Tag: sugar (Page 1 of 5)
Fresh Peach PieJuly 30th, 2016 in Desserts by Julia Volhina
In continuation of a peach topic (remember, I got a whole box of juicy tender sweet Georgia peaches?) I present to you the fresh peach pie recipe.
Almost hassle free (especially if you use ready to bake pie shell as I did) and very tasty (if ripe sweet tasty peaches are used). Peaches remain uncooked (only shell is baked) and taste as fresh as they can be.
I used leftover peach kompot to prepare gelatin topping for this pie. Peach juice can be used instead (if it doesn’t contain pineapple in it). A bit of peach preserves mixed with some water to get needed amount and consistency will work as well.
Sour Cherry KompotJune 7th, 2014 in Beverages, Non-alcoholic by Julia Volhina
I was hunting for fresh sour cherries to prepare this one for few years. Then I discovered a package of frozen pie cherries (tart cherries, sour cherries) in a store (yea, I know, should have checked freezer section long ago).
Anyway, now there is no need to wait for fresh ones anymore, since these will work the same good for the kompot, they are a lot cheaper and are much easier to find.
Disclaimer: usually sour cherry kompot is made of fresh sour cherries (if you have access to them by a sane price) with pits in.
Removing pits (or using pitless ones) makes it easier to consume cherries from the kompot (even though I kind of like when pits are in, maybe it reminds me of the sour cherry kompots imported from Bulgaria which we were getting occasionally for winter holidays are kids).
No Yeast Puff Pastry Dough (Faster Variant)February 22nd, 2014 in Tips, Advices & How-to by Julia Volhina
Real puff pastry dough is taking a lot of time to make from scratch, most of the times it is easier to just buy it instead. Another alternative could be to try this easier and much faster variant.
Disclaimer first: this dough will probably not be a best choice for some fancy croissants or so, but it will work great for layered cakes, pies, sugar cookies, and such.
Either butter or margarine will work for this recipe, I used margarine. Make sure you don’t let ingredients and dough itself warm up, if you need to pause while making the dough, put it to the fridge to cool down.
Prepared dough can be used right away, or can be frozen for later use, make sure to use freezer bag.
Fruit and Berry KompotFebruary 1st, 2014 in Beverages, Non-alcoholic by Julia Volhina
This recipe gives me another chance to advertise the benefit of homemade drinks over store sold soda full of sugar and god knows what else: making drink for yourself gives you control over how much sugar it has exactly.
Blueberries, blackberries, raspberries are nice choice for this kompot, strawberries are nice addition too. I used frozen berry mix – it is cheaper and easier to get, however fresh berries will work the same well.
Fruit and berry kompot taste great warm, or cooled down to room temperature, or iced, whatever you prefer more. Fruits from the kompot taste great too, you can serve them with or without kompot.
Flaky Kefir BiscuitsNovember 23rd, 2013 in Appetizers & Snacks by Julia Volhina
It was a bit unusual for me to learn that name for this kind of flaky breakfast breads is “biscuits”, at least this is what they are called here in US.
There are variations of biscuits prepared with milk, or buttermilk, my recipe uses kefir. Kefir consistency may vary, for more thick kefir you may need to use more than a cup. For better results, use butter and kefir cooled down directly from fridge.
Flaky kefir biscuits taste perfect when served warm with a slice of butter, for breakfast or brunch.