Pastry

Ingredients:

2 cup flour
200 g (or 0.5 lb) butter or margarine
3 tbsp sugar powder
1 egg white
1 pinch vanilla sugar

Method:

Warm the butter to 21 C (70 F), blend it a little, add all the other ingredients, and knead for about 5 minutes.

Then, place the dough in a confectionary bag, and make various shapes on a baking sheet.

Pre-heat an oven to 200-230 C (392-436 F), and bake the cookies for 10-15 minutes.
(Do not overcook!)

Ingredients:

1 cup ground carrots
1 cup sugar
1 cup flour
2-3 tbsp butter or margarine (or 50 g olive oil)
2 eggs
Pinch of salt and baking soda
Raisins, ground nuts, dry fruit pieces (optional)

Method:

Melt the butter.
Mix all ingredients together, and make dough.

Grease baking shape with butter.
Pre-heat an oven to 400 F (200 C).
Pour the dough in the shape, place in the oven, and bake until it is ready (check this with a wooden stick).

Ingredients:

1 cup apple puree
0.5 cup wheat flour
0.5 cup sugar
Yeasts
2 oz melted butter or margarine
0.5 tsp salt

Method:

Mix all ingredients; allow sitting for 1 hour at room temperature, and cooking pancakes as usual.

Ingredients:

1.5 cup flour
1.5 tsp baking powder
4 egg whites
0.75 cup milk
0.5 cup sugar
1 tbsp lemon juice

For cream:
1 lemon
4 egg yolks
0.5 cup sugar
About 1 lb 30% fat sour cream or whipping cream

Method:

Mix flour and baking powder, add milk, and make dough.
Whip egg whites with sugar and lemon juice to a mild peak consistency.
Add half of the whipped whites to the dough, and blend well.

Ingredients:

2 lb potatoes
0.5 cup flour
1 egg
1 onion
2 tbsp margarine or butter
Bread crumbs (2 parts), caraway(1 part), salt (1 part) mix

Method:

Peel and grate onions, or cut into small cubes.
Melt margarine on a skillet; put onions in the skillet, and cook, stirring, while the onions turn clear.
Boil potatoes, and make puree with them, cooked onions, and an egg, then add flour, and make dough. Roll the dough in 1” width, 2” length dough tubes.

Ingredients:

For dough:
5 eggs
100 g sugar
150 g flour
2 tbsp butter or margarine (to grease baking shape)
Salt on taste

For crème:
150 g chocolate
250 g butter or margarine (warm to whip)
100 g sugar powder
4 egg yolks
2 tbsp rum or brandy

For decoration:
1 tbsp grated pistachios
Cherries, fresh or maraschino
Sugar powder
Salt on taste

Method:

Ingredients:

2.5 cup flour
250 g margarine
1 cup warm milk
2 eggs
1 tsp yeast
Salt, sugar, vanilla on taste

Method:

Grate margarine in a deep dish, add milk, yeast, salt, sugar, vanilla, sift all flour into the same dish, make a dough, and place in a refrigerator for 2 hours.
Pre-heat an oven to 200 - 220 C (400 – 420 F).
Divide the dough into 1/8 lb pieces, roll every piece into a circle shape, sprinkle with sugar in the middle, and fold twice.

Ingredients:

300 g water
1 tbsp sugar
1 tbsp yeasts
2 tsp salt
0.25 cup vegetable oil
500 g flour

Method:

Mix yeast, salt, sugar, and 2 tbsp flour in a cup.
Add 0.5 cup warm water, mix well, and pour in a large dish.
Pour vegetable oil, mix well, and add the rest of the water.
Add flour teaspoonful at a time, continuing mixing.
When the dough stops sticking to the dish, place it on a table, or on a clean board, and continue knead for about 5 minutes.

Ingredient for 8:

2 lb potatoes
1 cup milk
0.25 lb sour cream
3 eggs
1 lb spinach
2 tbsp tomato paste (or any tomato sauce)
1 tbsp sugar

Method:

Boil potatoes, then peel and make puree from the potatoes, milk, sour cream, and eggs.
Divide the puree into 3 parts.
Boil spinach for 2 minutes, then drain it and make puree from the spinach, and mix it with one part of the potato puree.
Add tomato-paste and sugar to another part of the potato puree, and blend.

Ingredients for 4:

1 pack puff pastry dough
4 chicken breasts
0.5 lb Feta cheese
Greens on taste

Method:

Roll dough, and cut into 4 rectangles.
Tenderize chicken breasts very well, sprinkle with salt and peppers.
Cut greens into very small pieces, and grind greens and Feta cheese together.
Cover every breast with this mix, and roll every breast tightly.
Place the roll on a corner of a dough rectangle, and flip the sides like an envelope, to avoid the cheese leaking.