Archive for the Category » 8 Cakes, Cookies and Pies «

Easy Cream Cheese Danish

Ingredients

  • 36 mini puff pastry squares (mazor)
  • 8 oz cream cheese; at room temperature
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs; divided
  • ¼ cup flour; for rolling

Instructions

  • Line a baking sheet with parchment paper. Set aside
  • In a medium bowl, place room temperature cream cheese and sugar. Using a spatula, cream together the cheese and sugar until smooth. Add vanilla and 2 egg yolks and stir until just combined.
  • On a floured surface, unfold 1 sheet of puff pastry. With a floured rolling pin, slightly roll it until it is 10×10-inches. Repeat with second puff pastry sheet.
  • Cut each puff pastry sheet into 4 equal squares. Spoon a heaping tablespoon of cream cheese filling into the center of each square.
  • Brush all 4 edges of each pastry square with an egg white wash (2 egg whites beaten with 1 tablespoon of water). Fold each corner in to be slightly touching the filling. Carefully transfer each pastry to the lined baking sheet.
  • Refrigerate for 15 minutes. Meanwhile, preheat oven to 400 degrees F.
  • Bake for 20 minutes or until golden brown, rotating the pans once halfway through.

Notes

To get your puff pastry to the perfect temperature, pull it out of the freezer and put it into the refrigerator the day before you plan to use it.

Blueberry Cake

Ingredients:

  • 2 cups flour
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/4 cup oil
  • 3/4 cup brown sugar
  • 1 egg
  • 1/2 cup milk
  • 1 cup blueberries

Topping:

  • 1/3 cup flour
  • 1/4 cup margarine
  • 1/2 cup sugar
  • 3/4 tsp cinnamon

Directions:

  • Beat oil, sugar and egg
  • Combine dry ingredients
  • Alternate milk and dry ingredients to egg mixture
  • Add blueberries
  • Pour batter into 9×13 pan
  • Mix topping and pour onto cake
  • Bake at 375 for 45 minutes

Suganiyot

Ingredients:

  • 2 pckg yeast
  • 1/3 cup sugar
  • 3/4 cup water
  • 1/4 cup orange juice
  • 1/3 cup margarine
  • 1/2 tsp salt
  • 4 or 5 cups flour
  • 3 egg yolks
  • Jelly
  • Powdered sugar

Directions:

  • Mix water, sugar, juice and yeast
  • Let stand 10 minutes
  • Melt margarine and add to yeast mixture
  • Beat in eggs and salt
  • Add flour, mixing and kneading to form a soft dough
  • Let rise 1 1/2 hours
  • Roll dough 1/4 inch thick and cut into 2 inch circles
  • Let circles rise for a half hour
  • Deep fry at 400 degrees about 3 minutes, turning once
  • Pipe in jell and roll in powdered sugar

Flourless Dark Chocolate Cookie

Ingredients:

  • 3/4 cup cocoa
  • 2 1/2 cups confectioner’s sugar
  • 1/8 tsp salt
  • 1 tbsp Vanilla
  • 4 large egg whites
  • 2 cups (7 oz) walnuts, coarsely chopped

Directions:

  • Preheat oven to 350 degrees
  • Whisk together first 3 ingredients
  • Combine vanilla and egg whites and slowly add to cocoa mixture, beating at low speed
  • Beat batter at medium speed until glossy, about 2 minutes
  • Stir in walnuts
  • Drop rounds of batter onto parchment lined baking sheet
  • Reduce temperature to 325 degrees and bake 11-17 minutes, until small cracks appear in tops of cookies
  • Cool cookies on baking sheet and peel away paper

Cookie-like Hamentashen

Ingredients:

  • 1 cup unsalted margarine
  • 1 1/4 cups sugar
  • 3 eggs
  • 1/4 cup orange juice or milk
  • 1 1/2 tsp vanilla
  • 4 cups, approximately, all-purpose flour
  • 1/2 tsp salt
  • 2 1/2 tsp baking powder
  • EGG WASH
  • FILLINGS (Chocolate Hazelnut Paste, Cherry, Apricot, Prune, or Poppy)
  • OPTIONAL: REGULAR OR COARSE SUGAR

Directions:

  • Cream the margarine and sugar, add eggs and blend until smooth (If mixture is hard to blend or seems curdled, add a bit of the flour to bind)
  • Stir in orange juice or milk and vanilla, fold in flour, salt, and baking powder and mix to make a firm but soft dough
  • Cover dough and let rest ten minutes
  • Divide dough into two or three flattened discs. Work with one portion at a time. (Wrapped in plastic, dough can also be refrigerated for 2-3 days.)
  • Preheat oven to 350 degrees
  • Roll out dough on lightly floured board to a thickness of 1/8th inch
  • Use a 3 inch cookie cutter and cut into rounds and brush rounds with egg wash
  • Fill with a generous teaspoon full of desired filling and draw three sides together into center
  • Brush pastries with egg wash. If desired, sprinkle with regular or coarse sugar
  • Bake until golden brown, about 18-25 minutes
  • If you prefer, this dough can be made ahead and refrigerated (up to 2 days) or frozen (in either a disc of dough or already formed as filled pastries for a couple of months)
  • If refrigerating, allow dough to warm up before rolling out. For frozen pastries, bake without defrosting.
  • Recipe doubles well. About 4-6 dozen pastries.

Easy and Light Cheesecake

Ingredients:

  • 2 pie crusts
  • 16 oz cottage cheese
  • 16 oz sour cream
  • 1.5 cups sugar
  • 3 eggs
  • 1/3 cup flour
  • 1 tsp vanilla
Directions:
  • Mix all together or blend with hand blender
  • Pour into pie crust
  • Bake at 350 for 45 min – 1 hr (slight browning on top)
  • Add toppings and then refrigerate

Cookie Brittle

Ingredients:

  • 1 cup unsalted butter
  • 1 cup sugar
  • 1 1/2 tsp vanilla
  • 1 tsp salt
  • 2 cups flour
  • 10 oz semi sweet chocolate chips

Directions:

  • Preheat oven 350 degrees. Line a 10×15 jelly roll pan with parchment paper.
  • In a mixer cream butter and sugar on medium speed until yellow and smooth. Add salt and vanilla.
  • Slowly add the flour. Stir in the chips.
  • Press dough into a thin even layer in the pan.
  • Bake 20-25 minutes or until golden brown.
  • Cool completely and break into pieces.

Peanut Chews

Ingredients:
  • 500 gr. peanut butter
  • 350 gr. chocolate
  • 1 1/2 cups honey
  • 250 gr. unsalted peanuts, crushed
  • 6 cups rice crispies
  • 2 packages of white pareve chocolate
  • 5 tbsp peanut butter
  • 2 tbsp dark chocolate
Directions:
  • Melt peanut butter, chocolate and honey in double boiler
  • Turn off flame and add peanuts and rice crispies
  • Spread batter on a big tray and let cool
  • Melt white chocolate with 5 tbsp peanut butter and pour over batter
  • Melt 2 tbsp dark chocolate and create black lines and then pull with a knife for design
  • Let it cool (in freezer for a few hours) and then cut into whatever shape you want

Cheese Danishes

Ingredients (makes 6 balls, each ball makes ’bout 12 danishes. Dough freezes very well):
  • 10 cups flour
  • 2 cups margarine
  • 1 cup sugar
  • 1 tsp salt
  • 4 packages dry yeast
  • 5 eggs
  • 2 Tbsps vanilla
  • 2 cups water
Filling (enough to fill 50 danishes):
  • 22.5 oz farmer cheese
  • 2 eggs
  • 1.5 cups sugar
  • 1 Tbsp grated lemon rind (I skipped)
  • 1 Tbsp vanilla
  • 1/2 package instant vanilla pudding mix
Directions:
  • Knead all ingredients into an elastic dough. Lightly flour the top, cover with a dishtowel and refrigerate for 5 hours
  • Mix filling ingredients until smooth
  • Divide dough into 6 balls. Roll out each ball on a floured surface, into a 12″ x 12″ square. Cut into 9-12 squares.
  • Fill each square with a heaping teaspoon of filling
  • Fold up like an envelope and pinch the edges to firmly close
  • Use a toothpick in the middle to hold it closed
  • Brush with egg and bake at 375 for 25 min or until it gets lightly brown
  • Once it cools you could sprinkle with icing sugar

Chocolate Rugelach

Ingredients:
  • 5 3/4 cups flour
  • 3 sticks margarine
  • 5 tbsp sugar
  • 1 tbsp vanilla sugar
  • 3 eggs
  • 2 oz yeast
  • 1 cup orange juice
Filling:
  • 1 cup cocoa
  • 2 1/2 cups sugar
  • 1/2 cup flour
  • 1/2 cup oil
  • 2 tsps vanilla
Directions:
  • Knead all ingredients into soft dough. cover dough and set to rise in warm temp for 15-20 min
  • Divide dough into 4. roll out each part into a circle, spread filling, cut into wedges, roll up.
  • Bake on 350 for 15-20 min