Kluski na parze - Steamed Dumplings

http://easteuropeanfood.about.com/od/polishnoodlesanddumpling/r/naparze.htm

Makes about 30 Polish Steamed Dumplings or Kluski Na Parze

Ingredients:

• 2 packages active dry yeast
• 4 teaspoons sugar
• 1 cup + 2 tablespoons warm milk
• 1 pound all-purpose flour
• 1/2 teaspoon salt
• 2 large eggs
• 3 tablespoons melted butter

Preparation:

1. In a small bowl, make a sponge by dissolving yeast and sugar in milk and combining with 1/2 cup of the flour. The mixture should be the consistency of heavy cream. Cover and let rise until doubled.
   
   
2. In a large bowl, combine remaining flour and salt, eggs and yeast mixture. Mix by hand or machine (the dough will be sticky) until it blisters and pulls away from the side of the bowl. Add cooled melted butter and mix well.
   
   
3. Let rise until doubled. Turn out onto a floured surface, kneading in more flour if too sticky. Pat out to a 1-inch thickness and cut with a 2 1/2-inch cutter or glass. Reroll scraps and cut again. Cover and let rise until doubled. 
   
   
4. Meanwhile, fill two large pots 3/4 full of water. Using butcher's twine, tie a circle of flour sacking or other lint-free cloth over the top of the pots and bring the water to a boil. Place dumplings on the cloth leaving 2 inches space between because they will grow. Place the lid on top of the pot and steam the dumplings for 15 minutes. Don't lift the lid during the steaming because the dumplings will collapse.                  
   
   
5. Transfer dumplings to a wire rack to cool. Store dumplings in a Ziploc bag in the refrigerator or freeze. Warm dumplings in the pan juices of roasted meats or in gravy. For a sweet version, fry both sides in butter until golden, and serve sprinkled with sugar. Some also add cinnamon and yet others serve with stewed fruits or conserves.   

       

Baked French toast

I recommend this (modified) recipe. Original recipe: http://allrecipes.com//Recipe/baked-french-toast-2/Detail.aspx
I strongly recommend cutting the topping amount of the original as I did below. I think the below hits the "right" level of sweetness (it's still sweet but that is what I would expect - it needs no maple syrup though...) I also don't like mine soggy so cutting down the milk/cream combo works for me... (mine is less like bread-pudding and more like french toast )

This is an awesome make-ahead dish for brunch or breakfast! It's being added to my New Year morning menu! :-)

Baked French Toast (prep 15mins. Cook: 40 mins. Ready 15hrs)

Ingredients
* 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices - or two slices stacked of wheat or white bread - usually 14-16 slices
* 8-10 eggs
* 2 cups milk (can make this up to a 50%-50% mix with half and half)
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 cup butter
* 1/2 cup brown sugar
* 1 tablespoons light corn syrup

Directions
1. Butter a 9x13 inch baking dish.
2. Arrange the slices of bread in the bottom.
3. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon.
4. Pour over bread slices, cover, and refrigerate overnight.
5. The next morning, preheat oven to 350 degrees F (175 degrees C).
6. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
7. Bake in preheated oven, uncovered, for 40 minutes.

IMHO this makes 8 servings with ~ 2 slices bread and 1 egg equivalent each person.
~ 370 calories/serving. (assuming 80 calorie bread, 2% milk, and cinnamon and vanilla add "negligable" calories per serving)

potatoe pancakes (placki kartoflane)

Ingredients:
2 eggs
1/4 -1/2 tsp. salt
4 Tbs. flour (they became softer the more flour you use)
1/2 tsp. baking soda
4 Russets potatoes (wash potatoes and grate them - I don't peel my potatoes)

Preparation:
1. In a medium bowl, beat eggs, add grated potatoes, salt, flour & baking soda. Stir mixture.  
2. In a large frying pan over a medium flame add some shortening (I use Canola oil) and allow it to heat up.

3. Drop batter by spoonfuls making 2" circles in pan. As edges of pancakes brown carefully turn using a fork. Potato pancakes should not cook too fast as you will make them too crisp but too low of a flame and they will absorb too much shortening. After turning pancakes and allowing to cook for 1-2 minutes remove from pan and place on paper towel covered tray. 

4. Continue to cook more pancakes adding shortening as needed.

You can serve them with sour cream (my favorite), apple sauce, meat sauce or sprinkle with sugar.
Enjoy!

Babcia C's Babka

Dough Ingredients:
2 1/4 ts. yeast (one packet)

3 oz. warm water

1 tsp. sugar

1/2 cup warm milk
1 egg
3 1/4 cup flour
1 grated orange peel
5 oz. sugar (volume)
1/4 tsp. salt
6 Tbs. butter
1/2 cup golden raisins

Topping:
combine by hand: 2 Tbs. butter, 3Tbs of sugar, & 3Tbs of flour. This should be a crumbly mixture when complete.

Glaze:
1 egg white whipped with 1 Tbs of water

I mix & make my dough in a Bread & Dough Maker machine just to the first rise and stir down.

1. proof your yeast: combine yeast, warm water & 1 ts. sugar. After a few minutes you will see that yeast is working.
2. Add all liquid ingredients, including proofed yeast into pan first, then add dry ingredients, leveling & pushing some of the dry ingredients into the corners.
3. Add the butter to corners of pan.
4. after 22 minutes of processing in the bread maker I add my raisins
5. After first rise & stir-down I take out the dough & shape it to fit a pan 9 x 13
6. put into a greased & floured pan for another rise. Cover it with a cloth & keep it in a warm place for about 90 min. to rise.
7. Glaze with beaten egg & sprinkle with the topping
8. Bake at 350* for about 30 min or until done.