Kiisseli is a very common Finnish dessert that can be made with berries, either with one type of berry, or mixed of several kinds, or even with rhubarb. It's an excellent, easy-to-do, and versatile dessert that can be made all year round with a different variety of healthy berries. Food by Foreigners in Finland
25 Heavenly Desserts to keep your sugar palate happy! Is there anything that makes us more giddy than a roundup of delish Heavenly Desserts?
25 Heavenly Desserts to keep your sugar palate happy! Is there anything that makes us more giddy than a roundup of delish Heavenly Desserts?
25 Heavenly Desserts to keep your sugar palate happy! Is there anything that makes us more giddy than a roundup of delish Heavenly Desserts?
What is a Cinnamon-Bun Ebelskiver? It’s basically a cinnamon roll and a pancake rolled into one! We received the Williams-Sonoma ebelskiver pan as a gift a few years back. Last weekend we whi…
Recipe: Sourdough Pretzels
Frankly, I missed baking so much! Even though I needed one baking-free month to lose all the weight I gained due to the excessive baking m...
It doesn't get any better than this. Serve this eclair pastry and you instantly rise to superhero status. Never met anyone who didn't adore the Boston Cream Éclair Cake!
Easter, just like Christmas, comes with its own recipes. Ah, tradition... Gotta love it. Or at least do it. If you want to keep peace in the family. Here's an old favorite. Or, hopefully, a new one. Saffron Paska Combine 1/4 Cup boiling water 3/4 to 1 ounce saffron Let steep until cool, then strain. Scald and cool to lukewarm 3 cups milk Combine 1 1/2 Cups lukewarm water 2 Tablespoons yeast 3 Tablespoons sugar Let sit 10 minutes Cream together 1 cup butter 2/3 cup sugar Add one at a time, blending each in thoroughly 6 eggs yolks Add to creamed mixture saffron water 1 1/2 teaspoons salt 1 lemon's juice and grated rind 1 teaspoon vanilla (optional) yeast mixture lukewarm milk Mix well. Add, mixing well 5 Cups sifted flour Beat until they stand in stiff peaks 6 egg whites Fold whites into the dough. Cover bowl. Let dough rise in warm place until doubled in bulk. Add to make a soft dough 4 to 5 Cups sifted flour Knead until elastic. Place in a greased bowl. Cover bowl. Let dough rise in warm place until doubled in bulk. Punch down. Reserve 1/4 of dough for decorating. Shape remaining dough into 2 or 3 loaves. Place in well greased round bread pans. Cover and let rise until doubled in bulk. Decorate with reserved dough before baking. Bake in a preheated 325º oven for 30 minutes, Reduce heat to 275º and bake 35 minutes longer. Beat 1 egg 2 Tablespoons milk Brush tops. Return to bake 5 more minutes or until golden. Turn out on rack and let cool.
Raw Lamington Truffles are perfect to make in the Thermomix. <a href=”https://shop.skinnymixers.com.au/cart/24266267969:1″ target=”_blank”>Buy Skinnymixers Bundle – All 4 Print Books + e-books</a>
Make and share this Black Russian Brownies recipe from Food.com.
Sugar Crusted Vanilla French Toast. Discover our recipe rated 5/5 by 6 members.
"FRESH ZWIEBACK is baked in many German Mennonite homes to serve to friends who might drop in, or for the weekly Sunday dinner known as Faspa. Instead of butter, we served jelly with our zwieback. Cold sliced meats and cheeses were delicious with these tasty rolls, too!"
What's there not to love about Pollo Frito? I know I love it! But for some reason, I have always been a little afraid to make fried chicken at home. I just didn't think I would be able to get it just right. This week, I was craving some fried chicken from Frisby, a fast-food
I am really excited to start this New Year at a pretty lady’s blog, somebody who is gorgeous by her face as well as in her mind… 🙂 My friendship with Sowmya, or as she is lovingly called Tuma, started as a mere accident. Even though I really don’t remember how it all […]
Coffee soaked Savoiardi (ladyfingers) stacked between layers of a sweet mascarpone cream that chills overnight to make the most delectable no bake dessert.
Creamy with a hint of crunch, kamaboko dip makes for the perfect dip to pair with your favorite cracker or chip. The perfect pupu to bring to your next get together.
One thing us portuguese people love is good food and even better desserts. This is one of those Portuguese desserts that everyone has at one point or another tried, I remember my greatgrandmother and my stepmom making it when I was growing up, then they taught me how to make it and I went through this stage where pretty much every week there was one being made. Problem is that it's so good it never lasted more than one day LOL I was craving it last week so after going grocery shopping I decided to get what I needed and surprise my kids. They've had it once before, still back when we were stationed in Idaho, so it's been a while. BOLO DE BOLACHA 2 packs of Maria Biscuits (you can find them in the Mexican section of your grocery store) 2 cups of butter softened 2 cups of powdered sugar 1 egg strong coffee Mix butter and sugar until creamy,add the egg and beat until well incorporated. Set aside. Start dipping the cookies one at a time in the coffee, don't let them sit in there long, just a quick dip,then place on the serving plate in the shape of a flower. Do one layer of cookies, then spread a thin layer of the butter cream mixture.Repeat layers as high as you want to go. I used one and half packs of the Maria cookies. Cover the whole cake with the remaining butter cream mixture.Take some of the remaining cookies and crumble them on to. It's best when it's cold so make sure to keep it refrigerated.....ENJOY!
Creme caramel is a stylish gluten-free dessert which everyone will love.
This recipe can be made with a cheese filling. Which can be made while dough is rising. The rising times are not included. There are 3 rising times be sure to do the rising of the dough in a draft free, warm place. The picture posted is with dried cherries, dried cranberries and the optional saffron. I must say this is one of my favorite home made or store babkas bought to date. The filling was so creamy and rich.
Let’s get down to business and talk pie. Good old fashioned American summer pie, that is.
Spätzle serves as a great accompaniment to rich stews, but here it gets to stand more on its own. This herb spätzle is tossed with speck, peas and buttered bread crumbs to make a main dish that is hearty, but not heavy.
Hostess is in some financial trouble, but we've got your Ring Ding-addicted back
It goes to say that even if you move far away from home you still miss it on occasion. I think it’s that time of the year where I sorely miss home. Even my subconscious is telling me my heart…
This creamy custard with a splash of sunshiny citrus flavor can brighten any gray day. It's a light, lovely dessert! —Sue Friend, Lynden, Washington
From the best "to-go" to the best "carts" to the best "overall".
Based on this recipe with a few changes and adaptations.
Love Portuguese custard tarts? Hate making crust? Meet the milk tart.
This was my recipe from BakeSpace Challenge #2 "Movie Recipe". Into everyone's life, an Eclair eventually falls. I just prefer mine without Chocolate. LOL I have been obsessed with the Eclairs from "Simply Irresistible" ever since I saw the movie. So I finally sat down and tried to figure out how to make a good caramel pastry creme. The rest was simple enough, since Eclairs are made out of Choux paste, just like cream puffs and gougeres.
Also known as: "Placki z Jabłkami". Soft and fluffy apple pancakes, a hit among youngsters. Perfect for breakfast, dessert or a quick snack. So quick & easy to make - no yeast is needed!
Icebox matzo cake recipe - Easy no bake dessert to serve during Passover Seder. Combine layers or matzos dipped in wine and top with chocolate icing.
Pierogi are a traditional Polish dumpling – one that I grew up eating, whether store-bought or homemade. The ones filled with sauerkraut have always been my favorite, and I felt like it was a special treat between my mother and I since we were the only ones that would eat the sauerkraut. When I decided to tackle these – I wanted to keep them as simple as possible, I made some filled with sauerkraut, some with mashed potatoes and some with Farmer cheese. I loved each of them – so its hard to pick a favorite – but I still think plain sauerkraut wins in my book (it’s the lonely one in the photo that was cooked without the onions). Although this recipe is not hard to make – it did create quite the mess in my tiny kitchen. Somehow flour ended up everywhere – and I started running out of room to put the finished pierogi. I really should have taken a photo of the disaster zone. But when all was said and cleaned-up, these were worth the mess. These are a perfect addition to your Easter menu – you can make them in advance and freeze them to serve later too. Enjoy! Ingredients dough: 3 eggs 1 (8-ounce) container sour cream 3 cups all-purpose flour 1/4 tsp. salt 1 Tbsp. baking powder fillings: sauerkraut mashed potatoes Farmer cheese or cottage cheese insert your desired filling here! Directions 1. To make the dough: Beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. 2. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. 3. Cut into 3 to 3.5 inch rounds using a biscuit cutter. 4. Place a tablespoonful of filling into the center of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Repeat procedure with the remaining dough. 5. If freezing – place them on lightly floured parchment paper on a baking sheet and freeze for about 20 minutes or so. Then place them in a larger air-tight container or storage bags. 6. To cook pierogi (frozen or fresh): Bring a large pot of lightly salted water to a boil. Add perogi and cook for 2 minutes. Remove with a slotted spoon. 7. In a separate pan, melt together a tablespoon each of butter and canola oil. [Sauté onions at this point, if using] Add boiled pierogi to pan and fry until golden brown on each side. Source: Le Petit Pierogi Printer-friendly version
Last week I received an unsolicited email from the fella's father. He wanted to talk about squares. Not the mathematical kind, the edible kind. True squares to be specific. That led to an email exchange about True squares which I would like to share with you now. Hi Karen, If you’re still in the...Read More
