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German Pancakes

Total Time: 25 mins
Prep Time: 5 mins
Cook Time:20 mins

Ingredients:

1 1/2 cups flour
1/2 teaspoon salt
3 eggs
1 3/4 cups milk

Directions:

1. Mix all together with a mixer or by hand until free of lumps.

2. Spray frying pan with "Pam" and heat over high heat until hot.

3. Reduce heat and pour approx 1/3 cup of batter in center and tilt to cover entire bottom of pan.

4. When small bubbles form and bottom begins to brown, flip and cook other side.

5. We like to eat these sprinkled with sugar and rolled up.
You 

German Classic Potato Salad

Total Time:15 mins

Prep Time:15 mins

Ingredients:

8 medium potatoes, cooked and diced
1 1/2 cups mayonnaise
2 tablespoons cider vinegar
2 tablespoons sugar
1 tablespoon yellow mustard
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon pepper
2 celery ribs, sliced
1 cup onion, minced
5 hard-boiled eggs
paprika

Directions:

1. Boil peeled potatoes in salted water until done. Cool to room temperature.

2.  Place diced potatoes in large bowl.

3. Mix mayonnaise, cider vinegar, sugar, mustard, salt, garlic powder, and pepper in another bowl.

4. Add to potatoes.

5. Add celery and onions and mix well.

6. Stir in eggs.

7. Sprinkle a little paprika on top.

Russian Chuchkella grape and walnut candies recipe

Ingredients:

36 whole walnuts, shelled 

4 pounds of green or purple seedless grapes 

1 tablespoon of potato starch dissolved in 1 tablespoon of cold water

Method:

String the walnuts in the following manner: Tie a knot one inch from the ends of the two strings each 12 inches long. Then thread the end of one string through the eye of a strong needle. As if you were stringing beads, insert the needle through the center of 18 walnuts. 

Tie a knot after the last walnut and join the unstrung end of the string into a loop. Thread the second string and loop the other walnuts similarly. 

2. A cup at a time, purée the grapes in an electric blender for about 10 seconds high speed, or until they liquefy. Strain the blend through cheese-cloth-lined sieve set over a 2-quart saucepan and discard the skins. 

3. Bring the blended purée to a boil over high heat, stirring occasionally. Boil briskly, uncovered, for about 15 to 20 minutes, or until the blend has cooked down to two cups. Stir in the potato starch-water mixture and stirring constantly, cook another minute or two, until the sauce thickens enough to coat a spoon heavily. Set aside. 

4. Holding the looped end, dip the strings of walnuts into the sauce, coating them thoroughly. Hang the loops outdoors where they will quickly dry. Place a paper plate under the strings to catch the drippings. If you have a fan then you can dry them even quicker indoors. When the nuts have dried and are no longer sticky to the touch, warm the juice to lukewarm and dip the walnuts again. 

Dry as before, then repeat the dipping and drying process two or three more times, until the nuts are completely coated and there is not longer any separation between them.

Cuisine: Caucasian

Russian Chocolate Vodka recipe

Enjoy this as a shot or pour over an ice-cream dessert.

Ingredients:

200g good quality chocolate, finely grated

300ml plain vodka

Method:

1. Fill a bowl with boiling water as deep as the level of the vodka in the bottle. Immerse the bottle in the warm water for a few minutes to warm the alcohol. 2. Spoon the grated chocolate into the neck of the bottle. Shake to dissolve. Repeat the process until the vodka cannot absorb anymore chocolate. Keep at room temparature.

Cuisine: Russian

Chocolate Jelly recipe

Ingredients:
3 oz chocolate
2 cups milk
3 tbsp sugar
1 tbsp vanilla
2 tbsp gelatin


Method:
Pour over gelatin cold boiled water (1 part gelatin: 9 parts water). Leave for 40-60 minutes and then warm up on a very low heat, don't bring to boil. Strain carefully. Bring milk to boil. Dissolve chocolate, sugar in milk, add vanilla and gelatin. Stir carefully and pour into moulds. Cool down.


Cuisine: Russian

Russian apple pie

Russian apple pie is a traditional autumn bakery. The key secret of a cooking success is a special apple sort, called Antonovka. They are sour and give a special taste to the sweet dough.

Ingredients:

3 ea big eggs
3 ea average sour apples
1 c sugar
1 c flour
1 ts baking soda
measures conversion [+]

Method:

Peel the apples and slice into thin pieces. Mix eggs, soda and sugar in the mixer. Add flour gradually. The dough must be liquid as sour cream. 

Pour a little vegetable oil in the pan. Put all apples (use different design) on the bottom. Pour the dough in to the pan evenly. Heat the oven and bake the pie during 20-30 minutes. 

When the pie is ready, put the pan on the wet napkin for 5 minutes. 

It helps to detach the pie from the pan. The apples must be on the top of the pie. Apple pie is served, of course, with my favourite beverage - tea.


Cuisine: Russian

Krasnye Bliny Pancakes recipe

Russian blini are known as the thinnest ones, and for me, most tasteful. In a classic way, Russian blinis are yeast-leavened pancakes from buckwheat flour. Russian pancakes are served with different dressings - most popular are sour cream, jam, syrup, red caviar, salmon, cottage cheese and others.

Ingredients:

3 1/2 c All-purpose flour

3 tb Water warm 105F degrees

1 1/2 pk Yeast dry

3 3/4 c Milk warm 105-F degrees

1 tb Sugar

1/2 c Heavy cream

1 ea Egg white

2 ea Egg yolks

1 ts Salt

4 tb Butter unsalted melted &

- cooled until just warm

Method:

Take 1 tablespoon of the flour, the warm water, 1 teaspoon of the sugar, and the yeast and mix together in a small bowl. 

Cover and set in a warm place for 15 minutes. Mix in a large bowl the the 1 1/2 teaspoons of sugar, flour, milk, the yeast mixture and salt. Beat by hand for 4 minutes. 

Cover and set in a warm place for 1 hour. Mix the egg yolks and remaining sugar and add to the natter along with the butter and beat with an electric mixer for 3 minutes or by hand for 8 minutes. Whip the egg white separately and whip the cream as well until very stiff. 

Fold in the cream then the egg white making sure to mix well. Cover again and place in a warm place for 45 minutes. grease the skillet with butter, place 2 tablespoons of batter in the center of the skillet, (at this point you may add any of the flavor garnishes that you wish or none at all) cook for 1 minute, turn the blin over, and cook for 35 seconds, and serve smothered in sweet butter.

Cuisine: Russian

Recipe category: Breads-and-Pastry > Pancakes