Baking in autumn style. autumn baking

The best way to make fragrant pastries with a variety of fillings from seasonal berries and mushrooms. Three of your choice original recipe the most delicate pies from the chef, which are so tasty and nutritious that the wow effect is guaranteed for gourmets.

Bar "Fox"

• Difficulty Easy
• Type Dessert
• Time 2 hours 30 minutes

Ingredients

• Sea buckthorn - 500 g
• Sugar - 50 g
• Salt - 5 g
• Sheet gelatin - 15 g
• Flower honey - 70 g
• Water - 200 g
• Rum spiced - 50 g

For butter custard:

• Eggs - 3 pcs
• Vanilla sugar - 80 g
• Flour - 100 g
• Butter - 50 g
• Milk - 300 g
• Vanilla pod - 1 pc.

For vanilla cookies:

• Flour - 300 g
• Butter - 200 g
• Sugar - 170 g
• Yolk - 2 pcs
• Vanilla pod - 1 pc.
• Salt - half a teaspoon

Cooking

1. Mix sea buckthorn with water, bring to a boil, boil for 2 minutes, add gelatin dissolved in cold water for 3 minutes, boil everything again for 2 minutes, mix in a blender at maximum power for 2 minutes, add salt, honey, rum and sugar. Mix and strain. Put in the refrigerator to cool.
2. Separately, for the creamy custard, beat milk with eggs and sugar, bring to a boil. Add butter, vanilla bean and flour. Heat in a water bath until a homogeneous consistency. Put in the refrigerator to cool.
3. For vanilla cookies, mix flour, butter, sugar, yolks and beat, add vanilla pod and salt. Let stand three minutes. Add baking powder for dough, mix until smooth. Spread in a thin layer on a greased baking sheet. butter and bake for 15 minutes. Remove the resulting vanilla cookies from the oven, cut out the desired shape, put in the refrigerator to cool.
4. Take out the vanilla cookie cake from the refrigerator, pour the resulting custard, let it freeze, which will take about 1.5 hours.
5. After we made sure that the custard has frozen, pour the second layer of sea buckthorn. Garnish with fresh sea buckthorn berries (100 g), let cool again.

Bar "Fox"

• Difficulty Easy
• Type Pie
• Time 2 hours 30 minutes

Ingredients

For test:

• Milk - 200 g
• Water - 150 g
• Yeast - 50 g
• Sugar - 100 g
• Butter - 150 g
• Wheat flour of the first grade - 800 g

For filling:

• Creamy curd cheese Cremette - 600 g
• Oyster mushrooms - 150 g
• Champignons - 150 g
• Chanterelles - 150 g
• Onion - 100 g
• Thyme - 5 g
• Garlic - 15 g
• Dill - 15 g
• Parsley -10 g
• Cilantro - 10 g
• Salt - 15 g
• Truffle oil - 20 g

Cooking

1. For the dough, mix milk and water, bring to a boil, add yeast, let stand in a warm place for 15 minutes. Mix flour, butter and sugar with the resulting mass until smooth. Put the dough in the desired shape and let stand for 1.5 hours.
2. At this time, mix the cheese with chopped thyme, garlic, dill, cilantro, salt and truffle oil. Let it settle for 30 minutes.
3. At this time, oyster mushrooms, champignons, chanterelles, fry together with onions in butter until golden brown. Let them cool in the refrigerator for 15 minutes. Mix with cheese.
4. Put the resulting cheese-mushroom mass into the formed dough and bake in the oven for 40 minutes at 160 degrees. Let cool for 15 minutes and drizzle with truffle oil again.

Bar "Fox"

Ingredients

• Milk chocolate - 200 g
• Chocolate bitter - 150 g
• Cream 33% - 150 ml

For the semolina pudding:

• Semolina - 100 g
• Milk - 250 g
• Butter - 50 g
• Sugar - 35 g
• Salt - 5 g
• Leaf gelatin - 5 g

For vanilla cookies:

• Flour - 300 g
• Butter - 200 g
• Sugar - 170 g
• Yolk - 2 pcs
• Vanilla pod - 1 pc.
• Baking powder for dough - 1 teaspoon
• Salt - half a teaspoon

Cooking

1. Melt milk and bitter chocolate in a water bath until smooth, add cream and stir. Leave the dough to cool in the refrigerator until thickened for 15 minutes.
2. For semolina pudding, boil milk with butter, semolina, sugar and salt. Bring semolina to readiness so that it is soft, add gelatin soaked in water. Beat the whole mass in the region of 2 minutes.
3. For vanilla cookies, mix flour, butter, sugar, yolks and beat, add vanilla pod and salt. Let stand three minutes. Add baking powder for dough, mix until smooth. Spread in a thin layer on a baking sheet greased with butter and bake for 10 minutes. Remove the resulting vanilla cookies from the oven, cut out the desired shape.
4. Pour the semolina pudding onto the resulting cake, cool in the refrigerator for 3 minutes until the semolina solidifies. Pour cold chocolate on top, let it harden, for this you need to put the dish in the freezer for 30 minutes.

Autumn is on the doorstep! What about on your table? I propose to experiment a little and cook something tasty with an autumn theme for your loved ones))

Gingerbread "Maple leaves"

Gingerbread Ingredients:

For test:
- 2 eggs;
- 1 cup of sugar;
- 150 ml of kefir;
- 1 teaspoon of soda;
- 3.5 - 4 cups 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 cook gingerbread on kefir:

I want to warn you right away that a lot of gingerbread is obtained from the indicated amount, two baking sheets, even though I reduced the initial amount of ingredients by a factor of three (!). And yet, right after baking, gingerbread can be bitten off more or less easily, but when they cool, they become hard! We finished our week, soaking in tea ... True, we still had nuts and mushrooms at the same time, which for some reason we ate in the first place

So, beat the eggs with sugar.

We add kefir.

Add soda, mix.

We add spices to the flour (by the way, this is why the 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 ... all the more, it seemed to smell not at all sweet. Added to the tip of a spoon. I also added a half teaspoon of cinnamon, which I know and love. The main thing is that it should really be 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 not change much.

We knead the dough, not too steep, otherwise the gingerbread will be even harder, but such that only it does not stick to the hands.

Roll out and cut out maple leaves. If there is a mold - generally excellent, but I cut it out with a knife.

Spread the gingerbread cookies on a baking sheet sprinkled with flour, bake for 20-25 minutes until cooked and golden brown.

Now let's start painting the leaves. It is not necessary to wait for them to cool, on the contrary, on warm gingerbread, the “paint” will dry faster.

And as a paint, we will not take harmful, albeit food, dyes, but we will take natural ones! Grate carrots and beets on a fine grater.

Squeeze juice through gauze into separate saucers. Now it's clear why we need the brightest beet and the orange carrot!

We paint the leaves with a silicone brush for lubricating pastries and wait until they dry.

The finishing touches are the most jewelry: we prepare white icing (I have mushrooms left from cookies) and draw a vein pattern on the leaves with a thin brush for painting. To make it look like a living thing, I recommend looking at real maple leaves.

Now we have a real autumn holiday! On the window - a bouquet of maple leaves, on the table - 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 pack 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 in cooking. Yummy, I love this sweet white frosting, crumbly dough and chocolate hats! And today I want to please you, my colleagues in baking, simple recipe house mushrooms. They can be baked at home, as beautiful as in the store, just like the real thing! Moreover, even if there is no mold for mushrooms, it is still possible. 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 pack of butter (100g);
- 2-2.5 cups of flour.

Decor:
- 1 egg white;
- white confectionery glaze (which is sold for the Easter holidays);
- poppy;
- chocolate bar.

From the above set of products, 25-30 mushrooms are obtained - a full basket!

Knead the dough: grind the yolk with sugar.

Add sour cream, soda, extinguish with vinegar, mix.

Add butter, not melted, but just softened.

Stir, add flour in two or three passes. The dough should be soft, but at the same time holding its shape well and not sticky to your hands.

We make mushroom legs, roll up small sausages in the form of droplets: one tip is thicker (the base of the mushroom), the second is thin (to put on a hat).

We make hats by rolling the koloboks, press them so that the bottom side of the hat turns out to be flat, we make a depression with our finger - then we insert the leg there. And so that the recesses do not disappear during baking, roll paper balls, dip each one in vegetable oil and insert into the hole. Oiled lumps of paper (confectionery parchment) will not allow holes to disappear and can be easily removed from finished hats.

We lay out the "spare parts" on a greased baking sheet.

Bake at 180-190C for about half an hour until the dough becomes golden. Try with a wooden stick, if ready - we get it!

Having poured the hats and legs into a bowl, we wait until they cool down a bit - so that you can pick it up. It is not worth waiting for complete cooling to pull out the pieces of paper - cooled hats can break, it is better to get pieces of paper out of warm cookies.

Prepare the icing by whisking a VERY FRESH (preparing for kids!) egg white with the contents of a sachet of icing.

We coat the legs and the bottom of the hats with glaze, poke the lower tip of the leg into the poppy, insert the upper leg into the hat. We put the mushrooms upside down, laying parchment on the table, and wait until they dry. This is the most difficult and interesting moment, because sometimes it is not easy to find the “center of gravity”, and the mushrooms strive to fall to the side all the time. And now I want cookies! So, I dry them with a hair dryer so that they grab it faster :)

While the mushrooms are drying, melt the chocolate in a water bath or cook homemade chocolate icing from cocoa.

We glaze the mushroom caps with melted chocolate, it is convenient to “paint” them with a silicone brush for lubricating baking.

So the handsome 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 the consistency;
• baking soda - 1 teaspoon (quench with vinegar).

Cream:

• 400 g of boiled condensed milk, she is toffee;
• 100g butter.

• Dough for cookies nuts:

  Beat eggs and sugar with a mixer, cut the butter into pieces.

  

  Add sour cream, soda to beaten eggs, extinguish with vinegar. Melt the butter and also add to the dough, mix.

  

  In three or four doses, add flour, stirring and monitoring the density 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 balls and hazelnuts, these are important nuances, knowing which, you will quickly and easily master the process of baking homemade nuts!

  

  Hazel - sometimes ordinary and electric, ours is simple, you need to bake in it on a gas burner, alternately turning the hazel from one side or the other. Before you lay the first batch of nuts, you must very carefully lubricate all surfaces of the hazelnut sunflower oil: and notches, and bulges, and even the gaps between them. Then the nuts will be easily shaken out, moreover, one lubrication is enough until the very end of baking!

  Now about the balls. Each time we select their size by clicking :) If you make it larger than necessary, the dough will come out of the hazel nut, and you will get not nuts, but something like saturns and flying saucers; too small - not that either ... About the balls should be like half a walnut. Try!

  

  So, we put the balls in the recesses, close the hazel, put on fire. The first batch will take longer to bake than subsequent batches while the hazel is warmed up.

  

  We bake for a minute, open it, look in, if it is ruddy - turn it over, bake on the other side, look again.

  

  Reddened? Ready!

  

  Pour the nuts on a dish and lay the second batch.

  They will bake quickly, so it is better to put this thing on the conveyor. Baking nuts is just such an exciting thing that is great to do with the whole family. Children sculpt balls, mom puts them in a hazel tree, dad bakes. Be careful that the assistants do not accidentally touch the hazel - it is very hot!
  While the halves of the nuts are cooling, prepare the filling.

  Stuffing for cookies nuts with boiled condensed milk:

  You can just fill with toffee, it's easier. But the filling will be softer if you beat toffee with butter. Cream with boiled condensed milk - the best stuffing for nuts!

  

  We fill one half of the nut with cream, close the second and put the nuts on a dish.

  

  Sprinkle with powdered sugar. Beauty, but delicious as - where are the store nuts! Homemade ones are a hundred times better, also because you made them together together!

  source of juliette recipes.

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pumpkin buns

Strudel with apples, raisins and nuts

Have fun experimenting! And if you have your favorite autumn dish - share the recipe !!

It is very good to spend a cold autumn evening with a cup of tea with fragrant pastries. When it’s cloudy outside and it’s raining, and the smell of fresh baked goods floats in the apartment, it pacifies and creates a feeling of harmony. Autumn pastries are varied, you can add apples, pumpkin, carrots, grapes, quince to it. When cooking, they reveal all their taste and aroma, saturate the dish with vitamins and minerals. In autumn, seasonal desserts are especially useful for the body, nourish it before winter and strengthen the immune system.

Charlotte "Festive"

Juicy, with a pronounced sourness, apples go well with almost any dish. Classic recipe autumn baking - charlotte. There are many cooking variations, but there is a canonical recipe, the main recommendations of which should be followed.

For cooking you will need:

• chicken eggs - 4 pieces;
• white sugar - 200 grams;
• wheat flour - 250 grams;
• lemon juice;
• sweet and sour apples - 3 pieces of medium size.

1. Beat eggs with sugar until completely dissolved and smooth.
2. Add the sifted flour to the mixture and mix gently.
3. Peel the fruit from the peel and seeds, cut into thin slices and sprinkle with lemon juice.
4. Grease a baking dish with oil and lay out part of the dough, spread the fruit in an even layer, and lay out the remaining dough.
5. Bake in a preheated oven at 180 degrees until golden brown.

During baking, the charlotte will increase in volume; vanilla or cinnamon can be added to the dough. Spices will make autumn dessert even more fragrant and fragrant. Fresh apples well set off the taste of a delicate sweet biscuit. The pie will be a great start to culinary experiments.

Rustic Pumpkin Pie

Do not be afraid of pies, which include vegetables. They have a fairly neutral taste, which is enriched with shades of delicate biscuit cake. Autumn dessert of seasonal vegetables is soft and fluffy.

For cooking you will need:

• pumpkin pulp - 450 grams;
• wheat flour - 150 grams;
• corn or semolina flour - 150 grams;
• butter 82.5% - 100 grams;
• white sugar - 200 grams;
• chicken eggs - 4 pieces;
• baking powder dough - 5 grams;
• salt - a pinch;
• powdered sugar, sesame seeds, pumpkin seeds - to taste.

Cooking sequence:

1. Stew the pulp of the pumpkin over low heat until tender.
2. Pass through a blender, add pumpkin seeds and sesame seeds there.
3. Beat eggs with sugar until smooth.
4. Melt the butter, cool it and mix with the egg mass.
5. Mix both types of flour, add baking powder, salt, vanilla and cinnamon.
6. Mix egg and flour mass until smooth.
7. Add pumpkin puree to the dough, mix.
8. Bake in an oiled oven at 180 degrees for 45 minutes.

Splashes of sesame and pumpkin seeds dilute the taste and texture of the cake.

Curd dessert

The pumpkin contains vitamin C, T, K, PP, E and B vitamins, as well as carotene, pectin and minerals. Combined with curd walnuts and honey, the dessert turns out to be healthy, with a rich taste that strengthens the immune system and the gastrointestinal tract.

Required Ingredients:

• baked pumpkin pulp - 300 grams;
• cottage cheese 9% - 200 grams;
• honey - 2 tablespoons;
• walnuts - 20 grams;
• cream 30% - 60 ml;

Cooking sequence:

1. Beat pumpkin pulp in a blender.
2. Add cottage cheese to pumpkin puree, beat again.
3. Add cream, honey and chopped nuts to the mass, beat well.
4. Serve at the table.

Autumn dessert turns out to be a delicate peach color, with a light pumpkin aroma and a creamy taste. The dish satisfies hunger well, keeps the feeling of satiety for a long time.

The logical conclusion of any meal is dessert. In autumn, you should enjoy all the benefits of nature and seasonal products.