EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: dough (Page 1 of 2)

Elephant Ear Cookies

March 1st, 2014 in Desserts by Julia Volhina
Elephant Ear Cookies

This is pretty easy recipe for sugar sprinkled puff pastry cookies which can be made from either ready-to-use puff pastry dough, or homemade one. Either way the recipe isn’t too complicated to follow.

I used whole sheet of puff pastry dough prepared for last week recipe (that was made from 2 cups of flour, 8 oz of margarine and 2/3 cups of water). That yielded me 2 full cookie sheets (2 batches) of 36 cookies each.

You can adjust size of the cookies by playing with the dough: thinner dough rolled into smaller rolls will produce smaller cookies, thicker dough or/and bigger rolls will produce bigger ones.

If you like cookies to be more sweet, roll dough slices in sugar before putting them to the cookie sheet (but for me it is a bit too sweet, so I usually skip this part).

No Yeast Puff Pastry Dough (Faster Variant)

February 22nd, 2014 in Tips, Advices & How-to by Julia Volhina
No Yeast Puff Pastry Dough (Faster Variant)

Real puff pastry dough is taking a lot of time to make from scratch, most of the times it is easier to just buy it instead. Another alternative could be to try this easier and much faster variant.

Disclaimer first: this dough will probably not be a best choice for some fancy croissants or so, but it will work great for layered cakes, pies, sugar cookies, and such.

Either butter or margarine will work for this recipe, I used margarine. Make sure you don’t let ingredients and dough itself warm up, if you need to pause while making the dough, put it to the fridge to cool down.

Prepared dough can be used right away, or can be frozen for later use, make sure to use freezer bag.

Quick Crescent Rolls with Meat and Cheese

July 20th, 2013 in Appetizers & Snacks by Julia Volhina
Quick Crescent Rolls with Meat and Cheese

I was short on time this couple of weeks having visitors at home and at work. So I didn’t have much time to prepare a recipe in time for today.

It is a bit unusual of me to use “ready-to-use” ingredients in my food, but they save time if you need it to attend to other things.

Crescent dough sold in store makes decent rolls, which are good when you need to cook something to bite fast. So here is one of recipes for these.

I used ham as meat for this recipe, because that is what I had in my fridge. But you can be creative and use cooked bacon, or canadian bacon, or hot dogs, or another sausage, or a combination of these to your taste.

Potato and Mushroom Stuffed Dumplings

March 9th, 2013 in Main Dishes, No-meat by Julia Volhina
Potato and Mushroom Stuffed Dumplings

I am maybe getting old: firstly I was putting off this recipe for far too long, secondly after I finished up with assembling these dumplings, I could feel my back.

Nevertheless here is recipe: ukrainian handmade dumplings stuffed with potato and mushroom mix.

You can boil them as soon as they are assembled, or you can freeze them up and boil right before serving. No thawing in necessary.

Already boiled dumplings can be warmed up on a skillet with a bit of butter.

Russian Meat Dumplings (Pelmeni)

June 30th, 2012 in Beef, Main Dishes, Pork by Julia Volhina
Russian Meat Dumplings (Pelmeni)

Pelmeni (russian meat dumplings) is one of the dishes which take a lot of time to make.

However once done, you can freeze them up for future use, which is perfect for times when you are short on time and need to get something fast to eat.

And just a hint, it goes faster if you are not assembling them alone.

You can use already ground meat, or grind meat yourself and if you choose to do so – grind onions together with meat.

Russian Fried Pies with Meat and Rice Stuffing

October 29th, 2011 in Beef, Main Dishes by Julia Volhina
Russian Fried Pies with Meat and Rice Stuffing

Fried pies (piroshki/pyrizhky), resembling individual size fried buns of yeast dough with stuffing, are very popular in all countries of ex-USSR. There are many stuffing variations for these: fruity and sweet or savory.

This is recipe for piroshki with boiled meat and rice stuffing – meat left over after preparing broth or soup is usually used to prepare these. And later fried pies can be served together with that soup or broth.

Piroshki are good choice if you need to take food to-go: they don’t require refrigeration to keep them fresh (for 1-2 days).

How to Make Unsweetened Yeast Dough

October 22nd, 2011 in Tips, Advices & How-to by Julia Volhina
How to Make Unsweetened Yeast Dough

Yeast dough is commonly used for baked pies and fried pies/dumplings (pirozhki/pyrizhky).

Slavic cuisine features pies with various sweet and savory stuffing, and they all are usually prepared with dough as simple as this one.

Dough for small pies doesn’t usually require time for rising, you can start assembling them as soon as dough is kneaded: when you are finished with last one – first is ready to to fry/bake.

For whole piece pies you may need to set dough aside for 20-30 mins before cooking to rise.