• Preheat oven to 350° and grease 2 8×8 pans (or 1 10×15 pan).
• In a large skillet, cut up and cook the meat if it is still uncooked.
• While the meat is cooking, combine the rest of the ingredients in a large bowl.
• Sprinkle the cooked meat evenly over the bottom of the greased pan then pour the egg mixture over everything.
• Bake until set – at least 45 minutes, but possibly up to 1 hour. (This does keep very well if it is done early.)

• Preheat oven to 450° and grease a bundt pan or a loaf pan. (I would recommend doubling the recipe if you use a bundt pan.)

Sauce: Prepare the sauce and set it aside to cool while you make the dough.

• In a saucepan over medium heat, melt the butter and brown sugar, stirring frequently.
• When it is melted, add the corn syrup and allow to bubble until the brown sugar is no longer crystallized at all.
• Set aside to cool.

Cinnamon Sugar Mixture:

• In a small bowl, combine the cinnamon and sugar. Set aside.

Dough:

• In a medium bowl, sift together the flour, sugar, baking powder, and salt.
• Cut in the shortening using a pastry blender (or pulling 2 table knives through the dough in opposite directions), until the mixture looks like fine crumbs.
• Stir in the milk until the dough leaves the side of the bowl (the dough will be soft and sticky).
• *When you work with the dough, you'll have to mold it a little, but try to not work with it too much. It will all bake together, so you really won't notice if you made nice balls or not.*

  Break off bite-sized chunks of dough, roll in the cinnamon sugar mixture, then pile them up in the greased bundt or loaf pan.
• Pour the caramel sauce evenly over everything.
• Bake for 20-25 minutes or until a toothpick inserted comes out clean.
• Allow to cool for a few minutes then flip the pan over onto a plate.

• The evening before:

  Mix together 2 cups warm water, 2 cups flour and 1 cup sourdough starter. Cover and let stand in a warm, draft-free place.
• In the morning:

  Separate the eggs and beat the whites into a soft peak.

  Stir the egg yolks, oil and milk together and mix into the starter mixture. Fold in the egg white.

  Mix together the salt, baking soda and sugar.

  Right before cooking, stir the dry ingredients into the batter.

• Preheat oven to 350°
• Cream together butter, Crisco, and sugar.

  Beat in molasses and eggs
• In another bowl, combine flour, salt, baking soda, ginger, cloves, and cinnamon.

  Blend dry ingredients with a wire whisk.
• Gradually mix dry ingredient mixture into creamed ingredients.
• Scoop dough or roll into balls. Place on an ungreased baking sheet and flatten slightly with bottom of glass dipped in sugar.
• Bake for 7-8 minutes.
• Cool on a wire rack.

• Combine ingredients in a bowl or stand mixer and mix well.
• Use a small cookie scoop to form the meatballs and place on lightly greased lined cookie sheet.
• Bake meatballs at 425° for 12-18 minutes or until fully cooked.

• Combine ingredients and whisk until smooth. It works best to put the ingredients in a jar and use an immersion blender. (You can keep some of the onions and pickles out until after blending if you want some texture in the sauce.)

• Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
• In a saucepan over medium-high heat, combine the cream, milk, nutmeg, and salt. Stir often until mixture reaches 160°.
• Temper the eggs by adding the hot milk to the egg mixture by spoonful, whisking vigorously.
• Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
• Whisk constantly for a minute or so, until the mixture is slightly thickened and reaches 160°. It will thicken more as it cools.
• Remove from heat and stir in vanilla.
• Pour eggnog through a fine mesh strainer into a container and cover with plastic wrap.
• Refrigerate until chilled – it will thicken as it cools. It works best to make it a day in advance and chill overnight.

Dough:

• In a bowl, whisk together the flour and salt.
• Add the egg and combine into a rough, clumpy mixture.
• Add the sour cream and butter until it is a rough, sticky dough clump.
• Knead until it is moist – you may need to add a little more flour.
• Wrap in plastic wrap and refrigerate for at least 1 hour, preferably overnight.

Filling:

• Peel and cube the potatoes then boil in water with bay leaves until soft.
• Mash the potatoes and add in the rest of the filling ingredients.

Assembly:

• Bring a pot of water to a boil.
• Roll the dough out 1/8" thick and use a cookie cutter to cut into 3" circles.
• Add about 1 Tbsp of filling and pinch closed in a crescent shape.
• Add the pierogi to the water and boil for 3-5 minutes or until cooked. Remove with a slotted spoon.
• You can either eat them simply boiled or you can pan-fry them to crisp them up a little.