Recipes for Shabbat
By Eileen Goltz
It's a sad truth that, for the most part, my menus for the holidays are set in stone. Not the 10 commandments kind of stone but rather the "this is the family recipe for brisket that, upon pain of excommunication, I MUST always serve to the family on Yom Tov". Deviation from the same chicken soup, gefilte fish, meat and farfel with bow ties is frowned upon and lo to the guest who suggests bringing something as no traditional as tomato bisque or a kiski instead of great grandma apple stuffing. OK, I'm exaggerating a little but my family, like most is big on the culinary traditions on the table.
It's with this
caveat in mind that I'm suggesting the following pareve cake
and cookie recipes as a way to vary the menu but keep the brisket
tradition alive. All of the recipes can be made
a few days ahead of time, freeze well and go well with whatever main
course you serve.
Preheat oven 325. Grease and flour an angel food or bunt pan. In a large bowl combine the flour, sugar, baking soda, cinnamon, nutmeg and salt. Mix to combine then add the eggs, oil, pineapple, and vanilla. Mix well and then add the carrots and nuts. Mix to combine. Pour the batter into the prepared pan. Bake for 1 hour, or until a tester comes out clean. Let the cake cool on a rack for about 30 minutes and then remove it from the pan. Continue to cool it on the rack until it is room temperature. When the cake is cool, pour the lemon glaze over the top and serve. Lemon Glaze: In a bowl combine the powdered sugar, lemon juice, lemon rind, and non dairy creamer. Mix to combine and then pour the glaze over cooled cake. Serves 8 to 10.
A fast and easy variation on a classic Black Forest Cake.
Preheat oven to 350. Spread pie filling
evenly in the bottom of a greased
In a large bowl combine the powdered sugar, margarine, vanilla, ground almonds, almond extract, and egg. Mix until combined Stir in remaining ingredients except granulated sugar. Cover and refrigerate 4 hours. Pre heat oven to 375. Grease cookie sheet lightly. Lightly flour a rolling surface. Roll the dough to about 1/4 inch thick and cut into 2 inch rounds. *Sprinkle the top of each cookie with granulated sugar and place on the cookie on the prepared cookie sheet. Place the cookie sheet in the freezer for about 5 minutes before you bake them. Bake for 7 to 8 minutes or until edges are golden. Remove from cookie sheet to cool.
*You can also use colored sugar or
candy decorations to sprinkle on top before you bake or you can omit the
sugar and frost the cookies when they are cool.
Makes about 4 dozen cookies.
Preheat to 350. Lightly grease and
flour a 12-cup tube cake pan (preferably nonstick).
In a bowl combine the flour, baking soda, baking powder,
cinnamon, cloves, and salt. Set the mixture aside. In a medium bowl
beat the margarine until it's creamy, about 1
minute. Add the sugar and brown sugar and beat
until light and fluffy, about 2 minutes. Scrape down the sides
of the bowl, beat in the eggs one at a time. Add the pumpkin and
gently fold it in. Add the flour mixture and
fold it in making sure not to over mix. Stir in
the dates and pecans. Scrape into the prepared pan and smooth the top.
Bake until a long wooden skewer inserted in the cake comes out
clean, about 1 hour. Cool for 10 minutes on a
wire cake rack. Invert the cake onto the rack,
unmold, and cool completely. Just before serving, dust with the
confectioner's sugar. (The cake can be prepared up to 2 days ahead,
covered tightly with plastic wrap and stored at room temperature.)
I wish I knew who created this recipe so that I could thank them. It was sent to me by a friend who is a chocoholic and she says makes them at least once a week.
In a mixing bowl combine the oil and
melted chocolate. Mix well and then add the eggs
and yolk and mix until combined. Add the vanilla and stir in the
sugar and salt. Add the flour and baking
powder to the chocolate mixture and mix to
combine. Add the nuts and chocolate chips and mix well. Cover
and refrigerate the dough overnight. When you are ready to bake,
preheat the oven to 350°. Scoop the dough with a
small cookie scoop. Drop the dough into a bowl
with the powdered sugar, roll it around to coat heavily,
pick up and shake off the excess, place on a sheet pan covered with
parchment paper or on a greased baking sheet. Place on the cookie
sheet with some room to spread, about 2 inches
between each ball of dough.
Heat oven to 375. In a large bowl
combine all the ingredients except preserves.
Mix until combined, the mixture will be crumbly. Press about
2/3's of the mixture into ungreased 9X9 square pan. Spread the
preserves on top of the dough... Sprinkle the
top of the preserves with the remaining crumbs.
Press the crumbs gently into the preserves. Bake for 20 to 25 minutes, or
until lightly golden brown. Cool completely; cut into bars. Makes
12 to 14 pieces.
Preheat oven to 350°F. Drain pineapple slices; reserve 1/2 cup syrup. In 10-inch cast iron skillet, melt 1/4 cup margarine. Remove from heat. Add 1/2 cup brown sugar and stir until blended. Arrange pineapple slices in skillet. Place 1 cherry in center of each slice. In large mixer bowl, beat remaining 1/4 cup margarine and 1/2 cup brown sugar until light and fluffy. Beat in egg and molasses. In small bowl, combine flour, baking soda, ginger, cinnamon and salt. In small saucepan, bring reserved pineapple syrup to a boil. Add dry ingredients to creamed mixture alternately with hot syrup. Spread evenly over pineapple slices in skillet. Bake 30 to 40 minutes or until wooden pick inserted in center comes out clean. Let stand in skillet on wire rack 5 minutes. Invert onto serving plate. Serves 8 to 10.
© Eileen Goltz 2003