Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother (29 page)

1. Preheat the oven to 300°F.

2. Mix the butter until creamy and gradually blend in the sugar.

3. Add the mace, salt, and vanilla.

4. Beat in 4 eggs, one at a time.

5. Stir in the flour,

6. Beat in the remaining egg.

7. Add the rum and mix well.

8. Spray a 10-inch loaf pan with Baker's Joy or cooking spray and pour in the cake batter.

9. Bake at 300° for 1 hour.

10. Turn the oven down to 250°F and bake for another 30 minutes until the cake is golden and
firm. Serve when cool.

The cake also freezes well. Always wrap in waxed paper and then foil when freezing food.
The waxed paper keeps the food from sticking to the foil.

This delicious coconut pie tastes like it took hours to make, yet is very easy. The batter is mixed in
a blender and makes its own crust while baking. You can serve the pie warm or cold.

1. Preheat the oven to 350°F.

2. Combine the milk, sugar, biscuit mix, eggs, butter, and vanilla in an electric blender.

3. Cover and blend on low speed for 3 minutes.

4. Grease an 8- to 10-inch pie plate with cooking spray and pour the mixture into it.

5. Let the batter stand for 5 minutes, then sprinkle the coconut on top.

6. Bake the pie for 40 to 45 minutes.

We have no idea where this recipe came from-we don't recognize the handwriting, and there is
no name on it. The best we can assume is that Roz had it at someone's home, loved it, and asked for
the recipe. The lesson? Share recipes ... most people are flattered when you ask.

1. Preheat the oven to 350°F.

2. Put the chocolate chips, coffee, and water in a double boiler (or a small pot nested in a
slightly larger one filled with boiling water).

3. Bring the water in the bottom pot to a boil and keep stirring the chocolate mixture until it
melts and the mixture is smooth. Pour the mixture into a bowl to cool.

4. In a large bowl, combine the butter and sugar and beat until creamy.

5. Separate the egg whites and yolks one at a time. Put the whites in a separate small bowl
and add the yolks to the creamed mixture one at a time, mixing well after each addition.

6. Gradually beat in the flour, a little at a time. Put the mixture aside for a few minutes.
Beat the egg whites until soft peaks form.

7. Gradually and gently, using a flexible spatula, fold the egg whites into the cooled chocolate
mixture. Then gently fold the chocolate mixture into the butter and flour mixture.

8. Pour the batter into a greased 9-inch springform pan.

9. Bake the cake for 50 to 55 minutes.

10. Cool the cake and then remove it from the pan.

11. Serve with ice cream or whipped cream.

* You can buy whipped cream in a can, already made.

The term "fold" just means to gently mix ingredients together with a spatula in an overunder motion, as opposed to mixing it together with a spoon or fork.

When we think of sweet potatoes, most of us think of Thanksgiving. Sweet potatoes are very
healthy and go great not just with turkey but as a side dish with chicken and beef. You can make
this pudding ahead of time, and for some reason it tastes even better the next day.

1. Preheat the oven to 375°F.

2. Boil the sweet potatoes until soft. Cool.

3. Scoop out the potato pulp, discarding the skin, and mash.

4. Add to the potatoes the butter, grated apple, brown sugar, salt, and orange juice or wine.

5. Mix well and pour into a 1%2-2-quart casserole dish greased with cooking spray.

6. Bake the pudding for 45 to 50 minutes.

* For special (or not-so-special) occasions, throw on some marshmallows and bake as directed.