JELLY DOUGHNUTS | Ingredients needed: – 2 tbsp. active dry yeast – 1/2 cup warm water – 1/4 cup plus 1 teaspoon sugar, plus more for rolling – 2 1/2 cups all-purpose flour, plus more for dusting – 2 large eggs – 2 tbsp. unsalted butter – 1/2 teaspoon freshly grated nutmeg – 2 teaspoons salt – 3 cups vegetable oil, plus more for bowl – 1 cup seedless raspberry jam | |
How to prepare:1. In a small bowl, combine yeast, warm water, and 1 teaspoon sugar. Set aside until foamy, about 10 minutes.2. Place flour in a large bowl. Make a well in the center; add eggs, yeast mixture, 1/4 cup sugar, butter, nutmeg, and salt. Using a wooden spoon, stir until a sticky dough forms. On a well-floured work surface, knead until dough is smooth, soft, and bounces back when poked with a finger, about 8 minutes (add more flour if necessary). Place in an oiled bowl; cover with plastic wrap. Set in a warm place to rise until doubled, 1 to 1 1/2 hours. 3. On a lightly floured work surface, roll dough to 0.5cm thickness. Using a 5cm-round cutter or drinking glass, cut 20 rounds. Cover with plastic wrap; let rise 15 minutes. 4. In medium saucepan over medium heat, heat oil until a deep-frying thermometer registers 200°. Using a slotted spoon, carefully slip 4 rounds into oil. Fry until golden, about 40 seconds. Turn doughnuts over; fry until golden on other side, another 40 seconds. Using a slotted spoon, transfer to a paper-towel-lined baking sheet. Roll in sugar while warm. Fry all dough, and roll in sugar. 5. Fill a pastry bag fitted with a #4 tip with jam. Using a wooden skewer or toothpick, make a hole in the side of each doughnut. Fit the pastry tip into a hole, pipe about 2 teaspoons jam into doughnut. Repeat with remaining doughnuts. | ||
COCONUT PYRAMIDS | Ingredients needed: – 2 cups sugar – 5 cups shredded coconut – 7 large egg whites – 1 pinch of salt – 2 tbsp. unsalted butter, melted – 1 tsp. pure almond extract – 1 tsp. pure vanilla extract – 100g semisweet chocolate – 1/2 tsp. pure vegetable shortening | |
How to prepare:1. Heat oven to 200°. Line a baking sheet with parchment. In a large bowl, using your hands, mix together sugar, coconut, egg whites, and salt. Add butter and extracts, and combine well. Refrigerate for at least 1 hour. | ||
2. Moisten palms of hands with cold water. Roll 1 tablespoon of the coconut mixture in palms, squeezing tightly together 2 or 3 times to form a compact ball. Place ball on a clean surface, and using a spatula, flatten one side at a time to form a pyramid shape.
3. Place pyramids on the prepared baking sheet about 3cm apart, and bake until edges are golden brown, about 15 minutes. Leave on baking sheet on a wire rack to cool completely.
4. Place chocolate and shortening in a small heat-proof bowl, and set over a pan of simmering water; stir occasionally until melted. Dip top 1cm of each pyramid in the melted chocolate. Set each dipped macaroon on cooled baking sheet to allow chocolate to harden.
CHOCOLATE & ALMOND STRUDEL | Ingredients needed: – 1 1/2 cups ground almonds – 3 eggs – 1 teaspoon almond extract – 1/2 cup sugar – 3/4 cup sliced almonds – 6 sheets filo pastry – 3 tablespoons butter – 200g semisweet dark chocolate, grated |
For the chocolate sauce:
(Makes 1 1/2 cups)
– 1 cup heavy cream
– 200g semisweet dark chocolate, broken into pieces
How to prepare:For the strudel:
1. Preheat oven to 180 degrees C. Line a baking sheet with aluminum foil and butter the foil.
2. Combine the ground almonds, eggs, almond extract and sugar in a food processor. Process to combine. Add the sliced almonds and pulse until the sliced almonds are just combined.
3. Place 1 sheet of filo pastry on the baking sheet with a long side in front of you. Brush with melted butter and top with a second sheet. Brush this with melted butter and repeat with a third sheet. Sprinkle one-fourth of the grated chocolate on top. Add the fourth, fifth, and sixth sheets, brushing each with melted butter. Sprinkle the top piece of filo with half of the remaining chocolate. Spread the almond filling on top of the bottom third of the filo pastry layers, then sprinkle on the remaining chocolate. Roll up as you would a jelly (Swiss) roll. Brush the top of the roll with melted butter and place in the middle of a baking sheet. Bake for 25-30 minutes, or until the pastry is crisp and golden.
For the chocolate sauce:
Bring the cream to a boil in a medium saucepan. Remove from the heat and stir in the chocolate. Let stand for 10 minutes before stirring until smooth.
Slice the strudel and serve drizzled with the Chocolate Sauce.
BLACK FOREST CAKE | Ingredients needed: – 8 tbsp. butter – 3/4 cup sugar – 2 eggs – 200g dark chocolate, melted and cooled – 2 cups self-rising flour – 2 tbsp. unsweetened cocoa powder – 1 teaspoon baking powder – 1 cup milk – 50g dark chocolate, coarsely chopped | |
| Filling: – 1/4 cup kirsch – 1/4 cup cherry jam | ||
| – 3 cups, heavy cream, whipped – 1 jar pitted sour (black) cherries, drained – 150g dark chocolate, melted | ||
How to prepare:For the cake: 1. Preheat oven to 350 degrees. Butter a 25cm round cake pan and line with parchment or waxed paper. | ||
2. Beat the butter and sugar until creamy. Add the eggs, one at a time, beating well after each addition.
3. Stir in the chocolate. Sift together the flour, cocoa and baking powder and fold into the butter mixture alternately with the milk and chopped chocolate.
4. Pour the batter into the prepared pan and bake for 55-60 minutes, until a skewer inserted in the middle comes out clean. Remove from the oven and turn out onto a wire rack to cool. When cool, cut the cake horizontally into 3 layers.
For the filling:
1. Brush one side of each layer with a little of the kirsch. Spread the bottom layer with half of the jam, some of the whipped cream, and one-third of the cherries. Top with the second layer and repeat with the remaining jelly, some of the cream and one-third of the cherries. Top with the remaining layer and spread the sides and top of the cake with the remaining cream.
2. Decorate with the remaining cherries and drizzle with the melted chocolate.
3. Refrigerate until ready to serve.
BUTTERMILK PANCAKES | Ingredients needed: – 1 cup all-purpose flour – 1 teaspoon baking powder – 1/2 teaspoon salt – 1 large egg – 1 cup buttermilk – vegetable oil for the griddle For the Sweetened Cream Cheese: – 1 cup softened cream cheese – 1/2 cup confectioners’ sugar – honey, sifted confectioners’ sugar, chopped nuts, and fresh berries for garnish | |
How to prepare:1. In a bowl, sift the flour, baking powder, and salt. | ||
2. In another bowl, whisk the egg and buttermilk. Add the liquid ingredients to the dry and whisk until batter is smooth.
3. Heat a griddle over moderate heat until hot, brush with the vegetable oil, and make 8 pancakes using 1/4 cup of the batter for each one. Cook for 1 to 1 1/2 minutes or until golden brown, then and cook for an additional minute.
To make the Sweetened Cream Cheese:
1. In a bowl, whisk together the cream cheese and sugar.
2. Transfer the pancakes to serving plates, drizzle with honey, top with cream cheese, and garnish with confectioners’ sugar, chopped nuts, and fresh berries.
RASPBERRY-ALMOND TORTE | Ingredients needed: – 1-1/2 cups all-purpose flour – 2 tsp. baking powder – 1/4 teaspoon salt – 3/4 cup butter or margarine – 1 cup sugar – 1-1/2 tsp. vanilla – 3 eggs – 3/4 cup milk – 1/2 cup red raspberry jam – 1 recipe Almond Filling (see below) – 1 recipe Whipped Cream Frosting (see below) – Sliced almonds, toasted (optional) – Fresh raspberries (optional) | |
How to prepare:1. Grease and lightly flour two 20×4-cm round baking pans. Set aside. 2. Stir together flour, baking powder, and salt in a large mixing bowl. Set aside. Beat butter or margarine with an electric mixer on medium speed for 30 seconds. Add sugar and vanilla; beat till well mixed. 3. Add eggs, one at a time, beating well after each addition. Add dry mixture and milk alternately to sugar mixture, beating after each addition (batter may appear curdled). Spread batter into prepared pans. 4. Bake in a 200°C oven for 20 to 25 minutes or till wooden toothpicks inserted in the centers come out clean. Cool in pans on wire racks for 10 minutes. Remove cakes from pans. Cool completely on wire racks. 5. Cut each cake in half horizontally. Stir the jam. To assemble, spread one cake layer with one-third of the Almond Filling, then with 2 rounded tablespoons of jam. Repeat layering with the cake layers., Almond Filling, and jam two more times. Top with final cake layer. Spread Whipped Cream Frosting over cake. Cover cake tightly and refrigerate 6 hours or overnight. | ||
To serve, garnish with sliced almonds and fresh raspberries, if desired.
Almond Filling: Crumble one 200g can almond paste in a mixing bowl. Add 1/3 cup softened butter or margarine; bet with an electric mixer on low speed. Add 1 tbsp. amaretto or milk and 1 tablespoon milk; beat till smooth.
Whipped Cream Frosting: Combine 1 tbsp. cold water and 1/2 tsp. unflavored gelatin in a 1-cup glass measuring cup. Place cup in a saucepan of boiling water. Cook and stir about 1 minute or till gelatin is completely dissolved. Beat 1 cup whipping cream and 2 tablespoons sugar in a mixing bowl with an electric mixer on medium speed while gradually drizzling gelatin over cream mixture. Continue beating till stiff peaks form.
COCONUT MACAROONS | Ingredients needed:– 3 cups shredded coconut – 1 cup sugar – 2 tablespoons cornstarch – 1 tablespoon vanilla extract – 3 large egg whites | |
How to prepare:1. Heat oven to 150°C. Lightly coat 2 large cookie sheets with vegetable cooking spray. | ||
2. Combine coconut and cornstarch in bowl; set aside.
3. Beat egg whites in large mixer bowl at medium speed to soft peaks. Gradually increasing speed to medium-high, beat in sugar, 1 tablespoon at a time, to stiff peaks.
4. Fold in coconut mixture; transfer to top of double boiler. Cook over simmering water, stirring occasionally, until sugar dissolves, 15 minutes. Remove from heat; stir in vanilla. Cool 10 minutes to thicken.
5. Drop batter by measuring teaspoonfuls 3cm apart onto prepared cookie sheets. Bake 18 minutes until golden brown. Cool on wire racks.
CHOCOLATE FUDGE CAKE | Ingredients needed: – 1/2 cup unsalted butter – 1/3 cup vegetable oil – 1 1/4 cups sugar – 1 cup chopped semisweet chocolate – 1/3 cup milk – 2 cups all-purpose flour – 1/3 cup cocoa powder – 1 tablespoon baking powder – pinch of baking soda – 2 eggs Fudge Topping – 1/2 cup heavy cream – 1 tablespoon light corn syrup – 1 1/4 cups chopped semisweet chocolate | |
How to prepare:1. Preheat the oven to 160°C. Line two 6-cup loaf pans, each 20 x 10 x 5 cm. | ||
2. Following the melt-and-mix method, combine the butter, oil, sugar, chocolate, milk and 2/3 cup water in a large saucepan and stir over low heat until the sugar dissolves and the chocolate melts. Remove from the heat. Sift together the flour, cocoa, baking powder and baking soda into a bowl. Beat in the chocolate mixture (using a wire whisk means the mixture is less likely to form lumps).
3. Gradually beat the eggs, one at a time, into the chocolate mixture. Pour into the loaf pans and smooth the top with the back of a spoon. Place the pans on a baking sheet and bake for 50 minutes, or until a skewer comes out clean when inserted into the center of each cake. Cool in the pans for 5 minutes. Turn out onto a wire rack; peel off the paper and cool completely, crust side-up.
4. To make the fudge topping, bring the cream and corn syrup just to a boil in a small saucepan, then remove from the heat. Put the chopped chocolate in a heatproof bowl and gradually add the cream a little at a time, stirring after each addition, until all the cream has been added and the mixture is smooth. Place the bowl into a larger bowl of ice or refrigerate until the mixture has cooled and thickened. Spoon onto the cakes and spread over the top with a flexible metal spatula. It may run a little over the sides.
 | ICEBOX CAKE Ingredients needed: – 2 cups heavy or whipping cream – 3 tablespoons confectioners’ sugar – 1 teaspoon vanilla extract – 2 small ripe bananas, diced (about 1 1/3 cups) – 35 chocolate wafer cookies – 3 tbsp. semisweet-chocolate pieces | |
How to prepare: | ||
1. In large bowl, with mixer at medium speed, beat heavy cream, sugar, and vanilla until stiff peaks form. Spoon half the whipped cream into another bowl; cover and refrigerate.2. With rubber spatula, gently fold bananas into remaining whipped cream.
3. On one side of each of 6 chocolate wafers, spread about 2 heaping teaspoons banana-whipped cream. Stack wafers on top of each other. Top stack with a plain wafer.
4. Repeat stacking wafers on top of each other until all wafers are used, making 5 stacks of 7 wafers each.
5. Turn each stack on its side; place stacks, one behind the other so that rounded edges overlap slightly to form a log on platter.
6. Frost log with reserved whipped cream and decorate with chocolate pieces. Cover and refrigerate at least 5 hours or overnight to allow wafers to soften.
| MUD PIES | Ingredients needed: All—Butter Crust – 1 1/2 cups flour – 1/2 teaspoon salt – 1/2 cup cold unsalted butter – 4 to 5 tablespoons icewater Filling – 1/2 cup butter, cut up – 30 g. unsweetened chocolate – 30 g. semisweet chocolate – 1 1/3 cups sugar – 3 large eggs – 3 tablespoons corn syrup – 2 tablespoons sour cream – 1 teaspoon vanilla extract Whipped cream and chocolate curls, for garnish | |
How to prepare: | ||
1. Crust: Combine flour and salt in bowl. Shred butter into flour using the large holes of a grater. Add water until pastry holds together. Flatten into a disk; wrap and refrigerate 30 minutes. Cut a 14 cm cardboard circle. On floured surface, roll pastry into a 35 cm circle. Cut out 6 circles, re-rolling scraps. Fit into six 10 cm individual tart pans with removable bottoms. Trim overhang. Freeze 10 minutes.
2. Heat oven to 200°C. Prick bottom of tart shells and line with foil; fill with pie weights. Bake on cookie sheet 10 minutes. Remove foil and weights from pans. Reduce temperature to 180°F.
3. Filling: Melt butter and chocolates in microwave-proof bowl on High 1 to 1Ѕ minutes. Add remaining filling ingredients; whisk until smooth.
4. Pour batter into pastry. Bake 30 minutes.
5. Cool and un-mold. Garnish.
| PRALINE COOKIES | Ingredients needed: – 1/2 cup soft butter or margarine – 2/3 cup dark brown sugar – 1 egg – 1 tsp. vanilla – 1/2 tsp. maple flavoring – 2 cups all-purpose flour – 1/2 tsp. baking soda – 1/4 tsp. salt – 1 cup broken pecans Brown sugar frosting: – 1/2 cup dark brown sugar – 1 Tbsp. light corn syrup – 2 Tbsp. water – 1 cup powdered sugar | |
How to prepare:1. In large bowl, cream the butter and sugar. Add egg, vanilla and maple flavoring. Beat well. | ||
2. Stir flour, salt and baking soda together. Stir into the creamed mixture until dough is smooth. Chill for 30 minutes.
3. Shape dough into a 30 cm roll. Wrap in plastic film. Chill 4 to 24 hours.
4. Cut into 0.5 cm slices. Place in lightly greased cookie sheet, 2.5 cm apart.
5. Gently press 4 to 6 nut pieces into each cookie.
6. Bake at 180°C for 10 minutes or until golden but not browned.
7. While cookies bake, prepare frosting: Combine brown sugar, corn syrup and 1 Tbsp. water in saucepan. Bring to a boil, stirring. Mix in powdered sugar and remaining 1 Tbsp. water. Beat until blended. Let stand until cooled. Add more water, if necessary to make frosting spreadable.
8. With spoon, spread frosting on warm cookies
| MOCHA WALNUT TORTE | Ingredients needed: – 1 cup walnuts – 2 Tbsp. all-purpose flour – 2/3 cup butter or margarine – 250 g. semi-sweet chocolate – 6 eggs lightly beaten – 3/4 cup granulated sugar – 1 tsp. vanilla extract – 1 tsp. dry instant coffee – 2 Tbsp. waterGlaze Combine: – 1/4 cup whipping cream – 100 g. semi-sweet chocolate – 1 tsp. vanilla extract – 1 tsp. dry instant coffee | |
How to prepare:1. In food processor, finely grind walnuts with flour. | ||
2. Melt chocolate and butter in top of double boiler over simmering water.
3. Beat eggs and sugar 1 minute.
4. Beat in melted chocolate mixture and vanilla.
5. Blend in walnut mixture.
6. Dissolve coffee in hot water. Beat into batter.
7. Pour into greased and floured 20 cm cake pan.
8. Bake at 180°C for 25 minutes or until toothpick inserted in center comes out almost clean.
9. Cool in pan 15 minutes, then remove from pan. Cool on wire rack.
10. Pour warm glaze over cooled cake. Spread down over sides. Chill to set glaze.
| SUMMER BERRY MEDLEY Ingredients needed: – 175 g redcurrents – 175 g raspberries – 50 g caster sugar – 450-675 g mixed soft summer fruits, such as strawberries, raspberries, blueberries, redcurrents and blackcurrents – vanilla ice cream to serve | ||
| How to prepare:1. Strip the redcurrents from their stalks using a fork and place in a bowl with the raspberries, sugar and cr&e grave; me de frambroise. Cover and leave to macerate for 1-2 hours. 2. Put this fruit with its macerating juices in a pan and cook gently for 5-6 minutes, stirring occasionally, until the fruit is just tender. 3. Pour the fruit into a blender or food processor and blend until smooth. Press through a nylon sieve to remove any pips. Leave to cool, then chill. 4. Divide the mixed soft fruit among four individual glass serving dishes and pour over the sauce. Serve with scoops of vanilla ice cream. | ||
 | “TATLII” Ingredients needed:– 250 g butter (or fat) – 1/2 cup ovine sour milk – 1 egg – 6 spoons sugar (300g) – lemon crust – flower | |
| How to prepare:Mix the butter and add the sour milk, the yolk, the lemon crust and the flower. Mix well and make a soft paste. Take one small piece of the paste (walnut size) and form balls with a hole in the middle. Bake it in warm oven. Make the sherbet with sugar and a glass of boiled water, and when it gets cold, spread it over the “tatli”. Then roll them in sugar if you like. | ||
 | CHERRY PIE Ingredients needed:– Pastry for 2-crust pie – 2 cn sour red cherries or 4 c pitted, fresh red cherries – 1 tb Lemon juice – 1 to 1 1/4 cups granulated sugar – 1/4 c flour – 1/8 tbs. salt – 1/8 tbs. cloves – 1/4 tbs. cinnamon – 1 tbs. butter | |
| How to prepare: Line 25 cm pie pan with pastry; refrigerate until ready to use. In large bowl sprinkle cherries with lemon juice. Mix sugar, flour, salt and spices; add to cherries and mix gently but thoroughly. Pour into unbaked pastry crust; dot with butter. Put on top crust; seal and crimp edges; cut slits to let steam escape. Bake at 200°C for 35 to 40 minutes, or until nicely browned. Cool. | ||
 | “ARAVANIA” Ingredients needed: – 5 eggs – 1 cup sugar – 2 cups flour – 1 cup desiccated coconut – 1 cup milk – 1 sachet or 2 tsp. baking powder – a few drops of vanilla essence For the syrup: – 2 1/2 cups of water – 2 1/2 cups of sugar – cinnamon | |
| How to prepare:With the mixer we beat up the eggs with the sugar for about 5-6 mins until they become a thick substance. Then we add one by one the rest of the ingredients and we continue to beat up until we have a smooth – not very thick dough. We spread some butter in a baking tray, we put the dough in the baking tray and we put it in the oven for 45 mins approx. (150-175°C, Gas mark 6) until it becomes brown on the top. Then, we let it cool down while we prepare the syrup. We put the water, the sugar and the cinnamon in a pan and we let them come to the boil. We let them boil for about 5 mins or until the syrup starts thickening. We take the pan of the hob and we soak the “ravani” with the syrup, making sure that it covers the whole sponge. we sprinkle some more desiccated coconut on the top and we let it cool down before we serve it. | ||
Useful Tips:
1) NEVER EVER open the oven during the baking period.
2) when the baking period is over and you want to check if your “Aravania” is properly baked, penetrate it with a toothstick or a knife and if it is clear when you take it out, then it is OK. If you see raw dough on it, then it means that it needs more baking.
3) In order to put the syrup on there must be different temperatures. This means that the sponge must be cold and the syrup hot or vice versa. NEVER put hot syrup on a hot sponge or cold syrup on a cold sponge.
 | “SUTLIJASH” – RICE PUDDING Ingredients needed : – 4 cups (1 l) milk – 2/3 cup (155 g) sugar – 1 tablespoon unsalted butter – 1 lemon zest strip – 1 cinnamon stick – 6 cups (1.5 l) water – pinch of salt – 1/2 cup (105 g) white rice – 3 egg yolks – ground cinnamon for garnish – almonds for garnish, optional | |
| How to prepare:In a saucepan over medium-high heat, combine the milk, sugar, butter, lemon zest and cinnamon stick. Heat until small bubbles appear along the edge of the pan, then remove from the heat. Let stand for 30 minutes to develop the flavors. Meanwhile, in another saucepan, bring the water to a boil. Add the salt and rice, reduce the heat to low and cook slowly until the rice kernels have swelled and are tender, 15-20 minutes. Drain. Place the saucepan holding the milk mixture over medium heat and bring to a simmer. Add the rice and simmer uncovered, stirring often, until thickened, 15-20 minutes. Remove the lemon zest and cinnamon stick and discard. In a bowl, using a fork or whisk, beat the egg yolks until lightly frothy. Gradually add about 1 cup (8 fl oz/ 250 ml) of the hot pudding to the yolks, beating constantly. Gradually pour the warmed yolks into the remaining pudding, stirring constantly. Cook over very, very low heat, stirring constantly, for 5 minutes. Spoon the pudding into individual dessert bowls or one large serving bowl. Sprinkle with cinnamon and top with toasted almonds, if using. Serve at room temperature. | ||
 | POPPY CAKEIngredients needed : – 500g of flour – 100g of sugar – 100g of butter – 40g of yield – 2 eggs – 1/8 l of milk – salt, grated lemon rind |
Filling:
– 150g of grounded poppy
– 3 spoons of honey
– 1 spoon of sugar
– small glass of rum
– grated lemon rind, milk, flour
– 1 vanilla sugar
– 70g of raisins
How to prepare:Prepare the paste from flour, yield, salt, sugar, butter and eggs. Add grated lemon rind.
Stir poppy, honey, sugar, rum and the rest of the ingredients for the filling. Add enough hot milk so that the filling becomes compact. Finally add raisins.
Use rolling thin to make “kora” – thin piece of paste. Spread the filling all over the paste and roll the paste. Put the rolled paste in an adequate pot that makes form called “kuglof”. Leave it to stay for half an hour in warm surrounding and then bake it in oven on 170 degrees for an hour.
 | BAKED PRETZELSIngredients needed : – 350g of flour | |
| How to prepare:Mix butter with 150g of sugar, vanilla sugar, salt and 1 egg. Add flour. Stir. Prepare the paste. Use pieces of the paste and form pretzels. Bake for 8-10 minutes in oven on temperature of 175°C. Make the coffee. Add cocoa, the rest of the sugar and liqueur. Spread this mixture over the cold pretzels. | ||
 | FRUIT CAKE Ingredients needed :– 80g of raisins – 80g grated orange and lemon rind with sugar – 0,7l rum – 250g of butter – 250g of sugar powder – 5 eggs – 250g of flour – salt | |
| How to prepare:Soak the raisins and orange and lemon rind with rum. Mix the butter with sugar and add salt a little. Add beaten eggs and then flour, baking powder, raisins and orange and lemon rind and stir everything. Put the mixture into the oiled mold. Bake for about 60 minutes at temperature of 170°C. | ||
 | “GURABII”Ingredients needed : – 250g of cooking oil or lard | |
How to prepare:Mix the eggs, oil (lard), milk and add flour with baking powder. Make the pasta, spread it on a pan and bake it. After it is baked, cut it on pieces and spread the pieces with sherbet. Sherbet is made from sugar added in boiled water. Cookies should be cold when you spread hot sherbet over them. | ||
When you cut the paste on pieces, you can make different figures. You can also roll the cookies in sugar instead of spreading the sherbet over them.
 | “MEDENJACI”Ingredients needed : – 500 g of flour | |
How to prepare:Mix butter with sugar, add backing powder, vanilla sugar, cinnamon, 50g of honey and 1-2 spoons of hot water (optional). Prepare the paste from these ingredients. | ||
Make small balls from the paste and put them on a pan. Pan should be oiled first.
Bake the cookies. Dilute the rest of the honey with a cup of hot water and use it for soaking the cookies. Put the cookies on a plate and wait till they become dry.
 | “STRUDLA” Ingredients needed :– 500 g of flour – 1 yeast – 100 g of butter – 1 spoon of vinegar – 200 g of sugar – 200 g of poppy – 200 g of nuts – 100 g raisin – lemon juice – salt, oil, sugar | |
How to prepare:Soak the yeast, add sugar and after a while put it in flour. Add butter, 100 g of sugar, salt, acid, lemon juice and prepare the paste. Cover the paste and leave it to stay for an hour in warm surrounding. Then, use the paste to make “kora” (thin piece of paste made by rolling thin). Spread the filling all over the paste and then roll the paste. Leave to stay for about 20 minutes and after that put it in the oven. Bake it on temperature of 200°C. | ||
Add sugar on prepared strudel and serve it when it cools.
Filling: Stir ground poppy, ground nuts, raisin, sugar and 2 dl of boiled water with oil.
 | BAKLAVAIngredients needed : – 1 kg of thin koras | |
How to prepare:(Kora is a form of paste used for preparing pies, sweets etc. You can by it in the stores.) Grease the baking pan. Put 1 kora in the baking pan, pour some oil on it, then put another kora on top of it, pour some oil and continue the same way until you use 10 koras. All over the 10-th kora spread half of sliced nuts and then pour some oil over them. Then put another 10 koras over the nuts, the same way that you have put the first ten koras. Pour oil on top of everything and cut the baklava in cube and diamond pieces. Put the baklava in warm oven. When the baklava is half-baked, decrease temperature at 100 degrees and continue baking for another 15-20 minutes. Take the baklava out from the oven and wait until it cools. Sherbet: Add sugar in 2 l of water and boil it. Take it of the temperature and wait for a while until the sherbet is thickened. Pour the sherbet over the baklava. Cover the baklava with another baking pan. | ||
 | “RAFAELLO” BALLSIngredients needed : – 100 gr. white milk chocolate | |
How to prepare:Mix the butter together with sugar powder add the white milk chocolate which have been ground before and coconut with previously shacked sweet cream. Form small balls from the mixture and add a hazelnut in the middle of the ball. At the end roll the balls up in a coconut flower. | ||