Text 12297, 144 rader
Skriven 2014-04-18 11:52:04 av Dave Drum (1:18/200.0)
     Kommentar till en text av Fred A Ball
Ärende: Feel Like A Nut? #3
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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Rugelach
 Categories: Cookies, Desserts, Snacks, Fruits, Nuts
      Yield: 44 servings
 
      2 c  All-purpose flour
    1/2 ts Salt
      1 c  Unsalted butter; softened
      8 oz Cream cheese; softened
    1/2 c  + 4 ts sugar
      1 ts Cinnamon
      1 c  Apricot preserves or
           - raspberry jam
      1 c  Loose pack golden raisins;
           - chopped
  1 1/4 c  Walnuts; fine chopped
           Milk for brushing cookies
 
  Special equipment: parchment paper; a small offset spatula
  
  Whisk together flour and salt in a bowl. Beat together
  butter and cream cheese in a large bowl with an electric
  mixer until combined well. Add flour mixture and stir with
  a wooden spoon until a soft dough forms. Gather dough into
  a ball and wrap in plastic wrap, then flatten (in wrap)
  into a roughly 7" X 5" rectangle. Chill until firm, 8 to
  24 hours.
  
  Put oven rack in middle position and preheat oven to
  350oF/175oC. Line bottom of a 1" to 1 1/2" deep large
  shallow baking pan with parchment paper.
  
  Cut dough into 4 pieces. Chill 3 pieces, wrapped in
  plastic wrap, and roll out remaining piece into a 12"
  by 8" rectangle on a well-floured surface with a floured
  rolling pin. Transfer dough to a sheet of parchment, then
  transfer to a tray and chill while rolling out remaining
  dough in same manner, transferring each to another sheet
  of parchment and stacking on tray.
  
  Whisk 1/2 cup sugar with cinnamon.
  
  Arrange 1 dough rectangle on work surface with a long side
  nearest you. Spread 1/4 cup preserves evenly over dough
  with offset spatula. Sprinkle 1/4 cup raisins and a
  rounded 1/4 cup walnuts over jam, then sprinkle with 2
  tablespoons cinnamon sugar.
  
  Using parchment as an aid, roll up dough tightly into a
  log. Place, seam side down, in lined baking pan, then
  pinch ends closed and tuck underneath. Make 3 more logs in
  same manner and arrange 1 inch apart in pan. Brush logs
  with milk and sprinkle each with 1 teaspoon of remaining
  granulated sugar. With a sharp large knife, make 3/4" deep
  cuts crosswise in dough (not all the way through) at 1"
  intervals. (If dough is too soft to cut, chill until
  firmer, 20 to 30 minutes.)
  
  Bake until golden, 45 to 50 minutes. Cool to warm in pan
  on a rack, about 30 minutes, then transfer logs to a
  cutting board and slice cookies all the way through.
  
  Food editor: Melissa Roberts-Matar
  
  Gourmet | May 2004
  
  Yield: Makes about 44 cookies
  
  MM Format by Dave Drum - 21 October 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM
 
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Just-As-Sweet-As-Honey Cake
 Categories: Cakes, Nuts, Fruits, Desserts
      Yield: 2 servings
 
  2 1/2 c  Whole wheat pastry or spelt
           - flour
      1 tb Baking powder
      2 ts Baking soda
      1 tb Cinnamon
    1/2 ts Ground ginger
    1/2 ts Ground cloves or allspice
      1 c  Dark agave nectar or pure
           - maple syrup, or half of
           - each
      1 c  Applesauce
    1/2 c  Safflower oil
      2 ts Vanilla extract
    1/2 c  Dark or golden raisins
    1/4 c  Sliced almonds
 
  Honey cake is a traditional dessert at Jewish
  celebrations, whether formal holidays or not, and is a
  fixture in the Ashkenazic Rosh Hashanah repertoire. In
  this recipe, dark agave nectar and maple syrup are
  combined to create a truly authentic flavor.
  
  Preheat the oven to 325oF/160oC.
  
  Combine the first 6 (dry) ingredients in a mixing bowl.
  Make a well in the center of the dry ingredients and pour
  in the wet ingredients. Stir together until the wet and
  dry ingredients are thoroughly combined, then stir in the
  raisins.
  
  Cut two pieces of baking parchment to fit the bottoms of
  two loaf pans. Lightly oil the sides. Divide the batter
  between the two lightly oiled loaf pans. Sprinkle the
  almonds evenly over the tops of the loaves.
  
  Bake for 40 to 50 minutes, or until a knife inserted in
  the center of a loaf tests clean. Take care not to
  overbake.
  
  Allow the cakes to cool completely. Use a knife to go
  around the sides of the loaves to loosen, if needed, and
  carefully remove the loaves from the pans by tipping them
  into your hand, then set on a platter.

  Cut each loaf into 12 slices to serve.
  
  by Nava Atlas; Vegan Holiday Kitchen
  
  Epicurious | November 2011
  
  Yield: Makes 2 loaves
  
  MM Format by Dave Drum - 21 December 2011
  
  Uncle Dirty Dave's Archives
 
MMMMM

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