Favorite Recipes
We have assembled a short list of favorite Jewish
cooking recipes. Click any of the links
below to view the full recipe.
3-4
tart apples
Combine 3/4 tsp. Cinnamon with 3 T sugar
3 c. flour
2 c. sugar
1 tsp. Baking powder
1/4 tsp salt
1 c. oil
4 eggs
4 c. orange juice
1 T vanilla
Pam
Peel,
core and slice apples. Combine: 3 T. sugar and cinnamon. Sift into large mixing bowl: flour, 2 c.
sugar, baking powder and salt. Gradually
stir in oils, eggs, lightly beaten, orange juice, and vanilla. Beat until batter is smooth.
Pour
1/2/ batter into sprayed 9" tube pan.
Arrange 1/2 apple slices on top of batter. Sprinkle with 1/2 sugar
cinnamon mixture. Ad remaining batter,
then apple slices, and sprinkle with remaining cinnamon-sugar mixture.
Bake
at 325° for 1-1/2 hours or until toothpick tests dry. Cool in pan 15 minutes, invert and allow to cool completely.
1
lb cottage cheese, creamy, fine curds
3 eggs, (or 1 whole and 3 whites)
Scant 1/2 c. sugar or sweetener
1 T lemon juice
3 sheets of matzoh
7 T butter or margarine
Wet
thoroughly 3 sheets of matzoh (not all at once but as
needed). Drain
thoroughly.
Melt 7 T butter or margarine.
Pour 1/2 of melted butter in bottom of 8" square pan.
Blend will in the mixture, the eggs, sugar, and lemon juice.
Then mix this with the creamy cheese.
Mix until well blended.
Place 1 sheet of the drained matzoh
over the melted butter in pan.
Top with 1/2 of the cheese mixture.
Wet and drain the second sheet of matzoh and place
over the cream cheese mixture.
Add the balance of the cheese mixture on top of the second sheet.
Place the third sheet of wet matzoh on top of the
cheese mixture. Pour balance of melted
butter on top.
Bake
at 325° for 1 hour.
Freezes well.
1/2
c matzoh meal
1/2 tsp. Salt (may be omitted)
3/4 tsp. Powdered instant chicken soup
Dash onion powder
3 egg whites
3 T club soda (cold)
2 T chopped parsley (optional)
Stir
dry ingredients together. Very lightly stir the egg whites, club soda, and
parsley with a fork. Pour over the dry ingredients. Mix well and refrigerate at least one hour.
Form
into 8 1/2 inch balls. Drop into a large
pot of boiling salted water. Reduce heat and simmer covered for 30 minutes. Do
not remove the lid during the cooking period. Remove with a slotted spoon and
serve in the soup.
Makes 8 matzoh balls.
2
1/2 to 5 lbs fresh, first-cut lean brisket
1/2 c. katsup
1/2 c. water
1 1/2 tsp instant minced onion
1 T cider vinegar
1 1/2 tsp bottled white horseradish
1 1/2 tsp prepared mustard
1/2 tsp salt
1/2 tsp pepper
Sear
all sides of beef in a little oil in heavy casserole dish.
Mix
above together and pour over beef. Cover tightly with foil and bake at 300°
until tender, about 3 1/2 hours. Cool.
Slice
beef thinly on a diagonal and cover with gravy.
Refrigerate. Remove any fat on
top before reheating to serve.
Also
freezes well.
Servings:
6-8.
1
lb noodles
2 c sugar
2 tsp vanilla
6 eggs, well beaten
Raisins
1/2 lb butter (2 sticks)
1 pint sour cream
2 tsp salt
1 T cinnamon
Cook noodles. Mix the rest of the
ingredients. Fold them into the noodles in a large bowl. Mix well.
Pour noodles into a 9x13 dish, top with some cinnamon, and bake at 350°
for 45 minutes.
4 1/2 tablespoons dry yeast
1/3-cup vegetable oil
2 1/4 cups lukewarm water
4 eggs, beaten
1 tablespoon salt
9 cups flour
1/2 cup sugar
1) Dissolve yeast in water for ten minutes. Combine salt, sugar, oil and eggs. Mix well.
Combine egg and yeast mixture in a large bowl. Add 3 cups of flour at a time and mix after
each addition. Make sure to use all the
flour. (If you need more flour to work
the dough, add it in by sprinkling it on the work surface.)
2) Knead the dough until smooth, then
knead for an additional 7 minutes. The
dough should be smooth and elastic.
Place in a large greased bowl and leave in a warm place for 90 minutes or
until dough has risen to twice its original size.
3) Punch down dough completely so there are no air
pockets. Divide dough, braid and shape
as desired. Place onto greased cookie
sheets. Brush with egg and water
mixture. Let rise until approximately
double in size. Bake in a pre-heated
350-degree oven for 30 minutes.
This recipe will make 3 large or four medium challahs.
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