Baba's Kitchen, page 6
part #5 of Federal Witch Universe Standard of Honor Series
Overall Time
Servings
80 min
8
Prep Time
Cook Time
Rest Time
30 min
50 min
--
Ingredients
Amount
Ingredient
Preparation
1 tbs
butter
plus more for pan
3 tbs
crumbs, bread
10
apricots, fresh
pitted and sliced
1/3 cup
honey
3
eggs, large
separated
1/2 cup
sugar, white
1 cup
sugar, white
2 tbs
milk
3/4 cup
flour, all-purpose
1/4 tsp
baking powder
1/4 cup
walnuts
crushed
Instructions
Preheat oven to 300 degrees F (150 degrees C).
Grease a 9-inch cake pan with butter, and dust with bread crumbs.
Set aside the dish until later.
Melt the butter in a small saucepan over medium heat.
Add the sliced apricots, and drizzle with honey.
Cover, and cook gently until the apricots have softened.
Allow the apricot mixture to cool to room temperature.
Meanwhile, beat the egg whites to soft peaks with an electric mixer.
Slowly pour in the ugar while continuing to beat to stiff peaks.
Set aside the beaten egg white mixture.
Beat the egg yolks on low speed for a few seconds until slightly thickened.
Slowly pour in the sugar while continuing to beat until thickened and light-colored.
Beat in the milk.
Sift together the flour with baking powder.
Fold into the yolks along with the cooled apricot mixture, walnuts, and egg whites until combined.
Pour into prepared pan.
Bake in the middle or bottom of the preheated oven until a toothpick inserted into the center comes out clean, about 50 minutes.
Loosen the cake by running a knife around the edges of the pan.
Invert the cake onto a plate, then place another plate on the cake bottom, and flip right-side-up.
Cool completely before serving.
Nutrition
Category
Amount
Calories
322
Carbs
62g
Fat
7g
Protein
5g
Sodium (mcg)
72
Fiber
2g
Vatrushka
This dessert creates a sweet cheese pastry that is brightened by the addition of the fresh raspberries. Although it takes a fair amount of time to prepare, the resulting dessert is well worth the wait and effort.
Feel free to substitute other berries in place the raspberries, keeping in mind that since the cheese filling is sweet, any fruit that contains too much sugar will make a heavier end to your meal.
General Information
Overall Time
Servings
5 hr 20 min
8
Prep Time
Cook Time
Rest Time
55 min
30 min
270 min
Ingredients
Amount
Ingredient
Preparation
3 1/2 tbs
butter
room temperature
1
egg yolk
2 tbs
sugar, castor or superfine
1 cup
flour, all-purpose
1/2 tsp
salt
2 1/2 cup
raspberries, fresh
1
egg white
lightly beaten
2 tbs or to taste
sugar, white
divided
1 cup
cheese, mascarpone
3 tbs
honey
Instructions
Sprinkle the yeast over 1/4 cup of warm milk in a small bowl.
Stir in 1 teaspoon flour and 1 1/2 teaspoon caster sugar.
Stir to dissolve.
Let the mixture stand until the yeast softens and begins to form a creamy foam, about 5 minutes.
Combine 1 cup sifted flour and 1/4 cup warm milk in a large bowl.
Pour in the yeast mixture and mix well to form a sticky dough.
Cover the bowl with plastic wrap, and cover the plastic-wrapped bowl with a clean kitchen towel.
Let the dough rise in a warm place until doubled, for 2 hours or more.
Beat the butter, egg yolk, and 2 tablespoons caster sugar with an electric mixer until creamy, about 3 minutes.
Add the butter mixture to the dough.
Pour in 1 cup flour and 1/2 teaspoon salt.
Transfer the dough to a floured surface and knead until the dough is no longer sticky and feels smooth and elastic, about 10 minutes.
Place the dough into a lightly greased bowl, cover the bowl with plastic wrap, and top it with the towel.
Allow the dough rise again for 1 hour.
Preheat oven to 350 degrees F (175 degrees C).
Line a baking sheet with parchment paper.
Return the dough to a floured work surface.
Press down lightly with your hands to deflate it.
Use a knife to cut the dough into 8 equal pieces.
Shape each piece into a ball and arrange them on the prepared baking sheet.
Place two glasses on the baking sheet to hold up a towel, and arrange that towel over the rolls to prevent them from drying out.
Allow to rise for 30 minutes.
Remove the towel and glasses.
Dip the bottom of a 2-inch glass or jar in flour and press down in the center of each bun to form a hollow.
Fill the bun hollows with the raspberries.
Brush the beaten egg white on the edges of the buns and sprinkle each bun with about 1 1/2 teaspoon sugar.
Bake in the preheated oven until the buns are golden brown, about 25 minutes.
Nutrition
Category
Amount
Calories
378
Carbs
44g
Fat
21g
Protein
7g
Sodium (mcg)
234
Fiber
5g
Blagogarsk Torte
This impressive-looking dessert requires a fair amount of time in preparation. Although much of the time is consumed in waiting for components to chill, it is still a challenging dish for beginning cooks.
However, the sweet and satisfying taste of the dish and its elegant appearance will encourage many cooks to try this recipe out. It is a gratifying effort and one that I hope you will enjoy.
General Information
Overall Time
Servings
10 hr 45 min
12
Prep Time
Cook Time
Rest Time
75 min
90 min
480 min
Ingredients
Amount
Ingredient
Preparation
Dough
1 cup and 2 tbs
butter
2 1/2 cups
flour, all-purpose
additional for dusting
1/2 cup
water
cold
1
egg
2 tbs
lemon juice
Filling
3/4 cup + 2 tbs
butter, unsalted
room temperature
14 oz
milk, can sweetened condensed
1 3/4 cup
walnuts
crushed
Instructions
Creating the Dough
Place 1 cup plus 2 tablespoons of butter in a large mixing bowl.
Sift in the flour.
Cut in the butter with 2 knives or pastry blender until mixture resembles coarse crumbs.
Whisk the cold water and egg together in a bowl.
Whisk in the lemon juice.
Stir the water mixture into flour mixture until dough is moistened.
Turn the dough out onto a lightly floured surface and knead briefly until it is smooth.
Roll the dough into a long log.
Divide the dough into 9 equal parts.
Roll each part into a small ball.
Chill the dough balls for at least 1 hour, or overnight.
Preheat oven to 350 degrees F (175 degrees C).
Dust a large piece of parchment with flour.
Take one of the dough balls, dust with flour, and place on prepared baking sheet, on top of parchment paper.
Roll the dough balls each into a thin and rough 8-inch circle.
Prick with a fork all over.
Transfer dough circle and the parchment paper onto a baking sheet.
Bake in the preheated oven until golden brown, about 10 to 15 minutes.
Repeat with the remaining balls of dough.
Once pastry circles are baked, remove each one from oven.
Place a large plate on top and cut around the plate with a sharp knife, so all the dough circles are the exact same size.
Save the trimmings for later.
Create the Filling
Place 3/4 cups plus 2 tablespoons of butter in a large bowl.
Beat the butter with an electric mixer until smooth and creamy.
Beat in the condensed milk until smooth.
Assemble the cake,
Place one pastry circle on a serving plate and cover with 1 tablespoon of the butter filling.
Sprinkle with walnuts and cover with the next pastry circle.
Repeat till all of the pastry circles have been used, spreading filling on the top of the final pastry circle, but no walnuts.
Crush the reserved trimmings into crumbs.
Sprinkle evenly to cover the top and sides of the cake.
Helpful Notes
For best results, chill Blagogarsk Torte in the fridge for 8 hours before serving.
Nutrition
Category
Amount
Calories
439
Carbs
47g
Fat
47g
Protein
11g
Sodium (mcg)
229
Fiber
2g
Sauces, Condiments, and Components
Some the recipes in this book require additional components, sauces, or condiments to complete their desired effect. Where those can be best made by the cook, rather than purchased separately, those specialized recipes have been included in this section.
Basic Mayonnaise
This essential condiment and sauce is very seldom made from scratch, although after you taste the robust flavor of it, you may never wish to buy it commercially again.
General Information
Overall Time
Servings
40 minutes
6
Prep Time
Cook Time
Rest Time
20 minutes
--
20 minutes
Ingredients
Amount
Ingredient
Preparation
1
egg
room temperature
pinch
salt
1 tbs
lemon juice
1 tsp
mustard, Dijon
1 cup
oil, olive
Instructions
Place the egg, salt, lemon juice, mustard, and 1/4 cup oil in a food processor or blender.
Process 3 to 4 seconds to mix well.
With the motor running, add the remaining oil through the feed tube, pouring in a slow, thin stream.
The mixture should thicken immediately.
Taste to adjust the seasoning, then transfer the mayonnaise to a glass screw-top jar, and store in the refrigerator.
If the mayonnaise is too thick, add a little warm water to thin it.
Take care to break up any possible clumps of cheese and ensure that the sauce is as smooth as possible.
Nutrition
Category
Amount
Calories
334g
Carbs
1g
Fat
39g
Protein
2g
Sodium (mcg)
129
Fiber
0g
Marinated Mushrooms
A bright and pleasant palate cleanser that can be added to many meals, the simple pickling technique of this condiment lends itself to many other vegetables.
General Information
Overall Time
Servings
80 min
6
Prep Time
Cook Time
Rest Time
5 min
15 min
60 min
Ingredients
Amount
Ingredient
Preparation
1 lb
mushrooms
1 1/2 cup
vinegar, white
1/2 cup
water
1 tsp
salt
1/2 tsp
pepper flakes, red
1 tsp
parsley, fresh
chopped
1/2 cup
oil, olive
Instructions
In a medium saucepan, mix vinegar, water, salt, pepper flakes, parsley and oil.
Bring to a boil.
Reduce the heat and stir in mushrooms.
Simmer for 10 to 12 minutes.
Stir occasionally.
Helpful Notes
Chill in refrigerator until ready to use.
Nutrition
Category
Amount
Calories
137
Carbs
6g
Fat
13g
Protein
1g
Sodium (mcg)
398
Fiber
2g
Animal Treats - For Our Companions
Acknowledging the special place that they hold in our lives, all of our cookbooks contain a bonus recipe for our four-legged companions.
Beet Treats
This would not be one of our cookbooks if we didn't include something for our pet companions. This recipe creates a great cake that is full of the taste of beets and bananas. It also is quite colorful, producing bright pink dog treats!
General Information
Overall Time
Servings
75 min
24
Prep Time
Cook Time
Rest Time
20 min
55 min
--
Ingredients
Amount
Ingredient
Preparation
2
beets, small
4
bananas, small
3/4 cup
flour, coconut
1 cup
flour, almond
Instructions
Preheat an oven to 300 degrees F (149 degrees C).
Puree beet and banana together.
In a bowl, combine beet-banana puree, almond flour and coconut flour together.
