Orange Bundt Cake

August 27, 2012

Author: Joan Lynch

My mother-in-law, Bridie Lynch, emigrated from Ireland in her early twenties and met her husband, Michael, in Chicago. When I met my husband, Jack, I was immediately welcomed into a large, loving Irish family. My mother had died when I was 7 years old and we did not have a large extended family. I enjoyed meeting Jack’s 2 sisters and the many aunts, uncles and cousins who were an important part of their lives. My Bubbie, Bridie, had a good sense of what she could do to help out and make me feel comfortable with my “new family”. She loved our 4 children and welcomed each one enthusiastically.. The Irish were good cooks and they cooked simply. I have included a family cake recipe.

Ingredients:

1 1/2 sticks of butter

1 cup(s) Sugar

2 1/2 Cup(s)s flour

1 teaspoon Baking Powder

1 teaspoon baking soda

1 teaspoon salt

2 rinds of oranges

2 eggs

1 teaspoon Vanilla extract

1 cup(s) raisins

1 cup(s) finely chopped walnuts

Sour Milk

1/2 cup(s) canned milk

1/2 cup(s) water

1 teaspoon vinegar

Glaze

2 Oranges

1 cup(s) Sugar

Preparation:

1. Cream butter and sugar

2. Combine flour and other dry ingredients and add to sugar mixture

3. Add liquid ingredients and beat well

4. Add raisins and nuts and beat again

5. Put batter in a lightly greased bundt pan and bake at 350 degrees for 1 hour

6. Squeeze two ouranges and combine with 1 cup sugar. Pour slowly over cake when you take it out of the oven.

Honey Cookies from Argentina

September 27, 2012

Author: JDCEntwine

Argentina is home to Latin America’s largest Jewish community. Every year, 20,000 people attend Rosh Hashanah Urbano, a public celebration of the Jewish New Year on the streets of Buenos Aires’ Palermo neighborhood. This recipe is courtesy of the first Jewish settlement in Argentina, Moises Ville. Visit JDC Entwine for pictures from the most recent Inside Jewish Argentina trip. Beyond Bubbie and JDC Entwine are partnering to share recipes from communities served by the JDC around the world.

Ingredients:

3 eggs

1 cup(s) sugar

1 cup(s) Honey

1 cup(s) oil

1.5 Teaspoons Baking Soda

1/2 teaspoon Cinnamon

1/2 teaspoon Ground cloves

As much as it takes flour

Preparation:

Combine the ingredients into compact dough. Grease and flour a medium-size rectangular baking sheet. Divide dough in three parts; take 1 with oiled hands and place on sheet.

Sprinkle sugar and cinnamon, cover with a layer of quince jelly diluted with some other jam or jelly (e.g., orange, lemon, peach, or plum). Repeat this step twice with the two remaining parts of dough, layering them. Finally, oil the top and sprinkle sugar and cinnamon.

Bake approximately 50 minutes in moderate to hot oven.

Chocolate Chip Pudding Cookies

December 27, 2012

Author: Eliav Rodman

Ingredients:

1 cup (2 sticks) butter, softened

3/4 cup brown sugar

1/4 cup white sugar

1 small pkg instant vanilla pudding mix

2 eggs

1 teaspoon vanilla extract

2 1/4 cups all-purpose flour

1 teaspoon baking soda

1 pkg (12 oz) milk chocolate chips

Preparation:

Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.

Drop by tablespoonfuls, onto an un-greased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.

The Butcher’s Daughter

March 6, 2014

Author: Sarah Horowitz

It’s 9 AM. I hear the familiar voice of the nine o’clock newsman on the radio. The pots stop rattling. It’s time for my mother to stop and listen. From my bed the Yiddish news takes over the smells from the kitchen.

The smell was overpowering, the mixture of chopped liver with cooking onions and fresh made cookies. That mixture for sure did not get me out of bed for breakfast. Instead I quietly listened to news from the gentle mans voice. The news about American Jews, Israeli Jews, what the weather was.

I knew my mom would review these news items with my aunts and neighbors. So I listened carefully. It was hot out. The day was waiting for me but I knew that my mom would make me eat. She was going to make me try the fresh meat for breakfast. I hate meat but I love cookies. The only way to get the cookies was to eat the meat.

Tried both and again my mom told me what a good girl I was. The butcher’s daughter has to eat meat for breakfast!

Ingredients:

10 cups flour

4 eggs

2 cups sugar

1tsp vanilla

1tbsp baking soda

1 glass orange juice

1lb margarine (salted)

1 glass oil

Preparation:

Mix-use cookie making machine. Try not to use the cutters with holiday themes e.g. trees, crosses, stars. Drop cookies brush with egg whites. Decorate with sprinkles and sugared nuts. Bake ten minutes. Cool on racks. Store in large pickle jars.

Nana’s Carrot Mold

November 15, 2011

Author: Julie Frankel

Ingredients:

3 sticks of butter softened

1 cup(s) firmly packed graham cracker crumbs

1/3 cup(s) or as much as is needed to coat inside of mold

1 1/2 Teaspoons

3 Teaspoons

2 Tablespoons

2 Tablespoons

1 tablespoon grated

1 tablespoon grated

1/2 cup(s) 4-6 large carrots

3 1/4 Cup(s)s

1/2 teaspoon

3/4 teaspoon

3/4 teaspoon

1 cooked

Preparation:

Generously butter a large ring mold and sprinkle all over with graham cracker crumbs.

Cream 3 sticks softened butter and add:

1 cup dark brown sugar

3 eggs.

1 1/2 teas. baking soda

3 teas. baking powder

2 tablespoons lemon juice

2 tablesp. orange juice

1 tablesp. of grated rind of lemon

1 tablesp. of grated rind of orange

3 1/2cups grated carrots

3 1/4 flour

1 1/2 teas. salt

3/4 teas. cinnamon

3/4 teas. nutmeg.

Batter will be stiff. Fill mold. Bake in preheated 350 oven for one hour or until it has risen and feels dry.

Take knife around edges and turn upside down to un-mold.

Fill center with cooked, frozen peas.

This can be frozen unbaked and then brought to room temp.