Bryce usually just eats the icing from the cake, and who can blame him? That's the yummiest of the yum! But upon further inspection, Bryce decided that Texas Sheet Cake is too delish to let sit! 
These are close to the version my two older kids' Ukrainian grandfather makes and are SUPER YUM!
Vareniki!
Dough:
1/2 tbsp sea salt
1 cup plain flour
1 tsp vegetable oil
1/2 cup water
1 egg
Stir egg and oil together. Add in flour & salt and stir to combine. Add water a bit at a time 'til mixture forms a rough dough. Turn onto lightly floured surface and knead till smooth and elastic (takes about 2 minutes). Or, just throw all ingredients into a food processor and whizz 'til soft and pliable.
Filling:
3 med. potatoes, boiled
1 tbsp. butter
2 tbsp. cream cheese
salt to taste
Mash all ingredients together. I don't actually measure when I'm making the filling, so I'm guessing on how much butter and cream cheese I use; adjust to your own taste.
Roll out dough on lightly floured (or oiled) surface 'til nice and thin. Then, use a biscuit or perogi cutter to make flat rounds of dough. Fill with approx. 1 tbsp. of filling, fold over and seal by squeezing edges together.
Drop several at a time into a pot of boiling water and simmer for a few minutes. They should float a bit when done.
This is the sauce that I always had on them:
Sauce:
1 med. onion, diced
enough olive oil to cover onions in pan
Put diced onions in pan, cover with olive oil. Fry on med. heat until onions begin to brown and carmelize. Stir occasionally, not constantly. Drizzle over cooked vareniki.
This is an Americanized version, and oooooh so yummy! Don't be alarmed if things come out red the next day! ;o-)
Borscht!
1 lg. onion, chopped
2-3 stalks celery, chopped
1 T. olive oil
3-4 potatoes, cubed
3-4 carrots, sliced
4-6 c. chicken stock (or veggie stock, or even beef stock for a more trad. version)
3-4 lg. beets, shredded (food processor makes it much easier)
2 T. apple cider vinegar
1/2 t. salt, plus an extra pinch
dash of pepper
sour cream
Saute onion and celery in oil in 5-qt. saucepan until soft. Add potatoes, carrots and stock to cover. Bring to boil; reduce heat. Simmer for 15 minutes or 'til veggies are tender. Add beets. Cook for 15 minutes longer. Add vinegar and seasonings. Cook for 1 minute longer. Garnish with sour cream.
Carb count is 31 g. minus 5 g. fiber for all the peeps with diabetes, type 1 or 2 or beyond. Enjoy!
