Wednesday, December 28, 2011

Ukrainian Scuffles

My Mother was born and raised in Canada. Her Grandparents, on both sides, immigrated from the Ukraine to Canada. With them they brought their Ukrainian ways...ways that have been passed on through the generations and still live strong today.

I feel very lucky to have had Great Grandparents, Grandparents, and Parents who have made the choice to keep our heritage alive through food, holidays, and a few native words. No, I do not speak Ukrainian. I wish I did. But as a family we do our best to embrace all of what we are made of. We make an effort to practice and pass on all of our traditions from our ancestors. Before I share my Scuffle recipe with you, I would like to share a few pictures of the Ukrainian branches of my family tree.

 Great Grandparent Larson's - passed when I was pretty young so barely remember them.

Their son, my Grandpa, Cliff Larson - Back on the farm in Canada in the 50's.

Great Grandpa Matt Kowalchuk, (Geidi)
Tilling the garden with my older sister Crystal and I.
He was married to Lena (Baba). She spoke better English than he did. I couldn't find a picture of her, but I remember her amazing quilting skills, and food making. (If someone has one please email my way.) Geidi was always goofing around and making funny faces. And he would always bring us great finds from garage sales and junk yards. He would fix old toys and dolls and make them new again for us. They were both extremely hard workers. They deserve their own story on this site about their immigration process and life, but that is another day.

Baba and Geidi's daughter, my Grandma, Tess Kowalchuk Larson - (Nan)
She made KILLER Ukrainian Cabbage Rolls for my wedding rehearsal barbecue last summer. The non-Ukrainians weren't quite sure what to think of them until after their first bite. Then it was all over! They disappeared like hot cakes! 
Get that recipe here in the Ukrainian section of my recipes.

 Daughter of Tess and Cliff Larson - my Mom - Laurel Clawson
The Scuffle Making Machine from my childhood.

Older Sister Crystal and I in our early Scuffle munching days. She sent me the recipe for Scuffles after she made a batch for Christmas.

Picture at my wedding this summer of my Grandma and Grandpa (far left), and every single child, grandchild, and great grandchild that they have to this date. That's a lot of scuffle, pierogi, borshch, and cabbage roll eaters right there!

Scuffles are one of those foods that you just keep popping in your mouth. I always loose count of how many I have had. They are great on the run, and also satisfying with a fresh steamy cup of coffee in the morning.

As a child I was convinced that there was only one correct way to eat a scuffle. That was to start in the middle with the "tail". Holding the scuffle like a mini corn on the cob, you eat the tail first and then by twisting the scuffle it will continue to unwrap. 

But Hey! - It's your scuffle. - Eat as you please:)

Ukrainian Scuffles

1 TB of yeast (or one package)
1/4 c warm water
1 tsp sugar
3 cups flour
dash of salt
3 TB sugar
1 cup margarine
1/2 cup milk
2 eggs
Lots of cinnamon and sugar
1TB or 1 package yeast
1/4 c warm water
1 tsp sugar

Let it sit and activate for 10-15 mins. while you combine the next ingredients.
In a separate bowl combine:
3 cups flour
Dash of salt
3 TB Sugar
1 cup margarine
Cut together with fork or pastry cutter until it is in small beads. (Like making a pie crust)

In 3rd bowl whisk together:
1/2 cup milk
2 eggs, beaten
-Mix all contents of the three bowls together just until moistened.
-Cover and refrigerate overnight or for at least 6 hours.
-Cut into 6 equal pieces. Take one piece out and set on clean working surface. Put the rest back in the fridge until ready to use.
-Scatter the counter top generously with cinnamon and sugar.
-One at a time, roll out each piece of dough into a pretty thin circle on the cinnamon and sugar mixture. Lightly flour your rolling pin if needed. I also found to press it out with my palms worked well, and then bring in the rolling pin at the very end.
-Cut into pie like slices and roll into crescent shapes.
-Place on nonstick baking sheet or baking sheet lightly greased.
-Bake at 350 for 14 mins or until just starting to become dark golden
-Cool on wire rack and store in an airtight container.

These freeze well, and are also great dipped in fresh steamy coffee.

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