Pumpkin Pecan Torta
Ingredients & Directions 6 tb Flour 1 ts Baking powder 1 ts Ground cinnamon 1/4 ts Ground cloves 4 Eggs,; separated 2/3 c Sugar 1 c Solid pack canned pumpkin 1/2 ts Vanilla extract 1/2 c Ground pecans Preheat oven to 350 degrees. Butter and flour a 9- inch spring form pan. In a bowl combine flour, baking powder, cinnamon, and cloves. In another bowl, beat egg whites until foamy, add in 3 tablespoons sugar; beat until stiff peaks form. In a large bowl, beat egg yolks with the remaining sugar until pale, about 1 minute. Add pumpkin and vanilla and beat until well blended.~ Stir in flour mixture. Fold in egg whites and pecans. Pour into the prepared pan. Bake for 40 – 50 minutes, let cool 10 minutes, and remove from pan. Serve each slice with whipped cream, mint, candied pecans, or powdered sugar. Yield: 8-10 servings~ Yields 1 Servings
Low Cholesterol Matzo-meal Pancakes
Ingredients & Directions -MARILYN SULTAR (FJVS25A) 1 c Matzo Meal 2 tb Sugar 1/2 ts Salt 3 Egg Whites 1 c Milk Oil; for Frying 1. Stir the matzo meal; sugar and salt together. Beat in the egg whites and milk until thoroughly mixed. 2. Heat 2 tbs.. oil in a 9″ frying pan. Drop the batter by heaping tb. into the oil. Fry until golden brown. Turn and fry the other side until golden brown, adding more oil as needed. If the batter thickens with standing, stir in a little more milk. Makes 16 3″ pancakes. You can get Syrup for Passover, or sprinkle cinnamon sugar or spread with preserves. As I read this recipe while typing, I would suggest the following. Use skim milk, and use Pam or less oil. This recipe came from “The Jewish Low-Cholesterol Cookbook.” Yields 4 Servings
Cream Cheese Pound Cake
Ingredients & Directions 3 c All-purpose flour 3 c Sugar 6 Eggs 3 Sticks butter 8 oz Cream cheese 1 1/2 ts Vanilla extract 1. Cream butter and cream cheese until fluffy. 2. Add sugar then eggs one at a time. 3. Add flour and vanilla. 4. Bake at 325 for 45 minutes. Let cool. Yields 1 Servings
Iron Rich Quick Bread
Ingredients & Directions 2 c Whole wheat flour 2 tb Wheatgerm 2 ts Baking powder 1 ts Baking soda 1 ts Salt 1 c Oats 1/2 c Brown sugar 1/4 c Oil 1/2 c Molasses 1 1/4 c Water 1 c Raisins Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats & sugar. Mix thoroughly. Add raisins. Combine oil, molasses & water. Add to dry ingredients. Stir until thoroughly blended. Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50 minutes. Yields 1 servings
Swiss Cheesecake
Ingredients & Directions -CRUST- 1 x Shortbread; See Recipe # 22 CHEESECAKE 2 c Cottage Cheese 1 c Swiss Cheese; Grated 1/2 c Sugar; Granulated 6 ea Egg Yolks; Large 9 ea Egg Whites; Large 6 tb Butter; Softened 3 tb Unbleached Flour 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. Yields 10 servings
Connie's Carrot Cake
Ingredients & Directions 1 c Oil 1 c Sugar 1 c Sugar, brown 1 ts Vanilla 4 Eggs 2 c Flour, whole wheat 1/3 c Milk, dry skim 1 ts Baking soda 1 ts Salt 1 ts Baking powder 2 ts Cinnamon, ground 3 c Carrots; shredded 1 c Pecans; chopped In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10″ tube pan or fluted pan. Bake at 350 degrees for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. Typos by Connie Robertson…;-) Yields 12 Servings
Double-boiler Bread Pudding
Ingredients & Directions 1 c Brown sugar, packed 3 sl White bread, buttered -cut into 3/4-in. cubes 2 Eggs 2 c Milk 1/2 ts Salt 1 ts Vanilla Place brown sugar in top of double boiler. Place bread cubes on top of sugar. Beat eggs with milk, salt and vanilla and pour over bread. Place over simmering water, cover and cook 1 1/2 hours. Do not stir. Brown sugar forms sauce in bottom of pan. Turn pudding into serving dish. Yields 6 Servings
