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Apple Betty or Apple Crisp Cook sliced apples until partially cooked (they should feel soft when pricked with a fork). Butter a 9 inch pie pan. Combine sugar, flour, spices and salt. Cut in butter until mixture is crumbly, sprinkle over apples, making sure you cover all the apples with the topping to the edge of the pan. Bake at 375° for 45 minutes until apples are completely tender and toping is golden brown and crisp. Serve warm with ice cream, or can be served cold. Makes 6 servings. - 6 cups of peeled tart apples - 1 cup sugar - 3/4 cup all purpose flour - 1/2 teaspoon cinnamon - 1/4 teaspoon nutmeg - dash salt - 1/2 cup butter Baked Apple (Microwave) Select large whole Roma apples, washed but unpealed. For each apple use: Core apples. Split skin around center of each apple to prevent bursting. Fill each apple core with brown sugar, cinnamon and butter. Pour water (depending on total apple count) around apple(s). Cover casserole dish. Microwave at High (microwave ovens vary in power) according to chart below, or until apples are soft when a fork is inserted into top of cored (skinless) area. - 2 tablespoons brown sugar - 1/8 teaspoon cinnamon - 1 teaspoon butter - 2 tablespoons water *microwave ovens vary in power Bread and Butter Pudding (Custard Style) From the Kitchen of Margaret (Perry) Rupnow Pre-heat oven to 325°. Plump raisins in cognac. While raisins are soaking, cut the 3 strips of orange peel (a vegetable parer does the job best), then shred into a fine julienne (zest). - 1/2 cup white raisins - 1/4 cup cognac (or brandy) - 3 strips orange peel - 1/2 stick softened sweet butter - 10-12 slices day-old French bread - 6 eggs - 3/4 cup sugar - 2 cups heavy sweet cream - 2 cups milk - 1 teaspoon vanilla Butter the sliced bread and place, butter side down, in a lightly buttered 2 quart baking dish. Lightly beat eggs with sugar, add cream, milk and vanilla. Sprinkle raisins, cognac and orange zest over the bread. Pour egg mixture over all. Let bread saturate for 10 minutes, then cover the baking dish with foil. Place dish in a pan of hot water reaching half way up side of baking dish. Bake at 325° for 30 minutes, while making sure that the water does not reach boiling point. Remove foil and bake for another 20-30 minutes. The pudding is done when the top is slightly brown and a knife inserted under outer edge of custard comes out clean. Avoid over-cooking. Before serving, allow to cool to room temperature. Serves 6-8. Cherry Crunch Preheat oven to 350°. Spread pie filling in bottom of a 8 or 9 inch square pan. Sprinkle with lemon juice. Combine dry cake mix, nuts and butter. Sprinkle over pie filling. Bake for 40-50 minutes until golden brown. Serve with ice cream. - 1 can cherry pie filling - 1 teaspoon lemon juice - 1 pkg. white cake mix. - 1/2 cup chopped nuts - 1/2 cup melted butter Adapted from "Recipes for Moms from Moms," Hillside Covenant Church, Walnut Creek, CA. Easy Chocolate Peanut Butter Crunch Heat morsels and peanut butter in small, heavy-duty sauce pan over low heat, stir constantly until smooth. Remove from heat. Add sugar, stir vigorously until smooth. - 2 cups (12 oz) Nestle Toll House Morsels (or equivalent chocolate chips) - 3/4 cup creamy peanut butter - 1/3 cup powdered sugar - 3 cups toasted rice cereal Place cereal in large bowl. Add one cup melted chocolate mixture; stir until evenly coated. Place on an ungreased baking sheet. Using a small metal spatula, shape into a 10 inch circle with slightly raised 1-inch border around edge. Pour remaining melted chocolate mixture in center of circle; spread to 1 inch from the edge. Refrigerate for 30 minutes or until firm. Makes 12-16 servings Adapted from a Nestle's Toll House Recipe Easy Chocolate Pudding From the kitchen of Eleanor Comins Mix 2/3 cup of sugar, 1/4 cup cornstarch, 3 tablespoons unsweetened cocoa and 1/8 teaspoon of salt. Gradually stir in 3/4 cup milk, mix until smooth. Blend chocolate mixture into 2 cups milk. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Remove from heat, stir in 2 tablespoons butter or margarine and 1 teaspoon vanilla. Chill before serving. - 2/3 cup sugar - 1/4 cup cornstarch - 3 tablespoons unsweetened cocoa - 1/8 teaspoon of salt - 3/4 cup milk - 2 cups milk - 2 tablespoons butter or margarine - 1 teaspoon vanilla Cranberry Candy Jell-O From the kitchen of Margaret (Perry) Rupnow Mix together first four ingredients. Bring to a boil over medium heat, stir often. Remove from heat and add nuts. Pour into a greased 9x9 or equal size pan. Leave in refrigerator overnight. Cut into small squares (bite size). Sift together a small amount of granulated sugar with a 1/2 cup powdered sugar into a zip lock plastic bag. Place three or four squares of Jell-O into the plastic bag and shake well. Remove Jell-O squares from the plastic bag and place on a plate. After all the Jell-O squares are covered with the powdered sugar, return all squares back to the plastic bag and close tightly. - 1 can cranberry sauce - 1 cup sugar - 1 (3 oz.) pkg. orange Jell-O (or equivalent flavored gelatin) - 2 (3 oz.) pkgs. raspberry Jell-O (or equivalent flavored gelatin) - 1/2 cup finely chopped walnuts Cream Puffs From the kitchen of Margaret Pelgen Go to Nana's How-To Kitchen for a step-by-step recipe pictorial. Add butter to boiling water. When butter is dissolved remove from heat. Add flour and salt. Beat with a spoon until it looks like putty (about 15 minutes). Cool, add eggs unbeaten one at a time. Beat until creamy. Drop 3/4 tablespoon of cream puff mixture, for each cream puff, onto a greased cookie sheet. Bake for 10 minutes Reduce oven to 350° and bake for an additional 30 minutes. Allow to cool. - 1/2 cup butter - 1 cup boiling water - 1 cup sifted flour - 1/2 teaspoon salt - 4 eggs (3 if extra large) Date Layer Bars Thoroughly cream shortening and sugar; add sifted dry ingredients and oatmeal. Mix until crumbly. Firmly pat one-half the mixture in waxed-paper-lined 9x13 inch pan. Spread with date filling (see below). Add remaining crumbs and pat smooth. Bake in 350° oven for 30 min. Cut in bars or squares. Makes 20 bars. Date Filling: Cook 1 pound dates, pitted and cut, with 1 cup sugar and 1 cup water to the consistency of jam. - 1/2 cup shortening - 1 cup brown sugar - 1 1/2 cups flour - 1/2 teaspoon salt - 1 teaspoon soda - 1 3/4 cups quick-cooking oatmeal Adapted from a recipe appearing in the Better Homes and Gardens Cook Book Fudge Brownies In a medium saucepan melt butter and chocolate (or cocoa). Remove from heat; stir in sugar. Blend in eggs one at a time. Add vanilla. Stir in flour and nuts; mix well. - 1/2 cup butter or margarine - 1 cup of sugar - 1 teaspoon vanilla - 2 egg. - 2 squares (1 oz. each) unsweetened chocolate, melted and cooled - 3/4 cup sifted flour - 1/2 cup chopped walnuts Spread in a greased 8x8x2 inch pan. Bake at 350° for 30 minutes. Be careful not to over-bake. Frost Brownies with chocolate butter frosting (shown in picture). Cut into squares. Hot Water Cobbler From the kitchen of Jean Oldham Mix Add - 1/2 cup sugar - 2 tablespoons soft butter - 1/2 cup milk - dash salt Spread mixture on the bottom of a greased deep casserole -- be sure to allow room for raising. Cover with fresh fruit. Sprinkle with 1 cup sugar. Pour 1 cup boiling water over entire mixture. - 1 cup white flour - 1 rounded teaspoon baking powder Bake at 400° for 15 minutes. Then, reduce to 375° and bake an additional 20 minutes (more or less time depending on hardness of fruit). Ice Cream Dessert Cake From the Kitchen of Gale Marchiorlatti Note: This recipe was intended for a medium spring form pan, but can be adjusted for smaller pan. Slice pound cake lengthwise and press in sides of pan (not bottom) about one inch thick. On pan bottom, place one layer of vanilla ice cream, fudge topping and sprinkle with crushed candy. Repeat layers, ending with the candy. - 2 quarts Hagen-Das vanilla ice cream (or equivalent premium quality vanilla ice cream) - 1 large Sara Lee pound cake (or equivalent) - 2 jars Hershey (or equivalent) fudge topping (NOT hot fudge or syrup) - 6 Skor candy bars, crushed (or equivalent toffee candy bar) Wrap tightly with foil and place in freezer for a minimum of several hours, or several weeks. Loosen and remove spring form before cutting. Lemon Curd From the kitchen of Mary Leone Melt butter in top of double boiler. Add remaining ingredients. Continue cooking in double boiler, using a whisk to stir; cook for 10 minutes. - 1 stick butter (1/4 pound) - 1/2 cup lemon juice - grated rind of 1 lemon - 1 1/2 cups sugar - 3 whole eggs - 3 egg yolks (slightly beaten) Merry Cherry Dessert Place Jell-O powder in a large bowl; add boiling water, stir 2 minutes or until completely dissolved. Stir in cold water and cherry pie filling. Refrigerate 1 hour or until slightly thickened (consistency of unbeaten egg whites). - 1 1/2 cups boiling water - 1 pkg. Jell-O Cherry Flavor (or equivalent flavored gelatin) - 1 1/2 cups cold water - 1 can (21 oz.) cherry pie filling - 4 cups angel food or pound cake cubes - 3 cups cold milk - 2 pkg. (3 oz each) Jell-O Vanilla instant pudding (or equivalent) - 1 tub (8 oz.) Cool Whip Topping (thawed) (or equivalent whipped dessert topping) Place cake cubes in a 3 quart glass serving bowl. Spoon gelatin mixture over cake cubes. Refrigerate 45 minutes, or until set but not firm (should stick to finger and should mound). Pour milk into a large bowl. Add pudding mixes. Beat with wire whisk 2 minutes. Gently stir in two cups of the whipped topping. Spoon over gelatin mixture in bowl. Refrigerate 2 hours or until set. Top with remaining whipped topping. Store left over dessert in refrigerator. Adapted from a Kraft recipe. Outrageous Brownies - 1 pound butter (unsalted) - 1 pound plus 12 ounces chocolate chips (semi-sweet) - 6 ounces chocolate (unsweetened) - 6 extra-large eggs - 3 tablespoons instant coffee - 2 tablespoons pure vanilla extract - 2 1/4 cups sugar - 1 1/4 cups all-purpose flour - 1 tablespoon baking powder - 1 teaspoon salt - 3 cups walnuts (chopped) Preheat oven to 350 degrees. Butter and flour a 12 x 18 inch baking sheet. Melt together the butter, 1 pound of chocolate chips, and the unsweetened chocolate in a double boiler. Allow to cool slightly. In a large bowl, stir (do not beat) together the eggs, coffee granules, vanilla and sugar. Stir the warm chocolate mixture into the egg mixture and allow it to cool to room temperature. In a medium bowl, sift together 1 cup of flour, the baking powder and salt; add to the cooled chocolate mixture. Toss the walnuts and the remaining 12 ounces of chocolate chips with the 1/4 cup of flour, then add them to the chocolate batter. Pour into the prepared baking sheet. Bake for 20 minutes, then tap the baking sheet against the oven shelf to force the air to escape from between the pan and the brownie dough. Bake for about 15 additional minutes, until a toothpick comes out clean. Do not over bake! Allow to cool thoroughly, refrigerate, and cut into 20 large squares. Adapted from a recipe appearing in The Barefoot Contessa Cookbook. Peach Cobbler From the kitchen of Bernice (Rupnow) Chamberlain Topping: - 1 cup flour - 2 teaspoon baking powder - 1/2 teaspoon salt - 1/3 cup vegetable shortening (Crisco or equivalent) - 1/3 cup milk (or enough to hold mixture together) - 4 to 5 cups fresh sliced peaches - 1 1/2 cups sugar - 2 tablespoons flour - 1 teaspoon cinnamon - 4 tablespoons butter - 2 tablespoons sugar - 2 tablespoons butter Sift together flour, baking powder and salt. Cut shortening into flour until mixture forms coarse crumbs. Add milk until mixture holds together. Place mixture onto lightly floured surface. Pat with hand until it will fit on top of prepared fruit in a 8 x 8 x 2 inch pan. Fruit: In a bowl, place pealed and sliced fresh peaches, add sugar, flour and cinnamon. Mix thoroughly until flour and sugar are well blended with peaches. Place peach mixture in an ungreased 8 x 8 x 2 inch pan; dot top of peaches with the 4 tablespoons of butter. Cover the fruit with prepared topping. Sprinkle topping with 2 tablespoons sugar and dot with the 2 tablespoons butter. Bake at 425° for 30 minutes. Pumpkin Bars From the kitchen of Anna Money - 4 eggs - 1 cup oil - 2 1/4 cups sugar - 1 (16 oz.) can of pumpkin - 2 cups flour - 1/2 teaspoon salt - 1-1/2 teaspoon cinnamon - 1 teaspoon baking soda - 1 cup chopped nuts Beat eggs, oil and sugar. Mix in pumpkin, then flour, salt, cinnamon and baking soda. Stir in nuts. Pour into greased 17x11 inch baking pan. Bake at 350° about 25 minutes. Cool and then frost with Cream Cheese frosting. Cream Cheese Frosting - 1 large package (8 oz) cream cheese - 1/2 stick of margarine - 2 cups powdered sugar - 1 teaspoon vanilla - milk as needed Combine above ingredients. You may wish to add more powdered sugar to achieve desired spreading consistency. Add more chopped nuts on top of frosting if desired. Raspberry Squares From the kitchen of Margaret (Perry) Rupnow Preheat oven at 350°. Beat egg. Sift flour and baking powder in a large bowl, work butter into flour until it is mealy. Stir in beaten egg, add milk and mix well. - 1 egg - 1 cup sifted flour - 8 tablespoons raspberry jam - 1/2 cup butter - 1 tablespoon milk - 1 teaspoon baking powder Spread mixture over bottom of ungreased 8 inch square pan. Cover the batter with a layer of raspberry jam. Topping: Beat egg, melt butter. Stir sugar into egg mixture, stir in melted butter, coconut and vanilla. Spread this mixture on top of Raspberry jam. Bake for 30 min. or until the top is golden brown. Cool and cut into squares. - 1 egg - 4 tablespoons melted butter - 1 cup sugar - 2 cups coconut - 1 teaspoon vanilla Makes 16 simply delicious servings. Spiced Pumpkin Cream For candied pecans, line a cookie sheet with foil. Melt butter in a saucepan. Stir in the 1/4 cup brown sugar and the corn syrup. Cook and stir over medium heat 2 min. or until sugar dissolves. Cover pan; cook one minute more. Uncover, add pecans. - 2 tablespoons butter - 1/4 cup packed brown sugar - 1 tablespoon dark colored corn syrup - 1 1/2 cups pecan halves - 1 15 oz can pumpkin - 1 cup packed brown sugar - 1 1/2 teaspoons finely shredded orange peel - 1 tablespoon dark colored rum or orange juice - 2 teaspoons ground cinnamon - 1/2 teaspoon ground cloves - 2 cups whipping cream (whipped until soft peaks form) Cook, stirring constantly, about 5 minutes or until nuts are slightly darker. Immediately pour mixture on to cookie sheet. Spread pecans into a single layer. Let cool, break into pieces. In a mixing bowl combine pumpkin, the one cup brown sugar, orange peel, rum, cinnamon and cloves. Stir until sugar dissolves. In a chilled mixing bowl beat whipping cream until soft peaks form. Fold whipped cream into pumpkin mixture. Spoon into a large serving bowl. Chill at least 10 minutes or up to three hours before serving. To serve, top with sweetened whipped cream. Sprinkle with candied pecans. Makes eight servings. Adapted from a recipe appearing in Better Homes Magazine. Carmel Covered Stuffed Date Rolls From the kitchen of Margaret (Perry) Rupnow Stuff each date with a walnut half and set aside. Beat butter; slowly add sugar while continuing to beat until smooth and blended. Add egg and beat well, then stir in sour cream. - 60 small pitted dates - 60 walnut halves - 4 tablespoons butter softened - 3/4 cups light brown sugar - 1 egg (beaten) - 1/2 cup sour cream - 1 1/4 cups flour - 1/4 teaspoon baking powder - 1/4 teaspoon salt - 1/2 teaspoon baking soda Stir and toss together the flour, salt, baking powder and baking soda. Add to the first mixture and beat until smooth and blended. Sticky Part: Using your fingers, dip each of the stuffed dates into the batter and place on an ungreased cookie sheet, leave about 1 inch between cookies. The batter will not form a smooth coating over the dates; it will look patchy. Bake 8 to 10 minutes, in a preheated 400° oven, or until cookies lightly golden around the edges. Remove from the oven and transfer to racks. While first batch bakes prepare the glaze (below) so you can spoon it over the cookies while they are still hot. Carmel Butter Glaze Melt butter in saucepan. Cook while swirling the pan by hand until butter is lightly brown. Remove from heat and stir in powdered sugar, vanilla and enough water to make a runny glaze. Stir until smooth. - 6 tablespoons butter - 1 1/2 cups powdered sugar - 1/2 teaspoon vanilla - about 1/4 cup cold water Drizzle over cookies using a spoon or apply with a brush. Fluffy Tapioca Pudding Mix tapioca, salt, 3 tablespoons sugar and milk in pan. Let stand five minutes. Beat egg whites until foamy, gradually beat in 2 tablespoons sugar, beating until soft peaks form. Set aside. Cook tapioca mixture over medium heat to a full boil, stirring constantly about 6 to 8 minutes. Gradually add two beaten egg whites, stirring quickly just until blended. Add food coloring. Stir in vanilla. Cool 20 minutes, then stir again. Chill before serving. - 3 1/2 tablespoons tapioca - 3 tablespoons sugar - 2 tablespoons sugar - 1/8 teaspoon salt - 2 cups milk - 2 egg whites - 3/4 teaspoon vanilla - 1 to 2 drops yellow food coloring Microwave Directions: Use a two quart Pyrex cup to mix the tapioca, salt, sugar and milk. Cook at high heat for 2 minutes remove from oven and stir well. Continue cooking and stirring every 2 minutes until the mixture reaches a full boil. This should take 4 to 6 minutes depending upon the microwave. Truffles or Death by Chocolate From the kitchen of Rowena Miller Bake cake according to directions in a 13x9x2 inch pan. Mix pudding according to the directions and place in refrigerator. - 1 pkg. chocolate cake mix - 2 pkg. instant chocolate pudding - 1 (16 oz.) container Cool Whip (or equivalent whipped topping) - 2 Skor candy bars crumbled into pieces - 1/2 cup Kahula (or equivalent coffee liqueur) When cake is cool, cut into about 2x2 inch pieces, place 1/3 of the pieces on the bottom of a large straight sided glass bowl or Tupperware dish. Sprinkle with 1/3 of Kahula. Top with 1/3 of pudding, then 1/3 of cool whip and 1/3 of crumbled candy bars. Layer the remaining ingredients in same order. Chill before serving. Scoop out with large spoon to serve.
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UPOZORENJE: ovo su originalni recepti koji su tijekom godina forumašenja i razmjena iskustava doživjeli i neke promjene. Ovaj popis služi kao ideja i da pojedini kolač lakše nađete po imenu putem pretražnika. Na topicima ćete pronaći detaljnije objašnjenja i eventualne izmjene. Traditional Dark Fruit Cake by Janoccka Sastojci: 500 gr suhog voća (grožđice, suhe šljive, marelice, suho tropsko voće i malo smokava) + 1 šalica grožđica 100 gr suhih jabuka i krušaka, nasjeckanih oraha, badema ili lješnjaka 1/2 šalice višanja 1/4 šalice smeđeg šećera 1/4 šalice meda 1/3 šalice maslaca 2 jaja 1/2 šalice svježe iscjeđenog soka od naranče i greipa (može i malo više) 1 žlica ekstrakta od ruma 1 žlica ekstrakta od vanilije 1 šalica brašna 1/2 žličice praška za pecivo, cimeta i muškatnog oraščića 1/4 žličice sode bikarbone i soli Priprema: U posudi pomiješati suho voće, grožđice, šećer, med, sok i maslac. Kada zavrije kuhati još 5 minuta povremeno promiješati. Maknuti sa vatre i malo ohladiti. Dodati jaja izmućena sa ekstraktom ruma i vanilije, te ostale sastojke. Promiješati. S obzirom da sam ja smanjila količinu šećera iz originalnog recepta, preporučujem da probate smjesu (samo probati a ne pojesti pola smjese). Staviti u odgovarajuću posudu za pečenje (ovisno o visini kolača koju želite, može i u kalup za tortu) i pecite na 150 stupnjave oko sat i pol, ili dok nož umetnut u sredinu kolača ne izađe čist. Ohladiti, preliti glazurom od čokolade. Zamotan u foliju može stajati i nekoliko mjeseci. Keksi od zobenih pahuljica by wildflower Sastojci: 3 salice zobenih pahuljica 1 salica (200 g) margarina 1 salica secera 1 salica brasna 2 zlice mlijeka 1 vrecica vanilin-secera 1 zlicica praska za pecivo 1 salica grozdjica (ili nekog drugog sitnog ili isjeckanog suhog voca) Postupak: Zagrijati pecnicu na 175° C. Kremasto izmijesati hladni margarin, secer i vanilin-secer. Umijesati mlijeko. U posebnoj posudi izmijesati brasno s praskom za pecivo, pahuljicama i grozdjicama. Dobro pomijesati obje smjese. Oblikovati kolacice velicine otprilike koliko stane u zlicu. Peci 15-20 minuta. Vruce pecene kolacice, jer su jako krhki, vaditi jednog po jednog lopaticom za kolace i pustiti da se ohlade i skrutnu na ravnoj povrsini. Mekani božićni kolačići by MalaSirena Sastojci: 25 dag meda 3-4 žlice narančinog soka 3,5 dag finog smeđeg šećera 2,5 dag žutih grožđica 1 žličica cimeta 1/2 žličice naribane narančine korice 1/2 žličice anisa, đumbira, koriandera jedan vanilin šećer 1 žličica kakao praha 22,5 dag brašna 1/2 žlice praška za pecivo 5 dag prutića badema oko 1/2 kile čokoladnog preljeva Priprema: Zagrijte u posudi med s 2 žlice narančinog soka i kad se to malo rastopi i spoji maknuti sa štednjaka i umiješati i bijeli i smeđi šećer. Ostavite smjesu da se ohladi. Operite i sitno nasjeckajte grožđice. Odvojite od brašna 2 žlice, a ostatak pomiješajte s grožđicama, ribanom narančinom koricom, vanilin-šećerom, začinima i kakaom. Prašak za pecivo pomiješajte s ostatkom narančinog soka. Od smjese s medom, mješavine s brašnom i praška za pecivo (onog koji je u narančinom soku) umijesite tijesto. Oblikujte u kuglu, pospite s 2 žlice brašna i umotano u foliju pustite da odstoji najmanje jedan dan na sobnoj temperaturi. Razvaljati na oko pola cm debljine (ja ostavim malo deblje) i originalno se reže na kvadratiće, ali ja režem u obliku srca - tak mi je ljepše. Peći u limu obloženom masnim papirom na 180 C oko 15 minuta i ohlađene premazati rastopljenom čokoladom, eventualno ukrasiti kandiranim voćem. Išleri by SUNCE Tijesto: 20 dkg brašna 14 dkg margarina 7 dkg šećera u prahu 1 žutanjak 3 žlice kakaa Priprema: Umijesiti, izrezati okrugle oblike s čašom ili kalupom i peći. Hladne lijepiti s kremom. Krema: 1/2 litre mlijeka zakuhati gusto s brašnom, umiješati 11 dkg margarina, 3 štange čokolade i šećera po želji. Slijepljene kolače umočiti cijele u čok. glazuru. Mekani medenjaci by SUNCE Sastojci: 5 jaja 5 žlica meda 5 žlica šećera 10 dkg brašna 1/2 žličice sode bikabone Priprema: Prvo napraviti snijeg od bjelanjaka, zatim polako umiješati redom šećer, med, izmiksane žutanjke, brašno i sodu i ispeći u biskvit. Zgodno je kad se u svaku kocku utisne polovica badema Matrozen by SUNCE Tijesto: 6 bjelanjaka (snijeg) 25 dkg šećera 2 žlice brašna 25 dkg mljevenih oraha Sastojke umiješati i peći kao biskvit (na 180° C) Krema: 6 žutanjaka 15 dkg šećera pola margarina 10 dkg čokolade Kuhati uz stalno miješanje na laganoj vatri, toplo preliti na topli biskvit. Ostaviti u frižideru da se stisne i rezati na sitne kocke. Narančina kora by SUNCE Biskvit: 4 žutanjka 15 dkg šećera 8 bjelanjaka 15 dkg mljevenih oraha 2 žlice brašna Žutanjke miksati sa šećerom, umiješati snijeg od bjelanjaka, orahe i brašno. Peći na 180°C. Krema : 4 žutanjka 2 žlice brašna 15 dkg šećera sok i naribana korica jedne naranče Miksati na pari, dodati sok i koru naranče i u hladno margarin. Hladnom kremom namazati biskvit, preliti čokoladnom glazurom. Pasji jezici by SUNCE Biskvit: 15 dkg margarina 25 dkg šećera 18 dkg brašna 2 žlice mlijeka kora i sok jednog limuna snijeg od 6 bjelanjaka Miksati margarin sa šećerom, dodati sok i koricu, mlijeko, snijeg i brašno. Peći 25 minuta na 170° C. Preljev: 6 žutanjaka 10 dkg šećera 10 dkg čokolade 15 dkg margarina Kuhati na pari, u hladno dodati margarin, premazati kolač. Rolada od kokosa (ne peče se) by SUNCE Sastojci: 30 dkg petit keksa 12 dkg šećera u prahu žlica kakaa 1,5 dl instant kave Kekse samljeti (ja ih uvaljam u najlon vrećicu i elegantno prelazim valjkom preko njih), izmiješati s ostalim sastojcima, na foliji razvaljati na tanko i premazati kremom. Krema: 10 dkg margarina 10 dkg šećera u prahu 10 dkg kokosa Cassata (ne peče se) by SUNCE Sastojci: 20 dkg margarina 20 dkg šećera u prahu 8 dkg nasjeckane čokolade 1 jaje sok i korica 1 limuna 30 dkg mljevenih petit keksa 20 dkg nasjeckanih žele bombona 10 dkg grožđica Sve umijesiti, rukama oblikovati roladu, zaliti čokoladnom glazurom i staviti u frižider da se stisne. Napolitanke bake Anke by apricot Sastojci: 30dag maslaca 4 jaja 25dag šećera u prahu 20dag sjeckanih oraha 20dag čokolade Jaja, šećer i čokolada se kuhaju na pari dok se ne zgusne. Kada se malo ohladi, dodaju se orasi i maslac. Sve se dobro izmiješa i stavi na oblatnu, poklopi drugom oblatnom i pritisne nečim teškim. Reže se na oblik i veličinu bajadere (cca). Plivadoni, crni i bijeli by apricot Sastojci: 15 dag lješnjaka (popržiti i fino samljeti) 8dag šećera u prahu 7dag maslaca 5dag čokolade (u bijeloj varijanti, ako je čokolada masnija, staviti malo manje) Umiješati tijesto i praviti maaale plivadončiće (što manji, to bolji – ovisi koliko živaca imate). Protvan isprati hladnom vodom, poslagati plivadone i ostaviti preko noći. Sutradan ih peći na 110°C, a onda ostaviti da se dalje suše u isključenoj pećnici. (Pazite na veličinu – pri pečenju dosta narastu). Sedmo nebo by apricot Tijesto: 4 jaja 17,5dag šećera (ja stavim manje) 10dag oraha 1 oblatna Pjenasto izmiješati žutanjke i šećer, dodati mljevene orahe i čvrsti snijeg. Protvan namazati maslacem, staviti oblatnu i na nju umućenu smjesu. Peći na 160°C, 10-15 minuta. Krema: 20dag maslaca 1 žutanjak 15dag šećera 4 žlice jake kave 2 žlice mljevenih oraha za posipanje Pjenasto izmiješati maslac i šećer, dodati žutanjak i postepeno umiješati ohlađenu kavu. Kada se tijesto ohladi, premazati nadjevom i posuti orasima. (Nemojte se prestrašiti, ovaj kolač je jako tanak – cca 1,5cm. Ja režem na trokute). Smeđe-žuta salamica (ne peče se) by apricot Sastojci: 25dag oraha 25dag šećera 3 rebra čokolade (one velike za kuhanje) 2 bjelanjka Zamijesiti i na foliji razvaljati 1cm debeo četverokut. Žuta krema: 10dag maslaca 10dag šećera 2 kuhana i propasirana žumanjka Dobro izmiješati, premazati po smeđem tijestu i zarolati. Promjer će biti cca 2cm. Salama sa želeom – smeđa i bijela varijanta (ne peče se) by apricot Sastojci: 12,5dag maslaca 12,5dag šećera 12,5dag keksa 50g čokolade (ako je bijela, nešto manje) 1jaje 100g žele bombona