Basic as they are, it isn't easy to share this recipe; this is one of those recipes that define food in our family. Grandma would make a big pot of these (at least double this recipe) and a big pot of mashed potatoes with lots of butter to go with 'em. Then, my brothers and I would chow down, relishing the Eastern European heritage that brought them to us. Nowadays, I get more requests from those same brothers to make these than anything else and, as if that weren't enough, my husband has joined the ranks.
1 large head of cabbage
1 1/2 lbs ground beef (no leaner than 20/80)
1 c. white rice (not quick-cooking or instant)
1 large onion, chopped finely
2 large cloves garlic, minced
2 tsp salt
pepper to taste
1 meduim can (app. 12 oz) tomato paste
1 large can (28 oz) ground or pureed tomatoes
Fill a stock pot (big enough to fit the whole head of cabbage) with enough water to come halfway up the sides of the cabbage. Bring the water to a boil and, as the leaves become tender (but not cooked), remove the leaves from the head of cabbage layer by layer (you can remove the head from the pot each time you perform this task. Return the cabbage for the next layer or two and so forth). Reserve the outermost, damaged leaves for lining the cooking pot. The largest leaves can be cut in half down the middle.
Combine the beef, rice, onion, garlic, salt and pepper in a bowl (don't bother with a spoon - just use your hands.) Line a stockpot with the outermost leaves. Lay the tender leaves on the counter one at a time a fill with a teaspoon or so of mixture. Starting from one long end, roll the leaf, tucking in the sides as you go. Layer the rolls on top of one another in the stockpot. With a whisk, combine the tomato paste and puree with one large can full of water. Pour the tomatoes over the rolls and add enough water to just cover the rolls (as needed). Bring the mixture to a boil, then reduce the heat, cover and let simmer for 45 minutes, until rice is tender. Serve with mashed potatoes and corn (there IS no other way.)
Kristin M.
Pullman, WA
Tuesday, December 4, 2007
Orange Cookies
I love the sparkling, tangy-sweet flavor of these.
Cookies:
2 c. granulated sugar
1 c. butter, softened
2 eggs
1 c. sour milk (stir 1 tsp cream of tartar into milk to sour it)
5 c. flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp orange peel, finely grated, with rest of orange peeled and pulverized in a blender
Icing:
1 box powdered sugar
1 large orange, juiced
Cream butter and sugar until fluffy. Add eggs and mix well. Sift dry ingredients together in a separate container. Add 1/3 dry to the mix, followed by 1/2 milk, 1/3 dry, 1/2 milk, then rest of dry. Stir in the peel and pulverized orange. Chill the dough a minimum of 1 hour.
Preheat the oven to 350. Form the dough into golfball sized balls, place on ungreased cookie sheet, then use the bottom of a glass dipped in sugar to flatten the balls. Bake the cookies 10-12 minutes until just golden around the edges.
For the icing, whisk together the sugar and juice until no lumps are visible. Allow to sit on the counter 10-15 minutes to thicken slightly. When the cookies have cooled, frost the top with the icing.
Kristin M.
Pullman, WA
Cookies:
2 c. granulated sugar
1 c. butter, softened
2 eggs
1 c. sour milk (stir 1 tsp cream of tartar into milk to sour it)
5 c. flour
1 tsp salt
2 tsp baking soda
1 tsp baking powder
1 tsp orange peel, finely grated, with rest of orange peeled and pulverized in a blender
Icing:
1 box powdered sugar
1 large orange, juiced
Cream butter and sugar until fluffy. Add eggs and mix well. Sift dry ingredients together in a separate container. Add 1/3 dry to the mix, followed by 1/2 milk, 1/3 dry, 1/2 milk, then rest of dry. Stir in the peel and pulverized orange. Chill the dough a minimum of 1 hour.
Preheat the oven to 350. Form the dough into golfball sized balls, place on ungreased cookie sheet, then use the bottom of a glass dipped in sugar to flatten the balls. Bake the cookies 10-12 minutes until just golden around the edges.
For the icing, whisk together the sugar and juice until no lumps are visible. Allow to sit on the counter 10-15 minutes to thicken slightly. When the cookies have cooled, frost the top with the icing.
Kristin M.
Pullman, WA
Cream Cheese Cookies
You will need a cookie press for these ones.
1 c. butter, softenend
3 oz cream cheese, softened
1/2 c. granulated sugar
2 c. flour
1/2 tsp vanilla extract
food coloring (optional)
Preheat oven to 375.
Cream the butter and cream cheese until well combined. Add the sugar and vanilla and beat well. Using a gentle hand, slowly add the flour until just blended. You can add 1-3 drops of food coloring at this time, until desired color is achieved.
Fill a cookie press with the dough and press onto a cold, ungreased baking sheet. Bake 8-10 minutes until cookies are firm, but not yet browning. Allow cookies to cool for 5 minutes on the pan, then move them to a cooling rack to finish.
Kristin M.
Pullman, WA
1 c. butter, softenend
3 oz cream cheese, softened
1/2 c. granulated sugar
2 c. flour
1/2 tsp vanilla extract
food coloring (optional)
Preheat oven to 375.
Cream the butter and cream cheese until well combined. Add the sugar and vanilla and beat well. Using a gentle hand, slowly add the flour until just blended. You can add 1-3 drops of food coloring at this time, until desired color is achieved.
Fill a cookie press with the dough and press onto a cold, ungreased baking sheet. Bake 8-10 minutes until cookies are firm, but not yet browning. Allow cookies to cool for 5 minutes on the pan, then move them to a cooling rack to finish.
Kristin M.
Pullman, WA
Ultimate Chocolate Chip Cookies
This one makes a ton of cookies - perfect for filling gift platters at the holidays.
2 c. unsalted butter, softened
2 c. granulated sugar
2 c. brown sugar
4 eggs, at room temperature
2 tsp vanilla extract
4 c. flour
5 c. oats
2 tsp salt
2 tsp baking powder
2 tsp baking soda
1 12 oz bag semisweet chocolate chips
1 12 oz bag white chocolate chips
6 oz good quality dark chocolate, grated
2 cups nuts (optional - my fave is pecans)
Preheat the oven to 375.
In a blender, process the oats until they make a uniform oat flour.
Cream together the butter and sugars (beat 5 minutes with a stand mixer, 6-7 with a handheld mixer, 7-8 minutes by hand) together until light in color. At the eggs and vanilla and mix well. Combine the dry ingredients in a large bowl, then add to the butter/sugar/egg mixture. Beat until the dough has come together, but there still are a few streaks of flour visible. With a strong wooden spoon, add the chocolates and nuts (if using).
Drop by the teaspoon onto an ungreased cookie sheet and bake 7-8 minutes or until the outer edges are golden but the centers are still soft. Alternatively, bake on a pre-heated baking stone for 6-7 minutes. Cool on a baking rack.
Kristin M.
Pullman, WA
2 c. unsalted butter, softened
2 c. granulated sugar
2 c. brown sugar
4 eggs, at room temperature
2 tsp vanilla extract
4 c. flour
5 c. oats
2 tsp salt
2 tsp baking powder
2 tsp baking soda
1 12 oz bag semisweet chocolate chips
1 12 oz bag white chocolate chips
6 oz good quality dark chocolate, grated
2 cups nuts (optional - my fave is pecans)
Preheat the oven to 375.
In a blender, process the oats until they make a uniform oat flour.
Cream together the butter and sugars (beat 5 minutes with a stand mixer, 6-7 with a handheld mixer, 7-8 minutes by hand) together until light in color. At the eggs and vanilla and mix well. Combine the dry ingredients in a large bowl, then add to the butter/sugar/egg mixture. Beat until the dough has come together, but there still are a few streaks of flour visible. With a strong wooden spoon, add the chocolates and nuts (if using).
Drop by the teaspoon onto an ungreased cookie sheet and bake 7-8 minutes or until the outer edges are golden but the centers are still soft. Alternatively, bake on a pre-heated baking stone for 6-7 minutes. Cool on a baking rack.
Kristin M.
Pullman, WA
Monday, December 3, 2007
Amazing Apple Cake w/ butter sauce
So so so good. If you are trying to be healthy don't make this, because it isn't as good without the butter suace. that really makes it.
Cake:
1 c. sugar
1/4 c. soft butter
1 egg
2 large unpleeled shredded apples
1 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 chopped walnuts
Sauce:
1/2 c. butter
1 c. sugar
1/2 c. light cream (canned milk can be substituted for cream)
1 1/2 tsp. vanilla extract
dash of nutmeg
Directions:
Cake: (must double for a 9x13 pan)
Cream butter and sugar. Add eggs, then add apples; mix. Add dry ingredients, then add nuts. Bake in greased 8x9 (or 9x13 if doubled) at 350 for 45 min.
Sauce:
Heat butter, sugar, and cream over very low heat for 10 to 15 min. Stirring occasionally until blended and slightly thick. Don't boil sauce. Add vanilla and a dash of nutmeg. Serve hot on hot cake.
April White (Aunt Lynn)
Cake:
1 c. sugar
1/4 c. soft butter
1 egg
2 large unpleeled shredded apples
1 c. sifted flour
1 tsp. baking soda
1 tsp. cinnamon
1/2 tsp. nutmeg
1/4 tsp. salt
1/2 chopped walnuts
Sauce:
1/2 c. butter
1 c. sugar
1/2 c. light cream (canned milk can be substituted for cream)
1 1/2 tsp. vanilla extract
dash of nutmeg
Directions:
Cake: (must double for a 9x13 pan)
Cream butter and sugar. Add eggs, then add apples; mix. Add dry ingredients, then add nuts. Bake in greased 8x9 (or 9x13 if doubled) at 350 for 45 min.
Sauce:
Heat butter, sugar, and cream over very low heat for 10 to 15 min. Stirring occasionally until blended and slightly thick. Don't boil sauce. Add vanilla and a dash of nutmeg. Serve hot on hot cake.
April White (Aunt Lynn)
Sugar Cookies
You might think all sugar cookie recipes are the same, but I promise-- these are phenomenal! Honestly, they're so perfect you'll wonder what the secret ingredient is. I can brag about them because it's not my recipe, I got it from a phenomenal cook.
1 cup butter (soft)
2 cups sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
6 cups sifted flour
1 teaspoon salt
1 teaspoon soda
Cream butter and sugar; add eggs, vanilla, and sour cream. Add in dry ingredients, about one cup at a time, and beat well. Refrigerate for about an hour and then roll out 1/3 inch thick on lightly floured surface. Cut with cookie cutters and place on ungreased baking sheet. Bake at 350 degrees for 9 minutes. When cookies are cooled, decorate as desired.
Yield 6 dozen.
Frosting
6 tablespoons butter (soft)
1 (1 pound) package powdered sugar
1/2-1 cup whipping cream
1 1/2 teaspoons vanilla
food coloring
Cream butter; gradually add about half the sugar, blending well. Beat in 1/4 cup cream and vanilla. Gradually blend in remaining sugar. Add remaining cream to make desired spreading consistency.
Leslie-- but the credit goes to my former roommate's mom, RaeJean
Madison, WI
1 cup butter (soft)
2 cups sugar
2 eggs
2 teaspoons vanilla
1 cup sour cream
6 cups sifted flour
1 teaspoon salt
1 teaspoon soda
Cream butter and sugar; add eggs, vanilla, and sour cream. Add in dry ingredients, about one cup at a time, and beat well. Refrigerate for about an hour and then roll out 1/3 inch thick on lightly floured surface. Cut with cookie cutters and place on ungreased baking sheet. Bake at 350 degrees for 9 minutes. When cookies are cooled, decorate as desired.
Yield 6 dozen.
Frosting
6 tablespoons butter (soft)
1 (1 pound) package powdered sugar
1/2-1 cup whipping cream
1 1/2 teaspoons vanilla
food coloring
Cream butter; gradually add about half the sugar, blending well. Beat in 1/4 cup cream and vanilla. Gradually blend in remaining sugar. Add remaining cream to make desired spreading consistency.
Leslie-- but the credit goes to my former roommate's mom, RaeJean
Madison, WI
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