UNCLE BILL'S VARIETY OF FRUIT FILLINGS FOR PYROSHKY
Make and share this Uncle Bill's Variety of Fruit Fillings for Pyroshky recipe from Food.com.
Provided by William Uncle Bill
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- If using strawberries, remove hulls, wash and slice.
- If using raspberries, huckleberries, use whole.
- If using rhubarb, cut into small pieces.
- If using cherries, pit first.
- If using peaches or apricots, remove stones and cut fruit into pieces.
- In a mixing bowl, mix together sugar and tapioca starch, mix well to blend.
- Add sugar/tapioca starch mixture to fruit and mix well to coat.
- Let sit for 5 minutes before using.
- Fill pastry cups with 1 1/2 tablespoons of your choice of fruit mixture.
- Add 1/2 teaspoon of granulated sugar to each tart.
- Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.
UNCLE BILL'S BLUEBERRY FILLING FOR PEROGIES
Make and share this Uncle Bill's Blueberry Filling for Perogies recipe from Food.com.
Provided by William Uncle Bill
Categories Berries
Time 15m
Yield 16 perogies
Number Of Ingredients 6
Steps:
- If you are using frozen berries, thaw first before using.
- In a bowl, mix together sugar and tapioca starch, mix well.
- Place blueberries in a large bowl and pour sugar/tapicoa mixture over and mix well to coat.
- Now add lemon juice and mix well.
- In a smaller mixing bowl, mix together 1/2 cup granulated sugar and 1/4 cup tapioca starch.
- Prepare dough rounds to use in your Mini Form.
- Place dough over Mini Form.
- Sprinkle 1/4 teaspoon of sugar/tapioca starch mixture over the middle of the dough in the Mini Form.
- Now add 1 tablespoon of blueberries and close Mini Form, remove excess dough.
- Continue with the remainder of the blueberry mixture.
UNCLE BILL'S RED KIDNEY BEAN FILLING FOR PYRAHI
Make and share this Uncle Bill's Red Kidney Bean Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Beans
Time 2h5m
Yield 24 pyrahi
Number Of Ingredients 4
Steps:
- In a saucepan, add canned beans including liquid.
- Bring to boil, reduce heat and simmer for 5 minutes.
- Remove from heat and mash beans.
- Add whipping cream, sugar and salt and mix well.
- Use about 3 tablespoons of filling for each pyrahi.
- You may also use dried beans, 3 cups.
- In a saucepan, add beans, cover with water and cook until tender.
- Drain, but reserve 1 cup of liquid.
- Mash beans, add 1 cup reserved liquid, whipping cream, sugar and salt and mix well.
- You may also use other legumes of your choice.
Nutrition Facts : Calories 40.6, Fat 1, SaturatedFat 0.6, Cholesterol 3.4, Sodium 49.9, Carbohydrate 6, Fiber 1.8, Sugar 0.6, Protein 2.1
UNCLE BILL'S BLUEBERRY CREAM CHEESECAKE
Make and share this Uncle Bill's Blueberry Cream Cheesecake recipe from Food.com.
Provided by William Uncle Bill
Categories Cheesecake
Time 1h40m
Yield 10 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- In a large mixing bowl, combine flour, finely chopped almonds, 1/4 cup sugar and baking powder.
- Using a pastry blender, cut in butter until mixture is crumbly.
- In a separate bowl, beat together egg, vanilla and almond extract.
- Drizzle egg mixture over crumbly flour mixture and mix until egg mixture is just incorporated and the mixture is still crumbly.
- Press mixture evenly over the bottom of an 11" x 1 1/2" spring form pan.
- Bake in preheated 350 F oven for 8 to 10 minutes or until surface is no longer shiny.
- Remove from oven and let cool.
- Spoon 3 cups of blueberries evenly over baked base.
- Sprinkle remainder of 1/4 cup of sugar over the blueberries.
- FILLING: In a mixing bowl using an electric mixer, combine cream cheese, sour cream, 3/4 cup of sugar, eggs and lemon juice and mix until smooth.
- Pour cream cheese mixture over blueberries.
- Bake in preheated 350 F oven for 1 to 1 1/4 hours or until center of cake is barely firm to the touch.
- Remove cake form oven and immediately run a knife around inside of rim to loosen cake.
- Let cool.
- Cover and refrigerate for at least 8 hours.
- SAUCE: Puree' 1 cup of blueberries in a blender.
- In a small saucepan, combine blueberry puree' and sugar and cook over medium-high heat just long enough to dissolve sugar, about 3 to 4 minutes.
- Add lemon juice, mix well and let cool.
- TO SERVE: Remove sides from spring form pan.
- Cut cheesecake into wedge slices.
- Pour some blueberry sauce on each serving plate.
- Place a piece of cheesecake in pool of sauce, then spoon more sauce over cheesecake.
- If using frozen blueberries, make sure they are thawed, drained and patted dry with paper toweling.
Nutrition Facts : Calories 478.9, Fat 27.6, SaturatedFat 14.7, Cholesterol 120.8, Sodium 224, Carbohydrate 52.6, Fiber 2.6, Sugar 36.5, Protein 8.4
UNCLE BILL'S POTATO FILLING FOR PYRAHI
Make and share this Uncle Bill's Potato Filling for Pyrahi recipe from Food.com.
Provided by William Uncle Bill
Categories Potato
Time 35m
Yield 24 pyrahi
Number Of Ingredients 7
Steps:
- In a saucepan, add potatoes, cover with water and cook until tender.
- Drain well and mash potatoes, set aside.
- In a frying pan, melt butter.
- Add onions and garlic and saute' for 5 minutes or until onions are translucent.
- In a mixing bowl, add potatoes, sautee'd onion/garlic, beaten eggs, salt and pepper and mix well.
- Use about 3 tablespoons of mixture for each Pyrahi.
Nutrition Facts : Calories 48.4, Fat 0.9, SaturatedFat 0.5, Cholesterol 16.8, Sodium 61.6, Carbohydrate 8.7, Fiber 1.1, Sugar 0.6, Protein 1.5
UNCLE BILL'S PEROGIE DOUGH
I have provided a very detailed method for making perogies, please read carefully and follow the instructions. Practice a bit if necessary to make sure that the dough comes out properly. I developed this dough recipe about 25 years ago and it has withstood the criticism of many especially the Ukrainian people. Surprisingly, they say this is the best dough for perogies that they have ever had, nice and tender and is not chewy like most.
Provided by William Uncle Bill
Categories Healthy
Time 45m
Yield 36 serving(s)
Number Of Ingredients 7
Steps:
- In a large size mixing bowl, mix together eggs, milk, whipping cream, sour cream and salt and whisk until well blended.
- Add baking powder and blend until incorporated.
- Add flour one cup at a time and whisk well the first two cups.
- Add the third cup and now mix using a large plastic spoon or a wooden spoon.
- Add the fourth cup and continue mixing with a spoon.
- At this point, you may not be able to pick up all the flour, so roll out the contents onto a lightly floured surface.
- Knead the dough until it becomes smooth and shiny.
- If the dough is still sticky add a bit more flour and continue to knead until it is not sticky and does not stick to your hands.
- Break dough off into chunks and roll between your hands to the size of a golf ball.
- On a lightly floured surface, firstly flatten the dough ball with the palm of your hand to about 1/2-inch thickness, then coat each side very lightly with some flour.
- Using a heavy rolling pin, (I prefer a marble rolling pin), start to roll out the dough.
- As you are rolling, the dough should stick to the rolling pin.
- When this happens and the dough is almost all the way around the rolling pin, peel the dough off as it should come off very easy.
- Place the dough back on the rolling surface with the side that was against the rolling pin should now be on the rolling surface.
- Very lightly, dust the top surface ONLY with a bit of flour.
- Start rolling again, roll back and forth, then side to side to try and keep the dough round.
- The dough should now be sticking to the rolling surface and not onto the rolling pin.
- You will note that the dough does not "snap" back to a smaller round.
- Should this happen, just re-roll again.
- When finished rolling, the dough should be about 1/16-inch in thickness.
- Open the Mini Form (photo above) and rub the surface with some flour, this will prevent the dough from sticking to the Mini Form.
- Place the rolled dough over the Mini Form and make sure that the dough is well over the edges of the Mini Form.
- Place about 1 heaping tablespoon of your choice of filling in the center of the dough.
- Pick the Mini Form up and close it slightly.
- If necessary, push the filling down just a bit.
- Now fold the Mini Form completely shut and press tightly.
- Hold the Mini Form closed and remove excess dough with your thumb or finger. This helps seal the edges of the dough.
- Use the excess dough to form more dough balls.
- Open the Mini Form and the perogi should drop out easily.
- Set perogi aside until you prepare more.
- Continue to make perogies with the remaining dough.
- You can use whatever size of Mini Form that you desire, the 3 1/4" or 4". Five and 6" Mini Forms are also available.
- COOKING INSTRUCTIONS.
- In a large cooking pot or pasta pot, fill 3/4 full with water and bring to a boil.
- Add 1 tablespoon of salt and 2 tablespoons of extra virgin olive oil or a good vegetable oil.
- Gently add about 8 to 10 perogies to the pot, stir gently with a slotted spoon and bring back to boil.
- Cook, uncovered for 2 to 3 minutes or until perogies float to the surface.
- Remove with a slotted spoon into a bowl.
- The perogies may be eaten immediately with some butter or margarine, a dollop of sour cream and a sprinkling of chopped green onions or chives.
- The amount of perogies may vary depending on the size of Mini Form you are using.
- If desired, preheat a frying pan to medium-high heat, add 3 tablespoons of butter and 1 tablespoon of olive oil or vegetable oil.
- Add some finely chopped onions to the frying pan and sauté for 2 minutes.
- Now add the perogies, cover and lightly fry until they are lightly browned on both sides, turning once.
- Serve immediately with more butter if desired, a dollop of sour cream, chopped green onions or chives and even some cooked chopped bacon bits.
- These perogies freeze well.
- After the perogies are boiled, place them on a cookie sheet (absorb any water with paper towels).
- Place sheet in freezer for at least 2 hours until perogies are frozen.
- Place them into freezer bags or vacuum seal bags in whatever quantities are best for you and return the sealed units back to the freezer.
- The perogies will last from 6 months to 1 year when frozen.
Nutrition Facts : Calories 69, Fat 1.7, SaturatedFat 0.8, Cholesterol 21.1, Sodium 73.2, Carbohydrate 11, Fiber 0.4, Sugar 0.3, Protein 2.2
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