I had the urge to make my Polish grandma’s paczki today. It was handed down to my mother and then to me.
I started by making basic bread: 11 oz. milk (1/4 cup + 2 TB) milk, 2 TB butter, 3 1/3 cup flour, 2 TB sugar, 1 1/4 tsp salt, and 2 tsp yeast. Make bread as usual. Before second rise roll out and cut into rectangles. Punch a hole in the center and pull dough through the hole to make a kind of necktie.
Let rise. After about 20 minutes fry in small batches in canola oil. You’ll need to watch and flip over Paczki.
Drain on a paper towel and cool before dipping in sugar.
Enjoy. I froze most as Bob and I can’t (shouldn’t) eat too many. Will share later.
End of summer means we’re squeezing in a few campfires so we can make pudgie pies. Here’s how we made pizza pudgie pies for my birthday celebration with Andy and Rebecca.
First, get a pudgie pie iron. Spray bread sides that will go against the iron. Put pizza ingredients on one slice of bread: pizza sauce, mushrooms, onions, pepperoni, black olives, and cheese–whatever you like.
Cover all with the second slice of bread.
Close the pudgie pie maker and clamp it shut.
Put it over hot coals and check it often.
When finished it’s good and it’s hot, so be careful when you bite your pizza pudgie pie.
A person is lucky to have friends. I’m one lucky person because I have many good friends. One gave me this recipe a couple of years ago. Her name is Carol P.
I do not care to can. When our children were young and underfoot, I worried they would come into the kitchen when I was canning and get burnt. What usually happened, as I was trying to keep them safe, I burned myself.
Today I finished making Zucchini relish and canned it.
The peppers were chopped and added to the rinsed and drained zucchini and onion mixture–I sure hope I rinsed out the salt well enough. It does take a lot of work to get everything set.
After simmering the concoction for half an hour, I filled my heated jars. Today I tried another friend’s suggestion of using the oven to finish the pickled mixture instead of a water bath–fingers crossed this works.
Here’s Carol’s recipe:
Zucchini Relish (Makes 8 to 9 pints)
10 C. ground zucchini
4 lg. ground onions
5 T. salt
2 1/2 C vinegar
6 C. sugar
2 tsp. celery seed
1/2 tsp. pepper
1 tsp. dry mustard
1 tsp. turmeric
1 T. cornstarch
1 red pepper, chopped fine
1 green pepper, chopped fine
Combine zucchini, onions, and salt. (Use entire zucchini, skin and all.) Let stand overnight. Drain and rinse well. Add rest of the ingredients. Simmer 30 minutes. Fill hot jars and seal. Process in hot water bath if desired. Excellent on hot dogs, brats, and hamburgers–this recipe was published in the What’s Cooking? cookbook printed in 1984 by the St. John the Baptist School, Seymour, Wisconsin.
We now have enough for an entire year and some to share.
Let me know if you make your own batch. The first time I made this I cut the recipe in half. That worked just as well.
I was given two extra-large zucchini to give to our chickens, but I only gave the chickens the inside seeds and scraps. I took the rest and ground it up today with onion and salt. It will sit overnight and tomorrow I will continue with the recipe when I will drain and rinse and drain this mixture and continue making my relish.
Today was enough work with washing up my food processor after using it to grind up the zucchini and onion.
I don’t can much these days. I only do a few things I like that I can’t get anywhere else. Zucchini relish is one of these things.
Now doesn’t that look tasty?
Of course, there’s cleanup. I have to admit some dishes were from our lunch.
The scrap cleanup will be done by the chickens.
When I blog next, I’ll include the complete recipe. Today is just a tease.