Potato Pancakes | Pancakes – Christine | Banana Loaf Spice Ring | Yogurt Bran Muffins| Bran Muffins | Morning Glory Muffins | Poppy Seed Biscuits | Jiffy Cinnamon Rolls | 2 Hour Buns | One Loaf Bread Machine | Brown Bread | White Bread | Pompusky – Fried Bread | Beetniks | Deep Fry Batter | Potato Doughnuts | Doughnut Glaze | Cake Doughnuts | Skuffles
Potato Pancakes – Olga
Mix the following:
3 Medium Potatoes shredded
1 or 2 Eggs
1/2 Cup Sweet Cream or Sour Cream
1 Medium Onion chopped
2 Cloves of Garlic
Add the following:
1 to 2 Cups Mashed Potatoes
Salt & Pepper (use white pepper if you have it)
2 Teaspoons Baking Powder
Add enough flour to make a batter like any pancake batter.
Message from Christine: I make this same recipe but I only use the raw potatoes. This makes the potato pancakes crispy and thin when fried.
Pancakes – Christine
This is the way Baba made pancakes which means this is the way my Mom makes pancakes and this is the same recipe I use.
The one cup recipe is good for 2 people. If you are cooking for more people, just add one more complete set of everything. For 6 people, I would use a 3 cup recipe of batter.
1 Cup Flour
1 Heaping Teaspoon of Baking Powder
1 Level Teaspoon of Sugar
Sprinkle of Salt
1 Egg
1 Cup Milk
1 Tablespoon Oil
1 Teaspoon Vanilla
I dump everything into one bowl (in the same order as I have it listed) and then mix it all together with a whisk. The batter will be quite thick. It is too thick, add extra milk to thin it out.
I put a small amount of oil on the griddle or frying pan before I put the batter in.
I use this recipe for waffles.
Add cinnamon & nutmeg for a different flavour, grated apples & cinnamon, or almond flavour – it’s a good start to make interesting pancakes.
Banana Loaf Spice Ring – Christine
2 1/2 cups flour
2 tsp. baking powder
1/2 cup margarine (butter)
1 tsp. cinnamon
1cup white sugar
1 tsp. baking soda
2 eggs
1/2 tsp. nutmeg
1/2 cup sour cream
1/2 tsp. cloves
1 tsp vanilla
1/2 tsp salt
2 cups mashed bananas (4-6 Ripe bananas)
Make sure bananas are ripe – your loaf will have more flavour. Your loaf will also be darker.
HINT: when bananas are ripe freeze them and then thaw them out and use them for this loaf.
Preheat oven to 350 degrees. Use butter to grease a bundt or angel food cake pan – (a pan with the hole in the middle).
In a large bowl cream together butter & sugar. Beat in the eggs, sour cream and vanilla. Add the flour, baking soda, baking powder, spices and salt. Fold in the bananas. Do not over stir, stir just enough to combine it. Pour batter into your greased pan.
Bake at 350 degrees for 40-45 minutes. Cake is done when toothpick comes out clean. Cool in the pan for 10 minutes. Tip the cake out on a cooling rack.
Adjust the sugar to your taste, but; I think the 1 cup of sugar is excellent.
Yogurt Blueberry Bran Muffins – Joanne Zatylny
1 cup plain (1%) yogurt
1 tsp. Baking soda
½ cup brown sugar
2 eggs whites or 1 egg
½ cup vegetable oil
1 cup natural bran
1 tsp. Vanilla
1 cup flour
2 tsp. Baking powder
¼ tsp. Salt
½ tsp cinnamon (optional)
½ cup finely chopped walnuts (optional)
½ cup blueberries
Mix yogurt and baking soda and set aside. In a large bowl beat: sugar, egg whites, and oil. Stir in bran and vanilla. Sift flour, baking powder, salt and cinnamon. Add flour mixture to sugar mixture alternately with yogurt. Fold in nuts (if used) and blueberries. Pour into muffin tins lined with paper cups. Bake at 350F for 30 minutes. Yields 12 large muffins. These are low fat, low sugar, no salt, low cholesterol, high fibre.
Bran Muffins – Joy Urbanoski
3 Cups Bran
2 Cups Milk (with 1 Tablespoon Lemon Juice added to it – this will make it sour milk)
Mix bran and milk together and let stand 10 minutes.
Beat together the following and then add to the bran/milk mixture:
2/3 Cup Oil
4 Tablespoons Molasses
1 Cup Brown Sugar
2 Eggs
Stir in:
2 Cups Flour
2 Teaspoons Baking Powder
1 Teaspoon Salt
2 Teaspoons Baking Soda
1 Cup Raisins/Dates/Sunflower Seeds
Mix until just mixed and pour into muffin tins. Bake at 400 oven for 15 – 20 minutes. Makes 1 1/2 dozen. Don’t overstir!
Morning Glory Muffins – Susan Urbanoski
Combine in a large bowl:
Stir in:
4 cups flour
4 cups grated carrot
2 1/2 half cups flour
2 cups grated apple
4 tsp. Baking Soda
1 cup raisins
4 tsp. cinnamon
1 cup coconut
1 tsp. salt.
1/2 cup crushed pineapple
1 cup chopped nuts (Optional)*
*try sunflower seeds, poppy seeds, chopped dried apricots, banana, chocolate chips, walnuts, pecans…
In another bowl beat:
6 eggs
1 cup oil *
4 tsp. Vanilla
*(low fat version – substitute 1/2 cup oil, 3/4 cup apple sauce for the oil)
Now mix all together. Put in greased tins or spray tins with Vegetable oil spray (pam). Bake at 350 degrees for 20-30 minutes.
MUFFIN HINT: Do not over stir your muffin batter. Over stirring causes the muffins to be peaked. Just stir them enough to mix everything up.
Poppy Seed Biscuits – Olga Urbanoski
This recipe uses No Eggs.
1/2 Cup Poppy Seed soaked in boiling water for half an hour.
1 Cup Sugar (adjust sugar to your taste)
2 Cups real Sour Cream with 1/4 Cup Milk (beat together)
1/2 Teaspoon Salt
1 Teaspoon Vanilla
Add enough flour to make a sticky dough.
For every cup of flour you add to the mixture, add 2 Teaspoons of Baking Powder.
Use the real sour cream – the low fat or fat free will not work!
Try using whipping cream instead of sour cream for a sweeter flavour.
Adjust the sugar to your own taste, but, the biscuit should be on the sweeter side.
Bake at 350 degrees for 15 minutes.
Jiffy Cinnamon Rolls – Mary McGeough
These are like a biscuit dough that is made into cinnamon rolls. Very easy and very good!
2 Cups Flour
2 Tablespoons Sugar
4 Teaspoons Baking Powder
1 Teaspoon Salt
1/4 Cup Margarine
1 Cup Cold Milk
Knead about 8 to 10 times. Roll dough into a rectangle.
Spread with Margarine, Brown Sugar & Cinnamon. Raisins or nuts could be added.
Roll & cut up like cinnamon buns. Bake at 350 degrees for 15 minutes.
2 hour Buns – Anita
Anita’s famous bun recipe. This recipe is perfect if you have a dough hook machine, if not, make it the old fashioned way – a large mixing bowl and your own muscle power.
Mix 2 Tablespoons
Instant
(or fast rising) Yeast with 3 cups flour in mixing bowl.
In a separate container mix:
2 Eggs
1/2 Cup Oil
1/2 Cup Sugar
1 Teaspoon Salt
3 Cups Warm Water
Beat the above 5 ingredients well.
Pour this into the flour mixture. Keep adding flour to make a smooth dough. (approximately 4 cups more flour). The dough should be quite sticky when you are finished kneading it.
Let rise, punch down, let rise again and then after the second rise make into buns.
Bake at 375 degrees for 12-15 minutes (depends on the type of pans you have).
One Loaf of Bread for a Bread Machine – Christine
Here’s my bread recipe – mom says you don’t need an egg in the bread, but, I like the texture of the bread better. This is the same recipe you would use for buns, but I cut it down for the bread maker.
2 3/4 cups flour
1 teaspoon fast acting yeast
1 cup WARM water (may have to add a couple more tablespoons of water if dough is not sticky)
1 egg
1 tablespoon sugar
4 tablespoons of oil
sprinkle salt
Put all the ingredients in the bread maker and press “start”. Check the dough, it must be “very sticky” for the yeast to work properly. Depending on the type of flour you use you may have to add as much as an extra 1/4 cup of water. (For instance, if you use Rye flour, you have to add more water).
Now, sit down and drink a glass of wine – bread will be ready in 3.5 hours!
You can use a mixture of flour – but, always make sure that there is more white flour than whole wheat. (my new favourite is a mixture of Rye and white flour)
Also, try making this bread with a sprinkle of oregano, basil and parmesian cheese – Italian bread!
Extra sugar, cinnamon, raisins, extra oil – Cinnamon Bread.
If you want fresh buns for dinner, make the dough and then after the first rise – take the dough out of the machine and form it into buns.
I prefer using the instant yeast in all my dough recipes. Grandma Olga always uses the yeast you mix up with water and sugar because she says the bread has a better flavour. Use the yeast you prefer in the recipes. – note from Anita
Brown Bread – Anita
Mix 1 Cup Oatmeal with
2 1/2 Cups Boiling Water. Let Cool.
Add:
1 Teaspoon Salt
1/2 Cup Molasses
2 Tablespoons Melted Margarine
1/2 Cup Cold Water
1 Cup Ground Flaxseed
Mix together 1 Tablespoon Instant Yeast with 1 1/2 Cups White Flour.
Beat in the rest of the ingredients. Add enough flour to make a soft dough. Good bread needs lots of kneading. So put the dough on the counter and keep kneading it. Put dough in a large bowl that has some oil on the sides. Let the dough rise once, knock it down, let it rise a second time and then make into loaves.
White Bread – Anita
1 Egg, Beaten
5 1/2 Cups Warm Water
1/2 Cup Oil
1/2 Cup Sugar
2 Tablespoons Vinegar
1 Teaspoon Salt
Mix 2 Tablespoons Instant Yeast with some flour.
Then mix in the above with enough flour to make a smooth dough. Good bread needs lots of kneading. So put the dough on the counter and keep kneading it. Put dough in a large bowl that has some oil on the sides. Let the dough rise once, knock it down, let it rise a second time and then make into loaves.
Pompusky – Fried Bread Dough – Olga
Grandma Olga takes pieces of bread dough and stretches them by hand to make a small flat circle, and then fries them in some oil in a fry pan.
We used to come home from school and just have a feast eating these with fresh cottage cheese & garlic. Uncle Hughie likes them with syrup or raspberry jam. Christine’s family likes them with cheese whiz. This is another special thing all of you should try.
You can even use thawed frozen bread dough you buy from the store for this if you don’t want to make the bread.
This is sold in Poland, especially in the South, by street vendors who have a large vat of hot oil in which they throw the dough. While it’s frying they poke and pull them into shapes, like smiley faces or flowers, then dust with icing sugar or salt and pepper.
Beet Niks – Olga
Make a bread dough recipe first.
Get fresh beet leaves, dill and green onions. Wash well.
Cut up the dill and onions fine.
When the bread dough is ready to shape into loaves, make the beet niks.
Take a small amount of dough and place it into the leaf along with some of the dill and green onions. Roll it up. Place on baking sheet. After you make as many as you like, let rise for awhile. You can sprinkle the dill & onions on top of them or mix them in with your dough.
Bake in 350 oven. For the last 15 minutes, pour fresh cream on them. Eat with cottage cheese & sour cream. These can be frozen like buns or bread for another time.
Deep Fry Batter – Susan
1 1/2 Cups Flour
2 1/2 Teaspoons Baking Powder
1/8 Teaspoon Baking Soda
3/4 Teaspoon Sugar
3/4 Teaspoon Salt
1 1/4 Cup Water
Mix the dry ingredients with the water to make a thick smooth batter. Then add 2 Teaspoons of Vinegar. Mix well & use for batter on Fish, Chicken, Pork, etc. Excellent batter for fish & chips!
Potato Doughnuts – Anita
Melt 1/2 Cup Margarine in 2 Cups of Scalded Milk. Let Cool.
Mix together:
3 Eggs Beaten
1/2 Teaspoon Salt
1 Cup Sugar
2 Cups of cold Mashed Potatoes
Mix 1 1/2 Tablespoons Instant Yeast with some flour. Then work in the rest of the ingredients making a soft dough. Let rise until double, then knead & let rise again. Cut into doughnuts & let rise again. Fry and ice with Olga’s Doughnut Glaze Recipe. This is not a big recipe. Everyone should try it. They taste just like Olga’s.
This recipe can also be used to make Cinnamon Buns.
Doughnut Glaze – Olga
1/2 Cup white sugar 1/2 tsp. salt
1/3 Cup butter or margarine1 1/4 Cup icing sugar
1/2 Cup milk1 tsp vanilla
In a pot on the stove (medium heat) mix the white sugar, butter and milk and bring to a boil for 1 minute. Remove from heat and let cool well. Add the salt, vanilla and icing sugar and beat well. (use a hand blender to smooth out any lumps).
Dip doughnuts into this mixture immediately after frying. Let drain on a cooling rack.
If the doughnuts cool off, Reheat the glaze slightly and dip doughnuts in.
Cake Doughnuts – Olga
4 Eggs
4 Tablespoons Butter Melted
2 Cups Sugar
1 Cup Sweet Cream (whipping cream)
1/4 Cup Milk
1/2 Teaspoon Vanilla
6 Teaspoons Baking Powder
1 1/2 Teaspoons Salt
Add enough flour to make a soft dough. Let dough rest for half an hour before rolling out.
Add 2 whole cloves to the lard before frying.
Skuffles – Anita
Soak 1 package yeast in 1/4 cup lukewarm water for 20 minutes.
3 Cups Flour
3 Tablespoons Sugar
1/2 Teaspoon Salt
1 Cup Butter
Mix the above ingredients as you would for pie crust. Then add the yeast, 1/2 cup milk and 2 Eggs. Let dough sit in fridge overnight. Next morning, mix 3 Tablespoons Cinnamon to 1 Cup Sugar. Roll small amount of dough using the Cinnamon Sugar mixture as you would flour.
Roll dough into a small rectangle. Cut into triangles. Roll from wide end to small.
Bake at 350 oven until done.
where is the recipe for the pompusky dough?