Dried Plum-and-Port Bread

 I decided to make something interesting for Valentine's Day.

Dried Plum-and-Port Bread

2 cups chopped pitted prunes (dried plums)
1 3/4 cups port or other sweet red wine
1 1/2 cups all-purpose flour
1/2 cup whole-wheat or all-purpose flour
3/4 cup packed brown sugar
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/4 cup vegetable oil
1/4 cup plain low-fat yogurt $
2 teaspoons grated lemon rind $
1 teaspoon vanilla extract
2 large eggs, lightly beaten
Cooking spray
1 tablespoon turbinado sugar or granulated sugar

Preparation
Combine prunes and port in a small saucepan; bring to a boil. Cover and remove from heat; let stand 30 minutes.
Preheat oven to 350°.
Lightly spoon flours into dry measuring cups; level with a knife. Combine all-purpose flour and next 5 ingredients (all-purpose flour through cinnamon) in a medium bowl; stir well with a whisk. Make a well in center of mixture. Drain prunes in a colander over a bowl, reserving liquid. (prunes will be mushy) Combine reserved liquid, oil, and next 4 ingredients (oil through eggs); stir well with a whisk. Stir in prunes. Add to flour mixture, stirring just until moist.
Spoon batter into a 9 x 5-inch loaf pan coated with cooking spray; sprinkle with turbinado sugar. Bake at 350° for 1 hour and 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan for 10 minutes on a wire rack; remove from pan. Cool completely on a wire rack.

Recipe from  Cooking Light NOVEMBER 2000

Butternut squash yogurt latkes

Since I used half of  butternut squash for soup, I have to use another half. I decided to make some latkes. The recipe is mine and really delicious.

Butternut squash yogurt latkes

Makes 16-18 large latkes.

1 & 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 medium size peeled and shredded butternut squash
1 cup yogurt
1 tablespoon sugar
2 eggs

In a large bowl, sift together flour, baking soda, and salt. Then add the squash, yogurt, sugar, and an eggs. Done. Mix everything together.

Heat a pan or griddle over medium-low heat; melt a little butter to the bottom or coat lightly with cooking spray. Ladle approximately 1/4 cup batter into the pan for each pancake and cook until the undersides are browna nd the tops are lightly speckled with bubbles. Flip pancakes and cook until undersides are browned.

Serve immediately.

Roasted Vegetable Soup with Herb Dumplings

Roasted Vegetable Soup with Herb Dumplings

It's my first attempt to make this recipe. I made without dumplings and, definitely, will make again and again with dumplings. It's exceptionally delicious and healthy.

Serves 6
For the soup:
1/2 butternut squash
3 carrots
2 parsnips
1 sweet potato
2 leeks, white and light green parts only
1 yellow onion
4 cloves garlic, unpeeled
Olive oil
Salt
Pepper
Chile powder (optional)
7 cups vegetable stock
1 bay leaf
For the dumplings:
1 cup flour
2 teaspoons baking powder
1/2 teaspoon kosher salt
2 tablespoons chilled butter, cut into small pieces
1 tablespoon finely chopped marjoram
1 tablespoon finely chopped parsley
1 tablespoon finely chopped thyme
1/2 cup milk
Chopped parsley, green onions and grated cheese for garnish
Preheat oven to 400°F.
Peel and chop the butternut squash, carrots, parsnips, and sweet potato into 1-inch chunks. Cut the leeks into chunks. Peel and quarter the onion. Leave the garlic cloves unpeeled. Toss with enough olive oil to coat, plus a generous pinch of salt and pepper and a pinch of chile powder, if desired. Spread the vegetables evenly on two baking sheets. Roast until tender, 30-40 minutes. Squeeze the soft, roasted garlic from the skins.
Working in batches, puree the vegetables in a blender, adding vegetable stock as necessary to achieve a smooth consistency. Transfer the puree to a large pot along with the remaining vegetable stock and the bay leaf. Season to taste and simmer for at least 10 minutes.
Meanwhile, prepare the dumplings. Whisk together the flour, baking powder, and salt. Add the butter and rub with your fingers or a fork until the mixture resembles fine crumbs. Stir in the herbs. Add the milk and stir until combined.
Drop tablespoonfuls of the dough into the simmering soup. Cover the pot and simmer for 5-10 minutes until the dumplings are cooked through.
To serve, ladle soup and dumplings into bowls and garnish with chopped parsley, grated cheese and chopped onions..

Суп с запеченными овощами и клецками

1/ 2 сквоша
3 моркови
2 корня пастернака
1 сладкий картофель
2 лука-порей, только белые и светло-зеленые части
1 желтый лук
4 зубчика чеснока, неочищенные
оливковое масло
соль
перец
Чили порошок (по желанию)
7 чашек овощного бульона
1 лавровый лист
Для клецок:
1 чашка муки
2 чайные ложки разсрыхлителя
1/2 чайной ложки кошерной соли
2 столовые ложки охлажденного сливочного масла, нарезанного на мелкие кусочки
1 столовая ложка мелко нарезанного майорана
1 столовая ложка мелко нарезанной петрушки
1 столовая ложка мелко нарезанного тимьяна
1/2 стакана молока

Очистить и нарезать свош (тыкву) , морковь, корень пастернака и сладкий картофель на небольшие кусочки. Нарезать лук-порей на куски. Очистить лук и нарезать на 4 части . Оставить дольки чеснока неочищенными. Добавить  в овощи достаточно оливкового масла, несколько щепоток соли и перца и щепотку чили порошка. Перемешать и разложить на противне.Запечь до готовности, 30-40 мин.

Вынуть из духовки. Приготовить чашки кухонного комбайна, в которую переложить все запеченнье овощи и выжать чеснок из шкурок. Провернуть все в комбайне до получения пасты.
Нагреть бульон и выложить все обощную массу в него. Добавить лавровый лист и варить на менее 10 минут.

Между тем, приготовить клецки. Смешать муку, разрыхлитель и соль. Добавьте масло и втиреть пальцами или вилкой, пока смесь будет напоминает крошки . Добавить травы и молоко. Замесить тесто. Столовой ложкой выложить тесто в кипящий суп. Накрыть крышкой суп и на медленной огне варить 5-10 минут.

Выложить в тарелки и украсить петрушкой, мелко нарезанным зеленым луком и натертым сыром.

Recipe came from http://www.thekitchn.com/recipe-roasted-vegetable-soup-with-herb-dumplings-recipes-from-the-kitchn-178828

Egg salad sandwich everyone loves

Egg salad sandwich everyone loves

Makes enough for 4 sandwiches

6 large eggs
1/4 cup mayonaise
2 tablespoon chopped scallions or shallots
2 tablespoons chopped flat-leadf parsley
Salt and ground black pepper
1 tablespoon lemon juice
1 to 2 tespoons Dijon mustard
1/2 teaspoon Hungarian sweet paprika
8 slices Whole Wheat or Multi-grain Sandwich Bread
1 small bunch watercress or baby arugula, rinsed, dried and stemmed or 1 generous cup shredded lettuce

Quick changes

Replace the paprika with 2 teaspoons curry powder, a popular seasoning for egg salad
Ig you want some crunch, add 1/2 cup finely diced riv of selery, or some choppe toasted walnuts or pecans.

To cook the eggs, put tham in a saucepan where they'll fit in a single layer and cover them by several inches of cold water. Place on medium heat and bring to a full rolling boil. Set times and cook the eggs for exactly 5 minuts, so that the very centers of the yolks are still slighly soft. Put a bowl in the sink and use a slotted spoon to transfer the eggs to the bowl. Let cold water run over the eggs as you use the back of the spoon to gently smash the shell of each one in several places, then add about 2 cups of ice cubes and enough water to cover eggs in a bowl.

Remove and peel the eggs one at a time and set aside. Rinse the peeled eggs under running water and return them to the bowl of ice water until they are full cold. Transfer to a dry bowl, cover with plastic wrap, and refrigirate until needed.

When you're ready to make salad, whish together the mayonnaise, scallions, parsley, salt, pepper, lemon juice, mustard, and paprika in a medium mixing bowl. Coarsely chop the eggs and add to the bowl, then gently fold everything together.

Divide the salad evenly among 4 of the slices of bread, spreading it flat. Then top with the green and tomato slices (optional) Cover with remaining bread and cut in half.

Бутерброд с яичным салатом

на 4 порции

6 яиц
1/4 чашки майонеза
2 столовые ложки мелко нарезанного зеленого лука
2 столовые ложки мелко нарезанной петрушки
соль и черный перец по вкусу
1 столовая ложка лимонного сока
1 или 2 чайные ложки Dijon горчицы
1/2 чайной ложки венгерской паприки
8 кусков хлеба, желательно испеченньго из раный сортов пшеницы
1 чашки свежей зелени.

Положить яйца в кастрюлю, залить холодной водой, довести до кипения и кипатить 5 минут.
Снать с огня и поставить под холодную воду. Подержать несколько минут. Вынуть яйца, дать им остыть. Почистить яйца от скорлупы, мелко нарезать, добавить майонез, зленый лук, петрушку, соль, перец, лимонный сок, горчицу и венгерскую паприку.

Нарезать хлеб, положить предварительно помытую о посушенную зелень на хлеб, выложить яичную массу  и накрыть сверху еше одним куском хлеба. Рзрезать пополам и подать на стол.

Recipe came from Nick Malgieri's Bread

Lemon Ricotta Cookies with Lemon Glaze

Lemon Ricotta Cookies with Lemon Glaze

Ingredients

Cookies:
2 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1 stick unsalted butter, softened
2 cups sugar
2 eggs
1 (15-ounce) container whole milk ricotta cheese
3 tablespoons lemon juice
1 lemon, zested
Glaze:
1 1/2 cups powdered sugar
3 tablespoons lemon juice
1 lemon, zested

Preheat the oven to 375 degrees F. (next time I would preheat the even to 350F)

Cookies:

In a medium bowl combine the flour, baking powder, and salt. Set aside.

In the large bowl combine the butter and the sugar. Using an electric mixer beat the butter and sugar until light and fluffy, about 3 minutes. Add the eggs, 1 at a time, beating until incorporated. Add the ricotta cheese, lemon juice, and lemon zest. Beat to combine. Stir in the dry ingredients.

Line 2 baking sheets with parchment paper. Spoon the dough (about 2 tablespoons for each cookie) onto the baking sheets. Bake for 15 minutes, until slightly golden at the edges. Remove from the oven and let the cookies rest on the baking sheet for 20 minutes.

Glaze:

Combine the powdered sugar, lemon juice, and lemon zest in a small bowl and stir until smooth. Spoon about 1/2-teaspoon onto each cookie and use the back of the spoon to gently spread. Let the glaze harden for about 2 hours. Pack the cookies into a decorative container.

Recipe from Food Network

Perfect Matzo snack - Salmon pate

Since everybody is doing something for Superbowl, I decided to prepare the perfect matzo snack. It's goes very well with matzo, whole-wheat crackers and just a bread. It's delicious, healthy and easy to make. I hope, everybody will enjoy!

Salmon Pate

Makes 2 cups pate

1/2 cup butter, room temperature
4 tablespoons finely chopped freen onions
2 tablespoon lemon juice
1 teaspoon salt
1 glove garlic
1/4 teаspoon hot pepper sauce
1 (15-oz) can salmon, drained

In food processor bowl with metal blade or blender container, combine butter, onions, lemon juice, garlic, salt, hot pepper sauce and salmon. Process until smooth.

Serve warm on whole-wheat crackers or matzo

Паштет из лосося.

На 2 чашки паштета.

1/2 чашки сливочного масла комнатной температуры
4 столовых ложки мелко нарезанного зеленого лука
2 столовые ложки лимонного сока
1 чайная ложка соли
1 зубец чеснока
1/4 чайной ложки острого соуса
1 банка (450 грамм) консервированного лосося.

Все сложить в чашку кухонного комбайна или блендера и прокрутить до получения однородной массы. Подавать с мацой или крекерами.

Banana Bread from Martha Stewart

Banana Bread from Martha Stewart

Martha Stewart Living's most requested recipe

Ok, It's official. I became a Martha Stewart Living subscriber. First recipe I tried is banana bread. It's easy, delicious, and, most important, satisfying.

Makes 1 loaf.

1/2 cup (1 stick) butter, at room temperature
1 cup granulated sugar
2 large eggs
1 & 1/2 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup mashed very ripe bananas (2 medium ones)
1/2 cup sour cream
1 teaspoon vanilla
1/2 cup chopped walnuts or pecans

Preheat oven to 350F. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitter with the paddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until just combines. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

Bake until a cake tester inserted into center of the cake comes out clean, about 1 hour 10 minutes. Let rest in pan for 10 minutes, then turn out onto a rack to cool.

Банановый кекс от Марты Стюарт

На 1 кекс.

1/2 чашки сливочного масла, комнатной температуры
1 чашка сахара
2 яйца
 1 & 1.2 чашки муки
1 чайная ложка соды
1 чайная ложка соли
1 чашка бананов-пюре (2 небольших банана)
1/2 чашки сметаны
1 чайная ложка ванильного экстракта
1/2 чашки мелко нарезанных грецких орех или орех пекан.

Нагреть дуновку до 350Ф. Промазать маслом формочку для выпечки кексов. В этом случае нужно ваять формочку размерами 9 х 5 х 3 дюйма. В миксере взбить масло с сахаром, добавить яйца. Продолжать взбивать. В небольшой посуде перемешать муку, соль и соду. Добавить мучную смесь в чашку миксера. Продолжая взбивать, добавить бананы, сметану и ванильный экстракт. Перемешать и добавить орехи.

Поставить в нагретую духовку и печь приблизтельно 1 час 10 минут. Деревянной лучинкой проверить на готовность. Вынуть из духовки, дать остыть в течении 10 минут. Вынуть из формы  и дать полностью остыть.

Sweet buns with Lubavitch Sweet yeast Dough

Sweet buns with Lubavitch Sweet yeast Dough

Many years ago I bought a quite delicious cooking book compiled by women from Lubavitch community. They choose recipe they trust and make again and again. This time I decided to try one of the recipes from this book.

1. Basic Sweet Dough

Make 50 buns or pirozhkis.

1/2 sugar
2 packages dry yeast
1 & 1/2 teaspoon salt
 6 & 1/2 to 7 cups flour
1 & 1/4 cups apple juice
1 cup margarine
3 eggs, at room temperature
1/2 teaspoon vanilla extract (optional)

In a large mixer bowl, combine sugar, yeast, salt, and 2 cups of flour. In a 1-quart saucepan, heat apple juice and margarine until warm. Margarine does not have to melt.

Gradually add warm liquid to dry ingredients, beating with mixer at low speed. Increase speed to medium and beat 2 minutes. Add eggs and vanilla and 2 & 1/2 cups of flour. Beat 2 minutes. By hand, stir in enough additional flour to make stiff dough, about 2 cups.

Turn dough onto a lightly floured board and knead 8 to 10 minutes until smooth and elastic, adding more flour if necessary.

Place dough in a well-oiled bowl and turm to oil the top. Cover and let rise in warm place about 1 hour until doubled in bulk. Punch down, turn onto floured board, cover with bowl and allow to rest 15 minutes for easier shaping.

2. What to make: piroshki and sweet buns.

3. How to shape it.

Imitation Crabmeat Green Tomato salad

Imitation Crabmeat Green Tomato salad

Make 2 portions

6-8 leaves butter torn lettuce,
4 oz imitation crabmeat, chopped
1 large tomato, sliced
1/4 cup red onion, thinly sliced

Dressing:

2 tablespoons mayonaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1/2 teaspoon sugar
2 tablespoоn olive oil

Salt and pepper to taste

For dressing, in a small bowl, whisk all dressing ingridients, except salt and pepper.

In a deep salad bowl, place butter lettuce leaves. In a separate bowl combine the next three salad ingredients. Pour the dressing over the salad and toss very well. Add salt and pepper. Pour salad over the leaves.

Салат с крабовыми палочками, помидорами и зеленью.

На 2 порции

6-8 листьев зелени "butter lettuce"
120 грамм крабовых поличек, мелко порезанных
1 большой помидор, нарезанные на тонкие дольки.
1/2 чашки сладкого красного лука, нарезанного кольцами

Соус:

2 столовые ложки майонеза
1 чайная ложка горчицы Dijon
1 чайная ложка лимонного сока
1/2 чайной ложки сахара
2 столовые ложки оливкового масла

Соль и перец по вкусу.

В небольшой посуде перемешать все составляющие соуса. Соль и перец не добавлять.
В глубокую салатную посуду уложить листья салата. В отдельной посуде перемешать крабовые палочки, помидор и лук. Залить соусом и добавить по вкусу соль и перец. Выложить салат поверх листьев.

Banana-Honey Cake with Vodka glaze

Unexpectedly for myself I found this easy recipe in  one of Williams-Sonoma cooking books "Dessert of the day". First of all, this recipe can be made parve and served with any meal. For a second, any of us can experiment with spices. This easy cake will become very spicy and rich. Definitely I will make this recipe again. I have already offered a cake for test to several people, and they like it. It does not rise high, it's a quite dense and definitely very honeyish.  William-Sonoma published cake without glaze, and I added the glaze and some new spices. First time I  introduced vodka glaze in a Cosmopolitan Bread

Banana-Honey Cake with Vodka glaze
Cake:
2 & 1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon kosher salt
1/2  cup (125 gramm) + 2 tablespoons unsalted butter (together 10 tablespoons)
Butter can be substituted on pareve margarine  to make a recipe parve.
1/2 cup firmly packed light brown sugar
1/2 cup honey
2 large eggs
2 bananas, mashed
I added 1 teaspoon ground ginger and 1/8 teaspoon red pepper.
Glaze:
1 cup powdered sugar
2 tablespoons vodka
1 teaspoon apple or orange juice (if you need more to make glaze, add it)

Preheat the oven to 350F (180C). Butter a 9 inch (23-sm) square baking pan. Sprinkle with flour and tap out the excess.

In a bowl, sift together the flour, baking powder, baking soda, cinnamon, and salt. In another bowl, using an electric mixer, beat the butter and brown sugar on medium speed until creamy. Add the eggs, increase the speed to medium-high, and beat until smooth. Add the dry ingredients in 2 additions, alternating with the mashed bananas and beating on medium speed after each addition until smooth.

Spread the batter evenly in the prepared pan.

Bake until a toothpick inserted into the center comes out clean, 35-40 minutes. Let cool completely in the pan or on a wire rack. Cut in squares and serve.

I used for baking a regular bread pan, waited 15-20 minutes after baking and cover with glaze. To make a glaze, I mix all ingredients until paste was formed.

Банановый медовик с  глазурью из водки.
Тесто для медовика:
2 & 1/4 чашки муки
1 чайная ложка соды
1 чайная ложка разрыхлителя
1 чайная ложка молотой корицы
1/2 чайной ложки соли
1/2  чашки (125 gramm) + 2 столовые ложки несоленого сливочного масла (вместе 10 столовых ложек) Можно заменить на parve маргарин.
1/2 чашки коричневого сахара
1/2 чашки меда
2 болших яйца
2 банана (провернуть их в мясорубке или кухонном комбайне до получения пюре)
Я добавила 1 чайную ложку  сухого  имбиря и 1/8 чайной ложки красного перца.
Глазурь:
1 чашка сахарной пудры
2 столовых ложки водки
1 чайная ложка яблочного или апельсинового  сока(если нужно больше, добавьте.)

Нагреть духовку до 350Ф (180Ц). Помазать маслом небольшую квадратную дечку (23 см). Обсыпать внутри мукой.

В небольшой посуде смешать муку, разрыхлитель, соду, корицу, сухой имбирь, переци соль. В другой глубокой посуде электрическим миксером на средней скорости взбить масло и сахар. Добавить яйца. Увеличить скорость и продолжать взбивать. Добавить сухую массу в 2 приема, чередуя с бананами. Взбивать до того, как все хорошо перемешается. Вылить в приготовленную дечку, аккуратно разровнять и поставить в нагретую духовку.

Печь в течении 35-40 минут. Проверить лучинкой на готовность. Вынуть из духовки и дать остыть.  Нарезать на квадратики и подать к столу.

Я использовала стандарную дечку для выпечки хлеба. Вынула из духовки, подождала 15-20 минут и залила глазурью.  Для глазури нужно перемешать все ингридиенты до получения пасты.

Cheesy Roses

Cheese Roses

Makes 25-30 mini pasтries.

1 cup farmer's cheese
1/4 cup melted butter
1 egg
1/4 cup sugar
1/2 teaspoon baking soda
1 tablespoon lemon juice
2 cups all-purpose flour
2 tablespoons milk
Chocolate salt for sprinkling

1. In a bowl mix well farmer's cheese, butter, egg and sugar.  Add baking soda diluted in lemon juice. Add flour and form a dough.

2. Divide the dough in  3 parts. Take one piece and cover the other. roll out the 1/3 portion of dough to about 1/8" thick on a floured board. Using a cutter or a drinking glass, cut out approximately 3 inch circles. Place 3 rounds one after another one overlapped a 1/4 inch and use the roller pin to smooth the  surface. Roll all of them together as you see on a picture and cut in the middle (the thickest part).Stand them up with a cut side down.
Reroll your scraps until it is ALL used up!

3. Brush each pastry with a milk and sprinkle with chocolate sugar.

4. Bake in a pre-heated oven at 180C / 350F" for 20 minutes.

Творожные цветочки

На 25-30 пирожных

1 чашка домашнего творога
1/4 чашки растопленного сливочного масла
1 яйцо
1/4 чашки сахара
2 чашки муки
1/2 чайной ложки соды
1 столовая ложка лимонного сока
2 столовые ложки молока
Chocolate salt для посыпки
Приготовление:
Для начала, растираем яйцо с сахаром, маслом и творогом. Добавляем соду, гашенную лимонным соком, и муку. Хорошо вымешиваем тесто, раскатываем и вырезаем из него кружочки с помощью чашки. Выкладываем в нахлест по три штуки. Скатываем их в трубочку и разрезаем ножом на две части.

Застилаем пергаментом ( или силиконовым ковриком или просто смазываем сливочным маслом) противень. Выстраиваем на нем розочки. Смазываем молоком и посыпаем шоколадной солью.
Выпекаем в разогретой до 170 градусов духовке в течении 20 минут.
Recipe from http://vk.com/vtarelke?w=wall-4806561_280967

Quick Poppyseed Strudel

First time I posted about poppyseed strudel 7 years ago. I can not imagine that I run my culinary diary already 7 years. For last 7 years I started to write articles, created my own website and learned a lot of good new things. This recipe with me all the time. It's easy, tasty, and reminds me a strudel we used to eat many years ago back in Ukraine.

Dough: 2 tubes (8 ounces EACH) refrigerated crescent rolls.

Filling: 1 can poppy-seed filling, 1/4 cup of honey, 1 cup chopped walnuts, 1/2 raisins or dry cherries.

Prepare filling: mix everything together.
Unroll crescent dough; press seams and perforations together, forming a 15 in x 12 inch rectangle. Spread 1/2 filling lengthwise down the center of dough. Roll up, jelly roll fashion. Seal edges, pace the log seam side down, on nongreased cookie sheet. Repeаt with another can of dough. Bake at 375 F. for 30 to 35 minutes or until golden brown.

Universal glaze: 1 tablespoon melted margarine, 1 tablespoon lemon juice, 1 cup powdered sugar. Mixed everything together and brush the strudel. Cut into slices

Пирог с маком. (американская версия)

Удобств в Америке много, и одно из них тесто компании Pillsbury. Пытаясь освоиться в Америке, мы используем американские продукты для наших старых и особенно вкусных рецептов. От пирога с маком никто и никогда не отказывался. Этот пирог делается очень быстро и почти не черствеет.

Тесто: 2 баночки замороженного теста компании Pillsbury "Сrescent"

Начинка: 1 баночка готовой маковой начинки, 1/4 чашки меда, 1 чашка мелко нарубленных орехов, 1/2 чашки изюма или сухой вишни.

Для получения начинки смешать все ингридиенты.

Вынуть тесто из баночки и раскатать в прямоугольник, защипить все дырочки. Выложите половину начинки на каждый прямоугольник, и сверните каждый лист вместе с начинкой в рулет. Выложите 2 рулета на противень. Пеките пироги около 30-35 минут, пока они не зарумянятся.

Универсальная помадка: 1 столовая ложка расстопленного маргарина, 1 столовая ложка лимонного сока, 1 чашка сахарной пудры. Все хорошо перемешать и помазать струдель. Нарежаьт струдель на порционные куски.

Recipe from Pillsbury Inc.

Spicy Pumpkin Bundt Cake

I'm not the biggest fan if the canned pumpkin, but someone gave to my mom a can, and I looked everywhere for a recipe to utilize the canned pumpkin. Since I trust Martha Stewart, I tried her recipe and it turns very delicious. My coworkers like it very much and asked me to do again. I used less sugar and it tastes really well with cream cheese.  I think, it's a good idea for Holiday potluck breakfast or brunch..

Makes 1 big bundt cake or 2 medium-size loaves

Nonstick cooking spray, for pan
4 cups cake flour (not self-rising), plus more for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon freshly grated nutmeg
1/2 teaspoon ground cloves
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan
2 1/2 cups packed light-brown sugar (I used 2 cups of brown sugar)
4 large eggs
1 cup buttermilk
1 1/2 cups canned pumpkin puree
Confectioners' sugar, for dusting

Preheat oven to 350 degrees. Spray a 14-cup Bundt pan with cooking spray. Dust with flour, and tap out excess.
Whisk together flour, baking powder, baking soda, salt, ginger, cinnamon, nutmeg, and cloves. Set aside.
Beat butter and brown sugar together in the bowl of an electric mixer fitted with the paddle attachment, on medium speed until pale and fluffy, 2 to 3 minutes. Add eggs, one at a time, beating well after each addition and scraping down sides of bowl. Reduce speed to low. Beat in flour mixture in 3 additions, alternating with the buttermilk. Beat until just combined. Add pumpkin puree, and beat until combined. Pour batter into prepared pan.
Bake cake until golden and a wooden skewer inserted into the center comes out clean, about 55 minutes. Let cool on a wire rack for 30 minutes. Carefully turn cake onto rack too cool completely. Before serving, dust with confectioners' sugar.

Recipe came from The Martha Stewart Show, November Fall 2007

Sweet Tuna Salad

Sweet Tuna Salad

2 (6-ounce each) cans tuna fish packed in water; drained
1/4 cup sweet relish (1 medium size pickle, chopped)
1/4 cup canned sweet yellow corn Nibblets
1/2 medium size sweet red pepper, choppped (my addition)
1/3 cup mayonnaise
1 tablespoon honey Dijon-style mustard
salt, black pepper to taste

Place tuna, relish, corn, red pepper, mayonaise and mustard in a medium salad bowl. Mash and mix with a fork until blended well. Chill in refrigerator for 1 hour before serving. Arrange on platter.

Сладкий салат с тунцом

2 (180 грамм каждая) коробочки консервированного тунца в воде. Открыть и отцедить от воды.
1 среднего размера соленый огурец, мелко нарезанный
1/4 чашки консервированной кукурузы
1/2 средней величины красного перца, мелко нарезанного
1/3 чашки майонеза
1 столовая ложка горчицы Dijon
соль и перец по вкусу

Перемешать тунец, соленый огурец, краный перец, майонез и горчицу в небольшой посуде. Поставить в холодильник на 1 час перед подачей на стол. Перед подачей быложить на блюдо и украсить.

Recipe comes from "Quick & Kosher" by Jamie Geller

Blueberry Corn muffins

Make 16 medium size muffins

1/2 cup butter, softened (I took parve margarine)
1 cup firmly packed light brown sugar
2 large eggs
1/2 cup orange juice
2 teaspoons vanilla extract
1 cup unbleached all-purpose flour
2/3 cup yellow corn meal
2 teaspoons baking powder
1 cup blueberries
cinnamon sugar (optional)

Beat the butter with sugar in a large bowl until light and fluffy. Beat in the eggs, orange juice and vanilla.

In another bowl mix the flour, corn meal and baking powder. Add the dry ingredients to the wet and stir until just blended. Fold in blueberries.

Lightly grease muffins cups with canola oil. Fill the cups about 2/3 full. Sprinkle with cinnamon sugar. Bake for 20 minutes.

Recipe comes from Convington Inn, St.Paul
100 Harriet Island Road B3,
St.Paul, MN
www.convingtoninn.com

The recipe was published in local magazine www.tonkatimes.com

More rugelach

The Hanukkah season is approaching and we're looking for new and exciting recipes to make. I found a very good slideshow on Seriouseats. As for me, this site is absolutely one of the best resources for new ideas and recipes. I hope, everyone will find a right rugelach for the Holiday party. Enjoy!

Curried Tuna with Apples and Raisins - Extra Healthy Sandwich

Working on article for Russian newspapers, I found this very easy and absolutely healthy recipe. I tried and it turns very delicious, easy lunch for 2 people.  Definetely, I take the recipe for the future article.

Curried Tuna with Apples and Raisins - Extra Healthy Sandwich

For 2 big sandwiches

2 big whole-wheat buns
1 (5 oz/140 gramm) can water-packed albacore tuna, drained
4 teaspoons mayonnaise
1 small Granny Smith apple, pelled, halved, cored and shredded
2 tablespoons raisins, soaked in hot water for 2-3 minutes and drained
1 tablespoon minced red onion
1 teaspoon mild curry
1 teaspoon fresh lemon juice
salt and pepper to taste
1 cup loosely packed greens or other mild lettuce
1 medium carrot, peeled and sheredded
1 medium size ripe tomatoes, thinly sliced
To make a curried tuna: In a medium bowl, using a large spoon, mix together tuna, mayonnaise, apple, raisins, onion, curry powder and lemon juice. Add salt and pepper to taste.
Cut buns in half lengthwise and toast the slices. Lay them out on a clean dry counter. Top 2 bottom slices with equal amount of green or lettuce.  Top greens with carrots and tomatoes, followed with tuna mix. Sprinkle each piece with a little bit of salt. Close each sandwich with a top slice of bun, pressing down slightly to make the shole sandwich stick together, then cut in half vertically and serve.

Полезный бутерброд с тунцом, яблоками и изюмом.

На 2 больших бутерброда

2 большие булочки
1 упаковка (140 грамм) тунца в воде, воду отцедить
4 чайных ложек майонеза
1 маленькое яблокo, очищенное от кожуры и натертое на крупной терке
2 столовых ложки изюма, предварительно подержать изюм в горячей воде 2-3 минуты. Вынуть и отжать.
1 столовая ложка очень мелко нарезанного красного лука
1 чайная ложка порошка карри
1 чайная ложка свежего лимонного сока
соль и перец по вкусу
1 чашка зелени
1 средняя морковка, очищенная и натертая на крупной терке
1 средней величины помидор, тонко нарезанный.

Приготовить тунец, Хорошо перемешать тунец, яблоко, изюм, лук, майонез, лимонный сок и порошок карри. Добавить соль и перец по вкусу. Разрезать булочки пополам по длине и подсушить в тостере или в духовке. Вынуть из тостера, дать немного остыть. Выложить зелень на нижнюю половинку, наверх положить морковь и помидоры. На самый верх выложить тунцовую смесь.  Накрыть верхней половинкой и немного прижать, чтобы будерброд держался вместе. Подавать сразу.

Recipe idea came from "flour, too" by Joanne Chang, who is an owner  of "Flour", one of the best bakery in Boston. MIT teachers and students are the customers of hers.