Prep time: 40 minutes

Ingredients:
- 1-1/3 c. all-purpose flour
- 1 c. rolled oats
- ¼ c. brown sugar
- 1 tbsp. baking powder
- ½ tsp. cinnamon
- 1 c. skim milk
- 1 egg, beaten
- 3 tbsp. vegetable oil
- 1¼ c. blueberries
- ¾ c. raspberries

How to prepare the recipe:

1. Preheat the oven to 425° Fahrenheit (218° Celsius).
2. Spray muffin cups with non-stick cooking spray.
3. Combine flour, oats, brown sugar, baking powder, and cinnamon in a mixing bowl.
4. Fold in berries.
5. Spoon the mixture into the muffin cups, approximately 2/3 full.
6. Bake for 25 to 30 minutes or until light golden brown.

Ingredients:
-1-1/4 cups walnut pieces,
- including 7 unbroken walnut halves
-10 tablespoons unsalted butter, softened
-3/4 cup sugar
-3 eggs
-1-3/4 cups sifted flour
-1 teaspoon baking powder
- Pinch of salt

photo credit: mnem

How to prepare the recipe:

1. Preheat oven to 350 degrees F. Grease and flout a 9-inch springform pan. (Use a 9-inch cake pan if you do not have a springform pan.)

2. Set aside 7 of the best walnut halves and coarsely chop the remaining walnuts in the bowl of a food processor.

3. In a mixing bowl, beat the butter. Add the sugar, eggs, flour, baking powder, and salt one ingredient at a time, beating continuously. When the ingredients are well mixed, add the chopped walnuts and mix evenly. Pour the batter into the prepared pan.

4. Bake for 45 minutes. Let cool for 10 minutes. Loosen the sides by running a knife around the side of the pan. If you are using a springform pan, open it and loosen the bottom of the cake with a spatula. Turn the cake onto a cooling rack with a quick jerk. Immediately reverse the cake onto another cooling rack and garnish with the reserved walnut halves. Let the cake cool top-side up.

Shanghai Chicken

Shanghai Chicken Ingredients:
-500 g boned chicken breast
-3 eggs
-1 green onion now
-200 g flour
-200 ml oil for frying
-30 g mustard
-20 ml soy sauce
-10 ml white wine
-salt, pepper, bread crumbs
-Optional: sesame or sesame oil

photo credit: Micah Sittig

How to prepare the recipe:

Shanghai Chicken Chinese food is a relatively simple recipe, which you can easily prepare in your kitchen. Shanghai chicken recipe for the chicken pieces are cut thin, 1 cm wide. Break eggs into a bowl and beat it with soy sauce, mustard, white wine, chopped green onion leaves as fine salt and pepper. You can cook chicken green onion Shanghai with finely chopped green dill. The composition is put flour until the consistency is right to stay glued on pieces of chicken.
Chicken pieces in bread crumbs or flour to make then go through and put the resulting composition fried in a pan with hot oil. Shanghai is ready when the chicken pieces were golden. Remove chicken pieces from pan and put on paper napkins to flow of oil. Optionally, Shanghai chicken is sprinkled with sesame seeds can be fried or sprayed with sesame oil.
Shanghai Chicken served with various sauces specific in Chinese cuisine, as an appetizer or first choice.

Tiramisu Ingredients:
-500 g wafers
-500 g Mascarpone
-350 ml coffee
-250 bubbly cream
-125 ml wine (Marsala – in original recipe)
-4 eggs (yolks are used)
-150 g sugar
-1 tablespoon of cocoa Dutch

photo credit: belgianchocolate

How to prepare the recipe:
1. The coffee is made strong, it sweetens and cools.
2. Separate whites from yolks (eggs). Since you can prepare egg whites marshmallows or whites for Tiramisu is usually used only yolks. They put in a bowl, sprinkle sugar and fighting foam. It integrates and wine. Place a bowl of hot water and continue beating cream with mixer until it thickens to dough pancakes.
You can cook more cream and serve the rest as Zabaglione cream.
3. Rub Mascarpone to not have lumps. Mix cream yolks in it and homogenize. Then add the cream, stirring slowly with the goal, from bottom to top, to keep the foam. You can add and 1-2 egg whites, beaten in a clean, hard foam.
4. Take a bowl or yena tray and arrange Tiramisu: put a layer of wafers dipped 1.2 sec in coffee, then a layer of cream. The last layer should be cream. Place 1 tablespoon of cocoa in a tea strainer and sprinkle with cocoa Tiramisu.

Oriental Salad Ingredients:

-1 kg small potatoes
-2 onions
-5 tablespoons apple vinegar or grape vinegar 3 (9 degrees)
-6 tablespoons oil
-3 hard-boiled eggs; sliced
-100 g sliced olive
-salt, pepper

How to prepare the recipe:
Place the eggs to boil and boil for approx. 5 minute from the moment the seething water, then rinse with cold water, clean and cut washers.
Potatoes are washed and put to boil in the skin, with salt water. Oriental salad potatoes are chosen for children, which are otherwise difficult to clean. Keep the fire about 30 minutes after water began to boil – try to stick all with a fork. Do not keep too much on fire as the oriental salad should be sliced thin and difficult to cut if boiled too long (crash).
While potatoes boil, mix vinegar, oil, salt, pepper and onion, it leaves few minutes for the onion mixture to sea a little and lose quickly.

Peel boiled potatoes, cut into slivers and add the previously prepared sauce. For the oriental salad to come out tasty, put the potatoes in hot sauce for the sauce to penetrate them. Add to the salad oriental disks of eggs, olives. Mix well the salt and vinegar. If oriental salad is too dry add a little oil.

Potato Soup Ingredients:

Fisherman’s soup Ingredients:

-500 g carp without head
-500 g smolt
-500 g perch or bream
-400 g anchovy
-250 g carrots
-250 g parsnip and celery
-500 g onion
-100 ml oil
-1 kg tomatoes
-1.5L soup
-50 ml vinegar
-salt, parsley, Green lovage

How to prepare the recipe:
Peel the greens, cut in thin pieces and boil it with finely chopped onion and oil.
Separately boil anchovies, and passed through a strainer and put in pot with broth. Borsch boil separately and add over to soup .
Peel the remaining fish, wash, cut into pieces and place in pot with broth. Let it boil 10 minutes, then add tomatoes peeled and cut in slices, salt suits and make it taste with vinegar. Let on the fire for 5 minutes, then give away pot of fisherman’s soup , sprinkle the lovage and parsley leaves, chopped finely.

Ingredients:
-1 package Dry yeast
OR
-1 cake Compressed
-1 tablespoon Honey
-1 cup Warm water
-1 1/2 teaspoon Salt
-1 cup Whole wheat flour
-2 cups White flour (as needed)
-2 1/2 tablespoons dry minced onion
-1 Egg white, lightly beaten
-Sesame or caraway seeds or Coarse salt

photo credit: grongar

How to prepare the recipe:

Add yeast and honey to warm water in a large bowl. When it bubbles, add salt, whole wheat flour, onion, and enough white flour to make a soft dough. Knead till smooth and elastic. Let rise till doubled, about an hour.

Punch down, and divide into 16 equal pieces. Roll each into a long bread- stick shape and place on a baking sheet sprayed with Pam (or the like). You’ll need two large baking sheets to hold the breadsticks. Let rise till light, about 1/2 hour.

Brush with egg white and sprinkle with seeds or coarse salt. Put a pan of hot water on the floor of your oven. (This helps make a crisp crust.) Bake in preheated 400 F oven for about 20 minutes.

If you make these in advance, reheat briefly in a hot oven before serving. You can add other herbs such as dill, parsley, basil, whatever, if you like.

Ingredients:
– 10 cups dry milk powder
– 4 3/4 cups sifted confectioners’ sugar
– 1 3/4 cups unsweetened cocoa powder
– 1 3/4 cups powdered non-dairy creamer

How to prepare the drink:

1. In a large mixing bowl, combine milk powder, confectioner’s sugar, cocoa powder, and creamer. Stir till thoroughly combined. Store cocoa mixture in an airtight container. Makes about 15 cups mix, or enough for about 45 servings.
2. For 1 serving, place 1/3 cup cocoa mixture in a coffee cup or mug, and add 3/4 cup boiling water. Stir to dissolve. Top with dollop of whipped cream or a few marshmallows, if desired.