BEATRICE'S MOCHA LADYFINGER CAKE (TIRAMISU)

INGREDIENTS:

4 tbs. SERRANI brand espresso coffee
1 tbs. "KOSHER" brandy (Grappa)
3 eggs - separated
1/2 cup sugar
8 oz. "Kosher" Marscapone cheese or**(replace with formula below)**
24 Savoiardi biscuits (look for "kosher" approved)
1 oz. sweet chocolate - grated

DIRECTIONS:

A. In a small bowl, combine the coffee and grappa; set aside
B. In a medium bowl, beat the egg whites until stiff; set aside.
C. In a large bowl, beat the egg yolks together with the sugar until thick
and lemon-colored. Add the marscapone** and blend.
D. Gently fold the egg whites into the cheese mixture.
E. Place half of the biscuits in the bottom of a 10-inch square baking dish or larger serving plate.
F. Sprinkle with half of the coffee mixture.
G. Cover with half of the cheese mixture, and repeat process.
H. Refrigerate tiramisu for 4 hours before serving with grated chocolate.

**Marscapone is a sweet Italian ricotta cream cheese. KOSHER SUBSTITUTE: cream cheese, ricotta, cottage cheese or a combination of both. It won't be strictly identical - and I would recommend TOP shelf cream cheese and TOP shelf (e.g. - fresh and whole milk - not skim) Fierro kosher brand ricotta mixed together with your hand mixer / whisk until smooth.**

 

 

TZILLA'S BANANA NUT BREAD

INGREDIENTS:

1-1/2 cups whole wheat flour
1-1/2 cups ripe - mashed bananas (3 large)
1/2 cup walnut pieces
1/2 cup honey
1/4 cup "parve" margarine
1/2 cup "parve" whipping cream
2 Eggs beaten
2 tsp. baking powder
1/4 cup canola oil
1/2 tsp. salt

VARIATION:
1/2 cup dates or apricots, chopped

DIRECTIONS:

A. Mix all dry ingredients together. Mash the ripe bananas. Cream the honey and butter/oil and blend in the bananas. Preheat the oven to 350 degrees Farenheit (180 degrees Centigrade).

B. Grease and flour dust a 4" x 8" loaf pan.

C. Little by little fold the dry the dry mixture, honey mix, and beaten eggs together in a bowl.
When fairly uniform pour into the pan and level the batter.

D. Bake 70 minutes until the crust is golden brown and a toothpick comes out dry.

Storing the wrapped bread in the bread cupboard for a few days develops a richer flavor.

AVIVA'S HAMANTASHEN
3 cornered - triangular shaped filled cakes

These are three cornered cakes made of the following varieties: yeast dough or cookie dough. They may be filled with either poppy seed, honey mixture, or a nut-fruit variation

YEAST DOUGH INGREDIENTS:

1 package yeast
1-1/2 cups lukewarm water or "parve" coffee creamer
2 eggs
1/3 cup sugar
2 tsp. salt
1/2 cup canola oil &/or "parve" margarine
1 cup water
1 tsp. vanilla
water


DIRECTIONS:

Hamantashen Yeast Dough:

Dissolve 1 package yeast in 1-1/2 cups lukewarm water or "parve" coffee creamer. Beat 2 eggs, add 1/3rd cup sugar, and 2 teaspoons salt. Combine 1/2 cup shortening with 1 cup water and 1 teaspoon vanilla. Make a well in center of sifted flour and stir in dissolved yeast mix, adding egg mixture. Forms a loose dough. Sift a little flour over top and cover. Chill overnight.

[[Refer to procedure instructions below.]]

COOKIE DOUGH INGREDIENTS:

4 cups flour
1 tsp. baking soda
1/2 tsp. salt
4 eggs
1 cup honey
1/2 cup "parve" margarine &/or canola oil

DIRECTIONS:

HAMENTASHEN COOKIE DOUGH:

Sift 4 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt into mixing bowl.
Make a well in the center and add 4 eggs, then 1 cup honey, then 1/2 cup "parve" margarine in that order.
Mix thoroughly during adding. Form a dough thick enough to roll out adding flour if necessary.

[[Refer to procedure instructions below.]]

PROCEDURE FOR BOTH THE YEAST AND COOKIES DOUGHS:

Roll out dough on lightly floured breadboard to 1/4" thickness. Cut into 4" rounds.
Preheat oven to 350 degrees (180 degrees Centigrade). On each round of dough place a ball of filling (below)
and bring edges together to form a triangle, pinching the seams together from the top down
to the corners. Let rise at room temperature. Brush tops with diluted egg yoke.
Bake 30 to 40 minutes at 350 degrees Farenheit (180 degrees Centigrade) or till lightly brown.

HAMENTASHEN FILLINGS:

FRUIT FILLING:

1/2 cup raisins and/or pitted prunes &/or dried apricots
1/2 cup bread crumbs ('PARVE')
4 tbs. honey
dash of salt
lemon juice

POPPYSEED & HONEY FILLING:

2 cups poppy seeds
1 cup water &/or "parve" coffee creamer
1/2 cup honey
1/4 cup sugar
1/8 tsp. salt
2 eggs
1/2 cup finely chopped almonds or pecans

VARIATION:

1/4 cup chopped nuts and 1/4 cup sweet currants/raspberries.

FRUIT FILLING:

1/2 cup raisins and/or pitted prunes and/or dried apricots. Combine fruit(s) with 1/2 cup bread crumbs, 4 tablespoons honey, and a dash of salt and heat over boiling water until honey melts. Stir well. Remove from heat and cool. Thicken with more crumbs, thin with lemon juice.

POPPYSEED and HONEY FILLING:

Combine 2 cups poppy seed, 1 cup water or "parve" coffee creamer, 1/2 cup honey, 1/4 cup sugar, and 1/8 teaspoon salt in a saucepan. Cook over moderate heat until thick, stirring often. Cool. Add 2 eggs beating in thoroughly. Thicken over heat if necessary.
Add 1/2 cup finely chopped almonds or pecans.

GEORGE'S BALAKVA (BAKLAWA- correct pronunciation)

INGREDIENTS:

4 cups chopped pistachio nuts &/or 4 cups medium walnut pieces
1/4 cup sugar
1 lb. phyllo (strudel) dough (frozen pastry dough section)
2 cups melted "parve" margarine
1/2 tsp. cinnamon
1/8 tsp. ground cloves

DIRECTIONS:
In a large bowl combine nuts, sugar, cloves, cinnamon.
Preheat oven to 350 degrees Farenheit (180 degrees Centigrade.).
A. Grease baking sheet or jelly roll pan well. Brush 5 sheets of phyllo dough with melted "parve" margarine. Place them on top of one another in pan.
B. On top of the fifth layer spread thick layer of nut mixture. On top of that, place 2 sheets of phyllo dough, each spread with melted "parve" margarine.
C. Using remaining phyllo sheets, spread thin layer of nut mixture on each, reserving 3 plain sheets of dough for topping, each one layered with melted "parve" margarine.
D. Liberally brush whole top with melted butter. With a sharp knife, cut the pastry into diamond shaped pieces prior to baking. Bake 45-60 minutes on middle shelf of oven. When pastry appears golden brown it is sufficiently baked.

SYRUP:

In a saucepan boil 2 cups sugar and 1-1/2 cups water until they begin to thicken and form a thread. Add 1/2 cup honey and boil. Cook over medium heat 20-25 minutes thick & syrupy. Add 2 tablespoons of CORTAS brand rose water or CORTAS brand orange blossom water and 1 tablespoon of lemon juice. Skim foam off syrup and allow to cool. While pastry is still hot, pour syrup over it.

 

MICHELE'S FRENCH CHOCOLATE CREAM CAKE

INGREDIENTS:

6 oz. baking chocolate
1 cup margarine "PARVE" (USA)
6 eggs - separated
1 1/2 cup sugar
1 cup flour
4 tbs. sweet wine
1 tsp. baking powder
1/4 salt

DIRECTIONS:

A. Melt choclate and margarine over a low flame.
B. In a mixing bowl beat teh egg yolks until light and fluffy.
C. Gradually mix in half of the sugar.
D. Stir in the chocolate-margarine mixture.
E. Add flour, wine. baking powder and salt.
F. In a separate bowl beat the egg whites until stiff and then gradually add the remaining sugar.
G. Fold in egg whites into mixture.
H. Pour the whole batter into a greased 9" x 13" pan.
I. Bake for 40 minutes at 350 degrees Farenheit.

B'TAYAVON!!!