Dobra Bela pita

Sastojci:

Korice:

500 gr. oštrog brašna
2 jaja
150 gr. šećera
150 r. maslaca ili margarina
1 vrhom puna kašika kisele pavlake
4 kašike mleka
1 prašak za pecivo

Fil:

8 dcl. mleka
250 gr. šećera
2 pudinga sa ukusom slatke pavlake
2 kašike gustina
250 gr. maslaca ili margarina

Priprema

Od svih navedenih sastojaka umesiti srednje meko testo i ostaviti u frižider jedan sat. Podeliti na 4 dela i svaki tanko rastanjiti da bude veličine poleđine tepsije dimenzija otprilike 23x32cm. Ja razvlačim testo direktno na brašnom posutoj tepsiji. 
Peći u prethodno zagrejanoj rerni na 200 stepeni oko 6, 7 minuta. Kora treba da ostane bela. Dužim nožem odvojiti koru od tepsije i pustiti je da sklizne na sto.
Ispeći sve kore i ostaviti da se ohlade.

fil

Od 8 dcl. mleka odvojiti koliko je potrebno da se razmuti puding, gustin i 100 gr. šećera. Ostalo mleko i šećer staviti da prokuva. Kuvati pudinge 2, 3 minuta , skloniti sa vatre i prekriti najlon folijom da se ne uhvati korica i ostaviti da se ohladi do sobne temperature. Ne treba držati satima u frižideru da se jako stisne.
Penasto umutiti maslac , dodavati kašiku po kašiku fila muteći neprestano mikserom.

Filovati korice, blago pritisnuti kolač celom površinom i ostaviti preko noći da se sjedine ukusi, fil lepo stegne a korice omekšaju.

(maminajela.com)

White cubes with strawberries

Ingredients: 

Base: 

250 gr. Oreo biscuit 

80 gr. butter 

Cream:

250 gr. Philadelphia cream cheese type 

120 gr. white chocolate 

2.5 dl. sweet cream 

1 konzervica of 397 gr. sweet thick condensed milk 

10 gr. gelatin powder + 4 tablespoons water 

300 gr. seckanih strawberries 

whipped cream for decoration 

Preparation: 

Prepare the mold 20x20 cm. I wrap wraps because it is easier later to pull out the board in easier and cut nicer . 

Ground biscuits and melted butter unite and spread the mold pressing gently batter to be smooth and flat surface. Leave in the freezer until cream preparation. Gelatin and water, stir and leave ten minutes to swell and heat gently to dissolve. 

White chocolate melt in pairs or in a microwave. Whip the cream. 

Connect cheese and condensed milk and whisk blender to obtain a fine cream. Add chocolate, blended, add to mixed sweet cream and gelatin and stir gently. 

Half the cream put on the surface of the cookies, spread out over the chopped strawberries and put the rest of the cream. 

Leave for several hours, preferably overnight, the cream nicely tightened and that the combined tastes.

(maminajela.com)

Green Pancakes

Ingredients:

The batter for 10 crepes:

1 egg,

250 g of soft flour,

pinch of salt

225 ml of milk,

225 ml of water

Stuffing topping:

100 g frozen spinach,

100 g button mushrooms,

300g cream cheese,

200 g like salamis cut into rings

Waist leek,

1 cup sour cream,

salt,

pepper,

oil

Preparation:

Mix the dough for pancakes and bake 10 pieces. Bake thicker pancakes.Fry on oil finely chopped mushrooms and leeks. Remove from heat and put on cream cheese. Add salt if needed.Spread the Filo and the middle Arrange with two sheets of ham. Roll, and place them in a greased ovenproof baking dish. Cover them with cream and bake for ten minutes in the oven preheated to 200 degrees.

Slippery meringues

Ingredients: 

- For single crust - 3 egg whites 

9 tablespoons sugar 

1 teaspoon vinegar 

3 make this crust. 

For the filling: 

9 egg yolks 

150 gr. powdered sugar 

100 gr. chocolate for cooking, I like to put Milko, Leps taste cue 

250 gr. butter or margarine 

and more:

2 cream 

Preparation: 

Whisk egg whites and sugar in a very solid snow and add a teaspoon of vinegar. I immediately add sugar, spoon by spoon, as soon as I begin to mutim whites. On overturned baking dish measuring about 25 × 30 cm, on which lay baking paper, spread out the snow from the egg whites. Dry at 100 degrees about 1.5 hours. 

Filling : 

Whisk egg yolks and sugar and cook steamed ten minutes. Add chocolate, stir well and leave to cool. Foamed whisk butter and unite it with cold Filo. 

Fill each in this order - bark - chocolate filling - slag 

and repeat the process, third corps, which is not the last filuje. 

Instead of chocolate, you can add two or three tablespoons of cocoa powder, the taste will also be good. 

I never true ideal flat crust, much like my lepsa imperfect. :)

(maminajela.com)

Chocolate - Lemon Pie

Ingredients: 

Crust: 

450 gr. flour 

100 gr. butter rt 

180 gr. sugar 

100 gr. ground walnuts 

2 tablespoons honey 

2 eggs 

2 tablespoons cocoa 

7 tablespoons milk 

1 teaspoons baking soda 

Filling: 

5 dl. milk 

6 tablespoons flour 

4 tablespoons granulated sugar 

200 gr. butter or margarine 

200 gr. icing sugar 

juice of one lemon 

grated rind of half a lemon 

Preparation:

All the ingredients for the crust knead into a smooth and soft dough. Leave for half an hour in the fridge. Divided into four parts and each part thinly roll out and bake in a medium sized pan back .. I do it so that tests are developed directly on the pan covered in flour. 

Bake in the preheated oven at 200 degrees about ten minutes. When the crust is baked, cut ends that are slightly crossed edging out the pan, I walk through the rolling pin cover that once directly so hot. Then a thin crust and a long knife to separate from the pan and slowly descend to the table.filling 

From pint of milk separated about 2 dl. and mix it with 4 tablespoons of sugar and flour. Other milk, put to boil. Mix Flour so that there not to be lumps. Pour in milk velo (I cuttlefish soup through a juicer that is not no lumps) and cook for a few minutes on medium heat. Add the juice and zest of lemon and let it cool. 

Butter and powdered sugar foamed whisk, unite with previously cooled filling and stir with mixer in the highest gear to get a nice smooth cream. Cover fill each with about 5 tablespoons of full cream, not the last. 

Cake imposition, I put foil over and a larger pan to cover the entire surface of the cake in her example, two bottles of water. 

This cake does not put chocolate icing just sprinkle a little powdered sugar.

(maminajela.com)

Spiral Fruit Cake

Necessary ingredients: 

for the crust: 

120 g flour 

1 cup sugar 

1 teaspoon baking powder 

½ teaspoon salt 

125 ml oil 

60 ml of water 

4 egg yolks 

1 teaspoon vanilla extract 

1 teaspoon almond extract 

6 egg whites 

A little vinegar 

for the cream: 

3 cups cream cream 

90 g of powdered sugar 

30 g of powder to 

340g fresh raspberries 

1/3 cup almonds leaves 

grated chocolate 

Preparation:

Baking dish measuring 30 × 45 cm and set the pan with parchment paper, then grease the baking sheet and sprinkle with flour (very important). Turn on the oven to warms up to 160C. 

In a bowl, combine flour, ¾ cup sugar, baking powder and salt, and in a separate bowl whip the egg yolks, oil, water and both extracts. 

Mix egg whites in a separate bowl first on low speed and then stronger, and during the mixing, add a few drops of vinegar and gradually add the remaining sugar - one tablespoon by tablespoon. Whisk egg whites until they become shiny and firm. 

Fold the egg yolk batter of the dry ingredients and all unite, and then little by little, add the egg whites and gently stir until the mixture is uniform.The resulting test pour into the prepared baking pan and bake for 18-20 minutes. Remove roasting pan from the oven and allow to cool, and while waiting in the fridge put the wiper from the mixer and empty container in which you will rile sweet cream. Pour cream into chilled bowl and sprinkle on top of the cocoa and sugar and whisk everything until you get a solid cream, but be careful not to overstate you do not get lumps. Cut raspberries in small pieces, and leave some raspberries whole for decoration. 

Crust in pan, cut into five equal strips - horizontally. A little more than half the cream coat over crust and smooth the surface and above Arrange the raspberries and almond flakes and palms gently push them into the cream. The first tape coated crust and gently roll it upright onto the center of the plate for serving. The second tape roll around first, starting from the end of the first rolled tape and repeat the process until you reach the end. Pages cake brush with remaining cream and decorate at the top of the whole raspberries and grated chocolate. Leave to cool in the fridge for at least an hour before serving. 

(lifepressmagazin.com)

Edible mushroom Boletus

Ingredients:

• Boletus
• salt
• vegetable mixture
• oil
• a little pepper

Preparation:

Wash and clean well of leaves,dirt and worms.Add salt, vegetable mixture and a little pepper.Put oil on mushrooms and put in a previously heated oven. Bake about 20-30 minutes.

Home made Snickers

Ingredients: 

• 100 g peanut butter 
• 200 grams of caramel .. (any hazelnut) 
• 200 grams unsalted peanuts (may slightly salted it gives better effect) 
• 150g Pettit beer biscuits or a biscuit with butter 
• 300g chocolate ( 100g of cooking chocolate and 200 g of milk chocolade )

Preparation: 

Cookies grind very very finely. Add the minimum amount of water to make a mixture that is compact.Place the foil on the pan size approximately 16 Snickers bar.Chill the mixture a little bit in the fridge to tighten.Unite caramel (which should first dissolve) peanut butter and peanuts in the mixture, after you apply the cookies that are removed from the strips. Let it stand back a bit in the fridge and after about half an hour check if the mass had cooled sufficiently to be cut to 16 parts of signs around the pan lengthwise in half and then make 7 or 8 transverse lines for each 14 to 16 pieces of future chocolate. Melt the chocolate ... take one by one plate lightly with tongs and push dip into the chocolate.Cover all parts with chocolate , and let them dry on the baking papper.

Home made Caramel

 Ingredients: 

• 200 gr. sugar 
• 2 tablespoons water 
• 200 ml. cream 
• 20 gr. butter 
• a pinch of salt

Preparation:

At the moderate temperature heat water and sugar , until the sugar is completely melted and becomes caramelized.It is very important that you do not add the other ingredients until the sugar becomes reddish translucent and without lumps.Remove from heat and add butter. Mix, return to heat and add the hot cream and a pinch of salt. Mix and let it boil on medium heat for about 5 minutes. 

Caramel color and density will depend on the length and the cooking temperature at which it cooks. . If you cook it longer will get a thicker and darker caramel. We cooked after adding cream for about 5 minutes on high heat a little, becouse I wanted a thick caramel.

 You will get over 300 gr. caramel. 

The caramel can be used as a topping for ice cream, the addition of cream, pancake ... It is enough strong to be used as a stand-alone fil.

Snikers čokoladice

Sastojci:

• 100 g putera od kikirikija
• 200 grama karamela..(bilo kojih lesnik ili obicnih)
• 200 grama neslanog kikirikija(moze i blago zasoljen bolji je efekat)
• 150g Pettit beer keksa ili neki keks sa puterom
• 300 g cokolade i to 100 g za kuvanje i 200 g mlecne

Priprema:

Keks samleti jako jako sitno dodati minimalnu kolicinu vode i napraviti smesu koja je kompaktna.
Postaviti je na foliju u Plehu velicine otprilike 16 snickersa i malo prohladiti u frizideru da se stegne.
Sjediniti Karamelu (koju prvo treba otopiti) puter od kikirikija i kikiriki u smesu koju posle nanosite na keks koji ste izvadili iz friza.
Ostaviti da odstoji opet malo u frizideru i posle jedno pola sata proverite dali je masa dovoljno ohladjena da se isece na 16 delova znaci otprilike po duzini pleha na pola i onda napravite 7 ili 8 poprecnih linija za jedno 14 do 16 komada buducih cokloadica.
Otopite cokoladu...uzmite jednu po jednu plocicu lagano sa hvataljkama umocite u cokoladu tako sto cete natopiti sve strane i posle ostavite da se ocedi na papiru za pecenje ili nekom drugom papiru koji je mastan da vam se ne bi zalepili...


Domaći karamel



Sastojci:

• 200 gr. šećera
• 2 kašike vode 
• 200 ml. slatke pavlake 
• 20 gr. maslaca
• na vrh noža soli 

Priprema:

Šećer i vodu zagrevati na umerenoj temperaturi dok se šećer skroz ne istopi i postane karamelizovan. Ovo je jako važno, da ne dodajete druge sastojke dok šećer ne postane crvenkasto staklast i bez grudvica.
Skloniti sa vatre i dodati maslac. Izmešati, vratiti na vatru i dodati vrelu slatku pavlaku i malo soli. Dobro izmešajte i otavite da se krčka na umerenoj temperaturi oko 5 minuta. 

Gustina i boja karamela zavisiće od dužine kuvanja i temperature na kojoj se kuva. . Ako kuvamo duže dobiće se gušći i tamniji karamel. Mi smo kuvali posle dodavanja slatke pavlake još oko 5 minuta na malo jačoj vatri, htela sam gust karamel. 

Dobićete preko 300 gr. karamela.

Ovaj Karamel može se koristiti kao preliv za sladoled, kreme, dodatak kremama, za palačinke... Dovoljno je čvrst da se koristi i kao samostalni fil.

Mini Chocolate- Chip Cupcakes

Ingredients:

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup sugar
3 large eggs, at room temperature 
3/4 cup milk 
1 teaspoon vanilla extract
1/2 cup mini semisweet chocolate chips

Preparation:

Preheat oven to 190 °C. Mist 3 12-cup and 1 6-cup miniature muffin tins with cooking spray, or line each cup with a paper or foil liner.
Whisk together flour, baking powder and salt in a medium bowl until well combined. With an electric mixer on medium speed, beat butter with sugar until light and fluffy, about 3 minutes. Beat in eggs one at a time, beating well after each and scraping down sides of bowl as necessary. Add milk and vanilla extract and beat until smooth. Reduce mixer speed to low and beat in flour mixture in 2 batches just until blended. With a rubber spatula, carefully stir in chocolate chips.
Using a small ice cream scoop or a tablespoon, fill each muffin cup nearly to top with batter. Bake cupcakes for 15 minutes, or until a toothpick inserted in center comes out clean. Let cupcakes cool in pans on wire racks for about 5 minutes, then transfer to wire racks to cool completely.



Source:
allrecipes.com

Cinnamon Swirl Bundt Coffee Cake

Ingredients: 

Coffee Cake:

3/4 cup butter, room temperature
1 1/2 cups white sugar
3 eggs
1 teaspoon vanilla extract
1 cup sour cream
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 cup chopped walnuts
1 tablespoon ground cinnamon
1/4 cup white sugar

Directions:

Preheat oven to 400 degrees F (205 degrees C). Grease a 10-inch bundt pan.
Beat butter and sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.
Combine flour, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated. Fold in walnuts, mixing just enough to evenly combine. Pour half the batter into the prepared pan.
Mix the remaining 1/4 cup of white sugar with the cinnamon.
Sprinkle cinnamon sugar over the batter in the pan. Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.
Bake in preheated oven for 8 minutes. Lower heat to 350 degrees F (175 degrees C) and bake for an additional 40 minutes, or until a tester comes out clean.


Source:

allrecipes.com