Archive for the ‘Baking’ Category

Easy Nazook – Middle Eastern Sweet Pastry   13 comments

My mom found a recipe my grandmother had for a Middle Eastern pastry called Nazook.  The recipe was originally typed in Russian…

Since most of the women in my family cannot read Russian, my mom dictated the recipe to me in english so that I could share it with the family.  I cut the recipe by a third!  I didn’t want that much Nazook hanging around my house!

 Her version of the above recipe is a little different based on her preference to use butter rather than margarine.  She also dissolved the yeast with a little salt and sugar in warm water.  She says this makes a difference.  I trust her on that since she’s 87 years old and has a “few” years of baking under her belt!

Here is the translation plus my own notes after attempting to make this recipe this weekend!  This is a two day process because of the yeast in the dough.

Nazook

Day 1

1½ cubes of butter softened

½ cup sour cream

½ package yeast

1½ cups flour

¼ tsp salt

1 tsp sugar

Beat butter and sour cream.

Dissolve yeast, salt and sugar in 1/8 cup warm water.

Add yeast and flour to the butter and sour cream mixture and mix well.

Put in a Ziplock bag in the refrigerator overnight.

Filling:

1 cube butter softened

1 cup sugar

1½ cups flour

Mix the above ingredients with your hands until crumbly. Place in a Ziplock bag in the refrigerator overnight.

Day 2

Assembling the Nazook:

Preheat oven to 350°

Take the dough and filling out of the refrigerator.

Divide the dough into 2 parts.

Flour your rolling surface real good!

Roll one section of the dough portion out thin – about a ¼ inch thin.

Divide the  filling into 2 parts.

Place 1 part filling on top of one part rolled out dough and pat down REAL GOOD (like you were making a pie crust). Then roll the filling topped dough (like a jelly roll) nice and tight. The filling will try to escape out the sides. Push it back in place. If your dough sticks to the surface, use more flour and a plastic pancake turner to lift the dough carefully from your surface as you are rolling. Once you have finished rolling the dough, lightly flatten and shape your dough.  Repeat with your other dough and filling portion.  You should now have two pastry rolls.

Using a very sharp knife, slice off 1 inch and use your knife and your hand to transport the cut slice to your cookie sheet (this will hold the filling inside the dough). The filling will still try to escape!  I used a Silpat lined cookie sheet.

Bake one cookie sheet of pastry slices at a time in a 350° oven until the pastries are light golden brown – around 20-30 minutes depending on how thin you sliced the dough. This recipe will make 24 half inch thick pastries or 18 one inch thick pastries.

The picture above shows the Nazook I made.  I made half inch slices and one inch slices.  I think the thinner slices would be a great tea party addition…

Enjoy!

 

Posted May 30, 2010 by Lana G! in Baking, Delicious, Food, Photo, Recipes

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WOW!   4 comments

 

Flew home to Seattle today and look what was waiting for me on my front porch!!!!

I didn’t even have to enter a contest!!

Posted January 7, 2010 by Lana G! in Baking, Christmas, Family, Gifts, Joy, Photo

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Chocolate Chip Cookies   4 comments

May 10

I love the Cook’s Illustrated magazine and website! Hence the link on my sidebar.  If you have not checked this magazine out – you must.  It is a pleasure.  I so appreciate all their experimenting.  They are the CSI of Cooking Disasters!!

I made these wonderful cookies last week!  This is the Nestle Tollhouse Cookie recipe perfected!  From now on, this girl will only use the Ghirardelli 60% Cacao Bittersweet Chocolate Chips when she makes chocolate chip cookies.  What a difference a good chocolate chip makes as well as all the other useful hints in this revised recipe.  Oh these were delicious!

Check this link out for the recipe and the other delicious tips this website has to offer:

http://www.cooksillustrated.com/recipes/detail.asp?docid=19364

Posted May 16, 2009 by Lana G! in Baking, Cookies, Recipes

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WFMW-Mystery Novels that Give Back   7 comments

For WFMW this week, I want to share with you a yummy, easy cookie recipe that I got out of my mystery novel!  You have to love a mystery novel that gives back!  This recipe is so quick and easy you don’t even have to pull out your mixer!

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 Preheat your oven

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Mix all your ingredients like the recipe says (I halfed the recipe).  I also changed the recipe at this point because I didn’t have any cornflakes and I had a craving for peanut butter.  So I divided the dough after I added the peanut butter chips rather than chocolate chips and made half with cocoa added and half with pecans added.   

 

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 Last recommendation, keep the cookies in ball shapes.  Do not flatten before baking.

 

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Delicious!

For more WFMW posts head on over to Rocks in My Dryer!

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Rolo ® Cookies   2 comments

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Rolo ® Cookies

2 1/4 c. flour
3/4 c. cocoa
1 tsp. baking soda
½ c. sugar
½ c. packed brown sugar
1 c. butter, softened
2 tsp. vanilla
2 eggs
1 c. chopped nuts (your choice)
48 Rolo ® candies (milk chocolate covered caramel)

Preheat oven to 375 degrees. In small bowl, combine flour, cocoa, and soda; blend well. In large bowl, beat sugars and butter until fluffy. Add vanilla and eggs; beat well. Slowly add flour mixture; blend well. Stir in nuts. Chill dough in the refrigerator or just go for it! For each cookie with floured hands, shape about 1 tablespoon dough around caramel candy, covering completely. Place on ungreased sheet. Bake at 375 degrees for 7 to 9 minutes. Cool slightly and remove from sheets. 48 cookies.

A side note!  I reduced the sugar in these cookies.  If you want sweeter cookies up the sugars to 1 cup each – YIKES!

Posted September 8, 2007 by Lana G! in Baking, Holiday, Recipes, Relaxation, Saturday