A simple dish we learned in Swaziland. It is a little tricky to master the perfect cooking time, but once made a few times, you can tell if it is done by how it smells. Great served with vegetable stew.
If you have leftovers, reheat the next day for breakfast. We enjoy it with butter and maple syrup.
My Great Grandma Zetsell shared the “recipe” for these dumplings, though my father thinks the recipe was brought from England with my great great Grandma Heighes. He said that they were a very inexpensive way to fill up hungry tummies when times were tight.
Dumplings are wonderful in chicken broth, with veggies, or with sausage, fried onions, mushrooms, garlic and butter. My favorite way though, is warm with some good butter and salt and garlic.
They do not reheat very well, so only make enough for one night.
(What fun, I learned that they are also called Kluski Kładzione and they are a polish drop noodle. Some recipes use milk in place of the water!)
When Andrea was nine years old, she discovered cream puffs. She wanted to learn to bake them and would keep asking for me to teach her. Finally, I gave her a recipe for French Profiteroles and let her make a batch. Was she surprised to learn they were cream puffs.
While we usually eat these with whipped cream and homemade nutella or chocolate sauce, they are also very good with vanilla ice cream.
We found hazelnuts on a very good sale and we wanted to make something like “Nutella”. Researching ideas, we discovered how easy it was to make our own.
This recipe is slightly crunchy since the coconut sugar does not dissolve well. We have tried warming up the coconut oil and mixing them before adding to the hazelnuts and that helps some.
