Russian Bliny
1 kg flour, 2 tb sugar, 4 c milk, 1 ts salt, 3 tb butter, 40 g yeast, 2 ea eggs r.
Dissolve the yeast in 2 c of warm water and adding 500 g flour. Mix until smooth, cover with a cloth and set aside in a warm place for about an hour, or until the batter becomes bubbly. Add salt, sugar, egg yolks, melted butter and mix thoroughly. Add the rest of the flour gradually and beat up until smooth. Pour in warm milk gradually, and mix the batter thoroughly. Cover with a cloth and set aside in a warm place to rise. After the batter rises, beat until it is settled and then stir in beaten egg whites. As soon as the batter rises, cook the pancakes on a hot griddle. The batter should rise no less than 3 times.

Moscow Ponchiki
1 1/2 c flour, 2 tb sugar, 1 tb butter, 1 ea egg, 1/2 c milk, 1/2 ts baking powder, 100 g oil to fry, powdered cinnamon.
Add cinnamon and baking powder to flour. Sift it into a bowl. Beat up eggs with sugar, add soft butter and mix in milk. While stirring, add flour gradually. Knead stiff dough. Roll out dough 1/5 inch thick. Make rounds with a cup, then make rounds on the rounds with a smaller diameter. Ponchiki must have a form of rings. Warm oil in the pan. Put 2-3 rings at a time in hot oil, fry until light golden. Sprinkle baked cookies with powdered sugar.

Pryaniki
1 lb sugar, 1/2 c water, 1 1/2 c honey, 1/2 lb almonds, 500 g flour, 12 g potash, cardamom, cloves. Icing: 1 1/2 lb sugar, 1/2 lb chocolate powder.
Dissolve sugar in the water, mix with honey and boil this syrupin a big pan. Add potash, cardamom, cloves to taste and choppedalmonds. Take off from the heat and add flour. Stir thoroughlyand make the dough on the table. Cut out different figurines,put on the sheet and bake in the oven until ready.

Kulich
1/3 c Raisins golden, 3 tb Rum, 1/2 c Sugar, 1 pk Active dry yeast(1/4 oz, 1/2 c Water warm(105-115'), 6 tb Butter softened(3/4 stick), 3 Eggs, 2 tb Vanilla, 3 tb Milk powdered, 3/4 ts Salt, 1/8 ts Saffron ground (optional), 4 3/4 c Flour all-purpose, 1/4 c Almonds slivered, 1/4 c Orange peel chopped candied. Sugar glaze: 1 c Confectioners' sugar Reserved soaking rum, 2 ts Lemon juice, 1 ts Water .
1. Soak raisins in rum for at least 30 or overnight. 2. Combine 1/2 teaspoon sugar along with yeast and water in small bowl. Let stand until foamy about 5 minutes. 3. Beat together remaining sugar butter eggs vanilla powdered milk salt and saffron if using and yeast mixture in large bowl with mixer until blended. Add 2 cups of the flour and 1 tablespoon of soaking rum beating for 2 minutes at high speed. 4. Drain raisins and reserve rum for glaze. Stir raisins almonds and orange peel into dough with wooden spoon. Stir in enough of remaining flour to form a soft dough. Turn out onto floured surface and knead until smooth and elastic about 5 minutes. 5. Place dough in greased bowl turning to coat. Cover; let rise in warm spot for 1 1/2-2 hours until doubled. Grease well two 1 lb. coffee cans. Line bottoms with rounds of waxed paper. 6. Turn dough out onto floured surface. Punch down; knead a few turns. Divide in half and place in prepared cans. (They should be about two-thirds full.) Let rise covered for about 1 1/2 hours or until it has risen to top of can. 7. Preheat oven to moderate (350'F). Brush tops of breads lightly with water. 8. Bake in lower third of preheated moderate over (350'F) for 35-40 minutes or until golden brown on top and long skewer inserted in center comes out clean. Check after 25 minutes and tent with foil if browning too quickly. 9. Using oven mitts carefully remove the bread from the cans supporting top of bread and twisting off can. Cool upright on wire rack to room temperature. Drizzle glaze over breads. Garnish with candied orange peel and slivered almonds if you wish. SUGAR GLAZE: Stir together confectioners' sugar reserved soaking rum lemon juice and water as need in small bowl until good drizzling consistency.

Blinchiki with Tvorog
1 c flour, 1 c milk, 3 ea eggs, salt, oil to fry. Filling: 200 g tvorog (cottage cheese), 1/2 c milk, 100 g poppy seeds, 1 c raisins, sugar.
Put ground poppy seeds and raisins in hot milk and heat until dense, add sugar and cool down. Combine the mixture with tvorog and 2 yolks.Sift flour in a bowl, add milk and salt. Stir in 1 whole egg and 2 whites and knead dough. Bake thin pancakes, but fry only on one side. Put a pancake fried side on a plate, spread the filling and roll into a log. Put all the rolls on a baking sheet, brush with butter and bake in the oven. Serve with milk or juice.