Baking

Cheese Pie

Submitted by Nobility_Cuisine on Sat, 11/26/2011 - 17:56.

Ingredients:

1.1 lb (500 g) flour
8.45 fl oz (250 ml) milk
3.5 oz butter, or vegetable oil
1 pack dry yeasts
0.5 tbsp salt
0.5 tbsp sugar
4-5 eggs
1 egg yolk
2 lb Suluguni or Mozzarella cheese

Method:

Knead a dough from all the ingredients except the cheese and eggs.

Let sit for about 1.5-2 hours in a warm place (knead twice meanwhile).

When the dough grows a second time, roll it into a 10” – 11” circle.

If the cheese is soft, mix it with the eggs and salt into an even consistency (unless the cheese is salted, in which case don't add the salt).
Should the cheese be hard, grate it into shreds first.

Shape a ball from the cheese, and place it in the middle of the dough circle.

Fold the dough up and pinch the dough edges to make a closed dough bag for the cheese, flip it upside down, and press on it carefully to fill out the cheese stuffing.

You have to get an even layer of cheese stuffing between the two layers of dough.

Roll if necessary, cover with clean fabric, and let dough rise for about 45 minutes.

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

Then, pierce the top of the pie with a fork, slather with the whipped egg yolk, and place the pie in the oven.

Bake for about 40-60 minutes (depending on oven), until the top turns gold colored.

When the pie is ready, take it out of the oven, sprinkle with water (or sweet water), and cover with clean fabrics.

Let cool a little.
Serve hot or warm.

Baranki

Submitted by Russian_Cuisine on Sat, 09/17/2011 - 18:40.

Ingredients:

0.5 l (18 fl oz) sour milk (or kefir)
1.5 cup sugar (390 g)
4.5 cup flour (720 g)
2 eggs
4 tbsp butter (80 g)
Pinch of salt
1 tsp baking soda
1 whipped egg
1 tbsp butter

Method:

Melt the butter, and blend the sour milk, eggs, sugar, butter, baking soda, and salt.
Add the flour, and knead the dough.

Pre-heat an oven to 220 C (430 F).

Knead all of the dough into a single ball, divide it in half and divide that into equal pieces of your choosing, usually anywhere from thick as a thumb and long as a hand to thick as a pinky finger and long as half a pen.

Shape rings out of the divided up dough.

Grease a baking sheet with a butter, grease the top of the rings with whipped egg (or with warm sweetened water), and bake baranki on the sheet until the top turns light-brown.

Note:

You can bake soft baranki, or make them crispier.

Traditionally, they're made equally soft and crispy.

Note:

You can bake baranki from the second half of dough on another sheet at same time, or if you want to make them later keep the dough rolled up in plastic wrap in a freezer.

Calories: 280 per 4.5 oz (100 g) ready product.

Ginger Cookies (Пряники)

Submitted by Russian_Cuisine on Sat, 09/10/2011 - 15:24.

Ingredients:

1/4 lb butter
1/4 lb sugar
1/4 lb honey
1/4 lb syrup
2 eggs
2 lb flour
0.5 cup water
0.5 tsp ground nutmeg
1.5 tsp baking mix
1.5 tsp ground ginger
3 tsp cinnamon
1/4 tsp ground pepper
7 whole cloves

Method:

Heat the honey to hot, and butter to warm.

Stir the warm butter, sugar, and cinnamon, then add the eggs stirring while their color turns white.

Bring to boil water with whole cloves, then remove whole cloves, and dissolve a hot honey in this water.

Pour the flour, then add the syrup, honey dissolved in a hot water, spices, and baking mix, and make dough.

Roll the dough into 1-1.5 cm (0.5”) thick rectangle, and cut into rectangles (1” x 2”).

Make any patterns by knife on a surface.

Pre-heat an oven to 180 – 200 C (380 – 400 F), and bake the cookies for 7 – 10 minutes, just while you feel a spices smell.

Note:

This is winter cookies.

Vegetarian Boiled Dough

Submitted by Nobility_Cuisine on Sat, 09/03/2011 - 15:33.

Ingredients:

2 full cups flour
2 tbsp vegetable oil
0.5 tsp salt
1 cup boiling water

Method:

Sift the flour in a glass or enameled deep dish, mix with the salt, and make a “volcano-shaped mountain” from the flour.

Pour the vegetable oil into the center, then pour the boiling water in, and stir fast.

You’ll get separate dough pieces.

Let cool a little, and knead the even-consistency dough, first in the dish, and then on a table.

If the dough is sticky, sprinkle the table with 1 tbsp flour, and continue kneading.

When you get a dough ball that isn’t sticky, has an even-consistency, and looks nice, place it in the dish, cover it, and let it sit for about 20 minutes.

The dough is ready for rolling and shaping.

Note:

This dough is very appropriate for making vareniki, pelmeni, rolls, or other dishes.
 

Apple – Pear – Tvorog Pie

Submitted by Nobility_Cuisine on Sat, 08/20/2011 - 14:47.

Ingredients:

For the dough:

7 oz (200 g) soft margarine
3.5 oz (100 g) sugar
1 egg
11 oz (300 g) flour
Vanilla on taste

For the stuffing:

1 – 1.3 lb home-made tvorog
2 fresh eggs
5.3 oz (150 g) sugar
3 tbsp wheat cream
5 apples
5 pears
Vanilla and cinnamon on taste

Method:

Mix the flour, sugar, and margarine together until it's crumbly.

Add the egg, and knead the dough.

Divide the dough into 2 parts, and place 1 part in a freezer and the other one in a refrigerator.

Peel the apples and pears, de-seed and cut them into cubes.

Stir the tvorog, sugar, wheat cream, eggs, and vanilla together.

Add the apples and pears, and stir well one more time.

Sprinkle a baking dish with vegetable oil.

Take the dough part in the refrigerator out, and roll on a baking dish shape.

Place the stuffing evenly over the dough.

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

Take the other dough part out of the freezer, and grate it over the stuffing evenly on a medium grater.

Sprinkle with cinnamon.

Bake for about 50 – 60 minutes.

Let the pie sit in a cool place for about 12 hours, or overnight.

Then, slice and serve.

Kulich

Submitted by Russian_Cuisine on Sat, 07/23/2011 - 16:22.

Ingredients:

For leavened dough:

1 pack yeast
1 tsp sugar
0.5 cup flour
0.5 cup water

For dough:

4.5 oz (120-150 g) butter or margarine
1/3 cup sugar
1.5 cup flour
0.5 cup dried fruits, berries, candied peel
0.5 tsp salt
Vanilla on taste

For Icing:

4 oz (100 g) sugar powder
1 tbsp lemon juice or water

Method:

To make leavened dough, dissolve the yeast in water, and then stir with the sugar and flour.
Set aside.

Warm the butter to room temperature, and whip the butter, sugar, salt, and vanilla together.

Pour the flour in, and mix as you make small fat crumbs.
Add in the dried fruit, berries, and candied peel, then stir.

Pour the leavened dough in a dish with the crumbs and dried sweets.

Stir using a tablespoon, then knead by hand.

Add water or flour if necessary to make mild, oily, and elastic dough.

Place the dough in a large round baking dish.

Cover the dish with a clear plastic wrap.

Set in a warm place with no breeze, and wait for its volume to increase 2.5 – 3 times the original size.

Meanwhile, pre-heat an oven to 360-390 F (190-200 C).

Place the dish with the dough in the oven for about 7 minutes, or until its top turns light-brown.

After that, carefully cover the kulich with twice-folded foil, decrease the oven temperature to 300-320 F (150-160 C), and bake for about 35 – 40 minutes.

Cover the dish with a thick fabric, take out of the oven, and let sit for 5 -7 minutes at room temperature.

Take the kulich out of the baking dish, and cover with a thick fabric for about 30 minutes.

Meanwhile, make the icing: put the sugar powder in a small dish, and add the water or lemon juice drop by drop, stirring constantly.

Uncover the kulich, pour the icing over the top evenly, and let cool.
Note:
This is a Russian Easter dish, but it is possible to use the simplified recipe in any time.

Cabbage pies

Submitted by Russian_Cuisine on Sat, 06/25/2011 - 15:54.

Ingredients:

For dough:

5 – 6 fl oz (150 – 200 ml) water
1 tbsp vegetable oil
0.5 tsp salt
0.5 – 1 cup hot milk
2 tbsp butter
Rye flour and wheat flour (ratio 1:2, e.i.  for  1 tbsp rye flour 2 tbsp wheat one)

For stuffing:

1 lb shredded cabbage
3 tbsp vegetable oil
1 tsp salt
1 tsp chopped dill greens
Other ingredients:
2 tbsp melted butter
1 egg
3 – 5 tbsp sour cream

Method:

To make dough, break 1 egg to a dish for dough, pour water, add vegetable oil and 0.5 tsp salt, and stir.

Add 1 tbsp rye flour and 2 tbsp wheat flour, stir.

Continue to add the rye and wheat flours while you get not sticky dough.

Knead for 3 – 5 minutes, then make a ball from the dough, roll it in a piece of plastic wrap, and put in a refrigerator for 30 – 40 minutes.

To make stuffing, bring 4 cup water to boil.

Put the cabbage in a colander, and pour with the boiling water, then drain.

Pre-heat a skillet or saucepan with the vegetable oil, place cabbage in skillet or saucepan.

Simmer cabbage under a lid for about 5 minutes.

Sprinkle cabbage with the salt and dill, stir, and let to cool.

Roll the dough into a ¼” – thick sheet, and cut out 4” – 5” in diameter rounds.

Grease a baking sheet with a butter or margarine.

Place the dough round on it; cover half of round with the cabbage (except 1”-wide board) evenly.

Cover with the second half of round, and press boards tightly.

You receive a closed pie in a half-moon shape.

Repeat while you run out of ingredients.

Whip 1 egg and 3 – 5 tbsp sour cream, and grease all pie tops with this mix.

Bake in an oven pre-heated to 180 – 200 C (380 – 400 F) for about 12 – 15 minutes.

Then, sprinkle tops with a melted butter or margarine, and serve.

Schangi (Шаньги), Small Open Potato Pies

Submitted by Russian_Cuisine on Sat, 06/11/2011 - 14:17.

Ingredients:

For dough:
1 egg
5 – 6 fl oz (150 – 180 ml) water
1 tbsp vegetable oil
Rye flour and wheat flour at a 1:2 ratio (e.g. 1 tbsp rye per 2 tbsp wheat flour)
0.5 tsp salt

For stuffing:
3 large potatoes
0.5 tsp salt
0.5 – 1 cup hot milk
1 tbsp butter

Other ingredients:
1 egg
3 tbsp sour cream
4 tbsp melted butter

Method:

Break 1 egg onto a dish for the dough, pour all the water in, add the vegetable oil and 0.5 tsp salt, and stir.

Add 1 tbsp rye flour and 2 tbsp wheat flour, stir.

Continue to add the rye and wheat flour as you make non-sticky dough.

Knead for 3 – 5 minutes, then make a ball from the dough, roll it in a piece of plastic wrap, and put in a refrigerator for 30 – 40 minutes.

Meanwhile, peel and boil the potatoes to readiness, and warm the milk to hot.

Make puree from the potatoes, hot milk, butter, and 0.5 tsp salt (puree has to not be thin!).

Then, roll the dough in 1/4” thick sheet, and cut off 3” - 4” (8 - 10 cm)in diameter circles.

Grease a large baking sheet with 2 tbsp butter or margarine.

Put the dough circles on it.

Place a portion of the potato mix on a middle of each circle.

Spread the potato mix evenly but leave 1” edges free of it.

Fold the circle in half, and pinch the edges together

Whip the egg and 1 tbsp sour cream together, and grease the schangi top with this mix.

Pre-heat an oven to 360-390 F (180 – 200 C), and place the baking sheet into the oven.
Bake for about 12 minutes, or until the dough turns light brown colored.

Take the sheet out of the oven, and place a small piece of butter or margarine in the middle of each pie.

Lent Open Pies with Brewing Dough and Apples

Submitted by Nobility_Cuisine on Sat, 04/02/2011 - 16:01.

Ingredients for 2 pies:

0.5 cup vegetable oil
0.5 cup boiling water
2 cup flour
1 tsp baking mix
Pinch of salt
1 tbsp sugar

For fillings:

5-7 medium apples
Sugar and ground cinnamon on your taste

Method:

Mix the flour, baking mix, salt and sugar together.

Preheat the vegetable oil and bring 0.5 cup water to boil, stir them together, and pour this into the flour mix.

Stir well, and knead the dough.
The dough shouldn’t be sticky, add a little more flour if it is.

Cover with a lid, and let sit for about 15 minutes.
Divide the dough into 2 halves, and roll each on a baking-sheet-sized piece of wax paper.

Note:
You can roll them into either a rectangular or circular shape.

Preheat an oven to 380-400 F (190-200 C).

Wash the apples, remove the seeds and cores, and slice them into crescent-shaped pieces.

Place them on the dough evenly but leave 2-3” edges not covered with apples.

Sprinkle the apples with the sugar and cinnamon.

Then, wrap up the dough edges, cover apples a little with dough, and bake until the dough and apples turns light golden.

Serve hot, warm, or cold with tea.

Note:

An advantage of this dough is that it doesn’t get soggy under apples when baked.
Video-recipe in Russian is http://www.kyxarka.ru/news/1331.html .

Vegetable Tartlets with Caviar

Submitted by Nobility_Cuisine on Sat, 03/05/2011 - 17:03.

Ingredients:

1 lb vegetables on your taste
5 tbsp margarine or butter
3 eggs

For fillings:

Whipped sour cream and caviar
Whipped caviar butter and dill
Whipped sour cream-herring mix and caviar

Method:

Peel and wash the any vegetables on your taste.

Boil or microwave vegetables to readiness.

Make puree from vegetables and butter or margarine, and let cool to warm.

Whip the puree and eggs.

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

Place equal portions of puree into baking shapes, and shape tartlets.
Or, just make “nests” from puree.

Bake for about 5-10 minutes, until they get a light crust.

Take them out of the oven, let cool, and stuff with filling.

Serve on a flat dish, (optionally) decorated with green salad leaves, sliced gherkins, and sliced tomatoes.