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.

Home-Made Rafaello Cream

Submitted by Russian_Cuisine on Sat, 05/10/2014 - 21:23.


1 can sweetened condensed milk
2.5 oz (70 g) thinly shredded coconut
7 oz (200 g) butter, or margarine
7 oz (200 g) white chocolate


Melt a butter.

Melt a white chocolate.

Stir the butter and chocolate together until an even consistency, add a shredded coconut, and stir one more time.

Add a condensed milk to the mixture, and stir until the consistency turns even.

Place a cream into a glass can, cover with a lid, and place in a refrigerator.

After 1 hour, the cream is ready.


Use it for a decoration of cakes, or as a spread.

Dessert Pudding

Submitted by Russian_Cuisine on Sun, 04/06/2014 - 08:36.


3.5 oz (100 ml) milk
4.75 oz (150g) sugar
½ pack (10 g) gelatine
2 tbsp (1 oz) cocoa powder
Salt and vanilla extract on your taste


Pour a milk equally into 2 different small sauce-pans.

Add a gelatine into one of sauce-pans, and a sugar, a salt, and a cocoa powder into other one.

Bring both parts of milk to almost boiling with a very low heating, stirring constantly.

When the sugar dissolves, pour the milk-gelatine mix to sauce-pan with the milk-sugar-salt-cocoa powder mix, and stir well.

Add a vanilla, stir, chill, and whip the mix.

Put a dessert into portion diches, and place in a refrigerator for about 2 hours, then serve.

Coffee Cake

Submitted by Nobility_Cuisine on Sat, 03/01/2014 - 17:15.


For dough:
1 cup flour
1 cup sugar
5 egg
2 tbsp cocoa powder
1 tbsp strong coffee, chilled

For cream:
1 cup fatty sour cream
1 cup sugar powder
3.5 oz (100 g) choco-nut paste, like Nutella
2 tbsp not sweetened cocoa powder
15 chocolate cookies (optional)

2 tbsp butter for baking


Stir eggs and a sugar well, then blend, and add a flour, a coffee, and a cocoa powder to knead a dough.

Pre-heat an oven to 380 F (190 C).

Rub a baking mold with a butter, put the dough into mold, and bake for about 30 minutes.

Cut the cake alongside into 3 parts, and let to cool.

Whip a sour cream and sugar powder together, and cover each cake part with a tick layer of whipped mix.

Set parts on each other.

Warm a choco-nut paste a little, and decorate the cake.

Sift a bitter cocoa powder on top.

Set cookies on side of cake (optionally).

Cool for 30 minutes, and serve.