Tag Archives: savory

Food Friday – Stick It To You Appetizers

07 Friday Jul 2017

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from Tracey G.

As you all know, I am always looking for ways to use my self-rising flour up before it loses its “zing”, so when I was on the hunt for an appetizer recipe for this week at the King Arthur Flour website, I was really intrigued when I read the title of “Self-Rising Garlic Sticks”….hmmm, a bread-stick item without yeast? That could be a fast treat make. So, then I read the recipe and was convinced this was the one to try. Self-Rising Garlic Sticks became the plan! (If you’re like me and can’t find King Arthur Self-Rising Flour, they do sell it on their website, here. Or if you’re feeling you’d rather make your own, here’s a link to Homemade Self-Rising Flour)

The ingredients were super simple and basic. Self-rising flour, milk, butter and fresh garlic. That’s it. It’s a biscuit dough that, with the way you shape it, becomes these wonderful thin crispy garlicky sticks. Granted, not exactly figure friendly, but I’ve already got designs on trying it with less of a butter bath, lol.

It directs you to preheat your oven to 450°F, then put the butter on a 9×13″ pan, and pop it into the oven until it melts, then you pull it and sprinkle your minced garlic and stir to distribute, then carry on making your dough. I melted my butter in a glass dish in the microwave, then added my chopped garlic. No real particular reason for this, it just fit into my method better, lol.

Next, you mix up your dough by combining the self-rising flour and the milk. You gather it into a ball and fold it over on itself a 3-4 times. Then place it on a well-floured surface and pat into a rather thin, 10×8-in rectangle. After you’ve done that, you cut the rectangle in half, creating two 8×5″ rectangles that then are cut into 16 sticks each, giving you a grand total of 32. The sticks are about 1/2″ wide, by 5″ long.

Once the sticks are cut, you’re ready to add them to the pan. Your garlic butter should be on your pan, waiting for the dough sticks. As you’re placing them, roll them in the garlic butter and crowd them in the pan. They will be rather tightly together, and seemingly swimming in butter. I was skeptical as to how it would all come together with all that butter, but it does!

Bake your sticks at 450°F for about 15-20 minutes until they’re a light golden brown. When they come out and as soon as you can handle them, pull them apart gently and place on a plate, or in a basket for serving. They most definitely are best served warm, and in my opinion reheat nicely in some foil in a preheated oven. I froze half of them, so we shall see how those come out after being thawed and reheated in the near future!

These little sticks are extremely yummy and extremely addictive! They have a slightly crispy crunch and a yummy buttery garlic flavor. They’d be good with some grated or shredded Parmesan cheese on top as well! I served them with a pasta and marinara sauce dinner, and they were wonderful! I highly recommend these Self-Rising Garlic Sticks when you need a fast bread-stick for dinner or a quick and fun dippable appetizer!

 

from Kris B.

Don’t judge a book by its cover or a zucchini stick by its photo!  I will be the first to say that these Baked Zucchini Sticks with Sweet Onion Dip did not photograph well.  (Probably due to photographer error or degree of hunger.)  That said, they are absolutely delicious!  Whereas Tracey is looking for recipes to use up her self-rising flour before it is no longer self-rising, I’m looking for ways to eat our abundance of zucchini so that they don’t go to waste.

The Baked Zucchini Sticks with Sweet Onion Dip is a two-part recipe.  It involves the making of the onion dip and then the zucchini sticks themselves.  The dip has a mayonnaise base to which honey, mustard, cider vinegar and caramelized onions, that all have been pureed in a food processor, are added.  Salt and pepper to taste and the dip is done.  It is best when made ahead and given time to chill and allow the flavors to meld.

The baked zucchini sticks are simple to make.  The one thing you need to know is that the sliced zucchini must be salted and allowed to drain before you can coat and bake them.  Once they are drained, the zucchini sticks are dipped in some form of egg; it can be egg substitute, whole eggs, or egg whites.  They are then dredged in a mixture of panko and parmesan cheese seasoned with King Arthur Flour’s Pizza Seasoning.  The coated zucchini sticks are placed on parchment that has been lightly coated with olive oil and are then baked in a 425 degree oven for a total of 20 minutes, turning them once after twelve minutes.  As with any crispy baked item, these are best served right out of the oven.  We had none left so I can’t speak to how they might be if reheated. 🙂

From the three zucchini called for by the recipe, I got 24 sticks.  The dip recipe made about 1 1/2 cups of the sweet onion dip.  We had lots of dip left over after enjoying the zucchini sticks.  Admittedly, I am not one who likes my food covered in sauce, gravy, dressings, or dips, so I probably used less than was expected for a serving.  My husband ate his fair share and there was still more than half of the recipe left.  When I make this again, I will definitely pare down the recipe.  As I said, we did manage to eat all of the zucchini sticks!  They are a nice alternative to chips or the dreaded french fries alongside a sandwich or burger.

The thing that makes this a King Arthur recipe is the use of the King Arthur Flour Pizza Seasoning, but you can also use any Italian seasoning or herbs that you have.  Don’t let the fact that you don’t have the exact ingredient called for deter you from trying this Baked Zucchini Sticks with Sweet Onion Dip, especially if you have a garden overflowing with zucchini!

Food Friday – I Love It, I Love It Not

24 Saturday Jun 2017

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from Tracey G.

I absolutely love June – it’s one of my favorite berry seasons – strawberry!!! We have a few local u-pick berry farms, and this time of year people go pick, then sell them on the sides of the road for a nominal cost.  Totally worth it to me to not have to do the work to reap the rewards of fresh, local berries with flavor! Much more reasonably priced than the grocery store berries and way tastier too, since they weren’t picked and shipped across country to me, lol.

So, I found this recipe for Strawberry Cream on Shortbread in King Arthur Flour’s Mixed Bag recipe category under “Fruit Desserts”. As soon as I saw it I knew I had to make it! But I didn’t have any fresh berries to work with, the local sellers hadn’t appeared yet – I was rather bummed until I read in Tips From Our Bakers, to feel free to use frozen berries! Yes! I was good! I always have them on hand, either ones I’ve frozen myself or store-bought frozen strawberries. Game on! It worked out perfect – I had everything I needed to make this on hand! They even have a Strawberry Cream on Shortbread walk-through as well!

The recipe is easy to follow and the ingredients are simple. Perfect combination! For the crust you need: Butter, powdered sugar, salt, flour and vanilla. The filling ingredients are: strawberries (fresh or frozen), lemon juice, sugar, plain gelatin, water and heavy whipping cream.

Mix all the ingredients for the crust, and press into your prepared pan. And here you have a choice, either a 9-inch square or a 9-inch round springform pan. Since my 9-inch square pan was busy, and I wanted a prettier presentation – springform it was! The crust took a few extra minutes to bake, but no big deal.

While the crust was cooling, I made the berry-mixture. In a blender you combine the berries, sugar and lemon juice. After you soften and melt your gelatin in the water by heating gently either in microwave or on the stove, you add it to the blender. Blend until it’s all processed well together. You then refrigerate the berries, stirring every 15 min until they are moundable on a spoon. They said approximately 45 minutes, but it wasn’t quite that long for me. When they are ready, you whip your cream until stiff peaks form. Then, you carefully fold your berry-gelatin mixture into it thoroughly, and spread on your cooled crust. Refrigerate until ready to serve and give it time to set.

To serve you can garnish it with fresh berries or crushed sweetened berries – or both! This is most certainly something I will make again, and likely often since I can use frozen berries. This was one of the best desserts ever and it’s super easy!! I also noticed that by using fresh chopped strawberries to garnish, that their juice in combination with the shortbread crust, was very strawberry shortcake-esque!! Wonderful! I will be making Strawberry Cream on Shortbread a permanent entry into my recipe book!!!

 

from Kris B.

Let’s just chalk this week’s recipe up to an exercise in self-realization.  I must say at the outset, I don’t like blue cheese.  That, however, is not part of the week’s self-realization; I already knew that thanks to a bout of food poisining caused by blue cheese salad dressing while on a college wind ensemble tour over thirty years ago. I still carry a grudge!  So why then did  I choose to make a Blue Cheese Spread?

I may have mentioned in a previous post that my husband and I spent our honeymoon in Vermont.  In addition to enjoying a day on the King Arthur Campus in Norwich, VT., we also spent a day on Bonnieview Farm with the Urie family making artisan cheese.  As a reminder of our fabulous time on the farm, we now subscribe to a monthly delivery of cheeses made on Bonnieview Farm.  It just so happens that this month, we had an abundance of blue cheese.  Because I don’t eat it at all and even Weber, who likes blue cheese a lot, can only it so much of it at a time, I needed to find some way to use it.  This is how I ended up with King Arthur Flour’s Blue Cheese Spread, a recipe found in their Mixed Bag collection.

The Blue Cheese Spread is simple to make.  Cream cheese and honey are combined using a mixer until fluffy.  Then the crumbled  blue cheese, thyme, and freshly ground  pepper are added.  Heavy whipping cream is then used to thin the spread to achieve  the desired consistency.  I didn’t mind making this recipe because Weber did the part I wasn’t keen on; he crumbled the blue cheese.

Here’s where the real moment of truth occurred for me.  I had a hard time photographing the cheese dip in a way that it looked minimally palatable let alone delicious.  Despite trying different angles and dishes and garnishes, it just never looked “right” to me.  I finally realized that the reason I couldn’t “make it work” is because I had no relationship with the food itself.  I always choose recipes for things that I will enjoy eating.  My “reward” for making and then shooting the food is then getting to eat it.  I know.  Sad. But oh so true.  This is probably an indication that I would not ever make a good professional food photographer.  You want me to photograph oysters???  I don’t think so!

Despite all that, the word from Weber, who does like blue cheese, is that the Blue Cheese Spread is quite tasty.  The one thing that I might do differently is add more thyme.  It is barely noticeable in my recipe.  Also, I probably should have made the accompanying crackers, but I couldn’t muster the enthusiasm for that either.

My final word on this recipe is that if you like blue cheese, try it!  Word on the street is that it’s quite good.

Blue Cheese Spread from King Arthur Flour

 

Food Friday – Pastries, Pies, and Tarts…Oh My!

04 Sunday Jun 2017

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from Kris B.

Now that the lazy days of summer are mine to enjoy, I find that I have more time to fix, eat, and savor breakfast.  And once we make it to “real” summer here in Texas, morning is about the only time of day where a hot meal sounds the least bit satisfying.  Enter King Arthur Flour’s Bacon, Egg, and Cheese Quiche, with a bit of spinach added because a little green always makes a meal feel healthier.  Lol!

There really is nothing special about this recipe.  It is a Classic Single Pie Crust made from scratch, which should be obvious from my less than perfect crimping around the edge.  But hey, I don’t often…ever?…have people over for breakfast so I wasn’t too concerned about the aesthetic here.  This crust was totatlly a utilitarian crust!  It won’t be winning any bakeoff awards, but it tastes just fine!

To make the filling, 3/4 of a pound of bacon is fried and then drained.  The recipe calls for onion to be sauteed in butter using another pan.  I cooked the onion in the same pan as the bacon using a tiny bit of the bacon drippings and omitting the butter.  When the onion was almost translucent, I threw a couple handlfuls of spinach on top and let it wilt.  I then let this veggie mixture drain on a paper towel with the bacon.

To assemble the quiche, the eggs, cream, and milk are whisked to gether in a bowl.  The bacon, veggie mixture, cheese and seasonings are added and then this is poured into the prepared pie shell. The quiche then bakes for 40 minutes.  I did bake mine an extra 6 minutes because it did not seem set in the middle after the initial 40 minutes.

Since there are only two of us at my house and we did not eat an entire 9″ quiche for breakfast, I can report that the quiche reheats well and makes for a good lunch and/or dinner as well as breakfast!

from Tracey G

There’s kind of a funny story to how I ended up choosing this particular recipe for Tasty Toaster Tarts….

We were all sitting around one day, and I noticed Jeremy eating store bought toaster pastries, which is ok in itself, but I’d had a bunch of homemade treats laying about and I said so. To which, Jeremy, replied to me with “but there’s no homemade Pop Tarts now is there?” Um. Nope. Had me there. So, when this week’s recipe rotation came around to Pies, Tarts and Turnovers, it was a no-brainer for me as to what kind of recipe I was after! I’d show him! Ha! Homemade toaster pastries here we come!

This is a pretty easy recipe to make, nothing complicated – a very simple crust and simple fillings. Basically it’s like making 9 big ravioli, lol. I went two different ways for fillings, the original in the recipe is brown sugar and cinnamon, then they also give you the directions for a jam/fruit filling which I also tried. As if there’s not enough variations on filling, there’s also provided an alternate crust recipe, using their White Whole Wheat flour, and less fat, by substituting some of the butter with vegetable shortening. So, I tried that route too! This is the crust version that is used in the Flourish Blog walk-through of the Tasty Toaster Tarts.

Both the crust variations mixed up well, and were easy to work with, only trouble I had was feeling like I didn’t have “enough” dough to work with, but it was not a big deal. They rolled out well and it was easy to cut the rolled dough into the directed measurements. You then brush the bottom crust with a beaten egg, fill, and top with second sheet of rolled out dough, and seal around the individual tarts. Now, you can score, bake and then cut them apart, but I preferred to cut them apart and bake individually.

After they’ve baked and cooled completely, you can frost them if you choose – I frosted maybe half of each batch, which was just an simple powdered sugar icing that I added little bit of vanilla to for flavor. I loved the look of the rainbow sprinkles in KAF’s photo so I decided to do that too on my iced tarts.

As for the taste? They are fantastic, I think the first thing Jeremy asked me was “now, can these be frozen?” – I interpret that to mean “can you make more to have on hand?” I loved both crust versions and both filling versions, but I think my favorite filling was the brown sugar & cinnamon one. I think that wound up being my favorite because on the occasions I do eat the store-bought versions, that’s my favorite!

If you have some time, do give KAF’s Tasty Toaster Tarts (say that 5 times fast!) a try – these are definitely a bit more of a grown-up version of the old favorites, the crust is more pie crust than whatever you’d describe the store-bought crust obviously, and wow are they good!!!

Food Friday – Adventures in Bread Baking

08 Saturday Apr 2017

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from Tracey G.

With this week’s category for our Food Friday is Bread. After my making of the Irish Soda Bread mix, I’ve been wanting to make sweet breads. I looked at all kinds of Soda Bread-style breads, but figured I’d better branch out a little as I just did that kind of thing! So, as I was perusing the recipes at King Arthur Flour, I ran across this recipe for Portuguese Sweet Bread and was immediately intrigued!

They do mention it’s a close cousin to the rolls most of us know as Hawaiian Rolls/Bread – that did it for me, I decided right there and then I was making this recipe this week!

It called for a couple ingredients that piqued my interest – lemon zest and vanilla. Maybe not the ingredients themselves, but the combination of the two. The other ingredients in addition to the lemon zest and vanilla include: yeast, flour, butter, eggs (2 eggs + 1 egg yolk, reserving the white), sugar, salt and milk.

It was very easy to put together, which is always a plus in my book. I heated the milk, butter, salt and sugar in the microwave in a 2-cup glass measure (or you can do it in a small saucepan on the stove), then added it to my flour/instant yeast/lemon zest mixture. Then add the eggs + egg yolk and vanilla. If you’re using a stand mixer, they suggest beating it for about 3 minutes with the paddle attachment, as it’s a sticky dough and then switching over to your dough hook for about 5 minutes.

Now comes the first rise, shaped into a ball in a greased bowl. It’s about 1 1/2 – 2 hours to get it to the “very puffy” they call for, I think mine actually took a bit longer, as sweet doughs tend to be slower risers. KAF recommends using the SAF Gold Instant Yeast, which is specially formulated for a sweet dough, but I only have the regular SAF Red Instant Yeast, so that’s what I used. I may have to order myself some of the SAF Gold Instant Yeast though, to see how much of a difference it does make, as I am enjoying working with sweet doughs! (And both of those are available for purchase on their website – I am in total love with the SAF Red Instant Yeast, works great and is really cost-effective for me!)

After you get past the first rise, you deflate it, shape again into a ball and place in a greased 9-inch cake pan. I didn’t have a 9-inch pan, so I used an 8-inch, and it worked just fine, just might look a little different and not as seamless as round loaf – but it didn’t affect the taste one bit! 😉 Once it’s gone through the 2nd rise,(another 1 1/2 to 2 hours), it’s ready to bake. Before you pop it into the oven, you brush it with the reserved egg white from that extra egg yolk that goes into the dough. In your 425°F, it gets baked for 15 minutes and then you tent it with foil to continue baking approximately another 20-25 minutes until it’s a lovely medium golden brown.

After it comes out you let it cool completely on a rack before slicing. Here’s where I had to just use my own judgment as it doesn’t say to let it sit in the pan for any specified amount of time before turning it out. So, I flipped it out right after I took it out of the oven, and realized I didn’t grease my pan enough and I had a little bit of sticking, but it wasn’t any big deal at all, just an annoyance, lol.

I am happy to report that this is a bread I will make again – oh my gosh it’s so good! It just takes a small bit of planning due to the longer rise times. After I took it’s photograph, I asked Jeremy if he’d like to try a piece of it, and so we did. And continued to taste test our way through almost 3/4 of the loaf! We discovered it’s good plain, toasted with butter and with a jam. I’m so glad I got a decent shot of it because I don’t think I had anything left to work with when we were done with quality control! I can’t think of any better of a review than that it didn’t even make it through a day before it was almost devoured completely! Definitely one for the win column!!

 

from Kris B.

It’s been a rough week at my house, so baking bread was more therapeutic than it was anything else.  I really wanted to make (and eat) a sweet bread this week, but I resisted that urge because I know that I would have eaten way more if it than I should have had I gone that route.  I settled on King Arthur Flour’s Italian Easter Cheese Bread, a nice flavorful savory bread.

I’m not exactly sure what makes this an Easter bread.  Maybe it is that this loaf has three rise periods???  That right there is why we are posting on Saturday instead of Friday.  Lol!  Normally I try to bake the weekly recipe early in the week, but this week that didn’t happe; I was baking on Friday.  Several weeks ago, when I first chose this recipe, I failed to read all the way through the instructions.  In my defense, the ingredients list and the first couple of instructions all seemed like a normal bread recipe and process so I figured it would be no big deal.  That was all true until I got to the instruction that called for a third rise time of two hours (or more) depending on your kitchen temperature.  The first two rises were an hour each.  When all was said and done, it was too late in the day for me to take photos so I had to wait until this morning.  As if posting late was not punishment enough for not reading all the words in the instructions the first time through, I also did not get to eat the bread hot out of the oven either!

This bread is time consuming to make only because of the required four hours for rises, but the dough itself comes together easily.  In addition to “normal” bread ingredients, the Italian Easter Cheese Bread calls for three eggs plus one yolk, pepper, and your choice of Italian cheese – parmesan, romano, asiago, or a combination.

The recipe warns that the dough will be very sticky and that you will need to stop and scrape the sides of your mixing bowl several times during the ten minute kneading process.  My dough was not sticky at all.  I’m not sure why.  I’m 99% sure that I followed the instructions correctly, but human error is always a possibility.  In the end I had a nice light flavorful loaf so all was well.

This bread can be baked in a round soufflé pan, or braided and cooked in a standard loaf pan.  I chose to bake a round loaf in a soufflé pan.  When it was done, it resembled a large cupcake. 🙂

When I finally got to eat a piece of the bread, I topped it with a bit of butter.  Delicious!  Though the bread itself is light and airy, the taste is quite rich.  The cheese and the pepper make for a flavorful combination.  This evening, my daughter used the bread to make a grilled cheese sandwich, a little redundant I know, and she said that was a perfect use for the Italian Easter Cheese Bread.  Based on her recommebdtion, I may have to try that too!

Whether you make this to serve with your Easter meal or for sandwiches, you will not be disappointed with this recipe! Continue reading →

Food Friday – Appetizers and Snacks

24 Friday Mar 2017

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from Tracey G.

Ever since I bought my King Arthur Flour Fresh Sourdough Starter last fall, I’m always looking for a way to not have to throw away the “discard” when I feed it. It just makes me crazy to remove all but 4 oz, and just throw it away if I don’t have anything to do with it. This recipe for Sourdough Crackers from KAF fills the bill perfectly AND easily!

It’s a very simple recipe – and very made-to-your-taste since the 2 tbsp of dried herbs called for in the recipe are left entirely up to you and what you want! I couldn’t make up my mind, so I used the Pizza Dough Flavor I bought online from King Arthur Flour for other purposes, lol, like pizza dough, and a bit of dried basil. The rest of the ingredients called for include: whole wheat flour or white whole wheat flour, salt, butter and sourdough starter. The extras are some oil to brush with and sea salt to sprinkle on – I actually used kosher salt because that was all I had and it worked wonderfully.

It comes together very easily, and makes an easy dough to work with when it’s time to roll it out. For some reason I thought it was going to be long and tedious – I couldn’t have been more wrong, it went so easily! And fast – I had it all done within about and hour to hour and 15 min – and 30 minutes of that was chilling the dough. I can say I will definitely make these again, but I will get myself a rolling pastry wheel/pizza cutter, it was a little tough cut them with a knife, but certainly not tough enough to keep me from making them again, and soon because I can’t seem to stay out them and they are dwindling fast!

I had one crazy scary mishap though… I pulled my sourdough starter out of the refrigerator, took what I needed for my crackers, and then measured out what was left for feeding. I fed my starter first, so that was taken care of. Next, got the dough made and set to chill. When that was done, I pulled the dough out and turned on the oven while I was rolling it out and getting it ready to bake. I opened the oven to pop the crackers in and was horrified to discover I’d forgotten that that is where I’d put my starter to do its thing – and now it was in the preheated oven!!!! I donned my oven mitts and grabbed it out so fast! The edges cooked to sides of the bowl, but the middle was still goopy – and not too hot. I crossed my fingers, scooped that bit out and set it aside to see if it still lived. And it did! I was so happy to see it bubbling away – so instead of discarding when I fed it today (I decided to keep it out of the fridge for a day or two to feed it back into good health, lol), I made it into 2 batches of starter in case I had a real tragedy the next time – this way I’ll have a backup in the refrigerator!

So, if you’ve got some sourdough starter in the refrigerator and wonder what to do with the unfed discard, this recipe is a great way to use it! And if you want to try getting some Sourdough Starter (or making your own starter) , let me say it’s a fun project to have, and the King Arthur Flour blog, Flourish, has lots of Sourdough Starter information! All you have to do is search “sourdough starter” or even just “sourdough”!

Here’s are a couple of links to get you started should you want some more information on maintaining it:

Maintaining Your Sourdough Starter

Making Your Own Sourdough Starter

 

from Kris B.

Here in Texas we seem to have gone directly from a very mild winter to summer.  We had a day in the nineties this week.  For me, that means that it is too hot to cook or eat heavy meals.  It’s salad time!  Unfortunately, the crops missed the memo saying that summer was coming early and the fresh seasonal fruits and veggies are not ready yet.  So, I have been on the lookout for light fare to accompany simple garden salads for lunch and dinner.  Enter King Arthur Flour’s recipe for Pirozhki (Stuffed Buns).

Pirozhki means “small pie.”  Traditionally, they are stuffed with meat, usually beef as is the case with this recipe from KAF, and they are glazed with an egg wash to create their characteristic golden color.

The dough for the Pirozhki consists of the usual suspects, all-purpose flour, yeast, salt, sugar, and water; added to that is butter, eggs, sour cream, and King Arthur Flour’s Vermont Cheese Powder.  I did not have any of the Vermont Cheese Powder, so I substituted parmesan cheese.  Since I have never used the Vermont Cheese Powder in anything before, I’m not sure what the effect of this substitution on the recipe really is.  I can say that the dough is delicious as I made it!!

Speaking of dough…I made it using the dough hook on my stand mixer.  The dough comes together easily and handles well.  Though the overall process for making the Pirozhki is simple, it takes some time because the dough requires three periods of rest; the first is 90 minutes, though mine took a little longer; the second happens after the dough is divided into sixteen 2 oz. balls and is only fifteen minutes; and the third one, an hour, comes after the balls are flattened, filled and seamed like dumplings.

The filling, which consists of ground beef, onion, garlic, parsley, cheese, and the seasoning of your choice, can be made during the initial rise of the dough; or, it can be made in advance and stored in the refrigerator until you are ready to use it.  Most of the time I do not read the recipe reviews on the King Arthur website before I make a recipe, but this time, for some reason, I did.  Overall, the recipe received overwhelmingly positive reviews, but two things kept coming up.  The first was that the 8oz. of ground beef called for in the recipe did not make enough filling for the sixteen Pirozhki and that the filling was a little bland.  Armed with that information, and because I had a pound of ground beef, I made and used the full pound, adjusting the other ingredients as necessary.  Having done that and seeing the amount of filling that I put into each Pirozhki, I think having used only half the amount of meat would have made for a disappointing final product.

I was lazy when it came to addressing the complaints about the bland flavor of the filling.  I’m still trying to catch up after my daughter’s wedding last Sunday and we have an elderly dog who is spending the weekend in ICU because of heart issues so my brain did not want to think about which spices to use and their amounts so I just added a little Season-All and called it done.  That said, we all enjoyed the final product and I will definitely make these again.  Next time, I’ll give my full attention to flavoring the filling!

As I said above, this recipe makes sixteen Pirozhki.  I am going to freeze a good number of mine and take them to school for lunch.  A few minutes in the microwave or toaster oven should make them almost as good as hot out of the oven!

Pirozhki (Stuffed Buns)

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