Summer resident
Then Boiling Water Chocolate is just for you. It just doesn't work to spoil it

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=99999999&topic=12826.msg128657
kolynusha
Rusol , I would recommend Dessert Tiramisu
https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&Itemid=89&topic=7313.0
There is no need for a stove. You can buy all products in the Metro. And the cooking technology is not complicated.
Fadeeva
Lingonberry came to me from Karelia. The berry is unusual for me, but apparently very wonderful. What can you do with it?
They say very good. delicious pies with lingonberries. I tried to fill the pies with a mixture of lingonberries and sugar. The berries burst and the juice flowed out. Not really. I add it to the marinade for meat - it replaces lemon well, but somehow it's a pity for such exotic things to be used like that
In addition, I have a lot of this lingonberry. It's enough for a marinade for 5 years. During this time, he may still come.
Who can share the recipe - respond!
lina
Eat with sugar. Eat with ice cream. Fruit drinks-jelly. Meat sauce. Jams, preserves. Break with a blender (you can add sugar) - a sour layer in the cakes-pies; add to cream; gelate - the jelly layer in the cake. Cupcake (or muffins).
Aunt Besya
In Karelia, they usually bake large open pies with lingonberries, fruit drink has a pronounced diuretic effect, is very useful for the kidneys, pregnant women are good when they do not drink pills, but the excess liquid must be removed.
Pass through a blender (meat grinder) with an orange, very tasty !!
prascovia
Hello everybody! Won't kind people tell me how to make Detsk caramels like "Chupa-Chups"? A child cannot live without this infection, and my heart is bleeding, as I read something on the label there.
Celestine
Quote: prascovia

Hello everybody! Won't good people tell me how to make Detsk caramels like "Chupa-Chups"? A child cannot live without this infection, and my heart is bleeding, as I read something on the label there.

Do not give the child long-sucking caramels, have pity on the child. I gave, I thought that we had good teeth, no holes, no specks. After giving the table caramel literally in a month - the first hole, after the second week - the second (tiny), but after 1 month it became sooo big. Teeth are instantly destroyed by children's enamel. I'm so sorry now
prascovia
Thank you Natasha for the advice! Only for me this is not an option - it will still eat (someone will treat or ask herself). I somehow in the supermarket did not buy her Kinder Syutprmz. So she performed such a concert that some aunt from the queue, having probably read that I had no money, paid for this "muck". So I'd rather try to do something the least harmful myself.
Luysia
Quote: prascovia

Thank you Natasha for the advice! Only for me this is not an option - it will still eat (someone will treat or ask herself). Somehow I didn’t buy her Kinder Syutprmz in a supermarket. So she performed such a concert that some aunt from the queue, having probably read that I had no money, paid for this "muck". So I'd rather try to do something the least harmful myself.

prascovia, here's a look here about caramel lollipops they wrote, maybe it will be useful

https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=7328.0

Cubic

From myself a couple of recipes:

Cooking recipes. Lost recipe!

Cooking recipes. Lost recipe!

Cooking recipes. Lost recipe!
Fadeeva
Cubic, thanks for the recipes. I've already climbed the internet myself - there are a lot of them, but I wanted something personally tested. I'll make the lingonberry broth immediately to the nearest meat - I'll unsubscribe.
Are soaked lingonberries eaten as a side dish or dessert?
Lisss's
Fadeeva, I made muffins with lingonberries - well, oh, very tasty!

and yet, I noticed that lingonberries freeze perfectly, and then you can put them frozen in the same muffins, it does not burst and does not paint the dough (as blueberries do ugly)
Cubic
Soaked lingonberry is not a dessert at all .. it is a very good side dish for meat, poultry, with barbecue in general, super !!!

I make vinigrette with pickled berries, sauerkraut salad is also good with it.
Yes, and just like a delicacy sometimes to eat

Luysia
Today I laid out on shelves, boxes my "wealth" that Lyulёk handed over to me and came across the molds that she bought a hundred years ago Last summer, in a distant Transcarpathian village, I haven't tried it anyway.

Cooking recipes. Lost recipe!

Girls, share tried recipe for madelens for these molds.
You need to bake it to make sure it works, otherwise your conscience will completely torment you.
Fadeeva
Thank you all for the advice.
I have frozen lingonberries. But this, as I understand it, is not a problem.

Aunt Besya, but I just heard about open pies - they are very praised. Share the recipe. Do you need yeast dough? Crushed lingonberries or put whole?
Aunt Besya
The dough in the lingonberry pie is the usual sour yeast. Both fresh and soaked lingonberries are suitable for the filling, which are pre-mixed with granulated sugar to taste. At the bottom of the cake (under the filling), you can lightly sprinkle starch to hold the juice, you can sprinkle it on top with the same starch, or even better with a streusel
kolynusha
Luysia , Tested not, but copied this recipe from the Internet. The photo was delicious, and according to the reviews, the girls also succeeded. They attached their pictures. I have a photo in Worde and I don't know how to upload it

Lemon Chocolate Madeleines by Pierre Herme

• 1/2 cup + 1 tbsp. l. (70 g) plain flour
• 3 1/2 tbsp. l. cocoa powder without sugar,
• 1/2 tsp. baking powder
• 1/3 cup + 2 tbsp. l. (90 g) granulated sugar
•a pinch of salt
• zest with 1/4 lemon
• 2 large eggs at room temperature
• 6 1/2 tbsp. l. (100g) unsalted butter, room temperature
Sift flour, cocoa and baking powder together. Combine the zest, sugar and salt in a small bowl and rub with your fingers until the sugar is moist, grainy and very aromatic.

Using a whisk, beat the eggs into the lemon-sugar mixture until smooth. Crush the oil thoroughly with your hands to a pomade state. Continuing to work with a whisk, add butter to the egg mass and stir. Gently mix with flour until all flour is moistened and the mass becomes homogeneous.

Place the foil on top of the dough and let stand in the refrigerator overnight. This is a prerequisite, so then a specific mound is formed on the surface of the madelens. You can chill the dough for about an hour before baking, then the mound will not work, but the taste of the baking will improve.

For baking, place the wire rack in the middle of the oven, heat to 220 C (425F). Grease and sprinkle with flour a dish pan, shake off excess. Do this even if you have a non-stick form.

Fill the dough completely with the dough. Place the dish in the oven. Leave a gap in the oven door by inserting a wooden spoon. Set the temperature immediately to 180 C (350F). Bake for 13-15 minutes.

Remove the cookies from the mold - tap on the surface with an edge if necessary. Allow to cool on a wire rack to room temperature.
Luysia
kolynusha, I found thanks to cook-talk and recipe and photo. Very beautiful, I will try! Moreover, the author is a famous chef.
Gin
I can't find a recipe - someone recently posted a recipe for cheese made from milk, sour cream and eggs. There were 2 liters of milk, 6 eggs, 400 grams of sour cream, 2-3 tsp. salt - can anyone stumbled upon it recently?
lina
It seems that Elena110 laid it out, that is, there is already no recipe on the forum.
Luysia
Quote: Gin

I can't find a recipe - someone recently posted a recipe for cheese made from milk, sour cream and eggs. There were 2 liters of milk, 6 eggs, 400 grams of sour cream, 2-3 tsp. salt - can anyone stumbled upon it recently?

Here I have such a recipe in my culinary notebook (I did not write down the author):

Homemade cheese (like Adyghe cheese)
Milk cheese at home
Structure
Milk - 2 l
Egg - 2 pieces
Salt - 2 tbsp l.
Sour cream - 400 g
Preparation
Boil 2 liters of milk in a large saucepan (4 liters). While heating, stir 2 eggs, 2 tablespoons of salt and 400-500 grams of sour cream in another bowl. When the milk boils, pour this mash into it and, stirring gently, let it boil for a few minutes. You should get an almost transparent whey and large flakes floating in it. Remove from heat and let cool.When it cools down, fold it onto cheesecloth in several layers, lying on a colander or sieve. When it drains a little, form a cake, wrap it in cheesecloth and put oppression on top for several hours, you can overnight. Delicate delicious cheese is ready. It turns out about 500 grams.
artisan
Completely confused! Maybe someone will throw a reference to the cream with halva?
dopleta
Quote: Master

Completely confused! Maybe someone will throw a reference to the cream with halva?
I do not know which one you are looking for, but I make from 200 gr of halva + 200 gr of sour cream + 1 tbsp. l. cognac.
artisan
dopleta, Thank you! I myself don't know which one. Once, somewhere I saw, but then he did not interest me. but yesterday I tried sour cream with halva and I liked it.

dopleta, but the technology is possible? or is it simple, mix and beat?

Quote: dopleta

+ 1 tbsp. l. cognac.

this is a good option, this is a good recipe
dopleta
Yes, it's very simple - I whip up sour cream and add chopped halva. At the end there is cognac (I pour it into almost all creams).
artisan
And I thought there was some kind of technology ... Thank you!
RybkA
Quote: kolynusha

Lemon Chocolate Madeleines by Pierre Herme

• 1/2 cup + 1 tbsp. l. (70 g) plain flour
• 3 1/2 tbsp. l. cocoa powder without sugar,
• 1/2 tsp. baking powder
• 1/3 cup + 2 tbsp. l. (90 g) granulated sugar
•a pinch of salt
• zest with 1/4 lemon
• 2 large eggs at room temperature
• 6 1/2 tbsp. l. (100g) unsalted butter, room temperature
Girls, why Madeleine? And not just shortbread cookies?
Luysia , do you also have a book by D. Zvek? I also have ... but that's the point, there are all the recipes for chicken breeders, probably ...
In general, have you tried the oven from this book?
rusja
I watched the new program "Happiness IS" on Channel One, where Shakurov was a guest, so the host generally recommended throwing the fillet into a boiling broth and boil it for no more than 3-5 minutes, and then turn it off and let it stand for 20 minutes. ... I'll have to try.
And the mounds are modern, in general, solid chemistry, therefore, rubber. But you have to somehow get used to it, what to do ...
jinar
I sometimes make breasts for lunch at work - I take half and in the microwave at full power for 4-5 minutes under the lid - it turns out very juicy and quickly)))
Luysia
Quote: kolynusha

Luysia , Tested not, but copied this recipe from the Internet. The photo was delicious, and according to the reviews, the girls also succeeded. They attached their pictures. I have a photo in Worde and I don't know how to upload it

Lemon Chocolate Madeleines by Pierre Herme

• 1/2 cup + 1 tbsp. l. (70 g) plain flour
• 3 1/2 tbsp. l. cocoa powder without sugar,
• 1/2 tsp. baking powder
• 1/3 cup + 2 tbsp. l. (90 g) granulated sugar
•a pinch of salt
• zest with 1/4 lemon
• 2 large eggs at room temperature
• 6 1/2 tbsp. l. (100g) unsalted butter, room temperature

[Cooking recipes. Lost recipe!

kolynusha, here I baked a madelena according to this recipe.
It turned out delicious, but not as beautiful as the author's.
It tasted closer to muffins rather than shortbread cookies.
Quote: RybkA

Girls, why Madeleine? And not just shortbread cookies?
Luysia , do you also have a book by D. Zvek? I also have ... but that's the point, there are all the recipes for chicken breeders, probably ...
In general, have you tried the oven from this book?

RybkA, I have a book for a long time (1989 release). At about those times, I baked a lot on it, now I will not name specific recipes. I also remember baked shortcrust pastry products, tubes, and cakes. The impressions are very good. And then this book somehow got lost in the closet. But I like the author, I have two more books of hers.

Why did you decide that recipes are for chicken breeders?
Didn't I see that there are more eggs in the recipes in this book than in the others?
If these are biscuits, then in any case eggs, if baking, then too. And the rest seems to be a normal amount.
kolynusha
Luysia, seemingly appetizing, most importantly tasty, which means we will transfer to the category of cupcakes.
Savvenok
girls, share who knows - what can be cooked from frozen strawberries? so as not to cook, bake, but remained fresh? own strawberry, country house

girlfriend for Easter comes from Germany, I want to please the girl

the menu for the holidays has been drawn up, but I also want to attach a berry
MaDaMa
I apologize, but there is no more strength to look for, the third day I struggle. HELP !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
Problem:
last year copied the recipe for Easter cake, but I can't find it !!!!! Unfortunately, I don't remember the author either ((((
The point was that the dough was kneaded in the CP, and then it was steamed and baked in the oven. Easter cakes (I made several of that amount) were fabulous, even my mother-in-law (!!!!!!) appreciated it. I promised both my mother-in-law and my friend this year, BUT I CAN'T FIND it !!!!!
The third day I've been stirring up the forum, I can't find (((I beg you, HELP, otherwise life will give an irreparable crack!
MaDaMa
So that's the whole point !!! The third day I revise all the topics on Easter (((I didn't find it, even cry !!!! I thought there might be an author or someone else who baked this recipe ... My reputation will clearly go downhill.
Andreevna
MaDaMa
Galya, even it seems to me that you baked Pokhlebkinsky. I found it, though in 2008, and in HP: 🔗 Maybe you then put it in the oven and adapted it for Easter?
MaDaMa
Quote: Andreevna

MaDaMa
Galya, even it seems to me that you baked Pokhlebkinsky. I found it, though in 2008 and in HP: 🔗 Maybe you then put it in the oven and adapted it for Easter?

Sashul, the fact of the matter is that NO !!!! Pokhlebkinsky - yes, I baked it in HP, and repeatedly (by the way, SUPER-POOPER-KULICH !!!), but last year I FORGOT WHAT, I kneaded the dough in HP, distance, then on molds, again distance (but in the oven, with the light on), then sprinkled and baked. BUT THIS IS WHAT I'M BECKLA ?? Sashul, I have insanity, right ??? I want to cry - I look at last year's photos and cry, honestly ((((
Suslya
Or maybe it's Paraschina Easter?
Aunt Besya
And I can't find my own recipe, although I remember that I posted it last year .. The photo is left, but I don't see the recipe on the site .. Mesila in HP, defaced at the beginning in HP, shake. then into molds and baked in the oven .. Where did you go?
Cooking recipes. Lost recipe!
MaDaMa
Quote: Suslya

Or maybe it's Paraschina Easter?

There was with pictures ... and with recalculation (((and in Temka there is no
Stern
MaDaMa you are most likely looking for Dough "Vienna" by Qween. From it fabulous cakes are obtained.
MaDaMa
Quote: Stеrn

MaDaMa you are most likely looking for Dough "Vienna" by Qween. From it fabulous cakes are obtained.

The VIENNA's recipe was tested, I know him ((No, not him, THAT was unpaired.
Today I will go through old notes on scraps of paper until I turn blue
Stern
Something tells me that it is Baba Rum "Winter Palace" .
MaDaMa
Quote: Stеrn

Something tells me that it is Baba Rum "Winter Palace" .

Unfortunately, again by (("The Winter Palace" has been repeatedly tested in CF, oh, and a delicious thing !!!!
I really, really hope for my Plyushkinstvo that I didn’t throw out the bits of paper.
I swear on oath, if I find a stub, I will write !!!!
But I still hope - maybe the author will respond
That is why for some reason it seems to me that this is either a ZEST or a CELESTINE
kleskox35
If there is a photo, so maybe you posted it on the forum? And they probably left comments ... maybe you should look in the gallery of last year?
Stern
Quote: MaDaMa

I swear on oath, if I find a stub, I will write !!!!

Necessarily! Intrigued!
Scarecrow
Quote: MaDaMa

Unfortunately, again by (("The Winter Palace" has been repeatedly tested in CF, oh, and a delicious thing !!!!
I really, really hope for my Plyushkinstvo that I didn’t throw out the bits of paper.
I swear on oath, if I find a stub, I will write !!!!
But I still hope - maybe the author will respond
That is why for some reason it seems to me that this is either a ZEST or a CELESTINE

Here is your message dated April 26, 2008. RIGHT HERE

Girls baked POKHLOBKINSKAYA EASTER is SOMETHING !!!! In short, my daughter and I sentenced half of how not to do it, in 10 minutes we were able to do it, WE HAD NO POWER TO WAIT UNTIL TOMORROW
Zest!!!!! Thank you so much !!!! Even my husband, who doesn't like cakes at all, appreciated it)))) He said - THIS IS YESAAAAAAAAA, and ate a whole big piece))) Tomorrow I will bake again, I’ll just call him KULICH FOR TEA))), otherwise I’ll carry it to work on Monday there is nothing


This is Paraskina pasca
Paraskina pasca
MaDaMa
Yes, I did it, BUT IN HP, back in 2008 !!!!! By the way, once again, an enormous salvation, the cake was not just fabulous, but SUPER FABULOUS !!!!
And the recipe I'm looking for I have made in the past. in 2009, in molds, in the oven, I even have photos, I boasted.

By the way ...... maybe you did it later in the oven ??? !!!!

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