Gina's Recipes: May 2011

Tuesday, May 31, 2011

Kelly's Pierogies

Dough

2 Cups Flour

2 tbls. butter

1 tsp. salt

1 egg

2 tbls. sour cream

2/3 cup warm water

Blend everything except water in food processor until blended. Drizzle water in until ball forms. With floured hands, form into a ball and wrap in waxed paper until ready to use. If it is going to be a while before you use it (hours or you're making the dough the day before) keep in the refrigerator, but taken out far enough in advance to soften before rolling.

Potato Filling

5 lbs. potatoes; peeled, cooked (until very soft) and mashed

2 medium onions; chopped

1 stick of butter

2-3 lbs Pot Cheese

salt & pepper to taste.

Melt butter in a pot and sweat the onions in melted butter until very soft and translucent. Mix into mashed potatoes. Fold in cheese and add s&p. This can be made a day or two in advance.

Saurkraut Filling

12lbs saurkraut; rinse, drain and chopped in food processor

1 small onion per bag of kraut OR 1 large onion for 2 bags; finely chopped

Enough oil (g-ma uses vegetable) to cover bottom of a large pot

Add chopped onion to oil and heat in pot. Add kraut and stir until softened (takes a little while). Add additional oil if mixture seems too dry.

Sunday, May 29, 2011

Health Nut Bread

1 (1/4 ounce) package yeast

2 cups warm water

2 tablespoons sugar

2 teaspoons salt

2 cups white flour

1/2 cup hot water

1/2 cup brown sugar

3 tablespoons shortening

1 cup pecans, chopped

4 cups whole wheat flour

Directions:

Prep Time: 0 mins

Total Time: 50 mins

1 Soften yeast in 2 cups of warm water. Add sugar, salt, and white flour. Let rest in warm place until light and bubbly.
2 Combine 1/2 cup hot water, brown sugar, shortening, and let cool to luke warm.
3 Add pecans to brown sugar mixture. Then add brown sugar mixture into white sugar mixture.
4 Add whole wheat flour to mixture and mix until smooth.
5 Knead on lightly floured board until smooth and elastic, about 10 minutes.
6 Place in greased bowl, turning to make sure entire bread surface is greased. Cover and keep warm in draft free place until bread has doubled in size.
7 Cut dough in half. Knead again. Place dough into 2 greased loaf pans. Let rise until dough has doubled.
8 Bake at 375 degrees for 50 minute For a crispy top, brush with butter after 40 minutes.

Nutella Ice Cream

Nutella Ice Cream

INGREDIENTS
1/3 cup nutella
1/3 cup sugar
1/2 cup heavy cream
1 cup milk
1 tbsp vodka

DIRECTIONS
Beat together the nutella, sugar, heavy cream, milk and vodka until blended evenly. Churn into ice cream according to your ice cream machine’s directions, and then freeze for four hours before serving. The ice cream lasts about a week in the freezer.

Makes about 2 cups.

Rhubarb Ice Cream

Rhubarb Ice Cream

INGREDIENTS:
4 stalks rhubarb, about 1 1/4 lbs
1 cup water
3/4 cup sugar
1 cup heavy cream
1 cup skim milk

DIRECTIONS:
1. Trim the ends of the rhubarb stalks and chop them into 1/2″ pieces. Â Place the pieces in a saucepan with sugar and water on high heat.
2. Boil the rhubarb for about 10-15 minutes, or until broken down with a jelly-type consistency.
3. Remove the rhubarb from the saucepan, and blend or puree in a food processor until smooth. Place the pureed rhubarb in the refrigerator to cool for at least 2 hours.
4. Add cream and milk to the rhubarb and churn in an ice-cream machine for about 40 minutes, or until thick and creamy. Serve immediately, or freeze for a less-melty consistency.

Makes about 2 pints of ice cream.

Rhubarb Bread

INGREDIENTS:

1 cup milk

1 tablespoon lemon juice

1 teaspoon vanilla extract

1 1/2 cups brown sugar

2/3 cup vegetable oil

1 egg

2 1/2 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 1/2 cups chopped rhubarb

1/2 cup chopped walnuts

1/4 cup brown sugar

1/2 teaspoon ground cinnamon

1 tablespoon butter, melted

DIRECTIONS:

1.	Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 9x5 inch loaf pans. In a small bowl, stir together milk, lemon juice and vanilla; let stand for 10 minutes.
2.	In a large bowl, mix together 1 1/2 cups brown sugar, oil and egg. Combine the flour, salt and baking soda, stir into sugar mixture alternately with the milk mixture just until combined. Fold in rhubarb and nuts. Pour batter into prepared loaf pans.
3.	In a small bowl, combine 1/4 cup brown sugar, cinnamon and butter. Sprinkle this mixture over the unbaked loaves.
4.	Bake in preheated oven for 40 minutes, until a toothpick inserted into center of a loaf comes out clean.

Beer Battered Fish & Chips

Beer Batter:

1 (12-ounce) bottle beer
2 cups all-purpose flour
1/2 teaspoon House Seasoning, recipe follows
1 1/2 pounds cod fillets, skinned with bones removed, and fish cut diagonally into 1-inch-wide strips (5 to 6-inches long)

Directions

In a Dutch oven, heat oil to 375 degrees F.

Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish.

Preheat oven to 225 degrees F,

Batter:

In a large bowl, pour in 1 bottle of beer. Sift 1 1/2 cups flour into the bowl, whisking in gently until just combined, stir in House Seasoning. Pat fish dry and season on both sides with salt and pepper and coat the fish in the beer batter. Dredge the pieces of fish in 1/2 cup of remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a paper towel-lined baking sheet and keep warm in oven. Fry remaining fish in batches, returning oil to 375 degrees F between batches.

Serve fish with French fries

House Seasoning:

1 cup salt

1/4 cup black pepper

1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.

Thursday, May 26, 2011

Almond Pancakes (from Dawn Gabel)

Almond Pancakes

1 1/2 Cups Water
1 T Sugar
1/2 Cup Mascarpone Cheese
2 tsp Almond Extract
1 tsp Vanilla Extract
2 Cups Pancake Mix
Almond Paste

Combine all ingredients in the food processor until combined. Cook on the griddle in butter