Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother (24 page)

A delicious semi-healthy cookie. After all, it has oats, dried cranberries, and nutshow bad can it be?

1. Preheat the oven to 350°F. Line a baking sheet with baker's parchment.

2. Blend in a bowl the flour, salt, baking soda, and rolled oats

3. In a mixer cream together the butter, sugars, egg, and vanilla.

4. Add the dry mixture to the creamed mixture and combine thoroughly. Add the pecans
and cranberries.

5. Drop the batter by the teaspoon onto the parchment.

6. Bake each tray of cookies for 8 to 10 minutes.

7. Cool the cookies slightly on baking sheet, then remove to a cooling rack.

You can use the same sheet of parchment paper numerous times, as the cookies come right
off the paper.

Edith made this cake a lot (and we mean a lot!) due to overwhelming requests, holiday or not!
It tastes great served with a scoop of vanilla ice cream.

1. Preheat the oven to 350°F.

2. Grease a 10-inch Bundt pan using oil, cooking spray, or Baker's Joy. (I prefer Baker's Joy
for baking.)

3. Mix all of the ingredients together and beat for 2 minutes.

4. Pour the batter into the Bundt pan and bake for 50 to 60 minutes. The cake is done
when it is golden and bounces back when touched.

5. When the cake is completely cool, remove it from the pan.

Mix the confectioners' sugar with the orange juice, and pour the glaze over the cooled cake.

* You can substitute milk for the orange juice to make an unflavored glaze.

A family friend makes this every year for Rosh Hashanah. It's moist and great for either
dessert or breakfast with coffee or tea.

1. In a small bowl, combine the sugars, cinnamon, and pecans for the topping and filling.
Set aside.

2. Coat a 10-inch Bundt pan with cooking spray.

3. Preheat the oven to 325°F.

4. For the cake, cream the butter until soft, then add the sugar and cream the mixture
well until light and fluffy.

5. Add the eggs one at a time, beating well after each one.

6. Mix together the flour, baking soda, baking powder, and salt.

7. Add the dry ingredients to the creamed mixture gradually, alternating with the sour
cream.

8. Add the vanilla, and mix well.

9. Pour half of the cake batter into the Bundt pan and then cover with half of the topping
and filling mixture.

10. Pour the remaining batter over the filling mixture, and then top that batter with the
remainder of the filling mixture.

11. Bake for 40 to 45 minutes. The cake is done when the outside is golden and bounces
back when touched lightly.

12. Let the cake cool on a rack, then remove it from the pan.

This recipe has been in the Marks repertoire since Roz's bridal shower.

1. Preheat the oven to 350°F.

2. In a stand mixer, combine the cake mix and Jell-O mix. Add the oil, water, and lemon
extract, and blend well.

3. Add the eggs one at a time.

4. Grease and flour a 10-inch tube or Bundt pan, using cooking spray or Baker's Joy.

5. Pour the batter into the pan.

6. Bake for 40 to 60 minutes. The cake is done when it is golden.

7. Cool the cake for 15 to 20 minutes before removing it from the pan.

1. Heat the butter and milk until the butter melts.

2. Add the lemon zest, lemon juice, and confectioners' sugar. Stir well.

3. Pour the icing over the cooled cake.

A foolproof recipe, these brownies are "blonde" as opposed to the usual all-chocolate fudge
brownies. Though not traditionally Jewish, they disappear as quickly as you set them out!