Dry Fruits Thumbprints

Makes 24 medium-large cookies

Dough

1 cup unsalted butter or refined coconut oil at room temperature

1/3 cup sugar

1 teaspoon vanilla extract

1 egg

2 teaspoons orange blossom water (I used fresh lemon juice)

1 teaspoon rose water

1 & 2/3 cups all-purpose flour

1/3 cup coconut flour

1/2 teaspoon kosher salt

1 teaspoon ground cardamom

2 teaspoon baking powder

Dry Fruit filling ( adapted with tweaks from Real Simple)

1 cup raisins

8 dried dates, pitted

¾ cup red wine, warmed

½ teaspoon orange zest (from 1 orange)

2 tablespoons melted butter

½ teaspoon cinnamon

¼ teaspoon salt

To assembly

A couple tablespoons of milk for brushing

1/2 cup ground roasted hazelnuts

1 tablespoon brown sugar

Powdered sugar for sprinkling before serving (optional)

Make the dough first as it will need to chill and you can prepare the filling while it does.

In an electric mixer fitted with the paddle attachment, cream together the butter and sugar on medium-high speed for about 3 minutes, until light and fluffy. Add the vanilla, orange blossom water, rose water, and egg and mix until just combined.

In a separate bowl, whisk together the flour(s), salt, cardamom, and baking powder.

Add the dry ingredients to the wet ingredients in two batches (three or four if you double the recipe), stopping to scrape down the sides of the bowl as needed. If it doesn't all come together, use your hands for the last bit of kneading to incorporate all of the flour. Turn the dough onto a piece of plastic wrap and press it into a disk. Wrap and chill in the refrigerator for 2 hours, until firm but still flexible.

Meanwhile, mix raisins, dates, and red wine in a bowl, pushing down fruit to submerge. Let stand for 30 minutes. Drain, reserving 2 tablespoons wine; transfer to a food processor. Add orange zest, 2 tablespoons melted butter, and ½ teaspoon cinnamon and ¼ teaspoon salt; pulse until a thick but spreadable paste forms, about 15 times. Add back reserved wine and mix everything very well.

Line two baking sheets with parchment paper. Preheat the oven to 350°F. Lay raw hazelnuts out on a cookie sheet and roast 350 degrees for 15 minutes. Let cool completely on the baking sheet (they’ll keep cooking until cooled). To remove the outer skin, rub with a clean kitchen towel once cool (We don’t mind the skins, though!). Place cooled hazelnuts into a food processor and process until finely grounded, add brown sugar and mix.

To make each cookie, wet your hands and break off a walnut-sized piece of the dough. Roll into a ball and then flatten between the palms of your hand to about 1/3 inch thick, make a hollow in the center of each with your thumb. Using a pastry brush wet sides with a milk and roll sides into sugar-hazelnut mixture. Place on a parchment-lined cookie sheet 2 inches apart and fill with about 1/2 tsp of the filling mixture. Repeat with the remaining dough and filling.

Refrigerate the cookies for 45 minutes, until firm.

Bake the cookies for 25 minutes (20 minutes convection), until the undersides are golden. Transfer to a cooling rack and let cool completely. Dust the cookies with the powdered sugar if you desire and serve. Store in an airtight container at room temperature for up to 5 days.

Idea comes from https://omgyummy.com/date-and-walnut-thumbprints/

Honey Picnic Cake

Serves 8-10

1 & 1/4 cups sour cream

3/4 cup firmly packed light brown sugar

1 egg

2 cups whole-wheat flour

1 teaspoon baking powder

3 tablespoons honey, warmed

1/2 cups pecans, chopped

Preheat the oven to 300 F. Grease a 9 x 5 inch loaf pan and line the bottom and the two long sides with waxed paper.

Blend the sour cream, sugar, and egg in a food processor until combined. Add the flour and baking powder and process until well blended. Add the honey and process just long enough for them to mix through.

Alla's note: If batter is too stiff, add a several tablespoons of buttermilk or kefir. This cake has an absolutely unique semi-soft texture, which is good to toast, eat fresh or even add jam with butter. 

Spoon into the prepared pan and bake for 1 hour or until a skewer comes out clean when inserted into the center of the cake. Leave in the pan for 15 minutes before turning out onto a wire rack to cool.

Note: this cake is delicious served either as it is or with butter.

Recipe comes from "Sweet food" by Kay Scarlett

Irish Smoked Salmon Pate

Makes about 1 & 1/2 cups

4 ounces (125 gram) smoked salmon, chopped

Juice of 1/2 fresh lemon

1 tablespoon chopped onion

4 ounces (125 gram) cream cheese at room temperature

2 hard-cooked eggs

2 tablespoons heavy (whipping) cream

Salt and fresh ground black pepper to taste

In a blender or food processor, puree the smoked salmon until smooth. Add the lemon juice, onion, and cream cheese and process until smooth.

Add remaining ingredients and blend for 15 seconds. Scrape into a 2-cup ramekin and refrigerate at least 30 minutes, or until ready to serve.

Ирландский паштет из копченого лосося

На 1 и 1/2 чашки

4 унции (125 грамм) копченого лосося, мелко нарезанного

Сок 1/2 свежего лимона

1 столовая ложка нарезанного лука

4 унции (125 грамм) сливочного сыра при комнатной температуре

2 яйца, сваренные вкрутую

2 столовые ложки сливок

Соль и молотый черный перец по вкусу

Выложить копченый лосось в чашу кухонного комбайна и провернуть до образования пюре. Добавить лимонный сок, лук и сливочный сыр и опять провернуть до однородной массы.

Добавить все остальные ингредиенты и прокрутить в течение 15 секунд. Выложить в посуду и поставить в холодильник как минимум на 30 минут.

Recipe from community book.

Hazelnut Rolled Rugelach (egg-less)

Makes 16 large cookies

3/4 cup hazelnuts
2 tablespoons sugar
2 tablespoons brown sugar
4 oz cream cheese, room temperature
1/2 cup (8 tablespoons) butter, room temperature
1 & 1/2 cup all-purpose flour
1/4 teaspoon baking powder

Prepare hazelnuts in advanced.

    Preheat the oven to 350 degrees.

    Line a baking sheet with parchment paper or foil and arrange hazelnuts in one single layer.

    Toast until golden brown and fragrant, about 10-15 minutes, stirring occasionally.

    Place on a clean kitchen towel, cover, and let steam for 1 minute.

    Using the towel, gently rub the nuts to release their skins.

Place hazelnuts in a bowl of food processor and process until small bits, not powder. Add sugars and mix together. Keep in a covered container.

Using a fork, mix the butter, cream cheese to thoroughly combine. In a medium bowl mix baking powder and flour and add to cream cheese mixture. Knead a dough, cover with plastic and leave in refrigerator for 2 hours.

Preheat the oven to 350 degrees.

Divide the dough and hazelnuts mixture into 2 equal parts. Rub flour all over a rolling pin. Working with one dough disk at a time, place the disk on a clean, well-floured surface. Sprinkle with some hazelnuts mixtures all over the top. Applying some pressure with the rolling pin, roll gently from the center of the dough to the top and bottom edges. Rotate the disk and roll to the top and bottom edges again.

Re-flour the work surface and rolling pin, turn the dough over, sprinkle the surface with more hazelnuts mixture and continue to roll the dough from the center out to the edges. Turn over and roll again, rotating the disk to ensure even rolling until the dough is about 12 inches in diameter, thin but not transparent.

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. Repeat with second chunk of dough and hazelnut mixture.

Bake about 20 minutes. Remove from the oven and cool completely.

Russian version (Valentina Zarkan)

Poor Student Quick Bread (Healthier American version)

Make 1 loaf (9 x 5 inch)

1 & 1/4 cup all-purpose flour
1/4 cup spelt flour
1 tablespoons flax seeds
1 tablespoon chia seeds
1 cup buttermilk or kefir
1 egg
2 tablespoons fruit jam of your choice
2 tablespoons vegetable oil
1/2 cup sugar (for sweeter version 3/4 cup)
1 teaspoon baking soda diluted in 1 teaspoon apple cider vinegar
1/4 cup finely chopped nuts
1/4 cup dry cranberries

In a medium bowl mix flours and seeds.

In a large bowl, mix buttermilk, jam, egg, vegetable oil, and sugar. Using a spatula, stir until everything evenly combined. Dilute baking soda over the buttermilk mixture, add to it and slowly sprinkle with flour mixture. Using the same spatula, carefully stir everything together. Add chopped nuts and dry cranberries.

Pour batter into the prepared loaf pan and level with an offset spatula. Bake on the bottom rack for about 40 minutes. Move the loaf pan to the upper shelf and bake for 5 minutes.

Remove from the oven, give 10 minutes to cool inside loaf pan. Remove a quick bread from the pan and give time to cool off completely. Wrap tightly into aluminum foil and keep moisture in. Slice and serve for morning tea or coffee.

Кекс "Бедный студент" в Америке

На 1 кекс

1 и 1/4 чашки белой муки
1/4 чашки муки Spelt
1 столовая ложка семян льна
1 столовая ложка семян чиа
1 стакан пахты или кефира
1 яйцо
2 столовые ложки фруктового джема на ваш выбор
2 столовые ложки растительного масла
1/2 чашки сахара (для сладкой версии 3/4 чашки)
1 чайная ложка пищевой соды, разведенная в 1 чайной ложке яблочного уксуса
1/4 чашки мелко нарезанных орехов
1/4 чашки сухой клюквы

Нагреть духовку до 350 Ф (180 Ц). Приготовить прямоугольную дорму для выпечки хлева размером. Смазать растительным мамсло и побрызгать антипригарной жидкостью.

В средней миске смешать два вида муки и семена.

В большой миске перемешать кефир, варенье, яйцо, растительное масло и сахар. Используя кулинарную лопатку, все хорошо размешать. Погасить соду уксусом и влить в кефирную смесь. Добавить мучную смесь, орехи и сухую клюкву. Все хорошо перемешать.

Вылить тесто в подготовленную форму для хлеба. Выпекать на нижней решетке около 40 минут. Поднять на верхнюю полку и печь в течение 5 минут.

Вынуть из духовки, дать 10 минут остыть внутри формы. Вынуть кекс из формы и дать время полностью остыть. Плотно завернуть в алюминиевую фольгу. Нарезать ломтиками и подать утром на завтрак.

Mini Italian bracelets with Maple Roasted Walnuts (egg-less)

Makes about 2 & 1/2 dozens 2-bites cookies

1 cup + 2 tablespoons all-purpose flour
1/2 cup whole-wheat flour (if have no on hand whole-wheat flour, use all-purpose)
1 & 1/2 teaspoons baking powder
1/2 cup (8 tablespoon) butter, room temperature
3 tablespoons water, room temperature
1 tablespoon sugar

Maple walnuts
3/4 cup walnuts
2 tablespoons maple syrup
A couple dashes cayenne pepper

For brushing
2 tablespoons jam, any kind
1 tablespoon water

Coat walnuts with maple syrup and sprinkle with cayenne pepper. Spread on a baking tray lined with parchment paper. Bake at 325 F for 15 minutes. steering halfway, until golden brown. Cool before finely chopping

Raise the temperature in oven to 350 F. Line a large cookie sheet with parchment paper and spray with non-stick baking spray.

In a medium bowl, mix flours and baking powder. In a large bowl place butter, water and sugar. Using a whisk, mix everything together and add flour mixture. Make a dough and leave on a counter for 10 minutes.

Divide dough into 30 balls. Roll each ball into rope, 4-5 inch long. Form each rope into circle, crossing the ends and truckling under. Place on a cookie sheet. Bake for 10 minutes on a lower third shelf and 5 minutes on upper third shelf.

Warm up the jam and water a bit. Using a baking brush, moist each cookie with liquid and sprinkle with maple walnuts.

Walnut-Rosemary Crusted Salmon with Light Marinated Salad

Recipe from "Diabetic Living Magazine, Fall 2018"

Sevings 4

2 teaspoons Dijon mustard
1 clove garlic, minced
¼ teaspoon lemon zest
1 teaspoon lemon juice
1 teaspoon chopped fresh rosemary
½ teaspoon honey
 ½ teaspoon kosher salt
¼ teaspoon crushed red pepper
3 tablespoons panko breadcrumbs
3 tablespoons finely chopped walnuts
1 teaspoon extra-virgin olive oil
1 (1 pound) skinless salmon fillet, fresh or frozen
Olive oil cooking spray

Preheat oven to 425 degrees F. Line a large rimmed baking sheet with parchment paper.

Combine mustard, garlic, lemon zest, lemon juice, rosemary, honey, salt and crushed red pepper in a small bowl. Combine panko, walnuts and oil in another small bowl.

Place salmon on the prepared baking sheet. Spread the mustard mixture over the fish and sprinkle with the panko mixture, pressing to adhere. Lightly coat with cooking spray.

Bake until the fish flakes easily with a fork, about 8 to 12 minutes, depending on thickness.

Sprinkle with parsley and serve with lemon wedges, if desired.

Light Marinated Salad

Makes about 4 cups

25-26 oz (750 gram) fresh cherry tomatoes
1/3 cup sugar
100 ml apple cider vinegar (5%)
50 ml vegetable oil
2 tablespoons salt
2 sweet green peppers, cut into medium chunks
2 cloves garlic
1 mini jalapenos, cut into 2-3 chunks
1 medium bunch of parsley, chopped

Prepare shallow 8-cup dish.

To make a marinade, place pepper, garlic, parsley, salt, sugar, vegetable oil, jalapenos, and vinegar in a bowl of a food processor. Process until all veggies will be finely chopped.

Bring a big pot of water to boil and add cherry tomatoes. Keep the tomatoes in the water for 30 seconds or until you can see their skins beginning to crack and peel. Quickly drain the water and leave to cool for a couple of minutes. Using a sharp folk or stick, poke each tomato and place on the bottom of prepared shallow dish. Pour marinade over, cover with clear plastic and leave on a counter for a couple of hours. Place in refrigerator for a night to marinate. On the very next day prepare a 4 cups glass jar with a lid. Using a big tablespoon, carefully transfer salad to a jar, cover with a lid and keep in a refrigerator for another 2 days.

Serve with sandwiches, dish, meat, grains or just a mashed potato.

Oatmeal Fudge Bars

Makes 26-30 bars

Crust and Topping
1 cup quick-cooking oats
1 cup light brown sugar, packed
3⁄4 cup all-purpose flour
1⁄4 teaspoon baking powder
1⁄4 teaspoon baking soda
1⁄8 teaspoon salt
8 tablespoons unsalted butter, melted and cooled

Filling
1⁄2 cup all-purpose flour
1⁄2 cup light brown sugar, packed
1 tablespoon instant coffee
1⁄4 teaspoon salt
2 cups semi-sweet chocolate chips
4 tablespoons unsalted butter
3 large eggs

For the crust and topping: Adjust an oven rack to the middle position and heat the oven to 325 degrees. Line an 8 inch square baking pan with a foil sling and grease the foil.

Whisk the oats, brown sugar, flour, baking powder, baking soda, and salt together in a large bowl. Stir in the melted butter until combined.

Reserve 1 cup of the oat mixture for the topping.

Sprinkle the remaining oat mixture into the prepared pan and press into an even layer with the bottom of a measuring cup. Bake the crust until light golden brown, about 8 minutes.

Let the crust cool completely on a wire rack, about 1 hour (It does not take 1 hour. It took about 10-15 minutes.).

For the filling: Whisk the flour, sugar, instant espresso, and salt together in a medium bowl. Melt the chocolate chips and butter together in a microwave, stirring often, 1 to 3 minutes. Transfer the chocolate mixture to a large bowl and let cool slightly. Whisk in eggs until combined. Stir in the flour mixture until just incorporated.

Adjust an oven rack to the middle position and heat the oven to 325 degrees.

Spread the filling evenly over the cooled crust and smooth the top. Sprinkle with the reserved oat topping. Bake the bars until a toothpick inserted into the center comes out with a few moist crumbs attached and the filling begins to pull away from the sides of the pan, 35 to 40 minutes, rotating the pan halfway through baking.

Let the bars cool completely in the pan, set on a wire rack, about 2 hours. Remove the bars from the pan using the foil, cut into squares, and serve.

Овсяные пирожные с кремовой шоколадной начинкой. 

На  26-30 пирожных

Для нижнего и верхнего слоев
1 чашка овсянки быстрого приготовления
1 чашка светло-коричневого сахара
3/4 чашки муки
1/4 чайной ложки разрыхлителя
1 ⁄ 4 чайных ложки пищевой соды
1/8 чайной ложки соли
8 столовых ложек несоленого масла, растопленного и охлажденного

Шоколадная начинка
1⁄2 чашки универсальной муки
1/2 чашки светло-коричневого сахара
1 столовая ложка растворимого кофе
1/4 чайная ложка соли
2 чашки полусладких шоколадных чипсов
4 столовые ложки несоленого масла
3 больших яйца

Для нижнего и верхнего слоев: поставить нижнюю полку в духовке в среднее положение и нагреть духовку до 325 Фаренгейтов. Выложить 8-дюймовую квадратную форму для выпечки фольгой и смазать маслом.

Смешать овсянку, коричневый сахар, муку, разрыхлитель, пищевую соду и соль в большой миске. Добавить растопленное масло и рукой сделать мелкую крошку.

Оставить 1 чашку овсяной смеси для верхнего слоя.

Утрамбовать оставшуюся смесь по всему дну приготовленной формы. Поставить в нагретую духовку и выпекать до золотистого цвета около 8 минут.

Вынуть из духовки и дать полностью остыть в течении 10-15 минут.

Для начинки: смешать муку, сахар, растворимое кофе и соль вместе в средней миске. Растопить шоколадную крошку и масло вместе в микроволновке, часто помешивая, от 1 до 3 минут. Переложить шоколадную смесь в большую миску и дайте немного остыть. Немного взбить яйца. Добавить яйца и шоколадную смесь к сухим ингридиентам. Все хорошо перемешать.

Равномерно выложить начинку на охлажденый нижний слой. Посыпать оставленной овсяной смесью. Печь в течении 35-40 минут, вращая сковороду на полпути во время выпекания.

Вынуть из духовки и Дать полностью остыть в форме в течении 2 часов. Нарезать на квадраты и подать на стол. Хранить в герметичном контейнере.

The original author is Barb Schaecher (Kansas City, MO), who was awarded $1,000 for her work. Recipe was published in "Cook's Country" June/July 2007