From Cousin Marie's kitchen:


Sour Cream Dill Bread
bullet1 package Yeast
bullet cup Warm Water
bullet2 3 cups Flour
bullet1 cup Sour Cream
bullet1 Egg
bullet1 Onion, chopped finely
bullet2 Tbsp Sugar
bullet1 Tbsp Butter or Margarine, softened
bullet1 Tbsp Dill Seed
bullet1 Tbsp Dill Weed
bullet1 tsp Salt
bullet1 Egg Yolk, beaten
In a large mixing bowl, dissolve yeast in the cup water. Stir in 1 cup of flour, sour cream, egg, onion, sugar (or honey), butter (or margarine), dill seed, dill weed, and salt. Beat by hand until well blended. Stir in as much of remaining flour as you can mix in with a spoon.

Turn dough out onto a lightly floured surface, knead until smooth, adding more flour as needed, making a stiff dough. Place into greased bowl, turning once. Let rise until double, punch down, divide into 3 pieces, cover 10 minutes.

Roll out pieces on lightly floured surface into ropes, place on greased cookie sheet, & braid loosely. Seal ends, let rise covered 30 minutes or so. Brush with egg yoke mixed with 2 Tbsp water.

Bake at 350 for 35 40 minutes.

An easy one for bread bakers.


Ricotta Pie

bullet1 cups All-Purpose Flour
bullet tsp Salt
bullet cup Butter or Margarine, softened (1 sticks)
bullet1 Egg Yolk
bullet23 Tbsp Cold Water


bullet3 cups Ricotta Cheese
bullet cup All-Purpose Flour
bullet tsp salt
bullet1 Tbsp Grated Lemon Peel
bullet1 Tbsp Grated Orange Peel
bullet1 Tbsp Vanilla
bullet4 Eggs, beaten
bullet1 cup Sugar
bulletGround Cinnamon
1. Mix 1 cups flour and tsp salt in medium sized bowl. Cut in butter until mixture resembles coarse crumbs. Stir in egg yolk and 2 tbsp of the water. Add more water a few drops at a time if pastry is crumbly. Roll dough on well-floured surface into 13-inch circle. Ease pastry carefully into a greased 10-inch pie plate.

2. Heat oven to 350 degrees. Combine cheese, cup flour, tsp salt, grated lemon & orange peels, and vanilla in large bowl. Beat in 4 eggs. Add sugar gradually. Pour filling into pastry-lined pie plate.

Bake pie until filling is firm, about 1 hour and 20 minutes. Cool on wire rack. Sprinkle ground cinnamon lightly over cheese filling just before serving. Serve warm or cold.

Make's 1012 Servings

"It's the best ricotta pie you ever tasted, trust me." Marie