Baking Recipe Book Master Real Baking Secrets with Delicious Cakes, Cookies, Breads, Pies, and More [2 ed.] 9798666464304

Table of contents :
Must-have devices for a novice cook
Mixing bowls
Master Real Baking Secrets. 15 Useful Everyday Lifehacks
General measurements, lifehacks how to measure products if you don’t have scales at home.
Cakes
Chocolate cake
Chocolate cake with airy cream
Tiramisu cake
Bounty Cake
Sacher Cake
Flourless cake
Carrot cake
Cake with banana filling
Poppy Seed Cake
Prague Cake
Cookies
Coconut cookies
Apple cookies
Sesame cookies
American cookies with chocolate chips
Chocolate cookies
Oatmeal cookies
Chocolate cracked cookies
Peanut cookies with chocolate
Cookies with cranberry
Banana cookies
Pies
Flavor Chocolate pie
Apple pie
Short crust Grated Pie
Cherry tart
Bilberry pie
Pear Pie with nuts and chocolate
Chocolate Caramel Nut Tart
Rhubarb pie with meringue
Chocolate pie with cherries
Lemon Raisin Pie
Breads
Homemade bread with a crunchy crust
Whole-grain bread
Burger Buns
Homemade Pizza
Ukrainian garlic buns
Khachapuri
Raspberry Buns
Pie with spinach and cheese
Roll with poppy seeds and cherries
Apple Buns
Bonus Chapter- Healthy Baking Recipes
Apple pie
Whole-grain galleta with cherries
Oatmeal cookies
Whole grain soda bread with oatmeal and yogurt
Clafouti
Carrot pie
Banana bread
Healthy candies
Brownies
Cheese casserole

Citation preview

Copyright © [2020] [Barbara Moore] All rights reserved All rights for this book here presented belong exclusively to the author. Usage or reproduction of the text is forbidden and requires a clear consent of the author in case of expectations ISBN- 9798666464304

TABLE OF CONTENTS Must-have devices for a novice cook Mixing bowls

Master Real Baking Secrets. 15 Useful Everyday Lifehacks General measurements, lifehacks how to measure products if you don’t have scales at home.

Cakes Chocolate cake Chocolate cake with airy cream Tiramisu cake Bounty Cake Sacher Cake Flourless cake Carrot cake Cake with banana filling Poppy Seed Cake Prague Cake

Cookies Coconut cookies Apple cookies Sesame cookies American cookies with chocolate chips Chocolate cookies Oatmeal cookies Chocolate cracked cookies Peanut cookies with chocolate Cookies with cranberry Banana cookies

Pies Flavor Chocolate pie Apple pie Short crust Grated Pie Cherry tart Bilberry pie Pear Pie with nuts and chocolate Chocolate Caramel Nut Tart

Rhubarb pie with meringue Chocolate pie with cherries Lemon Raisin Pie

Breads Homemade bread with a crunchy crust Whole-grain bread Burger Buns Homemade Pizza Ukrainian garlic buns Khachapuri Raspberry Buns Pie with spinach and cheese Roll with poppy seeds and cherries Apple Buns

Bonus Chapter- Healthy Baking Recipes Apple pie Whole-grain galleta with cherries Oatmeal cookies Whole grain soda bread with oatmeal and yogurt Clafouti Carrot pie Banana bread Healthy candies Brownies Cheese casserole

It is impossible to imagine our lives without sweets, isn’t it? Desserts, cakes, pies, cookies, cupcakes are favorite dishes of many people. Sweets are especially in demand among women. Candies and chocolates are the key to a good mood of girls. Coffee and tea will not be able to reveal the fullness of their taste without good desserts. Sitting in a cafe and walking around the city is also accompanied by the purchase of sweets. This book will allow you to cook delicious cakes, pastries, pies at home. In addition, homemade cakes, created with your own hands, are not only much tastier, but also much more useful than store-bought products. Fresh, fragrant, crispy bread, fluffy sponge cakes stuffed with airy creamy filling, crispy cookies, sweet pies, healthy baking recipes, - how many miracles the oven can give us! This book contains recipes for wonderful home baking for every taste, the secrets of culinary skills, and useful advice concerning baking. Choose, experiment and please yourself and your loved ones. Good appetite! Whenever you want to learn how to bake cakes or desserts, slight chaos arises in your head and you are hesitated: what kind of devices to buy, what ingredients should be ready, how to cook, and so on. If you are a novice in baking, we have prepared for you a list of must-have devices that will be handy for the first time and will ease the baking process and your first culinary masterpieces will hit the spot. The following cooking appliance will help you cook easier and save some of your precious time and money.

Must-have devices for a novice cook Apron The main rule in the kitchen is maximum cleanliness and order. The cleanliness begins with a neat cook. An apron is an indispensable attribute in any cooking, so you should start with it. No matter how carefully you cook, specks of ingredients appear on clothes one way or another. You don’t want to spoil your favorite thing, do you? Therefore, be sure to purchase a simple apron. Mixer For a beginner, a regular manual one will be enough. It is perfect for quickly mixing ingredients: for example, when making cream and mixing dough. Scales In baking, accuracy is the most important thing, and a small mistake can lead to unpleasant consequences. Bakeware It can be like round solid shapes, shapes with a removable bottom, just rings. Your arsenal should have several shapes, both of different diameters and different shapes: round, oval, rectangular, for cupcakes, and tartlets. This will allow you to diversify your pastries and be a more versatile cook, which means that you will delight loved ones and friends with a variety of pastries. Silicone baking mat Silicone mats can be used instead of baking paper. They are also ideal for rolling pastry dough, pie dough, pizza dough, and much more. Whisk A good whisk is a must in a kitchen. Sometimes it’s easier and faster to use a

whisk than a mixer. The whisk is needed in such cases when in the recipe you just need to combine something, but do not mix completely. In addition, if it is not possible to purchase a mixer, the whisk will serve you as a good alternative. You just have to mix it longer. Silicone spatula Silicone spatula completely removes cream from the pan/bowl, saves, and does not spoil the surface of the dishes due to the soft touch, does not create noise during operation. Rolling pin There’s not much to say about the rolling pin. Its role in baking is obvious.

Mixing bowls Bowls are needed to mix and store different ingredients during the preparation of baked goods. The ingredients can be different: dry mixes and liquid components. Beaker One way to measure the liquid is with a measuring cup. You must have at least one beaker to determine the volume of liquids. Sieve Some recipes require sifting dry ingredients such as flour, powdered sugar, and cocoa powder. This is necessary so that sticky lumps of products, as well as particles of garbage that sometimes come in flour from unscrupulous manufacturers, do not get into the dough and cream. Good oven A high-quality oven is the guarantee of successful dishes. You don’t have to add any secret ingredients to make the dough the right texture and the pastries tasty and fluffy. The only thing you need to do is to follow the technology of preparation strictly and of course be aware of some baking secrets We have collected the best tips for you, in one chapter. May your baking experiments will always succeed!

Master Real Baking Secrets. 15 Useful Everyday Lifehacks 1. In most cases, the ingredients should be of room temperature. So, take out the butter and eggs in advance from the refrigerator. (particularly it concerns sponge cake and pies) 2. To prevent the dough from burning during the baking process, place a pan filled with water under the baking tray. 3. Yeast should not come into contact with salt or fat when kneading the dough, otherwise, they lose their ability to rise. 4. The salt in the dough should be put carefully: over-salted dough does not rise well, and the baking goods turn out pale. 5. Whipped egg whites should be added into the dough, stirring it very gently(!) on one side. If you stir vigorously, they will reduce in volume and the cake will be dense. 6. When joining the parts of the batter (for sponge cake), add a light mixture to a heavy one, but not the other way around. 7. Cooled pastries should be filled with hot syrup, and hot – with cold. 8. Don’t add a lot of fat in the dough: the pies will come out shapeless and with a hard crumb. 9. It is important for the dough to add a small (approximately 5 g per 500 g of flour) amount of salt. It emphasizes the sweet taste of baking. However, do not add salt to the leavened dough: it kills yeast fungi. 10. If you use only egg yolk to make short crust pastry for the cake, the cakes will not crumble when cut. 11. The surplus of sugar in the dough slows down its fermentation, and when baking the crust is quickly fried, while the middle is still raw. 12. To keep the product soft (top and bottom crusts), cover it while it is

still hot. 13. If you want to make a yummy, golden crust – grease the buns with a strongly brewed black tea. 14. If the dough sticks to hands-grease the hands with butter or oil. 15. The baking time depends on your oven so keep an eye on your baking goods when they are being cooked and rely on flavor.

1. General

measurements, lifehacks how to measure products if you don’t have scales at home. In many recipes, the exact proportions of the products must be observed. However, not all housewives have a kitchen scale. So, what the solution of this problem? - Actually, there are 3 the most common ways: 1. You can measure products with the help of a teaspoon. The weight capacity of a teaspoon varies between 3 g and 30g. Most often, a teaspoon measures the components, the amount of which in the recipe does not exceed 30-50 grams. If higher, then it is better to take a tablespoon. So, how many grams of different foods will be in a teaspoon: 30g: butter; 17g: jam; 10g: sugar, starch, sour cream, salt, nut kernels, soda; 9g: cocoa; 8g: flour, semolina, tomato puree, groats; 7g: honey; 5g: vegetable oil, milk, peas, vinegar, ghee or margarine, poppy seeds, oatmeal, ground black pepper; 3g: citric acid, cereal flakes.

2. You can measure products with the help of a tablespoon The weight capacity of a tablespoon is 9-50 grams. It is convenient for her to measure the components of the recipe weighing from 50 grams to 100-150. How many products in grams fit in a tablespoon? 50g: jam, butter; 30g: starch, honey, flour, salt, ground nuts;

25g: sour cream, cocoa powder, hercules, sugar, semolina, buckwheat, barley, millet, rice, millet, granulated sugar, soda; 20g: milk powder, sugar, milk, ghee, vegetable oil, tomato juice, water; 18g: any fluid; 15g: ground crackers, poppy seeds, oatmeal, vinegar, margarine; 9g: ground pepper. 3. You can measure products with the help of a cup (200-250g) If the cup is 200g: 70g: oatmeal; 100g: ground crackers; 130g: crushed nuts, whole almonds and hazelnuts; 140g: wheat flour; 150g: semolina; 170g: buckwheat; 180g: granulated sugar; 185g: melted butter; 190g: vegetable oil, rice, peas, beans, millet, barley, barley groats, small pasta; 210g: sour cream; 250g: condensed milk, tomato paste; 265g: honey; 270g: jam. If the cup is 250g: 50g: corn flakes; 70g: dried apples; 90g: oatmeal; 125g: ground crackers; 140g: lingonberries, crushed nuts; 145g: cranberries;

150g: strawberries 155g: blackcurrant, poppy; 160g: whole almonds and hazelnuts; 165g: cherries / raisins 175g: redcurrant, peeled peanuts, wheat flour; 180g: raspberries; 190g: blackberry; 195g: mulberry; 200g: blueberries, blueberries, starch, semolina; 210g: gooseberries, buckwheat; 220g: granulated sugar; 230g: jam, vegetable oil, rice, peas, beans, millet, barley, barley groats, small pasta; 240g: melted butter; 250g: cream, milk, vinegar, sour cream; 250-300g: condensed milk; 300g: tomato paste; 325g: honey; 325g: salt; 330g: jam. 340g: Berry puree. Scales, of course, is the right thing in the kitchen. However, with the help of the above data, in most cases you can do without them. These weight measures cover almost all products used in the preparation of popular dishes.

Cakes

Chocolate cake

PREPARATION TIME: 2 HOURS SERVINGS – 8 KCAL: 389

INGREDIENTS For cake: 4 Large eggs 7.9oz. / 225g Butter (room temperature) 1 cup / 200g Sugar 1 tsp. / 5g Baking powder ¼ cup / 25g Cocoa Powder 1 ¾ cup / 210g Flour 1 tsp. / 5 ml Vanilla extract For chocolate fudge: ½ cup / 50g Cocoa Powder ¼ cup / 25g Powdered Sugar 4 tbsp. / 55g Butter, (melted) 4 tbsp. / 60 ml Milk PREPARATION STEPS 1. Turn on the oven and preheat to 180°C / 356°F. Oil two round baking molds 20 cm in diameter) and cover with parchment. (Or you can take 1 baking mold and bake two cakes in turn.) 2. Sift dry ingredients into a bowl. 3. Add eggs, sugar (if you are a sweet tooth you can add additional 2 tbsp.), softened butter, vanilla.

4. Beat the mass with a mixer until smooth. Stir in 2 tablespoons of hot water. If the dough is not liquid enough (it should drip from the mixer nozzles) add 2 more tablespoons of hot water. 5. Pour the batter in two forms (equally) and smooth the surface. 6. Bake the cakes for 35-40 minutes to rise (the cakes are ready when they begin to move away from the sides of the mold, you can check the readiness with a wooden stick). 7. Make a chocolate fudge cream. Sift powdered sugar and cocoa powder into a bowl. Add milk and melted butter. Beat until smooth. If necessary, add some more milk so that the fudge is not too thick. 8. Coat the cooled cakes with the cooked chocolate glazing and lay on top of each other.

Chocolate cake with airy cream

PREPARATION TIME: 2 HOURS SERVINGS – 8 KCAL: 310

INGREDIENTS: For cake: 7/8 cup / 200g Kefir (room temperature!) 2 Eggs СО (room temperature!) 1 cup / 200g Sugar 1 cup / 130g Flour 2 tsp. / 10g Baking powder 2 tbsp. / 15g Cocoa powder 2 tbsp. / 30 ml Refined vegetable oil Salt, a pinch For curd cream: 14.1 oz. / 400g Cottage cheese (not granular) 12.3 oz. / 350g Sour cream 20% 5.2 oz. / 150g Sugar 1 tbsp. / 30g Vanilla Sugar For chocolate glaze: 5.2 oz. / 150g Sour cream 20% 3 tbsp. / 75g Sugar 1 tbsp. / 8g Cocoa powder 1 tbsp. / 20g Butter PREPARATION STEPS

1. Line the mold (21cm in diameter) with parchment. Preheat the oven to 160 ° C / 320°F. 2. Using a mixer, beat eggs with salt and sugar until fluffy, for 3-4 minutes. Add kefir and vegetable oil. 3. Combine flour, cocoa and baking powder. Sift to the egg-kefir mixture. Stir the dough with a spatula. You don’t need to knead too long, just until smooth. 4. Pour the dough into the prepared mold and bake for 40-45 minutes. Let cool the ready cake a little, for 10-15 minutes. 5. Take out the cake from the mold, remove the parchment paper, place it on the wire rack let the cake cool. 6. For the cream, mix sour cream and cottage cheese. Add sugar and vanilla sugar. Liquidize with a hand blender. The density of the cream can be adjusted by adding a little more cottage cheese or sour cream. 7. When the cream is completely homogeneous, whip with a mixer for 3-5 minutes to make the cream airier. 8. Cut the cake (it is slightly warm) into three equal parts. Grease each layer of a cake with 6-7 tablespoons of cream. Place in the refrigerator for 3 hours. 9. Cook glazing. Combine in a saucepan sour cream, sugar and cocoa powder. Stir until smooth. Cook, permanently stirring, until see the first bubbles. Let cool. 10. Glaze the cooled cake with glazing. Transfer in the fridge and let the glazing harden. 11. Garnish with fresh fruits.

Tiramisu cake

PREPARATION TIME: 2 HOURS SERVINGS – 16 KCAL: 230

INGREDIENTS For Genoese sponge cake: 6 eggs 7/8 cup / 165 g icing sugar 1/3 cup / 75 g butter 2 cups / 225 g flour For cream: 4 eggs 1 cup / 200 g sugar 17.6oz. / 500 g cottage cheese 9% 2 cups / 500 ml whipping cream For syrup: 3 tbsp. / 45 ml coffee (instant or brewed) ½ cup / 110 g sugar 1 cup / 250 ml water Cognac PREPARATION STEPS 1. Preheat the oven to 180°C / 356°F. Lubricate the mold (diameter-22 cm) with oil and line with parchment paper. 2. Sift flour 3 times.

3. Mix the eggs with powdered sugar, place in a water bath and beat for 8 minutes (until thick sour cream). Remove the eggs from the water bath and beat for another 3 minutes. Add flour, oil and stir properly. 4. Place the batter in the prepared mold and bake for 25-30 minutes. The finished sponge cake is left in the form for 5 minutes, then removed from the mold. 5. Cook the cream. Beat the yolks with ½ sugar, put in a water bath for 3 minutes (until thickened). Transfer to a clean bowl and beat for another 3 minutes until cool. 6. Separately beat the whites with sugar. Separately, whip cream with cottage cheese. Combine 3 masses and mix everything. 7. Cook syrup: Mix sugar, coffee and water. Let cool, add cognac. 8. Assembly: Cut the sponge cake into 3 cake layers - Soak cakes with syrup. Grease each cake 1/3 of the cream. 9. Sprinkle with cocoa or grated chocolate on top of the cake.

Bounty Cake

PREPARATION TIME: 2 HOURS SERVINGS – 8 KCAL: 416

INGREDIENTS For sponge cake: 4 eggs 3.5 oz. / 100g wheat flour 3.5 oz. / 100g sugar 1 tsp. / 5g baking powder 2 tbsp. / 15g cocoa powder For cream: 5.6 oz. / 160g coconut flakes 1 cup / 200 ml milk ½ cup / 100g sugar ½ cup / 100g butter For glaze: ½ cup / 100 ml milk 2 tbsp. / 50g butter 4 tbsp. / 100g sugar 4 tbsp. / 30g cocoa powder PREPARATION STEPS 1. Combine eggs with sugar and beat in a lush mass. 2. Add flour, cocoa and baking powder, sifting all together through a sieve. Knead the batter with a spatula.

3. Line a baking mold (diameter 22 cm), with parchment paper and pour the batter in. Bake a sponge cake at 160 °C / 320°F for 30 minutes. 4. Cook coconut cream. Melt butter, sugar and milk in a saucepan, pour coconut flakes and boil until thick. 5. Prepare the icing. Melt butter, sugar, milk and cocoa in a saucepan. Cook, permanently stirring with a whisk, until thickened. 6. Cut the cooled sponge cake into two parts. 7. Soak the cakes with cream on the inside. 8. Cake can be collected in the mold where sponge cake was baked. Set the dish without a bottom on the dish, put one part of cake and then spread the coconut filling, then the top cake. 9. Pour the cake with slightly warm icing. 10. Place in the refrigerator for 2-3 hours.

Sacher Cake

PREPARATION TIME: 2 HOURS SERVINGS – 8 KCAL: 229

INGREDIENTS 5/8 cup / 120g Sugar 1 cup / 120g Flour ¾ cup / 120g Dark chocolate ½ cup / 120g Oil 4.2oz. / 120g Apricot jam 6 Eggs 1 tbsp. / 15 ml Lemon juice For the glaze: ¼ cup + 1 tbsp. / 60g butter ½ cup / 80g chocolate. PREPARATION STEPS 1. Beat the yolks with 1/2 sugar until thick foam. 2. Mix butter and chocolate and melt it. 3. Pour the chocolate to the yolks, mix gently with a spoon. Add flour and mix gently again. 4. Whisk the egg whites until thick, add the remaining sugar and keep on whisking for a couple of minutes until the mass is shiny, firm and sugar crystals are dissolved. 5. Add some beaten whites to the dough to soften it. Add the rest of the whites, (after them, the batter should acquire a liquid consistency.) 6. Pour the batter into a mold and bake for 40 minutes at 180 °C / 356°F. 7. Cut the cooled sponge cake in half.

8. Heat the jam, rub through a sieve, smear the cake with half the jam. Cover with a second cake. 9. Heat the rest of the jam with lemon juice, bring it to a boil. 10. Glaze the cake on all sides, smearing with a brush or knife. 11. Melt butter with chocolate, pour icing on chilled cake, spread. 12. Let cool completely in the fridge for several hours before serving.

Flourless cake

PREPARATION TIME: 2 HOURS 40 MINUTES SERVINGS – 10 KCAL: 411

INGREDIENTS 10 Chicken eggs 17.6 oz. / 500g Walnuts 1 tbsp. / 20 ml Cognac 7 oz. / 200g Butter 14.1 oz. / 400g Powdered sugar 1/3 cup / 40g cornstarch ½ cup / 40g Cocoa powder ½ cup / 100g Milk For decorating: 5/8 cup / 80g Walnuts 2 tbsp. / 15g Cocoa powder 1/8 cup / 20g Chocolate Meringue PREPARATION STEPS 1. Break the eggs, divide into whites and yolks. Pour most of the powdered sugar (about 240-250 grams) to the egg whites. Beat the whites with powdered sugar until stable white peaks. Carefully pour the starch into the whipped whites, mix. 2. Fry walnuts in a dry pan or oven. Chop the nuts with a large knife. In parts spread roasted nuts in the mass.

3. On a piece of parchment paper, draw a circle of the necessary diameter (17-18 cm). Make four such blanks. Two such blanks will fit on a large baking sheet. Spread part of the obtained mass in the center of each circle, carefully level with a spatula, trying not to go beyond the edges. 4. Transfer the baking tray to the oven already preheated to 200°C / 392°F. Immediately reduce the fire to 180°C / 356°F. Bake the cakes for 20-25 minutes. Cakes should acquire a pleasant caramel color. In the same way, bake two more cakes. 5. Slightly beat the pre-softened butter with a mixer. Whisk the egg yolks with the rest of icing sugar. Pour milk into a beaten yolk with a thin stream, mix. 6. Place a bowl with beaten yolks and milk over water bath. Bring the cream to a boil constantly stirring, then remove from the water bath. Cool down. 7. When the cream has cooled, add whipped butter into it, and also sift the cocoa powder. Sift cocoa necessarily to get rid of lumps. Beat the cream with a mixer. Then pour cognac and re-whisk until smooth. 8. Separate the ready cakes from the parchment immediately, while the meringue has not cooled yet. Grease the cakes with cream and put them together. Grease the whole cake with cream on all sides. 9. Decorate the cake to taste. (chopped walnuts, chocolate chips, meringues and cocoa powder for powder are suitable.)

Carrot cake PREPARATION TIME: 1 HOUR 30 MINUTES SERVINGS – 8 KCAL: 416

INGREDIENTS 3 cups / 350-400g flour 15.8 oz. / 450g grated carrots 8.8 oz. / 250g sugar 7 oz. / 200g butter 2 tsp. / 10g baking powder 3 eggs 1 cup / 250g sour cream (high-fat) ½ cup / 100g sugar PREPARATION STEPS 1. 2. 3. 4. 5. 6. 7. 8. 9. 10.

Beat the eggs until smooth (you can also use a mixer). Whisk the softened butter with sugar. Add the grated carrots to the mixture, mix thoroughly. Pour flour mixed with baking powder into the mixture (pre-sift the flour), knead the uncooked dough. Preheat the oven to 180°C / 356°F. Bake 2 identical cakes in a mold greased with vegetable oil, for 30 minutes. Check the readiness of cakes by inserting a toothpick inside - it should come out of the cake dry without adhering crumbs. Mix sour cream and sugar. Beat until its grains are completely dissolved. Coat the cooled cakes with cream and put them together. Let the cake soak before serving for at least 2 hours.

Cake with banana filling PREPARATION TIME: 1 HOUR SERVINGS – 12 KCAL: 579

INGREDIENTS 5 eggs 1 cup / 250 ml Kefir 3 cups / 360g flour 2 tsp. / 12g Baking powder 14 oz. / 400g Sour cream 35% 3 cups / 600g Sugar Bananas Chocolate PREPARATION STEPS 1. Whisk the eggs with 2 cups of sugar, add kefir and sifted dry ingredients. 2. Pour the dough into a greased mold. (choose the mold 26 cm in diameter) 3. Bake the cake at 180°C /356°F for 40 minutes. Cool the cake and cut along in half (or 3 parts). 4. Make a cream. Combine sour cream with 1 cup of sugar and beat. 5. On one half of the cake lay out circles of bananas, pour cream. Cover with the second cake, put bananas on it, pour cream and leave for 1 hour. 6. Sprinkle the top with grated chocolate.

Poppy Seed Cake

PREPARATION TIME: 2 HOURS SERVINGS – 8 KCAL: 345

INGREDIENTS For poppy seed sponge cake: 5 eggs 5/8 cup / 125g sugar 1 cup / 125g flour 5.2oz. / 150g poppy seeds 1 tsp. / 6g baking powder ½ cup / 125g butter Cream: 1 cup / 250 ml milk 6 yolks 1 cup / 250 ml cream 20% 5/8 cup / 120g sugar 12 cup / 50g starch ¼ cup / 100g butter 1 cup / 250 ml cream 33% PREPARATION STEPS 1. Cook a sponge cake. Beat the yolks with ½ sugar until a light, fluffy mass is obtained. 2. Add poppy seeds and mix. Separately, beat the whites with the second half of sugar. 3. Combine with yolk-poppy mass, mix. 4. Add previously sifted flour and baking powder, stir gently.

5. Pour the melted and cooled to room temperature butter and knead the dough. 6. Pour the batter into a greased mold and bake in a preheated to 180°C / 356°F oven for 30-35 minutes. 7. Take out the ready sponge cake from the mold, cool and cut into 3 cakes. 8. Cook the cream. Whisk the yolks with sugar until white mass. Add starch and whisk again. 9. Bring 20% cream with milk to a boil. Pour the creamy mixture in a thin stream into the egg mixture without stopping whipping. Pour into a clean pan and put on medium heat. Cook, constantly stirring with a whisk, until thickened. Remove from heat. In 2-3 steps, add cubed butter at room temperature, carefully kneading with a whisk after each addition. 10. Place the cream into a bowl, cover the bowl with a plastic wrap and put in the cooler until it cools down. 11. Whip the cream. Beat the cooled cream with a mixer until smooth. 12. Add cream and mix gently with a spatula. 13. Grease cakes with cream. Coat the sides and top of the cake with the rest of the cream. 14. Let stand in the refrigerator for 4-6 hours and serve.

Prague Cake

PREPARATION TIME: 2 HOURS SERVINGS – 8 KCAL: 286

INGREDIENTS Sponge cake: 6 egg 1 cup / 115g flour 1 cup / 200g sugar 2 tbsp. / 40g butter ¼ cup / 25g cocoa Cream: ½ cup / 120 condensed milk 1 yolk 1 cup / 200g butter 1 heaped tbsp. / 10g cocoa 1 packet vanilla sugar apricot jam Glaze: 1/3 cup / 60g dark chocolate 3 tbsp. / 60g butter PREPARATION STEPS 1. Separate the whites from the yolks. Beat the whites with ½ cup of sugar until strong peaks appear.

2. Beat the yolks with the rest of sugar for about 5-7 minutes. Mix the white egg mass and egg yolk mass carefully, add sifted flour and cocoa powder. Stir gently in one side not to lose airiness. 3. Melt the butter and let cool. Gradually pour butter into the mixture and combine gently. 4. Lubricate the baking mold with butter, dust with flour and pour the batter in. Transfer the mold in the oven preheated to 180°C / 356°F and bake for 30-35 minutes. 5. When sponge cake is ready, leave it in the mold for 5 minutes, then turn over on the rack and leave for a couple of hours. Then cut the sponge cake into three layers. 6. Cook the cream. Mix the yolk with 20 g of water and add condensed milk. Mix the ingredients well and put on low heat. Constantly stirring, boil the mixture until thickened and cool at room temperature. Beat the softened butter with vanilla sugar. Gradually add condensed milk cream to the butter, beating continuously. Add cocoa to the mixture and beat again. 7. Assembly. Put the first cake on a flat dish and grease it with cream. Put the second cake on top and repeat the whole process. Cover with a third cake. Melt a thick apricot jam in a saucepan, grease the whole cake - top and sides - and let it harden. 8. Glaze. Melt the chocolate and butter in a water bath. Let the glazing cool a bit and carefully pour on the cake, spreading over the entire surface. Let the icing harden and put the cake in the refrigerator for several hours.

Cookies

Coconut cookies

PREPARATION TIME: 30 MINUTES SERVINGS – 16 KCAL: 239

INGREDIENTS 2 eggs 3.5 oz. / 100 g flour 1 tsp. / 6g baking powder 7 oz. / 200 g coconut flakes 3.5 oz. / 105 g sugar PREPARATION STEPS 1. 2. 3. 4. 5. 6.

Beat the eggs with sugar until lush consistency. Add coconut flakes and mix properly. Add flour and baking powder and combine thoroughly. Transfer the dough in the cooler for 30 minutes. Form cookies. (previously moisten your hands with water) Bake at 180°C / 356°F for 15 minutes.

Apple cookies PREPARATION TIME: 35 MINUTES SERVINGS – 18 KCAL: 210

INGREDIENTS 3 apples, peeled and diced 4 eggs 5/8 cup / 125g sugar 17.6oz. / 500g flour Vanilla extract, to taste 7/8 cup / 200g butter 2 tsp. / 12g baking powder PREPARATION STEPS 1. Mix sugar, vanilla, eggs and beat properly. Add melted butter, stir, then add flour and baking powder, knead the dough with a spoon to remove all lumps. 2. Add apples to the dough. 3. Line a baking tray with parchment paper. 4. Using a spoon, place portioned cookies on tray and bake in a preheated oven to 200°C / 392°F until golden for 10-15 minutes.

Sesame cookies PREPARATION TIME: 30 MINUTES SERVINGS – 15 KCAL: 446

INGREDIENTS 5.6oz. / 160g sesame seeds, fried 1 egg 5/8 cup / 120g sugar 1 tsp. / 6g baking powder ½ cup / 60g butter vanilla extract, to taste ½ cup / 70g flour 1/2 tsp. / 3g salt 1 tsp. / 7 ml freshly squeezed lemon juice PREPARATION STEPS 1. Mix all dry ingredients except seeds. 2. Heat the oven to 180°C / 356°F. 3. Beat softened butter with sugar. Add the egg, lemon juice, vanilla and whisk for 20-30 seconds with a mixer. 4. Add flour in small portions using low mixer speed. 5. Add sesame seeds. 6. Spread flat cookies with a teaspoon on sheets of baking paper (3-4 cm apart), leaving enough space between them. 7. Bake for 8-15 minutes.

American cookies with chocolate chips PREPARATION TIME: 1 HOUR SERVINGS – 40 KCAL: 443

INGREDIENTS 4 eggs 3 cups / 600g Brown Sugar 24.6 oz. / 700g flour 1 cup / 250g Butter 2 tsp. / Vanilla 1 tsp. / 6g baking powder ½ tsp. / 3g Baking soda Chocolate chips Salt, to taste PREPARATION STEPS 1. Preheat the oven to 356 ° F / 180 °C 2. Beat the room temperature butter with sugar until a homogenous airy mass is reached, add the egg and vanilla. Stir everything up. 3. Mix all the dry products in a different dish, except the chocolate chips. 4. Mix dry and wet mixtures together and knead the dough. 5. Stir in chocolate chips. 6. Line the baking tray with baking paper. 7. Place the resulting mass into 1 teaspoon, put cookies at a distance of at least 2 cm from each other. 8. Bake for 10-15 minutes.

Chocolate cookies PREPARATION TIME: 30 MINUTES SERVINGS – 15 KCAL: 398

INGREDIENTS 2 large eggs 8.4 oz. / 240 g melting chocolate 3/4 cup / 150g sugar 4 tbsp. / 100g butter 2/3 cup / 85g flour 1/2 tsp. / 3g baking powder 1/2 tsp. / 3g salt 1 tsp. / 6g vanilla sugar 5.2 oz. / 150g chopped chocolate PREPARATION STEPS 1. 2. 3. 4. 5. 6. 7. 8.

Cover the baking sheet with parchment paper. Preheat the oven to 180°C / 356°F. Combine eggs, sugar, and vanilla sugar using a mixer (5 minutes). In a microwave, melt 240 g of chocolate with butter. Let cool for 2 minutes and add to the sugar-egg mixture mixing at low speed. Mix dry ingredients in a separate bowl. Add to chocolate mixture and mix. Add the remaining 150 g of chocolate pieces to the dough and mix. Put round cookies with a tablespoon on a baking sheet at a distance of 57 cm from each other. Bake for 10-15 minutes.

Oatmeal cookies PREPARATION TIME: 30 MINUTES SERVINGS – 15 KCAL: 412

INGREDIENTS 2 eggs 1 cup / 80g oatmeal ¼ cup + 3 tbsp. / 100 g butter 1 cup / 200g sugar 1 cup / 120g flour 3.5 oz. / 100g nuts, candied fruits, dried fruits PREPARATION STEPS 1. 2. 3. 4.

5. 6. 7. 8. 9.

Beat the butter with sugar until a homogeneous, smooth consistency. Add the eggs and mix. Add oatmeal. Mix and add the filling to taste: nuts, dried apricots, raisins or candied fruits, and you can add all together. A total amount of filling is about 2 glasses. Mix all ingredients for cookies thoroughly and add flour. Form balls, dip in flour and shape the cookies. Cover the baking tray with parchment paper. Place the cookies on a tray, leaving enough space between each other. Bake at 180°C / 356°F for 15 minutes.

Chocolate cracked cookies PREPARATION TIME: 1 HOUR 25 MINUTES SERVINGS – 35 KCAL: 406

INGREDIENTS ¾ cup / 160g Sugar 4 eggs 3 ¼ cup / 400g flour 4 tbsp. / Cocoa powder 1 cup / 200g Black Chocolate 1/3 cup / 80g Butter 2 tsp. / 9g Soda 3.5 oz. / 100g Powdered Sugar PREPARATION STEPS 1. Melt butter with chocolate in a microwave. 2. Mix eggs, sugar, chocolate and butter. 3. Combine the eggs with sugar and beat until light foam. Add chocolate and butter to the eggs and mix. 4. Combine cocoa and flour and sift. 5. Quench soda with vinegar and add to the dough. Add sifted cocoa powder and flour. Knead a sticky dough. 6. Place the ready dough in the cooler for an hour. 7. Form balls of any size from the dough and roll them generously in icing sugar. 8. Put the balls on a baking tray (leave enough space! - during the baking process they will rise) and bake in a preheated oven to 200°C / 392°F. 9. Bake for 20 minutes.

Peanut cookies with chocolate

PREPARATION TIME: 30 MINUTES SERVINGS – 10 KCAL: 478

INGREDIENTS ½ cup / 110g Butter (room temperature) ½ cup / 90g Brown Sugar ½ cup / 80g Sugar 3.5 oz. / 100g Peanut butter Salt, a pinch ½ tsp. / 3g Soda 1 tsp. / 5 ml Vanilla essence (vanilla extract) 1 egg 1 ¼ cup / 160 g Flour 1 cup / 150g Dark chocolate PREPARATION STEPS 1. Mix peanut butter, salt, sugar, soda and soft butter. Beat with a mixer for two minutes at medium speed and then 2 minutes more at high. 2. Add vanilla extract and egg, beat well. 3. Add sifted flour, chocolate drops, mix thoroughly. 4. Cover the baking sheet with baking paper, put the dough with a spoon. 5. The weight of one serving of dough is 65 grams. Between the balls you need to leave enough space, because during the baking process it will blur! (You can make smaller balls, but in this case, the baking time will need to be reduced.) 6. Bake for 13-14 minutes in an oven preheated to 175°C / 347 °F 7. Remove the ready cookies from the oven, it will be very soft, you need to let it stand for a while, then it will become harder, and you can transfer it to the wire rack.

Cookies with cranberry PREPARATION TIME: 30 MINUTES SERVINGS – 15 KCAL: 295

INGREDIENTS ¾ cup / 150g Sugar 2 Eggs 10.5oz. / 300g flour ½ cup / 150g Corn flour Salt, pinch 1 1/5 cup / 150g Butter Orange, zest 1 tsp. / 6g Vanilla Sugar 1 tsp. / 6g Baking powder ½ cup / 70g Cranberries PREPARATION STEPS 1. Mix dry ingredients and sift them. 2. Beat softened butter with sugar for 4 minutes. 3. Mix well and then one by one add eggs, beat with a mixer until homogeneous mass is obtained. 4. Combine the dry ingredients with the butter mixture. 5. Add the grated zest of one orange and dried cranberries, mix well. 6. The dough is ready. Make the form of a sausage from dough. Wrap it in a plastic wrap and put it for 1 hour in the freezer. 7. Gently cut the cookies into circles of 1 cm in diameter. 8. Place the cookies on a baking tray covered with parchment paper. 9. Bake in the oven preheated to 180°C / 356°F for 14 minutes.

Banana cookies PREPARATION TIME: 30 MINUTES SERVINGS – 16 KCAL: 289

INGREDIENTS 2 Eggs 1 large Banana ¾ cup / 150g Butter 2 cups / 280g Flour ½ cup / 100g Sugar 5 g Vanilla sugar 1 tsp. / 6g baking powder ½ cup / 80 g Dark chocolate PREPARATION STEPS 1. 2. 3. 4. 5. 6.

Preheat the oven to 180°C / 356°F Beat the softened butter with the sugar until smooth. Add the eggs, one at a time and beat well after each addition. Peel a banana and mash it. Combine all mixtures together and knead the dough properly. Mix the flour with baking powder in a separate container and add grated chocolate. Knead the dough. 7. Place the cookies using a spoon on a baking sheet. 8. Bake for 15 minutes.

Pies

Flavor Chocolate pie

PREPARATION TIME: 1 HOUR SERVINGS – 8 KCAL: 335

INGREDIENTS 2 cups / 250g Brown sugar 2 cups / 210g flour ¾ cup / 75g Cocoa Powder 1 cup / 230g Butter 2 Eggs 1 cup + 3 tbsp. / 300 ml Dry red wine 1 tsp. / 6g Soda Salt Cinnamon, to taste PREPARATION STEPS 1. Beat soft butter of room temperature with brown sugar using a mixer for 4-5 minutes, add eggs one at a time, continuing to beat. A lush homogeneous mass should turn out. 2. Sift flour, soda, cocoa, cinnamon and mix well. Add 1/3 of a dry mixture to the butter mix and whisk. 3. Add ½ portion of dry wine. 4. Add the second part of the dry mixture and the remaining wine, mix and add the last part of dry mixture. 5. Pour the mixture into a mold and bake in a well-heated oven at 180°C / 356°F 45-50 minutes until cooked, check for a dry match. 6. Leave the cake for a while in a mold, then remove and let cool on a wire rack. 7. Cut into portions and serve.

Apple pie

PREPARATION TIME: 1 HOUR SERVINGS – 8 KCAL: 278

INGREDIENTS 3 Apples, sliced 1 cup / 250 ml Kefir 2 cups / 250g Flour 2 Eggs 7 oz. / 200g Sugar 1 tsp. / 7g Ground cinnamon Vanilla sugar 2,5 tbsp. / 50g Butter 1 tsp. / 6g Baking powder Powdered sugar Salt, a pinch PREPARATION STEPS 1. 2. 3. 4. 5. 6.

Preheat oven to 180°C / 356°F. In a deep bowl, mix eggs with sugar. Add vanilla sugar, salt and beat the mixture thoroughly. Add butter and mix the mass until smooth. Pour kefir into a bowl and mix again with a whisk. Add baking powder and sifted flour, stirring constantly with a whisk so that it becomes a homogeneous mass. (The ready dough should turn out like a very thick sour cream.) 7. Cover the baking tray with parchment, grease it with a little butter. 8. Pour the dough into a baking dish so that it is evenly distributed on it. 9. On top of the dough over its entire area, lay out finely sliced apples, sprinkle them with ground cinnamon.

10. Bake for 30-40 minutes.

Short crust Grated Pie PREPARATION TIME: 1 HOUR SERVINGS – 8 KCAL: 420

INGREDIENTS 2 eggs 1 cup / 250 g butter 2-2.5 cups / 240-300g flour (preferably premium) 1 cup / 200g sugar 1 tsp. / 10g vanilla sugar. 2 tsp. / 12g baking powder PREPARATION STEPS 1. Freeze butter and then grate on a large grater. (permanently sprinkle the grater with flour not to let the butter melt) 2. Add all the ingredients to the butter except the jam and knead a homogeneous dough. Divide the dough into 2 parts: one should be 3 times larger than the other. Place most of the dough in the refrigerator and put a smaller one in the freezer. 3. Lubricate the baking dish with butter. 4. Take a large piece of dough out of the refrigerator and spread it on the bottom of the form, pierce with a fork. 5. Spread the jam on the dough and rub a smaller piece of dough that was in the freezer on top. 6. Bake for 20-25 minutes at 180°C / 356°F.

Cherry tart

PREPARATION TIME: 3 HOURS SERVINGS – 6 KCAL: 318

INGREDIENTS 2 cups / 250g flour ½ cup / 100g butter 1 egg 2 tbsp. / 50g sour cream 5.2oz. / 150g sugar (50-for dough, 100-for filling) 3 tbsp. / 25g potato starch ½ tsp. / 3g baking powder cinnamon PREPARATION STEPS 1. 2. 3. 4. 5. 6.

7. 8. 9.

Mix baking powder, salt, sugar and flour. Combine flour with cold butter, grind until crumbly. Add the egg, sour cream and knead the dough. Roll it into a ball and transfer the dough in the cooler for 40 minutes. Place the ready dough in the baking mold, forming a bottom and sides like for a tart. Place the mold with the dough again in the refrigerator for 30 minutes, then make many punctures, cover with foil and bake in the oven for 15 minutes at 180°C / 356°F. Remove the seeds from the cherry, mix it with cinnamon, sugar and starch. Heat the resulting “jelly” but do not bring to a boil. Pour the filling and place again in the oven, without covering with foil, for about 20 minutes. Let cool and serve.

Bilberry pie

PREPARATION TIME: 1 HOUR SERVINGS – 6 KCAL: 295

INGREDIENTS 2 eggs 5/8 cup / 120g Sugar 1/3 cup / 70 ml Milk 3/8 cup / 90g Butter, softened 4,5 tbsp. / 70 ml Olive oil (+ 1 tsp. For lubricating the form) 7 oz. / 200g Flour Salt, a pinch 1 tsp. / 2g Lemon zest 1 tsp. / 2g Orange peel 1 tsp. / 6g Dough baking powder 10.5oz. / 300g Blueberries PREPARATION STEPS 1. Preheat the oven to 180°C / 356°F. 2. Beat eggs with sugar until white foam. 3. Pour in milk, olive oil, softened butter and keep on whisking for just a minute. 4. Pour the sifted flour with baking powder and salt, mix the dough until smooth. The consistency of the dough is as thick as sour cream: it falls from the spatula, but does not pour from it. 5. Add orange and lemon zest to the dough, mix with a spatula. 6. Gently mix a quarter of the total number of bilberries in the dough. 7. Cover the baking mold (diameter 20 cm) with parchment. Pour the batter in and flatten.

8. Bake for 15 minutes. Remove the mold from the oven, evenly distribute the remaining bilberries on the pie and gently push them into the pie. 9. Place the pie in the oven for another 30-35 minutes and bake until golden brown. Let cool for 10-15 minutes in the mold and then remove it. 10. Garnish the pie with sugar powder. P.S. If you decide to bake this pie with lingonberries or black currants, then the amount of sugar should be increased.

Pear Pie with nuts and chocolate

PREPARATION TIME: 1 HOUR 30 MINUTES SERVINGS – 6 KCAL: 269

INGREDIENTS 26.4oz. / 750 g juicy pears 3.5 oz. / 100 g walnut kernels, 6.3oz. / 180 g butter 2 eggs ½ cup / 50 g dark chocolate (75% cocoa), chopped 4.9oz. / 140 g brown sugar 1 cup / 140 g flour 1 tsp. / 6g baking powder ½ tsp. / 3g baking soda 2 tbsp. / 42g honey PREPARATION STEPS 1. Whisk the eggs with sugar until light foam with the help of a mixer or food processor. 2. Add softened butter and proceed to beat until smooth. 3. Add sifted dry ingredients and stir with a spatula. 4. Fry the nuts and chop in a blender until fine crumbs. 5. Add chopped walnuts and chocolate to the dough. Shuffle and combine properly. 6. Wash and peel the pears. To decorate the cake, you need a few pear slices, cut them as thin as possible. 7. Cut the remaining pear into small cubes. Add the diced pear to the dough. 8. Gently stir with a spatula so that the pieces of fruit are evenly distributed in the dough.

9. Line the baking dish (with detachable hands) with parchment paper. 10. Grease the sides of the mold with a piece of butter and sprinkle with flour. Shake off excess flour by turning the mold upside down and gently tapping it with your hand. 11. Pour the batter in a mold. Take a bigger detachable mold and put the mold with batter inside it. (not to let the pear juice go out of the mold) 12. Place the pear petals on top. Place the pear cake in a preheated oven and bake at 180°C / 356°F for 1 hour. 13. Drizzle the ready cake with a liquid honey.

Chocolate Caramel Nut Tart

PREPARATION TIME: 2 HOURS SERVINGS – 12 KCAL: 465

INGREDIENTS 1 cup / 130g flour 5.9 oz. / 170g Butter 7 oz. / 200g Sugar icing 1 Egg yolk ¾ cup / 70g sugar powder 2,5 tbsp. / 21g Cocoa Powder 1 tbsp. / 21g Corn syrup ½ cup / 125 ml Cream 25% 1 1/5 cup / 300g Hazelnut oil PREPARATION STEPS 1. For the dough: separately mix flour, cocoa powder, a pinch of salt; separately beat 120 grams of butter and icing sugar, add the yolk into the mass. 2. Combine the flour and oil mixture and beat at low speed until a homogeneous mass is obtained. Allow the dough rest for 15 minutes. 3. Form the tart and bake the base for 30 minutes at 180°C / 356°F. Remove from the oven and let cool. 4. For the filling: make caramel: in a heavy bottom saucepan, mix 60 ml of water, 200 grams of sugar and corn syrup, cook over low heat until honey color. Remove from heat, add 3/4 teaspoon of salt and add cream very slowly, stirring. 5. Add peeled roasted hazelnuts and simmer until the color of dark honey.

6. Add the caramel with nuts to the cooled base and put in for 18–20 minutes, when the caramel begins to boil, remove and cool in the refrigerator. 7. Garnish the ready tart with grated chocolate.

Rhubarb pie with meringue

PREPARATION TIME: 2 HOURS SERVINGS – 6 KCAL: 287

INGREDIENTS For the dough: 6.3 oz. / 180 g butter 2 tbsp. / 50g spoons sour cream 2 yolks 1 cup / 130g flour 1 tbsp. / 25g sugar 1 tsp. / 6g baking powder. For filling: 6-8 stems rhubarb, 3 tbsp. / 75g sugar For meringue: 2 heaped tbsp. / 25g powdered sugar 2 egg whites salt to taste. PREPARATION STEPS 1. Wash and dry the rhubarb stalks. Peel and cut into small cubes. 2. Put chopped stems in a bowl and add 3 tablespoons of sugar. Mix everything and set the bowl aside. 3. Place the softened butter and sour cream in a food processor bowl.

4. Separate the yolks from the whites. Add the yolks to the butter and sour cream, and put the bowl with egg whites in the refrigerator for cooling. 5. Pour the sifted flour into a bowl of the food processor, add baking powder, sugar and knead soft smooth short crust pastry. Set the bowl with dough aside. 6. Line the detachable baking mold with parchment paper. Spread the obtained dough. 7. Get the egg whites from the refrigerator, add a pinch of salt and powdered sugar. Using a mixer, beat with for 10-15 minutes to obtain strong and stable peaks. Meringue is ready. 8. Put chopped rhubarb, not pressing much into the dough. Using a spoon, place the meringue on the top by making small wavy “hat”. 9. Bake the pie for 40-45 minutes at 170° C / 338° F.

Chocolate pie with cherries PREPARATION TIME: 1 HOUR 15 MINUTES SERVINGS – 6 KCAL: 329

INGREDIENTS 1 cup / 125g almonds 5.2oz. / 150g butter 1 cup / 125g flour 1 tsp. / 6g baking powder ½ cup / 100g sugar 2 eggs 2 tbsp. / 50 ml sour cream 1 cup / 100g dark chocolate 1 tsp. / 5ml vanilla essence 8.8oz. / 250g cherry (can be frozen) ½ cup / 50g white or milk chocolate PREPARATION STEPS 1. 2. 3. 4. 5. 6. 7. 8.

Grind the almonds with a blender or coffee grinder. Mix almonds with flour, soda and baking powder. Set aside. Melt the butter. Mix with sugar, vanilla, sour cream and egg. Melt the chocolate in a microwave or in a water bath. Combine with the butter mixture. Add the almond flour and mix well. Add cherries and pour the ready batter into a mold greased with butter (23 cm) and put in the oven preheated to 180°C / 356° F. Bake for 1 hour. Cool completely. Melt white or milk chocolate in a water bath and decorate the pie.

Lemon Raisin Pie

PREPARATION TIME: 1 HOUR SERVINGS – 6 KCAL: 338

INGREDIENTS For cake: 5.2oz. / 150g butter 3.5oz. / 100g sugar 1 egg 3.5 oz. / 100g sour cream 2 cups / 250g flour 1 tsp. / 6g baking powder ½ tsp. / 3g baking soda For filling: 1 large lemon 5.2oz. / 150g raisins 3.5 oz. / 100g nuts to taste (cashews, walnuts, hazelnuts) 3.5 oz. / 100g sugar PREPARATION STEPS 1. Beat butter with sugar until creamy in a food processor using a nozzle-«paddle». Add the egg and beat well. 2. Mix dry ingredients and sift. 3. Add ½ of sifted dry mixture and mix thoroughly at a low speed. 4. Add sour cream and combine properly. 5. Add the rest of a dry mixture and knead the dough. 6. Distribute the dough along the bottom of the baking sheet in an even layer.

7. Transfer to the oven preheated to 180°C / 356° F and bake for about 30 minutes. 8. Prepare the filling: put raisins, lemons, sugar and nuts in a blender bowl and grind. 9. Take out the from the oven. 10. Spread lemon mass on top of it. 11. Bring the pie back to the oven for another 15 minutes. 12. Let cool, sprinkle with grated chocolate or lemon zest and serve.

Breads

Homemade bread with a crunchy crust

PREPARATION TIME: 1 HOUR SERVINGS – 1 KCAL: 216

INGREDIENTS: 12.6oz. / 360g flour 1 tsp. / 4g yeast 1 tsp. / 6g salt 1 ½ cup / 350 ml warm water 2 tsp. / 15g sesame seeds Raisins (optional) PREPARATION STEPS 1. Combine flour, yeast and salt in a big bowl. Add warm water. 2. Mix flour and water with your hands. Once the flour has absorbed all the water, everything is almost done. 3. Cover the bowl with a towel and let the dough rise in a warm place for the 24 hours. 4. Preheat the roasting pan in the oven 250° C / 482°F. 5. Place the dough onto a surface lightly sprinkled with flour. 6. Fold the dough from top to bottom and left to right in a ball. Put the sesame seeds at the junction. 7. Remove the roasting pan from the oven and put the dough in the pan. You can use parchment paper to make it easier to put the dough in the pan, and then remove the bread from it. 8. Cover and bring back to the oven for 30 minutes. 9. Open the lid and bake for another 15 minutes to get a yummy golden crust.

Whole-grain bread PREPARATION TIME: 2 HOURS SERVINGS – 1 KCAL: 332

INGREDIENTS: 4 cups / 480g whole grain flour ½ tbsp. / 6g salt 1,5 cup / 375 ml warm water ¼ cup / honey 2 tbsp. / 30 ml olive oil 2 tbsp. / 16 g dry yeast PREPARATION STEPS 1. Mix warm water, honey and yeast. Leave for 5 minutes. 2. Mix flour with salt, add the diluted yeast there and add the olive oil. 3. Knead the dough with hands until smooth and does not stick to hands. It should become elastic and resilient. 4. Let the dough rise in a warm place for half an hour. 5. Replace the dough from a bowl on a baking sheet sprinkled with flour, and give it the shape of bread. Cover with a towel and let rise for 20 minutes. 6. Place the pan in an oven preheated to 200° C / 392° F and bake for 35 minutes. 7. Once the bread is covered with a toasty golden crust, it can be taken out of the oven.

Burger Buns

PREPARATION TIME: 2 HOURS SERVINGS – 6 KCAL: 257

INGREDIENTS 8.8 oz. / 250g Wheat flour ½ cup / 120 ml Milk 11g Fresh yeast 10 g 1 egg 2 tbsp. / 50g Sugar ½ tsp. / Salt 1 tbsp. / 15g Butter Sesame to taste PREPARATION STEPS 1. Dilute the yeast in a mug with warm milk. Sift flour into a deep bowl, add salt and sugar. 2. Add warm milk, egg and butter to the flour, knead with a spatula to gather all the ingredients, put the dough on a work surface and keep on kneading with hands. The dough should become uniform, smooth and elastic. The same can be done in the mixer with a special nozzle for the dough. 3. Form a ball and bring back to a bowl sprinkled with flour. Cover with plastic wrap and allow to rise for about an hour in a warm place. The dough should increase in volume by 2 times. 4. Gently put the dough up on a work surface slightly dusted with flour, divide into 4 equal parts and form balls from them. 5. Place the buns - seam down on a baking sheet lined with parchment, cover with a piece of plastic wrap and let it rise near the warm oven. They should increase 1,5-2 times in size-for about 40-60 minutes.

6. You can check the readiness of the dough by tapping it slightly with your finger: if the fingerprint is restored slowly enough, the buns are ready for baking. 7. Grease the buns with beaten egg and dust with sesame seeds. 8. Bake at 200° C / 392° for about 15-17 minutes.

Homemade Pizza

PREPARATION TIME: 1 HOUR 15 MINUTES SERVINGS – 2 PIZZAS KCAL: 266

INGREDIENTS For the dough: 2 tsp. / 8g dry yeast 3,5 tbsp. / 40 ml olive oil 1 tsp. / 6g salt 2 tsp. / 25g sugar 3 cups / 350g flour 1 cup / 200 ml warm water Filling: Sauce, Mozzarella Mushrooms, Pepperoni Italian herbs to taste PREPARATION STEPS 1. Combine olive oil, salt, sugar and warm water. Stir well until everything is diluted. 2. Sift the flour and add dry yeast. 3. Mix the dry and wet mixture. Knead a soft, elastic dough. Leave for 45 minutes. 4. Divide the dough into 2 parts. 5. Roll each part into a thin (!) Very thin circle. (30cm in diameter)

6. Spread the filling (sauce- your favorite filling- cheese) and bake for 15 minutes at 180°C / 356° F.

Ukrainian garlic buns

PREPARATION TIME: 2 HOURS 30 MINUTES SERVINGS – 10 KCAL: 225

INGREDIENTS 1 cup / 250 ml Water 2,5 tsp. / 11 g Dry yeast 1 tsp. / 6g Salt 14.2 oz. / 400g flour 4 tbsp. / 60 ml Vegetable oil 2 tbsp. / 50g Sugar 1 Egg yolk+ sugar (for greasing) Garlic sauce: ½ cup / 100 ml sunflower oil Greenery, to taste 6 Garlic cloves PREPARATION STEPS 1. Dilute yeast, sugar and salt in warm water (not more than 60 degrees). Add flour and half vegetable oil, and knead the dough. 2. Roll into a ball, cover with a towel and leave for 1 hour to rise. 3. Divide the dough into 10 small pieces and roll up balls the size of a small chicken egg, lay tightly in a greased form with vegetable oil and leave for 30 minutes to rise again. 4. Grease with beaten yolk and put in an oven preheated to 200° C / 392° F for 20-25 minutes. 5. Liquidize garlic, oil and greenery in a blender until homogeneous. 6. Remove the buns from the oven and immediately grease with garlic sauce.

7. Serve with soup.

Khachapuri

PREPARATION TIME: 2 HOURS SERVINGS – 2 KCAL: 224

INGREDIENTS 1 cup / 250 ml milk 1 tsp. / 5g dry yeast 14.2 oz. / 400g flour 1 tsp. / 7g sugar 1/2 tsp. / 3g Salt 2 tbsp. / 28 ml oil For filling: 450g suluguni cheese eggs 3 tbsp. / 60g butter PREPARATION STEPS 1. Mix salt, sugar, yeast and sifted flour. 2. Make a well in the flour and pour warm milk, knead a homogeneous dough, add 2 tablespoons of vegetable oil and mix the butter in the dough. Knead the dough with hands until it is homogeneous, soft and does not stick to hands. 3. Place the dough in a bowl, cover with a plastic wrap and transfer it in a warm place for 1 hour to rise. 4. After 1 hour, lightly knead the dough, cover with cling film and put in a warm place for another 30 minutes. 5. Grate suluguni cheese on a coarse grater and divide into 2 equal parts for two khachapuri.

6. Divide the finished dough into two parts for two khachapuri and use your hands to form round cakes 5-6 mm thick. 7. Put the cakes on a baking sheet covered with parchment paper. Put cheese evenly on them and roll small sides on two opposite sides, connecting the edges on both sides to form a boat shape. Add cheese to the center of the prepared khachapuri. 8. Lubricate the edges of khachapuri with melted butter. 9. Preheat the oven to 180 °C / 356° F and bake for 15 minutes. 10. Remove from the oven, in the center of the khachapuri, make a small deepening and pour 1 chicken egg, put pieces of butter on each side. Grease khachapuri with butter.

Raspberry Buns

PREPARATION TIME: 2 HOURS SERVINGS – 12 KCAL: 298

INGREDIENTS 3/4 cup / 180 ml milk 2 tbsp. / 50g sugar 4 tbsp. / 60 g butter, softened 2 eggs 17.6oz. / 500 g flour 2 tsp. / 8 g dry yeast 1/2 tsp salt 1.5 cups / 350g raspberry jam PREPARATION STEPS 1. Mix dry yeast with 2-3 tablespoon of warm milk and leave for 15 minutes until the mixture rises with a cap. 2. Combine eggs with sugar and salt. Melt the butter. 3. Pour the remaining warm milk into a bowl, add eggs and yeast, add ½ of the total amount of flour and stir well. 4. Slowly pour all the flour into the dough. 5. Add the melted butter and knead the dough until it reaches smooth consistency and does not adhere to hands. 6. Cover the bowl with a towel and place in a warm place to rise for 1 hour. 7. When the time is up, knead the dough again, and put it back in a warm place. 8. Roll out the ready dough into a 60x30 cm rectangle and brush it with raspberry jam, leaving the empty space - 1.5 cm from the edge.

9. Mentally divide the rectangle along the long side into 3 parts and fold the dough three times. You will get a 30x20 cm rectangle. 10. Fix the edges of the dough and roll slightly with a rolling pin over the surface. Cut across into 12 strips 2.5 cm wide. 11. Twist each strip 3-4 times and fold it in a ring, connecting the ends. 12. Cover the baking tray with parchment and place the buns on it. 13. Bake at 190° C / 374° F for 15 minutes. 14. Let cool on a wire rack and sprinkle with powdered sugar. P. S. According to this recipe, you can cook buns with a savory filling, for example, with feta and herbs or spinach and egg.

Pie with spinach and cheese

PREPARATION TIME: 55 MINUTES SERVINGS – 6 KCAL: 185

INGREDIENTS 17.6 oz. / 500g puff pastry(bought) 14.1 oz. / 400g frozen spinach 3.5 oz. / 100g feta cheese 3.5 oz. / 100g hard cheese 1 egg 1 yolk black sesame PREPARATION STEPS 1. Thaw out the dough. 2. Defrost the spinach (squeeze well with your hands from excess moisture, chop finely. 3. Add one egg to the spinach, grated hard cheese, finely chopped feta, salt, pepper and mix. 4. Cut the dough lengthwise into 5 equal strips (if you think the strips are narrow, cut into 4). (No need to roll out the dough! Defrost, and immediately cut into strips.) 5. Distribute the entire filling on each strip evenly, along the entire length. 6. Fix the strips (if necessary, dip the fingers in the flour, so it will be better to fasten the dough, and pull the dough a little with your fingers, placing the filling inside), and you will get straws with the filling. 7. On the baking sheet covered with baking paper, from the middle lay out our straws (seam down) in the form of a spiral, fastening them together.

8. Grease the spiral cake with yolk, sprinkle with sesame seeds, and transfer to preheated oven to 180°C / 356° F. for 20-25 minutes, until golden brown. 9. Let cool a bit and serve.

Roll with poppy seeds and cherries

PREPARATION TIME: MINUTES SERVINGS – 2 ROLLS KCAL: 336

INGREDIENTS For the dough 1 cup / 255 ml Milk 25 g compressed yeast 1 Egg 4,5 tbsp. / 110g Sugar 17.9 oz. / 510g Wheat flour 3.5 oz. / 105g Softened butter 1/2 tsp. / 3g Salt 1 Yolk For stuffing 5.2 oz. / 150g Poppy seeds 5 tbsp. / 130g Sugar 5.2 oz. / 150g Frozen pitted cherries 2 tbsp. / 50g Softened butter 1 tsp. / 7g sugar powder 1tsp. / 7g Lemon zest 1 tsp. / 6g Ground cinnamon PREPARATION STEPS 1. Dilute compressed yeast in warm milk (38-40 degrees), add 1 tablespoon of sugar and 2 tablespoons of flour. Stir and leave in a warm place for 20 minutes for the yeast to start working.

2. Thaw frozen cherries at room temperature and squeeze slightly so that there is almost no juice. 3. Mix the sifted flour, remaining sugar, salt, soft butter and 1 egg. 4. Combine the two obtained mass and knead a soft dough. Form a ball out of it and leave in a bowl. Cover the bowl with a towel and leave in a warm place for 60 minutes. 5. While the dough is being risen, cook the filling. Mix poppy seeds, butter, sugar and milk to obtain a homogeneous mass. 6. Knead the dough and divide it into 2 parts. From this amount of dough, you will get two rolls about 20 cm long. 7. Preheat oven to 180°C / 356° F. Roll out the dough into a thin layer and spread the poppy seed filling, evenly distributing it throughout the dough, excluding 1-2 cm from the edges, so it was convenient to form a roll. 8. Spread the cherries on the poppy filling, spreading it evenly over the entire surface. Sprinkle with lemon zest and ground cinnamon. 9. Form a roll. It is the most convenient to form a roll, on parchment paper, and then immediately transfer the roll to a baking sheet. The seam of the roll should be at the bottom. 10. Grease the roll with a mixture of egg yolk and sugar powder. Sprinkle with poppy seeds if desired. 11. Bake for 30-40 minutes. 12. Sprinkle the ready roll with sugar powder and serve.

Apple Buns

PREPARATION TIME: 1 HOUR 15 MINUTES SERVINGS – 15 KCAL: 242

INGREDIENTS 2 tsp. / 10g dry yeast 1 cup / 250 ml Milk 4-5 tbsp. / 100-120g Sugar 3 eggs ½ tsp. / 3g Salt 3 tbsp. / 60 ml Vegetable oil 3 cups / 360g flour For filling: Apples / cherries Sugar, to taste PREPARATION STEPS 1. Warm the milk a little to make it room temperature. 2. Add salt, sugar, yeast. Mix everything. 3. Add 6 tablespoons of sifted flour to the yeast. Leave for 30 minutes in a warm place. 4. When the dough increases in volume and is completely penetrated by bubbles, add two beaten eggs, one will be left so that later grease the apple pies for a golden crust. 5. Add vegetable oil to the dough and pour the remaining flour in small portions. Knead the dough until it elastic and doesn’t stick to hands. Transfer the dough into a bowl greased with oil, cover with plastic wrap or a towel and leave for 20 minutes. 6. When the time is up, divide the dough into even small balls.

7. Make the filling: grate the apple, add sugar to taste. 8. Roll out balls of dough. In the middle of each cake put a small portion of apple filling and tightly fasten the edges! 9. Cover the baking sheet with parchment paper. 10. Put the pies seam down and grease the tops with whipped egg yolk and milk. 11. Bake in the oven preheated to 180°C / 356° F for 35-40 minutes.

Bonus ChapterHealthy Baking Recipes

Apple pie

PREPARATION TIME: 55 MINUTES SERVINGS – 4-6 KCAL: 187

INGREDIENTS 3 Apples 5.2 oz. / 150g Oatmeal 1 tsp. / 6g baking powder 3.5 oz. / 100g low- fat cottage cheese 3 tbsp. / 60g Kefir 3 eggs 2-3 tbsp. / 60g Honey 1 tsp. / 6g ground cinnamon vegetable oil – to taste (to lubricate the form) PREPARATION STEPS 1. Beat eggs with honey. 2. Add cottage cheese and kefir, mix. 3. Liquidize oatmeal very finely with a blender, add to the egg mass. Also add cinnamon and baking powder, mix well. 4. Lubricate the mold (20-22 cm in diameter or rectangular 20 * 15 cm) with a little of vegetable oil. 5. Peel the apples from the core and cut into small pieces. 6. Lay the diced apples on the bottom of the mold. 7. Place the batter over apples. 8. Bake for 30-35 minutes at 180°C / 356° F. 9. Let cool a little, dust with powdered sugar and serve with fresh berries. 10. Enjoy your meal!

Whole-grain galleta with cherries PREPARATION TIME: 55 MINUTES SERVINGS – 1 KCAL: 206

INGREDIENTS 1 cup / 100 g whole grain flour 1 cup / 100 g wheat flour 1/3 cup / 80 g olive oil 5 tbsp / 75-80 ml water 1 tsp. / 3g starch 1 tbsp. / 25g stevia or erythritol, to taste 1 cup / 225g pitted cherries, you can use blueberries, raspberries, fresh or frozen Honey, to taste PREPARATION STEPS 1. Preheat the oven to 180°C / 356° F. 2. Wash the berries, dry, mix with starch, add a little honey or sweetener if they are too sour. 3. Mix two types of flour and sift, mix with butter and knead the dough, adding a little water. If the dough continues to crumble, add another spoonful of water. 4. Put the dough on a baking tray lined with parchment paper and roll it into a circle. 5. In the center of the rolled circle- lay the berries on it and form the galleta. 6. Bake for 25-30 minutes. 7. Sprinkle the ready galleta with sugar powder or pour with liquid honey.

Oatmeal cookies

PREPARATION TIME: 1 HOUR SERVINGS – 9 KCAL: 133

INGREDIENTS 3.5 oz. / 100 g oatmeal 3.5 oz. / 100 g whole wheat flour 1/3 cup / 80 g butter (can be replaced with peanut butter) 1 egg Raisins, to taste Nuts, to taste Salt, to taste ½ tsp. / 3g soda: 1 tsp. / 6g baking powder 4-5 tbsp. / 100-120 g sweetener to taste ½ tsp. / 3g cinnamon Ground cardamom optional. PREPARATION STEPS 1. Grind oatmeal slightly in a blender (1-2 minutes). 2. In a bowl, beat the butter at room temperature with sweetener, add the egg and beat again. 3. Add oatmeal – keep on stirring the resulting mass with a spoon. 4. Sift dry ingredients and gradually add to the dough. 5. Knead the dough right in the bowl. 6. Pour raisins with boiling water, dry and also mix in the dough. 7. Add nuts and mix again. 8. Place the dough in the fridge for 10-15 minutes. 9. Preheat the oven to 180°C / 356° F. 10. Form the balls, slightly flattening them,

11. Place the cookies on a baking sheet lined with parchment and bake for 20 minutes.

Whole grain soda bread with oatmeal and yogurt PREPARATION TIME: 1 HOUR SERVINGS – 1 KCAL: 225

INGREDIENTS ¾ cup / 75g flour 1 cup / 100g Whole grain wheat flour 1 heaped tsp. / 25g Oatmeal flakes 1 tbsp. / 25g honey ½ tsp. / 3g salt ½ tsp. / 3g baking soda 2 tbsp. / 45g flax seeds ¾ cup / 175 ml Natural yogurt PREPARATION STEPS 1. Preheat the oven to 220°C / 428°F and cover the pan with parchment paper. 2. Stir all ingredients except yogurt. Then add most of the yogurt to the dry mix and knead the soft dough. Pour some more yogurt if the dough is too dry. 3. Dust the working surface with flour and lay out the dough. Knead several minutes until smooth. 4. Form a round loaf and place on a baking sheet. 5. Lightly smooth the top with your hand, and then use your knife to make a deep X-shaped incision on top. 6. Bake for 25-30 minutes.

Clafouti

PREPARATION TIME: 1 HOUR 10 MINUTES SERVINGS – 8 KCAL: 145

INGREDIENTS: For the base: 10.7 oz. / 305 g Cottage cheese 3.5oz. / 100g oatmeal flakes 1 egg 1 tbsp. / 25g honey For the filling: 8.8 oz. / 250g cherries ¾ cup / 170ml milk 2 eggs 2 tbsp. / 40g oatmeal /rice flour Honey/stevia, to taste Vanilla extract, to taste PREPARATION STEPS 1. Combine oatmeal with cottage cheese, sweetener and 1 egg until smooth. Knead the dough. 2. Prepare a baking mold. Line it with the parchment paper. Parchment should go over the sides! 3. Place the curd dough in the mold and make the sides according to mold shape. The sides should be thick enough, since this base will have to retain the liquid filling. 4. Put the base in an oven preheated to 180°C / 356° F and bake for about 10 minutes.

5. Cook the filling: Stir (do not beat) until smooth: eggs, oatmeal, sweetener, vanilla, milk. 6. Get the “base” for clafouti from the oven. Cool a little and put pitted cherries on top. Pour with egg-milk mixture. 7. Bake at 160°C / 320°F for 50-60 minutes until cooked.

Carrot pie PREPARATION TIME: 50 MINUTES SERVINGS: KCAL: 143

INGREDIENTS 2 banana 4 carrots 3 eggs 1 cup / 250 ml kefir 4 tbsp. / 100g honey 1 cup / 85g oatmeal (can be corn) ½ tsp. / 3g baking soda PREPARATION STEPS 1. Add baking soda to kefir, stir well and let stand for 10-20 minutes, so that the cake is more magnificent. 2. Grate carrots on a fine grater. 3. Beat eggs with honey, pour it into a mixture with grated carrots, grind bananas with a blender or fork, add to carrots, pour kefir and mix thoroughly. 4. Pour the dough into a mold and bake at 170°C / 338°F for 40-50 minutes.

Banana bread

PREPARATION TIME: 1 HOUR SERVINGS: 1 KCAL: 157

INGREDIENTS 1 egg 2 bananas 1 tbsp. / 22g honey 1 cup / 120g whole-grain flour 3 tbsp. / 60g kefir 1 tsp. / 6g cinnamon 1 tsp. / 6g baking powder

PREPARATION STEPS 1. Mash the bananas with a fork until mashed, add the egg and beat with a fork. 2. Add kefir and honey, mix. 3. Pour in flour, add cinnamon and baking powder, mix the dough. 4. Put the dough in a baking mold for bread. 5. Bake for 35-45 minutes at 160°C / 320°F.

Healthy candies

PREPARATION TIME: 30 MINUTES SERVINGS: 16 KCAL: 361

INGREDIENTS 2/3 cup / 100g dried apricots 5/8 cup / 100g dates, pitted 7/8 cup / 100g prunes 2/3 cup / 100g dried cranberry 2/3 cup / 100g raisins 1 tbsp. / 8g cocoa powder ½ cup / 50g almonds ½ cup / 50g peanut 4 tbsp. / 90g honey 1 ½ cup / 120g coconut flakes

PREPARATION STEPS 1. 2. 3. 4.

Pour all dried fruits with boiling hot water. Put aside for 15 minutes. When the time is up, drain extra liquid. Liquidize all the ingredients in a blender. Roll up balls of the same size and coat in coconut flakes or sesame seeds. 5. Place the ready candies in the refrigerator for 1 hour.

Brownies PREPARATION TIME: 55 MINUTES SERVINGS: 8 KCAL: 202

INGREDIENTS 2 eggs 4 tbsp. / 30g cocoa powder 1 cup / 150g rice flour 2 sweet apples (10.5 oz. / 300g) 4 tbsp. / 100g sweetener 1 tsp. / 6g baking powder vanillin powdered sugar berries for decoration PREPARATION STEPS 1. Grate the apple, preferably small. 2. In a deep bowl, mix egg, cocoa, sifted flour, grated apple, sugar, baking powder and a pinch of vanilla. 3. Thoroughly mix everything with a spoon until smooth and pour our dough into a small heat-resistant form. 4. Bake brownies in the oven preheated 160°C / 320°F to for 30 minutes. 5. Let cool and garnish with berries.

Cheese casserole

1.

PREPARATION TIME: 55 MINUTES SERVINGS: 1 KCAL: 109

INGREDIENTS 23.9 oz. / 680g cottage cheese 4 eggs 4 tbsp. / 100g rice flour 4 tbsp. / 100g corn flour Vanilla extract, to taste, Honey, to taste 7oz. / 200g raisins PREPARATION STEPS 1. Mix the eggs, cottage cheese, flour and vanilla. 2. Add the raisins. 3. Put the obtained mass in a silicone mold and bake in the oven preheated to 160°C / 320°F to for 30 minutes. 4. Serve with berry sauce.