the crafty room

Pierogi recipe

I know this blog has been recipe-heavy of late. But I am in the midst of two knitting projects so I promise some yarn-related updates soon!

In the meantime, this is the recipe for Grandma K’s cheese pierogi. I don’t have the sauerkraut and mushroom filling recipe in front of me, but it’s basically boiled sauerkraut mixed with sauteed mushrooms and onions, with a crumbled mushroom bullion cube and caraway seeds for extra flavor.

Dough:
2 cups flour
2 eggs
½ tsp salt
1/3 cup water

Filling:
1 lb farmer’s cheese
grated onion to taste (1 Tbsp)
1 egg
salt & pepper to taste

Combine dough ingredients, roll out and cut into approximately 4” circles (try to cut out 9-12 circles per batch). Combine filling, place a spoonful into center of dough, fold over and seal edges.

Place dough in boiling salted water, let cook until they float, simmer for about 5 minutes more. Cool on a rack or dry on a towel.

Fry in butter and serve with sour cream.

Belgian waffles

3 cups Bisquick (or, 3 cups flour, 4 1/2 teaspoons baking powder, 3/4 teaspoon salt, 3 extra tablespoons oil, shortening, or butter)
3 eggs, separated
2 cups milk
2 tsp vanilla
3 tbsp oil
(Few teaspoons sugar, optional. I think the vanilla makes it taste sweet enough.)

Separate eggs; beat whites to soft peaks. Blend milk, yolks, Bisquick, vanilla and oil. Fold in whites.

Cook in Belgian style waffle iron.