Turkey with cranberries, bacon and walnuts

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This spicy filling is one of the most delicious ones – it’s a hybrid between traditional American and English versions of turkey stuffings. Cider sauce harmonizes perfectly with golden turkey crisp.

1 turkey weighing about 4 kilos
1 tablespoon corn oil
4 ounces bacon, sliced
2 shallots, chopped
2 celery twigs, chopped
1 rosemary twig
3 ounces cranberries
3 cups cider
1/2 teaspoon nutmeg
1/2 teaspoon allspice
3 ounces walnuts, chopped
1 orange peel, grated
1 cup sausage meat
1 egg
2/3 cup bread crumbs
1/2 cup mouldering butter
1 1/4 cup chicken broth
1 teaspoon starch
salt and pepper at your taste

1. To make stuffing, combine oil, bacon, shallot, celery and rosemary in a saucepan. Cook 10 minutes, until vegetables are soft but not stain. Add cranberries, and 1 1/2 cup cider. Cook for 10-20 minutes, then take the pan from fire and let the mass get cold.
2. Add nutmeg, allspice, a pinch of salt and pepper, walnuts, orange peel, sausage meat, 1 egg and crumbs.
3. Heat up the oven to 240 C. Wipe dry turkey skin and stuff it. The rest of stuffing you can lay around the turkey.
4. Coat the turkey with butter and flavor. Tent with aluminum foil and put in the oven. In 15 minutes reduce the heat to the minimum. Pour on juice, and then bake for 2 – 2 1/2 hours. Remove foil an hour before the dish is ready. Remove turkey from oven, cover with foil again and let it rest for 30 minutes before carving.
5. Then you have to make a sauce. Remove grease in the casserole dish in which you’ve baked the turkey, add cider, chicken broth and a little meat from turkey wings. Combine with starch and cook until it thickens. Pour it in a sauceboat and serve up together with turkey.

Vermont turkey with herbal dressing

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A not simple turkey recipe for ladies versed in cookery.

Vermont turkey with herbal dressing4.5 kg (10 lb) turkey
1 ½ рt water
8 oz butter
1 tbsp flour
1 ½ onion, sliced
2 celery sticks, chopped
1 carrot, sliced
4 tbsp oil
5 fresh bay leaves, sliced
10 black pepper peas
1 lemon, sliced
1 apple, sliced
10 thyme twigs, chopped
4 rosemary twigs, chopped
2 sage twigs, chopped
12 parsley twigs, chopped
1 big leek, sliced
salt and pepperfresh bay leaves for decoration

1. Draw turkey and save giblets. Cut the neck and wing tips and put in the plate with giblets. Flavor with salt and pepper inside and outside.
2. To make a broth, put turkey giblets in a saucepan with water. Bring to a boil, remove scum. Add ½ onion, carrot, celery, 2 bay leaves, black pepper and 2 parsley twigs. Cook 2-2 ½ hours. Strain the broth.
3. Combine lemon, apple, ½ onion, thyme, rosemary, sage, parsley and 3 bay leaves with oil. Stuff turkey with herbal mixture from the neck side. Fasten with a spoke and tie together turkey trotters.
4. Heat oven to 240 C (Gas 9). Stir 3 oz butter with flour and rub into turkey skin. Put in a big baking griddle and cook 40 minutes.
5. Reduce heat to 180 C (Gas 4). Melt butter with 1 tbsp water and pour turkey. Cook for 50 minutes more, pouring every 15 minutes. Then bake turkey 20 without pouring. Take it out from the oven. Decorate with bay leaves.
6. To make a dressing, put the baking griddle with turkey grease on the oven and cook stirring for 5 minutes over medium heat. Let it cool down, remove grease. Add onion and cook for a minute, then add broth slowly. Pour dressing into a pan and bring to a boil. Add giblets and boil over gentle heat 15 minutes.
7. Pour dressing in a jug and serve together with turkey and mashed potatoes.

Peanut butter cookies

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We used to eat tasty peanut butter without thinking of its health benefit – a great level of resveratrol containing in it. Resveratrol is known as an anti-cancer, antiviral, neuroprotective and anti-aging agent. Besides, this simple cookie can provide you with protein, vitamins B3 and E and dietary fibre.

1 ¼ cups flour
1 cup peanut butter
½ cup butter
½ cup sugar
¾ cup chocolate chips
1 tbsp milk
1 egg
1/3 tbsp baking soda
½ tsp baking powder
1 tsp vanilla
pinch of salt

1. Heat the oven to 180 C (350 F).
2. Mix flour, soda, baking powder and salt in a bowl. Put aside.
3. Combine butter and peanut butter in another bowl and beat up. Add sugar and egg and beat until the mass is smooth. Combine with vanilla and milk.
4. Combine slowly two mixtures and stir. Add chocolate chips.
5. Put a little sugar on the plate and drop by rounded teaspoonfuls into it. Put a parchment on the baking sheet and place cookies on it.
6. Cook for 10 minutes. Let the cookies cool on the sheet for a minute or two, then put on the rack.

Cherry milk-shake with cacao

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Do cherry and cacao harmonize? Try this recipe and get to know it!

3 cups milk
½ cup cherry juice
1 tbsp cherry liqueur
2 tbsp sugar
5 tsp cacao
some cherries for decoration

1. Mix all components and blend 1 minute.
2. Pour in glasses, put some ice cubes and cherries in each.

Peach milk-shake

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You may not stick to this recipe and choose any syrup you like. The only one condition is that it should go together with ice-cream.

2 peaches, finely dsliced
1 tbsp raspberry syrup
1 tbsp sugar syrup
2 tbsp cream
½ cup ice-cream
2/3 cup milk

1. Put peaches in a bowl and pound with a pestle.
2. Combine with other ingredients and shake up for 1 minute.

Strawberry milk-shake

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Strawberry milk-shakeI used to make this tasty milk-shake when it’s too hot in summer. It slakes thirst perfectly. Furthermore I serve milk-shakes in cooled glasses.

½ pound strawberry
½ cup yogurt
1 tsp honey
12 ice cubes

Shake up all ingredients in blender and pour into glasses.

Banana milk-shake with cinnamon

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I simply adored this milk-shake when I was pregnant and suffered from toxicosis. It’s very fresh and tender, besides contains no sugar.

2 bananas
2 cups milk
½ cup cream or vanilla ice-cream
½ tsp vanilla powder
¼ tsp cinnamon

Shake up all components for 2 minutes and pour in high glasses.

Cream cheese cookies

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To my mind, cream cheese is an indispensable helper of every woman when it comes down to cooking. Used in bagels, cakes and cookies cream cheese makes them very nice and savory owing to its sweet and mild taste.

2 cups flour
1 cup butter
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
3 ounces package cream cheese, softened
2/3 cup sugar
1 egg yolk
2/3 tsp vanilla extract
1 tsp orange zest

1. Heat oven to 180 C (350 F). Combine flour, cinnamon, salt, and put aside.
2. Mix butter and cream cheese in a bowl, add sugar, egg yolk, vanilla extract and orange zest.
3. Fill a cookie press or pastry bag with dough. Make cookies on an ungreased backing sheet. Bake 15 minutes until cookies are goldish-brown.
4. Remove from the sheet and allow cookies cool on wire rack.

Chocolate chip cookies

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As I already said, this cookie is part and parcel of memories from my childhood and seems to the tastiest one in its own way. It’s tender in the center and crispy from outside.

2/3 cup sugar
2/3 cup packed brown sugar
¾ cup butter
2 cups flour
1 medium egg
1 ¾ cup semisweet chocolate chips
¾ tsp backing soda
½ cup pecans, chopped
1 pinch salt

1. Combine sugar, brown sugar, egg and butter in a large bowl. Stir in flour, backing soda, salt and chocolate chips.
2. Heat oven to 190 C. Drop dough by rounded tablespoonfuls 2 inches apart on unoiled backing sheet. Bake for 10 minutes until light brown.
3. Let cookie stay for 1-2 minutes in the oven, then remove from backing sheet and allow it cool on a rack.

Christmas cookies (recipe 1)

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This is the easiest Christmas cookies recipe I’ve ever seen. It has just few ingredients and they all are always on hand. The main thing is to buy backing cups to get cookies star- or fir tree-shaped.

4 ½ ounces sugar
8 ounces butter
¾ pond flour
pinch of salt

For decoration:
2 ounces icing sugar
sugared cherries

1. Stir butter and sugar in a large bowl. Add salt and flour, make dough.
2. Place dough on the table, sprinkled with flour. Knead dough for some minutes, then make a ball and put it into the fridge for 10-15 minutes.
3. Roll out dough 5 mm thick and cut out Christmas figures, for example angels, bells and stars. Put them on a greased backing sheet.
4. Heat oven to 180 C (350 F) and put Christmas cookies inside. Bake for 10-15 minutes. Then turn the heat off but don’t take cookie out – allow it bake for 10 minutes more. After that take figures and place them on a rack to finish cooling.
5. Combine icing sugar with a little water to get a thick paste and trim cookie using pastry bag. You can also use sugared fruits and nuts.
6. Keep cookie in a box or tie up a ribbon to them and hang on Christmas tree.

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