Pecan Cookies Cookie Mix In A Jar
Ingredients & Directions 1/2 c Sugar 1/2 c Firmly packed brown sugar 1 1/4 c Old fashioned oats 3/4 c Finely chopped pecans 1 c Crisp rice cereal 3/4 c Flour mixed with 1/2 ts Baking soda and 1/2 ts Baking powder Yield: 1 jar Layer ingredients in order given in a 1 quart wide mouth canning jar. Press each layer firmly in place before adding the next ingredient. Directions given to recipient: Empty jar into large mixing bowl, use your hands to thoroughly mix. Add 1 stick soft butter, 1 egg slightly beaten and 1 tsp vanilla (optional).Mix until completely blended–you will need to finish mixing with your handsShape into balls the size of walnuts Place 2″ apart on sprayed cookies sheetsBake 350 for 10-12 min til edges are lightly browned–cool 5 min onbaking sheet and remove cookies to racks to cool completely Makes 3 dozen cookies Yields 1 Servings
Passover Forgotten Torte With Raspberry Sauce
Ingredients & Directions 3/4 c Egg whites (about 6) at room -temp 2 ts Lemon juice 3/4 ts Vanilla 1/4 ts Almond extract 1 1/4 c Sugar 1 c Whipping cream 2 ts Sugar 1 ts Vanilla 3 c Red raspberries or one 12 oz -pkg frozen, thawed 1 tb Sugar Fresh mint leaves (opt) Yield: 12 Notes: You can make both the billowy white torte and its sauce ahead of time. That’s convenient for serving during the seder. DIRECTIONS: Preheat oven to 450-F. Grease the bottom of a 10″ tube pan or a 9″ springform pan. Set aside. For torte, in a mixer bowl, beat egg whites, lemon juice, 3/4 tsp vanilla and almond extract with an electric mixer on medium speed. Beat for about 3 to 4 minutes or till soft peaks form (tips curl). Gradually beat in the 1 1/4 cups sugar, 1 Tbsp at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes). Using a rubber scraper, transfer mixture to prepared pan and smooth the top. Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan. Place in preheated oven. Turn off the oven. Let torte dry in oven with door closed for at least 8 hours or overnight. If using a tube pan, loosen edges and center with a sharp knife. Lift out tube. (Or remove sides of springform pan.) Slide knife under meringue. Invert onto a serving plate. Cover with plastic wrap and foil; freeze, if desired. About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream till soft peaks form. Add the 2 tsp sugar and 1 tsp vanilla; beat till stiff peaks form. Frost the top and sides of the torte. Cover and chill till serving time. For raspberry sauce, in a food processor bowl or blender container, combine the raspberries and 1 Tbsp sugar. Cover; process or blend till smooth. Strain sauce, if desired. Yields 12 Servings
Coffee Cake (kaffee Kuchen)
Ingredients & Directions 1/2 c Butter 1 ea Egg, separated 1 c Sugar 2 c Milk 6 1/2 c Flour 1 c Yeast 1 x *dissolved in: 1/3 c Water, lukewarm 1 x Butter, melted 1 x Brown sugar Scald the milk and set aside to cool. Cream the sugar, butter and egg yolk. Add to this the lukewarm milk, alternately with the flour and the dissolved yeast cake. Beat lightly and add the stiffly beaten egg white. Allow this mixture to rise over night. Flour a bake-board and take out large spoonfuls of the dough to which just enough flour has been added to permit it to be rolled into flat cakes. Spread on well-greased pie tins and when light (about 1-1/2 hours) brush melted butter over the top and strew thickly with brown sugar. If preferred, spread “rivels” on top by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. Crumble together and sprinkle on top of cakes. Bake at 400-F about 20 minutes. Yields 1 Servings
Hershey's Light Chocolate Cake
Ingredients & Directions 1 1/4 c Flour 1/3 c Hershey’s cocoa 1 ts Baking soda 6 tb Extra light corn oil spread 1 c Sugar 1 c Skim milk 1 tb White vinegar 1/2 ts Vanilla extract Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey’s CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. Yields 12 servings
Best Golden Tea Biscuits
Ingredients & Directions BEST BISCUIT MIX 9 c Cake-and-pastry flour 1 c Skim milk powder 1/2 c Granulated sugar 1/4 c Baking powder 1 tb Salt 2 ts Baking soda 1 lb Shortening GOLDEN TEA BISCUITS 3 c Mix “Best: Biscuit Mix” 3/4 c Water Best Biscuit Mix: In large bowl, stir together flour, milk powder, sugar, baking powder, salt and baking soda. Using pastry blender, cut in shortening until mixture is in fine crumbs. [For storage: transfer to airtight container; store in refrigerator for up to 2 months. Stir well before using. Golden Tea Biscuits: In bowl and using fork, quickly stir biscuit mix [see Best: Biscuit Mix recipe] with water until sticky dough forms. Turn out onto lightly floured surface; knead 6 times. Press into 1-inch thick round. With lightly floured 2-inch round cutter, cut out rounds, rerolling scraps once. Bake on baking sheet in 450F 230C oven for 10-12 minutes or until golden brown. Let cool in pan on rack. [Biscuits can be individually warped and frozen in airtight container for up to 2 weeks.] Variations: Cheese Biscuits: Add 1/2 cup freshly grated Parmesan cheese to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14 Herb Biscuits: Add 2 tb chopped fresh herbs to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 13 Sweet Raisin Biscuits: Add 2 ts cinnamon and 3/4 cup raisins to dry ingredients of Best: Golden Tea Biscuits recipe. Makes 14. Yields 13 Biscuits
True Garlic Bread
Ingredients & Directions 1 x Garlic Puree(2 Roasted Head) 2 tb Kosher Salt 1/4 lb Unsalted Butter, Softened 3 1/4 c Whole Wheat Flour 2 tb (2 pk) Dry yeast 3 1/4 c Unbleached All Purpose Flour 1/2 c Warm Water (115-120 degrees) 1 x Cornmeal 2 1/2 c Warm Water Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don’t poke too enthusiastically or the dough will collapse.) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell.) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. Yields 6 servings
Million Dollar Pound Cake
Ingredients & Directions 1 lb Butter, softened 3 c Sugar 6 Eggs 4 c Flour 3/4 c Milk 1 ts Almond extract 1 ts Vanilla extract Preheat oven to 300F. In a large bowl, cream the butter; gradually add the sugar, beating until light and fluffy with an electric mixer at medium speed. Add the eggs, one at a time beating after each addition. Gradually add the flour alternately with the milk, beginning and ending with the flour, and mixing well after each addition. Mix in the extracts. Pour the batter into a greased and floured 10 inch tube pan or bundt pan. Bake for 1 hour and 40 minutes, or until a wooden toothpick comes out clean. Cool in the pan for 10 to 15 minutes. Remove to a wire rack. Yields 1 Cake
