Ice Cream Cone Cupcakes

1 package dry cake mix (any flavor) 24 cake cup ice cream cones water, oil and eggs per cake mix directions on box Preheat oven to 350F.Mix cake mix per directions on box. If using a white cake mix, divide mix into four separate mixing bowls and use food coloring to make different ice cream "flavors". Place ice cream cones in muffin pan and fill about 1/2 to 3/4 full. Bake 15 to 20 minutes or until done. Cool on a wire rack. Let cool completely if frosting. Makes 18 to 24 cupcakes

GOLDEN GALUSHKA

   1/2 c. warm milk

   1/4 c. sugar
   1 pkg. dry yeast

Put together and let stand. 1 stick of butter, cut upPut butter into milk so it melts. In a kitchen maid mixing bowl add 1/2 cup sugar and 6 eggs, when mixed well, add milk and butter, then add milk and yeast. MIX WELL TOGETHER. Add 8 or 9 cups flour and knead about 10 minutes (until dough gets shiny and bubbly). Cover and let raise for 1 hour or doubles in size.
Flour board, pour dough out and cut with a very small juice glass into balls. Dip each ball into 1-3/4 pounds melted butter, then into ground nut and sugar mixture.

NUT AND SUGAR MIXTURE:

   4 to 6 c. ground walnuts
   2 to 3 c. sugar

Put into solid angel food cake pan and keep layering with dough balls and nut, sugar mixture (makes 2 pans).Bake at 350°F for about 1 hour.

Kasha Varnishkes - Kasha with Bow Ties

This is part of my Russian Jewish heritage.


Ingredients
1 cup kasha buckwheat groats, medium granulation
1 egg, well beaten
2 tablespoons rendered chicken fat or vegetable oil
1 yellow onion, peeled and chopped
2 cups chicken stock or use canned
Salt and freshly ground black pepper to taste
1 cup pasta bow ties

Instructions
In a small bowl, mix the kasha with the beaten egg. Be sure all the grains are covered with egg. Place a medium non-stick frying pan on medium-high heat. Add the kasha to the pan and, using a wooden fork, flatten it out a bit, stirring and moving it about the pan until the egg dries and the grains have mostly separated. Set aside.

Place a pot of salted water on to boil for the pasta bow ties. (Do not cook them yet.) In a 4-quart heavy stove-top covered casserole, heat the chicken fat or oil and saute the onions until clear. Add the chicken stock and bring to a boil. Add the salt and pepper and the reserved kasha. Stir a bit and cover. Cook over low heat, stirring now and then, until the kasha is tender, about 10 minutes. If it is not done to your taste, cook for a few more minutes. In the meantime, boil the pasta just until tender. Drain well and stir into the kasha. Serve hot.

Yield: 4 servings

Oven-Roasted Potatoes

1/2 pound purple Peruvian potatoes, scrubbed clean (these are hard to find...I just add a 1/4 pound to each of the others)
1/2 pound red bliss potatoes, scrubbed clean
1/2 pound small new potatoes, scrubbed clean
8 small garlic cloves
2 large shallots, peeled and quartered
Rosemary or thyme sprigs
Salt and pepper
Olive oil

Heat the oven to 375 degrees F.

Cut the Peruvian potatoes in half or in quarters, about the same size as the small new potatoes. Do the same for the red bliss potatoes. Place all potatoes, garlic cloves, shallot quarters and rosemary sprigs on a baking sheet. Season well with salt and pepper and drizzle oil on top. Toss all to combine and coat in oil.

Place the potatoes in the oven and roast for about 30 to 40 minutes, shaking the baking sheet occasionally, until the potatoes are nicely browned and fork tender and the garlic cloves and shallots are caramelized.

Remove rosemary sprigs and serve immediately.

Herb-Roasted New Potatoes

Ingredients:
1 pound New Potatoes
1/4 cup Fresh Basil, Chopped
1 tablespoon Fresh Oregano, Chopped
1 tablespoon Olive oil
1/2 teaspoon Salt
1/4 teaspoon Black pepper
2 1/4 ounces Grated parmesan cheese

Directions:
Preheat oven to 425F. Cut the potatoes into 6-8 wedges each. In a large bowl, combine the basil, oregano, oil, salt and pepper. Add the potatoes and toss to combine. Place the potatoes on a nonstick baking sheet and sprinkle with parmesan cheese. Bake for 20-25 minutes of until tender and golden brown.