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.
Submitted by Nobility_Cuisine on Sun, 08/31/2014 - 18:24.
12 eggs, separated
2.5 cup sugar powder
0.75 lb ground forest nut
1 tsp vanilla extract
2 tbsp bread crumbs
4 egg yolk
3 tbsp strong black coffee
4 tbsp sugar
1 tsp vanilla extract
1/4 lb (1/2 cup, or 4 oz, or 120 g) butter
3 tbsp butter for rubbing waxed paper
Pout the egg yolks into a large bowl.
Beat egg yolks until their color turns almost white.
Add the sugar gradually, and beat constantly until light and fluffy.
Sir-in the bread crumbs and ground nuts.
Whip the chilled egg whites to a mild peaks consistency in an other large bowl (check before that the bowl is dry!)
Stir-in egg yolk mixture to whipped egg whites, gently but thoroughly.
Pre-heat an oven to 350 F (170 C).
Line same-size baking pans (3 or more) with a buttered waxed paper, and spread a batter (equally in 3 or more portions) in the pans.
Bake for about 35 minutes (or until ready), and let to cool in pans.
Meanwhile, make a filling:
Warm the butter.
Pour the sugar and egg yolks into a sauce-pan over a low heating.
Stir continuously until thick, for about 5 minutes.
Add the coffee, and bring to boil continuing stirring.
Cool, add the vanilla extract, blend, and add to warmed butter continuing whipping.
Then, spread the filling between cake layers, and put the cake in a refrigerator for several hours.
Cut, and serve.
Submitted by Nobility_Cuisine on Sun, 08/17/2014 - 16:14.
6-8 medium pear
3.5 oz (100 g) seedless raisins
2 tbsp rum
2 tbsp butter
1 cup sour cream
1 egg, beaten
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 to seeds' place, and cover the holes with the butter.
Roll the dough thinly (3 mm, or so), and cut into squares, 4.7” (12 cm) each side.
Stand pear's half on a middle of the square, sprinkle with the sugar, and pinch all the boards of dough around the stalk tightly.
Pre-heat an oven to 430 F (220 C), and bake pears in the dough 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, 08/03/2014 - 08:27.
2.5 oz (70 g) butter
1 cup + 1 tbsp flour
2 egg + 1 egg yolk
0.5 lb (225 g) potato puree
Salt and spices on your taste
Pour a little less than 1 cup a water in a saucepan, add 70 g (2.5 oz) the butter, and bring to boil, stirring.
Add a little more than 1 cup of the flour into the boiling water, continuing to stir the entire time to get a dough.
When the dough stops sticking to the saucepan sides, remove the heating, and let cool a little.
Add the 2 eggs and 1 yolk, continue stirring thoroughly so as to avoid the egg toughening.
Place dough in a mixer, and continue to mix adding the potato puree by tablespoon, and then add salt and spices.
Make dough balls using a tablespoon, and fry in a deep fryer for 2 minutes.
Drain on paper towels, and serve as a garnish, or fill the profiteroles with some filling (whipped sour cream with chopped greens, or whipped mayonnaise with chopped meat, or chopped fish, etc.)
Submitted by Nobility_Cuisine on Sun, 07/27/2014 - 08:17.
14 oz (400 g) flour
1 oz (~30 g) yeast
1 tbsp. milk
2 egg yolk
1.7 oz (50 g) sugar
1.7 oz (50 g) vegetable oil
1/2 pack vanilla sugar
1 tbsp thinly chopped orange zest
1/4 oz (5 g) bitter almond, or bitter almond essence
Pinch (4 g) of salt
3.5 oz (100 g) sugar powder
1/2 tbsp thick cherry, or strawberry jam
7 oz (200 g) sunflower oil for frying
1 tsp vodka
Stir well the yeasts and sugar, heat the milk to warm, and knead a dough with the one third of the flour, yeasts, sugar, and milk.
Let the dough to sit in a room temperature to rise.
Meanwhile, whisk the egg yolks and salt in a bowl that set over a sauce-pan with a hot water.
Knock the well risen dough, then add the beaten egg yolks, remaining 2/3 of flour, and knead dough one more time.
In the end of kneading, add the oil, ground almonds (or almond essence), and zest.
Knead dough until it no longer shine.
After kneading, rub a dough ball with oil, and let to sit for about 10-15 minutes.
Roll out the risen dough to a 1/2” thickness (1.5 cm), and cut out rounds using a glass.
Put the cherry, or strawberry jam on a middle of round, put another round on top, and tightly press the edges of both rounds to each other.
Then, roll between the palms into a small ball.
Continue until you run out of ingredients.
Pre-heat a sunflower oil with the 1 tsp vodka (it makes donuts to soak less oil).
To check if oil temperature is proper, you have to throw a small piece of dough into boiling oil, if it immediately hissing, and floats to the surface, so oil is ready to start of frying donuts.
Fry on both sides for about 5-7 minutes, until getting golden brown colour.
Place hot donuts on a napkin, or paper towels, and sprinkle with the sugar powder (or icing, if you like).
Serve hot with a tea, or coffee.
Submitted by Nobility_Cuisine on Sat, 06/28/2014 - 20:42.
5 medium carrot
3-4 tbsp whipping cream
2 tbsp cream of wheat
7 tbsp Ricotta cheese (tvorog, or Farmer's cheese)
Apple slices, or dried plums, or dried apricots, or raisins – on your taste
1 egg yolk
1-2 tbsp sugar
1 tbsp butter
3-4 tbsp sour cream
2 tbsp ground cheese
1/2 cup sour cream
Peel and boil the carrots until a readiness.
Drain, and add the whipping cream and cream of wheat, mix well, and bring to boil.
Boil for about 5-10 minutes with medium-low heating.
Cool. Pre-heat an oven to 380º F (160-170 C).
Whip the egg white.
Add the egg yolk to the mix, blend, then add the whipped egg white, and whip all together.
Grease a rectangular baking sheet with butter, pour a dough in the baking sheet, and bake until the dough starts to change color, for about 4-5 minutes.
Mix the Ricotta cheese with 1 egg yolk and 1 tbsp the sugar.
Take the baked sheet from the oven, cover with the Ricotta mix, and place apple slices, or dried apricots, or raisins, over the cheese layer.
Roll it tightly.
Cover with the sour cream, and sprinkle with the ground cheese.
Serve warm with sour cream, and (optionally) strawberries.
Submitted by Nobility_Cuisine on Sat, 06/21/2014 - 20:13.
1/3 lb (6 oz, or 175 g) butter, or margarine
1/3 lb (6 oz, or 175 g) chocolate
1/3 lb (6 oz, or 175 g) flour
1/3 lb (6 oz, or 175 g) sugar
2 tbsp raspberry (or other berries) preserve
1 tsp baking powder
2 oz (60 g) ground almond, or other nut
1/2 lb (230 g) butter, or margarine
1/2 lb (230 g) sugar powder
2 egg yolk
1/2 tsp chopped orange peel
1-2 tsp strong coffee
2 tbsp ground pistachios
Stir the butter and sugar until sugar dissolves.
Melt the chocolate.
Whip the egg whites to a strong peaks consistency.
Add the egg yolks, preserves, ground nuts, chocolate, baking powder.
Add the whipped egg whites: 1 half of egg whites first, blend well, then the second half, and blend well once more.
Pre-heat an oven to 180 C (380 F).
Rub a baking mold with the butter, and sprinkle with the flour.
Pour a dough into the baking mold, and bake for about 50-60 minutes.
Let to cool in baking mold for 5 minutes, then take out cake from mold, and let to cool.
Meanwhile, make a cream.
Warm the butter, and whip butter and the sugar powder together.
Add the egg yolks continuing whipping, and whip for 3-5 minutes, then add the orange peels, and the cold coffee, and whip until even consistency.
Slice the cake into 3 parts alongside, make 2 layers of the cream between them.
Then, cover a top and sides of cake with the cream, and decorate with the ground pistachios.
Let to sit for about 2 hours in a refrigerator, slice, and serve.
Submitted by Nobility_Cuisine on Sat, 03/29/2014 - 22:01.
2.5 oz (70 g) soft butter
3.5 oz (100 g) sugar
2 egg, and 1 egg yolk for brushing
4.5 (125 g) ground almonds
1 tbsp flour
2 pack of ready Fillo dough or puff pastry dough
2 oz raspberry
1 tbsp cold water
Vanilla on your taste
Whip a butter and a sugar together for about 5 -7 minutes.
Add almonds, eggs, a vanilla, and a flour, and continue whipping until a consistency turns even.
Pre-heat an oven to 370 F (190 C).
Cover a baking sheet with a piece of a baking paper.
Roll a dough into a thin round, 3 mm thickness, and 32 сm diameter.
Spread the whipped mix on the round, leaving 1 сm on borders not covered with the mix.
Place raspberries over the mix evenly.
Roll another piece of dough into same-size round.
Sprinkle the borders of the dough with water, and cover with the second round.
Pinch the borders of both dough rounds together.
Then, press the edges with a fork.
Stick the top part of dough some times with a fork, and make some short cuts on top dough layer.
Blend 1 egg yolk and 1 tbsp water, and spread by a brush on top.
Bake for about 30-40 minutes, until colour of top of a pie's turns gold.
Take out of the oven, cool to warm, and serve.
Submitted by Nobility_Cuisine on Sat, 03/22/2014 - 19:36.
8.5 fl oz (250 ml) water
2 oz (60 g) butter
8 oz (230 g) flour
1 pinch salt
2 pinch sugar
Rum, 1 tsp or more, on your taste
Vegetable oil for frying
Sugar powder, on your taste
Put a butter, a salt, a sugar, and pour a water into a sauce-pan.
Bring to boil, and boil until the butter dissolves totally.
Sift a flour in a deep bowl, and make a hole on top of the flour.
Pour boiling water with butter on a top of flour, and stir thoroughly using a wooden spoon until you get a dough of an even consistency.
Blend eggs in an other bowl, then pour the eggs into the dough.
Meanwhile, add a rum to dough.
Stir well for about at least 2 minutes, using the wooden spoon, to get the even consistency.
Pre-heat a vegetable oil in a deep sauce-pan, until the oil is very hot.
Fill a confectionary bag with dough, press dough into the sauce-pan, and fry in oil until chichis get a beautiful colour.
Take out, dry on a paper towels to remove fat, and sprinkle with a sugar powder.
Another name of chichis is «churros».