June 19, 2016
Author: Shayna Halliwell
Ingredients:
2 cups chopped, peeled gala apples
1 cup chopped, peeled, granny smith apples
¾ cup coarsely chopped walnuts
3 tbsp sweet malaga wine
1 ½ tbsp honey
¼ tsp ground cinnamon
Preparation:
Combine all ingredients
Refridgerate for 2 hours in airtight container
June 19, 2016
Author: Yvette Schlussel
Ingredients:
1 eggplant, sliced and salted
2 hard boiled eggs
1 onion, sliced and salted
½ cup walnuts sauteed
½ tsp salt or soy sauce to taste
Preparation:
Saute eggplant, add onions and walnuts.
Coarsely grind in food processor
Mix in 2 hardboiled eggs
Serve on toast or crackers
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.
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.
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.
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.
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.
March 12, 2013
Author: JDCEntwine
Recipe courtesy of Larisa Simonova from Tallinn, Estonia. Read more about the JDC and Estonia.
Ingredients:
1 large turkey
For the stuffing:
• 10 pieces of matzah, crumbled • 1 1⁄2 cups white wine
• Vegetable oil
• 2 medium-sized onions, cubed • 2 tablespoons soup mix
• 1 stalk celery, diced
• 10 rosemary twigs
• 3⁄4 to 1 cup walnuts, chopped
For the basting oil:
• 1⁄2 cup olive oil
• 1 1⁄2 teaspoons mustard
• 1⁄2 teaspoon black pepper • 1⁄2 teaspoon paprika
Preparation:
Heat oven to 350 degrees.
Clean turkey thoroughly.
To prepare the matzah stuffing: soak matzah in a dish with the white wine until soft. Fry the onion in vegetable oil until the onion turns golden. Mix the onion together with the matzah, then add the celery, rosemary, and walnuts.
Mix olive oil, mustard, black pepper, and paprika in separate dish and then smear on turkey using your
hands. Stuff turkey with the matzah stuffing, placing any additional stuffing under the turkey. Cover with foil and roast for at least 3 hours, turning it from time to time, until bird is tender and golden.
