Honey Cake (honig Leikech)
Ingredients & Directions 1 c Honey 3 lg Eggs 1 c Sugar 2 ts Brandy 1 c Concentrated tea (very dark -tea) 1 pn Clove 1/4 ts Ginger 1/2 ts Cinnamon 1/4 ts Nutmeg 1 pn Salt 3 1/2 c Regular flour 1 ts Baking powder 1 ts Baking soda (sodium -bicarbonate) 50 g Raisins 50 g Glaced orange peels 50 g Nuts From: Juan-Carlos Kiel juan@tavis.enet.dec.com Date: 23 Nov 1995 07:04:10 -0700 Jews celebrate Rosh Hashanah – the beginning of the new year. The tradition prescribes that we have to eat sweet things -as an omen for a sweet new year. As such we serve slices of apple covered with honey. The real staple is the Honig-leikech (the honey cake). This is my wife, Elena, recipe. This honey-cake is the same that greets us as we return from the temple after Yom-Kippur, to break the fast. Beat sugar, honey and eggs for 5 min. 2. Add tea and brandy Add spices In a separate bowl, mix flour with baking soda and baking powder. Incorporate to the sugar, honey, egg, etc., cream. Mix raisins, peels and nuts with a bit of flour and add to the preparation. Fill 2 Aluminum English cake molds (10cm W * 30cm L * 5cm H) up to 3/4 of their height. (My grandmother used to make this cake in around mold with a hole in the center). Bake for 20 min. at 160 C. Now the mix will reach the border of the mold. Rise temp. to 180 C and bake for another 30 min. until done. Let cool, slice and serve . This cake can be stored for up to 2 weeks wrapped in aluminum foil and it can be frozen to keep it for longer periods. A good and sweet New Year for everybody! REC.FOOD.RECIPES ARCHIVES /CAKES From rec.food.cooking archives. Downloaded from Glen’s MM Recipe Archive, Yields 16 Servings
Corn Griddle Cakes
Ingredients & Directions 1 c Cornmeal 1/4 c All-purpose flour 1/2 ts Baking soda 1/2 ts Salt 1/4 c Liquid egg replacer 3/4 c Soy milk 1/2 c Non-dairy “sour cream” 1 1/2 c Corn kernels In a large bowl, combine cornmeal, flour, soda & salt. Set aside. In a small bowl, combine the egg replacer, soy milk & “sour cream”. Pour into the dry ingredients & stir until just moistened. Fold in the corn. Lightly oil a large skillet & heat over medium high heat. Ladle batter into pan & cook until brown on both sides. Serve immediately. “Vegetarian Yields 4 Servings
Chocolate Wafer Mix Pie Crust
Ingredients & Directions 160 2-1/4-inch chocolate wafer (see index) or store bought Cookies from chocolate wafer 1/2 c Granulated sugar Slice & bake cookie mix Break 8 or 10 cookies into blender. Process to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining cookies to make 8 cups crumbs. Or use a rolling pin to crush cookies between 2 sheets of waxed paper or in a plastic bag. Stir in sugar. Pour into a 10-cup container with a tight-fitting lid. Seal contaoner. Label with date and contents. Store in a cool, dry place. Use within 6 months. YIELD: About 8-1/2 cups Chocolate Wafer Crust Mix. SOURCE: MORE MAKE-A-MIX Yields 8 servings
Simple Garlic Bread
Ingredients & Directions Butter 1 Loaf Italian or Garlic salt -French bread Cheese, grated Preheat broiler. Slice loaf of bread lengthwise and butter both halves. Sprinkle garlic salt and grated cheese on both halves. Place under broiler until brown (about 3 minutes). NOTES: * This is a quick and painless way to make garlic bread in a hurry. It might not be a gourmet recipe, but it is easy and tasty. * This also works well with almost any other kind of bread. : Difficulty: trivial. : Time: 3 minutes preparation, 3 minutes cooking. : Precision: no need to measure. : Dennis Wombough : AT&T Bell Labs, Holmdel, New Jersey : ihnp4!hou2a!dkw1 : Yields 4 servings
Cape Breton Oatcakes
Ingredients & Directions 2 c Flour;all purpose 1/2 ts -Salt 2 c Rolled oats 1 c Shortening 1 c Brown sugar;packed 1/2 c -Cold water 2 ts Baking powder SAVORY VARIATION 2 c Oatmeal; scotch type* 1/4 ts -Salt 1 c Flour;all purpose 1/3 c Shortening; or lard or 2 ts Sugar, granulated -bacon fat 2 ts Baking powder 1/4 c -Cold water Anne’s note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses ‘pinhead’ oatmeal, a fine grind of oatmeal sold in the Maritimes, “Ogilivy’s” is the most popular brand there. Processing the oats in a food procesor for a few seconds should help. “If desired process the oats in a food processor for 10 seconds to get a finer texture…The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer’s gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked “cake” to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in Ingonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a coked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years.” Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above. SOURCE: The 1st decade chapter of _A Century of Canadian Home Cooking_ Yields 1 servings
Applesauce Bar Cookies
Ingredients & Directions -FHMN87A 1 3/4 c Sifted cake flour 1/2 ts Baking soda 1 ts Cinnamon 1/2 ts Allspice 1/8 ts Cloves 1/2 ts Salt 1/4 c Margarine 3/4 c Sugar 1 Egg 1/2 c Unsweetened applesauce 1/2 c Raisins Preheat oven to 375 F. Prepare bottom of a 11 x 7 ~inch pan with vegetable pan coating. Sift together flour, baking soda, spices and salt. Cream together margarine and sugar. Add egg to margarine mixture and beat until light and fluffy. Alternately add the dry ingredients and applesauce, stirring just enough to blend well. Add the raisins. Turn into the prepared pan and bake about 30 minutes. Let cool for 10 minutes then cut into 24 squares. 1 serving = 1 cookie = 1 bread exchange plus 1/2 fat exchange. CHO 15, PRO 1, FAT 2, CAL 80, Na 98 From Yields 24 Servings
Best Banana Bread
Ingredients & Directions 1/2 c Butter 1 c Sugar 2 ea Eggs, beaten 4 ea Bananas, finely crushed 1 1/2 c Flour 1 ts Soda 1/2 ts Salt 1/2 ts Vanilla Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1 Loaf. Yields 1 servings
