Recipes
Below is a list of recipes that were contributed by Temple Shalom
members and were used to bake for Food-A-Rama
LoMANDELBROT I
(Contributed by Judy C.)
2 cups flour
7/8 cup sugar
1 teaspoon. baking soda
pinch salt
Preheat oven to 350. Mix all in a bowl, then, using a fork,
combine in a stick of butter or margarine until crumbly.
Mix together in a separate bowl 2 eggs, 1 teaspoon milk and 1
teaspoon vanilla.
Make a well in dry ingredients and add the above mixture. Dough
should be slightly sticky when mixed. Chill in palm size clumps
for at least 1 hour. Roll on pastry cloth with sleeve on roller
until dough is approximately 8 1/2 X 11 and thin. Lightly spread
3-4 smears of raspberry preserves, but not over entire surface;
equal amounts of sugar and cinnamon; and raisins and finely
chopped walnuts. Roll up and bake on greased or sprayed cookie
sheet with seam side down for 20 minutes.
3 cups flour
1 cup oil
1/4 teaspoons salt
1 cup sugar
2 teaspoon baking powder
6 egg whites or 1 cup egg substitute
1/2 teaspoon vanilla
1 cup slivered almonds
1/2 teaspoon almond extract
white raisins (optional)
cinnamon and sugar for topping
Grease 2 cookie sheets. Preheat to 350. In mixing bowl, mix flour,
salt & baking powder. In separate bowl mix oil & sugar. Add eggs,
vanilla & almond extract. Add flour mixture gradually. Finally add
almonds & raisins.
With wet hands, form 2 logs on each sheet. Sprinkle with cinnamon
& sugar. Bake one sheet at a time in top half of oven for 20 min.
Slice into 3/4 inch slices, turn on side and return to oven, 10-15
min. longer in lower half of oven.
Add:
1 cup chopped nuts (preferably almonds)
1/2 cup raisins (optional)
Rest dough in refrigerator for 1 hour or overnight to firm up.
Shape into long logs on ungreased cookie sheet. Logs should be
about 2 inches wide and 1 & 1/2 inches high. Bake at 350 about 15
minutes. Take out and slice diagonally. Return to oven at 250 for
45 minutes until very dry. You may need to separate and turn
cookies on side. You can also turn off oven and let dry a few
hours.
Ingredients for crepes:
6 eggs
4 tablespoons oil
3 cups milk
2 1/2 cups flour
dash salt
1 tablespoon sugar
Put all ingredients in a blender and blend until smooth.
Refrigerate I hour. Use crepe maker to make the crepes.
Ingredients for cheese filling:
3/4 pound cottage cheese, ricotta cheese or dry curd cottage
cheese
12 ounces cream cheese
3 tablespoons butter, melted
1 extra large egg, well beaten
1 1/2 teaspoons vanilla
3 tablespoons sugar
Blend ingredients together. Place 1 tablespoon of filling in
center of browned side of crepe and fold pancake from opposite
side in envelope shape. Cool, refrigerate.
Ingredients for topping:
1 1/2 cup crushed corn flakes
1/2 cup sugar
cinnamon
margarine
Mix all ingredients together. Pour into baking pan. Lightly cover
with topping. Bake at 375 for 30 min. with aluminum foil on top.
After baking, replace foil with top that came with pan, foil side
down. Cool before freezing.
HAMENTASHEN
(Contributed by Lucia B. and Caroline P.)
Ingredients for Dough:
4 eggs
4 1/2 cups flour
1 cup sugar
1 teaspoon salt
1 cup oil
1/3 cup orange juice
3 teaspoons baking powder
1 1/2 teaspoons vanilla
1/2 orange rind, grated (optional)
Mix all ingredients together. The dough will be very soft. Chill
at least 3 hours or overnight.
Ingredients for Filling:
Use Solo Filling available in supermarkets. Recommended flavors
are poppy seed and prune/plum, although many others are available.
Assembling the Hamentashen:
Preheat oven to 375. Lightly oil cookie sheets. Divide the dough
into 4 pieces. Roll each piece of dough to 1/8 inch thickness on a
well floured surface. Cut out rounds using a biscuit cutter or
glass. Put a teaspoon of the filling in the center of each round.
Lift the edges from three points and pinch together to form a
triangle. Pinch the edges again to seal tightly and prevent the
filling from leaking. Bake at 375 for 20 to 30 minutes or until
golden brown. One dough recipe uses approximately 1 & 1/2 cans of
filling and makes 3-4 dozen.
Ingredients for Dough:
2 cups flour
1/2 cup boiling water
1/2 cup Butter Flavored Crisco
1/2 teaspoon salt
1 egg
In food processor, blend shortening with flour. Add egg, boiling
water & salt. Mix only until it forms into a ball. Will be soft.
Wrap well in plastic wrap & refrigerate overnight.
Ingredients for Potato Filling:
4 potatoes, peeled & boiled in salt water until soft
salt & pepper
1 medium onion
shortening
Brown onion in shortening, on high, but watch, using enough
shortening to cover onion. Onion takes awhile to brown. Mash
drained potatoes in processor, add browned onion and mix. Add salt
& pepper. Should add enough salt to taste.
Assembly
Dough should be handled as little as possible. Divide dough into 3
equal pieces. Flour surface at the beginning, and as little as
possible as you proceed. Roll dough into a thin rectangle (about
3-4 in. X 12 in.). Sparingly spread filling in long roll next to
long edge closest to you. Roll dough over filling, away from you,
lifting slightly on second roll to allow air for expansion. Roll
to the end. Using outside edge of hand as a knife, cut into
pieces. Seal edges (like a ravioli). Flatten from top to bottom
between thumb & finger. Place on ungreased cookie sheet covered in
aluminum foil and bake at 350 about 20-30 minutes until light
brown. One recipe makes close to 3 dozen.
Ingredients for Dough:
2 cups sifted flour
1 cup butter
1 egg yolk
3/4 cup sour cream
Measure flour into bowl. Cut butter into flour with pastry blender
or knife, or put in mixer. Then add egg yolk & sour cream & mix
well. When blended, shape into ball & sprinkle with flour. Wrap
well in wrap waxed paper & chill several hours or overnight. When
ready to assemble, remove from refrigerator and divide into 4
equal parts.
Ingredients for Filling:
3/4 cup sugar
1 teaspoon cinnamon
3/4 cup chopped almonds & walnuts
Preheat oven to 350. Flour board. Roll out one part of the dough
into a circle 1/8 in. thick, about 10-12 in. round. Sprinkle
generously with sugar, cinnamon & nut mixture. Cut each circle
into 12 wedge shaped sections, like a pie. (If using jam or
preserves, place a small amount on the wide end of the wedge).
Roll up each wedge, starting at the wider outside edge & rolling
into the center of the circle, tucking in edges if necessary.
Place on lightly greased baking sheet, seam side down. Can
sprinkle with cinnamon & sugar. Bake for 20-30 minutes. Makes 4
dozen.
Ingredients for Dough:
2 cups flour
1 cup butter or margarine, room temperature
8 ounces cream cheese, room temperature
Combine softened cream cheese, butter or margarine & flour
together. Mix by hand & knead until all the flour is incorporated.
Divide dough into 4 equal parts. Wrap each in plastic wrap and
refrigerate overnight.
Ingredients for Filling:
Same as for Rugallah I, but can also use raisins, jam or
preserves. If using raisins, steam them first to keep moist.
Preheat oven to 350. Flour board. Roll out one part of the dough
into a circle 1/8 in. thick, about 10-12 in. round. Sprinkle
generously with sugar, cinnamon & nut mixture. Cut each circle
into 12 wedge shaped sections, like a pie. (If using jam or
preserves, place a small amount on the wide end of the wedge).
Roll up each wedge, starting at the wider outside edge & rolling
into the center of the circle, tucking in edges if necessary.
Place on lightly greased baking sheet, seam side down. Can
sprinkle with cinnamon & sugar. Bake for 20-30 minutes. Makes 4
dozen.
