Archive for the ‘Recipes’ 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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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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Broccoli Salad   4 comments

We went to our friend’s house last night for a casual BBQ dinner and I was in charge of the salad.  I wanted to bring a hearty salad; one that could be considered a side dish.  So, I looked on the internet and then came up with my own in a hurry – lazy broccoli salad:

I bought the broccoli/cauliflower florets in a ready to use bag along with pre-diced red onions and a bunch of red seedless grapes.  I broke down the florets into bite sized pieces mixed it with a quarter cup of the diced red onions and cut about a cup of the red grapes in half.

The dressing consisted of a cup of mayo, 3 tablespoons champagne vinegar and 1 tablespoon sugar mixed together.  Combine the dressing with the broccoli/cauliflower, red onion and grapes and put in the refrigerator for a couple of hours.  When you are ready to serve the salad mix in the cheddar cheese and sunflower seeds to your liking and dig in! Delicious!

While you are waiting for the salad ingredients to get to know one another, you can make pecan thumbprint cookies…

I will share this recipe when I get back to Washington! Wait for it…

Posted July 21, 2008 by Lana G! in Dining, Friends, Photo, Photography, Recipes, Summer

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Borsch for Dinner!   1 comment

One of the MANY joys of living with my sister and brother-in-law when I am down in So Cal is DINNER!  My Brother-in-law is a chef at heart and when he is in the kitchen the creativity flows and the meals are DELICIOUS!  Tonight he made BORSCH!

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Mouth watering and

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DELICIOUS!

My sister Ellen shares a recipe for this glorious soup HERE!

 

Posted March 26, 2008 by Lana G! in Eating, Family, Fellowship, Food, Recipes, Russian

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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Rustic Potato Soup   6 comments

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Rustic Potato Soup Serves 4 to 6

Let the potatoes simmer in the broth while you prep and cook the remaining ingredients. Because the kielbasa is quite salty, no added salt is necessary.

~~~~~
6 cups low-sodium chicken broth
2 pounds red potatoes, peeled and cut into 3/4-inch cubes
1 bay leaf
2 tablespoons unsalted butter
1 pound kielbasa sausage, cut into 1/2-inch pieces
2 large leeks, white and light green parts only, cut in half lengthwise, then sliced thin crosswise
1/2 bunch kale, stems removed and leaves cut crosswise into 1/4-inch strips (about 4 packed cups)
Ground black pepper

~~~~~
1. Bring broth, potatoes, and bay leaf to boil in large saucepan over medium-high heat. Reduce heat to medium-low and simmer until potatoes are tender, about 10 minutes. Discard bay leaf. Using potato masher, coarsely break up potatoes, leaving some large chunks.
2. Meanwhile, melt butter in Dutch oven over medium heat. Cook kielbasa, stirring frequently, until lightly browned in spots, about 4 minutes. Add leeks and cook until soft, about 4 minutes.
3. Add potato mixture and kale to Dutch oven and simmer until kale is tender, about 5 minutes. Season with pepper and serve.

For more recipes, head on over to Boo Mama’s

It's A Souptacular

Posted December 6, 2007 by Lana G! in Blog, Food, Fun, Recipes, Winter

Sweet Potato Soufflé   6 comments

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Sweet Potato Soufflé

Soufflé:

3 cups canned, cooked sweet potatoes
½ cup brown sugar
½ cup butter
2 eggs beaten
1 tsp. vanilla
1/3 cup milk
¼ tsp. cinnamon
¼ tsp. nutmeg

Topping Mix:

½ cup brown sugar
¼ cup flour
½ cup butter (don’t melt butter – cut into pieces)
½ cup nuts

Mash sweet potatoes. Add other ingredients. Put in a pretty pie pan. Add topping and bake at 350 for 25-40 minutes – time varies depending on how deep your baking dish is.

I like to use this one:

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This recipe works as a side dish or a dessert!  IT IS YUMMY and a repeat request!

For more holiday recipes, head on over to Semicolon!

Posted November 18, 2007 by Lana G! in Food, Holiday, Recipes, Thanksgiving