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Sometimes you want to become a child so that you can experience the feeling of happiness again, carefree and boundless as a child. There is nothing easier. For me, this wonderful time is associated with the treats that we all ate as children. Then there was no crazy variety of goodies in the stores, which is so familiar to us now. And homemade sweets were tastier than anything in the world. They remain so today, because they give incomparable sensations. Cooking them for your favorite sweets is a special pleasure.
Sit on a stump, eat a pie
I remember that often on weekends in our family it was customary to bake pies with different fillings, including jam. An incomparable aroma spread through the house, and a mountain of favorite delicacies grew on the table. Today I cook such pies myself. My two main secrets are live yeast from the market and good margarine. For myself, I discovered margarine “Generous summer”, which is ideal for rich yeast dough. It gives it a delicious creamy notes and makes it extremely airy. And only with him I manage to create the same taste of childhood.
And here is my signature recipe. We dilute 40 g of yeast, 2 tablespoons of sugar and 5 tablespoons of flour in 500 ml of warmed water, leave in a warm place for half an hour. Now we melt 80 g of margarine, cool it and pour a thin stream into the approaching sourdough. Then add the egg and 1 tsp of salt, mix everything thoroughly. Next, we begin to sift the flour — how much the dough will take. It takes me an average of 1 kg. We knead the dough well, lubricate it with vegetable oil, cover it with a towel and put it in the heat for an hour.
Any thick jam or jam is suitable for the filling. We had apple or apricot. We roll out round cakes from the dough, spread 1 tbsp. l. of the filling and pinch the edges. Bake at 200°C until golden brown, about 20 minutes. These pies, even in their cooled form, are just ah!
The best remedy for sadness
My mother always knew how to cheer up the children. She cooked cocoa with milk and baked wonderful shortbread cookies. I must admit that even today I sometimes resort to this method when I’m feeling sad or everything is going upside down. My special ingredient is margarine “Generous summer”. It tastes like the real delicious margarine that my mother used to cook on. That’s why the dough turns out so tender and crumbly, and the cookies melt in your mouth like cotton candy. And also this magical creamy aroma…
Cookies are prepared ridiculously simply. We bring 200 g of margarine to room temperature, so that it is easier to rub it with 200 g of sugar. Separately, beat 2 eggs with a pinch of salt, add 1 tsp. soda, slaked with vinegar. The resulting mixture is poured into an oil base. Next, pour 300-400 g of flour in portions. If you want, put nuts or raisins — it will be even tastier. As soon as the dough stops sticking to your hands, we make a lump out of it and put it in the refrigerator.
The next stage in my childhood I liked the most. My mother rolled out a layer of dough, and I cut out round cookies with a cup. The remaining pieces of sweet dough around the edges were eaten with pleasure by me on both cheeks. Today, instead of a glass, my children and I take molds in the form of butterflies, hearts, stars and flowers. We spread the cookies on a baking sheet with parchment paper and put them in a preheated oven to 200°C for 15-20 minutes. This time is just enough to cook a fragrant cocoa.
We eat the holiday with a big spoon
I have so many delicious memories from my childhood connected with the New Year! But the most pleasant thing is “Napoleon” according to the family recipe. At least 15 thin, ruddy cakes were usually baked for him. And the way the cream was cooked, for me, a little girl, was like magic. I think that years later I managed to get closer to the standard. Largely thanks to the “Generous Summer” margarine. It is he who makes the texture of the cream so silky and flowing. But the main thing is the seductive creamy shades that create an unforgettable taste of childhood.
According to the recipe, first beat 400 g of sugar with 4 eggs into a homogeneous light mass and sift 4 tablespoons of flour into it. We combine this mixture with a liter of milk in a saucepan with a thick bottom, put it on a slow fire and bring it to a boil. Pour in 1 tbsp. l. of cognac — the aroma will turn out fantastic. Now, without stopping, we begin to mix the contents of the pan with a wooden spatula until it thickens properly. This will take 30-40 minutes. Then let the milk base cool down.
At this time, we beat 400 g of softened margarine with a mixer to get a lush mass. Mix it with the cooled milk base and beat it again. It remains to generously smear the custard cakes and grease the cake on the sides. Sprinkle it with crumbs from the remains of cakes or crushed nuts on top. Such a homemade “Napoleon” will outshine any cakes and pastries from modern pastry shops.
A gift with your own hands
I will never forget one of my birthdays, for which I was prepared a whole dish of”potatoes”. I have never tasted such delicious food in any coffee shop. Now I also cook such cakes for my children. Margarine “Generous summer” helps me to achieve the same taste. Velvety chocolate notes with an enveloping creamy aftertaste — that’s it, real bliss.
The recipe starts with a sponge cake. Beat 5 yolks with 100 g of sugar into a light thick mass and 5 proteins with 100 g of sugar into persistent peaks. We connect both parts, sift 130 g of flour, 2 tbsp. l. cocoa, knead a smooth dough. Pour it into a baking dish and put it in the oven at 180°C for half an hour. The door can only be opened at the very end. When the cake cools down, turn it into a crumb with a meat grinder or blender.
In a deep bowl, combine 200 g of melted margarine, 50 g of powdered sugar and 100 g of whole condensed milk. Beat everything with a mixer until a homogeneous consistency. Let’s leave some cream for decoration. We pour the biscuit crumbs into the oil base, mix and send them to rest in the refrigerator. Now we mold our “potatoes” from the frozen chocolate mass, roll them in a mixture of cocoa and powdered sugar. We collect the deferred cream in the cornetik and decorate the cakes. Put them back in the refrigerator so that they are finally ripe.
A treat for all times
There were no chocolate bars in our childhood. But there were amazing creamy sausages. They still do not go to any comparison with all these chocolates in bright wrappers. Just because they are much tastier and their composition is known for sure. One of the main ingredients of my recipe is margarine “Generous summer”. Its intense creamy taste gives the dessert a special flavor, as in childhood. And it is he who creates a plastic texture that brings sweetmeats to complete delight.
For the recipe, we will need 300 g of shortbread cookies, which we will crush into crumbs. With a mixer, beat 200 g of softened margarine, 50 g of cocoa and 100 g of condensed milk into a homogeneous mass. If you have an insatiable sweet tooth in your family, you can also add powdered sugar. With walnuts or hazelnuts, you will generally get a bomb. Just do not forget to brown them in a dry frying pan and remove the husks. We crush the fried kernels not too finely with a rolling pin and pour them into the chocolate base. We roll up a few well-fed sausages, wrap them in parchment paper and put them in the refrigerator. In a couple of hours, an unforgettable pleasure awaits your sweetmeats.
How can anything compare with sweets from childhood? If happiness has a taste, then it is exactly like this. Proven recipes and “Generous Summer” margarine will help you to recreate your favorite treats exactly. Its rich creamy taste and delicate texture will turn any pastry into a work of art. Treat your family with amazing treats and arrange a small trip to the country called “Childhood”.
Do you want more recipes? Visit the YouTube channel “Generous summer” and cook with pleasure!
More information about the product can be found on the special project page.