Heart Print Cookies From тульчинка

This is such a quick, tasty, and pretty cookie…it’s become a real go to cookie for me.  You should have everything you need in your cupboard.

    110g butter or baking margarine 

    1 egg

    70g icing sugar

    200g all purpose flour

    100g red jam, I like raspberry 

    pinch salt

    1/2 tsp almond or vanilla extract (optional)

Cream together the butter and sugar.  Work in the egg, flour, salt and flavouring if using.  Roll dough into a log and divide into 16 equal pieces.  Roll each piece into a ball and flatten with a flour dipped cup on a parchment lined baking sheet. With your index finger, press a V shape into the top of each cookie.  The depression should look like a heart.  Fill that depression on each cookie with jam.  Bake in a preheated 350F oven for around 15 minutes.  Bake until the edges of the cookie just begin to turn golden,  remove to a rack to cool.

Amalie’s Kasekuchen

This recipe has been sitting untried for over a year.  My friend Doris always makes very good recipes so I knew this would be good.  I finally had some Quark (made using buttermilk in my instant pot on the yogurt setting) and wanted to try a recipe using it.  This did not disappoint.  I used my Quark instead of the farmers cheese in the recipe…as I assume that is what it is….and in the filling I substituted birds custard powder for the cornstarch……and also substituted some mango juice for the lemon juice.  As expected….a very nice recipe.  The crust with no addition of butter sort of threw me…..but, it worked out great.

Amalie’s Cheesecake

Crust for bottom of cake:

1 cup flour

1/2 cup sugar

1 tsp baking powder

2 Tbsp milk

Blend and spread onto greased lined springform pan…I used a 26 cm as that’s what I had.

Filling:

16 oz bakers cheese (2 pkg 250g cream cheese)

6 egg yolks (beat six egg whites until stiff and set aside)

3/4 cup sugar

2 Tbsp cornstarch

2 tsp vanilla

Juice of 1/2 lemon

Blend all filling ingredients (except the egg whites) until smooth.  Gently fold in the egg whites.  Pour on top of the crust. Bake at 300F for 65 minutes.  Make sure that the center is still.

Panzerotti…it’s another Thunder Bay thing…

 

Panzerotti is something impossible to buy here, but easy enough to make at home…..so when we have a batch of oil around for deep frying, this is always on the to do list.  They are like a pizza pocket with toppings inside, deep fried, and sauce to cover the outside…..With the turkey shortage this year…who knows it might a good day for Panzerotti  If you like Bannock….this could be life changing for you…

Pizza Dough

1 1/3 cup warm water

1 1/2 tsp dry active yeast

3 1/2 cups flour (435g)

1 tsp baking soda

1 tsp salt

2 tsp sugar

2 Tbsp olive oil

Add yeast to warm water with a pinch of sugar, and let sit in a warm place for 10 minutes to ensure the yeast is active.  Add all remaining ingredients and mix and knead either by hand or in a stand mixer with dough hook until smooth.  About 5 minutes in a stand mixer.  Let sit aside covered to rise in a warm place.

Filling Ingredients 

Mushrooms, sliced

Green peppers, sliced

Onion, sliced

Ham, sandwich sliced

Mozzarella cheese, grated

These are the typical fillings although you may add or leave out what you like.  A single Panzerotti will hold about 4 mushroom slices, 1/2 slice of ham, 2 rings of onion, 1 ring of green pepper and 1/4 cup of cheese.

When the dough is ready, divide into 6 portions. Roll out one portion to a 6 inch circle and place toppings on one side.  Fold the uncovered dough over and pinch edges well to seal into a half moon shape.  Deep fry about 3 minutes per side or until golden brown and remove to paper towels to drain any excess oil.  Serve with your favourite marinara sauce warmed, over the top.

We just use a tin of tomato sauce, a splash of lemon juice, enough sugar to diminish the acidity, a pinch of parsley, basil and oregano and heat briefly until it has thickened slightly.