- 2 cups white flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup softened butter
- 3/4 cup brown sugar packed
- 3/4 cup white sugar
- 1 teaspoon vanilla
- 2 large eggs
- 3 cups granola
- 2 cups dry oatmeal
- 1 cup walnuts chopped
- Preheat oven to 375 degrees.
- Combine flour, soda and salt and set aside.
- Beat butter, sugar, and vanilla till creamy.
- Add one egg at a time to the creamed mixture beating after each egg.
- Gradually beat in flour mixture.
- Stir in granola, oatmeal and walnuts.
- Drop by spoonfuls onto ungreased baking sheet.
- Bake for 10 to 15 minutes or until golden brown, watch after 10 minutes.
I like to use a dough scoop because the dough is easy to drop onto the baking sheet and the cookies are uniform.
These bars have a nice shortbread like base with an almond flavor. I saw this recipe in my grocery store flyer and cut down on the sugar and spices from the original recipe.
- 1 cup all purpose flour
- 1 cup almond meal
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- 2/3 cup + 1 tablespoon sugar
- 1/2 cup butter, melted and cooled
- 1 egg
- 1 teaspoon lemon zest
- 1/4 teaspoon almond extract
- 2 large apples, cored, peeled, and sliced very thin
- 6 ounces raspberries
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- Preheat oven to 375 degrees F.
- Grease a 9×9 inch baking dish.
- In large bowl, whisk together the flour, almond meal, salt, baking powder and 1/3 cup of the sugar.
- In small bowl, whisk melted butter, egg, lemon zest, and almond extract until smooth.
- Pour this mixture over the flour mixture and work with hands to make a soft dough.
- Pat 2/3 of the dough in pan, pricking it all over with a fork.
- Bake until browned, 15-20 minutes.
- In large bowl, toss fruit with spices and 1/3 cup sugar.
- Drop the sugared fruit evenly over the bottom crust that has just browned.
- Crumble remaining dough on top of the fruit.
- Sprinkle with remaining 1 tablespoon of sugar.
- Bake until top is golden brown, 30-35 minutes.
- Cut into bars.
- Store any leftovers in airtight container.
Yield: 9-12 bars
This is a recipe from the Kellogg’s page and the reason I chose to do this recipe is because it’s easy and I don’t keep bran in my cupboard. We enjoy this cereal and usually have a box of it in the cupboard. All the rest of the ingredients are always in my pantry.
- 1 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 2 tablespoons sugar
- 2 1/2 cups Kellogg’s Raisin Bran® cereal
- 1 1/4 cups fat-free milk, I used 2%.
- 1/3 cup honey
- 1/4 cup vegetable oil
- 1 egg
1. Preheat oven to 400 degrees.
2. Stir together flour, baking powder, salt and sugar. Set aside.
3. In large mixing bowl, combine Kellog’s Raisin Bran cereal, milk and honey. Let stand 3 minutes or until cereal softens.
4. Add egg and oil. Beat well.
5. Add flour mixture, stirring only until combined.
6. Portion batter evenly into twelve 2 1/2-inch muffin-pan cups coated with cooking spray, or use muffin paper liners.
7. Bake at 400° F for 20 minutes or until lightly browned. Serve warm.
Rhubarb is ready for Spring picking or pulling or plucking. What do you call the harvesting of Rhubarb, anyway? Did you know that Rhubarb leaves are poisonous?
The recipe I picked to bake called for a pound of Rhubarb.
I got the recipe here.
BTW the rhubarb discolored my metal tart pan in an ugly way. I didn’t realize that would happen.
This is a post from a couple years ago but since my rhubarb is prolific again this year I’m reposting. This was a yummy recipe.
In the Russian community I grew up in we called our sweet and savory sheets of yeast dough baked and filled with fruit or cabbage or meat, Pirog пиро́г (make sure to roll the r when you pronounce it).
This recipe will make enough dough for 2 small cookie sheet sized pastries. You can cut the recipe in half if you aren’t feeding a crowd or giving some away.
1/2 cup warm water
2 packages yeast (each packet is approx. 2-1/4 teaspoons yeast)
1 tablespoon sugar
2 cups sour cream
1/2 cup soft butter
1 cup sugar
2 teaspoons salt
about 6 cups flour
Preheat oven to 350 degrees.
Dissolve yeast in warm water with the 1 tablespoon sugar.
Warm the sour cream carefully to lukewarm.
Mix the sour cream, butter, sugar, eggs, salt, and yeast mixture.
Start adding the flour 1 cup at a time till all mixed in and your dough comes away from the bowl and starts to form a ball. You might need a little more than 6 cups of flour.
Knead the dough on a floured surface.
Place the dough in a bowl in a warm place away from draft and let it rise twice punching in between rises. This could take up to 2 hours.
Divide the dough in half. Work with one half at a time if you are filling 2 small cookie sheets.
On a floured board or surface roll the dough out to the size of your small cookie sheet (approx. 15-1/2 x 10-1/2 x 1) The dough should be 1/4-1/2 inch thickness.
Carefully transfer the dough to the prepared cookie sheet (greased) and pat the dough down to fit to the edges and up the edges.
Fill the prepared dough with your choice of filling.
Bake in 350 degree oven for approx 40 minutes or until dough is a golden brown.
Cool before cutting in small portions and serving.
4 cups fruit – fresh, previously frozen, or canned
1 cup sugar
4 Tablespoons corn starch
Bring all the ingredients to a boil and then let cool before spreading evenly over the dough.
I added nuts on top of the filling but that is optional.
I used apple slices that I chopped into bite sized pieces.
*This filling recipe was enough for one cookie sheet of the dough. Double it if making 2 cookie sheets.
I had some roasted pecans and decided to sprinkle them on top before baking the Pirog пиро́г.
The finished product. I’m a novice at baking with yeast doughs and kneading dough but slowly but surely I’m practicing my way into a comfort zone to try these recipes my mom made for larger gatherings. I’ll share some of her savory Pirog recipes in the future using a slightly different dough recipe. My mom’s Pirog usually had another layer of dough on top of the filling that was pinched to the bottom layer of dough. Then you would cut decorative slits on the upper dough before baking. She also made more decorative tops like you would on a pie with zig zag designs.
I’m sorry that I never took photos of our mom’s creations.
My sister Vera sent me this photo of her pirog that she added the top to. Thank you Vera! This sheet pie/pirog was made with Apricot filling. Vera also made the apricot filling.
I’m re-visiting my chicken quesadilla recipe/method and adding it here. This is a great quick meal when you have a few key ingredients on hand.
- 1 pound ground chicken
- 1/2 onion diced
- 2 Tablespoons vegetable oil
- 1-7oz. can of chopped green chiles
- 1-4oz. can of chopped jalapenos (optional)
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 8 oz. bag of shredded Mexican blend cheese
- Chopped Roma tomatoes (optional)
- Chopped Avocado (optional)
- Chopped Cilantro (optional)
- Salsa of your choice
- Sour cream
Saute onion in heated vegetable oil until translucent.
Add the ground chicken, chilies, and seasonings.
Cook until chicken is no longer pink.
Photo 1, Prepare 2 large pans by sprinkling shredded cheese on the bottom over medium heat.
Photo 2, Add tortillas of your choice on top of the melting cheese.
With a spatula turner shift the tortilla a little in the pan making sure the cheese is sticking to the bottom of the tortilla.
Photo 3, When the tortilla moves easily add a small layer of cheese on top of only one of the tortillas and then the cooked chicken mixture and other ingredients you desire to the same tortilla in the pan.
Now add cheese as the final layer.
Photo 4, Flip the 2nd tortilla over in the second pan to warm it a little.
Photo 5, Now place that tortilla on top of the tortilla with the all the ingredients.
Photo 6, Slide the tortilla onto a cutting board or plate and slice into serving sized pieces with a knife or pizza cutter.
Top with some avocado, sour cream and salsa and enjoy.
We had a Southwest salad to go along side, too.
The melted cheese in the pan that adheres to the tortillas gives the tortillas a nice crispy layer of goodness.
My sister Vera has been making these pancakes for years. They are always a welcome breakfast treat!
Cottage Cheese Pancakes
- 6 eggs
- 1 cup cottage cheese
- 1/2 cup flour
- 1/4 cup milk
- 1/4 cup oil
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- Add all ingredients in a blender and blend at high speed for one minute.
- Stop and scrap down the sides of the blender.
- Continue blending until ingredients are thoroughly mixed.
- Pour onto hot griddle or pan that is lightly greased.
- Flip when browned on one side and continue cooking until cooked through.
- Serve any way you like with syrup or powdered sugar.
Add some breakfast meat of your liking and some fresh fruit.
This recipe serves 4 people.
*You can also add one ripe banana to the ingredients in the blender for Banana Cottage Cheese Pancakes.
*If you don’t have a blender just mix with a hand held mixer or by hand.
Back in 2016 we celebrated Chinese New Year on February 8th which happened to be Super Bowl Sunday, too. This year Chinese New Year is this coming Friday, the 12th of February.
At our Super Bowl Chinese New Year Party at our house in 2016 I made this simple soup that many Chinese Restaurants serve. Several recipes were very similar online so I really don’t know who to credit this recipe to. Our local restaurants call this soup Egg Flower Soup and another name is Egg Drop Soup.
4 cups prepared chicken broth
2 Tablespoons chicken stock reserved from the 4 cups
1 Tablespoon cornstarch
1 Tablespoon soy sauce
1/2 teaspoon fresh grated ginger
2 eggs lightly beaten
2 green onions chopped
Salt and white pepper to taste
1. Make a slurry of the 2 Tablespoons broth and 1 Tablespoon cornstarch, set aside.
2. Pour the remaining broth into a medium sized pot.
3. Add the soy sauce and grated ginger to the broth.
4. Bring the broth to a boil.
5. Add the slurry slowly and stir to incorporate it all until the broth thickens for at least 2 minutes.
6. While the broth is boiling and the slurry thickens the broth add the beaten eggs slowly in a stream while stirring the broth in one direction.
7. Keep stirring and adding the egg as it becomes feathery in the broth.
8. After the beaten eggs are added turn off the heat.
9. Taste and see if you need added salt or white pepper.
10. Add the chopped green onions and serve.
Serves 4 people.
We brought in Chinese takeout for our meal which we enjoyed after this homemade soup. It made hosting this party very easy. We added some panko shrimp from Costco with some Sweet Chili Sauce, too.
Back to the present and our busy week.
Monday our Heat Pump is being worked on. It is a major job and we feel sorry for the technician who will be working in below freezing temperatures here. Monday night our weekly home Bible Study is starting up again after a two month break. We are in 2 Thessalonians. On Tuesday we have a casual dinner and Canasta with some friends. On Friday my sister and her husband arrive for an overnight and they are taking us out for a Valentine’s Day meal. This is busy busy for us.
What’s new in your corner of the world?
I’m posting two versions of my mother Nadia’s Pishky that my family grew up with. Mennonites call them Rollkuchen. There are some variations in the ingredients. I’m gathering more of our family heritage recipes on my blog.
- 4 cups flour
- 2 cups sour cream
- 3 eggs (beaten)
- 1 teaspoon salt
- 3/4 cup sugar
- 1 teaspoon baking soda
- 1/4 cup orange juice
- vegetable oil to fry the Pishky in
- Make well in center of flour. Mix sour cream, beaten eggs, salt, sugar, and orange juice.
- First blend the soda in a tablespoon of hot water then add it to the wet ingredients. Mix into flour and knead the dough.
- Roll out the dough on a floured surface. Cut in strips. Then cut strips on the diagonal about 4″ long and cut a slit in the center of the 4″ length.
- Fold the top of the piece through the hole and up again. Fry in oil until golden brown on both sides.
- Before serving sprinkle with powdered sugar.
My kids loved to have these hot out of the pan when they would come in from playing in the snow.
These are great right out of the pan and for a few hours but after that, they aren’t as wonderful. Make small batches that you’ll gobble up quickly is my recommendation. The other thing you can do if you have more than you want to eat right away is to make a french toast casserole for breakfast with the leftovers.
This recipe is still easy to make and a nice treat similar to Rollkuchen.
I made a small batch using the following recipe.
- 1 1/4 cups sifted flour
- 1/4 teaspoon salt
- 1/8 cup powdered sugar (frosting sugar)
- 1 tablespoon soft butter
- 1/2 tablespoon brandy
- 2 eggs
- vegetable oil for frying
- powered sugar for dusting
- Sift flour, sugar and salt together. Cut in butter.
- Beat eggs and brandy together well.
- Add egg mixture to flour and mix well. Knead thoroughly.
- Divide into two portions keeping one portion covered while working on the first portion.
- Roll out thin.
- Cut strips approx. 2 inches wide and 3 inches long.
- Make a slit in the middle of each strip, pulling one end through the slit.
- Continue with the second portion and following the same steps.
- Fry in hot vegetable oil turning until both sides are light brown.
- Drain on paper towels.
- Dust with powdered sugar.
Yield: 20 Pishkey