Guest guest Posted July 27, 1999 Report Share Posted July 27, 1999 * Exported from MasterCook * Lena Robinowitz's Honey Nut Cake Recipe By : Serving Size : 24 Preparation Time :2:00 Categories : Cake Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 pound honey 10 tablespoons granulated sugar 4 eggs -- separate out yolks 1/2 cup peanut oil 1/3 cup candied fruit -- diced 1/3 cup golden raisins 3 1/4 cups sifted white flour 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground allspice Pinch salt 2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 cup coffee -- cold, strong 2 tablespoons whiskey 1/2 cup chopped walnuts 12 almonds -- halved, blanched Preheat oven to 325ºF. Line two 8- by 4-inch loaf pans with waxed paper allowing a 2-inch overhang. Combine honey and sugar in a saucepan and stir over low heat until sugar is dissolved. Do not allow to boil. Cool. With an electric mixer, beat cooled honey mixture with egg yolks. Add oil and beat until thick, 3 to 5 minutes. In a small bowl, toss candied fruits and raisins with about 1 tablespoon of the flour. Combine the remaining flour with the spices, salt, and baking powder. In another bowl, dissolve the baking soda in the coffee and stir in the whiskey. Alternately add dry ingredients and coffee to the honey mixture until well blended. Fold in the fruits and walnuts. Beat the whites to stiff peaks. Stir about 1/4 of the whites into the batter to lighten and then gently fold in the remainder. Divide the batter between prepared loaf pans. Decorate with almond halves. Bake cakes in preheated oven for 60 to 65 minutes until golden brown and a cake tester comes out clean. Cool 10 minutes in pans and turn out onto a rack. Peel off waxed paper and let cakes cool. Description: " A traditional Jewish honey cake with candied fruit and walnuts. " Cuisine: " Jewish " Source: " Cook's Magazine September 1984 " - - - - - - - - - - - - - - - - - - - Per serving: 633 Calories (kcal); 44g Total Fat; (59% calories from fat); 17g Protein; 51g Carbohydrate; 31mg Cholesterol; 87mg Sodium Food Exchanges: 1 1/2 Grain(Starch); 2 Lean Meat; 0 Vegetable; 0 Fruit; 7 1/2 Fat; 1 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 26379 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Mandelbrot (Jewish Biscotti) Recipe By : Serving Size : 48 Preparation Time :0:00 Categories : Baked Breads Dec '96 Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup sugar 2/3 cup vegetable oil 1 (8-ounce) carton egg substitute 1 tablespoon grated orange rind 1 teaspoon vanilla extract 4 1/2 cups all-purpose flour 1/2 cup finely ground toasted almonds (about 3 ounces) 1 1/2 tablespoons baking powder 1 teaspoon ground cinnamon 1/2 teaspoon salt 1/4 teaspoon ground cloves 1/4 teaspoon ground coriander 1/4 teaspoon ground nutmeg Cooking spray Orange Marmalade Frosting (optional) Preheat oven to 350º. Combine first 5 ingredients in a large bowl; beat at medium speed of a mixer until well-blended. Combine flour and next 7 ingredients (flour through nutmeg); gradually add to sugar mixture, beating until well-blended. Turn dough out onto a lightly floured surface; knead lightly. Shape dough into 2 (12-inch-long) rolls. Place rolls on a baking sheet coated with cooking spray; flatten to 1-inch thickness. Bake at 350º for 20 minutes. Remove rolls from baking sheet, and let cool 10 minutes on a wire rack. Cut each roll into 24 (1/2-inch) slices. Place slices, cut sides down, on baking sheet. Bake at 350º for 10 minutes. Turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove cookies from baking sheet, and let cool completely on wire rack. Drizzle each cookie with Orange Marmalade Frosting. Star of David Mandelbrot: To construct the Star of David, you'll need varying lengths of biscotti. For this, divide dough into 3 equal portions, then shape each portion into a quadrilateral that is 9 inches at the bottom, 4 inches at the top, and 12 inches on each side. Bake as directed in step 4. Beginning at the 9-inch bottom, cut each portion into 1/2-inch-thick slices, then bake as directed in step 5. Frost and let stand 10 minutes. To assemble the star, begin with the 3 longest pieces of biscotti, and form a triangle, which is the base of the star. Continue to stack biscotti, using the longest pieces first. You will have enough biscotti to make 1 large star with 6 layers. Serve remaining biscotti on a tray. Serving Size: 1 cookie ____________________ To Make Orange Marmalade Frosting Place all ingredients in a food processor; process until smooth. Place frosting in a zip-top plastic bag. Snip a tiny hole in one corner of bag; drizzle frosting over biscotti. Yield: 1 cup Source: " Cooking Light, December 1996, p.114 " Copyright: " Cooking Light " Yield: " 4 dozen " - - - - - - - - - - - - - - - - - - - Per serving: 120 Calories (kcal); 4g Total Fat; (32% calories from fat); 2g Protein; 18g Carbohydrate; trace Cholesterol; 78mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 1 Fat; 1/2 Other Carbohydrates NOTES : This recipe makes standard biscotti that are all the same size. To make the Star of David, you'll need biscotti of varying lengths. Make biscotti up to three weeks ahead and freeze. Nutr. Assoc. : 0 0 0 0 0 0 20094 0 0 0 0 0 0 2130706543 2130706543 * Exported from MasterCook * Matzo Ball and Vegetable Soup Recipe By :Vegetarian Entertaining (Vegetarian Times) Serving Size : 6 Preparation Time :0:00 Categories : Jewish Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- SOUP: 1 1/2 tablespoons canola oil 1 medium yellow onion -- chopped 2 cups chopped leeks -- rinsed well 2 stalks celery -- diced 1 red bell pepper -- seeded & diced 2 cloves garlic -- minced 8 cups hot water or vegetable stock 4 medium carrots -- peeled & diced 1 teaspoon salt 1/2 teaspoon freshly ground pepper 1/3 pound green beans -- cut into 2 " pieces 1/4 cup chopped fresh parsley MATZO BALLS: 3 large eggs 3 tablespoons canola oil 3/4 cup matzo meal 1 teaspoon salt -- (optional) 3 tablespoons water SOUP: Heat the oil in a large saucepan or soup pot over medium heat. Add the onion, leeks, celery, bell pepper, and garlic and cook, stirring, for 5 to 7 minutes. Stir in the water or stock, carrots, salt, and pepper, and bring to a boil. Cook over medium low heat for 20 minutes, stirring occasionally. Add the green beans and parsley and cook for 5 minutes more over low heat. Remove from the heat and cool to room temperature. Refrigerate for 4 hours or overnight. Prepare the Matzo Balls: In a mixing bowl, beat the eggs. Add the oil and beat again. Fold in the matzo meal and salt if desired. Blend in the water. Cover the dough and refrigerate at least 15 minutes. In a large saucepan or Dutch oven, bring about 2 quarts of water to a boil. With moist hands, form the dough into small balls about the size of golf balls and drop into the boiling water. Cover the pan and simmer over medium-low heat for about 30 minutes, stirring occasionally. Drain the liquid (or remove the Matzo Balls from cooking liquid with a slotted spoon) and serve immediately or let cool to room temperature; transfer the Matzo Balls to a food storage container and refrigerate until ready to serve with soup. Makes about 12 Matzo Balls. To finish the soup: When ready to serve, pour the soup into a saucepan or soup pot and bring to a simmer. Add the cooked Matzo Balls and cook for 10 to 15 minutes over low heat. To serve, place a Matzo Ball in each soup bowl and ladle the soup over the top. - - - - - - - - - - - - - - - - - - - Per serving: 251 Calories (kcal); 13g Total Fat; (45% calories from fat); 6g Protein; 28g Carbohydrate; 94mg Cholesterol; 777mg Sodium Food Exchanges: 1 Grain(Starch); 1/2 Lean Meat; 2 1/2 Vegetable; 0 Fruit; 2 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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