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Purim 2018 Recipes
1/30/2018
Pretzel Challah Rolls
Pretzel Challah Rolls Author: Amy Recipe type: Bread Prep time: 4 hours Serves: 12
Cook time: 20 mins
Total time: 4 hours 20 mins
Traditional challah bread- now in pretzel form!
Ingredients 1 envelope instant yeast 3¾ cups bread flour ¾ cup warm water (about 100 degrees) 2 large eggs plus one for glazing ½ cup vegetable or canola oil 1 teaspoons salt ¼ cup sugar 3 quarts (12 cups) water ½ cup baking soda
Instructions 1. First up, make your slurry combining ¾ cup of flour, yeast and ¾ cup warm water. 2. Let sit for 10 minutes until it puffs up. Then whisk in the two eggs, salt, sugar and oil until incorporated. 3. Then add the rest of the flour and mix with a dough hook (or knead by hand!) until smooth- about 5-10 minutes. 4. Place the dough in a warm, cleaned bowl and cover with plastic wrap. Let the dough ferment in a warm place until it has doubled in size, about 1.5 hours. 5. Now divide the ball into 12 equal pieces- first divide in two and then divide each half in three and each of those pieces in half. 6. Now roll each of these balls into a strand. You may have an issue of them stretching out. I did! That darn gluten. Let the strands rest and roll out again until each strand is about 10 inches long. 7. Now to make the rolls! Tie each strand into a knot, and then tuck the other ends under. 8. Repeat with the other 11 rolls. 9. Proof again for another 1.5 hours and now it’s time to boil! Bring 3 quarts (12 cups) of water and ½ cup baking soda to a boil, making sure all the baking soda is dissolved. Preheat oven to 350 degrees F. 10. Put six rolls in at a time and let boil for about 30 seconds. Flip and boil for 30 more seconds. 11. Remove with a slotted spoon and dab off any excess water. Repeat with the other 6 rolls and put them on baking sheets lined with parchment paper. Whisk up one egg and egg wash the rolls. 12. Then sprinkle with a coarse salt. 13. Bake for 20 minutes at 350 degrees F and it’s challah time!
Notes Prep time includes proofing time. Recipe by What Jew Wanna Eat at http://whatjewwannaeat.com/pretzel-challah-rolls/
http://whatjewwannaeat.com/easyrecipe-print/3647-0/
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1/30/2018
Chocolate Chip Cookie Sticks
BY BETTER HOMES AND GARDENS
Chocolate Chip Cookie Sticks With biscotti-like texture, this twice-baked version of America's popular cookie is perfect to dunk in co. ee, tea, hot cocoa, or milk. MAKES: 18 SERVINGS COOL: 1 HR
INGREDIENTS 1/2 cup butter, so ened 1/2 cup shortening 1 cup packed brown sugar 1/2 cup granulated sugar 1/2 teaspoon baking soda 2 eggs 2 teaspoons vanilla 2 1/2 cups all-purpose flour
PREP: 35 MINS BAKE: 22 MINS TO 25 MINS 375°F
DIRECTIONS 1. Line a 13x9x2-inch baking pan with foil or parchment paper; set aside. In a large mixing bowl beat butter and shortening with an electric mixer on medium to high speed for 30 seconds. Add brown sugar, granulated sugar, and baking soda; beat until combined, scraping sides of bowl occassionally. Beat in the eggs and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Stir in chocolate and, if desired, nuts. Press dough evenly into the prepared pan.
8 ounces coarsely chopped semisweet chocolate
2. Bake in a 375 degree F oven for 22 to 25 minutes or until golden brown and center is set. Cool in pan on a wire rack 1 hour.
1 cup chopped walnuts, pecans, hazelnuts (filberts) (optional)
3. Preheat oven to 325 degrees F. Holding securely to foil lining, gently remove cookies from pan and place on a cutting board, leaving cookies on foil lining. Cut crosswise into 9x1/2-inch slices. Place slices, cut side down, about 1 inch apart on an ungreased cookie sheet. Bake for 6 to 8 minutes or until cut edges are crispy. Carefully transfer cookies to wire rack (cookies will be tender). Cool. Makes 18. MAKE-AHEAD TIP:
1. Bake cookies as directed; cool completely. Place in a freezer container or bag and freeze for up to 3 months. Before serving, thaw for 15 minutes.
FROM THE TEST KITCHEN https://www.bhg.com/recipe/printview/cookies/chocolate-chip-cookie-sticks/
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1/30/2018
White Chocolate Dipped Oreos
White Chocolate Dipped Oreos 25 mins | Yield: 30 Servings |
What You'll Need 1 bag (12 ounces) white melting wafers or almond bark 1 bag (12 ounces) dark melting wafers or almond bark 1 package Oreos Vegetable shortening, optional Sprinkles, colored sugar, food coloring, etc.
(15)
How to Make It 01 Place a bowl over simmering water and add the melting wafers or almond bark; heat, stirring, until the wafers have melted. Alternatively, heat the wafers or almond bark in a microwave-safe bowl for about 45 seconds to 1 minute, stirring every 15 seconds. Repeat with another bowl if you are using two or more colors.
02 If the melted wafers are too thick, add shortening–about 1/2 teaspoon at a time–until you reach a good dipping and coating consistency. 03 Spread a sheet of wax paper or parchment paper out on the countertop.
04 Dip an Oreo in the melted wafers and lift out with a fork. Tap the fork gently on the side of the bowl until most of the excess chocolate has dripped off. Gently slide the cookie out onto the paper. Repeat with the remaining cookies.
05 Decorate with sprinkles while the cookies are still wet or let them dry thoroughly and then drizzle with melted dark wafers or another color.
https://www.thespruce.com/white-chocolate-dipped-oreos-4148506
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1/30/2018
Rugelach Recipe | Ina Garten | Food Network
Rugelach Recipe courtesy of Ina Garten Show: Barefoot Contessa | Episode: Friday Night Dinner
Total: Prep: Inactive: Cook: Yield: Level:
1 hr 55 min 10 min 1 hr 30 min 15 min 4 dozen cookies Easy
Ingredients 8 ounces cream cheese, at room temperature 1/2-pound unsalted butter, at room temperature 1/4 cup granulated sugar plus 9 tablespoons 1/4 teaspoon kosher salt 1 teaspoon pure vanilla extract 2 cups all-purpose flour 1/4 cup light brown sugar, packed 1 1/2 teaspoons ground cinnamon 3/4 cup raisins 1 cup walnuts, finely chopped 1/2 cup apricot preserves, pureed in a food processor 1 egg beaten with 1 tablespoon milk, for egg wash
Directions Cream the cheese and butter in the bowl of an electric mixer fitted with the paddle attachment until light. Add 1/4 cup granulated sugar, the salt, and vanilla. With the mixer on low speed, add the flour and mix until just combined. Dump the dough out onto a well-floured board and roll it into a ball. Cut the ball in quarters, wrap each piece in plastic, and refrigerate for 1 hour. To make the filling, combine 6 tablespoons of granulated sugar, the brown sugar, 1/2 teaspoon cinnamon, the raisins, and walnuts. On a well-floured board, roll each ball of dough into a 9-inch circle. Spread the dough with 2 tablespoons apricot preserves and sprinkle with 1/2 cup of the filling. Press the filling lightly into the dough. Cut the circle into 12 equal wedges?cutting the whole circle in quarters, then each quarter into thirds. Starting with the wide edge, roll up each wedge. Place the cookies, points tucked under, on a baking sheet lined with parchment paper. Chill for 30 minutes. Preheat the oven to 350 degrees F. Brush each cookie with the egg wash. Combine 3 tablespoons granulated sugar and 1 teaspoon cinnamon and sprinkle on the cookies. Bake for 15 to 20 minutes, until lightly browned. Remove to a wire rack and let cool. 2001, Barefoot Contessa Parties!, All Rights Reserved
http://www.foodnetwork.com/recipes/ina-garten/rugelach-recipe-1944318
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Baker Granny Suzanny & Mimi Rosh Hashana, 2017