Ingredients
| № | Title | Value |
|---|---|---|
| 1. |
Sifted all-purpose flour
|
2 ½ cups |
| 2. | Baking powder | 2 ½ teaspoons |
| 3. | Salt | ½ teaspoon |
| 4. |
White sugar
|
1 ½ cups |
| 5. |
Butter-flavored shortening
|
⅔ cup |
| 6. |
Eggs
|
2 |
| 7. | Vanilla extract | 2 teaspoons |
| 8. |
Unsweetened cocoa powder
|
1 cup |
| 9. |
Miniature semisweet chocolate chips
|
1 (12 ounce) package |
| 10. | Milk | 4 tablespoons |
Cooking
1 . Stage
Sift flour, baking powder, and salt together in a bowl.
2 . Stage
Beat sugar and shortening together using an electric mixer in a mixing bowl. Add eggs 1 at a time while continuing to beat until combined. Beat in vanilla extract followed by cocoa; beat in chocolate chips. Beat in flour mixture and milk, alternating, until combined. Chill dough in the refrigerator for at least 4 hours.
3 . Stage
Preheat the oven to 350 degrees F (175 degrees C).
4 . Stage
Roll cookie dough as thin as chocolate chips will allow. Cut out cookies using a biscuit cutter and place on a baking sheet.
5 . Stage
Bake in the preheated oven until edges are set, 3 to 5 minutes. Remove from the oven and let cool completely, 15 to 20 minutes. Store in an airtight container in the freezer.
1 . Preheat the oven to 300 degrees F (150 degrees C). Coat a 2-quart casserole dish with nonstick cooking spray.
2 . Place rice, sugar, and salt in the casserole dish; stir in milk and vanilla.
3 . Bake, uncovered, in preheated oven for 1 1/2 to 2 hours, stirring every 20 minutes. Let stand for 30 minutes. Sprinkle top with cinnamon.
1 . Preheat oven to 350 degrees F (175 degrees C). Grease a large loaf pan.
2 . Mix tuna, cream of chicken soup, milk, cracker crumbs, bread crumbs, onion, egg, and black pepper until thoroughly combined and spoon the mixture into the prepared bread pan. Smooth top.
3 . Bake in the preheated oven until a toothpick inserted into the loaf comes out clean, 25 to 30 minutes.
1 . Season fillets with salt and pepper. Dust fillets with 1/3 cup flour.
2 . Beat buttermilk and egg in a bowl until combined. Stir together 1/2 cup flour, cornmeal, seafood seasoning, baking powder, and baking soda in another bowl. Dip flour-dusted fillets into egg mixture, then into seasoned flour mixture.
3 . Heat oil over medium-high heat in a large frying pan or deep fryer to 350 degrees F (175 degrees C).
4 . Working in batches, fry fillets in hot oil until golden, about 2 minutes per side. Transfer to a paper towel-lined plate to drain. Season immediately with salt after frying.
1 . Mix brown sugar, orange juice, and honey together in a bowl until the brown sugar has dissolved.
1 . Preheat oven to 425 degrees F (220 degrees C).
2 . Spread pie crust pastries onto a flat surface and cut rounds from the dough using a 5-inch round cutter. Spoon 1 tablespoon blueberries into the center of each round; sprinkle 1/4 teaspoon sugar over each portion of blueberries. Dust blueberries with cinnamon.
3 . Fold dough over the filling and seal edges by pressing with a fork. Arrange pies onto a baking sheet. Brush tops of hand pies with beaten egg. Sprinkle turbinado sugar over the pies.
4 . Bake in preheated oven until browned, 18 to 20 minutes.
1 . Preheat the oven to 250 degrees. Make a strong, unsweetened coffee. In a bowl, beat the egg, sugar and vanilla into a stiff foam.
2 . Next, gradually stir in the flour sifted through a sieve. Gently mix with a spatula from bottom to top.
3 . Line a baking tray with parchment, grease a little oil, and flatten the dough. Put it in the oven for 15 minutes (place the baking tray on the highest shelf)
4 . In the meantime, whip condensed milk and butter
5 . The biscuit is ready! When you press it, it should return to its original shape, it should be airy and soft Cut into cubes, rectangles (whatever you like :) )
6 . Soak each piece in coffee...
7 . add cream...
8 . and garnish with berries... It is in combination with cherries, the cakes are very tasty, with a sourness) Everything! Dessert is ready! Enjoy your tea, dear friends!
1 . Season pork tenderloin with salt, black pepper, and 1/2 teaspoon cayenne pepper.
2 . Heat oil in a skillet over medium-high heat; fry pork in hot oil until browned on all sides, about 10 minutes. Transfer meat to a slow cooker. Add water, brown sugar, cider vinegar, Worcestershire sauce, garlic, and hot sauce.
3 . Cook on Low for 7 hours. Remove tenderloin to a platter and drain cooking liquid, reserving about 1/2 cup. Shred pork and return to slow cooker. Add enough reserved liquid to moisten meat.
4 . Whisk mayonnaise, white vinegar, garlic powder, lemon pepper, and 1 pinch cayenne pepper together in a bowl. Serve mayonnaise sauce with shredded pork.
1 . Grate the butter and add the sifted flour with salt, stir it, and chop large lumps with a knife (or you can not grate, all the butter and flour are chopped in a combine, to crumble) Add the egg, and knead the dough until it forms a lump.
2 . Then place the dough in a greased mold, all around the perimeter, form a rim, it should be smoothed around the edges and pierce everything with a fork, put it in the freezer for 10-15 minutes.
3 . In the meantime, preheat the oven to 200 C, and prepare the cabbage and the sauce. Ideally, the cabbage should be sliced into strips, but I do not like it, so I chopped it in a sieve (you can just chop it finely) and cut onion into small pieces and put it to stew for 10 minutes, then salted and peppered.
4 . In the preheated oven we put the form with the dough from the freezer for 15 minutes Cook the filling: beat 3 eggs, pouring them with cream and grated cheese.
5 . Put the cabbage and onion in our baked mold and pour the mixture, smooth it out and send it to the oven at the same temperature for 20 minutes (as they brown).
6 . Here's what came out:) enjoy your meal!!!
1 . Stir 2 cups flour, sugar, shortening, salt, and yeast together in a large bowl. Add warm water, warm milk, and egg; beat on low speed with an electric mixer for 1 to 2 minutes, scraping the sides frequently. Mix in remaining flour, 1/4 cup at a time, until dough comes together.
2 . Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl and turn to grease all sides. Cover and let rise in a warm place until doubled in volume, about 1 hour.
3 . Transfer dough to a lightly floured surface and divide in half. Cut each half into 24 pieces; form each piece into a round. Fit 1/2 of the rolls into a lightly greased 9-inch round cake pan; brush 1/2 of the melted butter over top. Place remaining rolls in a second greased cake pan and brush with remaining butter. Cover and let rise in a warm place until doubled in volume, about 30 minutes.
4 . Meanwhile, preheat the oven to 400 degrees F (200 degrees C).
5 . Bake rolls in the preheated oven until golden brown, 12 to 18 minutes.
1 . I chopped the peeled carrots and onions with my helper - a food processor
2 . Fry carrots and onions in a frying pan greased with vegetable oil until tender. Season with salt.
3 . Set aside a few halves of the walnuts for decoration. Chop the remaining walnuts. I did this with a food processor.
4 . Mix flour, salt, curry, black pepper in a bag. Fold the cleaned clean liver in a bag, shake well. Fry the liver on both sides in a hot frying pan, greased with a sufficient amount of vegetable oil, until appetizing golden roasts appear. The liver is fried very quickly. Cut one piece, if there is no red spot in the middle - the liver is ready. Set aside a few pieces for decoration. Cut the rest into strips.
5 . Mix chopped liver, onion, carrot, green peas, finely chopped nuts and julienne pickles with 2 spoonfuls of mayonnaise.
6 . Place the salad as a pile in a salad bowl or on a plate. Decorate with the remaining mayonnaise, walnut halves and liver slices. Bon appetit.
1 . Preheat oven to 350 degrees F (175 degrees C). Lightly grease one 9x5-inch loaf pan.
2 . Sift together flour, sugar, cocoa powder, baking soda, and salt. Mix in water, grapeseed oil, vanilla extract, and apple cider vinegar. Mix together until smooth. Pour batter into the prepared loaf pan.
3 . Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool on a wire rack for 5 minutes. Run a table knife around the edges to loosen. Invert carefully onto a serving plate or cooling rack. Let cool completely.
1 . Grind the poppy seeds in a mill or coffee grinder.
2 . Combine the milk, margarine, and sugar in a saucepan. Cook on low heat, stirring often, until the sugar dissolves. Gradually pour about half of the hot milk into the beaten eggs, whisking constantly. Return the egg and milk mixture to the saucepan.
3 . Continue to cook and stir until the mixture begins to thicken and coats the back of a metal spoon. (Run your finger down the coated spoon: it should draw a clear line.) Add the poppy seeds and stir well to blend.
4 . Remove from heat; cool before using. Store unused filling in the refrigerator for up to five days.