Ingredients
1 cup unsalted butter
1 cup sugar
4 eggs
1 teaspoon baking powder
1 1/4 cups flour
2 large apples or 3 small apples (my favorite to use are honeycrisps)
1 1/2 teaspoon cinnamon
Powdered sugar to taste
Instructions
I like to shred my butter to make it more fine, then beat together butter and sugar until fluffy (at least 4 minutes)
Begin to add the eggs one at a time, make sure to fully incorporate egg before adding the next, at least beating it for 1 minute in between.
Combine the baking powder and flour and sift into batter, beat until combined well.
Peel and core your apples, cut into thin slices and sprinkle with cinnamon, toss apples to distribute.
Pour half of your batter into a buttered 9 or 10 inch baker and align 1/2 of your sliced apples on top
Pour the remaining batter and top with remaining apple slices
Bake at 350 degrees for 50-60 minutes or until a toothpick comes out clean
Remove from oven and sprinkle with powdered sugar, serve with ice cream!
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Ingredients
2 eggs
1/3 cup of flour
1 cup of milk
3/4 cup of water
dash of salt
Instructions
Combine all the ingredients in a bowl and mix with electric mixer until smooth.
Place mixture in fridge for at least 30 minutes
Take mixture out and check consistency, if thick add more water till runny
Heat a medium pan with oil till hot, then turn the heat down to medium
Spoon a large ladle of batter to the middle of the pan and twist the pan till fully coated
Fry until the underside is golden and can easily be moved around the pan
Flip the crepe over to fry the other side until also golden brown
Serve with jam, whip cream, and fruit, roll up like a little burrito and enjoy!!
Smacznego!
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1 head of cabbage
1 yellow onion
1 pound ground beef
1/2 cup uncooked rice
tomato sauce
salt
pepper
Prepare rice on the stovetop, while doing that boil water in a pot large enough for your cabbage. To prepare your cabbage to be boiled you will turn it upside down and cut an x on the core and then cut around and remove about an inch of depth form the core. When your water is boiling you can go ahead and put your cabbage in, core side down. Turn the water down to a light boil, and boil for 5 minutes. As it boils chop 1 onion and simmer on frying pan with salt and pepper until golden brown. Remove cabbage from water and drain as much water from the cabbage that you can. Place in bowl stock side up, and cool leaves. Prepare filling by mixing together beef, cooked rice, sauteed onions, salt and pepper. Peel cabbage leaves from stock and trim a sliver from the stock making it easier to roll. Lay leaf flat in your hand, take a serving size spoon worth of filling and place near stock, fold one side of the leaf in, and the other side, then roll tight like a burrito, then place in baker. Repeat process until done with filling. Cover the golabki about halfway with the water that was used to boil the cabbage, then cover them with the leftover leaves. Place in oven and bake at 375 degrees, about 15 minutes in cover with foil, then bake for another 15 minutes. After your 30 minutes are up, uncover foil and pour tomato sauce over the cabbage rolls , recover with foil and bake for another 30-45 minutes until the cabbage is soft. Serve with mashed potatoes.
]]>¼ cup rice
4 white mushrooms chopped
¼ onion chopped
½ zucchini chopped
½ yellow squash chopped
Parsley to garnish
Salt, pepper, and your favorite spices
Cheddar Cheese
Oil
Cook rice on stove stop, while rice is cooking prepare stuffing, sautés onions until golden then add mushrooms, zucchini, and squash, sautés until vegetables are golden. Mix in cooked rice and put frying pan to the side. Cut the bell peppers in half vertically, remove seeds. Place flat on the baker, add a little salt and pepper to the inside of the peppers. Fill peppers with stuffing, place baker in the oven and turn oven to 350 degrees, bake for 20 minutes uncovered, then cover with foil and bake for 10 minutes, remove foil, add shredded cheese and bake for additional 5 minutes. Garnish with parsley and serve.
These are vegetarian, but also taste great with ground turkey!
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