Courses Archives: Snack

Sweet Russian pastries (Vatrushka)

Sweet Russian pastries (Vatrushka)

Flora S.
Course Dessert, Snack

Ingredients
  

Dough:

  • 1 ½ .25 ounce packages active dry yeast
  • 1 pinch white sugar
  • ½ cup lukewarm milk
  • 2 cups all-purpose flour
  • ¼ cup unsalted butter melted
  • 1 pinch salt
  • 1 teaspoon vanilla extract
  • 1 egg
  • 2 tablespoons white sugar
  • 1 teaspoon vegetable oil

Filling:

  • 2 cups farmer's cheese
  • 1 egg
  • 2 tablespoons white sugar
  • 2 tablespoons sour cream
  • 1 teaspoon vanilla extract
  • 1 egg yolk beaten

Instructions
 

  • Dissolve yeast and 1 pinch sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, 5 to 10 minutes.
  • Sift flour into a large bowl; make a well in the centre. Add yeast mixture, butter, salt, 1 teaspoon vanilla extract, egg, and 2 tablespoons sugar. Mix gently until a dough forms.
  • Transfer to a floured surface and knead until dough becomes pliable and is no longer sticky, about 5 minutes. Transfer to a greased bowl. Cover bowl with a damp kitchen towel and leave in a warm place until doubled, 1 1/2 to 2 hours. Punch down dough, cover, and leave until doubled again, about 1 hour.
  • Grease a baking sheet with oil.
  • Divide dough into 4 equal parts. Cut each part into 3 equal pieces. Roll each piece of dough into a ball and arrange on the prepared baking sheet. Flatten each piece lightly and let rise for 20 minutes.
  • Combine farmer's cheese, egg, 2 tablespoons sugar, sour cream, and 1 teaspoon vanilla extract in a bowl for the filling.
  • Use a water glass to press an indention for the filling in the center of each dough piece. Spoon filling into the indention and brush with egg yolk. Repeat with remaining dough pieces and filling. Cover and let rise for 20 to 25 minutes.
  • Preheat oven to 400 degrees F (200 degrees C).
  • Bake in the preheated oven until golden, 15 to 20 minutes.

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Russian Honey Cake (Medovick)

Russian Honey Cake (Medovick)

Flora S.
Course Dessert, Snack

Ingredients
  

For the Cake Layers

  • 14 tablespoons unsalted butter cut into slices
  • 1 cup white sugar
  • ¾ cup wildflower honey
  • 6 large cold eggs
  • 2 ½ teaspoons baking soda
  • ¾ teaspoon fine salt
  • 1 teaspoon ground cinnamon
  • 3 ¾ cups all-purpose flour

For the Frosting

  • 4 cups cold heavy whipping cream
  • ¾ cup sour cream

Instructions
 

  • Pour honey into a deep saucepan over medium heat. Boil until a shade darker and caramel-like in aroma, about 10 minutes. Turn off heat and whisk in cold water.
  • Preheat the oven to 375 degrees F (190 degrees C). Line a baking sheet with a silicone mat (such as Silpat®). Place a mixing bowl and a whisk in the refrigerator.
  • Place a large metal bowl over the lowest heat setting on the stovetop. Add butter, sugar, 1/4 cup of the burnt honey, and regular wildflower honey. Let sit until butter melts, 5 to 7 minutes.
  • Meanwhile, combine baking soda, salt, and cinnamon in a small bowl.
  • Whisk butter mixture and let sit until very warm to the touch. Whisk in eggs. Keep mixture over low heat until it gets very warm again; whisk in baking soda mixture. Remove from heat. Sift in flour in 2 or 3 additions, stirring well after each, until batter is easily spreadable.
  • Transfer about 1/2 cup batter onto the prepared baking sheet. Spread into an 8- or 9-inch circle using an offset spatula. Shake and tap the pan to knock out any air bubbles.
  • Bake in the preheated oven until lightly browned, 6 to 7 minutes. Remove liner from the pan and let cake layer continue cooling until firm enough to remove, 6 to 7 minutes. Invert cake onto a round of parchment paper.
  • Repeat until you have a total of 8 cake layers, letting each cool on an individual parchment round. Trim edges using a pizza wheel to ensure they are the same size; save scraps for crumb mixture.
  • Spread remaining batter onto the lined baking sheet. Bake in the preheated oven until edges are dry, about 10 minutes. Remove from the oven and cut into small pieces; toss with reserved cake scraps.
  • Return to the oven and continue to bake until browned, 7 to 10 minutes more. Let cool completely, 15 to 20 minutes. Transfer to a resealable bag and beat into fairly fine crumbs using a rolling pin. Set aside.
  • Remove the bowl and whisk from the refrigerator. Pour in heavy cream. Whisk until soft peaks form. Add remaining burnt honey and sour cream; continue whisking until stiff peaks form.
  • Place a cake layer on a parchment paper round on top of a pizza pan or serving plate. Spread a cup of frosting evenly on top, almost to the edge. Repeat with cake layers and frosting, pressing the layers in smooth-side down. Place last cake layer smooth-side up. Frost the top and sides of the cake. Cover with crumbs; clean any excess crumbs around base.
  • Cover with plastic wrap and refrigerate at least 8 hours, to overnight. Transfer to a cake stand using 2 spatulas. Cut and serve."

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Russian apple cake (Sharlotka)

Russian apple cake (Sharlotka)

Flora S.
Course Dessert, Snack

Ingredients
  

  • 2 Granny Smith apples - peeled cored, and chopped
  • 5 eggs
  • 1 cup white sugar
  • 1 cup all-purpose flour
  • ¼ cup sour cream Optional
  • 1 teaspoon salt
  • ½ teaspoon baking powder
  • 1 teaspoon vanilla extract Optional

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease an oversized, deep, glass pie dish and spread apples inside.
  • Combine eggs and sugar in the bowl of a stand mixer fitted with the wire whisk attachment. Mix on the highest setting until eggs are foamy and change in color, 5 to 7 minutes. The goal is to achieve a consistency something close to meringue.
  • Turn stand mixer off and switch the attachment to the standard mixing paddle. With the machine on its lowest setting, add flour, sour cream, salt, baking powder, and vanilla extract. Mix until just incorporated. Batter should be thick, fluffy, and airy. Do not overmix, as it will deflate the batter. Pour batter over apples in the pie dish.
  • Bake in the preheated oven until the top turns golden brown and a knife comes out clean, about 40 minutes. Let cool just until it is safe to handle the pan; loosen edges and flip the cake onto a serving platter

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Russian Ant Hill Cake

Russian Ant Hill Cake

Flora S.
Course Dessert, Snack

Ingredients
  

Dough

  • ¾ cup unsalted butter melted
  • 2 tablespoons unsalted butter melted
  • ½ cup white sugar
  • 4 ounces sour cream
  • 4 cups all-purpose flour
  • 2 teaspoons baking powder

Assembly

  • ¾ cup unsalted butter softened
  • 2 tablespoons unsalted butter softened
  • 1 13.4 ounce can dulce de leche
  • 2 tablespoons poppy seeds for sprinkling

Instructions
 

  • Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  • Combine 3/4 cup plus 2 tablespoons of melted butter and sugar in a bowl; stir well. Whisk in sour cream until smooth. Mix flour and baking powder and sift over batter. Knead everything until a smooth, stiff dough forms.
  • Using the meat grinder attachment of your kitchen aid, pass handfuls of the dough through the grinder. Spread ground dough pieces bits evenly over the prepared baking sheet.
  • Bake in the preheated oven until lightly browned, about 15 minutes. Remove from the oven and allow to cool.
  • Beat 3/4 cup plus 2 tablespoons of softened butter in a bowl with an electric mixer until smooth and creamy. Add dulce de leche and beat until well combined. Add the cooled cake pieces to the caramel mixture and fold in with a spatula until well combined.
  • Mound the mixture onto a serving plate. Using buttered hands, form the mixture into an ant hill. Sprinkle with poppy seeds.

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Russell’s Famous Banana Nut Bread

Russell's Famous Banana Nut Bread

Carrie M.
My very good friend Russell makes this bread and it's amazing.
Course Dessert, Snack

Ingredients
  

  • 2 ½ cups flour
  • 3 ½ tsp baking powder
  • 3 tbsp corn oil
  • 1 egg
  • 2-3 mashed ripe bananas
  • 1 cup sugar
  • 1 tsp salt
  • ¾ cup milk
  • 1 cup walnuts more is better

Instructions
 

  • Heat oven to 350. Grease flour two 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans.
  • Measure all ingredients into large mixer bowl; beat on medium speed about a minute or so, scraping side and bottom of bowl. Pour into pans.
  • Bake 1 hour or until wooden pick inserted in center comes out clean.
  • Removed from pan; cool thoroughly before slicing.

Notes

Makes 2 loaves.

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Quaker’s Best Oatmeal Cookies

Quaker’s Best Oatmeal Cookies

Pat C.
This is not a family recipe, it’s a Quaker Oats recipe but always a hit whenever I bring them anywhere!
Course Dessert, Snack

Ingredients
  

  • 2 ½ sticks butter softened
  • ¾ cup packed brown sugar
  • ½ cup white sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 ½ cups flour
  • 1 tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp salt (optional)
  • ¼ tsp ground nutmeg
  • 3 cups oatmeal quick or old fashioned, uncooked
  • 1 ½ cups chocolate chips

Instructions
 

  • Heat oven to 375F. In large bowl beat butter and sugars until creamy. Add egg and vanilla; beat well.
  • In another bowl mix dry ingredients: flour, baking soda, cinnamon, salt and nutmeg.
  • Add slowly to wet ingredients, mix well.
  • Add oats, mix well.
  • Add chocolate chips.
  • Drop by rounded tablespoonfuls onto ungreased cookie sheets
  • Bake 8-9 minutes for chewy cookies or 10-11 for crisp cookies.
  • Cool 1 minute on cookie sheet; remove to wire rack to cool completely.
  • Store tightly covered.

Notes

About 3 dozen.

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Minted Pea Puree

Minted Pea Puree

Carrie M.
Fun easy snack or appetizer. Great for warmer months!

Ingredients
  

  • 3 cups frozen green peas thawed
  • 1 cup mint leaves tightly packed
  • ½ cup flat-leaf parsley leaves tightly packed
  • 1 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • salt and fresh ground pepper
  • 1 baguette sliced and toasted
  • Parmesan shavings
  • Balsamic vineger

Instructions
 

  • Put one third of the peas into a food processor with the mint, parsley, olive oil and lemon juice
  • Puree to a paste. Then turn out into a bowl and combine with remaining whole peas, season with salt and pepper to taste.
  • Spread the pea mixture on just-toasted rounds, garnish wiht cheese, a drizzle of balsamic or both. Eat immediately.

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Mexican Bean Dip

Mexican Bean Dip

Robyn
A recipe passed down from an FCS teacher friend. Makes a lot and is great at parties. Always gets good reviews.

Ingredients
  

  • 1 medium red onion minced
  • 3 cloves garlic minced
  • 1 can red beans drained and rinsed
  • 1 can garbanzo beans drained
  • 1 can black beans drained and rinsed
  • 1 can Mexican corn
  • 1 can black eyed peas
  • 1 can shoepeg corn
  • 1 can rotel tomatoes
  • 1 small bottle Robusto Italian dressing

Instructions
 

  • Peel and mince the onion and garlic. Place in a large bowl.
  • Drain and rinse the 2 cans of red and back beans, and drain garbanzo beans and add to the bowl. Mix all of the ingredients together
  • Add the remaining cans of corn, black eyed peas and tomatoes and once again lightly toss all ingredients.
  • Add Italian dressing and mix all ingredients.
  • Cover and refrigerate for at least an hour.
  • Serve with scoops or other tortilla chips.

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Lemon Bread

Lemon Bread

Caren S.
This recipe was from my nutrition instructor when I was in nursing school. I had also given her one of my recipes. We kept in touch long after she retired. Whenever we made each other's recipe, we would call each other. I told her that many people had asked for the recipe. She was so happy that this, her mother's recipe would be passed on.
Course Dessert, Snack

Ingredients
  

  • 6 tbsp butter or margarine
  • 1 cup sugar
  • 2 eggs
  • Dash salt
  • 1 tbsp baking powder
  • ½ cup milk
  • 1 ½ cups flour
  • ½ cup nuts finely chopped
  • 1 grated lemon rind

Topping:

  • Juice of 1 lemon
  • cup sugar-mixed well

Instructions
 

  • Mix softened butter/margarine with sugar until well mixed.
  • Add and mix the remaining ingredients in order.
  • Bake in a greased loaf pan at 350 degrees for 1 hour or until done.
  • Immediately after taking out of the oven, pierce top several times and pour over-juice of one lemon and 1/3 Cup sugar (which has been stirred to combine).
  • Let stand overnight if possible. Remove from pan and slice.

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Cheese Biscuits

Cheese Biscuits

Carrie M.
I have had this recipe for years and used to make it for a holiday brunch I would do for my friends. They were always a hit.

Ingredients
  

  • 1 ½ cup all-purpose flour
  • ¼ tsp dry mustard
  • ¼ tsp salt
  • tsp pepper
  • 1 pinch cayenne pepper
  • 1 cup cold butter cut into chunks
  • 1 cup grated swiss or gruyere cheese
  • 1 cup grated Jarlsburg or Emmenthal Cheese
  • 1 egg
  • 4-6 tbsp light or heavy cream

Instructions
 

  • Using a food processor, mix flour, mustard, salt, black and cayenne peppers.
  • Add butter and pulse to form fine crumbs. Add cheese, pulse until finely chopped.
  • Add the egg and 4 tbsp cream, pulse just until a soft, crumbly dough forms. Add remaining cream if dough is dry.
  • Shape the dough into a disk, cover with plastic wrap and refrigerate for 30 minutes, until chilled.
  • Preheat oven. Lightly flour a work surface and roll out the dough to 1/4 inch thickness.
  • Using a floured biscuit cutter (or drinking glass) cut out round biscuits. Re-roll and cut scraps. (If desired, brush biscuits with a second, beaten egg).
  • Bake for 15-18 minutes, rotating pans once, until biscuits are crisp and golden. remove from pans and serve warm.

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