Molly Goldberg Jewish Cookbook (27 page)

The Molly Goldberg Cookbook

tell them it's made with carrots they will be unbelievable. Take my word.

CARROT CAKE

5 carrots, peeled

1 cup water

9
^e
gg y°
^lks

2 cups sifted sugar

l tablespoon grated orange rind i tablespoon brandy

3 cups ground almonds 9 egg whites

Combine the carrots and water in a saucepan. Cook over low heat for 15 minutes, or until very tender. Drain and mash. Let cool.

Beat the egg yolks in a bowl. Add the sugar, beating until thick and light in color. Add the carrots, orange rind, brandy, and almonds. Mix lightly. Preheat oven to 325
⁰
.

Beat the egg whites until stiff but not dry. Fold into the nut mixture carefully but thoroughly. Pour into a 9-inch greased spring-form pan.

Bake for 50 minutes, or until a cake tester comes out clean. Cool.

Serve with whipped cream if desired.

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PRUNE PUDDING

1 pound prunes, pitted, presoaked

i?4 cups water

V4
cup sugar

^l
A
cup cornstarch

^l
A
cup coarsely chopped almonds

2 tablespoons lemon juice

Combine the prunes, 1 cup of the water, and the sugar in a saucepan. Cook over low heat for 15 minutes. Mix the cornstarch and remaining water until smooth and add to the prunes, stirring constantly until the boiling point. Cook over low heat for 10 minutes additional, stirring frequently. Add the almonds and lemon juice. Mix well. Pour into a glass bowl or individual molds. Chill. Serve with whipped cream if desired.

COTTAGE CHEESE CAKE

18 zwiebach

\Vi
cups sugar

^l
A
pound butter, melted

2 cups cottage cheese

^l
A
cup sifted flour

4
^e
g§
^s

Va
teaspoon salt

1 cup heavy cream

2 tablespoons lemon juice

1 teaspoon grated lemon rind 1 teaspoon vanilla extract

Mix the zwiebach and
Vi
cup of the sugar together. Add the butter and mix. Spread on the bottom of a 9-inch spring-form pan, packing down well.

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The Molly Goldberg Cookbook

Mix the cottage cheese and flour together and force through a sieve. (If an electric mixer is used for the following steps, it need not be forced through a sieve.) Preheat oven to 250
⁰
.

Beat the eggs and salt together. Add the remaining sugar, beating until thick and light in color. Add the cheese mixture, heavy cream, lemon juice, lemon rind, and vanilla. Beat well. Pour into the spring form.

Bake for 1 hour. Turn off the heat, but allow the cake to remain in the oven with the door closed for 1 hour longer. Cool and remove sides of spring-form pan. Chill.

CHEESE PUDDING

V\
pound cream cheese

34 pound cottage cheese, drained

3 egg yolks

Vs
teaspoon salt

1 cup sugar

V3
cup melted butter

1 teaspoon vanilla extract

3 tablespoons flour

3 hard-cooked egg yolks, finely

chopped
Vi
cup seedless raisins 3 egg whites

Force the cream cheese and cottage cheese through a sieve. Beat the egg yolks in a bowl. Add the salt and sugar, beating until thick and light in color. Add the butter, vanilla, flour, chopped egg yolks, raisins, and the cheese. Mix together very well. Preheat oven to 325
⁰
.

Beat the egg whites until stiff but not dry. Fold them into the cheese mixture carefully but thoroughly. Pour into a buttered 1V2-quart baking dish.

Bake for 35 minutes, or until firm and lightly browned. Serve hot or cold.

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RUGLACH

CREAM CHEESE PASTRIES
                           
1 CUp sifted flour

^l
A
teaspoon salt
^l
A
pound sweet butter
^l
A
pound cream cheese 1 egg white, stiffly beaten
V*
cup ground walnuts
^l
A
cup sugar

1  tablespoon cinnamon

Sift the flour and salt into a bowl. Work the butter and cream cheese in by hand. Roll out onto a lightly floured board. Fold into thirds and chill overnight, or at least 2 hours.

Preheat oven to 375
⁰
. Roll out the dough
Vs
inch thick. Cut into 4-inch squares. Mix the egg white, walnuts, sugar, and cinnamon together. Spread 1 tablespoon of the mixture on one corner of each square, and roll up diagonally from that corner. Turn the ends slightly toward each other to form a crescent. Place on a baking sheet.

Bake for 20 minutes, or until delicately browned. If desired, rug-
lach
may be made with a poppy seed filling, prepared as follows:

¥1
cup poppy seeds

2 tablespoons chopped apple

2 tablespoons ground nuts

3 tablespoons sugar

Mix the poppy seeds, apple, nuts, and sugar together and proceed as directed above.

RICE PUDDING

4
^e
gg
^s

V*
cup sugar

V2 cup sour cream

3 cups cooked rice

^l
A
cup ground blanched almonds

1 teaspoon grated lemon rind

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The Molly Goldberg Cookbook

Beat the eggs; add the sugar, beating until thick and light. Add the sour cream, rice, almonds, and lemon rind. Mix well. Preheat the oven to 350
⁰
.

Pour the pudding into a buttered baking dish.

Bake 30 minutes, or until lightly browned and set.

Serve warm or cold.

SOUR CREAM CAKE

4 eggs

1Y2
cups sugar

1 cup sour cream

1 teaspoon vanilla extract i?4 cups sifted flour

2 tablespoons potato starch 1 teaspoon baking powder

1  teaspoon baking soda

V2
cup ground nuts (almonds, walnuts, hazelnuts)

2 teaspoons cinnamon

Beat the eggs in a bowl. Add the sugar, beating until thick and light in color. Add the sour cream and vanilla. Sift the flour, potato starch, baking powder, and baking soda together and add. Beat until smooth. Preheat oven to 375
⁰
.

Pour half the batter into a 10-inch buttered loaf pan. Sprinkle the nuts and cinnamon on it and cover with the remaining batter.

Bake for 45 minutes, or until a cake tester comes out clean.

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Desserts

CHEESE KUCHEN

CHEESE PUDDING CAKE
                           
1 CUp sifted flour

V\
teaspoon salt

^l
A
pound butter

3 tablespoons sour cream

Vi
pound cottage cheese

V4
pound cream cheese

1 tablespoon cornstarch

2 tablespoons heavy cream

3 egg yolks 34 cup sugar

1 teaspoon vanilla extract 3 tablespoons seedless raisins 3 egg whites

cup sliced blanched almonds

Sift the flour and salt into a bowl. Work the butter in by hand. Add the sour cream, mixing until a ball of dough is formed. Chill overnight, or at least 2 hours.

Roll out the dough as thin as possible, to fit a 9-inch pie plate. Flute the edges with a fork.

Force the cottage and cream cheese through a sieve, or beat in an electric mixer until smooth. Add the cornstarch, cream, egg yolks, and sugar. Beat well. Add the vanilla and raisins and mix well. Preheat oven to 350
⁰
.

Beat the egg whites until stiff but not dry. Fold them into the cheese mixture carefully. Pour into the prepared pie plate. Sprinkle with the almonds.

Bake for 50 minutes. Chill and serve.

This
is indeed a sight for the ears. When it's blowing cold outside and the snow is dropping by the window
₇
there isn't a nicer sound than the rice frittering in a pan of bubbling fat. It's beautiful to behold.

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The Molly Goldberg Cookbook

RICE FRITTERS

1 cup sifted flour

1 tablespoon baking powder

Vi
teaspoon mace

3 eggs

Vi
cup sugar

V4
teaspoon salt

i cup cooked rice

Fat for deep frying

Vi
cup confectioners' sugar

Sift the flour, baking powder, and mace together.

Beat the eggs in a bowl. Add the sugar and salt, beating until thick and light in color. Add the rice and the flour mixture. Beat well.

Heat the fat to 375 °. Drop the fritter batter by the teaspoonful into it. Fry until browned, about 3 minutes. Drain well.

Sprinkle with confectioners' sugar and serve hot.

APPLE FRITTERS

1 cup sifted flour
Vi
teaspoon salt

1  teaspoon baking powder

2 tablespoons sugar

?4 cup milk

1 tablespoon brandy

2 tablespoons melted butter

4 apples, cored, peeled, and sliced

Vi
inch thick 6 tablespoons butter
Vi
cup confectioners' sugar

Sift the flour, salt, baking powder, and sugar into a bowl. Beat the

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Desserts

egg, milk, and brandy together and add, beating until smooth. Add the melted butter and mix. Dip the apple slices into it, coating them well.

Melt half the butter in a skillet. Fry the fritters in it over low heat until browned on both sides. Add more butter as required. Sprinkle with the confectioners' sugar.

Serve hot.

APPLE PANCAKES

3 tablespoons lemon juice

3 apples, peeled and sliced thin 1 cup sifted flour

Vi
teaspoon salt i tablespoon sugar

4
^e
§gs

i*4 cups milk

4 tablespoons butter

Sprinkle the lemon juice on the apples.

Sift the flour, salt, and sugar into a bowl. Beat the eggs and add the milk, mixing well. Add the egg mixture to the flour mixture, beating until smooth. Fold in the apples.

Melt i tablespoon of the butter in a 7-inch skillet. Pour about
Vi
cup of the batter into it. Fry until set and lightly browned on both sides. Repeat until all the batter is used. Add additional butter as required. If desired, larger pans may be used and larger pancakes made.

Serve with sugar and cinnamon.

²
53

The Molly Goldberg Cookbook

MRS. L.'S MOTHER-IN-LAW'S SPICE CAKE

V4
pound butter

2 cups dark brown sugar

3
^e
ggs

2 cups sifted flour

Va
teaspoon salt

1 teaspoon baking soda