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

The egg amount may be increased, don’t omit the milk that’s the secret to the best poached eggs!

INGREDIENTS:

3 eggs

water

1 tablespoon milk

1 pinch salt

INSTRUCTIONS:————————————

Grease a saucepan with a very small amount of melted butter or margarine (do not use cooking spray it will affect the taste of the eggs).

Add in cold water to a depth of 2-inches in the saucepan.

Add in milk and a pinch of salt to the water; bring to a boil then reduce to a light simmer.

Holding the egg as close as possible to the simmering water break eggs one at a time into the water.

Simmer over very low heat for 5 minutes or until desired doneness.

Carefully remove eggs with a slotted spoon.

Test Kitchen Notes; the sweet potatoes must be oven baked not boiled

Servings 6

INGREDIENTS:

1 unbaked pie pastry (to fit bottom of a 9-inch pie plate)

1 pound sweet potatoes ( about 1 large)

1/2 cup butter, very soft ( no subsitutes)

1/3 cup white sugar ( for a sweeter taste use 1/2 cup sugar)

1/2 cup brown sugar, packed

1/2 cup half-and-half cream ( or use 18% table cream)

2 large eggs

1/2 teaspoon fresh grated nutmeg

1/2 to 1 teaspoon ground cinnamon

2 tablespoons all-purpose flour

1 tablespoon vanilla

whipped cream or vanilla ice cream

INSTRUCTIONS:—————————————

Preheat oven to 350 degrees F.

Set oven rack to lowest position.

Using a fork prick a few holes into the skin of the sweet potato, then wrap in foil.

Place on a small baking sheet and bake until soft and fork tender (about 1 to 1-1/2 hours).

Cool slightly then remove all the pulp and place in a large bowl; cool the pulp to room temperature.

Add in the butter, both sugars, cream, eggs, nutmeg, cinnamon, flour and vanilla; beat on medium speed of an electric mixer until smooth and combined.

Pour the filling onto the pie crust.

Place the pie plate on a baking sheet.

Bake for about 55-60 minutes or until a knife inserted in the middle comes out clean (the pie will come out of the oven puffed up and then sink after it cools slightly).

Serve with whipped cream or vanilla ice cream

Plan ahead there is a 24 hour refrigeration time

Servings 8-10

INGREDIENTS:

1 (4 pound) pork shoulder or 1 (4 pound) pork butt

4 large garlic cloves, minced  ( or mix in 3 teaspoons garlic powder to spice mix in place of fresh garlic or use both)

3 teaspoons seasoning salt

1 teaspoon fresh ground black pepper

3 teaspoons garlic powder ( use if omitting the fresh garlic or can use the dry and fresh garlic)

2 teaspoons ground cumin

1-1/2 teaspoons paprika

1/4 teaspoon cayenne pepper ( can use more)

2 medium onions, thinly sliced

1 large green bell peppers, seeded and cut into strips

2 (18 ounce) bottles favorite barbecue sauce

1 cup packed light brown sugar

INSTRUCTIONS:————————————

If you are using fresh garlic then rub onto the roast (you may use both the fresh and garlic powder if you are a lover of garlic).

In a small bowl mix together seasoning salt, black pepper and 3 teaspoons garlic powder (if using) cumin, paprika, and cayenne, then using clean hands rub the roast well with the spices using pressure to make certain that the spices penetrate deep into the meat.

Place the roast in a bowl, cover and refrigerate for a minimum of 24 hours or up to 3 days.

Place the onions and bell pepper strips in the bottom of the crock pot, then place the roast over the onions and peppers.

In a bowl mix together barbecue sauce and brown sugar, then pour over the roast.

Cover and cook on low setting for 8-10 hours, or until the roast is cooked and tender.

Transfer the roast to a cutting board.

Pull pork into coarse shreds using 2 forks.

Serve the pork on a bun or over cooked rice topped off with the sauce.