Apples in kerchief

For the recipe it are required to you:
- Apples - 700 g
- Strawberry or crimson jam (dense) - 100 g
- Oil - 50 g
- Powdered sugar - 100 g
- An egg (yolk) - 2 piece.
- Cream - 2 st.l.
- Cognac or rum - 1 st.l.
- A flour{torment} - 250 g
- An egg (for greasing) - 1 piece.

Apples to clear, take out a core, to fill dense jam.

Flour to pour out on a board a hill, to make in the center a deepening, to fill with its oil cut on fine slices, to add cream, powdered sugar, rum and yolks. A dry hand quickly to make pastry and bear it even on one hour per a cold place. Before a batch to unroll a dough in a layer thickness of 4-5 mm. And to cut it on square pieces. On everyone square to put on an apple, edges of the test to bend and clamp together above an apple. To grease from above with an egg and to bake in good heat during 30-40 minutes. The baked products to strew powdered sugar.

Small baskets sand with a nut stuffing

For preparation of cakes it is required to you:

For the test:
- A flour{torment} - 1.5 glasses
- A butter - 200 g
- Sugar - 1/2 glasses
- An egg (yolk) - 3 piece.
- Sour cream - 2 st.l.

For a stuffing:
- Sugar - 1/2 glasses
- An egg - 1 piece.
- The crushed nuts - 100 g
- Jam (it is better sour) - 100 g

Metal forms for a cake to oil and strew a flour. To put on a cold. To prepare for a sand dough: the flour mixed with sugar and a piece of oil to chop a kitchen knife, to add yolks and sour cream, quickly to make pastry and for 10 minutes to put on a cold. forms to put one near another beside. A dough to unroll in a layer thickness of 0.5 sm, make on rolling pin and then to spread out atop forms, pressing rolling pin so that on everyone form there was a circle of the test. To press circles inside forms so that forms have been covered with an equal layer of the test. To expose forms on a sheet and slightly bake in warm to an oven. That the dough has not cracked, at stove it covers with a paper, and from above fill dried beans. To take out, cool forms, on a bottom to put 0.5 teaspoons of dense jam, from above - the nut weight prepared from grind of crushed nuts, eggs and sugar (to fill not up to edges as at a batch the weight very much rises). The filled small baskets again to put in an oven on average fire. To take out cakes hot, having turned forms on a towel.

Rolls with cottage cheese

For the recipe it are required to you:
- A flour - 500 g
- Yeast - 30-35 g
- Water or milk - 4-5 st.l.
- Sugar - 100-150 g
- A butter - 100 g
- An egg - 2 piece.
- Caraway seeds - 2 ch.l.
- Cardamom - 1/2 ch.l. Or a grated dried peel - 1/2 lemons
- Salt - 1/2 ch.l.
- Cottage cheese - 250 g.

Flour to sift in a bowl, in the middle to make a deepening. Yeast to pound with 1 teaspoon of sugar, to add warm milk or water, to pour out in a deepening, to add flours and to put for 20-25 minutes in a warm place to rise. To shake up eggs with sugar, to add the kindled or softened oil, flavouring substances and cottage cheese. A mix to pour out in leavened dough, to knead the wooden spoon or a hand a smooth dough, to strew its surface a flour, to cover a napkin and to give to approach in a warm place. From the test to cut rolls (20-25 pieces), to put them on the sheet greased with oil and the ambassador rasstoyki to grease with an egg and to bake in an oven with average heat.

Cakes with a strawberry

For the recipe it are required to you:
- A flour{torment} - 250 g.
- A butter - 100 g.
- Sugar - 120 g.
- Vanilla sugar - 3 bags
- Salt - a pinch
- An egg (yolk) - 1 piece.
- Sour cream - 1 item l.
- Creamy yoghurt - 400 g.
- A grated dried peel - 1 lemon
- Egg liquor - 20 ml.
- White gelatin - 6 plates
- A strawberry - 300 g.
- Red jelly - 1/2 bags
- Almond leaflets - 50 g.

To make pastry from a flour, a butter, 50 g. Sugar, 1 bag of vanilla sugar, salt, a yolk and 1 table. Spoons of sour cream. To put at 2 o'clock in a refrigerator. To warm up an oven up to 200 degrees. To lay out 12 oiled forms for cakes the prepared dough. To bake 20-25 minutes. Then forms to overturn. To mix yoghurt, a citric dried peel, 50 g. Sugar, 2 bags of vanilla sugar and liquor. To enter the dismissed gelatin. Slightly stiffened cream to lay out atop of cakes. To wash, decorate berries them cakes. To prepare for jelly as it is written on packing, to sweeten with sugar. To give slightly to stiffen. To water him a strawberry. Slightly touch up and to strew almonds it cakes.

Round rolls with yoghurt

For the recipe it are required to you:
- Wheat flour (premium) - 1 glass
- Not sifted flour{torment} - 1/3 glasses
- A corn flour{torment} - 1/3 glasses
- Granulated sugar - 1/3 glasses
- Baking soda - 3/4 ch. l.
- Simple yoghurt - 1 glass
- An egg - 1 piece.
- A butter (softened) - 1/3 glasses
- Salt - a pinch.

Connect a flour{torment}, granulated sugar, a corn flour{torment}, baking soda and salt in a saucepan of average size. Shake up an egg with yoghurt and connect to dry components. Add the softened butter. Fill with the formed mix forms for round rolls and bake in heated up up to 270 °С to an oven approximately 25 minutes.

Banana Nut Cake

3 Mashed bananas
1 1/4 c Sugar
1/2 teaspoon Salt
1/2 c Oil
1 Egg
1/4 c Milk
1 1/2 c Flour
1 ts Baking soda
1/2 c Walnuts (optional)
1 teaspoon Vanilla (optional)

Mix together in order given. Pour into lightly greased and floured oblong or small loaf pans. Bake at 350 degrees for 30 to 35 minutes.

This recipe can also be used to make banana nut muffins or baked as a banana nut

Royal Icing recipe

Royal Icing or glacé royal is made by beating together sugar and egg whites. Working with royal icing is the most important aspect of cake decorating.

Beat together water and meringue powder or egg whites. Sift together powdered sugar and cream of tartar. Place all ingredients into a mixing bowl. Beat 7 to 10 minutes or until icing holds a strong peak.

It is almost impossible to specify the exact amount of sugar that your recipe needs as it depends on the size of the egg whites as well as the moisture content of your powdered sugar.

Keep frosting covered with a damp cloth at all times to keep it from drying out.

Basic Recipe:

Royal Icing - dry egg

7 Tablespoon water
4 Tablespoon meringue powder
7 cups of powdered sugar
1/2 teaspoon cream of tartar

Royal Icing - egg whites

3 egg whites
1 pound powdered sugar
1/2 teaspoon cream of tartar

As always when working with egg whites, make sure that all utensils are free of grease.

Royal Icing w Eggs

3 egg whites (room temperature)
1 lb. powdered sugar
1/2 tsp. cream of tartar

Sift powdered sugar and cream of tartar. Combine all ingredients and whip 8 minutes at high speed.
Keep bowl covered with damp cloth while you work as it gets hard when dry. Good for Birthday cake decorations.

Royal Icing w Egg Replacer

7 Tbsp. water
4 Tbsp. meringue powder
1 lb. powdered sugar
1/2 tsp. cream of tartar
dash of salt

Beat together water and meringue powder. Sift powdered sugar, cream of tartar and dash of salt. Place all ingredients into large mixer bowl at once and whip 8 minutes or until icing holds strong peak. Decorate Cake. Store in a tightly covered container.

Walnut Filling

• 2 egg yolks, beaten
• 1/2 cup sugar
• 3/4 cup milk
• 1/2 teaspoon vanilla or rum flavoring
• 1 pound chopped walnuts

Mix eggs and sugar, add milk, cook in a double boiler until thick. Cool. Add vanilla or rum, and the nuts. Spread between layers of Walnut Torte.

Strawberry Cream

• 1 cup heavy cream
• 1/2 cup sugar
• 1 egg white, stiffly beaten
• 1/2 cup mashed strawberries

Whip cream until stiff, fold in sugar, egg white, and the mashed strawberries.

Pecan Filling

• 1 tablespoon cornstarch
• 1 cup milk, heated
• 2 egg yolks
• 1/2 cup sugar
• 1/2 cup pecans, chopped fine

Dissolve Cornstarch in the milk, and cook in double boiler until smooth. Beat yolks and sugar until very light; pour hot milk mixture gradually over yolks; return to double boiler and cook until mixture coats the spoon, stirring constantly. When cooled, add nut meats.

Whipped Fruit Filling

• 1 1/2 cups pared, grated apple, peach or mashed berries
• 1 1/2 cups sugar
• 2 egg whites
• grated rind of 1 lemon

Mix all together. Beat until very stiff. Use between layers and on top of layer cake or as a filling for Schaum Torte.

Apple-Lemon Filling

• 3/4 cup sugar
• 1 tablespoon flour
• 3 tablespoons lemon juice
• 1 tablespoon cold water
• 1 egg
• pinch of salt
• 1 apple, pared and grated

Mix sugar and flour in saucepan; add lemon juice, cold water, beaten egg, salt and apple. Boil 2 minutes, stirring constantly. Cool before spreading

Sour Cream Filling

• 1 egg yolk
• 2 tablespoons sugar
• 1 tablespoon cornstarch
• 1 cup thick sour cream
• 1/2 teaspoon lemon or vanilla extract

Beat yolk slightly, add sugar and cornstarch, mixed, stir in cream; cook in double boiler until mixture coats the spoon. Add flavoring. If desired, add 1 cup chopped nuts.

Cream Custard Pudding

• 3/4 cup sugar
• 1/3 cup flour
• 1/2 teaspoon salt
• 2 cups of milk or light cream, scalded
• 2 eggs
• 1 teaspoon vanilla

Mix dry ingredients, add the milk and pour gradually over the slightly beaten eggs. Cook in double boiler, stirring constantly until thickened; cool and flavor.

Chocolate Custard Pudding

Add 2 squares unsweetened chocolate, melted, add to the and follow instructions for Vanilla Custard Filling.

Vanilla Custard Filling

• 1 tablespoon cornstarch
• 1/2 cup sugar
• 1 cup scalded milk
• 2 egg yolks
• 1/2 teaspoon vanilla

Mix cornstarch and sugar,add the hot milk and pour gradually on the beaten egg yolks. Cook in double boiler, stirring constantly until thickened. Cool and flavor with the vanilla.

Whipped Cream filling with Pineapple and Nuts

• 1 egg yolk, beaten
• 2 tablespoons confectioners sugar
• 1/2 cup heavy cream, whipped
• 1/2 cup chopped nuts
• 1/2 cup chopped pineapple

Fold yolk and sugar into cream, add nuts and pineapple.

Whipped Cream Filling

• 1 cup heavy cream
• 1/4 cup confectioners sugar
• 1/2 teaspoon vanilla

Beat cream until it begins to thicken; add sugar gradually, add flavoring; until to beat until cream holds its shape when the beater is raised.

Chocolate Brandy Frosting

• 3 cups confectioners sugar
• 5 tablespoons butter
• 2 tablespoons light cream
• 3 tablespoons brandy
• 3 tablespoons strong coffee
• 1/2 grated, sweet chocolate.

Combine all ingredients in double boiler and cook, stirring until well blended. If necessary, add cream until thin enough to spread.

Sour Cream Caramel Frosting

• 1 1/4 cups brown sugar
• 3/4 cup granulated sugar
• 3/4 cup sour cream
• 1 teaspoon butter

Mix sugar and cream, let stand until dissolved, about 30 minutes or longer. Add butter and boil 5 minutes or to the soft-ball stage. Beat and spread on cake.

Fudge Frosting

• 2 squares unsweetened chocolate
• 1/2 cup milk or light cream
• 1 1/2 cups sugar
• 2 tablespoons butter
• 1 teaspoon vanilla

Melt chocolate over low heat, add milk and sugar, boil until a few drops form a soft ball in cold water. Add butter and vanilla. Let stand undisturbed a few minutes, then beat until thick enough to spread. If too thick, stir in a little cream.

Creamy Chocolate Frosting

• 1/4 cup water
• 3/4 cup sugar
• 1 square unsweetened chocolate
• 2 egg yolks

Boil water and sugar to a thick syrup, add the chocolate, pour syrup over the beaten yolks, stirring constantly. Beat until thick enough to spread

Whipped-Chocolate Frosting

• 2 squares unsweetened chocolate
• 1/2 cup light cream
• 1 teaspoon vanilla
• 2 egg whites, beaten stiff
• 1 1/2 to 2 cups confectioners sugar

Cook chocolate and cream over boiling water until smooth; cool, add vanilla. Beat whites, add sugar and continue beating until stiff enough to cut. Combine the two mixtures, beat well.

Chocolate Molasses Frosting

Use 2 egg whites, 1 cup molasses and 2 squares melted unsweetened chocolate. Proceed as in the recipe for Corn Syrup Frosting

Corn Syrup Frosting

• 2 egg whites
• 1 cup light corn syrup
• 1 teaspoon vanilla

Pour egg whites and syrup into deep mixing bowl. Beat with electric beater at medium speed until mixed, then continue for about 15 minutes until stiff. Add vanilla. Will fill and frost 2 large layers.

Sea Foam Frosting

• 2 egg whites
• 3/4 cup brown sugar
• 1/3 cup corn syrup
• 2 tablespoons water
• 1/4 teaspoon cream of tartar
• 1/4 teaspoon salt
• 1 teaspoon vanilla

Cook all ingredients except vanilla in a double boiler, beating constantly, until mixture stands in peaks. Remove from heat, add vanilla, beat until thick enough to spread.

Maple Frosting

• 1 cup maple syrup
• 2 egg whites

Boil syrup until it spins a thread; add very slowly to stiffly beaten whites of eggs, beating constantly until stiff enough to spread.

Brown Sugar Marshmallow Frosting

• 2 cups brown sugar
• 1 cup granulated sugar
• 3/4 cup water
• 1/2 teaspoon vanilla
• 5 marshmallows
• 2 egg whites

Cook sugar and water over low heat until it spins a thread. Add vanilla and marshmallows. Beat until marshmallows are dissolved. Pour gradually onto the stiffly beaten whites, beating constantly.

Meringue Frosting

• 1 cup sugar
• 1/2 cup water
• 2 egg whites
• 1/2 teaspoon flavoring extract

Boil sugar and water over low heat until syrup spins a thread; pour very slowly onto stiffly beaten whites and beat until smooth and stiff enough to spread. Add flavoring. Spread on cake.

Broiled Coconut Frosting

• 3 tablespoons melted butter
• 5 tablespoons brown sugar
• 2 tablespoons light cream
• 1/2 cup shredded coconut

Mix all ingredients. Spread on warm cake before removing cake from pan. Broil until sugar is melted and bubbles. This takes only a few minutes, and should be watched carefully, as it burns easily!

Cream Cheese Frosting

• 3 ounces cream cheese
• 1 tablespoon warm milk
• 2 1/2 cups confectioners sugar
• 1 teaspoon vanilla

Mash cheese with milk. Add sugar, gradually, and vanilla. Beat until creamy. Any other desired flavoring may be substituted for the vanilla.

Orange or Lemon Butter Frosting

• 2 tablespoons butter
• 1 cup confectioners sugar
• 1 tablespoon milk or water
• 1 tablespoon orange or lemon juice and a little grated rind

Proceed as for Basic Butter frosting

Coffee Butter Frosting

• 2 tablespoons butter
• 1 cup confectioners sugar
• 2 tablespoons strong, hot coffee
• 1 teaspoon dry cocoa
• 1/2 teaspoon vanilla

Proceed as for Basic Butter Frosting.

Chocolate Butter Frosting

• 2 tablespoons butter
• 1 cup confectioners sugar
• 1/2 teaspoon vanilla
• 1 square unsweetened chocolate melted over boiling water, or 1/4 cup cocoa

Proceed as for Basic Butter Frosting

Caramel Butter Frosting

• 1/2 cup butter
• 2 cups brown sugar
• 1/4 teaspoon vanilla
• heavy cream

Cream butter, add sugar gradually and mix very well. Add vanilla and only enough cream to obtain desired consistency

Basic Butter Frosting

• 2 tablespoons butter
• 1 cup confectioners sugar
• 2 tablespoons milk, cream, sherry, rum or brandy
• 1/2 teaspoon vanilla

Cream butter and sugar well, add the flavoring and liquid until mixture is smooth.

Fruit Juice Icing

• 1 teaspoon lemon juice
• 2 tablespoons fresh fruit juice
• 1 1/2 cups confectioners sugar

Add lemon juice and strained fruit juice (strawberries, cherries or grapes) to the sugar, a little at a time, until thin enough to spread.

Orange Icing

• 1 egg yolk
• 2 cups confectioners sugar
• 2 tablespoons orange juice
• 1 teaspoon lemon juice
• grated rind of 1 orange

Add yolk to sugar, mix well; add the rest.

Lemon Icing

• grated rind of lemon
• 1 tablespoon lemon juice
• 1 tablespoon boiling water
• 1 cup confectioners sugar

Add lemon rind to juice and water, stir into the sugar, a little at a time, until thick enough to spread.

Coffee or Mocha Icing

• 3 tablespoons hot strong coffee
• 3 tablespoons dry cocoa
• 1/2 teaspoon vanilla
• 1 1/3 cups confectioners sugar

Add coffee to cocoa, stir until smooth, add vanilla and enough sugar to reach spreading consistency

Chocolate Icing

• 1 square of chocolate, unsweetened
• 6 tablespoons boiling water
• 1/3 teaspoon vanilla extract
• 1 3/4 cups confectioners sugar

Melt chocolate in top of double boiler, add boiling water and stir until smooth; add vanilla and the sugar; stir until mixture is smooth. Or dissolve 1/3 cup cocoa in boiling water. A little cinnamon may be added.

Confectioners Sugar Glaze

• 2 tablespoons hot water, or milk or light cream
• 1/4 teaspoon vanilla, lemon, or other extracts, or 1 teaspoon lemon juice or rum
• 1 cup confectioners sugar

Stir the liquid into the sugar, adding more, a few drops at a time. The icing is of the proper consistency when it coats the spoon.