Ciasteczka z nadzieniem daktylowym

WHOLE – WHEAT DATE BARS (www.marthastewart.com)

2 1/4 cups pitted dates (about 11 ounces)

3/4 cup apple cider

1 1/4 cup whole wheat flour

1 cup all-purpose flour, plus more for parchment

1/4 cup wheat bran

1/4 teaspoon coarse salt

2/3 cup packed dark-brown sugar

1 teaspoon finely grated lemon zest

10 tablespoons (1 1/4 sticks) unsalted butter, softened

1 large egg

1/4 cup smooth unsweetened applesauce

Make filling: Bring dates and cider to a boil in a medium saucepan over medium-high heat. Reduce heat to medium, simmer until dates are soft and almost all liquid has reduced, about 10 minutes. Let cool completely. Transfer to a food processor. Puree date mixture until smooth, set aside.

Make dough: Whisk together flours, bran, salt, and baking soda in a medium bowl, set aside. Put sugar and zest in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed 30 seconds. Add butter, mix until combined, about 1 minute. Add egg, mix until fluffy. Mix in flour in 3 batches, alternating with 2 batches of applesauce. Divide dough in half. Wrap each half in plastic; shape into a rectangle. Refrigerate until firm, about 2 hours.

Preheat oven to 375 degrees. Roll

out 1 piece of dough between two lightly floured sheets of parchment paper to a 9 1/2-by-13-inch rectangle. Dust with more flour, if needed. Remove top piece of parchment. Trim dough to a 9-by-11-inch rectangle. Transfer rectangle on parchment to a baking sheet.

Cut rectangle in half lengthwise. Spread a heaping cup filling down half of each length, leaving a 1/4-inch

border. Fold dough over; pinch to seal. Refrigerate until firm, about 20 minutes. Repeat with remaining chilled dough and filling.

Bake until golden brown, about 20 minutes. Let cool on sheets on wire racks 5 minutes. Cut into 1 1/2-inch bars. Transfer bars to racks using a spatula; let cool.

Orange Ice-Cream

ORANGE ICE-CREAM

500 ml milk

125 g sugar

1 vanilla bean

6 egg yolks

100 ml cream

1/4 cup orange marmalade

1 tbs orange zest

In the saucepan, on the medium heat, heat up milk, 2/3 of sugar and cutted lenghtwise vanilla cane. Bring milk to the boil.
In bowl whisk yolks with the rest of sugar until it become creamy. Pour boiling milk into yolks using whisker all the time and pour it again into the saucepan. Heat it up on the low heat mixing it all the time with wooddem spatula until it starts to paste the spatula. Pour it into the bowl and leave it to let it get cold. Mix it from time to time to avoid creating skin on it. Strain cold cream by using a strainer.

Marmalade and orange zest add to the cold cream. Put it into the plastic box and refrigerate it. Put the refrigerated cream into the ice-cream making machine and follow the instructions. Slowly pour the cream into the almost done ice-cream when the ice-cream maker is on and mix it for about 10 minutes.

Serve with a little bit of orange zest od it.

Nuts

NUTS

250 g flour

100 g butter

2 egg yolks

1 tsp baking soda

Make a dough from all ingredients using your hands or mixer. Wrap it in foil and put into to fridge for an hour and then put it out. Make the special frying pan very hot and spread an oil on it before frying the first portion. Tear off the hazel-nut big pieces from the dough and bake “shells”.

Baked, cold shells fill with your favourite filling and glue together two shells – just to make them look like walnut. I fill them with vanilla cream with grounded nuts and strong alcohol.

Joe Froggers

JOE FROGGERS

3 1/2 cups all-purpose flour, plus more for rolling

2 teaspoons ground ginger

1 teaspoon ground cloves

1/2 teaspoon freshly grated nutmeg

1/2 teaspoon ground allspice

1/2 cup solid vegetable shortening

1 cup sugar

1/4 cup dark rum

1/4 cup water

2 teaspoons coarse salt

1 teaspoon baking soda

1 cup dark molasses

Into a medium bowl, sift together the flour, ginger, cloves, nutmeg, and allspice; set aside.
In the bowl of an electric mixer fitted with the paddle attachment, beat the shortening and sugar until light and fluffy.
Meanwhile, in glass measuring cup, combine the rum, 1/4 cup water, and salt. Stir to dissolve; set aside. Stir the baking soda into the molasses; set aside. To the shortening mixture, add the liquid ingredients alternating with the dry ingredients scraping down the sides of the bowl as necessary. The dough will be sticky. Transfer to a baking sheet, and cover with plastic wrap. Chill overnight in the refrigerator.
Preheat the oven to 375 degrees. Line baking sheets with Silpats (French nonstick baking mats). Remove dough from refrigerator, and transfer half of the dough at a time to a floured work surface. Roll out dough 1/8-inch-thick. Using a 4-inch round cutter or a large glass, cut out dough rounds. Using a spatula, place cookies 2 inches apart on prepared baking sheets. Bake until the tops begin to crack, 10 to 12 minutes. Repeat with remaining dough. Transfer baking sheets to wire racks to cool completely.

Kruche rurki z kremem

RURKI Z KREMEM

3 cup flour

200 g butter

2 eggs

1 egg yolk

250 ml sour cream

pinch of salt

1 tbs watter

1 egg white

granulated sugar

Make a fragile dough quickly  from flour, butter, egg, yolk, cream and salt. Wrap it in foil and put into the fridge for at least 2 hours. Spread a little bit of oil on moulds before first baking. Roll out cold batter until it’s 3-4 mm thick. Cut out 1,5 – 2 cm cm wide stripes. Roll the stripes on moulds and then spread on it egg white mixed with 1 tbs of water and sprinkle them with granulated sugar. Gently push the sugar with your hand to stick it better. Now put them on the baking tray and bake until it’s gold-yellow in 180 C degrees. I can’t tell you how long they have to be in oven because it depends on their size. When they are colder, remove the moulds. Cold tubes fill with any filling or cream. Be careful because they are really fragile.