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.

Mozzarella Honedew Jelly

Submitted by Nobility_Cuisine on Sat, 05/24/2008 - 10:36.

1 cup small Mozzarella balls
1 cup small honedew or watermelon balls
2 envelopes (1 oz) gelatine
2 cups any fruit juice (but not kiwi one!)
0.5 cup sliced green olives
0.5 cup pine nuts


Put Mozzarella balls, honedew balls, and green olives slices on the bottom of a large mold, or in small jelly molds.
To make jelly quickly, pour in a medium deep dish 1/4 cup of the juice, and other 1 3/4 cups of the juice place in a microwave on a microwave-safe dish, and heat for 2 minutes.
In that time, pour gelatine from 2 envelopes in the dish with the juice, and stir for about 2 minutes, to dissolve gelatine.
After that, pour hot juice in the dish with gelatine, stir very well to dissolve leftovers of gelatine, and pour this hot mix in the mold(s).
Cover with a lid or with a plastic wrap, and place in a refrigerator for 8 hours.
To serve, cut the jelly into portions, and sprinkle with the pine nuts.

Boiled Sugar

Submitted by Russian_Cuisine on Sat, 03/15/2008 - 11:45.

2 lb sugar
0.5 cup water, or milk, or whipping cream
1 orange


Peel the orange, wash the peels, remove the white parts, and cut the peels into small cubes.
Place a deep skillet on medium heating, pour 0.25 cup of water or milk, or whipping cream in it, pour the sugar over this, and bring to boil, mixing a few times.
The sugar will get a crumbly consistency.
After that, it will become light-brown color on the bottom, and you have to mix thoroughly to avoid burning it. The sugar will melt, but avoid fully melting it because you will get caramel. If most of the sugar melts, you will get hard candy.
Pour 0.25 cup water or milk and orange peels in, and mix, continuing heating until the water evaporates.
Rub the dish with vegetable oil, and place the boiled sugar on it. Let cool, then cut.

Halvah from sunflower seeds

Submitted by Russian_Cuisine on Sat, 02/23/2008 - 09:14.

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 changes color to creamy.
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 the consistency turns even.
Place in a refrigerator until the halvah turns hard.
Slice and serve with black, white, or green tea.

Cream with fruits and berries

Submitted by Russian_Cuisine on Sat, 02/09/2008 - 09:55.
Ingredients for 8:

1 cup heavy whipping cream
3/4 cup sugar
1-1/2 cups (12 ounces) sour cream
1 envelope (1 tablespoon) unflavored gelatin
1/2 cup cold water
1 teaspoon vanilla extract
5 cups fresh fruit (bite-size pieces) and berries


Whip cream until fluffy consistency.
In a bowl, combine sour cream, sugar, and vanilla. Whip until fluffy consistency.
In a saucepan, dissolve gelatin in water; let stand 5 minutes. Bring to a boil, stirring constantly. Remove from the heat; drain and let cool for 5 minutes.
Add gelatin into whipped sour cream; mix until smooth. You can mix together whipped cream and whipped sour cream and place in serving cups, or make 2 layers in every serving cup. Cover and chill for 4 hours or overnight. Place fruit and berries on the bottom and the top of every serving cup.

Tsar’s Varenie

Submitted by Nobility_Cuisine on Sat, 10/27/2007 - 09:42.
"Varenie" means a fruit or berries preserve.


2 lb fresh figs
2 lb sugar
2 cups grape juice
0.5 lb peeled walnuts
2 tsp lemon juice
1 tbsp rum (optional, for better keeping)


Wash and drain figs, remove the ends, and place ¼ peeled walnut in the middle of every fig.
Mix grape juice and sugar, and bring to boil. Remove the foam.
Put the stuffed figs into this syrup, then put walnuts all over it, add lemon juice and rum.
Let boil for 2 minutes, and remove the foam once more.
Remove heating; cover the dish with a thick fabric, and let sit for 10 hours, shaking every 2 hours.
Then, bring this to boil, and boil for 10 minutes; let sit under the fabric for 10 more hours.
Then, bring this to boil, and boil for 2 hours with very low heating to avoid burning it, stirring occasionally.
To check if the dish is ready, take half a teaspoon of the hot preserve, let cool for 1 minute, and turn the teaspoon to let the syrup off, drop by drop.
When third or forth drop of the syrup does not drop off the teaspoon, the preserve is ready.
Let the preserve cool without any cover, and pour into cans.

This preserve is traditionally used as a natural medication for flu.

Southern Sweet

Submitted by Russian_Cuisine on Sat, 04/21/2007 - 22:41.

3 cups wheat
1.5 cup sugar
2 tsp baking powder
8 tbsp butter
1.5 cup kefir( or buttermilk, or plain yogurt)
0.5 cup grated coconuts
Nuts on taste

Mix all the ingredients, except 2 tbsp butter.
Grease a round baking dish with 2 tbsp butter.
Pour the dough in it.
Pre-heat an oven to 180 C (360 F), and bake this dish for 25 minutes.
Mix ½ cup hot water, 1 tbsp lemon juice, and 1/3 cup sugar.
Bring it to boil.
Pour hot syrup over the cake, turn the heating off, and place baking dish in the oven for 40 minutes (do not turn heating on!)
Cut into serving portions, and serve to tea or coffee.

Meringues with bananas

Submitted by Nobility_Cuisine on Sat, 08/26/2006 - 10:30.

1 banana
1-2 tbsp chocolate

For meringues:
1 egg white
1/3 cup sugar

For cream:
2 tbsp butter
2 tbsp sweet concentrated milk
1 tbsp any fruit preserves without seeds


To make meringues, whip cold egg white, and add sugar tablespoonful at a time; continue whipping, until thick consistency. Probably, to make a really thick mix, you will need to add 2-3 more tbsp sugar, or few drops of vinegar.
Put banana on baking paper; mark its shape with a pencil. Turn paper to other side, put on a baking sheet, and squeeze meringue mix with a confectionary bag onto the banana shape.
Pre-heat an oven to 80º- 90º C, and place the baking sheet with the meringue mix in the oven for 1.5 – 2 hours.
To make cream, whip 2 tbsp warm butter, concentrated sweet milk, and fruit preserves (you can add stabilizer for whipped cream, or 1 tbsp brandy).
Take out meringues from oven, and cool.
Put cream over the meringue, then put half of the banana over cream, and pour melted chocolate on.
Cool and serve.

Dessert Pavlova

Submitted by Nobility_Cuisine on Sat, 10/15/2005 - 22:31.
This recipe was created in 1929 in New Zealand or in 1934 in Australia (these two countries are now trying to prove in a court whose recipe this originally is: Australia’s or New-Zealand’s.
This dessert was created in honor of the famous Russian ballerina Anna Pavlova, after her tour in 1926 in Australia and New Zealand. Note that this dessert is one of the national symbols of New Zealand, and one of the national symbols of Australia.

About Anna Pavlova, the most celebrated dancer of her time:
born Jan. 31 (02/12 new style), 1881, St. Petersburg, Russia
died Jan. 23, 1931, The Hague, Netherlands.
Pavlova studied at the Imperial School of Ballet at the Mariinsky Theatre from 1891, joined the Imperial Ballet in 1899, and became a prima ballerina in 1906. In 1909 she went to Paris on the historic tour of the Ballets Russes. After 1913 she danced independently with her own company throughout the world, and in 1926 she went on tour to Australia and New Zealand.

In the "Good Food Guide" to British Isles restaurants in 1977, a glossary of food terms referred to the Pavlova as a New Zealand offering, which changed next year to say Australian. Hilary Fawcett, who compiled the glossary, wrote about the change: "There does seem to be some controversy as to whether the wretched thing originated in New Zealand or Australia and I was reduced to doing a straw-vote count."
This recipe has comparatively low calories, and is appropriate for people who are on a diet.

The main idea of this dessert is a combination of meringue, cream, and fresh fruit and berries.
The difference between its and a usual meringue’s crust is its mildness compared to meringues, and, hence, it being less crumbly and crispy.
Like every great recipe, it gives you the freedom to create your own versions.
What you can vary:
You can vary the temperature and length of time you bake the meringue crust (If you like a milder meringue crust, bake the crust for 1.5 hour on 285 F, and if you like a more dry and crispy crust, bake for 3 hours on 230 F.)

You can make 1 crust or 1 crust and small round meringues, and place meringues on its border.
You can use your favorite creams that gives you a possibility to create many different desserts.
You can place a layer of ice cream before the layer of cream on the crust.
You can use different berries and fruit for different cases. Traditional fruit-berry layers contain pieces of kiwi and strawberry.


4 egg whites
16 tbsp sugar or sugar powder
1 tsp white wine vinegar
2 tsp corn starch
vanilla extract on taste
Whipped cream ½ lb
Fruit and berries on taste (traditionally, 3 kiwi and 10 strawberries)


This is the version that takes less time.
Place very cold egg whites into a very clean, dry dish.
Whip 4 cold egg whites to strong foam, until tall peaks.
Add 16 tbsp sugar or sugar powder into small portions (1/2 tbsp), continuing whipping.
When you use all sugar, add 1 tsp white wine vinegar, continuing whipping.
Add 2 tsp corn starch and some drops of vanilla extract, then stop whipping and blend all on low speed.
Preheat oven to 370 F.
Draw a ring the size of a large plate on baking paper. Cover a baking sheet with this paper.
Pour the mix over the ring, and make an even, round layer of the mix.
Place baking sheet in the oven, reduce heating to 330 F.
Bake for 1 hour (do not open the oven’s door!)
Turn heating off and let the crust cool in the oven (do not open the oven’s door!)
Place the crust upside-down on a plate.
Put your favorite cream, or just whipped cream on the crust.
Put fruit pieces and berries (traditionally, kiwi and strawberries) over the whipped cream, and serve immediately.