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.
While living in Slovakia, Allan was gone many nights. Often I would go to the office with him, play on the computer a little and just be lazy while he worked in the other room. I found a few bagel recipes that were good, but this is my favorite.
Mark decided to surprise us with bagels. He and Megan made them with shredded white cheddar cheese and they were wonderful.
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.
My brother Joe used to love chicken grilled this way and often had extra in the freezer.
It is similar to the chicken we can get at the fair. It uses an easy marinade and is best if made early morning.
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.
