Black Walnut Cake


Farfel's all-time favorite cake.


Ingredients

8 large eggs

10 oz of Black Walnuts

3 sticks of butter if milchig, or if pareve use oleo (margerine), or 1 1/2 cups of vegetable shortening, or 1 1/2 cups of lard if extremely trayf

1 cup of whole milk

1 tsp Black Walnut Extract

1 tsp Vanilla extract

3 cups of granulated suger

1/2 tsp salt

4 cups of sifted flour

2 tsp baking powder

Directions

1. Pre-heat oven to 350°

2. Combine 6 eggs, butter, milk, black walnut extract, vanilla extract, sugar, salt, flour and bking powder in a mixing bowl.

3. Mix until well blended at medium speed for 5 minutes

4. Add 2 more eggs, beat only until smooth

5. Fold in 8 to 10 ounces of Black Walnuts

6. Bake in greased and floured Bundt Pan or Tube Pav, 1 hour 15 minutes

Blackberry Raisin Sauce

Ingredients

1/2 cup raisins 1 cup blackberry jelly 1 cup water 3 Tbs. lemon juice

Directions

In sauce pan, simmer raisins in 1 cup water until they are plumped. Drain and stir in blackberry jelly and lemon juice. Heat sauce slowly, stirring constantly, until jelly melts and sauce is well blended

Challah Fruit filled Cake



Ingredients

1. Challah Dough

2. Filling:

a. 1 tablespoon of margarine or spray of Pam
b. 1/3 cup of apricot preserves
c. 1/4 cup of sugar
d. 1/2 cup chopped nuts
e. 1/4 tsp. Cinnamon

3. Glaze (optional) 1/2 cup powdered sugar and 3/4 teaspoon of milk or water
4. Pam to grease 2 cookie sheets.
5. 1 egg with tablespoon of water for wash

Directions

1. Grease 2 cookie sheets and set aside.
2. Divide dough in half. Use 1 half. Cover and set 2nd half aside temporarily.
3. Roll out ball of dough on a lightly floured surface. Roll out dough to form a 12 inch by 6 inch rectangle.
4. Put the rectangle on the cookie sheet.
5. Cut dough as directed in the diagram below.
6 Spread 1/2 margarine or Pam in the center 1/3.
7. Spread 1/2 preserves over margarine
8. Mix sugar, nuts, and cinnamon together. Put 1/2 of mix on top of apricot preserves.
9. Cut outer thirds in 1 inch slices. Now turn the top right slice over the filling. Then turn the top left slice over the filling, overlapping the right slice. Then turn the top 2nd slice over the filling etc. until all the pieces have been turned over the filling.
10. Cover and let rise 45 minutes.
11. Repeat with 2nd piece of dough.
12. Preheat the oven to 350 degrees. Wash the top of the cakes with an egg wash. Bake 25 or 30 minutes 'till golden brown. Cool and if you wish, glaze when cool.

Guglehupf

Ingredients

1/3 cup semisweet chocolate bits with a dash of ground cloves 2 cups sifted cake flour 3 tsp. baking powder 1 tsp. salt 2/3 cup butter 1/2 cup milk 1 cup sugar 1 tsp. vanilla extract 4 eggs

Directions

Melt chocolate over hot water. Cream butter and sugar thoroughly. Add eggs, one at a time, and beat after each addition. Add sifted dry ingredients alternately with combined milk and vanilla extract, beginning and ending with dry ingredients. Beat until smooth after each addition. Mix melted chocolate with 1/3 of the batter. Pour 1/3 of the plain batter into greased and floured Bundt Cake Pan. Pour 1/2 of the chocolate batter on top of the plain. Repeat, finishing with plain batter. Cut a zig-zag pattern through the batter with a knife. Bake 35-40 minutes in a 350 degree oven. Cool for 15 minutes, then remove from pan to a cooling rack. Sift confectioners' sugar lightly over the top of cake.

Hamantaschen No. 1

Ingredients

1 1/2 teaspoons baking powder 1/4 teaspoon salt Hamantaschen filling of your choice Lemon Juice 1 egg beaten together with 1 tablespoon water 1/2 cup sugar 1/2 cup corn oil 2 eggs 3 tablespoons orange juice 3 cups of flour

Directions

Mix in large bowl of electric mixer the sugar and oil till well blended. Beat in eggs one at a time until mixture is light and frothy, then beat in orange juice. Sift together flour, baking powder, and salt^and gradually beat into the liquid mixture until you have a soft but work- able dough.Remove to a lightly floured surface and knead into a ball. Preheat oven to 375°F.Brush cookie sheets with oil. Divide dough into 6to 8 pieces. While working with 1 piece keep others covered with a towel to prevent drying out. Flatten each piece of dough with the palm of your hand and then roll out with a rolling pin to a 1/4 inch thickness. Use a 3 l/2inch cookie cutter or widemouth glass to cut out circles of dough. Place a heaping teaspoon of filling in the center of each round. Fold 3 edges up over the filling, bringing them together over the filling to make a triangle* Pinch the folds together,leaving a little ofthe filling showing. Place each hamantasch on oiled cookie sheet, about 1/4 inch apart. Brush with beaten egg -water mixture.[ This gives finished hamantasch more colorj Bake 10 to 15 minutes . Cool on wire racks. Yields 50 to 60 hamantaschen.

Hamantaschen No. 2

Ingredients

1/2 cup sugar 1/2 cup corn oil 2 eggs 3 tablespoons orange juice 3 cups of flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt Hamantaschen filling of your choice 1 egg beaten together with 1 tablespoon water

Directions

Mix in large bowl of electric mixer the sugar and oil 'till well blended. Beat in eggs one at a time until mixture is light and frothy, then beat in orange juice. Sift together flour, baking powder, and salt7and gradually beat into the liquid mixture until you have a soft but work- able dough.Remove to a lightly floured surface and knead into a ball. Preheat oven to 375°P.Brush cookie sheets with oil. Divide dough into 6to 8 pieces. While working with 1 piece keep others covered with a towel to prevent drying out. Flatten each piece of dough with the palm of your hand and then roll out with a rolling pin to a 1/4 inch thickness. Use a 3 l/2inch cookie cutter or widemouth glass to cut out circles of dough. Place a heaping teaspoon of filling in the center of each round. Fold 3 edges up over the filling, bringing them together over the filling to make a triangle* Pinch the folds together,leaving a little ofthe filling showing. Place each hamantasch on oiled cookie sheet, about 1/4 inch apart. Brush with beaten egg -water mixture.[ This gives finished hamantasch more color] Bake 10 to 15 minutes . Cool on wire racks. Yields 50 to 60 hamantaschen.

Holishkes

Ingredients

1 pound chopped beef 1 egg 1 onion, grated 1 carrot, grated 1/4 tsp. salt 1/4 tsp. sugar 10-12 cabbage leaves 1/2 cup brown sugar water to cover 1 cup tomato sauce 1/4 cup lemon juice

Directions

Combine first five ingredients for filling cabbage leaves. Prepare cabbage leaves. Place in heavy frying pan and cover with remaining ingredients. Cover tightly and cook over moderate heat 30 minutes. Reduce heat. Simmer 20 minutes. Bake in oven to brown.

Schnecken

Ingredients

3 1/2 cups unsifted flour 2 eggs 2 yeast cakes sugar 1 pound salted butter cinnamon 1 cup heavy sweet cream ground walnuts white raisins

Directions

Put flour in large mixing bowl. Crumble in yeast cakes and blend well. Cut in 1/2 pound butter. Blend well with hands until butter is completely blended with the flour. Add cream, working in small amount at a time, using a fork, forming mixture into a ball (add a few drops of milk if necessary). Knead well. Dough should be smooth and shiny. Refrigerate for about four hours. Divide remaining butter into 4 equal parts, and set aside at room temperature. Remove dough from refrigerator. Divide into 4 equal parts. Roll out each piece about 4 x 12 inches and spread with 1 of the 4 pieces of butter set aside. Return dough to refrigerator for about 2 hours. Repeat process until the 4 pieces of butter are used. Refrigerate overnight. When ready to bake cut each piece in half. Roll out about 4 x 12 inches. Moisten with beaten egg white (beat until foamy). Sprinkle generously with mixture of sugar, cinnamon and ground nuts, and with raisins. Cut into 1 inch pieces. Place on ungreased cookie sheet, cut side down. Press with palm of hand. Brush with beaten egg yolk to which a little water has been added. Bake in hot oven for about 20 minutes. Check at 10 minutes. Yield: About 7 dozen. Dough should be rolled up before cutting into 1 inch pieces.

Sponge Cake

Ingredients

10 Eggs - separated

1 1/2 cups flour

1 lemon juice and ring (or orange)

3/4 cups potato starch

1/4 cup cake meal



Directions

1. Beat egg whites until foamy

2. Add sugar and continue to beat until integrated

3. Pour lemon or orange juice into yolks and beat thoroughly

4. Fold yolks into whites

5. Fold in the flour gradually

6. Fold in lemon or orange rind

7. Bake 1 hour in 325 oven

Tayglach

Ingredients

3 eggs 1 1/2 tsp. cinnamon 1/8 tsp. salt 1/2 tsp. ginger 1 1/2 cups flour 3/4 cup walnut meats 3/4 cup sugar 1 Tbs. wine 1 1/4 cup honey cut up cherries

Directions

Beat eggs with salt. Add flour. Shape dough into pieces about 1/2 inch in diameter and put aside for 30 minutes. After 30 minutes, boil sugar, honey, cinnamon and ginger over very low flame. Add balls and cover. Wipe steam from inside of cover often. Cook until almost brown. Add nuts and cherries and cook about 10 minutes. (About 1 1/2 hours altogether). Remove from flame and add wine. Cool by spreading on wet surface to prevent sticking.

Tayglach

Ingredients

1 1/2 cups honey 3 Tbs. oil 1/2 cup sugar 2 tsp. baking powder 1 tsp. ground ginger 2 Tbs. bourbon or whisky 3 eggs 2 cups flour nuts or coconut (optional)

Directions

Melt honey, sugar, and ginger slowly in a large pan. Beat eggs until thick, and add oil and booze. Add flour and baking powder and mix by hand. Turn out on a floured board and knead for a few minutes. Divide dough into small portions and roll in 1/2 inch rope on a floured board. Cut in 1/2 inch pieces. Put pan with honey mixture into 325 degree oven and have honey boiling. Drop pieces of dough into honey mixture. Do not let it stop boiling. Turn oven to 350 degrees and cover and bake for 20 minutes. Uncover and stir and cook for 5 more minutes. Then add 1/4 cup of boiling water. Stir again. Nuts or coconut may be added at the end.