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

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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

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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

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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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