Oatmeal Cookies

Ingredients:

• 1.1 lb (500 g) oatmeal flakes
• 0.55 lb (250 g) unsalted butter
• 0.45 lb (200 g) granulated sugar
• 3 eggs
• grated dried lemon

Directions:

1. Sift and saute oatmeal flakes in melted butter (0.28 lb/125 g).
2. Beat the rest of the butter with the sugar.
3. Cool the oatmeal flakes and add to the sugar mixture.
4. Add the grated dried lemon, eggs, and sifted flour.
5. Mix well.
6. Take the dough with a teaspoon and put on a lightly greased cookie sheet.
7. Bake in the oven until golden-brown (375F/ 10-15 minutes).
8. Cool the cookies, and serve with hot tea or coffee.

Easter Cake ("Kulich")

Russian Easter Cake, Kulich, is usually baked in a tall round mould to give it its characteristic height.
Ingredients:

• 2 lb (1 kg) all-purpose flour
• 1.5 cups milk
• 6 eggs
• 3/4 lb (300 g) unsalted butter or margarine
• 1.5 cup granulated sugar
• 3/4 teaspoon salt
• 1/3 lb (150 g) raisins
• Candied fruits, almonds to taste
• Pure extract vanilla
• Powdered sugar (confectioners' sugar)
• Active dry yeast for 2 lbs flour

Directions:

1. In a large bowl mix the milk, yeast, and half of the flour.
2. Let stand for 2 hours.
3. Separate the egg yolks from the whites.
4. Add the yolks to the dough.
5. Beat the egg whites until foamy.
6. Add the rest of the ingredients in batches (egg whites, flour, melted butter or margarine, salt, sugar, candied fruits, almonds, raisins).
7. Let stand a little bit.
8. Put the dough into a greased tube pan.
9. Bake in a preheated oven at 375 F 20-25 minutes, or until a toothpick inserted in the center comes out clean.
10. Sprinkle with powdered sugar or frost with desired frosting. Enjoy!

Shepherd’s Pie

Ingredients:

• 2 lb potatoes
• 3-4 eggs
• 3/4 cup milk
• 2 medium onions
• 1 lb cooked meat (you can use any meat: beef, veal, pork, chicken, duck, etc.) 
• 3 tablespoons unsalted butter
• Salt, pepper to taste
• Bread crumbs
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:
First, to prepare the stuffiing:

1. Grind the cooked meat in a meat grinder or chop it very finely.
2. Finely chop the onions and sauté in vegetable oil until golden.
3. Add the onions, salt, pepper, and desired spices to the ground meat, and mix.

Then:

1. Peel the potatoes and boil until tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, and melted butter; mix well.
4. Place half of the mixture onto a greased and sprinkled with bread crumbs ovenproof skillet or baking pan.
5. Add the meat stuffing on top and even it out with a spatula or a spoon.
6. Place the remaining potato mixture onto the meat in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the pie (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Baked Potato & Mushroom Casserole (Pudding)

Ingredients:

• 2 lb (1 kg) potatoes
• 1 lb (500 g) mushrooms
• 3+1 eggs
• 2 medium onions
• 3/4 cup milk
• 3 tablespoons unsalted butter
• Salt, black pepper, spices to taste
• 2 tablespoons mayonnaise
• Vegetable oil

Directions:

1. Peel the potatoes and boil until fork-tender.
2. Drain the water and grate the potatoes.
3. Add hot milk, 3 eggs, salt, pepper, spices, and melted butter; mix well.
4. Place half of the mixture onto a greased ovenproof skillet or baking pan.
5. Add the mushroom stuffing on top and even them out with a spatula or a spoon.
6. Place the remaining potato mixture onto the mushrooms in an even layer.
7. Beat the remaining egg with mayonnaise and brush the top of the casserole (for a golden crust).
8. Bake in a preheated to 375-400F oven 20-25 minutes or until the crust is golden-brown. ENJOY!!!

Stuffing:

1. Chop and sauté the onions until golden (caramelized).
2. Wash and cut the mushrooms and fry them on a separate skillet in vegetable oil until the moisture evaporates and the mushrooms are lightly browned.
3. Add the onions, salt, and pepper to the mushrooms and mix.

Sour Cream Sponge Cake

Ingredients:

• 2 cups all-purpose flour
• 1.5 cups sour cream
• 6 eggs
• 1 cup granulated sugar
• Pure vanilla extract
• Powdered sugar (confectioners' sugar)

Directions:

1. Separate the egg yolks from the whites.
2. Beat the egg yolks with the sugar until the mixture is white.
3. Add vanilla and sour cream and mix.
4. Beat the egg whites until foamy.
5. Fold the flour and the egg whites into the rest of the mixture (sift the flour to avoid lumps).
6. Pour the batter into a greased round cake pan.
7. Bake in a preheated oven at 375 F (190-200 C) 20-25 minutes, or until a toothpick inserted in the center comes out clean.
8. Sprinkle with powdered sugar before serving. ENJOY!

Crêpes with Apple Filling ("Nalistniki")

Also called "Nalesniki".
Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (1/2 quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• 1 table spoon butter

Filling:

• 4-5 apples
• Sugar to taste

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter and mix well. The batter must be thin.
3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it.
5. Put 2-3 teaspoons of apple filling and 1-2 teaspoons sugar on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling.
6. Fry just one side (where the edge is after the final roll, so the frying will seal it) on low heat until golden-brown. ENJOY!

Filling:

1. Peel and core the apples, take out the seeds.
2. Grate the apples coarsely.

Vanilla-Chocolate Cake Prague ("Praga")

A perfect Birthday cake!
Ingredients:

• 1 cup sour cream
• 1 cup granulated sugar
• 2 eggs
• 1/2 can sweetened condensed milk
• 2-3 tablespoons unsweetened cocoa powder
• 2-2.5 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 tablespoon vinegar
• 1 tablespoon cognac or liquor (optional)
• 1-2 teaspoons pure vanilla extract

Creamy Frosting:

• 1/2 can sweetened condensed milk
• 1/2 lb unsalted butter, softened
• 1 tablespoon cognac or liquor (optional)
• 1-2 teaspoons pure vanilla extract
• Nuts to taste

Directions:

1. Boil the sweetened condensed milk (in the can) in a large saucepan (make sure the water covers the top of the can) for 1 hour and cool.
2. Beat eggs and sugar very well (using a whisk or mixer).
3. Add 1 cup of the flour, sour cream, 1/2 can sweetened condensed milk, and mix. Add the rest of the flour and mix again (sift all of the flour).
4. In a separate bowl, mix together the baking soda and vinegar, cognac or liquor (optional), vanilla extract, and baking powder. Add to the rest of the cake mixture and mix.
5. Pour the batter into a warm greased baking tray.
6. Put an oven-proof plate filled with water on the bottom of the oven to avoid burning.
7. Bake the cake at 375-400F about 20-25 minutes or until a wooden toothpick inserted in the center comes out clean.
8. Cool the cake, cut into 2 layers (cut across the middle of the thickness), and trim the edges to make them even.
9. Using a butter knife, frost each cake layer (and stack them on top of each other).
10. Sprinkle the top layer with the crumbs from the trimmed edges. Add nuts (if desired). ENJOY!

Creamy Frosting:

1. Mix the other 1/2 can of sweetened condensed milk with butter very well.
2. Add cognac or liquor (optional), vanilla extract, and nuts to taste, and mix again.
3. Cool the cream before frosting.

Crêpes (Crepes) with Cottage Cheese Filling

Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (1/2 quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• 1 table spoon butter

Filling:

• 1 lb cottage cheese
• 1 egg
• 1/3-1/2 cup sugar
• 1 tablespoon butter, melted
• Pure vanilla extract
• Salt

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter and mix well. The batter must be thin.
3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it.
5. Put 2-3 teaspoons of filling on each crêpe (crepe) (close to the edge); roll it, tuck in the ends, and finish rolling. Fry on both sides until golden-brown.

Filling:
In a mixing bowl, combine cottage cheese, egg, sugar, a small pinch of salt, melted butter, and a few drops of vanilla.

Pancakes ("Oladyi")

This delicious dessert is very popular in Russia, especially during Pancake week (Shrovetide, "Maslenitsa"). It is the last week of winter and is the celebration of the coming of spring.

Ingredients:

• 1.1 lb all-purpose flour
• 2 cups milk or water
• 2 eggs
• 2 tablespoons sugar
• 3-4 tablespoons butter or vegetable oil
• 1/2 teaspoon salt
• 1 package active dry yeast

Directions:

1. Dissolve the yeast in warm milk, add flour and mix.
2. Put the batter in warm place and let rise (cover it).
3. Then add eggs, salt, sugar, and 1 tablespoon butter or vegetable oil.
4. Mix the batter, let it rise a second time (covered, in a warm place).
5. Without stirring, take the batter with a large spoon (previously moistened in water), pour the batter on a hot, greased skillet, and fry on both sides until golden brown.
6. Serve pancakes with honey, sweetened condensed milk, jam, or sour cream. ENJOY!

Stuffed-Crust Pepperoni Pizza

A great new twist to a regular pepperoni pizza!

Ingredients:

• 1 lb store-bought pizza dough (from your grocer's bakery section, not the dairy section)
• Marinara or pizza sauce (enough to cover the pizza)
• 1 lb Fontina cheese
• Pepperoni (enough to cover the pizza)
• 1/3 cup sliced black olives
• 1/2 cup sliced fresh mushrooms
• 2/3 cup French's French Fried Onions
• 1 egg
• Nonstick cooking spray

Directions:

1. Let the dough rest at room temperature about 30 minutes.
2. Preheat the oven to 375 F.
3. Meanwhile, spray a pizza stone (or large baking pan) with the nonstick cooking spray.
4. Sauté the mushrooms in some oil in a skillet.
5. Next, punch the dough to get rid off bubbles and roll it out (using a rolling pin), to the shape of the pizza stone.
6. Spread marinara sauce on top of the dough. Grate the cheese and sprinkle on top of the sauce, putting more cheese on the edges. Carefully fold the edges of the pizza to create a stuffed cheese crust (press with your fingers to help seal the ends; the stuffed-crust should be 1-2 inches wide).
7. Put pepperoni slices on top of the cheese, covering the surface. Add the sliced olives and the cooked mushrooms on top.
8. Finally, sprinkle with the French's French Fried Onions.
9. Lightly beat the egg and brush onto the crust of the pizza.
10. Bake the pizza 20-25 minutes, checking after 20 minutes (the bottom should be golden-brown and the cheese melted). ENJOY!!!

Stuffed-Crust Bacon & Spinach Alfredo Pizza

If you love pizza, then you will absolutely love this stuffed-crust cheesy wonder! This is also a fantastic comfort food!

Ingredients:

• 1 lb store-bought pizza dough (from your grocer's bakery section, not the dairy section)
• Alfredo sauce (enough to cover the pizza)
• 1 lb Fontina cheese
• 3 cups fresh spinach
• 1/2 cups sliced fresh mushrooms (optional)
• 1/3 lb center-cut bacon strips
• 2/3 cup French's French Fried Onions
• 1 egg
• Nonstick cooking spray

Directions:

1. Let the dough rest at room temperature about 30 minutes.
2. Preheat the oven to 375 F.
3. Meanwhile, spray a pizza stone (or large baking pan) with the non-stick cooking spray.
4. Cook the bacon in a skillet until crispy; place on a paper towel to drain. Crumble the bacon with your hands. (If you want, also sauté the mushrooms in some oil in a separate skillet).
5. Next, punch the dough to get rid off bubbles and roll it out (using a rolling pin), to the shape of the pizza stone.
6. Spread alfredo sauce on top of the dough. Grate the cheese and sprinkle on top of the sauce, putting more cheese on the edges. Carefully fold the edges of the pizza to create a stuffed cheese crust (press with your fingers to help seal the ends; the stuffed-crust should be 1-2 inches wide).
7. Wash and drain the spinach (make sure to get out as much moisture out of the spinach as possible; otherwise, you will get a soggy pizza). Place atop the cheese. (At this point, you can also spread the mushrooms on top of the spinach).
8. Finally, sprinkle the crispy bacon and the French's French Fried Onions.
9. Lightly beat the egg and brush onto the crust of the pizza.
10. Bake the pizza 20-25 minutes, checking after 20 minutes (the bottom should be golden-brown, the cheese melted, and the spinach wilted). ENJOY!!!

"Belyashi" (Meat Pastries)

Ingredients:
Dough:

• 2 lb flour
• 1 package dry yeast
• 1/2 liter (1/2 quart) milk
• 1/4 lb (1 stick) unsalted butter or margarine, melted
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 eggs

Filling:

• 2 lb beef (~60% of all meat)
• 1.5 lb pork (~40% of all meat)
• 1 medium onion
• Salt, pepper to taste

Directions:
First, prepare the dough:

1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
3. Then, slowly add warm milk and the rest of the flour, at the same time mixing.
4. When it is difficult to mix the dough, pour in the melted butter or margarine, and mix with your hands.
5. Cover the pan with a towel and leave in a warm place to rise.
6. When the dough rises for the first time (can take a couple hours), push it down with your hands.
7. When the dough rises the second time, it’s ready.

While waiting for dough to rise, prepare the filling:

1. Grind beef and pork (in a meat grinder) together, 2 times.
2. Finely chop the onion and sauté in a skillet in vegetable oil, stirring, until golden, then add the onion to the ground meat.
3. Add salt and pepper and mix everything.

Now you are ready to prepare the Belyashi:

1. Take a piece of dough and roll into a small pancake (~3-4 inches in diameter), using a rolling pin on a lightly floured surface.
2. Take a piece of ground meat with a tablespoon (you can brown each portion of ground meat for several seconds for better taste), and put it in the middle of the pancake.
3. Wrap the edges of the dough, forming an open pie.
4. Cook the belyashi in a large skillet (first from the exposed meat side, then flipping to the other side) in vegetable oil until meat is ready (no longer pink inside) and the dough is golden-brown.

Sweet Pastries "Kolbaska" ("Sweet Sausages")

Ingredients:

• 1.25 lb vanilla cookies
• 2 sticks (1/2 lb (200 g)) melted butter
• 2 tablespoons unsweetened cocoa powder
• 1 can sweetened condensed milk
• Peanuts to taste

Directions:

1. Crush the cookies into crumbs.
2. Mix all the ingredients.
3. Wrap the mixture into a plastic bag, forming into a log shape, and put in a fridge for 30-50 minutes.
4. Unwrap, cut into pieces, and enjoy with tea or coffee!

Sweet Pastries "Kartoshka" ("Sweet Potatoes")

Ingredients:

• 0.75 lb vanilla wafer crumbs
• 1 cup granulated sugar
• 3 tablespoons unsweetened cocoa powder
• 0.3 lb melted butter
• 1 cup hot milk

Directions:

1. Mix all the ingredients; put in a fridge for 30 minutes.
2. Form an oval-shaped pastry, and roll it in cocoa powder.
3. Decorate with colored icing (if desired) and enjoy!

Crêpes

Crepes ("Blini", "Blinchiki")
Ingredients:

• 2 eggs
• 2-3 tablespoons sugar
• 1-2 teaspoons pure vanilla extract
• Pinch of salt
• 1/2 liter (quart) milk
• 1.5-2 cups all-purpose flour
• Vegetable oil
• Butter

Directions:

1. Whisk the eggs well with sugar; add salt, vanilla, and milk.
2. Gradually add flour, melted butter and mix well. The batter must be thin.
3. Heat the skillet, brush it with oil, and pour the batter with a ladle. (Pour a thin layer of batter onto the skillet).
4. When the bottom of the crepe is golden-brown, carefully flip it. Put each crepe on a plate and spread some butter on top of each (~ 1/2 tbsp). Enjoy topped with honey, marmalade, condensed milk, or whipped cream; with tea or coffee.

Orange Pie

Ingredients:

• 2 lb flour
• 1 package dry yeast
• 1/2 liter (1/2 quart) milk
• 1/4 lb (1 stick) unsalted butter or margarine, melted
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 eggs

Filling:

• 1 lb store bought orange filling or orange jam / marmalade

Directions:
Dough:

1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
3. Then, gradually add warm milk and the rest of the flour, at the same time mixing.
4. When it is difficult to mix the dough, pour in warm melted butter or margarine, and use your hands to mix.
5. Cover the pan with a towel and leave in a warm place.
6. When the dough rises for the first time (can take a couple hours), push it down.
7. When the dough rises the second time, roll it out, put the filling in the middle, wrap edges, brush with egg wash, and bake at 375-400F about 20 minutes or until a toothpick inserted in the center comes out clean.

Cherry Pie

Ingredients:

• 2 lb flour
• 1 package dry yeast
• 1/2 liter (1/2 quart) milk
• 1/4 lb (1 stick) unsalted butter or margarine, melted
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 eggs

Filling:

• 1 lb store bought cherry filling or cherry jam

Directions:
Dough:

1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
3. Then, gradually add warm milk and the rest of the flour, at the same time mixing.
4. When it is difficult to mix the dough, pour in warm melted butter or margarine, and use your hands to mix.
5. Cover the pan with a towel and leave in a warm place.
6. When the dough rises for the first time (can take a couple hours), push it down.
7. When the dough rises the second time, roll it out, put the filling in the middle, wrap edges, brush with egg wash, and bake at 375-400F about 20 minutes or until a toothpick inserted in the center comes out clean.

"Vatrushka" or Cottage Cheese Pie

Ingredients:

• 2 lb flour
• 1 package dry yeast
• 1/2 liter (1/2 quart) milk
• 1/4 lb (1 stick) unsalted butter or margarine, melted
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 eggs

Filling:

• 1 lb cottage cheese
• 1 egg
• 1/3-1/2 cup sugar
• 1 tablespoon butter, melted
• Vanilla
• Salt

Directions:
Dough:

1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour to the yeast gradually.
3. Then, gradually add warm milk and the rest of the flour, at the same time mixing.
4. When it is difficult to mix the dough, pour in warm melted butter or margarine, and use your hands to mix.
5. Cover the pan with a towel and leave in a warm place.
6. When the dough rises for the first time (can take a couple hours), push it down.
7. When the dough rises the second time, roll it out, put the filling in the middle, wrap edges, brush with egg wash, and bake at 375-400F about 20 minutes or until a toothpick inserted in the center comes out clean.

Filling:

• In a mixing bowl combine cottage cheese, egg, sugar, a small pinch of salt, melted butter, and a few drops of vanilla. Enjoy with tea or coffee!

Doughnuts

Ingredients:

• 2 lb flour
• 1 package dry yeast
• 1/2 liter (1/2 quart) milk
• 1/4 lb butter or margarine
• 4 tablespoons sugar
• 1/2 teaspoon salt
• 3-4 eggs

Directions:
Dough:

1. In a mixing bowl combine 2/3 of the flour and the dry yeast.
2. In a big pan mix 3-4 eggs, salt, and sugar. Whisk and add the flour with the yeast gradually.
3. Then, gradually add warm milk and the rest of the flour, at the same time mixing.
4. When it is difficult to mix the dough, pour in warm butter or margarine, and use your hands to mix.
5. Cover the pan with a towel and leave in a warm place.
6. When the dough rises for the first time (can take a couple hours), push it down.
7. When the dough rises the second time, roll it out, cut into (~ 2 inches wide) strips, and form your doughnuts (take a strip and hold the ends; twist into a knot).
8. Bake at 375-400F about 20 minutes or until a toothpick inserted in the center comes out clean. (Or, you can fry them in oil (vegetable or canola) in a skillet on both sides, until golden brown and cooked through).
9. When doughnuts are ready, sprinkle them with powdered or granulated sugar while still hot. Enjoy with tea or coffee!

Cream Puffs

Ingredients:
Dough:

• 1 cup flour
• 0.45 lb butter or margarine
• 4-5 eggs
• 1 cup water
• 1/4 teaspoon salt

Cream:

• 0.5 liter (~0.5 quart) milk (cold)
• 4 eggs
• 1 cup sugar
• 2 tablespoon flour
• 2-3 teaspoons vanilla extract

Directions:
Dough:

1. Pour out one cup of water into a large saucepan, add butter, salt, and cook on the stove top until boiling.
2. Just after the water starts boiling, add the flour all at once, mix, and simmer 2-3 minutes, stirring.
3. Remove the saucepan from heat and add the eggs, one at a time, mixing well after each one.
4. When the dough becomes "stretchy," stop adding the eggs.
5. Cover a large baking pan with foil and grease it.
6. Take dough with a tablespoon and drop it onto the baking sheet, leaving about 1.5 inches between them (this will make about 14-15 pastries), and bake at 375 F about 20 minutes until golden brown. DO NOT open the oven door while baking - otherwise, the pastries will sink and will not be able to rise. The pastries will rise and become hollow in the center.
7. When the pastries are cool enough, make a small incision in each (with a knife) and spoon the cream until filled.

Cream:

1. In a saucepan, beat the eggs and sugar.
2. Add flour and the cold milk; mix well and start heating on low.
3. Stir constantly until the mixture boils (this step takes a while).
4. Remove from heat and add vanilla extract.
5. Cool well.