How Much Is 20 Xanax Bars Street Price

Presburške corns / Pressburger Crescents

But this cake all my life known as pre z Boer rolls, thanks to the internet I learned that the concerned city was called Pressburg, therefore correct pronunciation. And you know that it is a city? Bratislava. This means that we pastry recipe for presburško comes from Slovakia. Who wants more to explore this rich culinary tradition, the direction of Vera's blog Astal - Kitchen of my plain, where there are several excellent Slovak recipes.

These rolls do not resemble the classic "rolls" as they are made in homes and filuju anything and everything, and salty and sweet, so after firing beautifully soft and juicy and the next day completely dry and crumbly, and ripe for the rubbish bin. The dough goes presburško considerable amount of fat and after firing more like cookies than to classic rolls. However, it is not a classic recipe for crisp test predicts yeast. This allows the blockhouse neither here nor there.

• 500 g flour (I used sharp, but I think it is better to take a soft yeast dough for all)
• 250g butter or lard (here - fat)
• 1 egg
• salt 2 tablespoons sugar
• 100 ml warm milk
• 15 g fresh yeast

Filling:

• 200 ml hot milk
• 4 tablespoons sugar
• bag of vanilla sugar
• 250 g ground nuts

+

icing sugar top

First, warm up the oven to 170 degrees. Can be a little cooler if baking with fan, certainly warmer because you will get burned rolls, and stay inside underdone (as my first tour).

Second, Grandma's recipe requires cunning "little leaven". Intuitively, I decided it was a bit of yeast one-third standard cube of 42 g (slightly less than 15 g but not meter precision balance) and it turned out that this is the right measure. Rolls should not "go wild", but only a little to grow.

So, take these 15 g of yeast and dissolve it in warm milk that have been interfered spoon of sugar. Add another tablespoon of flour, along with a teaspoon of salt. Fat cut into pieces, also add the flour and one egg. Finally go milk with yeast, so that everything is well interfere with the compact, smooth dough.

Allow dough to rest a bit, during this time prepare the filling. Grind the walnuts (or hazelnuts), and in one let the pan boil milk. In it, add sugar, vanilla sugar and nuts, mix well and immediately remove from heat.

divide dough into two balls. Sprinkle work surface with flour and add layers every ball rolling pin into a circle. Pizza knife cut circle into eight equal parts. At each place a teaspoon of filling in and tighten them in the form of rolls. Slightly bend the ends of the crescent shape. Ređajte rolls on baking sheet lined bakpapirom and bake about 30 minutes.

When removing them from the oven, a good roll in icing sugar rolls. I did not want to bury them to turn out fotogeničnije, but since the cake I go a little sugar, it is important that it subsequently added in abundance.

What have I changed? on your hand I smeared over the beaten egg rolls , which is not necessary given that the end should be rolled in sugar. It only prevents the egg to the sugar sticks to the nice dough. So, it does not. Others have done all the prescription and that they would not back the right nothing has changed.

Verdict: The hardest thing is to leave the rolls for the next day, and only then are good. While still hot too crisp, break up. When they play for the night, soften and develop flavor. Although the bakery recipe leaves a choice between fat and butter, I decided to fat because the traditional recipe and comes at a time when no one could afford a quarter pound of butter KRKNA the dough. With butter taste test I would certainly be richer, but the texture would not be the same as with lard. Up to you to decide.

As you can see from the enclosed, tasters was more than happy (despite initial skepticism) and asked for second helping.

Pressburger Crescents

A crescent-shaped pastry coming from Slovakia (Pressburg is German for Bratislava). There is a rich Slovak baking tradition in Vojvodina (northern Serbia) brought to us by the local Slovak minority. If you want to find out more about it, go to Vera's blog entries about Slovak cuisine - there are many tasty recipes to be found!

In the Balkans, we make all kinds of crescent-shaped pastry, it's a very popular kind of fingerfood. It can be savoury (filled with cheese or ham) or sweet (jam or nut cream) and most of the dough recipes are yeast-based which gives a very soft and fluffy pastry when fresh, but almost inedible on the next day (crumbly and dry). These crescents are just the opposite - due to high fat content in dough, they are biscuit-like and relatively dry when fresh but soft 24 hours later and can stay fresh for days. Still, there's yeast in there as well, so let's call it a crossover.

You'll need:

• 500 g flour (use type 500 / 550)
• 250 g butter or lard (I used lard)
• 2 Tbsp sugar
• 1 egg
• 15 g fresh baker's yeast
• 100 ml warm milk
• 1/2 ts salt

For the filling:

• 250 g ground nuts
• 4 Tbsp sugar
• 1 sachet vanilla sugar
• 200 ml hot milk

+

icing sugar for dusting

Pre-heat the oven to 170 degrees C, or 160 if you're using the fan. Be careful, because the crescents will burn on the outside and stay raw on the inside if the oven is too hot.

Melt the yeast in milk mixed with one Tbsp sugar. In a medium sized bowl, mix the other dough ingredients, adding the milk last. Knead into a smooth, firm dough and leave to rest while you're preparing the filling.

For the filling, bring the milk, vanilla and sugar to the boil, add nuts, take the pan off the stove and stir.

Separate the dough in two - form each part into a ball. Sprinkle your kneading surface with flour, flatten the ball into a patty and roll it out with a rolling pin to get a 40-cm disc. Cut with a pizza knife in 8 parts (see picture) and put a teaspoonful of filling on each part. Roll into a crescent and put on a tin lined with a sheet of greaseproof paper. Bake for 30 minutes and generously dust with icing sugar while they're still warm. Eat on the next day.

Brown Mucus 1 Day Before Period

Ujnina chocolate cake / Auntie's Chocolate Torte

Ujna o kojoj the word is actually my grandmother's aunt, which makes my great-aunt. Her name was Katie, she is German, married to a grandmother's uncle Zucker. It is the only person from that generation of our family that He lived long enough to remember. She lived in Dedinje, in a house full of old furniture and smelled of mothballs.

The pledge has left us the best chocolate cake in the world, the grandmother volumes even personally wrote a prescription. However, the recipe is just for the crust, as far as ingredients for the filling, I copied them from my mom's notebook in which the entire recipe. She says that when a long time ago, copied recipes from grandma's notebooks, and saw that there is no recipe for cream, called Aunt Katie and to her it it is orally transmitted.

Much of this cake makes it special. It is best not to say only me, but everyone who tried it. At the time the prescription was recorded, the cakes are placed only dark chocolate. It has about 55% cocoa solids and is suitable for recipes where there was only chocolate notes (for example, to reform the cake), however, when the chocolate has to dominate, we need something stronger. But since the market appeared chocolate with a higher percentage of cocoa, cake ujnina she received a brand new, sophisticated dimension and if you want to live a decadent ultimate experience, the use of chocolate min. 70% cocoa solids. Yes, more expensive, but worth it and to multiply.

I would also like to appeal to the filling just puts butter. First, it is a large amount and aroma is clearly felt, so that it does matter. Second, many times that I made this cake, filling me has always been quite tight enough so you do not have to worry that you will not constrict and therefore resort to margarine. The recipe is by no means perfect and it should not be changed, otherwise the magic will disappear ...

For the same reason I do not dare to reduce (by modern standards) a scandalous amount of sugar. I'm afraid I'll ruin the filling, to give him to disrupt the consistency, and not dare to experiment because I do not have the heart to failed attempt to throw in the garbage. Simple, swallow a lump and weigh half a kilo of sugar. Cake not too sweet, full of dark chocolate, sweet and bitter relationship is beautifully balanced.

And here's what Aunt Katie said ...

Crust:

• 8 eggs 250 g sugar
• 2 tablespoons softened fat
• 250 g ground nuts
• 100 g chocolate

Phil:

• 5 eggs 250 g sugar 100 g
• chocolate 250 g butter

Use cake molds with diameter 26 cm. Apply it to the bottom edge of the fat, but only for the bottom paste bakpapir. Turn oven to 170 ° C with fan, 180 no. Separate egg yolks from egg whites and thereby put the egg whites in large bowl in which to beat Phil. Begin to whisk mixer, gradually adding sugar. When you whip the whites, add yolks, melted chocolate and lard, and finally gradually spoon Stir walnuts.

Bake forty minutes. If you try a toothpick to see if the test done, do not be surprised if the toothpick is not entirely "clean." This crust is very moist and such should stay - after 40 minutes in any case should be fired.

For the filling, first prepare the vessel for a steamer and bring the water to boil (see recipe for cake of roasted nuts if you need more detailed description of the technique of cooking the money). Mix well the whole eggs with sugar. Transfer the mixture into the pan steamer. Stir with wire until it begins to thicken, and Add broken chocolate. At a time when the chocolate has melted completely, filling will be thin again and it looks as if it is less than the first because the foam of egg and sugar saved. Now it is important not to lose patience. Stir constantly until the filling wire is clearly not set. In the case of filling of the whole eggs, this may take a good 15 minutes, so you should not panic if you make the filling will thicken. Phil is over when you pull the wire at the bottom of the pot, and they leave behind a clean track and when he passes the test with a knife (see above link).

Remove saucepan from the bowl with water and whisk wire minute or two more in the cold. Then cut the butter into pieces and add it to the hot cream, stirring spoon. After the butter melted and well united with the filling, let it cool to be completely hardened.

cooled crust cut the cake horizontally and filujte one-third of filling. Fit the top crust, brush with the rest of the cue from the top and sides. Save a little for decoration confectionary syringe.

Try to refrain and cake serving at least 24 hours after you nafilovali and left in the fridge. I was in lack of time, I made a friend for his birthday and we cut about fifteen hours after it was created. Although the flavor was still outstanding, the dough was pretty crumby, so is the intersection of the picture a lot of "messy" (Phil does not see the best).

What have I changed? In ujninom recipe says to sugar crust blurs the yolks , not the whites. I think that this is a nuanced and that there is no significant difference in the taste or consistency in relation to what was to soon clouded. I prefer to add sugar to egg whites because it dissolves better, and the snow is harder than when he beat Sugar. In addition, it happens that I used to replace fat sunflower oil - if you do not have grease on hand, more oil than butter. This is not crucial affect the quality of cake, but fat is the best solution.

Judgement: O this is no longer something to be said. Simply, you have to try. You leave comments.

Auntie's Chocolate Torte

This is the ultimate chocolate cake. The recipe comes from my grandmother's aunt Cathy, the only family member of that generation whom I got to know in person.

A few things you should pay attention to:

first Use 70% dark chocolate

2. Do not substitute butter in cream with any other kind of fat.

3. You can substitute the lard in pastry with vegetable oil, but lard is better.

4. Serve the cake 24 hours after you've made it (the said 24 hours need to be spent in the fridge).

5. Don't be scared off by the copious amount of sugar in this cake. It is not too sweet.

6. The nuts in the pastry ought to be walnuts. Walnuts are the most common nut in the Balkans, but they're pretty exclusive in Germany, and I've made the cake on several occasions with hazelnuts instead. It's just as delicious.

For the pastry:

• 8 eggs
• 250 g sugar
• 2 Tbsp softened lard
• 100 g chocolate
• 250 g ground nuts

For the cream:

• 5 eggs
• 250 g sugar
• 100 g chocolate
• 250 g butter

Pre-heat the oven to 170° C with fan, 180° C without. Line your 26-cm-diameter springform cake tin with greaseproof paper. Separate the eggs and beat the egg whites stiff, while gradually adding sugar. Add the egg yolks, the lard and the melted chocolate and beat a little longer. Gently fold in the nuts and pour the mixture into the tin. Bake for 40 minutes.

For the cream, prepare the dishes for a bain Marie and bring the water to the boil. Beat the whole eggs with sugar until frothy. Cook in a bain Marie until it thickens slightly. Break the chocolate into pieces and add to cream. After the chocolate has melted, the cream will get thinner and decrease in volume. You will need to cook your cream for another 15 minutes, constantly whisking, until it thickens again. Do not lose patience and do not panic - this takes some time, but your cream will thicken eventually. It's ready when you draw your whisk along the bottom of the pan and it leaves a clean trace.

Take the pan out of the bain Marie and whisk for another two or three minutes. Add chunks of cold butter and stir until the butter has melted. Leave the cream to cool off completely.

The pastry needs to be cold before you cut it in half. Use 1 / 3 of the cream on the upper layer pastry, cover it with the upper layer and spread the remaining cream on top and sides. Set aside a small amount of cream (2 tablespoons) to decorate your cake with a baker's syringe.

How To Search For Personalized Plates In Ontario

Slane cigarettes / Savoury "cigarettes"

Believe it or not, something that is salty on my blog! It's not that I do not make salty things or that they do not consider worthy of attention, but in very small volumes of grandma's recipes for such dishes. This is recorded as the kneading was important in terms of accuracy measures. And it is not a recipe out there a silly, but something that she very often rules and very loved. And mostly alone and eating!

Whenever I made a little better lunch, these snacks are figured with the meze. However, because they were spreading it fifty-fifty sesame and caraway, they would immediately sprinkled with sesame seeds sold out and those with caraway ate only one because no one else has loved anyone. Neither do it then I loved, now love it. People are changing.

In any case, I decided to make a savory smoke. Now that expression of cigarettes exceeded, no one smokes, and it is good that way, but this is a recipe from the time when the cigarettes, "fir" and did not represent a separate tab (well, I know that in Serbia the way - this is probably the only country where smoking ban has led to many zadimljenijih bars).

This is the original recipe:

• 300 g flour
• 100 g butter 1 egg yolk
• 1 / 2 pack of baking powder
• salt (teaspoon)
• 6 tablespoons milk

oven heated to 170 degrees. Interfere the smooth dough of the above ingredients, rolled out a rolling pin to about 5mm thick and cut up (the best knife for pizza) sticks about 10 cm long and 1 cm wide. Coatings are those preteklim egg white, sprinkle with caraway ie. sesame seeds and bake 20 minutes.

What have I changed? course, I feel all this seemed too simplistic so I had to make a recipe their own. I took more 250 g spinach which I cleaned, washed and blanširala 5 minutes in boiling water. Well I ocedila and iseckala the small (because the dough looks "roan" green-white, who wants a green uniform dough, let izmiksira blanched spinach hand blender before kneading) and then add it to the test. This dough is softened a bit of spinach in relation to how it looks in the original recipe, but it sticks to your fingers, so I added to flour.

three cloves of garlic I izgnječila and mixed with a quarter cup of olive oil . But I pramazivala sticks before baking and sprinkled them with sea salt close . However, the real flavor of garlic can develop only if you brush with sticks and after firing these zabelolučenim oil.

verdict: almost got them and I am all alone eat, although apparently careful of carbohydrates. Spinach flavor was very mild, you might prefer to the stronger, so this remind myself to increase my dose of them when the next time I rules. I put garlic and in dough. It is essential that cigarettes are not prepeku - 20 minutes, the inside are still relatively soft, and crispy outside.

Savoury Cigarettes

My grandmother's favorite snack. She used to make them with caraway seeds, without spinach. This is my updated, slightly more "modern" version.

• 300 g flour
• 100 g butter
• 1 egg yolk
• 6 Tbsp milk
• 1/2 sachet baking powder
• salt
• 250 g bleached spinach
• 3 cloves garlic
• olive oil

Mix all ingredients except for garlic and olive oil to get a smooth dough. The bleached spinach needs to be chopped or blended until creamy beforehand. Leave in fridge for 30 minutes. Meanwhile, crush the garlic cloves and mix them with 3/4 cup olive oil.

Pre-heat the oven to 170 degrees C. Cut bars with a pizza knife (see picture) and brush with garlic olive oil, sprinkling with coarse sea salt on top. Bake for 20 minutes, and while still hot, give them another brush-over with the same oil.

Stouffers Outlet,ohio

cake for amateurs

I Huferka , probably never will Huferka and do not have to try to be Huferka because you can simply ask you to Huferki eating. Now, when we get to this light, it can begin. Today we offer a recipe for a cake most ajnfoh in which can not go wrong in such a culinary evoked instance. The recipe oven to avoid the large arc, which is fine for those with an affinity to a spontaneous ignition ( khmSajleskhm ), covers most of the preparation of opening the package, and blending. As in the sandbox in kindergarten. The result is fine and it may even impress induced culinary colleagues, over enthusiastic mother or partially sighted aunt. You can only look to, unlike some that are currently picked up slightly on a diet.

All your base are ... cookies.
Cakes we start to prepare the ground first. Baking elegantly avoided because it was beautiful, and perhaps even too lazy preštorasti. The basis of biscuits do Grancereale Croccante Mulino Bianco mark. You'll need at least one package for a round baking dish about 25 cm in diameter. For more baking is better to use pack and a half cookies.

Hulk smash puny cookies
The most fun part of preparation is certainly crush biscuits. To avoid general disaster in the kitchen, biscuits pour into a durable bag for food, even better, in which two bags one after another. Bag with a bag of cookies can be wrapped in a towel and place it on the board, under which it pays to have a folded cloth. Why all this off? As we will now go on punching stuff with a hammer tavel'kim ! It is best to hammer the steaks, preferably without the jagged wood or corrugated metal panels. As well as a plate there. Cheerful flail Mon piškotju until each ball does not stay crisp itself samcata in the sea of \u200b\u200bhis sisters.
Now in a skillet melt some butter . Suppose half the pack, but it is a matter of feeling and overall love of calories. Take care that the butter does not overheat, but just gently persuaded that the current state of the law for him. Butter Stir in crushed biscuits to get a glow stick and gently. Piškotne crumbs with butter in the pan now shake (the best is nonstick with a removable edge) and gently press the bottom. Place pan in refrigerator.

Puddi puddi
is time for technology toughest and most risky part of the process. Prepare protective equipment, refresh wills and ... Cook pudding. How? Exactly as it says on the bag. For the pan with a diameter of 25 cm or more I suggest using two bags of pudding. If the chocolate, you can fix that pudding-powder add some tablespoon cocoa powder.

Transcake, Assemble!
time to kvazitorto thrown together. Piškotasto base removed from the refrigerator (I assume that what is in the pudding complicated, or that you call between mother / aunt / concubine, which means that the case has had sufficient time to cool). Sprinkle it with the drained cherries in compote (purchased, of course, stoned, Naturetine are worth your money). Sour cherries can be added at the last minute sliced \u200b\u200bbanana.

After fruit evenly pour in the hot pudding. In doing so we are trying to hurt Sun. Curved then convince better half or a random passerby that we can assist. One of you is slowly poured on the ground pudding with fruit, while others are turning baking sheet. Normally, the surface need not be corrected with a pallet knife. As a general rule, Sun prčkaj because it will only get worse.

If you kidding with decoration (I had, unfortunately, because the cream is too faint), the still hot cake decorate with sprinkles or confetti. Then the waiting time at least, if not two, in the refrigerator. Various cream or egg whites come to the type of trip on a cold Mon. Cake release from shackles carefully and slowly, usually at the periphery of the incision with a knife and then Open.
From kvazitorte not expect fainting and sighs of catharsis, but it is quite nice crispy-creamy dessert. Pudding can be replaced with the cream of yogurt and gelatin, which is a bit more work. homeland in calories to continue, but a good appetite.