Terran recipes
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Things you need
150 gr black chocolate
150 gr butter
12 tablespoonfuls of sugar (150 gr)
5 eggs
12 tablespoonfuls of wheat flour (150 gr)
apricot jelly
FOR THE ICING
5-6 tablespoonfuls of sugar (75 gr)
125 cc of water
100 gr black chocolate
What you have to do
Break the chocolate into small pieces, and melt it in bain-marie. Work the butter (kept at room temperature) and half of the sugar until the mixture is soft and creamy. Add the melted chocolate in spoonfuls, and the one yolk at time, always stirring.
Whip the albumens with the rest of the sugar, until they are very firm, and partly add to the butter mix. Then add also the flour, alternating with the rest of the albumens.
Butter a mould and pour the dough in it. Put in the oven, at 180°C for almost an hour.
When the cake is cold, cut it in two and spread the apricot jelly on it. Close the two halves, and spread on the top two spoonfuls of apricot jelly you boiled with a spoonful of water.
To prepare the icing, melt the sugar in the water, and boil the syrup for five minutes, always stirring. Cold the syrup, add the chocolate, and melt it, stirring, to obtain a smooth compound.
Put it again on a weak fire, and continue to stir, until the mix gets thicker and thicker: a small quantity, poured in cold water, has to become a soft little ball. Remove from fire, and keep stirring for about 3 minutes, to cold the icing a little, then rapidly pour it onto the cake, and evenly spread it on the surface. Keep the Sachertorte in any cold place, but in the fridge.
……the final result!
Things you need
DOUGH
18 spoonfuls of wheat flour (250 gr)
1 egg
1 spoonful white sugar (15 gr)
50 gr butter
FILLING
About 1 kg peeled, sliced apples
About 50 gr raisins
Sliced almonds, or pine seeds
Orange rind
Cinnamon
Powdered sugar
Apricot or plum jam
Melted butter
What you have to do
Make a fountain with the flour and knead it with the egg, the sugar, a pinch of salt and melted butter. Melt the butter in a jug with some water, and make sure that it don't boil. The butter should be cold, before you use it. Use the water to reach the correct firmness.
Hit the dough on the table, to make it elastic, and put it to rest in a warm place, for about 20 minutes.
Level the dough with the rolling-pin, over a clean dish-cloth, then carefully stretch it with your fingers, until it is almost transparent. Brush the dough with melted butter, then put over it the sliced apples, raisins, jam, almonds (or pine-seeds) and the orange rind. Add cinnamon and cover all with the powdered sugar.
With the help of the dish-cloth, roll the dough on the filling, until you get a sort of "sausage". Carefully put it on the oven plate (previously buttered, and covered with flour), brush it over with melted butter, and put it in the oven for about a hour.
Cover the cold strudel with powdered sugar.
…the final result!
Things you need
3 eggs
100 ml olive oil (about half a glass)
100 ml of water (about half a glass)
15 spoonfuls of white sugar (220 gr)
2-3 spoonfuls of vanilla flavoured sugar
juice and rind of a lemon
15 spoonfuls of wheat flour (220 gr)
2 teaspoonfuls of baking powder
50 gr raisins
50 gr pine-seeds
What you have to do
Whip the yolks with the water, and add both the white and the vanilla flavoured sugar, always whipping. Pour slowly the olive oil, always stirring, until you get a foamy mass. Add the lemon juice, and the rind.
Whip the albumens, and carefully add them to the dough, alternating them with the sieved flour, and with the baking powder. Finally add gently the raisins and the pine-seeds.
Pour the dough in the mould, that you previously buttered, and covered with flour, and put it in the oven for about 50 minutes, at 180°C.
…the final result!
Things you need
20 spoonfuls wheat flour
30 gr of yeast
125 ml of warm milk (about half a glass)
1 egg, 2 yolks
6 spoonfuls of sugar (80gr)
80 gr of butter
lemon rind
2-3 spoonfuls of vanilla flavoured sugar
half a teaspoonful of salt
90 gr of raisins soaked in rum
What you have to do
Sieve the flour in a big bowl, and make a fountain in it. Melt the yeast in part of the warm milk, adding a teaspoonful of sugar. Dust with a little flour, cover and let it leaven. In the meanwhile, mix the rest of the milk with the sugar, the melted butter, the salt, the lemon rind, the vanilla falvoured sugar, the egg, and the beated up yolks.
When the yeast begin to show cracks, make the dough with all the ingredients, but the raisins, and knead them until the dough will stop sticking to the bowl. Cover, and let il leaven again.
Knead again the dough, add the drained raisins, and put it in the typical mould (it has a hole in the middle, and high walls), previously buttered, and dusted with flour. Cover it, and let it leaven again, until the dough will reach 2 cm beyond the edge of the mould. Put the cake in the oven, at 200°C, for about 50 minutes. Dust it with vanilla flavoured sugar, when it's cold.
…the final result!
Things you need
250 gr of butter
17-18 spoonfuls of white sugar (250 gr)
4 eggs
lemon rind
2-3 spoonfuls of vanilla flavoured sugar
125 ml of cold milk
27 28 spoonfuls of wheat flour (400 gr)
4 teaspoonfuls of baking powder
2 spoonfuls of cocoa
about 50 gr of grated chocolate
1 spoonful of rum
What you have to do
Work the butter, which you kept at room temperature for a while, to soften it, with 13 spoonfuls of sugar, and the vanilla flavoured sugar. Then add two spoonfuls of flour, the milk and the lemon rind. Whip firmly the albumens, add the rest of the sugar, and whip again. Sieve together the flour and the baking powder, and add gently to the butter mix, alternating with the whipped albumens. Divide the dough into to parts, and add to one of them the rum, the cocoa, and the grated chocolate. Butter and dust a ring-shaped mould, and pour in it half of the "white" dough, then pour the "black" dough, and complete with the rest of the "white" dough. To create the marble effect, make spirals into the dough, with a fork.
Put the cake in the oven, at 180°C, for about 50-60 minutes. Dust with vanilla flavoured sugar.
…the final result!
Things you need
10-11 spoonfuls of wheat flour (150 gr)
300 gr grated carrots
200 gr grated almonds
13-14 spoonfuls of white sugar (200 gr)
3 eggs
4 teaspoonfuls of baking powder
lemon rind
3-4 spoonfuls of maraschino (sweet liqueur)
What you have to do
Mix the eggs with the sugar, the grated almonds, the grated carrots, the lemon rind, and the maraschino. Sieve together the flour and the baking powder, and add it to the dough. If you like, you can whip the albumens separately, and then add them in the end, alternating them with the flour.
Pour the dough in a buttered and dusted mould, and put it in the oven, at 180°C, for about 40-50 minutes. Dust the cake with vanilla flavoured sugar when it's cold.
Things you need
1 egg
a pot of yoghurt (125 gr)
100 gr of butter
a pot of milk (use the yoghurt pot)
13-14 spoonfuls of wheat flour (200 gr)
13-14 spoonfuls of white sugar (200 gr)
5-7 spoonful of cocoa powder
1 teaspoonful of baking soda
What you have to do
Work the butter together with the eggs and the sugar, until you get a soft foamy compound. Add the yoghurt and the cocoa powder, and mix well. Add the sieved flour, alternating with the milk, and complete with the baking soda.
Pour the dough in a buttered and powdered mould, and put the cake in the oven, at 180°C, for about 50 minutes.
Things you need
2 eggs
13-14 spoonfuls of sugar (200 gr)
13-14 spoonfuls of amaretti (almond biscuits), previously grated
13-14 spoonful of grated bread (previously seaved)
100 gr black chocolate (previously grated)
half a glass of fresh cream
half a glass of milk
4 teaspoonful of baking powder
What you have to do
Mix the eggs and the sugar with the grated amaretti. Add the fresh cream and the milk, alternating with the grated bread (add more milk if necessary-check consistency). Complete with the baking powder. Pour the dough in a buttered mould, powdered with grated bread, and put the cake in the oven at 180°C, for about half an hour.
Things you need
24 spoonfuls of wheat flour (350 gr)
11-12 spoonfuls of white sugar (170 gr)
120 gr of butter
2 eggs
3 little cups of espresso coffee
1 spoonful of brandy
2 spoonfuls of milk
2 teaspoonfuls of vanillin
4 teaspoonfuls of baking powder
vanilla flavoured sugar
What you have to do
Melt the butter in a bainmarie, and when it's cold, mix it with the eggs and the sugar. Add the cold coffee, the milk, the brandy, and, slowly, the sieved flour. Complete with the vanillin, and the baking powder. Butter and powder a mould, and pour he dough in it. Put the cake in the oven at 180°C, for about 40 minutes. Powder it with the vanilla flavoured sugar, when it's cold.
Things you need
20 spoonfuls of wheat flour (300 gr)
75 gr of butter
17 spoonfuls of white sugar (250 gr)
3 eggs
2 oranges (you need the rind, and the juice)
milk
4 teaspoonfuls of baking powder
What you have to do
Melt the butter ina bainmarie. Mix the orange rind with the sugar, and the yolks, an dwrk until you get a soft, foamy mass.
Add the orange juice, and, slowly, the sieved flour. Add the cold melted butter, and a little milk. Separately whip the albumens, and carefully add them to the dough. Complete with the baking powder, Pour in a buttered mould, previously powdered with flour, and put in it in the oven, at 180°C, for about an hour.
Things you need
700 gr of apples
14 spoonfuls of wheat flour (20o gr)
3-4 spoonfuls of potato starch
12 spoonfuls of white sugar
50 gr of butter
2 eggs
2 teaspoonfuls of baking powder
lemon rind
What you have to do
Peel the apples, and make thin slices. Melt the butter in a little milk, in a bainmarie. Mix the eggs (you can also whip the albumens separetely, and add them in the end) with the sugar. Add the flour (mixed with the potato starch), and the cold melted butter, the lemon rind, and mix well. Complete with the baking powder. Pour the dough in a buttered and powdered mould, and dispose the apple slices the way you like best. You can also powder the cake with a bit of cinnamon. Put it in the oven, at 180°C, for about 40-60 minutes (note: as the apple are wet, it could take a longer time to complete the baking)
Things you need
6 apples
20 spoonfuls of wheat flour (300 gr)
13-14 spoonfuls of white sugar (200 gr)
milk
4 teaspoonfuls of baking powder
2 eggs
What you have to do
Cut the apples in small cubes. Mix well the eggs, the sugar, the sieved flour, the milk and the baking powder. Continue adding milk until you get a rather liquid mass. Then pour in it the apple cubes, and mix well. Pour the compound into a butterd and powdered mould, and put in the oven at 180°C, for at least 40-50 minutes (note: as the apple are wet, it could take a longer time to complete the baking).
Sweet rice (aka Rice with Milk)
Courtesy of
Domna Marilla, Keeper of Dalereuth TowerThings you need
6 spoonfuls of rice (normal cooking one, not parboiled or wild)
1 lemon ( you only use the peeled rind)
3 cups of milk (250 ml each)
6 spoonfuls of sugar
1 spoonsfuls of powdered cinnamon
1/2 a cinnamon stick
1/2 l water
2 pots/pans
A sieve
A not very deep serving dish, flat bottomed salad bowl or a deep serving tray.
What you have to do
Make sure you've got everything you need at hand
Pour water into the first pot and put to the boil.
When the water boils add the rice and let it boil for 10 minutes.
In the meanwhile, pour the milk into the second pot, add the sugar, the peeled lemon rind and the cinnamon stick. Let it simmer on a slow fire.
Once the rice has boiled in water for 10 minutes, take the pot out of the fire and strain the rice.
Add this half boiled rice to the second pot ( the milk should be hot by now)
Let the milk and rice boil for 10 minutes and watch out for spilled milk. Shake the pot gently from time to time.
Take the pot from the fire. Take out the lemon rind and the cinnamon stick with a fork.
Pour the milk and rice mixture on the serving dish.(It should be quite liquid but will thicken when cool)
Powder the top with the cinnamon.
Once its cooled down, put in the frigde for at least 1 hour before eating.
It serves four to six people, depending of whom you've invited to partake of this traditional dish. It's good for breakfast, desserts, late night snacks...
You can serve it in individual plates or use a serving dish.
Divide the measures by 3, if it's the first time and you only want to taste it.
Marilla says: "I'm told you can keep it in the fridge for some days, but it usually
disappears overnight in mine."
Courtesy of
Domna Marilla, Keeper of Dalereuth TowerThings you need
2 parts of fruit
1 part of sugar
1 part of water
What you have to do
Clean and depit the plums.
Cut them in halves or quarters.
Put everything together in a pan and let it simmer for an hour.
Beat it thoroughly (you can use an electrical whatsitcallit)
Reheat and bring to the boil 3 more times during the day and simmer for 20 minutes each time.
Let it cool down each time.
(One way of doing this is begin the job while cooking breakfast, reheat it at lunch time, tea-time and supper time)
It keeps for a week in the fridge or you can freeze it ( or tin it if you know how and want to)
Domna Marilla says: "you can do this to most fruits and use it on icecream in summer or...well... I'm getting hungry writing this >8-P"
Provided by my Oath Sister
ValeriaThings you need
1 lb. confectioners sugar (4 cups
1 stick margarine
¼ cup milk
½ cup cocoa
1 tsp. vanilla
¾ cup pecans
What you have to do
Combine margarine, milk, and vanilla in small microwave bowl. Heat on high for 2 ½ minutes. In medium mixing bowl, combine powdered sugar and cocoa.
Mix in margarine mixture until smooth; fold in pecans. Spread into round cake pan or rectangular baking pan. Place in freezer for 15 min. or until firm. Cut and serve.
Store in airtight container.
Of course, anyone without a microwave can certainly heat the margarine, milk and vanilla on the stove....one word of caution, though--don't try to use Butter-Flavored Crisco sticks instead of margarine (I tried that this year and had to throw out a batch, aargh!!)
Provided by my Oath Daughter
AmalieThings you need
3 cups/675 g blossoms (suggested flowers are violets, roses, geraniums, borage)
3 cups/600 g sugar
2 cups/1/2 L water
What you have to do
Wash the blossoms quickly and remove the stems. Pat dry with paper towels. Combine sugar and water, bring to a boil, and cook to the soft ball stage (about 240F/115C on a candy thermometer). Pour half of the syrup in a shallow pan and let both quantities cool. Position the flowers on a rack inside the pan so that they float on the syrup. Cover the top of the pan with a damp cloth and let it sit in a cool place for several hours. Then cover the flowers with the remaining cooled syrup. Let them stand at least twelve hours in a cool place with a cloth over the pan to keep the dust out.
Remove the rack and place it where the flowers can drain and dry. When the flowers are completely dried, store them in an airtight container between layers of waxed paper to prevent them from sticking together.
Provided by my Oath Daughter
AmalieThings you need
1 cup/230 g rose petals
1 cup/200 g sugar
3/4 cup/1 1/2 dL water
Confectioners' sugar
What you have to do
Although cultivated roses can be used, wild roses have the best flavor. Select choice blossoms and petals; wash gently, then spread on paper towels to dry. Trim away the ends, as these tend to be bitter. Combine sugar and water in a saucepan; boil until you can spin a thread when mixture is dropped into ice water (230-234 F/115C on a candy thermometer). Pour syrup into a bowl on a bed of cracked ice.
When syrup begins to crystallize, hold blossoms with tweezers and dip one at a time into syrup. Place petals on waxed paper to dry. As they harden, dust with confectioners' sugar. Store in an airtight container.
Provided by my Oath Daughter
AmalieThings you need
2 cups/400 g sugar
3 tbsp/45 mL honey
2/3 cup/115 g ground almonds
1/2 tsp/2.5 mL ginger
What you have to do
Cook the sugar and honey together over fairly low heat, stirring frequently until the syrup reaches the soft ball stage (234 F/115C). Cool it a little, then beat it until it begins to stiffen. Add almonds and ginger, stir together, and pour out onto waxed paper. When hardened, slice and serve.
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