Recipes for Shabbat
By Eileen Goltz
This cake is so rich and full flavored that everyone will beg you for the recipe.
Preheat oven to 325. In a mixing bowl
combine the butter and cream cheese and beat, at a medium speed, with an
electric mixer about 2 minutes or until creamy. Gradually add sugar, beating
5 minutes. Add eggs, 1 at a time, beating just until yellow disappears.
Combine flour and salt, and add to butter mixture alternately with bourbon,
beginning and ending with flour mixture. Beat at low speed just until
blended after each addition. Stir in vanilla and chopped pecans. Pour batter
into a greased and floured 10-inch tube pan. (You can use 2 greased loaf
Preheat oven to 325. In a large mixing
bowl or food processor combine the sugars and vanilla. Beat until blended
well. Add the flour and salt and mix to blend. Whisk in the butter or
margarine and then stir in the chips and nuts buy hand. Spoon the filling
into the frozen pie shell. Bake until the filling is puffed golden (not a
light brown) about 50 minutes. This is not a filling that will be set hard.
It firms as it cools and will never be a hard set pie. Cool for at least 20
minutes before trying to serve. This pie is best slightly warm or at room
temp. Server with ice cream or whipped cream. Serves 8.
In a Combine cream cheese, chips and
sugar, mixing well. Line desired mold with plastic wrap and press mixture
into pan. Chill overnight. When ready to serve
turn onto serving plate, heat chocolate slightly and drizzle over cheese
ball. Sprinkle with pecans and serve with gingersnaps. Serves 10 to 12.
Preheat oven to 350. Line a 13 x 9”
baking pan with foil, letting foil extend above pan at both ends. Mix 2 cups
flour, oats, brown sugar and baking soda in a large bowl. Stir in butter
until well blended. Remove and reserve 1 cup. Press remaining mixture over
bottom of prepared pan. Bake 15 minutes or just until lightly browned.
Meanwhile, mix all the chocolate chips and pecans in a bowl. Remove pan from
oven. Sprinkle with chip mixture. Put caramel topping and remaining 1/3 cup
flour in a bowl. Stir until smooth. Drizzle evenly over chips and pecans.
Sprinkle with reserved 1 cup crumb mixture .Bake 20-25 minutes until lightly
browned. Cool in pan on a wire rack. Invert on to a cutting board, peel off
foil and turn block right side up. Cut into 24 bars.z
Heat oven to 325. Grease and flour 9-inch
round glass pie plate. Lightly press cherries between layers of paper towels
to remove excess moisture. In large bowl, beat butter, sugar, eggs, corn
syrup and almond extract until blended. Add flour, cocoa and baking powder;
beat until combined. Stir in reserved chopped cherries, almonds and white
chips. Pour batter into prepared pan.. Bake 30 to 35 minutes or until set.
Cool completely in pan on wire rack. Cover; refrigerate until serving time.
Garnish with whipped topping and cherries. Cover; refrigerate leftover pie.
Melt chocolate in double boiler. Stir in cookies, almonds, cream and juice. Cover and chill one hour or until mixture is easy to handle. Shape into one inch balls. Roll balls in sprinkles or powder. Place in truffle cups. Store in the refrigerator or freezer.
Notes: Experiment with toppings - try
rolling the truffles in chopped nuts, colored sprinkles, etc Yield: 24
Preheat oven to 325. Line bottom of
either a 10-inch spring form or 9-by-13-inch baking pan with parchment
paper. Set aside. *In top of a double boiler set over simmering water on a
medium burner, melt butter, vegetable shortening and unsweetened chocolate,
stirring constantly. Set aside to cool 15 minutes, stirring occasionally.
Melt butter in saucepan. Add sugar, water
and corn syrup. Cook to 290 or until a small amount forms a brittle thread
in cold water. Remove from heat. Stir in chopped hazelnuts. Spread evenly on
buttered baking sheet. Melt chocolate over hot water. Break toffee into
small pieces and coat with chocolate, then roll in finely chopped hazelnuts.
Preheat oven to 475. In a bowl combine the graham cracker crumbs, nuts, butter and brown sugar. Put cracker crumb mixture into bottom of 13x9x2" glass baking dish that you've sprayed lightly with non-stick spray. Make sure their packed down and pushed into corners well. Bake for 6 to 10 minutes in a preheated oven until lightly browned. Remove the crust from the oven and cool completely. .In a bowl combine the whipped topping, vanilla and powdered sugar together. Spread the topping layer on the crust. Push the marshmallows into the topping layer. Cover the marshmallows with the cherry pie filling. Cover the filling with the remaining topping mixture. Sprinkle the top with the 2 tablespoons of chopped nuts and refrigerate. After the dessert has set in fridge 30 minutes, lay a piece of plastic wrap loosely over dessert and let set for at least 2 hours. Serves 8 to 10.
© Eileen Goltz 2004