EnjoyYourCooking

My Homemade Food Recipes & Tips

Tag: sugar (Page 1 of 5)

Fresh Peach Pie

July 30th, 2016 in Desserts by Julia Volhina
Fresh Peach Pie

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 Kompot

June 7th, 2014 in Beverages, Non-alcoholic by Julia Volhina
Sour Cherry Kompot

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).

Elephant Ear Cookies

March 1st, 2014 in Desserts by Julia Volhina
Elephant Ear Cookies

This is pretty easy recipe for sugar sprinkled puff pastry cookies which can be made from either ready-to-use puff pastry dough, or homemade one. Either way the recipe isn’t too complicated to follow.

I used whole sheet of puff pastry dough prepared for last week recipe (that was made from 2 cups of flour, 8 oz of margarine and 2/3 cups of water). That yielded me 2 full cookie sheets (2 batches) of 36 cookies each.

You can adjust size of the cookies by playing with the dough: thinner dough rolled into smaller rolls will produce smaller cookies, thicker dough or/and bigger rolls will produce bigger ones.

If you like cookies to be more sweet, roll dough slices in sugar before putting them to the cookie sheet (but for me it is a bit too sweet, so I usually skip this part).

No Yeast Puff Pastry Dough (Faster Variant)

February 22nd, 2014 in Tips, Advices & How-to by Julia Volhina
No Yeast Puff Pastry Dough (Faster Variant)

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 Kompot

February 1st, 2014 in Beverages, Non-alcoholic by Julia Volhina
Fruit and Berry Kompot

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 Biscuits

November 23rd, 2013 in Appetizers & Snacks by Julia Volhina
Flaky Kefir Biscuits

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.

Baked Apple Dumplings

October 12th, 2013 in Desserts by Julia Volhina
Baked Apple Dumplings

Fall is season not only for pumpkins but apples too. And I love baked apples.

Sticking apple into an oven is probably an easiest way to cook them. Baking apples in a dough as dumplings is a bit more sophisticated, but not whole a lot more complicated.

You can play a bit with taste: add cinnamon, or stuff apple with some raisins or nuts to your taste.

Baked apple dumplings taste the best when served warm.