Potato Pierogies

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Ingredients:

Dough:

2 cups all-purpose flour
7 oz warm water 
1 pinch salt
1 tablespoon butter or oil
1 egg

Filling:

1 lbs boiled potatoes
6-8oz farmer cheese
1 onion
1 tablespoon butter or oil
salt, pepper

Instructions:

In a bowl, mix flour and salt. Add egg, melted butter, and warm water, mix thoroughly, knead until smooth and elastic firm ball. If too crumbly, add a little water. If sticky, add just enough flour to become workable.Cover the bowl with plastic wrap and let sit about 30 minutes.

Meanwhile, finely chop the onion and fry in 1 tablespoon oil. Cold boiled potato and farmer cheese grind in a meat grinder with a 1/4″ hole meat grinder plate or mash them. Season with salt and pepper. Mix well.

Divide the dough into 2- 3 parts. Flatten each piece first in hands, sprinkle a pastry board with flour, then roll the dough into a thin sheet (about 1/12 inch; 2 mm thick),  1 part at a time (keeping remaining dough covered).

Use a round cookie cutter or the top of a glass to cut out about 3 inch wide circles. Place the pieces of filling in the center of each circle. Fold the circle in half over the filling and pinch together the edges to seal. Transfer each one onto a lightly floured surface. Repeat until remaining dough is used.

In a large pot, bring water lightly salt to a boil. Throw the pierogies into the water. Don’t overfill. Stir carefully to keep them from sticking to the bottom. Once the pierogies have risen, cook for an additional 3 minutes. Use a slotted spoon to transfer the pierogies to a platter. Serve hot with sour cream, fried onion or melted butter.

ENJOY!!!

Cheesecake

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Ingredients:

Dough:

6 oz unsalted butter or margarine
2 cups all-purpose flour
3 eggs yolks
1/2 cup sugar
1 1/2 teaspoon baking powder

Cheese Filling:

35 oz farmer cheese (mashed or ground)
3/4 cup milk
1 cup sugar
1/2 cup oil
2 eggs
4 eggs yolks
2 teaspoons vanilla pure extract
16 oz  Peach Slices in 100% Real Fruit Juice (optional)
2 heaped tablespoons potato starch
0.7 oz vanilla sugar

On the top:

3 eggs white
1/2 cup sugar
1 tablespoon fresh squeezed lemon juice

Instructions:

Dough:

Mix the flour with a baking powder. Add egg yolks, butter, sugar, then combine together. Knead until the dough forms into a ball. Place the dough on prepared a baking pan size 13 in x 9 in (lined with baking paper), carefully shape the bottom of the cake.

Filling:

Whip eggs with sugar. Add ground cheese, sugar, oil, extract, potato starch, vanilla sugar. Mix well. At the end add cold milk and chopped peaches (drain without juice). The filling is rare but it has to be. Place filling into a prepared dough.

Bake at 356 ° F for about 50 minutes.

Top of the cake:

Beat egg whites until soft peaks form and carefully mix with lemon juice.

After 50 minutes, place beaten egg white on the baked cake and bake additional 15 -20 minutes until golden white.

After baking oven set aside lightly, wait to cool and then remove the cheesecake.

We can cut only when it is completely cold.

ENJOY!!!

Fettuccine with Farmer Cheese, Bacon & Sundried Tomatoes

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Ingredients:

16 oz cooked Fettuccine
6 oz. farmer cheese
12 oz smoked bacon
4 oz Sun-dried tomato
salt, fresh ground pepper

Instruction:

Cook the Fettuccine according to direction on a product box. Drain well. Important: Don’t pour cold water onto noodles, just place the Fettuccine back into a pot.

Meanwhile, cut a bacon into small pieces. Place the bacon into a medium skillet and cook for 8-10 minutes over medium heat until golden brown and crispy. Chop a sun-dried tomato and place them into a small skillet with heated oil from sun-dried tomato. Saute for 2-3 minutes, stirring often.  Add crispy bacon, crumbled farmer cheese and sauteed sun-dried tomato into the hot fettuccine. Season with salt and pepper. Mix well and place on a plate.

ENJOY!

Egg Noodles with Farmer Cheese & Prosciutto

Ingredients:

2 cups cooked Homemade Egg Noodles
6 oz.farmer cheese
4 thin slices of prosciutto
salt, fresh ground pepper
olive oil

Instruction:

Prepare a wide Homemade Egg Noodles, cook in a salty water. Drain well. Important: Don’t pour cold water onto noodles, just put Homemade Egg Noodles back into a pot.

Meanwhile, cut a prosciutto into small pieces. Place the prosciutto into a medium skillet and drizzle with olive oil. Cook for 2-3 minutes over medium heat. Add prosciutto and crumbled farmer cheese into the hot egg noodles. Season with salt and pepper. Cook for additional  5 minutes, stirring often. Place on a plate.

ENJOY!!!

English Muffin with Cheese

Yummy cheese……………..

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Ingredients:

4 Whole Grain English Muffin
8 oz farmer cheese
2 radish
2 tablespoons fine chopped scallions
2 tablespoons organic plain yogurt
salt, pepper

Instructions:

Wash and finely chop the radish and scallion. Combine together the farmer cheese, radish, scallion, yogurt, salt, ground pepper. Mash well. Taste, adjust seasonings and allow to sit for 5 minutes in the refrigerator. Served on toasted English Muffin or bagel.Garnish with scallion.

ENJOY!!!