Yield 36 dumplings

INGREDIENTS:

1 (31/40 count) bag frozen shrimp, thawed and peeled
1 green onion, finely chopped
2 garlic cloves, minced
1 tablespoon soy sauce
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
1 teaspoon liquid honey
1/2 teaspoon each salt and fresh ground black pepper
1 package wonton wrappers

INSTRUCTIONS:—————————————

Process the shrimp by pulsing them in a food processor until finely chopped.

Add the remaining ingredients except for the wonton wrappers and pulse until well combined but not a puree.

Using a knife or cutter cut the wonton wrappers into circles (I use my biscuit cutter for this).

Place about 1 tablespoon of the filling in the center of a wrapper and moisten the edges with some water using your finger.

Fold the wrapper over the filling and seal the wrapper closed by pinching and crimping the edges together.

Repeat for remaining filling and wrappers.

Drop the dumplings into lightly simmering broth, or you can steam them in a bamboo steamer then serve with your favorite dipping sauce.

Test Kitchen Notes; although fresh pineapple is better to use you may use canned just make sure to blot off as much moisture as possible from the slices using paper towels

Servings 6

INGREDIENTS:

5 tablespoons butter, plus more for greasing the pan
1/2 cup dark brown sugar
2 tablespoons dark rum
1 small fresh pineapple, peeled, cored and sliced
1/2 cup all-purpose flour
1-1/4 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
3/4 cup butter, room temperature
1 ¼ cups sugar
3 large eggs. room temperature
1/2 cup milk, room temperature

INSTRUCTIONS:————————————

Preheat your oven to 350 degrees F.

Set oven rack to middle position.

Line a 9-inch round cake pan with a circle of parchment paper and grease the sides and bottom with butter.

Melt the butter in a small sauce pan over medium high heat, cooking until it is lightly browned and has a nutty aroma; remove from the heat and carefully and slowly stir in the brown sugar and rum.

Pour the caramel into the cake pan spreading it to cover the bottom.

Arrange the sliced pineapple in a ring slightly overlapping around the inside of the pan, covering the entire surface.

In a bowl sift together the flour with baking powder, salt, cinnamon and nutmeg.

Using an electric mixer on medium speed beat together the butter and sugar until light and fluffy.

Mix in the eggs one at a time reduce the mixer speed to low and add the flour alternating with the milk and mixing until the batter is smooth.

Pour the batter into the cake pan over top of the pineapple and bake rotating the pan once during cooking.

Bake until golden brown and toothpick inserted into the center of the cake comes out clean, about 1 hour.

Remove from the oven and allow to cool for 5-10 minutes.

Run a knife around the edge of the pan to loosen the cake and carefully invert the cake onto a serving platter, remove the parchment paper circle.

Let cool completely before serving.

The crepes may be made up to 2 days in advance covered and refrigerated until ready to use

Servings 6-8

INGREDIENTS:

1 recipe for Kitten’s French Crepes

1  pound  ground pork sausage (Jimmy Dean’s will work well)

1  small onion, finely chopped

2 large garlic cloves, minced

2  cups shredded cheddar cheese, divided

1  (3-ounce) package cream cheese, softened

1/2  teaspoon dried marjoram

salt and fresh ground black pepper

1/2  cup sour cream

1/4 cup butter or margarine, softened

Two kinds of flour is what sets this apart from any other and produces the most wonderful dough and best of all it is so tender, easy to work with and does not fall apart when boiling, it’s also a low fat dough no heavy cream, oil or butter included in the ingredients, I usually get about 40 from one batch of dough, but it will depend on how large you make them, this dough may be prepared up to 3 hours ahead and refrigerated until ready to roll out and the dough may be used for vareniki also……

Watch for all my peirogi filling recipes to be posted here soon!

Yield 40 pierogi

INGREDIENTS:

1 cup all-purpose flour

3/4 cup cake flour

2 large eggs

3/4 teaspoon salt ( can use 1 teaspoon)

1/4 cup water

all-purpose flour ( or as needed)

INSTRUCTIONS:———————————–

Make a well in the middle flour and add in the eggs, salt and water, then stir together with a fork without touching the flour.

Continue stirring gradually incorporating the flour into the well until a soft dough forms.

Transfer the dough to a lightly floured work surface, and knead for about 7-8 minutes until smooth and elastic (adding ONLY as much additional all purpose flour as needed to keep the dough from sticking, the dough will be soft!).

Place the dough into a shallow bowl or on a lightly floured plate and cover with plastic wrap for no less than 30 minutes up to 3 hours (you may refrigerate overnight but bring the dough to room temperature before using this is important or the dough will be tough).

Roll out and cut into circle, then fill and seal.

Test Kitchen Notes; amounts may be doubled leaving the garlic amount the same, a small amount of dried sage may be added is desired, plan ahead the mixture must be chilled for a minimum of 2 hours before shaping into balls, make certain to crumble the pork very finely while browning, also make certain to finely chop the onion and celery, it will make shaping the balls easier, the yield is only estimated it will depend on the size you shape the balls, the balls may be shapes and refrigerated up to 24 hours ahead

Yield 12-15

INGREDIENTS:

3/4 lb small pork sausage ( or use Italian sausages, casings removed)

3 tablespoons butter ( can use a bit more)

1 small onion,  finely chopped

1 small celery, finely chopped

3 garlic cloves, minced

3/4 cup low sodium chicken broth ( or use 1/2 cup regular chicken broth and 1/4 cup water)

1 (120 g) package turkey stuffing mix

1 cup cranberries ( fresh or frozen, finely chopped)

1/3 cup freshly grated parmesan cheese

2 eggs, slightly beaten

salt and fresh ground black pepper, to taste

melted butter