Valentine’s breakfast for my wife.
I created Valentine’s Apple Pancakes according to my recipe Apple Pancakes.
1 1/2 medium size apple
1 large egg
1 cup of buttermilk
1 cup of flour
1 teaspoon of baking soda
pinch of salt
oil to fry
In a large bowl mix flour, egg, buttermilk, salt and baking soda. Stir well. Add apples cut into small thin pieces. Mix everything together. Heat up oil in a frying pan, create small pancakes (fits around 3 on a medium size frying pan) and fry on both sides until golden brown. Take them out and place on a plate with paper towel for an oil to be absorbed. Allow to cool off about 5 minutes, then cut out heart shape of apple pancake. Garnish them with powdered sugar and add fresh strawberries cut into a heart shape.
This is a great healthy snack for you and your children.
1 cup organic pitted dates
1 cup soft dried cranberry
2 tablespoons coconut oil
unsweetened shredded coconut
unsweetened cocoa powder
Place the dates in a glass jar or bowl and cover with water and soak at room temperature for about 1-6 hours to soften, then drain well. Place the dates, cranberries, coconut oil and fresh squeezed lemon juice into a bowl of food processor. Mix very well. Place our mixture into a bowl and allow to sit covered in a refrigerator about 1 hour.
Prepare 2 plates – one with a shredded coconut – second with a cocoa powder. From our mixture, create small balls in your hands (deep your hands in the cold water) and touch into one of the toppings.Then leave them to sit in a refrigerator about 1-2 hours.
6 oz unsalted butter or margarine
2 cups all-purpose flour
3 eggs yolks
1/2 cup sugar
1 1/2 teaspoon baking powder
35 oz farmer cheese (mashed or ground)
3/4 cup milk
1 cup sugar
1/2 cup oil
4 eggs yolks
2 teaspoons vanilla pure extract
16 oz Peach Slices in 100% Real Fruit Juice (optional)
2 heaped tablespoons potato starch
0.7 oz vanilla sugar
On the top:
3 eggs white
1/2 cup sugar
1 tablespoon fresh squeezed lemon juice
Mix the flour with a baking powder. Add egg yolks, butter, sugar, then combine together. Knead until the dough forms into a ball. Place the dough on prepared a baking pan size 13 in x 9 in (lined with baking paper), carefully shape the bottom of the cake.
Whip eggs with sugar. Add ground cheese, sugar, oil, extract, potato starch, vanilla sugar. Mix well. At the end add cold milk and chopped peaches (drain without juice). The filling is rare but it has to be. Place filling into a prepared dough.
Bake at 356 ° F for about 50 minutes.
Top of the cake:
Beat egg whites until soft peaks form and carefully mix with lemon juice.
After 50 minutes, place beaten egg white on the baked cake and bake additional 15 -20 minutes until golden white.
After baking oven set aside lightly, wait to cool and then remove the cheesecake.
We can cut only when it is completely cold.
1/2 cup small pearl tapioca
3 cups coconut milk
1/2 cup sugar
2 egg yolks
1 teaspoon pure vanilla extract or 1 fresh vanilla bean
1 pinch salt
1 tablespoon cacao powder
Place tapioca in a bowl along with the water, cover, and let the pearl soak at room temperature for 1 hour (if needed). Drain water from tapioca.
Heat the coconut milk, pearl tapioca, salt and vanilla bean (split and scraped) to a slow simmer in a heavy pot and cook for 25 minutes or more until the tapioca is completely translucent, stirring frequently. Turn heat off.
Meanwhile in a bowl, whisk together the egg yolks and sugar. Temper small amounts of the tapioca into the egg mixture until you have added at least 1 cup. Then turn the low heat on, add mixture back into the remaining tapioca.Bring the pudding to a gentle simmer over medium-low heat, cook for an additional 5- 10 minutes until the mixture thickens, stirring constantly. Place the half of the pudding in a bowl and cover the surface with plastic wrap. To the second half of the pudding add 1 tablespoon of cacao, then mix well and cook 2-3 minutes more. Place the chocolate pudding in another bowl too and cover the surface with plastic wrap.(If you want to create a marble effect, add chocolate tapioca pudding into the same bowl and cover). Allow to cool at room temperature for 1 hour and then place in the refrigerator until thoroughly chilled.
Serve in a jar or tall glass layer of the chocolate tapioca pudding, then layer of the vanilla tapioca pudding and again chocolate tapioca pudding. Garnish with diced strawberry and blueberry.
8 cups all -purpose flour
1 1/4 cup sugar
7 oz. unsalted margarine
3.5 oz. lard or add more margarine
0.7 oz ammonia
6 eggs (4whole and 2 yolks)
1/2 cup milk
brown raw sugar
Chop first a flour, sugar, margarine, lard, then eggs. Place ammonia into a large pot and pour in boiling milk, then add this mixture to our dough. Knead until the dough forms into a ball (long enough to be soft and flexible).
Divide the dough into 3-4 parts. Roll out one part at a time of the dough to a thickness of 5 mm (not thinner), cut out different shapes of cookies. Before baking spread one side of the cookie with the little beaten white eggs and touch in raw brown sugar.
Arrange them on a baking tray lined with baking paper in small increments. Bake at 392 ° F for about 20 minutes, until golden brown. Remove, let them cool off, on a cooling rack.
8 cups all-purpose flour
4 egg yolks
2 teaspoons ammonium
1 teaspoon baking powder or baking soda
gingerbread seasoning (80g- 2.8oz)
3/4 cup honey
9 oz butter
3 tablespoons unsweetened cocoa
1 tablespoon coffee
2 – 3 tablespoons sour cream
4 tablespoons milk
In a pot, combine together a honey, sugar, butter, cocoa, coffee and gingerbread seasoning, dissolved (simmer about 2 minutes then allow to cool off). Meanwhile, 2 teaspoons ammonium dissolve in 4 tablespoons of a little warm milk. Then, combine the flour with baking powder. Add yolks, the mixtures and sour cream. Knead until the dough forms into a ball but not too long. If the dough is too dry, add additional sour cream. Cover the ball with plastic wrap and let set in the refrigerator, about few hours (I’m always leaving for overnight).
After this time, divide the dough into 3-4 parts. Roll out one part at a time of the dough to a thickness of 4 mm (not thinner), sprinkle a pastry board with a small amount of flour – just enough so the dough would not stick to the pastry board.
Cut out different shapes of gingerbread. Arrange them on a baking tray lined with baking paper in small increments. Bake at 356 ° F for about 8 – 10 minutes (time of cooking depends on the size gingerbread, smaller bake even less). Remove, let them cool off, on a cooling rack. Freely decorate.
Powdered Sugar Icing:
In a medium bowl, stir 1 cup of sugar powdered and 2-3 tablespoons freshly squeezed lemon juice or just hot water. Whip the back of a tablespoon to obtain a smooth icing glaze. If the icing is too thick – add more juice or water if too rare – more sugar powdered.
Now, drizzle on our gingerbreads and sprinkle with chopped nuts, raisins or sprinkles.
Note: Place cookies in jars or other containers sealed to keep them soft. You can keep them for a few weeks. If gingerbread cookies got hard you can add orange or/and apple skin (into jars/containers) in order to make them become soft again.
2 cups cooked Millet
2 cups organic coconut milk
2 teaspoons puree Vanilla Extract
2 tablespoons honey (or more if needed)
2 tablespoons unsweetened shredded coconut (optional)
2-4 tablespoons Sweet Pear Mousse
Place the cooked millet, milk into a pot. Add a honey, shredded coconut and vanilla extract or vanilla beans. Cook over low heat for about 25 minutes until millet is soft and the mixture thickened. Spoon pudding into bowls and top with Sweet Pear Mousse.