MEDENKI /Bulgarian/

Sweets with honey

1 cup sugar

¾ cup oil

2-3 eggs

1 tee spoon baking soda

1 tee spoon cinnamon

2-3 spoon honey


Make paste and small balls or cut some forms from it.

Broil in oven on 180-200°C




Traditional cake /Romanian/

Dough ingredients:

1 kg flour ; 5 g yeast ; 250 g sugar ; 200 g butter ; 3 eggs ; 5 egg yolks ; 200 g sour cream ; 150 ml milk ; 2 bags off vanilla sugar ; 4 tablespoons rum lemon zest ; 1 yolk to grease ; teaspoon salt .For the filling: 300 g poppy ; 200 g sugar ; 300 ml milk ; lemon zest . 



1. To make a leaven dough and rub with a tablespoon a sugar and yeast , and two tablespoons of milk , two tablespoon of flour and let rise for 20 minutes in a warm place .Do not forget to cover the bowl in which to grew yeast.

2. Pour leaven over freshly sifted flour, add all remaining ingredients and knead dough elastic. Cover and let it rise , in a warm place , about on hour.

3. Grind poppy, mix it with sugar and milk until it starts boiling. Remove vessel from fire and when cool lemon zest .Mix well.

4. Risen dough in half on sheets lied on the board, fill it with poppy, and roll them to fill in the forms of bread smeared with butter. Leave to grow 15 minutes, anoint with the yolk and out in well heated oven trays for 60 minutes.


Homemade chocolate /Romanian/



500 g milk powder, 500g sugar, 200 g butter, 100 g cocoa,200 ml water,1 cup of nut cores, rum essence



 1. Put the water with the sugar to boil and, after it starts boiling, leave it 5 more minutes. Take the bowl from the stove, add butter and rum essence and rub well until it becomes a smooth cream.

2. Mix milk powder with sifted cocoa. Pour over the sugar mixture and butter over the milk powder and stir continuously so that no lumps are formed, then add the nuts.

3. Grease a dish with butter, pour in the mixture, then level it and leave it for 2 hours in the fridge. Once cooled, remove from pan and cut the chocolate squares.


Baklava /Turkish/


Sugar 3 ¼ cups

Starch 2 cups

Water 2 ½ cups

Butter or margarine

1 ¼ cups

Lemon juice 1 teaspoon

Pistachio nuts 2 cups

Flour 4 ½ cups

Salt ½ tespoons

Olive oil 1 ½ tablespoons

Eggs 2


 Place the sugar and 2 cups of water in a saucepan, boil for 10 minutes, add the lemon juice and bring to boil again for a short time. Remove from heat and leave to cool. Crush or grind the pistachio nuts. Sift the flour into a large bowl, add salt and and mix. Slowly pour the oil, make a hole in the middle and add the eggs and very slowly add the water. Knead into a medium stiff dough. Cover with a damp cloth and leave for about 10 minutes. Divide the dough into balls and roll each ball out very thin, sprinkling with starch until half a millimeter thick. Place half of the rolled out dough into a baking pan of 35-40 cm. diameter. Sprinkle pistachio nuts on the top sheet. Place the remaining sheets. Cut the layered pastry sheets into squares or diamonds. Heat the butter without burning it and pour over the pastry. Bake in a barely moderately heated oven for approximately 40-50 minutes until it is golden brown. Remove from the oven and set aside for 2-3 minutes and then pour the cold syrup over the pastry, cover and let it soak the syrup.




  -1 tbsp Sugar

 - 3/4 cup Water

 - 1 tbsp Pulverized Coffee

 -1 Cardamon Pod


 Combine water and sugar in an ibrik or small saucepan.

Bring to a boil; then remove from heat and add coffee and cardamon.

Stir well and return to heat. When coffee foams up, remove form heat and let grounds settle.

Repeat twice more.

Pour into cups; let grounds settle before drinking





0,5 kg wheat flour

250 g margarine or butter

100 g yeast

1 egg

2 egg yolks

72 g sugar

125 ml milk

salt, fat to grease the cake pan;


0.5 kg poppy sedes

335 g sugar

40 g ( 2 tablespoons) butte,

almond oil, raisins, nuts,

dried plums etc.

Sieve the flour on the paste-board. Then chop the margarine in the flour, adding a pinch of salt. Next prepare the leaven, that is, pot the yeast into a mug add warm milk, 2 teaspoons of powde-red sugar and 2 teaspoons of flour. Then mix the ingredients well and leave to rise (double in size). Add the risen dough to the margarine chopped with the flour, then add the 2 ehhs yolks and another egg beaten with the sugar. Chop everything again and then knead the dough for some time. Then chill it in a refrigerator for half an hour. Afterwards, roll it out on the paste-board abd from a square. Spread the poppy-seed paste evenly on the dough and roll the dough up. Put the roll into a square cake pan and brush it with the egg white on top. Bake at 200oC for 30 min. When the cake is ready, chill it and put the icing on top or sprinkle with the powdered sugar.

To make the poppy seed paste pour hot water into the pot with the poppy seed and boil for 20 min. Then drain the poppy seed on a sieve and mince it. Next, add the sugar and again mince the poppy seed twice. Melt the fat, mix it with the raisins, nuts, almonds etc., adding also the almond oil. You may use the powdered sugar or melted honey to sweeten it.





0,75 Gg wheat flour

125 g butter

125 ml milk

180 g sugar

3 egg yolks

40 g yeast

3 g salt

lemon flavor extract

100 g raisins


125 g butter

150 g flour

75 g sugar

vanilla-flavored sugar


Boil the milk with the butter, salt and sugar. Then parboil 2 glasses of the sieved flour in the hot mixture, stirring. Next, add the egg yolks one by one, stirring. Next, add the leaven  (yeast dissolved in the 4 tablespoons of lukewarm milk with a teaspoon of sugar and a tablespoon of wheat flour). Mix the dough with a wooden spoon, adding the flour and the raisins steeped in boiling water. The dough must be loose. Then leave it in a warm place to rise. Pour the risen dough in a greased baking tray and allow it to rise again. In the meantime prepare the sweet crumbs. First chop the butter with the sugar, vanilla-flavored sugar and the flour. Knead the dough to make it hard and easy to crumble. Spread the crumbs on the risen dough on the baking tray. Bake till golden in a pre-heated oven at 200-250C for 30 min.





0,6 fat cottage cheese

5 eggs

300 g powdered sugar

1 boiled potato

36 g potato flour

100 g butter

6 g baking powder

almond oil

100 g raisins

fat and dry bread crumbs for the cake pan


375 g milk

225 g sugar

6 g cocoa

20 g butter


Mince the cottage cheese with the boiled potato in the meat mincer. Beat the egg yolks with the sugar till smooth, fold in the cottage cheese, the sieved flour with the baking powder, the almond oil and the melted butter. Parboil and drain the raisins and then add them to the dough. Finally, add the beaten egg whites and carefully mix everything together. Grease the cake pan and line it with the dry bread crumbs. Then pour the dough into it. Place the cake pan in a pre-heated oven (100-120). Bake at 180-220c for about 40 min. Then put the cake on a plate and thoroughly coat it with chocolate icing.

To prepare the chocolate icing, boil the milk with the sugar and the cocoa, stirring till the mixture starts to set. Then remove the pot from the flame and blend the paste with the butter. Chill the mixture and spread it on the cheesecake.


Crème CaramelCrème Caramel /Bulgarian/


1/4 gallon milk
8 eggs
1/2 cup sugar
a pinch of vanilla (optional)
a pinch of cinnamon (optional)
10-12 small oven-proof cups


Mix the eggs and the milk well. Stir more than half of the sugar in and add the vanilla and cinnamon. Try the mixture and if you find it not sweet enough, add more sugar to taste. Sugar is important here - the more, the better the taste. Melt the rest of the sugar in a non-stick pan, stirring occasionally so it does not burn. Add some water to it to make the melting easier - don't worry water will vaporize gradually leaving the sticky molten sugar in the pan. Pour the sugar in the cups, make sure you cover the bottoms well. Follow by pouring in the egg and milk mixture. Place the full cups in a pan of water in a way that water level reaches the same height as the mixture inside the cup. Bake for about 25 mins in 375 F oven until golden brown crust is formed on top. Serve the contents of the cup upside-down on a small plate



ŠAKOTIS (TREE CAKE) /Lithuanian/

50 eggs;

1250 g butter;

1250 g flour;

800 g sugar;

10 g lemon essence;

6 glasses cream (20 % fat);

100 g cognac.

Beat the butter and sugar into a smooth paste. While stirring, add 1-2 eggs at a time until all eggs are used. Add the flour and lemon essence, then the cream and cognac. Beat the paste to a very smooth consistency

Bake šakotis in a special oven dripping the paste slowly onto the rotating rod over a heat source.



TWIGS /Lithuanian/


1/2 k (1 lb) flour with a pinch of salt

1/2 cup butter; 6 egg yolks

2 whole eggs; 30 g (2 tablespoons) sugar

1 cup sour cream; 30 g (1 oz) rum

1 teaspoon vanilla extract

powdered sugar; oil for deep frying

Blend yolks and 2 whole eggs with sugar until thick and lemon colored. Sift flour into eggs, add sour cream, vanilla and rum. Mix well. Beat dough with rolling pin, folding dough inward, until dough shows blisters. The more air is incorporated into dough, the lighter the twigs. Let dough rest in refrigerator for a couple of hours. Roll out dough very thin, cut into strips, 10 cm/3 inches long and 2 cm/1 1/2 inches wide, cut a slit in center, pull one end through slit. Heat oil in deep pot or deep fryer, to keep oil from foaming add 2 pieces raw potato. When the twig is placed into hot oil and rises to surface fast, this means that oil is at right temperature. Fry until golden brown on both sides. Drain twigs on paper towels or brown paper and dust with powdered sugar while still hot.