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.

Dessert of Apricots

Submitted by Nobility_Cuisine on Sat, 10/12/2013 - 20:45.


20 apricots
7 oz (200 g) Riccotta cheese, or tvorog, or farmer's cheese
4 tbsp ground walnuts
1 tbsp honey
1/2 cup whipping cream


Cut the apricots into halves, remove kernels.

Blend all other ingredients thoroughly.

Fill the every apricot half with the mixture, and serve on a flat dish.

Pears Poached with Saffron

Submitted by Nobility_Cuisine on Sun, 10/06/2013 - 16:24.


15 fl oz (425 g) water
7 oz (200 g) sugar
6 crushed cardamom pods
10 saffron threads (1/4 tsp)
3 tbsp lemon juice
4 hard pears


Peel the pears, cut tnem into halves, and remove the cores.

Pour the water into a wide, shallow pan, put the sugar, cardamom, saffron, and lemon juice into the pan.

Stir to dissolve sugar, and bring to simmer.

Put each half of pear into the pan, cut side up.

Cover the pan with a piece of parchment paper, and put the lid on top.

Boil with a very low heating until the pears are tender, for about 20-30 minutes.

Spoon the syrup over them periodically to make sure pears's tops are covered by syrup.

When pears are ready, carefully lift the pears out of the pan, and place them on a serving dish, cut side down.

Pour the syrup over the top.


You can reduce the syrup slightly after the pears have been removed to a serving dish.

Do not caramelise syrup!

Serve chilled.
You may keep the pears in a refrigerator, covered, for some weeks.

Prunes in Sour Cream

Submitted by Nobility_Cuisine on Sun, 09/29/2013 - 07:12.


2/3 lb (350 g) pitted prunes
1.5 tbsp sugar
0.5 lb (230 g) sour cream
1.5 cup peeled walnuts
1 tsp "Whip It!" stabilizer of cream


Soak the prunes in a very hot water for about 20 minutes.

Then, dry out carefully , using a collander and paper towels.

Place the walnuts in a microwave for 1.5 minutes.

Blend the sour cream, sugar, and cream's stabilizer.

Stuff every prune with 1 or 2 walnut halves, dip in the cream, and place in a deep dish.

Pour the cream leftowers over stuffed prunes, sprinkle a top with the cruched walnuts, and place in a refrigerator for 4 hours or more.

Serve cold.

Pumpkin – Apples Dessert

Submitted by Russian_Cuisine on Sat, 07/13/2013 - 20:05.


500 g (1.1 lb) peeled pumpkin without seeds
400 g (0.9 lb) sour apples
3 tbsp sugar
2 tbsp (20 g) butter
100 g (3.5 oz) water


Peel the apples, remove cores, stalks, and seeds.

Cut every apple into quarters.

Cut the pumpkin into 1“-2“-side cubes.

Put the all ingredients except the butter into a sauce-pan, pour water, stir, and bring to boil with a low heating.

Boil for about 40 minutes, or more (avoid burning!) under a lid.

After that time, make a puree from apples and pumpkin.

Return the puree into the sauce-pan, and boil for about 20 minutes more without a lid.

Try, if puree is too sour, add more sugar.

Add the butter, and stir well.

Remove the heating, and cool.

Puree is ready to eat.


This is one of a favorite baby's food in Russia.


Submitted by Nobility_Cuisine on Sat, 05/25/2013 - 18:42.


5 egg yolks
1 cup sugar
1/2 cup light cream
1/2 cup candied fruits, diced
2 cups heavy whipping cream


Beat the egg yolks and sugar until they are frothy.

Add the light cream, and mix well.

Cook it over a medium heating, not allowing a boiling, until a consistency turns a thin custard's one and coats a spoon.

Strain, and place in a fairly deep bowl.

Let to cool, and freeze for about 2 hours.

You should get a thick mush consistency.

Add diced candied fruits, and stir well.

Whip the heavy cream, and blend it with the egg-sugar-light cream mix.

Pour into a mold, cover, and freeze.

To serve, turn it out on a platter, and decorate with fresh diced fruits, berries, Maraschino cherries, and/or with additional whipping cream.