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High Holy Days Recipes

Lynne Butner's Honey Cake
Combine:
3 cups flour
½ t. Cinnamon
1 t. baking soda
1 t. baking powder
1 T. Cocoa
½ t. salt
½ t. nutmeg
 
Then Add:
1 ½ cups brown sugar
¾ cup honey
3 eggs
½ cup oil
1 cup coffee
 
Mix everything together and bake in an ungreased tube pan for 1 hour at 350.

 
Wendy Kantor's Carrot Souffle
2 16 oz carrot cans
1/2 cup melted butter or margarine
3 eggs
1 cup sugar
4 tbsp. flour
1 tsp.vanilla
1 tsp. Baking powder
3 shakes cinnamon
1 drop (capful ) orange juice

2/3 cup crushed cornflakes
5 tbsp. brown sugar
1 cup chopped pecans
1/4 cup melted butter or margarine

Process carrots in blender or food processor. Add remaining ingredients ‘til smooth.
Spray a 2 qt. casserole ( Pyrex) dish with oil. Pour in mixture.

Mix together cornflakes, brown sugar & pecans .Place on top of carrot mixture .
Drizzle melted butter or margarine on top.

Bake 45 minutes in 350 oven.

 
Peggy Wolff's Ma’amoul
Makes about 40 cookies
Time: About 2-1/2 hours
 
Ma’amoul are nut- or date-filled cookies that are wildly popular in Middle Eastern communities around the world. Traditionally they are made in decorative wooden molds. In “Saha” (meaning blessing): A Chef's Journey Through Lebanon and Syria, authors Greg and Lucy Malouf offer a slightly different way of preparing them without a mold. It is easier, and, when the logs are cut, the ribbons of the date filling inside look beautiful.
 
Filling
¾ cup/200g Medjool dates
2 tablespoons water
1 tablespoon superfine sugar
1 tablespoon Kahlua coffee liquer
 
Cookie dough
3-2/3 cups/540g flour
1-1/3 cups/300g unsalted butter
½ cup/60g confectioners’ sugar
3 tablespoons olive oil
1/3 cup/90ml milk
1 egg white, beaten
Confectioners’ sugar for dusting
 
1.    Blanch the dates in boiling water, then quickly immerse them in cold water to loosen their skins; peel and pit the dates. Put them in a saucepan with the water and sugar and bring to a simmer. Cook over a low heat, stirring continuously, until the dates soften to a smooth sticky mass. Remove from the heat, and when cool, add the Kahlua. Using an electric hand-blender, mix to a smooth paste.
2.    To make the cookie dough, sift the flour into a large mixing bowl. Add the butter and rub it in with your fingers until it’s the consistency of fine crumbs. You can also use a stand mixer with a blade, on medium. Add the confectioners’ sugar and mix well. Make a well in the center of the dough, add the oil and milk, working it in until you have a smooth dough.
3.    Dust the work surface with flour. Divide the dough into 3 portions and roll each one out to a 9-by 12-inch rectangle, about 1/8 inch thick. Divide the filling into thirds and smear onto each rectangle of dough, leaving a clear margin lengthwise along one side.
4.    Brush each clear edge with a little egg white, and starting at the opposite edge, roll each rectangle up to form a long log, sealing well at the edge. Roll each log back and forth to make it longer and thinner.
NOTE: I FOUND IT EASIER TO REMOVE EACH LOG TO PARCHMENT PAPER, AND THEN ROLL IT BACK AND FORTH.
5.    Refrigerate for 20 minutes to firm up.
6.    Preheat the oven to 325-degrees. Remove the chilled cookie logs, and make slices on the diagonal about ½-inch thick. NOTE: KEEP ICE WATER NEARBY TO CLEAN THE KNIFE.
7.    Arrange on a greased baking tray; bake for 10 minutes, lower the temperature to 275-degrees and cook for another 19-21 minutes, or until the tops feel firm. The cookies should not color, but should remain pale and delicate.
8.    Remove from oven, cool on wire racks. When cool, dust liberally with confectioners’ sugar.
Fri, August 7 2020 17 Av 5780