Hrono graham krekeri (Chrono graham crackers)

Sastojci: 240g graham brasna, 50g belog brasna, (obicnog), 80g margarina (hladnog, iseckanog na kockice), 50ml slatke pavlake, 70ml melase (ili javorovog sirupa, ili meda), 60g zutog secera, 4g praska za pecivo, 1/2 kasicice sode bikarbone, 1/3 kasicice soli, prstohvat cimeta, 1/2 kasicice vanila ekstrakta.

Priprema:

1. U ciniju pomesati oba brasna, secer, prasak za pecivo, sodu bikarbonu, so i cimet.
2. Dodati margarin i zamesiti rukom.
3. Dodati melasu, slatku pavlaku i ekstarkt vanile i drvenom varjacom promesati da se sjedini. Zatim rukama formirati loptu; napraviti pravougaonik debljine oko 1.5 cm, zaviti u plasticnu foliju i ostaviti u frizider 45 minuta.
4. Na sto staviti papir za pecenje, staviti testo, prekriti drugim papirom za pecenje i oklagijom razviti testo na debljinu od oko 0.5 do 0.8 cm. Skinuti gornji papir za pecenje.
5. Pazljivo prebaciti papir sa testom u pleh za pecenje. Noz blago pokvasiti vodom, umociti u brasno i iseci na kocke ili zeljene oblike. Viljuskom napraviti rupice u testu.
6. Peci u prethodno zagrejanoj rerni na 170 C oko 30 minuta. Izvaditi iz rerne i ostaviti da se ohladi.

Cuvati u posudi sa hermetickim poklopcem do 10 dana.

Ingredients: 240g graham flour, 50g flour, (plain), 80g of margarine (cold, diced), 50ml heavy cream, 70ml molasses (or maple syrup or honey), 60g brown sugar, 4g baking powder, 1/2 teaspoon baking soda, 1/3 tsp salt, pinch of cinnamon, 1/2 teaspoon vanilla extract.

Preparation:

1. In bowl, combine both flour, sugar, baking powder, baking soda, salt and cinnamon.
2. Add margarine and knead by hand.
3. Add the molasses, heavy cream and vanilla extract and with wooden spoon stir to combine. Then with hands form a ball; make a rectangle about 1.5 cm thick, wrap in plastic wrap and leave in refrigerator for 45 minutes.
4. O table put baking paper, put the dough, cover with other baking paper and with rolling pin develop dough to a thickness of about 0.5 to 0.8 cm. Remove the upper baking paper.
5. Carefully transfer paper with dough in the baking pan. Place knife under running water and shake to remove excess drops, dip in flour and cut into cubes or desired shapes With fork make small holes in the dough.
6. Bake in the preheated oven at 170 C for about 30 minutes. Remove from the oven and leave to cool.

Store in a container with an airtight lid to 10 days.

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Amaretto liker od badema (Amaretto almond liqueur)

Sastojci: 120g suvih kajsija, 185ml flasirane ili preciscene vode, 500ml votke, 500g krupno seckanih badema, 230ml rakije, 60g krupno seckanih suvih tresanja ili visanja, za sirup – 120g zutog secera, 120g secera, 120ml flasirane ili preciscene vode, 120ml votke, 120ml rakije, 2 kasicice ekstrakta od badema, 1 kasicica ekstrakta od vanile, platnena bebi pelena ili veca gaza, papirni filter za kafu.

Priprema:

1. U vecu teglu sa poklopcem, sipati vodu i dodati suve kajsije. Zatvoriti i ostaviti da stoji 3 sata.
2. Dodati votku, bademe, rakiju i tresnje (ili visnje). Zatvoriti i dobro protresti.
3. Ostaviti na sobnoj temperaturi, na mracnom mestu mesec dana. Svake nedelje teglu dobro protresti.
4. Cediljku staviti na ciniju. Platnenu bebi pelenu (ili vecu gazu) staviti preko cediljke. Sipati sastojke iz tegle. Uzeti sva cetiri kraja pelene, jednom rukom drzati krajeve pelene, a drugom uhvatiti sastojke i uvrtati, da se ocedi. Cediti preko cediljke u ciniju.
5. Tecnost sacuvati a pelenu i sastojke baciti.
6. Isprati cediljku. Uzeti drugu ciniju i na nju staviti cediljku. U cediljku staviti filter za kafu i sipati sacuvanu tecnost. Ostaviti da se cedi oko 5 sati.
7. Skloniti cediljku a filter baciti.
8. Izmeriti tecnost. Trebalo bi da imate izmedju 430 i 500ml.
9. Za sirup – u serpicu sipati vodu, dodati zuti i beli secer. Kuvati na srednjoj temperaturi, mesajuci dok se secer ne istopi, oko 5 minuta. Skloniti sa sporeta i ostaviti da se ohladi.
10. U procedjenu tecnost, dodati votku, rakiju, ekstrakt od badema i vanile. Dobro promesati.
11. Dodati pola sirupa od secera i probati liker. Zavisi koliko slatko volite, mozete dodati jos malo ili sav sirup. Dobro promesati.
12. Sipati u flasu ili manje flasice, dobro zatvoriti i cuvati na sobnoj temperaturi, na mracnom mestu do 6 meseci.

Ingredients: 120g dried apricots, 185ml bottled or purified water, 500ml of vodka, 500g coarsely chopped almonds, 230ml brandy, 60g coarsely chopped dried cherries or sour cherries, for syrup – 120g brown sugar, 120g sugar (granulated), 120ml bottled or purified water, 120ml of vodka, 120ml brandy, 2 teaspoons almond extract, 1 teaspoon vanilla extract, baby cloth diaper or larger gauze, paper filter for coffee.

Preparation:

1. In a larger jar with a tight lid, pour water and add the dried apricots. Close and let stand for 3 hours.
2. Add the vodka, almonds, brandy and cherries (or sour cherries). Close and shake well.
3. Leave at room temperature at dark place for a month. Every week, shake well jar again.
4. In the bowl put strainer. Baby cloth diaper (or bigger gauze) put over strainer. Pour ingredients from jar. Take all four corners of the diaper with one hand and hold the end of the diaper with another, and twist to drain. Drain through strainer into a bowl.
5. Save liquid and throw diaper and the ingredients.
6. Rinse strainer. Put strainer over another bowl. In the strainer put coffee filter and pour saved liquid. Leave to drain for about 5 hours.
7. Remove the strainer and throw filter.
8. Measure liquid. You should have between 430 and 500ml.
9. For the syrup – in small saucepan, pour water, add brown and white sugar. Cook over medium heat, stirring until the sugar has dissolved, about 5 minutes. Remove from stove and allow to cool.
10. In the filtered liquid, add vodka, brandy, almond and vanilla extract. Mix well.
11. Add half of the sugar syrup and taste the liquor. It depends on how sweet you like, you can add some more or all of the syrup. Mix well.
12. Pour into a bottle or smaller bottles, seal and store at room temperature in a dark place for up to 6 months.

Kakao sos (Cocoa sauce)

Sastojci: 70-120g kakaoa, 30g putera, 80ml kafe (skuvane i procedjene), 150g zutog secera, 1/8 kasicice soli, 1 kasicica vanila ekstrakta.

Priprema:

1. U serpicu staviti kafu i secer, i na srednjoj temperaturi, kuvati dok se secer ne rastopi, konstantno mesajuci.
2. Dodati 70g kakaoa i so i mesati dok ne postane glatko. Ako zelite jaci sos postepeno dodavati jos kakaoa.
Napomena: ako koristite slan puter izostavite dodavanje soli. Ako vam je sos nije dovoljno sladak dodajte jos malo secera. Vratite na sporet da se secer rastopi.
3. Dodati puter i vanila ekstrakt. Mesati dok se puter ne rastopi. Ostaviti da se ohladi.
4. Sipati u hermeticki zatvorenu kutiju i drzati u frizideru do nedelju dana.

Ingredients: 70-120g cocoa powder 30g buuter, 80ml of decaf coffee (cooked), 150g brown sugar, 1/8 tsp salt, 1 teaspoon vanilla extract.

Preparation:

1. In saucepan put coffee and sugar, and over medium heat, cook until the sugar has dissolved, constantly stirring.
2. Add 70g cocoa and salt and mix until smooth. If you want stronger sauce gradually add more cocoa.
Note: if you use salted butter omit adding salt. If the sauce is not sweet enough, add a little more sugar. Return to the stove to melt the sugar.
3. Add the butter and vanilla extract. Stir until butter melts. Allow to cool.
4. Pour in a hermetically sealed container and refrigerate up to one week.

Viski sirup (Whiskey syrup)

Sastojci: 60g putera, 120g zutog secera, 1/4 kasicice soli, 150ml slatke pavlake, 2 kasicice vanila ekstrakta, 1 1/2 kasika viskija.

Priprema:

1. U serpicu staviti puter i otopiti na srednjoj temperaturi. Skloniti sa sporeta.
2. Dodati secer, so i slatku pavlaku i dobro izmesati.
3. Vratiti na sporet i kuvati 5 minuta od momenta vrenja, konstatno mesajuci.
4. Skloniti sa sporeta i umesati vanila ekstrakt i viski. Dobro promesati.
5. Sipati u hermeticki zatvorenu kutiju i drzati u frizideru do 2 nedelje. Moze se ponovo zagrejati u mikrotalasnoj ili u serpici na sporetu.

Ingredients: 60g butter, 120g brown sugar, 1/4 tsp salt, 150ml heavy cream, 2 teaspoons vanilla extract, 1 1/2 tbsp whiskey.

Preparation:

1. In saucepan put the butter and melt over medium heat. Remove from stove.
2. Add sugar, salt and heavy cream and mix well.
3. Return to the stove and cook for 5 minutes from the moment of boiling, constantly stirring.
4. Remove from stove and stir in vanilla extract and whiskey. Mix well.
5. Pour into hermetically sealed box and refrigerate up to 2 weeks. It can be re-warmed in the microwave or in a saucepan on the stove.

Vanila sirup (Vanilla syrup)

Sastojci: 380ml vode, 330g secera, 2 kasike vanila ekstrakta.

Priprema:

  1. U serpicu staviti vodu i secer. Kuvati na srednjoj temperaturi dok se blago ne zgusne, oko 3 minuta.
  2. Skloniti sa sporeta i umesati vanila ekstrakt. Ostaviti da se ohladi.
  3. Sipati u hermeticki zatvorenu kutiju i drzati u frizideru do 2 nedelje.

Napomena: ovaj vanila sirup mozete koristiti za kafu i sladoled.

Predlog: mozete napraviti Coko espreso.

Ingredients: 380ml of water, 330g sugar, 2 tablespoons vanilla extract.

Preparation:

1. In saucepan put the water and sugar. Cook over medium heat until slightly thickened, about 3 minutes.
2. Remove from stove and stir in vanilla extract. Allow to cool.
3. Pour into a hermetically sealed container and refrigerate up to 2 weeks.

Note: this syrup you can use for coffee and ice cream.

Suggestion: you can make Choco espresso.