I’ve always had a sweet tooth. Whether it be a plain piece of dark chocolate or a decadent caramel cheesecake, I can’t remember the last time I turned down dessert. My mouth waters every time I see or think of this Lemon Cake. Each time I’m at Starbucks, I know what I will be ordering. I can’t guarantee this Lemon loaf tastes exactly like Starbucks, I personally think it’s better. You tell me. 🙂
Preheat oven to 350 degrees F. Grease and flour a loaf pan.
Combine eggs and sugar.
Add lemon zest, lemon juice and lemon extract.
Add vegetable oil and mix.
Gradually add greek yogurt and mix until combined.
Stir in baking powder.
Slowly add flour. Blend until smooth.
Pour the batter into the baking pan. Bake for 45 minutes. Remove from the oven and quickly cover the pan with aluminum foil, and return to the oven, for the last 10 minutes, to prevent excess browning.
Cool the loaf in a pan for 15 minutes. Remove from pan to wire racks to cool completely.
Whisk confectioners' sugar with lemon juice until smooth. Spoon evenly over the loaf and let sit for about 30 minutes.
Every kid of the Soviet Union should remember the taste of golden and crunchy on the outside and fluffy and tender on the inside tvoroznye ponchiki. It’s a deep-fried piece of dough shaped into a small ball and covered with powdered sugar. They don’t just look delightful, they taste the same.
You don’t have to take a trip to Russia to get the real taste of ponchiki : I’ll be sharing my recipe with you today.
Ponchiki (Russian Doughnuts)
If you couldn't find farmers cheese in your local grocery store, don't panic : use ricotta. This is a good substitute for farmers cheese. Very similar taste. But be sure to drain the water out of the ricotta.
In a medium bowl, beat two eggs with sugar and salt, add baking soda and vanilla. Continue beating for 30 more seconds. Add two cups of farmers cheese and beat for 20 more seconds. Add flour and stir with a spatula. Dough will be sticky.
Using a small ice cream scoop, or wet hands form dough into a small balls.
In a large iron skillet, heat the oil until hot (350 degrees F). Add ponchiki, one at a time, and fry over medium heat until golden brown. Normally ponchiki roll over on their own, and you don't have to turn them over.
Lift them with tongs, drain on paper towel. Toss ponchiki in powdered sugar while they are still hot. You can serve them right away.
One of my husband’s favorite food is draniki. Russian style potato pancakes. Perfect for breakfast or branch. I’ve seen draniki recipes that use mashed potato also, but I personally prefer my potato to be coarsely grated, because then you have more crispy ends. Traditionally draniki are served with sour cream, but you can also serve them with ketchup or cottage cheese.
Potato Pancakes (Draniki)
You will need some extra olive oil, draniki absorb oil very fast.
This banana bread gets its amber color and caramelized taste from brown sugar and the taste is amplified by the almond flour. This is not gluten-free recipe, you need to add a little of all purpose flour too.
Excellent Chocolate Chip Walnut Cookies. I’ve tried a lot of different chocolate chip cookie recipes, and this one is the best one by far. They have the right balance of flavor and texture. My kids remove them from the oven as soon as the edges turn gold. They don’t look done when they are, so be carefully not to burn the bottoms.
Chocolate Chip and Nut Cookies
Dough balls may be frozen, which is very convenient when you have someone coming over. Don't forget to add some extra time to the baking.
Preheat oven to 380 degrees F. Cover 2 baking sheets with parchment paper. Beat together butter, brown sugar, granulated sugar and vanilla sugar.
Little by little add sifted flour ,mixed with salt and baking soda.
Add chocolate chips and mix well.
Spoon out the cookie dough using a cookie scoop(use your hand if you don't have cookie spoon) and place on the parchment lined baking sheet. Divide the nuts and seeds on top of the each cookie and gently press down on the dough ball to flatten slightly.
Bake for 8-10 minutes, until the edges are set but the middle is still soft.
Let cool cookies for few minutes then transfer them with a spatula to a rack to cool completely.
Schnitzel is the German word for “cutlet”, which is usually made with veal and is thinly pounded, breaded and fried in oil. I make my Schnitzel with pork and it tastes just amazing, soft inside and crispy outside.
The trick to a tender, juicy schnitzel is not cutting the meat super thin, but rather using a meat tenderizer to pound the meat down to a 1/4 inch thickness.
Cut the meat into 6 equal pieces. Place each piece between two sheets of plastic wrap and pound with the flat side of meat tenderizer, until about 1/4 inch thick.
You will need four large dinner plates:
In the first plate, combine together flour, salt and pepper.
Whisk eggs and milk in the second plate.
In your third plate stir together paprika with bread crumbs.
And one empty plate.
Dip each piece of meat one by one into the egg mixture.
Then dip into flour.
And again into egg mixture.
Then into bread crumbs.
Place your coated schnitzel on the plate number four.
Pour oil into a large skillet about 1/2 inch. Heat the oil over medium heat.
Once the oil is hot, carefully lay in each prepared schnitzel, cooking one at a time. Cook on each side for about 3 minutes. Turn it over to brown the other side.
Transfer to paper towel. Repeat with remaining pork slices.
Absolutely love these Homemade Egg Noodles! My sisters and I used to make them together when we were growing up. They are fabulous with chicken stock, or homemade Chicken Noodle Soup.
Homemade Egg Noodles
If it's anyone's first time for making egg noodles, add the extra water or flour bits at a time until you get a dough that you can knee very easy and it will smooth out nice, when rolling on the floured surface.
Use a fork to beat the eggs, until smooth. Add salt and buttermilk and whisk. Stir in flour, one spoon at a time, until the dough come together in a ball.
Flour a flat surface and roll the dough out.
Once the dough reaches 1/4 inches thickness, use a sharp knife or pizza cutting wheel to cut the dough. You can cut them as wide or narrow as you like, but cut them as evenly as possible ensure uniform cooking time.
Dust with a little flour and spread to dry.
Let the noodles dry for 2-3 hours.
Cook in 3 quarts boiling salted water for 5 minutes or until tender.
This is very unique recipe. All you have to do is whisk all the ingredients together in the mixer bowl for 1-2 minutes, bake for 30 minutes and voilà, you can enjoy the cake with your favorite cup of tea.
Quick Almond Cake
You can use any cake pan you like or have. My favorite one is loaf pan, and I usually make it without the almonds on top. Easy to cut and easy to pack for lunch or picnic.