Showing posts with label Sweet. Show all posts
Showing posts with label Sweet. Show all posts

Cocoanut Drops - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cocoanut Drops - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Cocoanut Drops. Time—20 minutes.


1 tablespoonful sifted sugar, white of 1 egg, 1 grated cocoanut, a few drops of rose-water.
Beat the white of an egg to a stiff froth, then add the sugar, rose-water, and sufficient cocoanut to form a thick paste. Shape into little sugar-loaves, and bake a few minutes till crisp outside. The cocoanut may be replaced by grated chocolate.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Candied Peel Drops - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Candied Peel Drops - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Candied Peel Drops. Time—¾ hour.


½ lb. flour, 3 oz. butter, 3 oz. brown sugar, 3 oz. candied peel, 1 egg, ½ teaspoonful baking-powder, ½ gill milk.
Pass the flour through a sieve, rub in the butter, add the sugar, the peel cut up fine, and the baking-powder. Beat up the egg with the milk, and mix with the flour to a stiff paste. With two forks drop small pieces on to a greased tin, and bake about ¼ hour.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

Bola - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bola - Baked Eats - Kosher Recipes And Cooking - Food For Shabbat - Homemade

Bola. Time—2½ hours.

Crust: 1 lb. dough, ½ lb. butter, 1 oz. brown sugar. Inside: 4 oz. ground almonds, ½ oz. ground cinnamon, ½ lb. brown sugar, ½ lb. candied peel, 1 egg.
Shred the peel, and mix in the sugar, spice, almonds, and egg. Rub the butter well into the dough, sweeten it, roll it out thin, cut off a strip, and line the inside of a greased tin with it. Spread the inside mixture smoothly over the remainder of the dough with a knife, roll up like a roly-poly pudding; cut it into four pieces, and fill the tin, placing the cut ends upwards. Bake about ¼ hour in a hot oven, then 1¼ hour in a cooler part of the oven. When nearly baked, make holes, and pour in clarified sugar.

Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen