Orange Cookies

Submitted by Nobility_Cuisine on Sun, 02/16/2014 - 05:14.


3 orange
4.3 oz (120 g) peeled walnut
8.5 oz (250 g) butter
3.5 oz (100 g) sugar
13.3 oz (375 g) flour
1 tbsp brandy (or orange liqueur)
5 tbsp sugar powder


Cut a butter into small cubes, and let sit in a room temperature for 1 hour.

Peel the oranges.

Remove white-coloured parts from peels, or else you get bitter cookies.

Grate the peels on a small grater.

Grate the walnuts into very small pieces, not into a flour.

Blend together the brandy, sugar, butter, ground peels, and juice of 1 peeled orange.

Add the flour, and walnuts, and blend for 1 more minute.

Pre-heat an oven to 360 F (180 C).

Cover a baking sheet with a piece of a baking paper.

Put 1 tbsp - size pieces of a dough on the baking sheet, with a some distance between pieces.

Bake for about 20-25 minutes, until a golden colour of cookies, the colour should be even inside and outside.

Place cookies on a rack, sprinkle with the sugar powder, and let to cool.

«The Anthill» Cake

Submitted by Nobility_Cuisine on Sat, 11/16/2013 - 21:08.


1 egg
½ cup sugar
1 pack (250 g, 9 oz) margarine
½ cup sour cream
4 cup flour
½ tsp baking soda

For cream:

1 cup seedless raisins
1 can sweetened condenced milk
3.5 oz (100 g) butter


Melt the margarine.

Blend the egg and sugar, add margarine and the sour cream, blend until an even consistency.

Add the baking soda, and flour, and knead a dough.

Divide the dough into 3 parts, roll into a plastic wrapper, and place into a freezer until the consistency of dough turns hard.

Pre-heat an oven to 360 F (180 C).

Take 3 flat baking sheets, and grate 3 parts of dough separately on each sheet evenly.

Bake for about 15-20 minutes, until a colour of pieces of ground dough turns golden, or light-brown.

Boil the sweetened condenced milk (or use already boiled one).

Soak the raisins for about 15 minutes in a 1-2 cups very hot water.

Meanwhile, blend the condenced milk and softened butter.

Note: You can add a vanilla sugar into a cream.

Then, dry out raisins, and place into a large sauce-pan.

Place the baked dough into the sauce pan, and pound into not very small pieces (1/3" size).

Stir well with the cream, and shape as you like.

You can shape on a flat dish as an anthill, or place it into a mold.

Then, put into a refrigerator for about 8 hours, or overnight.

After that, it can be easily cut into portions.

You can (optionally) add more ingredients into cream, on your taste.

Quick Fried Pie

Submitted by Russian_Cuisine on Sat, 10/26/2013 - 19:23.

Ingredients for 1:

For dough:

5 tbsp all-purpose flour
1 egg
2 tbsp sour cream
1-2 tbsp mayonnaise
Pinch of salt

Filling ingredients:

1-2 tbsp any tomato sauce
3-4 tbsp chopped boiled meat, or sausages, or ham
1 tsp mayonnaise
1 tbsp chopped onions
1 tbsp chopped greens on your taste
3-4 tbsp any ground cheese

1 tsp vegetable oil


Blend all ingredients for dough.

Pre-heat a skillet on a medium heating, pour the oil.

When oil starts bubbling, pour the dough in the skillet.

Sprinkle dough with the tomato sauce, put the chopped meat evenly on top, sprinkle with the chopped onions and greens, then with the mayonnaise, and then with the ground cheese.

Cover the skillet with a lid.

Cook until a pie bottom turns light brown, and cheese turns melted.

Serve hot.

Black Currant Cake

Submitted by Russian_Cuisine on Sun, 09/29/2013 - 06:51.


10.5 oz (300 g) flour
3.5 oz (100 g) ground almonds
6 oz (160 g) butter
2 eggs
4 oz (120 g) sugar
2 tsp baking powder

1 lb (450 g) fresh black currants
4 tbsp sugar
1 tbsp potato or corn starch


Stir the flour, baking powder, sugar, and ground almonds.

Cut the butter into small cubes, put into flour mix, and rub by hands butter with flour, to get small fatty crumbs.

Then, add the eggs, stir fast to get a mild dough, roll in a plastic wrapper piece, and place in a refrigerator for about 30 minutes.

Divide the dough into 2/3 and 1/3 parts, return 1/3 dough back into refrigerator.

Sprinkle a baking shape with a flour, spread 2/3 of the dough on a bottom, and make side boards from dough with a 2“ height.

Stir the black currants with the sugar and starch.

Put currants into the baking shape over dough.

Crumble the remaining dough evenly on a layer of black currant.

Pre-heat an oven to 380 F (190 C), and bake the pie for about 30-40 minutes, depends on oven.

Let to cool in the baking shape.

If you try to take out pie while it is hot or warm, you just broke it.

Cheese Cookies

Submitted by Russian_Cuisine on Sat, 07/27/2013 - 15:47.


125 g (4.5 oz) butter
90 g (3 oz) ground cheese
1 cup flour
1 cup cornflakes
1 egg
1 tbsp milk
1 pinch salt
1 pinch Cayenne pepper
½ tsp baking powder


Warm the butter until it is soft.

Place butter, the ground cheese, sifted flour, baking powder, salt, pepper, and cornflakes in a deep bowl, and stir well.

Blend the milk and egg.

Leave 2 tbsp of the milk-egg mix for greasing, the rest of it pour on the flour-cheese mix.

Stir thoroughly.

Shape small bolls from every teaspoon of a dough.

Grease a baking sheet with the butter, and put the dough balls with a distance 2“ from each other.

Press the ball tops, and grease with the egg-milk mix.

Pre-heat an oven to 200 C (400 F), and bake the cookies for about 14 – 16 minutes.

Cool, and serve.


Submitted by Russian_Cuisine on Sat, 05/25/2013 - 18:19.


3 cups sifted flour
3 eggs
1/2 cup sugar
1/2 tsp salt
1/2 cup water
1 tbsp vodka
Vegetable oil for frying
1 tbsp confectioners' sugar


Put the flour into a deep bowl.

Stir-in the eggs into it, one at a time.

Add the 1/2 cup sugar, salt, water, and vodka.

Blend to make a dough.

Roll out very thin on a well-floured board.

Cut into strips about 3"-5"(7-12 cm) long and 1.5" (4 cm) wide.

Make a small slit in the middle of each strip, and pull one or both ends through it.

Heat the vegetable oil in a deep fryer, or frying pan.

Fry the strips, several at a time, until they are slightly brown.

Drain on paper towels, and sprinkle with the confectioners' sugar.

Serve warm with a tea.

Home-Made Crackers

Submitted by Russian_Cuisine on Mon, 03/18/2013 - 08:32.


0.5 cup vegetable oil
0.5 cup warm water
2.5 cup flour
Pinch of salt
2 tbsp margarine for baking
Parchment paper


Stir the flour, salt, and vegetable oil, then add the warm water by teaspoons stirring permanently to get a soft, not sticky dough.

Add the greens (fresh or dried), or caraway seeds, or sesame seeds, or chopped sun-dried tomatoed, or chopped olives, or paprika, or combination of the add-ons.

Stir well.

Cover a baking sheet with a piece of parchment paper.

Rub the paper with the margarine.

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

Roll the dough as thin as possible, and put on the baking sheet.

Cut off the extras, and roll them one more time, for next portion of crackers.

Cut the dough on baking sheet into rectangles.

Bake the crackers for about 15 minutes.

Crackers are ready.

Continue until you run out of dough.

Carrot Pie - 2

Submitted by Nobility_Cuisine on Sun, 03/10/2013 - 09:13.


For dough:

2.5 cup flour
9 0z (250 g) margarine
4 tbsp sour cream
Pinch of salt
Pinch of baking soda

For stuffing:

3 medium carrots
3 medium onions
7 oz (200 g) ground soft cheese (preferably, smoked one)
4 eggs
1 tbsp margarine or butter
Salt and spices on your taste


Peel and grate the carrots and onions separately.

Stir-fry onions with the 1 tbsp margarine.

Simmer carrots with small amount of water until readiness (when carrots are not crunchy).

Cool carrots and onions, and stir all stuffing ingredients together.

Melt the margarine, and stir the all dough ingredients together.

Pour the dough in a baking dish.

Place the stiffing layer on a top, make an even surface.

Note: You can sprinkle the pie surface with a mayonnaise if you like it.

Pre-heat an oven to 340 F (170 C), and bake the pie for about 20 minutes.

Then, turn the heating to 400 F (200 C), and bake for 15 minutes more.

Serve hot or cold.


Submitted by Nobility_Cuisine on Sat, 02/23/2013 - 17:38.


1 cup round rice
2 lb (1 kg) potatoes
3.5 oz (100 ml) olive oil
7 oz (200 g) cheese
2 cup (7 fl.oz, 200 ml) milk
Salt and mint on taste

For dough:

10 oz (280 g) flour
2 eggs
1 tbsp vegetable oil
2 fl.oz (58 ml) warm water
¼ pack yeasts

1 tbsp vegetable oil for baking dish
1 egg yolk, or 1/3 cup milk for pie top


Dissolve the yeasts in the warm water.

Add all other ingredients for a dough, and knead the dough.
Cover dough with a clean towel, and set aside.

Peel the potatoes, and boil with a salt water until readiness.

Wash the rice, pour with 1 l (1/4G) warm salted water, and bring to boil.

Cook after boiling for 10 minutes, and drain.

Bring the milk to boil, and make the potato puree with the boiled potatoes.

Stir the rice and potato puree.

Add the olive oil, salt, mint to the potato-rice mix, and stir well.

Grate the cheese on a large grater, add it to mix, and stir well.

The stuffing is ready.

Knead the dough one more time, and roll on a double baking dish size.

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

Sprinkle the baking dish with vegetable oil, and place dough in baking dish.

Put the stuffing on dough evenly, cover with dough, and pinch the ends to make a closed pie.

Make decorations from dough leftovers if you like.

Sprinkle the pie surface with an egg yolk-water mix (1:1), or with a warm milk.

Bake pie for about 40-50 minutes.

Take the baking dish out of oven, turn the heating off.

Let pie to cool in baking dish a little, then place it on a grill, and let to cool to a room temperature.

Slice, and serve.

Cake “Alyona”

Submitted by Nobility_Cuisine on Tue, 02/12/2013 - 14:38.


1 cup sugar
1/4 tsp salt
1/4 tsp baking soda
1/2 cup sour cream
3.5 oz (100 g) butter
2 egg yolks
4 cup flour
Vanilla sugar on taste

For cream:
2 fresh egg whites
3 tsp sugar

For stuffing:
Berry preserves on your taste


Mix the salt, sugar, soda, vanilla sugar, add the sour cream, egg yolks, and flour, and stir well.

You have to get a small butter crumbs consistency.

Place a half of butter crumbs on a dry clean baking dish, and spread to an even layer.

Spread the preserves evenly, and cover with the second half of butter crumbs evenly.

Pre-heat an oven to 180-200 C (370-400 F).
Bake the cake for about 30 minutes.

Meanwhile,whip the egg whites into a strong foam consistency, add the sugar, and whip for 1-2 minutes more.

Cover the cake with the whipped egg whites evenly, and bake until whites's color turns light brown.

Serve hot or warm.


You can add a grated apple with sugar, soaked and grated raisins or plums, as an additional stuffing layer.