8 recipes mother's pies for the May holidays
We think the May holidays are given, to measure all the parks, to go to all the parties at once and try all kinds of cider. If you are more attracted by the prospect of watching TV shows and reading all the pending longrides, we offer the perfect accompaniment - homemade cakes. Sure, no one knows how to cook them better than moms, so they decided to find out the company’s recipes from them. It is a pity, there are fewer holidays than pies in this collection, but nobody bothers to cook two and call friends on them.
Lemon meringue pie
according to the recipe of Maya Yurievna Mamaladze
Cooking:
Separate yolks in eggs from proteins. From three yolks with a glass of sugar you make eggnog (you can use a mixer). Pour two glasses of flour on the board or table, pour this eggnog into it, add soda to it, which is used to boil lemon juice in a spoon (so that no taste of soda is felt). Chop the flour with the eggnog with a knife (for butter or a long but blunt) into the crumb, add a pack of margarine there, you can add portions, and chop again. Margarine before this must be removed from the refrigerator, it should not be frozen. You will have such a mess. This is a shortbread dough; they do it this way: they cut it into small crumb, like sand in a sandbox.
For the filling, turn the lemons in a meat grinder (extract the bones), mix this porridge with a glass of sugar. For the meringue, the remaining three egg proteins are mixed with a glass of sugar, and this is exactly whipped with a mixer.
Then pour the sandy dough into a mold, you do not need to clap anything, sculpt and press it with your hands, the dough should be poured freely, it will stick together in the baking process. Put the stuffing on top of it, then the cake is baked at a temperature of 200 degrees for half an hour (maybe more). In general, when he is so slightly ruddy and pretty on top, he is ready. And about 5 minutes before readiness you pour meringue on top of it, so you can evenly level it, if you like, with a fork, but you can also not touch it, but just put it on top, but evenly. When the meringue literally within 5-8 minutes hardens, it should not darken, the cake is ready.
There is always the problem of how to remove it from the mold - so it’s better to have it straight in shape and carry it or bake it in a detachable one. Remove necessarily cooled!
Gubad with meat
according to the recipe of Razya Nurtynovna Yarullina
Cooking:
Roll out the dough the size of a larger frying pan, put it on a buttered pan, brush with oil on top. On the dough, put an even layer of rice, then roasted meat skipped with onions through a meat grinder, again a layer of rice on the meat, sharply cooked finely chopped eggs on the rice and rice again. Top lay a layer of steamed apricot, raisins and prunes. Then pour the whole filling abundantly with melted butter.
Cover the filling with a thin layer of unrolled text, pinch the edges and seal them with teeth. Before you put gubadiya in the oven, it must be oiled on top. In the oven at an average temperature gubadiya baked for 40-50 minutes. Slice ready-made gubad and serve in pieces hot.
Black currant pie roll
according to the recipe of Tamilla Vladimirovna Korneeva
Cooking:
Grind the yeast with sugar, dilute them in water. Margarine chopped with flour, add the egg and pour the yeast, knead.
Divide the dough into four equal parts, roll each into a pancake, grease with jam, roll into a roll and pinch the ends.
Bake the rolls at medium temperature until they turn red. Still hot cut, when serving, you can sprinkle with powdered sugar.
Pie "Cheburashka"
according to the recipe of Irina Alexandrovna Barannik
Cooking:
Grind two yolks, a glass of sugar (half can, if the jam is sweet), oil. Add flour and soda at the tip of the knife, mix.
Lubricate the butter shape, put half the mixture, on top of any jam, then the rest of the mixture - and in a preheated oven (180-200 degrees).
Two whipped protein in foam, gradually adding icing sugar. When the cake is reddened, put whipped squirrels on top and again in the oven on a slow fire (about 160 degrees) so that the squirrels are dry.
Pear and Roquefort Pie
according to the recipe of Lyubov Sergeyevna Shashkova
Cooking:
Soft butter, grind with 75 grams of sugar, add the egg. Mix flour with baking powder and cardamom. All mix, put in a form (about 1 cm thick at the bottom and walls of the form), put in the refrigerator for 15 minutes.
Put pears in the form, chop up the cheese, sprinkle with cardamom. Pour everything with a mixture of cream, eggs and the remaining sugar, you can still sprinkle with almonds.
Bake for about 40 minutes at 175 degrees. It is very good to serve warm with a scoop of vanilla ice cream.
Apple pie
according to the recipe of Rosa Maksimovna Tkacheva
Cooking:
The form is smeared with margarine, sprinkled with breadcrumbs, laid out apples, sliced lobules. Then pour the dough, which is mixed from the remaining ingredients.
In the oven heated to 180 degrees, put the cake, bake for 20 minutes until a crust forms, and then reduce the temperature to 150 and hold for another 15 minutes.
Layer Thin Cake
according to the recipe of Alexandra Evgenievna Bazoevoy
Cooking:
Enough one plate of puff pastry, since the cake is open. The dough rolls over the entire area of the pan, pre-lubricated with butter. To prevent the dough from sticking to the table, it is necessary to lightly sprinkle it with flour.
Apple jam is laid out on the dough (I cook it myself from country apples with a small amount of sugar). For sourness, you can add a little lemon juice. The edges of the pie tucked.
Put the cake in the oven, 155-160 degrees, watch it for about 20 minutes. When the dough is reddened, remove and place on a wooden board. Such a cake bake about fifty years, and no one has yet bothered.
Cabbage Pie
Prescription Lyudmila Glebovna Strakhovskaya
Cooking:
Heat the milk, add sugar, salt, raw eggs and margarine. It is necessary that margarine is not completely melted, otherwise the mixture will be too liquid. Gradually add flour and yeast (dry, they should be poured directly into flour). Knead the dough in a pot or bowl. The dough should be much thicker than for pancakes, but not too steep, otherwise it will be bad to approach - you need to get it off your fingers. Close warm and put in a warm place, such as the battery. While the dough will rise, prepare the filling.
For the filling, chop the cabbage, sprinkle it with salt and squeeze a little juice. Chop the boiled eggs and add to the cabbage, add butter and heat the filling on the fire so that it grabs a little. Then cool.
Put the risen dough on a floured board and divide it into two parts - by one third and two thirds. Two-thirds roll out, grease a baking sheet with butter or margarine, put the rolled out dough on it so that the edges extend over the edge of the baking sheet, since they will have to be bent later. Put the minced cabbage on the bottom of the pie. Roll out the remaining piece of dough, close the cabbage with it, seal the edges of the lower layer and coat with a beaten egg. Prick with a fork in several places, so that the cake does not bloat, and put in an oven heated to 200 degrees.
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