I put a star on this recipe long time ago in Google Reader, but only Tasty weeks encouraged me to try to make my first candy They were delicious – disappeared in a few minutes (maybe because I make only a quarter the recipe). Nice! Tomorrow I have to look for another candy recipe. And meanwhile I can say that these candies are like kozinaki with a mild flavour of honey. And they are not very hard (in a fridge they became crunchy).

2 cups sesame seeds

2 tbsps black sesame seeds (optional)

1/2 cup honey

1/2 cup brown sugar (I used white sugar)

1/2 tsp ground ginger

1/2 tsp cinnamon

1/2 tsp salt

Prepare two baking sheets (The source recommends to butter them, but I didn’t do that). In a large skillet toast the sesame seeds on medium heat until golden and aromatic (Caution, they get burned very quickly if not stirring).If using both light and dark sesame seeds, toast them separately so the changing color is more obvious. Set aside. In the same skillet, mix the remaining ingredients. Bring to a boil on medium heat, stirring continuously, then let boil for 2 minutes, still stirring. Remove from heat. Working quickly, stir seeds into the sugar mixture. Transfer immediately to the baking sheet, cover with another baking sheet then using rolling pin make thin, even pieces. Let cool a little bit. Take off the top baking sheet and cut with a knife in desired shape candies. Let cool completely. Store in layers separated by wax paper.

Source: Kitchen Parade

Lately my family doesn’t want any bakes. But this recipe was the only one that I liked and wanted to prepare for the Rice week. I said that I’m gonna make it you like it or not And only when I saw how my family was eating this bake I remembered that rice and curd are the most favourite ingredients so this bake had to be a hit from the beginning. And one more point for this bake – it’s just slightly sweet. That’s why I heard compliment from my hubby. He said that this bake is probably the best that he ever ate So you look at the last piece of bake and it disappeared very quickly after I did some shots.

(2-3 servings)

1/2 glass rice

3/4 glass water

1 glass milk

250 g curd

1 tbsp raisins

1 tbsp sugar

2 eggs

1 tbsp sour cream

butter for greasing baking dish

dried bread crumbs, for coating baking dish

Boil rice on water and milk. Let cool. Mix in one egg, beaten with sugar, curd and raisins. Grease baking dish with butter and coat with dried bread crumbs. Pour rice-curd mixture. On top pour egg, beaten with sour cream. Bake in 200°C preheated oven about 20 minutes.

Notes: glass is 250 ml

Source: Drąsutienė E. ir kt. Valgių gaminimas (1992)

Delicious little pies. If I have Vienna sausages, I put them in the filling too and all you have to do is to take tomato sauce for the great food

200 g flour

120 g margarine

30 g fresh or 2 tsps. dry active yeast

90 ml milk

2 tsps. sugar

salt

100 g grated cheese (I used Gouda)

1 egg

Put flour, margarine, salt to the blender bowl and blend till crumbs. Rub yeast with the sugar and milk. Pour milk to the flour and knead the dough. Then roll the dough thinly, cut in squares (about 10x10cm). In the middle put cheese and press opposite coners of the dough to make an envelope. Put pies on baking tray lined with baking paper. Coat pies with beaten egg. Bake 15-20 minutes in 180°C preheated oven.

Source: alfa.lt