Coffee Jelly Candies

Submitted by Nobility_Cuisine on Sat, 07/09/2011 - 15:21.


0.5 cup freshly brewed coffee
0.5 cup milk
1 cup sugar
¼ tsp ground cinnamon
¼ tsp vanilla extract
1 tsp cocoa
1 portion gelatin (15 g) and 2 tbsp cold water for dissolving
13.5 oz chocolate
0.5 cup sugar powder
Decorations on your taste (zukates, icing)

Rectangle or square shape sheet with edges
2 tbsp purified vegetable oil


Soak the gelatin in a cold water.

Sprinkle the sheet with vegetable oil.

Pour the milk in a medium or small saucepan, heat, and add the coffee and sugar.

Stir, and bring to boil with low heating.

Add the cinnamon, vanilla, and cocoa, and boil, stirring continuously while the liquid gets to a thick consistency.

Turn the heating off, and stir-in the dissolved gelatin, then whip it to strong foam consistency (it will be cooling to warm while you're whipping).

Pour the jelly on the sheet, and place it in a refrigerator for 1 hour.

Cut it into rectangles, and roll them in the sugar powder. Place in refrigerator.

Melt the chocolate to a consistency where it is warm but still a liquid.

Soak every jelly rectangle in the chocolate, and place them on the baking paper.

Let cool, and candies are ready.

Yolk Dessert Cream

Submitted by Nobility_Cuisine on Fri, 07/01/2011 - 16:28.


5 fresh egg yolks
1 cup sugar
1.5 cup flour
1 pack vanilla sugar
18 fl oz (500 g) milk
7 oz (200 g) warm butter, or spread, or margarine


Whip the egg yolks and sugar in a very dry sauce-pan, and add the flour by small portions continuing whipping.

Pour the cold milk by thin string continuing whipping.

Bring to boil on a low heating stirring permanently.

The mix turns thick and having yellow color.

Cool the mix and warm the butter to a room temperature.

Whip butter, and add the mix with the vanilla sugar by tablespoons continuing whipping.

The cream is ready.

It is good with any fresh or canned fruits and berries, and with any sweet baking.

White Jelly

Submitted by Nobility_Cuisine on Sat, 06/25/2011 - 16:06.


0.5 lb home-made tvorog, or Ricotta cheese
0.25 lb (4.5 fl.oz) whipping cream
0.25 lb sugar
1 large orange
1 lemon
1 pack gelatin


Soak gelatin for about 7 minutes.

Press the orange juice, and then the lemon juice (in different cups).

Heat the lemon juice, drain the gelatin, and dissolve it in the juice.

Whip the whipping cream to a thick consistency.

Blend the sugar, tvorog, and orange juice to an even consistency.

Add the whipped cream, and lemon juice with gelatin, and blend all together.

Put the portions of the mix in serving dished (cups), and place them in a refrigerator for about 2 hours, or longer.

The jelly will be ready after 2 hours.
Decorate with fresh fruits and berries, and serve.

Lent Apple Dessert

Submitted by Nobility_Cuisine on Sat, 04/09/2011 - 15:31.


6 large apples
1 cup sugar
3 tbsp ground forest nuts
3 tbsp ground walnuts
3 tbsp ground almonds
2 tbsp pitted cherries (fresh, frozen, canned, or dried and soaked)
2 bananas (optional)
1 lemon
Vanilla sugar


Remove the apple cores, but don’t cut a hole all the way through to the other side of the apple.

Bring 3 cups water to boil, stir in lemon juice, and put the apples in the water.

Boil until they become mild.

Then, take them out carefully (maintaining their shape), and place them on a baking dish.

Put the sugar in the broth, bring to boil, and boil on low heating until it thickens and becomes a syrup.

Stir the bananas, ground nuts, and vanilla sugar together, and fill the apples with the mix.

Pour the syrup over each apple.

Bake apples for about 15 – 20 minutes in an oven, with 380 F (180 C) temperature.

Then, decorate with leftover filling and with cherries, let to cool to warm, and serve.

Healthy Candies

Submitted by Russian_Cuisine on Sat, 02/12/2011 - 16:58.


3 tbsp honey
3 tbsp cocoa
1 cup seedless raisins
1 cup dried pitted apricots.
1 cup peeled sunflower seeds or nuts on your taste.
1 cup finely ground coconut


Wash the apricots and raisins, drain, and grate.

Mix all the ingredients together, and stir until an almost even consistency.

Cover a flat dish with baking paper.

Make small balls from the mix, and put them on the dish.

Freeze for about 0.5 hour.

Then, roll in finely ground coconut, and the candies are ready.

Boiled Sour Cream Dessert

Submitted by Nobility_Cuisine on Sat, 01/29/2011 - 17:57.


1.5 l (2/5 gal) milk
3 eggs
1-1.5 cup sugar
1 lb sour cream
3 tbsp flour


Pour 1 cup milk into a cup and set it aside.

Bring the rest of the milk to boil.

Whip the eggs and sugar together until the sugar dissolves.

Add flour to the whipped eggs, continuing whipping.

Add the cup of milk, continuing whipping.

Pour this mix into the boiling milk in a thin string, stirring constantly.

Bring to boil for a second, and turn the heating off.

When the boiled mix cools, whip it together with the sour cream.


You can use this cream as a base for any dessert, or as a cream for cakes.

Lemon Curd

Submitted by Nobility_Cuisine on Sat, 12/18/2010 - 17:43.


2 lemons, grated rind and juice
1 egg
1.5 oz (3 tbsp) butter
2 oz (50 g, or 1/4 cup)sugar powder


Take a heat-proof dish, pour a lemon juice in it.

Add the rind and egg, and beat together.

Warm the butter, blend butter and the sugar together, and stir-in to the lemon mix.

Stand the dish over a pan with hot water, and heat pan with very low heating.

Stir and beat the mix occasionally until it thickens to creaminess.

Pour into a jar, and cover.


You can use other fruits and fruit mixes instead of lemon.

Coconut Candies

Submitted by Russian_Cuisine on Sat, 11/13/2010 - 16:23.


2 cup shredded coconut
1 cup sugar
½ tsp ground cardamom,
1 stick (50 g) butter
0.5 cup dry milk
10 oz (25 g) black or white chocolate
Dried pitted apricots or plums (1 per candy)


Soak the apricots for 15 minutes, then drain, and grate them into small pieces.

Put the coconut, sugar, and cardamom into a saucepan, add 1.5 cup warm water, and bring to boil.

Boil with low heating to a very thick consistency.

Then, add the butter and dry milk, and stir it in, continuing heating, while it becomes a single piece.
Cool to room temperature.

Stir the ground apricots, and shape hazelnut-sized balls out of them.

Melt the chocolate.

Roll each apricot ball in the coconut mix, and then in melted chocolate.

Place the prepared candy on a circle from baking paper, and let cool.

Home-Made Zefir (Marshmallow)

Submitted by Russian_Cuisine on Sat, 06/12/2010 - 16:22.

Ingredients for 90 pieces:

1 kg (2 lb) sugar
25 g (2.5 tbsp) gelatin
6 g (1 tsp) vanilla sugar
18 g (1 tbsp) citric acid
0.5-1 tsp baking soda


Soak the gelatin in 100 ml (0.5 cup) cold boiled water for about 2 hours.

Soak the sugar in 200 ml (about 1 cup) cold boiled water for about 2 hours.

Then, bring the sugar water to boil, stirring thoroughly, and boil for 7-8 minutes.

Remove heating, pour the soaked gelatin into the hot sugar syrup, and whip for about 10 minutes at a minimal speed.

Add citric acid; continue whipping for 5 more minutes.

Then, add the vanilla sugar and baking soda, and continue whipping for 5 more minutes.
Let sit for about 10 minutes.

Cover a baking sheet with paper, and place about 90 pieces of the mix on the sheet using a confectionary bag or a spoon.

Place the baking sheet in a refrigerator (not in a freezer!) for about 2 hours.

Keep the zefir pieces divided with the paper under a lid to avoid drying.

Marshmallow (Zefir) – Berries Dessert

Submitted by Nobility_Cuisine on Sat, 05/29/2010 - 16:13.


1 lb Zefir (Marshmallows)
1 lb sour cream
5 tbsp sugar
1 cup crushed walnuts
1.5 cup cranberries
1 banana
1 orange
1 kiwi


Slice every piece of Zefir (or marshmallows) into thin slices 1/3” thick using a knife soaked in hot water.

Whip the sour cream with the sugar until the sugar dissolves.

Peel the fruits, cut the banana and kiwi into thin slices, and remove the orange’s white lining from the orange juicy bits.

Place a layer of Zefir slices on a flat dish, cover with the cream, sprinkle with ground walnuts and berries, and cover with a layer of banana slices.

Cover with a Zefir layer, cream, walnuts and berries, and cover that with an orange juicy bit layer.

Then, cover with a Zefir layer, cream, walnuts and berries, and then cover that with the kiwi slice layer.

Cover with the Zefir tops and cream, decorate as you like, and place in a freezer for 3 hours, then place in a refrigerator for 2 hours.

Then, you’re ready to slice and serve.

You can use other fruits and berries.