Sunday, December 28, 2008


On our last trip to Ithaca (Dec), we stopped at the Farmer's Market
to get a bite to eat before heading out to start our Holiday Shopping Spree at the Cayuga Lake wineries. The Farmer's Market has an array of different ethnic food vendors so there's a lot to choose from. While walking down the isle I noticed a sign on a warming/steaming pot... HOT STUFFED BUNS $1.50 each!
Well, that hit the spot. It was a cold and windy day. This is just what we need. They had a choice of 3 kinds but I only remember 2 of them because those are the ones that we bought. We got one that was onion and bacon and the other was spinach, feta and garlic. And YES, I took pictures of them as we were driving!
They look like softballs. They were DELICIOUS!!! We couldn't stop talking about them. We were disecting the insides with every bite!
After we got home I posted the question, on my favorite web site, of what these buns were actually called because I wanted to make them. I found out that they were called Bierocks, sometimes referred to as Runza. They are German and often made with cabbage and ground beef.
I used that recipe for the dough and then made our version of the fillings as we remembered them from our trip. The recipe made 18. I thought there would be a lot left over for another dinner. WRONG!!! All 18 were eaten! I didn't stuff the ones with the onions and bacon enough but the flavor was still there! We will be making these quite often.

Pam's Bierocks
SUBMITTED BY: PUSHKEMAA PHOTO BY: Michelle S "A German dish, these sweet dinner rolls are stuffed with ground beef, onion, and cabbage. A great alternative to the Finnish pasty!"

50 Min
25 Min
1 Hr 30 Min
Original recipe yield 20 stuffed rolls

2 cups warm water
2 (.25 ounce) packages active dry yeast
1/2 cup white sugar
1/4 cup margarine, softened
1 egg
2 teaspoons salt
7 cups all-purpose flour
I didn't make this filling but this was part of the recipe
1 pound lean ground beef
1 cup chopped onion
6 cups shredded cabbage
1 teaspoon salt
1 teaspoon black pepper
1/4 cup melted butter
**The fillings that I used are:
-I defrosted a box of frozen chopped spinach and squeezed out the water. I then mixed it with crumbled up Feta Cheese and chopped garlic. There were no measurements. I just added until I liked the flavor.
-I sauteed chopped onions and chopped smokey bacon that we got from Oscar's Smoke House in Warrensburgh., NY.
I'll miss going there being that it was a must stop on the way home from Plattsburgh.
And that's it. Replace those filling recipes in place of the filling part below *.

Prepare dough: In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Mix in sugar, margarine, egg, salt and 1/2 of the flour. Beat until smooth; add remaining flour until dough pulls together. Place in oiled bowl. Cover with foil and refrigerate for 2 hours or overnight, OR let it rise for 1 hour.
*In a large heavy skillet, brown meat. Add onion, cabbage, salt and simmer 30 minutes. Cool until lukewarm. Preheat oven to 350 degrees F (175 degrees C.) Coat a cookie sheet with non-stick spray.
Punch down dough and divide into 20 pieces. Spread each piece of dough out on an un-floured surface and fill with approximately 2 tablespoons filling. fold dough over and seal edges. Place on prepared cookie sheet and let rise for 1 hour.
Bake in the preheated oven for 25 minutes, or until golden brown. Brush with butter and serve.

Monday, December 22, 2008


Every year, just before Thanksgiving and Christmas, Uncle Stan comes to our house to bake his famous crescent rolls. This recipe was from Grammy (PJ and Stan's Grandmother) so it must be a very old recipe. He has been making these rolls for at least 3o years, probably closer to 40+.
My fondest memory of these rolls is when we had dinner at Gran's house, Stan would always pack up extra rolls for us to take home. We would all get in our car and start to pull out of the driveway but BEFORE we even would get out of the driveway... the kids would have the bag of rolls open and they'd sit there stuffing their faces! It happened EVERY time! Now that Grans house is no longer, Stan comes here to bake them. We always mail some down to Brooke to enjoy. She even started making them for her friends!So Saturday Uncle Stan came over to make his rolls for Christmas. We thought it would be nice for him to help us decorate our Christmas tree in between the risings of the dough. Scott and Alyssa got into their 'silly' moods and played a trick on us. I put the margarine in the microwave to soften it. Stan asked where the mixer was. I said that I put it on the counter for him. It was no where to be found! I asked S & A if they saw it and they said no. I then went into the microwave to get the margarine and Scott yelled that I'm loosing my mind if I'm looking for the mixer in the microwave! (He thinks he's funny). Where did the stinking mixer go??? We found it. Of all places, they hung it from a hook on the beam by the ceiling!! Leave it to them! Uncle Stan thought it was so funny!
A & S holding Brooke's ornament from the day she was born.
The rolls took a long time to make this year. The dough just wasn't rising. Also, I put them back in the oven in the morning because they were under baked. Much better now.
I hope the tradition of having these rolls for the holidays will carry on with the kids. It's a nice tradition.

Mix together:
1/2 cup of sugar
1/4 cup of milk
1ts. salt
2 eggs
1 stick of margarine (melted)


1/2 cup of warm water (closer to room temp) and 2 pkgs of dry yeast. Add to the above mixture. Mix all together then add 3 1/2 - 4 cups of flour. When mixed, leave in mixing bowl and put a dampened dishtowel (CLEAN) over the bowl. Put it in a draft free and warm area and let the dough rish until double.

Turn dough out, cut in half. Roll/flatten out into 2 circles; cut into 8 triangle pieces. Roll up into a crescent and lay out on a cookie sheet covered with parchment paper. Cover with the dampened dish towel. Let rise until double. Bake at 375 degrees for 10-15 minutes.
Yield: approx 16 rolls