Recipes Cooking: sweet

Showing posts with label sweet. Show all posts

Sunday, March 16, 2014

Sweet Pirojki Filled with Cream Cheese and Poppy Seeds

Baked pirojki are everybodys favorite "sweet pirogi". This delightful combination of cream cheese and poppy seeds is going to make you taste buds dance. It gives such pleasing taste. First time I tried these pirogi I loved it so much. I never made poppy seeds filling before because it was too dry for me. But when you add cream cheese to it, that becomes scrumptious.

Ingredients:
12 oz warm milk
1 stick of melted butter
3 eggs
2 tbs sour cream
1 cup sugar
1 tsp salt
2 tsp dry yeast 1 tsp vanilla
5 1/2 cups flour (I use Canadian flour)

Mix all ingredients in the bread maker. Set it on dough.

For sweet fillings we use one of these choices:

Shredded apples steamed with butter and cinnamon
Blueberries
Any fruit preserve

Mix all liquid ingredients first.

Add dry ingredients. Mix with a spoon. Set on dough.

Poppy Seeds Filling: (recipe from Olgas factory)

1 3/4 cups poppy seeds
1 cup milk
1/2 stick butter
1 cup sugar
1 pinch of salt
2 eggs, beaten

Grind poppy seeds with a coffee grinder or magic bullet. I did 1/2 cup at the time for 30 seconds.

Heat the milk, butter, salt and sugar on medium heat until the sugar dissolves.

Fluff the eggs.

Slowly pour in a small amount of the hot milk into the eggs, mixing it fast. This will prevent the eggs from scrambling. When you add about half of the milk to the eggs, pour the egg mixture back into the saucepan and cook on medium-low heat until the mixture thickens, just like making pudding.

Add poppy seeds. Mix well and let it cool.

Cream Cheese:

16 oz cream cheese (softened)

1/2 cup powder sugar

2 egg yolks

1 tsp vanilla

Cream cheese need to be softened for few hrs at room temperature. Mix cream cheese until fluffy. Add powder sugar, mix.

Add vanilla.

Add egg yolks. Mix until smooth.

Fluff 2 egg whites in the separate bowl.

Now everything is ready to start making pirogi.

This is a traditional way of making pirogi. For the pirog you need to roll the dough like rectangle. Spread cream cheese then spread poppy seeds and roll it in. My next step picture was blurry so i did not put it on.

Put pirog in oiled baking sheet. Spread egg whites on top. Put it in the oven on 170F for 20 min.

I like pirojki better so i made em. Make little circles Put 1 tsp of cream cheese and 1 tsp of poppy seeds.

Then pinch the edges together to seal the dough. Turn over and put sealed side first into baking dish.

Dip one side in oil so it wont stick together.

Put in the oiled baking dish. Spread egg whites on top. Put it in the oven on 170F for 20 min.

You can add any type of fillings.

After 20 min turn on 325F bake until golden brown.

Now enjoy pirojki with your favorite tea or coffee.

Wednesday, March 12, 2014

SANDRAS QUICKER FLAVORFUL BAKED SWEET POTATOES

The best way ever, its simple and delish...

Servings: (2)
Prep: 5 Mins. |
Microwave 4 Mins. |
Grill/Bake: 30 Mins.

Posted by Sandra

INGREDIENTS

2 large sweet potatoes
Baking spray
Kosher salt

Topping Options:
--Plain: (Is my preference ;-)
--Savory: Butter, Sour Cream, Chives/Green Onions, or Bacon Bits
--Sweet: Butter, Brown Sugar, Maple Syrup, Chopped Pecans/Walnuts, Cinnamon, (and/or Miniature Marshmallows toasted under the broiler for a couple of seconds)

METHOD

Lay out 2 double-thick layers of tin foil, ending up with about 12”x12” sheets, and set aside.

Gently scrub, dry, and pierce the potatoes. Place them on a plate in the microwave for 4 minutes on high, and carefully remove the hot par-cooked potatoes (theyll be hot). Using tongs or oven mitts, place each potato on their respective sheets of foil and spray all around them with baking spray, and then sprinkle with kosher salt, to taste. Roll up in foil sheets, and either grill, or bake at 350 degrees for 30 minutes, or until you squeeze them and they are tender – Enjoy!

Wednesday, March 5, 2014

SANDRAS STEAMING SWEET and SMOKY SALMON CORN CHOWDER

[Yay! My photograph of this
Sweet and Smoky Salmon-Corn Chowder
was featured on 6-12-11 at:
http://www.bfeedme.com/
a-craving-for-creamy-corn-chowder/]

Serves (4 to 6)

Prep: 10 mins. |
Cook: 50 Mins. to 1 hr.

I like to finely mince veggies to make my chowders to form a flavorful broth, rather than using too much flour as a thickening agent.

Posted by Sandra

INGREDIENTS:

¼ lb. bacon, cut into ½” strips
--(I use Jerry’s Meats double-smoked peppered brand)

1 white onion, (½ finely minced, ½ chopped)

1 carrot, scrubbed (1/2 finely minced, and 1/2 chopped)

1 russet potato, peeled (1/2 finely minced, and 1/2 chopped)

1 rib of celery with leaves (1/2 finely minced, and 1/2 chopped)

1 clove of garlic, minced

2 tablespoons all-purpose flour

Kosher salt and ground pepper, to taste

1 bay leaf

1 teaspoon old bay seasoning

3 cobs of fresh corn, husked, with kernels cut from cob (also, use the back of the knife to extract corn milk from cob onto a plate – and place the corn kernels on it as well, and set aside.)

1/2 lb. smoked salmon, kippered fillets, or jarred strips, with skin removed, and flaked
1 cup half and half

1 tablespoons fresh parsley, chopped

METHOD:

In medium heavy-bottom pot we’ll make the broth by sauteing the bacon until browned, adding the ‘minced’ veggies, and garlic, and then stirring until cooked. Sprinkle in flour and stir two minutes longer. Add some kosher salt and ground pepper, to taste, bay leaf, and old bay seasoning. (Reserve ‘chopped’ potatoes and carrots in a small bowl of cold water to prevent oxidation, and set aside.)

Add water to the pot so it is a couple of inches over veggies, (more for a soup, or less for a stew or chowder consistency). Bring to boil, while scraping bottom to release bits, and reduce heat to low to simmer, cover, and simmer for 30 minutes to make a nice broth (the vegetables should have nearly disappeared by then so you should now have a thickened consistency).

Add remaining ‘chopped’ veggies (but drain the water from the potatoes and carrots first), corn kernels and corn milk, smoked salmon, and simmer for 20 to 30 minutes, just until chopped veggies are tender. Check seasoning for salt and pepper, and if too thick add a bit of water at this point.

Remove pot from the heat (because we do not want the half and half to curdle when we add it next), now add the half and half, and fresh parsley. Remove bay leaf and toss.

Serve with prepared and warm french loaf slices that have been cut on the diagonal, and placed alongside your serving bowls of Sweet and Smokey Salmon-Corn Chowder. – Enjoy!

Thursday, January 30, 2014

Gluten Free Sweet Potato Fries

Baked sweet potto fried, shoestring style

Easy, tasty gluten-free sweet potato fries baked with spices.

Like my pal Kalyn I'm a big fan of sweet potatoes. And sweet potato fries. Kalyn's recipe has a different spice blend than mine but our recipes are quite similar. Check out hers if you don't happen to care for my particular spices. Or get down-and-dirty personal and make up your own signature concoction.

Cooking is all about making recipes your own. Developing your own tastes. Your likes and dislikes. Cooking is flexible. And highly personal. It's not precise like, say, brain surgery. Unless you're baking something fussy. Baking folks swear by precision. But I've never actually been that kind of cook. I'm intuitive. I fly by the seat of my jeans. I look at a glistening picture of pasta and vegetables and I feel inspired. I open my pantry and get juiced to play the What If? Game.

What if I take this ingredient and add it to that ingredient? I wonder. What would that taste like? Then the fun begins.

How do you cook?

Do you wing it like Chet Baker? Or do you prefer a road map, with precise direction?

Read more + get the recipe >>

Sunday, January 26, 2014

Butternut Chili Spicy n Sweet

One of my favorite chili recipes- with

butternut squash. Sweet and spicy.

New Year's Day is almost upon us. Rather than wax nostalgic and dreamy about the bumpy (and enlightening) year I've had, I'd rather post a simple recipe I know you'll love. Making a pot of bean soup or chili to welcome in a freshly minted year is a tradition as old as the hills. From Italian Pasta Fagioli to homestyle southern Hoppin' John, beans somehow acquired the favorable reputation of attracting good luck.

Why? I haven't a clue.

But I do know this. Beans paired with cubes of winter squash make for one sweet and tasty chili. That, Dear Reader, you can take to the bank.

Read more + get the recipe >>

Wednesday, January 22, 2014

Sweet and Savoury Snacks on my Kitchen Table

Ive heard about Cobnuts, but live a long way from Kent and have never had the priviledge of tasting them. A Cobnut is a type of hazelnut traditionally grown in Kent. They are harvested in their green state form mid August and with brown shells and husks by mid October. All the Kentish Cobnuts are sold dehusked from November onwards. I still havent tasted the fresh green cobnuts but I can certainly recommend this Handmade Chocolate and Kentish Cobnut Fudge which was sent to me, for review, by Potash Farm. The fudge has a smooth creamy texture with lots of small nut pieces through it and a rich chocolate flavour, it was a big hit with my husband.

Potash Farm have a range of nuts, fudges and brittles, chocolates, biscuits, preserves and sauces sold from their website. A 200g bag of Handmade Chocolate and Kentish Cobnut Fudge costs £5.25

YOU CAN GET A DISCOUNT OF 10% OFF ANY ORDER FROM POTASH FARM UNTIL 10TH OCTOBER 2013, JUST USE THE CODE: FARMERSGIRL 10

Im a big fan of olives and Oloves is a new way to eat olives as an on the go snack. The little foil pack contains 30g of flavoured olives and there are four different flavours: Lemon and Rosemary, Basil and Garlic, Chilli and Garlic and Chilli and Oregano. The Oloves were very tasty and the flavourings tasted natural. One of the big pluses for this way of presenting olives is that there is no oil or brine in the packages and they are only 50 calories per pack. Holland and Barret are currently selling packs of Oloves for 99p with two for £ 1.48.

I also used one of the packs as part of my homemade pizza topping which worked well, they stayed moist and added a great flavour to the pizza.

I was given a pack of this locally produced In House chocolate for my birthday. Ive tried the Green and Blacks Spice Chilli chocolate, but this little bar packs a much bigger punch. It has real pieces of dried chilli in the dark chocolate and a small piece is quite sufficient to give you a real buzz of chocolate and leave your tongue tingling from the heat of the chilli. I loved it!

In House chocolates gained 6 Gold Great Taste Awards and 2 Shortlistings in the Scottish Food Excellence Awards, renowned as the Food Oscars of the Scottish food industry. All the chocolates are made by hand in Scotland and they run chocolate workshops and have an online chocolate club.

On my kitchen table today was: Handmade Chocolate and Kentish Cobnut Fudge provided to me for review by Potash Farm, I was not paid for this review and all opinions are my own. I received two packs of Oloves to review and was not paid for the review , all opinions are my own. The In House Chilli Chocolate was purchased and given to me as a gift and my opinions on this product are my own.

Thursday, December 19, 2013

Sweet Potato Soup with Ginger

Karina's gluten free sweet potato soup is vegan and dairy-free.

A comforting sweet potato soup for the sun deprived soul. With ginger.

Winter Solstice is approaching fast. The days now are so short I've been warning Steve to hide all sharp instruments. Your intrepid gluten-free goddess, you see, has that infamous seasonal wrestle with gloom this sun deprived time of year. In a perfect world I'd be spending the month of December in Hawaii like certain lucky individuals, soaking up vitamin D with the surfer girls and feeling all mahalo instead of Get me the bleep outa here before I scream.

So I've been on a sweet potato kick. I can't get enough of these ruby and golden hued tubers- perfect for winter comfort food. So tasty. And versatile. Astute readers may have noticed the trend already.

Read more + get the recipe >>