Sweet tooth

SWEET TOOTH

American and British dessert recipes

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Dear reader,

if you crave sweets, you are at the right place. In this book you will find tasty British and American dessert recipes to satisfy your sweet tooth. To make these desserts, you need basic ingredients, short preparation time and minimal culinary knowledge. The instructions are easy to follow and there are about 30 recipes including muffins, brownies, American pancakes, American cookies, cheesecake and pies. The recipes were written by fifth and seventh graders to celebrate the European day of languages on September 26th, 2023. On that occasion students prepared different kinds of cakes and cookies and brought them to school for a cake exhibition.
We hope you will get inspired by this book and have fun trying out some of the recipes.

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Ivana Ćosić,
English teacher

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Cheesecake

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Ingredients:

Crust

200 g crushed graham crackers
125 g melted butter
3 tablespoons of sugar

Filling

500 g cream cheese
5 tablespoons of sugar
2 eggs
vanilla sugar
lemon juice (one squeezed lemon)

Topping

400g sour cream
3 tablespoons of sugar
vanilla sugar

Instructions

1 Preheat the oven to 250 C degrees. Put baking paper on the bottom of
a 23 cm pan.

2 Mix graham cracker crumbs, sugar and melted butter together in a bowl until well combined.

3 Press onto the bottom of the prepared pan to make a packed crust. Put it in the oven and bake it for 4 minutes. Take it out of the oven.
Reduce oven temperature to 170 C degrees.

4 Mix cream cheese, sugar and vanilla sugar together in a large bowl until smooth. Add eggs to the mixture, one at a time, until just combined. Finally, add lemon juice to the mixture and stir well. Pour the filling into the crust and bake it for 30 minutes. Remove the cheesecake from the oven. Turn the oven off.

Yummy!

American apple pie
Ingredients:
For the pastry crust:

3 ½ cups of flour
1 pinch of salt
1 cup + 4 tablespoons of butter
2 teaspoons of sugar
150 ml water, or more if needed

For the filling:

1,4 kg peeled, sliced apples
2 tablespoons lemon juice + lemon zest
150 g sugar
2 tablespoons of flour
2 tablespoons of cornstarch
¼ teaspoon of salt
¼ teaspoon all spice
1 teaspoon of cinnamon
¼ teaspoon of nutmeg
¼ cup of apple juice
2 tablespoons of butter, diced into small pieces

For brushing:

1 egg, beaten
1 tablespoon of water
1 tablespoon of sugar

Instructions

For the crust:

In a medium-sized bowl, mix together the flour and salt. Dice the butter into small pieces and crumble it with the flour until lumps are the size of small peas. Add sugar and stir well. Pour in the ice-cold water, little at a time, mixing with a fork. Finish by hand and shape into a ball.
Flatten the dough a little bit, wrap it into cling film and chill in the refrigerator for about 30 minutes.

For the filling:

In a large bowl, combine the sliced apples with lemon juice and zest. In a smaller bowl, combine together sugar, flour, cornstarch, salt and spices. Sprinkle the mixture over the apples and stir to coat them. Stir in the boiled apple juice and let sit for about 20 minutes.
Preheat the oven to 190°Cand lightly grease a 23 cm deep pie dish (at least 5 cm) deep.
Once the dough is chilled, divide it into 2 pieces, one about twice as large as the other. The larger piece will be the bottom crust, the smaller one the top crust. Roll the larger piece of dough into a 33 cm circle and transfer it into the prepared pan. Trim the edges so that they overlap the rim of the pan all the way around.
Spoon the apple filling into the pan, and top with diced butter. Place in the fridge while you’re making the lattice pie crust.

For the lattice pie crust:

Roll out the remaining dough to a 28 cm circle and slice it into thin layers. Weave a lattice crust for the lop layer and crimp the edges of the pie with a fork.
Whisk one egg with one tablespoon of water and brush it on the top crust and around the edges of the pie. Sprinkle some additional sugar over to add shimmer and a sweet crunch to every slice.
Bake the pie for about 50 minutes, until the filling starts bubbling inside the pie. Check the pie after 20 minutes of baking and cover the edges with foil to keep them from burning too quickly. When the pie is ready, remove it from the oven and let cool completely before slicing. Serve with some vanilla ice cream and enjoy!