And here are my Coins ...
Candy Carrot Coins /FamilyFun מטבעות גזר מתוק
1 pound carrots
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon water
1. Peel the carrots, then slice each one into rounds. Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap. Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
2. In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute. Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed. Serves 4. recipe
Yes I know - the coins should be thiner...
She is an Macedonian grandmother , her name is Kata Papageorgiou... I 'm going to bake her salty Croissants recipe , taken from the Loving Spoonfuls site.You can find there an Italian granmothers or a Greek one or a Hungarian one..Ruth Zimmer is Jewish grandmother, all the grandmother's recipe are here . again I have lot of cheese..with 250 gr I'll cook Papanash [recipe] and with the other part I'll mix the filling for Kata’s Croissants with Bolgarian cheese ...
Kata’s Croissants סהרוני גבינה מלוחים
4 tsp granulated sugar
1/2 cup warm water
1 tbsp active dry yeast (7 g pkg) (I use 2 1/2 ts)
1/2 cup warm milk
1/2 cup vegetable oil
2 eggs, at room temperature
2 tsp white vinegar (I use red wine vinegar)
4 cups all-purpose flour (I use 5 cups AP flour=5x140gr)
1/2 tsp salt (use 3/4 ts)
1 cup ricotta cheese שמתי 120 גרם בולגרית
1/2 cup shredded feta cheese שמתי 250 גרם כנען
1 egg, beaten
In large bowl, dissolve 1 tsp of the sugar in water. Sprinkle with yeast and stir. Let stand for 10 minutes or until frothy. Whisk in remaining sugar, milk, oil, eggs and vinegar. With hands or wooden spoon, stir in 1 cup of the flour and the salt to make a smooth paste. Stir in enough of the remaining flour to make a soft dough. Turn out onto floured surface and knead for about 10 minutes or until smooth and elastic. Place in oiled bowl and turn to coat all over. Cover and let rise in a warm draft-free place for about 1 hour or until doubled in bulk.Meanwhile, make Filling: In bowl, whisk egg. Stir in ricotta and feta until blended.
Punch down dough. Stretch and twist to remove air bubbles and cut into 4 equal pieces. On lightly floured surface, roll 1 piece of dough out to a 12-inch (30 cm) circle. Cut into eight wedges. Place a scant tablespoonful (15 mL) of filling at wide end of each wedge and roll up into crescent shape to enclose filling. Place about 3-inches (7.5 cm) apart on parchment-lined baking sheets. Cover loosely with plastic wrap and let rise for 30 to 60 minutes or until doubled. Repeat with remaining dough and filling. Topping: Brush with beaten egg and sprinkle with sesame seeds. Bake in 350°F (180°C) oven for about 30 minutes or until golden brown(25 minutes !). Makes 32 croissants.recipe
**** This Macedonian's grandmother recipe is wonderful !! ****
הסהרונים המלוחים האלו נהדרים מוצאם מסבתא מקדונית, שימו לב שחלק מהמידות במ"ל ולא בגרמים.סה"כ כמות הקמח שווה ל- חמש כוסות מדידה, עם הגבינות ניתן לאלתר,שמתי כ120 גרם גבינה בולגרית ועוד כ-250 גרם כנען, זמן אפייה מספיק 25 דקות, מומלץ בחום