Food Faire Recipes

Cookie Dough
1 cup sugar juice and grated rind of 1 orange
salt to taste 5 cups flour
1 cup shortening 4 tsp baking powder
4 eggs Additional flour as needed
1 tsp vanilla

Directions

1. Mix sugar, salt, and shortening; add eggs and vanilla.
2. Add dry ingredients alternately with orange juice and rind. Depending on the method of mixing, it may be necessary to mix in only 4 cups of flour and add the rest by hand.
3. Roll out to about 1/8-inch thickness on floured board.
4. Cut in rounds, 2–3 inches in diameter or as desired.
5. Put about 3/4 tsp filing on top of each round (depending on size).
6. Fold up three sides to make a triangle, and pinch corners together.
7. Bake in 375° oven until they begin to brown (about 10–11 minutes).

Ingredients

1. Blend butter, cream cheese and flour by hand or pastry. Mix until dough forms a ball; wrap in wax paper, and refrigerate for several hours or overnight.
2. Preheat oven to 400.
3. Cut dough in two, and put 1/2 of the dough back in the refrigerator. Sprinkle board with flour and roll out dough as thin as possible (about1/8 inch thick).
4. Cut out rounds using a glass. Put about a small teaspoon of apricot or raspberry jam in center. Fold over to form a crescent; crimp the edges together to close the crescent. Place on cookie sheet covered with parchment paper or aluminum foil.
5. Bake for 13 minutes until brown.
6. Remove to cooling rack. Sprinkle with powdered sugar.

From Joan Nathan's Jewish Cooking in America, p. 338

1. Using a paddle in the bowl of an electric mixer, mix the dry ingredients.
2. Lightly beat the eggs and the vanilla and add to the dry ingredients. Mix. Add the nuts. Mix.
3. Knead the dough quickly on a well‐floured surface. Divide into 2 pieces. Roll each piece into a sausage shape about 2 inches wide. Lay the strips on a buttered and floured baking pan (or use "Pam for Baking”). Leave several inches between the two strips.
4. Bake for 50 minutes in a 300‐degree oven. Let cool for 5 minutes. Remove to a cutting surface, and using a sharp knife, cut into diagonal slices every ¼ inch. Lay the bars on their sides on the baking sheets and return to the oven for 35 to 50 minutes until they are nicely browned. Let cool and then store in a plastic bag.

from Carrie Epstein Lewkowitz

1. Preheat oven to 350 degrees.
2. Mix together the margarine and sugar. Mix in eggs, than add vanilla. Add salt and baking powder. Mix well. Add flour, then almonds.
3. Form loaves (3–6) and place on greased cookie sheets. Leave room between loaves for dough to rise in the oven.
4. Bake for 30 minutes in a 350‐degree oven. Once the bottom and top are slightly browned, remove from oven, slice diagonally, and toast each side in the oven for 5–10 minutes each.
5. Cool on cookie sheet, rack, or newspaper.

Ingredients

1. Boil noodles and drain.
2. Mix cream cheese and butter about 10–15 minutes. Add eggs; add milk; add noodles; add sugar and raisins.
3. Pour into 9” x 13” pan. Cover with cornflakes and cinnamon mixture.
4. Bake approximately 45 minutes at 325 degrees.

Preheat oven to 300°. Mix eggs, sugar, honey, and oil in electric mixer until blended. Dissolve coffee in ½ cup warm water. Mix into batter with orange juice. Mix in flour, baking powder, soda, cinnamon, allspice, and salt; mix for 1 minute or until smooth. Pour into 9 x 5 x 3‐inch greased loaf pan.

NCJW cookbook, page 115

1. Blend butter, cream cheese, and flour by hand. Mix until dough forms a ball. Divide into four balls, cover well, and refrigerate for several hours or overnight.
2. Preheat oven to 375.
3. Mix cinnamon, sugar, and walnuts.
4. Sprinkle board with sugar, and roll out each ball into a round about 1⁄₈‐inch thick. Sprinkle with cinnamon, sugar, nuts, and raisins. You can put dabs of apricot jam on top of cinnamon mixture.
5. Cut into 12 wedges (triangles).
6. Roll each triangle from widest point to smallest, and place point‐side down on greased cookie sheet.
7. Bake for about 20 minutes or until brown.
8. Remove to cooling rack.

Ingredients

1. Mix sour cream, butter, and egg yolk in food processor or mixer until thoroughly blended. Add flour and process just until blended.
2. Divide dough into 4 sections and wrap in wax paper or plastic. Chill dough thoroughly, at least a few hours.
3. Roll one section at a time on a floured surface into a circle ⅛ " thick. Sprinkle a circle of sugar‐nut cinnamon mixture on top of circle. Cut circle into 12 equal wedges. Roll each wedge from wide part to point.
4. Place on lightly greased (Pam) cookie sheet.
5. Bake 18–22 minutes or until lightly browned.

1. Cream softened butter, sour cream and sugar in a mixer.
2. Add 2 cups flour and gently mix in mixer or by hand.
3. Refrigerate several hours or overnight. 
   Divide dough into 4 to 5 sections.
4. Roll out one section at a time on floured surface into a rectangular shape.
5. Spread apricot jam coconut, walnuts and raisins into a lengthwise row on rectangle.
6. Fold in long sides of rectangle, and then roll lengthwise making sure nothing will leak out.
7. Repeat with other sections. 
   Bake on ungreased cookie sheet at 375 degrees for 25 or more minutes until golden brown.
8. Cool for 10 minutes and remove from pan.
9. When cool slice diagonally into one to one and a half inch portions.

Schnecken From the World of Jewish Cooking by Gil Marks

Combine 1 cup sugar, 1 stick melted margarine or butter, and 2 tbsp light corn syrup.

Combine cinnamon, sugar, chopped walnuts or pecans and chopped raisins.

1. Grease 5 12‐cup muffin tins or miniature muffin tins; heat oven to 350 degrees.
2. Dissolve the yeast in ¼ cup of water. Stir in 1 tsp of sugar and let stand until foamy, 5–10 minutes. Add the remaining water, remaining sugar, margarine or butter, eggs and salt. Blend in 1½ cups flour. Add the remaining flour, ½ cup at a time, until the mixture holds together.
3. On a lightly floured surface, knead the dough until smooth and elastic, for about 10 minutes. Place in a greased bowl, turning to coat. Cover with a towel or plastic wrap; let rise at room temperature until double in bulk, about 1½ hours or in refrigerator overnight. Punch down the dough.
4. Divide the glaze among the muffin tins. If desired, add a pecan half in each muffin tin. Divide the dough into six equal pieces. On a lightly floured surface, roll each piece of dough into a ¼ ‐inch thick rectangle.
5. Brush the dough with melted margarine or butter, and sprinkle with filling. Starting from a long side, roll up jelly‐roll style. Place seam side down on a flat surface, and cut into ¾‐ to 1‐inch thick slices.Place in muffin tins, cover, and let rise at room temperature until double in bulk, about 1 hour.
6. Bake until golden brown, about 20 minutes. Immediately invert the pans onto sheets of aluminum foil. Allow schnecken to fall out, and the glaze to drip over.

Gil Mark's The World of Jewish Cooking, page 334

1. Preheat oven to 325. Grease and flour 2 large baking sheets.
2. Grind almonds and sugar together. Stir in egg whites and extract to form paste.
3. Drop by heaping teaspoons onto sheet; leave 1½ inches between cookies. Top with slivered almond.
4. Bake until lightly browned (10–15 minutes)

1. Preheat oven to 350 degrees.
2. Grease two 9” cake pans.
3. In large bowl cream butter and sugar.
4. Blend in sour cream.
5. Add eggs one at a time, beating well after each.
6. Add vanilla, flour, baking powder, baking soda, and salt.
7. Mix well.
8. Layer ¼ of batter into each cake pan.
9. Sprinkle each with ¼ of the topping.
10. Repeat.
11. Bake for approximately 35–40 minutes or until toothpick inserted in center of cake comes out clean.