Пляцок "Ягодная госпожа"

Нежная творожно-ягодная выпечка, не оставит равнодушного никого...

На тесто:

• 3 стакана пшеничной муки
• 5 желтков
• 1,5 пачки маргарина
• 1 пачка разрыхлителя
• 2 ст л сахара
• 100 г любых ягод
• 1 ст ложка какао

Масса из творога:

• 300 г мягкого творога
• 1 яйцо
• 1 пачка (90г) малинового киселя

Масса из белко:

• 5 белков
• 1,5 стакана сахарной пудры
• 3 ложки крахмала
• 1 ложка сока из лимона

* 1 стакан у меня 250 мл или 135 г

1. Муку перетереть с маргарином, потом прибавить желтки, порошок-разрыхлитель и сахар. Замесить тесто (если очень лепящее, можно еще подсыпать муки). Готовое тесто разделить надвое. Одну часть замотать продовольственной пленкой и вложить на час в морозильник, вторую выложить на дно тортовницы в диаметре 28-30 см, или прямоугольную форму 36x23 см.
2. Ягоды ополоснуть, осушить, снять плодоножки. Разрезать на половинки (если клубника) и нарезать на тесто. Припорошить ягоды какао.
3. Масса из творога.
4. Всё взбить в миксере и выложить массу на ягод.
5. Масса из белков.
6. Белки взбить в тугую пену с щепоткой соли, сбивая всыпать медленно сахар, а под конец крахмал и сок из лимона.
7. Наложить пену на творожную массу и на нее стереть замороженное тесто. Вставить в нагретую духовку и печь около часа при 180C.   http://www.chef.com.ua/recepty/vipechka/plyacok-yagodnaya-gospozha-698.html

Пляцок "Магнолия"

Пляцок "Магнолия"

Источник

Тесто:
3 желтка
120 гр сахара
2 ст.муки
1 ст.ложка разрыхлителя
150 гр масла сливочного

Творожная масса:
500 гр творога мягкого
3 желтка
50г сливочного масла
1 ст. ложка манки
1 ст. ложка крахмала
150 г сахара
2 белка

Белковая помадка:
4 белка взбить в крепкую пену
100 г сахара
1 пачкой (90г) сухого малинового киселя.

Дополнительно:

3-4 ст. ложки кислого джема или варенья
немного грецких орехов
Форма 20.5*25.5 см.

Замесить тесто.
Поделить его на 2 части.
В одну добавить 2 ст. ложки какао, сформировать две "колбаски" и поместить их в морозилку.

Сборка пляцка.
Форму с высокими бортами смазать маргарином.
На дно формы - белое тесто.
Немного промазать густым джемом и присыпать грецкими орехами.
Натереть на терке половину теста с какао.
На него сырную массу.
Вторую половину темного теста, потереть на терке.
Покрыть все помадкой.

Все вместе поместить в духовку предварительно нагретую до 180 град.
Выпекать примерно 1 час.    http://www.happy-forum.net/t3573-topic

Best of both worlds:Peanut Butter Banana Bread

I adore banana bread and I adore peanut butter. I also love banana slices dipping in peanut butter. So, why not peanut butter banana bread? Inspired by those who have previously explored this idea, the other day I set out to make my own version of Peanut Butter Banana Bread based on my favorite banana bread recipe. The peanut butter flavor in this moist, chewy bread is simply delicious without being overpowering. In many ways is reminds me of my favorite snack in bread form. Make this for your family and I promise they will love it as much as we did.
Peanut Butter Banana Bread
1 stick unsalted butter
1 cup sugar
2 eggs
1 cup ripe bananas, mashed
3/4 cup creamy peanut butter
1/3 cup full-fat plain yogurt
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 cup mini-chocolate chips (optional)
1. Preheat oven to 350. Butter and flour a standard 9×5 loaf pan*.
2. Mix together butter and sugar until fully combined. Add eggs, vanilla extract, yogurt, and peanut butter, mix well. Add mashed bananas, mix again until completely combined.
3. In a separate bowl mix flour, soda, nutmeg, cinnamon and chocolate chips (if using). Stir this mixture a few times and make sure the chips are fully coated with flour.
4. Working slowly, stir flour mixture into egg mixture. Keep stirring until all flour is fully incorporated. The batter may still be a little lumpy from the bananas, this is normal.
5. Pour batter into prepared loaf pan. Bake for 45 – 50 minutes or until top is golden and a cake tester comes out clean.
6. Cool in the pan for 10 minutes. Then, carefully remove it from the pan and let it cool on a wire rack before serving.
*You can also divide the batter into smaller loaf pans, or mini loaf pans if you want to make smaller breads.
Freezer Tips: This bread freezes well. If you want to save it for later simply wrap it tightly in plastic wrap. Then wrap it again with an outer layer of aluminum foil. Make sure none of the bread is exposed to air. It will last in the freezer for 2-4 months.
    http://blogs.babble.com/family-kitchen/2012/03/08/best-of-both-worlds-peanut-butter-banana-bread/

Chocolate Striped Banana Bread

Banana bread is in heavy rotation in our house – so much so that I can easily mix up a batch without even referring to a recipe. As a result I sometimes get bored and toss extra ingredients in – berries, ginger and the like – but then I recalled making a chocolate swirl banana bread years ago, and thought I’d give it another try. It’s easy to do – simply remove half the batter and stir 1/4 cup of cocoa into it – the two batters can then be swirled together or layered in quarters, creating a striped banana loaf kids love.

This is a great way to use up overripe bananas – simply toss them in the freezer whole, then thaw and squeeze directly out of their skins into the mixing bowl when you want to make banana bread.




If you like, swap half the flour for whole wheat, or add a drizzle of flax oil for a boost of omega 3 fatty acids.

Chocolate Striped Banana Bread
1/4 cup butter, softened
3/4 cup sugar
3 very ripe bananas, mashed (you’ll need about 1 1/2 cups)
2 large eggs
1/3 cup plain yogurt, low fat sour cream or buttermilk
1 tsp. vanilla extract
2 cups all-purpose flour
1 tsp. baking soda
1/2 tsp. salt
2 Tbsp. cocoa
1/4 cup chocolate chips (optional)
Preheat the oven to 350°F. Spray an 8-x 4-inch loaf pan with nonstick spray.
In a large bowl, beat the butter and sugar until well-combined – the mixture should have the consistency of wet sand. Add the banana, eggs, yogurt, and vanilla and beat until well-blended. Don’t worry about getting all the lumps of banana out.
Add the flour, baking soda, and salt and gently stir with a spatula until just combined. Transfer about half of the batter to another bowl and stir in the cocoa and chocolate chips.

Pour half of the plain batter into the prepared pan, then half of the chocolate batter, the rest of the plain and the rest of the chocolate, spreading gently after each. Bake in the middle of the oven for 1 hour, until the top is cracked and springy to the touch. Cool in the pan on a wire rack.  http://blogs.babble.com/family-kitchen/2012/02/20/chocolate-striped-banana-bread/

Banana Nutella Pumpkin Bread

We’ve spiced up our traditional banana bread recipe with the addition of pumpkin and Nutella. Making it perfect for the fall. Whether you enjoy it for breakfast or dessert {it would be fantastic with a Nutella glaze on top for a extra shot of Nutella goodness} it’s going to disappear quickly. It’s moist and full of flavor. You can find the recipe after the jump! I like to bake mine in mini silicone bundt pans but it’s perfect in mini loaf pans as well. If you don’t have either, no worries, you can use a traditional muffin pan and make muffins out of them!

Banana Nutella Pumpkin Bread
What you’ll need:
1 cup sugar
1 stick butter – softened
2 eggs
2 teaspoons pure vanilla extract
4 over ripe bananas – mashed
1 cup pumpkin puree
2 cups all purpose flour
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
4 tablespoons Nutella – divided
What to do:
1. Preheat oven to 350 degrees. Add sugar and butter to your mixing bowl. Mix together until light and creamy. Add: eggs, vanilla extract. Mix until well combined. Add mashed bananas and pumpkin puree. Mix until well combined.
2. Add flour, salt and baking soda to a bowl. Whisk together to combine. GRADUALLY add flour mixture to wet ingredients. Mix until well combined. Batter will be thick.
3. Spray your muffin pans {or loaf pans} with cooking spray.  Fill each 3/4 way full. Add 1/2 teaspoon Nutella to each. Using a toothpick, swirl Nutella through batter. Bake for approximately 40-45 minutes until bread passes the toothpick test.  http://blogs.babble.com/family-kitchen/2011/10/03/banana-nutella-pumpkin-bread/

Nutella-Zucchini Swirl Bread

I am never one to miss a great food holiday! This time it is National Zucchini Bread Day. I have always loved zucchini bread. It is the comfort food of my childhood and something I now make for my daughter. This time when we made it in honor of National Zucchini Bread Da,y I decided to add a delicious swirl of nutella. I mean, zucchini and chocolate are generally delicious together so why not take it straight over the top with nutella! To give it a try I whipped up my standard zucchini bread recipe and dolloped some nutella on top and swirled it into the batter with a knife. the result was a luscious bread with a chocolate hazelnut marble that was out of this world.
Nutella-Zucchini Swirl Bread
2 cups all-purpose flour
1 ½ teaspoons baking soda
¾ teaspoon baking powder
1 teaspoon kosher salt
3 ½ teaspoons cinnamon
3 eggs
1 cup vegetable oil
1 ½ cup granuated sugar
2 cups freshly grated zucchini
2 teaspoons vanilla extra
1/3 cup Nutella
1. Preheat oven to 350. Grease one 9 x 5 inch loaf pan.
2. Sift together flour, baking soda, baking powder, salt and cinnamon into a bowl.
3. In a separate bowl stir together eggs, oil, sugar, zucchini and vanilla. Make sure it is fully combined.
4. Carefully pour flour mixture into egg mixture, stirring until completely combined.
5. Pour entire mixture into loaf pan. Dollop the Nutella on top and swirl it into the batter with a dull knife.
6. Bake the bread for 40 to 45 minutes, or until a cake tester comes out clean and the top is set.
7. You will know when the bread or muffins are down when the centers are set and spring back when they are lightly touched.  http://blogs.babble.com/family-kitchen/2011/04/25/nutella-swirl-zucchini-bread-for-national-zucchini-bread-day/

Nutella Swirl Banana Bread

The very best kinds of friends are those who show up on your doorstep with loaves of banana bread swirled with Nutella, still warm from the oven. The one Charlie made for us was just like any walnut-studded banana bread, only he stopped halfway through pouring the batter and slapped on a layer of Nutella, then topped it with the rest of the batter and baked it. I love this kind of experimentation. Especially when it works. And particularly when I get to be on the receiving end.

Chocolate and banana are a classic pairing, so you can imagine how well chocolate and hazelnuts goes with banana bread.
You could really use any basic banana loaf recipe to make this – simply layer it with a thick swath of Nutella in the middle before you bake it, and expect it to take a few extra minutes in the oven. To make muffins, which is coming up immediately on my to-make list, divide the batter among 12 muffin tins that have been sprayed with non-stick spray or lined with paper liners, filling them about a third full. Top with a spoonful of Nutella, and cover with more batter. Bake at 400°F for 20-25 minutes, until golden and springy to the touch.

Nutella Swirl Banana Bread
1/4 cup butter, softened
3/4 cup sugar
1 1/2 cups mashed very ripe banana (about 3 bananas)
2 large eggs
1/3 cup plain low fat yogurt, low fat sour cream or buttermilk
1 tsp. vanilla
2 cups all-purpose flour, or half all-purpose and half whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup chopped walnuts or pecans (optional)
1/2 cup Nutella (or to taste)
Preheat the oven to 350°F. Spray an 8″x4″ or 9″x5″ loaf pan with non-stick spray.
In a large bowl, beat the butter and sugar until well combined – the mixture will have the consistency of wet sand. Add the banana, eggs, yogurt and vanilla and beat until well blended. Don’t worry about getting all the lumps of banana out.
Add the flour, baking soda and salt and gently stir with a spatula just until combined. If you are adding nuts or other optional ingredients, throw them in before the batter is completely blended.

Pour about half the batter into your prepared pan, top with spoonfuls of Nutella, spreading it gently over the batter (don’t worry about getting it even), and top with the remaining batter. Bake in the middle of the oven for 1 hour and 10 minutes, until the top is cracked and springy to the touch. Cool in the pan on a wire rack. Makes 1 loaf.  http://blogs.babble.com/family-kitchen/2010/10/27/nutella-swirl-banana-bread/