This category contains 4 posts

Fast apple and apricot pie. (Vanishes in 30 minutes.Why? Delicious!)

This pie disappears in your family members’ mouths as fast, as you cooked it.

Preparation of the dough for this pie takes 5-10 minutes, baking: 20 more minutes. Simple, fast and delicious. 

The main problem is that in another 30 minutes it may vanish completely out of the plate.:-))

So for this pie you’ll need:

2 medium apples;

2-3 apricots;

3 eggs;

1 cup of sugar;

1 cup of flour; (I recommend using self-rising flour)

1/2 teaspoon vanilla sugar;

Blend in a food processor: 3 eggs add gradually 1 cup of sugar and 1 teaspoon of vanilla sugar, then add gradually 1 cup of flour.

Aerate (if you have this option in your food processor/blender). Let it stay.

Turn on your oven and preheat to 350F

Meanwhile: wash and cut the apples. Split in halves apricots.

Grease the baking dish. Cover it with apples and then on top put the halves of apricots.

Aerate you dough again (or just blend it again for minute or so). Pour the dough into you baking dish.

Put into the oven for 15-20 min.

Enjoy your pie! I surely enjoy mine! BTW: apricot is a secret ingredient. BUT you may cook this pie with any stuffing you like:-) Sorry didn’t get a chance to picture the whole pie: IT VANISHED!


Profiteroles with cream-cheese cream and strawberry jam

 Dough: VD8JAJK4D9BW

1 cup milk

1/4 pound (1 stick) unsalted butter

1/4 teaspoon of salt

1 cup all-purpose flour

4 large eggs



Chocolate chips                      

At the minimum gas preheat 1 cup of milk, gradually add butter, cut into thin slices (don’t let the mixture boil) add salt and wait until the butter will melt and will mix with milk.

To the mixture add gradually 1 cup of flour, don’t pour all the flour at the same time. Carefully beat up all the ingredients, so that the dough would form.

Put the mixture into the food processor and add 4 eggs. Pulse the dough until you will see it becomes puffy.

Preheat the oven to 450 F.

Now put the mixture in a pastry bag with a large plain tip or you can form the puffs with the spoon, carefully form round shaped profiteroles or with pastry bag form 20-25 swirls.

Don’t forget before forming your swirls to oil the baking sheet, so that they wouldn’t stick.

Bake them into the oven for 20 minutes and after they became golden and puffy, turn the gas off and let your pastry stay there for additional 15 minutes.

After that take out your almost ready profiteroles, let them a little bit too cool off and then half cut them, as shown in the picture.

For cream: You can take ready cream-cheese cream or you can mix cream-cheese with sweetened-condensed milk. It’s very simple: you can take 1/2 of the pack of cream-cheese and 1/2 of the condensed milk can.

Mix them carefully, even if the mixture won’t be very   consistent it will be more delicious in your profiteroles.

For chocolate:

You can melt 1/3 of the bag of chocolate chips (use minimum heat) or you can use Hersey’s chocolate in bottle if you don’t have chocolate chips.

You can also use for the cream any jam or ice-cream.

In Ukraine and Russia we use either butter cream or condensed milk as the stuffing.

Serve your profiteroles covered with warm chocolate or warm jam, however you like.



Pancakes with cream cheese and ice cream.

Pancakes are a traditional dish for Ukrainians and all Slavic nations.

 Pancakes are very easy to cook and they are good with any stuffing, as well as just with honey or maple syrup.

For 1 stack of thin pancakes (12-15 thin pancakes) you will need:

1-2 eggs;

0.5 cup of water and 0.5 cup of milk (1 cup of water);

2-3 drops of vanilla extract;

2-3 tablespoons of sugar;

0.5 cup of flour;

Salt on the tip of the knife;

2-3 tablespoons of sunflower/corn oil;

Mix properly all the ingredients. You can start with mixing egg(s) and water/milk, then gradually add sugar, flour and salt/ sugar. The dough shouldn’t be thick or thin. It should resemble the consistency of crème-soup.

After you have mixed everything add 2-3 tablespoons of corn/sunflower oil.

Preheat the frying pan 2-3 min at the highest heat, and then reduce to medium. Pour a little bit of oil on the frying pan, then take the soup ladle and pour one soup ladle full of dough on the frying pan.

Fry until you will see golden edges around the dough, turn the pancake over and fry another side.

*My Secret Trick*: when you take the ready pancake off the pan, cut a thin slice of butter and smear it on a hot pancake. It will melt and your pancake won’t be dry*My Secret Trick*

When you have fried all the pancakes let them cool off then cut them in half and stuff with the cream cheese. Just cut one slice of the cream cheese, then cut this slice in 4 pieces, Put each quarter of cheese into your pancake half and then roll it up. Put the rolled up pancakes into the frying pan that you used to prepare you pancakes. Stew your pancakes on the lowest heat, so that the cream cheese could melt and the pancakes could get a golden crust:-P

Take one serving of warm pancakes, cover it with the scoop of ice-cream and enjoy!

Sweet lasagna with berries, cream cheese and ricotta.

6-8 lasagna sheets

1 packet of Cream cheese

2/3 cup of Ricotta
1 Egg
0,5 lb. of berries raspberries, blueberries
1 1/2 cup of Sugar
1 teaspoon of Vanilla

Lasagna with cream cheese and ricotta appeared as a sweet morning treat to my family during the busy week mornings.
It’s not an original Italian recipe, where meat and tomato sauce should be present, contrary it’s our family variation of lasagna: sweet and with berries:) Forgive us Italian mothers, we love it this way:)

Active cooking time : 30 mins
Total cooking time: 1h 20 mins

Preheat water in 6-8 quart saucepan, put 6-8 sheets of lasagna noodle and boil on a small heat until tenderly cooked (10-15 minutes).
Take out of the boiling water, drain the water and put the lasagna noodles on the cooking pan to let it cool off.

Meanwhile take your cream cheese , cut it in thin 0.5 inch pieces.

Prepare the form, oil it Put the first layer of your lasagna sheets 3 or 4 (depending on form),

cover it with your cream cheese pieces, cover your cream cheese

with berries -and top it with sugar.

Put the next layer of lasagna sheets.
Take your ricotta: beat up an egg with 2/3 cup of ricotta, 1 cup of sugar and add 1 tbs of vanilla. Cover your top lasagna layer with ricotta-sugar mixture.

Preheat the stove at 400 F. Bake your lasagna at 400F for 30 minutes and then lower the heat to 150F, take lasagna out for a second and decorate it with berries and return it sit in the stove for 20 more minutes. Take it out and let it cool, as it’ s hot!
Enjoy your sweet lasagna!

What Helen is cooking now:

All recipes are on Petitchef
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