Simple Creme Brule

My own creation

image source

The Recipe

Preheat oven to 300°  F and line lasagna pan with ramekin cups and 1" water

Whisk together
   5 yolks
   5 T. white sugar
   2 c. heavy cream (18%)
  1 T. vanilla extract (or extract of choice such as almond, hazelnut, rum, etc.)
                
Pour into ramekins and bake for 30 - 40 minutes till stiff.

cool, sprinkle with 1t of sugar (brown and white mixed) and torch!

The Review

Simple, tasty, great with fresh fruit.

Rhubarb Coconut Cake

Modifications of a rhubarb cake recipe form Allrecipes.com

Image Source

The Recipe

Preheat oven to 350 degrees F. Makes one 9x13 inch pan

Combine the following in a bowl:
    2 c. chopped rhubarb
   1/2 c. sugar

In a large bowl combine the following:
   2 c. hard whole wheat flour
   1 tsp. baking soda
   1/2 tsp. salt
   1 tsp. cinnamon
   1/2 tsp nutmeg

In a separate bowl cream: 
  1/2 c. butter
  1.5 cup of sugar
  2 eggs
  1 Tbsp. vanilla or coconut extract
  
Slowly mix wet into dry  adding
  1 c. milk
  1 T lemon juice

Fold in 
  rhubarb (from above)
  1/2 c. coconut flakes

 Bake  35 minutes.

The Review

Currently stuffing face with these while typing up blog. Worth the crumbs on the keyboard. Yum...

Savory Dumplings (Kluski śląskie)

From my Grandmother's Notes:

The Recipe

Image Source

  

Ingredients:

   Couple boiled potatoes in skins (uniform medium sized) cooled and peeled

   1 egg

   Pinch of salt
   Potato starch (not potato flour)

Press potatoes through a ricer or meat grinder. lay out on a counter in a cirle 2 - 3" thick. 

Cut into 1/4's, set one quarter aside, and fill it's exact volume with potatoe starch. 

Add egg, the removed 1/4 or potatoes, and a pinch of salt and knead the dough till soft and uniform.

Roll into loonie (Canadian $1 coin) sized balls, and pinch in the middle with fingers to make an indent on both sides.

Bring a big pot of water to a boil.

Place Dumplings, about 10 at a time, into the boiling water, and once they float up to the surface, boil for further 2 minutes. Remove with a slotted spoon onto a plate.

 Serve with melted butter, sauces of choice (Brown, mushroom, tomato, mustard)

The Review

Similar to the Kopytka, but more flexible recipe based on how many potatoes you have. 

Savory Dumplings (Kopytka)

From my Grandmother's Notes:

The Recipe

Image Source

  

Ingredients:

   500 g boiled potatoes in skins (uniform medium sized) cooled and peeled
   200 g white flour

   1 egg

   1 Tbsp potato starch (not potato flour)
   pinch of salt

Press potatoes through a ricer or meat grinder. add egg, salt, flour, and starch. Knead till uniform consistency.

Using extra flour, roll out to 3cm wide logs and cut at a diagonal. 

Bring a big pot of water to a boil.

Place dumplings, about 10 at a time, into the boiling water, and once they float up to the surface, boil for further 2 minutes. Remove with a slotted spoon onto a plate.

 Serve with melted butter, fried onion, fried mushroom, or gravy of your choice (Brown, mushroom, mustard).

The Review

Soft, chewy, and a juicy bite when eaten in a sauce. Strong potato flavor, which is makes them a great complement to many sauces.

Lazy Pierogi (Leniwe)

From my Grandmother's Notes:

The Recipe

Image Source

  

Ingredients:

   500 g Quark Cheese/Farmers Cheese/ or dry cottage cheese

   250 g boiled potatoes in skins (uniform medium sized) cooled and peeled

   2 eggs

   8 Tbsp white flour
   2 Tbsp potato starch (not potato flour)
   pinch of salt

Press cheese and potatoes through a ricer or meat grinder. add eggs, salt, and flour, and starch. Knead till uniform consistency.

Using extra flour, roll out to 3cm wide logs and cut at a diagonal. 

Bring a big pot of water to a boil.

Place lazy pierogy, about 10 at a time, into the boiling water, and once they float up to the surface, boil for further 2 minutes. Remove with a slotted spoon onto a plate.

 Serve with melted butter, toasted bread crumbs, and sugar.

The Review

Delicious, reminds me of my childhood!