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March 21, 1986 - Image 49

Resource type:
Text
Publication:
The Detroit Jewish News, 1986-03-21

Disclaimer: Computer generated plain text may have errors. Read more about this.

49

Yarns
Instructions
Original Designs
Finishing
Handcrafted Sweaters

COOKING

Recipes For Purim Treats

ORCHARD MALL
Mon.-5ot. 10-5 855-2114
West Bloomfield

BY GLORIA KAUFER GREENE

"Sending portions" — literally
in Hebrew mishloachmanot, but
more commonly phrased shalach
manot (meaning "to send por-
tions") — is a very sociable custom
that is particularly popular in Is-
rael as well as among smaller
numbers of Jews in the United
States at Purim. According to tra-
dition, the "portions" should in-
clude at least two items of baked
or cooked food or fruit or nuts or
candy or drink.
Following are some appropriate
recipes for Purim:

. .: . .: _ M LTER
4e.te-INt
.

•:

For the dough, put the flour,
sugar and salt into a food proc-
essor bowl fitted with the steel
blade. Cut each stick of cool butter
into 8 pieces, and add the pieces to
the bowl. Process until the mix-
ture resmbles fine crumbs. Stop
the processor, and add the sour
cream and egg yolk. Process only
until all the flour is moistened
and begins to form a dough. It
should not make a ball. Remove
the dough from the food processor,
and gather it into a ball,
(If a food processor is not avail-
able, cut room temperature butter
into the flour mixture by hand or
with an electric mixer. Add the
sour cream and egg yolk, and mix
by hand to form a dough.)
Divide the dough into three
equal pieces, and flatten each into
a disk. Wrap each well in a sepa-
rate piece of plastic wrap, and re-
frigerate for at least 2 hours up to
overnight. Remove one disk of
dough from the refrigerator, un-
wrap it, and set it on the center of
the piece of plastic that it was
wrapped it.
Hit the dough firmly with the
side of a rolling pin to flatten the
disk a bit; then roll it out directly
on the sheet of plastic wrap, from
the center out, until the dough
forms an approximate 11-inch cir-
cle. Flour the top of the dough
lightly, as needed, and once more
when the circle is completely rol-
led out.
Carefully flip the entire circle
over onto a cutting surface such as
a board, and gently peel off the
plastic wrap. Place 1 tablespoon of
jam in the center of the circle, and
use a rubber scraper (spatula) to
spread it on the dough in a very
thin layer from the center out-
ward. Sprinkle the dough evenly
with Y4 cup of the walnuts.
Combine the sugar and cinna-
mon, and sprinkle about 21/2
tablespoons over the circle. use a

LOW PRICES
7 DAIS

. .

GAYNORS

Of Harvard Row

ORCHARD PLACE

Designers of Fine Furs
. :.: Complete Fur Service

RUGELACH

Dough:
2 cups all-purpose white flour, pre-
ferably unbleached
1 tbsp. sugar
Pinch of salt
1 cup (2 sticks) butter, preferably
unsalted
% cup commercial sour cream
1 egg yolk
Filling:
3 tbsp. jam, such as raspberry, ap-
ricot, etc.
% cup finely chopped walnuts
1/2 cup sugar
1 tsp. ground cinnamon
Glaze: (optional)
1 egg white beaten with 1 tsp.
water

GAYNORS

. .

ORCHARD• LAKE RD.
S. OF 14 MILE RD.
855-0033

11 MILE & LAHSER
Phone: 358-0850
...

GAYNORS

"Where You Come First"

Kosins



pastry wheel, pizza cutter, or
sharp knife to cut the circle into
16 triangles that look like the
spokes of a wheel. (For the most
even triangles, first cut the circle
into fourths; then cut each fourth
in half, and finally cut each eighth
in half.)
From the perimeter of the cir-
cle, roll up each triangle in toward
the point, keeping the filling in-
side. Place the rugelach about 11/2
inches apart on an ungreased bak-
ing sheet, points down. If a shiny
surface is desired, brush the
rugelach with the egg white glaze.
Bake them in a 350-degree oven
for 20 to 25 minutes or until very
lightly browned. (While the first
batch is baking, roll out the next
piece of dough, and proceed as
above.) When the rugelach are
done backing, remove them from
the baking sheet, and cool them
on a wire rack. When cool, they
can be frozen in airtight contain-
ers. Makes 4 dozen rugelach.

COCONUT-JAM '
MERINGUE SQUARES
Base:
1/2 cup shortening
Y4 cup sugar
3 large egg yolks (reserve
whites for topping) .
Y4 cup orange juice
1 tsp. vanilla extract
2 cups cake flour
Y4 tsp. salt
Y4 tsp. baking soda
Topping:
1 12-oz. jar pineapple,
raspberry, blueberry, ap-
ricot or other preserves
3 large egg whites
Y4 tsp. cream of tartar
1/4 cup sugar
1 tsp. vanilla extract
% cup shredded sweetened
coconut
In a medium-size mixing bowl,
with an electric mixer or by hand,
cream the shortening with the 1 Y4
cup sugar until smooth; then add
the egg yolks, orange juice, and
vanilla, and mix well. Mix in the
flour, salt and baking soda to
make a soft dough.
Grease or coat with nonstick •
cooking spray' a 9 x 13-inch bak-
ing pan, and pat the dough evenly
into the bottom. Stir the preserves

with a spoon to soften them; then
spread evenly over the dough.
In a clean mixing bowl, beat the
egg whites and cream of tartar at
medium speed until they are
frothy. Gradually add the 1/2 cup
sugar and then the vanilla, and
continue beating until stiff, shiny
peaks form. Spread the meringue
evenly over the reserves, making
sure it touches all sides of the pan.
Sprinkle the coconut on top, and
gently pat it down with your
fingertips so that it sticks to the
meringue.
Bake in a preheated 350-degree
oven for about 25 minutes or until
the coconut is lightly browned and
the meringue is firm. Cool com-
pletely in the pan on a rack, then
cut into squares. Serve each
square in a fluted cupcake paper.
Makes 2 to 3 dozen squares, de-
pending on the size.

MRS. LANDAU'S BROWNIES
4 ozs. (squares) unsweetened
baking chocolate
1 cup butter or margarine, at
room temperature
13/4 cups sugar
4 large eggs
1 tsp. vanilla extract
1Y4 cups all-purpose flour
1/2. tsp. baking powder
1 cup coarsely chopped wal-
nuts
1 cup chocolate chips

Melt the chocolate in the top of a
double boiler or over very low
heat; then set it aside to cool. In a
large mixing bowl, using an elec•
tric mixer or wooden spoon, cream
the butter with the sugar until
light and fluffy. Beat in the eggs,
one by one; then add the vanilla
and melted chocolate. By hand,
stir in the flour and baking pow-
der just until- mixed. Then gently
fold in the walnuts and chocolate
chips.
Evenly spread the batter in a
greased or nonstick spray-coated
9- by 13-inch pan. Bake in a pre-
heated 350-degree oven for 40
minutes. Cool completely in the
pan on a rack. Then cut into
squares. Makes about 3 dozen
brownies, which freeze well.

Copyright 1986 Gloria Kaufer
Greene

Uptown
Southfield Rd. at
111/2 Mile • 559 . 3900

Big & Tall
Southfield at

101/2 Mile • 569.6930

We're going
to help you
look terrific.

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