The Art of Jewish Cooking (16 page)

Beat the egg whites and salt until stiff but not dry. Pile on top of the egg-yolk mixture. Sift the flour over the egg whites and fold in carefully. Turn into a 10-inch tube pan.

Bake in a 325° oven 50 minutes or until browned and free from sides of pan. Invert and let cool.

Cream the butter; gradually add the sugar, beating until light and fluffy. Add 1 egg yolk at a time, beating after each addition. Sift the flour, cornstarch, baking powder and salt into butter mixture; mix lightly and stir in the brandy. Fold in the egg whites. Turn into a buttered 9-inch spring-form pan.

Bake in a 325° oven 1 hour or until a cake tester comes out clean. Cool on a cake rack. Dust with confectioners’ sugar.

The finished cake should be only 2½ inches high so use 2 9-inch loaf pans for baking.

Sift together the flour, salt and baking powder.

Beat the eggs until thick; gradually add the sugar, beating until lemon-colored. Stir in the oil and vanilla. Gradually add the flour mixture, then the almonds.

Cover the bottoms of the 2 greased loaf pans with a little of the batter. Sprinkle with a little cinnamon and repeat the steps until all the batter and cinnamon is used up.

Bake in a 350° oven 35 minutes or until a cake tester comes out clean. Cool, then cut in ½-inch slices. Arrange slices on a baking sheet and lightly brown in a 400° oven.

Sift the flour, salt, baking powder, baking soda, cinnamon, nutmeg, cloves and ginger together. (The spices depend on your personal taste, so add or not, as you prefer.)

Beat the eggs, gradually adding the sugar. Beat until thick and light in color. Beat in the oil, honey and coffee; stir in the flour mixture and the nuts.

Oil an 11 × 16 × 4-inch baking pan and line it with aluminum foil. Or, if you want 2 smaller cakes, use 2 9-inch loaf pans. Turn the batter into the pan or pans.

Bake in a 325° oven, 1¼ hours for the large cake, 50 minutes for the 2 smaller ones, or until browned and a cake tester comes out clean. Cool on a cake rack before removing from pan.

Sift together the flour, salt, baking soda and cream of tartar.

Cream the butter, gradually adding the sugar. Beat until fluffy, then add the egg. Add the flour mixture, alternating with the milk. Turn into an 8-inch-square buttered pan. Sprinkle with the brown sugar and cinnamon.

Bake in a 350° oven 30 minutes. Serve warm.

Combine the yeast, 1 tablespoon sugar and the water in a small bowl. Set aside for 5 minutes. Stir in the milk and ½ cup flour. Cover and set aside to rise in a warm place until double in bulk.

Cream the butter, gradually adding the remaining sugar, the eggs and salt. Add the yeast mixture and remaining flour, then knead until smooth. Turn out into an 8-inch-square pan and brush with the butter. Cover and let rise until double in bulk. Combine the following ingredients and sprinkle over the top:

Bake in a 350° oven 30 minutes or until brown.

Beat the egg yolks; gradually add the sugar, beating until thick. Stir in the carrots, orange rind, brandy and almonds. Fold in the egg whites thoroughly. Turn into a greased 9-inch spring form.

Bake in a 325° oven 50 minutes. Cool and remove sides of pan.

Grease a 9-inch spring-form pan and dust it with the bread crumbs.

Beat the egg yolks; gradually add the sugar. Beat until thick. Mix together the nuts, dates and flour. Stir into the egg-yolk mixture. Fold in the egg whites thoroughly. Turn into the spring form.

Bake in a 325° oven 40 minutes. Cool and remove the sides of the pan.

Sift the flour, salt, and baking powder 3 times. Beat the egg yolks; gradually add the sugar, beating until thick and light in color. Combine water, coffee essence and vanilla. Add to yolk mixture alternately with the flour mixture. Fold in the egg whites. Turn into 2 8-inch layer-cake pans that have been greased and dusted with flour.

Bake in a 350° oven 20 minutes or until a cake tester comes out clean. Cool. Spread one layer with following mixture:

Top with remaining layer.

CRUST
:

Sift the flour and salt into a bowl. Add the shortening with a pastry blender or 2 knives until the consistency of coarse sand. Sprinkle the ice water over the mixture and toss until balls of dough are formed. Form into a ball and chill ½ hour. Divide dough in half and roll out as thin as possible. Fit into a 9-inch pie plate and fill. Cover with other piece of dough and seal the edges. Make a few slashes in the top and brush top with beaten egg yolks. Serves 6–8.

RHUBARB
:

Mix the rhubarb, sugar, flour and salt together and fill the pie plate. Dot with the butter if you want to use it. Cover with top crust.

Bake in a 400° oven 45 minutes or until browned.

APPLE:

Mix together all the ingredients. Fill and bake as described above.

Mix all the ingredients together. Fill and bake as described above.

Mix all the ingredients together. Fill and bake as described above.

Mix the cornstarch with a little pineapple juice until smooth. Combine in a saucepan with the rest of the juice, ½ cup of the sugar and the salt. Cook over low heat, stirring constantly, until thickened. Stir in the pineapple and cool.

Beat the egg whites until stiff but not dry; then beat in the remaining sugar. Fold into the pineapple mixture and fill the pie shell. Chill. Serves 6–8.

Beat the eggs until light, then beat in the oil, sugar, flour and salt. Beat until very smooth. Stir in the poppy seeds, if you like.

Drop by the teaspoon onto a greased baking sheet, leaving about 3 inches between each. (They spread and puff in baking.)

Bake in a 325° oven 15 minutes or until browned on the edges. Makes approximately 36.

Cream the butter; gradually add the sugar, beating until light and fluffy. Combine the flour, almonds and salt. Add a little at a time to the butter mixture, alternating with 1 egg yolk at a time. Turn into a buttered 8-inch-square pan. Mark off 16 squares and place an almond in the center of each square.

Bake in a 350° oven 35 minutes or until browned. Cut into squares.

Beat the eggs and sugar together until fluffy. Beat in the honey and then the nuts. Sift together the flour, cinnamon, ginger, nutmeg and baking soda. Work into the honey mixture and add the candied fruit. Form into a ball and chill.

Roll out as thin as possible and cut into shapes. Place on a greased cooky sheet.

Bake in a 350° oven 15 minutes or until browned. Makes about 36 3-inch cookies.

Beat the egg whites until stiff but not dry; beat in the sugar. Mix together the almond paste and corn meal and fold in the egg whites. Drop by the teaspoon onto a lightly greased cooky sheet; flatten slightly with a wet knife.

Bake in a 350° oven 20 minutes or until delicately browned. Makes about 6 dozen.

Cream the butter and beat in the granulated and brown sugars until light and fluffy. Beat in the egg. Sift together the flour, salt and baking soda. Work into the butter mixture. Stir in the hot water, vanilla, chocolate bits and nuts. Drop by the teaspoon onto a greased cooky sheet.

Bake in a 375° oven 10 minutes or until browned. Makes about 40.