Cheesecakes with cranberry jam? 400 g of cottage cheese? 2 eggs? 40 g sugar? 2 g vanilla sugar? 150 g flour? 150 g cranberry jam? 50 ml vegetable oil? Salt to taste Rub the cottage cheese through a sieve, combine with sugar and vanilla sugar, add eggs, flour (100 g), salt and thoroughly

Curd pie with currants and raisins Ingredients For the dough Wheat flour - 1 cup Ground white crackers - 1 cup Sugar - 0.5 cups Egg - 1 pc. Butter – 150 g Vanilla sugar – 1 sachet Baking soda – 1 pinch Salt – 1 pinch For filling Black berries

Blackcurrant pie Ingredients: 250 g black currants, 250 g sugar, 250 g flour, 20 g butter, 4 eggs, soda, vanillin, powdered sugar. Method of preparation Grind the eggs with sugar, add flour, soda, vanillin and mix thoroughly. Grease the mold. butter,

264. Pie with jam 180 g flour 50 ml milk 2 eggs 2 tbsp. spoons of butter 1/2 teaspoon of soda 4 tbsp. spoons of liquid jam 2 tbsp. spoons of powdered sugar salt. Separate the yolks from the whites. Beat the whites into foam. Combine the yolks with softened butter, soda, salt and

I unearthed an absolutely amazing and simple pie recipe from the depths of my mother’s culinary notebook. I wrote here that the pie is with cranberries, but in fact you can cook it with any sour, not sugary jam: with cherries, with lingonberries... You can also cook it with sweet jam, then reduce the sugar in the dough by 1.5 times. What is more important, the jam should not flow, it should be thick (you can use jam).

Housewives without exception baked a similar pie in the Soviet Union.

A pack of margarine (you can take butter) (you can leave it out of the refrigerator so that the margarine becomes soft at room temperature; I grated it because I was too lazy to wait). Added a glass of sugar, 1 egg, a level teaspoon of soda (you can replace the soda with baking powder). 3 cups flour. I kneaded everything well. The dough turned out to be quite tough.

Let the dough rest for half an hour to an hour. In the meantime, you can make jam if you don't have any. I have a choice: cranberry or cherry.

I spread 1/2-2/3 of the dough into the mold with my hands. The rest of the jam is still in the refrigerator. A dough thickness of 5 mm is enough for a delicious pie; If you’re too lazy to spread it so thinly, you can spread it up to a centimeter thick. We don't make bumpers! There is nowhere for the jam to flow out, and pieces with sides are less tasty than without them. Spread jam on top. The height of the jam is approximately equal to the diameter of the cranberry; maybe a little more.

Take the rest of the dough out of the refrigerator, grate it and scatter the pieces on top of the jam.

Place everything in a hot oven. I had the pie in the oven for exactly half an hour. Cool the pie, cut into squares and place on a plate. Serve it that way. This serving allows the hostess to discreetly grab a piece and taste it.

Some would call it not a pie, but a cake or a cookie. But this doesn’t change the essence: it’s terribly tasty.

I dug out a bag of cranberries in the depths of the freezer, left over from last year. It's a mess, we need to get to work urgently!

A similar pie was baked by all Soviet housewives throughout the Soviet Union, as far as I understand. I’ve already seen similar pies in my friends’ magazines, but, of course, I made everything according to the recipe from my mother’s notebook.

A pack of margarine (you can take butter) (you can leave it out of the refrigerator so that it becomes soft at room temperature; I grated it because I was too lazy to wait). Added a glass of sugar, 1 egg, a level teaspoon of soda (you can replace the soda with baking powder). 3 cups flour. I kneaded everything well. The dough turned out to be quite tough.

While the dough was resting, I made the cranberry filling. But I came up with the filling myself, because I couldn’t find the recipe in the book, although I remember for sure that this pie is most delicious with cranberries! Mom’s book says that you can bake with any jam or jam.

I ended up with 3.5 cups of cranberries. I added 2 cups of sugar to it (this turned out to be too much for my taste. It’s better to add one cup, and then add sugar to the almost finished jam until it tastes optimal). I also added half a glass of water, a pinch of cinnamon, a pinch of nutmeg (I still don’t understand if you could feel their taste, you could have added more). She began to cook, stirring. Cooked until the cranberries began to burst under the spoon. When this happened (the jam had already begun to boil), I slightly puréed the jam with a blender, but so that 20 percent of the berries remained whole (then they burst very tasty and sour on the tongue - and my mistake with sugar was practically leveled out!) I poured out half a glass of jam and stirred 2 tablespoons of starch into it; I returned the starch jam to its place and mixed everything thoroughly. I simmered it over low heat until the jam thickened to the point I wanted. Tasty, sweet, sticky. This is exactly what I need!

I spread 2/3 of the dough into the pan with my hands. It was necessary to take a larger mold and distribute the dough thinner. In my opinion, a thickness of 5 mm would be enough. Mine was up to a centimeter - a little thick (but still delicious, yes!). The main thing is to restrain yourself and not make bumpers. My husband does not accept pieces with sides at all, but they are not needed, because there is simply nowhere for the jam to flow out! I poured jam on top of the dough. Of course, I cooked a lot and even less than half went into the pie. The height of the jam is approximately the same as the diameter of the cranberry.

Grate the remaining third of the dough and scatter the pieces on top of the jam. Put everything in the oven. I had the pie in the oven for exactly half an hour. Cool the pie, cut into squares and place on a plate. Serve it that way. This serving allows the hostess to discreetly grab a piece and taste it.

On the nearest piece you can see that the dough is thick. Plus, my hand trembled and I almost made a side (the dough is thicker towards the edge - it was I who pushed the side back).

Pour warm tea and eat some pie. And everything is warm and good with you, despite the thunderstorm outside the window.

I repeat: you can make it with any jam or preserves. But cranberries are perfect here!

Cranberries are a very healthy berry. It grows in the north, which is why it is difficult to find it fresh in the city. Don’t be upset; frozen store-bought berries are also quite suitable for preparing a delicious dessert.

Cranberry Sponge Pie Recipe

This type of baking is the most popular among housewives. It cooks quickly, has a delicate structure and a thin crust.

To make cranberry sponge cake you will need the following ingredients:

• chicken egg;
• 1/2 kg butter, approximately;
• 2 cups flour, half a cup sour cream or heavy cream; a glass of sugar, a glass frozen;
• berries

Preparation:

1. First you need to knead the butter with a spoon. Then add an egg with sour cream to it. Mix everything thoroughly and add a little flour;
2. The finished mass should be divided into two halves, of which 2/3 goes to the cakes. This volume is placed in the refrigerator for 15 minutes. And the other 1/3 part is placed in the freezer;
3. Now the filling for the sponge cake is made. To do this, grind the berries in a meat grinder and add sugar. Remove the cooled product from the refrigerator, make a circle out of it, then put it in a mold coated with oil;
4. The finished cranberry filling is carefully poured onto the layer and covered with raised edges. The remaining 1/3 of the dough must be removed from the refrigerator and grated directly over the dough using a grater. The result is a continuous layer of chips, which should be distributed evenly over the surface;
5. To prevent cranberry juice from leaking onto the baking sheet, pour a little starch onto the rolled out layer, then the liquid will not leak out. Now preheat the oven and place the piece there, which should be baked for 30-40 minutes until crispy.

Shortbread pie with cranberries

This dough turns out tender, soft, plastic. It takes and retains its shape well. Cranberry pie made from shortcrust pastry is quite high in calories, as it contains a lot of fat, eggs and sugar.

Ingredients for the dough: flour - 2 cups, vanillin - 15 g, sugar - 2 cups, margarine - cup, baking powder - 1 tsp.

For filling:

• 300 g berries;
• 5 tbsp. Sahara.

Preparation:

1. First, the berries are sorted and washed. Mix the ingredients for the filling thoroughly;
2. Now you need to turn on the oven so that it warms up. At this time, take the margarine out of the refrigerator and grate it coarsely, add vanillin sugar and baking powder;
3. The flour needs to be sifted and added to the rest of the ingredients. Then everything must be mixed thoroughly. The end result was a crumb;
4. You need to fill the form with 2/3 of the dough, knead it with your hands and make sides. After this, you need to put the cranberry filling on the dough and smooth it out. The surface of the mass is sprinkled with crumbs. Then, the pie goes into the oven for about half an hour at 180-200 degrees.

Cranberry pie in a slow cooker

For this you will need:

• 250 g granulated sugar;
• 250 g of fresh or frozen berries, a glass of sour cream, a chicken egg;
• 100 g butter, a teaspoon of vanillin, chopped nuts;
• 50 g, a glass of flour, a teaspoon of soda, salt to taste.

Preparation:

1. First you need to set the multicooker to “baking” mode, melt the butter, add sugar and stir everything until smooth. Add cranberries and finely chopped nuts to it;
2. After this, turn off the multicooker and mix the nuts, berries and butter well. The prepared mass must be leveled along the bottom;
3. Now you can prepare the dough. To do this, you need to melt the butter, mix it with sweetener and vanilla. Add 1 egg there, then sour cream and mix everything;
4. In a separate bowl, mix flour and soda. Pour the flour mixture into the batter and mix. Why put it in a nut and berry layer. The multicooker should be turned on in the “baking” mode for about an hour.

Cranberry pie in a slow cooker is an easy option for preparing something delicious without spending a lot of effort on it. The advantages are that you do not need to preheat the oven and make sure that the cranberry pie made from shortcrust pastry does not burn.

Pie with cranberry jam

Instead of fresh or frozen berries, you can use cranberry jam. In terms of taste, this pie is not inferior to a sponge cake with fresh filling.

Ingredients:

• 1 cup of sugar;
• 4 cups sifted flour;
• 20 g yeast;
• 2 glasses of milk or water:
• Chicken eggs – 3 pieces.

For filling:

• 1 glass of jam or cranberry jam;
• 4 tbsp Sahara;
• 1 tsp lemon juice.

Preparation:

1. First you need to knead the dough by mixing flour, 3 yolks, 1/2 cup sugar, milk and yeast. Then put it away in a warm place to rise for 5 hours;
2. To prepare the filling you need to mix the jam and 3 tbsp sugar. The risen dough should be placed in a margarine or butter greased form and placed in a preheated oven. Bake for 20-30 minutes;
3. Next, beat 3 egg whites with the remaining sweetener and lemon juice, then place them on the pie and place them back in the oven for 5 minutes;
4. Pie with cranberry jam can be decorated with berries and sprinkled with powdered sugar. It is better to use a lot of berries, then the dessert will be more appetizing and beautiful.

The recipe for cranberry pies has many options, so housewives can choose any one they like. In any case, the result will be a very tasty and satisfying dessert.