Baba's Kalachi.....a delicate biscuit..... full of cinnamon and love.

Kalachi.....cinnamon filled biscuits that Grandmother and Mom made since I was a very little girl.  The kitchen smelled amazing, and the biscuits even more.  Baba and Mom also made these same biscuits topped with an assortment of homemade jams.  They are portable, perfect to take to a friend's for tea, a potluck for dessert or to have for breakfast with a cup of coffee or tea.  They appeal to both children and adults and are hard to resist.....the morning I made these I had some gravel being delivered to the house and the lucky gentleman that delivered it so promptly and with a smile left with a few of these in his hands.....an even bigger smile than he arrived with.

 

Baba'a Kalachi (Biscuits)

 

The ingredients you will need.

Cut the butter into the flour (I use a pastry blender)

The sour cream waiting for the eggs and vanilla.

 



 

Gently mix the wet ingredients with the dry and form into a ball.

Generously flour your counter and place the dough onto it.

Dough is rolled out to 1/2 inch thickness, brush dough with melted butter. 

(I set a piece aside for the jam biscuits)

Cinnamon and sugar are sprinkled over the dough.

 



The cinnamon/sugar filled dough is rolled up 'jellyroll style'.

Edges are pinched together to keep the filling inside.

Slice into pieces 1/2 inch thick (I use a piece of dental floss,

slipping it underneath and crossing over on top to 'cut', makes for a nice round shape.)

Brush the tops with beaten egg and bake.

Mmmm....they are crispy on the outside, soft and buttery .....so delicious.

 



Jam/Jelly topped biscuits -  just as tasty!

 

BABA'S KALACHI RECIPE

 

2 1/2 cups flour

1 cup butter

1 1/2 Tablespoons baking powder

1/2 teaspoon salt

1/2 cup sugar

2 eggs

2 teaspoons vanilla

1/2 cup sour cream or buttermilk

(use a pinch of baking soda if using sour cream or buttermilk)

Filling:

 2-3 Tablespoons melted butter

2-3 Tablespoons Cinnamon

2-3 Tablespoons Sugar

1 egg, beaten (for the egg wash)

 

In a large bowl cut butter into the first 5 ingredients with a pastry blender until mixture

is the size of small peas.  In a small bowl beat together the sour cream, baking soda and vanilla.

Combine the sour cream mixture with the flour mixture until it comes together into a ball.

Place dough onto a well floured counter and roll out to 1/2 inch thick.

Brush with melted butter, sprinkle with sugar and cinnamon.

Roll up 'jellyroll style' from long end and pinch the edges closed.

Slice into 1/2 inch wide pieces and place on greased baking sheet.

Brush with the egg wash mixture and bake in a preheated oven set to 375-400

 for approximately 15 minutes, until the bottom and top is lightly browned.

 

For the jam/jelly topped biscuits:

Set aside some of the dough and roll out to 1/2 inch thickness.

Cut into circles and place on greased baking sheet.

With your finger press a hole into the center of each biscuit and top with

1/4 teaspoon of jam/jelly of your choice. 

Bake as above.

These biscuits freeze very well....but they usually don't last that long in our home.

Enjoy!

 

 

'I shall pass through this world but once.  Any good, therefore, that I can do,

or any kindness that I can show, to any human being,
let me do it now.

Let me not defer it or neglect it, for I shall not pass this way again.'

...Robert Collier....

 

 

 

 



Potato(less) Potato Salad.....made with Cauliflower

Road trips, picnics or family brunch/lunch/dinners.....making a salad is a great addition to any meal. My daughter Anastasia and I enjoyed a drive to Kamloops for a job interview she had and we wanted to bring a lunch that was healthy, filling and easy to eat on the road (or beside the road).   I came across a recipe that used Cauliflower in place of potatoes in a salad. We love potato salad but not all the carbohydrates that they contain, Cauliflower was the perfect substitute and I had a nice large head in my fridge.  To keep the carbohydrates low I use Vegenaise instead of Mayonnaise.  I hope you try this recipe soon, perhaps with all those leftover colourful Easter Eggs!

Potato(less) Potato Salad

 



 

Some of the ingredients you will need. 

The cauliflower is ready for steaming. (2-3 minutes)

Eggs are hard boiled and cool, ready for peeling and mashing.

You will need some vinegar (I used white but cider vinegar/white/red wine vinegar will work too).

The dressing is all mixed together, celery leaves chopped

 and at the top - pickles and onions are chopped and ready to be added.

 

Here is the steamed and chopped cauliflower. I like this size of pieces in my salad.

 

The eggs have been mashed with a fork.

Here you see all the ingredients ready for tossing.

Mix everything together and add chopped fresh parsley.

I also like to add shredded head lettuce just to bulk up the salad.

Refrigerate for 1-2 hours to let all the flavours blend, enjoy!



 



 





Potato(less)  Potato Salad Recipe

 

1 medium sized head of cauliflower

6 eggs, hard boiled and mashed

5 Tablespoons Vegenaise (or Mayonnaise)

3-4 Tablespoons Dijon mustard

1/4 cups pickles chopped finely (2-3 pickles)

3 Tablespoons celery chopped fine

1/8 cup onion, chopped fine (green onion is also good)

1/4 cup parsley, chopped fine

3 Tablespoons white vinegar or pickle juice

salt, pepper to taste

1-2 cups shredded head lettuce

 

Break the cauliflower into pieces (florets) and steam with a bit of salt.

Drain, cool and chop into smaller pieces. (see photo)

In a large bowl, mash the eggs until they are slightly chunky,

 combine with the cauliflower, pickles, celery and onion.

In a small bowl mix together, Vegenaise*, Dijon mustard, and vinegar.

Mix dressing into the cauliflower/egg mixture and season with salt and pepper.

Add in shredded lettuce and chopped parsley, chill and enjoy
This recipe is easily halved or doubled.

 

*Vegnnaise can be found in the grocery store in the organic section or near the Mayonnaise

 

 'Behind me is infinite power, before me is endless possibility, around me is boundless opportunity.
Why should I fear?'