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.

Hungarian Goulash

For class this week, Andrea learned about goulash and stews. We discovered there are two types of goulash. American goulash uses elbow noodles and hamburger but Hungarian goulash is more like a stew.

We decided to try making Hungarian goulash. It was simple and very good. Our recipe had a lot of liquid. If you prefer less liquid, reduce beef broth or simmer with the lid off. Another good option is to strain some of the liquid before serving and enjoy the broth for another meal.

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.

Pumpkin Muffins

This is a simple, dairy and gluten free biscuit from my friend Mari G. The biscuit does not contain eggs, but adding a hard boiled egg and fruit is a simple way to make an easy picnic lunch.

Over Night Flat Bread

After making a batch of bread dough, we discovered that our oven died. Instead of throwing the dough away, we decided to try making flat bread with it. The bread turned out much better than expected.

We made the dough and let it sit overnight. The first batch of bread (after about 18 hours sitting) was perfect. The second night’s bread was still good but was starting to taste a little strong (sitting close to 32 hours). We recommend letting the dough set no longer than 24 hours.

German Pancakes

We do not make these pancakes often, but they are very good. Allan said that his mom taught the recipe to him when he was 8 or 9 and he has enjoyed making them occasionally since for special mornings. It is a chance for us to enjoy each other as we take the time to enjoy filling our pancakes and eating them individually.

There are many recipes for German pancakes. Most use a different ratio of eggs to flour and liquid. The pancakes are usually rolled or folded in half and then half again (quartered) and the fillings are unique to each family. This is our families favorite recipe though.


Ginger cookies are a favorite of ours. This one is easily our favorite recipe for gingerbread men. We discovered the recipe in 2011 while studying Germany and this was one of the recipes we continue to make.

While they are very good plain, they are fun to decorate. It is best to decorate the day you plan to eat the cookies.

Gluten Free Sandwich Bread

When Allan started cutting gluten from his diet, a friend from work gave him this recipe. It is good fresh, but we think it tastes better toasted. It works very well for sandwiches also.

A few helpful hints on this bread:

  • To keep gluten free, but sure to check ingredient labels.
  • The bread will stick, so use a nonstick bread pan or grease the pan well. If it does stick, let it sit a few minutes before trying to remove from pan.
  • Do not let the dough rise over the pan, it will “boil over” and make a mess.
  • Also, be sure to bake the bread long enough. It may sound hollow, but still be sticky inside. A thermometer should read between 208-210 when done.
  • Let cool before cutting. It does not have to be completely cooled though.

Chocolate, Cherry, Walnut, No Knead Bread

This easy, no knead bread recipe can be varied in many ways. This is one of our favorites.

This recipe does make a huge loaf of bread. If desired, use all unbleached flour or experiment with your favorite ratio of white and wheat. The finished bread freezes well once completely cooled, but if you prefer to make a smaller loaf, see measurements at the end of the recipe.