Egg Noodles

June 19, 2016

Author: Ellie Austin

My food story is as rich and mixed as my family heritage. My paternal grandmother came from Nanjing China. She liked to cook all things Chinese: eggrolls, noodles, noodle soup, and meat stew. My paternal grandfather was an Italian- American. He liked Italian cuisine like pasta, calzones, meatballs, and red wine. My mom’s family is of Scottish, English, and Native-American descent. They came to NYC from New England. My mom is a good cook. She makes some of the tastiest meals from beef, lamb, and venison. On major holidays or table is full of food from all different parts of the world.

Ingredients:

Flour

Water

Milk

Eggs

Salt

Butter

Pepper cheese

Preparation:

Mix flour, water, milk, eggs, and add salt

Knead, roll, and pull the dough as long as you can. (Long noodles symbolize long life.)

Cook in boiling water for 20 minutes.

Add salt, pepper, cheese, and butter to taste.

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.

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.

Bursting with Blueberries Tart

September 4, 2012

Author: June Hersh

This recipe appeared in my first book, Recipes Remembered, a Celebration of Survival. The book contains over 80 remarkable stories and more than 170 authentic recipes that I gathered through personal interviews with Holocaust survivors. This cookbook with a charitable flavor has raised significant proceeds for the Museum of Jewish Heritage, who benefits from every penny I earn from sales. I hope you find the recipe delicious and pick up a copy of the book to share this holiday season so you can Eat Well-Do Good.

Ingredients:

2 Cup(s)s all-purpose flour

1 pinch kosher salt

3 Tablespoons granulated sugar

1 cup(s) unsalted cold butter

2 Tablespoons white vinegar

4 Cup(s)s fresh blueberries

1/2 cup(s) granulated sugar

1/8 teaspoon ground cinnamon

2 Tablespoons all-purpose

Preparation:

Preheat the oven to 400 degrees.

In the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. cut in the chilled butter. Pulse to form a crumb like consistency. Sprinkle in the vinegar and blend to create a soft dough.

With lightly floured hands, press the dough into a 9×2-inch spring form pan or a 9×1-inch pie pan with a removable bottom. The crust should be 1/4-inch thick all around. Press the dough into the sides of the pan and trim any excess. You might have a little dough remaining. Chill the crust until ready to fill.

In a separate bowl, gently toss the blueberries, sugar, cinnamon and flour. Spoon the filling into the chilled crust and bake on the lower rack at 400 degrees for about 1 hour or until the crust is golden brown. Cool the tart before cutting to allow it to set. You can garnish with confectioner’s sugar. Enjoy!

Bubby’s Sugar Cookies

September 14, 2012

Author: Yael Kornfeld

My Bubby was a very special individual who had an open door policy and was known in her community for being someone who would happily host anyone traveling through her city. Bubby always had these special sugar cookies ready and available for all of us. Bubby used to sprinkle them with extra sugar on top although I prefer to frost them and decorate them with all different colors. Enjoy!

Ingredients:

2 cups flour

2 tsp. baking powder

½ cup sugar+2 tbsp

¼ cup margarine

2 eggs beaten

1 tsp vanilla

Preparation:

Mix it all together and bake for about ten minutes or so.

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.

Grandma’s Mandelbrot

November 27, 2012

Author: Jason Turbow

My grandmother was a wonderful cook, within a narrow scope. By which I mean that she was a wonderful Jewish cook. She came to Brooklyn from a shtetl in Eastern Europe at a very young age, eventually settling in Southern California to raise her family. And she knew only one way of cooking: brisket, potatoes, latkes, matzoh ball soup. The standards.

My favorite was her Mandelbrot, complete with chocolate chips and a sprinkling of cinnamon on top. Because she was picky, she put her own spin on it, substituting walnuts for the almonds (the “mandel” part of the name, no less), among other tweaks.

She made Mandelbrot for every occasion—usually happy, sometimes sad—at which the family would gather. My mother picked up the tradition in our own house, and just a whiff of the stuff baking tells me that we’ll soon be surrounded by loved ones. It also brings me back to a little yellow kitchen in Tajunga, and a woman whose primary expression of love occurred over an oven, baking delights that continue to keep her memory tangible, all these years later.

Ingredients:

Beat 3 eggs

Add 1 c. sugar

1 c. vegetable oil

3 c. all-purpose flour

1 tsp. baking powder

½ tsp. salt

1 tsp. cinnamon

2 tsp. vanilla

Add about 1 c. chopped walnuts

1 ½ c. chocolate chips

Preparation:

Let the dough rest for about ½ hour to firm up.

Grease a 9 ½” x 11” cookie sheet.

Form three strips of dough lengthwise on cookie sheet.

Sprinkle with cinnamon sugar (about 4 to 1, sugar to cinnamon).

Bake at 350º for about 45 minutes. Turn off oven. Cut strips into slices, separate the slices and return to oven to dry out.

Chocolate Babka

December 26, 2012

Author: Chef Micah Wexler

Ingredients:

Challah

y:6 pieces

Bread Flour 172g or about 5 Cups

Water 112g or about 1/2 Cup

Yeast 1g or about .35 Teaspoon

Salt 3g or about 1/2 Teaspoon

Water 154g or about 2/3 Cup

Yeast 4g or about 2/3 Teaspoon

Sugar 71g or about 1/3 Cup

Bread Flour 400g or just under 3 Cups

Eggs 2 each

Salt 8g or about 2 Teaspoons

Butter, cubed 90g or about 2/5 Cup

Milk 14g or about 1 Tablespoon

Babka Filling

y:1qt

Chocolate chips 390g or about 2 Cups

Sugar 75g or just over 1/3 Cup

Salt ¾ tsp

Ground Cinnamon 1 ½ tsp

Butter 67g or about 3/10 Cup

Streusel Topping

y:1qt

AP Flour ½ cup

Powdered Sugar ½ + 1/3 cup

Butter 6 Tablespoons

Preparation:

Challah

1) Mix bread flour, water, yeast and salt til it becomes a dough.

2) Proof for at least 1 hr in a covered, oiled container. The starter can sit in the refrigerator

overnight to develop more flavor.

3) Mix water yeast and sugar in a stand mixer with the paddle, let sit for 5 minutes for the yeast

to bloom.

4) Mix in bread flour and the starter.

5) Gradually mix in eggs and then add in the salt and milk.

6) Add the cubed butter in pieces, then turn mixer up to medium setting until the dough comes

together. Allow to mix for approximately 8 minutes.

7) Proof dough for an hour, and then divide evenly into 6 balls. Store on a sprayed parchment,

covered with plastic wrap in the refrigerator.

Babka Filling

1) In a food processor, mix chocolate chips, sugar, salt, and cinnamon until crumbly.

2) Add cubed butter until the blend is crumbly and mixed.

Streusel Topping

1) In a stand mixer with paddle attachment, mix flour and sugar.

2) Gradually add cubed butter until pea-sized pieces form. Refrigerate for 30 minutes.

3) Roll out two pieces of challah until approximately 1⁄2” thick.

4) Place 1/3c of the filling in the center of the dough.

5) Spread the filling all over, leaving a 1⁄2” border on one side.

6) Roll out the dough like a cigar toward the edge

7) Pinch the edges so that the filling doesn’t fall out. Repeat for the other piece of dough.

8) Once you have both pieces done, twist them together and pinch the edges.

9) Place in an 8×4 loaf pan, eggwash the top and cover with a handful of streusel.

10) Bake in 375F oven until golden brown.

Not Your Bubbie’s Banana Bread

December 27, 2012

Author: Naomi Leight

A take on Bubbie’s Banana Bread.

Ingredients:

2 eggs

1/4 tsp vanilla extract

3 ripe bananas

1/4 cup applesauce

1/3 cup plain yogurt

2 tbsp. brown sugar

1 1/2 cups to 2 cups white whole wheat flour

1/2 tbsp baking powder

Preparation:

Mix all wet ingredients.

Incorporate dry ingredients

Spray pan.

Bake at 350 degrees in loaf pan or muffin tin for 25 minutes

Sprinkle Chia seeds, oats or almond slivers for decoration and extra crunch.

Chocolate-Toffee Cookies

December 27, 2012

Author: Lillian Moon

Ingredients:

1 c. butter

1 1/2 c. brown sugar

2 eggs

2 tsp. vanilla extract

2 1/2 c. AP flour

1 tsp baking powder

1 tsp salt

1 cups milk chocolate chips

1/2 cup semisweet chocolate chips

2/3 cup toffee baking chips

1 c. chopped pecans

Preparation:

Preheat oven to 350 degrees.

Grease cookie sheets.

Mix butter and sugar, beat in eggs one at a time then stir in vanilla.

Combine flour baking powder and salt.

Stir into cream mixture.

Stir in chocolate and toffee.

Drop tbsps. onto cookie sheets.

Bake for 10-12 minutes.

Allow cookies to cool.

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.

Citrus Trainwreck Cookie

December 27, 2012

Author: Flori Schutzer

This recipe can be simplified by choosing just one variety of citrus to use throughout. Make it you own. It is vital to use really good olive oil. I love the oils that I get from Pasolivo in Paso Robles. Our own local California oil- super tasty and family owned. Keep your carbon footprint small!

Ingredients:

1/3 cup poppy seeds

2 tablespoons or more to taste freshly grated lemon, orange, lime and tangerine zests

1 cup whole milk

2 eggs

1 1/3 cups sugar

2 cups flour

2 1/2 teaspoons baking powder

1/4 cup each orange (or tangerine), lemon and lime oils

1 teaspoon pure vanilla extract

Preparation:

In a bowl, combine the poppy seeds, zest and milk. Set aside to soak for at least 1 hour or refrigerated overnight. Preheat the oven to 350 degrees F. Line a 6-cup loaf pan with parchment paper. In a mixer fitted with a whisk attachment (or using a hand mixer), whip the eggs and sugar together until light and fluffy.

In a separate bowl, sift the dry ingredients together. With the mixer running, drizzle the oil and vanilla extract into the egg mixture. With the mixer still running, add alternating batches of dry ingredients and poppy seed-milk mixture to the egg mixture. The batter will be somewhat thin. Pour into the prepared pan. (there will be enough leftover batter to fill a muffin cup or two for the cook and assistant)

Bake 60 to 75 minutes until the center is raised and cracked and the whole cake is firm and dry on the top. Muffins will be cooked after about 30-45 minutes. Be sure to let the cake bake thoroughly or it will fall. Let cool in the pan for 5 minutes, then turn out onto a wire rack and continue cooling before serving.

Italian Chanukah Jelly

December 28, 2012

Author: Tara Berger

Ingredients:

3 large eggs

1/4 cup granulated sugar

1/2 teaspoon pure vanilla extract

1/2 pound or 1 cup whole milk ricotta cheese

1 1/4 cups all-purpose flour

2 teaspoon baking powder

Blackberry Jam or Nutella for filling

Vegetable oil, for frying

Preparation:

In a large saucepan, heat 2 inches of vegetable oil at 375 degrees.

Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended. (if making ahead of time- take out of the fridge 10 minutes before cooking to get batter to room temp)

Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-sized rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Balls should rise to the top as they puff up. Using a slotted spoon, transfer the balls to the cookie sheet to drain. Continue frying the remaining fritters in batches of 8.

Arrange the fritters on a platter- using a small melon baller scoop our top of ball- fill with jelly or nutella place ball back in and dust well with confectioners’ sugar.

Kate’s Plum Torte

December 28, 2012

Author: Lauren Gordon

Ingredients

1/4 lb (1 stick) butter, softened

3/4 cup plus 1 Tbsp sugar

1 cup unbleached flour

1 tsp baking powder

2 eggs

pinch of salt

6-8 plums, or apples, or fruit, sliced or split in half

1tsp cinnamon or more, to taste

Preparation

Preheat oven to 350 degrees.

Cream butter and 3/4 cup sugar. Add flour, baking powder, eggs and salt and mix well. Spoon batter into an ungreased 9″ or 10″ springform pan. Cover the batter with fruit. Mix the cinnamon with the remained sugar and sprinkle over the top. Bake 40-50 minutes until a cake tester inserted in the center comes out clean. Remove and let cool.

Delicious Apple Pie

December 28, 2012

Author: Lois Brenner

Ingredients:

Filling:

12 large Granny Smith or Pippin apples, peeled, sliced 1/3″

3/4 cup brown sugar 1/2 cup white sugar

1/3 cup bisquick

1 heaping tsp cinnamon, 1 tsp nutmeg (fresh grated)

1/2 tsp salt

2 Tablespoons each lemon and orange juice

1/4 cup good cognac

3-4 Tablespoons unsalted butter

Crust:

2 cups flour or Bisquick

1/2 tsp salt

3/4 cup unsalted butter

1/3 cup vegetable shortening

Preparation:

Mix apples slices with filling ingredients. Add juices and cognac last, mixing well.

Stir flour and salt together. Cut in shortening and butter. Add just enough water to make soft dough. Can use food processor, do not over mix.

Roll out crust, flute edges to seal 10″X14″X2″ pan. Sprinkle with granulated sugar, make slits in pie to allow steam to escape. FIlling should be bubbling when the pie is done!

Bake at 425 degrees for 20 minutes, then at 350 degrees for 30 minutes, till crust is brown, apples juicy. Cover with foil tent if top becomes to brown.

Serves 10

Strudel

December 28, 2012

Author: Janie Krantz

Ingredients

½ pound soft butter

2 c. flour

5 T. water

1 T. vinegar

1 egg

cinnamon

sugar

tart jam

nuts

coconut

powdered sugar

Preparation

Dough: Cut together the soft butter and flour like pie dough. Then add the next three ingredients and work together. Divide into 4 parts – refrigerate for an hour. Roll out very thin. Sprinkle with cinnamon, sugar, tart jam, nuts, and coconut. Roll up like a jelly roll. Seal ends. Bake 1 hr at 325 degrees on a flat pan. Cut while warm. Sprinkle with powdered sugar.

Savtah Cookie Dough

February 6, 2013

Author: Tamar Genger

I grew up in Florida, but the rest of my family, uncles, aunts, cousins and grandparents all lived in Toronto. I didn’t get to see my grandparents all the time, but I did get to see them for a few months during the winter when they would escape the cold and a few weeks in the summer when we would escape the heat. In either Toronto or Florida, most of my memories revolve around food.

My Bubbie (my father’s mother) always gave us Nips and her friends in the condo gave us chocolate covered candy sticks. Bubbie would make cornflake crumb chicken and farfel and corn and we loved it. My mother’s mother, we called Savta, was not much of a cook, but boy could she bake.

Every time we visited Savta she would have a batch of Savta cookies waiting for us. Not much to them, they are a basic sugar cookie, but they tasted amazing and were so versatile. We used this dough to make plain cookies, to make hamantaschen and even rolled rugelach-style cookies using the dough. I still make these cookies every year! I will always call them Savta cookies and I hope that I can pass on my memories of my beloved Savta to my kids when we bake together.

This dough is wonderful as a plain cookie, which is why it also works beautifully for hamantashen and even rugelach. Visit Joy of Kosher for additional recipes.

Ingredients:

Makes about 36 cookies depending on the size

• 1 cup margarine

• 1 cup Sugar

• 2 Eggs

• 21/2 cups Flour

• 21/2 tsp. baking powder

• 2 teaspoons vanilla

Preparation:

1 Mix margarine, sugar and vanilla in food processor. Add eggs. In a separate bowl mix 2½ teaspoons baking powder with 2½ cups flour. Add the flour mixture to the wet mixture and mix until dough forms.

2 Roll out dough and use as you like.

3 Bake at 400 for 12 minutes.

4 Variation: You can substitute 1 teaspoon lemon juice for the vanilla and it will make it crispier.

Bubby Ginsberg’s Strudel

February 7, 2013

Author: Shira Ginsberg

The women in my family were always busy in my Bubby’s Kitchen, mixing three cups of wisdom for every two cups of Matzo meal into whatever recipe they were preparing.

And there was always something mouthwatering in the over, the smell of the mandel bread and rugalach alone could make you cry…but to taste – forget about it, heaven on earth..

And then there was my Bubby’s Strudel. Saved for ‘the company’ NOT, for your everyday meal. Bubby’s strudel was served on her finest dishes, table set, and ALWAYS and I mean ALWAYS with a glazele tea made from a re-used tea bag sitting in a little dish on the windowsill.. waste not want not.

To eat this strudel is to be back on 103 Nyroy Drive, surrounded by family, love, comfort, and of course, a table filled with ‘company’

I hope you enjoy it as much as I do!

Ingredients:

Dough:

4 cups of flour

4 sticks of butter

1 cup sour cream

Mix all together. Knead.

Refrigerate apx. 2 hours

Filling 1 jar strawberry preserves

1/2 cup walnuts chopped

1 cup sugar

1 tsp cinnamon

Combine sugar, nuts cinnamon

Preparation:

Roll 1/4 dough into large circle on slightly floured surface. Spread filling. Sprinkle with nut, sugar and cinnamon.

Fold top and then sides and roll to form log. Place on cookie sheet and bake at 350 for 20-25 minutes. Remove, cool, slice, share with some local yentas.

Fluden

March 6, 2014

Author: Shirley Bemel

Came from Russia and enjoyed through the generations. They are known as “bricks”. Great to freeze them and bring them out for any occasion. Lovely with tea/coffee.

Ingredients:

For the pastry:

¼ cup vegetable shortening

¾ cup unsalted butter

1 cup sugar

3 eggs

¼ cup milk or orange juice

1 ½ tsps pure vanilla

¼ tsp orange oil

½ tsp salt

2 ¼ tsps baking powder

3 ¼ cups all purpose flour

For the cornucopia filling:

6 cups peeled, shredded, and finely chopped apples

1 ½ cups cranberries, coarsely chopped

⅓ cup dried cherries

1 cup raisins

⅓ cup ground walnuts

⅓ cup apricot jam

¾ cup sugar

2 tablespoons fresh lemon juice

½ teaspoon cinnamon

2 tablespoons flour

Preparation:

For dough, in a medium bowl, cream the shortening and butter with sugar.

Blend in eggs, milk or juice, vanilla, and orange oil. Fold in flour, salt, and baking powder and stir to make a stiff dough. Pat dough out and knead gently on a lightly floured surface.

Wrap and chill for about an hour.

For filling, in a large bowl, combine the apples, cranberries, cherries, raisins, ground nuts, and apricot jam. Toss with sugar to combine and fold in remaining ingredients: lemon juice, cinnamon, and flour. Set aside.

Preheat oven to 350 degrees. Generously grease a 9-inch-by-13-inch pan.

Divide the dough into 3 portions. Roll out one portion, or simply pat and trim the dough to fit the pan bottom. Spoon on half the filling. Roll or pat another portion of dough on top of the fruit.

Cover with the remaining fruit mixture, then the last portion of dough.

Bake for 20 minutes at 350 degrees, then reduce heat to 325 degrees and bake for another 30 to 40 minutes, or until the top of the pastry is lightly golden.

Cool and cut into squares to serve. Cover the pastry well to store. (This ages well.)

Makes 25 to 35 squares, depending on size.

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.