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It's a dessert my grandmother used to make for me when I was little. I haven't eaten for a century ... My mother-in-law mentioned them and I had a craving ... I said to try to see what comes out. And they turned out very well :)
Preparation time: less than 60 minutes
Knead a suitable soft dough, adding water until you get the desired consistency. Set aside for 30 minutes, then spread out a sheet. Cut rectangular shapes and place half a teaspoon of jam on each. Close and press the edges well with a fork. Throw the cups in boiling water and let it boil until it rises to the surface. Remove, drain, then mix with browned breadcrumbs and vanilla sugar.
They were very good, there was none left the next day :)
If you like it, share it with your friends!
450 g flour
2 sachets of baking powder
A little salt powder
6 tablespoons caster sugar
450 ml of milk
3 teaspoons margarine or butter
Raspberry jam and whipped cream for garnish and served (you can serve this dessert with any other jam, chocolate or I know what toppings or crème, but the combination with whipped cream and raspberry jam is insane).
Method of preparation:
I got 11 pancakes out of this composition. In a larger bowl, put the milk, add the caster sugar, eggs, a pinch of salt, margarine and mix everything with the mixer until smooth.
In a bowl, mix the flour with the baking powder and add this mixture over the previously prepared composition. Mix again, this time with the vertical blender, to obtain a composition as fine as possible and without lumps.
After we have prepared the composition, we start baking the pancakes. We take a frying pan, preferably Teflon, we heat it, on the fire without a little oil in it, and we take a full polish from the composition of the pancakes and we pour it in the middle of the pan. The composition will extend itself towards the edges of the pan, as much as necessary, without moving the pan, as in classic pancakes.
Let the pancake fry on one side until it browns, I noticed that when it should be turned on the other side, bubbles begin to appear on the surface. Be careful, they fry very quickly, do not burn them, and the fire must be slow.
Fluffy pretzels with jam, sesame rolls, simple recipe. These pretzels are intended for all ages, both small and large. They are very fluffy, without too much sugar and very easy to make.
Tray dimensions: 27/35 cm
These days I cleaned the pantry and found a few jars of older quince jam, so I prepared this wonderful apple pie recipe and quince jam.
The sour apples combined very well with the pleasantly aromatic quince jam!
And I added, of course, the indispensable cinnamon. I think you can imagine what an autumn scent I had in the whole house!
As a dough, we prepared the recipe we like the most, with yogurt and butter.
We actually like the dough recipe with yogurt and lard, but I missed the lard, so I used butter.
The yoghurt dough comes out of this very tender apple pie recipe and quince jam, especially since I add a little baking soda, in addition to baking powder.
It is also interesting The recipe for apple pie and cinnamon dough, which I highly recommend!
And if you opt for a thin-leaf pie, I recommend you try it This Apple Pie Recipe!
Homemade thin sheets successfully compete with commercial ones, so they are worth a try.
Find on the blog more pie recipes with various fillings, for all tastes, in the category Sweets.
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Don't miss the quince season! Make jam or marmalade from them and you will enjoy in winter to have such a delicacy in the house.
Add a few nuts at the end and you will get a unique texture and taste!
Method of preparation
The quinces wash well with down and impurities. Then cut in four and remove the stalks with seeds in the middle.
Take each piece of quince and cut it into appropriately large cubes.
Look for a large strainer that fits in the mouth of a large saucepan. The strainer must be fixed on the pan.
Fill a saucepan halfway with water and put it on the fire. When it starts to boil, place the strainer on the mouth of the pan and add the quince pieces. Cover the sieve with a lid and let the quinces burn.
Meanwhile, prepare a large bowl of cold water. After 10 minutes, take the quince strainer off the pot and put it in cold water.
Reserve a glass of the water you used to scald the quinces. Put it back in the pan and add the sugar. Leave the mixture on the fire until it turns into a syrup.
At the end, add the drained quinces and cook the jam over low heat for about an hour.
The jam is ready when the fruits have softened well and acquired a translucent appearance.
Towards the end of cooking, add the coarsely crushed walnut kernels. Or you can use almonds. Leave the jam on the fire for another 10 minutes, then pour it with a polish into sterilized jars.
Put the lids on and tighten them as best you can. Put the jam in the pantry after it has cooled completely.
Lemon or orange peels can also be added to the quince jam.
We also offer you other unique quince recipes, which you can try this season:
Article source: Light Recipes, Special quince jam - perfect taste and aroma: https://retete-usoare.info/dulceata-deosebita-de-gutui-gustul-si-aroma-desavarsite/
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750 g flour
25 g of yeast
130 ml of milk
50 g sugar
A bottle of rom essence
30 ml oil
A sharp knife
Grated lemon peel
100 g old powder
500 ml oil for frying
Method of preparation:
In a bowl, put half the amount of milk and flour together with the yeast, cover with a little flour and leave to rise. In another bowl, mix the rest of the milk, eggs, sugar, rum essence, vanilla, salt, grated lemon peel and oil and heat them a little on the fire. This composition is then mixed with the mayonnaise that you put to leaven earlier, starting to knead the dough obtained until all the flour is incorporated.
Let it rise in a warm place, just like the cake batter.
After it has grown enough, spread it on a board, two thinner sheets. On one of the sheets you put the jam from place to place, so that after covering with the second sheet you can cut with the mouth of a glass, a round shape, the jam being in the middle of each round thus obtained.
The stuffed donuts are left to rise a little, then they are fried in hot oil.
After cooling, place donuts with jam on a plate and powder them with sugar.