DESSERT CREPES: This simple to make but delicious dessert has been my family's favourite for many many years.

PALASCHINKA---CHESSE-FILLED CREPES

 

 

 

1 quantity of cooked crepes; see basic crepe recipe

cheese filling:

    500gm cottage cheese                                                         

    2 tsp. grated lemon rind

    2-3 tbsp. sugar                                                                       

sweetened whipped cream

 

 

 

Pass cottage cheese through a sieve into a bowl.  Add grated rind and sugar and mix well together.

 

Fill each crepe with filling, roll up and keep warm.  Serve with whipped cream if desired.

DESSERT CREPES: Crepe Suzette was and still is a spectacular dessert that is served on special occasion. Enjoy!

CREPE SUZETTE:

 

 

 

 

1 quantity of cooked crepes; see basic crepes recipe

1 cup freshly squeezed juice from 5 oranges              

4-5 sugar cubes

grated zest of 1 orange                                    

2 tbsp. butter

4 tbsp. orange liqueur, Grand Marnier or Triple Sac

 

 

 

Rub sugar cubes against the oranges before squeezing them for juice.

 

In a large heavy skillet, melt butter and sugar cubes, add orange zest and juice from oranges. Bring mixture to a boil; then remove from heat.

 

Arrange cooked crepes, folded into quarters, in the pan of liquid. Warm up liqueur and pour it over the crepes and light it with a match to flambé. When flame has subsided, return pan to the heat and cook at low-medium heat for 1 to 2 minutes.

 

Serve the crepes laced with sauce.

CREPES: Crepes might have gone out of the current trend in cuisine, but both savoury & dessert crepes are versatile and delicious and worth the effort in making them.

BASIC CREPE OR PANCAKE RECIPE & VARIATIONS:

 

 

 

1 1/3 cups all purpose flour                                        

¼ cup butter, melted

¼ tsp. salt                                                                    

1½ cups milk

4 eggs

 

 

 

Sift flour and salt into a large mixing bowl. Whisk eggs, milk and butter together and pour mixture into the flour. Use a wire whisk to mix flour and egg mixture together, whisking well and continuously until smooth. The resultant batter should be the consistency of coffee cream.

 

Strain through fine sieve into a large container. Cover and let stand at room temperature for 30 minutes, or refrigerated for 1 hour. Crepe batter can be refrigerated for up to 24 hours. Cooked crepes, well wrapped and stacked between layers of waxed paper, can be frozen for up to 1 month.

 

Bring batter to room temperature before using. 

 

To reheat un-filled crepes—brush a baking sheet with melted butter and layer the crepes on top. Cover with aluminium foil and reheat in a preheated 400 degrees F. oven for 4-5 minutes.

 

To keep filled-crepes warm—arrange them in an over-proof dish and keep them warm in a 250 degrees F. oven.

 

 

To cook crepes: Use a heavy cast-iron skillet or a non-stick crepe pan. Heat pan over medium-high heat, adding small amount of clarified butter or oil, if preferred, to the pan.  As the skillet heats up, tilt it slightly to allow the butter or oil to run all over the bottom of pan and pour off excess. Test skillet by dropping a drop of water into pan, if it sizzles right away, the pan is hot enough.

 

Pour or ladle in sufficient amount of batter and tilt pan to let batter run all over the bottom of the pan. Cook on medium high heat until the surface appears bubbly. Loose edges if necessary and turn the crepe over by either flipping or tossing it over or by inserting a spatula under the crepe and turning it over. The side cooked first is served as the outer side. Cook the turned-over side until done.  Turn crepe out onto a plate and fold it into quarters. Repeat procedure to cook rest of crepes, folding cooked ones into quarters and stacking them up. 

 

If crepes are not used within a short time, let them cool completely and wrap them well in plastic wraps, waxed paper or foil. Refrigerate or freeze until needed.

 

 

 

 

 

VARATIONS:

 

 

COCONUT CREPES:  Stir 2 tbsp. packed brown sugar and ½ tsp. coconut extract into basic batter.

 

BUCKWHEAT CREPES:  Replace half of the flour with light buckwheat flour. Stir in 3 tbsp. finely chopped chives just before cooking crepes.

 

CHOCOLATE CREPES:  Replace 1/3 cup of the flour with ¼ cup sifted cocoa powder and add 3 tbsp. sugar to the batter.

MUFFINS: This has to be one of the easier recipes to follow to produce wholesome goodness as a snack or as part of a nutritional breakfast.

WHOLE WHEAT MUFFINS:

 

 

 

dry ingredients:

    2 cups whole wheat flour                                       

    ¼ cup sugar

    1 tsp. each baking powder & baking soda

1 egg, slightly beaten                                                  

1½ cups milk  

¼ cup oil

 

 

 

Preheat oven to 425 degrees F. Prepare 18 muffin cups.

 

Sift dry ingredients into a large bowl. Combine egg, milk and oil together and add into dry ingredients. Stir until just combined. Spoon batter into prepared muffin cups.

 

Bake 18 to 20 minutes or until tested done.

MUFFINS: Carrot muffins are wonderful to provide wholesomeness and nutritional value. They are also very easy to whip up.

LEMON-CARROT MUFFINS:

 

 

 

dry ingredients:

    5 cups all purpose flour                                          

    1 ½ tsp. each baking powder & baking soda                                                           

    1 ½ tsp. salt

½ cup sliced almonds                                                 

1 ½ cups raisins

4 large carrots, grated (about 2 ½ cups)                      

1 whole lemon

5 eggs                                                                         

1 cup sugar

1 ¾ cups vegetable oil

 

 

 

Preheat oven to 350 degrees F.  Prepare 18 large (or 24 medium) muffin cups. 

 

Combine almonds, raisins and grated carrots in a large bowl. Cut lemon, unpeeled, into quarters and remove the seeds. Puree lemon in a food processor; then add puree to the carrot mixture.

 

Sift dry ingredients together into a large bowl. Beat eggs and sugar together, gradually adding in oil in a thin stream.  Add egg and oil mixture to the carrot mixture; then fold in the flour. Mix until just combined. Spoon batter into prepared muffin cups.

 

Bake 30 to 40 minutes, depending on size of muffins.

NUT & CARROTS MUFFINS:

 

 

 

dry ingredients:

    2 cups all purpose flour                                          

    3 tbsp sugar

    1 tsp. cinnamon                                                      

    1 tbsp. baking powder

    ½ tsp. salt                                                                

½ cup each grated carrot & chopped walnuts                                              

1 egg

1 cup milk                                                                  

¼ cup vegetable oil

 

 

Preheat oven to 425 degrees F. Prepare 12 muffin cups.

 

Sift dry ingredients together into a large bowl. Add carrot and nuts. Beat egg thoroughly, add in milk and vegetable oil. Stir milk mixture into the flour mixture until just combined. Divide batter between muffin cups.

 

Bake 20 to 25 minutes or until puffed and golden.

MUFFINS: Sweet potatoes and anything cooked with them are hits with me. Adding sweet potatoes to muffins enhances their nutritional value.

SWEET POTATO MUFFINS

 

 

 

dry ingredients:

    ¾ cup all purpose flour                                           

    2 tsp. baking powder

    ½ tsp. each salt & cinnamon

    ¼ tsp. nutmeg                                                                     

                                          

2/3 cup cooked sweet potatoes                                   

¼ cup butter

½ cup sugar                                                                

1 egg, beaten

½ cup milk

1/3 cup chopped raisins + ¼ cup chopped pecan                                            

 

                                               

 

Preheat oven to 400 degrees F.  Prepare muffin cups.

 

Puree sweet potatoes in a food processor or blender.  Use a hand-held electric beater to cream butter and sugar together until smooth, then add in the egg and the pureed potatoes. Sift dry ingredients together; then add mixture into the sweet potato mixture alternately with milk.  Add nuts and raisins, mixing until just combined. Spoon batter into prepared muffin cups.  Sprinkle a little sugar and cinnamon on top if desired.

 

Bake for about 20 minutes or until tested done.

MUFFINS: This is another recipe for tasty savoury muffins that can easily substitute for bread to be served at meals.

CORN-ZUCCHINI MUFFINS:

 

 

 

dry ingredients:

    1 cup each all purpose flour & cornmeal

    1 cup shredded old Cheddar cheese                                   

    2 tsp. baking powder + 1 tsp. baking soda                                                  

    ½ tsp each dry mustard & salt                                                                     

1/3 cup shortening, softened

2 tbsp. sugar                                                               

1 egg

1 cup canned creamed corn                                        

1 small zucchini, grated

½ cup 1% natural yoghurt                                           

 

 

 

Preheat oven to 375 degrees F. Prepare 12 muffin cups.

 

Sift dry ingredients together into a large bowl. In a separate bowl cream shortening and sugar together until fluffy, beat in the egg.

 

Add flour mixture into shortening mixture, stirring to mix in. Add creamed corn, zucchini and yoghurt, stirring until dry ingredients are just moistened. Spoon batter into prepared muffin cups.

 

Bake 15 to 20 minutes or until tested done.

MUFFINS: Corn muffins, even to make, are sometimes substituted for bread, to be served with meals.

CORN MUFFINS:

 

 

 

dry ingredients:

    1 cup all purpose flour + ½ cup yellow cornmeal

    ¼ cup sugar                                                            

    1 ½ tsp. baking powder                   

    ¼ tsp. salt                                                                

2 eggs

 

¼ cup milk                                                                  

½ cup butter, melted and cooled

 

 

 

 

Preheat oven to 350 degrees F.  Prepare 8 muffin cups.

 

Sift dry ingredients into a large bowl. Beat eggs with milk; then add mixture alternatively with melted butter into dry ingredients. Stir together until just combined; then spoon   batter into prepared muffin cups.

 

Bake 15 minutes or until tested done.

MUFFINS: Here are a couple of recipes of muffins having flavour enhanced by the additrion of blueberries or other fruits.

BLUEBERRY OAT MUFFINS

 

 

 

2 cups blueberries + 2 tbsp. all purpose flour

¾ cups oats + 1 ½ cups all purpose flour

2 tsp. baking powder                                      

1 cup sugar

1 tsp. salt                                                        

½ cup cold butter, cut into cubes

1 ½ tbsp. grated lemon rind                            

2/3 cup milk

1 egg

topping: 1 ½ tbsp. sugar + 2 tsp. cinnamon

 

 

 

 

Preheat oven to 400 degrees F.  Prepare 16 muffin cups. Washed blueberries and toss with flour, set aside. 

 

In a food processor fitted with steel blade, process oats to a coarse powder. Sift flour, baking powder, sugar and salt together into a large bowl and add oat powder to mix in well. Add in butter and, using pastry cutter, work butter into flour until mixture resembles coarse meal.  Add grated rind and blueberries. Beat egg slightly, add milk and mix well. Stir egg and milk into flour mixture, mixing batter until just combined. Fill muffins cups 2/3 full with batter.

 

Combine topping ingredients and use a spoon to sprinkle topping on top of each muffin.

 

Bake 20 to 25 minutes, or until muffins are puffed and golden. 

BANANA-OATMEAL MINI MUFFINS

 

 

 

dry ingredients:

    2 cups all purpose flour + 1 cup quick-cooking oatmeal

    1 cup packed brown sugar                                      

    ½ cup sweetened flaked coconut

    1 tsp. each baking powder & baking soda

    ½ tsp. each salt & freshly grated nutmeg

1 ½ cups (about 3) mashed ripe banana                      

2 eggs

1/3 cup butter, melted

 

 

 

Preheat oven to 375 degrees F. Prepare 24 mini muffin cups.

 

Sift dry ingredients into a large bowl.  In a separate bowl, combine eggs, butter and mashed bananas. Add this mixture into the flour mixture all at once and mix in until batter is just combined.  Spoon batter into prepared muffin cups.

 

Bake 12 to 15 minutes or until tested done.

MUFFINS: Hope you'll like this version of wholesome muffins that will go down well as breakfast treat.

BRAN & WHOLE WHEAT MUFFINS:

 

 

 

dry ingredients:

    1 cup each whole wheat flour & natural bran

    2 generous tbsp. wheat germ                                               

    ¾ cup packed brown sugar

    1 tsp. each salt & baking powder

1 egg                                                                           

1/3 cup vegetable oil

¾ cup milk                                                                  

1 tsp. vanilla extract

1 cup raisins or currants or dates, or ½ cup chopped walnuts

 

 

 

Preheat oven to 375 degrees F.  Prepare 12 muffin cups.

 

Sift all dry ingredients into a large bowl.  In another bowl, beat together egg, oil, milk and vanilla. Add this into dry ingredients, stirring until just moistened. Spoon batter into muffin cups.

 

Bake 18 to 20 minutes or until tested done.

MUFFINS: This muffin recipe has been a particular family favourite for many years.

BLUEBERRY MUFFINS:

 

 

 

dry ingredients:

    1 ¾ cups all purpose flour

    ¾ tsp. salt                                                                

    2½ tsp. baking powder

    1/3 cup sugar

liquid ingredients:

    ¼ cup butter, melted                                                           

    1 egg, well beaten                                                   

    ¾ cup milk                                                              

    1 tsp. grated lemon peel

    ¾ to1 cup fresh or frozen blueberries

    1/3 cup cooking oil

    2 tbsp. sugar

melted butter                                                               

 

                                                           

 

Preheat oven to 400 degrees F. Grease 12 muffin cups or line them with paper cups.   

 

Sift dry ingredients together into a large bowl and make a well in the center of mixture.

 

Beat egg, milk and cooking oil together; then add it all at once to dry ingredients. Mix blueberries with 2 tbsp. sugar and the grated rind; then gently fold into batter. Stir all ingredients together until just combined. Fill prepared cups 2/3 full with batter.

 

Bake for 20 to 25 minutes or until tested done. While muffins are warm, brush them with melted butter.

MUFFINS: Muffins are relatively easy to make. When made with wholesome ingredients, they are pretty healthy treats to serve at any time.

APPLE- BRAN MUFFINS:

 

 

 

dry ingredients:

    4 cups all purpose flour                                          

    3 cups natural bran

    2 tsp. each baking powder & baking soda

    2 tsp. cinnamon                                                      

    1 tsp. salt

    ¼ tsp. grated nutmeg                                                           

    1 cup packed brown sugar

liquid ingredients:

    ¾ cup shortening, softened                                     

    3 eggs

    1 ½ cups buttermilk                                                

    1 ½ cups unsweetened applesauce

    ½ cup molasses                                                       

    1 cup sultana raisins

    1 medium apple, peeled, cored and chopped

 

 

 

Preheat oven to 375 degrees F.  Prepare 30 muffin cups by greasing with butter or lining each with a paper muffin cup.

 

Sift dry ingredients into a large bowl.  In another bowl, cream shortening and sugar together until creamy. Beat in eggs, one at the time; beating well after each addition. Stir in apple-sauce, milk, molasses, raisins and chopped apple. Add this mixture into dry ingredients and stir until just moistened.  Spoon batter into prepared muffin cups.

 

Bake 15 to 29 minutes, or until toothpick inserted into centre comes out clean. Remove from oven and cool on rack.

CHEESE CAKES: This is a great dessert for festive occasion. It combines the crispness of filo pastry with the melt-in-the mouth-cheesec cake filling, really yummy.

WARM CHEESE CAKE WRAPPED WITH FILO PASTRY:

 

 

 

cheese Cake:

    3 pkgs.(750 gm)cream cheese, softened     

    1 cup sugar

    3 eggs                                                                     

    1 ½ tsp. grated lemon & orange rind

    ½ tsp. vanilla extract                                               

    ½ cup white chocolate, melted

    ½ cup +3 tbsp. 10% cream                         

3 sheets of filo pastry

melted butter for brushing

 

 

 

Preheat oven to 350 degrees F. Grease a 9-inch spring-form pan and line it with wax paper.

 

Beat cream cheese and sugar together until smooth and fluffy. Add eggs, one at a time, beating well after each addition. Add cream, vanilla and grated rinds. Blend in well.

 

Add a little of cheese mixture into melted chocolate then stir chocolate into cheese mixture. Mix well; then pour batter into prepared pan. Set pan in a large baking pan filled with boiling water coming half way up the sides of pan. Bake for 1 hour or until cake is set and slightly browned, adding more boiling water to pan if necessary to keep up water level.  Remove from oven. Cool and refrigerate for at least 4 hours.

 

To Serve:  Preheat oven to 350 degrees F.  Brush 3 sheets of filo pastry with melted butter. Cut cake into slices. Wrap each cake slice with 3 layers of pastry, trimmed and cut to size to form a “package”. Brush each package with melted butter. Bake 10 minutes or until pastry begins to brown. Transfer to serving plate.