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Afghan: Cream Rolls April 30, 2012

Filed under: Afghan,Dessert,Presentation — multiculturalfamilyrecipes @ 7:07 pm


  •   1lb flour
  •   2 eggs
  •   1 cup of vegetable   oil
  •   1 block of   yeast
  •   ½ powdered   sugar
  •   ¾ pistachio
  •   tbsp cardamom
  •   1 cup whipped cream or heavy cream


  1. First mix the 2 eggs with oil and yeast. Then add in the flour. Make sure you mix it well for 10 minutes then let the dough sit for an hour.
  2. Make some balls of it like the size of your fist.  Then make your balls a really flat square. Like 1.5mm. Then use a knife to cut the square in strips of 3cm.
  3. Try to make aluminum staffs like pipe shapes. Now you have to rotate the strips you made around the aluminum staffs.
  4. Let the oven heat up 300degree for like ten minutes.
  5. Now put the pipes you made (with the aluminum) in the oven.  Let it bake for 10 minutes then keep on checking until the crust turns golden brown. It could take 10/20 minutes depending on the level of heat.
  6. Now take a grinder and grind pistachio and cardamom and sugar until its powdered.
  7. When your crust it made, while its hot sprinkle the powdered sugar, pistachio and cardamom on it and let it cool down.
  8. Now make the cream, add whipped cream with ½ cup powdered sugar and cardamom and mix them until very it becomes heavy and tick and then add in the cream inside the crust and
  9. Now sprinkle some powdered sugar and powdered cardamoms on top of your cream rolls and serve.


Afghan Creams Rolls are the best creams rolls that are out there. My favorite desert is cream rolls and especially the ones my mom makes. Afghan cream rolls are not too sweet and they melt in your mouth.


Italian: Chocolate Dipped Almond Biscotti April 27, 2012

Filed under: Dessert,Italian,Presentation,Recipes — multiculturalfamilyrecipes @ 11:46 pm


  • 1/2 cup softened butter
  • 2/3 cup white sugar
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour, divided
  • 2 tsp baking powder
  • 1 1/2 cups slivered almonds
  • 1 egg yolk
  • 1 tablespoon water
  • 1 cup semisweet chocolate chips
  • 2 tsp shortening


  1. Preheat oven to 325°F
  2. Beat butter at medium speed with an electric mixer until creamy. Gradually add white sugar, beating well. Add eggs one at a time, beating well with each addition. Stir in vanilla. Mixture should be creamy at this point.
  3. Combine 1 cup flour and baking powder, and add to the butter mixture. Gradually stir in enough remaining flour to make a stiff dough, and then stir in almonds.
  4. With lightly floured hands, divide the dough in half.
  5. Shape each portion into a 9 inch log, and place 4 inches apart on a lightly greased cookie sheet.
  6. Combine egg yolk and water in a bowl, and brush the mixture on each log.
  7. Bake biscotti in oven for about 40 minutes or until lightly browned. Remove from oven and place on wire racks. Allow biscotti to cool completely.
  8. Using a serrated knife, carefully cut each log crosswise into 1/2 inch slices.
  9. Place biscotti on an ungreased cookie sheet and bake at 300°F for 10 minutes on each side.
  10. Remove to wire racks once again and let cool completely.
  11. To make the chocolate dip, melt chocolate chips and shortening in a heavy saucepan over low heat, stirring until mixture is smooth.
  12. Carefully dip one end of each biscotti into the chocolate mixture, coating it evenly. Place each biscotti on a cookie sheet covered with wax paper and allow them to cool completely.


Biscotti is an Italian cookie, usually enjoyed after a meal with coffee to go with it. My great grandmother used to make them often, although usually without chocolate. Because I love it so much, I never make them without dipping them in chocolate! Be careful though, not only are they delicious, but quite addicting! I am thinking about making these to bring to the class for our presentation.


Georgian: Churchkella April 26, 2012

Filed under: Georgian,Presentation,Recipes — multiculturalfamilyrecipes @ 8:27 pm


Makes about 2 strands

  • 50 walnuts halves or whole hazelnuts
  • 6 cups of grape juice
  • 3/4 cup of sugar
  • 1 cup of flour
  • Confectioners’ sugar


Thread a needle with a 30-inch length of heavy-duty thread. Knot the ends together. With the flat side of the nuts facing up, thread 25 walnut halves onto the thread, then thread the remaining walnut halves flat side down.

Cut the thread from the needle and knot the ends. Then push half of the walnuts to that end of the thread, leaving about 6 inches of thread in between the 2 portions of nuts. Pick up the thread from the top. You will have 2 separate strands of walnut halves hanging flat side up.

In a large skillet combine the grape juice and sugar. Heat to just below the boiling point. Place four in a bowl and very gradually stir in the heated juice, whisking constantly so that no lumps form. When about half of the juice has been added to the flour, pour the remaining flour mixture into the skillet and bring to a boil, stirring. Simmer for 15 minutes, stirring occasionally, until the mixture has thickened slightly.

Meanwhile, find a board about 4 inches wide and suspend it between two chairs. Place newspaper on the floor underneath to catch the drips.

Pick up the walnuts by the middle of the thread and slowly dip them into the juice mixture, using a spoon to coat the topsides, if necessary. Slowly pull them up from the juice and carefully drape the thread over the prepared board so that the walnut strands hang down over the newspaper.

Allow the nuts to dry for 15 to 20 minutes, or until the coating is slightly tacky. Then return the nuts to the juice, which has been kept warm, and repeat the dipping process. Allow to dry again for 20 minutes or so. The drier the coating, the better the next layer will adhere.

Repeat the dipping process, 8 to 10 times, or until the nuts are completely coated. Leave to dry for 3 to 4 days, until the strands are no longer sticky to the touch. When dry, pull out the strings and dust it with confectioner’s sugar.

Cut in small rounds when serving


Delicious Georgian Delicacy it is a long process but the end result is so delicious that makes it worth it. Georgians usually  make this in large quantities because it takes so long to make and it last a long time so the more you make the better.


Salvadorian: Horchata April 24, 2012

Filed under: Beverage,Presentation,Recipes,Salvadorian — multiculturalfamilyrecipes @ 6:24 am



  • 2 cups rice
  • 6 cups water
  • 1/2 teaspoon cinnamon
  • 1/3 cup sugar
  • 1 teaspoon vanilla


  1. Soak the rice overnight in 3 cups of the water. Add the rice, soaking water and cinnamon to a blender and puree until smooth, 2-3 minutes.
  2. Strain into a pitcher through a fine-meshed sieve or several layers of cheesecloth. There should be no grit or large particles in the liquid.
  3. Stir in the remaining 3 cups water, sugar and vanilla. Adjust sugar to taste and serve well chilled.


Horchata in El Salvador is made with morro seed (from the calabash tree ground). Morro is hard to find in the United States. So people just use rice here. The taste is similar, but it’s more sweeter flavor with morro seed then with rice. Horchata is a drink that is always available at my house. When my family travels to El Salvador we bring morro seed back with us. The morro seed we bring back with us is grown in my uncles farm.