Baking

Tvorog dough

Submitted by Russian_Cuisine on Tue, 06/13/2006 - 10:32.
Ingredients:

0.5 lb tvorog
2 eggs
1 tbsp sugar
Pinch of salt
Pinch of baking soda
7 tbsp all-purpose flour

Method:

Knead all ingredients together.

This dough is good for small pies cooked in a fryer with a variety of fillings (potato filling, meat, liver, or sweet ones).
Or, you can add more sugar, and just fry small balls.
Or, you can add small cuts of fresh plums, apricots, etc., to the dough, and fry small balls.

Sour Cream Pie with smoked fish

Submitted by Russian_Cuisine on Sat, 05/27/2006 - 10:42.
Ingredients:

2 smoked fish
1 shallot onion
1.25 lb sour cream
3 eggs
2 tsp baking powder
1 cup flour
1 cup grated cheese
1 tbsp butter

Method:

Take boneless, skinless fish fillets, cut into medium cuts.
Peel and cut onions thinly.
Whip eggs, sour cream, and salt for 2-3 minutes.
Mix flour and baking powder.
Blend flour and egg-sour cream mix together, to get thin dough.
Let it sit for half hour in a warm place.
Grease baking sheet with butter, and sprinkle with flour.
Pour half of the dough on the sheet, put fish cuts on evenly, and then put a layer of onion cuts.
Pour second half of the dough over this, and sprinkle with grated cheese evenly.
Cheese has to cover all of the dough.
Pre-heat oven to 380ºF (180º C), bake pie for about 20 minutes, then take it out of the oven and pick it with wooden stick in some (6-7) places, and place the pie back into the oven. Bake for 20-25 minutes until the pie is ready (if you pick it with a wooden stick, it will come out without dough traces.

Monastery Pie

Submitted by Russian_Cuisine on Sat, 04/22/2006 - 11:15.
Ingredients:

200 g (1 cup) strong warm tea
8 full tbsp flour
3 tbsp vegetable oil (refined)
100 g (0.25 lb) sugar
3 tbsp thick fruit preserves, preferably sour
1 tsp baking soda + 1 tbsp vinegar, or baking powder
Spices: Vanilla, cinnamon, a little cardamom and ginger
Optional: Raisins, crushed nuts, dried fruits

Method:

Mix tea, flour, sugar, oil. Pour vinegar over baking soda, and allow "foam" to fall into the dough, add spices, nuts, raisins, preserves, and cut fruits, then make the dough.
It has to have thick sour cream’s consistency.
Pre-heat an oven to 390º F.
Put the dough in round-shape oven-safe dish, and bake for 20 minutes.
Check if the pie is ready with wooden stick.

Note:
This pie is fast.

Cake "Rotten stump"

Submitted by Nobility_Cuisine on Sat, 04/22/2006 - 11:12.
Ingredients:

For dough:
1 cup sour cream
¾ cup sugar
2 – 2 ½ cup flour
½ tsp baking soda

For filling:
1 cup raisins
1 cup dried apricots
1 cup dried black prunes

For crème:
1 ¼ cup thick sour cream
¾ cup sugar
½ cup crushed nuts

Soak dried fruit for 2 hours or until mild, then dry and grate them separately.
Whip cold sour cream with sugar.
Mix 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, put dough rolls on a greased 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 sugar for cream together.
Put warm slices with different fillings alternately, not too close together, pour cream over this "mountain", sprinkle with crushed nuts.
Let to sit for at least 3-4 hours, and serve.

Note:
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 soak up for 2 days, in a refrigerator, of course.

Monastery bread

Submitted by Russian_Cuisine on Mon, 03/06/2006 - 10:30.
Ingredients:

1 cup flour
1/3 cup boiled vegetables (carrots, beets, pumpkin, etc.)
Sparkling mineral water (or water with baking soda)

Method:

Mix all ingredients, knead dough. Shape into a round bread.
Sprinkle the baking sheet with 1 tbsp flour.
Place bread in an oven pre-heated to 390-400º F and bake for about 35 minutes.

Note:

You can use grated and pressed vegetables instead of boiled ones.
This bread does not contain yeast, so it is good up to 10 days.
Do not put too much water, or your bread will feel like chewing gum.
Sometimes, this bread is called "Long-life bread", because it helps maintain the stomach’s health.

Tvorog Zapekanka

Submitted by Nobility_Cuisine on Sat, 03/04/2006 - 10:30.
Ingredients:

2.5 lb tvorog
3 eggs
0.5 lb dried raisins
Sugar
Vanilla
1/8 lb breadcrumbs
1 tbsp butter
3 tbsp flour
Strawberry jam (or other jam)
4 tbsp condensed sweet milk (optional)

Method:

Knead dough with tvorog, sugar, vanilla, and 2 eggs.
Add flour, and knead the dough once more, until even consistency.
Soak raisins in hot water for 1 hour.
Add raisins to dough, mix.
Grease the baking form with butter.
Sprinkle the form with butter crumbs.
Put half of dough in form.
Spread jam over the dough.
Put second half of the dough in the form.
Whip egg yolk, and wash the top of the dough with it.

Optional: You can make a decoration ("waves", and so on) on the top of the dough.
Bake zapekanka in an oven preheated to 380º F for about 30-40 minutes.
Serve with condensed sweet milk, or with sour cream.

Tartlets with mushrooms

Submitted by Nobility_Cuisine on Sat, 02/11/2006 - 11:15.
Ingredients for 4:

1 ¼ lb mushrooms
2 tbsp butter
¼ tsp salt
1 pinch ground caraway seeds
1 2 stalks shallot onions
½ bunch of parsley
2 tbsp vegetable oil
2 tbsp vine vinegar
2 tbsp whipping cream
2 tbsp mayonnaise
½ cup vine jelly for decorating
Dough for 4 tartlets
¼ tsp salt
1 pinch ground black pepper

Method:

Roll out the dough. Divide into 4 parts.
Put dough in shapes for the tartlet, and shape the dough.
Bake in an oven pre-heated to 410-420º F for about 10-15 minutes (it depends on the oven).
Let cool in shapes for a while, then take tartlets from shapes, and cool.
Cut mushrooms into small pieces, and fry them with butter for 10 minutes.
Add salt and ground caraway seeds, mix, and fry for 3-5 minutes more.
Let cool.
Peel and cut onions and parsley into small pieces.
Mix vinegar, vegetable oil, salt, ground pepper; add onions and parsley to the mix.
Add mushrooms, and mix well.
Whip cream, and mix with mayonnaise.
Put mushroom mix into the tartlet, decorate with whipped cream-mayo mix, and pour small cuts of wine jelly over whipped cream.

Small potato pies

Submitted by Russian_Cuisine on Sat, 01/07/2006 - 11:25.
Ingredients:

2 lb potato
1 lb cabbage
3 tbsp flour
1 tsp butter
Salt and spices on taste
2 hard-boiled eggs (optional)

Method:

Peel potato, wash, and boil with 1 cup water until ready.
Cut cabbage into thin short pieces, fry until gold color, add water, and simmer until the water evaporates, stirring thoroughly. Cool.
Make puree, cool, and add flour and salt.
Roll out a piece of dough, and put 1 tbsp cabbage in the middle of the dough piece. Pinch the edges, and put them on a baking sheet greased with butter.
Continue until you‘ve used up the dough and cabbage.
Wash the pies' top with melted butter, and bake in an oven pre-heated to 380ºF.

Note:

You can vary the stuffing.
For example, you can add grated eggs, or fried green onions to simmer cabbage.
Or you can make stuffing with boiled and cutmushrooms mixed with spices.

Pie with nuts and apples

Submitted by Nobility_Cuisine on Sat, 01/07/2006 - 11:10.
Ingredients:

1 ¼ lb flour
1 pack margarine
1/3 lb sugar powder
3 egg yolks
2 tsp baking powder
2 tsp sour cream
Vanilla sugar on taste

For apple filling:
4 lb apples
1 cup sugar
Cinnamon on taste

For nut filling:
12 lb peeled walnuts
½ cup milk
1 cup sugar
½ lb butter or margarine
2 tbsp vodka.

For decoration:
¼ lb peeled walnuts
1 tbsp honey
1 tbsp sugar
1/3 cup water

Method:

Bring 1/3 cup water, mixed with honey and sugar, to boil.
Pour walnuts in boiling water; boil with medium heat for 7 minutes.
Take out walnuts and drain.

Sift flour mixed with baking powder.
Add melted margarine, yolks, sugar, sour cream, and vanilla sugar.
Knead dough. Let sit in a cool place.
Divide the dough into 3 equal parts, and bake 3 sheets for 15 minutes in an oven pre-heated to 380-390ºF. After 7 minutes, cover one of the sheets with walnut decorating, and continue baking.
Peel apples, remove seeds, cut or grate, mix with sugar, and cook until brown color.
Grate walnuts.
Mix milk and sugar, and bring to boil.
Pour hot milk over the walnuts, mix, and cool.
Whip mild butter or margarine.
Continue whipping, and add walnut pasta by tablespoons.
Add vodka, and whip well.

Put 1 sheet put on a kitchen surface.
Put all ready apple paste over it evenly.
Cover with another sheet.
Pour all walnut paste over it evenly.
Cover with the third sheet (with decoration), and press evenly and carefully.

Note:

This pie is tastiest on the day after cooking.

Pie with cabbage and eggs

Submitted by Russian_Cuisine on Sat, 11/26/2005 - 00:46.
For dough:

2 cup all-purpose flour
1 pack (250 g), or 9 oz, tvorog
2 eggs
1/2 tsp baking powder
1 tbsp sugar
1/3 lb butter (or margarine)

For filling:

3 lb cabbage (or 2 lb sliced cabbage)
3 eggs
1 pack dill
1/2 cup milk
1 tbsp butter (or margarine)
Salt

Method:

Slice cabbage into short strips.
Heat skillet (or a wide, but not deep sauce pan), pour milk, and after milk is warmed up, add cabbage.
Let cabbage simmer, mixing from time to time.
Boil eggs hard, cool, clean, and grate. Cut dill.
Mix cabbage, eggs, butter, and dill.
Add salt (a little more than on your taste), and mix well.
To make dough, mix tvorog, eggs, and sugar, until sugar dissolves. Then, add melted butter, flour, baking mix, and knead the dough.
Divide into 2 pieces 1:2 sizes.
Roll out the large part of dough on dimensions of baking sheet (do not forget extra dough for edges).
Put filling evenly over it, and press a little with a spoon.
Roll out the second part of the dough, and place it over filling.
Pre-heat an oven to 390-400 F.
Squeeze the dough edges of the upper and lover dough sheets together.
Blend egg yolks, and wash the upper crust of the pie with them to cover all the dough.
Bake for about 40 minutes.
Serve hot or warm.