Invite your corn-fed quarterback in for a warm, hearty, strapping bowlful of this hell of a tasty, comfort-foody, Midwestern chili. It won’t burn you; it won’t bite you. It will just make you feel good way down in your hungry heart. Home run, quarterback!
This is the final post in a six-part pierogi series. This post contains several pierogi dough recipes: a plain version, one that uses sour cream (miLam’s favorite), another that uses milk, and one that’s enriched with egg yolks. For fillings and instructions, see previous posts.
Fruit Filled Pierogi Recipes: strawberry, plum, etc.
Deconstruct a pie, using a free and easy shortbread instead of a crust. Perfect for when you’re in the mood for pie, but don’t feel like rolling, crimping, fussing, swearing, and guessing whether or not the filling has reached the right consistency while you worry that you’re over-baking the crust.
This bread gets its rich, fresh, depth of flavor from nuts, nut-meal, oregano, sour cream, and thyme. Starting with a sponge and kneading the final dough by hand are key to giving this bread its unbelievable texture and complex flavor. Refrigerating the dough helps you to manage time and the bread to develop character.
Enjoy banana cream pie bars from scratch without touching a rolling pin or turning on the stove. Chessmen cookies, Cool Whip, cream cheese, instant pudding. Trust me; this does not taste like an “easy version.” It’s the real deal.
This vodka infused rainbow Jello mold could be the hit of your next party. Six colors, twelve layers … yeah, it’s incredibly ambitious. And it’s also time consuming. But it doesn’t require special skills or a Ph.D in Jellology. Resist the urge to keep tasting it as you go, though, or you’ll never make it to the final layer.
Forget your fancy appliances. Making these biscuits by hand with a pastry cutter will produce light, beautiful shortcakes that will balance perfectly with strawberries and whipped cream.
