Draw your gang to the table with our easy Amish-style Shoofly Pie recipe. This sweet pie, with its melt-in-your mouth crust and gooey molasses filling, is a classic homestyle Amish dessert that never goes out of style. -
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Shoofly Pie - Amish recipe
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Greek spinach pie -
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Greek Spinach Pie #recipe via Stacey Snacks
Stacey Snacks: My Big Fat Greek Spinach Pie!
Boston Cream Pie -
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Boston Creme Pie - my favorite dessert!
Boson Cream Pie recipe. Yummy food dessert idea.
Boston Cream Pie 1 yellow cake mix (and ingredients called for on the package) 1 cup cold milk 1 (3.4 ounce) package instant vanilla pudding 1 1/2 cups Cool Whip or homemade whipped cream Chocolate Glaze: (If you want a thicker layer y...
Chocolate covered potato chips! - - www.pinned-recipe...
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Chocolate-Dipped Potato Chips Recipe - Framed Cooks printed
Chocolate Dipped Potato Chips.
chocolate covered potato chips
genius..... #chocolate #dessert #creative
Chocolate-Dipped Potato Chips, adapted from Real Simple 24 ridged potato chips 6 ounces semi-sweet chocolate chips Kosher or sea salt (don't use regular table salt, it won't taste as good) 1. Lay a sheet of wax paper on a cookie sheet 2. Melt chips in the microwave by heating for 30 seconds at a time, stirring after each 30 second interval until smooth 3. Dip each chip halfway into melted chocolate and lay on wax paper. Sprinkle with a tiny bit of salt. 4. Cool in fridge until hardened, then get out the way. FAVORITE!
pms food heaven
CosmoCookie: Blueberry Pie -
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star blueberry pie
A stunning blueberry pie. The classic staple in American dessert.
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Fourth of July Blueberry Pie Recipe
Blueberry pie recipe - perfect for the 4th of July party!
Brown Butter Tart Crust - - check out more pinned-recipes.com
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Brown butter tart crust~~suggested to put lemon cream/lemon curd in by Food52. Especially the Tartine Bakery's lemon cream.
Paule Caillats Brown Butter Tart Crust | Thanksgiving Recipes to Make Now and Freeze - Yahoo Shine
Paule Caillat's Brown Butter Tart and Pie Crust
brown butter crust - no roll out - pat in pan.....
chocolate chip cookie-these were really good. Missed out the vanilla and almond extract and otherwise followed the recipe. -
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King Arthur Flour recipe for Choc Chip cookies - BEST EVER!!
Quick and easy Chocolate Chip Cookies: King Arthur Flour
Chocolate Chip Cookies Hands-on time: 12 mins. Baking time: 12 mins. Total time: Overnight, 36 mins. Yield: 36 cookies Ingredients * 2/3 cup light brown sugar, firmly packed * 2/3 cup granulated sugar * 1/2 cup unsalted butter, right from the fridge, or at room temperature * 1/2 cup vegetable shortening * 1/2 teaspoon salt * 2 teaspoons vanilla extract * 1/4 teaspoon almond extract, optional * 1 teaspoon vinegar, cider or white * 1 teaspoon baking soda * 1 large egg * 2 cups King Arthur Unbleached All-Purpose Flour * 2 cups semisweet chocolate chips * 5 ounces light brown sugar, firmly packed * 4 5/8 ounces granulated sugar * 1 stick, 4 ounces unsalted butter, right from the fridge, or at room temperature * 3 1/4 ounces vegetable shortening * 1/2 teaspoon salt * 2 teaspoons vanilla extract * 1/4 teaspoon almond extract, optional * 1 teaspoon vinegar, cider or white * 1 teaspoon baking soda * 1 large egg * 8 1/2 ounces King Arthur Unbleached All-Purpose Flour * 12 ounces semisweet chocolate chips * 142g light brown sugar, firmly packed * 131g granulated sugar * 1 stick, 113g unsalted butter, right from the fridge, or at room temperature * 92g vegetable shortening * 1/2 teaspoon salt * 2 teaspoons vanilla extract * 1/4 teaspoon almond extract, optional * 1 teaspoon vinegar, cider or white * 1 teaspoon baking soda * 1 large egg * 241g King Arthur Unbleached All-Purpose Flour * 340g semisweet chocolate chips * To bake extra-big, bake sale-style (5") cookies, scoop the dough in scant 1/3-cupfuls onto the baking sheets. Bake for 13 to 14 minutes (if the dough hasn't been refrigerated), or 17 to 18 minutes (if it's been refrigerated). * A mere sprinkling of sea salt atop the balls of cookie dough before baking adds wonderful flavor to the finished cookies. * For a deeper flavor, more toffee/caramel than vanilla, refrigerate the dough for 24 to 48 hours before scooping and baking. Bake till cookies are brown around the edges, with just a bit of pale center, about 12 minutes. Directions Preheat the oven to 375°F. Lightly grease (or line with parchment) two baking sheets. 1) In a large bowl, combine the sugars, butter, shortening, salt, vanilla and almond extracts, vinegar, and baking soda, beating until smooth and creamy. 2) Beat in the egg, again beating till smooth. Scrape the bottom and sides of the bowl with a spatula to make sure everything is thoroughly combined. 3) Mix in the flour, then the chips. 4) Use a spoon (or a tablespoon cookie scoop) to scoop 1 1/4" balls of dough onto the prepared baking sheets, leaving 2" between them on all sides; they'll spread. 5) Bake the cookies for 11 to 12 minutes, till their edges are chestnut brown and their tops are light golden brown, almost blonde. Remove them from the oven, and cool on the pan till they've set enough to move without breaking. Repeat with the remaining dough. Nutrition information Serving Size: 1 cookie (36g) Servings Per Batch: 36 Amount Per Serving: Calories: 150 Calories from Fat: 70 Total Fat: 8g Saturated Fat: 4g Trans Fat: 0g. Cholesterol: 15mg Sodium: 70mg Total Carbohydrate: 19g Dietary Fiber: 1g Sugars: 13g Protein: 1g.
King Arthur Flour's Chocolate Chip Cookie Recipe
Russian Pelmeni - - check out more pinned-recipes.com
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Russian Pelmeni We eat them with soy sauce. Yum!
Pelmeni - small Russian dumplings with ground meat and onion wrapped in a thin, unleavened dough and boiled.
Pelmeni Recipe A traditional recipe for pelmeni that still calls for the slow souring of the pelmeni dough through fermentation aided by fresh whey. Pelmeni require an egg-based dough, which is kept at room temperature for several days to ferment. This recipe is adapted from Russian Cuisine, as translated by Katherine Czapp for the Weston A Price Foundation.
a traditional siberian dumpling: pelmeni -
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Pelmeni, a sourdough dumpling stuffed with wild game and simmered in bone broth.
You are here: Home / Course / Grains & Starchy Sides / A Traditional Siberian Dumpling: Pelmeni A Traditional Siberian Dumpling: Pelmeni September 26, 2010 By Jenny 39 Comments Share40 pelmeni reipePelmeni, traditional dumplings that hold a near-sacred place in the hearts of the Siberian people inhabiting the Ural mountains, have made their way to convenience stores and the freezer sections of grocery stores all across Russia and Eastern Europe. But the modern convenience food and even homemade versions of pelmeni bare little resemblance to the traditional pelmeni recipe of the Urals which calls for a long, slow souring of dough. It’s a slow food in the best of terms, deeply ethnic, slowly tended over days and making the best use of foods native to the region: dill, cultured cream, fresh whey, wheat and an assortment of meats. Pelmeni or “little ears of dough” in the native language of the Komi-Permyak people of the Kama River Basin in the Western Urals, satisfy on a cold evening. It’s perhaps of my own love of harsh and bleak climates, that I feel an affinity for the rugged mountain people of the Urals, for when I first happened upon a traditional look at pelmeni through an article by Katherine Czapp of the Weston A Price Foundation, I fell in love. A subalpine people, the Komi-permyaks were hunters and the bounty of plentiful game filled their sacks and their pelmeni. Moose and other game, horse, beef or lamb found their way into the rustic, sour dumplings which, thanks to the region’s severe climate, could be easily frozen outdoors and thus preserved for long trips. Brawny, rugged hunters would fill their packs with pelmeni before entering the rigors of the Taiga to search for more game. In the years that pelmeni grew in favor, making their way from the pots and packs of Siberian hunters into freezer cases across Eastern Europe, the little dumplings lost a bit of their soul. No longer were they made from whole, soft winter wheat or soured over several days with fresh, bacteria-rich whey. No longer were they filled with wild meats. Instead, white flour took the place of whole wheat, and the tradition of fermenting the dough was lost completely. It’s time to bring the traditions of traditional foods, like pelmeni, back. Just a quick reminder, if you LOVED this traditional ethnic recipe, please give us a vote for project food blog! Pelmeni Recipe A traditional recipe for pelmeni that still calls for the slow souring of the pelmeni dough through fermentation aided by fresh whey. Pelmeni require an egg-based dough, which is kept at room temperature for several days to ferment. For this reason, it is essential that you only use fresh eggs from healthy hens allowed to graze on fresh pastured; not only are these eggs more nutrient-dense than those produced from hens in battery cages, but also they are much, much less likely to be contaminated with pathogens like salmonella. This recipe is adapted from Russian Cuisine, as translated by Katherine Czapp for the Weston A Price Foundation.
Traditional Siberian Dumpling: Pelmeni from Nourished Kitchen
pelmeni (Russian dumplings)
siberian dumplings: pelmeni reipe
Pelmeni Russian/Ukrainian traditional "fast food". Made in massive amounts, frozen and carried on trip, boiled and eaten on the road.
Pelmeni Dumplings -Russian Peljmeni_ This recipe for Russian little meat dumplings -- pelmeni or peljmeni -- is traditionally filled with ground beef, pork, & sometimes lamb, & served with red-wine vinegar, black pepper & melted butter. Mushroom, sauerkraut & vegetable fillings exist in other regions. The word pelmeni describes the ear-shaped appearance of these dumplings, similar to Polish uszka, or "little ears." And that is the main difference between pelmeni & pierogipelmeni are smaller.
Russian Pelmeni meat dumplings -
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Russian Street Food. Little Meat Dumplings or Russian Pelmeni.
Russian Dumplings Recipe - Russian Peljmeni
Pelmeni Dumplings Recipe - Russian Peljmeni
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Cake With Prunes And Poppy Seeds Recipe (Prstohvat Soli / Pinch of Salt) - Use Google Translate to view English translation
Roll Kuchen recipe -
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Roll Kuchen - German "Roll Cookies."
Cooking With Friends And a Titus 2sday Linkup!
Roll Kuchen. flour, baking powder, milk, salt, sour cream, eggs, cooking oil
DIY marshmallow creme -
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DIY Marshmallow Creme: 3/4 cup sugar 1/2 cup light corn syrup 1/4 cup water Pinch of salt 2 large egg whites, at room temperature 1/4 tsp. cream of tartar 1 1/2 tsp. vanilla extract. Delicious!
Broccoli-Cheese Pie -