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Makovnjaca
I love and hope you love it.First try was Croatia-Zagreb and unforgettable taste , the honey mixed ,blue poppy seeds rolled with special sweet dough ,oooooooh , My mouth watered , here comes ...
Ingredients
DOUGH
250-300 g flour sieved, 9-10 oz
2 ts baking powder
1 pinch of salt
120 g butter soft, 4 oz
60 g sugar 2 oz
1 egg
1 pinch of cinnamon
grated zest of 1/4 lemon
a little cold milk
FILLING
250 g poppy seeds finely ground, 0.5 lb
150 g sugar 5 oz
2 Tbsp honey
40 g breadcrumbs 1.4 oz
40 g raisins 1.4 oz, to your taste
1 pinch of cinnamon
3 Tbsp rum
1/4 l milk 1 cup
grated zest of 1 lemon
1 tsp vanilla extract
Instructions
Directions
DOUGH: Sieve the flour and mix with baking powder and salt. Add soft butter, sugar, egg, cinnamon, and lemon peel. Kneed into dough adding a little bit of cold milk. Cover dough and let stand in refrigerator for 30 minutes.
FILLING: Put ground poppy seeds in a small pan together with sugar, honey, raisins, cinnamon and rum. Cook over low heat until thick. The filling has to be smooth and a little wet. If it turns out too wet, add breadcrumbs after it cooled out. If it's too dry, add a little bit of milk.
Roll the dough on a baking paper into a 45x40 cm (18x16 inches) rectangle and cut into 2 equal parts. Spread poppy seed filling equally on both dough halves and roll up into a strudel. Put the two rolls, together with paper (they are very soft), onto a baking sheet and bake for 40-45 minutes at medium heat.
Cook Time: 50 minutes
Total Time: 1 hours, 30 minutes
Number of Servings: 6
Yield: 8-10 pieces cake - (6-8 servings apprxmtly.)
Style: Eastern European
Arroz doce
A golden oldie from Portugal
Ingredients
1 cup white rice
2 cups hot milk (whole works best)
1 cup sugar
1 fresh lemon rind (use a vegetable peeler for big pieces for easier removal)
Toppings
cinnamon
Directions
Add rice and cover, simmering for 20 minutes.
Add milk, sugar and lemon rind, stirring constantly until thickened to oatmeal consistency, about 15-20 minutes.
It will also thicken some while cooling.
Pour into one large serving plate and remove lemon rind.
Spread flat and allow to cool on wire rack.
You can be decorative with cinnamon by pinching a bit between your fingers and place while your hand is no more than an inch away from the rice (criss cross patterns are traditional), or you can just dust the entire top with the cinnamon.
Serve at room temp, but refrigerate uneaten portion.
Notes
Cook Time: 60 minutes
Total Time: 1 hours, 20 minutes
Number of Servings: 1
Yield: 4
Style: European, Portuguese
Sugar Cookies
Found the recipe online.
Ingredients
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup butter softened
1 and 1/2 cups white sugar
1 egg
1 teaspoon vanilla extract
Directions
1. In large bowl,cream together butter and sugar and then add egg and vanilla.
2.In small bowl,stir together flour,baking soda and baking powder.
Roll individually pieces of dough into balls and place on ungreased cookie sheet.
Bake 8 to ten minutes or until golden brown.
Notes
The ones in the picture I just spread them with vanilla whipped frosting.
Cook Time: 8 minutes
Total Time: 30 minutes
Number of Servings: 8
Yield: Depending on how big you make the balls of the dough
Style: American
Peanut Butter Cookies
Got it off the back of a jar of Jiff Peanut Butter
Ingredients
3/4 cup JIF® Peanut Butter
1/2 cup Butter Flavor CRISCO® Stick
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups sifted all-purpose flour 3/4 teaspoon baking soda 3/4 teaspoon salt Add all ingredients to list
Directions
Preheat oven to 375 degrees F.
Place sheets of foil on countertop for cooling cookies.
Combine brown sugar, JIF peanut butter, shortening, milk and vanilla in large bowl. Beat at medium speed of electric mixer until well blended. Add egg. Beat just until blended.
Combine flour, baking soda and salt. Add to creamed mixture at low speed. Mix just until blended.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased cookie sheet. Flatten slightly in crisscross pattern with tines of fork.
Bake one baking sheet at a time for 7-8 minutes or until set and just beginning to brown. Do not over-bake.
Cool 2 minutes on baking sheet. Remove cookies to foil to cool completely.
Cook Time: 7 minutes
Total Time: 30 minutes
Number of Servings: 6
Yield: Depending on the size of cookie
Style: American
Cinnamon Rolls
I got it off a box of Jiffy Mix.
Ingredients
3 oz. Cream Cheese softened for topping or use frosting
2 Tbsp. white sugar
1/2 cup milk
1/4 cup margarine or butter,softened
2 tsp. cinnamon
1/3 cup sugar
Directions
Grease an 8 inch square pan.
Blend baking mix and all other ingredients except for the sugar and cinnamon.
Lay dough on counter dusted with flour and roll out to a round circle .
Mix Cinnamon and sugar together.
Roll dough into a log type shape and spread margarine or butter with a brush until evenly coated then sprinkle mixture of cinnamon and sugar on dough and then cut in 1/12 inch circles.
Lay each circle in the baking dish and then place all the rolls in the 425 degree oven for 15 to 20 minutes or until golden brown.
Cool slightly with homemade frosting by mixing powered sugar and milk.
Dribble frosting with spoon.
Cook Time: 20 minutes
Total Time: 20 minutes
Number of Servings: 12
Yield: 4 to 6 servings approx
Style: American
Peppermint Fudge
Putting ‘fudge’ and ‘healthy’ together in the same recipe seems unlikely, but it is possible. This recipe uses coconut oil, which is high in fat like other oils, but contains a special kind of fats (MCTs) that help increase the body’s ability to burn fat for energy.
Ingredients
¾ Cup Whipped Butter
3 Tablespoons Zero Calorie Sweetener
2 Tablespoons Peppermint Extract
4 Squares 100% Dark Cacao
Directions
Cook Time:
Total Time: 20 minutes
Number of Servings: 10
Yield:
Style: American
Vanilla CupCake
I love to bake
Ingredients
110g/ 4oz caster sugar or vanilla sugar
2 eggs, lightly beaten
1-1/2 tsp vanilla extract
110g /4oz self-raising flour
1/4 teaspoon salt
2-3 tbsp milk
Directions
1.In a large bowl add in butter and sugar beat for 5 minutes until light and fluffy.
2.Add in the vanilla and the eggs mix in until smooth and evenly mixed.
3.Add the flour and mix until it is smooth, do not over mix the batter. Then Pour into cupcake cases.
4.Bake for about 15 to 20 minutes. They will be perfect when they spring back.
Leave on a cooling rack for 30 minutes or until cool, then decorate.
Notes
140g/5oz butter, softened
280g/10oz icing sugar
1-2 tbsp milk
a few drops food colouring
Cook Time: 10 hours, 30 minutes
Total Time: 25 hours, 50 minutes
Number of Servings: 8
Yield: 8 cupcakes
Style: American
Maple Butterscotch Blondies
Blondies are a great alternative when you're feeling overloaded from a lot of other chocolate desserts, meaning brownies are out of the question. They make a good gift or party platter and are low in sugar and fat.
Ingredients
¼ Cup Butter
¼ Cup Applesauce
4 Egg Whites
¾ Cup Sugar-Free Maple Syrup
½ Cup Zero Calorie Sweetener
2 Teaspoons Baking Powder
1.5 Cups Butterscotch Chips
Directions
Cook Time: 25 minutes
Total Time: 40 minutes
Number of Servings: 10
Yield:
Style: American
Perfect Pumpkin Tarts
Halloween and Thanksgiving aren’t the only time to show off pumpkins. Christmas is an good time to offer some pumpkin-flavored desserts as an alternative to all the other fruit-based pies. These are bite-sized tarts that are great as finger food, or a stand-alone dessert.
Ingredients
1/3 Cup Zero Calorie Sweetener
1 Egg
1 Egg white
2 Cups Ginger Snap Crumbs
Filling Ingredients:
½ Cup Brown Sugar
¼ Cup Zero Calorie Sweetener
1 Can Pumpkin
1 Cup Skim Milk
3 Egg Whites
Cinnamon and Ginger to taste
Directions
As those bake, mix the egg whites, spices, pumpkin, sweetener and sugar. Pour in the milk gradually and mix until even. Pour into the crusts after they have cooled and bake for 20 minutes, or until filling is set.
Cook Time: 30 minutes
Total Time: 50 minutes
Number of Servings: 10
Yield:
Style: American
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