Cream butter, cottage cheese, egg yolk and salt; add milk. Stir in flour. Stir until dough leaves side of bowl and is not sticky. Cover and set aside for 30 minutes. Roll dough on floured board into a rectangle about 9 x 12″ and 1/4″ thick. Place a plum half in center and wrap dough around it into a round ball. Drop into boiling salted water. Cover and cook for 8 mins.; remove and drain. Sprinkle with melted butter and sugar.
A simple recipe that was always a favorite. It takes easily to conversion to a vegan version and is also delicious with a few chopped walnuts and/or raisins added.
1 cup sugar
1 tsp baking soda
1/2 cup butter
2 cups flour
2 eggs
3 ripe bananas
1/4 cup milk, soured with 1 tsp vinegar
Cream sugar and butter. Add eggs and stir till smooth. Add flour and baking soda. Mash bananas and add, alternating with milk. Bake 1 hour at 350 F.
Vegan substitutions:
Use 1/3 cup coconut oil instead of the butter, almond milk instead of regular milk, and replace the eggs with 1 T finely ground flax seed and 3 T of water per egg (soak the flax seed in water for a few minutes until thickened before adding to the recipe).
Cut broccoli into flowerettes. Steam until just tender. Drain, plunge into ice water, and drain again.
Cut starfruit into thin slices and pop out the seeds carefully. In large pan, melt butter. Add broccoli. Season with salt and pepper and saute gently about 2 minutes.
Mix flour, salt and 1-1/2 tsp sugar. Cut in butter. Dissolve sugar in water and add yeast. Add beaten egg yolk to milk. Add this to flour, blend well. Add yeast and water mix. Cover and chill 2 hours.
Roll sticky dough 1/3″ thick and cut into 6×1/2″ strips. Twist into spirals on greased baking sheet. Cover and let double. Bake at 400ºF for 10 minutes. While still warm, ice with thin icing sugar/ butter/ vanilla topping and sprinkle with chopped walnuts.
Sift baking powder, nutmeg, salt and flour together. Beat egg and yolks and add sugar, melted butter and milk. Combine thoroughly. Add dry ingredients. Add enough extra flour, if necessary, to make a dough firm enough to roll but keep as soft as possible. Knead 1/3 of dough, pat, roll 1/4″ thick. Cut, repeat.
Heat lard to 370F. Brown doughnuts without piercing. Shake in icing sugar.