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cookie dough cheesecake

28 Apr

Some words just make your mouth water – and cookie dough is one of them!  This cake won first prize in a contest years ago and with good reason!  I already decided that this will be the cheesecake I serve my guests this Shavuos.  Well, maybe one of the cheesecakes….  You see, my friends Shirley and Chaim Cohen eat by us the first night of Shavuos each year.   Every year when I invite Shirley, I tell her that I don’t know if and what we’ll eat because I don’t know when I’ll have time to cook, and she always answers me with a laugh “that’s OK, we’ll have 4 courses of cheesecake!”  And she’s not joking – it’s my family that would have an issue with that…..

Chocolate Chip Cookie Dough Cheesecake

Ingredients

  • 1-3/4 cups crushed chocolate chip cookies or chocolate wafer crumbs
  • 1/4 cup sugar
  • 1/3 cup butter, melted
  • FILLING:
  • 3 packages (8 ounces each) cream cheese, softened
  • 1 cup sugar
  • 1 cup (8 ounces) sour cream
  • 1/2 teaspoon vanilla extract
  • 3 eggs, lightly beaten

 

  • COOKIE DOUGH:
  • 1/4 cup butter, softened
  • 1/4 cup sugar
  • 1/4 cup packed brown sugar
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 cup all-purpose flour
  • 1-1/2 cups miniature semisweet chocolate chips, divided

Directions

  • In a small bowl, combine cookie crumbs and sugar; stir in butter.
  • Press onto the bottom and 1 in up the sides of a greased 9-in. pan.  Place pan on a baking sheet; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth.  Beat in sour cream and vanilla.  Add eggs; beat on low speed just until combined.  Pour over crust; set aside.
  • In another bowl, cream butter and sugars until light and fluffy.   Add water and vanilla.  Gradually add flour and mix well.  Stir in 1 cup chocolate chips.
  • Drop dough by teaspoonfuls over filling, gently pushing dough below surface (dough should be completely covered by filling). Place pan on a baking sheet.
  • Bake at 350° for 45-55 minutes or until center is almost set.
  • Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.  Refrigerate overnight.
  • Remove sides of pan. Sprinkle with remaining chips. Refrigerate leftovers.

 

  • Yield: 12-16 servings.
Nutrition Facts: (do you really want to know??) 1 slice equals 551 calories, 36 g fat (22 g saturated fat), 131 mg cholesterol, 328 mg sodium, 52 g carbohydrate, 2 g fiber, 8 g protein.
recipe credit: Taste of Home
photo credit: Taste of Home

 
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Posted in baking recipes, cheesecake, dessert recipes, holiday, recipes

 

pecan cheesecake pie

28 Apr

Pecan pie and cheesecake all in one bite! Who could resist this?  I got this recipe from Devorah Newhaus many years ago, but like everything else, I found it on the internet with a picture!Pecan Cheesecake Pie

 

INGREDIENTS

  • 1 unbaked 9-inch pie crust
  • 1 (8 oz.) package cream cheese, softened
  • 1 large egg
  • 1/3 cup sugar
  • 1 tsp. vanilla extract
  • 1/4 tsp. salt

 

  • 1 ¼ cups chopped pecans

 

  • 3 large eggs
  • 1 cup light corn syrup
  • 1 tsp. vanilla extract
  • 1/4 cup sugar

 

INSTRUCTIONS

  1. Preheat oven to 350.
  2. Combine the cream cheese, 1 egg, ½ cup sugar, 1 tsp. vanilla, and salt. Beat at medium speed with an electric mixer until smooth.
  3. Pour the cream cheese mixture into piecrust.
  4. Next, chop the pecans (not too fine) and sprinkle them evenly over the cream cheese layer.
  5. In a medium bowl, combine the 1/4 cup sugar, corn syrup, 3 eggs and 1 teaspoon of vanilla.
  6. Whisk everything together until it’s well combined and pour the mixture over the pecans. Place the pie on a baking sheet.
  7. Bake at 350 on the lowest oven rack for 50 to 55 minutes or until the pie is set.
  8. Cool completely on a wire rack (about 1 hour).
  9. Serve immediately, or cover and chill up to 2 days.

photo credit: Jennifer Davick

 

 
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neopolitan cheesecake

28 Apr

Someone recently asked me if I have any cheesecake recipes to share for an upcoming publication.  I said they could take anything off my website, but she said there wasn’t much there.  What????  I checked and she was right!  I guess the Shavuos/cheesecake season with late nights and long work hours, doesn’t leave much time for blog writing!  I am trying to rectify the situation,  and you’re all welcome to share your favorite recipes here as well.
Who doesn’t like the Neopolitan ice cream combination?  Not only does it look enticing, the flavors are familiar and comforting.  This cake has won awards and ribbons around the country.   The recipe called for a 9-inch springform pan but I think it is more impressive in the 8-inch because the layers won’t be so flat.  You can choose between the two.  Happy Baking!!
INGREDIENTS
  • 1 cup chocolate wafer crumbs
  • 5 tablespoons butter, melted,divided
  • 3 (8 ounce) packages cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 5 ounces semisweet chocolate, divided
  • 2 1/2 ounces white chocolate, divided
  • 1/3 cup mashed or blended sweetened strawberries
  • 2 teaspoons shortening, divided

 

DIRECTIONS
1.   Combine crumbs and 3 tablespoons of butter; press onto the bottom of an ungreased 8-in. springform pan or one piece cheesecake pan.   Bake at 350 degrees for 8 minutes; Cool.
2.  In a mixing bowl, beat the cream cheese and sugar until smooth.  Beat in eggs, one at a time just until mixed.   Add vanilla
3.  Divide batter into three portions, about 1 2/3 cups each.  Melt 2 squares semisweet chocolate (I microwave them at 50% power
for 1-2 minutes to get them melted); stir into one portion of the batter.  Spread dark chocolate mixture evenly over crust.  Freeze pan for 1 hour before proceeding.
4.   Melt 2 ounces of white chocolate; stir into second portion.  Carefully spoon this layer on top of the dark chocolate layer.  Freeze for 20 minutes before proceeding.
5.  Stir strawberries into the remaining batter.  Carefully spoon it on top of the previous 2 layers.
6.  Bake cheesecake on the lowest shelf in the oven, in a water bath,  at 325 degrees for approximately 1 hour and 10 minutes.  The center of the cake should jiggle.  It will set as it cools.  If the cake is no longer frozen when it goes in the oven, you can bake it on the 2nd to bottom shelf in the oven.
7.  Remove from oven.  Cool for several hours or overnight.
8.  Run a knife around edge of pan and remove cake from pan.
9.  Melt remaining semisweet chocolate, remaining butter and 1 teaspoon of shortening; cool for 2 minutes.  Pour over cake.  (note:  this amount of chocolate will only coat the top of the cake).
10.  Melt remaining white chocolate and shortening then drizzle over glaze.
11.  Refrigerate until cold before serving.
recipe credit: Taste of Home
photo credit: Lusenda
 
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mini blini’s

28 Apr

These are a take on the classic cheese blintze – fun to make and a huge crowd pleaser!  I’ve served them at large parties and small family dinners alike, always with great results.  The recipe makes quite a bit (about 100 2.5-ich pieces), and they freeze beautifully.   Heat covered in the oven before serving.

INGREDIENTS

2 — (8-ounce)  packages cream cheese, softened
2 — egg  yolks
1 cup  sugar
2 loaves sliced  white bread, crust removed
1 cup (2 sticks) butter,  melted
1 Tbsp  Cinnamon
1 cup  Sugar

DIRECTIONS

  1. Beat together cream cheese, egg yolks, and sugar in a large mixing  bowl.
  2. Roll bread slices as thinly as possible with a rolling pin.  Spread  with cream cheese mixture.  Roll up and dip in melted butter.   Sprinkle with cinnamon and sugar.  Cover with plastic wrap and freeze.
  3. Preheat oven to 400F.
  4. Remove Mini Blini from freezer and cut each piece in half.  Place on  a baking sheet and bake 10 to 13 minutes or until heated through.

 

 
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Posted in appetizer recipes, baking recipes, bread recipes, holiday, recipes, side dish recipes

 

chocolate covered coconut macaroons

10 Mar

It’s time to pull out the Pesach recipes and plan what to make for the upcoming festival!  This pyramid shaped confection is the first on the list of many recipes which have become a favorite of my friends and family.

Ingredients

  • 3 cups (lightly packed) sweetened shredded coconut
  • 3/4 cup sugar
  • 3/4 cup egg whites ( about 6 large)
  • 1 3/4 teaspoons vanilla extract
  • 1/4 teaspoon almond extract
  • 9 ounces bittersweet chocolate (not unsweetened) or 9 ounces semisweet chocolate, chopped
  • 6 tablespoons heavy whipping cream

 

Directions

Mix first 3 ingredients in heavy large saucepan. Cook over medium heat until mixture appears somewhat pasty, stirring constantly, about 12 minutes. Remove from heat.   Mix in 1 1/2 teaspoons vanilla extract and 1/4 teaspoon almond extract.  Spread out coconut mixture on large baking sheet. Refrigerate until cold, about 45 minutes.

Preheat oven to 300°F.

Line another baking sheet with parchment.  Press 1/4 cup coconut mixture into pyramid shape (about 1 1/2 inches high).  Place on prepared sheet.  Repeat with remaining coconut mixture.  Bake cookies until golden,  about 30 minutes.  Transfer cookies to rack and cool.

Set cookies on rack over rimmed baking sheet.

Stir chocolate and cream in heavy medium saucepan over medium heat until melted and smooth.  Remove from heat.  Mix in remaining 1/4 teaspoon vanilla extract.  Spoon glaze over cookies, covering almost completely and allowing chocolate to drip down sides.  Refrigerate until glaze sets, at least 2 hours.

(Can be made 1 day ahead and kept refrigerated in an airtight container, or freeze.)

 

recipe credit: Bon Appetit Sept 2002

photo credit: blessyourheartva.blogspot.com

 
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Posted in baking recipes, cookies, gluten free, holiday, Pesach recipes, recipes

 

chocolate-honey ganache layer cake

16 Sep

When the newest issue of Fine Cooking arrived at my door, I was amazed at all the Rosh Hashana/Sukkos appropriate recipes.  The chocolate honey cake sounded intruiging.  Although I’m not a huge fan of honey cake in general, I think I like chocolate cake in any form, so I gave it a try.  It is large (10-inch) and impressive.  I can’t wait to present it at the meal and to sample it!

The combination of natural and Dutch-processed cocoa powder, coffee, and mild honey gives this cake an incredibly moist texture and an intense, complex, and very grown-up chocolate flavor. Making the cake layers ahead allows the flavors to develop, and making the ganache ahead gives it time to firm up to the perfect texture for spreading.

Serves 16

  • For the cake
    cooking spray
    2-1/4 oz. (3/4 cup) natural unsweetened cocoa powder
    1-1/2 oz. (1/2 cup) Dutch-processed cocoa powder
    1-1/2 cups hot, strong brewed coffee
    1 cup mild honey, such as clover
    3-1/2 oz. (3 cups) unbleached all-purpose flour
    1-1/2 tsp. baking powder
    1-1/2 tsp. baking soda
    1 tsp. kosher salt
    6 oz. (3/4 cup) unsalted butter, softened
    3/4 cup vegetable oil
    1 cup packed dark brown sugar
    1 cup granulated sugar
    4 large eggs, at room temperature
    3/4 cup sour cream, at room temperature
    2 tsp. pure vanilla extract
  • For the chocolate-honey ganache
    1 lb. semisweet chocolate (60% cacao), finely chopped
    2 cups heavy cream
    1/4 cup mild honey, such as clover
    2 oz. (4 Tbs.) cold unsalted butter, cut into 4 pieces
    3 Tbs. dark rum (optional)
    1 tsp. pure vanilla extract
  • For the chocolate curls (optional)
    1 thick block semisweet chocolate
Make the cake
  1. Position a rack in the center of the oven and heat the oven to 350°F.
  2. Spray two 10-inch round cake pans (with at least 2-inch sides) with cooking spray and line the bottom of each with parchment.
  3. Sift both cocoa powders into a medium bowl. Whisk in the coffee and then the honey. Let cool completely.
  4. Sift the flour, baking powder, baking soda, and salt into a medium bowl.
  5. In a stand mixer fitted with the paddle attachment, beat the butter on medium speed. Gradually add the oil, beating until combined. Add the brown sugar and granulated sugar. Raise the mixer speed to high and beat until light and fluffy, about 3 minutes. Add the eggs one at a time, beating well on medium-high speed after each addition. Add the sour cream and vanilla, beating just until combined. With the mixer on low, alternately add the flour mixture in three additions and the cocoa mixture in two additions, beginning and ending with the flour (scrape down the sides of the bowl as necessary). Beat just until combined. Divide the batter between the two pans, using an offset spatula to spread it evenly. Tap the pans once or twice on the counter to settle the batter.
  6. Bake, rotating the pans halfway through, until a wooden skewer inserted in the center of each cake comes out with only a few moist crumbs clinging to it, 40 to 50 minutes. Cool the cakes in their pans on a rack for 10 to 15 minutes. Run a knife along the sides of the pans, invert the cakes onto the rack, and remove the pans and the parchment. Let cool completely.
Make the ganache

Put the chocolate in a large heatproof bowl.

Combine the heavy cream and honey in a 2-quart saucepan. Stir with a silicone spatula over medium-high heat until the honey dissolves into the cream, about 30 seconds. Just as the cream comes to a simmer, remove it from the heat and pour it over the chocolate. Let stand about 1 minute; then whisk until smooth. Whisk in the butter, rum (if using), and vanilla until the butter is melted and the mixture is glossy. Cool the ganache at room temperature for at least 8 hours. It will thicken as it cools. (The ganache can sit, covered, at room temperature for up to 24 hours.)

Frost the cakeSet one of the cake layers on a serving plate. Spread about 1 cup ganache over the surface of the cake. Top with the second cake layer and spread a very thin layer of ganache over the top and sides of the cake to seal in any crumbs. Refrigerate for 5 to 10 minutes to allow the crumb coat to set. Spread the remaining ganache evenly over the top and sides of the cake. 

Make the chocolate curlsTo decorate the cake with chocolate curls, if using, soften the chocolate in the microwave on high power for 30 to 50 seconds. Scrape a vegetable peeler firmly down one side of the chocolate block to form thick curls. Put the curls on a plate and refrigerate until they’re firm enough to handle. Scatter over the top of the frosted cake. 

Make Ahead Tips

For the best spreading texture, the ganache should be made 8 to 24 hours ahead. Keep covered at room temperature.
For the best flavor and texture, the cake should be made at least 1 day before serving. To store at room temperature, wrap each completely cooled layer tightly in 2 layers of plastic wrap and store for up to 2 days.
Up to 10 hours before serving, fill and frost the cake. Keep the cake at room temperature, covered with a dome, until ready to serve.
The cake layers can be frozen for up to 2 weeks: Transfer each completely cooled unfrosted layer to a 10-inch cardboard cake round and wrap tightly in 2 layers of plastic wrap, then in foil, and freeze. Up to 15 hours before serving, remove the foil but not the plastic wrap from the cake layers and thaw at room temperature. When completely thawed, unwrap, fill, and frost the cake.
If you plan to travel with this cake, it’s easier to transport if it’s refrigerated, uncovered, until the ganache is firm. To aid transport, assemble the cake on a cardboard cake round and transfer it to a covered cake carrier once it’s firm. When you arrive at your destination, put the cake on a serving plate and allow it to come to room temperature before slicing.

photo: Scott Phillips
 
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onion bialys

10 Jul

This past Sunday I made the most amazing bialys!  It was a fast day and I like to busy myself with food preparation on a fast so that I get distracted from my hunger, and I have something special to serve my family and friends who traditionally join us for the “break fast”.

The bialy originated in the city of Bialystok in Poland.  It is a doughy roll with a flat center and puffy rim,  sprinkled in the center with sauteed onion & poppy seeds.  Most bagel stores make bialys from their bagel dough, and bake it without boiling it, making it a cousin of the bagel.  My homemade version was made with a yeast sponge that sat for over an hour before adding the flour, giving it a bit of a sourdough flavor.  Although I’ve never tasted an ”authentic” bialy, I can honestly say that mine was delicious; crusty on the outside and soft on the inside, as artisan bread should be.  Bialys are mostly eaten split open, toasted, and slathered with butter, but we ate them fresh out of the oven with a cream of broccoli soup (compliments of Sarah Lasry, thepatchkeprincess.com), scrambled eggs, hash browns and salad.  They were awesome!  Today, I had a leftover one for lunch and can’t decide which way I like ’em better!

recipe credit: Lauren Groveman in Baking with Julia
THE SPONGE
  • 2 1/4 cups warm water
  • 2 1/4 teaspoons active dry yeast
  • 2 teaspoons (malt extract or) sugar
  • 2 tablespoons solid vegetable shortening
  • 1/3 cup minced yellow onion
  • 1 teaspoon freshly ground black pepper (optional but recommended)
  • 3 cups high-gluten flour, bread flour, or unbleached all-purpose flour

1.  Pour 1/4 cup of the water into a small bowl, add the yeast and a drop of the sugar and whisk to combine.  Allow the mixture to rest until the yeast dissolves and turns creamy, about 5 minutes.

2.  Meanwhile, melt the shortening in a small skillet over medium heat.  Add the onions and saute until softened, about 3 minutes.  Scrape the onions and the melted shortening into a bowl of a mixer fitted with the paddle attachment.  Add the remaining 2 cups water, sugar, and the black pepper, if using.

3.  Add the creamy yeast to the mixing bowl, making certain that the temperature of the ingredients already in the bowl doesn’t exceed 110 degreees F;  if the mixture’s too hot, give it a few minutes to cool before proceeding.  With the mixer on low speed, add the flour in a steady stream, mixing until the flour is incorporated.  Increase the speed to medium and beat for 3 minutes.  Scrape down the bowl and paddle with a rubber spatula and remove the bowl from the mixer.

4.  Cover with plastic wrap and let the sponge rise at room temperature for 1 and 1/4 hours.

THE TOPPING AND DOUGH
  • 2 tablespoons vegetable oil
  • 1 cup minced yellow onions
  • 2 teaspoons poppy seeds
  • Freshly ground black pepper to taste

 

  • 2 tablespoons oil
  • The sponge (above)
  • 1 tablespoon salt
  • 3 cups (approximately) high-gluten flour, bread flour, or unbleached all-purpose flour

1.  Heat the vegetable oil in a large skillet over medium heat and saute the onions and poppy seeds until the onions are soft, 3 to 5 minutes.  Season with pepper and let cool.

2.  Brush the inside of a large mixing bowl with some of the oil; set aside.  Reserve the remaining oil for coating the top of the dough.

Mixing and Rising

1.  When the sponge is fully risen, return the bowl to the mixer.  On low speed working with the paddle or dough hook, beat in the salt and as much flour as needed to make a dough that cleans the sides of the bowl.  Increase the speed to medium and knead for 3 to 5 minutes.  Turn the dough out onto a floured work surface and knead briskly until the dough is smooth and elastic.

2.  For the dough into a ball and transfer it to the oiled mixing bowl.  Brush the top of the dough with a little oil, over the bowl with greased plastic wrap, and top with a towel.  Let the dough rise at room temperature for about 1 1/2 hours, or until doubled in bulk.

Position a rack in the lower third of the oven and preheat the oven to 500 degrees F.  If you’ll be baking the bialys on a baking or pizza stone,m preheat it too and generously dust a peel with cornmeal; set aside.  If they’re going on baking sheets, brush the sheets with vegetable oil (or spray them) and dust them with cornmeal.  Dust two kitchen towels with cornmeal.  (to create steam in the oven, you’ll be tossing ice cubes and water onto the oven floor.  If you don’t think your oven floor is up to this-it can be tricky witha gas oven-put a heavy skillet or roasting pan on the oven floor and preheat it as well.)

Shaping the Dough: Divide the risen dough in half; work with one piece of dough at a time, keeping the other piece covered.  Cut the dough into 6 equal pieces.  Work with one piece of dough at a time, keeping the others covered with a towel.  Shape the dough into a round and flatten the center to create a thick 1/2-inch wide rim.  Prick the center of the bialy with the tines of a fork and transfer it to a cornmeal-dusted towel or pizza peel; cover with another towel while you shape the other 5 bialys.

Prick the center of each shaped bialy again and transfer to the prepared baking sheet or peel.  Spoon a little of the onion-poppy seed filling into the center of each bialy and prick again to flatten.

Baking the Bialys: Put 4 ice cubes in a cup and add 1/4 cup cold water.  Put the bialys into the oven and immediately toss the ice cubes and water onto the oven floor (or into the hot pan).  Immediately close the oven door to trap the steam.  Bake the bialys for 10 minutes, turn the oven down to 450 degrees and bake for 5 mnutes more.  Transfer to a rack to cool.  Brush off the baking stone, if necessary and return the oven to 500 degrees.

While the first batch is baking, cut and shape the remaining bialys.  Then bake them as you did the first batch.  If you have 2 ovens, as I do, you will be able to bake 6 bialys in each oven at a time (that’s all my pizza stone would hold).

Storing: Bialys are best the day they are made.   You can freeze them as is or sliced in half and wrap airtight.  The bialys will keep in the freezer for a month and can be popped into the toaster directly from the freezer.

 
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amazing banana nut roll

09 May

Amazing Banana Nut Roll

I love bananas in any way, shape or form.  To paraphrase a childrens’ book “I can eat them here or there, I can eat them anywhere!”  After I tried this cake many years ago, I misplaced the recipe and went to great lengths to get another copy. (I finally found it in the library, where they keep magazines on file for quite a while.)  This cake is a favorite of my sisters’, and I know that she would welcome a piece any day!

In this cake, the jellyroll and the filling are baked together and then they are rolled together. A thin icing is then spread over the cake.

INGREDIENTS:

  • 11 oz cream cheese, softened
  • 1/2 cup sugar
  • 1 egg
  • 3 tablespoons milk
  • 1/2 cup flour
  • 1/2 tsp. baking powder
  • 1/4 tsp. baking soda
  • 4 egg yolks
  • 1/2 tsp. vanilla
  • 1/3 cup sugar
  • 1 large banana, mashed (about 1/2 cup)
  • 1/2 cup finely chopped walnuts or pecans
  • 4 egg whites
  • 1/2 cup sugar

DIRECTIONS:

  1. Lightly grease a 15 x 10 x 1-inch baking pan (cookie sheet). Line bottom with parchment paper. Set aside.
  2. Preheat oven to 375 degrees.
  3. Combine cream cheese and 1/2 cup sugar in a bowl. Beat with the paddle attachment of your mixer on medium until smooth. Add whole egg and milk; beat until combined. Spread in the prepared pan; set aside.
  4. In a small mixer bowl, beat egg yolks and vanilla on medium speed about 5 minutes or until thick and lemon colored. Gradually add the 1/3 cup sugar, beating till sugar is dissolved. Stir in banana and nuts.
  5. In a clean bowl, with clean beaters, beat the egg whites on medium speed until soft peaks form (tips curl). Slowly add the 1/2 cup sugar, beating on high speed until stiff peaks form (tips stand straight). Do not over beat.
  6. Fold yolk mixture into egg whites. Sprinkle the flour mixture evenly over egg mixture; fold in just until blended.
  7. Carefully spread the batter evenly over the filling in the pan. Bake for 15 to 20 minutes or until the cake springs back when lightly touched.
  8. Immediately loosen the cake from sides of pan and turn out onto a towel sprinkled with powdered sugar. Carefully peel off paper. Starting with narrow end, roll up cake using towel as a guide. (Do not roll towel into cake.) Cool completely on wire rack.
  9. spread top with cream cheese frosting. If desired, drizzle with chocolate syrup.

Cream cheese frosting: In a small mixing bowl combine 1 1/2 oz cream cheese, softened and 1/2 teaspoon vanilla, beat with a mixer on medium until light and fluffy. Gradually beat in 1 cup unsifted powdered sugar. Beat in enough milk (1 to 2 tablespoons) to make a frosting of spreading consistency. Makes about 1/2 cup frosting.

Makes 10 servings.

recipe credit: Better Homes & Gardens

photo credit: kitchenchatter

 
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my mother’s famous pesach sponge cake

04 Apr

Today I got to the best part – cooking in the Pesachdike kitchen!  I made 5 recipes of this cake, 3 in tube pans, one on a huge cookie sheet, and one as 3 9-inch rounds.  As you already know, my mother is a cook and baker par excellence.  She puts her heart and soul into the food that she makes and it shows!  This is her famous, classic Pesach sponge cake.  It is elegant served all on its own or you can turn it into a strawberry shortcake by layering with strawberry jam and strawberry whipped cream.

INGREDIENTS:

8 eggs, separated

1 cup sugar

1/3 cup oil

1/3 cup orange juice

3/4 cup potato starch
DIRECTIONS:

Preheat oven to 350 degrees. Beat the yolks in a bowl with 1/2-cup sugar until pale yellow in color. Add the oil and orange juice.
Add potato starch. In a clean bowl with clean beaters, beat the egg whites until frothy.  Slowly add the remaining 1/2-cup sugar, until the egg whites hold a definite shape, but are
not dry. Fold into the yolk mixture.
Pour into a 10” tube pan. Bake for 1 hour and 15 minutes or until toothpick inserted in center comes out clean.

Turn the pan upside down to cool.  Most tube pans have 3 “legs” to stand on.  If yours doesn’t, turn the pan over and center the middle over a bottle that fits into the hole.  Once cool, freeze the cake before removing from pan.

 
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hamantaschen

06 Mar

Well, it is certainly that time of the year!  Purim is almost upon us, and not only is our town a hustle and bustle of costume shopping and basket coordination, but as of a few weeks ago, the hamantasch cookie appeared on bakery and supermarket shelves with much competition.  The Hamantash commemorates the 3 cornered hat that Haman wore.  It’s only been in recent years that I’ve developed a liking to Hamantaschen, with my favorite brand being Reisman’s, and my preferred filling being raspberry.  For some reason,  you cannot buy a package of only raspberry filled cookies.  The boxes are a combination of apricot and raspberry filled, so I am always evaluating the sealed packages to see which ones have more raspberry than apricot.  Somehow, it always seems to look like they put the raspberry ones on top and inevitably, hide the apricot filled ones underneath!  What I like most about the Reisman’s brand is its soft cookie dough with no crunch at all.  When I can, I  make a special trip to a local store (Feldman’s) which sells the cookies loose from a case and I can get as many raspberry filled Hamantaschen as I’d like.

Last year was the first year I made my own Hamantashen.  They were fun to make and quite good to eat.  I filled some with raspberry jam and some with prune jam (lekvar) and loved them both.  I also seem to remember that I ate most of them myself, which means, that it remains to be seen if I will bake a batch of these yummy treats today!

Photo Credit: Jennysnoodle.blogspot.com, Recipe credit: Rivka Malka Perlman

INGREDIENTS

2 cups sugar
1 cup oil
6 eggs
3 tsp baking powder
6-7 cups flour

Filling choices can include: apricot jam, poppy seed filling, raspberry jam, strawberry jam and prune jam (lekvar).

DIRECTIONS

Preheat oven to 375 degrees. 

Mix ingredients together.  On a floured surface,  roll the dough thin with a rolling pin.  Cut out 2-3 inch circles with a cookie cutter or upside down drinking glass.  Put approximately 1 teaspoon of a filling of your choice in the center of each round.  Lift the sides of the dough and pinch the cookie to form a triangle.  Bake for about 7 minutes until very light brown begins to show (should be pale).

 
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