Killer Brownies by Bubby Irma
110 grams bittersweet chocolate
250 grams margarine
1 tsp vanilla
1 cup flour
1 & 1/2 cups chopped walnuts
6 oz chocolate chips
1 cup sugar
1 cup brown sugar
Melt butter and bittersweet chocolate together. Mix in sugar slowly. Beat in each egg individually. Add vanilla. Sift flour and mix in 1/2 of the walnuts. Add to mixture and pour into greased baking pan - 9 x 13. Mix chips and walnuts together and sprinkle over the mixture in the pan. Press them in. Bake at 350° for 18 - 20 minutes.
If you like a thinner brownie - it can be made in a larger cookie pan.
Flash!! This super recipe is all mixed in one pot -- and mixed by hand. No bowls or mixer to clean.
Mandelbroit by Bubby Irma
1 cup sugar
3 cups flour
1 teaspoon baking powder
1 cup oil
1 teaspoon vanilla
1 cup almonds
1/2 cup raisins
Shape into 4 loaves and bake for 30 minutes in a cookie pan. Cut into 1" slices and return to cookie pan. Bake for another 20 to 30 minutes, turning once. Mix sugar and cinnamon and sprinkle on top (optional).
Chocolate chips added to this recipe makes it richer but even tastier -- and satisfies the choco-holics in the crowd.
Rugalach by Bubby Irma
2 pkgs margarine (Israeli) or 1-lb butter or margarine - USA
4 cups flour
1/2 cup sugar
1 pkg yeast (Israeli) 50 grams or
2 yeast cakes in the USA or
3 packages dried yeast in the USA
1 cup warm water
Put flour into a bowl, make a well in the center and add sugar, melted margarine, 3 eggs and yeast that has been dissolved in the warm water. Mix well by hand or use dough hook of the electric beater. Dough will be sticky, loose. Store in refrigerator for several hours 5-6, or overnight.
2 cups sugar
Divide dough into eight balls. Blend sugar and cinnamon together. Place a generous handful of sugar and cinnamon on the board, and knead a ball into it, letting the dough absorb the sugar and cinnamon. Roll ball into a circle and sprinkle generously with nuts and coconut. Cut circle into 8, 12 or 16, as if you are cutting pie slices. On each slice place 1 or two raisins and roll each slice toward the middle to form rugalach.
Bake in moderate oven, 350°, for 20 minutes.
BABKA by Bubby Irma
Many years ago we lived in Worcester, Massachusetts. It was there that my career in cooking started. A very dear friend gave me this recipe and the first time I made it I knew I had a winner.
Two uncles came for a visit and I wanted to impress them. It was an overwhelming success. That evening I had to make the dough again to show my Aunts how to make it and the next morning I rolled it out so they could see how it was done. It is really so simple -- but neither of them ever made it. I became the babka maker in the family. When we left America to live in Israel, Debi, daughter #2 took over my job so that a babka is at every family function.
50 grams yeast or 2 Fleishman's yeast or 3 packages Fleishman's dried yeast
1margarine = 2 sticks American margarine
1 1/4 cups sugar
3 egg yolks
1 teaspoon vanilla
1/2 cup milk or water
1/2 cup sour cream or pareve cream
4 1/4 cups flour
1/4 cup warm water
3 egg whites
** cinnamon, nuts, raisins, coconut and jelly or preserves
Put flour into bowl and make a well. Add the margarine that has been melted, 3 egg yolks, 1/4 cup sugar, vanilla, milk, sour cream, and the yeast which has been dissolved in 1/4 cup water. Mix into smooth dough and refrigerate in a covered bowl for several hours or overnight.
** I usually make a good supply of this mixture and keep it in an airtight jar without the jelly. It can be used for many cakes, toppings, or fillings.
Roll the dough out on a floured board or table to the largest size possible. I usually roll it out on the table and it takes up half of my kitchen table. The thinner the dough, the better the babka. Whip egg whites with the remaining cup of sugar into a meringue -- stiff peaks. Spread the meringue over the dough, as if icing it. Sprinkle the meringue generously with cinnamon, nuts, raisins, coconut, and a line of jam or jelly in the center of the dough.
Roll dough into large roll, starting at the bottom and rolling up. Near the top, bring the dough forward and wrap around the roll. Cut into 6 even pieces. Place piece into a well greased tube pan, cut side down and up. Cover with a damp cloth and let rise 1 to 1-1/2 hours.
Bake at 400° for 10 minutes then lower oven to 350° for another 40 minutes. Do not over-bake!
Chocolate Mousse Pie by Bubby Irma
1 package of tea biscuits or
graham crackers or any cookies
Crumble the cookies and margarine together in the food processor. Pat into a pie pan and fill with your favorite filling. Bake at 350°. This crust may be made ahead of time and used as needed. I try keeping a supply in the freezer.
The cookie crumb pie crust is used in many of my recipes - Cheese Pie, Fruit Cocktail Pie, Chocolate Cream Pie and is often used as a topping for a fruit pie. Leftover cake makes a great crumb pie crust.
pareve whip or heavy cream
200 grams of chocolate - melted
1 jigger of brandy
Melt chocolate, blend in the brandy. Whip pareve cream until peaks form and carefully fold the melted chocolate into the cream. Add the brandy and spoon the mousse into the pie crust. Refrigerate until served.
Easy Non-Dairy Ice Cream by Bubby Irma
1/2 cup sugar
1/2 cup oil
1/2 package vanilla pudding (Instant)
Beat in electric mixer for 10 minutes and freeze.
From "Adventures in Bubby Irma's Kitchen" (Targum Press)