My mom always made her own bread for as long as I can remember.  She made the best bread ever.  I wish her recipe was written down, but unfortunately she always baked from memory.

I love the recipe I use for Ukrainian Traditional Easter Bread (Paska).

I also tried making bread in a bread machine, but it was a disaster (the birds in my back yard benefited from a nice bread snack instead, since I never throw away bread into trash).

This time I tried the Dutch Oven recipe (please click here for excellent step-by-step pictures and instructions).

At first I was kind of skeptical, since it does not require any kneading, only 18+ hours of rising on its own without any effort on my part, then it is baked for an hour in a covered Dutch Oven cast iron pot.

I was determined to try it out, and was pleasantly surprised by the look and taste of the baked bread.

This recipe definitely made it to my Pinterest board of  “Recipes Tested and Loved”.

Nothing tastes better than a slice of fresh-baked bread, smeared lightly with soft unsulted butter….aaahhh….so delicious.

My family, and even my toddler grandchildren, absolutely loved it.

 

 

 

 

 

 

 

As you can see, the bread was a success.

I did brush off most of the excess flour you see all over the top of this bread, then while the bread was still hot, I rubbed a cold butter stick all over the crust (brushed some olive oil into the crevices), for a more luscious appearance, and to soften the crust (a tip from my mom).

If you prefer a very crusty bread top, you may omit this process.

The recipe is very simple, as it only needs bread flour, dry yeast, salt and water.  I did not have bread flour at home, so I used 4 cups of unbleached all-purpose flour and 2 cups of wheat flour, and it turned out great.

Since this time I did not make any changes to the original recipe, please go to the  original site  for a specific list of ingredients and instructions.

I would like to mention that I kept the covered dough in my oven (room temperature….not warmed at all), with the door closed, for about 16 hours rather than 18 hours, as it looked ready at that time.

I did use cooking spray with flour, to spray the bottom of the hot pot, before placing the dough in it for baking.

Also, I baked the bread for 45 minutes, covered, then again for 15 minutes uncovered.  I did use a meat thermometer to check the internal temperature of the bread to be 200 degrees F, as she suggested.  I checked it after 10 minutes of baking it uncovered, and it was only 185 degrees, so I decided to bake it for another 5 minutes.

Here is my bread baking time frame:

• 9 PM Friday – I mixed the dough, covered it and left it to rise
• 1:15 PM Saturday – the dough was ready to be formed into a ball, wrapped in a cotton kitchen towel, and rest for 2 hrs.
• 2:45 PM Saturday – Preheated the oven and placed the Dutch oven in there to heat it up
• 3:15 PM Saturday – Placed the ball of dough into the hot Dutch Oven and started baking process
• 3:15 – 4 PM Saturday – baked the bread in a covered Dutch Oven
• 4 – 4:15 PM Saturday – uncovered the pot and baked the bread until its center  reached 200 degrees F
• By 5 PM Saturday, the bread was cool enough to slice and sample.

I honestly recommend this recipe, as I know you will be so proud of yourself making a homemade bread that is almost effortless, yet sooooo tasty.

Not to mention the low cost of this loaf of bread!!

Here is a quote of the cost calculation, as posted on the original site:

81 cents for a substantial 2.5 pound loaf of bread

 

Enjoy!!

 

 

 

Upside-down cakes always intrigued me, since the beauty of the cake is at the bottom of the pan rather than at the top, and revealed after it is fully baked and inverted. Fancy that?

Pineapple upside-down cakes are so colorful; bejeweled by maraschino cherries.

I call it a “double-decker” pineapple cake, because two upside-down cakes are stacked up to create the finished product.

Cream cheese frosting, and cake crumbs, were used as finishing touches to complete this cake’s decor.

I was inspired by Paula Deen’s recipe, but made several modifications to satisfy my own taste, thus creating a similar, yet different cake.

 Cake Ingredients:

• 1 cup unsalted butter, room temperature
• 1 1/3 cup granulated sugar
• 5 large eggs
• 2 tsp. vanilla extract
• 3 cups cake flour (I used Softasilk by Pillsbury)
• 2 tsp. baking soda
• 1 tsp. baking powder
• 1/8 tsp kosher salt
• 1 1/4 cup low fat buttermilk
• 14 slices of pineapple (2 -20 oz cans- there will be left overs)
• 14 maraschino cherries (about 1/2 of a 10 oz jar)
• 1 cup light brown sugar
• 1 cup unsalted butter,melted
• Cooking spray (I used Baker’s Joy which has flour incorporated in it)

Cake Directions:

1. Place butter and sugar in a large mixing bowl, and beat until light and fluffy.
2. Add the eggs, one at a time, beating well after each.
3. Mix in vanilla extract, and set aside.
4. Use a medium bowl to mix flour, salt, baking soda and baking powder ( I use a whisk)
5. Mix in some of the buttermilk into the egg mixture, then mix in some flour, then buttermilk again and end with flour.
6. Mix all for a minute longer and set aside.
7. Preheat the oven to 350 degrees F, and place one oven rack in the middle of the oven, and the second rack just below it.
8. Place foil paper on the middle rack, where you will rest the cake pans to prevent any overflow dripping down to the bottom of your oven.
9. Spray bottom and sides of two 9 inch round cake pans with cooking spray, and flour  them, or use the Baker’s Joy spray with flour, as I did.
10. Sprinkle 1/2 cup of  brown sugar over the bottom of each cake pan.
11. Drizzle each with 1/2 cup of melted butter.
12. Arrange 7 slices of pineapple over the sugar-butter mixture to cover the bottom of each pan.
13. Place a maraschino cherry in the middle of each pineapple slice.
14. Pour 1/2 half of the cake batter over the pineapple in one pan, and spread the remaining half of the batter in the second pan.
15. Place cake pans over foil on the middle oven rack, and bake for 45 minutes, or until the toothpick test comes out clean.
16. Remove from the oven, and cool for 1o minutes in pan, on a cooling rack.
17. Invert cakes onto a cooling rack, and let them cool completely.
18. Once cooled, I inverted them again, and trimmed off the top of each cake, to make it flat for easier stacking.
19. Place one of the cakes, with pineapple on the top, onto a cake platter, and stack the other cake on top of the first one, also with pineapple on the top, since this will be the final top of the finished cake.
20. Prepare Cream Cheese frosting, and frost the sides of the cake.
21. Keep refrigerated until ready to serve.

Cream Cheese frosting Ingredients:

• 8 oz. Philadelphia cream cheese (not Fat Free or even 1/3 less fat – this will make the frosting too thin)
• 4 Tbs unsalted butter, room temperature
• 1 tsp. vanilla extract
• 1 tsp. pineapple juice (left over from the canned fruit)
• 1 cup confectioners sugar

Directions:

1. Place the cream cheese and butter in a medium mixing bowl, and mix until well incorporated and creamy.
2. Beat in vanilla extract and pineapple juice.
3. Add confectioners sugar and mix well until smooth and creamy.

Happy frosting, and enjoy the delicious cake.

 

TIP:  I placed two pieces of wax paper over the cake platter, slightly overlapping at the center, before placing the cake on it for frosting, to prevent the icing from getting on the platter. Once I completed frosting the cake, I gently pulled out each piece of wax paper from under the cake, and discarded it.

 

 

My favorite pancakes are Pan Apple Fritters   (pancakes), made from scratch, without using any premixed pancake flour.

My children make these for their families and friends, and now one of their friends suggested to use buttermilk and chocolate chips, hence this recipe today.

Actually I did some research regarding the substitution of buttermilk for milk in recipes where baking powder and baking soda are used.

This is what I found out:

substituting buttermilk for regular milk when using baking powder, as it upsets the balance of alkali to acid.

As a result, I removed the baking powder from my original recipe, and increased the baking soda in this recipe  as buttermilk is substituted for regular milk.

You are welcome to check out the original recipe for Pan Apple Fritter (click on the highlighted link at the top of this post), for tips and cooking technique.

Ingredients:

• 2 cups  flour
• 1 3/4 cups Buttermilk
• 1 large egg
• 2 Tbs unsalted butter, melted (or vegetable oil)
• 1 tsp vanilla extract (optional)
• 1/8 tsp salt
• 1 – 1 1/2  tsp baking soda
• 1/4 cup granulated sugar (or less, as per your taste)
• 1/2 chocolate chips, or chunks (or more if you like)
• Vegetable oil for frying (I use canola oil)

Directions:

1. Sift the flour with salt and baking soda.  Set aside.
2. Beat the egg with sugar until light and creamy.
3. Mix in melted butter and vanilla.
4. Mix in the buttermilk.
5. Gradually add the flour mixture to incorporate.  Under mix rather than over mix.
6. Using a spatula, fold in chocolate chips.
7. Heat 2 Tbs vegetable oil on medium heat (see TIP)..
8. Drop about 2 heaping spoonfuls of pancake batter onto hot oil, spacing them about 1 inch apart, so they don’t stick together during cooking.
9. Fry a minute or so, until you see air bubbles forming on top of pancakes, then breaking up leaving small craters, and the edges are getting lightly browned.
10. Flip them  over to the other side (away from you, using a spatula, to prevent splattering on yourself), and fry a minute longer.
11. Remove from the pan onto paper towel, to soak up any extra oil.
12. Serve these hot, with your choice of syrup, jam, or hot chocolate fudge.
13. I served mine with hot chocolate fudge AND maple syrup……yum!

Enjoy!

 

TIP: To test your oil for readiness, once you see the oil begins to move round slightly, drop a small drop of batter on the pan and if it starts to sizzle and bubble around it, the oil is hot enough for frying.

You may also choose cooking spray over oil.

 

Someone shared this with me via email, so I instantaneously decided to share it with all of you to have a good laugh.

After all ” laughter is the best medicine”.

Enjoy!

 

Love this Chinese Doctor!

Q:   Doctor, I’ve heard that cardiovascular exercise can prolong life. Is this true?
A:   Heart only good for so many beats, and that it… Don’t waste on exercise. Everything wear out eventually. Speeding up heart not make you live longer; it like saying you extend life of car by driving faster. Want to live longer? Take nap.

Q:   Should I reduce my alcohol intake?
A:   Oh no. Wine made from fruit. Fruit very good. Brandy distilled wine, that mean they take water out of fruity bit so you get even more of goodness that way. Beer also made of grain. Grain good too. Bottom up!

Q: How can I calculate my body/fat ratio?
A: Well, if you have body and you have fat, your ratio one to one. If you have two body, your ratio two to one.

Q:   What are some of the advantages of participating in a regular exercise program?
A:   Can’t think of one, sorry. My philosophy: No pain…good!

Q:   Aren’t fried foods bad for you?
A:   YOU NOT LISTENING! Food fried in vegetable oil. How getting more vegetable be bad?

Q :   Will sit-ups help prevent me from getting a little soft around the middle?
A:   Oh no! When you exercise muscle, it get bigger. You should only be doing sit-up if you want bigger stomach.

Q: Is chocolate bad for me?
A: You crazy?!? HEL-LO-O!! Cocoa bean! Another vegetable! It best feel-good food around!

Q:   Is swimming good for your figure?
A:   If swimming good for figure, explain whale to me.

Q:   Is getting in shape important for my lifestyle?
A:   Hey! ‘Round’ is shape!

Well… I hope this has cleared up any misconceptions you may have had about food and diets.

And remember:
Life should NOT be a journey to the grave with the intention of arriving safely in an attractive and well-preserved body, but rather to skid in sideways – chardonay in one hand – chocolate in the other – body thoroughly used up, totally worn out and screaming “WOO-HOO, what a ride!!”

AND…..

For those of you who watch what you eat, here’s the final word on nutrition and health. It’s a relief to know the truth after all those conflicting nutritional studies.

1.   The Japanese eat very little fat and suffer fewer heart attacks than Brits.

2.   The Mexicans eat a lot of fat and suffer fewer heart attacks than Brits.

3.   The Chinese drink very little red wine and suffer fewer heart attacks than Brits.

4.   The Italians drink a lot of red wine and suffer fewer heart attacks than Brits.

5.   The Germans drink a lot of beer and eat lots of sausages and fats and suffer fewer heart attacks than Brits.

CONCLUSION: Eat and drink what you like.

Speaking English is apparently what kills you.

Varenyky (Perogy, Pierogy) lovers will agree that you don’t have to wait for any special occasion to crave these delicious dumplings, so anytime is the right time to have them.

With Christmas Eve just around the corner, many Eastern Europeans will be making varenyky (pierogy, perogy) for their Christmas Eve 12 course meatless meal.

Making them from scratch is an involved process, but totally worth the effort, since all the manufactured ones don’t stand a chance when compared to the real stuff….you will agree if you tasted them both.

I already posted very detailed step by step directions (click this link) for making the dough and making the varenyky.

Many of you have asked about the different fillings one may use to fill these dumplings.  You can basically use anything you like as a filling, even meat, or seafood, but I will post few of the more traditional ones.

    

Potato and Cheese filling for varenyky (click on this link, then scroll down towards the bottom of that post for the list of ingredients and directions).  This is the most popular filling of all, and loved by everyone.

 

Farmer Cheese filling for varenyky.

Use at least 1 lbs. of farmer cheese (I love the Friendship brand, which is easily found at Wegmans supermarket, but I also found it locally at Shop Rite grocery store).  I tried “farmer cheese” from at a Dutch Market, but it was kind of grainy and bitter, so I am sticking with the Friendship brand.

Using a mixer or food processor, beat it for a minute or so to make it a little creamier.  For a savory cheese filling, add one raw egg yolk, a pinch of salt, and ground black pepper, to taste.  You can also add some chopped chives to add more flavor to the cheese.

If you prefer it on a sweeter side, you can still use the egg yolk, but use sugar instead of salt and pepper, and you can even mix in some raisins, or chopped prunes.

Savory Cheese varenyky may be served with tomato sauce, just like ravioli, or with onions sautéed in butter.  The sweet cheese varenyky may be served with melted butter, or butter and sugar (white or brown).

Blueberry filling for varenyky (click on this link to find the ingredients and directions for this filling).

Actually, you can use any fruit you like, such as chopped apples, rhubarb, strawberries, strawberries mixed with chopped rhubarb, cherries, plums, etc.

 

Green Cabbage filling for varenyky.

My mom used sauerkraut for her varenyky filling, but my mother-in-law taught me how to make the green cabbage filling, and these are my husband’s favorite.  He prefers these over the potato ones.

To prepare this filling,  remove a couple of the damaged outer cabbage leaves, and discard.  Cut the cabbage head into quarters, then chop up coarsely.  Add chopped cabbage to salted boiling water, bring back to boil, and cook for 10-15 minutes, stirring occasionally.  When the core ends of the cabbage pieces are almost done, drain off the water by pouring it all out into a colander, letting it to cool off.

Take a handful of cabbage at a time, and squeeze out as much water as possible, or use cheesecloth for easier handling.

Again, take a handful at a time of the squeezed out cabbage, place it on a cutting board, and chop it up fine.  You will notice that the chopped cabbage still has lots of moisture, so you need to squeeze it out again, to make it dryer.

In a large saucepan saute one chopped onion, until lightly golden, add the chopped cabbage, flavor with salt and pepper, and saute for 10 minutes. Cool off before using for filling.

For easier handling, you may mix in 1/4 cup of mashed potatoes, but it is not necessary.  Most cooks add some farmer cheese to cabbage, for additional flavor and easier handling.

You apply the same process for sauerkraut, except for cooking it.  You rinse out some of the original juices from the kraut, squeeze it out, and place it in a medium pot of cold water, bring it to boil, and cook for 15 minutes. I like to add some salt and a bay leaf while cooking it, and discarding the leaf once done.  Then follow the same process as for the green cabbage.

Some cooks like to add some sautéed mushrooms to their cabbage,  or to the sauerkraut filling.

 

Buckwheat filling for varenyky.

This is not a very popular filling these days, but it was quite popular in the old country, as farmers used to plant buckwheat, to aid the bees with their honey making, by the abundance of pollen on the fields of blooming buckwheat plants.  Buckwheat is very healthy to use as a hot cereal, a side dish for breakfast, lunch or dinner, as a filling for cabbage rolls (holubtsi), baked with chopped bacon, or used as a varenyky filling.

I am the only one in my family who likes buckwheat, so I don’t make it very often, but I do like it steamed and mixed with sautéed onions.

Cabbage rolls filled with steamed buckwheat, flavored with sautéed onions with mushrooms, is a very popular dish for a traditional Ukrainian Christmas Eve meal.

Buckwheat can easily be found in a Kosher section of your favorite grocery store, or any European specialty store.

Follow the package directions for cooking this grain, but do not overcook, or it will get mushy.

Flavor with salt and ground black pepper, and sautéed onions. You can also add sautéed mushrooms, or some farmer cheese, or couple spoons of mashed potatoes, to keep it together, for easier handling during filling.

Here is not so traditional varenyky filling out of Sweet Potatoes (Yams).

One time I decided to try leftover sweet potatoes as a verenyky filling, and liked it enough to make them more often.  Some of our family members like them more than the traditional potato ones.  I serve them with melted butter, flavored with brown sugar ( I also add some whipped cream on top of mine…..).

To prepare the sweet potato filling, peel couple of yams and cut them up into chunks.

Place them in a medium saucepan, and fill with enough cold water to fully submerge.

Bring to boil, and cook until still slightly firm.  Do not overcook, or they will be too watery.

Drain off water, and keep uncovered to dry off some more.  Add some unsalted butter, and some cinnamon (optional).  Mash well, so there are no lumps. Cool off before filling.

Now you are ready to roll up your sleeves and start making  varenyky with your favorite filling.

Please let me know which filling is your favorite, or share a recipe of a different filling yet.  Thank you!