In a serving bowl mix eggs with milk, vanilla, salt, and sugar.
Dip one dumpling at a time into the egg mixture, submerge it with fork to absorb more egg, and repeat from other side.
Spray the bottom of the pan with non stick spray, and place dumplings on the hot surface. Turn down the heat to Low and cook till the bottoms turn light brown, than flip each dumpling over and continue frying the other side.
Add a little bit of butter on each dumpling while still in the pan.
Remove done dumpling on a plate, serve plain with Maple syrup and cream, or with fruit and syrup and cream or bananas with chocolate syrup and cream. The options are personal so be creative.
Place all the ingredients for the dough in a bowl. Mix all by hand into soft , slightly sticky dough. Place the dough in a plastic bag and put it in a freezer, while making the filling.
Make the filling. In a medium bowl mix egg white with rum and vanilla, add nuts and sugar. Stir, and spoon it out in a corner of a medium zipper bag. Twist the bag tightly around the filling.
Take the dough out of a freezer, divide into 6 identical balls. Flour the surface on which you are going to work on.
Roll each ball onto 4 mm thick circles. Cut each circle into 6 widgets.
Place the wide side of the widget closer to you. Cut the corner off of the bag with filling, and squeeze some filling alongside the longer side of each wedge.
Start rolling the the dough toward the other end.
Spray backing sheet with nonstick spray. Place about 12 crescent on one sheet. Make sure the filling on the edges is pointing up.
In a small bowl mix egg yolk and 1 tbsp of water. Brush the egg-wash on each crescent.
Preheat the oven to 360 F and bake for 20 minutes.
After the crescents are done coat them in 2 parts of powder sugar and one part granulated sugar. Let cool before eating.
In a medium bowl combine milk, sugar, salt, and vanilla
Mix with wire whisk and start slowly adding flour, mix well till the dough is smooth.
Preheat frying pan, spray with nonstick spray, and pour in thin layer of dough. Depending on the size of your pan, make sure the dough covers the whole area. Once you pour in the dough lift the pan and in rotating motion of the pan, let the dough run to the sides .
Wait till the top of the dough turns yellow and with the help of a knife lift the corner of the crape ,and check if ready. What are you looking for is lite brown spots.
Turn the crape over.
when done stack the crapes on top of each other an cover with foil.
Prepare the filing. In a mixing bowl place the cream cheese, add the sugar and with fork work the sugar in .
Add the yogurt, mix well. Set aside.
Cut washed strawberries in to slices. Reserve half of them whole for topping, and the rest smash with fork and 2 tbsp of sugar (you want pieces not sauce) .
To finish the crapes, take one piece, place it on a plate, spread thin layer of jam on the whole crape, spoon out cheese sauce right in the middle, top with spoon full of mashed strawberries.
Now fold one end over the center, and the other over the first. Top with sliced strawberries and finish with large spoon full of cool whip.
Recipe Notes
I use the electric grill to make these. You can cook 3 crapes at a time an be done faster. These crapes would be served as a desert,but if you want to serve them with a soup use just jam or yogurt instead of filling.
Nuttella (hazel nut spread) with bananas and cool whip is also a great way to serve crapes.
In a food processor chop Animal crackers, wafers, and nuts, and place them in a bigger mixing bowl.
Add all the other ingredients and by hand mix all together.
From the dough form small balls the size of a quarter and roll them individually in any Finely chopped chocolate. If the chocolate is not very sweet add a tablespoon of sugar.
Store in airtight container in a cold area.
No-bake cookies.
On flat surface place flour, add margarine cut into small pieces.
Chop nuts in food processor, add them to the flour with sugar, cinnamon and orange rind.
Kneed into smooth ball, cover and refrigerate for 1/2 hr.
Roll out flat piece between two plastic sheets 3 mm thick.
Cut out small circles (1 1/4 inches wide), and bake at 350° F for 7 minutes.
Take off the sheet with metal spatula and set aside.
Make filling.
In a medium mixing bowl mix egg yolks with sugar, add vanilla, rum flavoring, and jam. Mix well with a spoon, and then add the nuts. With butter knife spread the filling on the bottom of one circle and cover with another.
The best way to melt the chocolate is, when you place chocolate in a metal or porcelain bowl, and place it on top of a pot with boiling water. Stir
In a small cup melt 3 Tbs of shortening (in a microwave), and stir it into the melted chocolate.
Dip the tops of the connected pieces in the chocolate.
Take small piece of nut and place on top of the cookie while the chocolate is still warm.
Let the chocolate cool before storing in an airtight container in a cool place.
On a clean smooth surface, place flour( make a mount), create small hole in the middle.
Cut cold margarine into tablespoons and add on the flour.
Add sugar, vanilla, nuts, and egg yolks. Mix by hand and refrigerate for ½ hr.
Chilled dough cut in half, and from one-piece roll thick snake about ½ inch in diameter.
With butter knife cut equal pieces (1/4 inch thick.) Place one piece of the dough in the middle of your palm of your left hand, than with index and middle finger of your right hand roll back and forth about 5x.
Place on a baking sheet and curve the edges in like a small crescent. Place them in rows with half an inch of space.
Bake at 350°F for 7 minutes. Let cool for 5 minutes.
In a medium bowl mix 3 cups of powder sugar, and 1 cup of granulated sugar.
With a metal spatula gently take four cookies at a time and place them in the sugar mixture and coat them in it.
Heat milk in microwave for 1 minute. Add 1 tsp of sugar and yeast and stir together.Let rest.
In to a large bowl or dough mixer put flour, sugar, salt, lemon zest (finely shredded), vanilla, egg yolks, melted butter, and yeast mixture. If not using mixer, kneed the dough with a large wooden spoon by placing the spoon under the dough and lifting the dough up. Release and repeat in a different spot. Kneed for 5 minutes.
If you are using dough mixer mix for 2 minutes.
Add raisins, almonds, and mix again for 2 minutes. Spray the bottom of a bowl with nonstick spray, place the dough in the bowl, cover with plastic sheet, and let rise in a warm place till double in size.
Remove the dough on a counter top and kneed by hand, releasing extra air bubbles.
Divide the dough into 5 same pieces and roll them into long, 1- 1/2 inch thick coils.
Take three of them, pinch the tops together, and braid them. Secure the braid by pinching the ends again together.
Take the two other pieces pinch the tops together, twist the coils together and secure the ends. Place the twisted braid on top of the thicker one, while pressing the ends of both braids together and folding them under a little.
Brush the top with egg wash (1 egg and 2 Tbs of water) You can also put more chopped almonds on top, or leave it. Let the sweet bread rise in warm place till double.
Preheat the oven to 350 °F and bake for 35 to 40 minutes. The last 20 minutes cover the top of the bread with aluminum foil. The top should be nice golden brown color.
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
Note: These beautifully crafted Koláčky truly represent delicious elegance. Choice of two bites or one quick pop in the mouth, will be the result of immediate reach for another.
Delicious and irresistible .
In a small bowl warm up milk in a microwave for 40 seconds, add 1 tsp of sugar, yeast, and set aside.
Preheat the oven to 350 °F.
Place flour in a shallow bowl or on a counter top. Place a cheese grader in the middle the flour mount and shred the frozen stick of margarine.
Sprinkle sugar on top, and add all the other ingredients along with the yeast mixture. By hand mix it all together and create slightly sticky dough if too sticky dust with more flour.
Place plastic wrap on a flat surface, put the dough in the middle, and cover with another sheet of plastic( I use new garbage bag ,cut the sides off, and you are left with two identical pieces of plastic sheets ).
With a rolling pin roll it out into a 1/8 of an inch thick flat piece.
Remove the top layer of plastic. With a small circle cookie cuter
(1-1 1/2 in diametr) cut out as many circles as you can.
When you are ready to remove the cutouts on to the baking sheet, gather together the leftovers around the circles (reuse again), and by placing your finger under the bottom layer of plastic, push up and gently lift the circle. Place them on a backing sheet about 1/2 an inch apart.
With your index finger press several times in the middle of each circle to create edge like a tiny pizza.
Place the filling in a large Ziploc bag and cut the corner off. Twist the bag at the top around the filing and start piping the filling in the middle of the circles. Don’t overlap the edge.
Place one raisin in the middle of each cheesecake and bake in 350 °F for 14 minutes.
Meanwhile melt a cube of butter in a microwave in a small bowl, add 1 tsp of vanilla and 2 tsps of rum flavoring.
After you remove the cheesecakes from oven let them sit for 5 minutes to cool.
Take a big platter or another clean cookie sheet and sift powder sugar on the bottom of the sheet (cover the whole area). Take each cheesecake and dip it quickly into the butter, and place it with bottom down on the sugarcoated platter. After the platter is full, sift more sugar on top.
Let them set for good 30 minutes before placing them on top of each other in case of storage. Store in cool place.
