Buttermilk pie

• 3 eggs
• 1 1/4 cups granulated sugar
• 2 tablespoons all-purpose flour
• 1/2 cup butter melted
• 1 cup buttermilk
• 1 teaspoon vanilla
• 1 tablespoon lemon juice
• pinch of salt

Vanilla icecream

• 3 cups milk
• 1.5 cups heavy cream
• 1.5 tablespoons vanilla extract
• 1 cup sugar

Zucchini bread

• 3 eggs
• 2 sticks butter melted
• 2 cups sugar
• 2 cups grated zucchini
• 3 cups flour
• 1 tsp baking soda
• 1/4 tsp baking powder
• 1 tsp salt
• 1 tablespoon cinnamon

Buttermilk pancakes

• 2 cups flour
• 3 tablespoons sugar
• 1.5 teaspoons baking powder
• 1.5 teaspoons baking soda
• 1 teaspoons kosher salt
• 2.5 cups buttermilk
• 2 eggs
• 3 tablespoons melted butter

Goulash

• 3 lb stewing meat cubed to 1" and seared
• 1.5 white onions (maybe that is 2 cups?), diced and carmelized (add butter). Use reminder as garnish.
• 3oz tomato paste
• 3 tbl Hungarian paprika (not smoked)
• 1 tbl salt
• Pepper to taste (maybe half tsp)
• 2 tsp marjoram
• 5 juniper berries in tea basket
• 1 tsp caraway seeds in tea basket
• 1 bay leaf (remove before serving)
• 3 garlic cloves minced
• 8 cups water to cover (add more as needed)

Bread dumplings

• 1.5 cups milk, warm (put in microwave for 55 seconds)
• 1 tsp sugar
• 1 tsp dry yeast

Proof yeast via above ingredients for 10 minutes.

• 3.5 cups Wondra flour (buy 2 cans at Harmons)
• 1 egg
• 1.5 tsp salt

Add proofed yeast to above and let rise for one hour.

Split into 3 parts and form into roughly 2" wide loaves as long as your pot. One at a time, boil for 10 minutes, flip, and boil another 10 minutes. Put on drying rack.

Russian honey cake

Burnt honey

• 3/4 cup honey

Cake layers

• 14 tbl unsalted butter, melted
• 1 cup sugar
• 3/4 cup honey
• 1/4 cup of the previous burnt honey
• 6 eggs
• 2.5 tsp baking soda
• 3/4 tsp salt
• 1 tsp cinnamon
• 3.75 cups flour

Spread 1/2 cup onto parchment paper into 8" circle (this is sticky) and bake at 375 for 7 minutes until browned and then cool on rack. Repeat until all batter is used. Cook remainder to use as scraps. Cut layers into circles and add all scraps back in oven until toasted with 1/4 cup chopped pecans. Let them cool down and put in zip lock bag and smash them into crumbs.

Frosting

• 4 cups cold heavy whipping cream
• 3/4 cup sour cream
• Reaminder of burnt honey

Whip frosting mixture until it has stiff peaks.

To assemble, put strips of parchment paper around what will be the edges of the cake so they can be pulled out later. Put cake layer down, then frosting, etc. and cover top and sides with frosting once stacked. Then use a piece of parchment paper to ricochet crumbs onto the sides of the cake. Finally pull out the parchment papers, which have been covered in crumbs to leave a clean plate surface.

Pie crust

• 2.5 cups flour
• 2 sticks butter (1 cup)
• Vodka as needed (a few tbl)

Using vodka instead of water results in a flakier pie crust.

Stew

• 3 lb stewing meat cubed to 1" and seared
• 3? yukon gold potatos and a 1? carrot as needed
• 1 white onion
• 2 tbl tomato paste
• 2 cups beef broth
• 2? cups water to cover
• 1.5 tsp thyme
• 1 bay leaf
• 3 cloves garlic minced
• 1 tsp rosemary in tea basket
• 2 tbl balsamic vinegar