Pure Heart, Pure Love: Poem

 "Pure Heart, Pure Love:" Poem

She still was fresh and pure

Because of the love endure.

Sometimes, life takes a detour

For both the heart and mind to assure.

Now, she was undeluded, unalloyed, and mature.

Life took a tour.

All I can say, "Bonjour!"

And thank God for allure.

She is kind to share

Without any innocent fair.

Pure heart

Says pure love is in tranquil psalm.

Pure love is clean and true

In my view.

Holding on and do never let it go!

Feel your heart's embrace

Every trace at the race

As my love continues to grow.

Tomshinsky@2024

Morning Coffee and Hugs: Poem

Morning Coffee and Hugs: Poem

Sometimes, we forget, o' boy,

That we created for joy!

Life is like coffee

High in fee -

It depends on how you prepare

And how are you aware.

Also, who are you taking it with

To stay warm, without freeze.

People make time

For whom they want to bound and shine.

Morning coffee and hugs

Comes from loving hearts!

Tomshinsky@2024

Apple Pie

 

Apple pie that melts in your mouth! Everyone is looking for this recipe! Simple and delicious

Ingredients

3 apples

Butter: 60g

Sugar: 40g

3 eggs

Vanilla sugar: 1 teaspoon

Pinch of salt

Sugar: 130g

Milk: 100ml

Yogurt or sour cream: 2 tablespoons

Flour: 8 tablespoons (300g)

Baking powder: 1 teaspoon

Honey (for garnish)

Coconut flakes (for garnish)

Instructions

Peel and dice the apples. In a pan, melt 60g of butter, add 40g of sugar, and the diced apples. Cook over medium heat for about 10 minutes. Set aside.

In a mixing bowl, beat 3 eggs, 130g of sugar, 1 teaspoon of vanilla sugar, and a pinch of salt for 3 minutes until light and fluffy.

Add 100ml of milk, 2 tablespoons of yogurt or sour cream, and mix well.

Gradually add 8 tablespoons (300g) of flour and 1 teaspoon of baking powder to the mixture, stirring to combine.

Grease a 25x15 cm baking form with vegetable oil. Pour in half of the batter, add the apple filling, and then cover with the remaining batter.

Bake in a preheated oven at 180°C (360°F) for 40-45 minutes.

Once done, drizzle with honey and sprinkle with coconut flakes. Serve and enjoy!

#ApplePieRecipe #HomemadeDessert #EasyBaking #QuickRecipes

All reactions

Homemade cheese

 

Don't buy cheese! Just add vinegar to milk and you get incredibly delicious homemade cheese!

Ingredients:

1.5 liters of milk (6 1/3 cups)

Salt, to taste

2 tablespoons apple cider vinegar (30 ml)

50 grams melted butter (1/4 cup)

1 tablespoon Provencal herbs (15 ml)

𝗙𝗨𝗟𝗟 𝗥𝗘𝗖𝗜𝗣𝗘

Must express something to keep getting my recipes.. Thank you.

Cucumber sandwiches made to look like Christmas trees!

 

Cucumber sandwiches

made to look

like

Christmas trees!

N-Bake Chocolate Eclair Cake

 

No-Bake Chocolate Eclair Cake

Ingredients:

2 (3.4 oz) packages instant vanilla pudding mix

3 cups milk

1 (8 oz) container frozen whipped topping, thawed

1 (16 oz) package graham crackers

1 (16 oz) can chocolate frosting

Directions:

In a large bowl, whisk together the vanilla pudding mix and milk until well combined and slightly thickened.

Fold in the whipped topping until smooth and creamy.

In a 9x13 inch dish, layer graham crackers on the bottom of the dish.

Spread half of the pudding mixture over the graham crackers.

Add another layer of graham crackers on top of the pudding mixture.

Spread the remaining pudding mixture over the second layer of graham crackers.

Top with a final layer of graham crackers.

Heat the chocolate frosting in the microwave for about 30 seconds, until pourable.

Pour the warm chocolate frosting over the top layer of graham crackers, spreading evenly to cover.

Refrigerate the cake for at least 4 hours, or overnight, to allow the graham crackers to soften.

Serve chilled and enjoy this delicious no-bake dessert!

Prep Time: 15 minutes | Chilling Time: 4 hours | Total Time: 4 hours 15 minutes

Kcal: 280 kcal | Servings: 12 servings

Cold Summer Borscht

 

All reactions:

1.3K1.3K

I take beets and prepare cold summer borscht! Always helps in the heat! Delicious and filling

This soup is light yet satisfying, perfect for hot days.

- Ingredients Needed You'll need:

Fresh beets

Cucumber

Green onions

Dill

Yogurt or sour cream

Lemon juice

Salt and pepper

Hard-boiled eggs (optional)

Sour cream or kefir for serving

-How to Prepare Cold Summer Borscht

Cook the Beets: Boil or roast the beets until tender, then peel and grate or chop finely.

Prepare Additional Vegetables: Finely chop the cucumber, green onions, and add radishes if desired.

Mix Ingredients: In a large bowl, combine beets, cucumber, green onions, and dill.

Season and Chill: Add lemon juice, salt, pepper, and yogurt or sour cream for creaminess. Chill for at least an hour.

Serve: Garnish with dill, hard-boiled egg, and sour cream or kefir if desired.

All reactions:

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Mango Panna Cotta Delight

 

Mango Panna Cotta Delight

Ingredients:

For the Mango Puree:

- 2 ripe mangoes, peeled and diced

- 1 tablespoon sugar (adjust to taste)

- 1 tablespoon fresh lemon juice

For the Panna Cotta:

- 2 cups heavy whipping cream

- 1/2 cup granulated sugar

- 1 teaspoon powdered gelatin

- 2 tablespoons cold water

- 1 teaspoon vanilla extract

For the Mango Jelly Layer:

- 1 cup mango puree

- 1/2 cup water

- 1/2 cup granulated sugar

- 2 teaspoons powdered gelatin

- 2 tablespoons cold water

For the Whipped Cream Topping:

- 1 cup heavy whipping cream

- 2 tablespoons granulated sugar

- 1/2 teaspoon vanilla extract

Instructions:

1. First, prepare the mango puree. In a blender or food processor, blend the diced mangoes, sugar, and lemon juice until smooth. Strain the puree through a fine-mesh sieve to remove any fibers or lumps. Set aside.

2. To make the panna cotta, in a small bowl, combine the gelatin and cold water. Let it sit for 5 minutes to bloom.

3. In a medium saucepan, heat the heavy cream and sugar over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and add the bloomed gelatin, stirring until completely dissolved. Stir in the vanilla extract.

4. Divide the mango puree among 6-8 ramekins or molds, filling each about 1/3 full. Chill in the refrigerator for 10-15 minutes to set the mango layer slightly.

5. Pour the panna cotta mixture evenly over the mango layer in each ramekin or mold. Chill in the refrigerator for at least 4 hours, or preferably overnight, until the panna cotta is set.

6. For the mango jelly layer, in a small bowl, combine the gelatin and cold water. Let it sit for 5 minutes to bloom.

7. In a small saucepan, heat the mango puree, water, and sugar over medium heat, stirring occasionally, until the sugar dissolves and the mixture is hot but not boiling. Remove from heat and add the bloomed gelatin, stirring until completely dissolves. Recipe of Gordon Ramsey.