Cory’s Recipe Book

 

Some family and favourite recipes recorded for posterity. Stay tuned for additional recipes to come.

 

Cory Womacks – May 9th, 2015 – http://cory.ca

 


 

Table of Contents

 

1       Salads. 3

1.1         Maggie’s Ultimate Potato Salad. 3

2       Mains. 4

2.1         Perogies aka Ukrainian Crack. 4

2.1.1          Perogy Dough & Preparation. 4

2.1.2          Potato Cheddar Filling. 5

2.1.3          Mushroom Cheddar Filling. 5

3       Desserts. 5

3.1         Popcorn Cake. 5

3.2         Cinnabon® Copycat Cinnamon Rolls. 6

 


 

1         Salads

1.1       Maggie’s Ultimate Potato Salad

 

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This is the queen of potato-egg salads! Accept no substitutes. There is no such thing as too much bacon.

 

Ingredient

Quantity (12p)

Quantity (8p)

Quantity (4p)

Red Potatoes (medium)

12 (5 lbs)

8

4

Bacon

1 pkg (12 slices)

8 slices

4 slices

Eggs (medium/large)

12

8

4

Red Onion (medium, diced)

1

Green Onion (minced)

6-12 (taste)

4-8

2-4

Celery (minced)

3-6 (taste)

2-4

1-2

Radishes (minced)

6-12 (taste)

4-8

2-4

Fresh Dill (chopped)

¾ cup (taste)

½ cup

¼ cup

Mayonnaise

1½ cups

1 cup

½ cup

Sour Cream

1 cup

⅔ cup

⅓ cup

Dijon Mustard

¾ cup

½ cup

¼ cup

Vinegar

2 tbsp

1 tbsp

½ tbsp

White Sugar

2 tbsp

1 tbsp

½ tbsp

Paprika

taste

taste

taste

Salt & Pepper

taste

taste

taste

 

Instructions

Potatoes: Cut unpeeled potatoes into 1½” (bite-sized) chunks. Place in pot. Cover with cold water.  Add dash of salt and 1 tbsp vinegar. Bring to boil, reduce to medium and cook until fork-tender 10-20 mins. Drain and cool on paper towel on baking sheet.

 

Bacon: Put bacon on foil on baking sheet on center rack in cold oven. 400° F for 15-20 mins. Drain on paper. Chop.

 

Eggs: Put eggs in pot and cover with cold water. Add dash of salt. Bring to boil, add 1 tbsp baking soda (easier to peel), remove from heat and cover 12 mins. Run under cold water. Optionally store in fridge overnight to make easier to peel. Peel, cut in half and remove yolks. Chop up egg whites.

 

Mix egg yolks, mayo, sour cream, mustard, dill, vinegar, sugar, paprika, salt and pepper in bowl. Add diced/minced vegetables (onions, celery and radishes). Put potatoes in large bowl, add bacon and eggs, fold in dressing. Garnish with some paprika, dill and bacon. Ideally chill in fridge overnight and serve cold.


 

2         Mains

2.1       Perogies aka Ukrainian Crack

 

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Perogies are the best part of being Ukrainian (or eating at a Ukrainian household). The Canadian “perogy” is also known as “varenyky” (Ukrainian), “pierogi” (Polish) or The Devil’s Dumplings (me). :)

2.1.1       Perogy Dough & Preparation

 

Version 1 – Sour Cream

 

Version 2 – No Sour Scream

Ingredient

Quantity (2 sheets)

Ingredient

Quantity (2 sheets)

All-Purpose Flour

3 cups

All-Purpose Flour

3 cups

Salt

½ tsp

Salt

1 tsp

Sour Cream

5/8 cup (5 oz)

Water / Milk

¾ cup

Soft Butter

4 tbsp

 

Melted Butter / Veg. Oil

2 tbsp

Egg + Water

1 (3/4 cup)

 

Egg

1

 

Instructions

Filling: I usually make the filling first and let cool. You can make the dough first and while it rests make the filling.

 

Preparation: V1: Whisk flour and salt; fold in sour cream and butter. In measuring cup, beat egg and fill with water to ¾ cup total. Fold into flour. If still sticky add a bit of flour until soft. Combine with hands until it sticks together.

 

Preparation: V2: Whisk flour and salt. In another bowl, whisk together water, butter and egg; stir into flour. Add up to 2 tbsp water as needed to make soft but not sticky dough. Combine with hands until it mostly sticks together.

 

On floured surface knead dough about 20 times until smooth. Halve and cover with plastic wrap or damp cloth and rest for 30 minutes. Roll out a quarter of dough to about 1/8” thickness. Cut into 3” rounds. Add a small ½ tsp of filling to each perogy (tip: divide up filling to determine quantity); moisten edge with warm water, fold and pinch.

 

Freezing: Place perogies on wax paper on baking sheet. Freeze and transfer to zipper bag. Keeps up to 1 month.

 

Cooking (Fresh/Frozen): Add perogies to salted boiling water. Boil about 3-7 mins (until they float). Optional: In skillet over medium, cook some chopped bacon (2-4 strips) until curling but soft (5 mins). Add ¼ cup chopped onions. Once onions are translucent (2-3 mins), add perogies. Either add some butter and sauté for a few minutes, or just turn occasionally until both sides lightly browned (2-4 mins). Serve with sour cream on the side.


 

2.1.2       Potato Cheddar Filling

 

Ingredient

Quantity (1 dough)

Instructions (makes 5-7 dozen or 2 baking sheets)

Medium Baking Potatoes

3-4 (1 lb)

Peel and cut potatoes into 1” cubes. Place in pot and cover with salted water. Bring to boil, cook partially covered until tender, about 10-20 minutes. Drain, add salt and pepper and mash with shredded cheese. Set aside to cool.

Shredded Cheddar

1 cup (8 oz)

Salt & Pepper

½ tsp each

 

2.1.3       Mushroom Cheddar Filling

 

Ingredient

Quantity (1 dough)

Instructions (makes 5-7 dozen or 2 baking sheets)

Butter

½ tbsp

Chop up mushrooms finely. Mince onions. In skillet, melt butter and oil over low-med heat; add onions. Cook covered until softened, about 2-3 minutes. Add mushrooms, salt and pepper, raise heat to medium and cook, stirring occasionally, about 8 minutes (until most of the liquid is gone). Add cider and cook for 3 minutes. Cool for 5 minutes and mix in cheese. Set aside to cool.

Vegetable Oil

½ tbsp

Minced Onions

1 large (1 ½ cups)

Chopped Mushrooms

½ lb (3 cups)

Salt & Pepper

½ tsp each

Cider / White Wine Vinegar

1-2 tbsp

Shredded Cheddar Cheese

1 cup

 

3         Desserts

3.1       Popcorn Cake

 

This recipe serves as my personal childhood time machine.

 

[PHOTO]

 

Ingredient

Quantity

Mini Marshmallows

1 ½ packages

Margarine / Butter

½ cup

Vegetable Oil

½ cup

Popcorn

10 cups

Jujubes

1 lb

Peanuts

1 cup

 

Instructions

Mix popcorn, jujubes and peanuts together in a large bowl. In a double boiler, melt marshmallows, butter and oil. Pour marshmallow mixture over popcorn. Mix and press into Bundt pan and sit overnight. Slice and serve.

 


 

3.2       Cinnabon® Copycat Cinnamon Rolls

 

Copycat recipe of the infamous mall & airport mouth & nose heaven. This recipe makes a dozen.

 

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Dough

Quantity

active dry yeast

1 (1/4 oz) pkg

warm milk

1 cup

granulated sugar

½ cup

margarine (butter)

1/3 cup

salt

1 tsp

eggs

2

flour

4 cups

Filling

Quantity

brown sugar (packed)

1 cup

cinnamon

3 tbsp

margarine, soft

1/3 cup

Icing

Quantity

margarine (butter)

6 tbsp

powdered sugar

1½  cups

cream cheese

¼ cup

vanilla extract

½ tsp

salt

1/8 tsp

 

Instructions

Dough: In a bowl, dissolve yeast in warm milk per instructions. In a mixer bowl, add sugar, butter, salt, eggs and flour and mix well. Pour the yeast mixture into mixer bowl and mix well using the dough hook, until well incorporated. Place dough into an oiled bowl, cover and rise in a warm place about 1 hour or until dough has doubled. Roll the dough out on a lightly floured surface, until it is about 16” x 12” x ¼” thick. Preheat oven to 350 F.

 

Filling: Combine the butter, brown sugar, margarine and cinnamon in a bowl. Spread the mixture evenly over the surface of the dough. Alternatively, you can spread the butter on the dough first and then sprinkle on the brown sugar and cinnamon mixture. Working carefully from the long edge, roll the dough down to the bottom edge. Cut the dough into a dozen rolls (approx 1½” slices) using a knife or dental floss, and place in a lightly greased baking pan (e.g. 9”x13”). Cover with a damp towel and let rise again for another 30-60 minutes (until they double in size). Bake for 20 minutes or until light golden brown. Cooking time may vary! Allow to cool some before icing.

 

Icing: Mix all ingredients in a bowl and beat well with an electric mixer until fluffy. Spread generously on rolls!