Apple Pie Spice Rugelach
Prep Time: 1 hr 30 min
Cook Time: 15 min
Basic Cookie Dough
1/3 cup(s) all-purpose flour
1 cup(s) dried currants
2/3 cup(s) walnuts or pecans, finely chopped
1/4 cup(s) (packed) brown sugar
1 1/2 teaspoon(s) apple pie spice
3 tablespoon(s) granulated sugar
1/2 cup(s) (plus 1 tablespoon) apple butter
Prepare Basic Cookie Dough, stirring additional 1/3 cup flour into dry ingredients in step 1. Divide dough into 4 equal pieces. Flatten each piece into a disk; wrap each disk with plastic wrap. Refrigerate dough 4 hours or overnight, until firm enough to roll.
Meanwhile, in small bowl, mix currants, walnuts, brown sugar, and 1 teaspoon apple pie spice. In cup, mix granulated sugar with remaining 1/2 teaspoon apple pie spice.
Preheat oven to 350 degrees F. Between 2 sheets of waxed paper, roll 1 disk of dough into 9-inch round. Remove top sheet of waxed paper. Spread dough round with 1 heaping measuring tablespoon apple butter; sprinkle with 1/2 cup fruit mixture, leaving 1/4-inch border around edge.
With pizza wheel or sharp knife, cut round into 12 wedges. (If dough becomes too soft to work with, place in refrigerator 10 to 15 minutes to firm up.) Starting at curved edge, roll up each wedge jelly-roll fashion. Place cookies, point side down, 1 inch apart, on ungreased large cookie sheet; shape into crescents. Brush tops lightly with water and sprinkle with some spiced sugar. Bake cookies 15 minutes or until golden-brown. Transfer cookies to wire rack to cool. Repeat with remaining dough, fruit mixture, and spiced sugar.
Store cookies in tightly sealed container, putting waxed paper between layers, at room temperature up to 2 weeks or in freezer up to 3 months.
Hanukkah Star Challah
1 cup water
1 1/4 teaspoons salt
3 tablespoons white sugar
3 2/3 cups bread flour
1 teaspoon active dry yeast
1 egg yolk
1 tablespoon water
1 tablespoon sesame seeds, or more if desired
Place 1 cup of water, eggs, salt, sugar, bread flour, and yeast into the pan of a bread machine in the order recommended by the manufacturer. Select the Dough setting, and start the machine.
When cycle is completed, remove dough from the machine, and set onto a floured work surface for 15 minutes to rest. Cover dough with a towel or large bowl to prevent drying out.
Knead the dough several times, and cut into 6 equal pieces. Roll each piece out into a rope about 10 inches long and 1 inch in diameter.
Line a baking sheet with parchment paper. Lay 3 ropes of bread onto the prepared baking sheet, and pinch ropes together firmly at the ends to form a pointed triangle. Weave 3 more ropes over and underneath each point of the first triangle to make a second, interwoven triangle. Pinch it closed tightly at the edges to make a 6-pointed star. Set the baking sheet in a warm place, and allow to rise until doubled, 30 to 45 minutes.
Preheat the oven to 375 degrees F (1900C). Whisk egg yolk with 1 tablespoon of water, and brush the mixture over the loaf; sprinkle with sesame seeds.
Bake in the preheated oven until the challah is shiny, golden brown, and sounds hollow when tapped, about 35 minutes.
Garlic-and-Herb Stuffed Leg of Lamb
2 large garlic bulbs
2 tablespoons olive oil $
2 1/2 teaspoons salt, divided
2 1/2 teaspoons pepper, divided
1/4 cup olive oil $
1 tablespoon fresh lemon juice
1 tablespoon minced shallots
1 (5- to 6-pound) leg of lamb, boned
3 tablespoons chopped fresh or 1 teaspoon dried rosemary
3 tablespoons chopped fresh or 1 teaspoon dried thyme
2 teaspoons grated lemon rind
Garnish: fresh rosemary sprigs
Cut off pointed ends of garlic bulbs. Place each bulb on a piece of aluminum foil; drizzle evenly with 2 tablespoons olive oil, and sprinkle evenly with 1/2 teaspoon salt and 1/2 teaspoon pepper. Fold foil to seal.
Bake at 425° for 30 minutes; cool. Squeeze pulp from garlic cloves; mash and set aside.
Whisk together 1/4 cup olive oil, lemon juice, and shallots; brush inside of lamb with half of oil mixture, and sprinkle with 1 teaspoon salt and 1 teaspoon pepper. Spread inside with mashed garlic, and sprinkle with rosemary, thyme, and lemon rind.
Roll up lamb, and tie with string at 1-inch intervals. Place on a rack in a roasting pan. Brush with remaining oil mixture.
Sprinkle with remaining 1 teaspoon salt and remaining 1 teaspoon pepper.
Bake at 425° for 25 minutes; reduce oven temperature to 350°, and bake 1 hour and 45 minutes or until a meat thermometer inserted into thickest portion registers 145°. Let stand 15 minutes or until meat thermometer registers 150° (medium-rare).
Serve with baby carrots and mushroom wild rice. Garnish, if desired.
Gefilte Fish Recipe
2 onions, diced
Bones and head of fish (thoroughly cleaned)
2 lb. chopped fish (white fish and pickerel, more of the pickerel)
2 medium onions, grated
1-1/2 tsp salt
1 tsp sugar
1 tbsp matzoh meal
1/4 tsp white pepper
1 cup water (approximately, less may be required)
2 carrots, diced
Salt and pepper to taste
Place sliced onions, fish bones and head in a pot with water to cover. Bring to boil and simmer while the fish is being made.
In a food processor, combine fish and grated onion and mix at low speed for several minutes. Add eggs, salt, sugar, matzoh meal and pepper while still on low. Add water slowly until mixture has a gluey consistency. Continue to mix for 10 more minutes.
Form small balls of the fish mixture with wet hands. Set aside.
Add carrots to stock with fish bones. Season to taste.
Drop each ball gently into boiling stock. (Keep stock at a boil while adding fish balls). Cover, leaving the lid slightly ajar, and reduce heat so that stalk boils gently around the fish. Cook for 1-1/2 hours, adding more water when necessary and tasting to adjust seasoning.
Remove pot from heat. Close lid tightly and let sit for 5 minutes.
Carefully remove fish balls to a bowl and strain stock over fish. Cover bowl with waxed paper and weigh down with a plate smaller than the top of the bowl. Refrigerate until ready to serve. Usually served chilled with a horseradish-vingegar sauce.
BRAISED CHICKEN WITH CILANTRO, LEMON AND DRIED FIGS
Note:Remove the skin and fat from a whole cut-up chicken to make this dish.
2 tablespoons flour
3/4-pound chicken, skin and fat removed, cut into 12 pieces
4 teaspoons olive oil
2 cups chopped onions 3 large garlic cloves, minced
1/2-ounce can low-salt chicken broth 1/2 cup plus 2 tablespoons chopped fresh cilantro
2 tablespoons fresh lemon juice
8 dried Calimyrna figs, stems trimmed, cut in half lengthwise Lemon wedges
Place flour in large resealable plastic bag. Season flour with salt and pepper. Add chicken to bag; seal bag. Shake bag to coat chicken lightly with flour. Heat 2 teaspoons oil in large nonstick pot over medium-high heat. Working in batches, add chicken and sauté until brown on all sides, about 7 minutes per batch. Transfer chicken to plate. Add remaining 2 teaspoons oil to pot and reduce heat to medium. Add onions and garlic and sauté until golden and tender, about 10 minutes. Stir in broth, 1/2 cup cilantro and lemon juice and bring to boil. Add figs and chicken with any accumulated juices to pot. Cover and simmer until chicken is tender, about 35 minutes. Using slotted spoon, transfer chicken to bowl and cover with foil to keep warm. Boil juices in pot until thickened to sauce consistency, about 5 minutes. Season to taste with salt and pepper. Pour sauce over chicken. Sprinkle remaining 2 tablespoons cilantro over and serve with lemon wedges.
PEAR AND ALMOND FRANGIPANE WITH APRICOT SAUCE
4 1/2 cups water
4 1/2 cups sugar
3 tablespoons fresh lemon juice
1/4 teaspoon vanilla extract
8 Anjou pears, peeled, halved, cored
1 18-ounce jar apricot preserves
1/4 cup dark rum
2 cups almonds, toasted
6 large eggs
1/8 teaspoon almond extract
Combine water, 2 1/2 cups sugar, lemon juice and vanilla in large pot. Stir over medium-high heat until sugar dissolves. Add pears. Bring liquid to boil. Reduce heat to medium; simmer until pears are just tender, turning occasionally, about 10 minutes. Cool pears in poaching liquid. Stir preserves in small saucepan until melted. Add rum. Preheat oven to 350°F. Butter 10- to 11-inch-diameter quiche dish with about 1 1/2-inch-high sides. Grind nuts in processor. Add 1 3/4 cups sugar, eggs and almond extract. Process until well blended. Pour into dish. Drain pears; arrange atop batter, cut side down and stem end toward center. Bake until tester inserted into cake comes out clean, about 1 hour. Cool on rack. Rewarm apricot sauce over medium-low heat. Serve cake with sauce.
- Potatoes- 1 pound
- Finely sliced onion- ½ cup
- Lightly beaten large egg- 1
- Salt- ½ teaspoon
- Olive oil- ½ to ¾ cup
- The oven should be preheated to 250 degree.
- Peel off the potatoes and shred those by hands.
- Soak these potatoes into water for 1 to 2 minutes.
- Use strainer to drain it.
- Mix the grated potatoes and onions on a kitchen towel.
- Twist towel to drain remaining water.
- Add egg and salt in the mixture before stirring the mixture properly.
- Heat ¼ cup oil in moderate temperature with a bit of olive oil.
- Then blend 2 tablespoons of potato mixture in the skillet.
- Diminish the temperature and cook approximately for 5 minutes.
- Stir the mixture. Turn the latkes over and cook again for 5 more minutes.
- Transfer the combination on a paper towel and drain.
- Add salt and oil according to taste.
- Keep the mixture over a baking pan in oven.
- Serve it hot.
- Dry yeast- 1 tablespoon
- Sugar- 4 tablespoons
- Lukewarm milk or warm water- ¾ cup
- Flour- 2 and ½ cups
- Ground Cinnamon- 1 teaspoon.
- Eggs- 2
- Soft butter-2 tablespoons
- Strawberry preserves
- Vegetable oil
- Cleaning towel
- Paper towel
- Combine yeast, 2 tablespoons of sugar, milk. Set it aside and make sure it bubbles.
- Blend it with salt, cinnamon, yeast mixture, remaining sugar and egg yolks properly after sifting the flour.
- Squeeze the dough and it should form a ball.
- Include butter or margarine. Squeeze it well to mix the butter. Use a towel to cover it.
- Make a thickness of 1/8 inches by rolling the dough.
- Make 24 rounds by cutting the dough using glass.
- Place ½ teaspoon strawberry preserve in the centre of 12 rounds.
- Use other 12 rounds for toppings.
- Seal the edges with egg whites. Press the edges as well.
- Wait for 30 minutes.
- Use 2 inches of oil and heat it to 375 degree.
- Put the doughnuts slowly into the hot oil.
- Make sure the color is brown.
- Use a paper towel and drain.
- Rotate the doughnuts in the sugar.
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