Rusks pudding

Ingredients
Vanilla rusks 40, 80 milk, eggs 20, 15 sugar, raisins 15, butter 5;
For the sauce: 10 dried apricots, sugar 15.

Vanilla rusks cut into pieces in the shape of squares, put in a bowl, pour the hot milk, close the bowl with a lid and leave for 15 minutes to swell. Raisins to sort through and rinse thoroughly. Egg yolks rubbed with sugar, beat the whites until a thick foam. The cooked from raw egg yolks and sugar mixture is put raisins, rusks, stir, and then enter the beaten egg whites and the second time stir gently. The prepared mixture bake in greased forms. When serving the pudding, top with sauce of apricots.
To prepare the sauce, dried apricots, rinsed, put in a saucepan and cover with cold water. After 2-3 hours, when the apricots will swell, boil them in same water in which they were soaked. When cooking, the pan should be closed with a lid. Cooked apricots to wipe through a fine sieve, put in a pot or deep saucepan, add sugar and while stirring with a spatula to cook on low heat so that the sauce doesn't burn.

Pudding with apples from wheat bread

Ingredients
80 wheat bread, 20 eggs, milk 80, 60 apples, sugar 20, vanilla 1/10 sticks, butter 5;
For the sauce: 10 dried apricots, sugar 15.

Wheat bread (no crust) cut into cubes with a size of 3-4 mm, put in a saucepan and pour warm boiled milk. Apples (best variety 'Antonovka') cleaned, cut into slices and mix with the prepared bread. A further process (preparation of eggs etc.) act just like when making rusks pudding.
When serving the pudding, pour the apricot sauce.

Apple pudding with nuts

Ingredients
65 apples, milk 100, egg 20, 15 sugar, walnuts (kernel) 25, 8 semolina, butter 5;
For the sauce: 10 dried apricots, sugar 15.

Peeled and slightly dried in ovens walnuts through a meat grinder, put in a saucepan, pour the milk and cook for a few minutes, stirring with a wooden spatula. After that, pour in the milk semolina again bring to a boil and then stop heating. In the prepared mixture put the egg yolks rubbed with sugar, diced apples, add a little salt, mix, enter whipped whites and again carefully mix. Mass divided into molds, greased with butter, and cook in a water bath.
Served with sweet sauce (apricot, whipped eggs with sugar and etc).

Apple kissel

Ingredients
45 apples, sugar 24, 8 starch, citric acid of 0.2.

Fresh apples carefully washed, cut into thin slices, put in a bowl, pour hot water, add citric acid and cook for 15 to 25 minutes (depending on apples varieties). After the apples are well boiled, strain the broth through a sieve with small cells, apples wipe, combine with broth, add sugar, stir and heat to boiling, brewing, starch. The finished kissel to cool before serving.

Almond kissel

Ingredients
40 sweet almonds, bitter almonds 3, 25 sugar, starch 10.

Almonds to sort, put in a bowl, pour boiling water, cover and leave for 10-12 minutes. After that, the almonds drain in a sieve, not allowing it to cool, peel, rinse, and then grind in a mortar, gradually adding water until a doughy mass. The resulting mass is diluted with cold boiled water and carefully squeeze through cheesecloth. Pomace is secondary grind in a mortar, to re-dissolve the mass with water and squeeze.
Cooked almond milk heated to boiling, dissolve in it the sugar, then the milk to enter pre-diluted with cold almond milk and strained starch, stir well and again heat to boiling. The finished kissel pour into a La carte dishes, sprinkle with sugar and cool.

Rose hips kissel

Ingredients
Dried rose hips 8, 24 sugar, starch 10, citric acid of 0.2.

Dried rose hips to sort, wash in cold water, put in a bowl, pour hot water, cover and leave for 15 minutes to swell. Then the rose hips and cook in the same water until tender. Ready broth drain. Rose hips through a sieve, combine with broth, add sugar, citric acid, heated to boiling, to connect with starch and cool.

Milk kissel

Ingredients
180 milk, sugar 20, starch 15, vanillin 0.2. For the syrup: cranberry 5, sugar 10.

Milk strain through cheesecloth, pour into a bowl, heat to boiling and dissolve the sugar in it. Once the milk boils, the heating to stop. In hot milk to pour pre-diluted with cold milk and strained starch and, with continuous stirring and low heat to cook for 3-4 minutes. The finished kissel, flavoured with vanilla, pour into a La carte dishes, sprinkle with sugar and cool.
When submitting a form to put kissel on the bowls and pour berry syrup.

Red wine kissel

Ingredients
Wine 80, water 100, sugar 28, 10 starch, citric acid of 0.2.

Red wine pour in a bowl, dilute with hot water, dissolve in the liquid sugar and heated to boiling. To improve the taste in the syrup, you can add citric acid. Brew starch and cool the kissel in the usual way.

Baked rice pudding

Ingredients
160 cooked porridge, eggs or melange 20, 15 sugar, 10 raisins, candied fruits 10, 10 butter, 5 crackers, 5 sour cream, vanilla 0,02, sauce 75 or jam 30.

Pre-ready viscous porridge to cool to 60-70°C, and then mix it with egg yolks, mashed with sugar, add purified from the twigs and washed the raisins, candied fruit, chopped into small pieces, and vanilla. In a thoroughly mixed mass, add whipped egg whites. Instead of eggs you can use egg melange, which also mix with sugar and beat until then, until the foam is formed.

Before whisking the dishes with a mixture put it into the hot water (40-45°C); the heated mixture is shaken up much faster. Thereafter the mass is spread out evenly on greased with butter and sprinkled with ground breadcrumbs a baking sheet. The surface of the pudding to align, brush with egg, mixed with sour cream, milk or cream, and bake.
Pudding bake individual portions in the metal molds.

The finished pudding cut into portions, put on a heated platter and pour hot sauce (fruit-berry or milk-sweet), jam or butter. The sauce for the pudding can be submitted in a saucepan.

Rice casserole with cottage cheese

Ingredients
60 rice, raisins 20, 40 cottage cheese, 10 eggs, 15 sugar, vanilla 0.02, 5 melted butter, 5 crackers, sour cream 35 or a fruit sauce 75.

Cook crumbly rice porridge with raisins. In cooled to 60-70°C porridge add mashed cottage cheese, whipped with sugar fluffy foam eggs, vanilla, dissolved in a small amount of hot water, all mixed gently.

The prepared mass to spread out a layer of 2-2.5 cm on the portion of the pan a la carte or layer is not more than 3.5 cm on a baking sheet, pre-grease with melted butter and sprinkled with ground bread crumbs; the surface of the mass to lubricate the egg mixture with sour cream. Bake in the oven until then, until the upper and lower sides of the casserole is not formed a crispy crust.

Serve hot with butter, sour cream or a fruit sauce.

Sweet semolina porridge with nuts

Ingredients
Semolina 30, milk 130, 15 sugar, walnuts (core) or 10 almonds, vanillin 0.01, 15 eggs, syrup, marmalade or jam 30.

Cook the liquid porridge with milk, sugar and vanilla. Raw eggs pour in pastry boiler, which should be put in hot water (Bain Marie) and whisk the egg mixture with a whisk, heat to 45-50°, and then heating it to stop, and the churning of the mass to continue for as long as she doesn't turn into a thick foam.
Beaten eggs, stirring to combine in two to three steps with hot porridge, to which you add chopped walnuts. Spread out the porridge into a La carte dishes, and serve cold with fruit syrup, marmalade or jam.

Layered semolina porridge

Ingredients
30 semolina, milk 130, 15 sugar, cocoa 10, jam 30 and milk 200.

Cook the liquid porridge with milk and immediately after the end of cooking half the quantity of semolina to pour in an even layer on a baking sheet, previously soaked in water and sprinkled with sugar.
In the rest porridge to add cocoa powder, stir and pour it on the pan of porridge without cocoa also evenly. You can also put porridge layers in the form of small (1-2 servings) or large (8-10 servings) and refrigerate.
Submit cold with jam, marmalade or milk. Jam to put when applying for a portion of porridge, and milk submitted separately in a glass or jug.

Ingredients
Eggs (whites) 84, 35 sugar, raspberry 50, 2 butter, powdered sugar 5, milk or cream 150.

Prepared berries through a sieve. In the resulting puree add the sugar, milk and boil down until the sauce is begins to hold well on the scapula. The prepared mixture to combine with the whipped whites and mix scapula well. Brewed souffle to put a slide in the melchior pan greased with butter. Further, the process of cooking, like when cooking vanilla souffle.

Can be the same mass to put a picture, releasing it from the paper rolls in stacked slide souffle.  Bake souffle in the oven at a temperature of 200-250°C.
Submit souffle sprinkled with powdered sugar.

Citrus soup

Ingredients
Oranges 1/2 pcs. or large tangerines 1 pcs., 20 sugar, potato starch 10, cream or sour cream 20, citric acid.

Sugar (half the norm) to dissolve in hot water, add the thinly sliced zest of oranges or tangerines and bring to a boil. Then enter pre-diluted with cold water potato starch and again heated to boiling. The resulting syrup to cool.
Peeled orange or tangerine slice, remove grain, cover slices of sugar and leave it for a while (while preparing the syrup). In the cooled syrup, put the prepared fruit and add citric acid, if the soup is not enough sour.
Separately, for garnish boiled crumbly rice or sago.
When serving in a bowl put a side dish, pour the soup and add sour cream or cream.

Fresh fruit soup

Ingredients
80 Apples, pears 90, 10 potato starch, sugar 40, cream or sour cream 20, cinnamon 0.5, citric acid.

Peeled and seeds of apples and pears (from waste prepared broth), cut into slices, wedges or cubes, pour the strained broth or water, add sugar, cinnamon and cook over low heat. Before the end of cooking, pour the soup diluted with cold water, potato starch, stirring gently so as not to mash the fruit, and again heated to boiling. If the soup is not enough sour, add citric acid.
Before serving, remove cinnamon from soup, then pour it into a bowl and add sour cream or cream.

Almond cakes

Ingredients
Flour 516, 3875 sugar, almonds 1935, eggs (whites) 1550. Out of 100 pcs. 65 g.

Almonds to sort, sift, mix with sugar and egg whites (1/3) and mince two or three times, add the remaining whites and, stirring, heat to 40-45°.
Cooled to 20° ground almond mix with sifted flour. From the pastry bag through a tube with a diameter of 15 mm to squeeze the round cakes on a sheet of paper or on a greased and floured baking tray at some distance from each other, because when baking the cakes spread out. Almond cake bake at a temperature of 150-160°C.

Cookies Slavic

Ingredients
91 Flour, sugar 456, 304 almonds, eggs (whites) 182, 76 butter, vanilla powder 1, almonds for decoration 30, 30 candied fruit for decorating, sugar syrup 46. Output 1 kg 100 pcs.

Prepared almonds mixed with sugar (50% of the norm) and egg whites (50% of the norm), mince 2-3 times. The mass is heated to 40 °C and cool, stirring occasionally.
Then add the rest of the products and whisk for 8-10 minutes. The finished dough put in a pastry bag and a tube through a gear to release the small figures in the pan, greased and lightly floured. After baking, glaze with sugar syrup.
Decorate cookies halves of almonds or pieces of candied fruits.

Melons and watermelons fruit salad

Ingredients
50 watermelon, melon 50, 45 plum, grapes 45, 10 salad green, sour-cream sauce for fruit salads 60.

The flesh of watermelon and melon cut into cubes, plums slices, lettuce shred. Fruits and vegetables mix, add the grapes and pour sour cream sauce for fruit salads. Put the slide in a salad bowl, decorate with lettuce and fruit.

Salad from apples, tangerines and prunes

Ingredients
50 apples, tangerines 30, 10 celery, prunes 30, 20 sour cream, mayonnaise 20, powdered sugar 2.

Apples (without skin and seeds) cut into large strips (2-3 mm). Tangerines are divided into slices, large slices cut. Wash prunes, cover with water, bring to boiling and to cool in broth, then slice. Prepared fruits to sour cream and mayonnaise sauce; to taste add salt and sugar. Submit a slide in a salad bowl, decorate with a sprig of celery, tangerines and prunes.

Romaine lettuce with oranges and bananas

Ingredients
Romaine lettuce 60, 30 oranges, bananas or apples 30, salad dressing 30.

Romaine lettuce or endive chopped, add the oranges and bananas or apples, cut into thin slices, pour the salad dressing, put in a salad bowl slide and sprinkle with orange zest.
The salad can be served with grilled meat, poultry, fish or as a snack dish.

Fruit salad

Ingredients
30 apples, 30 pears, apricots 30, 30 plum, 30 peaches, mayonnaise 20, sour cream 20, 3 powdered sugar, lemon (for juice) 1/4 pcs.

Apples and pears (without skin and seeds) cut into thin slices, apricots, peaches, plums — sliced (seeds removed). To fill fruit with sauce mayonnaise with sour cream, add salt, powdered sugar and lemon juice. Salad put in a salad bowl slide and decorate with fruits that are part of the salad.

Ingredients
Apples 70, 20 flour, eggs 20, 20 milk, sour cream 5, 3 sugar, salt 0.2, 10 melted butter, powdered sugar 5; For the sauce: 10 dried apricots, sugar 15.

The prepared apples to be peeled, cut it in even slices with a thickness of 0.5 cm, put in non-oxidizing dishes and cover with sugar.

At the same time to prepare the dough. The yolks separated from the whites, put the sugar, salt, sour cream, flour, stir well, add the milk, whipped in a dense foam proteins, and gently stir again.

The prepared slices of apples to chop for the cook needle or a fork, dip in dough, quickly shift into a bowl with the hot fat and fry until golden brown.

Some varieties of apples after frying should be 5 minutes in the oven to complete softening.

When serving, the apples put on a plate and sprinkle with powdered sugar. In addition, you can separately apply apricot or other sweet sauce.

Ingredients
On 1 kg of berries — 1 kg of sugar and 150 ml of water (3/4 Cup)

Sort berries, remove stems and leaves and pour in the prepared syrup.
Boiling the syrup is made in aluminum or enameled pots. Before cooking sift the sugar, pour in a bowl or saucepan and cover with water in specified proportions.

Cook the syrup until the sugar is dissolved, and after that ware remove from fire, put the berries or fruit, again put on fire, bring to boil on high heat, lightly shaking the pan to berries immersed in the syrup. 

After that, remove the foam and after 2-3 minutes again bring to boil, repeating this operation two or three times, and then, removing the foam, cook the jam on low heat.

It is very important to determine the moment of readiness of the jam, as it depends on its quality and further safety.

The following signs of readiness of jam. If a drop of syrup, poured on saucer, does not spread, and retains its shape, the jam is ready. In addition, in the finished jam, berries or fruit does not float to the top, and evenly distributed in syrup and in most cases are made transparent.

To cool the jam to pour in porcelain or ceramic ware, and then shift into the prepared container and close tightly.

Curd with candied fruit

Ingredients
100 curd, sugar 15, candied 10, 15 butter, vanilla 0.02.

Butter soft consistency to cut into small pieces, put in a saucepan, add sugar, vanilla and beat with a wooden spatula until then, until you have a lush, as a cream, homogeneous mass. Then add small portions of grated curd stirring well each time, so that the mass was homogeneous. With the final portion of curd add candied fruit, chopped into small cubes.
When applying mass to put on a plate or in a salad bowl slide, decorate with thin slices of candied fruit.

Curd with fruit syrup

Ingredients
100 curd, syrup 15, sugar 10, 20 berries, butter 15.

Cook the same as curd with candied fruit, but instead of the last in the cottage cheese add fruit syrup or natural juice of raspberries, strawberries with sugar.
To curd not too liquid, it should be prepared from well-pressed cottage cheese. Instead of syrup, you can add berries or fruit puree. To give the mass of used pink food dye.
Cottage cheese ready to put in a pile on a plate or in a salad bowl, smooth the surface, to decorate the different figures of the same mass, released from a pastry bag with a tapered, serrated tube, and cooling. When serving, cottage cheese garnish with slices of preserved fruits, fresh berries or berries of the jam.

Ingredients
Cherry 32, 24 sugar, starch 10, citric acid 0.2.

Cherry rinse in cold water, remove them from the bone. Cherry pour the sugar and stir occasionally for 30-40 minutes. The resulting juice is drained in porcelain dishes.

Bones pour hot water and boil for 5-6 minutes. 

Ready strain broth, sugar dissolved in it and then pour the berries and cook them in the syrup for a few minutes. To preserve the color and enhance flavor syrup can be added in a small amount of citric acid.

In the hot berries syrup pour once all starch, stir well confectionery whisk. Dishes with kissel put on fire and at intensive stirring, quickly bring to a boil.

After brewing starch kissel immediately pour into a chilled previously squeezed juice. Stir well ready kissel, to cool immediately pour into a la carte dishes (ice-cream bowls, vases or glasses), sprinkle with sugar.

Coffee parfait

Ingredients
Cream 70, 15 sugar, milk 15, 9 eggs, coffee 4.

In hot milk pour ground organic coffee, boil for 5 minutes, then let stand. Egg yolks, mashed with sugar, dilute the prepared milk coffee infusion, boil until thick, then cooled. The cooled mixture to enter into whipped cream, pour into prepared mold and freeze.

Wild strawberry parfait

Ingredients
Cream 60, 10 wild strawberry, sugar 15, 12 milk, eggs 9.

The cooled egg-milk mixture to combine with sweet berry puree, then stirring continuously pour in the whipped cream. The resulting mixture is expanded into molds and freeze.

Chocolate parfait

Ingredients
Cream 65, 15 sugar, milk 15, Eggs 9, cocoa powder 3.

In mixed with sugar, egg yolks, pour chocolate or cocoa powder, grind well, dissolve the mass of hot milk, boil and cool. Connect the egg-milk mixture with the whipped cream, parfait pour into prepared pan and freeze as well as vanilla parfait.

Ingredients
Apples 70, rice 15, 45 milk, butter 5, sugar 10, vanilla 0.01, 4 eggs, citric acid 0.2, zest 2, cloves 0.01; For the sauce: 10 dried apricots, sugar 15.

Prepared apples peel, put in boiling water and cook until tender. For flavoring added to water, citric acid, lemon zest and cloves.

Rice rinse thoroughly in warm water, immerse for 5 minutes in boiling water and drain in a sieve. Put the rice in the pot and cook until tender in milk, mixed with butter, sugar and vanilla.

In prepared rice porridge to put over the raisins and eggs, stir well, cover the pot with a lid and put on 15-20 minutes in the oven.

To make an apricot sauce dried apricots to sort, rinse well in warm water, put in bowl, pour hot water and boil. Ready apricots through a sieve. In obtained puree, add sugar and boil for a few minutes until the puree thickens.

Before serving the rice to spread out in a circular or round shape and then place them on small plates. On top of the rice put the hot apples and pour a thick apricot sauce.

Ingredients
Tangerines fresh 35, 15 plum canned, syrup from fruit 12, 10 sugar, 3 gelatine, citric acid of 0.1.

Tangerine peel and white fibers, divided into slices or cut thin slices.
Syrup from canned plums dilute with water, add sugar, then heat to a boil, combine with gelatin, to enter the citric acid, and then filtered.

Prepared mixture pour into molds with a layer of 1-1,5 cm and allow to solidify. On top of the jelly nicely to place slices of tangerines, pour them in the same layer of the mixture and, after the second layer of jelly hardens, fill the moulds with the mixture up to the top, then chill well.

To enhance the flavor of jelly you can add a small amount of pink Muscat or port wine (about 15 g per serving).

Ingredients
70 Milk, eggs 15, 25 sugar, pistachio (kernel) 10.

Eggs thoroughly with sugar, combine with hot boiling milk and, stirring constantly, heat the mixture up until it thickens a bit (about 70-80°C).

Pistachio (kernel), remove their shells, to dry slightly in the oven, grind in a mortar, pour in boiling milk (approximately 20% of normal), boil for 5-7 minutes, then combine with the basic egg-milk mixture, and then freeze.

Ingredients
Canned pineapples 25, 16 sugar, gelatin 3, citric acid, 0.2;
For syrup: sugar 10, 5 wine, water 15

The pineapple through a sieve. The resulting puree put in bowl, pour hot water, add sugar, to introduce soaked in cold boiled water gelatin  and, stirring constantly, bring to a boil.

Add citric acid and cool to 45°C, put the dishes on ice and whisk until thick and homogeneous foam.

The resulting mass is quickly poured into the moulds and put in a cool place for cooling.
When serving, pour syrup.

Ingredients
Cranberry or currant 14, 14 sugar, 3 gelatine, citric acid of 0.1

Berries to sort, wash, and then rub or press on the extractor; the resulting juice is put in a porcelain or earthenware dish in the cold. The remaining mass pour hot water and cook for 10 minutes.

Cooked, drain the broth, dissolve in it the sugar, re-heat to boiling, remove from the surface of the syrup foam, to enter prepared gelatin and stir until it dissolves. 

Then the sugar-gelatin syrup to connect with berry juice, to filter, pour into molds and cool.

In the jelly of currants to enhance the taste, you can add a small amount of citric acid.

Ingredients
Apricots 50, eggs (whites) 20, 30 sugar, gelatin 1.

Apricots wash, cook and rub through a sieve. In the resulting puree add sugar and cook until sauce is thickened.
The same time Beat whites and combine them with boiling apricot puree. In this mass enter dissolved in water gelatine, stir, to shift into a pastry bag, and then release it in the ice-cream bowls or bowls and refrigerate. When a marshmallow can be poured fruit juice or syrup with wine.

Ingredients
12 wild strawberries, cream 40, sugar 15, milk 20, 9 eggs, 2 of gelatin;
For the syrup: 5 wine, sugar 10, water 15.

Strawberries bust, rinse with cold water, and then RUB through a sieve. The resulting puree put in a porcelain or earthenware dishes and place in the cold.

Whipped cream combine with crushed strawberries, stir well, and then at continuous stirring pour in the cooled egg-milk mixture with gelatin, quickly pour the cream into molds and place in the refrigerator.

Cream other fresh berries (raspberry or blackcurrant) prepared in the same manner.

When applying the cream to pour the berry syrup.
To prepare the syrup prepared berries to wipe, to enter in the hot sugar syrup with wine and chill.