Archive for October, 2016|Monthly archive page


In Cooking Club on October 9, 2016 at 9:15 pm



3 eggs

2 cups milk

1 cup flour

Mix, let sit 5 minutes, pour ½ cup in medium hot nonstick pan, flip, serve with cottage cheese and pumpkin or apple butter.

Russian Tea Cakes

  • Prep   20 m
  • Cook    12 m
  • Ready In   35 m


  • 1 cup butter
  • 1 teaspoon vanilla extract
  • 6 tablespoons confectioners’ sugar
  • 2 cups all-purpose flour
  • 1 cup chopped walnuts
  • 1/3 cup confectioners’ sugar for decoration


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a medium bowl, cream butter and vanilla until smooth. Combine the 6 tablespoons confectioners’ sugar and flour; stir into the butter mixture until just blended. Mix in the chopped walnuts. Roll dough into 1 inch balls, and place them 2 inches apart on an ungreased cookie sheet.
  3. Bake for 12 minutes in the preheated oven. When cool, roll in remaining confectioners’ sugar. I also like to roll mine in the sugar a second time.