“Potato” Cakes

Submitted by Nobility_Cuisine on Tue, 05/25/2010 - 15:28.


350 g (12.5 oz) white bread crumbs
100 g (4 oz) dry cakes or biscuits
200 g (8 oz) butter
1 cup warm milk
1 cup sugar
4 tbsp cocoa (without dry milk, sugar or other add-ons)
3 tbsp rum essence (or brandy, or rum)


Grind the cakes.

Melt the butter.

Mix the bread crumbs, ground cakes and melted butter in an enameled or glass dish.

Pour the milk into a small saucepan, add cacao and sugar, stir, and bring to boil.

Pour the boiled mix into the dish with the crumbs-butter mix, and pour in the rum essence.
Stir to an even consistency.

Cover, and place in a refrigerator for about 2-3 hours.

After that, shape chunks of the mix like medium-sized potatoes, and roll them in cacao.

Decorate and serve.

“Smetannik” Cake (Sour Cream Cake)

Submitted by Russian_Cuisine on Sat, 05/15/2010 - 15:53.


For dough:

7 eggs
2 cup flour
1.5 cup sugar
1 tsp baking soda
1 tbsp baking mix

For Cream from Sour Cream:

1-1.5 lb sour cream
0.5 cup sugar
Vanilla on taste

For chocolate cream:

1.5 cup heavy whipping cream
1 lb ground chocolate
6 tbsp butter


Whip all of the dough ingredients.

Pre-heat an oven to 200 C (400 F).

Pour the dough into 5 same-sized non-stick baking shapes, and bake each for 5 minutes. Let cool.

Cut the edges to get same-sized and same-shaped layers.

Whip all of the ingredients for the cream from sour cream, and set the cream aside.

To make the chocolate cream, melt the chocolate and butter, and bring the whipping cream to boil.

Blend the whipping cream, chocolate, and butter to an even consistency, and let cool.

Place the layer from the baked dough on a flat dish, cover with a thick layer of cream from the sour cream, and repeat the procedure until you run out of dough layers and cream of sour cream.

Whip the chocolate cream well, cover the sides and top of the cake with chocolate cream, and decorate as you like (with shredded coconut and cocoa, for example).

Cover (do not press on it!) and place in a refrigerator for about 6-8 hours, or overnight.

Slice and serve.

Pear Cake

Submitted by Nobility_Cuisine on Sat, 05/08/2010 - 17:10.


For dough:

1 cup flour
5 oz (OR 125 G) butter or margarine
2 egg yolks
5 tbsp sugar

For filling:

3 pears
3.5 oz (100 g) bitter chocolate
2 tbsp sugar

For cream:

2 eggs
7 oz (200 ml) 20% fat whipping cream
1 tsp vanilla sugar
2 tbsp sugar


Stir the butter, sugar, 2 tbsp water and eggs together.

Place in a refrigerator for about 20 minutes.

Stretch the dough to cover a baking sheet and its sides.

Grate the chocolate over the dough; place the baking sheet in a refrigerator for 10 minutes.

Peel the pears, remove the seeds, and slice into thin same-sized pieces.

Evenly cover the chocolate with the pears, and sprinkle with the sugar.

Whip the whipping cream for 3 minutes, add the eggs, sugar, and vanilla sugar, and whip for about 5-7 more minutes.

Pre-heat an oven to 380-400 F (180-200 C).

Pour the whipped mix over the pears, and bake in the oven until the top turns a light brown color.

Cool, slice, and serve.

С Днем Победы!!!

Nut Halvah

Submitted by Russian_Cuisine on Sat, 05/08/2010 - 16:51.


2 cups peeled nuts (walnuts, pine nuts, or other ones)
1.5 cup flour
3 tbsp vegetable oil
0.5 cup sugar
0.5 cup water


Stir-fry the nuts, then grate them.

Stir-fry the flour on a dry skillet, until it turns a light creamy color.

Blend the nuts, flour, and vegetable oil together.

Pour the sugar in the water, bring to boil, and boil for about 5 minutes with low heating.

Blend the nut-flour-oil mix and sugar syrup until an even consistency.

Cover a shaped dish with baking paper.

Place the mix in the shaped dish, and put in a cool place for about 18 hours or more.

"Muraveinick" Cake

Submitted by Russian_Cuisine on Sat, 04/24/2010 - 16:49.


0.5 lb (200 g) butter or margarine
1 egg
0.5 cup sugar
1/3 cup milk
Pinch of baking soda mixed with 2/3 tsp white vinegar (i.e., foam)

For creme:

1 can (200 g) condensed sweetened milk
0.5 lb butter or margarine
1 cup ground walnuts (optional)


Warm the butter or margarine until it softens.

Make dough from butter, sugar, milk, the soda-vinegar mix, and flour.

This dough will not be liquid; it looks like pasta dough.

Put the dough in a plastic bag, and place in a refrigerator for 30 minutes.

Boil the can of condensed sweetened milk in boiling water in a sauce-pan ( the water should cover the top of can) for about 2 hours with low heating (add water to the sauce-pan when necessary!)

Let the boiled condensed sweetened milk cool in the can, open the can, and whip the sweetened milk and butter (and walnuts, optionally) together by warming the butter and whipping while adding the condensed sweetened milk tablespoonfuls at a time.

Pre-heat an oven to 180 C (380-390 F).

Grind the dough on a large grater. (a meat grinder is good for this, too).

Place the ground dough on a flat baking dish, and bake until it turns a light yellow color.

Then, remove it from the baking dish while it is hot, and break it up into 1”-side sized bits.

Mix these bits and the cream, place on a flat dish in the shape of a hill, and slightly press on its sides.

Cover, and place in the refrigerator overnight.

Panna Cotta

Submitted by Nobility_Cuisine on Sat, 04/03/2010 - 19:00.


1 pack gelatin
600 ml (20 oz) heavy whipping cream
150 g (6 oz) sugar powder
1 white vanilla bean, cut into halves
1 tbsp vanilla essence
1 tbsp dark rum (optional)
2 orange peels
Dried pitted black prunes


Mix gelatin and 4 tbsp hot water.

Heat the whipping cream, 50 g (2 oz) sugar powder, vanilla, vanilla essence, and rum together below boiling temp.

Add dissolved gelatin to the mix drop by drop, stirring thoroughly.

Sift the mix into 4 shapes, and let sit overnight, or for about 4 hours.

Pour 150 g (6 oz) water in a saucepan, add the leftover (about 100 g, or 4 oz.) sugar powder, and bring to boil.

Then, add the orange peel pieces to the syrup, and boil for 15 minutes (do not allow the syrup to turn goldish!).

Take out the sugared peels, and drain them.

Cut the prunes into small pieces.

Prepare 4 flat serving dishes.

Put each shape in hot water for a few seconds, and turn them over onto the serving dishes.

Decorate the portions with peels and prunes, and serve.

Gooseberry – Orange Preserve

Submitted by Nobility_Cuisine on Sat, 08/22/2009 - 16:53.

Other name: Tsar’s Varenye


2 lb fresh gooseberries
4 large oranges
2 lb sugar


Wash the oranges, remove their ends and seeds (do not peel!).

Remove the gooseberries ends, and wash and drain.

Grate gooseberries, and place in a glass or enameled saucepan.

Grate oranges, and mix with sugar and with gooseberries.

Bring to boil with small heating, and boil for about 10 minutes, stirring some times.

Pour in glass cans, roll lids, and let to cool.
Keep in cold place.

Halvah from Sunflower Seeds

Submitted by Russian_Cuisine on Sat, 05/23/2009 - 17:41.


2 cups peeled and fried sunflower seeds
1.5 cup flour
0.5 cup sugar
0.25 cup vegetable oil (sunflower oil preferably)
0.5 cup water


Grate sunflower seeds.

Fry flour on a dry skillet, stirring thoroughly until the flour gains a cream color.

Then, mix flour and grated seeds well, and grate them together once more.

Mix oil, water, and sugar in a saucepan, and bring to boil. Boil until the sugar dissolves with low heating (about 5 minutes), then pour this syrup over the flour-seeds mix, and mix well until an even consistency is reached.

Place in a refrigerator until the halvah turns hard.

Slice and serve with black, white, or green tea.


Submitted by Russian_Cuisine on Sat, 03/07/2009 - 18:49.


¼ lb butter
¼ lb margarine
1 cup sugar
2 tbsp honey
4 tsp cacao
4 cup corn or rolled oats
4 tbsp ground walnuts
1 tbsp soaked raisins


Mix butter, margarine, sugar, honey, and cacao together; bring to boil with low heating.

Boil for about 2 minutes, then mix with flakes, walnuts, and raisins.
Stir well.

Cover any flat dish with a baking waxing paper.
Using 2 teaspoons, divide the mix into 1-inch-size pieces.

Place them on a paper, and let cool.

Keep in a dry place.

Fruit Marmalade

Submitted by Nobility_Cuisine on Sat, 06/07/2008 - 18:08.


2 lb fruits
1 lb sugar


Boil fruit with cup water for about 10-15 minutes, then puree using a blender.

Boil the puree with low heating (avoid burning!) stirring sometimes and adding sugar by tablespoons.

After that, stir all the time until the mix stops sticking.

Cover a large flat dish with wax paper and lightly grease with butter. Spread the marmalade evenly on top. Allow to dry and cut.