by Masha on February 11, 2010
Rolled Waffles
My mom taught me how to make the rolled waffles. They are a great desert and can be filled with anything at all. They are quick to make and fun to share.
To make rolled waffles you will need:
- An ice-cream cone maker (looks like a waffle maker, but makes thinner waffles)
- Unsalted butter (2 sticks)
- Sugar (about 300 gramms)
- A pinch of salt
- 5 eggs
- Flour (about 300 gramms)
- Milk (quantity depends on how skinny or thick you want your waffles to be)
Start warming up the waffle maker and melting the butter. I usually microwave the butter for about a minute – a minute and a half to melt it. While melting the butter, combine eggs with sugar and salt using a mixer. Add melted butter, mix some more. Add flour, carefully mix some more. Make sure all the flour is thoroughly mixed with no chunks. Add milk. Keep adding milk until consistency of the dough is like thick sour cream. If you want thinner waffles – add a bit more milk to make the dough a bit more flowy.
By the time your done with the batter, your waffle maker (or ice cream cone maker) should be warmed up. Spread a small piece of butter on the waffle maker before starting making the waffles. Put a table spoon of dough into the waffle maker and close it. Start checking the color in about a minute by opening the waffle maker. When the color is dark tan, the waffle is ready – take it off the waffle maker and roll it up while it’s hot.
Repeat until all the batter is gone. Your waffles are ready! 
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by Masha on January 30, 2010
3/4 pounds dry cottage cheese
1/2 cup sour cream
1/2 cup butter or margarine
1 cup chopped nut meats
3/4 cup candied orange peel
1/2 cup raisins
Sieve the cheese if lumpy. Blend all ingredients together. Line a turk’s head or other mold with muslin. Fill and put a weight on top. Let set over night. Serve with cream.
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by Masha on January 30, 2010
2 egg yolks
6 teaspoons of sugar
1 teaspoon rum or cognac
Add sugar to egg yolks and whip until thick and lemon-colored. Add rum or cognac and serve. Individual serving.
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by Masha on January 30, 2010
1 pound cottage cheese
2 eggs
3 tablespoons flour
1 tablespoon sour cream
Salt
Butter or table fat
Additional sour cream
Sugar
Rub drained cottage cheese through sieve. Mix with slightly beaten eggs, flour, 1 tablespoon sour cream, add a little salt. Shape into round, flat discs about 2 inches in diameter. Brown slowly in a little butter or table fat. Serve with sour cream and sugar. Serves 6.
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by Masha on January 30, 2010
Fruits are important in Russian desserts. Cherries, gooseberries, plums, grapes and the abundant apple are favorites stewed or in puddings, blintzes, and cakes. Fruit preserves go into pastries, so do nuts, cottage cheese – a popular dairy product with us – appears in many desserts. So do sour cream and even humble rye bread.
2 eggs
1 cup milk
2 tablespoons sugar
Flour
1 or 2 tablespoons melted butter
Applesauce or jam
Beat eggs, add milk and sugar. Add enough flour to make a thin batter. Add melted butter. Test batter by dropping 1 spoonful of it into a greased frying pan to be sure that blinchiki will be very thin. If too thick, add a little more milk; if too thin, add a little flour. After frying the blinchiki, fill with applesauce or jam, and put in oven until they are heated through. Serve with sour cream and powdered sugar. If stuffed with meat they can be served with soup.
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