Today I will share my recipe for Blueberry Filled Varenyky, which is so delicious when served with blueberry syrup and whipped cream or melted unsalted butter mixed with brown sugar and cream.
When blueberries are in season and the prices are very affordable, I stock up and freeze them for later use.
Besides eating them fresh, adding them to pancakes, making filling for my varenyky (perogies), preparing smoothies, I also use them in baking.
I already posted several recipes for blueberry cakes, but today I will share my latest blueberry sheet cake recipe which I love, and I am sure you will enjoy it as well.
Vera is a friend of mine who is an excellent cook and a wonderful baker. I love all her recipes, and she shares them with anyone who is interested in trying them out.
Today I will share her recipe for Blueberry Muffins which are simple to make, require a few basic ingredients, and absolutely melt in your mouth. She suggests mixing anything you wish into the batter (fruits, berries, nuts, chocolate chips….), and tweaking the recipe to your preference.
I have just picked some fresh cucumbers from my garden…..they are so fresh, and so much tastier than the ones from the store (no wax on these ones….). Garden fresh cucumbers actually do have a very nice taste, and can be eaten with the peel on, but I prefer them peeled.
Cucumbers may be used in a variety of ways: in tossed salads, as cucumber tea sandwiches, sliced and served plain or with a dip, used in numerous appetizers, etc. I love my cucumbers in a cucumber salad, dressed with sour cream or vinaigrette style.
I prepared this cake several times in the past but was not ready to share it until I figured out an easier way of handling this delicate dough.
The original recipe calls for lekvar as one of the fillings, but since I am not a big fan of lekvar, I tried other flavors of the Solo cake filling instead, including my own apple filling included with this recipe.