Summer layered tuna salad

Summer layered tuna salad

Make 2 medium servings.

1/3 cup cooked rice
1 can (5oz) tuna in water, well-drained
1 medium cucumber, peeled and grated on large grating side of a box grater
1 small red onion, finely chopped
fresh juice of 1/2 lemon
1/4 cup pepper jack cheese grated on small grating side of a box grater (you can use any favorite cheese)
1 hard-boiled egg (white and yellow separated)

Salt and mayonnaise to taste.

Mix red onion and lemon juice and let stand in a small bowl for 10-15 minutes.

Mix 2 teaspoons mayonnaise with rice and layer mixture on a bottom of the plate. Place tuna over. Sprinkle with salt and spread a teaspoon of mayo over the tuna.  Sprinkle cucumber with salt, mix and layer on a top of tuna. Spread a teaspoon of mayonnaise over the cucumber. Drain onion and layer over cucumber. Sprinkle with cheese and spread mayo again.

Grate white part of the hard-boiled egg  on small grating side of a box grater and place on a top of cheese, sprinkle with salt and spread with mayo. Grate yellow part of the egg  on small holes of grater and sprinkle on a top of salad. Keep at room temperature for 1 hour and 2 hours in refrigerator before serving.  It's quite good on next day.

Летний слоеный салат из тунца.

На 2 порции

1/2 чашки сваренного риса
1 консервная баночка (150 грамм) тунца в воде,  воду отжать
1 средний свежий огурец, очищенный и натертый на крупной терке
1 маленькая луковица красного лука, мелко нарезанного
сок из половины лимона
1/4 чашки сыра, натертого на маленькой терке
1 круто-сваренное яйцо, очищенное, белок отделить от желтка

Соль и майонез по вкусу

положить лук в лимонный сок и оставить на 10-15 минут.

Смешать 2 чайные ложки майонеза с рисом и уложить на дно блюда. Затем выложить тунец, посыпать солью и помазать майонезом. Посыпать огурец солью и выложить на тунец, помазать майонезом. Отцедить лук и выложить на огурец, промазать майонезом. Посыпать сыром и натертым на мелкой терке белком, помазать майонезом и посыпать натертым желтком. Оставить при комнатной температуре на 1 час, поставить в холодильник на 2 часа перед подачей. Очень хорош на следующей день.

Idea of recipe comes from http://vk.com/vtarelke?w=wall-4806561_407660

Sugar Free honey cake

I'm a fan of "Cook's Country" magazine. Last issue has a pretty decent honey cake recipe.  I'm trying to make a new recipe each year. So, this year I went for sugar-free honey cake from such good cooking magazine. The internal textture of the cake is absolutely perfect.

Serves 12

2 & 1/2 cup all-purpose flour (I took 3 cups. Initially I used 2 & 1/2 cups and later added 1/2 cup more because the batter looked thin for me.)
1 & 1/4 teaspooon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup water
4 large eggs
1/4 cups + 2 tablespoon unsweetened apple sauce
1/4 cup vegetable oil
1/4 cup orange juice
1 teaspoon vanilla extract
1 & 3/4 cups honey

Adjust oven to middle position and heat oven to 325 F. Heavenly spray 1-cup Bundt pan with baking spay with flour. Whisk flour, salt, baking powder, baking soda in large bowl. Whisk water, eggs, applesauce, oil, orange juice, and vanilla extract in separate bowl until combined. Whisk honey into egg mixture until fully combined.

Whisk honey mixture into flour mixture until combined. Scrape batter into prepared pan. Bake until skewer inserted into middle of cake comes out clean, 45 to 55 minutes, rotating pan halfway through baking.
Let cake cool in pan for 30 minutes, loosen cake from sides of pan and invert onto rack. let cool completely, about 2 hours. cooled cake can be wrapped at room temperature for up to 3 days.

My collections of Honey cakes.

1. Honey Cake from Marcy Goldman
2. Banana-Honey cake with Vodka glaze
3. Honey Yorgut Loaf
4. Classic Honey cake from "Joy of Cooking"
5. Honey Carrot Raisin Loaf
6. Walnut, dry fruits & honey cake
7. Applesauce Honey Cake from Martha Stewart

Ina Garten's zucchini pancakes

Ina Garten's zucchini pancakes

My zucchini pancakes became very popular among my readers. So I decided to try something similar. I think, I found another good recipe.

2 medium zucchini (about 3/4 pound)
2 tablespoons grated red onions
2 extra-large eggs, lightly beaten
6 to 8 tablespoons all-puspose flour
1 teaspoon baking powder
1 teaspoon kosher salt
1/2 teaspoon ground black pepper

vegetable oil for frying

Grate the zucchini into a bowl using large grating side of a box grater. Immediately stir in onions and eggs, Stir in 6 tablespoons of the flour, the baking powder, salt, and pepper.(if the batter gets too thin, add the remaining 2 tablespoons of flour.

Heat a large saute pan over the medium heat. Add oil. Drop heaping soup spoons of batter into pan. Cook the pancakes about 2 minutes on each side, until browned. Serve warm.

Оладьи из зеленых кабачков

2 средних кабачка (300 грамм)
2 столовые ложки натертого красного лука
2 больших яйца
6-8 столовых ложек муки
1 чайная ложка разрыхлителя
1 чайная ложка соли
1/2 чайной ложки порошка черного перца

подсолнечное масло для жарки

Натереть кабачки на крупной терке. Добавить лук, яйца, 6 столовых ложек муки, ражрыхлитель, соль и перец. Все хорошо перемешать. Если тесто водянистое, добавьте еще 2 столовые ложки муки.

Нагреть большую сковороду. Добавить подсолнечное масло.  Выложить столовой ложкой оладьи и жарить на каждой стороне по 2 минуты. Подаватч теплыми.

Recipe come from book "Barefoot contessa at home"

Banana-Walnut Muffins with Cream cheese filling

Banana-Walnut Muffins with Cream cheese filling.

Make 12 muffins.

This recipe easy to make, because all ingredients usually on hand at home. Here they are:

Preheat oven to 350F. Line a 12-cup muffin pan with paper liners. In a medium bowl, blend 1/2 cup cream cheese, softened, with 1/2 cup sugar and 1 large egg, beaten. Refrigerate filling.

In a large bowl, whisk together 1 & 1/2 cup all-purpose flour, 1 & 1/2 ground cinnamon, 1 teaspoon baking powder, 1 teaspoon baking soda, and 1/2 teaspoon salt. In separate bowl, mash 4 bananas. Stir in 1 cup light brown sugar. 1/3 cup vegetable oil, and 1 large egg, beaten. Fold banana mixture into flour mixture along with 1/2 cup chopped walnuts.

Fill cups halway with batter. Spoon 2 tablespoons chilled filling into each cup. Top with remaining batter, just covering filling, and 1/2 cup chopped walnuts. Bake until a cake tester comes out mostly dry with a few moist crumbs, about 25 minutes. Serve warm or qt room temperature.

Recipe comes from Oprah magazine

Avocado and Egg Salad

Avocado and Egg Salad

Makes 2 servings


I love experimenting with avocado. While ago I made Avocado egg salad This time I decided to so something slightly different. Believe me, mix of avocado, lemon juice, and mayo gives unbelievable richness to the salad. Personally I think, this salad is better than previous one.

1 large avocado
1 hard-boiled egg, grated
2 tablespoоns chopped green onions or red onion
1 tablespoon chopped parsley
1 teaspoon lemon juice
salt and cayenne pepper to taste
3 teaspoons mayonaise

Halve the avocado and remove pit by hitting it forcefully with hell of heavy knife, so knife stocks in pit. Remove avocado flesh and mash with fork. Add egg, onions, and parsley.  Pour lemon juice and mayo. Add salt and cayenne pepper to taste.

Салат из авокадо и яиц

На 2 порции

1 большое авокадо
1 круто-сваренное яйцо, натертое на крупной терке
2 столовых ложки мелко нарезанного зеленого лука или красного
1 столовая ложка мелко нарезанной петрушки
1 чайноая ложка лимонного сока
соль и жгучик перец по вкусу
3 чайные ложка майонеза.

Разрезать ножом авокадо на две равные части. Удалить косточку и выложить в тарелку. Помять вилкой. Добавить яйцо, лук и петрушку. влить лимонный сок и майонез. Добавить соль и перец по вкусу.

Red hummus with smoked paprika

Red hummus with smoked paprika

Serves 4

2 garlic cloves (1 is enough)
1 (15-oz) can chickpeas, drained
1/2 (12oz) jar whole sweet red peppers, drained
1 teaspoon honey
Tabasco to taste (I used cayenne pepper)
1/4-1/2 teaspoons smoked paprika
coarsely ground black pepper

Put garlic cloves into a food processor and process until chopped, then add the chickpeas, red pepper, and honey and process again. Stir in Tabasco and smoked paprika to taste.

Serve with toasted pita bread.

Recipe comes from "the best of Rose Elliott. The ultimate vegetable collection".

Vegetable cream cheese spread

Vegetable cream cheese spread

8 oz. Neufschel cheese or your favourite cream cheese
1 tablespoon minced parsley or basil pesto
2 tablespoons chopped pecans,
2 baby carrots, shredded
1 garlic glove
1 teaspoon minced red onion
1 tablespoon balsamic vinegar
1 tablespoon olive oil
salt, cayenne pepper to taste

Place all ingredients in food processor and process for 15-20 seconds. Add salt and cayenne pepper to taste.

Овощная помазка со сливочным сыром

250 грамм сливочного сыра
1 столовая ложка мелко нарезанной петрушки или персто из базилика
2 столовые ложки мелко нарезанных орех пекан
2 моркови, натертой на крупной терке
1 зубец чеснока
1 столовая ложка мелко нарезанного красного сладкого лука
1 столовая лоххка бальзамического уксуса
1 столовая ложка оливкового масла
Соль и острый красный перец по вкусу

Положить все составляющие в кухонный комбайн и провернуть в течении 15-20 секунд. Добавить соль и красный острый перец по вкусу.

Mediterranean chunky bean & vegetable soup

Mediterranean chunky bean & vegetable soup

Comfort food is good any time of year! I love this soup. Combination of vegetables and beans absolutely delicious. 

Serves 4 ( I would say 6)

1 tablespoon olive oil
2 onions, chopped
4 carrots, cut into 1/2 inch chunks
3 leeks, sliced ( I took 2)
2 parsnips, peeled and cut into 1/2-inch bites
3 cups slice green cabbage (I took 2 cups)
a few thyme sprigs
2 bay leaves
1 (15-ounce) can canellini beans, drained
5 cups vegetable stock
salt, black pepper, and cayenne pepper to taste
grated cheese and sour cream to garnish

Heat the olive oil in a large saucepan, add the onions, cover, and cook for 5 minutes. Add carrots, parsnips, leeks, cabbage, thyme, and bay leaves and stir to lightly coat them all with oil. Cover and cook gently for another 10 minutes.

Add beans and stock, bring to boil, then reduce the heat, cover, and let simmer over gentle heat for 30 minutes. Season with salt, black and cayenne pepper, then ladle into warmed bowls, and top each with cheese and sour cream. Serve with whole-wheat bread.

Recipe from wonderful book  "The best of Rose Elliot. The Ultimate vegetable collection".

Pareve Mango-Ginger Banana Bread

Pareve Mango-Ginger Banana Bread

2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ginger
2 eggs, lightly beaten
1 1/2 cups mashed bananas (4 to 5 medium)
1 cup sugar
1/2 cup vegetable oil
1/4 cup chopped dates
1/2 cup chopped fresh mango
1 tablespoon all-purpose flour

Preheat oven to 350 degrees F. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch pan; set aside. In a large bowl combine flour, baking powder, baking soda, salt, and ginger. Make a well in center of flour mixture; set aside.

In a medium bowl stir together eggs, bananas, sugar, and oil. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Meanwhile, toss chopped mango in 1 Tbsp. flour. Fold dates and mango into batter. Spoon batter into prepared pan.

Bake for about 70 minutes or until a wooden toothpick inserted near the center comes out clean. If necessary to prevent overbrowning, cover loosely with foil for the last 15 minutes of baking. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on rack. Wrap and store overnight before slicing.

Банановый кекс с манго и финиками

2 чашки муки
1 1/2 чайной ложки разрыхлителя
1/2 чайной ложки соды
1/4 чайной ложки соли
1 чайная ложка порошка имбиря
2 яйца, взбить немного
1 1/2 чашки бананового пюре (4-5 средней величины бананов)
1 чашка сахара
1/2 чашки подсолнечного масла
1/4 чашка мелко нарезанных фиников
1/2 чашки мелко нарезанного плода манго (1 средней величины плод)
1 столовая ложка муки

Нагреть духовку до 350Ф (180Ц). Приготовить формочку для выпечки хлеба (9ж5ж3 дюймов). в большой посуде смешать муку, разрыхлитель, соду, соль и имбирь.

В средней посудине взбить немного яйца, банановое пюре, сахар и подсолнечное масло. Добавить эту смесь к мучной. Перемешаьт манго с мукой и аккуратно вмешать в жидкое тесто. Добавить финики.

Поставить в духовку и печь 70 минут. Последние 15 минут накрыть алюминиевой фольгой. вынуть из духовки, остудить 10 минут. Вынуть из формочки и дать полностью остыть. Завернуть в пергаментную бумагу на ночь и нарезать утром.

Recipe comes from http://www.bhg.com/recipe/mango-ginger-banana-bread/

Mango Custardy cake

As I promised, I tried Dorie's Greenspan recipe with mango. Instead of 3 apples, I took 2 medium size mangos. Results are much better than with apples. It became a really French cake. It's goes very well with icecream, tea, coffee or just cup of milk.

Strawberry Cheese Latkes

Strawberry Cheese Latkes

1 1⁄2 cups sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 tbsp. sugar
1 egg
1 cup milk
1/2 cup farmer's cheese or tvorog or whole-milk ricotta
1/2 cup roughly chopped strawberries
vegetable oil for frying
Butter and maple syrup, to serve

Sift together flour, baking powder, salt, and sugar. Beat the egg with the milk, add farmer's cheese.
Pour the egg–milk-cheese mixture into the flour mixture and beat well. Gently fold in 1⁄2 cup of the strawberries.
Grease skillet with a thin film of vegetable oil, then heat over medium heat until very hot.
Use about 1⁄4 cup of batter to form each griddle cake. Cook in the hot pan until bubbles form on the surface and edges are dry. Turn and cook until the other side is golden brown.
Serve with butter, maple syrup.

Оладьи с клубником и творогом

1 1/2 чашки просеянной муки
2 чайные ложки разрыхлителя
1/2 чайные ложки соли
2 столовые ложки сахара
1 яйцо
1/2 чашки мягкого творога
1/2 чашки нарезанной клубники
подсольнечное масло для жарки
Сливочное масло и кленовый сироп для подачи

Смешать муку, разрыхлитель соль и сахар. в отдельной посуде перемешать яйцо, молоко и творог. Влить жидкую смесь в мучную смесь.

Нагреть сковороду, добавить подсолнечное масло. Вылить оладьи (каждый 1/4 чашки жидкого теста) и жарить на одной стороне, потом на другой стороне. Подать со сливочным маслом и кленовым сиропом.

Stripey Chocolate Peanut Butter Loaf

Stripey Chocolate Peanut Butter Loaf

It's a spectacular delicious light bread. I made first time and will make again and again. It's the first recipe from Canadian Living "Sweet & Simple" cookbook. I plan to try another recipes from the same book. Please, don't waste time, try this recipe. It's quite delicious.


2/3 cup unsalted butter, softened
1 & 1/2 cup granulated sugar
2 eggs
1 teaspoon vanilla
2/3 cup natural peanut butter
2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 & 1/2 cups milk
3 tablespoons cocoa powder
1/2 cup powdered sugar

Line 9 v 5 inch loaf pan with parchment paper leaving 1-2 inch collar above rim of pan. Set aside.

In a large bowl, beat butter with granulated sugar until fluffy, beat eggs and vanilla. beat in peanut butter, Whisk together flour, baking powder, baking soda and salt, stir into butter mixture.  Add milk, stir untill smooth. transfer half of the batter to separate bowl.

Whisk cocoa powder with 3 tablespoon water until smooth, fold into one bowl of the batter until combined.

Spoon generous 1/4 cup of the chocolate batter into bottom of the prepared pan, juggle pan or gently dab batter with spoon to spread, repeat with 1/4 cup of the plain batter. Repeat layers, alternating between the two batter.

Bake in 350 F (180C) oven until cake tester inserted in the centre comes out clean, 75 or 85 minutes. let cool in pan on rack for 10 minutes. Turn onto rack.

Whisk icing sugar with 1 tablespoon lemon juice until smooth, brush all over top of warm loaf. Let cool completely.

Шоколадно-арахисовый кекс

2/3 чашки несоленого мягкого сливичного масла
1 & 1/2 чашки сахара
2 яйца
2 чайная ложка ванильного экстракта
2/3 чашки арахисового масла
2 чашки муки
2 чайные ложки разрыхлителя
1/2 чайной ложки соды
1/2 чайной ложки соли
3 столовых ложки какао
1/2 чашки сахарной пудры.

Уложить пергаментную бумагу в формочку для выпечки кекса-хлеба.  Концы бумаги должны быть на 5 см больше, чем вусота формочки.

Миксером взбить сахар и сливочное масло. Добавить яйца и ванильный экстракт. вбить арахисовое масло. в отдельной посуде смешать муку, разрыхлитель, соду и соль. Аккуратно сметаь сухую смесь с яичной, добавив молоко. Отделить половину жидного теста в отдельную посуду.

Смешать какао-порошок с 3 столовыми ложками воды и вмешать с одной частью теста.

Выложить слой  бледного теста в формочку и покрыть слоем шоколадного теста. Так повторять  несколько раз. Печь в духовке при температуре 350Ф (180ц) 75-85 минут. Проверить лучинкой на готовность. Вынуть из духовки, дать остыть 10 минут. Вынуть из формочки и дать немного остынуть. Смшать сахарную пудру с 1 столовой ложкой лимонного сока и покрыть глазурью теплый кекс.

Crescent Layer Bars

The best treat for the summer picnic.

Crescent Layer Bars


1  can (8 oz) Pillsbury™ refrigerated crescent dinner rolls or 1 can (8 oz) Pillsbury™ Crescent Recipe Creations® refrigerated seamless dough sheet
1  cup white vanilla baking chips
1  cup semisweet chocolate chips
1  cup slivered almonds
1  cup cashew halves and pieces
1  can (14 oz) sweetened condensed milk (not evaporated)

Heat oven to 375°F (350°F for dark pans). Grease bottom and sides of 13x9-inch pan. ( I use 8 x 11-inch pan. It fits perfectly)

If using crescent rolls: Unroll dough into 2 long rectangles. If using dough sheet: Unroll dough. Place in pan; press over bottom and 1/2 inch up sides to form crust. Bake 5 minutes.

Remove partially baked crust from oven. Sprinkle vanilla chips, chocolate chips, almonds and cashews evenly over crust. Pour condensed milk evenly over top.

Return to oven; bake 20 to 25 minutes longer or until golden brown. Cool 10 minutes. Run knife around sides of pan. Cool 1 hour. Refrigerate about 30 minutes or until chocolate is set. For bars, cut into 9 rows by 4 rows.

Recipe comes from daily Pillsbury newsletter.

Iceberg Lettuce Slaw

Iceberg Lettuce Slaw

1/2 cup mayonaise
1 tablespoon lemon juice
1 tablespoon minced fresh parsley
salt and pepper to taste
1 head iceberg lettuce, cored, cut into 4 equal wedges, and sliced crosswise into 1/4-inch0wide strips
1 carrot, peeled and sheredded (1/2 cup)
1/4 cup thinly slice onion ( I used green onion, white and green parts)
2 tablespoon frozen peas, thawed
2 tablespoons sunflower seeds, toasted

Whisk mayonaise, lemon juice, parsley, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl. Add lettuce, carrot, onion, peas, and sunflower seeds and toss to combine. Season with salt and pepper to taste. Transfer to serving dish and serve.


Салат из lettuce

1/2 lчашки майонеза
1 столовая ложка лимонного сока
1 столовая ложка мелко нарезанной петрушки
соль и перец
1 головка салата lettuce, мелко насшинкованного
1 морковь, очищенная от кожуры и натертая на терке
1/2 чашки мелко нарезанного лука
2 столовых ложки размороженного зеленого горошка
2 столовых ложек семочек подсолнуха.

Смешать майонез, лимонный сок, петрушку и 1/4 чайной ложки соли и 1/4/ чайной ложки черного молотого перца. Добавить салат lettuce, морковь, лук, горошек и семочки. Все хорошо перемешать. Проверить на соль и перец. Если нужно, добавить. Переложить в блюдо и подать к столу.

Recipe comes sfrom Cook's Country magazine

Custardy Apple Squares

I love Dorie's recipes. They are always come out good. This year for Mother's Day I made for my Yiddishe mama. These bars are light, addictive, healthy and absolutely  perfect for breakfast, lunch or dinner. I enjoyed every bite of it.


Custardy Apple Squares

    3 medium juicy, sweet apples, such as Gala or Fuji, peeled
    1/2 cup (68 grams) all-purpose flour
    1 teaspoon baking powder
    2 large eggs, at room temperature
    1/3 cup (67 grams) sugar
    Pinch of fine sea salt
    2 teaspoons pure vanilla extract
    6 tablespoons whole milk, at room temperature
    2 tablespoons (1 ounce; 28 grams) unsalted butter, melted and cooled
    Confectioners' sugar, for dusting (optional)

Center a rack in the oven and preheat the oven to 400 degrees F. Butter an 8-inch square baking pan and line the bottom with parchment paper.

Slice the apples using a mandoline, Benriner or a sharp knife, turning the fruit as you reach the core. The slices should be about 1/16 th inch thick-- elegantly thin, but not so thin that they're transparent and fragile. Discard the cores.

Whisk the flour and baking powder together in a small bowl.

Working in a large bowl with a whisk, beat the eggs, sugar and salt together for about 2 minutes, until the sugar just about dissolves and, more important, the eggs are pale. Whisk in the vanilla, followed by the milk and melted butter. Turn the flour into the bowl and stir with the whisk until the batter is smooth. Add the apples, switch to a flexible spatula and gently fold the apples into the batter, turning everything around until each thin slice is coated in batter. Scrape the batter into the pan and smooth the top as evenly as you can--it will be bumpy; that's its nature.

Bake for 40 to 50 minutes, or until golden brown, uniformly puffed-- make sure the middle of the cake has risen--and a knife inserted into the center comes out clean. Transfer the pan to a cooling rack and allow to cool for at least 15 minutes.

Using a long knife, cut the cake into 8 squares (or as many rectangles as you'd like) in the pan (being careful not to damage the pan), or unmold the cake onto a rack, flip it onto a plate and cut into squares. Either way, give the squares a dusting of confectioners' sugar before serving, if you'd like.

Serving: Most often I serve the squares plain, but whipped cream, crème fraîche or ice cream makes a great partner.

Storing: The cake, which is good a few minutes out of the oven or at room temperature the day it is made, can also be refrigerated, covered, for up to 2 days and served chilled.

Bonne Idées: You can add a couple of tablespoons of dark rum, Calvados, applejack or Armagnac or a drop (really just a drop) of pure almond extract to the batter. If you have an orange or a lemon handy, you can grate the zest over the sugar and rub the ingredients together until they're fragrant. You can also change the fruit. Pears are perfect and a combination of apples and pears even better. Or make the cake with 2 firm mangoes--the texture will be different, but still good--or very thinly sliced quinces. Finally, if you want to make this look a little dressier, you can warm some apple jelly in a microwave and spread a thin layer of it over the top with a pastry brush.

Мягкие яблочные пирожные от Дори Гринспан.

Я обожаю печь рецепты Дори Гринспан. Они всегда получаются. особенно мне нравится экспериментировать с ними. Следующий раз будет с манго.

3 средних яблока, очищенных от кожуры
1/2 чашки муки
1 чайная ложка разрыхлителя
2 яйца, комнатной температуры
1/3 чашки сахара
щепотка морской соли
2 чайной ложки ванильного экстракта
6 столовых ложек молока, комнатной температуры
2 столовых ложек сливочного масла, размягченного

Нагреть духовку до 400Ф (200Ц). Промазать маслом квадратную форму для выпечки размером 20 на 20 см. Положить пергаментую бумагу на дно.

Нарезать яблоки на очень тонкие полукруги. Вынуть серцевину.

Смешать муку и разрыхлитель в маленькой посуде.

В большой посуде смешать яйца, сахар и соль вместе и взбивать 2 минуты, пока сахар почти раствориться и яйца станут бледными. Добавить ванильный экстракт, молоко и сливочное масло.
Добавить мучную смесь и хорошо перемешать. Вложить яблоки в жидкое тесто и смeшать, чтобы все яблоки были покрыты тестом. Выложить тесто с яблоками в приготовленную форму и лопаткой пригладить. Поставить в духовку и пель 40-50 минут. (я пекла 35 минут). Проверить на готовность лучинкой и вынуть из духовки. Дать остыть 15 минут. Нарезать на 8 равных кусков. Посыпать сахарной пудрой и подать на стол.

Excerpted from Baking Chez Moi, © 2014 by Dorie Greenspan.

Chocolate Chip Oatmeal Raisin Treats

Makes: 15 medium size balls
Prep: 15 mins
Stand: 10 mins
 Chill: 30 mins

    1 cup pitted Medjool dates, tightly packed (see Note)
    1 3/4 cups old-fashioned rolled oats
    3/4 cup raisins
    1/3 cup bittersweet chocolate chips (60% to 70% cacao)
    1 generous tbsp natural peanut, almond or sunflower seed butter
    1 teaspoon chia seeds
    1/2 teaspoon ground cinnamon
    3/4 teaspoon pure vanilla extract
    1/8 teaspoon fine sea salt

Directions

Place dates in a medium bowl.

Fill bowl with hot water to cover dates by about an inch. Let stand 10 minutes. Drain. Combine all ingredients In the bowl of a food processor. Process continuously until mixture comes together, forming a dough of sorts.

You want the oats to be pretty much completely broken down, with a few bits of raisins and little chips of chocolate still visible. Using a teaspoon-size scoop, portion out small pieces of dough, using your hands to roll them into balls about 2 inch in diameter. Place balls on a cookie sheet. Refrigerate until firm, about 30 minutes.

Once chilled, transfer to an airtight container to store in the fridge for up to 10 days. Note: The dates should be nice and tacky here, more like a delicious edible glue than a soft fruit puree, so you should soak them less than you would if you were making baked goods. Medjool dates work best in this recipe because they're extra sticky, but Deglet Noor dates work too --they may require about 10 minutes more soaking time.

Excerpt from Real Sweet by Shauna Sever  published in Family cricle