Laurie's Kitchen

A cooking blog of some of my favorites

Perogies December 27, 2011

Filed under: Appetizer,Cheese,Side Dish — laurms15 @ 10:17 am

Dough:

5 cups of flour

2 cups of milk

1 teaspoon of salt.

Heat milk to lukewarm and add salt then add to flour mixture a little at a time until dough is soft. It should be flexible and not too sticky.

Roll the dough out VERY thin. I used a glass to cut the dough.

Then I filled it with Farmers Cheese I didn’t add sugar to my cheese but my husband’s uncle does so I will probably add just a touch of sugar to it next time.

I put them in the fridge then fried them later in canola oil though at my husbands request I will probably fry the rest of the batch in butter and canola oil.

There are many other fillings for perogies next time I may do potato and cheese but this is the kind that was traditional for my husbands family so I started there.

 

Farmers Cheese

Filed under: Cheese — laurms15 @ 10:07 am

I made this to stuff in perogies.

Makes 1 Cup of Fresh Farmer’s Cheese

Ingredients:

  • 2 quarts whole milk (use pasteurized, instead of ultra-pasteurized, if available)
  • 2 cup buttermilk
  • 1 tablespoon white vinegar
  • 1 1/2 tsp salt
  • cheesecloth

Preparation:

In a heavy-bottomed pot, over low heat, slowly heat the milk up, stirring often, until it is just about to simmer (about 180 degrees F). Stir in the buttermilk, and then the vinegar, and turn off the heat. Very slowly stir until you see the milk separating into curds (the solids) and whey (the liquid). Leave undisturbed for 10 minutes.

Line a large strainer with 2 layers of cheesecloth, and place over a stockpot to catch the whey. After the 10 minutes, ladle the curds into the cheesecloth, and allow the whey to drain for 10 minutes. Gather up the edges of the cheesecloth, and tie a string around the top to form bundle. Tie the string to a wooden spoon or dowel, and hang the cheese curds over the stockpot and continue draining for 30 minutes.

After draining, remove the cheese from the cloth, and transfer into a container. Stir in the salt and refrigerate. This fresh cheese can be used for up to 5 days. Use as a spread, or as you would use cream cheese, or cottage cheese.

 

Oatmeal Cranberry Cookies December 18, 2011

Filed under: Cookies,Dessert,Fall,Winter — laurms15 @ 12:14 pm
This recipe is basically the one that comes off the Quaker Oats container with my own spin added. Much more cinnamon, orange zest and dried cranberries.
Ingredients
  • 1/2  cup (1 stick) plus 6 tablespoons butter, softened
  • 3/4  cup firmly packed brown sugar
  • 1/2  cup granulated sugar
  • 2  eggs
  • 1  teaspoon vanilla
  • Zest from 1 orange
  • 1-1/2  cups all-purpose flour
  • 1  teaspoon baking soda
  • 3 teaspoon ground cinnamon
  • 1/2  teaspoon salt (optional)
  • 3  cups Quaker® Oats (quick or old fashioned, uncooked)
  • 2 cups crazins (dried cranberries)

Preparation

Heat oven to 350°F. In large bowl, beat butter and sugars on medium speed of electric mixer until creamy. Add eggs and vanilla; beat well. Add Orange Zest; beat well. Add combined flour, baking soda, cinnamon and salt; mix well. Add oats and crazins; mix well.

Drop dough by rounded tablespoonfuls onto ungreased cookie sheets.

Bake 8 to 10 minutes or until light golden brown. Cool 1 minute on cookie sheets; remove to wire rack. Cool completely. Store tightly covered.

  • Prep Time: 20 min
  • Cook Time Time: 08 min
 

Peanut Butter M&M Cookies

Filed under: Chocolate,Cookies,Dessert,Peanut Butter — laurms15 @ 12:07 pm

Peanut Butter M&M Cookies

Servings: about 24 cookies

Ingredients

1 and 3/4 cups all-purpose flour

1/2 teaspoon salt

1 teaspoon baking soda

1/2 cup (1 stick) unsalted butter, at room temperature

1/2 cup granulated sugar

1/2 cup brown sugar

1/2 cup creamy peanut butter

1 egg

1 teaspoon vanilla

2 tablespoons milk

1  cup + M&M’s (sometimes I add a little more to make sure all of the cookies have enough)

3/4 cup of mini chocolate chips

Instructions

1. Preheat the oven to 350 degrees.

2. Line two rimmed baking sheets with parchment paper; set aside.

3. In a large bowl, combine the flour, salt, and baking soda, whisking until combined.  Set aside.

4. In the bowl of your stand mixer fitted with the paddle attachment, cream the butter on medium high speed until smooth, about 1 minute.

5. Add the sugars and peanut butter, mixing until smooth, about 2-3 minutes.

6. Reduce the mixer speed and add the egg, vanilla, and milk, mixing until completely combined.

7. Using a rubber spatula, gently stir in the M&M’s and chocolate chips.

8. Drop the cookie dough by rounded tablespoons onto the prepared baking sheets and bake the cookies until lightly golden around the edges, about 10 minutes.  Let cool completely.

Original Recipe

 

Nutella Chocolate Chip Cookies

Filed under: Chocolate,Cookies,Dessert — laurms15 @ 11:59 am

These were great cookies but their original post mentions how soft they are. I had trouble with that. Mine were crunchier then I would have liked.

Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup butter (1 stick)
1 cup sugar
1/2 cup brown sugar
2 eggs
1-1/2 teaspoon vanilla
1/4 cup Nutella
1-1/2 cups chocolate chips

Directions:
1. Preheat the oven to 375 degrees and prep baking sheets with silpats or parchment paper.

2. In a large bowl whisk together the flour, baking soda and salt.

3. In the bowl of an electric mixer, cream the butter, the sugar and the brown sugar. Add the eggs and the vanilla until combined.

4. Gradually add the flour until the mixture is combined.

5. Then mix Nutella. Finally add in the chocolate chips.

6. Use ice cream scoop and drop on baking sheets and bake for 9-11 minutes.