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Changing the world
one mind at a time
At the risk of becoming ogam 
28th-Nov-2010 08:28 pm
I thought I'd pass on a few recipes.
2 packages dry yeast
2 1/2 cups warm water
1/2 cup honey
1 Tbsp. salt
3/4 cup oil
4 eggs
1 cup raisins
9 cups flour

1 egg yolk, beaten
1 tsp. water
A bit of cinnamon
A bit of sugar

Dissolve yeast in water in a large bowl. Add honey and let stand 2 minutes, until yeast foams. Add salt, oil, and eggs and mix well. I add raisins here before adding in the flour.

Gradually add flour, 2 cups at a time, mixing after each addition. As mixture gets stiff, use floured hands and begin kneading. Knead for 7 minutes, turning dough over often. As a side note, I generally add a bit of extra flour to the exterior, since it generally remains a bit sticky at the point. Not much, but enough to make it easier to work with.

Let rise in greased bowl until doubled in size, approximately 1 hour. Punch down dough. Separate challah without a blessing. (Think it works out to about 1/24 of the dough? I generally do a bit more than that, sinc I look at it using male inches.)

Divide dough into thirds, shape as desired, and place in greased pans or on baking sheet. Let rise again until doubled in size. (Technically, the shape with raisins is that of a spiral...raisin is for Rosh Hashana, so it doesn't get braided. from what I've read, the tradition started in the Ukraine, and the center is supposed to look like a bird head.)

Preheat oven to 375 degrees.

Brush with glaze. Throw the sacrifice in the oven while screaming "blah blah blah vitzivanu l'hafrish challah!" Then put dough in oven. (James note: While one is supposed to let the sacrifice burn in the oven as an offering to G-d, I rent. Therefore, I generally stick it on the pan with the rest of the loaf, then throw it out for the birds. Or dog.) Bake for 45 minutes to 1 hour. If unable to shape loaves after first rising, punch down dough and let rise again. You can tell it's done if it sounds hollow when you tap the bottom.

As a side note, I just noticed the directions on the second rising. Haven't been doing that, and it's turned out fine.

Ok, these turn out quite gooey. More like fudge than anything. According to mom, this is due to their New England roots. In Ohio, they're generally much more cake like. Thus Nana's contemporaries all thought they'd fallen in the oven.

So, here's the recipe as it was given to me, with a few comments of my own.

1/2 cup butter
1 cup sugar
2 sq chocolate (James notes: Unsweetened Chocolate)
1/2 tsp. salt (heaping if you use margarine or shortening)
2 eggs
1/2 cup nuts (I don't use em, I don't like nuts in my brownies. Unless we're talking dirty. That's a bit different.)
1/2 cup flour

Cream Butter and add rest. (As a side note, I generally just nuke the butter for 15-30 seconds for the sake of ease. Also, you have to melt the chocolate, in case someone tries this and didn't know.) Spread on Buttered pan & bake 10-15 minutes (350 for 25 JWB [mom's note]). Cut in squares as soon as taken from the oven.

In a small bowl:
Mix: 3/4 cup butter
1/2 cup brown sugar (It doesn't specify light or dark, I generally just grab whatever's handy)
1/2 cup white sugar

In a large bowl:
Mix: 2 cups of flour
1/2 tsp. Baking Soda
1/4 tsp. Salt.

Add butter/sugar to flour mix.

Mix in 3/4 cup peanut butter (crunchy or creamy). And also, since I can't remember the trick for measuring peanut butter, I generally just add the whole jar, since I buy small sizes.

After mixed well:
add 1 egg
add 1 tsp. vanilla

Make small balls out of dough and put on cookie sheet. Press down gently with fork in the shape of an "x".

Bake at 350 for 10-12 minutes.

I'd post the Pumpkin Pie recipe, but I took it off the can of pumpkin. Plus I think I might have to modify it, since the pie didn't seem sweet enough to me. Maybe use sweetened condensed milk instead of evaporated milk next time.
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