Easter Eggs from Cheese in Chocolate

Submitted by Russian_Cuisine on Sun, 04/19/2015 - 11:21.


10 pitted dried apricots
5 walnuts
7 oz (200 g) tvorog, or Ricotta cheese
2-3 tbsp sugar powder
2 pieces (5 g) gelatine
1.7 oz (50 g) white chocolate
3.5 oz (100 g) dark chocolate


Soak the apricots in 1/2 cup a hot water for 5 minutes (if after 5 minutes apricots are still not flexible, soak for 10-15 more minutes), then dry out.

Peel the walnuts.

Grate apricots and walnuts together, and try: if a mix is too sour, add the 1 tbsp sugar powder and stir.

Shape 10 “egg yolks” from this mix (equal size), put on a flat dish, and place in a refrigerator.

Soak the gelatin with 2 tbsp water for 5 minutes, then microwave for 30 sec., or until gelatin is totally dissolved.

Rub the tvorog through a sieve into a glass or enameled dish.

Melt the white chocolate, and stir-in to tvorog, then add the sugar powder and liquid gelatin, continuing stirring.

Divide the tvorog mixture into 10 equal pieces.

Take out “egg yolks”, and shape 10 “eggs”.

Place “eggs” into the refrigerator for 2-3 hours.

At the end of this time, melt the dark chocolate, and roll “eggs” with chocolate.

Cover the flat dish with a piece of a baking paper, put “eggs” on it, and refrigerate for 1 hour.

If you wish to make a chocolate layer on "eggs" more even, you may smooth it after 5 minutes of refrigerating using wet fingers or wet spoons.

It is not necessary to cover “eggs” with chocolate totally, you may just decorate “eggs” with dark chocolate.

Waffle Tubes

Submitted by Russian_Cuisine on Sat, 01/10/2015 - 19:57.


7 oz (200 g) butter
5 egg
10.5 oz (300 g) sugar
8.5 oz (250 g) flour


Blend the butter on a water bath.

Add eggs and mix.

Add sugar.

Add flour (if the dough is stiff you can add 2-3 tablespoons of water).

Bake waffles in the waffle maker.

Immediately fold the hot waffles into tubules. Put them seam side down.

Let cool slightly and dry waffles tubules in the oven to make them crispy.

Prepare any cream and stuff waffles with the cream using a pastry syringe with a long nozzle.

Dessert from Pear and Brynza

Submitted by Nobility_Cuisine on Sat, 12/13/2014 - 21:35.


6 medium pear
3.5 oz (100 g) brynza cheese
1 bunch fresh mint
1 large onion
1 pomegranate
2.5 – 3 oz (50-70 g) vegetable oil


Wash and dry out all the fruits and mint.

Slice every pear into 3 parts across, remove seeds and middles.

Take small flat plates, 1 per each pear.

Put the widest part of every pear on the plates, skins down.
Tear the mint leaves off, and thorn, then stir with the vegetable oil, and put a half of the leaves over pear' parts on plates.

Crumble the brynza, (optionally) stir with spices on your taste, and spread a half of cheese over mint.

Peel the pomegranate, and clean the seeds from skins.

Peel the onion, boil in a water for about 2 minutes, dry out, and slice into short thin slices.

Put a half of onions over brynza.

Sprinkle onions with a half of the pomegranate seeds.

Put middle parts of pears over, and cover with the second half of mint leaves, brynza, onions, and pomegranate seeds.

Put third parts of pears atop, and put several pomegranate seeds around pear on plate.

Dessert is ready.

Home-Made Sweetened Condensed Milk

Submitted by Russian_Cuisine on Sun, 11/23/2014 - 06:40.


24.5 fl oz (700 ml) milk
1 cup sugar


Pour the milk in non-sticking sauce pan.
Dissolve the sugar in milk.
Boil with a low heating for about 1.5 hour, stirring often.
You get 1 lb (450 g) sweetened condensed milk.

Note: you may continue the boiling, then you get 7 oz (200 g) butterscotch.


Submitted by Russian_Cuisine on Mon, 09/08/2014 - 18:11.


1 cup walnut, chopped coarse
1 cup sugar
1/2 cup honey
2 tbsp water
2 egg whites
1 tsp vanilla extract
Thin wafers


Place the nuts in an cold oven, and start a heating to 250 F (120 C).

Dry nuts, but do not toast them.

Mix the sugar, honey, and water in a sauce-pan, and cook over a low heating, stirring constantly, until sugar is dissolved.

Then, continue cooking, stirring occasionally, until a firm ball is forming when a little of a syrup is dropped in a cold water (soft ball consistency).

Beat the egg whites until stiff, and pour a half of the syrup in a slow thin stream over the beaten egg whites, continuing the beating.

Continue cooking the second half of the syrup, increasing the temperature to 290 F (140 C).

Syrup is ready when a cracking sound is heard when a little of the syrup is dropped to cold water.

Pour the ready syrup into the beaten mixture in a slow thin stream, beating constantly.

Place the bowl with the mixture over a sauce-pan with a hot water.

Whip mixture until it begins to harden.

Add the nuts and vanilla continuing the whipping.

Line a pan with the thin wafers, and spread with the mixture.

Cover with another layer of wafers, and press down firmly.

Let to cool in a room temperature, and cut nougat in bars.

To keep, wrap in a waxed paper pieces, and keep in a can with a lid in a refrigerator.

Unbaked Fruit Cake

Submitted by Russian_Cuisine on Sun, 08/31/2014 - 17:50.


1 lb seedless raisins
10 oz (350 g) pitted dates
8 oz (225 g) figs
1 lb ground walnut
1 tsp ground nutmeg
2 tbsp ground cinnamon
1/4 tsp ground ginger
Chopped rind of 1 orange
Chopped rind of 1 lemon
1/4 cup orange juice
3 tbsp lemon juice, or sherry flavoring
1/3 cup brown sugar
1 tbsp butter


Grate the raisins, dates, figs, and walnuts together.

Mix the sugar, cinnamon, ginger, nutmeg, orange rind, and lemon rind.

Add this mix to the fruit-walnut mixture, and blend, then add the orange juice, lemon juice, and blend well.

Rub 2 pieces of a waxed paper with the butter, and spread the fruit-nut mixture evenly on one of them.

Press slightly to smooth, and cover with another piece of buttered waxed paper.

Place into a refrigerator for at least 10 hours.

Slice thinly, and serve like ordinary fruit cake.

Cake "Rotten stump"

Submitted by Russian_Cuisine on Sat, 06/28/2014 - 20:19.


For dough:
1 cup sour cream
3/4 cup sugar
2 – 2 1/2 cup flour
1/2 tsp baking soda

For filling:
1 cup raisins
1 cup dried apricots
1 cup dried black prunes

For crème:
11/4 cup thick sour cream
3/4 cup sugar
1/2 cup crushed nuts

1 tbsp butter, or margarine


Soak the dried fruits for 2 hours or until mild, then dry and grate them separately.

Whip the cold sour cream with sugar.

Mix the flour and baking soda.

Add flour to whipped sour cream, and make thick dough.

Divide the dough into 3 parts.

Roll out every part very thinly (3 millimeters), put different fillings into different dough parts, and roll every part in a long "tube".

Pre-heat the oven to 400º F (190-200 C), put the dough rolls on a greased with the butter baking sheet, and bake until gold color.

Take them out of the oven, and let to cool.

Cut every roll to 1” width slices.

Whip sour cream and the sugar for a cream together.

Put warm slices with different fillings alternately, not too close together, pour the cream over this "mountain", sprinkle with the crushed nuts.

Let to sit for at least 3-4 hours, and serve.


You can add an egg to the dough.
You can use other fillings.
You can decorate it with whipped cream, once the whipped sour cream absorbs.
You can allow the cake to sit in a refrigerator up for 2 days.


Submitted by Russian_Cuisine on Sat, 06/21/2014 - 20:05.


7 oz (200 g) peeled sunflower seeds
7 oz (200 g) sugar
½ tbsp lemon juice
1 tbsp water


Stir-fry the sunflower seeds on a dry skillet.

Pour the sugar, lemon juice, and water into a sauce-pan with a thick bottom, and heat on a low heating until you get a gold-coloured syrup.

Pour seeds into syrup, and stir well.

Place on a baking paper, or other non-sticking surface, and make an even layer.

Cut into rectangles while hot, and let to cool.

Keep in a glass can under a lid for up to 2 weeks.


This dessert is one of most popular ones of Russian children since at least 19th century.

Carrot Candies

Submitted by Russian_Cuisine on Sun, 06/08/2014 - 07:13.


500 g (17.5 oz) carrot
400 g (14 oz) sugar, or sugar powder
1 tsp orange juice
1 cup (200 g) thinly shredded dried fruits, or thinly shredded coconut


Peel, wash, and grate carrots.

Place the carrots into an enameled sauce-pan, and pour a sugar on top.

Stir well, and boil with a low heating until getting a consistency of a very thick puree.

Stir, to avoid a burning.

Cool, add an orange juice, stir well, and make small balls from the puree.

Roll balls in a thinly shredded coconut, let to sit for about 10 minutes, and serve.

Carrot-Pineapple Cake

Submitted by Nobility_Cuisine on Sat, 05/17/2014 - 20:27.


7 oz (200 g) thinly ground carrot
7 oz (200 g) pineapple, cut into medium cubes
5 oz (140 g) flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
3.5 oz sugar
3 oz (80 g) vegetable oil
1 tbsp vanilla sugar
Pinch of ground nutmeg
2 egg
3.5 oz (100 g) crushed walnuts
2 tbsp sugar powder


In a small dish, stir a flour, a baking powder,a salt, a cinnamon, and a nutmeg thoroughly.

In a larger dish, whip eggs, a vegetable oil, a sugar, and a vanilla sugar for about 1-2 minutes.

Pour the flour mixture into the dish with the egg mixture, and knead a dough.

Stir-in ground carrots into the dough.

Pre-heat an oven to 370 F (180 C).

Stir-in pineapples and walnuts into the dough, make dough surface even, and place dough into a baking mould.

Bake for about 1 hour, until a wooden stick that sticks a cake stays clean, then take out of the oven, and let a cake to cool in the mould.

Turn out the cake on a dish, and sift with a sugar powder.

Slice, and serve.


You may substitute a carrot with a pumpkin.