- 3 eggs
- 1/2 Cup of Milk
- 1/2 Cup of Flour
- pinch of salt
- 1 tsp sugar
- 1/2 tsp vanilla
- 2 Tablespoons Butter
- Preheat your oven at 400º F.
- In a large bowl using a mixer blend the eggs, the flour, the milk, the salt, the sugar and Vanilla together. Make sure you mix all ingredients well until the mixture is foamy and smooth.
- Melt the butter and add to batter mix well. pour batter into the pan it needs to be at least 2 inches tall since the pancakes are going to rise quite a bit. Pour the mixture into the pan.
- Bake for 15 minutes on a preheated 400º F hot oven.
- do not open oven so pancake will not deflate.
1 peach sliced
1 tbs butter
1/4 cup brown sugar
saute on frying pan for 5-10 minutes. once pancake is out pour over pancake and garnish with powderd sugar
I accidentally stumbled upon a recipe that I as going to make. Well while making it, the ingredients were so off that I just got a pile of goo. Trying to save it I added this and that baked it and it was so good that since that day I was asked for this recipe more then once.
I was getting ready for a girls get together when I made these after I set them out my sister said that my mom used to make them and its called Vi-shi-van-ka except no almonds on top. I guess I have a bit of my mom in me. Or maybe just because im ukrainian.
3 cups flour
1/2 tsp baking soda
2 sticks butter
1 large egg
1 cup sugar
1tbs Vanilla Extract
8 oz three berry jam
6 oz sliced almonds (optional)
Pre heat oven to 370. Melt butter. Mix butter, sugar, salt, baking soda, vanilla extract and egg with a wire whisk until well combined. Add flour a cup at a time until well incorporated. Set aside 1/4 of the dough and leave it in freezer until needed.
In a 8×11 baking dish spread dough using your fingers evenly. Spread jam on top of dough. Take the dough that is in the freezer and breaking into small chunks sprinkle all over the top. Top with Almond.
Bake for 40 -45 minutes or just so the top is golden and underneath is consistency of sand. cool and cut into squares.
They taste so good the next day they will be chewy.
This is one of my favorite deserts to make and it’s always a hit. With very few ingredients you can make an excellent dessert.
1 can cherry pie filling
2 sheets Puff pastry dough
6 oz sliced almonds
5 tbs powdered sugar
1-2 tbs water
Heat oven to 420.
using thawed puff pastry unfold and cut into three sections where the folds were.
using a rolling-pin roll each section into about 14-16 inches long cut into thirds.
in the center of each rectangle add four cherries fold over and pinch together very firmly. Twist each long rectangle once and place on cookie sheet.
( I did not grease my cookie sheet because I used silicone liners if you don’t have one its one of the best things I ever bought.)
repeat and with all rectangles and bake once you have a full cookie sheet. bake for 15 minutes or until lightly browned and puffed. (if filling comes out gently push it back in with the back of a spoon and next time pinch more firmly.
Cool on cookie sheet
mix powdered sugar with water mix well so its thick but runny, using a spoon drizzle all over twists and quickly sprinkle almonds on top
I have been very busy with a second baby at home, its not that easy adjusting since my little Maya is four years old. Baby Ella was born in November and so I need quick desserts, that I can come up with when company comes over. We have this tradition that goes as far back as I can remember. When baby is born you have guest that come and chat and admire your child that was born, coming from a large family we have them often. I will post about that later. But anyway this is a very easy dessert that is very tasty. Enjoy. This is so easy to make that little hands can help make it.
2 1/2 cups Animal / Vanilla Crackers
1 14 OZ condensed milk
2 sticks of butter (melted)
5 tbs coco powder
1 tbs Vanilla
1 cup walnuts
in a large bowl break up cookies into small pieces I used half animal crackers half vanilla wafer cookies. add Walnuts.
Mix condensed milk, butter, coco powder and Vanilla until well combined.
Pour into cracker mixture and mix until well combined. *Take wax paper or plastic wrap and coated it with coco powder and put half mixture onto wrap. form into a log and firmly wrap it. Tie ends securely and leave it in the fridge or freezer overnight. or until firm slice and serve.
I used Sushi Roller mat to help me shape it. I think its very useful to have one at home.
I am not much of a baker so the recipes for baking are very limited. I use my cravings and sometimes ideas to come up with recipes. This recipe I used whatever left overs I had to come up with a delicious nutty cupcake.
one box of brownie mix
3/4 cup sunflower seeds
8 oz of butter
10 oz can of cooked condensed milk
6 oz whipped cream
start by baking brownies according to the package. Add sunflower seeds (salted are fine). Pour batter into cupcake molds and bake according to the package.
Cool when done baking on wire rack.
In mixer cream butter and condensed milk until creamy. Fold in whipping cream frost and enjoy.
Russian tea cakes is the easiest cookie to make. I make mine with walnuts and butter that gives just enough crunch while still crumbly.
1 Cup softened butter
2 1/4 Cup flour
1/2 Cup powder sugar
1 teaspoon vanilla
1 3/4 cup walnut pieces
1//4 teaspoon salt
2 Cups powder sugar to roll cookies in
Preheat oven to 380
Mix butter, flour, powder sugar, vanilla, and salt mix until soft dough forms. Mix in walnuts. Form into one inch ball set on cookie sheet and bake for 12-13 minutes or just until starting to brown.
Roll Warm cookies in powdered sugar after they are cool roll them again.
makes 40 cookies.