This is a version of a family favourite, simplified by my sister (Kate). The filling of these pierogies is quite versatile. I would recommend it on toast or rice (Kate recommends it as a filling for pita breads), or even as a pasta sauce if you reduce the bread content and perhaps add a little olive oil. The pierogi format here is not at all traditional, but turns out very presentable and is the perfect size and packaging to save for lunches.
Archive for the ‘Bread’ Category
Mushroom Pierogies
In Appetizer, Bread, Main Dish on 2010-10-10 at 4:01 pmLemon Poppyseed Loaf
In Bread, Dessert on 2009-07-31 at 10:10 am
It’s been a while since I last made this loaf, so I decided to whip up a batch for my birthday this year. It doesn’t have the glaze on yet, but hopefully I’ll have a little time this evening before I run out to karate class. There’s only a hint of lemon to it without the glaze, but it’s very nice either way. The glaze adds a sharp tang to every bite, making it more like a cake than bread. Read the recipe »
Harvo
In Bread, Dessert on 2009-06-22 at 9:58 pm
As a father’s day gift, I decided to make a treat that my dad had said he liked as a kid. I recently received a collection of my grandma’s recipes, and this was one of them. I’ve included the original recipe card to show how complicated the cooking instructions got over the years. I haven’t had a chance to try this myself, but I particularly approve of the fact that it doesn’t involve soaking the raisins. Dry fruit should stay dry! Ah, pet peeves.
Bran Muffins
In Bread on 2009-06-03 at 10:08 am
My family’s recipe produces soft, moist and filling bran muffins. They’re best right out of the oven, of course, but I’ve had success in freezing a large batch for later use as well. My favourite topping is peanut butter and jam, though they’re quite nice with melted butter or even plain. Bran has a very rich flavour on its own.
Read the recipe »
Challah
In Bread on 2009-05-10 at 8:54 pm
Challah is the Jewish name for this braided egg bread. I’ve always loved bread, but this is my favourite home-made bread. This is the first time I made it by myself, though I remember helping my mother with it when I was young. It’s a lot easier than I would have thought, and although it takes hours to rise there is little work involved.
The result is well worth even twice the work.
Read the recipe »
Dumplings
In Bread on 2009-04-24 at 11:11 am
In my opinion, stew is lacking something if you don’t add dumplings. They make for a very hearty meal. Perhaps surprisingly, they stay tasty even after refrigerating and reheating in a microwave (most bread goes terribly chewy). These dumplings are big and fluffy, tasting something like fresh tea biscuits.
Read the recipe »
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