COOKIES, COOKIES, COOKIES – CUT-OUTS

Posted on November 24, 2011. Filed under: Amish, Chanukah, Chanukah Cookies, Chocolate, Christmas, Christmas Cookies, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Ethnic Recipe, German, Jewish, Kosher Recipe, Oranges, Paerve, Parve, Rainy Day Foods, Recipes | Tags: , , , , , , , , , , , , , |


Good morning…well it’s 4:49 AM EST as I begin this post.  I was going to do a 30 Day Cookie Countdown for Chanukah and Christmas, but with my upcoming surgery and going to my Mom’s for the 6 week recuperation period, I don’t know how often I will be able to post.  But, hopefully I’ll be back home faster than I anticipate and I’ll catch up with all of you.  If I can, I will do a Chanukah article and a Christmas article before things get crazier than they already are.  In light of the “no can do” countdown, I thought I would do a cookie category of the day, and since they take the longest to do, I thought I would begin with cut-out cookies, which are my favorite cookies during the holidays.  I tend not to make them any other time of the year; unless there is a special event like a shower or someone requests that I make them.  So let’s get baking!

My first offering is a Chanukah cut-out cookie from my dbase.  I must try to make these this year, if I am up to it.  If not, I may make it for Purim.  I love poppy seed cookies like this following recipe.  They remind me of my beloved maternal grandmother.

Chanukah Poppy Seed Cookies

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Ingredients

3 eggs

1 cup sugar

3/4 cup oil

Juice and rind of 1 orange

4 cups flour

1/4 cup poppy seeds

2 teaspoons baking powder

Salt

Directions:

Beat eggs.  Add sugar, oil, orange rind, and juice.  Stir in dry ingredients.

Roll out thin and cut into desired shapes.

Bake at 350 degrees. Check after 10 minutes. Remove when browned.

SOFTA123’S AKA MARILYN’S NOTE:  Don’t frost these cookies.  They taste good plain!

The following recipe is for Chanukah chocolate star cookies.  I have never tasted a chocolate cut-out cookie, but what’s not to like?  It’s CHOCOLATE!

DISCLAIMER:   The above picture does not go along with the following recipe, but  looks to be similar.  ~SOFTA123

CHANUKAH CHOCOLATE STARS

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Yield: About 4 dozen

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups flour

1/2 cup cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Powdered sugar, to decorate

Cream butter, sugar, and eggs until light and fluffy. In another bowl, stir together dry ingredients (except powdered sugar); beat into creamed mixture until well blended. Cover, and chill until firm enough to handle.

On lightly floured surface, roll dough to 1/8″ thick, cut with a Star of David-shaped cookie cutter.

Bake at 350°F, 5 to 7 minutes, or until no imprint remains when touched  ightly. Cool for 1 minute before removing from pan. When completely cooled, sprinkle with powdered  sugar.

Posted by Judith Sobel

I think that these Amish cut-out cookies must be devine!  I love cookies that are fragrantly laced with spices.  I would frost half of the batch with a thin confectioner’s sugar glaze (mix ¼ cup of confectioner’s sugar with a few drops of water, whisk or stir until smooth.  Keep adding water, a drop at a time and mixing till smooth until it is the consistency  you desire.  Don’t make it too thin, but if you find you have, then just add more confectioner’s sugar.  Brush the glaze onto the cookies using a pastry brush.

Amish Christmas Cookies

=======================

1/2 cup butter

1 cup brown sugar

1 cup light molasses

1 egg, beaten

4 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground clove

1/2 teaspoon nutmeg

1. Preheat oven to 350 degrees F. Grease cookie sheets.

2. Cream butter and sugar. Blend in molasses and eggs.

3. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie utters.

4. Bake for 10 to 12 minutes.

The next recipe calls for Hartshorne and is a recipe my husband has asked me to make for years.  Maybe this will be his lucky year!  Start calling pharmacies to see who can get the Hartshorne for you!

Hartshorne German Christmas Cookies

==================================

2 cups Sugar

1/2 teaspoon Salt

1-1/4 cups Shortening

2 Eggs

1 cup Milk

1 tablespoon Hartshorn ***

1/2 cup Boiling water

2 teaspoons Vanilla

Flour to stiffen

1 ounce Anise seeds

*** Hartshorne can be obtained at your pharmacy. It is ammonium crystals

1. Mix sugar, salt, shortening, eggs, and milk.

2. In a separate bowl, dissolve the Hartshorne in the boiling water. Make sure it is completely dissolved.

3. Add vanilla and anise seeds to the sugar mixture. 4. Add Hartshorne

mixture to sugar mixture.

5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters.

7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.

“This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!”

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Shemini Atzeret and Simchat Torah

Posted on October 18, 2011. Filed under: Cakes, Cheese, Cherries, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Jewish, Kosher Recipe, Menu, My Ramblings, Oranges, Pineapple, Recipes, Scottish Recipes, Shimi Atzaret Recipes, Shmini Atzaret, Side Dish, Simchat Torah, Simchot Torah Recipes, Soup, Sour Cream | Tags: , , , , , , , , , , , , , , , , |



Did you know that Simchat Torah is actually a ceremony during Shemini Atzeret?  I didn’t, or at least I didn’t remember it.  Most people I know simply refer to the upcoming holiday as Simchat Torah.  Shemini Atzeret is a two-day holiday, beginning on October 21, 2011 (don’t forget, Jewish holidays are not celebrated on the same date on the Gregorian calendar as other non-Jewish holidays do) and ending on October 23, 2011.  We celebrate Simchat Torah immediately following the end of Succot.  The word “simcha” means “joy, celebration, rejoicing” in English.  So, on Simchat Torah, we are rejoicing over the Torah (the Five Books of Moses).  This is because on Simchat Torah we complete our reading of the Torah and we begin it all over again.

Many things happen in our celebration of the Torah, we eat, and eat, and eat.  We say Yizkor, which I explained in my Yom Kippur article.  We add a blessing for rain.  This is the only time that we give a Torah  an  aiiyah  (aliyah has two meanings,  1) a high honor; 2) immigrating to Israel.  In this case it means “a high honor”).  This is the only time that we have three Torahs out during a Torah service.  And this is the only time when we take all the Torahs out and we dance with the Torahs and sing joyous songs.  The children get a Jewish Flag on a stick and an apple and they parade around waving their flags and holding their apples.  It is a great celebration and a lot of fun.

The traditional dish of Shemini Atzeret is stuffed cabbage.  Although Paul loves it, you won’t find this dish in my house!  I can’t stand the smell of the cabbage cooking, let alone eat it…yuk!  But this is a menu  that I can live with and yes, I’ll post a recipe for stuffed cabbage also.

Shemini Atzeret Menu  With A Scottish Bent To It

Wine for Kiddish (blessing)

Challah (not a round one) for Hamotzi

Carrot Soup With Honey And Ginger*

Paula’s Mozzarella and Tomato Salad*

Scottish Baked Brown Trout*

Peas

Dairy Noodle Kugel*

Caledonian Cream*

Iced Cherry Cake*

Carrot Soup With Honey And Ginger Recipe

========================================

This is a Scottish soup recipe.

Ingredients:

10 cups water

1-1/2 cups butter

3 medium onions, peeled and thinly sliced

2 tablespoons grated ginger root

12 turns of freshly ground pepper

1 tablespoons sea salt

3 pounds carrots, peeled and shredded

Juice of 1/3 small lemon

1/4 cup plus 1 tablespoon quality honey

GARNISH:

1/2 cup heavy cream

1/4 cup chives

Directions:

Place a large Dutch oven on the stove with 10 cups of water. Bring water to a boil and keep it warm on the stove top.

In a separate stockpot, add butter and onions and cook over medium-high heat until the onions turn translucent. Add the ginger to the pot. Season with salt and pepper to taste. Add the shredded carrots to the stock pot and mix well to combine the ingredients. Squeeze in the juice from the lemon and pour in the honey. Stir the mixture well to blend.

Pour in the 10 cups of hot water and cook the soup on a gentle, rolling boil for 45 minutes. When the soup is cooked and the carrots are tender, transfer the soup into a food processor in batches and puree until smooth. Dish the soup out into individual serving bowls and add a little cream to each bowl, running it through with a butter knife or spatula. Garnish with the chives.

Yield: 10 servings

Graphic Source:  Acclaim Clipart

Paula’s Mozzarella and Tomato Salad

Recipe courtesy Paula Lambert, The Cheese Lover’s Cookbook and Guide, Simon & Schuster, 2000

 

Total Time:  10 min

Prep:  10 min

Yield:  4 servings

Level:  Easy

 

Ingredients

 

2 large ripe tomatoes, peeled and sliced 1/4-inch thick

8 ounces fresh mozzarella, sliced 1/4-inch thick

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

8 fresh basil leaves

 

 

 

Directions

Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards.

Sprinkle with the salt and pepper.

Drizzle with the oil.

Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices. Serve immediately.

Scottish Baked Brown Trout

=================

“Trout, freshly caught from the river, is a dependable dish to have in Scottish restaurants, especially in the Highlands. In this recipe the fish cooks in its own juices, with baking foil keeping it moist. Quantities below are for four people.”

Ingredients:

Four half pound (250g) trout

4 tablespoons dry vermouth

2 tablespoons olive oil

Sea salt

Freshly ground black pepper

4 sprigs of fresh herbs (dill, fennel, chives or parsley)

1 lemon

Method:

Pre-heat oven at 450F (230C or Gas Mark 8).

Clean the trout if required, remove the scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs.

Cut four pieces of kitchen foil into oval shapes which are long enough to take the fish plus an extra 3″ (7cm) foil. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish.

Pull the foil up to make a boat shape for the fish and pleat over the top to totally enclose the fish, making sure it is pinched together. Place on a baking sheet and bake in a pre-heated oven at 450F (230C or Gas Mark 8) for 8 to 10 minutes. The time will vary, depending on how plump the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness. The fish can be served in the foil with fresh vegetables.

SOFTA’S DISCLAIMER:  This photo is not a photo of this recipe.  It is a Photo I found on the internet that looks similar.

 

  

Dairy Noodle Kugel

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Ingredients:

8 ounces fine egg noodles

1/4 pound butter, melted

4 eggs, beaten

2 teaspoons vanilla

3/4 cup sugar

16 ounces cottage cheese

16 ounces sour cream

1 can crushed pineapple

Topping

1 sleeve graham crackers, crushed

Cinnamon and sugar to taste

Directions:

Preheat oven to 330 degrees F.

Cook noodles and drain.

Beat eggs and sugar until light. Add melted butter and vanilla. Add cottage cheese and sour cream. Add noodles and mix well.

Put in greased 9×13 pan. Mix crushed graham crackers with sugar and cinnamon and sprinkle over top.

Bake at 300 degrees for 1 hour.

Photo Source:  All-Free Download.com

Caledonian Cream

================

Here is a refreshing dessert which uses marmalade which is a popular ingredient in Scottish cooking since its invention in Dundee in 1797.

Ingredients for the cream:

4 ounces cream cheese (about half a cup)

4 fluid ounces double cream (about half a cup)

1 tablespoon marmalade (thick, bitter marmalade is

suggested but use what you have on hand)

2 tablespoons brandy or rum

2 teaspoons lemon juice

Sugar to taste

Ingredients for base:

4 oranges, segmented and the pith removed

Method:

Blend all the ingredients for the cream in a liquidizer  till smooth.  (SOFTA123’S NOTE:  what the Scottish people call a liquidizer is what we Americans call a blender.)

Place the oranges in four long-stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top.

Garnish with some orange zest (boil for a few minutes in water to  reduce the bitterness).

Serve chilled.

Servings: 4

Iced Cherry Cake

==================

Cherry cake, with icing on top, is one of the mainstays of Scottish home baking  tearooms.

Ingredients:

8 ounces (250g/One and a quarter cups in North America) self-raising flour

(all-purpose flour with baking powder)

8 ounces (250g/one cup) margarine

8 ounces (250g/one and a quarter cups) caster sugar (fine granulated sugar)

4 eggs (medium)

8 ounces (250g/one cup) glacé cherries

8 ounces (250g/one and a quarter cups) icing sugar (frosting)

Method:

Preheat the oven to 160C/325F/Gas Mark 3 (or slightly higher if not an electric fan assisted oven) and line a baking tray (8″ x 12″ x 1½” or 20cm x 30cm x 5cm) with parchment paper.

Wash, dry and chop up the cherries to remove the glacé coating (but retaining some as quarter  cherries to decorate the top later).  If you coat them in some flour it will stop them sinking to the bottom of the cake.

Cream the margarine and sugar together thoroughly until light and fluffy (to help the cake rise with the trapped air). Beat in the eggs, one at a time, until smooth.

Stir in the flour and then add the cherries. Spread evenly into the tin and bake in the middle of the oven for about 40 minutes. Allow to cool in the tin.

Add a little water at a time to the icing sugar (frosting) until it has a consistency which coats the back of a metal spoon without running off.

Remove the cake from the tin and spread the icing sugar evenly on top.

Decorate with quartered cherries.

SOFTA123’S NOTE:  The next recipe, the recipe for stuffed cabbage, does not go along with the above menu as the stuffed cabbage recipe is for a meat meal and the menu is for a dairy meal.

Holishkes (Stuffed Cabbage)

===========================

By Sharon Lebewohl and Rena Bulkin

The Second Avenue Deli Cookbook

The Second Avenue Deli

Recipe Reviews (43)

User rating 88 % would make it again

Main ingredients: Cabbage, Vegetable, Citrus, Onion, Egg, Rice, Garlic, Tomato

Cuisine – Jewish

Dietary considerations – Kosher

Yield: Makes 7 pieces

Ingredients:

Stuffing:

1-1/2 pounds chopmeat (SOFTA123’S NOTE: ground beef, ground veal or ground turkey is fine to use in this recipe.)

3/4 cup uncooked white rice

1 cup finely chopped onion

2 eggs, beaten

1/2 cup water

1 tablespoon finely chopped or crushed fresh garlic

2 teaspoons salt

1/2 teaspoon pepper

Sauce:

2 cups plain tomato sauce

1-1/2 cups finely chopped onion

1/2 orange, chopped with peel into 1/2-inch pieces; remove pits

2/3 lemon, chopped with peel into 1/2-inch pieces; remove pits

1/2 teaspoon cinnamon

1 cup white sugar

1/2 cup brown sugar

1/2 cup white vinegar

2 cups water

1-1/2 teaspoons salt

1 large lightweight young green cabbage

1 medium green cabbage. You’ll need 4 cups (if you don’t have enough, supplement with leftovers from the large cabbage).

Preparation:

In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.

In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.

Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult — persevere.

Set out a baking tray neat the stove. Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don’t splash yourself) into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they’re limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.

Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.

Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.

Paul and I wish everyone at Gut Yom Tov!


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SUKKOT

Posted on October 13, 2011. Filed under: Brownies, Cheese, Cherries, Chocolate, Cookies, Cupcakes, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Family, Fish, Honey, Jello, Jewish, Kosher Recipe, Lemons, Menu, My Ramblings, Pears, Pineapple, Recipes, Sukkot, Sukkot Recipes, Traditions, Tried and True Recipe, Vegetables, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , |


The holiday of Sukkot begins on the 15th day of the month of Tishrei. Known in rabbinic literature as Ha-Chag–“the holiday”–the themes of Sukkot are clearly of high importance in Jewish theology.  Sadly, many Jews, including myself, really don’t celebrate it.  Perhaps we have a festive meal and perhaps we are lucky enough to be invited to eat dinner in a sukkah (open air booth) built by a friend or family member.  Or perhaps our synagogue has a communal meal to celebrate that we can take part in.  In part it is the fault of our school system here in the U.S.  In part it is the fault of today’s world.  And in part, it is the fault of our parents and/or of us.  We have to take so much time off for Rosh  Hashanah and Yom Kippur that we tell ourselves (and it is probably not far from the truth) that we will be fired if we take too much time off from our jobs, even if it is for religious reasons.  At one time employers may have been more sympathetic to our needs, but not any longer.  Our children are allowed to miss only so many days a year and here in the North that means we have to plan missed snow days.  Don’t forget that kids get sick, especially during the winter, as we adults also do.  Doctor appointments, dental appointments, “tummy ache” days, they all add up.  So how can we allow our children to take time off?  Even if we did insist they take the time off, how are they ever going to catch back up with the other kids, let alone bypass them in the race for college scholarships, let alone college admittance?  So our observance of Sukkot, the most beautiful of our holidays, and one of the most important of our holidays takes a back burner to the secular world and our secular lives.  I am glad to say that more and more people that I know do take the time to build their own personal sukkahs and take the time to celebrate.  Last year Paul and I were invited to our Cousin Susan’s sukkah along with many other people.  Susan is the hostess with the moistest and her sukkah and sukkah party were no exception.  This year we have been invited to our good friends’ The Sterns, sukkah for an intimate family dinner.  We are hoping that the weather will be with us so we can at least do the ceremonial part of the meal in the sukkah, if not have our entire meal out there beneath the stars.  I know in Kingston, my step-son-in-law and grandson are helping to build their synagogue’s sukkah and will be celebrating there with the temple family.  My mom will be going to my Aunt’s house or my cousin’s house.

The symbolism of the sukkah is a strong reminder of the dwellings of the biblical Israelites as they wandered in the desert for 40 years after the exodus from Egypt. In this manner, these temporary dwellings return us to a different time in our development and remind us of our journey to nationhood.  That answers the question “is Judaism” a nation?  Yes, in part it is.

Another symbolic definition of the sukkah is that it binds us to G-d as we recall our dependence on him for our daily needs and we celebrate all that he does for us.  We are commanded to be joyous during the whole holiday period (7 days) of Sukkot. We are told that it is a worse sin to be sad during this period than to have a sip of water on Yom Kippur.  I had no idea until I started writing this article of just how important Sukkot is in Judaism.

People take great pride in decorating their sukkah, but it is always decorated with fruits and greenery to remind us that Sukkot is a harvest holiday.  I went rummaging through the Net to find some pictures of the coolest sukkahs.  Here are some I think gives you an idea of the different types of sukkahs you can find.

This is a very basic sukkah.  I found it at the Mont Clair Jewish Organization’s website.

This picture is of a pre-fab sukkah that you can purchase.  I found this picture at Tzvee’s Talmudic Blog.

This is a great example of a sukkah decorated with fruits and greens.  Click on the photo to go to HWPS Organization’s website.

This is my favorite.  I love that it is decorated with colorful paper chains like the ones I made as a child in addition to the fruit and grains.  I was very impressed with the article on Sukkot that this photo was a part of.  Click on to the website after you finish reading my article.  This sukkah, I think is in Israel.  The website is called “Israelity.com.”

“There is also a commandment in the Torah for each person to take the fruit of a “goodly tree,” later interpreted as a fruit called an etrog (citron). Along with this fruit, one must collect certain tree branches and rejoice before God. We therefore take a palm branch and connect to it myrtle twigs and willow branches. There are beautiful narratives in rabbinic literature that discuss the symbolic images of the etrog and lulav (as the combination of the palm, myrtle, and willow is collectively known). They include parallels to the Jewish matriarchs and patriarchs as well as to the body and soul of each individual Jew.”[1]

There are other themes but my typing time is running out and I do want to share a Succot Menu and recipes with you.  For more information, click on the footnote and read the article where I found most of my information.  This menu is for a buffet meal.  The recipes are included for menu items that have an asterisk at the end of the name of the item.

DISCLAIMER:  The only photos that look like the recipes they go with are the Mandel Bread and the Russian Tea Cookies and the mini cupcakes.  Where I could, for the graphics, I attached links to them.

Just click on the picture.

SUCCOT MENU

Raisin Challah for the Blessing

Wine for the Blessing

Tossed Salad with Pomegranate Seeds

Smoked White Fish Salad purchased from a Kosher Deli or a grocery store that carries it

Egg Salad OR Deviled Eggs

Crackers

Aunt Hushie’s Salmon Balls served with Rice*

Roasted Vegetable Lasagna*

Luchshen Kugel*

Molded Fruit Salad*

Al Fuchsman’s Mandel Bread (cookies)*

Chewy Brownies*

Russian Tea Cookies*

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing*

Coffee, Tea, Fruit Punch or Soft Drinks, Water

Aunt Hushie’s Salmon Balls

==========================

1 pound Salmon plus liquid

1 small Onion; grated

1 small Carrot; grated

2 Eggs; beaten

1/2 cup Matzah Meal OR Corn Flake Crumbs

Salt

Pepper

Dash of Nutmeg

MUSHROOM SAUCE:

1 Onion; diced and browned

1/2 cup diced, cooked Carrots & liquid

1 small can Mushrooms & Liquid

1/8 teaspoon Ginger

1/8 teaspoon Nutmeg

Salt

Pepper

3/4 cup Ketchup

3/4 cup Water

Mix salmon & liquid, small onion, small carrot, 2 eggs, matzah meal, salt, pepper and dash of nutmeg together and allow to set for 10 mins.

With WET hands, form into small balls (golf size balls), roll in crumbs and fry quickly.  Drain on paper towels.

SAUCE:

Mix together all sauce ingredients. Pour sauce into GREASED baking pan.  Place patties on sauce and heat in 350 degree oven UNCOVERED for 20-30 mins.

This is a wonderful recipe for brunches and luncheons. We have made many times and always get raves.  This was first made for us by my Aunt Hushie and it was Helen Schiller’s recipe (a friend of my Aunt’s) from my older edition of Rochester Hadassah Cookbook.  Please note that Aunt Hushie taught me to make this recipe in the large disposable aluminum 9×13-inch pans.  If you place the patties by the markings on the side of the pan, it works perfectly.  Also note that whenever my Aunt or I have made this recipe, we usually triple it.  I’ve made it for showers and other special occasions, so I think it is perfect for a dairy meal for Sukkot. ~Marilyn aka Softa123

 

 

 

Fruit Noodle Kugel          

===================

1 (16 ounce) package broad egg noodles

3/4 cup sugar

2 eggs, slightly beaten

1/2-1 tsp. cinnamon

1/4 pound butter

2 grated Winesap apples

2 grated pears

1/2 cup orange juice

1/2-1 c. white raisins

Cook noodles in boiling salted water 25-30 minutes. Strain and rinse with cold water. Add butter to noodles and mix until melted. Add sugar,eggs, cinnamon, fruits, juices and raisins. Mix gently. Pour intogreased 9 x 13 x 2 inch Pyrex dish. Bake at 325 degrees for 1 1/2 to 2hours, depending upon crustiness desired. Serve warm or cold.

Softa123’s aka Marilyn’s Note:  I have not tried this recipe yet, but I think it sounds perfect for Sukkot as it features pears in addition to the normal apples and raisins.  Also, what is nice about this recipe is that it is parve, so it can be eaten with either a dairy or a meat meal.

 

 

 

 

Roasted Vegetable Lasagna

=========================

By: preciousmom

PRECIOUS MOM’S NOTE:  “My first try with a vegetarian lasagna.”

Prep Time: 50 Min

Cook Time: 45 Min

Ready In: 1 Hr 35 Min

Servings: 9

Ingredients

1 pound eggplant, sliced into 1/4 inch rounds

1/2 pound medium fresh mushrooms cut into 1/4 inch slices

3 small zucchini, cut lengthwise into 1/4-inch slices

1 onion, chopped

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1 (15 ounce) container reduced-fat ricotta cheese

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 (26 ounce) jar meatless spaghetti sauce

1 can of Italian diced tomatoes

12 no-boil lasagna noodles

2 cups shredded part-skim mozzarella cheese

3 tablespoons minced fresh basil

Directions

Line two 15-in. x 10-in. x 1-in. baking pans with foil.  Place all vegetables (except onions) in a zip lock back with the oil, salt and pepper. Shake the bag to make sure everything is coated and let sit for 5 minutes.

Place eggplant and mushrooms on a pan. Place the zucchini on the second pan. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant, onions and mushrooms.

Bake zucchini 5-10 minutes longer or until edges are browned.

Sauté onion in a skillet with olive oil. Add in the tomatoes and spaghetti sauce. Let sit for about 5 minutes.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubblyand cheese is melted. Let stand for 10 minutes before cutting.

Molded Fruit Salad          

===================

1 pkg. lemon Jell-O

1 c. hot water

1/2 c. creamy cottage cheese

1/2 c. broken walnut meats

1/2 c. maraschino cherries, quartered

1 c. crushed pineapple, well drained

1 c. heavy cream, whipped

Dissolve gelatin in hot water; chill until partially set. Fold in cottage cheese, whipped cream, walnuts, cherries, and pineapple. Pour into pan and chill until firm. Cut in squares and serve on lettuce.

Al Fuchsman's Mandel Bread

 

Al Fuchsman’s Mandel Bread

Source:  The Washington Post, November 28, 2007

  • • Cuisine: Eastern European
  • • Course: Dessert, Snack

Summary:

“Many cultures and cuisines have their own version of this crisp bread that is eaten as a cookie. Dotty Fuchsman says her husband’s is “world famous” because they have taken it to England and Israel.
The mandel bread can be stored in an airtight container for up to 2 weeks; the Fuchsmans prefer to wrap it well and freeze it for up to 2 months.”

Makes 64 to 100 slices/cookies

Ingredients:

• 1 cup canola oil, plus more for greasing the baking sheets (optional)

• 5 cups bread flour

• 2 tablespoons yellow cornmeal

• 1 cup sugar

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 cup whole raw unsalted almonds, cut into 3 pieces per nut

• 3/4 cup dried cranberries or raisins

• 5 large egg whites, plus 1 whole egg

• 2 teaspoons almond extract

• 2 teaspoons vanilla extract

• 1/3 cup water

• Juice of 1 medium lemon or lime (2 to 3 tablespoons)

• Cinnamon-sugar mixture, for sprinkling

 

Directions:

Preheat the oven to 350 degrees. Lightly grease a large rimmed baking sheet with canola oil or nonstick cooking oil spray.

Combine the bread flour, cornmeal, sugar, salt, baking powder, cinnamon, almonds and dried cranberries or raisins in a large bowl.

Combine the egg whites, egg and oil in a separate bowl; blend well. Add the almond and vanilla extracts, water and citrus juice. Add to the bowl of dry ingredients; mix and knead the dough until it achieves the consistency of putty. Divide the dough into 4 equal portions and form them into bars on the baking sheet, roughly 3 inches by 12 inches by 3/4 inches thick, spaced apart so they do not touch. Bake for about 20 minutes, and then transfer the pan to a wire rack to cool for about 10 minutes; the bars will be warm and slightly set.

Meanwhile, position an oven rack 4 to 5 inches from the top broiling element and preheat the broiler. Have ready 2 large, same-size baking sheets.

Use a very sharp knife to cut the bars into 1/2-inch or 3/4-inch slices; there should be about 16 to 25 slices per bar. Working in batches, lay the bars flat on a baking sheet (about 36 should fit snugly on 1 sheet) and sprinkle with the cinnamon-sugar mixture. Toast under the broiler for 5 to 8 minutes or until the edges are brown and the sugar has melted. Remove from the oven and carefully place a second baking sheet on top of the toasted slices. Use oven mitts to hold the sheets together and carefully flip over; remove the top baking sheet so that the untoasted second sides of the slices are exposed. Sprinkle with the cinnamon-sugar mixture and return to broil for 5 to 8 minutes. Transfer the slices to a wire rack to cool thoroughly; the slices should be crisp.

Original Recipe Source:

From Annandale resident Al Fuchsman.

Nutritional Information:

66 calories, 3g fat, 0g saturated fat, 2mg cholesterol, 35mg sodium, 8g carbohydrates, 0g dietary fiber, n/a sugar, 1g protein.

I love brownies...all kinds of brownies!

Chewy Brownies

==============

Ingredients:

6 medium eggs, beaten

3 cups of sugar

2-1/4 cups of flour

1 cup of melted margarine

6 tablespoons of cocoa

2 teaspoons of vanilla

1-1/2 teaspoons of salt

1 teaspoon of baking powder

1 large packet of walnuts, broken

Preparation Instructions:

Combine the melted margarine, cocoa, and the sugar.  Add the six beaten eggs.

Mix together the flour, salt and baking powder and add to other mixture.  Add the vanilla and broken walnuts.

Bake in a greased and floured 18*12 inch jelly roll pan at 375°F (190°C) for 20 minutes.

Russian Tea Cookies...Yummy in my tummy!

Russian Tea Cookies

===================

1/2 cup Vegetable Shortening

2 cups Flour

4 tablespoons Sugar

1/2 cup Butter OR Margarine

2 teaspoons Vanilla Extract

1-1/2 cups Nuts; ground

Confectionary Sugar

Cream shortening, margarine and sugar. Add vanilla extract, flour and nuts. Form little balls of dough with teaspoon of batter. Place on UNGREASED cookie sheets.

Bake 30 minutes at 300 degrees. After cooling for 15 minutes, roll balls in confectionery sugar.

Makes 4 1/2 dozen cookies.

SOFTA123’S AKA MARILYN’S NOTE:  These are delicious and addictive!!  I  first made this recipe for my eldest nephew, Dov’s, Bar Mitzvah. That was About 15 years ago if I did the math correctly, and I’ve been making them ever since.  I do suggest doubling the recipe.  You won’t regret it!  This is one of my all-time favorite cookies!  Recipe came from the “Rochester Hadassah Cookbook.”

 

I have to try this recipe, don't you?

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing

 

“Simple, two ingredient recipe”.

 

1 box spice cake mix
1 15 oz. can pure pumpkin

Mix both ingredients together thoroughly and fill mini cupcake liners almost to the top. These cupcakes will not rise that much and will not shape naturally. Bake at 350 degrees for 12-15 minutes, checking with the toothpick test.

For the icing:

1 stick unsalted butter, at room temperature
2 1/2 – 3 cups powdered sugar, as needed
1 tsp. vanilla extract
1 tbsp. honey
1 tbsp. cinnamon
4 oz. Hershey’s cinnamon chips, melted and cooled

Whip the butter on medium-high speed for 5 minutes, scraping the bowl when necessary. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, honey, and cinnamon mixing until incorporated. Add the melted cinnamon chips and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Then, ice the cupcakes!

Sprinkle with cinnamon or pumpkin pie spice.

Source: http://www.sprinklemassacre.com/2011/10/06/mini-pumpkin-spice-cupcakes/

NOTE FROM SOFTA123:  I apologize for not posting this article sooner but real life interrupted.  I hope that this will not happen again, but I know better than to say never!


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YOM KIPPUR COUNTDOWN – DAY 1

Posted on October 9, 2011. Filed under: Chocolate, Chocolate Chip, Comfort Foods, Cookies, Dairy, Desserts, Ethnic Recipe, Hope, Jewish, Kosher Recipe, My Ramblings, Paerve, Parve, Quotes, Rainy Day Foods, Recipes, Rochester, Tried and True Recipe, Yom Kippur | Tags: , , , , , , , , , , , , , , , , , , |


I think this quote plus our seven themes of Yom Kippur (Self-reflection, Forgiveness,  Remembering our past,  Honoring our ancestors,  Personal change,  Return to good values and ideal, and charity and putting values into action) sums up everything that the High Holidays are about.  I wish all of you a good atonement (I stole that from my friend, Michael Arvé), and an easy fast!

Here are the rest of the recipes for our Yom Kippur Break Fast:

Gladys Gooding’s Deluxe Chocolate Marshmallow Bars

==================================================

Ingredients:

BARS:

3/4 cup Margarine OR Butter

1-1/2 cups Granulated Sugar

3 large Eggs

1 teaspoon Vanilla Extract

1-1/3 cups All-Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

3 tablespoons Baking Cocoa

1/2 cup Nuts; chopped

4 cups White Miniature Marshmallows

TOPPING:

1-1/3 cups Chocolate Chips

3 tablespoons Margarine OR Butter

1 cup Peanut Butter

2 cups Crisp Rice Cereal  (i.e. Rice Krispies)

Directions:

BARS:

PREHEAT oven to 350° Fahrenheit.

GREASE a 13″x9″x2″ pan.

Cream 3/4 cup butter and granulated sugar. Add eggs and vanilla extract; beat until fluffy.

Combine all-purpose flour, baking powder salt and baking cocoa.  Add to creamed mixture.  Stir in chopped nuts.

Spread batter into GREASED 13″x9x2″ pan.  Bake at 350° Fahrenheit for 15-18 minutes. Take pan out of oven and sprinkle marshmallows evenly over cake.  Return the cake to the oven for 2-3 minutes.

Using a knife dipped in water, spread the melted marshmallows evenly over the cake.  COOL.

TOPPING:

Combine chocolate chips, butter and peanut butter in a small saucepan. Cook over LOW heat, stirring CONSTANTLY, until melted and well blended.

Remove from heat; stir in cereal.  Spread over bars.  Chill.

SOFTA123’S AKAMARILYN’S NOTES:

For the topping, I would combine chocolate chips, butter and peanut butter in a MICROWAVE SAFE POT OR BIG BOWL.  I would heat in microwave for 1 minute on HIGH, stir and if not all melted and smooth, I would put into microwave for another 30 seconds.  Stir and repeat until everything is melted and smooth, and mixed together thoroughly.

Gladys Gooding, a friend from the Monroe County Branch of the New York  State Home Bureau made this for our annual pot-luck picnic in August of 1994.  These bars were the HIT of the picnic!  I just fell in love with them. I have not made this recipe yet. Gladys belonged to the Bayview Chapter and I belonged to the Nosheri Too chapter, which I began.

The Fleddels will not be this high!!!

 

 

 

FLEDDELS

===============

SOFTA123’S AKA MARILYN’S NOTE:  This is the BEST recipe I have ever gotten anywhere (except my family’s and my friends’ recipes, of course!)!!!  You have got to try making these.  When you cut them, don’t cut in wedges, cut into squares, diamonds or rectangles.  I made this recipe in two disposable pie pans.  BE WARE!  These are so good I can eat one batch in a sitting!!!

Fleddel Ingredients

3 cups Flour

1 tablespoon Lemon Juice

3/4 teaspoon Grated Lemon Rind

2 teaspoons Baking Powder

1 tablespoon Grated Orange Rind

1/2 teaspoon Salt (but I always use half)

3 Eggs

1-1/2 cups Thick Jam

1 cup Sugar

1-1/2 cups Raisins

1-1/2 cups coarsley chopped Walnuts

2 tablespoons Vegetable Oil

1 tablespoon Sugar mixed with

3/4 teaspoon Ground Cinnamon

Instructions for Fleddel

Sift flour, baking powder, salt and sugar together. Beat eggs slightly; add to flour. Add oil, lemon rind, lemon juice and orange rind. Mix with WOODEN SPOON to combine, and if necessary, use your hands to finish mixing the dough and to shape it into a ball. Wrap in plastic wrap and chill thoroughly.

Cut the ball into 6 portions; parts not used leave in refrigerator.

Roll out 1 portion at a time on a floured board; roll to fit an 8 inch pie pan* so that the dough comes up at sides but not over rim.

Spread the dough with 1/2 cup jam, 1/2 cup raisins and 1/2 cup nuts.

Roll out another portion of dough to form the top. Wet edges of dough with water and seal with a fork. Either wet the fork or dip fork into flour as you go, whichever works best as a seal for you.

Refrigerate as you work the other two pies.

Before baking, sprinkle tops with sugar-cinnamon mixture. Bake in medium 350° Fahrenheit oven for 30 minutes or until lightly browned.

RUTH’S NOTE:  “Fleddel freezes beautifully. I sometimes use a rectangle pan – a jelly roll pan will work. Then you only make 1 large fleddel.”

ORIGINAL SOURCE:  Posted to JEWISH-FOOD digest V97 #011 From: sybel@ix.netcom.com (Ruth Donenfeld) Date: Mon, 2 Sep 1996 21:59:43 -0700

 

This Mandel Bread Will Be Yummy!!!

 

Mandel Bread

========================

1-1/4 cups Sugar

1 cup Peanut Oil

4 Eggs; at room temperature

3-1/2 cups Flour

2 teaspoons Baking Powder; (heaping teaspoon)

1 teaspoon Salt

2 teaspoons Vanilla OR 1 teaspoon Vanilla AND 1 teaspoon Orange Juice*

1-1/2 cups Nuts or Coconut*

Sliced Almonds

*SOFTA123’S AKA MARILYN’S NOTE:  I use chocolate chips instead of nuts and/or coconut. Also, I use the vanilla and orange juice–1 tsp. each.

Sift flour, baking powder and salt. Beat eggs until fluffy and pale.

Add sugar, oil, and flavoring. Add sifted dry ingredients. Add nuts or coconut. Flour board and shape dough into strips 2 1/2-3″, or scoop with large cooking spoon directly on UNGREASED cookie sheet and shape into strips with fingers. (SOFTA’S AKA MARILYN’S NOTE:  I use scoop method.)

Decorate with sliced almonds or coconut or sugar. Bake at 350 degrees-375 degrees for 20-25 minutes, until golden brown. Remove and slice in desired size and then lay slices on their sides on cookie sheets. Use extra cookie sheets, if necessary. (SOFTA123’S AKA MARILYN’S NOTE:  I always find it necessary!!) Crisp slices in the oven for 5-10 minutes on each side.

Pack in wax paper in tin or glass containers. Keeps for weeks. (SOFTA123’S AKA MARILYN’S NOTE:  I freeze in Tupperware!!)

SUGGESTION: Save crumbs to use in strudel or kuchen.

This is my favorite recipe for Mandel Bread. I first made it for Rosh Hashanna in 1973. This recipe comes from the newer edition of the “Rochester Hadassah Cookbook.”  ~SOFTA123 AKA Marilyn

I am posting another article after this one as this would have been yesterday’s post. So look for DO IT YOURSELF FORTUNE COOKIES ~ SOFTA123

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YOM KIPPUR COUNTDOWN – DAY 3

Posted on October 6, 2011. Filed under: Cakes, Chairty, Chocolate Chip, Dairy, Desserts, Help, Jewish, Kosher Recipe, My Ramblings, Poverty, Rainy Day Foods, Recipes, Yom Kippur | Tags: , , , , , , , , , |


 

Tzedakkah is the last theme I will be talking about in relation to Yom Kippur.  Tzedakkah is a way to atonement.

Is there a difference between charity as most non-Jews see it and tzedakkah?  The Talmud tells us that charity is equal in importance to all the other mitzvoth (commandments of the Jewish law) combined. The Hebrew word “tzedakah” is commonly translated as “charity” or “tithe.” But this is misleading. “Charity” implies that your heart motivates you to go beyond the call of duty. “Tzedakah,” however, literally means “righteousness” — doing the right thing. A “tzaddik” is a righteous person, someone who fulfills all his obligations, whether in the mood or not.[1]  Please go to this link to read the entire article that the citation comes from.  It is an incredible article about true tzedakkah.  Here is the link and it also appears in the footnote:  http://judaism.about.com/library/3_askrabbi_o/bl_simmons_charitytzedakah.htm

Giving Tzedakkah

The most famous formulation of laws concerning the relationship of donor to recipient is Maimonides’ Eight Degrees of Charity.[2]

From the lowest to the highest level they are to give

  1. but sadly,
  2. less than is fitting, but in good humor,
  3. only after having been asked,
  4. before being asked,
  5. so that the donor doesn’t know who the recipient is,
  6. so that the recipient doesn’t know who the donor is,
  7. so that neither knows the identity of the other, and
  8. in a manner so that the recipient becomes self-sufficient, thus avoiding the loss of self-respect that may result from receiving the lower degrees of charity.

Tzedakkah is more than giving money to the poor. Done properly, tzedakkah requires the donor share his or her compassion and empathy along with the money. In the writings of Maimonides, “whoever gives tzedakkah to the poor with a sour expression and in a surly manner, even if he gives a thousand gold pieces, loses his merit. One should instead give cheerfully and joyfully, and emphasize with him in his sorrow” (Just Tzedakah 1998).[3]

Does this look familar?

In many Jewish homes you will see a puskah (tzedakkah box) like this one or an updated modern bank time of puskah.  My parents had one in their house that Mom would put into the cupboard.  I don’t know why she put there, but probably because it was special to her and she wanted to always know where it was.  She would put coins into it every Shabbot (Sabbath) whenever she could spare the money.  And if there was a sickness in the family or a friend was sick, she’d say, “put money into the puskah,” as if the action itself was a prayer to G-d to heal that person.  If there was something one of us wanted very badly like to pass an exam, she would say, “put money into the puskah.”  When I got married, I got my own puskah.  Both my grandmothers had puskahs in their homes.  Now both my step-children have puskahs in their homes.  Theirs are beautifully hand-made large boxes that were made by my step-son-in-law’s cousin when my step-children’s mother passed away.  We always took our boxes to my Aunt Hushie’s house as she knew just where to take them.  The donations went to plant trees in Israel.  As I grew older, I discovered that these boxes were for the JNF (Jewish National Fund).  Here is an excerpt of how JNF began:

“It was the fourth day of the Fifth Zionist Congress in Basel, Switzerland in 1901. The delegates had spent the day debating a proposal for the establishment of a national fund to purchase land in Ottoman Empire-controlled Palestine, as had been suggested at the first Congress four years earlier by mathematics professor Zvi Hermann Schapira. Although Schapira had died in the summer of 1898, the idea of a fund had won a large following. Yet three congresses had passed without any practical decision being taken. At times it seemed that the dream of a Jewish state was destined to remain just that–only a dream.  But Theodor Herzl, a Viennese journalist, was unwavering–it was time to take action, and he was determined that before the Congress came to an end, a national fund would be established.

Herzl stood before the delegates and delivered a passionate plea for the immediate establishment of the fund: “After striving for so many years to set up the fund, we do not want to disperse again without having done anything.”  His speech turned the delegates around, the motion passed and the congress resolved that a fund to be called Jewish National Fund (Keren Kayemeth LeIsrael) (JNF-KKL) should be established, and that “the fund shall be the property of the Jewish people as a whole.” JNF’s first undertaking was the collection of £200,000.  One of the delegates immediately pledged £10 in memory of Zvi Hermann Schapira. Herzl made the second donation and his aide, the third. And with this, the dream of a national fund–to be used to build the foundations of a Jewish state–became a reality.

TURNING THE DREAM INTO REALITY

One month after the fund was established, Yona Krementzky was appointed to head JNF-KKL, headquartered in Jerusalem, and he set to work immediately.

Krementzky initiated the Golden Book, which records special moments in the lives of inscribers, or those they wish to honor, with paid inscriptions which to this day remain a coveted badge throughout the Jewish World.  These beautiful books are housed at JNF-KKL headquarters in Jerusalem for all to see. The very first inscription was that of Theodor Herzl.

Krementzky also began publishing JNF stamps, the proceeds of which went into the fund. These stamps were affixed to official Zionist documents as well as personal letters, and many people collected them. The first stamp was issued in 1902 and showed the Star of David and the name “Zion.”

Krementzky also adopted the suggestion of a small-town Galician bank clerk, Haim Kleinman, who had written to the Zionist movement’s newspaper Die Welt, proposing that a collection box be placed in every Jewish home so that contributions could be made to JNF at every opportunity. In the period between the two World Wars, about one million Blue Boxes could be found in Jewish homes throughout the world.”[4]  There is more to this story, so please check out the website.  The link is attached to footnote 4.

In conclusion, tzedakkah is monetary.  We are expressly obligated to provide for those less fortunate than we are.  So, fill up those tzedakkah boxes and donate anything you can whenever you can.  It is our obligation to cloth, feed, shelter and educate those that lack in one or more of these areas.  Volunteering is not tzedakkah, although it is a mitzvah.  So, we need to do both to the best of our abilities.

I am still looking for my niche in volunteering.  I am trying to find that niche and hopefully will find it before Yom Kippur.  I will keep you posted.  Now, for today’s coffee cake recipe.  Please note it does not have sour cream in it.

 

 

 

Chocolate Swirl Coffeecake

==========================

Serves/Makes: 8

Difficulty Level: 3

Ready In: 30-60 minutes

Ingredients:

1/3 cup flaked coconut

1/4 cup chopped nuts

1/4 cup sugar

3 tablespoons margarine or butter, divided

2 cups Bisquick baking mix

1/4 cup sugar

1 egg

2/3 cup milk

1/2 cup semi-sweet chocolate chips, melted

Directions:

Heat oven to 400 degrees.

Grease an 8 x 8 inch pan.

Mix together coconut, nuts, 1/4 cup sugar and 1 tablespoon of the butter or margarine; reserved. In another bowl mix the baking mix, 1/4 cup sugar, the remaining butter or margarine, the egg and milk; beat vigorously 30 seconds.

Spread into prepared pan. Spoon melted chocolate over batter; lightly swirl batter several times for marbled effect. Sprinkle with reserved coconut mixture. Bake until light brown, about 20 to 25 minutes.


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YOM KIPPUR COUNTDOWN – DAY 4

Posted on October 5, 2011. Filed under: Cakes, Change, Comfort Foods, Dairy, Desserts, Ethnic Recipe, Jewish, Kosher Recipe, My Ramblings, Rainy Day Foods, Recipes, Sour Cream, Yom Kippur | Tags: , , , , , , , , , , , |


Personal Change is another theme of Yom Kippur…personal change and a return to values and  ideals that you know are right.  Are those two themes contradictory or are they the same?  Hmmm, I wonder.   I just read a great post about personal change and the High Holidays.  I am copying it right here with the express permission of the website and writer.  This is very generous and I hope you will go to their website to check it out.  The name of the website is Positive Articles and here is the link http://www.positivearticles.com .

The High Holy Days: A Time of Personal Change and Spiritual Return

 

 by Nina Amir

As the leaves on the trees begin to turn, local Jews, as well as Jews all over the world begin the process of t’shuvah, a Hebrew word meaning repentance which comes from the root “to turn or return.” For them, autumn ushers in the High Holy Days, during which they turn their attention away from the distractions of everyday life and toward God, away from outward denial of wrongdoing and toward acknowledgement of sins, away from unwanted behavior and toward repentance.  At this time of year, change is in the air for Jews all around the world.

The High Holy Days include Rosh Hashanah, the Jewish New Year, and Yom Kippur, the Day of Repentance.  Thus, this period marks the joyous beginning of a new year as well as a somber period of introspection. However, preparations for the “Days of Awe” – the period between Rosh Hashanah and the end of Yom Kippur, begin on September 8 with the observance of Selichot, a late evening or nighttime service involving the recitation of penitential prayers.  Many Jews take time both with their community and on their own to begin the process of evaluating their own behavior over the past year on this night, and then continue doing so until the last sound of the shofar, the ram’s horn traditionally blown on this holiday, at sundown on Yom Kippur.

Although some Jews observe Selichot for a full month prior to Rosh Hashanah, others begin their observance approximately a week before the start of this holiday. In either case, this religious observance might be likened to a “warm up” for the High Holidays, my old Rabbi Steven Bob of Congregation Etz Chaim in Lombard, once told me.  “Before you go running, you want to stretch a little bit. This is spiritual stretching.  The Selichot service introduces the theme and melodies of the High Holy Days while also stressing God’s royalty and our modest position.  We recognize that God is judging us, but…we don’t want justice, we want mercy,” said Bob.

Selichot marks the first time during the High Holidays that Jews hear the shofar blown. Much symbolism surrounds the blowing of the shofar, but it is most commonly seen as a wake-up call.  Likened to an alarm clock, the shofar says, “Wake up and take a look at the way you’ve been living, and do something about it.” Blowing the shofar on Rosh Hashanah represents a call to return to God. During the year, we tend to stray from the path or get distracted, and we have to come back, turn towards God once again.

At the conclusion of the Selichot service, Jews have a week to begin their self-assessment before Rosh Hashanah.  Although this holiday is a joyous one, it does mark the beginning of 10 days of introspection and repentance.  On Rosh Hashanah the liturgy speaks of people “being written in the Book of Life.”  If they sincerely repent for sins and rectify wrongs from the last year, on Yom Kippur their names are “sealed” in the Book.  If they do not, their names are erased. While this language can be seen as a liturgical poetic image, it serves to remind Jews that what we do counts whether it is well known or whether it is secret. With our deeds, we write on the pages of our own Book of Life.

The Book of Life also provides a beautiful metaphor that reminds us we are fragile and don’t know whether we will survive the year or not.  Should we not survive, it seems a good idea to atone before meeting God and facing whatever fate lies before us.

The stress on being written in the Book of Life also allows Jews to think about the fact that our fate is not sealed forever, that we have an active role in what the future may bring us. Judaism has a doctrine of fee will; thus, we not pawns that play out Divine Will.  The Yom Kippur liturgy stresses this fact, repeating over and over again that repentance, prayer and just actions can avert the severity of the decree.

Change YOUR Channel!

We don’t often think of change as easy.  It seems easier to stay the way we are and where we are.  Yet, change is inevitable and often forced upon us. At this time of year, the Jewish tradition doesn’t force us to change but asks us to change.  We are reminded of the necessity of change – change for the better.

We can see this as an obligation.  We can see it as an opportunity.

Either way, the Jewish New Year offers us a chance – for some of us a second chance in addition to the secular New Year – to look at ourselves, our relationships and our lives and to set new goals, to create new priorities and to make amends for the wrongs we might have consciously or unconsciously, purposefully or accidentally committed over the past 12 months. This, too, can be difficult – to honestly look at ourselves and our deeds.  If we are willing to do the work, however, the period from Selichot to Yom Kippur provides a chance for t’shuvah, to turn towards what we want in our selves, in our lives and in the world, to return to our best selves. It’s a time to write our life for the coming year, to envision the year as we would like it to be and ourselves as we would like to become. And then when we hear the shofar blown in those last moments of Yom Kippur, we know that change has descended upon us. Or, more accurately, we have brought change upon ourselves

Nina Amir, a writer, motivational speaker, workshop leader, and Kabbalistic conscious creation coach, teamed up with Karen Stone, a life and love coach, writer, speaker, and workshop leader to publish “Planting Seeds of Change…And Watching Them Grow.” They co-lead a 4-part Teleseminar Series based on their booklet. The next series begins on September 6th. To enroll, visit http://www.purespiritcreations.com.or call 408-353-1943 or 770-435-2030.

I have been doing a lot of thinking about changing my life and turning it back around.  I have decided that after the holidays I am going to make three changes in my life.  First, I am going to choose a charity project, then I will begin once more to get my house in order and I am going to return to better eating habits.  Possibly, I may even throw some exercise (YUK!) in!!!  I’m not making promises, but I am at least going to try to do these things.  If I fail, well, maybe someone will GENTLY help me get back on track.  I know I can’t go on living the way I have for the past three years.

So how does one change?   First you have to have a self improvement plan and a system for your personal development and growth. Then you need to take consistent and continuous action. When you know in which direction you want to go, you will work on yourself, do all that you can and do your best. This is self help. And you will change and grow.


  •       Identify what is in your control to change.
  •       Identify your options.
  •       Create a support system.
  •       Examine your attitude.
  •       Remain flexible.
  •       Give yourself a break.
  •       Strive to achieve balance and perspective.

Remember, “You must take personal responsibility. You cannot change the circumstances, the seasons, or the wind, but you can change yourself.”~ Jim Rohn Quotes

The above quote is a good one.  If you think about that quote, it will make you remember that you can’t blame anyone for your life.   You’ve made your choices, so you have to blame yourself.  For example, you are really upset with your boyfriend today so YOU decide to splurge on a pint of ice cream, you cannot blame the “fall off the wagon” on him.  It was YOUR decision to “fall off the wagon, not his. And ok, so you “fell off the wagon” today.  Don’t punish yourself, just get back on that wagon and take it day-by-day.  Soon your preferred behavior will become habit and you will make the changes that you want to make.

If you want to make lifestyle changes that last, you must be open to changing it up and not necessarily reusing the same tired plan of attack. Be open to new approaches and to the idea that you might not get to the finish line in the exact way you are currently imagining. In fact, it might even be easier and more fun than you are planning on.

A good example of changing a life style and making it last is when I tried to quit smoking.  I had tried going cold turkey, I tried acupuncture and I tried cutting back.  None of these methods worked for me.  Then one day my Dad said that he would buy me a computer if I quit smoking within a month.  My husband said he would sweeten the deal and buy the printer.  I wanted that computer very badly!  So my husband suggested that I use the filter method to quit smoking.  I did and I had, as the directions suggested, a quitting partner.  The bribery and the filters worked!  To maintain the habit of NOT smoking, my Dad said that if I reverted to smoking, the computer would be his!  To this day, I have been smoke free…that was almost 15 years ago now.  Do I crave cigarettes still?  Yes, but I remember how hard it was to give up the habit so I try not to think about it.  Also, I’m still afraid someone will take my computer away, and I’m hooked on the computer habit!  Good luck on whatever you choose to do to make a positive change this year!  Let me know how you are doing, I’ll be very interested in hearing your stories, success stories, I hope!

Today’s sour cream cake recipe:

Cinnamon Crumb Cake

Cinnamon Crumb Cake

===================

If you like crumb topping as much as cake, this recipe’s for you. A thick layer of cinnamon-spiced crumb topping sits atop coffee cake that starts with a cake mix.

Makes 24 servings.
Prep Time: 20 minutes
Cook Time: 35 minutes

INGREDIENTS

2 cups flour
1/2 cup firmly packed brown sugar
1/2 cup granulated sugar
2 tablespoons McCormick® Cinnamon, Ground
1 cup (2 sticks) cold butter, cut into chunks
1 package (18 1/4 ounce) white cake mix
1 egg
1 cup sour cream
1/4 cup (1/2 stick) butter, melted
1 teaspoon McCormick® Pure Vanilla Extract

DIRECTIONS

1. Preheat oven to 350°F. Mix flour, sugars and cinnamon in large bowl.  Cut in cold butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Set aside.

2. Beat cake mix, egg, sour cream, melted butter and vanilla in large bowl with electric mixer on medium speed about 1 minute or just until mixed.

3. Spread evenly in greased and floured 13×9-inch baking pan. Sprinkle evenly with topping mixture.

4. Bake 30 to 35 minutes or until cake pulls away from sides of pan.

Cool on wire rack. Cut into squares to serve.

Tips

To make a Blueberry Crumb Cake: Prepare topping and batter as directed. Spread batter in baking pan. Sprinkle with 1 cup blueberries, then the topping mixture. Bake 45 minutes.

NUTRITION INFORMATION – per serving

Calories: 265

Fat: 13 g

Carbohydrates: 34 g

Cholesterol: 41 mg

Sodium: 226 mg

Fiber: 1 g

Protein: 3 g

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YOM KIPPUR COUNTDOWN – DAY 5

Posted on October 4, 2011. Filed under: Cakes, Cherries, Dairy, Desserts, Ethnic Recipe, Family, Jewish, Kosher Recipe, My Ramblings, Recipes, Sour Cream, Yom Kippur | Tags: , , , , , , , , , |


The theme running through Yom Kippur that I like the best is remembering and honoring our ancestors.  In our busy daily lives, we often don’t take the time to remember those we cherish who are no longer with us.  We don’t take the time to remember those past generations that we might not have had a personal recollection of but who are a factor in who we are.

Yizkor-Remember

In Judaism, a memorial service, called Yizkor (meaning “remember”), is recited as part of the prayer service four times during the year. This is based on the Jewish belief in the eternity of the soul. Although a soul can no longer do good deeds after death, it can gain merit through the charity and good deeds of the living.[1]  It is a proven fact that more people attend services on Yom Kippur Day than any other time of the year because Yizkor is said on Yom Kippur.  In the synagogues, not only do we pick up a prayer book and a Chumash  (Jewish scriptures are sometimes bound in a form that corresponds to the division into weekly readings (called parshiyot in Hebrew). Scriptures bound in this way are generally referred to as a Chumash.), but we also pick up a pamphlet that gives the names of the congregation’s deceased and a form to fill out for charity.

In many, if not all, the synagogues, you will find a large plaque with the names of deceased loved ones of the congregation and next to it will be a lit light bulb, and in our homes we light a Yahrzeit (memorial) candle or plug in one of the more modern Yahrzeit lamps that is left on from Erev Yom Kippur (the night before Yom Kippur Day) until we end our fast on Yom Kippur at sundown.  We do this in honor of our beloved ancestors, especially for a parent, a grandparent or a child as we believe that the candle flame symbolizes the human soul.  We only light one candle that includes everyone.

History is of the utmost importance in Judaism. Whereas the sacred texts of most ancient religions focus on myths and philosophical concepts, the Jewish Bible is centered on historical narrative; and most Jewish holidays are intended to connect modern Jews with their historical ancestors and traditions.  We see this most acutely on Yom Kippur when we remember our own recent history.

We remember our ancestors during the year in others ways too.  If there is a birth, the baby is named after a deceased relative.  We do this because people believed that if they would not name their children after their ancestors, their heritage would be forgotten. Naming children for the grandparents (which is normal but a baby can be named for any deceased ancestor) fosters a sense of continuity and purpose.

At Passover we recall our ancestor’s Exodus from Egypt and their journey to the Promised land.  As children we are told bible stories which tell the history of our people.  Each time the Torah is read, we remember those of biblical times that came before us.

But the best way to remember and honor our ancestors is to practice charity in whatever way we are able to.  We should strive to be the best person we can be so we can live up to their expectations of us.  We may fail, but if we at least try, that is a mitzvah (a good deed).

So, this year, as you sit around the table at your break fast, tell family stories, remember and pass those stories down to the next generation and remind your own generation of stories that may link them to you whether you know it or not.

This year, I will take the time to remember my beloved father, my grandparents, my aunts and uncles who are no longer with us.  I will remember my cousin, Roger, who died way too young, and I will remember my best friend, Beverly Clark.  I will remember my friends Sam & Florence Vyner, Elaine Rubin, Sam Goldstein and Florence Epstein.  I will remember those that died during the Holocaust at the hands of Adolph Hitler and the Nazi Party.  I will remember those martyrs that died because they were Jewish.  I will remember those who have fought to protect our freedom and our country in all the wars that we have been involved in.  I will remember those who died on September 11, 2001. May they all rest in peace.  Amen.

To help sweeten the remembrance of these special people, I offer you this sour cream cake recipe:

Sour Cream and Cherry Coffee Cake

Sour Cream & Cherry Coffee Cake

===============================

1 – 18 oz package white cake mix

1 – 8 oz container sour cream

3 – eggs

1/4 – cup water

1 – 21 oz can Lucky Leaf cherry pie filling

1/4 – cup sliced almonds, optional

Preheat oven to 350. Lightly grease a jelly-roll pan or 9 x 13 inch baking pan.

Mix together the sour cream, eggs and water. Combine with the cake mix. Spread mixture into a greased baking dish and drop the pie filling over the batter in spoonfuls. Make sure to swirl the pie filling throughout the batter. If not the pie filling will settle in the middle.

Bake for 30-40 minutes or until lightly browned and cooked through. Test with toothpick for doneness. Cool in pan and drizzle with a simple icing if desired.

Simple Icing

1 ½ – cups powdered sugar

2 – tablespoons milk

½ – teaspoon vanilla or almond extract

Blend all the ingredients together until smooth. Drizzle over coffee cake and garnish with sliced almonds.

 

 

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YOM KIPPUR COUNTDOWN – DAY 6

Posted on October 3, 2011. Filed under: Autumn, Cakes, Dairy, Desserts, Jewish, My Ramblings, Poetry, Recipes, Sour Cream, Yom Kippur | Tags: , , , , , , , , , |


Remember!

Remembering our past is another theme of Yom Kippur.  I don’t know about you, but I have trouble remembering what happened yesterday!   Ok, so I shouldn’t make light of this.  Yes, I can remember the past, but mostly in feelings about a specific event tied to that time, whether it is a year or a decade.  But it’s not only years and/or decades etc.  that we are asked to remember on Yom Kippur.  We are commanded to remember the times we hurt someone or misspoke.  We are commanded to remember the times that we created difficulties.  The reason for our remembering these things is so we can truly repent because it is only after we remember our past acts that we know what it is we need to change. And by remembering what it is we are supposed to do, we can grow. Memory is what allows us to do teshuvah (repentance).

Remembering in the context of Yom Kippur also means remembering those times we were hurt by someone or we were someone’s victim.  Without remembering these times, even though the feelings of those times may still hurt, we cannot practice forgiveness.  Are we supposed to forgive a Hilter, an Idi Amin or an Osama Bin Laden?  I don’t think so.  Their crimes were too evil to even contemplate forgiveness on a human scale.  Their crimes are against all of humanity and G-d, thus I think their forgiveness must come from G-d.  But we should remember their crimes and evil and we must never let anyone forget them.  To do so would be to forget our martyrs.  That, to me,  would be a sin!

Remember to share your memories!

 Figure 1 Remembering Our Lives

Remembering our lives is very important and is probably one of the most important things we are to do in our lives.  It most probably is what G-d intended the gift of memory to be.  The High Holidays are a “time for remembering the all of our lives—where we have been in order to set the course for the future. This is a time for remembering your life, your own story. We have engaged much with stories over this past year, our own personal narratives and experiences. We shared them around tables, over food. And we did so with the goal of building connections among each other. That by sharing our stories we will come to understand that we all have stories to tell, that they are uniquely ours, that they are no more valid or correct than anyone else’s story, and that among our narratives there may be common themes or situations, challenges and emotions.”[1]

Some suggestions for remembering your life and for sharing those memories are:

  1. Keep a personal journal or diary.
  2. Make a regular or digital scrapbook.
  3. Write a book.
  4. Make a family tree.

If you don’t have someone to leave these gifts with, inquire at your local historical society, genealogy society and libraries to see if you can leave it to them for posterity.  If you have more than one person who would like a copy, make photo copies for each person, but leave the original with someone.  Encourage your children and grandchildren to start their own now so they will have a love of these arts and will remember their whole lives.  As we say, “from generation-to-generation…”

Here is a beautiful poem about remembering that I came across on the Internet at Poemhunter.com.

Write things down to help you remember!

Remember This

By Kat Mercado

Remember where you came from.

Remember you name.

Remember where you have been.

Remember whom you have encountered.

Remember whom you have known,

Remember joyous moments.

Remember sorrows too.

Remember the choices you’ve chose,

Remember the mistakes you’ve made.

Remember all the lessons.

Remember the lessons you forgot.

Remember your Father.

Remember Mother.

Remember your Mentor.

Remember to remember.

Remember gratitude.

Remember to be humble.

Remember your heart.

Remember always to love.

Remember This

And now, today’s sour cream cake recipe!

 

Sour Cream Pumpkin Bundt Cake

 

SOUR CREAM PUMPKIN BUNDT CAKE

=============================

A surprise filling of brown sugar streusel makes this pumpkin-flavored cake a special treat. Save a bit of icing for drizzling over each serving of this wonderful cake!

STREUSEL:

1/2 cup packed brown sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground allspice

2 teaspoons butter

COMBINE brown sugar, cinnamon and allspice in small bowl. Cut in butter with pastry blender or two knives until mixture is crumbly.

CAKE:

3 cups all-purpose flour

1 tablespoon ground cinnamon

2 teaspoons baking soda

1 teaspoon salt

2 cups granulated sugar

1 cup (2 sticks) butter, softened

4 large eggs

1 cup LIBBY’S® 100% Pure Pumpkin

1 container (8 oz.) sour cream

2 teaspoons vanilla extract

PREHEAT oven to 350°F. Grease and flour 12-cup Bundt pan.

COMBINE flour, cinnamon, baking soda and salt in medium bowl. Beat granulated sugar and butter in large mixer bowl until light and fluffy. Add eggs one at a time, beating well after each addition. Add pumpkin, sour cream and vanilla extract; mix well. Gradually beat in flour mixture.

TO ASSEMBLE: SPOON half of batter into prepared pan. Sprinkle Streusel over batter, not allowing Streusel to touch sides of pan. Top with remaining batter.

Make sure batter layer touches edges of pan.

BAKE for 55 to 60 minutes or until wooden pick inserted in cake comes out clean. Cool for 30 minutes in pan on wire rack. Invert onto wire rack to cool completely. Drizzle with Glaze.

GLAZE:

COMBINE 1 1/2 cups sifted powdered sugar and 2 to 3 tablespoons orange juice or milk in small bowl; stir until smooth.

Estimated Times:

Preparation – 12 minutes; Cooking – 55 minutes.

Yields 12 to 16 servings.


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YOM KIPPUR COUNTDOWN – DAY 7

Posted on October 2, 2011. Filed under: Bananas, Cakes, Dairy, Desserts, Ethnic Recipe, Jewish, Kosher Recipe, My Ramblings, Recipes, Sour Cream, Yom Kippur | Tags: , , , , , , , , , |


A theme that is central to Yom Kippur is forgiveness.  I think this is one of the most difficult themes we have to deal with throughout the High Holidays as well as throughout our lives.  “Forgiveness” is defined as :

1. The act of forgiving or the state of being forgiven[1]

2. willingness to forgive[2]

A Mothers Kisses by Jared Kendall

A Mother’s Kisses by Jared Kendall

(God) pardons like a mother who kisses away the repentant tears of her child —Henry Ward Beecher

“The overarching theme of Yom Kippur is repentance. During the holiday all thoughts are supposed to be centered on this theme. From Kol Nidrei to the repeated Viddui to Neilah, the day revolves around the theme of communal repentance for sins committed during the past year, in order that both the community and the individual be inscribed in the Book of Life for the coming year.”[3]

“There are two distinct relationships in Judaism: person to person and person to God. To atone for deeds committed against another person, Jewish tradition teaches, you must confront that person directly and apologize. Yom Kippur will address the impact that deed had on your relationship with God, but without the personal apology, the deed remains uncorrected. This element of the day often leads to difficult self-assessments and personal accountability for the choices made in the previous year.”[4]

I find it very easy to ask G-d for forgiveness, but I am not sure he forgives me or not.  Some years I really wonder.  I also am not confident at this point that I know how to truly ask him or anyone else for forgiveness and I’m not sure I know how to be truly repentant.  I wonder if it is the same feeling for the criminal who wants to repent his crime.  Perhaps he/she is truly wishing to repent but does not know how.  What does that person do and how does he/she approach G-d for forgiveness?

We are taught by the Rabbis that repentance is the prerequisite of atonement.  So, without repentance there is no forgiveness, but we are given chance upon chance upon chance to repent.  Every day we can repent, not only during the High Holy Days, and not only during Yom Kippur.

Rabbinic Jewish literature contains extensive discussions on the subject of repentance. Many rabbinic sources state that repentance is of paramount importance to the existence of this world, so that it was one of the seven provisions which G-d made before the Creation (Talmud Bavli, tractates Pesahim 54a; Nedarim 39b; Midrash Genesis Rabbah 1).”[5]

It is too bad that repentance doesn’t work with countries.  Perhaps, if it did, there would be fewer wars.  But, countries are made out of people, and it seems that the people in charge don’t want to repent or don’t think they need to repent.   Perhaps if they really cared and if they really understood the 10 Commandments and their religion’s version of the Bible, there wouldn’t be so many wars.  Taken on a purely personal basis, perhaps there would be fewer divorces and torn apart families.  And perhaps neighborhoods would be safer places to live in.

In Order To Repent You Need To Turn Your Behavior Around!

G-d saw the importance of forgiveness so why can’t we practice it more?  I know it hurts to admit to being wrong.  I know we would like to think of ourselves as perfection.  I know that it can be humiliating to ask for forgiveness.  But we need to try.  We need to focus on our actions not just on the words, “I am sorry.”  The core of a true apology is the recognition of injury or wrong-doing, and a genuine expression of repentance for it. You have to recognize and admit the wrong-doing; and you have to be genuinely sorry.  Let go of the wrongs, let go of the engrained patterns — forgive and be forgiven.
I have an idea.  Try to truly forgive one person this year.  That is a good starting place.  Then next year try to ask forgiveness from someone you have wronged.  To start off, I ask anyone whom I have offended in any way during the past 64 years of my life to please forgive me.  I will try harder this year to be a better person.  So, here, publicly, I forgive Bonnie Stoler, a girl who I went to grammar school with who was not very nice to me.  I am finally going to let go of my grudge against her.  Please, Bonnie, if you are reading this, and I hope you are, I forgive you.

To help sweeten my apology, I am offering this recipe:

Bananas Yummmm!

Banana-Sour Cream Coffee Cake

=============================

Yield: 1 (10-inch) coffee cake

Ingredients

1-1/4 cups sugar, divided

1/2 cup chopped pecans

1 teaspoon ground cinnamon

1/2 cup butter or margarine, softened

2 large eggs

1 cup mashed banana

1/2 cup sour cream

1/2 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/4 teaspoon salt

Preparation

Stir together 1/4 cup sugar, pecans, and cinnamon; sprinkle half of mixture in a well-greased 12-cup Bundt pan. Set remaining mixture aside.

Beat butter at medium speed with an electric mixer until creamy;

gradually add remaining 1 cup sugar, beating 5 to 7 minutes. Add eggs, 1 at a time, beating just until yellow disappears.

Add banana, sour cream, and vanilla, beating at low speed just until blended.

Combine flour and next 3 ingredients; fold into butter mixture.

Pour half of batter into prepared pan; sprinkle with remaining pecan mixture. Top with remaining batter. Bake at 350° for 45 minutes or until a long wooden pick inserted in center comes out clean.

Cool in pan on a wire rack 10 minutes; remove from pan, and cool on wire rack.

Source:  Mrs. H.W. Walker, Richmond, Virginia, Southern Living OCTOBER 1997


[2] Ibid.

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YOM KIPPUR COUNTDOWN – DAY 8

Posted on October 1, 2011. Filed under: Cakes, Dairy, Desserts, Ethnic Recipe, Jewish, Kosher Recipe, My Ramblings, Recipes, Rochester, Sour Cream, Yom Kippur | Tags: , , , , , , , , , , |


YOM KIPPUR COUNTDOWN – DAY 8

Reflections

Figure 1 Winter Reflections by Josephine Wall

I hope everyone had a wonderful Rosh Hashanah! In reflecting on Yom Kippur I know it has always been the least favorite of my holidays. Why? Because I had to fast and I had to go to shul for a whole day and be bored and not at all where I wanted to be. My mind always wandered during services and until I was an adult I fled at sermon time. It wasn’t until Rabbi Shamai Kanter of Temple Beth El in Rochester, New York entered my life (I credit him with bringing me back to Judaism and giving me the knowledge that not all Rabbis are bad.) that I really listened to a sermon. But I had respect for him (and I had none for most of the Rabbis I had come into contact with in my lifetime). The first time I heard his sermon for Yom Kippur I couldn’t believe how cool this Rabbi was. He made me listen because his sermons always featured a movie he had seen. So year to year I would wonder what movie he would talk about this year and how would he tailor it to his theme. He never disappointed me! But, I mostly looked forward to going home, having a cigarette or two or lots more, and taking a nap before I would break my fast at 4:00 p.m. I would not fast any longer than that. And then, at 4:00 p.m. the holiday really began for me as I set up the trays and serving dishes with holiday delights so that my parents and their friends could have a pleasant break fast. I was very sad when my Mom decided that it wasn’t worth doing because no one every reciprocated and money was tight in our household. A few years later we would go over to the house of one of my parents new friends and join her wonderful break fasts.

When I got to college, I hosted my own break fasts if I couldn’t get home for the holidays. I was often the only Jew there, but I wanted to share my holidays with my friends. I continued this tradition when I got married. We would have a house-full of friends and family members and the attendees were 50% Jewish and & 50% Jewish. I would set out lots of goodies and everyone ate well. So, in remembering the pleasure I got from feeding everyone after fasting for however long they did, I don’t think I really minded Yom Kippur.

One of the themes of Yom Kippur is self-reflection. According to Wikipedia,

“Human self-reflection is the capacity of humans to exercise introspection and the willingness to learn more about their fundamental nature, purpose and essence. The earliest historical records demonstrate the great interest which humanity has had in itself. Human self-reflection invariably leads to inquiry into the human condition and the essence of humankind as a whole.”

I think that by keeping this blog, I do open myself to self-reflection. I try to be honest with myself and you, my readers. Therefore I sometimes open my eyes to things about myself I never really thought about or realized before. But, I didn’t realize that that was the role of Yom Kippur in the life of a Jew. I just assumed that it was all about self-denial and asking G-d to forgive us (as in me) for who knows what sins. Oh yes, I could enumerate on my sins while I was in temple. I could name them and ask forgiveness for them. But, they were not the deeper, most important truths and sins. I don’t think I ever really understood that it was only the sins against G-d that I was supposed to be asking for and via that mechanism, I might find a way to ask for forgiveness from fellow human beings whom I had wronged in one-way-or-another. It is very hard to ask for forgiveness, but we’ll cover that in another post. Now, as I am reading more, I am looking at Yom Kippur’s self-reflection in a different manner. I am looking at it as a journey to G-d and to me. I am going to begin a private journal for that purpose and I am going to look for just one way to make a difference in the world. Just one. If I can find that one thing, it is a start. I have decided that the one thing I will do this year is to do a volunteer project. I haven’t decided upon one yet, but this is something I just decided, so between now and the end of Yom Kippur, I will make a decision. I am not going to promise G-d this, just in case I fail in carrying this task out. I will not make a deal with G-d that “if you forgive me, I will do this,” as I don’t want to make light of his more important works. So, I will keep you abreast of my quest .

Now, for the big reveal of how I will commemorate this countdown, I have decided to include a sour cream cake recipe for each day of the Yom Kippur countdown and thought I would start the countdown recipes with this easy to make sour cream cake recipe:

We have the pan ready, now we need to pour the batter into it...

Sour Cream Bundt Cake
=====================
Submitted By: Sue Smith

Servings: 12

“This recipe is great for both yellow and chocolate flavored cakes! It makes a Light, fluffy, and SERIOUSLY moist cake.”

INGREDIENTS:

1 (18.25 ounce) package yellow cake mix
2 teaspoons vanilla extract
1 cup sour cream
1/8 cup confectioners’ sugar for dusting

DIRECTIONS:

Make the batter following the directions on the box, EXCEPT replace 2 teaspoons water with an equal amount of vanilla. Fold in sour cream.

Bake according to directions given for baking a Bundt cake. Cool on
rack, place on serving plate, and dust with confectioners’ sugar.

Nutrition Information Servings Per Recipe: 12

Calories: 234 Amount Per Serving Total Fat: 9g Cholesterol: 9mg Sodium: 293mg Amount Per Serving Total Carbs: 35.8g Dietary Fiber: 0.5g Protein: 2.5g

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