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Back to Baking

Back to Baking

Classic Kosher baking.

by

Excerpted from Classic Kosher Cooking Vol. 2: Simply Delicious - Classic Kosher Cooking Vol. 2: Simply Delicious - Winning Recipes for Every Day and Holidays

Special Rogelach

These incredible rogelach will literally melt in your mouth.

1 cup margarine
5 cups flour
½ cup sugar
¼ teaspoon salt
1 8-ounce carton whipped topping
oil, for spreading on dough
powdered sugar, for dipping
melted chocolate, for drizzling on top, optional

With a pastry cutter or two table knives, cut margarine into flour until it resembles peas, or mix in electric mixer, starting on low speed, until it resembles cornmeal. Mix in sugar, salt, and dessert topping until smooth. Refrigerate for one or two hours for easier handling. Divide into 2–2½-inch balls. Roll out each ball into 7–8-inch thin rounds. Spread with a little oil. Combine ingredients of chocolate or cinnamon filling and sprinkle on each circle. Cut into six wedge-shaped slices. Roll up, starting from wide end, and bend ends inward slightly to form crescent. Place on a greased cookie sheet and bake in a preheated 350° oven until golden brown. Remove from oven and roll in powdered sugar or drizzle melted chocolate on top.

If desired, roll out into smaller circles for miniature rogelach.

Chocolate Filling
1 cup granulated sugar
1 cup powdered sugar
2½ teaspoons vanilla sugar
1 cup cocoa

Cinnamon Filling
2 teaspoons cinnamon
1½ cups granulated sugar

Whole-grain health cookies

With whole wheat flour, sunflower seeds, sesame seeds, nuts, minimal sugar, and no margarine, you can enjoy this delicious cookie without qualms. It is also egg-free, making it ideal for those watching their cholesterol intake.

¾ cup oil
1 cup brown sugar
2½ teaspoons vanilla sugar
1 cup whole wheat flour
1½ teaspoons baking powder
3 cups quick oats
4 tablespoons boiling water
½ cup coarsely chopped walnuts
¼ cup sesame seeds
¼ cup sunflower seeds

Mix together oil, sugar, and vanilla sugar. Add remaining ingredients. Drop by rounded teaspoonfuls on a greased baking sheet, two inches apart. Bake in a 350° oven for 15 minutes.

Yields 3 dozen cookies.

Brownies

A rich chocolaty favorite.

4 eggs
2 cups sugar
1 cup olive or canola oil
¼ teaspoon salt
2 teaspoons vanilla extract
1 cup cocoa or 4 ounces baking chocolate, melted
1¼ cups flour
1 teaspoon baking powder
¾ cup coarsely chopped walnuts

Beat eggs until foamy, gradually adding sugar, oil, salt, and vanilla. Stir in cocoa or baking chocolate and blend in flour and baking powder, being careful not to overbeat. Gently stir in chopped walnuts. (Alternatively, chopped nuts can be sprinkled on top before baking, instead of being folded into batter.) Pour into a lined 9x13-inch baking pan. Bake in a preheated 350° oven for 25 minutes. Let cool before cutting.

Yields 30 brownies.

Variation

Rum Brownies: Use 1 teaspoon rum flavoring in place of vanilla.

 

Hungarian Coffee Cake

A Hungarian housewife’s delight, this cake consists of small round balls of yeast dough dipped in a sugar-cinnamon mix and placed together to form a round cake with a bumpy texture. A taste of Gan Eden!

Special Yeast Dough:
1 tablespoon dry yeast
1 teaspoon, plus 1/4 cup sugar
1/3 cup lukewarm water
1/2 cup margarine
1 egg
1 egg yolk
1 tablespoon whiskey
¾ teaspoons salt
2 cups flour
1 tablespoons oil, for spreading on dough

In a mixer bowl, dissolve yeast and 1 teaspoon sugar in water. Cover and let stand 10 minutes until bubbly. Add margarine, remaining sugar, egg, egg yolk, whiskey, salt, and flour. Beat at medium speed until smooth. Beat for an additional 5 minutes. Place dough in a greased bowl. Turn over, cover with a cloth, and refrigerate several hours or overnight. Punch down. Leave at room temperature for 1/2 an hour.

½ cup olive oil, melted butter, or melted margarine
2 teaspoons cinnamon
¾ cup sugar
1 cup chopped nuts

Instead of filling your dough and rolling as for jelly roll, roll it out and pinch off pieces 1½ inches in length. Roll dough with the palms of your hands into balls and dip into melted butter, or margarine, then into cinnamon, sugar, and chopped nuts. Place balls in a greased 9-inch round baking pan, touching each other in two layers. Let rise about 45 minutes. Bake in a preheated 375° oven for 35–40 minutes.

Serves 12–14.

 

Pecan-topped Cookies

This is an heirloom recipe that a friend brought with her from America upon making aliyah. These pecan-topped cookies are both crispy and delicious, as well as easy to prepare. You’ll want to make them often.

1 cup margarine
½ cup brown sugar
½ cup white sugar
1 egg
1 teaspoon cinnamon
1 teaspoon almond extract
2½ cups flour
pecan halves or quarters, for top of cookies

Cream margarine with brown and white sugar. Beat in egg. Add cinnamon, almond extract, and flour. Pinch off pieces of dough and shape into balls with your hands. Place on a greased cookie sheet. Flatten slightly with the tines of a fork both ways. Place half pecan on top. Bake in a preheated 350° oven for about 12 minutes.

Yields 3½–4 dozen cookies.

 

Cinnamon Cake

For cinnamon lovers and for everyone else, too: a marvelous crumb cake with a spectacular flavor.

3 eggs
1½ cups sugar
¾ cup oil
1 teaspoon vanilla extract
¾ cup orange juice
2½ cups flour
3 teaspoons baking power
¼ teaspoon salt

Crumb Topping
½ cup brown sugar
2 teaspoons cinnamon
1 tablespoon margarine
2 teaspoons flour
1/3 cup walnuts, chopped

Beat eggs until light, then add sugar and beat again. Stir in oil, vanilla, and orange juice. Blend in flour, baking powder, and salt. Pour half of mixture into a greased Bundt pan or 10-inch tube pan. In a separate bowl, combine the ingredients for the topping. Sprinkle half the topping over the cake in the pan. Pour remaining half of batter into pan and sprinkle remaining half of topping on top. Bake in a preheated 350° oven for about 50 minutes until golden brown on top.

Serves 14.

 

Excerpted from Classic Kosher Cooking Vol. 2: Simply Delicious - Classic Kosher Cooking Vol. 2: Simply Delicious - Winning Recipes for Every Day and Holidays

Published: May 29, 2010


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Visitor Comments: 6

(6) Anonymous, June 1, 2010 4:49 PM

yeast in rugalach

Are u sure there is no yeast in the rugalach recipe? it is an excellent recipe for a yeast free dough/rugalach.

(5) Chatzkel, June 1, 2010 2:39 PM

@Kathleen - cooking oil is not olive oil

Kathleen - canola oil is a good substitute for generic "cooking oil," but olive oil isn't. The main problem is that it's got a distinctive taste, but the second problem is that the fat profile of olive oil is not optimal for baking.

(4) Rachel, May 31, 2010 3:39 PM

Yummm...

Can't wait to try them!!!

(3) Anonymous, May 31, 2010 7:17 AM

How much is a cup margarine in gr?

(2) , May 31, 2010 12:05 AM

I will either have to buy these cook books or continue to drool! :) So I will buy them already. Much to my chagrin about my girth at this point (I need to get the bike out again) these recipes sound so delicious that I shall have to put into my budget the purchase of them or..... PRINT OUT EVERY SINGLE ONE IN THIS ARTICLE. However, I will still get the books because there are a lot more delicacies that go unmentioned in this article and of course, I must make them and share. Thank you for sharing these particularly sweet recipes. Kathy

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