3 oz margarine
3 oz caster sugar, plus extra for dredging
1 finely grated rind of 1 lemon
6 oz plain flour, sifted
1/2 teaspoon mixed spice
2 oz currants
1 egg, beaten
Preheat oven to 190°C,375°F. Cream together margarine and sugar
until soft and fluffy. Add lemon rind, then fold in flour and mixed spice
with currants and enough egg to bind mixture to a stiff dough (about same
consistency as shortcrust pastry).
Roll out biscuit dough to approximately half-inch thick and press out
rounds with a 4 inch cutter. Place on greased baking trays. reroll any
leftover pastry to make more biscuits.
Bake biscuits in preheated oven for 8 to 10 minutes until golden brown.
Sprinkle with extra caster sugar, then transfer to a wire tray. Allow to
cool before serving.
Beat cream thick, and combine with sugar and egg yolks which have been
beaten together. Then add 1 1/4 tumblers brandy (to taste) and stiffly
beaten egg whites. It may require more sugar according to taste. Keep cool
until served. Sprinkle with nutmeg, if desired.
From: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
Easter Greek Lamb
5 lb leg of lamb; boneless
1 cup olive oil
1/2 cup red wine vinegar
2 tablespoon garlic; minced
1/2 cup parsley; chopped
1/2 cup dill; chopped
4 tablespoon dried oregano; rubbed
1 black pepper
Whisk together the oil, vinegar, garlic, parsley, dill, and oregano.
Butterfly* the lamb and pepper generously on both sides. Cut some slits in
the meat. Marinate the lamb for 2 to 24 hours.
Drain marinade from lamb and put lamb in 425°F oven in shallow roasting pan
for about 45 minutes. You want an internal temperature of 135°F. Let lamb
rest before serving
*Butterfly: In cooking, to split a food down the center, cutting almost but not completely through. The two
halves are then opened flat to resemble a butterfly shape.
Jewish Cabbage Rolls
12 large cabbage leaves
1 lb ground sirloin
1 cup cooked rice
1 teaspoon parsley, finely chopped
1 sprinkle basil, thyme, oregano, optional
2/3 cup milk
1/4 cup onion, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
2 tablespoon fat
2 tablespoon brown sugar
1 can condensed tomato soup
1/2 soup can water
1 bay leaf
Remove outer leaves of a large head of cabbage one by one. Drop into
boiling salted water and parboil for 5 minutes or until soft. Drain; trim
out the thick center vein. Combine meat, rice, parsley, egg, milk, 1/2
onion, salt, basil, thyme, oregano, and pepper. Place large spoonful on
each cabbage leaf. Roll up and fasten with toothpicks. Melt fat in heavy
iron skillet. Brown the cabbage rolls, turning to brown evenly. Sprinkle
with sugar. Cover with soup and water. Add remaining onion, bay leaf and
cloves; cover. This dish can be simmered on stove top burner for 1 hour and
15 minutes or bake for 1 hour and 25 minutes in a 350 degree oven. Add more
water as needed.
Yield: 6 servings.
Jewish Potato Knish
2 cup flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup oil
4 potato; cooked mashed
1 chicken fat; melted
1 pepper; lots of pepper
1/2 lb liver; beef, broiled, chopped
3 chicken liver; broiled chopped
1/2 lb ground beef; sauteed
1/2 cup potato; mashed
1 onion; minced and browned
1 tablespoon oil
1/2 teaspoon salt
Sift flour, baking powder, and salt into a bowl.
Beat egg, oil, and water and add to the flour mixture. Knead lightly
until dough is soft; it will be slightly oily but not sticky. Cover and set
in a warm place for 1 hour. Make filling. For either filing, combine all
ingredients and mix well. Divide dough in half and roll as thin as
possible into a rectangle. Spread the filling on long side of the dough and
roll like a jelly roll. Cut into 1-in.
slices. Pull ends of the dough over the filling and tuck into the knish to
form small cakes. Place on a well-greased baking sheet. Bake in a 375°
F. oven until brown
This is one from Balabustas More Favorite Recipes,
by the B'nai Israel Sisterhood, Gainesville.
Jewish Honey Cake
3 cup all-purpose flour
1 1/2 teaspoon baking powder
1 1/4 teaspoon cinnamon
1/2 teaspoon baking soda
1 tablespoon instant coffee
1/2 cup boiling water
1/4 cup vegetable or peanut oil
1 cup honey
1 grated peel of 1 washed orange
2 tablespoon brandy or any whiskey
1 cup sugar
1 cup chopped walnuts
Combine first four ingredients and set aside. Mix the instant coffee with
the water; then blend in the oil, honey, orange peel, and brandy. In a
large bowl, beat the eggs until frothy; gradually add the sugar and beat
until light. Add to the honey mixture. Combine the flour mixture
alternately with the honey mixture, starting with flour and ending with
flour. Stir in the walnuts. Pour the batter into an oiled and waxed
paper-lined 13 x 9 x 2-inch baking pan. Bake in a 325°F. oven for
about 50 minutes. Test with a toothpick. If the toothpick comes out clean
then it is done. Invert the cake onto a wire rack. Cool. Peel off the waxed
paper and wrap in aluminum foil to maintain freshness.