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Rollkuchen Meatpockets




I remember the years when I was a teenager, we lived close to the church and my parents would often invite company home for lunch. My mom usually had a pot of soup ready and quickly made Rollkuchen to go along with the soup. It was pretty much the same, Sunday after Sunday, but she never stressed and everyone loved the meal. This recipe yields about 24 meatpockets or regular Rollkuchen ... you may want to double it. 

Ingredients:
  • 2 eggs
  • ¾ c milk
  • 2 tablespoons vinegar
  • 2 tablespoons oil
  • 2 cups flour - could be more
  • 1 teaspoon salt
  • 2 generous teaspoons baking powder
  • 3 - 4 cups oil for frying
Filling:
  • 1 - 2 cups left over sloppy joe sauce or chili



Method:
  1. In a small bowl, mix eggs with fork and then mix in the rest of the wet ingredients.
  2. In another larger bowl, mix flour, salt and baking powder, make a well and add the wet ingredients. Stir with wooden spoon, adding in the dry, until all ingredients are mixed well.
  3. Dust with flour and knead slightly jsut to gather and smooth. Add flour as needed so it is not sticky. (Can be wrapped and refrigerated at this time to roll and fry later.) Roll out quite thin on floured board or counter. 
  4. Place a rounded teaspoon of filling about one to one and half inches apart in a row, along one end.
  5. Fold dough over top of filling and press with a cup (dipped in flour) to form a perogie like crescent. No need to pinch. Lay on floured cookie sheet until all done before proceeding to fry. (If making regular Rollkuchen, simply cut into two inch strips and cut five inch lengths.  Cut a slit and flip one end through it to make a bow tie)
  6. Heat oil – test with a little dough to make sure it fries quickly, or throw in a few kernels of popcorn. Oil is ready when they pop. The trick to not have deep fried food soak up too much oil is to fry quickly in very hot fat. A cast iron works great. Use 2 forks or tongs and have a paper towel lined pan ready.




Jam Rolls (Rollchen)

I didn't realize until I was finished preparing this recipe that it is actually very much like Julie's Authentic Schnetki that she posted quite a while ago. You can find some nice variations there. For one reason or another, my family made them with jam and they have always been one of my hubby's favorite snack. Usually they just appear at our house with my Mom, who makes them regularly. The pastry can also be used for (fruit filled) Perishky.

Ingredients:
  • 3 1/2 c flour plus some for shaping and rolling out
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup shortening
  • 1/2 cup butter
  • 1 egg, beaten
  • 1 cup milk or water
  • 1/2 cup buttermilk (or sour cream)
  • 1 - 1 1/2 cups thick jam (we prefer plum or guava)

Method:
  1. Cut shortening and butter into dry ingredients with pastry blender.
  2. Add combined beaten egg and liquids. Stir with fork until everything is moist.
  3. Sprinkle with a little more flour, kneading gently and shape into log. Can chill at this time.
  4. Divide log into four parts. Set aside three.
  5. Roll a quarter of the dough out - rolling it up gently with the rolling pin (or flipping) to add more flour underneath. Roll sideways and up and down to achieve desired size - about 16 x 10 inches.
  6. Divide into four rectangular strips, each about 4 x 10 inches.
  7. Along one long side of each strip, spread about 1 - 2 Tbsp thick jam.
  8. Roll up like jelly rolls, pinching ends. Repeat with the rest of the dough. Can freeze at this time to bake fresh when needed.
  9. Bake on parchment-lined cookie sheets at 375° F for 30 - 35 min.
Some jam most always runs out - hence the parchment paper for easy clean up. This is why it is best to use thick jam, preferably cooked without pectin.


Rhubarb Meringue Torte



Here is a springtime favorite...with a press-in-the-pan shortbread crust that makes this dessert 'easier than pie'! 

Crust:
  • 1 cup cold butter
  • 2 cups flour
  • 2 Tablespoons sugar
  1. Combine flour and sugar; cut in butter until crumbly.
  2. Pat into an ungreased 9 x 13 inch pan, and bake in 350 F oven for 10 minutes.
  3. Cool slightly.
Custard:
  • 6 egg yolk
  • 1 cup whipping cream or half and half
  • 2 cups sugar
  • 4 Tablespoons flour
  • 1/2 tsp salt
  • 5-6 cups rhubarb, cut into small pieces
  1. Beat egg yolks, cream, sugar, flour and salt together.
  2. Fold in rhubarb and pour over baked crust.
  3. Bake at 350°F for 45-55 minutes (until custard is set).
Meringue:
  • 6 egg whites
  • pinch of salt
  • 3/4 cup sugar
  • 1 tsp vanilla
  1. Beat egg whites with salt and vanilla until foamy.
  2. Add sugar gradually, and beat until stiff.
  3. Spread over custard and bake at 350° F until golden (about 10 minutes).

Serves 12-15

*This is a large recipe...can be halved and made in an 8 inch square pan.

Sheet Pan Chicken Fajitas


I recently discovered this quick and easy method for preparing chicken fajitas.  The seasoned chicken and veggies are roasted in one pan in the oven.  While they are cooking, there is time to prepare the guacamole and other fixin's.

  • 4 chicken breasts (about 1 pound), thinly sliced
  • 1 red pepper, sliced
  • 1 green pepper, sliced
  • 1 yellow pepper, sliced
  • 1 medium onion,  halved and then cut in slices
  • 1-2 Tablespoons olive or vegetable oil
  • fajita seasoning (recipe below) or 2 tablespoons of packaged taco seasoning mix
  • 6 - 8" tortillas 
  • Avocado, salsa, sour cream, cheese for toppings.

 Fajita Seasoning:
  • 1 tablespoon chili powder
  • 1 teaspoon cumin
  • 1/4 teaspoon garlic powder  
  • dash of red pepper flakes
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper  

  1. Preheat oven to 425°F.
  2. Line a baking sheet with parchment paper for easy clean-up.
  3. Combine seasoning ingredients in a small bowl.
  4. Distribute the veggies and chicken pieces evenly over the bottom of the pan.  Drizzle with oil and sprinkle with seasonings. Toss to coat.
  5. Bake for 15 minutes.  
  6. Stir and return to oven for another 10 minutes or until chicken is fully cooked and veggies are tender.
  7. Serve hot from the oven on warm tortillas with optional toppings, as desired.


Paska


















There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.
You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.


  • 2 tablespoons active dry yeast
  • 1 cup warm water
  • 1 teaspoon sugar
  1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 
  • 1 medium lemon
  • 1 medium orange
  1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
  2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.
  • 1 1/4 cup milk
  • 1/2 cup of real butter
  1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
  2. Once it is melted add it to the blender. Start the blender .. and begin to puree.
  • 2 large eggs
  • 3/4 cup sugar
  • 1 teaspoon salt
  1. Start the blender on high and allow the citrus, peel and milk, butter mixture to run for about 2 or 3 minutes.
  2. Add the eggs, sugar, and salt.
  3. Continue to run the blender for another minute or two until very smooth.
  4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
  5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
  6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
  7. The amount of flour is a guide. .if your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
  8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel and allow to rise until doubled. This should take about an hour. .to an hour and a half.
  9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
  10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
  11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves approximately 20 - 30 minutes depending on the size of your pans.
  12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 
Paska Icing
  • 1 cup of soft real butter
  • 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
  • 2 teaspoons vanilla
  • enough icing sugar to make a soft icing. It will harden again in the fridge.
  1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.

Oatmeal Fudge Bars

 
My niece, Carolyn is known for bringing these squares to family gatherings and one is lucky to get a piece, because they go fast! An oatmeal bar with a fudge filling that is hard to resist.
Ingredients:
chocolate fudge
  • 1 can (10 oz / 300 ml) sweetened condensed milk
  • 1 cup chocolate chips
  • 1/2 cup butter
  • 1 teaspoon vanilla
cake
  • I cup butter, room temp
  • 1 cup brown sugar
  • 1/2 cup white sugar
  • 2 eggs
  • 2 cups flour
  • 1 teaspoon baking soda
  • 3 cups rolled oats
Method:
  1. On medium/low heat, melt fudge ingredients, stirring as needed, until well combined. Set aside.
  2. In large bowl of mixer, cream together butter and sugar, then beat in the eggs.
  3. Gradually, stir in flour, baking soda and rolled oats. This will end up resembling a stiff cookie dough. For easier mixing you can use a hook attachment on the machine if you have it ... but it works fine by hand too.
  4. Using a wet spatula or wet hands,  press 2/3 of the dough into a 9x13 inch greased pan. Glass or light colored aluminum is good. Keep 1/3 for top layer.
  5. Spread with fudge filling.
  6. Randomly scoop spoon fulls of the left over dough all over the top - like islands - allowing spots of the filling to show. (I add a few tablespoons of milk to this part of the dough to have an easier consistency to work with)
  7. Bake at 350° F for 25 - 30 minutes. (Do not over bake - may appear a bit jiggly when you take it out of the oven) Let cool. Cut into 36 - 48 bars. Keeps well for days, refrigerated. Freezes well.

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Hawaiin Style Farmer Sausage

Since I saw this recipe featured on Winkler Meats Instagram page this week, it seemed like a good time to dust it off and re-publish it.


We rather like farmer sausage around here and always have some on hand.  Farmer sausage is a smoked pork sausage; the smoky flavour is a great addition to soups and casseroles.  But if you aren't familiar with this particular sausage, I'm sure your favorite sausage would work with this dish as well.
  • 1 ring farmer sausage (about 1 1/2 pounds), sliced in 1/2 inch pieces
  • 2 stalks celery, sliced
  • 1 large onion, sliced
  • 1 green pepper, cut in chunks
  • 1 red pepper, cut in chunks
  • 1 large can diced tomatoes (796 ml / 28 oz)
  • 1 can pineapple chunks or tidbits (398 ml / 14 oz), drain and reserve juice
  • 1 teaspoon garlic salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon brown sugar
  • 1 tablespoon soy sauce
  • 2 tablespoons cornstarch
  1.  Stir fry farmer sausage for several minutes.
  2.  Add celery, onions, and peppers and cook until tendercrisp.
  3. Add tomatoes, pineapple, seasonings, sugar and soy sauce.  Simmer 5 minutes.
  4. Blend cornstarch with reserved pineapple juice. Add to simmering sausage dish and cook for 2 minutes.
  5. Serve on a bed of rice.

Serves 6.

Porridge Pancakes


This family sized recipe makes about 16 hearty, oat filled pancakes named for their moist porridge texture within a pancake. We love them with cinnamon steamed apples on the side. This recipe works best if mixed the night before and refrigerated to cook in the morning, or mix during the day to cook for supper.

Ingredients:
  • 2 cups (quick cooking) rolled oats
  • 3 cups buttermilk (or 2 cups milk and 1 cup yogurt)
  • 2 tablespoons oil
  • 2 eggs, beaten
  • 1 cup flour
  • 2 tablespoons sugar (optional)
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
Steamed apples
  • 2 Gala apples, unpeeled and sliced
  • 1 tablespoon butter
  • 2 tablespoon sugar
  • 1/4 teaspoon cinnamon
Method:
  1. Combine oats and buttermilk. Stir in oil and beaten eggs. 
  2. Add combined dry ingredients. Refrigerate overnight or for several hours.
  3. Cook on non-stick griddle between low and med heat. Adjust heat setting so that the pancakes do not brown too quickly. Cook first side for about 2-3 minutes, until tiny bubbles appear on top. Flip and cook for another 2 - 3 minutes. * 
  4. In the meantime, in medium pot, cook apple slices in butter until tender. A few minutes. Sprinkle with sugar and cinnamon and keep hot on low heat. 
* tips: a square (stove top) griddle/and a scratch proof flipper is a great investment for cooking pancakes/hot cakes. Keep cooked pancakes warm on an oven proof serving plate in 200 F oven. Serve with butter, maple syrup and cinnamon apples.
Left over pancakes can be stored in sealed bag (refrigerator or freezer) and toasted.


Cast Iron Pizza

Who doesn't like pizza! This pizza can be bakes on a very hot BBQ or in the oven. We have a Big Green Egg grill which really bakes up a pizza like a wood oven, but I've tried this in my kitchen oven and it turns out nicely. This is a deep dish thicker crust pizza. Baking it in a cast skillet gives the pizza a perfectly crispy crust. Because it's a deep dish crust it's important to follow the method below to insure it cooks through.

Crust:
  • 3 cups flour
  • 2 tsp instant yeast
  • 1 tsp salt
  • 1 1/4 cup warm water
  • 1 1/2 tbsp olive oil
  1. In bowl, combine 2 1/2 cups flour, yeast, salt, water and oil. Stir to combine. Gradually add more flour kneading with your hands until you have a smooth and elastic dough.
  2. Form dough into a ball. Rub lightly with a bit more olive oil and place in a bowl and cover with lid or plastic wrap. Allow to rise on counter for at least an hour. I find that pizza dough is best made a day or two before hand. Once mixed place in refrigerator covered. Take out and let rise on counter one hour before using. 

Topping: ( personalize your pizza by omitting or adding your own favourite toppings.
  • 1 1/2 cups mozzarella cheese
  • 1/4 cup Parmesan cheese
  • 1/4 cup pizza sauce ( I like to add a bit of oregano, garlic and onion powder, Italian spice...any of these or a mixture to spice up the sauce)
  • 4 strips bacon, fried to lightly crisp, crumble
  • 1/2 cup finely chopped deli ham
  • 1/2 cup finely chopped pepperoni
  • 1/4 cup thinly sliced red onion, raw
  • 1/4 cup thinly sliced black olives
  • 1/3 cup pineapple tidbits, or fresh pineapple

Making and baking the pizza:

You can heat your cast iron in the oven or on your BBQ. Place cold cast iron pan in a cold oven or BBQ. You want to preheat your cooking method along with the pan to a temperature of 450-500ยบ.

Remember that cast iron gets very hot, you will need a good oven mitt to handle your pan and a good surface to remove it to....don't set a hot cast on your counter top!

  1. Once pan and oven/BBQ are up to temperature, working quickly, remove cast and quickly spray it with cooking spray and give it a sprinkle of corn meal. (this will add a nice crunch to your crust)
  2. Take your risen pizza dough, and working quickly pull or roll your dough to the size of your pan and without touching the hot cast lay the dough in the pan carefully working the crust into the pan and up it's sides. The dough should be about 1/2" thick.
  3. Place the cast with just the dough back into the oven or BBQ. Allow to bake (this is called blind baking) for 5 minutes.
  4. Remove pan, spread sauce over partially baked dough, add 1/3 of the cheese, all of the meats, onions, olives and pineapple. Top with remaining cheeses and bake for another 15-20 minutes until done. 
  5. Allow pizza to rest in cast for 2-3 minutes, then slide it onto a cutting board. Pizza will slide out of the pan really easily...just don't burn your hands on the cast. 

German Pancakes


In our home, growing up, Pfannkuchen, were a lunch treat made by my Oma (we called her Omi) ... and the tradition continues, the only difference being that we clarify them as being the European version by calling them German pancakes. My grandchildren have simply dubbed them  sugar-roll-up pancakes. This recipe is slightly larger than the one in our original cookbook.

Ingredients:
  • 4 eggs
  • 3 cups milk, divided
  • 1 teaspoon salt
  • 2 cups flour
Method:
  1. Using a whisk or hand mixer, beat eggs well with just 1 cup of the milk. 
  2. Add flour and salt. Beat until smooth before adding the rest of the milk. Let rest for a few minutes.
  3. Heat medium sized non-stick skillet to just below medium heat. Brush with a dab of butter.
  4. Lift hot skillet with left hand, slightly tilting it toward you. Pour about 1/4 cup of batter into the top half, allowing the batter to spread while rotating the skillet. ( A slight rotation of the wrist) 
  5. Set the skillet back on the heat, cooking until the pancake is set. (wet look has disappeared) 
  6. Using a small thin lifter or spatula, gently flip to cook second side, which will go quick.
  7. Repeat, using a dab of butter as needed, stacking pancakes on a dinner plate. Yields approximately 18
Tips and Variations:

Batter should be smooth, thin enough to coat the pan easily when tilted. If it does not run easily, add more milk. If there are a few tiny lumps, don't be concerned. 
The traditional way to have these is to sprinkle the open pancake with sugar, fold in half and roll up from the short end - making it easy for younger children to eat by hand.
However, the options are limitless, including cottage cheese with canned peaches, nutella and sliced bananas or strawberries and whipped cream. 
I use the same recipe (half size) for savory fillings, using a smaller skillet.