Refreshing coffee-cake with light cherry sourness. At the beginning I was afraid that the recipe uses too much cherries, but when we tasted this coffee-cake we understood that the balance of sweetness and sourness is just perfect.

(8 servings)

150 g butter or margarine

150 ml water

3 eggs

400 ml sugar

450 ml all-purpose flour (I used a little bit more)

4 teaspoons baking powder

450 g fresh or frozen cherries pitted (I used frozen and didn’t defrost them before baking)

2 tablespoons potato starch

2-3 drops almond essence (optional)

Melt the butter. Beat eggs with sugar. Mix cherries with starch. Alternately mins eggs mixture, baking powder and flour mixture, butter, water and almond essence. Mix in cherries. Pour dough to the baking form that is buttered and sprinkled with dried bread crumbs. Bake in the oven at 175°C 40 minutes. Then low down the heat to 150°C and bake 40 minutes more. Let sit coffee-cake 20 minutes before taking out of the form.

Source: Lengvi receptai III

This gingerbread cookies I baked two times and the second time I made them thinner – these were much more better It’s sad that ducks, elephants, mice and butterflies didn’t survived till photo session.. By the way, I don’t know why but butterflies were most popular Maybe because they were very colourful… This is the last entry about Christmas baking. So what now? Will be waiting for the spring?

100 g margarine or butter

200 g honey

200 g sugar

2 eggs

500 g flour

1 packet of baking powder

1 teaspoon spice mix for gingerbreads

Spice mix for gingerbreads:

6 teaspoons cinnamon

2 teaspoons allspice

2 teaspoons cloves

1 teaspoon muscat

Melt butter, sugar and honey. Cool a little bit then beat in eggs and whisk. In another bowl sift flour and baking powder. Step by step mix flour with wet ingredients. Wrap the dough in foil and chill not less than 3 hours. Then roll down the dough as thick as you can on floured surface. Cut shapes what you like and bake in preheated oven at 180°C.

Source: Supermamos forumas

Quite easy fish cakes that you can make using ordinary products. Expecially good for using mashed potatoes leftovers. We don’t like fish very much, but this dish we liked even a lot Next to this fish cakes you’ll have to serve only salads. I also liked sprinkling these cakes with lemon juice.

(4 servings)

500 g potatoes, cup in cubes

salt

black pepper

500 g cod or salmon fillet

300 ml milk

1 bay leaf

9 black peppercorns

60 g butter

4 tablespoons chopped parsleys

1 lemon peel

tobasco to taste (optional)

1 egg, beaten

175 g fresh bread crumbs

sunflower oil for frying

Boil salted water and put in it potatoes. Boil about 15-20 minutes or untill the will be soft. In other pot pour milk, put fish, bay leaf, peppercorns. Bring to boil, then reduce the heat and boil 10 minutes or till fish will be done (but don’t overcook). Take out it from the pot, but don’t pour out the liquid. Cool the fish and chop up. Stain off potatoes and mash with butter and 3 tablespoons liquid that you reserved from the fish. Put fish, parsley, lemon peel, tobasco, salt, pepper and mix everything well. Form 8 cakes (7 cm diameter), coat with egg and then with bread crumbs. Heat oil in a pan and fry both sides for about 5 minutes, or till they will be golden brown. Serve hot with a sauce.

Source: Mary Berry. Klasikinė virtuvė. 2005