Copyright © [2020] [Barbara Moore] ISBN- 9798666464304

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

expectationsISBN- 9798666464304

TABLE OF CONTENTSMust-have devices for a novice cook

Mixing bowls

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

CakesChocolate cakeChocolate cake with airy creamTiramisu cakeBounty CakeSacher CakeFlourless cakeCarrot cakeCake with banana fillingPoppy Seed CakePrague Cake

CookiesCoconut cookiesApple cookiesSesame cookiesAmerican cookies with chocolate chipsChocolate cookiesOatmeal cookiesChocolate cracked cookiesPeanut cookies with chocolateCookies with cranberryBanana cookies

PiesFlavor Chocolate pieApple pieShort crust Grated PieCherry tartBilberry piePear Pie with nuts and chocolateChocolate Caramel Nut Tart

Rhubarb pie with meringueChocolate pie with cherriesLemon Raisin Pie

BreadsHomemade bread with a crunchy crustWhole-grain breadBurger BunsHomemade PizzaUkrainian garlic bunsKhachapuriRaspberry BunsPie with spinach and cheeseRoll with poppy seeds and cherriesApple Buns

Bonus Chapter- Healthy Baking RecipesApple pieWhole-grain galleta with cherriesOatmeal cookiesWhole grain soda bread with oatmeal and yogurtClafoutiCarrot pieBanana breadHealthy candiesBrowniesCheese 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 areespecially in demand among women. Candies and chocolates are the key to agood mood of girls. Coffee and tea will not be able to reveal the fullness oftheir taste without good desserts. Sitting in a cafe and walking around the cityis also accompanied by the purchase of sweets. This book will allow you tocook delicious cakes, pastries, pies at home.

In addition, homemade cakes, created with your own hands, are not onlymuch 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 theoven can give us! This book contains recipes for wonderful home baking forevery taste, the secrets of culinary skills, and useful advice concerningbaking. Choose, experiment and please yourself and your loved ones.

Good appetite!

Whenever you want to learn how to bake cakes or desserts, slight chaosarises in your head and you are hesitated: what kind of devices to buy, whatingredients 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-havedevices that will be handy for the first time and will ease the baking processand your first culinary masterpieces will hit the spot.

The following cooking appliance will help you cook easier and save some ofyour precious time and money.

Must-have devices for a novicecook

Apron

The main rule in the kitchen is maximum cleanliness and order. Thecleanliness begins with a neat cook. An apron is an indispensable attribute inany 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 wantto spoil your favorite thing, do you? Therefore, be sure to purchase a simpleapron.

Mixer

For a beginner, a regular manual one will be enough. It is perfect for quicklymixing ingredients: for example, when making cream and mixing dough.

Scales

In baking, accuracy is the most important thing, and a small mistake can leadto 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 anddifferent shapes: round, oval, rectangular, for cupcakes, and tartlets. This willallow you to diversify your pastries and be a more versatile cook, whichmeans 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 forrolling 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 youjust need to combine something, but do not mix completely.

In addition, if it is not possible to purchase a mixer, the whisk will serve youas a good alternative. You just have to mix it longer.

Silicone spatula

Silicone spatula completely removes cream from the pan/bowl, saves, anddoes not spoil the surface of the dishes due to the soft touch, does not createnoise during operation.

Rolling pin

There’s not much to say about the rolling pin. Its role in baking is obvious.

Mixing bowlsBowls are needed to mix and store different ingredients during thepreparation of baked goods. The ingredients can be different: dry mixes andliquid components.

Beaker

One way to measure the liquid is with a measuring cup. You must have atleast 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 ofgarbage that sometimes come in flour from unscrupulous manufacturers, donot 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 righttexture and the pastries tasty and fluffy. The only thing you need to do is tofollow the technology of preparation strictly and of course be aware of somebaking secrets We have collected the best tips for you, in one chapter. Mayyour 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, placea pan filled with water under the baking tray.

3. Yeast should not come into contact with salt or fat when kneading thedough, otherwise, they lose their ability to rise.

4. The salt in the dough should be put carefully: over-salted dough doesnot rise well, and the baking goods turn out pale.

5. Whipped egg whites should be added into the dough, stirring it verygently(!) on one side. If you stir vigorously, they will reduce involume and the cake will be dense.

6. When joining the parts of the batter (for sponge cake), add a lightmixture 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 shapelessand with a hard crumb.

9. It is important for the dough to add a small (approximately 5 g per500 g of flour) amount of salt. It emphasizes the sweet taste ofbaking. However, do not add salt to the leavened dough: it kills yeastfungi.

10. If you use only egg yolk to make short crust pastry for the cake, thecakes will not crumble when cut.

11. The surplus of sugar in the dough slows down its fermentation, andwhen 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 astrongly 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 yourbaking goods when they are being cooked and rely on flavor.

1. General measurements, lifehacks how tomeasure products if you don’t have scalesat 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 mostcommon ways:

1. You can measure products with the help of a teaspoon.

The weight capacity of a teaspoon varies between 3 g and 30g. Mostoften, a teaspoon measures the components, the amount of which in therecipe does not exceed 30-50 grams. If higher, then it is better to take atablespoon.

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, poppyseeds, 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 tomeasure 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, smallpasta;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: strawberries155g: blackcurrant, poppy;160g: whole almonds and hazelnuts;165g: cherries / raisins175g: 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 ofthe above data, in most cases you can do without them. These weightmeasures cover almost all products used in the preparation of popular dishes.

Cakes

Chocolate cake

PREPARATION TIME: 2 HOURSSERVINGS – 8

KCAL: 389

INGREDIENTS

For cake:

4 Large eggs7.9oz. / 225g Butter (room temperature)1 cup / 200g Sugar1 tsp. / 5g Baking powder¼ cup / 25g Cocoa Powder1 ¾ cup / 210g Flour1 tsp. / 5 ml Vanilla extract

For chocolate fudge:

½ cup / 50g Cocoa Powder¼ cup / 25g Powdered Sugar4 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 bakingmolds 20 cm in diameter) and cover with parchment. (Or you can take 1baking 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 hotwater. If the dough is not liquid enough (it should drip from the mixernozzles) 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 thereadiness with a wooden stick).

7. Make a chocolate fudge cream. Sift powdered sugar and cocoa powderinto a bowl. Add milk and melted butter. Beat until smooth. Ifnecessary, 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 topof each other.

Chocolate cake with airy cream


KCAL: 310

INGREDIENTS:

For cake:

7/8 cup / 200g Kefir (room temperature!)2 Eggs СО (room temperature!)1 cup / 200g Sugar1 cup / 130g Flour2 tsp. / 10g Baking powder2 tbsp. / 15g Cocoa powder2 tbsp. / 30 ml Refined vegetable oilSalt, a pinch

For curd cream:

14.1 oz. / 400g Cottage cheese (not granular)12.3 oz. / 350g Sour cream 20%5.2 oz. / 150g Sugar1 tbsp. / 30g Vanilla Sugar

For chocolate glaze:

5.2 oz. / 150g Sour cream 20%3 tbsp. / 75g Sugar1 tbsp. / 8g Cocoa powder1 tbsp. / 20g Butter

PREPARATION STEPS

1. Line the mold (21cm in diameter) with parchment. Preheat the oven to160 ° C / 320°F.

2. Using a mixer, beat eggs with salt and sugar until fluffy, for 3-4minutes. 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, justuntil smooth.

4. Pour the dough into the prepared mold and bake for 40-45 minutes. Letcool the ready cake a little, for 10-15 minutes.

5. Take out the cake from the mold, remove the parchment paper, place iton the wire rack let the cake cool.

6. For the cream, mix sour cream and cottage cheese. Add sugar andvanilla sugar. Liquidize with a hand blender. The density of the creamcan be adjusted by adding a little more cottage cheese or sour cream.

7. When the cream is completely homogeneous, whip with a mixer for 3-5minutes to make the cream airier.

8. Cut the cake (it is slightly warm) into three equal parts. Grease eachlayer of a cake with 6-7 tablespoons of cream. Place in the refrigeratorfor 3 hours.

9. Cook glazing. Combine in a saucepan sour cream, sugar and cocoapowder. Stir until smooth. Cook, permanently stirring, until see the firstbubbles. Let cool.

10. Glaze the cooled cake with glazing. Transfer in the fridge and let theglazing harden.

11. Garnish with fresh fruits.

Tiramisu cake


KCAL: 230

INGREDIENTS

For Genoese sponge cake:

6 eggs7/8 cup / 165 g icing sugar1/3 cup / 75 g butter2 cups / 225 g flour

For cream:

4 eggs1 cup / 200 g sugar17.6oz. / 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 sugar1 cup / 250 ml waterCognac

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 8minutes (until thick sour cream). Remove the eggs from the water bathand 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. Thefinished sponge cake is left in the form for 5 minutes, then removedfrom the mold.

5. Cook the cream. Beat the yolks with ½ sugar, put in a water bath for 3minutes (until thickened). Transfer to a clean bowl and beat for another3 minutes until cool.

6. Separately beat the whites with sugar. Separately, whip cream withcottage 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


KCAL: 416

INGREDIENTS

For sponge cake:

4 eggs3.5 oz. / 100g wheat flour3.5 oz. / 100g sugar1 tsp. / 5g baking powder2 tbsp. / 15g cocoa powder

For cream:

5.6 oz. / 160g coconut flakes1 cup / 200 ml milk½ cup / 100g sugar½ cup / 100g butter

For glaze:

½ cup / 100 ml milk2 tbsp. / 50g butter4 tbsp. / 100g sugar4 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 pourthe 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, pourcoconut 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 spreadthe 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


KCAL: 229

INGREDIENTS

5/8 cup / 120g Sugar1 cup / 120g Flour¾ cup / 120g Dark chocolate½ cup / 120g Oil4.2oz. / 120g Apricot jam6 Eggs1 tbsp. / 15 ml Lemon juice

For the glaze:

¼ cup + 1 tbsp. / 60g butter½ 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 sugarcrystals are dissolved.

5. Add some beaten whites to the dough to soften it. Add the rest of thewhites, (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 MINUTESSERVINGS – 10

KCAL: 411

INGREDIENTS

10 Chicken eggs17.6 oz. / 500g Walnuts1 tbsp. / 20 ml Cognac7 oz. / 200g Butter14.1 oz. / 400g Powdered sugar1/3 cup / 40g cornstarch½ cup / 40g Cocoa powder½ cup / 100g Milk

For decorating:

5/8 cup / 80g Walnuts2 tbsp. / 15g Cocoa powder1/8 cup / 20g ChocolateMeringue

PREPARATION STEPS

1. Break the eggs, divide into whites and yolks. Pour most of the powderedsugar (about 240-250 grams) to the egg whites. Beat the whites withpowdered sugar until stable white peaks. Carefully pour the starch intothe whipped whites, mix.

2. Fry walnuts in a dry pan or oven. Chop the nuts with a large knife. Inparts 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 largebaking sheet. Spread part of the obtained mass in the center of eachcircle, 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 20-25minutes. Cakes should acquire a pleasant caramel color. In the sameway, bake two more cakes.

5. Slightly beat the pre-softened butter with a mixer. Whisk the egg yolkswith the rest of icing sugar. Pour milk into a beaten yolk with a thinstream, mix.

6. Place a bowl with beaten yolks and milk over water bath. Bring thecream 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 thecocoa powder. Sift cocoa necessarily to get rid of lumps. Beat the creamwith a mixer. Then pour cognac and re-whisk until smooth.

8. Separate the ready cakes from the parchment immediately, while themeringue has not cooled yet. Grease the cakes with cream and put themtogether. 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 MINUTESSERVINGS – 8

KCAL: 416

INGREDIENTS

3 cups / 350-400g flour15.8 oz. / 450g grated carrots8.8 oz. / 250g sugar7 oz. / 200g butter2 tsp. / 10g baking powder3 eggs1 cup / 250g sour cream (high-fat)½ cup / 100g sugar

PREPARATION STEPS

1. Beat the eggs until smooth (you can also use a mixer).2. Whisk the softened butter with sugar.3. Add the grated carrots to the mixture, mix thoroughly.4. Pour flour mixed with baking powder into the mixture (pre-sift the

flour), knead the uncooked dough.5. Preheat the oven to 180°C / 356°F.6. Bake 2 identical cakes in a mold greased with vegetable oil, for 30

minutes.7. Check the readiness of cakes by inserting a toothpick inside - it should

come out of the cake dry without adhering crumbs.8. Mix sour cream and sugar. Beat until its grains are completely dissolved.9. Coat the cooled cakes with cream and put them together.

10. Let the cake soak before serving for at least 2 hours.

Cake with banana filling

PREPARATION TIME: 1 HOURSERVINGS – 12

KCAL: 579

INGREDIENTS

5 eggs1 cup / 250 ml Kefir3 cups / 360g flour2 tsp. / 12g Baking powder14 oz. / 400g Sour cream 35%3 cups / 600g SugarBananasChocolate

PREPARATION STEPS

1. Whisk the eggs with 2 cups of sugar, add kefir and sifted dryingredients.

2. Pour the dough into a greased mold. (choose the mold 26 cm indiameter)

3. Bake the cake at 180°C /356°F for 40 minutes. Cool the cake and cutalong 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 1hour.

6. Sprinkle the top with grated chocolate.

Poppy Seed Cake


KCAL: 345

INGREDIENTS

For poppy seed sponge cake:

5 eggs5/8 cup / 125g sugar1 cup / 125g flour5.2oz. / 150g poppy seeds1 tsp. / 6g baking powder½ cup / 125g butter

Cream:

1 cup / 250 ml milk6 yolks1 cup / 250 ml cream 20%5/8 cup / 120g sugar12 cup / 50g starch¼ cup / 100g butter1 cup / 250 ml cream 33%

PREPARATION STEPS

1. Cook a sponge cake. Beat the yolks with ½ sugar until a light, fluffymass is obtained.

2. Add poppy seeds and mix. Separately, beat the whites with the secondhalf 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 thedough.

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 3cakes.

8. Cook the cream. Whisk the yolks with sugar until white mass. Addstarch and whisk again.

9. Bring 20% cream with milk to a boil. Pour the creamy mixture in a thinstream into the egg mixture without stopping whipping. Pour into aclean pan and put on medium heat. Cook, constantly stirring with awhisk, until thickened. Remove from heat. In 2-3 steps, add cubed butterat room temperature, carefully kneading with a whisk after eachaddition.

10. Place the cream into a bowl, cover the bowl with a plastic wrap and putin 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


KCAL: 286

INGREDIENTS

Sponge cake:

6 egg1 cup / 115g flour1 cup / 200g sugar2 tbsp. / 40g butter¼ cup / 25g cocoa

Cream:

½ cup / 120 condensed milk1 yolk1 cup / 200g butter1 heaped tbsp. / 10g cocoa1 packet vanilla sugarapricot jam

Glaze:

1/3 cup / 60g dark chocolate3 tbsp. / 60g butter

PREPARATION STEPS

1. Separate the whites from the yolks. Beat the whites with ½ cup of sugaruntil strong peaks appear.

2. Beat the yolks with the rest of sugar for about 5-7 minutes. Mix thewhite egg mass and egg yolk mass carefully, add sifted flour and cocoapowder. Stir gently in one side not to lose airiness.

3. Melt the butter and let cool. Gradually pour butter into the mixture andcombine gently.

4. Lubricate the baking mold with butter, dust with flour and pour thebatter in. Transfer the mold in the oven preheated to 180°C / 356°F andbake for 30-35 minutes.

5. When sponge cake is ready, leave it in the mold for 5 minutes, then turnover on the rack and leave for a couple of hours. Then cut the spongecake into three layers.

6. Cook the cream. Mix the yolk with 20 g of water and add condensedmilk. Mix the ingredients well and put on low heat. Constantly stirring,boil the mixture until thickened and cool at room temperature. Beat thesoftened butter with vanilla sugar. Gradually add condensed milk creamto the butter, beating continuously. Add cocoa to the mixture and beatagain.

7. Assembly. Put the first cake on a flat dish and grease it with cream. Putthe second cake on top and repeat the whole process. Cover with a thirdcake. Melt a thick apricot jam in a saucepan, grease the whole cake - topand sides - and let it harden.

8. Glaze. Melt the chocolate and butter in a water bath. Let the glazing coola bit and carefully pour on the cake, spreading over the entire surface.Let the icing harden and put the cake in the refrigerator for severalhours.

Cookies

Coconut cookies

PREPARATION TIME: 30 MINUTESSERVINGS – 16

KCAL: 239

INGREDIENTS

2 eggs3.5 oz. / 100 g flour1 tsp. / 6g baking powder7 oz. / 200 g coconut flakes3.5 oz. / 105 g sugar

PREPARATION STEPS

1. Beat the eggs with sugar until lush consistency.2. Add coconut flakes and mix properly.3. Add flour and baking powder and combine thoroughly.4. Transfer the dough in the cooler for 30 minutes.5. Form cookies. (previously moisten your hands with water)6. Bake at 180°C / 356°F for 15 minutes.

Apple cookies


KCAL: 210

INGREDIENTS

3 apples, peeled and diced4 eggs5/8 cup / 125g sugar17.6oz. / 500g flourVanilla extract, to taste7/8 cup / 200g butter2 tsp. / 12g baking powder

PREPARATION STEPS

1. Mix sugar, vanilla, eggs and beat properly. Add melted butter, stir, thenadd flour and baking powder, knead the dough with a spoon to removeall 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


KCAL: 446

INGREDIENTS

5.6oz. / 160g sesame seeds, fried1 egg5/8 cup / 120g sugar1 tsp. / 6g baking powder½ cup / 60g buttervanilla extract, to taste½ cup / 70g flour1/2 tsp. / 3g salt1 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


KCAL: 443

INGREDIENTS

4 eggs3 cups / 600g Brown Sugar24.6 oz. / 700g flour1 cup / 250g Butter2 tsp. / Vanilla1 tsp. / 6g baking powder½ tsp. / 3g Baking sodaChocolate chipsSalt, to taste

PREPARATION STEPS

1. Preheat the oven to 356 ° F / 180 °C2. 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


KCAL: 398

INGREDIENTS

2 large eggs8.4 oz. / 240 g melting chocolate3/4 cup / 150g sugar4 tbsp. / 100g butter2/3 cup / 85g flour1/2 tsp. / 3g baking powder1/2 tsp. / 3g salt1 tsp. / 6g vanilla sugar5.2 oz. / 150g chopped chocolate

PREPARATION STEPS

1. Cover the baking sheet with parchment paper.2. Preheat the oven to 180°C / 356°F.3. Combine eggs, sugar, and vanilla sugar using a mixer (5 minutes).4. 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.5. Mix dry ingredients in a separate bowl. Add to chocolate mixture and

mix.6. Add the remaining 150 g of chocolate pieces to the dough and mix.7. Put round cookies with a tablespoon on a baking sheet at a distance of 5-

7 cm from each other.8. Bake for 10-15 minutes.

Oatmeal cookies


KCAL: 412

INGREDIENTS

2 eggs1 cup / 80g oatmeal¼ cup + 3 tbsp. / 100 g butter1 cup / 200g sugar1 cup / 120g flour3.5 oz. / 100g nuts, candied fruits, dried fruits

PREPARATION STEPS

1. Beat the butter with sugar until a homogeneous, smooth consistency.2. Add the eggs and mix.3. Add oatmeal.4. 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 2glasses.

5. Mix all ingredients for cookies thoroughly and add flour.6. Form balls, dip in flour and shape the cookies.7. Cover the baking tray with parchment paper.8. Place the cookies on a tray, leaving enough space between each other.9. Bake at 180°C / 356°F for 15 minutes.

Chocolate cracked cookies


KCAL: 406

INGREDIENTS

¾ cup / 160g Sugar4 eggs3 ¼ cup / 400g flour4 tbsp. / Cocoa powder1 cup / 200g Black Chocolate1/3 cup / 80g Butter2 tsp. / 9g Soda3.5 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


KCAL: 478

INGREDIENTS

½ cup / 110g Butter (room temperature)½ cup / 90g Brown Sugar½ cup / 80g Sugar3.5 oz. / 100g Peanut butterSalt, a pinch½ tsp. / 3g Soda1 tsp. / 5 ml Vanilla essence (vanilla extract)1 egg1 ¼ cup / 160 g Flour1 cup / 150g Dark chocolate

PREPARATION STEPS

1. Mix peanut butter, salt, sugar, soda and soft butter. Beat with a mixer fortwo 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 willblur! (You can make smaller balls, but in this case, the baking time willneed to be reduced.)

6. Bake for 13-14 minutes in an oven preheated to 175°C / 347 °F7. 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 cantransfer it to the wire rack.

Cookies with cranberry


KCAL: 295

INGREDIENTS

¾ cup / 150g Sugar2 Eggs10.5oz. / 300g flour½ cup / 150g Corn flourSalt, pinch1 1/5 cup / 150g ButterOrange, zest1 tsp. / 6g Vanilla Sugar1 tsp. / 6g Baking powder½ 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


KCAL: 289

INGREDIENTS

2 Eggs1 large Banana¾ cup / 150g Butter2 cups / 280g Flour½ cup / 100g Sugar5 g Vanilla sugar1 tsp. / 6g baking powder½ cup / 80 g Dark chocolate

PREPARATION STEPS

1. Preheat the oven to 180°C / 356°F2. Beat the softened butter with the sugar until smooth.3. Add the eggs, one at a time and beat well after each addition.4. Peel a banana and mash it.5. Combine all mixtures together and knead the dough properly.6. 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


KCAL: 335

INGREDIENTS

2 cups / 250g Brown sugar2 cups / 210g flour¾ cup / 75g Cocoa Powder1 cup / 230g Butter2 Eggs1 cup + 3 tbsp. / 300 ml Dry red wine1 tsp. / 6g SodaSaltCinnamon, to taste

PREPARATION STEPS

1. Beat soft butter of room temperature with brown sugar using a mixer for4-5 minutes, add eggs one at a time, continuing to beat. A lushhomogeneous mass should turn out.

2. Sift flour, soda, cocoa, cinnamon and mix well. Add 1/3 of a dry mixtureto 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


KCAL: 278

INGREDIENTS

3 Apples, sliced1 cup / 250 ml Kefir2 cups / 250g Flour2 Eggs7 oz. / 200g Sugar1 tsp. / 7g Ground cinnamonVanilla sugar2,5 tbsp. / 50g Butter1 tsp. / 6g Baking powderPowdered sugarSalt, a pinch

PREPARATION STEPS

1. Preheat oven to 180°C / 356°F.2. In a deep bowl, mix eggs with sugar.3. Add vanilla sugar, salt and beat the mixture thoroughly.4. Add butter and mix the mass until smooth.5. Pour kefir into a bowl and mix again with a whisk.6. Add baking powder and sifted flour, stirring constantly with a whisk so

that it becomes a homogeneous mass. (The ready dough should turn outlike 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


KCAL: 420

INGREDIENTS

2 eggs1 cup / 250 g butter2-2.5 cups / 240-300g flour (preferably premium)1 cup / 200g sugar1 tsp. / 10g vanilla sugar.2 tsp. / 12g baking powder

PREPARATION STEPS

1. Freeze butter and then grate on a large grater. (permanently sprinkle thegrater with flour not to let the butter melt)

2. Add all the ingredients to the butter except the jam and knead ahomogeneous dough. Divide the dough into 2 parts: one should be 3times larger than the other. Place most of the dough in the refrigeratorand 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


KCAL: 318

INGREDIENTS

2 cups / 250g flour½ cup / 100g butter1 egg2 tbsp. / 50g sour cream5.2oz. / 150g sugar (50-for dough, 100-for filling)3 tbsp. / 25g potato starch½ tsp. / 3g baking powdercinnamon

PREPARATION STEPS

1. Mix baking powder, salt, sugar and flour.2. Combine flour with cold butter, grind until crumbly.3. Add the egg, sour cream and knead the dough.4. Roll it into a ball and transfer the dough in the cooler for 40 minutes.5. Place the ready dough in the baking mold, forming a bottom and sides

like for a tart.6. 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 15minutes at 180°C / 356°F.

7. Remove the seeds from the cherry, mix it with cinnamon, sugar andstarch. Heat the resulting “jelly” but do not bring to a boil.

8. Pour the filling and place again in the oven, without covering with foil,for about 20 minutes.

9. Let cool and serve.

Bilberry pie


KCAL: 295

INGREDIENTS

2 eggs5/8 cup / 120g Sugar1/3 cup / 70 ml Milk3/8 cup / 90g Butter, softened4,5 tbsp. / 70 ml Olive oil (+ 1 tsp. For lubricating the form)7 oz. / 200g FlourSalt, a pinch1 tsp. / 2g Lemon zest1 tsp. / 2g Orange peel1 tsp. / 6g Dough baking powder10.5oz. / 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 fallsfrom 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 distributethe 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 untilgolden brown. Let cool for 10-15 minutes in the mold and then removeit.

10. Garnish the pie with sugar powder.

P.S. If you decide to bake this pie with lingonberries or black currants, thenthe amount of sugar should be increased.

Pear Pie with nuts and chocolate


KCAL: 269

INGREDIENTS

26.4oz. / 750 g juicy pears3.5 oz. / 100 g walnut kernels,6.3oz. / 180 g butter2 eggs½ cup / 50 g dark chocolate (75% cocoa), chopped4.9oz. / 140 g brown sugar1 cup / 140 g flour1 tsp. / 6g baking powder½ tsp. / 3g baking soda2 tbsp. / 42g honey

PREPARATION STEPS

1. Whisk the eggs with sugar until light foam with the help of a mixer orfood 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 andgently tapping it with your hand.

11. Pour the batter in a mold. Take a bigger detachable mold and put themold 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 andbake at 180°C / 356°F for 1 hour.

13. Drizzle the ready cake with a liquid honey.

Chocolate Caramel Nut Tart


KCAL: 465

INGREDIENTS

1 cup / 130g flour5.9 oz. / 170g Butter7 oz. / 200g Sugar icing1 Egg yolk¾ cup / 70g sugar powder2,5 tbsp. / 21g Cocoa Powder1 tbsp. / 21g Corn syrup½ 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 themass.

2. Combine the flour and oil mixture and beat at low speed until ahomogeneous 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 ofwater, 200 grams of sugar and corn syrup, cook over low heat untilhoney color. Remove from heat, add 3/4 teaspoon of salt and add creamvery 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 18–20minutes, when the caramel begins to boil, remove and cool in therefrigerator.

7. Garnish the ready tart with grated chocolate.

Rhubarb pie with meringue


KCAL: 287

INGREDIENTS

For the dough:

6.3 oz. / 180 g butter2 tbsp. / 50g spoons sour cream2 yolks1 cup / 130g flour1 tbsp. / 25g sugar1 tsp. / 6g baking powder.

For filling:

6-8 stems rhubarb,3 tbsp. / 75g sugar

For meringue:

2 heaped tbsp. / 25g powdered sugar2 egg whitessalt 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 sourcream, 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 bakingpowder, sugar and knead soft smooth short crust pastry. Set the bowlwith dough aside.

6. Line the detachable baking mold with parchment paper. Spread theobtained dough.

7. Get the egg whites from the refrigerator, add a pinch of salt andpowdered sugar. Using a mixer, beat with for 10-15 minutes to obtainstrong 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


KCAL: 329

INGREDIENTS

1 cup / 125g almonds5.2oz. / 150g butter1 cup / 125g flour1 tsp. / 6g baking powder½ cup / 100g sugar2 eggs2 tbsp. / 50 ml sour cream1 cup / 100g dark chocolate1 tsp. / 5ml vanilla essence8.8oz. / 250g cherry (can be frozen)½ cup / 50g white or milk chocolate

PREPARATION STEPS

1. Grind the almonds with a blender or coffee grinder.2. Mix almonds with flour, soda and baking powder. Set aside.3. Melt the butter. Mix with sugar, vanilla, sour cream and egg.4. Melt the chocolate in a microwave or in a water bath. Combine with the

butter mixture.5. Add the almond flour and mix well.6. 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.7. Bake for 1 hour. Cool completely.8. Melt white or milk chocolate in a water bath and decorate the pie.

Lemon Raisin Pie


KCAL: 338

INGREDIENTS

For cake:

5.2oz. / 150g butter3.5oz. / 100g sugar1 egg3.5 oz. / 100g sour cream2 cups / 250g flour1 tsp. / 6g baking powder½ tsp. / 3g baking soda

For filling:

1 large lemon5.2oz. / 150g raisins3.5 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 anozzle-«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 30minutes.

8. Prepare the filling: put raisins, lemons, sugar and nuts in a blender bowland 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


KCAL: 216

INGREDIENTS:

12.6oz. / 360g flour1 tsp. / 4g yeast1 tsp. / 6g salt1 ½ cup / 350 ml warm water2 tsp. / 15g sesame seedsRaisins (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 thepan, 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


KCAL: 332

INGREDIENTS:

4 cups / 480g whole grain flour½ tbsp. / 6g salt1,5 cup / 375 ml warm water¼ cup / honey2 tbsp. / 30 ml olive oil2 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 20minutes.

6. Place the pan in an oven preheated to 200° C / 392° F and bake for 35minutes.

7. Once the bread is covered with a toasty golden crust, it can be taken outof the oven.

Burger Buns


KCAL: 257

INGREDIENTS

8.8 oz. / 250g Wheat flour½ cup / 120 ml Milk11g Fresh yeast 10 g1 egg2 tbsp. / 50g Sugar½ tsp. / Salt1 tbsp. / 15g ButterSesame 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 togather all the ingredients, put the dough on a work surface and keep onkneading with hands. The dough should become uniform, smooth andelastic. The same can be done in the mixer with a special nozzle for thedough.

3. Form a ball and bring back to a bowl sprinkled with flour. Cover withplastic wrap and allow to rise for about an hour in a warm place. Thedough 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 withyour finger: if the fingerprint is restored slowly enough, the buns areready 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 MINUTESSERVINGS – 2 PIZZAS

KCAL: 266

INGREDIENTS

For the dough:

2 tsp. / 8g dry yeast3,5 tbsp. / 40 ml olive oil1 tsp. / 6g salt2 tsp. / 25g sugar3 cups / 350g flour1 cup / 200 ml warm water

Filling:

Sauce,MozzarellaMushrooms,PepperoniItalian herbs to taste

PREPARATION STEPS

1. Combine olive oil, salt, sugar and warm water. Stir well until everythingis 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 15minutes at 180°C / 356° F.

Ukrainian garlic buns

PREPARATION TIME: 2 HOURS 30 MINUTESSERVINGS – 10

KCAL: 225

INGREDIENTS

1 cup / 250 ml Water2,5 tsp. / 11 g Dry yeast1 tsp. / 6g Salt14.2 oz. / 400g flour4 tbsp. / 60 ml Vegetable oil2 tbsp. / 50g Sugar1 Egg yolk+ sugar (for greasing)

Garlic sauce:

½ cup / 100 ml sunflower oilGreenery, to taste6 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 andleave for 30 minutes to rise again.

4. Grease with beaten yolk and put in an oven preheated to 200° C / 392° Ffor 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


KCAL: 224

INGREDIENTS

1 cup / 250 ml milk1 tsp. / 5g dry yeast14.2 oz. / 400g flour1 tsp. / 7g sugar1/2 tsp. / 3g Salt2 tbsp. / 28 ml oil

For filling:

450g suluguni cheeseeggs3 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 thedough. Knead the dough with hands until it is homogeneous, soft anddoes not stick to hands.

3. Place the dough in a bowl, cover with a plastic wrap and transfer it in awarm place for 1 hour to rise.

4. After 1 hour, lightly knead the dough, cover with cling film and put in awarm place for another 30 minutes.

5. Grate suluguni cheese on a coarse grater and divide into 2 equal parts fortwo khachapuri.

6. Divide the finished dough into two parts for two khachapuri and useyour hands to form round cakes 5-6 mm thick.

7. Put the cakes on a baking sheet covered with parchment paper. Putcheese evenly on them and roll small sides on two opposite sides,connecting the edges on both sides to form a boat shape. Add cheese tothe 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 smalldeepening and pour 1 chicken egg, put pieces of butter on each side.Grease khachapuri with butter.

Raspberry Buns


KCAL: 298

INGREDIENTS

3/4 cup / 180 ml milk2 tbsp. / 50g sugar4 tbsp. / 60 g butter, softened2 eggs17.6oz. / 500 g flour2 tsp. / 8 g dry yeast1/2 tsp salt1.5 cups / 350g raspberry jam

PREPARATION STEPS

1. Mix dry yeast with 2-3 tablespoon of warm milk and leave for 15minutes 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 foldthe 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 thesurface. 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, forexample, with feta and herbs or spinach and egg.

Pie with spinach and cheese


KCAL: 185

INGREDIENTS

17.6 oz. / 500g puff pastry(bought)14.1 oz. / 400g frozen spinach3.5 oz. / 100g feta cheese3.5 oz. / 100g hard cheese1 egg1 yolkblack 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, andimmediately 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 outour straws (seam down) in the form of a spiral, fastening them together.

8. Grease the spiral cake with yolk, sprinkle with sesame seeds, andtransfer to preheated oven to 180°C / 356° F. for 20-25 minutes, untilgolden brown.

9. Let cool a bit and serve.

Roll with poppy seeds and cherries

PREPARATION TIME: MINUTESSERVINGS – 2 ROLLS

KCAL: 336

INGREDIENTS

For the dough

1 cup / 255 ml Milk25 g compressed yeast1 Egg4,5 tbsp. / 110g Sugar17.9 oz. / 510g Wheat flour3.5 oz. / 105g Softened butter1/2 tsp. / 3g Salt1 Yolk

For stuffing

5.2 oz. / 150g Poppy seeds5 tbsp. / 130g Sugar5.2 oz. / 150g Frozen pitted cherries2 tbsp. / 50g Softened butter1 tsp. / 7g sugar powder1tsp. / 7g Lemon zest1 tsp. / 6g Ground cinnamon

PREPARATION STEPS

1. Dilute compressed yeast in warm milk (38-40 degrees), add 1tablespoon of sugar and 2 tablespoons of flour. Stir and leave in a warmplace for 20 minutes for the yeast to start working.

2. Thaw frozen cherries at room temperature and squeeze slightly so thatthere 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 awarm 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 andspread the poppy seed filling, evenly distributing it throughout thedough, excluding 1-2 cm from the edges, so it was convenient to form aroll.

8. Spread the cherries on the poppy filling, spreading it evenly over theentire 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 theroll should be at the bottom.

10. Grease the roll with a mixture of egg yolk and sugar powder. Sprinklewith poppy seeds if desired.

11. Bake for 30-40 minutes.12. Sprinkle the ready roll with sugar powder and serve.

Apple Buns


KCAL: 242

INGREDIENTS

2 tsp. / 10g dry yeast1 cup / 250 ml Milk4-5 tbsp. / 100-120g Sugar3 eggs½ tsp. / 3g Salt3 tbsp. / 60 ml Vegetable oil3 cups / 360g flour

For filling:

Apples / cherriesSugar, 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 theapple pies for a golden crust.

5. Add vegetable oil to the dough and pour the remaining flour in smallportions. Knead the dough until it elastic and doesn’t stick to hands.Transfer the dough into a bowl greased with oil, cover with plastic wrapor 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 andmilk.

11. Bake in the oven preheated to 180°C / 356° F for 35-40 minutes.

Bonus Chapter- Healthy Baking Recipes

Apple pie

PREPARATION TIME: 55 MINUTESSERVINGS – 4-6

KCAL: 187

INGREDIENTS

3 Apples5.2 oz. / 150g Oatmeal1 tsp. / 6g baking powder3.5 oz. / 100g low- fat cottage cheese3 tbsp. / 60g Kefir3 eggs2-3 tbsp. / 60g Honey1 tsp. / 6g ground cinnamonvegetable 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


KCAL: 206

INGREDIENTS

1 cup / 100 g whole grain flour1 cup / 100 g wheat flour1/3 cup / 80 g olive oil5 tbsp / 75-80 ml water1 tsp. / 3g starch1 tbsp. / 25g stevia or erythritol, to taste1 cup / 225g pitted cherries, you can use blueberries, raspberries, freshor frozenHoney, 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 anotherspoonful of water.

4. Put the dough on a baking tray lined with parchment paper and roll itinto a circle.

5. In the center of the rolled circle- lay the berries on it and form thegalleta.

6. Bake for 25-30 minutes.7. Sprinkle the ready galleta with sugar powder or pour with liquid honey.

Oatmeal cookies


KCAL: 133

INGREDIENTS

3.5 oz. / 100 g oatmeal3.5 oz. / 100 g whole wheat flour1/3 cup / 80 g butter (can be replaced with peanut butter)1 eggRaisins, to tasteNuts, to tasteSalt, to taste½ tsp. / 3g soda:1 tsp. / 6g baking powder4-5 tbsp. / 100-120 g sweetener to taste½ tsp. / 3g cinnamonGround 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 for20 minutes.

Whole grain soda bread with oatmeal and yogurt


KCAL: 225

INGREDIENTS

¾ cup / 75g flour1 cup / 100g Whole grain wheat flour1 heaped tsp. / 25g Oatmeal flakes1 tbsp. / 25g honey½ tsp. / 3g salt½ tsp. / 3g baking soda2 tbsp. / 45g flax seeds¾ cup / 175 ml Natural yogurt

PREPARATION STEPS

1. Preheat the oven to 220°C / 428°F and cover the pan with parchmentpaper.

2. Stir all ingredients except yogurt. Then add most of the yogurt to the drymix and knead the soft dough. Pour some more yogurt if the dough istoo dry.

3. Dust the working surface with flour and lay out the dough. Kneadseveral 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


KCAL: 145

INGREDIENTS:

For the base:

10.7 oz. / 305 g Cottage cheese3.5oz. / 100g oatmeal flakes1 egg1 tbsp. / 25g honey

For the filling:

8.8 oz. / 250g cherries¾ cup / 170ml milk2 eggs2 tbsp. / 40g oatmeal /rice flourHoney/stevia, to tasteVanilla extract, to taste

PREPARATION STEPS

1. Combine oatmeal with cottage cheese, sweetener and 1 egg untilsmooth. Knead the dough.

2. Prepare a baking mold. Line it with the parchment paper. Parchmentshould go over the sides!

3. Place the curd dough in the mold and make the sides according to moldshape. The sides should be thick enough, since this base will have toretain the liquid filling.

4. Put the base in an oven preheated to 180°C / 356° F and bake for about10 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 pittedcherries 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 MINUTESSERVINGS:KCAL: 143

INGREDIENTS

2 banana4 carrots3 eggs1 cup / 250 ml kefir4 tbsp. / 100g honey1 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, sothat 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 mixthoroughly.

4. Pour the dough into a mold and bake at 170°C / 338°F for 40-50minutes.

Banana bread

PREPARATION TIME: 1 HOURSERVINGS: 1

KCAL: 157

INGREDIENTS

1 egg2 bananas1 tbsp. / 22g honey1 cup / 120g whole-grain flour3 tbsp. / 60g kefir1 tsp. / 6g cinnamon1 tsp. / 6g baking powder

PREPARATION STEPS

1. Mash the bananas with a fork until mashed, add the egg and beat with afork.

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 MINUTESSERVINGS: 16

KCAL: 361

INGREDIENTS

2/3 cup / 100g dried apricots5/8 cup / 100g dates, pitted7/8 cup / 100g prunes2/3 cup / 100g dried cranberry2/3 cup / 100g raisins1 tbsp. / 8g cocoa powder½ cup / 50g almonds½ cup / 50g peanut4 tbsp. / 90g honey1 ½ cup / 120g coconut flakes

PREPARATION STEPS

1. Pour all dried fruits with boiling hot water. Put aside for 15 minutes.2. When the time is up, drain extra liquid.3. Liquidize all the ingredients in a blender.4. 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


KCAL: 202

INGREDIENTS

2 eggs4 tbsp. / 30g cocoa powder1 cup / 150g rice flour2 sweet apples (10.5 oz. / 300g)4 tbsp. / 100g sweetener1 tsp. / 6g baking powdervanillinpowdered sugarberries 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.

1. Cheese casserole


KCAL: 109

INGREDIENTS23.9 oz. / 680g cottage cheese4 eggs4 tbsp. / 100g rice flour4 tbsp. / 100g corn flourVanilla extract, to taste,Honey, to taste7oz. / 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.

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Copyright © [2020] [Barbara Moore] ISBN- 9798666464304