Dough
1/2 lb butter
2 cup flour
1 cup sour cream

Mix ingredients. Divide into 3 equal parts. Chill for several hrs. Roll thinly.
Preheat oven to 350F.
Add 1/3 filling to each rolled out piece dough and roll like a jelly roll for each piece of dough.
Bake for 45 to 60 min until golden brown.

Filling
1/4 cup butter
2 cups rolled oats (my sister’s variation, the original called for breadcrumbs)
4 cups thinly sliced apples
2 cups granulated sugar
2 tsp cinnamon
1/2 cup chopped walnuts-optional (we opted in for 2/3 of the strudel)

Melt butter, add oats, and then other ingredients.

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My mother’s stew

In honor of frigid temperatures, here’s a recipe to keep you warm.

This a recipe of my mother’s and one of my favorites growing up. The first time she gave me this recipe, she left out the stock and I started making it and realized there was no liquid. I called her in a panic and she said there should be liquid from the chicken stock. I sighed and added some.

My Mother’s Stew

1 lb round chuck in chunks
flour to coat beef
Lawry’s Seasoning Salt and pepper to taste
2 tbsp vinegar (a little less or more to taste)
32 oz chicken stock
5 medium potatoes also in chunks
2 medium carrots cut in rounds

Mix flour, Lawry’s, and pepper. Dredge beef in flour mixture.

Heat stock pot over medium flame. Add dredged beef and brown. Remove beef and add vinegar to deglaze pan. Add stock, meat, and vegetables.

Simmer for at least 1 hr.

fend off cold weather stew

fend off cold weather stew

It tastes even better as a leftovers the next day.

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My great-grandmother would make sticky buns whenever she came from Pennsylvania to visit. A normal batch would be 8 rolls and she would make a sextuple batch. She was making them for 10 people but they would disappear in a day or 2.

She passed away when I was in high school but my mother continues to make a quintuple batch every year for Christmas and hand out a batch to all my dad’s siblings (it was his grandmother that made them).

This year I saw a recipe for cinnamon rolls in Savuer with cream cheese in the filling. I was intrigued and decided to try a hybrid of the recipes.

I think the most important part is to make sticky buns with caramelized sugar on top. I wanted to keep that and I wanted to avoid the maple syrup, and raisins. I don’t like either of those.

So I took the dough from the saveur recipe, I mostly followed the recipe for the filling-adding more nuts and skipping a few things, and putting butter in the bottom of the pan with brown sugar.

My sister Laura, who generally doesn’t like nuts, liked these although she wasn’t too into the cream cheese.

hybrid cinnamon rolls

hybrid cinnamon rolls

They were quite a hit at work. Personally I found they brightened the first Monday meeting of the New Year.

Hybrid Cinnamon Buns

adapted from Saveur and my great-grandmother

Dough

0.5 oz dried yeast

1 tsp plus 1/2 cup sugar

1 cup milk at room temperature

4 tbsp plus 6-8 tbsp brown sugar

2 eggs

2 yolks

5 1/2 cups flour

pinch of salt

16 tbsp plus 4-6 tbsp butter

Combine yeast, 1 tsp sugar, and 1/2 cup water at 115F into bowl of stand mixer with dough hook. Stir to combine and let it sit while prepping the other ingredients.

foaming yeast

foaming yeast

Combine 1/2 cup sugar, milk, brown sugar, eggs,  and yolks in bowl. Measure flour and salt into a separate bowl.

all the other ingredients

all the other ingredients

Start mixer at medium speed and add first bowl of wet ingredients. After they are incoporated, add dry ingredients. (My dough was a little wet so I needed additional flour, I’ve found yeast doughs really depend on the humidity of the day.) Add the butter in pieces until they incorporated; I still had little pieces of butter but things seem to have turned out well.

Place the ball of dough in a floured bowl, turning it over once. Cover with tea towel and let it rise for 1 1/2 to 2 hrs.

first rising

first rising

Make the filling, see below. Heavily butter the pans and spread brown sugar across them.

buttered and sugared pans

buttered and sugared pans

Punch it down and roll the dough out in sheets. Spread the cream cheese on the sheets of dough, add a few handfuls of filling, roll the sheets up, and cut into 2-3 inch sections. Place rolls in pans leaving room for them to rise.

second rising

second rising

Let rolls rise for 1 1/2 to 2 hrs.

Pre-heat oven at 375F and bake for 30 min. Rotate the pans half way through. Flip pan onto plate to release rolls.

delicious cinnamon rolls

delicious cinnamon rolls

Filling

8 oz cream cheese

1 cup sugar

1/2 cup light brown suagr

3/4 cup chopped pecans

3/4 cup chopped walnuts

2 tbsp cinnamon

Beat cream cheese so it is easily spread.

Mix dry ingredients separately.

dry ingredients

dry ingredients

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Pierogi

“Can you send me the pierogi recipe?”

I got this text from my sister Sunday. I was out grocery shopping so I texted her that I would send it later. After I got home, I found my grandmother’s recipe and called her with it. I realized I had all the ingredients for it for myself and decided to make a half batch.

Pierogi are a dumpling. My family is part Polish so I always knew them with potato and onion but slavic cultures seem to all have something falls under the pierogi cateogory that are just a little different or at least according to Wiki, including making them with cheese or meat and sometimes filling them with fruit for dessert pierogi. Personally, most dumplings whether Polish, Ukrainian, Italian, or Chinese are pretty good to me.

They are a lot of work to make. You have to make the dough, make the filling-oniony mashed potatoes, roll out the dough, cut out rounds, add filling to the rounds, and fold them in to half moon shapes. Then they boil in hot water and I personally brown them in a little butter. A friend at work likes them with sour cream and I once knew someone who ate them with ketchup.

Pierogi dough

Pierogi dough

Since Pat was skiing, my family was an hour away, and Travis, my Polish-American friend, lives in another state, I was making them myself and only did a half batch.

Dough with filling

Dough with filling

I also chose to use a more ravioli-like technique and roll the dough out, spoon filling on it, roll out more dough and lay it on top, and cut rounds around the filling. They were twice as big and maybe not quite as good as when folded but I am only one person.

Pierogi

Pierogi

The half batch made sense at the time but no I have no leftover pierogi and I regret my decision.

Delicious pierogi

Delicious pierogi

They were great but I would go back to folding them in half because of the size and filling to dough ratio.

Half-Batch of my grandmother’s pierogi

Dough

4 cups flour

2 eggs

1/2 cup sour cream

pinch of salt

warm water as needed

Mix eggs, sour cream, salt, and flour until dough feels like velvet. Add water as needed. Roll dough out to medium thickness. Cut into circles with diameter of about 3 1/2.” Add 1 tbsp filling. Foldover and seal edges.

Add to large pot of boiling water until pierogi float to surface.

They can be frozen by placing them on a cookie sheet in a single in the freezer. After they are frozen, place in ziplock bag.

Pierogi filling

Pierogi filling

Potato Filling

1 lb potatoes

1/2 onion minced

1/2 tbsp butter

Cook and mash potatoes, saute onions. Add ingredients together.

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