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Cookies, cakes, puddings, soufflés house and in the kitchen.

Devil's marblesDevil's Balls
* Products for cooking: 90 g of honey, 60 g walnut kernels or hazelnuts, the juice of half an orange, grated lemon peel, 50 grams of rum or brandy, 10 g cinnamon, 50 g chocolate.
Ground nuts mixed with honey, lemon zest, orange juice, cinnamon, rum or brandy and cook 20-25 minutes until a thick mass. Then this mass is rolled s small balls, dipped them in melted chocolate and dried in a warm oven.
Tourist COOKIES
Tourist COOKIES* Products for cooking: 300 g flour, 120 g butter, 100 g sugar, egg yolks 3, 1 / 2 powder for biscuits, 1 teaspoon of sour cream; For the filling: egg whites 3, 150 grams of peach jam, 50 grams of powdered sugar.
From the above products is kneaded dough. 2 / 3 dough is rolled into the reservoir and placed in a small, greased baking sheet. The rest is put on half an hour in the refrigerator. Meanwhile, the prepared stuffing. To this end, the sugar is mixed with peach jam and gently add whipped in a solid foam egg whites. All is well mixed and spread on a baking sheet seam in. Then the dough from the refrigerator on a coarse grater rub evenly to the filling. Bake in the oven until golden color and forms crisp.
The finished cookies cut into the cooled pieces of any shape.
This cookie is stored for a long time fresh.
BRAND CAKE
* Products for cooking: eggs 2, 100 g sugar, 70 g muky, 50 g of oil; Cream: 200 g of strong black coffee, 180 8 sugar, 50 g butter, cocoa g 20, 2 egg yolk, cherry infused in rum or brandy; Glaze: 20 g of cocoa, sugar grams 20, 30 g of butter, a little water.
In whipped in a solid foam proteins one by one add the egg yolks, sugar, flour and melted but not hot butter. Was mixed, spread in a greased with butter form of cakes and baked until golden-yellow color. Baked a cake, without removing from the mold, cover with cream on top of stack stoned, cherry infused in rum and set one hour in the refrigerator.
The cream is prepared as follows: egg yolks kneaded with sugar to form a foam mass, cocoa powder is added, diluted brewed black coffee and steamed until a thick mass. After removing from heat, stirring, cooled and mixed with butter.
After removing the cake from the refrigerator, cover it with icing. Prepare it as follows: cocoa powder and sugar were mixed and boiled in a little water until a thick mass. After removing from heat, immediately put the butter and stir until it has melted.
Covering icing, cake again put in the refrigerator.
1306081779 51CHEESE CAKE
* Products for cooking: 150 s flour, 120 g butter, 50 g sugar, grated zest and juice of half lymona salt; For the filling: 300 grams of cottage cheese, 300 g butter, 150 g of sugar, half a lemon juice, egg yolks 3, 2 tablespoons of sour cream, 1 tablespoon of flour and vanilla.
Mixing all the products, prepare the dough. A quarter of the cooked dough is laid, and the rest is rolled out a few thin layers and baked in a cake form. On the baked cakes superimposed filling. Prepare it like this: cottage cheese is rubbed through a colander and mixed well with the rest of the products intended for filling. Crusts, smeared with stuffing, stacked on top of each other. From the remaining raw dough rolls, thick in the little finger, are rolled out and laid in the form of a grill on the top layer of the curd filling. Lubricate with egg yolk and bake in the oven until ruddy.
CAKE "mother-in-law"
* Products for cooking: 200 g butter, 300 g of flour, egg yolks 2, 50 g sugar, a little salt and milk; For the filling: 250 g sugar with vanilla, egg yolks 8, 200 g ground walnuts, foam of egg whites 10, 2 tablespoons breadcrumbs.
Of the butter, flour, egg yolks, sugar, salt and milk, knead the dough medium consistency, divided into 2 parts and put in a cool place for an hour 1. Prepare a baking cakes (greased and sprinkled with flour), put it in half the dough, spread with filling, cover the second part of the test, the surface of grease and egg to pierce in several places with a fork. Bake the cake in a hot oven.
A method for preparing the filling: 250 g sugar, egg yolks 8 whipped into a foam and gradually enter into it milled nut kernel, solid foam of egg whites 10, breadcrumbs.
CAKES "MUŠKETERY"
* Products for cooking: eggs 5, 180 g sugar, 1 / 2 packs of vanilla sugar, 250 g butter, 150 g flour, 1 tablespoon white crackers, 1 powder packet of biscuit; for layers and cream: cherry or raspberry jam, walnut kernel milled, 60 grams of powdered sugar, egg 2, 2 tablespoons milk, 1 / 2 packs of vanilla sugar, grated chocolate g 60, 60 g butter.
5 egg yolks, sugar and vanilla sugar whipped to a froth, add thereto pounded white hot butter, sifted crumbs, flour mixed with powder for pastry and a solid foam of egg whites 5. Form for baking cakes grease with butter, sprinkle with breadcrumbs and bake in it, with an average temperature of four identical circular formation.
Cake prepared as follows: the lower layer of cream to cover the second - with fruit jam and sprinkle with chopped nuts. The third layer spread over the cream. The whole cake is covered with cream and sprinkle with vanilla sugar.
A method for preparing a cream: 60 g of powdered sugar rub with two eggs to a froth, add to it 2 tablespoons milk, vanilla sugar and cook the dough, stirring, cool it, add the grated chocolate, butter and rub into a homogeneous mass.
COLD CAKE
* Products for cooking: 150 g butter or margarine, 150 g flour, 150 g ground walnuts, 100 grams of milk, eggs 6, 120 grams of powdered sugar, 150 g apricot jam.
All products are mixed in this order: butter rubbed with powdered sugar and egg yolks, then, stirring constantly, add finely ground walnut kernel, flour and milk. The dough is divided into 6 identical pieces, rolled out into a thin layer, spread on a baking sheet greased with butter and bake in the oven at medium temperature. Meanwhile, egg whites, sugar and jam over low heat whisk in a solid foam. Baked cakes smear with this mass and stack on top of each other, the top cake and smeared mass and put on 2 days in the refrigerator or a cool place.
STRAWBERRY CAKE WITH CREAM
* Products for cooking: 6 eggs, egg yolks 4, 160 grams of powdered sugar, flour g 160, 40 g butter; For the filling: 200 g cream, sugar grams 50, 150 g strawberries, brandy or liqueur; for decoration: 100 g cream, sugar, strawberries.
Egg yolks and sugar mixed and Iudrio continuously whisking whisk, cook for a couple until a thick mass. Then, continue to beat until cooled, add the flour and melted butter. Form for the cake grease with butter, spread it in the resulting batter and bake. Ready cake is cooled, cut in half lengthwise and stuffed with fillings prepared as follows: whipped cream and mix with the sugar. 50 g strawberries rubbed through a sieve, 100 g - cut into lengthwise slices, sprinkled with brandy or liqueur and mix with whipped cream.
On top of the cake and smeared with whipped cream and decorate with whole strawberries, roll in sugar.
CAKE pancake
* Products for making pancakes: 200 g flour, 2 eggs, milk, a pinch of salt; cream: egg yolks 8, 8 tablespoons sugar, 2 teaspoons of flour, 300 grams of milk, 4 slices of chocolate; For the filling: minced core walnut, milk, sugar, rum or brandy, raisins, ter¬taya lemon peel, apricot jam.
Combine flour, eggs, milk and salt is prepared by conventional dough for pancakes. Vynechennye pancakes are placed in greased with butter form cake. Each pancake covered with a tablespoon of apricot jam. Alternately, put on top of the jam nut on one pancake filling, on the other - a chocolate cream. Then pour the milk cake, sprinkle with sugar and bake in the oven until golden in color.
Feeding pas table, cake can still lubricate the chocolate cream.
Preparation nut filling: minced walnut kernel boiled in milk with sugar, add a little rum or brandy, grated lemon zest, raisins and all is well stirred.
Preparation of chocolate cream: good rubbing egg yolks with sugar, add flour, stir the milk, put the chocolate and whisk continuously whisking, cook over low heat until a thick mass.
CAKES "GENTLE"
* Products for cooking: 6 eggs b tablespoons powdered sugar, 6 tablespoons sifted through a fine sieve the flour, a pinch of baking soda, 1 / 4 liters of cream; Glaze: 3 tablespoons of cocoa powder, 3 tablespoons sugar, 30 g of butter, a little water.
Within minutes 30 well kneaded yolks with sugar and baking soda. Then, alternately, in small doses, add flour and whipped in a solid foam proteins. The resulting dough is spread in a greased with butter small tins, filling them halfway. Bake in the oven at medium temperature. Each product is cooled down cut in half (across), remove part of the flesh, and indentations filled with whipped in a solid foam sweetened cream. Topped with chocolate icing.
HEADSTOCK ORDINARY
* Products for cooking: 700 g flour, 400 grams of milk, 150 g butter, 150 g sugar, egg yolks 5, 30 g yeast, 10 g salt, grated zest of one lemon, vanilla, raisins 50 g.
Milk, yeast, flour and sugar, as usual, the brew is prepared. Butter well rubbed with egg yolks and sugar, kneaded with the other products and set aside in a warm place for 20-25 minutes. Then thoroughly kneaded again and again set aside to 20-25 minutes.
Pudding form smeared with butter, sprinkle with flour and fill in the 2 / 3 test. Once again set aside in a warm place to come dough by about 1 cm above the dishes. Bake in the oven at medium temperature. Cut should only be chilled grandmother.
RESISTANT HEADSTOCK
* Products for cooking: eggs 6, 350-g powdered sugar, 300 g butter, 10 g powder for biscuits, 50 grams of rum or brandy, 100 g raisins, 150 g flour.
Egg whites and 60 g of powdered sugar whisk in a strong price. Separately, knead the egg yolks with butter and the remaining sugar powder (the oil is pre-mixed with the powder for biscuits and flour). Then
gently mix the two masses. At the end add to the weight of soaked in Romo or raisin brandy.
Bake in the form of pudding in the oven at medium temperature. This grandmother spoiled for over 10-15 days.
CHERRY HEADSTOCK
* Products for cooking: 450 s flour, 150 g butter, eggs 3, 2 egg yolks, sugar grams 50, 250 grams of milk, lemon 1, 200 g fresh (or jam), cherries, 20 g yeast, a pinch of salt.
One-third of the flour mixed with yeast and milk. While Opara rises, butter whipped to a froth, add the eggs and egg yolks, sugar, salt and lemon juice. When Opara suit, add to it the rest of the flour, milk, etc. kneaded dough is solid consistency. Puiu ovarian mass, and the dough was mixed carefully.
Pudingvuyu form smeared with butter, sprinkle with flour. The dough is divided into two parts. One part of the spread in the form of superimposed pitted cherries, and covered the second half of the test. Set aside for a while in a warm place.
When the dough is suitable, bake in the oven at medium temperature.
Vinogradnaya Babcock
* Products for cooking: 400 g flour, 250 g butter, eggs 9, 80 g sugar, 20 g of yeast, a little milk, 250 g grapes, salt.
From flour, eggs, sugar, salt and knead the dough. Butter well triturated, yeast was dissolved in a small amount of warm milk. Then mix everything together, add the grapes and set aside in a warm place to rise. Grandmother bake in a greased form in the oven at medium temperature.
Fritters of rice
* Products for cooking rice, milk, sugar, 3- 4 egg yolks, 1 egg, flour, bread crumbs, fat, salt, canned cherries.
Rice poured boiling water, then strain off, put in boiling milk and cook until tender. Salt and put sugar to taste. When the rice has cooled, admixed with egg yolks, shift to a floured board and form small cakes. Crumble them into eggs, bread crumbs and fry in hot oil, turning. Ready-made cakes decorated with canned cherries: put one into the middle.
PANCAKES WITH CURD
* Products for cooking: 200 g flour, 2 eggs, milk, a pinch of salt, 1-2 tablespoons sunflower oil (optional); for nachinyi: 500 grams of cottage cheese, eggs 3, 100 grams of powdered sugar, raisins g 100, 200 g sour cream, grated zest of one lemon.
Combine flour, eggs, milk and salt is prepared by conventional dough for pancakes. To test, you can add another 1-2 tablespoons of sunflower oil. Then taste the pancakes will be better. Bake pancakes in a frying pan, greased with melted fat. Flip the pancakes on the other side is possible only when when they shake the pan behind.
Curd passed through a colander and triturated with sugar. Separate 2 / 3 entire mass is added to it 2 egg yolks, lemon zest, raisins and 1 tablespoon of sour cream. All is well mixed and stuffed pancakes. Fold them straw, put in a deep dish. For the remainder of 1 / 3 1 cheese add egg yolks, 3 egg whites, whipped into a solid foam, and sour cream. All mix well, pour this sauce pancakes and bake in the oven until golden in color.
Serve hot.
PANCAKES with walnut filling
* Products for cooking: 200 g flour, 2 eggs, milk, a pinch of salt; For the filling: 250 g walnuts, 100 grams of milk, 1 tablespoon peach (or any other jam), 1 tablespoon rum or brandy; for the gravy: 3 egg whites, 1 tablespoon powdered sugar, half a liter of milk, vanilla sugar.
Is prepared, as usual, batter for pancakes and bake them in a pan. Pancakes stuffed with nut filling, rolled up into a tube. Feeding on the table, pour sauce and sprinkle with vanilla sugar.
Preparing the filling: boiled milk, mixed with crushed core of a walnut, jam and rum and cook until smooth.
Preparation of gravy: boil the milk, sugar and put to cook the dumplings in it from whipped egg whites.
NUT PUDDING WITH SAUCE "shodou"
* Products for cooking: 150 grams of ground hazelnuts, 1 tablespoons butter, eggs 6, 150 grams of sugar,
2 buns, milk, a little powdered cinnamon and cloves, bread crumbs; for the sauce: egg yolks 4, 4 tablespoons powdered sugar, 1 / 2 liters of table wine.
Loaf of bread soaked in milk, squeeze and mince. Butter was triturated with egg yolk, then slowly add the resulting mass of rolls, ground nuts, sugar, cinnamon and clove, and finally a solid foam of egg whites. Spread the mixture into a greased with butter and sprinkled with breadcrumbs form, put it in a large bowl with hot water and boil 45-60 minutes.
Serve with wine sauce "shodou". Prepare it as follows: pound the yolks well with sugar, pour hot wine, put on fire and, stirring constantly, bring to a desired thickness (do not boil). After removing from heat, stir until cool.
Semolina pudding
* Products for cooking: 150 g semolina, 3stakana milk, eggs 5, 150 g butter, powdered sugar, raisins, salt.
Munk pour milk, stir and set aside on 2 hours. Then add the egg yolks, salt, whipped into a solid foam egg whites and mix well. In a saucepan, boil the butter, spread to the mass and semolina, stirring constantly, fry until starts to lag behind the walls of the cookware. Then put in the oven and, stirring occasionally, to brown. Ready pudding sprinkled with powdered sugar and raisins.
Serve hot.
FRUIT SOUFFLE
* Products for cooking: 1 kg of fruit (apples, pears, apricots, plums), 100 g of white natural wine, 100 g sugar, 70 g butter, 8 egg whites, grated zest of one lemon, 100 g of water, powdered sugar.
Peeled and pitted fruit cut into thin slices. Water, wine, sugar, butter and grated lemon peel mixed, pour the fruit and stew on low heat until tender. Then rubbed through a sieve, and cooled. Protein whisk in a solid foam with a little powdered sugar and mixed with cold fruit smoothie. The resulting mass is placed in a bowl in the form of slides, sprinkled with powdered sugar and bake in the oven until golden in color.
Soufflé with vanilla sauce rolls
* Products for cooking: 3 50 buns but r, g butter 50, 5 egg yolks, egg whites 2, 100 g sugar, strong black coffee; for the gravy: 350 g cream, 70 g sugar, egg yolks 5, 1 teaspoon of flour and vanilla.
With buns remove the crust and soak them in strong black coffee. Slightly wringing, add the melted butter, sugar and yolks, triturate into a homogeneous mass. At the end, add a strong foam of egg whites and spread into a buttered pudding form. Boil steamed in tightly closed form. Before serving, pour a vanilla gravy, which is prepared this way: continuously stirring, boil the cream with a warthog. Remove from the plate, continue to interfere until completely cooled. Next, mix the sugar with egg yolks and flour and, continuously stirring, add boiled Cream. Put on the stove and, stirring, bring to a boil.

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