Flavor Of Valley

Flavor Of Valley

Chocolate Bundt Cake With Glaze


Ingredients:

8 ounces butter (2 sticks)
1/2 cup Dutch process cocoa, such as Valrhona or high-quality, such as Scharffen Berger*
3/4 cup water
2 cups granulated sugar
1 cup sour cream
1 tablespoon vanilla extract
2 large eggs
2 cups all-purpose flour, stir before measuring
1 teaspoon baking soda
1/2 teaspoon salt
-
Dark Chocolate Glaze:
4 ounces bittersweet chocolate
1/3 cup heavy whipping cream
1/4 cup light corn syrup
1 teaspoon vanilla extract


Preparation:

Grease and flour a 10- to 12-cup Bundt pan. Heat oven to 350°.
Melt butter in a large saucepan over medium-low heat; add cocoa, stirring until smooth. Whisk in the water and remove from heat. To the warm cocoa mixture, add the sugar, sour cream, 1 tablespoon vanilla, and eggs; whisk until smooth. In another bowl combine the flour, soda, and salt. Add all at once to the first mixture, whisking until well blended.

Fried Dough
2 cups lukewarm water
4-5 cups flour
1 tsp salt to taste
1 package fresh yeast/ 2 tsp active dry yeast
1 ½ -2 cups oil for frying

Place the lukewarm water and the yeast into a bowl. Stir well to dissolve the yeast. Add the salt and flour; knead for 10 minutes, till dough becomes elastic. The more you knead the better your dough will be. Cover the dough with a plastic wrap or a clean cloth and let it rest for 2 hours in a warm place or till it rises up to double its volume..Place dough on the counter and punch to release air. Cut the dough into walnut or egg size pieces (as you like). Place them on the counter and leave for 5-10 minutes.
Meanwhile heat the oil in a saucepan or pot. Flatten dough pieces using your fingers (for about 1/3 inch thick). Fry both sides lightly. Dough will turn yellow. Then, place the fried dough pieces over a paper towel.
Serve Fried Dough warm or hot with cheese, cream cheese, jam/jelly or fruit preserves.

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.

Chocolate Trifle

Ingredients

1 (19.8 ounce) package brownie mix
1 (3.9 ounce) package instant chocolate pudding mix
1/2 cup water
1 (14 ounce) can sweetened condensed milk
1 (8 ounce) container frozen whipped topping, thawed
1 (12 ounce) container frozen whipped topping, thawed
1 (1.5 ounce) bar chocolate candy

Directions

1. Prepare brownie mix according to package directions and cool completely. Cut into 1 inch squares.
2. In a large bowl, combine pudding mix, water and sweetened condensed milk. Mix until smooth, then fold in 8 ounces whipped topping until no streaks remain.
3. In a trifle bowl or glass serving dish, place half of the brownies, half of the pudding mixture and half of the 12 ounce container of whipped topping. Repeat layers. Shave chocolate onto top layer for garnish. Refrigerate 8 hours before serving

What are the health benefits of medlar?
Medlar is a naturally fat-free, sodium-free and cholesterol-free fruit, making it a healthy choice for consumption, according to the Produce for Better Health Foundation. It is also known to contain several vitamins and is used as an ingredient in several everyday products such as liqueur, notes VanDusen Botanical Garden.
A primary ingredient found in medlar is thiamine, which aids in digestion of food and is a part of a healthy diet, explains WebMD. Medlar also contains ascorbic acid, which functions as a naturally occurring antioxidant and supplements a healthy immune system. Ascorbic acid helps boost vitamin C and aid iron absorption. It is also used to ward off the common cold and other ailments.

**** Tomato Soup Recipe ****
Ingredients

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

Preparations
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! :)

Chicken Pot Pie

INGREDIENTS
2 cups cooked and shredded chicken
1 cup sliced carrots
1 cup frozen green peas
1/2 cup sliced celery
1/3 cup butter
1/3 cup chopped onion
1/3 cup flour
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
2 cups chicken broth (I used home-made stock, you may want to add salt in with the pepper, the stock had enough flavor that it didn’t need it.)
3/4 cup milk
2 ( 9 inch) unbaked pie crusts
METHOD
Preheat oven to 425 degrees F (220 degrees C). Spray a 9 inch pie dish with cooking spray and gently press one of the crust into the bottom pushing the sides down evenly. Bake in the preheated oven for about 8 minutes.
Meanwhile, combine carrots, peas, and celery in a saucepan with the chicken broth. Bring to a boil and boil for 15 minutes. Drain and reserve broth. Stir the chicken into the vegetable mix.

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.

Turkish or Greek Baklava
INGREDIENTS
1 (16 ounce) Package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
½ cup honey
Directions
1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 – 8 sheets deep.


3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

Corn Dip
For the dip:
1 can (15 ounces) sweet corn, or equal amount thawed frozen corn
1 can (4 ounces) diced green chilies, undrained
1/2 cup diced red pepper
1 cup (4 ounces) Montery Jack cheese, shredded
2 cups (8 ounces) Cheddar cheese, shredded
1/2 cup Parmesan Cheese, grated
1 Chipotle Pepper in Adobo sauce, diced
1 tablespoon Adobo sauce from the can of Chipotle Peppers
1/2 cup mayonnaise
1/4 cup sour cream
1/4 teaspoon garlic powder

For the topping:
3 plum tomatoes, diced
4 green onions, sliced
2 tablespoons cilantro, minced
Mix the dip ingredients together in a large bowl. Pour into a greased 2-quart baking dish. Bake at 350 degrees for 25-30 minutes.
While the dip is baking, mix the tomatoes, green onions and cilantro together in a small bowl. When the dip is finished baking remove from the oven and top with the tomato mixture. Serve with corn chips or fritos.

Sekerpare

250 grams butter (at room temperatue)
2 eggs
½ cup semolina
½ cup sugar
1 tsp baking powder
1 tsp vanilla extract/powder
3 ½ -4 cups flour
Walnut quarters or almond/hazelnut for top

Syrup:
3 cups sugar
4 cups water
1 Tbsp lemon juice
First prepare the syrup by boiling sugar and water for 3-5 minutes. Then, stir in lemon juice and leave aside to cool.
Meanwhile, mix softened butter, sugar, eggs and semolina. Then, add flour slowly and knead at the same time. Add baking powder and vanilla. The dough should be soft and non sticky as cookie dough. Take walnut size pieces and make round ball shapes using your palms. Arrange them over a greased baking tray and press gently over each one sticking a piece of walnut/almond/hazelnut. Bake them in a preheated 350F (180C) oven until they turn light brown for about 30-40 minutes.

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.
ENJOY

Ham Rotini and Vegetables
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Ingredients:

2 cups rotini pasta
1/4 lb. small new red potatoes, cut into wedges
2 yellow summer squash, cubed
1-1/2 cups pea pods
2 cups cubed ham
3 Tbsp. olive oil
2 Tbsp. chopped fresh dill
2 Tbsp. lemon juice
3/4 cup grated Parmesan cheese

Preparation:

Cook pasta for 3 minutes in rapidly boiling water. Add potatoes and squash and cook 5 minutes longer. Add pea pods and cook 1-2 minutes longer, until pasta and vegetables are tender. Drain well and return to saucepan. Add ham, oil, dill and lemon juice and cook over medium heat, stirring constantly, until heated. Sprinkle with cheese and serve.

Ali Nazik
2 medium eggplants
1-2 green pepper (optional)
150 gr ground beef
1+1 tbsp canola oil
½ cup garlic yogurt
½ tsp black pepper
1-2 tbsp fresh parsley, chopped (optional)
1 tsp salt to taste

Make holes in the eggplants with a fork to make them roast better. Roast them and peppers in the oven or over the grill till they get soft. Let them cool. Remove the skins of both eggplants and peppers. Chop them finely; add half of the salt (1/2 tsp) and sauté with one tbsp of canola oil for about 3-4 minutes. Transfer to a serving plate. If desired, mix the eggplants with half of the garlic yogurt.
Cook ground beef with one tbsp of canola oil and stir in black pepper and the remaining salt. Place cooked ground meat over the eggplants and the garlic yogurt on top. You can garnish with parsley. Also if desired place 2 tbsp of butter in a small frying pan and melt over low-medium heat. Once it starts spitting turn the heat off and stir in ½ tsp paprika. Pour all over the dish.

Quince-cheese
Ingredients
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.