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Bread Recipes

Pirags...a Latvian recipe
Ingredients:	Ingredients (cont):
Dough: 3/4 C milk 1/2 stick or 4 T of oleo 2 t salt 3 T sugar 2 pkg of dry yeast, dissolved in warm water and 1/2 t sugar 3 1/2 C sifted all-purpose flour	Filling: (mix this while the dough is rising) 1/2 medium onion, chopped 1 lb of lean bacon cut into small pieces

I've enjoyed making and eating these for years...being given "the" recipe and baking lesson as Confirmation gifts from my Wonderful Godparents...the Celmin's. Now I hope you enjoy! It's definately worth the effort!

Pirags...a Latvian recipe (cont)

Directions:

Directions: (cont)

Dough:
Heat milk, oleo, salt and sugar (don't boil!)
When milk mixture is WARM to the touch, add dissolved yeast
Gradually add flour, mixing with wooden spoon and then hands
...turning out onto a floured board and mixing until the dough doesn't stick to your hands.
Place into a lightly greased ceramic/glass bowl
and let rise in a warm place for 1 to 1 1/2 hours.
Filling:
Melt a bit of oleo in a frying pan and sautee` the onions until transparent.
Set aside.
Fry bacon lightly to remove some of the excess fat.

Mix with onion and a bit of pepper.
After the dough has risen,
roll out a portion of the dough, on a floured board, to 1/4 in thick.
Using the rim of a coffee cup or a biscuit cutter, cut out circles.
Cover center of each circle with 1 t bacon mixture.
Fold dough over, pinching edges tightly.
With the tines of a fork, pierce each pirag twice.
Brush lightly with a beaten egg.
Place on baking sheet and let rise in a warm place for 15 minutes.
Bake at 350 degrees F for 15-25 minutes, until golden brown.

These need to be refrigerated when cool...if they last that long!They reheat well.

adapted from a Women's Day Magazine recipe.

131 calories, 3 g protein, 23 g carbohydrates, 3 g fat, 18-23 mg cholesterol, 165 mg sodium

Creamed Corn Muffins

Ingredients:

Directions:

1 C all-purpose flour
1 C yellow corn meal (pref. stone ground)
2 T granulated sugar
1 1/2 t baking powder
1/2 t salt
1/4 t baking soda
2 T cold butter or margarine, cut into pieces
2/3 C buttermilk
1 egg
1, 8 1/4 oz, cream-style corn

Preheat oven to 425 degrees F.
Grease 12, 2 1/2 inch muffin tins or use paper liners.
In a lg mixing bowl, mix flour, sugar, corn meal,
baking powder, baking soda, and salt.
Cut in butter with pastry cutter, fork tines or fingers
until it resembles coarse crumbs.
In a sm mixing bowl, combine buttermilk, egg, and corn.
Gradually stir into flour mixture until moistened.
Spoon into prepared muffin cups, 2/3 full.
Bake for 20-25 minutes or until golden brown
and toothpick inserted into the center comes out clean.
Cool on rack 5 minutes before removing from tins.
Makes: 12 muffins

Grandma's Home-Made Noodles
Ingredients:	Directions:
1 beaten egg 1/2 t salt 2 T milk 1 C flour, more or less	Combine egg, salt and milk. Gradually add flour to make a "stiff" dough. Roll out, very thin, on a lightly floured surface. Let stand 20 minutes. Roll up and slice 1/8 inch thick. Spread out slices and air dry for 2 hours. Drop into boiling, salted water or broth. Cook for 10 minutes.