Autumn is on the doorstep! And on your table?! I suggest experimenting a little and preparing something delicious with an autumn theme for your loved ones))
Gingerbread "Maple leaves"
Ingredients for gingerbread:
For the test:
- 2 eggs;
- 1 cup of sugar;
- 150 ml kefir;
- 1 teaspoon of soda;
- 3.5 - 4 glasses of flour;
- to taste: ginger, cinnamon, ground cloves, lemon zest.
For registration:
- 1 bright beetroot;
- 1 small, juicy carrot;
- egg white and powdered sugar (or white icing in bags).
How to make gingerbread cookies with kefir:
I would like to immediately warn you that from the specified amount you get a lot of gingerbread, two baking sheets, even though I reduced the original amount of ingredients three times (!). And yet, gingerbread cookies can be bitten off more or less easily immediately after baking, but when they cool down, they become hard! We ate ours for a week, soaking them in tea... True, we also had nuts and mushrooms, which for some reason we ate first
So, beat the eggs with sugar.
Pour in kefir.
Add soda and mix.
Add spices to the flour (by the way, that’s why gingerbread is called gingerbread, and since spices used to be worth their weight in gold, gingerbread was considered a royal delicacy!) However, I had never baked gingerbread before, so I didn’t know how much ginger to add into the dough so as not to overdo it... especially since the smell did not seem at all sweet. Added it on the tip of a spoon. I also added half a teaspoon of cinnamon, which is what I know and love. The main thing is that it is really cinnamon, and not its relative cassia, which is very harmful and even dangerous, especially for children! You can distinguish fake cinnamon from real cinnamon by dropping iodine into it. Cassia will turn blue, real cinnamon will remain almost unchanged.
Knead the dough, not too hard, otherwise the gingerbreads will be even harder, but so that it doesn’t stick to your hands.
Roll out and cut out maple leaves. If you have a mold, that’s great, but I cut it out with a knife.
Place the gingerbread cookies on a baking sheet sprinkled with flour and bake for 20-25 minutes until cooked through and golden brown.
Now let's start painting the leaves. It is not necessary to wait until they cool down; on the contrary, the “paint” will dry faster on warm gingerbread cookies.
And as paint we will not use harmful, even food-grade, dyes, but we will use natural ones! Grate the carrots and beetroot on a fine grater.
Squeeze the juice through cheesecloth into separate saucers. Now it’s clear why we need the brightest beet and the orangest carrot!
We paint the leaves with a silicone pastry brush and wait until they dry.
The finishing touches are the most precious: prepare white icing (I have some mushrooms left over from the cookies) and use a thin painting brush to draw a pattern of veins on the leaves. To make them look as if they were alive, I recommend looking at real maple leaves.
Now we have a real autumn holiday! On the window there is a bouquet of maple leaves, on the table there is a dish with painted gingerbread leaves!
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Cookies "Mushrooms"
Dough:
- 1 yolk;
- half a glass of sugar;
- half a glass of sour cream;
- half a stick of butter (100g);
- 2-2.5 cups of flour.
Decor:
- 1 egg white;
- poppy;
- chocolate bar.
Mushrooms are the taste of childhood!!! I still remember how we bought them at the grocery store. Yummy, I love that sweet white frosting, crumbly dough and chocolate hats! And today I want to please you, my baking colleagues, with a simple recipe for homemade mushrooms. You can bake them at home, just as beautiful as those in the store, just like the real thing! Moreover, even if you don’t have a mold for mushrooms, you can still do it. The kids will squeal with delight!
Ingredients for mushroom cookies:
Dough:
- 1 yolk;
- half a glass of sugar;
- half a glass of sour cream;
- half a teaspoon of soda (quench with vinegar);
- half a stick of butter (100g);
- 2-2.5 cups of flour.
Decor:
- 1 egg white;
- white confectionery icing (which is sold for the Easter holidays);
- poppy;
- chocolate bar.
From the given set of products you get 25-30 mushrooms - a full basket!
Mix the dough: grind the yolk with sugar.
Add sour cream, soda, quench with vinegar, mix.
Add butter, not melted, but simply softened.
Stir, add flour in two or three additions. The dough should be soft, but at the same time hold its shape well and not stick to your hands.
We make the legs of the mushrooms, roll small sausages in the shape of droplets: one tip is thicker (the base of the mushroom), the second is thin (to put on the cap).
We make hats by rolling the buns, pressing them so that the underside of the cap is flat, using our fingers to make a depression - then inserting the stem there. To prevent the indentations from disappearing during baking, roll out balls of paper, dip each one in vegetable oil and insert into the hole. Oiled lumps of paper (pastry parchment) will prevent the holes from disappearing and will easily be removed from the finished caps.
Place the “spare parts” on a greased baking sheet.
Bake at 180-190C for about half an hour until the dough turns golden. Try it with a wooden stick, if you’re ready, take it out!
After pouring the caps and stems into a bowl, wait until they cool down a little - so that you can pick them up. You shouldn’t wait until it cools down completely to remove the pieces of paper - cooled caps may break; it’s better to remove the pieces of paper from warm cookies.
Prepare the glaze by whisking a VERY FRESH (for the kids!) egg white with the contents of the glaze packet.
We coat the stems and bottom of the caps with glaze, poke the bottom tip of the stem into the poppy seed, and insert the stem into the cap with the top tip. We place the mushrooms upside down, spreading parchment on the table, and wait until they dry. This is the most difficult and interesting moment, because finding the “center of gravity” is sometimes difficult, and the mushrooms always try to fall to the side. And I already want cookies as soon as possible! So, I dry them with a hairdryer so that they set faster :)
While the mushrooms are drying, melt the chocolate in a water bath or prepare homemade chocolate icing from cocoa.
We glaze the mushroom caps with melted chocolate; it is convenient to “paint” them with a silicone brush for brushing the baked goods.
These beautiful mushrooms are ready!
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Cookies "Nuts"
Dough:
- eggs - 2 pcs.;
- sugar - one fourth cup;
- sour cream or mayonnaise - 100 g (or half of both);
- butter - 100g (can be replaced with margarine);
- flour - from 2.5 to 3 glasses, depending on consistency;
- baking soda - 1 teaspoon (quench with vinegar).
Cream:
- 400 g boiled condensed milk, also known as toffee;
- 100g butter.
Nut cookie dough:
Beat eggs and sugar with a mixer, cut butter into pieces.
Add sour cream, soda to the beaten eggs, quench with vinegar. Melt the butter and add it to the dough, mix.
Add flour in three or four additions, stirring and monitoring the consistency of the dough.
It should be soft, not very steep, so that it does not stick to your hands and you can easily pinch off a piece and roll it into a ball.
A few words about the balls and nuts, these are important nuances, knowing which, you will quickly and easily master the process of baking homemade nuts!
The hazel can be regular or electric, ours is simple, you need to bake in it on a gas burner, alternately turning the hazel with one side or the other. Before planting the first batch of nuts, you need to very carefully lubricate all surfaces of the nut nut with sunflower oil: the recesses, the bulges, and even the spaces between them. Then the nuts will be easily shaken out, moreover, one greasing is enough until the end of baking!
Now about the balls. Every time we select their size at random :) If you make it larger than necessary, the dough will come out of the hazelnut, and you won’t get nuts, but something like Saturns and flying saucers; too small - also not the same... The balls should be approximately the size of half a walnut. Try it!
So, we put the balls in the recesses, close the hazelnut, and put it on the fire. The first batch will take longer to bake than subsequent batches while the hazelnut warms up.
We bake for a minute, open, look, if they are golden brown, turn them over, bake on the other side, look again.
Are you browned? Ready!
Pour the nuts onto a plate and add the second batch.
They will bake quickly, so it’s better to put this thing on the conveyor. Baking nuts is just such an exciting activity that it’s great to do with the whole family. The kids make balls, mom puts them in a nut rack, dad bakes. Be careful that the helpers do not accidentally touch the hazelnut - it is very hot!
While the nut halves are cooling, prepare the filling.Filling for nut cookies with boiled condensed milk:
You can just fill it with toffee, it’s easier. But the filling will be softer if you beat the toffee with butter. Cream with boiled condensed milk is the best filling for nuts!
Fill one half of the nut with cream, close the other half and place the nuts on a plate.
Sprinkle with powdered sugar. It’s beautiful, but it’s so delicious – no use for store-bought nuts! Homemade ones are a hundred times better, also because you made them together!
source recipes-juliette.
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Pumpkin buns
Strudel with apples, raisins and nuts
Delicious experiments to you! And if you have your own favorite autumn dish, share the recipe!!
Delicious recipes for autumn pies - with a fresh harvest of zucchini and squash, potatoes, cabbage, etc. Most of the recipes here are made with yeast, but for a long time we have been baking everything only with sourdough or leaven grounds: the dough does not rise so much, it is denser, the taste is more aromatic, the pies are not so fluffy, they are heavier. But our flour is not white, but homemade rye - coarsely ground. And this dough makes wonderful baked goods - pies and pies with different fillings.
So all recipes can be adjusted taking into account your personal baking experience. Swap sugar for honey, mayonnaise for cream with salt or sour cream, etc.
Pie with mushrooms and potatoes
- 100 ml milk
- 7-10 g dry yeast (or 20 g fresh)
- 0.5 tsp Sahara
- 1 egg
- 1 tbsp vegetable oil
- 250 g flour
- 300 g mushrooms
- 400 g potatoes
- 150 g onion
- 150 g cheese (semi-hard or hard)
- sour cream (you can use mayonnaise)
Add sugar and yeast to warm (not hot!) milk. Place in a warm place, it should rise in about 15 minutes. Beat the egg with salt, add vegetable oil, beat again, mix. Mix with yeast and stir. Add flour and knead the dough - not very stiff.
Cover the bowl with the dough with a towel and place it in a warm place to rise. You can pour warm water into a bowl and place the bowl with the dough there. If you use yeast, then after about 30 minutes the dough should rise. If you use sourdough or leaven grounds, the time may be different.
Cut the onion into strips, mushrooms into slices. Cut raw potatoes into very thin slices. Grate the cheese.
Grease the pan with butter or line it with baking paper. However, I always do without this - I just sprinkle the (enamel) tray with coarse flour. But in this case, the dough is thin and there is a lot of filling - it is safest to bake on paper.
Roll out the dough thinly, about 3 mm, spread it into a mold so that there are sides. It is convenient if the tray has sides - then we spread the dough on the tray. Grease the dough with sour cream, add mushrooms, pepper and salt. Add onions, potatoes, sour cream, and add a little salt. Sprinkle cheese on top.
Instead of slicing the potatoes, you can grate them on a coarse grater - then they bake better and faster.
Place in an oven preheated to 180 degrees and bake for 30-35 minutes. When serving the pie (it strongly resembles pizza), you can sprinkle with herbs and serve with sour cream. It may take longer to bake - you need to check when the potatoes are done. When baking, you can wait until the cheese turns golden brown - this may take not 30, but 50 minutes.
Instead of mushrooms, you can use chicken fillet here, or put other vegetables, cabbage for example, in general, there is a lot of room for imagination.
To prevent the mushrooms from “floating”, you can fry them in advance, you can also boil the potatoes - because they can be difficult to bake. Perhaps it depends on the potatoes - some are baked, some are not - you need a variety that cooks quickly, maybe it depends on the thickness of the filling on top of the potatoes... In general, you need to check. The pie turns out VERY tasty and aromatic!
Pie with zucchini (or zucchini, pumpkin). Or pancakes
The pie is quite dry, it is an option instead of bread - or in addition to it. This is good served with tea.
Grate the zucchini on a medium grater (if the skin has already become hard, peel it). Add the egg to the zucchini, stir, add sour cream, and salt. Add baking powder (or slaked soda) and flour, mix as needed to form a homogeneous dough. The dough should be thicker than for pancakes. By the way, this option can also be baked as pancakes, making the dough a little thinner.
Grease the mold and place the dough. Place in an oven preheated to 180 degrees and bake for 40-50 minutes. It should not be made too high, otherwise it may not bake. You can prepare garlic sauce for it. Or you can add a little grated carrot to the dough for beauty. When the pie cools down, it is placed more “baked”; when hot, it can resemble pancakes. You can add grated cheese to the dough, or sprinkle cheese on top.
You can add a little ginger, celery, and garlic.
A pie with cabbage
- 200 ml milk
- 7 g dry yeast (or 50 g raw)
- 100 g butter or margarine
- 2 eggs
- 500 g flour
- 1 kg cabbage
- 150 g onion
- 2 eggs
- pepper
- vegetable oil
Add yeast to warm milk. Add 100 g of flour, mix, put in a warm place to rise. Instead, you can use ready-made homemade sourdough starter. When the dough has risen, add oil and stir. Add eggs, salt, mix. Add flour and knead the dough, put the dish in a warm place to rise. If using yeast, then after half an hour the dough will rise: knead it and let it rise again. If you use sourdough, it will take longer to rise, you can do without this kneading and bake right away (dividing it in half - see below).
While we prepare the filling: chop the onion, finely cut the cabbage into strips. Fry the onion in vegetable oil until golden. Add the cabbage to the onions and simmer them together until the cabbage is soft (about 20-30 minutes). Beat the eggs. Add the eggs to the cabbage in the frying pan, mix, salt and pepper to taste. Simmer for 5 minutes.
Divide the dough in half. Grease a baking tray with oil or line it with baking paper. Roll out one part of the dough and place it on a baking sheet. Place the filling on the dough, place the second rolled out piece of dough on top, and pinch the edges. Make a cross-shaped cut in the middle to allow steam to escape.
Place the pie in an oven preheated to 180 degrees. Bake for 30-35 minutes.
You can use this recipe to bake not just one pie, but many small pies. And the filling can be replaced with another - for example, with canned fish and onions, with potatoes, etc. You can add semolina to the flour in the dough - the dough will be more crumbly. But if you bake with homemade flour, it’s already crumbly. Cabbage can be stewed in milk - the taste of the pie will be creamier. Or you can add boiled rice to the filling along with cabbage. The dough of this pie is soft and very tasty, and you can experiment in different ways with what filling to add.
For most, the arrival of autumn causes an attack of blues: warm summer days are behind, rain and slush ahead, and vacation is far away. Recipes for delicious autumn baking are one of the easiest ways to please yourself and your loved ones. Moreover, the range of seasonal fruits and vegetables is impressive. Read on to learn how to prepare simple and original dishes.
Flavored pies
It’s impossible to imagine delicious autumn baking recipes without baked goods. Firstly, because just the aroma of a pie taken out of the oven awakens a beastly appetite. Secondly, it’s better to fight the autumn blues with something tasty - the effect of the pleasure hormone, serotonin, has not yet been canceled. Thirdly, in the fall it is difficult for the body to rebuild its activities (a couple of days ago you were still lounging on the beach, and now you are actively immersed in the work process). A double dose of calories is a must.
Contrary to popular belief, delicious fall baked goods don’t have to be sweet. Here are the most popular baking recipes for lovers of nutritious, savory pies.
Potato pie with mushrooms
Ingredients. To prepare the dough you will need half a glass of milk, 7-10 g of dry yeast (or 20 g of fresh), half a tablespoon of sugar, 1 egg, 1 tablespoon of vegetable oil, a glass of flour, a pinch of salt. For the filling, take half a kilogram of any mushrooms (it is most convenient to work with champignons), 2-3 large potatoes, one and a half onions, 150g of cheese (preferably soft, then the golden brown crust on the finished product will not be too hard), 2-3 tablespoons of sour cream (with mayonnaise the taste is more piquant).
Preparation. Dissolve sugar, flour and yeast in warm (but not hot) milk, cover with a clean towel and leave in a warm place for 10-15 minutes before rising. Separately, beat the egg with a pinch of salt (without salt the dough will turn out too bland), add vegetable oil, beat everything again (you can use a fork, not a whisk). Add the whipped mixture to the dough in small portions, stirring constantly. Stir in the flour (it’s better to add one spoon at a time to avoid lumps) and knead the dough. When ready, it should not stick to your hands. If the dough is too soft, add flour. If it is very tight, add a little vegetable oil. You should knead, crushing the edges on all sides. Leave in a warm place, covered with a towel. In half an hour, the dough should increase in volume by one and a half to two times.
If you use dry yeast, you can skip the first step of increasing the dough in volume. In this case, all the dry ingredients are mixed separately, the liquids separately, after which everything is thoroughly kneaded together.
For the filling, cut the onion into half rings and the mushrooms into thin slices. We do not cut the mushrooms very finely, as they shrink significantly in size during baking. We cut the potatoes into slices (try thinner so that they are baked) or grate them on a coarse grater (like potato pancakes). The cheese is grated on a medium grater.
Grease a springform pan with a diameter of 25 cm with margarine or vegetable oil (if you use baking paper, grease only the sides). To prevent the dough from sticking, you can sprinkle the pan with flour (be sure to shake off the excess).
Roll out the dough thinly, no more than 3 mm, carefully form the sides. Grease the dough with sour cream (for piquancy, you can mix sour cream with Dijon mustard), lay out the mushrooms, add spices (basil, salt, pepper). If you added mustard to sour cream, do not get carried away with spices. If not, you can sprinkle with herbes de Provence. We spread the filling, and the top layer is grated cheese.
The pie is baked at 180 degrees for 30-35 minutes. We focus on the color of the cheese. If it’s slightly golden, that’s just right (don’t wait until it turns dark brown).
If you are making a pie for the first time, it is better to add half-finished filling. Fry the mushrooms with onions, boil the potatoes until half cooked and grate them. You can add fresh dill and a little cilantro to the filling (do not overdo it with cilantro, as its taste is pronounced).
Other filling options:
- one large zucchini (or zucchini) cut into cubes, mixed with onions (half rings) fried until golden brown and carrots (grated on a coarse grater). For color, you can add green onions or dill;
- Cut half a head of cabbage into thin strips and simmer until half cooked with onions. You can mix fresh cabbage with sour cabbage (take one sour cabbage for two parts fresh). Spices - salt, pepper;
- tomatoes and red pepper (2 pieces each). Pour boiling water over the tomatoes to remove the skin. It is better to take hard ones so that they give less juice and the dough does not get soggy. Cut the peppers and tomatoes into large cubes and lightly fry in vegetable oil. To make the filling more viscous, add 100-200 homemade cottage cheese. For added spice, black pepper can be replaced with paprika;
- half a kilogram of pumpkin pulp (first cut off the skin and remove the seeds) grate on a coarse grater, simmer with onions and carrots, salt and pepper.
Delicate desserts
Pie with apples
Ingredients. For the dough: half a stick of butter, one and a half cups of flour, 3-4 tablespoons of sour cream, 2 yolks. For the filling: 5 large non-acidic apples, 150 g sugar, cinnamon, vanillin (on the tip of a knife).
Preparation. Grind the cooled butter with flour until crumbly. Separately, grind the yolks with 2-3 tablespoons of sugar, add sour cream. Pour the resulting mixture into the crumbs in portions and mix. If the dough sticks to your hands, add more flour. As a result, it should be elastic. Place the dough in the refrigerator for 2 hours.
To make the filling, peel the apples, remove the core, cut into slices, add sugar and cinnamon.
Roll out the dough to a thickness of 5 mm, place it in a mold on baking paper. To ensure that it rises evenly, pierce it with a fork in the middle and along the sides. Distribute the filling.
Bake at 180 degrees for 30-40 minutes. Sprinkle the finished pie with powdered sugar.
Instead of apples, you can add pear or plum. Dried fruits and nuts, which can be lightly fried in a dry frying pan, will help diversify the taste. Be sure to wash the raisins and pre-steam them.
Unusual combinations of ingredients
Pie with viburnum
Ingredients: 1 cup of washed viburnum berries, 2 apples, 5 eggs, 2 cups of flour, 1 cup of sour cream, 1 cup of sugar, soda slaked with vinegar (one-third of a teaspoon).
Preparation. Mix viburnum and coarsely grated apples with 2 teaspoons of sugar. Beat eggs with a glass of sugar, add sour cream, slaked soda with vinegar, mix thoroughly. Add flour one tablespoon at a time. Pour one third of the dough into a springform pan (you can line the bottom with baking paper), lay out the filling, fill with the remaining dough and level it out. Bake at 200 degrees until golden brown.
For more delicious fall baking recipes, watch the video below.
Cold autumn evenings are a great reason to get together with the whole family over a cup of hot tea or coffee. Or you can invite guests over and arrange the most intimate gatherings! Homemade cakes will certainly be an excellent addition to tea or coffee. Fragrant and cozy, it invariably gives us a great mood and the desire to eat another piece or even a couple!
Autumn Pie
Autumn bad weather is absolutely no reason for the blues, especially if there is a wonderful autumn pie with walnuts, prunes and apples on the table. Immediately, as soon as you try it, honestly answer yourself the question - have you ever tasted something like this before? Surely not!Autumn is the time for pies, and if you want to bake something especially original, it’s time to pay attention to the recipe for a pie with cheese and beet tops - this is a great way not only to find a use for idle tops, but also to pamper your loved ones with the wonderful taste of the finished delicacy!
A surprisingly juicy and tender pie with a light curd filling will be no less tasty. Apples and cinnamon add a slight sourness to this dish, so you can’t think of a better option for a cup of hot tea!
A wonderful pie with raisins, prunes and dried apricots will also help drive away the autumn blues. Total benefit and pleasure!
And the Autumn Trouble roll pie will impress even the most discerning sweet tooth, because the yeast shortbread dough is harmoniously combined with a delicious layer of caramelized zucchini, chocolate chips and strawberry custard! Try it - you'll lick your fingers!
Autumn buns
Scones are another very popular option for home baking. Soft, warm and delicious, they are ideal for both family breakfast and autumn evening gatherings. And if you prepare the dough with pumpkin puree, which gives the dough a pleasant buttery texture, then the finished buns will also delight you with bright colors! Treat yourself and your loved ones to this unusual delicacy!And lovers of beautiful decoration will certainly appreciate the “Autumn Rosettes” buns - they always turn out soft, very fluffy and fragrant!
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