Ricotta Chocolate Chip Cookies

Ricotta Chocolate Chip Cookies

Makes 22-25 medium size cookies

1 cup whole-milk ricotta cheese
1/2 stick unsalted butter, softened
1/2 cup granulated sugar
1/2 cup brown sugar
1 egg
1 1/2 teaspoons pure vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup milk chocolate chips
1/2 cup semi-sweet chocolate chips
1/2 cup dark chocolate chips

In the bowl of a stand mixer, combine the ricotta cheese, butter, granulated sugar, and brown sugar, whipping until well blended and slightly fluffy. Mix in the egg and vanilla.
To the wet mixture, add the flour, baking soda, baking powder, and salt, mixing well to combine. To this mixture, add the three types of chocolate chips, again stirring until well blended.
Cover the bowl with plastic wrap and place in the freezer for 20 minutes. Preheat the oven to 350 degrees.
Once chilled, use an ice cream scoop to place golf ball sized pieces of dough on baking sheets covered with parchment paper or cooking spray. Bake for 15-20 minutes, until the edges are lightly browned.

Recipe comes from http://lakocinera.blogspot.com/2010/10/ricotta-chocolate-chip-cookies.html

Banana Ricotta Pancakes

Banana Ricotta Pancakes

You can make then in the evening and warm up a little bit in the morning. they are so good.

1 cup all-purpose flour (I used 1 1/3 cups flour)
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup whole-milk ricotta
1 large egg
1/2 cup milk
2 tablespoons unsalted butter, melted and cooled
1 teaspoon vanilla extract
1 small ripe banana, mashed

1. Whisk together flour, sugar, baking powder and salt in a medium bowl. In a large bowl, whisk together ricotta, egg, milk, butter, vanilla and banana. Gently stir flour mixture into ricotta mixture until just blended.

2. Grease a large nonstick skillet over medium heat with cooking spray or melted butter. Drop tablespoonfuls of batter into skillet. Cook pancakes, turning once, until golden brown on both sides, about 4 minutes total. Keep pancakes warm on a plate in oven while cooking remaining pancakes.

3. Stack pancakes on dessert plates, top with caramel and sliced bananas, if desired, and serve.

Блинчики с сыром рикотта и бананом

1 чашка муки (я использовала 1 1/3 чашки муки)
2 столовые ложки сахара
2 чайные ложки разрыхлителя
1/2 соли
1 чашка сыра рикотты
1 яйцо
1/2 чашки молока
2 столовые ложки сливочного масла, растопленного
1 чайная ложка ванильного экстракта
1 небольшой банан, разнятым до состояния пюре.

Перемешать муку, сахар, разрыхлитель и соль в небольшой посуде. В большой посуде смешать рикотту, яйцо, молоко, масло, ванильный экстракт и банан. Добавить мучную смесь и все хорошхо перемешать.

Нагреть сковороду. Пожарить блинчики до ярко жолотистого цвета на каждой стороне. Подать теплыми.

Recipe comes from http://www.myrecipes.com/recipe/ricotta-banana-pancakes

Weekdays banana bread

Weekdays banana bread

1 2/3 cups all-purpose flour
1 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup plus 2 tablespoons sugar
2 eggs
1/2 cup oil
3 1/2 bananas, very ripe, mashed
2 tablespoons creme fraiche or sour cream
1 teaspoon vanilla extract
2/3 cup walnuts, toasted and chopped

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper.

Sift together the flour, baking soda, cinnamon and salt. Beat sugar and eggs with a whisk until light and fluffy, about 10 minutes. Drizzle in oil. Add mashed bananas, creme fraiche, and vanilla. Fold in dry ingredients and nuts. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Кекс с бананами

1 2/3 чашки муки
1 чайная ложка соды
1/4 чайной ложки молотой корицы
12 чайной ложки соли
1 чашкa + 2 столовые ложки сахара
2 яйца
1/2 чашки подсолнечного масла
3 1/2 банана, измельченного в пюре
2 столовые ложки сметаны
1 чайная ложка ванильного экстракта
2/3 чашки мелко нарезанных грецких орехов.

Нареть духовку до 350Ф. Положить пергаментную бумагу на дно формочки для выпечки.
в отдельной посуде смешать муку, соду, корицу и соль. В дугой посуде взбить яйца с сахаром (10 минут). Добавить масло, банановое пюре, сметану и ванильный экстракт. Все перемешать. Добавить мучную смесь и орехи. Вылить тесто в форму и печь 45-60 минут.

Recipe courtesy of Chef Joanne Chang of Flour Bakery in Boston

Chewy rugelach with walnut filling

Chewy rugelach with walnut filling

Makes 24 medium size pastries.

Dough

2 cups all-purpose flour
1/2 teaspoon salt
2/3 teaspoon baking soda
1 teaspoon sugar
1 cup buttermilk
1 cup pepper jack cheese or mozarella grated on small grating side of a box

Filling (from  "Eating the Bible" by Reva Rossner)

1 & 1/4 cups (300gramm) ground nuts (walnuts, peacans or almonds)
1/3 cup sugar
Pinch of salt
1 Tablespoon meted butter or margarine
2 Tablespoons water
1 Tablespoons maple syrup (I took honey)

Egg wash
1 egg, lightly beaten

Preheat the oven to 350 degrees F.

Mix together flour, salt, baking soda and sugar. In a separate bowl combine buttermilk and cheese. Add flour mixture to cheese mixture and form a dough.

Make a filling combining all ingridients together,

Divide dough and filling in 3 equal parts. On a well-floured board, roll each part of dough into a 9-inch circle. Spread one part of filling on each circle. Cut the circle into 8 equal wedges. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper.Brush each cookie with the egg wash and sprinkle with sugar. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool.

Рогалики с ореховой начинкой.

Тесто:

1 чашка кефира
1 чашка тертого сыра на мелкой терке
0,5 чайной ложки соли
2/3 чайной ложки соды
1 чайная ложка сахара
2 стакана муки


Начинка:

1 + 1/4 чашки (300 грамм) перемолотых грецких орех
1/2 чашки сахара
Щепотка соли
1 столовая ложка расплавленного сливочного масла или маргарина
2 столовых ложки воды
1 столовая ложка кленового сиропа или меда

1 яйцо для помазки.

Нагреть духовку до 350Ф.

Приготовить тесто и начинку. Разделить тесто и начинку на 3 равных части. Раскатать каждую часть в круг и смазать одной порцией начинку. Свернуть рогалики, вылоижть на деко и помазать яйцом. По желанию посыпать сахаром. Печь 15-20 минут. Вынуть из духовки и дать остыть.

Avocado and cilantro mayonnaise sauce

Today I want to try new sauce. It looks like this sauce can be good with vegetables, fish and meat.

Avocado and cilantro mayonnaise sauce

    ~1/2 cup mayonnaise, can also use sour cream or yogurt
    1 ripe avocado
    1 small bunch of cilantro, leaves only and lightly chopped
    1 garlic clove, crushed
    2 tablespoons of lime juice
    2-3 tablespoons of Tabasco Green Jalapeño sauce, adjust more or less depending on your spice level preference ( I took 1/2 of fresh Jalapeño)
    Salt to taste

    Combine all the ingredients in a small food processor or blender, you can start with a small amount of the Tabasco Green Jalapeño sauce and then add more after blending.
    Blend or mix until you have a smooth sauce. Taste and adjust the amount of hot sauce as desired.
    The sauce can be made ahead of time and refrigerated until ready to serve.

Соус с авокадо и петрушки

~1.2 чашки майонеза (можно использовать йогурт или сметану)
1 спелое авокадо, очистить от кожицы и коточки
1 маленький пучок петрушки (только зеленые листья)
1 зубец чеснока, очищенного
2 столовые ложки сока лайма или лимона
2-3 столовые ложки Tabasco Green Jalapeño соуса (я использовала 1.2 свежего перца   Jalapeño)
Соль по вкусу

Все ингридиенты положить в чашки кухонного комбайна и прокрутить получения однородной массы. Если у вас есть Tabasco Green Jalapeño соус, то сначала положите 2 столовые ложки крепкого соуса. Если Вы хотите более крепкий соус, добавьте больше соуса в конце.



Recipe comes from http://laylita.com/recipes/2014/12/19/avocado-cilantro-mayonnaise-sauce/

Zucchini corn bread

Zucchini corn bread

It goes with honey and tea very well. I enjoy every bite, especially in the evening. I will be breaking fast with a very good treat.

1 & 1/2 small zucchini, coarsely shredded (1 cup)
1 cup low-fat buttermilk
1 (8-ounce) can creamed corn
1/2 cup shredded extra-sharp cheddar cheese
2 large eggs, room temperature
3 tablespoons sugar
1 tablespoon butter, melted
1 & 1/2 teaspoon salt
1 & 1/4 cup yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
1/2 baking soda
Dash cayenne pepper
For sweeter verson Add 1/2 cup plumped raisins

Combine zucchini, buttermilk, creamed corn, cheese, eggs, sugar, butter, salt, and cayenne in a large bowl, using a woodden spoon. Toss together the cornmeal, flour, baking powder, baking soda in another bowl. Mix zucchini mixture with flour mixture.

Heat the skilled until very hot, remove from the heat. Scrape the batter into skillet and even the top with spatula. Bake until lightly browned around the edges and toothpick inserted into the center comes out clean, about 25 minutes. use a knife to loosen the bread around the edges of the skillet, and carefully transfer the bread to a rack. let cool at lesat 10 minutes. Cut into 12 wedges, and serve warm or at room temperature.

I found the recipe at Weightwatchers 50th anniversary cookbook and modified to be sweeter.

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