Raspberry Rugelach

August 23, 2012

Author: Bubbie

Ingredients:

Dough

7 Ounces butter

8 Ounces cream cheese

1/4 cup sugar

1 teaspoon Vanilla extract

2 Cup(s)s all-purpose flour

Raspberry Filling

3/4 cup White Sugar

1 cup chopped walnuts

3/4 cup dried apricots, chopped

1/4 cup packed brown sugar

1 1/2 Teaspoons ground cinnamon

1/2 cup seedless raspberry jam

1 tablespoon milk

Preparation:

In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.

1. In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.

2. Line 2 large baking sheets with parchment paper.

3. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.

4. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.

Bake at 350 degrees for 20 to 25 minutes or until golden brown.

Bette’s Kugel

July 9, 2013

Author: Jeremy Schwartz

I see that I had misunderstood the “beyond” in “beyond bubbie.” I was worried about submitting this recipe, because it’s about as “bubbie” as you get, not “beyond” at all. This, in particular is a 50s bubbie recipe, with plenty of fat, brand name jars from the grocery store, sweet, filled with love and delicious. The bubbie I got it from actually wasn’t a bubbie at the time. She was my high school best friend, Seth’s (Shmuel’s) mother, Bette Globus.

Ingredients:

1 lg pkg broad egg noodles (cooked til not mushy)

4 eggs

1 stick margarine, melted + more unmelted for dotting

¾ large jar Stuckey’’s orange marmalade

1 c. 2% cottage cheese

¾ c. sour cream

1 sm. Philadelphia cream cheese

corn flakes

for cinnamon sugar mixture:

½ – ¾ c. sugar

3 Tsp. cinnamon.

Preparation:

Beat the eggs. Add cream cheese. Break up and beat. In 2nd bowl, mix sour cream, cottage cheese, marmalade and melted margarine. Add to egg mixture. Fold in cooked noodles. Put in greased baking dish (9 x 12). If there’s excess liquid, spoon off ~5 spoonfuls). Top w/ crushed cornflake crumbs. In 3rd bowl, mix sugar and cinnamon. Sprinkle on top of kugel. Dot w/ margarine and sprinkle lightly again with cornflake crumbs. Bake at 350° ~ 45 min.