Mom's Recipes

Pierogis

INGREDIENTS
Pastry Dough
2 cups flour (and some extra for dusting)
1 tsp salt
1 large egg lightly beaten
1/2 cup whole milk

Filler
Butter
Bavarian or Polish Sauerkraut

DIRECTIONS
Salted Water
Oil in a deep fryer

Make pastry dough in a bowl by whisking together flour and salt.  make a well in the middle of the dry mix and add the lightly beaten egg and milk

Gently draw down the flour into the egg and milk mixture.  Bring it all too a ball
if dough is too crumbly, add more milk.

Place dough on a lightly floured surface and knead until smooth and slightly elastic.

Transfer to a clean surface and cover with a bowl.  Let stand for 1 hour.

Roll out pastry dough and cut into squares.

Put Butter for filler into a fry pan.  Drain the Sauerkraut and add to pan - cook on medium heat.  Once it is slightly browned, drain in a collender and cool.  Add cool filling to pastry squares.  fold over into a triangle and crimp with a fork dipped in flour.

Boil 8 triangles in salted hot water (large pan) for about 10 minutes.  Place onto a paper towel and let dry.  Next, deep fry and place on paper towel to let the grease drain and salt, lightly. And YUM!

Cheesecake

INGREDIENTS
Crust
1/2 box graham crackers crushed with a rolling pin
1/2 cup sugar
1/2 cup melted butter

Filling
4 eggs
3 squares cream cheese
16 TBLS sugar
1 teas vanilla

Sour Cream Topping
1 pint Sour Cream
1 teas vanilla
1/2 cup sugar


DIRECTIONS
Mix crust and pat into a glass 8 by 8 pyrex.
Bake at 350 degrees for 10 minutes

Mix filling by whisking eggs, in a bowl then adding dollops of cream cheese, sugar and vanilla - blend (hand mixer) until smooth.  Pour into crust and bake at 350 for 45 minutes (till center settles).  Let cool 15 minutes.

Mix topping and spread onto cheesecake.  Bake 350 for 10 minutes.  Let cool.  Try not to eat it all before guests arrive.  

Lemon Drops

INGREDIENTS
2 cups of sugar
1cup light corn syrup
1/2 cup of water
1/2 teaspoon oil of lemon
2 drops yellow food coloring

DIRECTIONS
Coat muffin tin pan for 60 tiny metal molds with vegetable oil well. Combine sugar, corn syrup, and water in. Heat to boiling, stirring. Wrap a fork with a damp paper towel and wipe sugar crystals from side of pan. Reduce to medium and cook, no stirring, to 300° or brittle stage. Remove from heat and stir in oil of lemon and food coloring until mixture stops bubbling. Poor by spoonfuls into. Cool 1 hour. To remove insert pointed tip of knife around edge and press to loosen, store separated by foil.

Applesauce Cookies

INGREDIENTS
3/4 cup Fluffo (shortening)
1 cup packed brown sugar
One egg
1/2 cup apple sauce
2 1/4 cup flour
1/2 teaspoon baking soda
1/2 teaspoon cinnamon 1/4 teaspoon cloves
1/2 cup chopped nuts

DIRECTIONS
Mixed together shortening, brown sugar, and egg. Stir in dry ingredients along with applesauce and nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375° for 10 minutes.

Orange Drop Cookies

INGREDIENTS
1 1/2 cups packed brown
Grated rind of one orange
1 cup Spry (shortening)
2 eggs
1/2 cup sour milk
1tsp. baking soda
2 taps. baking powder
3 1/3-4 cups flour
1tsp. vanilla

DIRECTIONS
Cream sugar, spry, eggs, and milk. Add dry ingredients along with orange rind and vanilla. Drop by teaspoonfuls onto greased cookie sheets. Bake at 375° for 10 minutes.

Pineapple cookies

INGREDIENTS
1 cup packed brown sugar
1 cup sugar
1 cup shortening
2 eggs
4 cups flour
1/2 teaspoon salt
1 teaspoon baking soda
1 cup chopped nuts
1 No. 2 can crushed, drained pineapple
1 teaspoon of vanilla

DIRECTIONS
Cream together brown sugar sugar shortening when fluffy add both eggs then the crushed pineapple and vanilla. Stir in dry ingredients to incorporate then add nuts. Drop by teaspoonfuls onto greased cookie sheet. Bake at 375 for 15 minutes.

Frosting for either orange drop or pineapple cookies is your basic buttercream---butter vanilla and 10X (powdered sugar)---for the orange drop use a little orange juice and grated rind of orange juice to flavor and for the pineapple cookies use drained juice from canned pineapple until you get the consistency you want.

Kahlua

INGREDIENTS
4 oz. instant Yuban coffee
4 cups sugar
2 cups water
1 quart vodka
1 small bottle vanilla
1 small bottle Brandy extract

DIRECTIONS
Heat water to boil, add sugar and coffee Stir and cook 5 minutes on low. Remove from heat then add vodka and flavorings. Bottle set a cool dark cupboard for 30 days.

Kris Kringle cookies

INGREDIENTS
1 cup butter
2 cups sugar
3 eggs
1 1/2 teaspoons cream of tartar
1 1/2 teaspoons baking soda
2 tablespoons milk
1 teaspoon vanilla
4 1/2 cups flour

DIRECTIONS
Cream butter sugar together till fluffy then add eggs, milk, vanilla, and cream of tartar, stirring well. Stir in flour with baking soda until combined. Roll to 1/8 inch thickness then cut out cookies into shapes. Bake at 350° until lightly golden 8 to 10 minutes.

George's Nuts

INGREDIENTS
1pt. sour cream
3 1/2 cups brown sugar
2 TBs instant coffee with water to mix
Walnuts

DIRECTIONS
Mixed together in saucepan... cook slowly to softball stage (234 degrees) then add 1 tsp. vanilla and enough broken walnuts (to your liking)... beat until creamy/firm and cool on waxed paper.

Panuche fudge

INGREDIENTS
In a saucepan over medium heat stir together: 2 cups packed brown sugar
2 cups sugar
1 cop milk

DIRECTIONS
In a saucepan over medium heat stir together indredients. Stir occasionally to softball consistency (234 degrees). Remove from heat and beat 3 TBs butter and 1tsp. vanilla, then pour into buttered pan too cool.

Burnt Sugar Cake

INGREDIENTS 2 1/2 cups flour
2 tsp baking powder
1/2 tsp salt
1/4 cup packed brown sugar
1 1/4 cups hot water
1/4 cup shortening
1/4 cup butter
1 1/2 cups sugar
3 eggs

DIRECTIONS
Grease and lightly flour to/8 in round baking pans set aside.
In medium mixing bowl combine flour baking powder and salt set aside.
In a cast iron skillet heat brown sugar over medium heat about 5 minutes or until sugar melts and turns deep golden brown, stirring constantly, then remove from heat.
into the pan stir one quarter cup of the hot water return to heat and continue stirring about two minutes or till mixture is free of clumps stir in remaining water and set aside.
In a large mixer bowl beat shortening and butter with electric mixer on medium speed for 30 seconds or until softened. Add sugar and beet until well combined.
Add eggs, one at a time, beating well after each. Add the flower mixture and brown sugar mixer alternately to the beaten mixture-beating on low speed after each addition until just combined. Divide and spread evenly in prepared.
Bake in a 350° oven for 25 to 30 minutes or till a toothpick inserted in the center comes out clean. Cool on racks for 10 minutes then remove cake from pans and cool completely. All that is left to do is to frost your cake.

Burnt sugar icing

INGREDIENTS
1/2 cup sugar
1/3 cup boiling water
2 cups sugar
1 cup milk
Pinch salt
1 tsp vanilla

DIRECTIONS
In a cast iron skillet and cook, stirring, over medium heat till melted. Add 1/3 cup boiling water and stir till a syrup forms. Add two cups of sugar and one cup of milk cooked and stir to soft ball stage (234 degrees). Remove from a heat, add a half a cup of butter, a pinch of salt, 1 tsp. vanilla then beat with an electric beater until thick and easily spreadable. If the icing is too stiff just add in a little milk.