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 Cake

Important to add in order below

4 heaping Tablespoons Hershey's cocoa
1 square butter
1/2 cup vegetable oil
1 cup water

Heat the above ingredients on low to a boil using a small saucepan.

2 cups flour
2 cups sugar
Sift above together in large bowl. Pour in hot mixture and mix.

Add:
1 cup buttermilk
1 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 teaspoons vanilla

When all ingredients are mixed, pour batter into a greased cookie sheet. Bake in a preheated 350° oven for approximately 35 minutes.

Frosting

One square butter
Four heaping tablespoons Hershey's cocoa powder
5 tablespoons milk
Heat above items and mix thoroughly. Then add:
3 to 4 cups powdered sugar
Appx. 3/4 cup chopped pecans

Frost cake when still hot. Start making the frosting about 5 min before cake is done.

Old Fashioned Rice Pudding

Here is Gag's famous rice pudding recipe in her own handwriting, this is surely a treasure!

1/2 cup uncooked regular rice (no instant or converted rice)
1/2 cup sugar
1 cup salted water
1 qt. whole milk
1/2 stick butter
3 eggs
1 cup plump raisins (optional)
1 tsp vanilla
2 TB. sugar
1 TB. cinnamon

Pour rice slowly into rapidly boiling salted water in 3 qt. pot. Cover tightly and cook about 7 minutes until all water has evaporated and the rice will be underdone. Add milk and butter, stir a little. Bring to a boil, cover and cook slowly over a low flame for one hour. Meanwhile, beat eggs, turn off heat. Add sugar, then eggs, slowly until mixture starts to thicken. Add vanilla and raisins. Pour into a dish and sprinkle with sugar and cinnamon mixture.

Good Luck!!

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!

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.

Frozen Potato Casserole

32 oz package frozen hash brown potatoes (cubes)
½ cube butter
2 cans cream of chicken soup - undiluted
½ cup chopped green onions
1 cup grated cheddar cheese

Thaw potatoes and drain off liquid. Mix all ingredients together and place in a greased 9x13" Pyrex baking dish.

Top with bread crumbs, corn flakes or crushed potato chips. Sprinkle with paprika. Bake at 350 degrees for about 30-35 minutes.

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.

Cabbage Rolls

2 large heads of cabbage
1-2 lbs lean ground chuck
1/3 cup long grain uncooked rice
2 eggs
1/2 cup tomato juice
Salt, pepper, and garlic to taste
1/2 grated onion
juice 1/2 lemon
1/2 cup concord grape jelly

Mix all together. Taste to make sure that the sweet and sour flavor is balanced. Either add more jelly and/or lemon.

Soften cabbage in boiling water or in microwave oven. Separate leaves and cool. Place ball of meat in center of each leave
and roll up covering meat completely. Place rolls in roaster and cover with the juice.

Bake in 325 degree oven for about 2 hours. Uncover for last 1/2 hour to brown.

Juice:
1 large can tomato juice
1 small can tomato sauce
1 small can crushed tomatoes
juice 2 lemons
1/2 cup concord grape jelly

Meat Loaf

2 lbs ground chuck

3/4 cup dried bread crumbs

2 eggs - slightly beaten

3/4 cup water

1/3 cup ketchup

1 pkg. Lipton onion soup mix

½ tsp black pepper

garlic to taste

In large bowl, combine all ingredients. Place in greased loan pan. Bake uncovered for about one hour in 350° oven or until done. Let stand 10 minutes before slicing.

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.

Monkey Bread

Scald 1 ½ cups milk

add 3/4 cup sugar

1 ½ tsp salt

1 cube butter or margarine

Cool to lukewarm

Dissolve 2 pkg. Yeast in ½ cup warm water. Add to lukewarm milk mixture. Beat four eggs until smooth then add about 6 cups flour to liquids and knead until no longer sticky. Cover and let raise until double in size. Punch down and grease hands with butter and make into little balls and set in little 9" pie tins. Let rise until double in size. Spread with melted butter and bake for 30 minutes in 375° oven.

Oxtail Soup

2 lbs lean oxtails 2 bullion cubes 1 or 2 cans tomato sauce 1 can crushed or chopped tomatoes 3/4 cup large lima beans 1 onion diced 2 stems celery - cut up 2 sliced carrots ½ tsp garlic salt ½ cup instant barley 1 small package frozen vegetables Salt and pepper to taste Boil oxtails in about 4 quarts of water until partially tender. Chill and remove fat that has formed on top. Replace pot over heat. Add bullion cubes, onion, celery, carrots, tomato sauce, seasonings, tomatoes and beans. Cook slowly for 3 hours. About one hour before end of cooking, add barley and veggies. Finish cooking until beans are tender. 

Noodle Kugel

½ lb medium sized egg noodles, cooked in salt water and drained

½ square melted butter

½ cup sugar less 1 tablespoon

1 cup sour cream

3/4 cup milk

1 lb cottage cheese

½ tsp salt

8 oz cream cheese - softened

1 tsp vanilla

6 beaten eggs

Mix all ingredients together and gently stir in the noodles. Pour into a 9" x 13" buttered dish. Bake at 350° for one hour.

Optional topping

½ cup brown sugar

½ cup sliced almonds

2 Tbsp melted butter

Combine and spread on noodles prior to baking.

Passover Puffs

1 cup water

1/3 cup vegetable shortening

1 cup matzo meal

½ tsp salt

4 eggs

Bring water and shortening to a boil. Pour in matzo meal and salt all at one time and continue cooking and stirring until the dough no longer sticks to the sides of pan. Remove from heat and add unbeaten eggs one at a time, beating thoroughly after each addition. Drop in greased muffin tin and bake in 450° over for 25 minutes then reduce heat to 325° and bake 45 minutes longer or until browned.

Sweet & Sour Cocktail Meatballs

1 lb lean ground beef

2 slices soaked white bread

Juice of 1 ½ lemons

4 oz. Concord grape jelly

Salt and pepper to taste

1 clove garlic - grated

½ onion

2 eggs

1 Tbsp spaghetti sauce seasoning

1 bullion cube soaked in 1 cup water

Sauce

1 bullion cube

1 green pepper, chopped fine

1 onion chopped fine

1 clove garlic chopped fine

1 4 oz can tomato sauce

1 can water

2 cups tomato juice

Salt to taste

2 Tbsp sugar or 4 oz. grape jelly

Spaghetti seasoning to taste

Mix ground beef with bread, salt, pepper, garlic, grated half onion, ½ lemon juice and 1 bullion cube which has been dissolved in one cup water and cooled. Add jelly, slightly beaten eggs into meat mixture. After all ingredients have been mixed together, form into cocktail sized meatballs and brown in vegetable oil in hot skillet. Add meatballs to sauce and cook slowly for about 2 hours.

For the sauce, saute onion, green pepper, fresh garlic. Add tomato sauce, tomato juice, water, sugar or jelly, juice of 1 lemon. Bring to a boil in large enough pot to accommodate the meatballs. After sauce starts to boil, add about 1 Tbs of spaghetti seasoning. Cook very slowly to prevent sticking.