This recipe makes a lot of cookies so you may want to freeze some dough for later use.
Yield: 100 Cookies

ROLLING MIXTURE
• 1 cup flour
• 1 cup confectioners' sugar

Combine ingredients.

FILLING
• 1 large egg white
• 1 cup sugar
• 1 cup ground walnuts
• 1 teaspoon vanilla extract

Combine ingredients.

DOUGH
• 4 cups flour
• 4 1/2 teaspoons yeast
• 1 1/2 cups butter, cut into 1 -inch chunks
• 3 large egg yolks, beaten
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 1 cup sour cream
• Confectioners' sugar for dusting

Directions
1. Preheat oven to 350°F ten minutes before baking. Grease cookie sheets.

2. Combine flour and yeast with butter at medium speed with electric mixer until mixture resembles coarse meal.

3. Mix egg yolks with vanilla and salt and add to dough. Beat in sour cream. Dough should be smooth. Add additional flour if needed.

4. Divide into 10 pieces. Chill 1 hour.

5. Roll each ball into circle 1/8-inch thick on lightly floured surface using Rolling Mixture. Cut into 10 wedges. Work with 1 piece of dough at a time, keeping remainder chilled.

6. Spread 1/2 teaspoon filling on wide end of each triangle and roll up. Place on sheet and bake 25 minutes or until just golden brown.

7. Cool and dust with confectioners' sugar.

These yeast rolls, a German favorite, are usually filled with chopped nuts, dried or candied fruit, jam, or other fillings.

1 Tablespoon active dry yeast (1 pkg)
1/4 cup warm water
1/4 cup scalded milk, COOLED to lukewarm
1/4 cup plus 2 teaspoons sugar
1/2 teaspoon salt
2 egg yolks
1/4 cup butter, softened
2 to 2 1/4 cups all purpose flour

FOR FILLING AND TOPPING:

2 egg whites
1 cup chopped dark seedless raisins
3/4 cup finely chopped almonds (divided)
1/3 cup chopped candied pineapple

Soften the yeast in the warm water in a large bowl.

Mixing until smooth, blend in the scalded lukewarm milk, sugar, salt, egg yolks, butter, and half of the flour. Mix in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface.

Knead until smooth and elastic, using additional flour if necessary. Put into a greased deep bowl; turn dough to bring greased surface to top. Cover; let rise in a warm place until doubled, about 1 hour.

Punch down; roll out dough into a rectangle 1/4 inch thick. Beat egg whites until stiff, not dry, peaks are formed. Spread HALF OF THE EGG WHITES on dough surface (reserve remaining half for topping). Sprinkle with a mixture of the raisins, 1/2 cup of the almonds, and the pineapple. Cut into 2 1/2 inch squares, then cut each square diagonally in half. Bring triangle corners to center; pinch to seal and place on greased baking sheets.

Top with a mixture of the reserved egg white and almonds, Cover; let rise again until very light, about 45 minutes.

Bake at 375 F. 10 minutes or until lightly browned. About 4 dozen Kipfel.

2 tablespoons butter
Extra-virgin olive oil
1 onion, diced
2 garlic cloves, minced 
1/4 cup all-purpose flour
6 cups vegetable stock or Broth
2 cups heavy cream
2 Idaho potatoes, peeled and diced
6 ears corn or ( 3 cans of kernels)
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley leaves 

Heat the butter and 1 tablespoon olive oil in a soup pot over medium heat. Add the onion, garlic, and cook until soft, 8 to 10 minutes. Dust the vegetables with flour and stir to coat everything well. Pour in the vegetable stock and bring to a boil. Add the cream and the potatoes, bring to a boil for about 7 minutes, until the potatoes break down (this will help to thicken the soup and give it a good texture).

Cut the corn kernels off the cob and add to the soup. Season with salt and pepper and simmer until the corn is soft, about 10 to 12 minutes. If you decide on canned corn, simmer for 5- 8 minutes. Stir in the parsley and add another tablespoon of olive oil. Enjoy!

There are two possible reasons for your problem regarding the baking of your Kitke. The first is that you might be baking at too high a temp and will have  to lower the temperature somewhat. Also it might be that your oven's calibration is off. You might want to buy an oven thermometer and check if you're getting the proper temp. I would love to get your Kitke recipe. By the way, for those who do not know what Kitke is, it is a South African type of Challah. I believe the word Kitke originated in Lithuania. Awaiting your recipe.

In regards to what cookware to buy, I happen to be a fan of Anodized aluminum. "Calphalon" brand pots are my favorite and would be great for a fleishig set. If you want to use stainless steel pots for Dairy, buy the ones that have a thick aluminum bottom. You will get better heat distribution. Plain stainless tends to cook unevenly causing burn spots at times. Good luck.

I gather you are looking for techniques to give you a crustier bread. Here are a few suggestions.

If you've just harvested herbs from your own garden and you know they haven't been exposed to pesticides or other contaminants, give them a visual inspection (with a light) for bugs or dirt. If they have neither, there's no need to wash them before storing. Leaves of fresh herbs are much easier to handle and chop when they are completely dry. If you plan to store them in the refrigerator, know that extra moisture on the leaves promotes decay. If you buy herbs from a supermarket or you can see or feel dirt on the herbs from your own garden (especially if they were harvested close to the ground), you'll have to wash and visually check them before storing. (As Rabbi Dovid Bistricer, the OU's expert on herbs and spices pointed out to me, pesticides are not an absolute safeguard against insects, and washing is not a substitute for checking. To learn more about inspecting vegetable, view the OU Guide to Preparing Fruits and Vegetables,

Washing: When you only have a few sprigs to wash, hold them under the tap for a rinse, then shake them off and pat them dry between paper towels. With larger bunches of herbs it's more effective to submerge them in water the way you would wash salad greens. Fill the bucket of a salad spinner or a large bowl with cold water. Drop in the herbs and swish them around so that the dirt releases and can sink. to the bottom. Then lift them out of the water and dry them either in the salad spinner or by patting them dry between paper towels or in a clean dishtowel. If you have a large bunch of herbs with all the stems at the bottom, the way parsley and cilantro are usually sold, the process is even easier. Hold the herb bunch by the stems and plunge it up and down in the water. Still holding it by the stems, remove it from the water and shake it over the sink or out the backdoor, snapping your wrist as if you were shaking down a thermometer. If they're still not dry, spin them or pat dry with paper towels.

Storing: The best way to store fresh herbs is to put them into a resealable plastic freezer bag, and keep it at 40 to 45 degrees F, the temperature in a refrigerator's crisper. Don't wash them before you store them-the drier the leaves are the longer and fresher they will keep. When I have several varieties, I put them in separate bags and loosely pack them in a tightly sealed large plastic container, and then keep it in the vegetable crisper or on a refrigerator shelf, but I avoid cold spots like the rear of the lower shelf. Some tender-leafed herbs, most notably basil and lemon verbena, will turn black at temperatures below 40 degrees F. I try to keep the container loosely packed so the herbs don't crush. If just harvested, most herbs should remain in good shape for well over a week, although their intensity of flavor diminishes as time goes on. Herbs with tough leaves like rosemary, thyme, sage, and bay will keep for two weeks or longer, but herbs with delicate leaves, like chervil or lemon verbena, will last only a few days. Some cooks like to wrap the herbs in damp paper towels and then put them in plastic bags, but the extra moisture only invites decay. The resealable produce bags that have tiny holes for air circulation are effective if the leaves are wet and moisture needs to escape, but herbs with dry leaves will last much longer if sealed airtight. The conventional wisdom that advises storing cut herbs as if they were cut flowers, standing up in a glass or pitcher of water either on the counter on in the refrigerator, makes sense if you are keeping herbs a day or two, but like cut flowers, their stems soon begin to rot and the water becomes rank. Even if you change the water, I find the herbs suffer. And if the glass is placed in the refrigerator, it inevitably gets knocked over, spilling the water onto everything below. The only time I stand herb sprigs in water is when I want to hold them at room temperature for more than an hour. Basil, cilantro, and parsley are three that keep particularly well for a few days with their stems in water on a cool kitchen counter. You might want to try cleaning a batch at a time, chopping it up and add enough oil to cover and freeze it. Have fun.

Try this one:

8 ounces bittersweet chocolate
1 cup heavy cream (pareve)

Using a serrated knife, finely chop the chocolate into 1/4-inch pieces. Don't be lazy here. Big chunks will not melt.

Traditional method: Place the chocolate in a medium heatproof bowl. Bring the cream to a boil in a small saucepan over medium heat. Boiling means the cream will actually rise up in the pan and threaten to boil over.

Immediately pour the boiling cream over the chopped chocolate. Tap the bowl on the counter to settle the chocolate into the cream, then let it sit for 1 minute. Using a rubber spatula, slowly stir in a circular motion, starting from the center of the bowl, and working out to the sides. Be careful not to add too much air to the ganache. Stir until all the chocolate is melted, about 2 minutes. It may look done after 1 minute of stirring, but keep going to be sure it's emulsified.

Food processor method: Place the chopped chocolate in a food processor fitted with the steel blade. Bring the cream to a boil in a small saucepan over medium heat (or bring to a boil in the microwave.)

Immediately pour the hot cream into the food processor, on top of the chocolate. Let sit for 1 minute, then pulse the machine 3 times. Scrape down the sides with a rubber spatula and pulse 3 more times, until all the chocolate is melted. This smooth, silky chocolate is now ganache. Transfer the ganache to a bowl.

[OU Note: Anchovies are a species of fish and therefore cannot be eaten with meat.]