Quick Garlic Bread
Ingredients & Directions 1 tb Dry yeast 1 ts Salt 3/4 c Warm water 4 lg Garlic cloves, pressed 2 1/2 c White flour In a bowl, mix yeast with water. Add salt & garlic. Beat in as much flour as you need until the dough forms a cohesive ball. Spoon the dough into a loaf pan. Let rise till the dough reaches the top of the pan. Preheat oven to 350F & bake for 1 hour. Anne Lerner, “Breads You Wouldn’t Believe” Yields 1 servings
Coconut Banana Cream Pie
Ingredients & Directions 1 1/3 c Flaked coconut 2/3 c Uncooked old-fashioned oats 3 tb Softened butter 3 c Milk 1/3 c Cornstarch 1/4 ts Salt 3 Egg yolks 1/2 c Sugar 2 tb Butter 1 ts Vanilla 3 lg Bananas – sliced Whipped cream and almonds -for garnish Directions: In a small bowl, combine the coconut, oats and softened butter. Press the mixture into the bottom and up the sides of a pie plate. Bake the crust at 300 degrees for 20 minutes. Remove from oven and set aside. In a large sauce pan, combine the milk, cornstarch, salt, egg yolks, sugar, butter and vanilla. Place over medium heat and stir constantly until the mixture boils. Boil for 1 minute and remove from heat. The mixture will thicken and form a custard. Place the sliced bananas into the prepared crust. Pour the custard over the bananas. Cover with plastic wrap and refrigerate until cold. Garnish with whipped cream and almonds. Yields 1 servings
Squash Bread
Ingredients & Directions 1 1/2 c Flour; unsifted 2 ts Cinnamon 1 ts Baking powder 1/2 ts Baking soda 1/4 ts Salt 2 Eggs 3/4 c Sugar 1/2 c Oil 2 ts Vanilla 1 1/3 c Summer squash — coarsely shredded, — lightly packed Preheat oven to 350 F (moderate). Grease a 9- by 5- by 3-inch loaf pan. Mix dry ingredients except sugar thoroughly. Beat eggs until frothy. Add sugar, oil, and vanilla. Beat until lemon colored, about 3 minutes. Stir in squash. Add dry ingredients. Mix just until dry ingredients are moistened. Pour into loaf pan. Bake 40 minutes or until toothpick inserted in center of loaf comes out clean. Cool on rack. Remove from pan after 10 minutes. NOTE: Zucchini or yellow summer squash may be used. Calories per 1/16 loaf slice: About 150 Yields 1 loaf
Amigdalota (almond Cookies)
Ingredients & Directions 1 1/2 lb Almonds, chopped 1 3/4 c Sugar 3 Egg whites 3 tb Farina or toasted bread Crumbs (or Cream of Wheat) 2 ts Vanilla 3/4 lb 10x sugar Candied cherries Rosewater (opt.) OR Flowerwater (opt.) If you blanch your own almonds, place in oven for a few minutes to dry, then chop them finely. Place in deep bowl. Add sugar. Beat egg whites lightly in another bowl, and add to the almonds. Add farina or bread crumbs and the vanilla, and knead well. Pinch off small pcs. and roll each into a ball. Press half a cherry on top of eac. Place on well-buttered baking sheet and bake in preheated 250 F. oven for abt. 20 min. Place cookies on a plate, sift confectioner’s sugar on, and transfer to platter to serve. NOTE: If you have access to rose- or flower water, sprinkle some on the cookies as soon as they come out of the oven. From Yields 1 Servings
Moms Filled Cookies *** Jo
Ingredients & Directions 1/2 c Butter or substitute 1 c Sugar & cream 1 ea Egg beaten well 1/2 c Sweet milk 2 ts Cream of tartar 1 ts Soda 3 1/4 c Flour 1/4 ts Salt 1 ts Vanilla 1 c Chopped dates 1/2 c Sugar 1/2 c Water 1 tb Flour 1/2 cup sweet milk & dissolve 2 teas of cream of tartar about 3 1/4 c.flour ,1 teas. of soda,1/4 teas salt & sift together. 1 teas vanilla . roll thin Place cookie on cookie sheet then put 1 teas of filling on each and another cookie over filling and press edge.(use enough flour only to make a soft dough) 1 cup of chopped dates 1/2 cup of sugar, 1/2 cup of water, 1 tblsp of flour . cook over slow heat until thick.. Bake in 375 degree oven about 10 min. . I sometimes use 1/2 raisins and 1/2 dates. Yields 2 Servings
Honey Cake
Ingredients & Directions 3 Eggs 1 c Sugar 2 tb Salad Oil 3 1/2 c Flour 2 ts Baking Powder 1 ts Baking Soda 1/2 ts Salt 1/2 ts Ginger 1/4 ts Nutmeg 1 ts Cinnamon 1 ds Cloves 1 c Honey 1 c Warm Coffee 1/2 c Walnuts Or Other Beat eggs with sugar. Stir in salad oil. Put aside. Sift already sifted & measured flour with dry ingredients. (2 times) Mix coffee with honey. Stir into egg mixture; alternating with dry ingredients, first dry-last dry, til smooth. Stir in chopped nuts. Mixture will be soft-almost liquid. Into well greased and floured tins. ( I use 2 – 9 x 5 x 3 or 8.5 x 4.5 x 2.5 ) Bake at 350 for 50 min. Check may need to stay 60-70 min. Cool, then turn onto racks. Yields 1 Servings
Raspberry Chocolate Torte
Ingredients & Directions 2 tb Plus 2 tsp margarine, -divided 3/4 c Matzo cake meal 1 1/2 oz Ground almonds, divided 8 lg Eggs 1/2 c Granulated sugar, divided 1/4 c Red raspberry jam 2 c Raspberries, divided 2 oz Semisweet chocolate chips Preheat oven to 350 degrees. Cut a sheet of wax peper into three 8-inch-diameter circles. Set 1 wax paper circle in bottom of each of three 8-inch-diameter cake pans and spread 1 teaspoon margarine evenly over wax paper and up the sides of each pan; set aside. In small bowl combine matzo cake meal and 1 ounce almonds; set aside. Using electric mizer, in large mixing bowl beat egg yolks with 1/2 cup sugar until thick and lemon colored and mixture doubles in volume, about 5 minutes. Using clean beaters, in separate large mixing bowl beat egg whites and almond mixture until combined (do not beat or stir). Pour 1/3 of batter into each prepared pan, spreading batter to smooth surface. Bake until cakes are golden, 15 to 20 minutes (top should spring back when touched lightly with finger). Let cakes cool in pans for 5 minutes; remove cakes from pans and gently peel off wax paper. Allow cakes to cool completely on a wire rack. In small saucepan heat jam over low heat until melted; let cool slightly. Add 1 cup raspberries to jam and stir to coat; set aside in small saucepan chocolate and remaining 1 tablespoon plus 2 teaspoons margarine and cook over low heat, stirring frequently, until chocolate is melted and mixture is combined; set aside. Set 1 cake on serving plate and spread half of the jam mixture over top of cake; set another cake over filling and top with remaining jam mixture. Set remaining cake over filling and spread chocolate mixture evenly over top of cake, letting chocolate mixture drip down the sides. Sprinkle remaining 1/2 ounce almonds over top and garnish with remaining cup raspberries. This makes 4 servings. Yields 4 Servings
