Ingredients

* 2 cups flour
* 2 cups water
* 1 packet of dry baking yeast
* 1 1/2 lb Red Grapes seedless

Method

Place your flour, water and yeast in a large bowl. Remember this will grow. So, make sure your bowl is large enough. Place a cloth over the bowl. Let stand for about three days. Stirring a couple of times a day. Your starter should have a slight beer smell. Remember the longer you leave it the stronger the taste. If it starts to smell really sour then throw it away. After three days you can put it in a jar and place it in the fridge. Do not screw the jar lid to tight.

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3 cans frozen biscuits
1/2 c. sugar
1 tbsp. cinnamon
1 stick butter
1 c. brown sugar
2 tsp. water
1/2 c. nuts

DIRECTIONS:

Mix sugar and cinnamon together; set aside. Quarter biscuits. Grease Bundt pan. Place nuts in bottom of a Bundt pan. Roll biscuit pieces in sugar and cinnamon mixture. Put in Bundt pan. Melt butter, brown sugar and water; boil 2 minutes and pour over biscuits. Bake at 350 degrees for 25 minutes.

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15 3/4 oz. (3 1/2 cups) all-purpose flour; more for dusting
3 large eggs
2 tbs. sour cream
1 c. water; more as needed
Butter or vegetable oil
Salt and freshly ground black pepper to taste

DIRECTIONS:

In a large bowl, combine the flour, eggs, sour cream, and 1/2 cup of water. Stir, beating the eggs as you mix. Gradually add the rest of the water, stirring until the mixture begins to come together. Turn the dough onto a well-floured surface. Knead gently with your fingertips, lifting the dough off the counter and dropping it down (the dropping technique is key for delicate and pliable dough), taking care not to overwork it. Knead until the ingredients are blended and the dough is smooth on the outside and slightly sticky when poked, 2 to 5 min. Gather in a ball, wrap in plastic, and let rest for at least 20 min. while you make the filling (see below).
While you fill the pierogis, put 5 qt. water on to boil. Drop the pierogis in batches into the boiling water, stirring occasionally. When they float to the top, cook for another 2 to 4 min.; bite into one to check that there’s no chalky line. Drain in a colander of fish them out with a spider and put them in a bowl. Sauté as described below or simply a dollop of butter and salt and pepper; jostle the bowl to toss.
To sauté the pierogis:

Warm 1 1/2 tbs. butter or 3 tbs. vegetable oil in a sauté pan over medium-high heat. Without crowding the pan, add the boiled, drained pierogis and sauté until golden brown and puffy on both sides.

Potato Filling:

3 medium baking potatoes (about 1 1/2 lb.), peeled and cut in 1-inch slices
2 tbs. unsalted butter; more as needed
1 tbs. vegetable oil
1 small onion, chopped
1 clove garlic, finely minced
1/2 tsp. dried thyme
2 cups finely shredded white cabbage (about 1/4 very small cabbage)
2 tbs. freshly grated Parmesan cheese
1 tsp. chopped fresh flat-leaf parsley

Put the potatoes in a pot with just enough cold salted water to cover them and boil until soft, 15 to 20 min. Meanwhile, melt the butter with the oil in a large sauté pan over medium heat. Add the onion, garlic, and thyme. Cook until the onions are translucent, about 2 min. Add the cabbage and cook, stirring occasionally, until the cabbage starts to soften and brown at the edges, about 8 min. Lower the heat and continue cooking until the cabbage and onion are nicely browned and caramelized, about 20 min. Season with salt and pepper. You may need to add 1 tbs. or more of butter or oil, as the mixture will absorb quite a bit of fat. Set aside to cool.
When the potatoes are tender, drain them in a colander and press lightly with a dry kitchen towel to dry them thoroughly. Return the potatoes to their hot pot and shake them dry. Remove the pot from the heat; add the cooled cabbage mixture, the cheese, and the parsley. Mash the ingredients until they’re well blended and there are no more potato lumps; you may want to use a stiff whisk. Season again with salt and pepper. Set aside to cool while you roll out the pierogi dough.

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750 ml container of 14% sour cream
4 cups flour
1 tsp salt

DIRECTIONS:

1. Put sour cream in bowl
2. Gradually add flour.
3. Nix with hands until dough is soft and elastic, about 15 mins.
4. Wrap dough in plastic wrap for 1 hour before rolling out.

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1 pkg. yeast, dry or Fleischmann’s
1/4 c. warm water
2 tbsp. sugar
1 tsp. lemon juice or vinegar
1/2 tsp. salt
2 c. flour

DIRECTIONS:

Mix. Put in stone crock or large china bowl. Cover and leave at room temperature for 24 hours. Not too cold. Put in microwave or oven if room too cool. It can be used for pancakes, waffles, rolls and bread. Each cup of starter used is to be replaced with 1 cup flour and water if necessary to return to foamy batter. May be refrigerated several days. Should be shook or stirred each day.
Pancakes or waffles for 6 Belgian waffles, use 1 cup starter and add 3 egg yolks. Whip whites and add last. Add 1 teaspoon vanilla, 2 1/2 cups flour, 1/2 teaspoon salt, 1 tablespoon sugar, and 1/4 cup melted butter or shortening. Fold in egg whites. Use 7/8 c. mix per waffle. Must be batter not dough. Use water to thin.

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1 pkg. dry yeast
1/2 c. lukewarm water
2 tbsp. sugar
2 c. warm water
2 1/2 tbsp. all-purpose flour

Mix yeast with 1/2 cup lukewarm water. Mix sugar with 2 cups warm water and flour. Add yeast mixture. Let set in glass jar covered with cloth for 5 days.

FEED STARTER:

3 tbsp. instant potato flakes
1 c. warm water
1/2 c. sugar

Mix above ingredients. Stir well and add to starter. Let mixture set at room temperature for 8-12 hours. At this point make bread or share with a friend. Use 1 cup of mixture and return the rest to refrigerator. Feed starter every 3-7 days. (I feed once a week.) Starter is stored in glass jar with a lid that has holes punched in it.

BREAD INGREDIENTS:

1/4 c. sugar
1 tbsp. salt
1/2 c. oil (I use 1/4 c.)
1 1/2 c. warm water
1 c. starter
6 c. bread flour

Mix all ingredients in large bowl. Knead several times to mix well. Put dough in lightly oiled bowl and cover. Set on counter top overnight (8-12 hours).
Next morning, divide dough into 3 portions. Knead each portion 10-15 times. Put in greased 9×5 loaf pans. Let rise until dough reaches top of pan 4-5 hours. Bake at 350 degrees for 20-30 minutes.

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In a large bowl, make a stiff batter of the following: 1/2 c. corn oil 1 tsp. salt 1 c. starter mix 1 1/2 c. warm water 6 c. Pillsbury bread flour
Grease another bowl. Put in dough and turn over (oily side on top). Cover with foil and let stand overnight; do not refrigerate.

Next morning, punch down dough and knead a little. Divide into 3 equal parts and knead each part on a floured surface 8 to 10 times. Put into greased pans and brush with oil. Let rise 4 to 5 hours (all day is all right) covered with waxed paper that has been sprayed with Pam. Bake at 350 degrees for 30 to 40 minutes. Remove and brush with butter. Cool in pans, wrap well and store. Refrigerate. May be frozen.

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2 tbsp. sugar
1/2 c. oil
1 tsp. salt
6 c. bread flour, sifted
1 c. starter
1 1/2 c. warm water

DIRECTIONS:

Combine ingredients in large bowl to make stiff batter. Put dough in greased bowl and turn so oily side is on top. Cover with foil which has been sprayed with vegetable spray and let stand overnight. Do not refrigerate.
Next morning punch down and knead a little, 8 to 10 times. Divide into 3 equal parts and knead each part 8 to 10 times on a floured surface.

Put each part into a greased loaf pan and brush with oil. Cover with wax paper that has been sprayed with vegetable spray. Let rise 7 to 8 hours. Bake at 350 degrees for 30 to 45 minutes until done. Remove and brush with butter. Cool and wrap.

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1 c. hot water
3/4 c. sugar
3 tsp. instant potato flakes

DIRECTIONS:

Feed starter every 3 to 5 days the ingredients listed. Let stand uncovered for at least 8 hours at room temperature. Stir and use 1 cup to make bread.

BREAD INGREDIENTS:

1 c. starter
1 1/2 c. hot water
1/2 c. cooking oil
1/2 c. sugar (use 1/3 cup, if you prefer)

DIRECTIONS:

Stir and mix well. Cover bowl with plastic wrap and let stand at least 8 hours at room temperature. After 8 hours, remove dough and knead on floured surface until easy to handle. Divide into 3 equal sections and shape into loaves. Place in greased loaf pans and let rise about 4 to 8 hours (or until bread has risen about 1/2″ above pan).
Bake at 350 degrees for 20 to 25 minutes or until golden brown. Remove from pans and cool on paper towels. NOTE: Makes excellent cinnamon toast.

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1 peeled, grated med. Irish potato
1 c. sugar
3 c. flour
3 c. water

Combine all ingredients and let stand in gallon jar or crock for 3 days. As a cup of starter is taken out to prepare biscuits add 1 cup water, 1/2 cup flour and 1 tablespoon sugar to starter so that there will be a supply for the next batch of biscuits.

BISCUITS:

1 c. starter
1/4 c. melted shortening
Enough flour to make dough easy to handle

Roll 1/2 inch thickness on floured board. Cut and place on greased baking sheet. Bake at 420 degrees for 20 minutes.

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