This recipe for walnut crust is very good when used with the buttermilk flan filling. Substituting rolled oats for some of the flour in the crust should also give a good result. Crust: \1 1⁄2 cups whole wheat flour 1 cup ground walnut 1⁄4 cup sugar 1⁄2 cup unsalted butter, softened 1 large egg, lightly…
Month: September 2014
Varenikje (Sweet Perogies)
This best-ever varenikje dough recipe was adapted from Norma Jost Voth’s Mennonite Foods and Folkways from South Russia, Volume II. This recipe doubled yields 7 dozen varenikje. It also works well when tripled. The recipe calls for all-purpose flour but bread flour may be substituted partially or entirely. The varenikje may be made ahead, frozen…
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