ROSH HASHANAH COUNTDOWN: DAY 15

Posted on September 14, 2011. Filed under: Cakes, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, Paerve, Parve, Poetry, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , |


In honor of Rosh Hashanah I wrote this poem which I think really signifies the feeling I get on all holidays. Let me know what you think of it! Look for today’s honey cake at the end of the poem.

RUSH, RUSH, RUSH
A Poem for Rosh Hashanah

by Marilyn Sultar
©Marilyn Sultar 9/12/2011

We rush to start our baking,
The house smells so sweet as honey cakes, raisin and apple challah we bake.

Rush, Rush, Rush

We rush to cook our Yom Tov meals as Rosh Hashanah is swiftly approaching.
We rush to make our briskets, potato or luchsen kugels and tzimesses ahead.

Rush, Rush, Rush

We rush to make our chicken soup and matzah balls, without which it just wouldn’t be Yom Tov.
We want to make as much ahead of time to put in our freezers so we don’t have to rush so much.
Time is ticking, tick, tick, tock.

Rush, Rush, Rush

We rush to clean our houses spic and span.
We rush to vacuum and dust and hide everything away so company doesn’t see our mess.
We rush to clean the silverware and our fanciest serving platters.

Rush, Rush, Rush

Rosh Hashanah is finally here.
Now we rush to set our table so we can quickly gobble down our festive meal.

Rush, Rush, Rush

We rush to wake up early in the morning so we can rush through breakfast.
We rush through breakfast so that we can quickly take our showers, brush our teeth and make room for the next person in line to do the same.
We rush to get dressed in our holiday best.

Rush, Rush, Rush

We rush to get to our synagogues to get a good parking spot.

Rush, Rush, Rush

We rush so much we forget to take the time to enjoy our family and friends because all we do is

Rush, Rush, Rush.

Honey Cake, Chiffon I (P)
=========================

Source: “Spice and Spirit of Kosher-Jewish Cooking”

Serves: 12

4 eggs, separated
1 cup sugar
1 cup honey
1 cup oil
3-1/2 cups flour
2 teaspoons baking soda
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon ground cloves
1 cup strong tea
1/4 to 1/2 cup raisins

Beat egg whites and set aside.

In a large mixing bowl, eat egg yolks until fluffy. Gradually add sugar and beat well. Beat in honey, then oil.

Mix together all dry ingredients, and add alternately to mixture with
tea. Stir in raisins. Fold in egg whites gradually and mix together
again.

Pour into a 9″x13″ greased pan. Bake at 300°F for 1 hour.

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ROSH HASHANNAH BAKING COUNTDOWN: DAY 18

Posted on September 11, 2011. Filed under: Cakes, Chocolate, Desserts, Ethnic Recipe, Honey, Jewish, Kosher Recipe, Paerve, Parve, Recipes, Rosh Hashannah Recipes, Traditions | Tags: , , , , , , , , , , , |


ROSH HASHANNAH COUNTDOWN: DAY 18

I didn’t know it before, but Rosh Hashanah, according to an interesting article I found on Chabad.org, “The Man In Man,” Rosh Hashanah is not the celebration of the beginning of the world, but it is the celebration of the creation of the first man and woman, Adam and Eve, were created. That makes sense, because the world probably does not have a “thought” without the presence of a human being. Think about it…what else is nature has the ability is think, to talk and to write? Even during the days of the Caveman, we had a type of written communication to record the events that surrounded us. In other words, without mankind could there be history? Yes, there could be historic events, but what would they mean if they weren’t passed down from generation-to-generation?

Also, who would G-d have chosen to receive the 10 Commandments, to carry out the duties necessary to keep our world afloat? Yes, I am sure that G-d can do everything and anything, but isn’t it easier to have some help? G-d is not stupid. He is creative, just, and forgiving. He is like a good father.

Ok, so knowing this, and knowing the way my family currently celebrates Rosh Hashanah; I have come to an interesting thought. We celebrate as the beginning of our asking forgiveness for any sins we have committed through the year and we celebrate as if we are celebrating the creation of the world, asking for a good, healthy, sweet new year. But, we don’t begin fasting until Yom Kippur. Instead, we celebrate by going to temple and having festival meals. So, I asked myself, “How do we celebrate our wedding anniversaries?” We either go out to dinner or have a festive meal. If finances are good, we exchange gifts. And we have a special cake. The only differences between the way we celebrate our anniversaries and the way we celebrate Rosh Hashanah is that we don’t exchange gifts on Rosh Hashanah and we don’t go to temple on our wedding anniversaries. But, for both, we like to include a cake in our celebration. Thus, I wonder if having honey cake was originally part of an anniversary-type celebration for Rosh Hashanah. What do you think? Now, I am going to give you the recipe for the honey cake I want to try to make this year. It is from my recipe dbase and I have not tried it out yet.

Have a Honey of a New Year!

Cocoa Honey Cake Recipe
=======================
Ingredients:

2/3 cup honey
2 eggs, lightly beaten
1 tablespoon sliced almonds
1-1/2 cups flour, less 1 tablespoon
1/4 cup vegetable oil
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tablespoons unsweetened cocoa powder
1/4 cup apple juice (or orange juice, or water)
1 pinch nutmeg (hefty pinch)
Directions:

Step #1 Preheat oven to 325 degrees F, & lightly grease 8 X 4 loaf pan.

Step #2 Line the bottom of the pan with greased parchment paper.

Step #3 Whisk flour with cocoa powder, cinnamon, baking soda, baking
powder, ginger, & nutmeg.

Step #4 Place beaten eggs in another bowl, & add sugar & honey, beating
until smooth & light in color.

Step #5 Gradually beat in oil until mixed.

Step #6 Stir the egg mixture into the flour mixture alternating with
juice (or water).

Step #7 Pour the batter into the prepared pan, & top this with sliced
almonds.

Step #8 Bake 50 mins, or until pick comes out clean after inserting in
center of the cake.

Step #9 Cool 15 mins, then turn out onto rack & peel off paper.

Step #10 Wrap in plastic when completely cool, then in foil wrap.

Enjoy the Cocoa Honey Cake recipe!

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COMMEMORATING 9/11

Posted on September 8, 2011. Filed under: Breakfast, Cakes, Comfort Foods, Dairy, Desserts, Ethnic Recipe, Friends, Quick Breads, Rainy Day Foods, Recipes, Tried and True Recipe, Uncategorized | Tags: , , , , , , , , , , , , , , , |


DIVINE INTERLUDE IN COMMEMORATION OF 9-11

The anniversary of 9/11 is quickly approaching. This is the 10th anniversary of this horrendous event in American history and our lives. For me, it is even more so…not only do I grieve for all those precious souls that lost their lives on 9/11, but I grieve for my best friend who died a few weeks later, and for my beloved father who died a week after Beverly did. I keep saying that G-d took them when he did because he needed good souls to help fight the evils of our age.

To mark this anniversary there will be many ceremonies around the world and many people will join those celebrations, needing community to help them through the grieving process. This is good. In fact, in my religion, you are not supposed to say memorial prayers for your loved ones except in the synagogue so that you have your community to lean on and to help you grieve. I am a loner who grieves better in my own home, in my own way. I want to be able to cry if I need to, without have to have others witness my tears. I want to choose prayers that are meaningful to me after I say Kaddish (memorial prayer). So, I invite you to commemorate this event in your own way, but please do commemorate it. It is important that we never forget how much evil hatred there is in the world from paranoia and ignorance; hatred stemming for greed for power and money. We need to remember how hatred causes loss of precious life because someone wants publicity for their cause. And just pure evil hatred that has comes down to us via the generations of a race or a religion or a culture.

I invite you to join a commemoration ceremony in your local community or to commemorate alone by saying Kaddish or a memorial prayer of your own choosing and by making a new friend. Bake a Friendship Cake and take it to a neighbor. Just tell your neighbor you wanted to commemorate 9/11 by meeting him/her. Or if you are a true loner, which I am not, bake a Friendship Cake and leave it protected on a neighbor’s stoop. You can leave a note or not. If you can, donate something to one of your favorite charities. Here is the Kaddish prayer and the recipe for Friendship Cake. Please note, I have taken the liberty to change the prayer a bit.
KADDISH (Mourner’s Prayer)
May the great Name of God be exalted and sanctified, throughout the world, which he has created according to his will. May his Kingship be established in your lifetime and in your days, and in the lifetime of the entire world, swiftly and in the near future; and say, Amen.
May his great name be blessed, forever and ever.

Blessed, praised, glorified, exalted, extolled, honored elevated and lauded be the Name of the holy one, Blessed is he- above and beyond any blessings and hymns, Praises and consolations which are uttered in the world; and say Amen. May there be abundant peace from Heaven, and life, upon us and upon all the world; and say, Amen.

He who makes peace in his high holy places, may he bring peace upon us, and upon all the world; and say Amen.

FRIENDSHIP BREAD
“Friendship is precious, not only in the shade, but in the sunshine of life.”
Thomas Jefferson

Amish Friendship Bread Starter
Submitted By: GINNY LEE
Photo By: Linda (LMT)
Prep Time: 30 Minutes
Ready In: 9 Days 40 Minutes
Servings: 120
“Yeast, sugar, milk and flour ferment to make starter for sweet bread. Because the recipe produces so much starter, give some away to friends.”
INGREDIENTS:
1 (.25 ounce) package active dry
yeast
1/4 cup warm water (110 degrees
F/45 degrees C)
3 cups all-purpose flour, divided
3 cups white sugar, divided
3 cups milk

DIRECTIONS:
1. In a small bowl, dissolve yeast in water. Let stand 10 minutes. In a 2 quart container glass, plastic or ceramic container, combine 1 cup flour and 1 cup sugar. Mix thoroughly or flour will lump when milk is added. Slowly stir in 1 cup milk and dissolved yeast mixture. Cover loosely and let stand until bubbly. Consider this day 1 of the 10 day cycle. Leave loosely covered at room temperature.

2. On days 2 thru 4; stir starter with a spoon. Day 5; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Days 6 thru 9; stir only.

3. Day 10; stir in 1 cup flour, 1 cup sugar and 1 cup milk. Remove 1 cup to make your first bread,
give 2 cups to friends along with this recipe, and your favorite Amish Bread recipe. Store the remaining 1 cup starter in a container in the refrigerator, or begin the 10 day process over again (beginning with step 2).

FOOTNOTES:
Editor’s Note
Once you have made the starter, you will consider it Day One, and thus ignore step 1 in this recipe and proceed with step 2. You can also freeze this starter in 1 cup measures for later use. Frozen starter will take at least 3 hours at room temperature to thaw before using.

Nutrition
Servings Per Recipe: 120
Calories: 34
Amount Per Serving
Total Fat: 0.2g
Cholesterol: < 1mg
Sodium: 3mg
Amount Per Serving
Total Carbs: 7.7g
Dietary Fiber: 0.1g
Protein: 0.5g

Amish Friendship Bread
Submitted By: JJOHN32
Prep Time: 40 Minutes
Cook Time: 1 Hour

Servings: 30

"A sweet cinnamon bread that requires a batch of Amish Friendship Bread
Starter. For variations, add your favorite fruits and/or nuts!"

Ingredients:

1 cup Amish Friendship Bread Starter
2/3 cup vegetable oil
3 eggs
2 cups all-purpose flour
1 cup white sugar
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 teaspoon baking soda
1-1/4 teaspoons baking powder
1 teaspoon vanilla extract

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease 2 (9×5 inch)
loaf pans.

2. In a large bowl, combine the Amish bread starter with oil, eggs, 2
cups flour, 1 cup sugar, 1 teaspoon ground cinnamon, 1/2 teaspoon salt,
1/2 teaspoon baking soda, 1 1/4 teaspoons baking powder, and 1 teaspoon
vanilla. Mix well. Pour into prepared loaf pans.

3. Bake in preheated oven for 50 to 60 minutes.

Nutritional Information

Servings Per Recipe: 30

Amount Per Serving

Calories: 130

* Total Fat: 5.6g
* Cholesterol: 21mg
* Sodium: 89mg
* Total Carbs: 18.3g
* Dietary Fiber: 0.3g
* Protein: 1.9g

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Hope and Comfort

Posted on August 26, 2011. Filed under: Apples, Cakes, Chocolate, Chocolate Chip, Comfort Foods, Cookies, Cupcakes, Dairy, Desserts, Hope, Kosher Recipe, Maya Angelou, Paerve, Parve, Peanut Butter, Quote, Recipes, Uncategorized | Tags: , , , , , , , , , , , , |


I don’t know where I’m going. My great hope is to laugh as much as I cry; to get my work done and try to love somebody and have the courage to accept the love in return.   Maya Angelou

I love Maya Angelou’s poems.  She is such a talented lady, and she is a LADY! This quote is from an interview and is her reply when asked about her life and her career.  I thought about the part of the quote that says, “My great hope is to laugh as much as I cry…”  I don’t hope for that, what I hope for is that I laugh alot more than I cry!  Life is too short to cry more than you laugh.  I ask you this, how can we make sure that we do laugh more than we cry?

These are my suggestions:

1.  Don’t read the newspaper every single day, and on the days that you do read it, don’t forget to read the comics and even try to do the crossword and jumble puzzles to keep your mind working!

2.  Don’t sweat the small stuff.  Deal with it to make as much of the problem go away as quickly as you can.

3.  Read a funny book.  I just finished a great book called “Thank You For Flying Air Zoe” by Erik Atwell.  I laughed all the way through it and thought to myself when I reached the end of it that this book is a keeper so when I’m feeling down, I can re-read it.  Read it or one that is more to your tastes, but make it a funny one.  Yes, books of jokes are allowed here 🙂

4.  If the weather allows, go outdoors and soak up the sunshine.  I know, I know…skin cancer…well, go protected, but go.  I still believe that the sun has healing powers.  Why else would G-d have created it? 🙂  Sorry, just being a bit silly here.  But it’s making me smile.

5.  Don’t give up hope!  I have always said, “Where there is life, there is hope.”  I truly believe that!

6.  Don’t be afraid to talk to your friends about your problem.  It helps.  Then, change the subject when you are ready and talk about something fun.

7.  Take a long bubble bath with all the lights off and while there fantasize about how you would live your life if you could.  Or fantasize about your favorite movie star, anything that makes you smile and relax!  When you get out of the bath, shake that problem right out of your system and look at it in a relaxed, new light.  Then take the first step to solving it.

8.  Watch your favorite funny movie before you retire for the night and DON’T forget to eat a bag of popcorn while you do!  I think munching on popcorn is a huge help in relaxing so you can go to sleep when the movie is over.

9.  Bake cookies and then eat one or two.  I’d have a relaxing cup of tea with those cookies.  Mmmmmmmmmm comfort food!  If you don’t like to bake, do something that you enjoy doing, wood crafting for instance or scrapbooking or knitting, etc.  If you must (meaning if it relaxes you) clean the house!  (That definitely isn’t for me! 🙂

10.  Take a nap.

The idea here is to give yourself a good break from the problem so you are relaxed and can then take steps to solve your problem.  Be good to yourself and be gentle with yourself!  Very importantly, don’t lose sleep!!!

DISCLAIMER:  I am not a therapist.  I am not a counselor of any type.  I am just a person who has been where you are.  A normal person with normal human problems and emotions.  These are things I try to do.  My favorite one is to take a  hot bubble bath in the dark and in silence so I can close my eyes and fantasize!

Well…to help you relax, here are a few recipes for today:

Apple Coffee Cake Recipe

  • Prep time: 10 minutes
  • Cook time: 25 minutes

INGREDIENTS

  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup of sugar
  • 1 teaspoon ground cinnamon
  • 5 1/2 Tbsp unsalted butter, room temperature
  • 1 egg, beaten
  • 1/2 cup whole milk
  • 1 medium Cortland or other baking apple, peeled and sliced

METHOD

1 Preheat the oven to 375°F. Grease a 9-inch square baking dish with or pie pan with a 4-cup capacity.

2 In a medium bowl, whisk vigorously together the flour, baking powder, and salt.

3 In a separate small bowl, mix 1/4 a cup of the sugar with the cinnamon, set aside.

4 Using an electric mixer, beat the butter with the remaining 1/4 cup sugar. Beat in the egg until blended. Add the flour mixture in three additions, alternating with the milk, beating after each addition until just combined.

5 Pour half of the batter in the bottom of the baking dish. Lay the apple slices on the batter so they just cover the batter (you may have to overlap some slices). Sprinkle the apples with the cinnamon-sugar mixture, reserving a teaspoon or two to sprinkle on top. Spread the rest of the batter over the apples. Sprinkle the remaining cinnamon-sugar on top.

6 Bake the cake for 25 minutes or until it is golden brown and apples start to bubble at the edges.

Yield: Serves 6.

Source:  Boston Globe

I have not made this coffee cake yet, but I will make it now that apple
season  is almost here! 

Donald's Just Ducky Cupcakes
============================
By Cindy Littlefield

We all know Donald can be a cantankerous duck, but these cute candy-billed cupcakes are inspired by his sweet side. Serve them at a birthday party or make
A batch for a quick-and-easy everyday dessert.

You'll need:

Batch of baked cupcakes
White frosting
Yellow Swedish Fish candies
Kitchen knife or scissors
Small black jellybeans
Tube of black decorating icing

Instructions: 

Frost the cupcakes, using the knife to pull the frosting up into a
couple feathery peaks at the top of the head. 

For a duck bill, slice a yellow Swedish Fish candy in half lengthwise.
Then press the two halves into the frosting, separating them slightly,
at the very edge of the cupcake top (opposite the feathery frosting
peaks). 

For eyes, press two black jellybeans into the frosting. Use the black
decorating icing to pipe on curved eyebrows about 3/8 inch above the
eyes. 

Everything Mickey & Friends

I found this recipe on the internet at the family.go.com and thought it
was just perfect for this blog post.  Keep the ingredients on hand as I
think this is a definite "go to comfort food recipe!"  I haven't tried
to make this yet, but what could be bad? ~Marilyn Sultar 8/26/2011

The Ultimate Comfort Food?

Now for the ULTIMATE comfort food…chocolate, but of course! 🙂

Kosher Chocolate Mousse Cake Pareve
===================================
Ingredients

6 oz. margarine (pareve)
6-8 oz. semi-sweet chocolate (pareve)
7 eggs, separated
1 cup sugar
3 tablespoons cake flour

Directions
1. Preheat oven to 350° F (175° C). Spray a 9x13 inch (23x33 cm) baking
pan with non-stick spray. 

2. Melt margarine and chocolate in a double boiler or microwave. 

3. Mix egg yolks and then slowly stir them into the chocolate. Make sure
the yokes do not harden. 

4. Let the chocolate-egg mixture cool. 

5. Whip egg whites until stiff. Add sugar. 

6. Add egg whites to chocolate mixture, folding gently. 

7. Remove 1 - 1 1/2 cup of the mousse mixture. This will be used later for
the cake's frosting. 

8. Gently add flour to the rest of the mixture. 

9. Pour mixture into baking pan. Bake for 35-40 minutes. 

10. When cool, spread frosting on top. Refrigerate or freeze. 

TIPS: 

1. If using the microwave to melt the chocolate and margarine, be careful
not to burn the chocolate. 

2. Don't forget to add the flour between removing some mix for the
frosting and putting the pan into the oven!
I have not tried this recipe yet.  I found it today at:
chocolatecakerecipes.net
Last, but DEFINITELY NOT LEAST! is my favorite recipe for chocolate chip
cookies.  I have searched the internet for this recipe, and have never
seen it except in one cookbook.  Source is noted at the end of the recipe.

NUTRITIOUS POPPIN FRESH COOKIES
===============================
INGREDIENTS:

2-1/4 cups Pillsbury's Best SELF-RISING Flour
2 cups FIRMLY PACKED BROWN SUGAR
1 cup Margarine OR Butter; SOFTENED
2 tsps. Vanilla Extract
2 Eggs
2 cups QUICK COOKING Rolled Oats
6 oz. pkg. (1 cup) SEMI-SWEET Chocolate Chips
1/2 cup CHOPPED Nuts OR Sunflower Seeds*

OPTIONAL INGREDIENTS: Stir one of the following into the dough, if desired.

1 cup Peanut Butter*
1 cup Wheat Gern
1 cup FLAKED Coconut
1 cup NONFAT DRY Milk

INSTRUCTIONS:

HEAT OVEN TO 350° F.

LIGHTLY spoon flour into measuring cup; level off.

In a LARGE bowl, combine all ingredients EXCEPT oats, chocolate chips
and nuts (or sunflower seeds). Beat at MEDIUM speed until well blended,
about 1-2 minutes.  By hand, stir in remaining ingredients.  Add ONE
Optional ingredient, if desired.  

Drop dough by ROUNDED teaspoons 2" apart onto UNGREASED cookie sheet.
Bake at 350° F. for 12 minutes OR until light golden brown.

Yield:  48 cookies

Source:  Pillsbury's "Simply From Scratch Recipes, Vol 3" cookbook.

*When I make these cookies, which are my very favorite chocolate chip
cookies, I use Sunflower Seeds and I use 1 cup of Peanut Butter.  

These cookies are out of this world.  It is a combination chocolate
chip and peanut butter cookie the way I make it as noted above.  I'm
not crazy about peanut butter cookies, usually, but in this recipe,
it's perfect!  Hope you enjoy them as much as I do!  ~Softa123

Suggestions for main dish comfort foods:  chicken soup with matzah balls,
macaroni and cheese, meatloaf, chicken pot pie, or anything that evokes
good memories.
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