What do you remember about this photo?
Christmas Eve 2009 Memories of my Mom. ❤️️
Granny Kay was dying to make those perogies. We started at about 12:30 pm and didn’t finish until 6:00 pm. We have a couple of hundred to show for our efforts. The photo was taken in Whitby on Christmas eve in 2009. Kay was 99 years old.
Miss you Mom and not just for your perogies. As a little Jill Speed would say. “It’s OK ’cause now she’s in heavens sake.” XOXOXOXOXOXOXO
What is the pierogi recipe?
Here is some info on Granny’s perogies. Jane I am searching for more in my recipe file. You will see she added 2 eggs to half the 2.5 K bag of all purpose flour. Also that you boil them in salted water. Here goes Grandma’s recipe:
TO CUT DOUGH CIRCLES USE A GLASS THAT FLARES AT THE TOP AND TAPERS TO THE BOTTOM SO THE DOUGH DOESN’T GET STUCK IN THE GLASS. (Jane I would use the bigger glass you showed me.)
DOUGH
- 1/2 of 2.5K bag of All Purpose Flour (to start more will be added little bit by bit as you knead the dough to get the desired consistency
- 2 Eggs
- 3 3/4 C. of Water +-
POTATO FILLING
- 6 Big Russet Potatoes (peeled, cut in pieces, boiled in salted water and mashed)
- 1 package dry curd (pressed) cottage cheese or you can subsitute ricotta
- salt to taste
APPLE FILLING
Macintosh Apple peeled, and grated into a small bowl.
Sugar in a separate bowl NB. DO NOT MIX SUGAR INTO FRUIT IN THE BOWL OR IT WILL GET TOO RUNNY AND YOU WON’T BE ABLE TO SEAL YOUR PEROGIES . You must put the fruit into the middle of the dough circle and then sprinkle a bit of sugar over the top being careful not to have fruit or sugar touch the edges you want to seal.
Granny only made fruit ones when she had made too much dough and run out of potatoes. So the number of apples varied depending on how much dough was left.
