Tag Archives: Recipes

Anthony’s Lingonberry Slump

 

Dear and I split this wonderful Washington Lingonberry Slump at the Anthony’s at Seatac Airport on Monday night. So you can probably guess now why I went up a jean size :0)

Here’s a recipe I found online for a berry slump in case you want to try it from RecipeZaar.

Photobucket is holding all my photos from 2007-2015 hostage on their site. All my photos that I stored and uploaded from that site are now big ugly black and grey boxes with a message to pay big bucks to get them restored to my blog. It will take me a long time to restore thousands of posts.

Fridays Fave 5

Whoohoo! Look at the new beautiful badge to go with Fridays Fave 5. Tia created it for Susanne…

1. One of my favorites this week is listening to good music.

2. One of my favorite meals this week was this Mediterannean Tilapia. Recipe is here.

 

3. Hearing about cousin get-togethers that are planned for October this year. Two of my nieces from Dear’s side of the family are flying from New York and Los Angeles to spend time with my kids for a cousin reunion in Seattle. Then the 2nd week in October two of my nieces on my side of the family are flying from Los Angeles to Seattle for an Anne of Green Gables Weekend with my girls in Washington. How wonderful is that? It makes my heart glad…

4. Eating breakfast at Allison’s on Saturday after our early morning walk on the beach. Look at the size of those freshly made biscuits! My favorite here is the Mexican Omelette with hot chiles, avocado, tomatoes, cilantro, and cheese. Served with a side of quacamole and beans. Hee, hee, I cut down on calories by ordering the fruit instead of the potatoes. :0) Dear orders the Green Chile Omelette. It comes with a whole green chile on the top and filled with more.

5. Here’s one of my favorite photos from this week. This is from a walk down Main St. in Ventura, California.

So is it just Dear and I or are those door handles taken off a coffin?

To see more Fave 5 or to join in and participate visit Susanne at Living to Tell the Story. I’ll be around later after Bible Study this morning. I’m getting a breakfast casserole ready to take to the study. I’ll be sharing that recipe sometime soon. Have a great Friday and weekend everyone…

Pishky ~ Russian Fry Bread

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.

Ingredients:

  • 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

Method:

  1. Make well in center of flour. Mix sour cream, beaten eggs, salt, sugar, and orange juice.
  2.  First blend the soda in a tablespoon of hot water then add it to the wet ingredients. Mix into flour and knead the dough.
  3.  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.
  4. Fold the top of the piece through the hole and up again. Fry in oil until golden brown on both sides.
  5.  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.

Ingredients:

  • 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

Method:

  1. Sift flour, sugar and salt together. Cut in butter.
  2. Beat eggs and brandy together well.
  3. Add egg mixture to flour and mix well. Knead thoroughly.
  4. Divide into two portions keeping one portion covered while working on the first portion.
  5. Roll out thin.
  6. Cut strips approx. 2 inches wide and 3 inches long.
  7. Make a slit in the middle of each strip, pulling one end through the slit.
  8. Continue with the second portion and following the same steps.
  9. Fry in hot vegetable oil turning until both sides are light brown.
  10. Drain on paper towels.
  11. Dust with powdered sugar.

Yield: 20 Pishkey

 

May I Recommend…

There’s a wonderful new food blog that was started by Lovella from What Matters Most. It’s a group effort from Mennonite and other gals who post wonderful recipes to share with bloggy world.

The blog is called Mennonite Girls can Cook.

Check it out, you won’t be disappointed. Just look at those images at the top of this post that come from this site. Yummy!

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

Pasta Salad ~ Take One

Dear and I are going to be helping cater a rehearsal dinner for 70 people so I decided to start experimenting with Pasta Salad.

The ingredients I chose this time are Farfalle pasta, persian cucumbers, grape tomatoes, fresh basil, red onion, Perlini (small little round fresh mozzarella balls, and Wish Bone Robusto Italian Dressing.

Here’s what the Perlini look like in their container. And here’s what they look like drained and ready to be mixed in with the rest of the chopped ingredients.

I boiled the Farfalle in generously salted water, then rinsed and cooled them off while I prepared the rest of the ingredients.

All the ingredients mixed together.

 

The salad in a pretty bowl.

 

We tried it last night for dinner and it’s a keeper. Anyone free tonight because there’s way too much for us to eat. That’s the problem with experiments…

Scroll on down for the Italian Wedding Cookie Recipe…

Photobucket is holding all my photos I stored with them from 2007-2015 hostage. They have blacked out all those photos on my blog posts. OH BOTHER! I’m slowly cleaning up my posts.

Recipe Round Up ~ Russian Recipes

May’s Recipe Round Up

will be at Whatever Things…

Recipes Around The World

This month’s recipe category will be recipes unique either to the part of the world or country you live or where you’re from originally. It’s a bit like “The Great British Menu,” but with a worldwide focus.

The recipe can be for Snacks, Starters, Main Courses, Desserts, Cakes, Biscuits or even a Hot or Cold drink recipe.

My heritage is Russian (100%). I have several Russian Recipes featured on my blog already so I’ll inclule the links to click on and you’ll be able to see some step by step recipes and photos.

We’ll start with Borsch

 

Then how about some Golubtzi? (Stuffed Cabbage)

 

And lastly although I have a few more recipes is this simple version of Lopsha.

 

For more recipes with an International flare or to join in the fun click over to Whatever Things.

Photobucket is holding all my photos from 2007-2015 hostage and they have blacked them all out. I’m slowly working at restoring my posts without their help. Such a tiresome bother!

Hospital-i-Tea Blog-a-Thon ~ Delicacies…

Share your favorite teatime recipe for sweets or savories. Tea sandwiches, scones, and dainty desserts all count in this category. Give credit to the originator of the recipe if possible. Post a picture if you can. This is sure to make everyone hungry for a delicious tea time treat!

 

Cucumber Mint Tea Sandwich

1/2 seedless cucumber, peeled and very thinly sliced (about 32 slices)
1/4 cup loosely packed fresh mint leaves, rinsed, spun dry, and chopped fine
1/4 cup unsalted butter, room temperature
1/4 cup cream cheese, room temperature
16 slices best-quality white bread
Salt to taste

 

Place cucumber slices between layers of paper towels to remove excess moisture.

In a small bowl, combine mint, butter, and cream cheese; spread on one side of each slice of bread. Lay cucumber slices onto the buttered side of 8 slices of bread. Sprinkle with salt. Top with the remaining slices of bread, buttered side down.

Carefully cut the crusts from each sandwich with a sharp knife. Cut the sandwiches in half diagonally and then cut in half again.

Yields 8 whole sandwiches or 16 halves or 32 fourths. Recipe Source here.

 

 Photobucket is holding all my photos from 2007-2015 hostage and they have blacked them all out. I’m slowly working at restoring my posts without their help. Such a tiresome bother!

For more Tea Sweet and Savory recipes click over to LaTeaDah’s.For more Tea Sweet and Savory recipes click over to LaTeaDah’s.