Submitted by Nobility_Cuisine on Sat, 01/10/2015 - 20:08.
2 oz (75 g) butter
1 tbsp water
8 tbsp sour cream
Salt on your taste
4-5 medium onion
2 tbsp vegetable oil
Pre-heat an oven to 390-400 F (200 C).
Grate the butter thinly, and stir with the 4 tbsp sour cream, water, and flour to get a stretchable dough.
Roll the dough into a round, and put into a baking dish to cover it's bottom and sides.
Peel onions, slice into half-rounds, and stir-fry with the 2 tbsp oil, until onions get a golden color.
Put onions evenly on dough.
Whip 4 tbsp sour cream, 2 eggs, and salt until an even consistency, and pour this mixture over onions.
Bake a pie for about 25 minutes, then chill a little, and serve.
Submitted by Nobility_Cuisine on Sun, 12/21/2014 - 11:24.
3 cup flour
7 oz (200 g) butter, or margarine
1 cup sugar powder
1 tsp baking powder, or 1/2 tsp baking soda +1/2 tsp vinegar
Chop all ingredients into small fatty crumbs.
Pre-heat an oven to 390 f (200 C).
Set cookies on a baking sheet using a confectionary bag.
Bake cookies for about 10 minutes, until they get a goldish colour.
Serve warm, or cold, keep in a tightly closed dish.
This recipe is a basic one for a lot of variations, when part of ingredients substitute (or go in addition to a basic recipe) with a coffee, cocoa, rum, chocolate, dried berries, cheeses, etc.
Submitted by Russian_Cuisine on Sun, 12/21/2014 - 10:52.
1 cup sugar
1.5 cup all-purpose flour
1 can sweetened condensed milk
0.5 lb butter
2 tbsp cocoa
2 tbsp sugar powder
1 tsp cocoa for cream
1 tbsp brandy
Cool eggs. Separate whites and yolks; whip egg whites up to mild peaks.
Add egg yolks, continue to whip, and add sugar and flour by the teaspoon.
Whip for 2 minutes more.
Pre-heat an oven to 390ºF (200 C).
Grease baking sheet with butter, pour the dough in the baking sheet, and bake in the oven for about 25 minutes.
Cool the cake, and grate into crumbs.
Whip warm butter and condensed sweetened milk.
Set aside 1 tbsp of this butter cream.
Add cocoa to the cream, and whip together.
Mix cake crumbs and brandy well, then add cream, and mix well once more.
Shape small cakes like potatoes.
Mix cocoa and sugar powder.
Roll every cake in this mix.
Create tiny potato-like "sprouts" on the every cake using 1 tbsp of cream and a confectionary bag.
Cool in a refrigerator for 2 hours.
Serve with tea, or with coffee.
Submitted by Nobility_Cuisine on Sun, 12/07/2014 - 09:19.
8.8 oz (250 g) honey plus 2 tbsp for glazing
8 oz (225 g) sweet butter
3.5 oz (100 g) brown sugar
3 egg, whipped
10.5 oz (300 g) self-rising flour
Pre-heat an oven to 280 F (140 C).
Rub a baking dish with the butter, cover with a piece of a baking paper, and rub the paper with butter.
Cut butter into small pieces, and put into a non-stick sauce-pan, pour the honey and sugar into the sauce-pan, and melt all together with a low heating, stirring sometimes.
When a mixture starts looking very thin, bring it to boil, and boil for 1 minute, then remove the heating.
Let to chill to warm temperature.
Whip the eggs together with a chilled honey-butter mixture using a wooden spoon.
Sift the flour into a large bowl, and pour the egg-honey-butter mixture into the flour, whipping permanently.
Whip until a consistency of a dough is thin and even.
Pour the dough into the baking dish, and bake for about 1 hour, until a pie is 2-3 times increasing in height, and while a wooden stick, that you pierce a middle of the pie, lefts clean.
Turn out pie on a rack.
Melt 2 tbsp honey, and spread on a pie top.
Let to cool.
Slice, and serve, or cover it tightly in a box, and keep up to 5 days.
Submitted by Russian_Cuisine on Sun, 12/07/2014 - 09:10.
7 oz (200 g) flour
3.5 oz (100 g) chilled butter
1 egg yolk
1/4 tsp salt
2 tbsp cold water
11.5 oz (300 g) – 14 oz (400 g) peeled pumpkin
3.5 oz milk
3 tbsp brown sugar
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp salt
Cut the pumpkin into medium pieces, and boil with the milk until pumpkin is ready.
Remove extra liquid.
Make a puree from pumpkin, and take 1.5 cup for a pie.
Meanwhile, grate the cold butter, and stir-in the flour and salt.
Blend the egg yolk with the 2 tbsp icy cold water, and stir-in by parts into a dough, until the dough gets a ball shape.
Cover the dough with a plastic envelope, and set into a refrigerator for 30 minutes.
Pre-heat an oven to 400 F (200 C).
Roll dough to shape a baking dish and dish's boards, and cover the dish with dough (avoid breaks in dough!).
Blend together the pumpkin puree, milk, egg, salt, sugar, and spices, and pour a mixture into the baking dish over dough.
Bake for about 35-40 minutes a pie is ready when a wooden stick, that you pierce a middle of the pie, lefts clean.
Let to cool, slice, and serve.
You may substitute 1/3 pumpkin puree (1/2 cup) with an apple puree.
Submitted by Russian_Cuisine on Sun, 10/26/2014 - 11:04.
2 cup milk
5.5 oz (150 g) flour
4.5 oz (125 g) sugar
3.5 oz (100 g) rum
1 tbsp butter
Blend the eggs, flour, 3.5 oz sugar, and milk together until an even consistency.
Add the rum, and blend well one more time.
Peel the apples, remove a seeds area, and slice apples into thin slices.
Pre-heat an oven to 430 F (220 C).
Rub a baking dish with the butter, sprinkle with sugar, and place apple slices evenly in the dish.
Pour the dough over apples, sprinkle with sugar on top evenly, and bake for about 40-50 minutes.
When a top turns light-brown, decrease the temperature to 360 F (180 C).
Serve hot, or cold.
Submitted by Nobility_Cuisine on Sun, 10/19/2014 - 08:51.
6-8 medium pear
3.5 oz (100 g) seedless raisins
2 tbsp rum
2 tbsp butter
1 cup sour cream
1 egg, whipped
25 oz (700 g) puff pastry dough
Soak the raisins in the rum.
Cut the pears into halves (with stalks), and remove their seeds.
Insert equal portions of raisins instead of seeds, and cover the holes with the butter.
Roll the puff pastry dough thinly (3 mm, or so), and cut into rectangles 4.7” (12 cm).
Stand pear half on a middle of the rectangle, sprinkle with the sugar, and pinch all the boards around the stalk tightly.
Pre-heat an oven to 430 F (229 C), and bake pears for about 20 minutes, then decrease the temperature to 400 F (200 C), and bake for 30 minutes more.
Serve warm with the sour cream.
Submitted by Russian_Cuisine on Sun, 10/12/2014 - 08:17.
4.5 oz (150 g) margarine
7.5 oz (210 g) flour
4.5 oz (150 g) sour cream
1 egg yolk
Pinch of salt
Pack of vanilla sugar
Fruit jam on your taste
Warm the margarine.
Stir-in the flour, salt, and sour cream to margarine, make a dough, and let to sit 12 hours in a refrigerator.
Roll thinly the dough, and fold 4 times. Let to sit for 15 minutes in the refrigerator.
Repeat 4 times.
Then, roll dough, and cut into squares.
Put the jam on a square's angle, and roll dough to " horns".
Repeat with all squares.
Blend the egg yolk with 1 tsp warm water, and brush a top of each "horns" with the egg mixture.
Pre-heat an oven to high, and bake horns to a light golden color on top.
Sprinkle hot horns with vanilla sugar, let to sit for 1 minute, and serve.
Submitted by Nobility_Cuisine on Sun, 10/05/2014 - 12:12.
1 cup milk
1/2 cup sugar
1/3 cup vegetable oil
1 pack (15 g) baking powder
1 pack (15 g) vanilla sugar
1 cup cream of wheat
1 tbsp butter
½ cup flour
Stir the sugar and eggs until an even consistency.
Add the vanilla sugar and vegetable oil, and stir well.
Heat the milk to very hot (not boiling), and remove the heating.
Stir with the butter, stir-in the egg mixture, and the cream of wheat.
Cover with a lid, and let to sit for about 20 minutes.
Meanwhile, pre-heat an oven to 360 F (180 C).
Sift the flour, add the baking powder, and stir-in to the cream of wheat mixture.
Rub a baking dish with the butter, and sprinkle with the cream of wheat.
Pour a dough into the dish, and bake for about 40 minutes.
Cool, sprinkle with a sugar powder, or pour with a glaze.
You may substitute milk and vegetable oil with 1 cup sour cream.
Submitted by Russian_Cuisine on Sat, 09/13/2014 - 22:45.
3 cup flour
1 cup and 2 tbsp sugar
2 tsp baking powder
3/4 tsp baking soda
3/4 tsp salt
3/4 tsp ground cinnamon
1/4 tsp ground nutmeg
3/4 cup and 2 tbsp butter, or margarine
1 cup sour cream
1 1/2 tsp vanilla
3 cup (15 oz) fresh blueberry
Whisk the flour, 1 cup sugar, salt, baking soda, baking powder, cinnamon, and nutmeg together.
Cut the butter into small cubes, and warm.
Stir-in butter to the flour mix just until mixture resembles coarse meal with some small, pea-size) butter lumps.
Take 1 1/2 cup mixture to an other dish for crumb topping, add the leftovers of butter and sugar, and blend until large lumps form.
Whip the eggs for about 2 minutes, then add the sour cream, and vanilla, continuing whipping.
Add the egg mixture to the remaining flour mixture, and stir until just combined.
Brush the baking dish with butter.
Spread the batter, and cover with the blueberries.
Sprinkle evenly with crumb topping.
Bake in middle of oven with a medium heating, until cake is golden, and skewer inserted in center comes out clean, about 40-45 minutes.
Cool cake in pan on a rack 20 minutes before cutting, and serve.