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l'shana tova!! May your new years be happy and sweet!!
Posted by nannyviolet
No, I'm not Jewish, but I was told today at the bakery, that the apple bread I buy, and love, is 'Jewish' apple bread!! Do your Moms make it??
Mary MOB
Posted by xXxNovember08xXx
Posted by nannyviolet
No, I'm not Jewish, but I was told today at the bakery, that the apple bread I buy, and love, is 'Jewish' apple bread!! Do your Moms make it??
Mary MOB
my momjsut made a chocolate cinnamon bread, YUMMMMMM and honey bread
YUMMMMMMM
i'm technically 1/2 jewish - so happy new year!
Posted by xXxNovember08xXx
Posted by nannyviolet
No, I'm not Jewish, but I was told today at the bakery, that the apple bread I buy, and love, is 'Jewish' apple bread!! Do your Moms make it??
Mary MOB
my momjsut made a chocolate cinnamon bread, YUMMMMMM and honey bread
YUMMMMMMM
Happy New Year
Posted by ChristineAaron08
Happy New Year!
I'm not Jewish, but FH is. What type of deserts am I supposed to make? Can I make rugelach (sp?)
I never remember what to do for each holiday. (except passover when i make my 'better than regular' passover brownies![]()
Posted by missliss
Here!
Christine, making rugelach would be quite an undertaking I think. I think it would be much less stessful to get it from the bakery. But if you've already made it yourself, definitely send your recipe this way!!But for Rosh Hashana there's a traditional honey cake that's usually eaten. You can get that in any jewish bakery as well, though get there before sundown today. I got a recipe for one off of the Food Network website if you're in a baking mood.
Im not jewish But I wish you all a great holiday!!
happy new year to you all!
Posted by ChristineAaron08
Posted by missliss
Here!
Christine, making rugelach would be quite an undertaking I think. I think it would be much less stessful to get it from the bakery. But if you've already made it yourself, definitely send your recipe this way!!But for Rosh Hashana there's a traditional honey cake that's usually eaten. You can get that in any jewish bakery as well, though get there before sundown today. I got a recipe for one off of the Food Network website if you're in a baking mood.
Thanks!
We are going to FHs family tomorow night. They are not super traditional though. I dont think they ever had honey cake. I have been going there for 5 years and dont remember it.
I make rugelach all the time (even before him). I love it. I make a really easy way.
This is the basic recipe I use:
INGREDIENTS:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar 1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
DIRECTIONS:
1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap
and refrigerate until firm, at least 2 hours or overnight.
3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
4. Line 2 large baking sheets with foil and grease foil.
5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
6. Preheat oven to 325 degrees F (165 degrees C).
7. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
8. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
But i roll the dough into logs, leve it in the fridge to get firm and slice it so u get the plump square cookies.
mmmm- maybe I'm make these. I have tomorow to do them.
Posted by ChristineAaron08
Happy New Year!
I'm not Jewish, but FH is. What type of deserts am I supposed to make? Can I make rugelach (sp?)
I never remember what to do for each holiday. (except passover when i make my 'better than regular' passover brownies![]()
Posted by ChristineAaron08
Posted by missliss
Here!
Christine, making rugelach would be quite an undertaking I think. I think it would be much less stessful to get it from the bakery. But if you've already made it yourself, definitely send your recipe this way!!But for Rosh Hashana there's a traditional honey cake that's usually eaten. You can get that in any jewish bakery as well, though get there before sundown today. I got a recipe for one off of the Food Network website if you're in a baking mood.
Thanks!
We are going to FHs family tomorow night. They are not super traditional though. I dont think they ever had honey cake. I have been going there for 5 years and dont remember it.
I make rugelach all the time (even before him). I love it. I make a really easy way.
This is the basic recipe I use:
INGREDIENTS:
1 cup butter, softened
1 (8 ounce) package cream cheese, softened
1 teaspoon vanilla extract
1/4 teaspoon salt
2 cups all-purpose flour
3/4 cup white sugar 1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 teaspoons ground cinnamon
1/2 cup seedless raspberry preserves
1 tablespoon milk
DIRECTIONS:
1. In large bowl, with mixer at low speed, beat margarine or butter with cream cheese until blended and smooth. Beat in vanilla extract, salt, 1 cup flour, and 1/4 cup sugar until blended.
2. With spoon, stir in remaining flour. Divide dough into 4 equal pieces. Wrap each with plastic wrap
and refrigerate until firm, at least 2 hours or overnight.
3. To Prepare Filling: In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
4. Line 2 large baking sheets with foil and grease foil.
5. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
6. Preheat oven to 325 degrees F (165 degrees C).
7. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
8. Bake rugelach at 325 degrees F (165 degrees C) on 2 oven racks about 30 to 35 minutes until golden, rotating cookie sheets between upper and lower racks halfway through baking time. Immediately remove rugelach to wire racks to cool. Store in tightly covered container.
But i roll the dough into logs, leve it in the fridge to get firm and slice it so u get the plump square cookies.
mmmm- maybe I'm make these. I have tomorow to do them.
Here I am! I;m off to make my awesome noodle kugel YUMMY!
