I am looking for a recipe on our forum

[Lyudochka]

Maybe someone cooked it.

Lyudochka, every year I cook cherry plum jam with a bone, using the method of multiple cooking in standing between brews ...

[Inna]

Inna, Inus, tell me in more detail. How much sugar, water. First, cook the syrup and put the cherry plum there? Do you prick it, put it in hot water before cooking?

Girls, do we have a recipe for artificial honey?

What do you want? There are dandelions, melon, and some more ... Didn't you add "honey" to the search line on the left?

[Rarerka]

Rarerka, Lyudmila, for me to bake cookies, honey cakes.
sorry for the late answer with me to "you"

And we have ready-made recipes for fillers ... for meat, or marinades, or ...

I bought a syringe 🔗

In general, I bought it for filling baked goods, but it is also suitable for meat, or vice versa
I don't know much about spices, hoTsZa is a ready-made delicious marinade
Can someone tell me?

Girls, do we have a recipe for artificial honey?

I also want to know such a recipe.
In very ancient times, my aunt in the village cooked artificial honey, and then I also cooked it. I remember that at the end of cooking, I added lemon juice to the sugar syrup, from which the "honey" became sparkling silver, and after cooking a glass of good natural honey was added, everything was mixed. At first glance, the resulting "honey" was exactly like real honey, but it was ideal for baking!
Unfortunately, I lost the recipe, my aunt recently passed away, and there is no one to ask ...

[svetta]

svetta,
I don't know about artificial honey, but I recently made honey syrup for praise

1 tbsp of water
2 tbsp white sugar
1 tbsp lemon juice
1 tbsp honey

Boil water, sugar and lemon juice, boil for 5-10 minutes over low heat. I have 6 stages of heating the stove, I cook the syrup for 3. If you need thinner, then 5 minutes, if thicker - 10 minutes. Add honey to the almost cooled syrup. It turns out a fragrant, tasty syrup.
Sugar crystals appear in thick syrup after 2 weeks.

Maybe it will remind or hint something Sveta, and for how much syrup was added a glass of honey?

[svetta]

svetta,
I don't know about artificial honey, but I recently made honey syrup for praise

1 tbsp of water
2 tbsp white sugar
1 tbsp lemon juice
1 tbsp honey

Boil water, sugar and lemon juice, boil for 5-10 minutes over low heat. I have 6 stages of heating the stove, I cook the syrup for 3. If you need thinner, then 5 minutes, if thicker - 10 minutes. Add honey to the almost cooled syrup. It turns out a fragrant, tasty syrup.
Sugar crystals appear in thick syrup after 2 weeks.

Maybe it will remind or hint something Sveta, and for how much syrup was added a glass of honey?

Natasha, if I remembered ... I only remember that nothing crystallized, the yield was about 1-1.5 liters, no more. And there was such "honey" well, not a kitty, not thick. I will try to try relatives from the village, suddenly they remember and write something sensible.

Girls, so that the syrup does not crystallize, add ~ 0.5 tsp lim. to-you (divorced!)

[Dance]

Dance, Tanyush, there is also lemon juice and for some types of baklava, concentrated syrup is specially brewed so that after standing it does not flow. Even just lemon juice is sour for my husband

I also wanted to write: SUGAR is all DIFFERENT
It seems like sugar is like sugar, but not.
One quickly dissolves even in cold liquid, the other only when heated.
With brown sugar, canned foods can turn sour when stored simply ...
It can be sweet and savory, although the weight is the same.
Sometimes delicious and not ...

Yes, indeed ... sorry, I read the recipe inattentively. And about sugar, that's for sure!

honey "became sparkling silver

according to the description, it is similar to trimolin, invert sugar, that is also very tasty, I just don't know the exact recipe, industrially sucrose and fructose in the composition

Girls, tell me the recipe for liquid semolina porridge)) a hundred years ago, of course, I cooked porridge. But I don't remember the proportions at all. The technology was as follows: some small amount of semolina (1 tbsp. Spoon?) Stir in a small amount of cold milk and pour, stirring, into boiling milk. Salt, sugar. For the whole porridge - 0.5 liters of milk.
Or tell me how else you can cook liquid porridge guaranteed without lumps))

[celfh]

celfh, Tatyana, I cook in the proportion of 1 tbsp. l. on a glass of milk, with one hand slowly, shaking a spoon a little, add cereal, in the second whisk - quickly stir. The porridge turns out to be very liquid (in general, I noticed that it depends on the semolina itself, it can be thicker), I cook from 5 to 10 minutes

[Tina]

Tina, so I cooked, apparently, in the proportion of 2 tbsp. spoons for 0.5 milk)) I really want semolina))

[Tatyana]

Tatyana, pomoymu yesterday someone wrote that they cook semolina porridge in the microwave!

[Tina]

Tina, I also cook in the same proportions
but I boil literally 1 minute after boiling and set it aside under the lid for 10 minutes, it steams and it turns out much tastier (for sure) than if it were cooked for a long time
Bul, this Natalishka here wrote that in 4 minutes I cooked in a micra, there without proportions

[Alyona]

and put it under the lid for 10 minutes,

Alyona, mine should be right away, hot from the stove, so this method won't work, but I'll try for myself, thanks

So she doesn't have time to cool down
can be wrapped

[Leka_s]

Leka_s, my blue and I do the same. Boil, set it aside. If I see that it turns out to be watery, then I'll cook a little more and to the side. While she called to the table, while they came (and this is oh, how not right away!) The porridge insists.

Girls, tell me the recipe for liquid semolina porridge)) a hundred years ago, of course, I cooked porridge. But I don't remember the proportions at all. The technology was as follows: some small amount of semolina (1 tbsp. Spoon?) Stir in a small amount of cold milk and pour, stirring, into boiling milk. Salt, sugar. For the whole porridge - 0.5 liters of milk.
Or tell me how else you can cook liquid porridge guaranteed without lumps))

In my book for catering establishments, it is proposed to take 5.7 liters of liquid per 1 kg of cereal (these are the proportions for liquid semolina) and 65 grams of salt. For 0.5 liters, I got 87 grams of cereal and 5.7 grams of salt.

[Scarecrow]

Scarecrow,
Natasha, this thick porridge will come out - I have about the same proportions in my Soviet cookbook. I take 60-80g per 800g liquid

[Antonovka]

Antonovka,

You understand that the concept of "thick" and "liquid" is very relative. I have no idea how it will turn out: I haven't cooked semolina for a million years. I love her very much, but my husband is not at all ... I just wrote what I have given in my book about this ...

I cooked porridge for babies for bottles with a nipple for 1 hour. l. semolina for a glass of milk, and now for yourself 1 tbsp. l. semolina per glass (250g). It turns out to be of medium density, we like it. If it is necessary less often - collect a spoon without a slide.

[Scarecrow]

Scarecrow,
So I don’t run around - I just commented. I’m a specialist in semolina - my men love porridge, so I cook it periodically. I very rarely eat it (the dimensions do not allow), but then I cook 60 g per 1 liter - I love it completely liquid)))

And yet - I pour it into cold water, milk and stir it all the time - there are no lumps)) After boiling for 5 minutes, already at a low temperature and that's it.

Wait. Duck you pour it into cold milk? Did they pour it straight from the refrigerator and pour some semolina? Interesting. I always pour it into boiling milk.

I pour 6 tbsp of milk into a liter of milk. spoons from a bread machine, which are without a slide, I pour into hot boiled milk, constantly stirring intensively, and cook for 8-10 minutes.

To yourself, to a gallery, to cook semolina porridge ... Ato here some experts on semolina have poisoned their whole soul)).

[iris. ka]

iris. ka, I pour in hot and mix immediately with a whisk - no lumps. I tried cold for interest - I did not notice the difference

It's easier for me in the cold))

To yourself, to a gallery, to cook semolina porridge ... But here some experts on semolina have poisoned their whole souls)).

In-in. Liquid such that you can pull your lips like soup from a spoon. Only semolina is also different. I took. Pay less, live better, I didn't like it. The bugs appeared very quickly.

I really like Makfa semolina))

Girls need a recipe for Barney cookies, can anyone have any ideas?

[V-tina]

V-tina, maybe the Susli-Tani recipe will suit you?
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=115428.0

[Olya]

Olya, Ukka, thanks, but that's not it. Barney's cookies are crispy as crackers

Girls need a recipe for Barney cookies, can anyone have any ideas?

Tinochka, greetings, to be honest, I can’t find anything like that either. If you find it, please share. I would appreciate that.

[Tumanchik]

Tumanchik, Ira, to me, too, on "you" If I find it, I will definitely share it, my son likes them very much, but somehow I am afraid to consume the purchased one in large quantities

[Tumanchik]

Tumanchik, Ira, to me, too, on "you" If I find it, I will definitely share it, my son likes them very much, but somehow I am afraid to consume the purchased one in large quantities

okay.
yes, all these flavors "identical to natural" need to be saved

need a recipe for "Barney" cookies, can anyone have any ideas?

They promise that the most real Barney))

🔗

🔗

Tanya, Tina is looking for a recipe for Barney's COOKIES, not cakes. This is a new feature now.

Ira, I really wanted to help))) I have an adult son, and my grandson is still small, so I'm not very strong in such subtleties)))

Ira, I really wanted to help))) I have an adult son, and my grandson is still small, so I'm not very strong in such subtleties)))

Tanya, dear, of course she helped! I laid the recipe for a cake. I'll try to bake it. Thanks a lot for your help! We need everything, we are gluttons!

[Tatyana]

Tatyana, thank you!) Let's look with "mother-of-pearl buttons" These mini-barneys do not give me rest now .. and even dear ones, infections

Girls, maybe under the guise of a mini barney to make some other cookies? The composition is very exotic

Wheat flour
wheat flour. whole grain
sugar
rapeseed oil
dextrose
honey - 1.5%
maltodextrin
leavening agents (baking soda, ammonium carbonate)
kitchen salt
emulsifier (soy lecithin)
flavoring natures.
vitamins (B3, B6, B1, B2, B9)
minerals (iron)
gluten

This is not my idea))) It is written here))

composition exotic

And children eat it ???

[Tanyush]

Tanyush, I've already seen the composition ((that's why I'm looking for something similar. My son doesn't care, to be honest, in the form of which cookies, he will be 10 in a month .. just the child likes the taste of these mini-barneys

There is - gooseberry. Red, green and that-type-in-speck. Lot. We need to rework it somehow.
Madam, help with recipes please! What can you do with it?
Preserves jams compotes are not suitable - we do not eat them.
Options.
Can you make jerky?
IF you freeze, what will it look like after defrosting and what can you do with it?
Wine, tinctures? who did?

I was freezing. For compote it is.