Molly Goldberg Jewish Cookbook (23 page)

210

SCHNECKEN

snails
                                           
3 cups sifted flour

2 tablespoons sugar
Vs
teaspoon salt

Vi
pound butter

1 cake or package yeast
Vi
cup lukewarm milk

3 egg yolks

Sift the flour, sugar, and salt together into a bowl. Work in the butter by hand.

Soften the yeast in the milk for 5 minutes in a bowl. Add the egg yolks. Beat with a rotary beater for 3 minutes. Add to the flour mixture, mixing until a dough is formed. Wrap in wax paper and chill overnight in the refrigerator. Remove from the refrigerator
Vi
hour before it is to be used, and prepare the filling:

2 cups ground walnuts 1 cup sugar

1 tablespoon cinnamon

1 egg, beaten

2 egg whites, stiffly beaten

Mix the walnuts, sugar, cinnamon, and egg together. Roll out the dough
Vs
inch thick on a lightly floured surface. Spread the egg whites over it, and then the walnut mixture. Roll up carefully, as for a jelly roll. Cut into Vi-inch slices and place on a buttered baking sheet.

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The Molly Goldberg Cookbook

Let rise in a warm place for 30 minutes.

Preheat oven to 425
⁰
. Bake for 20 minutes, or until browned.

HAZELNUT ROLL

1 cake or package yeast

2 tablespoons lukewarm water
Y3
cup scalded milk, cooled
V4
pound butter

³
A
cup sugar

4
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S§ y°
^lks

2 cups sifted flour

Vi
teaspoon salt

2 teaspoons vanilla extract

2 cups ground hazelnuts

(filberts)

V4
cup light cream

1 egg white

Soften the yeast in the water for 5 minutes. Add the milk and mix well.

Cream the butter. Add
V4
cup sugar and beat well. Add 1 egg yolk at a time, beating well after each addition. Add the flour and salt and mix again. Add the yeast mixture and 1 teaspoon of the vanilla. Beat until smooth. Cover and set aside until double in bulk, about 2 hours.

Mix the nuts and remaining sugar. Add the cream and remaining vanilla. Mix well.

Punch down the dough. Roll out on a lightly floured surface until about
Y\
inch thick. Spread the nut mixture over it. Roll up as for a jelly roll. Place on a buttered baking sheet and brush with the egg white. Let rise for 1 hour. Preheat oven to 375
⁰
.

Bake for 25 minutes, or until browned.

note: Other nuts may be substituted for the hazelnuts.

212

Desserts

POLISH PRUNE CAKE

2 pounds prunes
\Va
cups sugar

1 cake or package yeast
Va
cup lukewarm water

V4
cup light cream, scalded and

cooled
iVa
cups sifted flour
V2
teaspoon salt
V4
pound butter, melted

2 egg yolks

Vz
pint heavy cream 2 tablespoons cinnamon

Soak the prunes in water to cover overnight. Drain and pit.

Soften 1 tablespoon of the sugar and the yeast in the water for 5 minutes. Add the cream and 1 cup of the flour. Mix well. Cover and allow to rise in a warm place for 1V2 hours. Add the remaining flour, the salt, half of the melted butter, the egg yolks, and
V2
cup of the sugar. Knead until smooth. Cover and set aside for 2 hours, or until double in bulk.

Roll out the dough
Vi
inch thick on a lightly floured board. Line a deep baking pan, about 8 x 12 inches, with the dough. Cover and let rise for 30 minutes.

Preheat oven to 350
⁰
. Brush the dough with the remaining butter. Arrange the prunes on the dough in even rows. Pour the cream over them. Mix the cinnamon and remaining sugar and sprinkle on top.

Bake for 35 minutes. Cut into squares and serve warm or cold.

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The Molly Goldberg Cookbook

CINNAMON CAKE

4 tablespoons butter
\Va
cups sugar

^ie
gg

\
^l
A
cups sifted flour

1 teaspoon cream of tartar

Vi
teaspoon baking soda

Va
teaspoon salt

Vz
cup milk

4 tablespoons cinnamon

Cream the butter. Add i cup of the sugar. Beat until thick and light in color. Add the egg, beating well. Preheat oven to 350
⁰
.

Sift together the flour, cream of tartar, baking soda, and salt. Add to the butter mixture alternately with the milk. Mix well.

Pour the mixture into a buttered 8-inch square pan. Mix the cinnamon and remaining sugar together and sprinkle on top.

Bake for 25 minutes, or until a cake tester comes out clean.

Cut into squares and serve warm.

STREUSELKUCHEN

crumb cake
                                 
i cake or package yeast

V\
cup lukewarm water
Y\
cup lukewarm light cream 2 cups sifted flour 4 tablespoons butter
V3
cup sugar 2 eggs

Vs
teaspoon salt 2 tablespoons melted butter

Soften the yeast in the water for 5 minutes. Add the cream, stirring until smooth. Add
Vi
cup flour; mix well. Cover and let rise in a warm place for 1 hour.

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Desserts

Cream the butter; add the sugar, eggs, and salt. Beat well. Add the remaining flour and the yeast mixture. Knead until smooth and elastic. Pat into an 8-inch-square baking pan. Brush with melted butter. Let rise for 30 minutes. Preheat oven to 350
⁰
. Now prepare the crumbs:

3 tablespoons butter 2 tablespoons sugar 1 cup sifted flour 1 teaspoon cinnamon

Melt the butter; add the sugar, flour, and cinnamon, mixing well. Crumble over the cake.

Bake 30 minutes, or until browned on top. Cut into squares and serve warm or cold.

APPLE SCHALETH (CHARLOTTE)

2 cups sifted flour
Vi
teaspoon salt

3 
^e
gg
^s

2 egg yolks

2 tablespoons cold water

6 apples, peeled and sliced
^l
A
cup sugar
V4
cup seedless raisins
Vs
teaspoon nutmeg

3 tablespoons Malaga wine

Sift the flour and salt onto a board. Make a well in the center. Place the eggs, egg yolks, and water in it. Work in the flour, kneading until smooth and elastic. Set aside for 15 minutes.

Combine the apples and sugar in a saucepan. Cook over low heat for 10 minutes, stirring frequently. Add the raisins, nutmeg, and Malaga wine. Mix well. Preheat oven to 350
⁰
.

Divide the dough in half. Roll out as thin as possible on a floured

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The Molly Goldberg Cookbook

surface. Line a 9-inch greased pie plate with it. Fill with the apple mixture and cover with the remaining half of the dough, which should also be rolled as thin as possible. Seal the edges well. Make a few slits across the top of the dough and brush with a beaten egg if desired. Bake for 50 minutes. Let cool for 10 minutes and serve warm.

YEAST APPLE ROLL

4 tablespoons butter

Vi
cup milk

Va
cup sugar

1 cake or package yeast

1  teaspoon vanilla extract
Vi
teaspoon mace

Vi
teaspoon salt

2 eggs

iVi
cups sifted flour

3 apples, peeled and sliced 1 teaspoon cinnamon

3 tablespoons bread crumbs

4 tablespoons confectioners' sugar

Combine the butter,
V4
cup of the milk, and
Vi
cup of the sugar in a saucepan. Heat until the sugar dissolves. Let cool.

Dissolve the yeast in the remaining milk. Beat the vanilla, mace, salt, and eggs in a bowl. Add the yeast mixture and the butter mixture. Mix well. Add half the flour and beat well. Cover and let rise for 1 hour. Punch the dough down. Add the remaining flour, kneading well. Cover and let rise for 1 hour.

Roll out
Vi
inch thick on a lightly floured board. Spread the apples over it. Sprinkle with the cinnamon and remaining sugar. Roll up as for a jelly roll.

Butter a baking pan and dust with the bread crumbs. Place the

216

Desserts

apple roll on it, curving it if necessary to fit the pan. Let rise for 30 minutes. Preheat oven to 350
⁰
.

Bake for 50 minutes, or until browned. Sprinkle with the confectioners' sugar while hot.

Serve hot or cold.

NOODLE FRUIT PUDDING

4 egg yolks

4 tablespoons melted shortening

3 tablespoons sugar
Vi
teaspoon salt

1 teaspoon cinnamon

Vz
pound fine noodles, cooked

and drained 1 apple, peeled and diced
¥1
cup seedless raisins
^l
A
cup coarsely chopped walnuts

4 egg whites

Beat the egg yolks in a bowl. Add the shortening, sugar, salt, and cinnamon. Mix well together. Add the noodles, apple, raisins, and walnuts. Mix again.

Beat the egg whites until stiff but not dry. Fold them into the previous mixture gently but thoroughly. Pour into a greased 2-quart baking dish.

Bake in a 375 ° oven for 40 minutes, or until set and lightly browned on top.

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The Molly Goldberg Cookbook

This is such an old-time recipe that I don't even remember where I got it. It seems I was acquainted with it all my life. I call it Television Almond Pastry because it's obvious. I mean, you could put anything on a plate and people watching television would eat it, this cake in particular. You wouldn't think that between watching and talking and the criticizing there would be time to eat, but there is. My recipe is figured for six people looking at television for an hour. Maybe it will last less or more. It's all according to the individuals. For a 2-hour show, double the recipe.

TELEVISION ALMOND PASTRY

Vi
pound butter

1 cup sugar

% cup ground almonds

1 cup sifted flour

Va
teaspoon salt

6 egg yolks

Cream the butter. Add the sugar gradually, beating until thick and light in color. Mix the almonds, flour, and salt together. Add alternately with i egg yolk at a time, until all have been added. Mix well. Preheat oven to 350
⁰
.

Butter a baking pan about 8 x 10 inches and dust lightly with flour. Pour the mixture into it.

Bake for 35 minutes, or until crisp and lightly browned. Cut into squares while still warm.

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Desserts

APPLE PASTRY

2
^l
A
cups sugar

³
A
cup water

6 apples, peeled and sliced

2
teaspoons grated lemon rind

1V2
cups sifted flour

V4
teaspoon salt

^l
A
pound butter

!Cgg

2 tablespoons heavy cream

Combine
\
^X
A
cups of the sugar and the water in a saucepan. Cook until syrupy, about 10 minutes. Add the apples and lemon rind and cook over low heat for 10 minutes longer, or until the apple slices are coated with syrup and glossy. Stir occasionally while cooking. Cool. Preheat oven to 375°.