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!

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.

Evette’s Star Cookies (Massafan)

October 2, 2012

Author: Myrite

Originally posted on Roots and Recipes.

Evette comes from Iraq and grew up eating these cookies, that are traditionally eaten to break the fast of Yom Kippur. She has passed on this tradition to her own grand daughters and game them a recipe book for their Bat Mitzvah’s with all her recipes. She is part of the Dishing Up The Past video project.

Ingredients:

1 cup(s) shelled almonds

1/3 cup(s) sugar

1 egg white

1/2 teaspoon ground cardamom

Rosewater

Preparation:

Materials

Food Processor

Pot

Large Bowl

Small Dish

Two baking trays

Parchment/wax paper

*To prepare almonds:

1. Boil water in a pot

2. Add whole, unshelled almonds and let them cook for two minutes.

3. Take out a little at a time, drain, and remove peel using thumb and

forefinger. This is called blanching the almonds.

4. Let the almonds dry on a tray lined with parchment paper for one or two days.

5. Grind the almonds in batches in a food processor until quite fine (it is best to do this in two stages or else the almonds will release too many oils and become soggy)

Method

1. Mix ingredients together into a dough

2. Pour some rosewater into a small dish and wet hands with it.

Cut dough into small balls (size of bubble gum)

Shape into a smooth ball, flatten with palm of hand

Punch around the outside of the ball 5 times to shape into a star

Place stars on tray lined with parchment paper

Indent each star lightly in the center (to avoid puffing up)

Place tray in another, empty tray (to avoid burning the bottom of

cookies)

9. Bake stars in a 450º F oven for 7-10 minutes (they should remain pale)

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 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.

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.

Blueberry Crumble

March 11, 2013

Author: Aviva Kanoff

This recipe comes from No-Potato Passover, now available on Amazon.com

Ingredients:

Blueberry Filling:

4 cups fresh blueberries

¼ cup white sugar

(do not add sugar if blueberries are naturally very sweet)

juice of 1 lemon

Crust and Crumb Topping:

¾ cup white sugar

¼ cup brown sugar

1 tsp. baking powder

2 cups ground almonds

2 cups matzo cake meal

¼ tsp. salt

zest of 1 lemon

¼ cup (½ stick) unsalted butter or

margarine, cold and cut into cubes

1 egg

¼ cup toasted slivered almonds

Preparation:

1. Preheat oven to 375° and grease a 9×13-inch baking pan.

2. In a mixing bowl combine the blueberry filling ingredients. Stir until mixed well and set aside.

3. In a separate bowl, mix together the white sugar, brown sugar, baking powder, ground almonds, cake meal, salt, and lemon zest until well combined. Add the butter and egg, and use a pastry cutter to blend the ingredients until well combined and you still have pea-sized chunks of butter. Mix in the slivered almonds.

4. Place half of the crust mixture into the baking dish and press it firmly into the bottom. Spoon the blueberry mixture into crust, being careful not to add too much of the liquid.

5. Crumble the rest of the crust mixture over the blueberries so that it is evenly distributed. Bake for 50 minutes until the crumb topping is golden brown.

6. Let cool for at least an hour before cutting. Cut into 24 squares. This dish is best served just slightly above room temperature, but any leftovers can be stored in the refrigerator.

Amma Zahara’s Ka’aka

April 8, 2013

Author: Leah Hadad

Not my grandmother, Amma Zahra is my honorary Bubbie. She treated my siblings and me, as she would have had her own grandchildren. Growing up, I spent more time with her than I did with my grandmothers. When my mother was at work, she babysat us. She was my maternal great aunt. Yemenite Arabic draws a distinction between maternal and paternal aunts and uncles. Amma is the word denoting a paternal aunt. Zahra was also my mother’s name until she immigrated to Israel, upon which time she was assigned the name Sarah. Her aunt kept her original name – Zahra, the morning star.

Amma Zahara always seemed very old to my young eyes. She was believed to have been born at 1895, which would place her in her mid 60s when I was born. When I think back, she had to have been older than that. Even in my early memories, her face is a weave of deep, close-knit wrinkles. Her eyes imparted kindness and wisdom, and I remember her as warm and good-natured. From many miles away years later, she still occupies a special place in my heart.

In those simpler times, Amma Zahra fit the bill of an Eshet Hayil. I watched her cook, bake, clean, and do the laundry. She also found time for sewing, Yemenite style embroidery, and basket weaving. Her ‘kitchen’ was a small corner of her one room residence. There, she squatted in front of a portable, single-burner kerosene stove, prevalent in 1950s Israel. She practiced old-world cooking, utilizing every edible portion of the raw food; nothing was wasted.

While she kept herself busy, she always made time for her afternoon Yemenite coffee into which she dunked ka’aka. It was the time to visit with family, friends, and neighbors. Shoot the breeze. That generation knew to take the time for rest and to find joy in the small things. It is those simpler pleasures that I miss when I think about Amma Zahra and to which this ka’aka takes me back.

Ka’aka is a pastry type prevalent in the Arab world and is known also as ka’ak. There are many variations, sweet and savory. By sweet, I do not mean the sweet concoctions to which we are accustomed these days. Sugar was then used as a condiment, not a main ingredient.

In the recipe I offer here, I re-imagine the ka’aka I remember. In Israel, Yemenite immigrants adapted their cooking to local, cheaper ingredients. This pastry was most likely been baked originally with ghee – clarified butter – or olive oil; today, in Israel, it is baked with margarine. I am using butter and a mix of all-purpose flour and whole grain wheat because even the ‘clean’ flour in Yemen was in all likelihood less refined than ours. Enjoy!

Ingredients:

Makes 14-16 cakes

1 c unsalted butter

3 c AP flour  (350 g)

1 1/3 c whole wheat flour (150 g)

1/2 c sugar

1/4 tsp. salt

1 tsp baking powder

2 large eggs

1/4 c ice cold water

2 Tbsp. Sesame or nigella (black seed)

Preparation:

Preheat oven to 350°;

Place all ingredients in a mixing bowl and mix with a wooden spoon or by hand until dough comes together.  It will be soft and a bit tacky.  Alternatively, use a food processor and mix for about 7-10 min.;

Tear a chunk from the dough and with cup of your hands form into a ball (65 g).  It should be 2 “ in diameter;

Place on an oiled or parchment-covered baking sheet.  Press the ball gently with the palms your hands to flatten;

Spread seeds on top and bake for 25 min.  You could brush top with egg wash, but it is not necessary.

Enjoy!

Savtah’s Custard

April 9, 2013

Author: Kitchen Tested

When I think back to my Savtah’s kitchen growing up, I can still taste the Israeli cous cous, sweet and sour tongue, candy cane ice cream, fluffy meringues and lots of pistachios. But one memory I don’t have is of this breakfast custard that my sisters rave about. My Savtah used to bake a dozen (or more) individual custards and leave them in the fridge for everyone to snack on all week. You could eat them at any time of the day but they were especially delicious at breakfast. So how could I not make this recipe in my own kitchen and hopefully start a new tradition with my husband and children. When I tasted my very first bite, I tried to picture myself standing in my grandparent’s kitchen with my sisters, snacking on custard right in front of the fridge. Sure, the memory isn’t real, but the custard sure is!

Originally published on Kitchen Tested.

Ingredients:

2 ½ cups water

1 1/4 cup non-fat dry milk

3 eggs

1 Tbsp honey

1 tsp vanilla

nutmeg, for garnish

*if you want sweet custard, add 1 Tbsp vanilla sugar

Preparation:

Preheat the oven to 350 degrees F. Prepare six custard cups with cooking spray and place them in a baking pan filled half way with water.

With an immersion blender, blender or food processor, blend the water, dry milk, eggs, vanilla and honey. If you want your custard to be sweet, add the vanilla sugar and blend. Ladle the custard into the cups and sprinkle with nutmeg.

Bake until set, around 35 minutes. Cool 1-2 hours on the counter then cover with plastic wrap and refrigerate for up to 5 days…if they last that long.

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.

Chocolate Chip Cookie Pie

April 2, 2014

Author: Rebecca Tannenbaum

Ingredients:

1 unbaked 9-inch (4-cup volume) deep-dish pie shell

2 large eggs

1/2 cup all-purpose flour

1/2 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup (1 1/2 sticks) butter, softened

1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels

1 cup chopped nuts

Sweetened whipped cream or ice cream (optional)

Preparation:

PREHEAT oven to 325° F.

BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.

BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.

* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

Feferman Family Kugel

November 1, 2012

Author: Rebecca Feferman

A wonderful dairy kugel from Bubbie!

Ingredients:

8 Ounces Medium or Wide Egg Noodles

4 Eggs

1 pint milk 2%

1 pint Cottage cheese lowfat

4 Tablespoons butter melted

5-6 Tablespoons Sour cream Light is fine

1/2 cup(s) Sugar scant (if adding raisins, use a little less)

1/2-3/4 cup(s) raisins

to taste Salt

Cinnamon

Preparation:

Preheat oven to 350 degrees and grease 9×13 baking dish. Boil noodles in salt water until tender (slightly al dente). Drain and place in a large mixing bowl. Add beaten eggs, melted butter, sugar, milk, cottage cheese, sour cream. Mix together, then add raisins (if clumped, try to break apart raisins before adding). Tase before putting into baking dish- add salt and adjust sour cream as needed.*Remember that raisins will add sweetness, so adjust sugar accordingly.

Pour into baking dish and even out. Sprinkle cinnamon across the top for color (go easy). Cover loosely with foil and bake for 1 hour. Remove foil and turn oven up to 375 degrees. Bake for an additional 10-20 minutes, or until kugel is sent and top noodles and slightly browned.

Remove and allow to cool 5-10 minutes before serving.