Pierniki (polish Spice Cookies)

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Ingrients & Directions


1 c Honey
4 c Flour
-Pinch of black pepper
1/2 ts Cinnamon
1/2 ts Nutmeg
1/2 ts Cloves
1/2 ts Allspice
4 Eggs
1 c Sugar
1 ts Soda, dissolved in a little
-water

Heat the honey until it boils, then allow it to cool to lukewarm.
Sift the flour with the spices. Beat the eggs with the sugar until
thick. Add the soda, the honey, and the flour. Mix well. Roll out the
dough on a lightly floured board to 1/4-inch thickness. Cut cookies
in whatever shapes you like.

Bake them on buttered sheets in a 350F oven for about 10 to 15
minutes, or until just lightly browned. The Pierniki may be
decorated with a thin glaze made of confectioners’ sugar, water,
almond or vanilla extract, and a drop of food coloring.


Yields
1 servings

Iced Coffee And Chocolate Pie

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Ingrients & Directions


1/4 c Milk — cold
2 pk Unflavored gelatin
1 c Milk — heat to boiling
2 c Vanilla ice milk
1/3 c Sugar
2 tb Instant coffee granules
1 ts Vanilla extract
1 Keebler chocolate pie crust

In blender add 1/4 c cold milk. Sprinkle gelatin over milk and mix on LOW.
Let stand 3-4 min to soften. Add hot milk; cover and mix on LOW until
gelatin dissolves, about 2 min. Add ice milk, sugar, coffee granules and
vanilla. Cover and mix until smooth. Pour into crust. Chill at least 2
hours. Garnish with whipped topping and chocolate curls.


Yields
8 Servings

Toll House Pie

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Ingrients & Directions


Pastry for 9″ one crust pie
1 c Butter,melted
And cooled to room temperatu
2 Eggs
1/2 c All-purpose flour
6 oz Nestle Toll House
Semi-sweet chocolate morsels
1/2 c Sugar
1/2 c Firmly packed brown sugar
1 c Chopped walnuts
Whipped cream or ice cream,o

Preheat oven to 325 degrees.Prepare pastry.In a large bowl,beat eggs
until foamy.Add flour,sugars;beat until well blended.Blend in butter.Stir
in semi-sweet chocolate morsels and walnuts.Pour into pastry lined pie
plate.Bake until set,about 1 hour.Serve warm with whipped cream or ice
cream,if desired.8 to 12 servings.

From

Yields
8 Servings

Caramelized Peach And Custard Tart

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Ingrients & Directions


1 Prepared pie shell (deep
Tart pan)
1 qt Cream
2 c Sugar
1 Vanilla bean, split in half
7 Egg yolks
2 lb Fresh peach, quartered,
Caramelized
Whipped cream in pastry bag
With star tip
Fresh mint sprigs
Powdered sugar

Preheat oven to 350 degrees. In a sauce pot, combine the cream,
sugar, scraped vanilla and vanilla bean. Bring the cream up to a
simmer to dissolve the sugar. Simmer for about 3 to 5 minutes.
Remove from the heat and discard the vanilla bean.

In a mixing bowl, whisk the egg yolks until frothy. Temper the cream
into the yolks. Line the pie shell with the caramelized peaches.
Pour the custard over the peaches. Bake the pie in a water bath.
Bake for 40 to 45 minutes or until the custard is set. Remove from
the oven. Serve cold. Place a slice of the tart on a plate. Garnish
with the whipped cream, mint, and powdered sugar.

Yield: 12 servings

ESSENCE OF EMERIL SHOW #EE2361

Yields
4 servings

Jewish Honey Cake

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Ingrients & Directions


3 c All-purpose flour
1 1/2 ts Baking powder
1 1/4 ts Cinnamon
1/2 ts Baking soda
1 tb Instant coffee
1/2 c Boiling water
1/4 c Vegetable or peanut oil
1 c Honey
Grated peel of 1 washed
-orange
2 tb Brandy or any whiskey
4 Eggs
1 c Sugar
1 c Chopped walnuts

Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325 degree F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.


Yields
1 Servings

Jewish Apple Cake #1

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Ingrients & Directions


1 c Oil
2 c Sugar
4 Eggs
2 1/2 ts Vanilla
1/2 ts Cinnamon
3 md Apples
3 c Flour
3 1/2 ts Baking powder
1/2 c Orange juice
1/2 c Cut up nuts; if desired
-(reserve small amount for
-topping)
2 tb Sugar & cinnamon mixed

Mix ingredients in order given, except the apples. Peel & slice apples
thinly with grater or cabbage cutter. In greased & lightly floured tube pan
pour about 1 inch of batter, a layer of apples, more apples, then balance
of batter. Sprinkle top with cinnamon, sugar & small amount of chopped
nuts. Bake 1-1/4 hours at 350. Especially good for coffees.

MRS WILLIAM (BETTY) BRAUN

From the The Bliss of Cooking Returns, Fort Bliss Officers Wives Club,
Ft. Bliss, TX. Downloaded from Glen’s MM Recipe Archive,

Yields
8 Servings

Jewish Apple Cake

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Ingrients & Directions


3/4 c Sugar
1 ts Cinnamon
4 c Flour
2 c Sugar
1 ts Salt
4 ts Baking powder
1 c Orange juice
4 Eggs
1 c Cooking oil
6 Apples, peeled, cored and
-sliced

Mix three-fourths cup sugar and cinnamon; set aside until needed.

Combine flour, two cups sugar, salt and baking powder and sift into mixing
bowl. Make well in center. Add orange juice, eggs and oil. Beat well.

Pour half the batter into well greased tube (bunt) pan. Spread half the
apple slices over it and sprinkle with half the sugar-cinnamon m ixture.
Cover with the rest of batter, top with remaining apples and sprinkle with
remaining sugar- cinnamon mixture. Bake in a 350 over about 1 1/2 hours,
until cake is done.

This makes a large moist, delicious cake. ~- Sophie Laplante —
sophie@cs.uchicago.edu

From

Yields
1 Servings

Jewelled Fruitcake Miniatures

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Ingrients & Directions


8 oz Dried apricots; cut up
8 oz Pitted dates; cut up
1 1/2 c Brazil nuts; chopped
1 c Maraschino cherries;
-drained, cut in half
1 c Candied pineapple; cut up
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla

Heat oven to 325 degrees. Place paper nut cups or miniature paper cups on
baking sheet. Mix ingredients throughly. Spoon about 1 tablespoon into each
cup. Bake for 25 mins. or until a toothpick comes out clean. If they are
getting too dark cover with tinfoil the last 10 mins. Cool completely. Wrap
securely and store in refrigerator. Makes about 3 1/2 doz. To make in small
loaf pans: Line pans with aluminium foil and bake for 35-40 mins. Makes 6


Yields
42 Servings

Jeweled Fruitcake

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Ingrients & Directions


8 oz Dried apricots
8 oz Pitted dates (1 1/2cups)
3/4 lb Whole brazil nuts (2 1/2
Cups)
1 c Drained red and green
Maraschino cherries
1/3 lb Red and green candied
Pineapple cut up (about 1
Cup)
3/4 c Flour
3/4 c Sugar
1/2 ts Baking powder
1/2 ts Salt
3 Eggs
1 1/2 ts Vanilla

Heat oven to 300. Line loaf pan, 9x5x3 with aluminum foil – greased.
Leaving apricots, dates, nuts and cherries whole, mix all ingredients
thoroughly. Spread mixture evenly in pan.
Bake 1 hours 45 minutes or until wooden pick inserted in center comes out
clean. I necessary. cover with aluminum foil the last 30 minutes of baking
to prevent excessive browning.
Remove from pan; cool.
Wrap in plastic wrap or aluminum foil; store in a cool place.


Yields
1 Cake

Jerusalem Post Cheesecake

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Ingrients & Directions


-CRUST-
150 g Cookies; (1.25 cups of
-crumbs)
1/4 c Chopped walnuts/pecans
100 g Unsalted butter
1 pn Cinammon and/or ginger;
-(optional)

FILLING
500 g Cream cheese; (5% fat)
1/2 c Plain yoghurt; (1.5% fat)
3/4 c Sugar
2 tb Flour
2 Eggs; (separated)
Lemon rind & vanilla to
-taste

TOPPING
1 1/2 c Plain yoghurt; (1.5% fat)
3 tb Sugar
1 ts Vanilla

This recipe was printed in the Jerusalem Post about 4 years ago. There was
also a full fat recipe but a friend tried it and it was just too rich to
really have fun with. It does take a bit of time to make but if you do
other things in between it is well worth the time and effort.

Crust: Preheat oven to 160?C. Crush cookies. Chop nuts. Melt butter. Mix
well. Lightly grease a 23cm pan. Press mix on bottom and 2.5 cm up sides.
Bake for 10 mins. Allow to cool.

Filling:

Beat cheese and yoghurt together on slow speed. Gradually beat in sugar.
Beat in egg yolks, flour and lemon rind. Stir in vanilla. In a small bowl
beat egg whites till stiff. Fold into mix. Pour carefully into cooled
crust. Bake for 45 minutes or till firm in centre. Remove from oven and
cool for 15 minutes. Raise oven to 200?C.

Topping:

Pour off all water from yoghurt. Mix all ingredients together. Pour onto
cooled cake avoiding the crust. Bake for 7 mins or till topping has firmed.
Remove from oven and cool to room temperature. Refrigerate for at least 2
hours before serving.

Yields
1 Servings