Ingredients: (German Chocolate Brownies)
1 pkg. (16 oz.) Mini Brownie Bites Bar Dough
1 (16 oz.) container coconut pecan frosting
Directions: (German Chocolate Brownies)
Preheat oven to 350° F. Grease 8-inch-square baking pan.
Place whole bar of dough in prepared pan. Allow to soften for 5 to 10 minutes. Using fingertips, pat dough gently to fill pan.
Bake for 24 to 26 minutes or until wooden pick inserted in center comes out slightly sticky. Cool completely in pan on wire rack.
Spread frosting over brownies. Cut into bars.
Ingredients: (Dairy-free apple muffins)
150 g dairy-free margarine, (suitable for baking)
125 g golden caster sugar
1 large free-range egg
100 g self-raising flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
125 g ground almonds
100 g hazelnuts
1 eating apple
1 teaspoon vanilla extract
Instructions: (Dairy-free apple muffins)
Preheat the oven to 180ºC/350ºF/gas 4. Line a 12-hole muffin tray with paper cases.
Beat the margarine and sugar in a large bowl until pale and fluffy. Beat the egg in another bowl, then stir it into the margarine mixture. Sieve in the flour, baking powder and cinnamon, then fold through (don’t mix too much at this stage). Stir in the ground almonds.
Roughly chop the hazelnuts, then halve, core and chop the apple into rough 1cm chunks. Add the apple to the bowl along with half the hazelnuts and the vanilla extract, then stir briefly to combine.
Divide the mixture between the paper cases and sprinkle over the remaining hazelnuts. Place on the middle shelf of the hot oven for around 20 minutes, or until golden and an inserted skewer comes out clean. Leave to cool completely on a wire rack, then tuck in.
Ingredients:(Recipe for Russian pancakes)
300 g (=2,5 cups) wheat flour
500 ml (=2 cups) milk (warm)
25 g (=1 oz) yeast
25 g (=1 oz) butter
100 ml (=1/2 cup) cream
2 tsp sugar
1 tsp salt
Directions:(Recipe for Russian pancakes)
Traditionally the dough for bliny should be made 5-6 hours before cooking. The real dough for bliny should consist of equal parts of flour and liquid. “Liquid” is not only milk, but also butter, eggs, cream and yeast. It is also important to make sure that:
- the yeast is very fresh (and do not take too much yeast!)
- the dough is very smooth and there are no lumps
- beaten egg whites are poured into the cream (and not vice versa!). This makes the pancakes especially tender.
Ingredients:(Green Onion Pancakes)
1 large egg
2 teaspoons sesame oil
8 egg roll wraps
4 teaspoons sesame seeds
1 cup finely chopped green onion (, white and green parts)
2 tablespoons peanut oil or 2 tablespoons vegetable oil
soy sauce, to taste
Directions:(Green Onion Pancakes)
Beat the egg and sesame oil together.
Brush one side of one egg roll wrapper with the egg mixture.
Sprinkle with 1/4 green onions and 1 tsp sesame seeds.
Brush one side of another egg roll wrapper and press wet side on top of the other one and press down to seal.
Repeat for other 3 pancakes.
Heat 1 tbsp oil on medium high heat.
Fry each side of each pancake for about 2 minutes til golden brown.
Add more heat as necessary
Cut each into 6 pieces.
Can serve with soy sauce.
Ingredients:(Pancakes filled with walnuts and cream (katayef))
300 g(2 cups) self-raising flour
½ cup fine semolina (see Note)
55 g(¼ cup) white sugar
1 tsp dried yeast
1 tsp baking powder
¼ tsp salt
60 gun salted butter
¼ cup pistachios, chopped
185 ml(¾ cups) milk
125 ml(½ cup) thickened cream
1½ tbsp corn flour
1½ tbsp plain flour
1½ tbsp caster sugar
150 g walnuts, finely chopped
55 g (¼ cup) caster sugar
2-3 tsp rosewater (see Note)
220 g(2 cups) white sugar
1 tbsp lemon juice
2 tsp rosewater (see Note)
Directions:(Pancakes filled with walnuts and cream (katayef))
For the pancakes, place the flour, semolina, sugar, yeast, baking powder, salt and 435 ml (1¾ cups) warm water in a large bowl and whisk until smooth. Cover with plastic wrap and set aside for 2 hours at room temperature until mixture is aerated and bubbly.
Meanwhile, for the syrup, combine the sugar and 250 ml (1 cup) water in a saucepan and bring to the boil. Add the lemon juice, reduce the heat and simmer for 15 minutes. Remove from the heat and stir in the rosewater. Set aside to cool and refrigerate until ready to use.
For the cream filling, combine all the ingredients in a saucepan and whisk to combine. Place over medium heat and cook, whisking constantly, for 2–3 minutes until thickened. Transfer to a bowl and refrigerate until chilled.
For the walnut filling place all the ingredients in a bowl and mix until combined, set aside.
Add 60 ml (¼ cup) water to the pancake batter and mix until incorporated. Heat a non-stick, heavy-based frying pan over medium heat and grease lightly with butter. Pour 2 tablespoons of batter into the pan and cook for 2 minutes until the top is just dry (do not turn). Remove from the pan and allow to cool for 2 minutes. Place 1 teaspoon of either filling in the center of the pancake and fold in half then press the edges together to seal. Repeat with remaining butter, pancakes and filling.
To serve, arrange the pancakes on a serving platter, drizzle with syrup and top with pistachios.
1 cup all-purpose flour
1/2 cup milk
1/2 cup water
1/4 teaspoon salt
2 tablespoons butter, melted
In a large mixing bowl, whisk together the flour and the eggs. Gradually add in the milk and water, stirring to combine. Add the salt and butter; beat until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each crepe. Tilt the pan with a circular motion so that the batter coats the surface evenly.
Cook the crepe for about 2 minutes, until the bottom is light brown. Loosen with a spatula, turn and cook the other side. Serve hot.