Mondelbrote

Interesting - obviously there are several versions for mondelbrote. We already had 2 additional versions on the website. I think the one on the yellow paper most closely resembles the version Shawine has for Nana's recipe.

Croissants

This is the recipe for the croissants that Gag always took to Thanksgiving dinners.  I sure missed those this year!

The Perfect Pizza Dough & Tomato Basil Squares

The Perfect Pizza Dough

1 Tbsp. sugar

1 cup warm water (110°F - 115°F)
1 - 1/4 oz. envelope - Active Dry Yeast, (or 2 1/4 Tsp)
1 - 1/2 tsp. - salt

2 Tbsp. - Extra Virgin Olive Oil

3 cups bread flour

extra flour

extra olive oil

Pour the warm water into a small mixing bowl. Add the sugar and stir until dissolved. Add the yeast and gently stir the mixture until the yeast is dissolved. Let the mixture sit for 10 minutes to allow the yeast to become "active." The mixture will become foamy at the surface and appear cloudy, and, it will begin to release its familiar, "yeasty" aroma.

In a large bowl measure the flour, salt, and olive oil. Add the liquid and stir. The dough mixture should now be fairly thick.Begin to combine the dough until all of the dry flour has moistened into a mass. You may need to add a dusting of flour from time to time to reduce the stickiness of the dough as you work it with your hands. Knead it 10-12 times until smooth.

Coat the ball of dough with olive oil and Let rest for 10 minutes.

Roll dough out onto a baking stone when ready.

Tomato Basil Squares
1 pizza crust : see above
Combine the following and spread onto prepared pizza crust:
2/3 cup mayonnaise
3 Roma Tomatoes, chopped
1/4 onion, chopped
1/2 cup basil leaves, cut
2 cloves garlic
2 cups shredded mozzarella cheese
1 cup shredded parmesan cheese

Bake for 20 minutes in a 400 degree oven.

Zucchini Bread

Prehat Oven to 375 degrees

3 eggs
1 cup oil
2 ¼ cups sugar
2 cups grated/peeled zucchini
¼ teaspoon baking powder
1 teaspoon salt
1 teaspoon baking soda
3 tablespoons cinnamon
3 cups flour
3 teaspoons vanilla
1 cup chopped nuts

Beat eggs until light & fluffy. Add sugar, vanilla & oil. Blend well. Stir in grated zucchini. Sift flour, baking powder, baking soda, salt & cinnamon.

Fold in nuts. Pour into greased & floured Bundt pan. Bake at 375 for 1 hour until done.

Challah Video

Raisin Scones

1 large egg
1/2 cup milk
2 cups flour
2 1/2 Tbsp. sugar
1 Tbsp. baking powder
1/2 tsp. salt
6 Tbsp. cold butter, cut into bits
or room temperature
3/4 cup raisins

Preheat oven to 400 degrees.
Whisk egg & milk together in one bowl and the flour, sugar, baking powder and salt in another bowl.
Drop the butter into the flour mixture using your fingers and mix & rub until mixture is pebbly. Pour into the milk & egg. Mix with fork until the dough is evenly moist.
Add the raisins and give the very stcky dough a few more stirs.
Spoon 1 dozen mounds of dough onto a foil-lined baking sheet and bake for 20-22 minutes or until golden brown. Cool for a few minutes.
Serve warm with butter & jam.
Makes 12 servings.
(per scone: 170 calories, 26g carbs, 3 grams protein, 7 grams fat)

These were scrumpcious! They came out like a biscuit. We decided that next time we might roll each scone and form it into a square shape to see if they come out a little more evenly shaped.
YUM!

Banana Bread

1/2 Cup sugar
2 Tbsp. brown sugar
5 Tbsp. butter
1 1/3 Cup mashed ripe bananas
1 egg
2 egg whites
2 1/2 cups flour
1 tsp. baking soda
1/2 tsp. salt
1/3 cup walnuts, chopped

Preheat oven to 375 degrees. Spray pan half way up with Pam. Beat sugars and butter until light and fluffy. Add bananas, egg & egg whites. Sift flour, baking soda & salt in a bowl. Add banana mixture. Stir in walnuts. Bake 1 hour. Cool 10 minutes.

( I think I checked mine at 50 minutes with a toothpick and it was clean-you may want to check yours before the full 1 hour cooking time is up)

Challah

2 pkgs dry yeast
1/2 c. warm water
2 tsp sugar

Dissolve yeast and sugar in the water and set aside

7 - 8 cups all purpose flour
1/4 cup sugar
2 tsp salt
4 - 5 eggs (lightly beaten)
1/3 cup veg. oil (peanut is best)
1 1/2 - 2 cups water



Sift 4 cups flour with sugar and salt into large bowl. Make a well in the center, add beaten eggs, yeast, water and oil to flour. Stir, keep adding flour until a good consistency. You may need to add more flour or water depending upon if it is too sticky or too dry. Knead 5-10 minutes. Rub oil over dough, place back in bowl and allow to rise until double in size. Punch down and knead again 5-10 minutes. Let rise again until double in size.Divide dough to make 2 large loaves. Each loaf needs to be rolled out and braided. Place on baking sheets - parchment paper works great if you have it. Let set for 15 minutes.

Brush with egg wash - 1 egg yolk mixed with 1 tsp water and 1 tsp sugar. You can add sesame or poppy seeds if desired.

Bake for 35 minutes in 350 degree oven.

Grandma's Cinnamon Rolls: Traditional Method

Dough -
5 1/2 to 6 cups all-purpose flour
2 pkg. active dry yeast
1/2 cup sugar
1 1/2 tsp salt
1 cup milk
1 cup water
1/4 cup butter
2 eggs

Filling-
1/3 cup melted butter
1/2 cup chopped nuts
3/4 cup sugar
2 Tbsp cinnamon

Glaze - There are 2 versions of the glaze

1st version
2 cups powdered sugar
1/2 tsp maple flavor
3 Tbsp butter
3-4 Tbsp hot coffee

2nd version
2 cups powdered sugar
1 tsp vanilla
3 Tbsp butter
3-4 Tbsp canned or regular milk

Preheat oven to 375°.

In larger mixer bowl combine 2 cups flour, yeast, sugar and salt, mix well. Heat milk, water and butter to 120° to 130°, butter does not need to melt. Add to flour mixture. Add eggs. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in enough remaining flour to make a soft dough. Knead on floured surface until smooth and elastic, 5 to 8 minutes. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, about 1 hour.

Combine 3/4 sugar, nuts and cinnamon; set aside.

Punch down dough. Divide into 2 parts. on Lightly floured surface, roll or pat each half to a 12"x9" rectangle. Brush each part with half of melted butter, sprinkle half of filling over dough. Starting with 12" side, roll up tightly. Pinch edges to seal. Cut into 12 slices. Place in greased 13"x9" pans or on parchment paper lined jelly roll pans. Preheat over to 375°. Cover; let rise until indentation remains after lightly touching side of roll, about 30 minutes.

Bake at 375° for 20 to 25 minutes until golden brown.

Prepare glaze: combine all glaze ingredients; blend until smooth. Drizzle glaze over hot rolls; cool.

Chocolate Cake

1 pkg Chocolate devils food cake mix with pudding in it
4 eggs
1/2 cup oil
3/4 cup water
1 cup sour cream
6 oz pkg chocolate chips

Mix all but choco chips ingredients together fold in chocolate chips pour in greased bunt pan. Bake for 1 hr @ 350. Cool and frost.

Lemon Squares

1/2 cup soft butter
1/2 cup soft margarine
2 cups flour
1/2 cup powdered sugar
dash of salt

Combine butter, margarine, flour, sugar and salt. Mix well. Pat into 9x13x2" pan, extending crust up the sides. Bake at 350 for 15 minutes.

Filling:
2 cups sugar
1/4 cup flour
4 eggs well beaten
1/2 cup lemon juice
Combine. Mix well. Pour over crust. Bake an additional 25 minutes at 350. Sprinkle with powdered sugar.

Nana’s Yeast Coffee Cake

6-7 cups flour

1 lb butter

8 oz whipping cream

8 oz sour cream

3 eggs

8 Tbs sugar

2 pkg. Yeast

1 tsp vanilla

1/2 cup Milk

1 tsp salt

Melt ½ lb Butter in milk. Put flour in large bowl, make a well in the center. Add slightly beaten eggs, sugar, sour cream, whipping cream, melted butter and milk. Add yeast which has been dissolved in 1/4 cup lukewarm water. Knead all together until all ingredients are incorporated. Knead until dough is smooth and forms into a ball. Place covered in a warm place to rise. Let rise until doubled in size.

Divide dough into 3 parts. Roll into a 12x18" rectangle to about ½" thick. Spread generously with melted butter, then spread with pineapple marmalade, over the jam sprinkle generously with mixture and cinnamon and sugar and cover with crushed pecans and raisins.

Roll into a log and place in a semi-circle on a greased baking sheet. Sprinkle lightly with a mixture of cinnamon and sugar.

Bake in 325 oven for about 35-40 minutes. Cool, dust with powdered sugar.

Viennese Crescents

3 squares sweet butter
3/4 cup powdered sugar
3 cups flour
1/4 tsp salt
3/4 cup crushed walnuts, almonds, or pecans
1 tsp almond flavoring
1 tsp vanilla

Note: If dough is too soft to form, chill until firm.

Cream butter and powdered sugar. Add flavoring, sift flour and salt. Add to butter mixture. Add crushed nuts. Roll dough out and shape into small half moons.

Bake at 325 degrees until golden brown. When cool, sprinkle with powdered sugar.

Noodle Kugel

The first is a recipe for noodle kugel that I found in a cookbook many years ago.
Actually, as I look at the recipe I realize that I have added and changed the original recipe. I'll give you my embellished version:

12 oz broad noodles, cooked
7 eggs
1 c sugar
3 c milk
1 lb cottage cheese
1 pt sour cream
1 1/2 tsp vanilla
1/4 lb melted butter
1 c white raisins
1 c (about) chunks of canned peaches

Mix all ingredients together in large bowl. Pour into large dripping pan and refrigerate overnight, or at least for 3 hours.

Consistency will be loose before refrigeration but will firm up when chilled. When ready to bake, mix topping ingredients in a small bowl and sprinkle over pudding. Dot with butter and bake at 350 for 1 1/2 hours or until golden brown on top.

Topping:
1/2 c cornflakes, crumbled
1 tsp cinnamon
1 tsp sugar

Will serve 15-20.

Nana's mandelbread

My second recipe is Nana's mandelbread. In order for me to write down something that resembled a recipe, I had to watch her make this and measure as she threw the ingredients into the bowl. I'm amazed that I was able to get this on paper:

6 eggs
dash salt
1 1/2 c sugar
Beat these ingredients. Add and beat:
1 c Peanut oil
2 tsp almond flavoring
1 tsp vanilla
4 c flour (I use 3 c white flour and 1 c wheat) as Nana threw in handfuls of flour, she said "Do this twice. Ah, do it again".
2 tsp baking powder
pinch of baking soda
1 c chopped walnuts

Put dough on baking sheet in blobs. Bake at 350 for about 10 minutes or until golden brown on top. Slice cookies in mandelbread shape (!) while warm. Turn cookies on side and sprinkle with cinnamon and sugar and bake an additional 10ish minutes. Scientific, it isn't. However, it does taste just like Nana's mandelbread.

Mandlebrodt

Nana’s Mandelbrodt


1 cup Crisco oil
1 1/3 cups minus 3 Tablespoons Sugar -- replace these 3 Tablespoons with
3 Tablespoons Powdered Sugar
3 Teaspoons Baking Powder
4 large Eggs
1/4 Teaspoon Baking Soda
3 1/3 cups Flour
1 1/3 cups chopped Pecans
1/2 Teaspoon Almond Flavoring
1 Teaspoon Vanilla
1/4 Teaspoon Salt

Mix oil, sugars and eggs (one at a time) together in mix master.
Mix all dry ingredients together.
Add dry ingredients to the egg mixture. Add the vanilla and almond flavoring and then add the nuts by hand.
Add more flour if needed to make dough the right consistency like cookie dough.
Form into 4 Balls. Roll each ball into a long slender slab 4 inches wide.
Bake at 350 Degrees for 30 minutes
Take out of the oven and slice. Roll each slice in sugar and cinnamon mixture and put back into the oven for 5 minutes at 400 Degrees until lightly brown.

Apple Streusel – from Jr. League of Salt Lake

2 cups flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 tsp salt
1 cup butter, softened
1 egg, beaten
Apple Filling
1/2 cup sugar
1/4 cup flour
1 tsp cinnamon
4 cups sliced, pared baking apples
Glaze
2 cups powdered sugar
Light cream
1 tsp vanilla extract
In a medium-size bowl combine flour, sugar, baking powder and salt; cut in butter. Stir in egg to moisten. Mixture will be fairly dry. Divide in half. Press one half in the bottom of a lightly greased 9 x 13 inch pan. Preheat oven to 350 degrees. Combine sugar, flour and cinnamon in a large bowl. Stir in applies and arrange over bottom crust. Crumble remaining dough over apples. Bake for 40 minutes and cool.
In a small bowl combine powdered sugar, vanilla, and enough cream to make a thin glaze. Drizzle over top and cut into 2x2 inch squares.

Croissants - Mickey Mohr

2 eggs

2 pkg yeast

2 Tbsp sugar

1 1/3 cups cold milk

1 tsp salt

4 cups flour

3/4 lb butter or margarine - soft enough to spread

In small bowl place yeast slightly beaten eggs, sugar and cold milk. Blend together with fork.

In large bowl put in flour and salt. Add milk mixture to flour mixture and mix together. This makes a soft dough. Roll out dough on a well floured board into a large 12x16" - ½ “ thick. Spread ½ lb butter over it and fold 4 time like ta tablecloth. Again roll out and repeat two more times.

Cover and put in refrigerator over night or for 4 to 5 hours. Let stand 20 minutes out of refrigerator before shaping.

Cut into 4 equal parts sharp each section into a circle, spread with butter. Cut each circle into 8 parts. Roll each section starting at the circle end. Curve into moon shape and place on greased baking sheet. Let rise 2 hours. Bake at 400° for 15 minutes.

Bisquick - One Pan Banana Bread

1/3 cup oil

1 ½ cups mashed bananas

½ tsp vanilla

3 eggs

2 cups Bisquick mix

½ cup flour

2/3 cup sugar

½ cup chopped nuts

½ cup raisins (optional)

Mix everything together in one bowl until completely incorporated with a fork.

Bake in 375° over in 9x5x3" loaf pan for 50-55 minutes.

Leave in pan for 5 minutes before removing.

Melt away cookies - (Frances Sherman)

1 cup butter

½ cup powdered sugar

3/4 cup corn starch

1 cup sifted flour

1 tsp vanilla

Mix until all ingredients are incorporated. Chill for one hour.

Roll in 1" balls and place on greased cookie sheet. Bake in 350° oven for 15 minutes.

Frost if desired.

Frosting

2 Tbs Melted butter

1 cup powdered sugar

1 tsp vanilla

Cream together.