These are just a very simple chocolate chip bar cookie.
Blondies
Grandma Bea’s Sauerkraut Pierogi
My mom taught my siblings and me how to make pierogi when we were very little. I can only remember making cheese pierogi and there were no measurements for the filling. “Add potato flakes to cottage cheese until the cottage cheese is dry. Let sit a few minutes and season with salt and pepper.”
Grandma had many different ways to make pierogi, but sauerkraut is probably my favorite. After making, warm up pierogi in a heavy pan with butter and sau·téd onions. If desired, add sour cream before serving. This makes a great meal, but is best when served with green vegetables or salad.
Pekoura
Many years ago, we had a friend visit. Morsal taught Mark how to make Pekoura. These coated potato slices are wonderful. You can serve as is, but they are best with plain yogurt or yogurt with cilantro added to it.
Roosterkoek (Braai Bread)
We learned this recipe from Rose H., a friend in Swaziland. The dough can be made early and set aside until ready to braai (grill). We often enjoy this instead of store bought rolls when we cook outdoors.
English Muffin Bread
Not quite as good as English Muffins, but a lot less work! This makes great toast. It always bakes up with a flat top, so I only let it rise to the top of the pan.
Cornmeal Raisin Bread
I do not remember when I was given this recipe from Mom M. If you use yellow corn meal, the bread will have a light yellow tint.
Megan thinks it tastes like hot cross buns but without the icing.
Hot Cross Buns
Oma gave this recipe to Mark many years ago after she made them for Easter dinner and he really enjoyed them and wanted to make more. Her original recipe did not call for most of the spices, but we prefer them with it.
Angel Wings (Polish Chrusty)
Called by many names, Chruściki, Bowties, Faworki and Angel Wings, these are Polish treat’s that my parents would enjoy when newly married. Daddy said that he would enjoy them with my grandfather around lunch before Lent. Grandpa would buy the treats and he and Daddy would have most, if not all the box eaten before getting home.
These are best the same day they are made.
Grandma Bea’s Sour Milk Cupcakes
Grandma Bea gave me this recipe many years ago. I was in Boston at the time and must have asked how to use up some sour milk we had.
For some reason, these cupcakes stick to cupcake liners. You can use them if prefer, but it is better to bake these in unlined muffin pans that have been greased and floured with cocoa powder.
The cupcakes are good plain or lightly glazed.
Chocolate Cake
Aunt Bonnie made this cake for Dad McGuire’s birthday in 2011. It is simple, but very good. It also made a great cake for Adrian’s 14th birthday. Serve with ice cream, whipped cream or a glass of milk!
The recipes calls for a 9×13 pan. If you prefer use two round cake pans. Be sure to grease and flour the pans well.
