Eclairs, profiteroles, a piece of delicate “Napoleon”, airy “Bird's milk” or aromatic honey cake, crispy nuts with condensed milk, brushwood with powdered sugar... Sweets and pastries from childhood, which our mothers and grandmothers prepared - the most delicious! We have selected 10 recipes for children's favorite sweets and invite you to indulge in culinary nostalgia with us! Help yourself!
Delicious classic Bird's Milk cake: delicate soufflé and melting base! The author of the recipe, in a commentary to the recipe, told a story about how a whole line used to line up for a piece of Bird’s Milk cake!
There was not a single preservative in domestic ice cream, only natural milk! This is exactly the kind of ice cream that the author of the recipe suggests making!
Surely, every housewife has her own recipe for making the “Honey Cake” cake: with different cake layers, cream and decoration methods! Try our author's version. We are sure that guests will definitely enjoy this aromatic dessert!
What could be tastier than real homemade Potato cake? Let's remember our childhood together, especially since it will be very easy to prepare such a cake according to our author's recipes
Probably every child tried the famous nuts with condensed milk in childhood! We suggest you get double the pleasure by preparing both nuts and mushrooms at once! Thanks to the author for the great recipe!
Many will remember the crispy puff pastries with delicate protein cream! They will remember it and will definitely want to cook it again! Therefore, we share the recipe with you and thank the author for it.
Who didn’t try eclairs as a child?! With butter or chocolate cream... Delicious! We invite you to prepare eclairs according to the recipe. Julia advises that before adding eggs, make sure that the mass is not very hot. Do not open the oven during baking under any circumstances! Some people believe that the oven does not need to be preheated. Ready-made eclairs can be coated with chocolate glaze.
Recipes for a cake like Napoleon are usually passed down from generation to generation! So the author got this recipe from a friend of her mother. And as Irina herself admits, having tried many other recipes, she again returns to her beloved “Napoleon”! Try it too!
Already read: 9806 timesSomething has been making me feel nostalgic lately. I remember my kindergarten, school, summer holidays and the goodies of that time. The beginning of this nostalgia was in the article Recipes from our childhood / Children's cuisine. In this article, we will remember together a cake made from corn sticks, proper navy-style pasta, plump grandma’s pancakes and maybe something else. Recipes from childhood, Soviet cuisine and culinary tricks read on.
For most of us, born and raised in the USSR, Soviet cuisine was divided into dairy cuisine, kindergarten, school and summer food at grandmothers'. Dairy cuisine is completely for kids, but many recipes were born from it. Kindergarten and school brought into our history disgusting semolina porridge, the legendary cottage cheese casserole and fluffy omelette, meatballs or zrazy from the oven, “fragrant” fish cutlets and sticks, navy-style pasta and cheesecakes.
Our mothers often learned to cook these dishes according to recipes from garden and school cooks. Soups in children's institutions did not have a special taste. It’s unlikely that anyone will remember anything other than milk or pea soup, because at home our mother’s rich cabbage soup or borscht was always waiting for us.
In summer the food was a little different. Our parents worked a lot, and so that the children would not wander around unattended, we were sent to a summer camp or to their grandmother in the village. The camp was not accessible to everyone, but almost everyone had grandmothers. Of course, they fed their grandchildren simple village food, but everything was fresh, fresh from the garden or recently grown.
More than thirty years have passed, and I still remember the viscous aroma of fresh bread baked in a large Russian oven. And also kvass, so white, a little cloudy, but vigorous and refreshing, with the taste of rye bread and the smell of fresh mint. Unfortunately, you won’t be able to repeat your grandmother’s recipe for bread or kvass.
There is no Russian stove and natural rye sourdough, passed down from generation to generation, is nowhere to be found. But we can try baking pancakes. My grandmother, and probably yours too, had pancakes as fluffy as pies.
Do you want to cook these?
Then you've come to the right place.
Ingredients:
- 1 liter of kefir or homemade yogurt
- 2 eggs
- 1-2 tbsp. l. Sahara
- 1 tsp. salt
- 700 gr. flour (regular premium wheat)
- 0.5 - 0.7 tsp. soda
- vegetable oil for frying
- a frying pan with a thick bottom, preferably cast iron
- wide blade
- large spoon, serving type
Cooking method:
- Pour the kefir into a deep bowl and leave at room temperature for an hour. Then pour sugar and salt into it, beat in the eggs one at a time.
- Sift the flour, mix with soda and pour into a bowl with kefir.
- Using a fork, knead the dough from the edges to the middle, using spiral movements.
- Rinse a clean frying pan with water and place on the highest heat. When the water has completely evaporated and the frying pan becomes dry, reduce the heat to medium and pour 0.5-1 cm of vegetable oil onto it.
- Pour some cold water into a bowl. Using a large spoon dipped in water, take the dough and place it in pancake-like portions into the boiling oil. They fry very quickly, swell and burn too. Therefore, it is necessary to watch more carefully and turn it over to the other side in time.
- Remove the finished pancakes to a plate, add oil to the frying pan to the desired level and continue baking the remaining dough. The pancakes turn out plump, large and do not fall off. Good with sour cream, jam, honey or just milk.
In addition to pancakes, there were various desserts without baking: potatoes, sausage, cookie cake, cake with cottage cheese or marshmallows. Busy adults have come up with a million oven- and stove-free recipes. I wonder which of our readers remembers the corn stick cake? Don't remember? But such a dish actually existed in the diet of Soviet children.
Corn Cake
Ingredients:
- 150 gr. plain marmalade (multi-colored)
- 200 gr. walnut kernels
- 2.5 packs of sweet corn sticks
- 175 gr. butter
- 1 b. boiled condensed milk
Cooking method:
- Melt the butter, mix with condensed milk and pieces of marmalade.
- Pour the sticks into a large bowl, add the condensed milk mixture and stir.
- Shape into a loaf.
- Chop the nuts with a hammer and place on a tray.
- Roll the corn sticks loaf in nuts, wrap it in a plastic bag and put it in the refrigerator for 2 hours.
- Then remove the package from the refrigerator, remove the bag and cut into slices. The cake is ready!
My godfather was a sailor, worked as a mechanic on a merchant ship and was a big fan of food and telling stories about his adventures. He always spoke mysteriously and interestingly about seafood cuisine. The cook on their campus cooked a lot of things. Sometimes simple homemade food, sometimes octopus, squid and shrimp, but when there was a storm at sea and all the pots were flying as if they were alive, a simple and hearty dish was served for dinner - pasta. Yes, not simple ones, but naval style.
Navy pasta
Ingredients:
- 1 kg. feather macaron
- 1 kg. minced pork and beef
- 2-3 pcs. onions
- 1 tbsp. l. tomato paste
- 5-6 tbsp. l. vegetable oil
- 1 tsp. salt
- ground black and red pepper, a pinch
Cooking method:
- Pour 3 tbsp into the pan. l. vegetable oil and heat.
- Peel the onion and cut into half rings. Fry the onion in vegetable oil until soft.
- Add tomato paste, stir and simmer for 1-2 minutes.
- Place the onion in the tomato on a plate.
- Pour the remaining oil into the pan, add the minced meat and fry.
- Then add onions, salt and peppers. Mix well and remove from heat.
- Boil pasta in salted water, drain but do not rinse.
- Place the minced meat into the pasta, stir and cover with a lid so that everything is saturated with aromas. Serve as usual. Bon appetit!
Of course, Soviet cuisine was monotonous, often bland and uninteresting. And then, what about everyone’s favorite Soviet salad “Olivier” or “Herring under a fur coat”, “Doctor’s” sausage and coffee drink?
We still adore these dishes and consider them our traditional ones. What dishes from our Soviet past do you remember, dear readers? Write in the comments and we will be nostalgic together.
Udacha to you and be healthy!
Always yours Alena Tereshina.
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When you remember Soviet times and the dishes that restaurants and cafes offered, Olivier salad, vinaigrette, daily cabbage soup, Leningradsky pickle, cutlets with mashed potatoes, goulash with rice, Potato cake and much more immediately come to mind. Do you remember the dumplings that were sold in dumpling shops or milkshake and chebureki, and ice cream? And squash caviar, which was stocked in all the grocery stores. The entire food preparation system at that time was based on GOST requirements. They prescribed rules for the acceptance of raw materials, general technical standards for culinary products, and control methods to ensure their safety for human life. GOSTs appeared in the 20s of the twentieth century and became mandatory for use in their areas. Between 1920 and 1940, experts developed, approved and implemented more than 8,500 state standards. But they did not specify the recipe, appearance requirements and serving rules. Therefore, in 1955, the “Collection of Recipes” was released, which became a technological regulatory document along with the current GOSTs and OSTs. It contained recipes for preparing dishes, divided into three columns for different enterprises. The general standards observed in the food industry have contributed to the creation of high quality dishes, the taste of some of which we still remember today. We have collected for you recipes for dishes that were popular in Soviet times and remain favorites today.
Squash caviar
In Soviet times, squash caviar was a frequent treat on the table. They spread it on bread and ate it with tea, put it on the festive table and, of course, cooked it themselves at home.
Ingredients:
- zucchini 1 kg.
- tomato paste 80 g.
- carrots 60 g.
- vegetable oil 50 ml.
- onions 40 g.
- celery or parsley root 20 g.
- salt 1.5 tsp.
- granulated sugar 1 tsp.
- ground black pepper 0.5 g.
- ground allspice 0.5 g.
Cooking method: Prepare the zucchini. It is best to use young ones, no longer than 20 cm; the skin of such fruits does not need to be cut off. If you have large, mature zucchini with a hard skin, cut it off and remove the seeds. So, coarsely chop the zucchini. Heat a small amount of oil in a frying pan, add the zucchini and fry until soft. Transfer to another bowl. In the remaining oil, fry the chopped onion, carrots and celery until soft, add to the zucchini. Pass the mixture through a meat grinder or grind using a blender. Transfer the vegetable puree into a saucepan with thick walls and simmer for 20 minutes. Then add tomato paste, salt, sugar and pepper. Simmer for another 10 minutes. Zucchini caviar is ready. If you want to roll such caviar, then place it in pre-prepared sterile jars and roll it up.
Meat cutlets, like in a canteen
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Many people are nostalgic for the foods they ate as children. Remember how in large stores in the meat department they sold cutlets on large trays. They were wrapped in paper or placed directly in bags. They tasted the same as in school canteens.
Ingredients:
- beef 550 g.
- pork 250 g.
- white bread 150 g.
- ice water 200 ml.
- breadcrumbs 100 g.
- salt 10 g.
- ground black pepper 0.6 g.
- frying fat
Cooking method: Pass beef and pork through a meat grinder. Add soaked bread or bread crumbs, salt, pepper, pour in ice water, stir. Knead the minced meat - there is a requirement for it to be sufficiently sticky. Form cutlets 1.5-2 cm thick, bread each in breadcrumbs. Fry until fully cooked.
Navy pasta
Another dish very popular in Soviet times. At home, naval-style pasta was usually made with stewed meat, in canteens - from boiled meat, but to truly cook naval-style pasta it was necessary to use minced meat. To prepare the right navy-style pasta, you will need five ingredients: pasta, minced meat, onion, salt and pepper.
Ingredients:
- pasta 145 g.
- water 1 l.
- salt 6 g.
- minced meat assorted 105 g.
- onions 50 g.
- vegetable oil 20 g.
- ground black pepper 0.5 g.
Cooking method: Boil the pasta in a large amount of boiling salted water (for 1 kg of pasta, take 6 liters of water, 50 g of salt) until tender. During the cooking process, pasta swells, absorbing water, as a result of which its mass increases by about 2.5-3 times, depending on the variety. Place the cooked pasta in a colander and rinse with boiling water. While the pasta is cooking, cut the peeled onions into 5x5 mm cubes. The frying pan is placed on the stove. Heat it up, pour in vegetable oil, add chopped onion and fry, stirring, until the onion becomes transparent. Then put the minced meat mixture into the frying pan. Mix with onion and fry, stirring until the minced meat is browned. During frying, you need to break it up with a spatula so that the minced meat remains crumbly and fries evenly. At the end of cooking, the minced meat is adjusted to taste with salt and pepper. Cooked pasta is mixed with prepared minced meat and served.
Cake "Potato"
The most favorite cake from childhood, which could be bought in any cafe, cinema or theater for 18 kopecks apiece.
Tender and aromatic, thanks to the cream and alcohol impregnation - you will lick your fingers. In Soviet times, there were several types of “Potato” cake - with and without the addition of cocoa. In all cases, the main ingredients were sponge cake (white or chocolate), butter cream and essence.
The cake appeared thanks to the wife of the famous Finnish poet Johan Ludwig Runeberg. One day guests came to his house, but there was nothing to treat them with. Then Mrs. Runeberg quickly came up with a delicacy from the products that were found in the house, namely, leftover cookies, sour cream, jam and a little alcohol. She crushed the cookies, mixed them with the rest of the ingredients, formed small potato-shaped cakes, decorated them with berries and served them to the guests. The guests were delighted with the treat. Soon the recipe became known throughout the country. As a result of many experiments, confectioners have come to the point where they have found out that the optimal base for this cake is a heated sponge cake, aged after baking for 12-24 hours, mixed with butter-based cream and the obligatory component in the form of alcohol - rum or cognac. This is how everyone’s favorite “Potato” cake appeared at the turn of the 19th and 20th centuries.
Ingredients:
for biscuit:
- flour 150 g.
- eggs 6 pcs.
- granulated sugar 180 g.
- starch 30 g.
for cream:
- butter 250 g.
- powdered sugar 80 g.
- rum essence 2 drops
- condensed milk 100 g.
for sprinkling:
- powdered sugar 20 g.
- cocoa powder 30 g.
Cooking method: Separate the yolks from the whites. Beat the latter until stiff peaks form, gradually adding 50 g of sugar. In a separate bowl, beat the yolks with the remaining sugar into a thick, homogeneous mass. Add flour sifted with starch and whipped egg whites. Mix gently with a silicone spatula from bottom to top. The mass should turn out airy, it does not pour, but slowly flows down from the spatula. Place the dough in a mold greased with butter. Bake in the oven at 180 degrees, about 50 minutes. Cool the finished biscuit, let it rest for 12 hours, grind into crumbs, passing through a meat grinder. Cream butter at room temperature with powdered sugar. Pour in rum essence. Continuing to beat, gradually add condensed milk. Mix the biscuit crumbs with the cream, leaving a little for decoration. Divide the mass into equal pieces, form into balls or oblong sausages. Place in the refrigerator for 15 minutes. Mix cocoa with powdered sugar. Roll all cakes in sprinkles. Use a pastry syringe to decorate the potatoes with the remaining cream, dropping oil droplets onto the cakes.
Cake "Kyiv"
Another memory from childhood, when before the holidays everyone travels on the tram or buses with elegant boxes of their favorite treats. By the way, everyone loved this cake - both ordinary citizens and party leaders. So 60-70s. boxes of sweet treats were regularly transported from Kyiv to Moscow. Rumor has it that even foreign ambassadors were treated to the “Kyiv” cake. In 1976, the Karl Marx factory received an order to bake a five-kilogram, three-tiered cake for the anniversary of L.I. Brezhnev.
In the mid-70s of the last century, guests of the Ukrainian capital dreamed of bringing home a box with the treasured cake as a souvenir. The train "Kyiv-Moscow" was even popularly nicknamed the "cake truck". According to one version of the creation of the dessert, once at the confectionery factory named after Karl Marx, the confectioners forgot to put the egg whites in the freezer overnight. In the morning, the head of the biscuit shop, Konstantin Petrenko, in order to avoid a scandal, together with a young employee, Nadezhda Chernogor, prepared a cake of protein cakes with nuts and cream. It turned out not only beautiful, but also delicious!
Ingredients:
for the cakes:
- whites 200 g.
- granulated sugar 50 g.
- vanilla sugar 1 sachet
- flour 45 g.
- cashew nuts 150 g.
- granulated sugar 185 g.
for cream:
- butter 250 g.
- granulated sugar 200 g.
- milk 150 g.
- eggs 1 pc.
- cocoa powder 10 g.
- cognac 15 g.
- vanilla sugar 1 sachet
Cooking method: Separate the whites from the yolks, put the latter in the refrigerator, and leave the whites in a container at room temperature. The whites should sit in the room for 12 to 24 hours so that bubbles begin to form on the surface and the whites themselves thicken a little. Fry cashews in a dry frying pan and chop. Place sifted flour, sugar and chopped nuts in a bowl. Lightly beat the whites, then add sugar and vanilla. You should get fluffy and elastic foam. Gently mix both masses. Divide the mass into two parts: make one a little larger. Place the dough into molds of different sizes (so that you can cut the larger one into crumbs later). For example, take one mold with a diameter of 23 centimeters and another with a diameter of 20. Or 25 and 23, respectively. On average, the height of each cake will be about 2 centimeters. Both cakes need to be baked at the same time. The cake is baked in a preheated oven. Its temperature is first 170 degrees, and then, after 20 minutes, you need to lower it to 150 and bake for another 1 hour 45 minutes. The finished cakes have a beautiful light beige color. In order for them to “reach” and acquire a stronger structure, leave them for 12 hours and only then separate them from the parchment paper.
To prepare the cream, add sugar to the milk, mix, add an egg, beat a little and put on low heat. Stir constantly to prevent lumps from forming and the mixture does not burn. Once it boils, simmer for another five minutes, then set aside to cool. Meanwhile, bring the butter to room temperature and beat until fluffy. Add the cooled mixture, vanillin, cognac to the oil and beat again. Divide the cream in half, add cocoa to one part and mix.
Assembling the Kiev cake: take a large cake layer and grease it with light cream, taking two-thirds of the total volume, then place the second cake layer and press down lightly. Trim the cakes, leaving the trimmings for decoration. Cover the edges and top of the resulting cake with chocolate cream. Sprinkle the sides with crumbs and, if desired, with chopped nuts. The classic cake is decorated with cream in the form of a braid along the edge and a chestnut sprig in the center. The pigtail is made with a pastry syringe from brown cream, and the flowers and leaves are made from white.
Photo: Depositphotos.com/@minadezhda2, OlegDoroshenko
📍Casserole “Taste of childhood”
What you will need:
Cottage cheese - 500 g;
-Sugar - 100 g;
-Semolina - 100 g;
-Milk - 50 g;
-Butter - 50 g;
-Eggs - 2 pcs.
How to prepare cottage cheese casserole:
1. Grind the cottage cheese with sugar, add milk, mix.
2. Add the remaining ingredients and mix gently again until the lumps disappear.
3. Remove the butter from the refrigerator and leave until softened. Let the semolina swell for 40 minutes.
4. Add soft butter and mix. Bake in the oven at 180-200 C until golden brown.
It’s worth saying right away that this casserole turns out delicious and tender! And if they didn’t cook it well at your school, cook it yourself using this recipe, give it a second chance, and you will love it!
📍Omelet “Kindergarten”
What is necessary:
6 eggs
-300 ml milk
-1⁄2 tsp. salt
-butter for greasing the pan
Let's reveal the secret of making a lush kindergarten omelet!
Important: take the shape higher and narrower.
1. Beat the eggs into a container, add salt.
2. Pour in milk.
3. Mix with a whisk until smooth, do not beat!
4. Grease the mold well with butter. Pour in the omelette mixture. Place in an oven preheated to 200 degrees. Bake for 35-40 minutes or until browned on top.
During cooking, the omelette will rise by about 1/3, and after removing from the oven it will fall again. There may also be a small amount of whey at the bottom of the pan, this is normal!
There is an opinion that in Soviet public catering, omelettes were made from egg powder and milk powder and because of this they were high. But, having prepared according to this recipe, you are guaranteed to feel the same taste of a kindergarten omelette; it rises just as well in a narrow form, and only natural products are used!
📍Cutlets “School”
For table cutlets, take:
500 g minced beef
-60% of the volume of minced black bread pulp, soaked in water or milk
-3 onions
-1 clove of garlic
-salt pepper
-Breadcrumbs
-Solution oil for frying
Cooking nostalgic cutlets
1. Soak the black bread pulp in water, knead it, and add it to the minced meat.
2. Then add onion, spices and 1 clove of garlic, previously chopped.
3. Knead everything.
4. Bread in breadcrumbs and fry over medium heat until crusty, turning over.
And now a few memories of how such cutlets were prepared in public catering:
“They didn’t bring pork to school canteens, only beef, or rather goulash. For 3 kg. meat - 1 loaf of black bread (a brick for 16 kopecks), soaked in water. The minced meat was ground 2 times. Salt, pepper, onion 500 gr. - that's all. I remember it like it is now.”
“The meat was cutlet (beef trimmings with tendon), raw onions were not added, neither were eggs, the minced meat was diluted with water and more bread. The minced meat was beaten well to give it viscosity. They were breaded in breadcrumbs, fried in a frying pan and placed in the oven on trays, but without water. It’s just that sanitary rules required this to be done so that the cutlets inside would not be raw. At one time, I remade thousands of them throughout the entire Soviet Union, all public catering establishments worked according to a single collection of recipes, which indicated that for 100 servings of cutlets there is 3.7 kg of cutlet meat, 9 grams of wheat bread, 11 grams of milk or water, crackers 5 g, semi-finished product weight 62 g, rendered lard (for frying) 3 g. Total weight of the finished product is 50 g. (I still remember!)"
As we can see, the chefs’ memories differ a little, but still, such cutlets will have a table-quality taste!
📍Soviet balls
What you need for the meatballs in red sauce:
Beef (pulp) - 1 kg
-Bones (meat, beef) - 1 kg
-Bread (white brick, but in no case a loaf) - 700 g
-Onion (in balls - 700 g, in sauce - 300 g, in broth - 200 g) - 1200 g
-Carrots (For broth - 1 pc., for frying into sauce - 1 pc.) - 2 pcs.
-Tomato (domestic tomato) - 500 ml
-Chicken egg - 1 pc.
-Salt (to taste)
-Water - 2 l
-Bay leaf - 1 piece
-Spices
-Wheat flour - 2 tbsp. l.
-Vegetable oil (for frying) - 100 ml
-Breadcrumbs (or semolina with flour 1:1) - 100 g
-Celery root (or parsley root) - 50 g
Let's start cooking:
Let's start cooking: kindergarten, favorite dishes, step by step, recipes, school canteen
1. First, prepare the broth, on the basis of which the red sauce will be prepared. Lightly roast the beef bones in the oven on a dry baking sheet until lightly browned. Lazy people may not do this. In canteens they did just that to give the broth a brown color and a rich taste. Fill with water and let it boil. Remove the foam, add 1 carrot, celery roots, 1 onion, a pinch of herbs, salt to taste and cook over low heat for at least 3 hours. At this time, grind the meat, bread soaked in water and one onion from the meatballs prepared through a meat grinder.
2. Lightly fry the rest of the onions for the meatballs.
3. Add the fried onion to the minced meat, add the egg there, salt, if you wish (or if we are cooking only for adults), pepper, knead well. We form round balls, roll in breadcrumbs and fry (without frying) on both sides over high heat.
4. Place the meatballs on a baking sheet with high sides.
5. Prepare the sauce. Finely chop the onion and carrots for the sauce and fry. Separately, fry the flour in a dry frying pan until golden brown.
6. We also fry the tomato separately in a frying pan in oil. Combine the fried carrots with onions and tomatoes in a saucepan, pour in 1.5 liters of strained broth and bring to a boil, cook for 20 minutes.
7. Dissolve the fried flour in a glass of cold broth and stir.
8. Carefully pour the diluted flour into the boiling sauce, stir, add bay leaf, cook for 10 minutes, turn off. The sauce is ready.
9. Fill the meatballs on a baking sheet with sauce and place in the oven at 200 degrees for 40 minutes.
10. Our meatballs are ready! Delicious! Bon appetit!
📍Pancakes “Lush”
It's hard to believe, but these pancakes are really like they were in childhood!
400 gr. flour
-4 eggs
-25 gr. Sahara
-15 gr. yeast (or 1 tsp dry)
-200 ml. warm water
-vegetable oil for frying
The hardest thing about cooking is waiting!
1. Grind the yeast with sugar (if you use dry yeast, mix it with a small amount of warm water and sugar and let it stand in a warm place for about 10 minutes), add water, eggs and flour and knead the dough. It should not be liquid.
2. The dough should stand for 35-40 minutes. in a warm place. After it has risen, bake the pancakes on both sides in a hot frying pan.
3. Buy condensed milk or jam and enjoy this taste from childhood!
📍Tea “Bochkovoy”
How was school tea made?
First, let's ask the opinion of those who drank it:
“The main thing is that there is water from the tap. Ideally, from the tap in the kitchen of your home school. Drinking should only be done at a chipboard table with iron legs. »
“Did we drink tea? I had the feeling that a broom had been rinsed in the cauldron and sugar had been added...”
And this is how it was actually prepared:
We boiled water in a saucepan, added sugar, tea leaves (already brewed according to all the rules in a teapot) and left it on low heat.
It acquired its specific taste from the fact that it was heated for a long time (about an hour) over low heat.
In general, if you want, you can get confused, but it’s better to go to the school canteen, fortunately the traditions are still alive there!
📍Sochnik “The Same One”
For the juice test:
210g flour
-1 egg
-50g powdered sugar or fine sugar
-100g butter
- chips salt, ground into powder
-14 tsp baking powder
For filling:
200g cottage cheese
-40g sugar
-30g flour
-20g sour cream
-12 yolks (leave the second half for lubrication, immediately mixing with water so that the yolk does not dry out)
12 yolks
tablespoon warm water
How to prepare juice:
1. Prepare the filling (it must stand for the sugar to dissolve, or you can use powdered sugar).
2. Place all ingredients in a bowl and mix with a mixer. Very carefully.
3. Prepare the dough. Place soft butter, egg, salt, powder in a bowl and beat with a mixer.
4. Add flour with baking powder.
5. Stir (briefly).
6. Form the dough into a ball.
7. Divide the dough into 6 parts (70 g each, if you have scales). Roll each part into a short sausage and roll out on a floured table. Put the filling (45g each). Cover the filling with half of the dough so that it is visible.
8. Place on baking paper or a baking sheet; grease!
9. Lubricate the juicers themselves with yolk and water using a brush, both the filling and the dough.
10. Bake at 200C for 25 minutes.
📍Sand rings “Buffet”
For 15 rings with a diameter of 8 cm, take:
200g butter
-130g sugar or powdered sugar
-350g flour
-1 egg
-12 tsp vanilla essence (or half a packet of vanilla sugar)
-14 tsp salt (crush)
-12 tsp baking powder.
-1 yolk for lubrication
-65g nuts for sprinkling
You will also need:
-baking tray
- molds with a diameter of 8 cm and 2 cm for cutting out rings
How to prepare sand rings?
1. Place all ingredients except flour in a bowl.
2. Beat with a mixer for 5 minutes or more until the sugar has dissolved (this can be determined by rubbing the mixture between your fingers; there should be no grains).
3. Add flour and quickly knead the dough. Cool it in the refrigerator, the optimal dough temperature is 20C.
4. Sprinkle the table well with flour and roll out the dough to a thickness of 6-7mm. Cut out circles with a large cookie cutter and then make a 2cm hole in the center.
5. Place on a baking sheet and place in the freezer for 20 minutes. This is important and very convenient, since it will be much easier to work with cookies.
6. Meanwhile, fry finely chopped nuts (at 180C for 10 minutes).
7. Prepare the yolk, nuts and take out the blanks.
8. Brush the rings with yolk.
9. Turn each one onto the greased side onto the sheet or plate with the nuts. And place it on a baking sheet.
10. Bake at 200C for 12 minutes. Avoid browning!
📍Buns “9 kopecks each”
What you need for buns for 9 kopecks:
For the dough:
- wheat flour 250 g
- pressed yeast 15 g
- milk 100 g
- water 30 g
- egg 75 g
If the egg is smaller, add water to 75 g
For the test:
- dough
- wheat flour 250 gr
- pressed yeast 10-15 g
- sugar 125 gr
- salt 5 g
- butter 90 g
- water 35 g
- vanillin 1 g
How to cook:
1. Knead the dough.
If the egg does not reach 75 grams, then it is better to put 1 piece and add the missing grams with water.
Leave to ferment for 4-5 hours at 27 C and watch how it looks. By the end of fermentation, the dough should still be swollen and not fallen off. If it starts to fall off before 5 hours have elapsed, do not wait and immediately knead the dough.
2. Add everything to the dough except oil.
If the dough was very active, then take not 15, but 10 grams of yeast!
3. Lightly melt the butter, mix it into a homogeneous paste-like mass and add it to the dough after 5-7 minutes of kneading.
Butter can be successfully replaced with refined vegetable oil!
Leave to ferment for 1.5-2 hours.
4. Divide the dough into 11 balls of 90 grams each and leave to proof for 1-1.5 hours.
5. Preheat the oven to 180-200 C
6. Grease the buns with cream or egg and bake for 30 minutes.
Little secret:
To make the buns more tender, you need to spray the oven well with a spray bottle before baking.
📍Korzhiki “Milk”
What you need for milk shortcakes
110ml milk
200 g sugar
100 g butter (soften)
1 egg
400g flour
1/4 tsp. soda
1 vanilla pod (optional)
For lubrication
1 yolk
How to cook:
All products are at room temperature.
1. Take milk, add sugar, seeds of one vanilla pod (optional) and boil the syrup. To do this, you just need to bring the mixture to a boil while stirring and cook a little. Cool this syrup to room temperature and pour into softened butter, add the egg.
2. Stir vigorously with a spatula or mixer until the mixture becomes almost homogeneous (it will never become completely homogeneous, because in such a quantity of liquid the oil will always be cut off). Add flour sifted with a quarter teaspoon of soda. Quickly knead the dough.
3. Roll out the dough (it is soft and very pleasant to handle) to a thickness of 6-7 mm and cut out the shortcakes using a round notch with teeth, placing them on baking paper.
4. Mix 1 yolk with one teaspoon of warm water and brush the shortcakes.
5. Bake at 210C for 12 minutes.
The finished shortcakes can be sprinkled with powdered sugar while still hot!
Jan 29, 2018 Olga
Cookie sausage recipe like in childhood
Few children refuse sweets. Unfortunately, store-bought confectionery products do not always have a safe composition. Most of them contain preservatives, dyes, and sugar substitutes. To pamper your children, you can prepare a delicious dessert - chocolate sausage made from cookies and condensed milk. You don’t have to mess around in the kitchen with this sweetness; you just need to wrap the chopped ingredients in film, put them in the refrigerator and wait until the dessert hardens. If you are not preparing it for children, you can add a small amount of cognac or liqueur.
- Cooking time: 25 minutes
- Number of servings: 10
Ingredients for chocolate sausage
Prepare:
- shortbread cookies (0.5 kg);
- cocoa powder (2 tbsp);
- walnuts (5 tbsp);
- condensed milk (1 can);
- butter (1 package);
- cinnamon powder (1 tsp);
- chopped candied fruits (1 tbsp);
- olive oil (3 ml).
Method for preparing dessert without baking “Chocolate sausage”
If you are using walnuts with shells, peel them, sort them, and remove the membranes. Rinse them with running water, place in a colander, and let dry a little. Then place them in a hot frying pan and fry until they are golden brown.
Chop the nuts with a knife or crush with a rolling pin. Pour the crumbs into a deep bowl. Walnuts can be supplemented with pine nuts, cashews, almonds or peanuts.
Take 250 g of cookies, crumble. Break the rest into large pieces. The crumbs will form the base of the sausage and the chunks will add a crispier texture. Grind the candied fruits and add them to the cookies with nuts. Mix the ingredients and add cocoa powder to them.
Wait until the butter softens, then add it to the dry ingredients. To make the dessert more satisfying and tasty, it is advisable to use oil with a fat content of 80%. Mix all sausage ingredients. You can knead them with a spoon or by hand.
Add condensed milk, cinnamon to the butter-nut mixture and mix again. Lay out the film and brush it with olive oil. Place the prepared mixture on top. Roll the film in several layers. Wrap the sausage and tie the film in a knot on the other side. Shape the sweet into a cylinder and tie a knot on the other side. Place the dessert in the refrigerator to harden. After a day, you need to take it out, remove the film, place it on parchment paper and decorate with powdered sugar.
After a day, you need to take out the dessert, remove the film, place it on parchment paper and decorate with powdered sugar. Hurry up to pamper your loved ones with delicious treats. Bon appetit!
Cookie sausage - a recipe like in childhood