Uncle Bills Blueberry Filling For Peroshky Recipes

Steps:

• If you are using frozen berries, thaw first before using.
• In a bowl, mix together sugar and tapioca starch, mix well.
• Place blueberries in a large bowl and pour sugar/tapicoa mixture over and mix well to coat.
• Now add lemon juice and mix well.
• In a smaller mixing bowl, mix together 1/2 cup granulated sugar and 1/4 cup tapioca starch.
• Prepare dough rounds to use in your Mini Form.
• Place dough over Mini Form.
• Sprinkle 1/4 teaspoon of sugar/tapioca starch mixture over the middle of the dough in the Mini Form.
• Now add 1 tablespoon of blueberries and close Mini Form, remove excess dough.
• Continue with the remainder of the blueberry mixture.

Steps:

• If using strawberries, remove hulls, wash and slice.
• If using raspberries, huckleberries, use whole.
• If using rhubarb, cut into small pieces.
• If using cherries, pit first.
• If using peaches or apricots, remove stones and cut fruit into pieces.
• In a mixing bowl, mix together sugar and tapioca starch, mix well to blend.
• Add sugar/tapioca starch mixture to fruit and mix well to coat.
• Let sit for 5 minutes before using.
• Fill pastry cups with 1 1/2 tablespoons of your choice of fruit mixture.
• Add 1/2 teaspoon of granulated sugar to each tart.
• Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.

Steps:

• Make filling:Crush 2 cups blueberries with your hands. Toss with remaining 6 cups whole blueberries and the sugar. For each pierogi, use 1 tablespoon plus 2 teaspoons filling.
• Make Spiced Sour Cream:Mix together sour cream, confectioners' sugar, vanilla extract, and nutmeg. Serve chilled. Makes 1 cup

Steps:

• Prepare apples and place into a mixing bowl.
• Sprinkle lemon juice over and mix to coat.
• This prevents the apples from turning brown.
• In a mixing bowl, mix together sugar, tapioca starch and ground cinnamon and mix well.
• Add mixture to apples and mix well to coat.
• Let mixture sit for 5 minutes before using.
• Add about 1 1/2 tablespoons of apple mixture to the dough rounds or the prepared pastry cups.
• Bake in preheated 400 F oven for 12 to 15 minutes or until crust is just lightly browned.

Steps:

• In a large mixing bowl, sift together 1 1/2 cups all-purpose flour, baking powder, salt and sugar.
• Using a pastry blender, cut in butter until crumbly.
• In another mixing bowl, combine whipping cream, sour cream and baking soda.
• Add beaten eggs and vanilla extract and blend well.
• Add whipping cream mixture in small amounts to flour mixture, alternating with the addition of the remaining 1 1/2 cups of flour, mixing well after each addition until dough is medium soft.
• Roll out dough onto a lightly floured surface and knead several times until it is not sticky to the hands.
• Add more flour if required so the dough does not stick to your hands.
• Break off pieces of dough and roll between your hands to the size of a golf ball.
• On a lightly floured surface, roll the dough balls out to 1/8" thickness and they should be about 4" in diameter.
• Spoon about 1 1/2 tablespoons of your choice of fruit mixture (to follow) onto the center of the dough round.
• Bring edges of dough up towards the center and crimp edges to form a cup, leaving the top open.
• Add 1/2 teaspoon of sugar (if desired) into the open top.
• Place PEROSHKY on a lightly greased baking sheet.
• Bake in preheated 400 F oven for 12 to 15 minutes or until crust is light brown.
• Remove from oven and cool for about 15 minutes.
• Serve with ice cream, sour cream, melted butter or whipped cream.

Steps:

• In a mixing bowl, combine cake and pastry flour and salt.
• Add Crisco and using a pastry blender, cut in until mixture is uniform and crumbly.
• In a small bowl, beat egg.
• Add water and white vinegar and mix to blend.
• Add egg mixture to flour and mix until dough is evenly moist.
• Divide dough in half and form into balls.
• Wrap one dough ball in plastic wrap while you are using the other one.
• On a lightly floured surface roll dough out to about 1/8" thickness.
• Using a 3 1/2" round cookie cutter or any tool that would be about this size, cut out rounds.
• Prepare a medium size muffin baking tin by spraying with a non stick vegetable spray.
• Carefully lift dough rounds with a spatula and place rounds into the muffin tins.
• Gently press down and around the sides of the muffin tin to shape.
• Place about 2 tablespoons of fruit mixture into the prepared dough cup keeping fruit mixture down about 1/4" from the top, (DO NOT OVERFILL).
• Using the tynes of a fork, press the top edge of the pastry to form a crinkled pattern.
• Add 1/2 teaspoon of sugar (if desired) onto the fruit.
• Bake in a preheated 400 F oven for 12 to 15 minutes or until the crust is just lightly brown.
• Let sit for about 5 minutes to cool slightly.
• Carefully run a small sharp knife around the edges and remove tarts onto a wire rack to cool.
• The crusts will be quite short, so be carefull when removing the tarts from the muffin tins.
• Serve with butter, ice cream, sour cream, yogurt, whipping cream or whipped cream.
• These tarts are good to eat hot or cold.