In a large mixing bowl cream butter and brown sugar.
Beat in molasses, egg, and rum until light and fluffy.
Mix in flour, baking soda, cinnamon, cloves, nutmeg, and pepper.
Preheat the oven to 350° F.
From the dough shape little balls and place them on a cookie sheet about 2 inches apart.
Bake 12 minutes.
To finish these cookies you may coat them with powdered sugar or Dip them in the sugar glaze.
Sugar - Rum glaze:
2 cups of powdered sugar, 2 tablespoons of hot water, 1 tablespoon of vanilla and 1 tablespoon of rum flavoring.
With something sharp (toothpick, fork or a skewer) gently puncture the side of one cookie and dip the whole cookie in the glaze. Let drip the access glaze off and than place on a cooling rack to dry.
In a frying pan melt 2 tablespoons of butter and sauté chopped 1/2 of onion until golden brown color.
Cut the sliced ham into small pieces and stir into the onion.
In the bowl beat six eggs and season with salt and pepper.
Pour the eggs into the frying pan and constantly stir until eggs are fully cooked, then set aside.
Prepare nine slices of meat by seasoning them from both sides and placing them next to each other on a flat surface preferably cutting board.
On each slice spread a little bit of mustard; place one slice of cheese, and one spoon full of scrambled eggs.
Cut the carrots, pickles and hotdogs into quarters and then thirds, and place one wedge of each on top of the scrambled eggs.
Now wrap the meat around the filling and secure the top and ends with toothpicks.
Use the string to wrap around the meat tightly so no filling is visible.
Repeat this process with the rest of the rolls.
Chop one whole onion and sauté on 2 tablespoons of oil in a pressure cooker without the lid.
Add the beef rolls and stir them around. Make sure the rolls are brown from all sides.
Cook all the moisture out and let the onion stick to the bottom of the pan.
When the bottom is slightly brown add half a cup of water and stir while scraping the onion off the bottom.
Repeat this process one more time and then add 2- ½ cups of water into the pan along with one cube of beef flavored bouillon and salt and pepper.
Close the lid securely and turn the heat to high.
Once the lid starts steaming turn the heat to medium low and cook for 35 to 45 minutes.
Place the whole pressure cooker in the sink and let cold water run on top of the lid.
When the lid unlocks, open the pan, and remove rolls on a cutting board.
Take out all the toothpicks and remove the string. Bring the remaining liquid to a boil.
In a cup, mix ¼ cup of water with 2 tablespoons of flour and pour it into the liquid. With constant stirring cook for another two minutes.
Boil potatoes with their skin on for 35- 40 minutes.
Drain water.
When cool, peal and dice them, and put them in a large bowl.
Sprinkle with salt and pepper and mix well.
Peal and dice eggs, chop onion, dice bologna salami and pickle and add everything to the potatoes. Mix well.
Add miracle whip and stir with a wooden spoon.
In a cup mix dressing by combining water, sugar vinegar and salt. Stir till all dissolved and add to the potatoes salad. Stir everything together and let rest in the fridge before serving.
Peal and cut potatoes, boil in 4 cups of water with 1 tsp of salt.
When the potatoes are done cooking, strain all the water.
Mash potatoes for as long as you can’t see or feel any lumps. Let cool.
Prepare large pot, or two medium pots, add water at least 3 in. high and bring the water to boil.
Place potatoes on a flat surface; add flour, salt, farina, and eggs. Kneed by hand into smooth dough.
Divide the dough into 4 even pieces, and shape them into equal cylinders 2 inches in diameter.
Roll each piece in more farina cereals, place them in boiling water, and stir with wooden spoon so that they don’t stick to the bottom.
Return to rolling boil, cover with lid and set it aside just little bet so the steam can escape. Turn down to medium heat, and cook for 20 minutes. Turn the dumplings over after 10 minutes.
Take the dumplings out with the help of a wide spatula. Place the spatula in the middle, under the dumpling and remove on a nearest flat surface. Let sit for 5 minutes before cutting half inch, thick slices.
You can use a sharp knife or for even cleaner cut, use thread. Place the thread underneath the dumpling where you want to make the cut, wrap the thread around the dumpling, cross the opposite ends and pull. Sliced dumplings place in a serving bowl and cover. Serve warm.
In one bowl beat 4 eggs with half a teaspoon of salt and two tablespoons of milk.
Into the third bowl pour plain breadcrumbs.
Place the dishes in this order next to each other.
Prepare the meat. Řízek is usually made from pork, chicken, or fish. If you are using pork or chicken, tenderize the meat with a meat mallet to an even thickness.
Salt each piece from both sides and place on a plate.
Take the first piece of meat, coat it with the flour from both sides. With the help of fork dip the meat in the egg mixture, let drip off the exes egg, and coat in the breadcrumbs.
After you coat all the pieces, preheat oil ( 1/4 inch high) in a frying pan. Turn the heat to medium and fry the meat from both sides till golden brown.
Plums for plum sauce need to be very ripe. Remove pits from all the plums. Cut the plums into small pieces.
Place the plums into a pot and stir in sugar. Turn on the heat to medium-high and start cooking. Stir occasionally. The sauce will have from the beginning radish color, and with time it will turn brown.
Be careful, the sauce has a tendency to splatter out of the pot, so just turn down the heat to medium. Cook for one hour. The sauce is done when texture is thick and falls off of a wooden spoon, and does not drip.
When sauce is done pour it into cups or jars.
Preheat the oven to 250°F. Place the jars on a baking sheet, and put them in the oven without lids for 20 minutes. The sauce will create a thin crust on top.
Take the jars out of the oven and let cool, and then cover with lids. There is no need to further preserving. The sauce won't spoil. Once the jar is opened place the rest of the sauce into the refrigerator. It is amazing how long this sauce will keep.(7-8 years)
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg jokes, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Preheat oil (Medium heat) in a deep skillet or pot.
Place the flattened pieces into preheated oil.
Once the pieces turn light, golden brown turn them over.
Take each fried peace out, and place it on a paper towel.
Garnish with toppings .
Recipe Notes
Fried Vdolky are best served with plum or pear sauce. Spread the sauce evenly on the top and add a teaspoon of vanilla yogurt in the center. You may sprinkle some shredded sour cheese (Tvaroh) or just dust with powdered sugar. Whipped cream is also an option.
In 1 cup of lukewarm milk dissolve 1 teaspoon of sugar, and stir in the yeast. Set aside.
In the dough mixer place flour, melted margarine, sugar, egg yolks, rest of the milk, salt, orange zest, and the yeast mixture. Mix into a smooth dough.
Let rise in a warm place until double in size.
Cut the dough into several small pieces about golf sized balls. Shape the pieces in the middle of your Palm into balls.
Flour the work surface and flatten the balls into flat circles.
Vdolky can be baked or deep-fried. To bake Vdolky preheat (preferably cast iron) skillet on low heat. Place flatened pieces on the hot skillet without any grease. The bottom of each piece should turn light brown. With a butter knife turn the pieces over. Each Vdolek will take approximately 3 to 5 minutes to cook on each side.
When done baking, brush each piece with vegetable oil on bouth sides.
To serve these we must first garnish them with toppings. For baked Vdolky we use pear sauce filling, which we generously spread on top of the roll and add a spoon full of vanilla yogurt in the middle. Dust with powdered sugar.
Heat milk in microwave for 1 minute. Add 1 tsp of sugar and yeast and stir together.Let rest.
In to a large bowl or dough mixer put flour, sugar, salt, lemon zest (finely shredded), vanilla, egg yolks, melted butter, and yeast mixture. If not using mixer, kneed the dough with a large wooden spoon by placing the spoon under the dough and lifting the dough up. Release and repeat in a different spot. Kneed for 5 minutes.
If you are using dough mixer mix for 2 minutes.
Add raisins, almonds, and mix again for 2 minutes. Spray the bottom of a bowl with nonstick spray, place the dough in the bowl, cover with plastic sheet, and let rise in a warm place till double in size.
Remove the dough on a counter top and kneed by hand, releasing extra air bubbles.
Divide the dough into 5 same pieces and roll them into long, 1- 1/2 inch thick coils.
Take three of them, pinch the tops together, and braid them. Secure the braid by pinching the ends again together.
Take the two other pieces pinch the tops together, twist the coils together and secure the ends. Place the twisted braid on top of the thicker one, while pressing the ends of both braids together and folding them under a little.
Brush the top with egg wash (1 egg and 2 Tbs of water) You can also put more chopped almonds on top, or leave it. Let the sweet bread rise in warm place till double.
Preheat the oven to 350 °F and bake for 35 to 40 minutes. The last 20 minutes cover the top of the bread with aluminum foil. The top should be nice golden brown color.
