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Cooking For Fun

Russian Desserts

Fruit Tzimmes

1 pound prunes
1/2 pound dried apricots
1/2 pound dried pears or apples
2 cups water
2 tbs honey
3 tbs brown sugar
1/4 tsp salt
1/2 tsp cinnamon
1/2 pound sweet potatoes, peeled and sliced

In a large mixing bowl, presoak all the fruit overnight. Drain the water. Pit the prunes. In a medium sized saucepan combine all the ingredients and bring to a boil. Cook over very low heat for 25 minutes or until the liquid is absorbed. Stir occasionally.

Serves 8 or more.

Blini are served as a symbol of Sun and Spring.

2 cups milk, warmed
2 Tablespoons yeast
1-1/2 cups plain flour
1/2 cup buckwheat flour
2 eggs, separated
4 Tablespoons butter, melted
1/2 teaspoon salt
2 teaspoons sugar

Dissolve the yeast in one cup of tepid milk taken from the 2-cup measure. Add a teaspoon of flour and place the mixture in a warm place. When the mixture has risen and doubled,
add the rest of the tepid milk, the sifted flour, sugar, salt, melted butter and egg yolks. Beat this mixture to a very smooth batter. Place in a warm place to rise again. When the volume has doubled, knead it lightly and let it rise once more. This process can be repeated once more. Add the whisked egg whites. Heat a little oil or butter in a 8" to 9" frying pan and fry dollops of the mixture to make pancakes that are rather thicker than usual. Allow 2 to 3 pancakes per person and serve with melted butter, and sour cream. Caviar can be served separately.

Boalotchkee (Russian Buns)

2 pounds flour
1 pound sugar
5 eggs
1 pound butter
2 cup sour cream
3/4 teaspoon soda
Nuts (optional)

Cream butter and eggs.  Mix sour cream and soda, combine with the butter, egg mixture.  Sift flour on board and mix in the sugar. Make a hole in the middle and add the egg mixture.  Knead the dough by hand constantly sprinkling the board with flour. Shape into  round buns, cover top with beaten egg yolk, sprinkle with nuts and bake in a shallow pan at 350 degrees until done.



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