For Sunday dinner, I altered this recipe, substituting one cup of the milk for one cup of the heavy cream. Be sure to pay attention to the temperatures of items in the recipe, to achieve the best consistency (I tried to cut corners in the interest of time, and this effected the texture. The taste, however, was great! Pictured atop chocolate chip banana-squash bread.
I love this bread because it’s forgiving, and the ingredients are flexible. Whether squash puree, mashed banana, or a combo, as long as your fruit/veggies add up to 1 1/2 cups, you can mix and match with a pretty consistent yummy outcome. I love putting in fixins, such as dark chocolate chips, cranberries, or nuts. Hope you enjoy this one!
Jess’ first go at her aunt’s pierogi recipe, she plans to try again, but this recounts the attempt. With flour, an apparently optional egg, sour cream and water, you can make a delicious dough to surround whatever ingredients your imagination runs wild with. If you’re keeping it more traditional, there’s a sauerkraut filling listed in this recipe.
