I have read this site and Gail's before it and always come back to the T&T recipes that come from all of you. The Jewish High Holydays are upon us-any T&T challah, rugulech, tsimmes recipes anyone wants to share? Anyone making anything new and interesting-regardless of the complaints from the family?
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an alternative browser.
You should upgrade or use an alternative browser.
New Year recipes
- Thread starter sgschef
- Start date
stephanie-oh
Well-known member
No T&T but interesting article from local newspaper which ...
includes some interesting recipes...Steph
http://www.cantonrep.com/index.php?ID=307486&r=0&Category=8
includes some interesting recipes...Steph
http://www.cantonrep.com/index.php?ID=307486&r=0&Category=8
sandy-in-baltimore
Well-known member
Re: New Year recipes
Not differenet but very T&T. I make these for gifts every year, and yes, even people who don't like Honey Cake seem to like/love this one. Be sure to warm very briefly in the Micro to soften the glaze a little before serving.
* Exported from MasterCook *
Honey Cake
Amount Measure Ingredient -- Preparation Method
3 1/2 Cups Sifted Flour
1/4 Teaspoon Salt
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1 1/2 Teaspoons Allspice
4 Eggs
3/4 Cup Sugar
4 Tablespoons Vegetable Oil
2 Cups Honey -- GREEK-PREFERABLY
1/2 Cup Strong, Brewed Coffee
1/2 Cup Slivered Almonds
1/2 Cup Almonds,Raisins,Apricots - OPTIONAL-BITS
Glaze
1 1/2 Cups Honey
2 Tablespoons Lemon Juice
1/2 Cup Water
1/2 Teaspoon Lemon Zest
2 Ounces Slivered Almonds -- for topping
PREHEAT OVEN TO 325 DEGREES. OIL TWO 9-INCH LOAF PANS AND THEN LINE BOTTOM WITH WAXED PAPER AND OIL AGAIN.
SIFT FIRST SIX INGREDIENTS TOGETHER.
IN A SEPARATE BOWL, BEAT EGGS, GRADUALLY ADDING SUGAR.
BEAT UNTIL THICK AND LIGHT IN COLOR ABOUT 5 MINUTES.
BEAT IN OIL, HONEY AND COFFEE
STIR FLOUR MIXTURE INTO EGG MIXTURE.
CHOP 1/2 CUP OF NUTS COARSELY AND MIX 1/2 CUP OF RAISINS OR APRICOTS WITH THE OF CHOPPED ALMONDS AND MIX WITH 2 TO 3 TABLESPOONS OF FLOUR
RESERVE A FEW SLIVERED ALMONDS TO PUT ON TOP OF CAKE.
STIR IN THE NUTS AND/OR RAISINS OR APRICOTS. - IF USING
FILL PANS ONLY TO WITHIN 1 - 1 1/4 INCHES FROM THE TOP OF PAN.
SPRINKLE SOME SLIVERED ALMONDS ON TOP BEFORE BAKING
BAKE FOR 65-75 MINUTES. TEST WITH CAKE TESTER. DO NOT OVERBAKE.
HONEYCAKE GLAZE
COMBINE HONEY, LEMON JUICE, WATER AND ZEST IN A MEDIUM LARGE SAUCEPAN. BRING TO A BOIL OVER MEDIUM HEAT AND CONTINUE TO BOIL UNTIL REDUCED BY 25%.
**WATCH CAREFULLY THAT IT DOESN'T BOIL .*****
SPOON GLAZE ON HOT CAKE.THAT HAS BEEN PIERCED WITH A SMALL SLENDER OBJECT.
COOL CAKE 10 MINUTES AND REMOVE FROM PAN.
Yield:
"16 Servings"
****NOTE: 1 CUP HONEY = 13 OUNCES HONEY****
1 RECIPE MAKES - 2-8 1/4"x 4 1/2" & 1-5 1/2"x 3 1/4"PAN. FILL PANS NO MORE THAN 1 TO 1 1/4 INCHES FROM THE TOP OF PAN.
BAKE 4x8" PAN FOR 58 MINUTES.
BAKE 3x5" PAN FOR 35-45 MINUTES
1 RECIPE MAKES 48 MINI MUFFIN PANS + 1 SMALL LOAF. LINE WITH PAPER LINERS.
BAKE MINI MUFFINS ABOUT 10 MINUTES.
BAKE REGULAR CUPCAKES ABOUT 20 MINUTES.
Not differenet but very T&T. I make these for gifts every year, and yes, even people who don't like Honey Cake seem to like/love this one. Be sure to warm very briefly in the Micro to soften the glaze a little before serving.
* Exported from MasterCook *
Honey Cake
Amount Measure Ingredient -- Preparation Method
3 1/2 Cups Sifted Flour
1/4 Teaspoon Salt
1 1/2 Teaspoons Baking Powder
1 Teaspoon Baking Soda
2 Teaspoons Cinnamon
1 1/2 Teaspoons Allspice
4 Eggs
3/4 Cup Sugar
4 Tablespoons Vegetable Oil
2 Cups Honey -- GREEK-PREFERABLY
1/2 Cup Strong, Brewed Coffee
1/2 Cup Slivered Almonds
1/2 Cup Almonds,Raisins,Apricots - OPTIONAL-BITS
Glaze
1 1/2 Cups Honey
2 Tablespoons Lemon Juice
1/2 Cup Water
1/2 Teaspoon Lemon Zest
2 Ounces Slivered Almonds -- for topping
PREHEAT OVEN TO 325 DEGREES. OIL TWO 9-INCH LOAF PANS AND THEN LINE BOTTOM WITH WAXED PAPER AND OIL AGAIN.
SIFT FIRST SIX INGREDIENTS TOGETHER.
IN A SEPARATE BOWL, BEAT EGGS, GRADUALLY ADDING SUGAR.
BEAT UNTIL THICK AND LIGHT IN COLOR ABOUT 5 MINUTES.
BEAT IN OIL, HONEY AND COFFEE
STIR FLOUR MIXTURE INTO EGG MIXTURE.
CHOP 1/2 CUP OF NUTS COARSELY AND MIX 1/2 CUP OF RAISINS OR APRICOTS WITH THE OF CHOPPED ALMONDS AND MIX WITH 2 TO 3 TABLESPOONS OF FLOUR
RESERVE A FEW SLIVERED ALMONDS TO PUT ON TOP OF CAKE.
STIR IN THE NUTS AND/OR RAISINS OR APRICOTS. - IF USING
FILL PANS ONLY TO WITHIN 1 - 1 1/4 INCHES FROM THE TOP OF PAN.
SPRINKLE SOME SLIVERED ALMONDS ON TOP BEFORE BAKING
BAKE FOR 65-75 MINUTES. TEST WITH CAKE TESTER. DO NOT OVERBAKE.
HONEYCAKE GLAZE
COMBINE HONEY, LEMON JUICE, WATER AND ZEST IN A MEDIUM LARGE SAUCEPAN. BRING TO A BOIL OVER MEDIUM HEAT AND CONTINUE TO BOIL UNTIL REDUCED BY 25%.
**WATCH CAREFULLY THAT IT DOESN'T BOIL .*****
SPOON GLAZE ON HOT CAKE.THAT HAS BEEN PIERCED WITH A SMALL SLENDER OBJECT.
COOL CAKE 10 MINUTES AND REMOVE FROM PAN.
Yield:
"16 Servings"
****NOTE: 1 CUP HONEY = 13 OUNCES HONEY****
1 RECIPE MAKES - 2-8 1/4"x 4 1/2" & 1-5 1/2"x 3 1/4"PAN. FILL PANS NO MORE THAN 1 TO 1 1/4 INCHES FROM THE TOP OF PAN.
BAKE 4x8" PAN FOR 58 MINUTES.
BAKE 3x5" PAN FOR 35-45 MINUTES
1 RECIPE MAKES 48 MINI MUFFIN PANS + 1 SMALL LOAF. LINE WITH PAPER LINERS.
BAKE MINI MUFFINS ABOUT 10 MINUTES.
BAKE REGULAR CUPCAKES ABOUT 20 MINUTES.