Ukranian Nothings Recipes

KHRUSTYKY

Steps:

• In a large bowl, beat the eggs, egg yolks, cream and vanilla. Beat in sugar. Combine flour and salt; stir into the egg mixture just until smooth (dough will be soft). Divide into 4 portions. , On a well-floured surface, roll out 1 portion to 1/8-in. thickness. Cut into 1-1/2-in. strips; cut strips diagonally into 3 pieces. Cut a 1-1/2-in. slit lengthwise into the center of each piece; pull 1 end of strip through slit to make a loop. Cover shaped pieces while rolling out and cutting the remaining dough., In a deep cast-iron or electric skillet, heat 2-3 in. of oil to 375°. Fry pastries, in batches, until golden brown, turning once. Drain on paper towels. Dust with confectioners' sugar.

UKRANIAN NOTHINGS

Steps:

• Beat eggs well.
• Add sugar and beat well.
• Add oil and beat well.
• Add flour, pinch of salt and beat until batter is bubbly.
• Drop by small teaspoons on cookie sheet 2 inches apart.
• Bake at 325 degrees celcius for 30 minutes.

UKRAINIAN PEROGIES, FOR BEGINNERS

Steps:

• Dough--------------.
• Mix dough ingredients together.
• You may have to add more liquid or flour to make the dough soft and somewhat sticky.
• Turn onto a floured surface and knead more flour into dough- just enough to make it easier to handle.
• The dough will be slightly sticky.
• Do not over-knead.
• Place dough in an oiled bowl.
• Cover and let rest for 30 minuets.
• Filling-----------.
• Cook onion in butter.
• Mix with potatoes, and add cheese while the mixture is still hot.
• You may substitute Cheez Whiz for the cheddar.
• Let filling cool before using (place in fridge.) If you are using the alternate filling, simply mix those ingredients together.
• Manufacturing--------.
• Set a large pot of water to boil.
• Form walnut-sized balls of the filling.
• Roll out dough on floured surface fairly thinly (3 millimeters, or 0.125 inch).
• You will probably need to add flour as you roll.
• Cut out circles approximately 7 1/2 centimeters (3 inches) in diameter (a wider-mouthed glass should do fine.) Press scraps into a ball.
• Place filling ball in center of dough circle.
• If the dough has a less-floury side, keep that side up.
• Fold dough over ball, and pinch edges to form a half circle.
• To prevent perogies with"horns", I pinch at the top ("90 degree mark") of the perogy first, then pinch at the 180 and degree edges, working up to the 90 degree mark.
• You can cheat pinching the perogies by smearing water on the filling side of the dough at the edges, and keep your fingers floured when you pinch (on the non-filling side.) In order to prevent perogies from drying out, keep finished perogies on a floured surface, and cover with a floured clean dishcloth.
• Place several perogies in boiling water.
• Stir once, gently with a slotted spoon.
• Perogies are done when they float for a minute (this will take 2-3 minutes).
• Melt about 1/2 cup of butter or margarine in microwave.
• Rescue and drain the perogies with the slotted spoon.
• Place in a bowl, drizzle with some melted butter, and gently shake to distribute the butter.
• Cook, drain, and drizzle the other perogies in the same manner.
• *Platzkies (pronounced "plutch-keys"): (The scrap dough is not tender enough to make into perogies, but make good"dumplings" by themselves.) Roll out scraps to approxamitely the same thickness as before.
• Add minimal flour, and handle dough as little as possible.
• Try to keep edges even.
• Cut dough with a knife into strips about 8 cm (3 inches) wide.
• Cut each strip into several triangles and/or squares.
• Cook strips in water until they float.
• Repeat draining and drizzling treatment as with perogies.

UKRAINIAN SCUFFLES

Steps:

• Dissolve yeast in warm water and let stand 10 minutes.
• Mix the flour, salt, 3 Tablespoons sugar and butter as for pie crust.
• Add to the dry ingredients and milk and eggs, and the yeast mixture. Mix well and knead dough until soft. Put in a bowl, cover and store in the refrigerator overnight. This dough is very soft and must be chilled before use.
• Divide dough into 6 parts, keeping one part out and putting the rest back in the fridge until ready for it.
• Roll dough out on a mixture of the 1 cup sugar and cinnamon. Try to keep the shape of the rolled dough as round as possible. Cut into wedges, 12 per round if the thickness is 1/8 inch. Roll from wide end to narrow end.
• Place on a lightly greased baking sheet about 1 inch apart and bake for 15 to 20 minutes at 350°F Remove from baking sheet immediately and cool well. These freeze very well.
• If you wish to prepare a few pans before baking keep them in the fridge until ready for baking, otherwise they will start to rise.
• Wheatland Bounty.

NALYSNYKY (UKRAINIAN CREPES)

Steps:

• TO MAKE CREPES.
• In a bowl, using a hand held electric mixer, beat eggs until light and fluffy.
• Add milk, water, flour and salt and beat until all ingredients are incorporated and batter is smooth.
• Heat a 6 inch frying pan on medium heat.
• Butter the pan lightly and pour about 1/4 cup of batter into the pan, swirling the pan until the batter spreads evenly in the pan.
• Cook crepes on medium heat for about 1 minute or until lightly browned.
• Bake on 1 side only, do not turn over.
• Continue to cook the crepes, buttering the frying pan each time.
• Place the cooked crepes on a platter and keep warm in the oven at 250°F.
• TO MAKE CHEESE FILLING.
• Place the cottage cheese in a cheese cloth and squeeze out as much moisture as possible.
• Transfer the cheese to a mixing bowl.
• Add egg yolks, cream salt, and dill weed and mix to blend well.
• Remove warmed crepes from the oven and increase oven temperature to 350°F.
• Separate and place 1 crepe with the brown side down on a smooth surface.
• Spoon about 1 heaping tablespoon of cheese filling near one edge of the crepe.
• Start rolling the crepe over the filling, tuck in each side to prevent the filling from falling out, and continue to roll.
• Continue to fill and roll the remaining crepes.
• Place the finished nalysnyky into a lightly buttered 13 inch by 9 inch oven proof casserole dish in layers.
• Dot each layer with some butter.
• Bake in preheated 350 F oven for 20 minutes.
• Serve hot with melted butter, a dollop of sour cream or yogurt.

UKRAINIAN BEST POTATO PEROGIES-VARENYKY IN BROWN BUTTER

Steps:

• FOR THE FILLING, cook potatoes in boiling salted water until tender, and drain. If you have a ricer, rice potatoes and stir in butter while hot, otherwise mash with electric beaters. Season to taste and add nutmeg. If adding cheese, allow potatoes to cool, then stir in grated cheese. Chill potato filling before using.
• FOR THE DOUGH, combine flour and salt. In a separate bowl, whisk eggs, milk and water. Add liquid to flour and stir until blended. The dough should be soft enough that it sticks to the bottom of the bowl, but not so soft that it doesn't hold its shape. You can always add a little more liquid or flour if you need to. Cover dough and let rest 1 hour.
• On a lightly floured surface, roll out dough as thinly as possible without tearing. Use a round cutter 3 inches in diameter and cut out circles of dough. Place 1 tablespoons of potato filling into the center of each perogy and pinch the perogy edges closed. Perogies can be frozen in one layer on a baking sheet or kept chilled until ready to cook.
• To serve, melt butter in a sauté pan over medium high heat. Add onions, stirring constantly until onions are richly browned. Reduce heat to medium low.
• TO BOIL VARENYKY: In a pot of boiling salted water, cook about half of the perogies until they float, about 5 minutes. Remove from water with a slotted spoon, add to browned butter and gently stir with rubber spatula or wooden spoon to coat them, cook remaining perogies and stir gently into browned butter. Makes 24 to 30 perogies.