I do not think I ever had a ladyfinger cookie until Mark was teething. We could not find “normal” teething biscuits, so we bought ladyfingers instead. They were also good with tea.
Years later, I discovered they were also a main ingredient in tiramisu. They are available at stores, but not often easy to find. So we learned how to make our own.
This is probably the best recipe for pizza that we have found. It is also very easy. Years ago, Andrea wrote the recipe down from memory. For the longest time we just mixed everything and used the dough immediately, but Andrea learned in culinary class to let the dough sit overnight and the crust is much better.
These are just a very simple chocolate chip bar cookie.
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.
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.
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.
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.
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.
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.
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.
