Verenike

 

Dough:

 

2 c. flour

1 1/2 T. Shortening

1 t. salt

1 egg + 1 egg white

1/2 t. baking pwd.

1/2 c. milk

 

Cottage Cheese Filling:

 

2 c. dry cottage cheese

 

1 t. salt

 

1 egg +  1 egg yolk

 

 

 

 

mix dry ingredients and cut in sugar.  Add eggs and milk and mix into a med. soft dough-not sticky.  Roll to pie crust thickness (1/4). Use a 1 lb. coffee can to cut circles (3 3/4 approx.)  Place heaping 1- 1/1/2 tsp. cottage cheese filling in center of each cirlce. Moisten edges, fold over, and press edges together to seal tight.  Boil in water approx. 5 min.  drain.  (may freeze at this point--bring to room temperature to continue)  Fry in approximately 2 of shortening, turning once to brown on both sides, drain on paper towels/bags.  Serve w/ maple syrup, ham gravy or sweet sauce. 

 

 

Sweet Sauce

 

1/4 c. sugar

1 t. vanilla

2 c. half & half

1/8 t. salt

1 T. cornstarch

 

-from mom