1/2 stakana moloka, 2 jajtsa, 1 stakan sahara, 6 stolovih logek rastoplennogo masla, 1/4 chajnoj logki soli, 1 stakan muki, 0.5 chajnoj logki sodi, 1/2 ctakana gretskih orehov. 1 limon i 1/4 stakana sahara - smeshat dlja pomadki. vzbit jajtsa s saharom, dobavit maslo i sol. otdelno smeshat muku i sodu. soedenit. dobavit moloko i tsedru limona, orehi. pech 40 minut 180 gradusov. vinut iz duhovki, prokolot, propitat pomadkoj.
ja delala eshe pomadku tak kak na moj pirog ne hvatilo. brajanu ne ponravilsja, no on voobshe ne ljubit sladosti. ja navernoe toge skoro sdelaju. na sled nedele budu delat mannie keksi s izjumom.
a s tikvoj mogno mnogo chto sdelat. ja delaju krem-sup. mogno ispolzovat gotovuju tikvu, dolit buljona ili vodi, pogarit luk s morkojvju, vzbit blenderom ili mikserom so slivkami, solju, pertsem, i mogno dobavit po chut-chut imbirja suhovo, muskatnij oreh. podavat gorjachim posipav podgarenimi v duhovke tikvennimi semechkami i s vkusnim hrustjashim frantsuzskim hlebom.
eshe j delala blini - patrik bil v vostorge.
Heat your griddle to about 350 degrees.
Mix in a large bowl: 3 cups flour, 4 Tablespoons brown sugar, 1-1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1 1/2 teaspoon ground allspice, 1 1/2 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1 teaspoon salt
Mix in a smaller bowl: 2+ cups buttermilk, 1 1/2 cup pumpkin puree (directions for making fresh pumpkin puree here), 1/3 c. sour cream, 2 eggs (For fluffier pancakes separate the eggs, mix in the yolks now and set aside the whites in a small dish), 3 tablespoons melted butter
If you've set aside the egg whites to make fluffier pancakes, beat the whites until they're nice and fluffy but not stiff. You can use a stand or hand mixer, but with two egg whites it's almost as easy to beat them by hand in a small bowl with a whisk.
.Add the wet ingredients to the dry ingredients, stirring until just mixed. Particularly if you're using fresh pumpkin, the thickness of your pancake batter will vary. Add more buttermilk or milk until your batter is of the desired consistency. If you've set aside and beaten the egg whites, fold them gently into the batter. Let sit for 5-10 minutes before pouring your pancakes. Pour the batter onto the griddle, about 1/4 to 1/3 cup per pancake, depending on how large you'd like your pancakes. Brown on both sides. Serve with maple syrup. This recipe makes about 2 dozen pancakes, giving my family of seven enough for breakfast with a few pancakes left over for lunch or the freezer
eshe delajut pumpkin butter - tika kak gdem navernoe, magut na hleb. ja ne probovala, no dumaju vkusno.
Ingredients:1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves 1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Directions:1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.
ja delala eshe pomadku tak kak na moj pirog ne hvatilo. brajanu ne ponravilsja, no on voobshe ne ljubit sladosti. ja navernoe toge skoro sdelaju. na sled nedele budu delat mannie keksi s izjumom.
a s tikvoj mogno mnogo chto sdelat. ja delaju krem-sup. mogno ispolzovat gotovuju tikvu, dolit buljona ili vodi, pogarit luk s morkojvju, vzbit blenderom ili mikserom so slivkami, solju, pertsem, i mogno dobavit po chut-chut imbirja suhovo, muskatnij oreh. podavat gorjachim posipav podgarenimi v duhovke tikvennimi semechkami i s vkusnim hrustjashim frantsuzskim hlebom.
eshe j delala blini - patrik bil v vostorge.
Heat your griddle to about 350 degrees.
Mix in a large bowl: 3 cups flour, 4 Tablespoons brown sugar, 1-1/2 teaspoons baking powder, 3/4 teaspoon baking soda, 1 1/2 teaspoon ground allspice, 1 1/2 teaspoon ground cinnamon, 3/4 teaspoon ground ginger, 1 teaspoon salt
Mix in a smaller bowl: 2+ cups buttermilk, 1 1/2 cup pumpkin puree (directions for making fresh pumpkin puree here), 1/3 c. sour cream, 2 eggs (For fluffier pancakes separate the eggs, mix in the yolks now and set aside the whites in a small dish), 3 tablespoons melted butter
If you've set aside the egg whites to make fluffier pancakes, beat the whites until they're nice and fluffy but not stiff. You can use a stand or hand mixer, but with two egg whites it's almost as easy to beat them by hand in a small bowl with a whisk.
.Add the wet ingredients to the dry ingredients, stirring until just mixed. Particularly if you're using fresh pumpkin, the thickness of your pancake batter will vary. Add more buttermilk or milk until your batter is of the desired consistency. If you've set aside and beaten the egg whites, fold them gently into the batter. Let sit for 5-10 minutes before pouring your pancakes. Pour the batter onto the griddle, about 1/4 to 1/3 cup per pancake, depending on how large you'd like your pancakes. Brown on both sides. Serve with maple syrup. This recipe makes about 2 dozen pancakes, giving my family of seven enough for breakfast with a few pancakes left over for lunch or the freezer
eshe delajut pumpkin butter - tika kak gdem navernoe, magut na hleb. ja ne probovala, no dumaju vkusno.
Ingredients:1 (29 ounce) can pumpkin puree
3/4 cup apple juice
2 teaspoons ground ginger
1/2 teaspoon ground cloves 1 1/2 cups white sugar
2 teaspoons ground cinnamon
1 teaspoon ground nutmeg
Directions:1. Combine pumpkin, apple juice, spices, and sugar in a large saucepan; stir well. Bring mixture to a boil. Reduce heat, and simmer for 30 minutes or until thickened. Stir frequently.
2. Transfer to sterile containers and chill in the refrigerator until serving.
