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Flavor Of Valley
Flavor Of Valley

Turkish Shortbread

Turkish Shortbread
1 ½ cups powdered sugar
½ lb (250 gr) margarine/butter, soft at room temperature
½ cup oil
2 cups corn starch
2-2 ½ cups flour
1 tsp/1 package vanilla
½ cup powdered sugar for top

In a large bowl, combine sugar, oil and margarine/butter. Then add starch, vanilla and knead. Add flour slowly and knead to make the dough smooth and soft.
Grab walnut size or smaller dough pieces and round them in your palms. Arrange them over a greased tray or tray with a baking paper. Make at least one inch room between each other.
Preheat the oven to 335-350 F (170-180 C) and bake for about 25-30 minutes. Do not over bake, otherwise they will get brown.
Take them out of the oven and cool. Sprinkle powdered sugar all over before serving.

Flower Cookies

Flower Cookies
1 cup sugar
250 gr (~2 sticks) margarine/butter, at room temperature
2 tbsp cocoa
1 egg
½ tsp baking powder
1 package vanilla/1 tsp vanilla extract
1 ½ cup starch
1 ½ -2 cups flour

In a large bowl combine sugar and soft margarine/butter. Then crack the egg in. Start kneading and add starch, baking powder and vanilla. Then add flour slowly while kneading. Form a soft lump of cookie dough.
Divide ¼ of the dough and add cocoa in it. Knead until the cocoa dissolves and the dough becomes even. Garb hazelnut size pieces and round them in your palms. Continue till both the plain and cocoa dough are used up. Then, place one cacao in the center and 5-6 plain balls around it. Then press gently them to stick together and form a flower.

Tahinli Cake with Sesame Coating

Tahinli Cake with Sesame Coating

3 eggs
1 ½ cup sugar
1 cup canola oil
½ cup tahini
½ cup cold milk
1 tsp/1 package baking powder
2 cups flour

For the coating:
1 tsp soft margarine
½ cup sesame
2 tbsp walnut pieces

In a large bowl, mix the eggs and sugar with a mixer till it gets foamy (for about 5 minutes). Add canola oil and cold milk. Stir with a wooden spoon. Then, stir in flour and baking powder. Finally add tahini and stir well to dissolve all ingredients.
Meanwhile, apply soft margarine all over the cake pan with a brush or your fingers. Pour the sesame inside and try to coat inside the cake pan evenly (). And then, pour the cake mixture inside and sprinkle with walnuts on top.
Preheat the oven to 350 F (180 C) and bake for about 40-50 minutes till the cake turns golden brown.

Spinach Cake

Spinach Cake
2 eggs
1 ½ cup sugar
2 cups flour
½ cup canola oil
½ or 1 cup spinach, pureed
1 package/1 tsp baking powder
1 package/1 tsp vanilla
2 tbsp lemon juice (optional)
250-300 gr whipped cream

Puree spinach in a food processor and put aside. In a wide bowl, mix sugar and eggs with a mixer till it gets foamy. Add lemon juice, canola oil and spinach. Then, add baking powder, vanilla and flour. Mix for 3-4 minutes till obtaining a smooth mixture. Then pour it into greased Pyrex (~3L).
Bake in a preheated 375 F (190C) oven for about 30-40 minutes. Check if it’s done inserting a toothpick into the cake. It is done, if it comes out clean.
Let it cool down and then take out of the Pyrex. Cut off the sides off about ½ inch wide and powder them in the food processor. Set aside. Place the cake over a serving plate; spread whipped cream on top evenly. Then, sift the powdered cake on top of the cream. Slice it up and serve.

Double Coloured Cookies

Double Coloured Cookies
250 gr butter/margarine, softened at room temperature
½ cup canola oil
1 cup powdered sugar
1 tsp vanilla powder/extract
1 cup starch (any kind)
1 ½ cup all purpose flour
3-4 tbsp cocoa

Combine margarine/butter with powdered sugar and knead with your hands. Stir in canola oil, vanilla and starch. Continue kneading and add flour. You’ll get a soft cookie dough. You do not have to use all the flour if you already got the softness in dough.
Separate the dough in two pieces. Then, add the cocoa in one piece and knead the dough well enough to dissolve cocoa evenly.
Flatten both of the dough pieces with roller. Make two pieces of flat and long dough. Then, place them on top of each other and roll them up, so you’ll get a long roll. Cut walnut size pieces from the roll and make ball shapes with your palms. Place them over a greased oven tray leaving some room in between. Store them in the refrigerator for 5-10 minutes.

Turkish Shortbread

Turkish Shortbread

400 gr butter/margarine, at room temperature
9-10 Tbsp powdered sugar
1 Tbsp vanilla
3 cups corn starch
2 cups all purpose flour,
½ cup powdered sugar for top (optional)

Take powdered sugar and soft butter/margarine in a large bowl. Knead until it gets homogeneous. Add starch slowly, while kneading. Also, add vanilla as well. Then, add flour slowly. Knead until the dough becomes smooth and soft. If you use excess flour, it will be difficult the give stable shapes. So, you do not need to use all the flour mentioned, if you think the dough is already soft and smooth (I used 2 cups of flour, though).
Grab large pieces of dough and on a flat surface roll it with your hands to make a long stick, thick as your thumb. Using a knife cut 1 inch pieces diagonally. Make stripes with the back of a fork on each piece pressing gently on the surface. Use the same procedure for the remaining dough. Place them over a greased oven tray leaving room between.

Coconut Topped Cookies

Coconut Topped Cookies

250 gr butter/margarine (~2 sticks), at room temperature
2 eggs
1 cup sugar
1 tsp baking powder
3-4 cups flour
½ cup coconut flakes/ shreds, for top

Take the white of one egg and keep for using later. Then, take butter/margarine and sugar in a mixing bowl. Mix them to homogenize and then, add eggs. Start adding flour and baking powder. Knead until getting a soft cookie dough.
Sprinkle some flour over the clean counter and place the dough. Flatten the dough with a roller pin about ½ inches thick. Then, cut pressing with a cup’s brim or a smaller cup. Beat the egg white you kept before and brush the cookies with beaten egg white. Take the coconut flakes (preferably shreds) over a flat plate. Then, dip either sides or just tops in coconut. Place them over a greased oven/cookie tray.
Bake in 350F (180C) preheated oven for about 20-25 minutes or until they get lightly browned.

Raspberry Roll Cake

Raspberry Roll Cake

3 eggs
1 cup granulated sugar
1/4 cup cold water
3/4 cup all purpose flour
2 tsp baking powder
1 pinch salt
1 tsp vanilla
1 Tbsp powdered sugar
1 cup raspberry jelly or preserves (more if desired or needed)

Prepare roll cake pan with non-stick spray or grease. Line pan with wax paper which has been greased and lightly floured.
In a medium bowl, beat the eggs with electric mixer approximately 3-4 minutes. Slowly add the sugar while mixing. Beat in water and vanilla. Add flour, baking powder and salt. Beat until the mixture gets smooth.
Preheat oven to 400 F (200 C). Pour evenly into prepared pan and bake 12-15 minutes. Loosen edges of cake with a knife. Immediately after removing pan from oven, place a towel that has been dusted with powdered sugar over the top of the roll. Turn the pan upside down on the towel. Carefully remove wax paper. While still hot, roll cake tightly. Cool thoroughly. Then, unroll cake and remove towel.

Coconut Cookies

Coconut Cookies

250 gr (2 sticks) butter/margarine, at room temperature
1 cup powdered sugar
2 egg yolks (whites for top)
1 tsp baking powder
3½ cups flour
6 Tbsp shredded coconut
1 tsp vanilla

Take butter/margarine and powdered sugar in a mixing bowl. Mix them to homogenize and then, add egg yolks, vanilla and 3 Tbsp coconut shreds. Start adding flour and baking powder. Knead until the dough gets soft.
Prepare walnut size balls and gently press on tops. Take the coconut flakes (preferably shreds) over a flat plate. Beat the egg whites and first dip the top of the cookies in egg whites and then in the remaining coconut shreds. Place them over a greased oven/cookie tray.
Bake in 350F (180C) preheated oven for about 15-20 minutes or until they get lightly browned.

Moist Coconut Cake

Moist Coconut Cake

3/4 cup (1 ½ sticks) unsalted butter, room temperature
2 cups sifted cake flour, plus more for pans
1 tsp baking powder
¼ tsp salt
1 ½ cup sugar
4 large eggs, lightly beaten
2/3 cup sour cream
1 tsp pure vanilla extract
½ cup coconut milk
1-1 ½ cup sweetened condensed milk
1-2 cups flaked coconut
1 lb whipped cream

Heat the oven to 350 F (180 C). Line the bottom of a 10-by-2-inch buttered round cake pan with parchment paper. Dust the bottom and the sides of the cake pan with flour, and tap out any excess. Sift together flour, baking powder, and salt, and set the bowl aside.
In another bowl, cream butter with an electric mixer on medium speed until fluffy. Gradually add sugar, and keep beating until the mixture is fluffy and light in color (about 3 minutes). Then drizzle in eggs, beating on medium speed until the batter is no longer slick. Beat until the mixture is fluffy again, about another 3 minutes.

Lemon Bars

Lemon Bars
For the crust:
½ lb butter, at room temperature
½ cup granulated sugar
2 cups flour
A pinch of sea salt

For the lemon layer:
4 large eggs at room temperature
1 2/3 cups granulated sugar
1-1 ½ grated lemon zest (3 to 4 lemons)
2/3 cup freshly squeezed lemon juice
2/3 cup flour
½ cup confectioners’ sugar, for dusting

Preheat the oven to 350°F (180°C) and grease a 9x13x2 inch oven tray lined with baking sheet.
For the crust, mix the butter and sugar with an electric mixer until light. Combine flour and salt and, with the mixer on low, add to the butter until just mixed. Take the dough onto a well floured board and gather into a ball. Flatten the dough with floured hands and press it into the greased baking sheet, building up a ½ inch edge on all sides. Bake the crust for about 15 to 20 minutes, until very lightly browned. Let cool on a wire rack and leave the oven on.

Cheese Omelet

Cheese Omelet

3-4 eggs
½ cup milk
1 cup feta cheese/crumbling cheese/mozzarella shredded
2 tbsp butter
¼ tsp salt to taste
Black pepper (optional)

In a bowl beat eggs and stir in the rest of the ingredients but the butter.
Then melt butter in a skillet over medium heat and pour the egg mixture. Cook both sides of the cheese omelet till the eggs are cooked (4-5 minutes).
Serve warm with bologna slices.

**** Tomato Soup Recipe ****

**** Tomato Soup Recipe ****

1 tablespoon extra-virgin olive oil
3 cloves garlic, minced
1 teaspoon of herbs, such as thyme, oregano, rosemary or basil
1/4 teaspoon crushed red pepper
2 , 250 gr cans crushed tomatoes
1 cup water
2 teaspoons sugar

Heat oil in a large pot over medium heat. (Önce, zeytinyağını geniş bir tencerede ısıtın)
Add garlic, herbs and crushed red pepper (sonra, ezilmiş sarımsak ve baharatları ekleyin)
Cook, stirring about 30 seconds. (Yaklaşık 30 saniye karıştırarak pişirin)
Add tomatoes, water and sugar. (Domatesleri, suyu ve şekeri ekleyin)
Bring to a boil; reduce heat and simmer for 10 minutes. (Kaynamaya başlayınca ısıyı azaltın ve 10 dakika kadar kendi kendine pişsin diye bekleyin) :)

have a good meal! :)

Leaf Rolls

Leaf Rolls
300 gr ground beef (mixed sheep and beef)
1,5 water glass rice,
1 large onion,
black pepper,
enough butter,
2 tomato or tomato paste (1 tablespoon),
fresh or brine grape leaves,
Onion, tomato (peeled) or (tomato paste) ,dill,parsley in small pieces. Into the ground beef, rice, salt, black pepper and 1/2 tea glass oil is put, mixed. The mixture was wrapped in grape leaves (thin and small). The saucepan placed under leafs rolls is spent water and butter is put, cook over medium heat for. Under garlic yoghurt, deep fried sauce (tomato paste, red pepper) is poured and is served hot.


3 medium height mature quince
6 coffee cup of sugar
100 gr cream
How to make?
Quinces well washed and peeled after cleaning, divided in half seeds removed. Quince, the center of each is poured into a cup of sugar and placed in water to cover. Cook on low heat for an hour or so. After cooling, the mixture is served with quinces on the source.

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