Recipes and Cooking Advice

[~baby~doll~]

i have thought about this for a few weeks posted a few recipes on different threads. They received a good response so i think a recipe sharing thread might be fun. Many of U/us have family recipes W/we might like to share to tickle the fancy of the palette. W/we can also talk about dining and how important it be as a family meal a celebration. i will begin with a recipe for Russian rye or black bread.

4 cups unsifted rye flour
3 cups unsifted white flour
1 tsp. sugar
2 tsp. salt
2 cups whole bran cereal
2 tbsp. crushed caraway seed
2 tsp. instant coffee or powdered used coffee grounds
2 tsp. onion powder
1/2 tsp. fennel seed, crushed
2 pckg. active dry yeast
2-1/2 cups water
1/4 cup white vinegar (or 1/8 cup balsamic vinegar)
1/4 cup DARK molasses
1 square (1 oz) Unsweetened chocolate
1/4 cup (1/2 stick) butter or margarine
1 tsp. cornstarch
1/2 cup COLD water (*icy* cold!)

Combine the rye and white flours. In a second bowl blend 2-1/3 cups of the flour mixture, the sugar, salt, cereal, caraway seed, coffee, onion powder, fennel seed and un-dissolved dry yeast.

Combine 2-1/2 cups of water, vinegar, molasses, chocolate and margarine in a saucepan. Heat on low until very warm not boiling. Butter or margarine and chocolate don’t need to melt. Gradually add the liquid to the dry ingredients, beat a couple of minutes with a mixer, scraping the bowl from time to time. Add 1/2 cup of the mixed flour. Beat at high speed about two minutes, scrape the bowl occasionally. Stir in enough additional mixture of the flour to make a soft dough.

Turn dough onto a lightly floured board cover and let it rest about 15 minutes. Knead until smooth and elastic about 10 to 15 minutes. The dough may be sticky, but that’s okay. Place the dough in a greased bowl, turning to grease the top of the dough as well as the bottom.

Cover and let it rise in a warm place, free from any draft. When the dough doubles in bulk in about an hour, punch it down, turn it out onto a lightly floured board. Divide in half. Shape each half into a ball about 5 inches across. Place each ball into the center of a greased 8-inch round cake pan.
Cover, and let it rise until they’re both doubled, usually an hour, depending on the weather.
Bake at 350 degrees 45 to 50 minutes, or until done check with toothpick. Meanwhile, combine cornstarch and ice water. Cook over medium heat, stir constantly, until the mixture just begins to boil; continue to cook, stir constantly, for another minute. As soon as the bread is baked, brush the cornstarch mixture over the loaves. Return the bread to the oven and bake for another two or three minutes, until the glaze is set. Remove from the pans and cool.

[Mopsie]

This looks like a great recipe! Thanks for sharing!

I'll definitely be back to this thread.

[nanners]

Ohhh, wonderful thread! I have dynamite recipes to share, but alas no time to post them right now!

But I will be back to post some awesome recipes!

Thank you sweet ~baby~doll~!

[~baby~doll~]

Sorrel Soup/Shchavlevyi Borsch - Ukrainian

Vegetarian if you use vegetable stock. The best flavor comes from homemade chicken or vegetable broth. Can be frozen for later use.

1/4 cup chopped parsley
1/4 cup chopped garlic
two teaspoons of chives
1/4 cup chopped dill
1 large onion or leek chopped
1 carrot, chopped
2 celery chopped
3 medium Yukon gold potatoes, cut into small cubes
6 cups broth chicken or vegetable more if needed
7 cups of chopped packed sorrel
Salt and pepper to taste
3 tablespoons vegetable oil
2 tablespoons of butter

small squares of garlic bread
fry thick bread until crisp in butter and garlic power or fresh minced garlic serve soup onto squares of bread cut to fit serving bowl for convenience use french of Italian Bread
Sour cream for garnish
sliced hard boiled egg for garnish


In a deep pot add 3 Tablespoons of oil and 2 Tablespoons of butter and frying onions first. Add carrots, celery, chopped potatoes fry for 10 minutes. Add broth. Cook until potatoes and vegetables are soft, then add sorrel washed well. Add parsley, chives and dill and black pepper. Add salt if needed. Cook for about 1/2 hour.

[~baby~doll~]

Moroccan Spiced Coffee

Ingredients:

1/2 cup coffee or espresso beans
1 tablespoon ground cinnamon
1 or 2 whole cloves
seeds from 3 or 4 cardamom pods
1/4 teaspoon freshly grated nutmeg
1/4 teaspoon ground ginger
1/4 teaspoon black pepper

Preparation:

Place all ingredients into a coffee grinder and process. The spiced coffee is best used immediately. If you don't need all of it, store the spiced ground coffee in a light-proof, airtight container.

Use the spiced ground coffee, one to two tablespoons per serving, to brew spiced coffee or espresso.

Great recipe from About.com

[~baby~doll~]

Pampushky/poppy seed doughnuts - Ukrainian
Poppy Seed Filling
11/8 cup ground poppy seed
3 Tablespoons hot - whipping cream (can use 3)
1 Tablespoon butter
1/3 cup honey
11/2 teaspoon grated lemon rind
1/3 cup ground walnuts or raisons
1 egg white - beaten until stiff
Boil water and pour over poppy seeds and drain. Cover poppy seeds with fresh lukewarm water for 30 minutes. Drain through sieve. Grind seeds.
Melt butter in hot cream. When butter is melted pour into mixing bowl and add honey, lemon rind, and walnuts. Mix well. Beat egg white until stiff and fold into the mixture.
Dough
1/4 cup water, lukewarm
1 Tablespoon active dry yeast
1/4 teaspoon ground ginger
1 teaspoon sugar
1/2 cup milk, lukewarm
3 to 3 1/2 cups all-purpose flour
2 Tablespoons sugar
1/4 teaspoon salt
1/4 cup butter, melted and cooled to lukewarm
2 eggs
1 egg yolk (left over from the egg used for filling)
11/2 teaspoon vanilla

1 egg white, slightly beaten
Poppy seed filling, or other filling of choice
Vegetable oil for frying
Sugar for coating

Pour lukewarm water into a small bowl. Stir in yeast, 1 teaspoon sugar and ground ginger; set aside for 5 minutes in a warm place.
Sift flour into a large bowl and hollow the center and add 2 tablespoons sugar, salt, butter, eggs, egg yolk, milk and vanilla around the edges of the flour. Pour yeast liquid into the hollow. Combine ingredients. Knead dough on lightly floured board about 5 minutes. Add flour if dough is sticky. Knead until soft.
Place dough in a buttered bowl turn once. Cover with towel and place in a warm, draft-free area until dough has doubled about 1 ½ hours.
Punch down then knead until smooth. Let dough rest about 5 minutes. Roll dough to a 1/4-inch thickness. Cut with cookie cutter to 2 ½ inch circles. Brush edges lightly with egg white. Place 1 teaspoon of filling in the middle of half the circles. Cover with remaining circles; press edges firmly together with floured fingers. Let rise for 15 to 20 minutes or until double in a warm place. Gather scraps let rest for about 15 minutes, roll out, cut into circles and repeat process until dough is used up.
Use deep skillet with 1 ½ inch of oil heat to 375 degrees. Slide pampushky gently into hot oil. Do not crowd. Turn after one side is browned. Remove with slotted spoon when second side is brown; drain on paper towels. Roll hot in sugar, cinnamon sugar, all spice sugar or sift on confectioners' sugar when cool. Makes 12 to 16 pampushky.
Any filling can be used with this dough.