Svetlana’s Recipes

Ingredients:

Dough:
-1/4-ounce package yeast
-1/2 cup warm water
-1/2 cup milk
-1/4 cup sugar

-1/3 cup butter
-1 teaspoon salt
-1 egg
-3 1/2 to 4 cups all-purpose flour

Filling:
-1/2 cup melted butter, plus more for pan
-3/4 cup sugar, plus more for pan
-2 tablespoons ground cinnamon
-3/4 cup raisins, walnuts, optional

Glaze:
-4 tablespoons butter
-2 cups powdered sugar
-1 teaspoon vanilla extract
-3 to 6 tablespoons hot water

1. Heat oven to 350 degrees F
2. In a small bowl, dissolve yeast in warm water and set aside
3. In a large bowl mix milk, sugar, melted butter, salt and egg
4. Add 2 cups of flour and mix until smooth
5. Add yeast mixture
6. Mix in remaining flour until dough is easy to handle
7. Knead dough on lightly floured surface for 5 to 10 minutes
8. Place in well-greased bowl, cover and let rise until doubled in size, usually 1 to 1 1/2 hours
9. When doubled in size, punch down dough
10. Roll out on a floured surface into a 15 by 9-inch rectangle
11. Spread melted butter all over dough
12. Mix sugar and cinnamon and sprinkle over buttered dough
13. Sprinkle with walnuts, and/or raisins
14. Beginning at the 15-inch side, role up dough and pinch edge together to seal
15. Cut into 12 to 15 slices
16. Coat the bottom of baking pan with butter and sprinkle with sugar
17. Place cinnamon roll slices close together in the pan and let rise until dough is doubled, about 45 minutes
18. Bake for about 30 minutes or until nicely browned
19. Meanwhile, mix butter, powdered sugar, and vanilla
20. Add hot water 1 tablespoon at a time until the glaze reaches desired consistency
21. Spread over slightly cooled rolls
22. Enjoy with milk!

Ingredients:

-2 cups calamari sliced into rings
-2 cups buttermilk
-2 cups all-purpose flour
-Salt and pepper
-Oil, for frying
-2 tablespoons butter
-3/4 cup large diced tomatoes
-1 tablespoon fresh lemon juice
-1/4 cup chopped scallions

1. Clean and soak calamari in buttermilk for 2 hours before cooking
2. Drain well in a large mixing bowl
3. Season flour with salt and pepper
4. Dredge calamari with flour until each ring separates easily from others
5. Put in sifter and shake off excess flour
6. Heat oil and fry calamari until golden brown (Do not overcook)
7. Start with 1 tablespoon butter over medium heat
8. When butter is melted, add tomatoes
9. Deglaze with lemon juice
10. Add remaining butter and scallions and toss
11. Add calamari and toss
12. Serve immediately

Ingredients:

-1 (6-ounce) package raspberry-flavored gelatin
-1 cup boiling water
-2 cups sparkling wine, chilled
-1 1/2 cups frozen raspberries, not thawed
-1/3 cup mascarpone cheese, room temperature
-1/2 cup walnuts, toasted and chopped

1. Whisk the gelatin and boiling water in a medium bowl until the gelatin is dissolved, about 2 minutes
2. Refrigerate until lukewarm, about 25 minutes
3. Stir in the sparkling wine
4. Cover and refrigerate until the gelatin thickens but does not set, stirring occasionally, about 1 hour
5. Stir in the raspberries (bubbles will form in the gelatin mixture)
6. Divide the gelatin among 6 glass flutes or individual dessert bowls
7. Cover and refrigerate until the gelatin is set, at least 2 hours
8. Drop the mascarpone cheese atop each serving, then sprinkle the walnuts over and serve

Ingredients:

-1/2 cup butter, softened
-1/2 cup sour cream
-1 cup white sugar
-2 tablespoons milk
-2 eggs
-2 2/3 cups all-purpose flour
-2 cups rolled oats
-1 teaspoon baking soda
-5 ounces white chocolate, chopped
-2/3 cup raspberry preserves

White Chocolate Glaze
-1 tablespoon butter
-1/2 (1 ounce) square white chocolate
-1 cup confectioners’ sugar
-2 tablespoons milk

1. Preheat oven to 350 degrees F
2. In a large bowl, cream together the 1/2 cup butter and sugar until smooth
3. Blend in the sour cream, 2 tablespoons of milk and eggs
4. Combine the flour, oats and baking soda, gradually stir into the creamed mixture
5. Finally, stir in the chopped white chocolate
6. Drop by rounded spoonfuls onto the prepared cookie sheet
7. Using a finger or your thumb, press a dent into the center of each cookie
8. Fill the dent with a 1/2 teaspoon of raspberry preserves
9. Bake for 8 to 10 minutes in the preheated oven
10. Allow cookies to cool on baking sheet for few minutes

To make the glaze:
1. Combine 1 tablespoon butter and 1/2 ounce white chocolate in a microwave safe bowl
2. Cook on high, stirring every 15 seconds until smooth
3. Gradually beat in the confectioners’ sugar and milk until icing is of a drizzling consistency
4. Drizzle over cooled cookies

Ingredients:

-1 cup sour cream
-1 teaspoon baking soda
-4 cups all-purpose flour
-1 cup white sugar
-2 teaspoons baking powder
-1/4 teaspoon cream of tartar
-1 teaspoon salt
-1 cup butter
-1 egg
-1 cup raisins (you can also replace with cranberries)

1. In a small bowl, blend the sour cream and baking soda, and set aside
2. Preheat oven to 350 degrees F
3. Lightly grease a large baking sheet
4. In a large bowl, mix the flour, sugar, baking powder, cream of tartar, and salt
5. Cut in the butter
6. Stir the sour cream mixture and egg into the flour mixture until just moistened
7. Mix in the raisins
8. Turn dough out onto a lightly floured surface, and knead briefly
9. Roll or pat dough into a 3/4 inch thick round
10. Cut into 12 wedges, and place them 2 inches apart on the prepared baking sheet
11. Bake 12 to 15 minutes in the preheated oven, until golden brown on the bottom

Ingredients:

-1 1/2 cups sugar
-5 cups water
-2 (3 ounce) packages raspberry flavored gelatin mix
-1 (23 ounce) can pineapple juice
-2/3 cup lemon juice
-1 quart orange juice
-1 (2 liter) bottle lemon-lime flavored carbonated beverage

1. In a large saucepan, combine sugar, water, and gelatin
2. Boil for 3 minutes
3. Stir in pineapple juice, lemon juice, and orange juice
4. Divide mixture in half, and freeze in 2 separate containers
5. When ready to serve, place the frozen contents of one container in a punch bowl, and stir in lemon-lime soda until slushy
6. Pour in fancy glasses and enjoy

Ingredients:

-2 heads fresh broccoli
-1/2 pound bacon
-3/4 cup raisins
-3/4 cup sliced almonds
-1 cup mayonnaise
-1/2 cup granulated sugar
-2 tablespoons white wine vinegar

1. Place bacon in a skillet and cook over medium high heat until evenly brown; cool and crumble
2. Cut the broccoli into bite-size pieces
3. Combine with the bacon, raisins, almonds and mix well
4. To prepare the dressing, mix the mayonnaise, sugar and vinegar together until smooth
5. Stir into the salad, let chill for an hour or so and serve

Ingredients:

-1 1/2 cups broccoli florets
-1 1/2 cups cauliflower florets
-1 green bell pepper, cut into 1 inch pieces
-1 cucumber – peeled, seeded and chopped
-1 carrot, coarsely chopped
-1/4 cup Italian-style salad dressing

1. Bring a large pot of salted water to boil
2. Place the broccoli and cauliflower florets into the boiling water for one minute
3. Drain and rinse florets
4. Combine broccoli, cauliflower, bell pepper, cucumber, carrot and Italian salad dressing in a medium size mixing bowl
5. Cover the bowl and refrigerate the vegetables for one hour

Ingredients:

-2 medium eggplants (about one pound each)
-salt
-2 large eggs, beaten
-3/4 cup plus 1 1/2 cups plain dry bread crumbs
-1/2 cup freshly grated Pecorino Romano
-1/4 cup chopped fresh flat-leaf parsley
-ground black pepper
-oil for frying

1. Trim off the stems of the eggplants and cut them lengthwise in half
2. Bring a large pot of water to a boil
3. Add the eggplant and salt to taste
4. Cook until tender, about 15 minutes
5. Place the eggplant in a colander to drain and cool completely
6. When they are cool, squeeze the eggplants gently to extract excess liquid
7. Chop them very fine and place them in a large bowl
8. Add the eggs, 3/4 cup of the bread crumbs, the cheese, parsley, 1 teaspoon salt, and pepper to taste
9. Spread the remaining 1 1/2 cups bread crumbs on a piece of wax paper
10. Shape the mixture into patties about 1/2 inch thick
11. Roll the patties in the bread crumbs, patting the crumbs on well
12. Place the patties on a baking sheet to set up, about 15 minutes
13. Pour oil into a large heavy skillet
14. Heat over medium heat until a bit of the crumbs sizzle when dropped in the oil
15. Carefully place some of the patties in the pan, leaving a little space between them
16. Fry them, turning once, until evenly browned, about 10 minutes
17. Transfer the fritters to paper towels to drain, then serve immediately or keep warm in a low oven while frying the remainder

Ingredients:

-1/2 cup fresh bread crumbs (made from Italian or French bread with the crusts removed)
-1/4 cup milk
-1 pound ground chicken
-1 large egg, beaten
-1/2 cup fresh grated Parmigiano-Regiano
-2 tablespoons choped pine nuts
-2 tablespoons chopped fresh flat-leaf parsley
-1 teaspoon salt
-ground black pepper
-1 1/2 cups tomato sauce

1. Preheat the oven to 350 degrees
2. Lightly oil a large roasting pan
3. Soak the bread crumbs in the milk in a small bowl until it is absorbed
4. Lightly squeeze the bread crumbs
5. In a large bowl, combine the soaked bread, chicken, egg, cheese, pine nuts, parsley, salt, and pepper to taste
6. Mix well with your hands
7. Shape the mixture into 1-inch balls (make sure you make them all the same size so that they cook evenly)
8. Place the balls in the prepared pan
9. Bake the meatballs until lightly browned and cooked through, about 10 to 12 minutes
10. In a large skillet, bring the tomato sauce to a simmer
11. Add the meatballs and simmer 10 minutes, stirring occasionally
12. Add a little water if the sauce is very thick
13. Serve hot, with a sprinkle of parsley

Tomato Sauce

Ingredients:
-1 small onion, chopped
-1 garlic clove, chopped
-2 tablespoons olive oil
-1 28-ounce can Italian-style crushed tomatoes
-2 fresh basil leaves, torn into bits
-salt
-ground black pepper

1. In a medium saucepan, cook the onion and garlic in the oil over medium heat until tender and golden, about 10 minutes
2. Add the tomatoes, basil, and salt and pepper to taste
3. Bring to a simmer and cook 10 to 15 minutes, or until the sauce is thickened

Ingredients:

-2 ripe tomatoes
-1/2 teaspoon dried oregano
-salt
-ground black pepper
-12 thin slices Italian bread
-8 ounces fresh mozarella, cut into 12 slices
-12 anchovy fillets
-olive oil

1. Cut the tomatoes in half through the core and squeeze gently to extract the seeds and juice
2. Trim away the core
3. Chop the tomatoes into 1/2-inch pieces and toos them in a bowl with the oregano, salt and pepper to taste
4. Preheat the oven to 425 degrees F
5. Oil a large baking pan
6. Arrange the bread slices on the pan
7. Toast the bread 5 minutes
8. Remove the pan from the oven, but leave it turned on
9. Place a slice of mozzarella on top of each piece of bread, and then an anchovy
10. Spoon a little of the tomatoes on each
11. Drizzle with a few drops of olive oil
12. Return the pan to the oven and bake 5 more minutes, or until the cheese is slightly melted
13. Serve immediately

Ingredients:

-1 pound dry fettuccine pasta
-1/4 cup olive oil
-3 cloves garlic, minced
-2 zucchinis, diced
-1/2 teaspoon salt
-1/2 teaspoon crushed red pepper flakes
-1 cup chopped fresh basil
-4 plum tomatoes, chopped
-1 pound bay scallops
-2 tablespoons grated Parmesan cheese

1. In a large pot with boiling salted water cook pasta until al dente; drain
2. Meanwhile, in a large skillet heat oil, add garlic and cook until tender
3. Add the zucchini, salt, red pepper flakes, basil and saute for 10 minutes
4. Add chopped tomatoes, bay scallops, and basil and simmer for 5 minutes, or until scallops are opaque
5. Pour sauce over cooked pasta and serve with grated Parmesan cheese

Ingredients:

-3 large eggs
-1 cup Espresso or strong coffee, cooled
-1/2 cup sugar
-2 tablespoons brandy
-8 oz Mascarpone Cheese
-1/8 cup cocoa
-20 Ladyfingers, toasted

1. Combine 3 egg yolks, 1 tablespoon Espresso, sugar and brandy into large bowl
2. Beat 2 to 3 minutes and add Mascarpone, and beat 5 more minutes until smooth
3. In another bowl, combine 3 egg whites and a pinch of sugar
4. Beat until stiff peaks from
5. Gently fold into Mascarpone mixture
6. Dip one side of each Ladyfinger into remaining Espresso and layer on bottom and sides of serving dish
7. Spread 1/2 of Mascarpone mixture and sprinkle with cocoa
8. Layer Ladyfingers and finish with Mascarpone layer and cocoa
9. Refrigerate at least 1 hour before serving

Ingredients:

-2 garlic cloves, minced
-2 tablespoons Dijon mustard
-2 tablespoons whole-grain mustard
-3/4 teaspoon finely chopped fresh rosemary
-3/4 teaspoon finely chopped fresh thyme
-1 tablespoon dry white wine
-1 tablespoon olive oil
-Nonstick olive oil cooking spray
-6 (6-to-8 ounce) salmon fillets
-ground black pepper
-6 lemon wedges

1. In a small bowl, mix the garlic, both mustards, rosemary, and thyme
2. Mix in the wine and oil
3. Set the mustard sauce aside.
4. Preheat the broiler
5. Line a heavy rimmed baking sheet with foil and spray the foil with nonstick spray
6. Arrange the salmon fillets on the baking sheet and sprinkle them pepper
7. Broil for 2 minutes
8. Spoon the mustard sauce over the fillets
9. Continue broiling until the fillets are just cooked through and golden brown, about 5 minutes
10. Transfer the fillets to plates and serve with lemon wedges

Ingredients:

-1 cup milk, divided
-1/4 cup Sour Cream
-3 tablespoons sugar
-2 1/4 cups dry all-purpose baking mix for biscuits
-1 pakage (4-serving size) JELL-O Vanilla Flavor Instant Pudding & Pie Filling
-1 tub (8 oz.) Cool Whip Whipped Topping, thawed, divided
-4 cups sliced strawberries
-1/3 cup sugar

1. Preheat oven to 425°F
2. Mix 1/2 cup of the milk, sour cream and sugar in large bowl with wire whisk
3. Stir in baking mix until just blended
4. Spread evenly into greased 9-inch round cake pan
5. Bake 12 to 15 minutes or until top is golden brown
6. Remove from pan and cool completely on wire rack
7. Combine dry pudding mix and remaining 1/2 cup milk, and blend well
8. Gently stir in half of the whipped topping until well blended
9. Mix strawberries and 1/3 cup sugar in large bowl, and set aside
10. Slice cake in half horizontally to make 2 layers
11. Place bottom cake layer on serving plate and top evenly with half of the strawberry mixture
12. Spread with pudding mixture and top with top cake layer
13. Spread with remaining whipped topping, and top with remaining strawberry mixture
14. Serve immediately

Ingredients:

-1 1/4 cup Mayo Light Mayonnaise
-1/4 teaspoon dried oregano leaves
-1/4 teaspoon garlic powder
-4 Flour Tortillas
-4 slices White Turkey
-1/2 small cucumber, cut into thin strips
-1/2 small red pepper, cut into thin strips

1. Mix mayo and seasonings, and spread evenly onto tortillas
2. Top with turkey, cucumber and red pepper, and roll up
3. Serve immediately or wrap tightly in plastic wrap and refrigerate until ready to serve

Ingredients:

-12 vanilla wafers
-2 (8 ounce) packages cream cheese, softened
-2 eggs
-2 tablespoons lemon juice
-2/3 cup white sugar
-raspberry jam
-chocolate shavings (optional)
-walnuts/almonds/pecans (optional)

1. Preheat oven to 350 degrees F
2. Line muffin tins with 12 paper baking cups
3. Place a vanilla wafer in each one
4. In a medium mixing bowl beat cream cheese until fluffy
5. Add eggs, lemon juice, and sugar
6. Beat until smooth and thoroughly combined
7. Fill each baking cup 2/3 full with cream cheese mixture
8. Bake in preheated oven for 15 to 17 minutes
9. Cool on a rack
10. Top with raspberry jam

Ingredients:

-1/3 cup hot water
-1/4 cup Barbecue Sauce
-1/4 cup creamy peanut butter
-1/4 cup lite soy sauce
-1/4 cup chopped cilantro
-2 tablespoons Honey Dijon Mustard
-1 pound boneless skinless chicken breast halves, cut into 12 thin strips

1. Mix water, barbecue sauce, peanut butter, soy sauce, cilantro and mustard in medium bowl with wire whisk
2. Refrigerate half of the mixture to use as a dipping sauce
3. Pour remaining mixture into large resealable plastic bag and add chicken; seal bag
4. Shake gently to coat chicken
5. Refrigerate 1 to 2 hours to marinate
6. Preheat grill to medium-high heat
7. Thread chicken onto 12 skewers, and discard any remaining marinade in bag
8. Grill 5 to 7 minutes or until chicken is cooked through
9. Serve with the reserved dipping sauce

Ingredients:

-1/2 teaspoon cinnamon
-1/2 teaspoon paprika
-1/4 teaspoon salt
-1/4 teaspoon ground ginger
-1/4 teaspoon ground coriander
-1/4 teaspoon cumin
-1/8 teaspoon black pepper
-1/8 teaspoon nutmeg
-36 (2 1/2 pounds) shrimp, peeled

1. Mix all ingredients (except shrimp) in a bowl
2. Add shrimp and make sure every single shrimp is coated with spices
3. Cover with plastic wrap and refrigerate for 4 hours
4. Heat a large skillet and sprinkle with oil
5. Cook shrimp for 2-3 minutes on each side
6. Serve over rice or green salad

Ingredients:

-1 cup all-purpose flour
-1/2 cup butter
-2 tablespoons confectioners’ sugar
-4 cups fresh raspberries
-1 (8 ounce) jar raspberry jam

1. In a medium bowl, blend together the flour, butter and sugar
2. Chill mixture for 1 hour
3. Preheat oven to 375 degrees F
4. Pat chilled mixture into a 9 inch tart pan
5. Bake in preheated oven for 10 minutes
6. Once out of the oven, allow to cool for few minutes
7. Arrange raspberries in crust
8. Heat jar of jam in microwave until it begins to boil
9. Pour jam over fruit
10. Cover and refrigerate tart for about 1 hour

Ingredients:

-12 OREO Chocolate Sandwich Cookies, crushed
-1/4 cup (1/2 stick) butter, melted
-2 containers (8 oz. each) Cream Cheese
-1 can (14 oz.) sweetened condensed milk
-4 squares BAKER’S Semi-Sweet Baking Chocolate, melted
-1 cup thawed Cool Whip Whipped Topping

1. Mix crushed cookies and the butter in foil-lined 9-inch square pan
2. Press firmly onto bottom of pan to form crust
3. Beat cream cheese in large bowl with electric mixer on low speed until creamy
4. Gradually add milk, mixing well after each addition
5. Blend in chocolate
6. Gently stir in whipped topping
7. Spoon over crust and cover
8. Freeze at least 6 hours or overnight
9. Remove from freezer 15 minutes before serving to soften slightly
10. Cut into 16 squares to serve
11. Store leftover dessert in freezer

Ingredients:

-Canola oil for frying
-16 wonton wrappers
-1 1/2 teaspoons ground cinnamon
-2 cups frozen whipped topping, thawed
-16 large strawberries, sliced
-1 pint fresh raspberries

1. Pour enough oil into small saucepan to come 1/4 inch up sides of pan
2. Heat oil over medium-low heat
3. Using tongs and working with 1 wonton at a time, submerge wontons into hot oil, frying until golden brown, about 15 seconds for first side and 10 seconds for second side
4. Transfer fried wontons to paper towels to drain
5. Sprinkle fried wontons with cinnamon and cool completely

To Assemble:
1. Place 4 fried wontons on work surface
2. Spread 1 tablespoon of whipped topping over each
3. Arrange 1 sliced strawberry and 2 to 3 raspberries over whipped topping on each wonton
4. Spoon 1 tablespoon of whipped topping over berries on each wonton
5. Top with another fried wonton
6. Repeat layering 2 more times
7. Spoon dollops of remaining whipped topping on top of each cake stack
8. Garnish napoleons with remaining strawberries and raspberries
9. Serve immediately

Ingredients:

-1/2 cup thinly sliced sweet onion
-8 sliced radishes
-1 English cucumber, peeled, halved lengthwise, and sliced
-1/4 cup rice wine vinegar
-2 teaspoons olive oil
-1 teaspoon dark sesame oil
-1/4 teaspoon salt
-1/8 teaspoon crushed red pepper
-1 teaspoon sesame seeds, toasted

1. Combine onion, radishes, and cucumber in a medium bowl
2. Combine vinegar, olive oil, sesame oil and salt in a small bowl and stir until blended
3. Drizzle vinegar mixture over cucumber mixture, tossing to coat
4. Cover with plastic wrap, and chill for 15 minutes
5. Sprinkle with sesame seeds before serving

Ingredients:

-2 packages (loaf) French bread dough
-1/4 cup butter, softened
-1/2 cup brown sugar, packed
-1 teaspoon ground cinnamon
-2 teaspoons instant coffee

For icing:
-1 stick butter, softened
-3 cups sifted powdered sugar
-1 teaspoon vanilla extract
-1/4 cup milk
-4 teaspoons instant cappuccino-flavored coffee mix

1. Remove dough from canisters, fold each roll of dough in half and wrap together loosely with plastic wrap
2. Place wrapped dough in the refrigerator and let rest at least 2 hours
3. Preheat oven to 350 degrees F
4. Lightly grease 2 (8-inch) cake pans
5. In a small bowl, combine brown sugar, cinnamon, and instant coffee and set aside
6. On a lightly floured surface, place 1 piece of the folded dough on top of the other piece of dough and flatten
7. Roll dough into an 8 by 14-inch rectangle
8. Spread softened butter over surface of dough and sprinkle with the sugar-cinnamon-coffee mixture
9. Starting with the long edge, roll dough like a jelly roll
10. Cut into 12 pieces and divide between the 2 prepared cake pans
11. Bake 25 to 30 minutes until golden brown
12. Allow to cool 10 minutes before spreading with icing

Icing:
1. In a medium mixing bowl with a handheld mixer, beat together softened butter and sifted powdered sugar adding the sugar 1 cup at a time
2. Beat until light and fluffy
3. Add remaining ingredients and beat until combined
4. Spread or drizzle over cooled rolls
5. Serve with milk and enjoy

Ingredients:

-1 (16-ounce) container chocolate frosting
-3/4 cup powdered sugar, sifted
-1 teaspoon vanilla extract
-1/2 cup unsweetened cocoa powder

1. Line 2 cookie sheets with parchment paper
2. With a hand mixer, beat frosting, powdered sugar, and vanilla in large bowl until smooth
3. Using a tablespoon measuring spoon, form into balls and place on cookie sheet
4. Dust truffles with cocoa powder
5. Cover and refrigerate truffles until ready to serve