Clara's Hazelnut Cake

Ingredients

2 1/2 cups of ground toasted Hazelnuts
4 eggs
2/3 cup of sugar (maybe more)
1/2 cup of butter
1 tsp baking powder

Directions

Separate the whites from the yolk of the eggs.  Beat the egg yolks together with the sugar.  Beat the whites of the eggs separately until they rise up.  Put the butter and the yolks together and add the hazelnuts and baking powder.  Add whites at the end and pour it all into a greased pan.

Bake at 350 for 30 minutes.

Thumbprints

Ingredients
3/4 cup finely chopped nuts
1/2 cup of shortening
1/2 cup butter
1/2 cup brown sugar
2 egg yokes
1 tsp vanilla
2 cups flour sifted
1/2 tsp salt

Mix thoroughly the shortening butter and brown sugar.  Add egg yokes and 1 tsp of vanilla.  Fold in flour and salt.

Roll into balls the size of walnuts.
Beat eggs whites slightly
Dip balls into whites then chopped nuts
Flatten slightly onto cookie sheets

Bake 5 minutes at 375.
Remove from oven and press thumb into each ball.  Fill with Hershey kiss or helly.

Return and back 5 more minutes.

Pierogies With Potato and Cheese Filling

Ingredients

3 cups flour

2/3 cup water

2 eggs

1/2 teaspoon salt

3 large potatoes

8 ounces sharp-tasting cheese

Salt

Pepper

Directions

Mix flour, water, and egg and salt together. Knead on a lightly floured surface until smooth. Cover dough with bowl and let rest for 30 minutes.

Boil potatoes until soft. Drain and rinse. Add cheese. Let stand a few minutes until cheese melts. Then fold potatoes and cheese together.

Roll out dough about 1/8-inch thick. Cut into 3-inch squares. Fill each square of dough with one teaspoon of potato and cheese filling. Fold in half and pinch ends together to seal. Drop in hot boiling water and simmer for 8 minutes. Drain and fry in butter a few minutes until heated through. Chopped onions and/0r shredded cabbage may be added to the butter, if desired. Salt and pepper, to taste.

Mediterranean Polenta Frittata

Ingredients

4 cups of chicken stock
1 cup of course polenta
2 Tbl butter
salt
pepper
1/2 cup Parmesan cheese
4 finely chopped artichoke hearts
2 ounces of black olives, chopped
3 ounces of sundried tomatoes
1 Tbl fresh chopped oregano


First make your Basic Polenta

Bring 4 cups of chicken stock to boil.  Reduce heat and slowly whisk in 1 cup of course polenta.  Continue whisking 5 minutes.  Replace whisk with wooden spoon and stir until spoon can stand and polenta comes away from the sides of the pan.  Stir in 2 tablespoons of softened butter and season with salt and pepper.

To make the Mediterranean Frittata: 

Transfer the above mixture to a bowl; add 1/2 cup of grated Parmesan cheese, 4 finely chopped artichoke hearts, 3 oz of sundried tomatoes, 2 oz of black olives and 1 Tbl of fresh oregano.  Sponn the mixture into a 12 inch springform pan and press down with a wooden spoon.  Set aside to cool and remove from pan.  Brush lightly with olive oil and cook under preheated grill until just crisp and golden brown.  Cut into wedges and serve hot.