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Old Time Recipes
The Birkett Mills
P.O. Box 440
Penn Yan, NY 14527
Fax: 315-536-6740

 

 
   
     
 
BUCKWHEAT LATKES
  
 
 
 
½ yeast cake 1 cup lukewarm water
1 cup buckwheat flour 1 egg lightly beaten
2 tblsp. melted vegetable shortening ½ tsp. salt
1 tblsp. sugar
Dissolve the yeast in the water; add flour. Blend thoroughly and cover with a lint-free towel and let rise at 85 degrees until light and bubbly. Add remaining ingredients, beat until blended, cover and let rise again for 30 minutes.
Cook on a well-greased griddle as for griddlecakes. Use about 1 serving spoonful of batter for each pancake. This makes 22 small pancakes or 3 generous portions. Buckwheat Latkes are traditionally served with roasted turkey and gravy, but are also tasty with butter and syrup.
  Submitted by Janice Chazdon
   
   
PIEROG (Buckwheat Cake)
½ cup rice 1 quart milk
2 lbs. kasha 1 lb butter
1 quart sour cream 2 lbs. white Farmer's cheese
   
Bring sour cream to boil. In separate pots, boil 1 quart milk with ½ cup rice until done. To this, add 1 lb. butter and sour cream and bring to boil. Clean buckwheat, pour the rice and cream mixture (hot) over the buckwheat, mix well and let stand about 1 ½ hours. Then add crumbled cheese and about 2 boiled mashed potatoes.
If the mixture is too thick, add either cream or buttermilk. Pour mixture into pie plates lined with pie pastry and cover with pastry. Prick with fork and brush with beaten egg. Bake 350 degrees for about ½ hour, then reduce oven temperature to 300 for 1 hour longer or until browned on top.
       
       
PIEROG (Buckwheat Pie) II
4 small potatoes cooked and mashed ½ pint sour cream
1 lb. cracked (medium) kasha 1 lb. cottage cheese
¾ cup melted butter 2 cups hot milk
Put buckwheat into 2 cups boiling milk, let stand for ½ hour. Into this buckwheat mixture, add mashed potatoes, melted butter, sour cream, cottage cheese, salt and pepper to taste. Mix well. Bake this as you would a pie, in a crust with a top in a slow over 300 for about 2 hours.
       
POTATO BUCKWHEAT PIE
9 medium potatoes, cooked and mashed 1 medium onion, finely chopped
1 cup whole kasha, steamed salt & pepper to taste
Add buckwheat to mashed potatoes and mix well. Fry chopped onion in oil or lard to a golden brown and add to mixture. Season with salt and pepper, mix well. Spread on crust in pie plate, top with second crust and bake at 400 for 30 minutes.
CRUST
2 cups flour ½ cup water
1 tsp. salt 1 tsp. baking powder
½ cup lard
Mix flour, salt, baking powder and lard and add water. Mix and divide dough into four parts. Line a 9-inch pie plate and spread filling on bottom crust and cover with another layer of crust. Yield 2 pies.