Bob's Red Mill Archives - Fresh From Oregon

Dutch Apple Pie ~ Just the right bite!

September 15, 2015 · by Carrie Trax ·

The apples here in Oregon are 2-3 weeks early this year which means 2-3 more weeks of fresh apple pies in my house. Some of my favorite apples that are ready now are Jonagold and Honeycrisp, both these apples make a great apple pie, especially a Dutch Apple Pie! To make the recipe below you will need to get 4-5 medium apples but looking at this years crop they are so much bigger 4 apples might do the job. So what is this Dutch apple pie? It is an apple pie with a traditional dough bottom crust but topped with a crumb topping of oats and cinnamon. I added some extra flavor to my topping and used one of Bob’s Red Mill NEW Oatmeal cups in my topping. One oatmeal cup contains the perfect amount I needed for my topping. The Oatmeal cup I used also has maple added giving these pies an extra layer of flavor and the addition of flax and chia seeds makes it even more nutritious and filling. Check your local market for these new cups available in 4 flavors or order online direct from Bob’s Red Mill.

Dutch Apple Pie
Topping:
1 cup Bob’s Red Mill all-purpose flour
1/4 cup packed brown sugar
1 Bob’s Red Mill GF Brown Sugar and Maple Oatmeal cup
1/4 teaspoon cinnamon
8 tablespoons butter, melted

Filling:
2/3 cup sugar
3 tablespoons cornstarch
1-1/4 cups cold water
5 cups apples, diced & peeled
1 teaspoon vanilla extract

Pie crust, 1/2 recipe needed, (make the full recipe and place extra half in freezer to use later)
8 – 1/2 pint wide mouth canning jars or 4 mini pie plates or 1 – 9-inch pie plate

Prepare pie crust and refrigerate for 30 minutes.
In a large bowl, combine the flour, brown sugar, Bob’s Red Mill GF Brown Sugar and Maple Oatmeal cup and butter; set aside.

For filling, combine the sugar, cornstarch and water in a large saucepan until smooth; bring to a boil. Cook and stir for 2 minutes or until thickened. Remove from the heat; stir in apples and vanilla.

To assemble spray each glass jar lightly with cooking spray. Take the pie crust (you only need half of the full recipe) and divide into 8 equal pieces. Roll each piece into about a 6-inch circle. Place each piece into the prepared glass canning jar and press into the sides and bottom of the jars up to the top edge of each jar. If you want to make one big pie just roll the dough out to fit an 9-inch pie plate. Spoon apple pie filling into each crust; top with the crumb topping mixture. Bake at 350° for 1 hour. At 30-45 minutes check to see if the topping is brown if so, lightly lay a piece of foil over the top of the pies the last 15-30 minutes. Cool on a wire rack. Yield: 8 servings.

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Fresh Oregon Berry Tart

June 14, 2015 · by Carrie Trax ·

Fresh berries in all shapes and colors are now ready in Oregon. The fruit stands are overflowing with fresh strawberries, blueberries, blackberries red raspberries and tayberrries. You will always find a pint or two of berries in my refrigerator ready to create a sweet dessert or muffin or just to top off my Sunday morning pancakes or serve with some yogurt. The sugar cookie crust in this tart is sweet and crisp and much firmer that a traditional pie dough crust making it last a few extra days in the refrigerator without getting soggy. The sweet taste of the lemon filling with the sauce from the tayberries and the mountain of berries creates layers of flavor from top to bottom.

What is a Tayberry? Its a cross between a blackberry and red raspberry and the fruit is sweeter than a blackberry and much larger than a red raspberry. The name comes from the river Tay in Scotland.

Fresh Oregon Berry Tart

Sugar cookie crust:
8 Tablespoons butter, softened
½ cup granulated sugar
1 egg
1 and ½ cup all-purpose flour
¼ teaspoon baking powder
1/8 teaspoon salt

Lemon filling:
2 eggs
3 egg yolks
¼ cup whipping cream

juice from 1 large lemon
¼ cup granulated sugar

Topping:
2 cups Tayberries or Red Raspberries, slightly mashed
1/2 cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
2-3 cups mixed berries, washed

To make the sugar cookie crust, place the butter and sugar in a standing mixer and beat until light and fluffy, about 3 minutes on high. Add the egg and mix on medium until fully incorporated. Add the flour, baking powder, and salt all at once and mix on medium just until no spots of flour remain, about 20 seconds, do not over mix. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. Lightly spray fluted 9 1/2″ removable bottom tart pan with cooking spray.

While the oven is preheating, make the lemon filling by whisking together the eggs, egg yolks, whipping cream, lemon juice, and granulated sugar until smooth. Remove the cookie dough from the refrigerator. Press dough it into the tart pan evenly on the bottom and up the sides. Pour the lemon filling into the crust. Bake until the filling is set and the crust begins to turn golden, 20-25 minutes. Do not over bake – pull the tart out just when you see any golden color on the crusts. Make sure the lemon filling is cooked by inserting a toothpick in the center and checking to see if it comes out clean. Allow the shell and filling to cool completely at room temperature. Refrigerate until ready to serve.

To prepare the topping add tayberries or red raspberries and sugar to a saucepan and bring to a boil. Meanwhile, in another small bowl combine cornstarch and cold water; whisk until smooth. Add cornstarch mixture to raspberries and whisk to combine. Bring to boil and continue boiling 3 to 5 minutes or until sauce is as thick as you like. Set aside to cool. Sauce will thicken as it cools.

To assemble spread raspberry sauce over the lemon filling and place mixed berries on tart and sprinkle with powdered sugar. Serve chilled.

Bob’s Red Mill Bread Contest ~ Swirled Pumpkin Bread

August 17, 2014 · by Carrie Trax ·

It has been a great year for me this year at the 2014 Clackamas County Fair in Canby, Oregon. I won 120 ribbons and was named “Queen of the Kitchen” and “Queen of the Fair”. One of the best awards was winning the Bob’s Red Mill Bread Contest at the fair. This pumpkin bread is made with Bob’s Red Mill white flour, whole wheat flour, rolled oats, dried cranberries and topped of with some of his raw pumpkin seeds. The swirl of cinnamon and sugar make this bread great for the dinner table or for making French toast for breakfast. I am also going to use it next time I make some bread pudding….yum!

Swirled Pumpkin Bread
5 cups Bob’s Red Mill flour
3 cups Bob’s Red Mill whole wheat flour
2 cups Bob’s Red Mill quick cooking rolled oats
2/3 cup packed brown sugar
2-1/2 teaspoons pumpkin pie spice
1-1/2 teaspoons salt
1 teaspoon sugar
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1 cup canned pumpkin
1/3 cup unsweetened applesauce
1/3 cup canola oil
2 eggs, lightly beaten
1/2 cup Bob’s Red Mill dried cranberries

FILLING:
1/4 cup butter, softened
1/2 cup packed brown sugar
1 teaspoon ground cinnamon

TOPPING:
1 egg, slightly beaten
1 teaspoon water
2 tablespoon Bob’s Red Mill quick cooking rolled oats
2 tablespoon Bob’s Red Mill raw pumpkin seeds
In a large bowl, combine 2 cups all-purpose flour, whole wheat flour, oats, brown sugar, pumpkin pie
spice, salt, sugar and yeast. Beat in the warm water, pumpkin, applesauce and oil just until moistened.
Add eggs; beat until smooth. Stir in enough remaining all-purpose flour to form a firm dough. Add
cranberries. Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down. Turn onto a lightly floured surface and divide the dough in half. Roll each dough into an 18-in. x 9-in. rectangle; brush with butter to within 1/2 in. of edges. Combine brown sugar and cinnamon and sprinkle over dough. Roll up jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. In small bowl mix egg and water. Brush on loaves and sprinkle each with 1 tablespoon oats and 1 tablespoon raw pumpkin seeds. Bake at 350° for 55 minutes or until golden brown and internal temperature is 190 degrees. Check bread after 25 minutes if getting really brown tent a piece of aluminum foil over each loaf for the remainder of the baking time. Cool for 10 minutes before removing from pans to wire racks. Yield: 2 loaves.

In addition to this Swirled Pumpkin Bread you can also try my 2012 Winning Recipe “Blue Ribbon Honey Wheat Oat Bread”

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Baked Oatmeal with Fresh Strawberries

June 10, 2013 · by Carrie Trax ·

My favorite morning meal this time of year when the strawberries are Fresh From Oregon is Baked Oatmeal. This is not the typical oatmeal you may be used to, it is a fluffy brown bowl of oatmeal that tastes like you are eating an oatmeal cookie. The only oats I use in my oatmeal is Bob’s Red Mill and they are made right here in Oregon. Bob’s Red Mill Whole Grain Store and Visitors Center is located just 15 minutes from Portland, Oregon. As you arrive at the store you will see it is a big red barn with a large water wheel out front. When you enter the store you will see rows of Bob’s Red Mill products, bulk foods, kitchen essentials and more. You will also get the great aroma of fresh baked bread and more coming from their kitchen. So if you are not from Oregon and ever come for a visit this is a must see stop you need to add to your list. If you can not get to the store you can get everything online and shipped right to your house or check their store locator to find a store near you that carries their product.

Baked Oatmeal with Strawberries
3/4 cup canola oil
1 cup sugar
3 large eggs
3 cups milk
1 teaspoon salt
1 1/2 tablespoons baking powder
4 1/2 cups Bob’s Red Mill quick cooking rolled oats
1/4 cup brown sugar
1 teaspoon cinnamon

In large bowl beat together the oil and sugar with a hand whisk. Mix in eggs and milk until combined. With a large spoon add the oats, salt and baking powder, mix well. Spray 4 small casseroles dishes with baking spray and divide oatmeal mixture evenly between dishes. Divide the brown sugar and cinnamon and sprinkle over top of each oatmeal. Cover each with foil and place in refrigerate at least 8 hours or overnight. This is a must the oatmeal needs time to absorb the liquid.

Preheat oven to 350 degrees. Baked covered for 20 minutes, remove foil and bake another 15 minutes and remove from the oven. Let set 5 minutes and with a fork mix the outer part of the oatmeal with the center part. Top with your strawberries or any fresh fruit and enjoy!

This also freezers well, I portion it into small freezer containers and place in the freezer for up to 3 months (If it lasts that long.) The night before I place it in my refrigerator to thaw. The next morning put the oatmeal in a microwave safe bowl add just a little milk to moisten and cover with some plastic wrap. Heat for 30 seconds, give it a stir and heat for another 30 seconds. Fluff with a fork and it is ready to enjoy.

Challah Bread

April 22, 2013 · by Carrie Trax ·

Here is another recipe I made from “The Mile End Cookbook”, the traditional Jewish Challah Bread. The cookbook tells you how to make the traditional braid or how to make a Pullman loaf. I wanted a bread that would be better for sandwiches and French toast so I made the Pullman loaf. This bread has a sweet taste and is great not only for sandwiches but can be used for French toast, bread pudding and is great in an overnight egg bake. If you want to have a more yellow colored bread add a few drops of yellow food coloring. I chose to keep it just like the recipe in the cookbook and even though the bread has a white color it tastes just perfect. Watch for tomorrow’s post to see the Fresh From Oregon taste I give my extra pieces of Challah bread.

Challah Bread
1 1/4 cups lukewarm water
1 large egg, room temperature
1 egg yolk, room temperature
2 teaspoons yeast
1 tablespoon canola oil
1/4 cup sugar
4 cups Bob’s Red Mill white flour
1 teaspoon kosher salt

Combine water, egg, egg yolk, yeast, oil and sugar in the bowl of a stand mixer and whisk for a few seconds until combined. Place the dough hook on and add the flour and salt, mix on medium speed until dough comes together about 4 minutes. Let dough rest in the bowl for 5 minutes, add a little flour if dough seems sticky (1 tablespoon at a time) mix for 5 minutes. On floured surface place dough and shape into a ball. Place the dough in a greased bowl and cover with plastic wrap and towel. Let dough rest in a warm place until doubled in size about 2 hours. I did not make the traditional braid but made a Pullman loaf shape. Place the dough on a well-floured surface and press and stretch into a 10×8-inch rectangle. With the short end start rolling the dough into a cylinder. Tuck the ends under and place in a greased standard-size loaf pan. Lightly grease the top of the bread and cover with plastic wrap and towel, let rise in a warm place until it is slightly above the pan’s rim, about 1 1/2 hours.
Bake the bread in a preheated 350 degrees oven for 25 minutes, rotating 180 degrees halfway through baking. Bake until brown on top and bottom, remove from oven and let rest 5 minutes before removing from the pan then cool on wire rack.

What is Challah Bread?
Challah is a loaf of yeast-risen egg bread that is traditionally eaten by the Jewish community on Shabbat, on ceremonial occasions and during festival holidays. The word “challah” is also used to refer to the portion of dough that is traditionally separated from the rest of the dough before baking. The plural of “challah” is “challot.”

Tri-Color Carrot Cake with Cream Cheese Frosting

April 17, 2013 · by Carrie Trax ·

The first of the year I started cooking along with the “Cook the Books” Challenge, started by two bloggers Grow & Resist and oh, Briggsy. They choose a cookbook each month and then you select recipes and cook and share your experience with the cookbook on your blog. The April’s “Cook the Books” Challenge is The Mile End Cookbook by Noah and Rae Bernamoff. Read more about their story… This cookbook is full of modern Jewish comfort food recipes like pickled items, smoked meats, and delicious deli foods. As I started through the cookbook marking the recipes I wanted to make (I think I marked up over 1/2 the recipes) it brought back memories. Even though I am not Jewish most of the recipes in this cookbook made me think of the comfort food from my own heritage .
Of course I always want to add a Fresh From Oregon taste to each of the recipes I make. I had just returned from the Portland Farmers Market located on the PSU campus in Portland, Oregon. I gathered up some beautiful and colorful yellow, orange and purple carrots. The first recipe I wanted to try was the Carrot Cake with Cream Cheese Frosting. Traditionally carrot cake is made with walnuts but I added hazelnuts for that Fresh From Oregon taste. But if all you have are walnuts that will work just as well but make sure you toast them which brings out the oils giving any nut a better flavor.

Tri-Color Carrot Cake
3 large eggs
1 1/2 cups sugar
1/2 cup packed brown sugar
1 1/2 cups canola oil
1# carrots, yellow, orange and purple, peeled & grated
1/2 cup coarsely chopped hazelnuts, toasted
1/2 cup finely chopped hazelnuts, toasted
2 1/2 cups Bob’s Red Mill white flour
1 1/4 teaspoons baking powder
1 teaspoon baking soda
1/2 tablespoon ground cinnamon
1/2 teaspoon ground nutmeg
pinch of ground cloves
1 teaspoon kosher salt

Preheat the oven to 350 degrees and grease two 9-inch cake pans. Cut two round pieces of parchment paper and place in the bottom of each cake pan and spray with cooking oil, set aside. In the bowl of a stand mixer add eggs and both sugars and mix on low until sugar dissolves, about 20 seconds. Add the canola oil slowly with the mixer on low speed. Add the carrots and hazelnuts and mix until combined, about 15 seconds. In separate bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, cloves and salt. With a rubber spatula fold flour mixture into the egg mixture until no streaks of flour appear. Divide the batter between the two prepared cake pans. Bake for 30 minutes, rotating 180 degrees halfway through baking, until golden brown and toothpick inserted in the center comes out clean. Place on wire rack and cool for 5 minutes. Flip cakes out of the pans and cool on wire rack.

Cream Cheese Frosting
1 1/2# cream cheese, room temperature
3/4 cup powdered sugar
1/4 teaspoon salt
1/3 cup sour cream
1 1/2 teaspoons vanilla extract
1 1/2 cups hazelnuts, toasted and chopped

Combine all the frosting ingredients, except the hazelnuts, in the bowl of a stand mixer fitted with a whisk. Mix on medium-high speed until light about 4-5 minutes.
Place one cake on plate and spread with about 1 cup of frosting over top of cake. Place second cake on top and frost the sides and top of the cake. Press hazelnuts into the side of the cake and around the top edge.

Recipe from The Mile End Cookbook by Noah & Rae Bernamoff

Northwest Rocky Road Cookie Sandwiches

February 10, 2013 · by Carrie Trax ·

Chocolate Chip Cookie + Marshmallow + Hazelnuts = Love on the Mountain in Oregon this Valentine’s Day. I added some chopped hazelnuts to my favorite chocolate chip cookie recipe and sandwiched it with a fluffy marshmallow cream filling. This version of rocky road cookies gets that Fresh From Oregon taste with the Oregon grown hazelnuts I added. If you do not have any hazelnuts you can use walnuts or almonds they will work just as well.

Northwest Rocky Road Cookie Sandwiches

Cookies:
1 cup butter, room temperature
3/4 cup brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup plus 2 tablespoon Bob’s Red Mill white flour
1 cup chocolate chips
1/2 cup hazelnuts, chopped

Preheat oven to 350 degrees. Line 2 baking sheet with silicone pad or parchment paper. In the bowl of a mixer cream the butter and brown sugar until fluffy, about 5 minutes. Beat in the egg and vanilla. In medium bowl mix baking powder, baking soda and flour. Add to the butter mixture combine until mixed. Stir in the chocolate chips and hazelnuts.

Drop round tablespoons on to the baking sheet. Bake cookies 10-12 minutes or until golden brown. Transfer to a wire rack to cool.

Marshmallow filling:
1 1/2 cups marshmallow fluff
1 1/4 cups vegetable shortening
1 cup confectioner’s sugar
1 tablespoon vanilla extract

In a mixer bowl beat marshmallow fluff and shortening on low and increase to medium speed, beat until smooth and fluffy, about 3 minutes. Reduce speed and add the confectioners sugar and vanilla, and beat until mixed. Increase speed to medium and beat until fluffy, about 3 minutes.

Assemble cookie:
Place about 2 tablespoons filling on one cookie and place on another cookie on top to create the sandwich.

National Chocolate Cake Day – Two Cakes are Better than One!!

January 27, 2013 · by Carrie Trax ·

Today January 27 is “National Chocolate Cake Day”. I woke up planning on making my friend Kathy P’s recipe for Texas Sheet Cake and then decided I would make it as well as a 3 layered Dark Chocolate Salted Caramel Cake.

The Texas Sheet Cake is a very simple and fast cake to make. Making it brought back many memories of seeing this chocolate cake with its creamy icing and nuts at recent family gatherings and reunions. The thin layer of chocolate cake is finger licking good and easy to eat right from your hand no fork needed!

For the second cake you need to plan on a little extra time to make the delicious caramel filling and fudgy icing, it is worth the extra time. I got this recipe from a food blogger I have been following for years, Annie’s Eats. She has some of the best recipes I have ever tried so go check her blog out. I think she helped inspire me to start my food blog.

Cake
2 cups Bob’s Red Mill white flour
2 eggs
2 cups sugar
1/2 teaspoon salt
1 teaspoon baking soda
1/2 cup sour cream
1 cup butter
1 cup water
4 tablespoon cocoa

Icing
1/2 cup butter
4 tablespoons cocoa
6 tablespoons milk
3 1/2 cups confectioners sugar
1 teaspoon vanilla
1 cup walnuts (use hazelnuts to give it a Fresh From Oregon taste)

Preheat oven to 350 degrees and grease a 12 x 18 x 1 inch baking sheet, set aside.

For the cake, mix together the flour, eggs, sugar, salt, baking soda and sour cream in the bowl of a stand mixer. In medium saucepan bring to a boil the butter, water and cocoa. Add all at once to the mixer and beat until combined about 30 seconds. Pour cake batter into the baking sheet and spread out evenly. Bake for 20 minutes. Make the icing while the cake is baking, you need to spread it on the cake while it is still warm.

To make the icing bring to boil in a medium saucepan the butter, cocoa and milk. Add the confectioners sugar, vanilla and nuts and mix to combine. Spread over the warm cake evenly.

Dark Chocolate Salted Caramel Layer Cake from Annie’s Eats

Pears, Blue Cheese and Hazelnuts do I need to say any more?

January 22, 2013 · by Carrie Trax ·

Here is another recipe I adapted from the Cook to Books January challenge from Around My French Table by Dorie Greenspan. The original recipe was a Gorgonzola-Apple Quiche and to make it a Fresh From Oregon taste I made it with pears and an Oregon blue cheese and added hazelnuts to the crust. I was at the Portland Farmers Winter Market this past Saturday and picked up a few really nice ripe pears. If you want the best blue cheese in Oregon then you need the Rogue Creamery Blue Cheese. It has a high price per pound but worth it and you only need 2 ounce in this quiche and you will taste the difference. I decided to make this for lunch yesterday and serve to my husband and son and was ready for the reaction “Quiche” is not a man’s meal. But to my surprise they both enjoyed it and ate every bite. I served it with a mixed greens tossed salad and dried cranberries and my homemade Balsamic Vinaigrette and topped it with some candied walnuts. Enjoy my version below and let me know how you like it.

Pear and Blue Cheese Quiche with Hazelnut Crust
Hazelnut Tart Dough
1 1/4 cup Bob’s Red Mill white flour
2 Tablespoon hazelnuts, finely chopped
1/2 teaspoon salt
6 Tablespoon butter, cold
1 large egg, beaten
1 teaspoon water, cold

I made my dough in the food processor really quick and easy. Place flour, hazelnuts, sugar and salt in bowl of food processor with the blade attachment. Pulse a few times to mix, add the butter in small pieces and pulse again to make smaller pieces. Add egg and water and pulse until the dough holds together when pinched. I found I needed to add another teaspoon of cold water since I added in the hazelnuts. Dump the dough onto the counter and gather together into a ball and flatten to a disk shape. Wrap in plastic wrap and refrigerate for at least 3 hours, I refrigerated my dough over night. To bake the dough I lightly floured my counter and sprinkled some flour on the top of the dough and rolled it out to slightly bigger than my tart pan. Place the dough in a 9-inch tart pan and gently press into the bottom and up the sides taking off any extra dough along the side. With a fork prick the bottom crust in several places. I lined the crust with foil and added beans to keep the bottom and side in place while it baked. Bake in a preheated 400 degree oven for 20 minutes, remove foil and bake another 3 minutes. Place on wire rack to cool.

Pear and Blue Cheese filling
1 tablespoon butter
1/2 cup onion, chopped
salt & pepper, to taste
1 pear, peeled and diced small
2 ounces Rogue Creamery Blue Cheese
2/3 cup heavy cream
3 large eggs, (I used 1 more egg than the original recipe used)

Preheat oven to 400 degrees. Melt the butter in a skillet over medium heat and add the onion and salt & pepper to taste. Cook until slightly brown, about 5 minutes. Spread the onions in the bottom of the hazelnut tart shell. Evenly spread the pears and then the blue cheese over the onions. In small bowl beat the heavy cream and eggs, season with salt and pepper, pour over the pears and blue cheese. Bake for 30 minutes or until brown or a knife inserted in the center comes out clean. Set on rack for at least 5 minutes to set the eggs completely. The Fresh From Oregon Quiche is ready to serve, enjoy.

Recipe adapted from: Around My French Table by Dorie Greenspan

Bring in the New Year with Homemade Pierogies

December 29, 2012 · by Carrie Trax ·

Homemade Yam & Cranberry Pierogies

Homemade Potato & Cheese Pierogies

In my family we celebrate the New Year with pork & sauerkraut with potato cheese pierogies. I have been told this is a Pittsburgh, Pennsylvania tradition where I am from. My dad’s side of the family is also from Poland and I believe this love for the pierogies is deep in my roots. When my grandmother and her sister were young they worked part time making hand made pierogies. When my husband and I moved to Oregon 7 years ago we had to explain each year to our friends these traditions and that there is nothing better than homemade pierogie. The filling I make each year and my family’s favorite is potato, cheese and onion. This year I wanted to add a new filling to my recipe box and start my new west coast tradition so I made a yam and dried cranberry filling and sauteed them in butter with hazelnuts.

Enjoy the the following recipes and make a new tradition for your family.

Potato & Cheese Pierogies

Potato & Cheese filling:
(This is enough filling for two dough recipes)
2 ½ pounds potatoes, peeled
1 Tablespoon salt
1 stick (½ cup) butter
½ cup chopped onion
1 cup (4 oz.) shredded Cheddar Cheese
1/2 teaspoon salt
1/4 teaspoon ground pepper

Put the potatoes in a pot and cover with cold water and add the 1 tablespoon salt. Place over medium-high heat and bring to a boil. Cook until the potatoes are soft, or about 10 to 15 minutes after they start to boil. When the potatoes are done place in a bowl and mash with a potato masher, set aside. Melt the butter with the onions in a frying pan over medium heat until soft (or longer, depending on your preference). Add the cooked onions, cheese, salt and pepper to the potatoes and mix until combined. Let cool. I like to make my filling the day before I plan on making the pierogies.

Yam & Cranberry filling:
1 1/2 pounds yam (2 large), peeled
1 Teaspoon salt
2 Tablespoons butter
2 Tablespoons dried cranberries, finely chopped
2 Tablespoons brown sugar
1/4 teaspoon salt
1/8 teaspoon ground pepper

Put the yams in a pot and cover with cold water and add the 1 teaspoon salt. Place over medium-high heat and bring to a boil. Cook until the yams are soft, or about 10 to 15 minutes after they start to boil. When the yams are done place in a bowl and mash with a potato masher. Add the butter, cranberries and brown sugar and mix until combined. I also like to make this the night before.

For the dough:
(Make the night before)
3 cups Bob’s Red Mill white flour
1 large egg
2 Tablespoons butter, at room temperature, or olive oil
¾ cup lukewarm water, more if needed
1 teaspoon salt

Combine the flour, egg, butter, ¾ cup water and the salt, preferably in a bowl, although you can also do it the old-fashioned way, which is right on a clean kitchen counter. Mix the dough until it comes together in a rough ball. Knead the dough on a flat, lightly floured surface for approximately 5 minutes or until it forms a smooth ball. Add water as needed if the dough seems chalky or hard, and add flour until the dough no longer sticks to the counter.

Let the dough rest for at least a half-hour if you plan to cook the pierogies immediately, but, if possible, cover and let it rest in the refrigerator overnight to give the gluten in the dough more time to smooth out. Bring to room temperature before you get ready to roll it out.

Divide the dough into two pieces, roll out one piece about ¼-inch thick (or thicker, if desired) and cut into circles, about 3 inches in diameter. Repeat with the remaining piece of dough. You will have dough left over from both times you rolled out, just combine and knead together. Set aside to let rest for 5 minutes, then roll out and cut into circles of dough.

Fill each circle with a heaping tablespoon of potato/cheese or yam/cranberry filling (you can use a mini ice cream scooper for this), fold the dough over the filling and seal by pinching the edges well. It is important to pinch and seal the outer edge so the filling does not come out when you boil them.

Step 1: Fold over and pinch in the middle.

Step 2: Work down both sides of the dough pinching shut as you go.

Step 3: Check to make sure you can not see any filling.

Step 4: Place on lightly floured baking sheet until ready to boil.

Cook the pierogies in a large pot of rapidly boiling water for about 5 minutes, they will also float to the top. Do not overcrowd them in the pot, I cook about 8 at a time. Place cooked pierogies on a wire rack to dry which you have placed over a baking sheet to catch any excess water.

For pan-frying the potato & cheese pierogies add some sliced onion and butter to a frying pan and cook the onions about 2-3 minutes. When the onions start to brown add in the pierogies and brown on both sides this takes about 30 seconds on each side. For the yam & cranberry pierogies melt about 4 tablespoons of butter in a frying pan, add pierogies brown on each side, about 30 seconds per side. Sprinkle in about 1 tablespoon of finely chopped hazelnut and cook another 30 seconds. To freeze extra pierogies place in a container in layers with plastic wrap between layers and top with a piece of plastic wrap.