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August 23, 2002 - Image 104

Resource type:
The Detroit Jewish News, 2002-08-23

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FOOD from page 101

Gayle Saini, recipe from her mother, Rose


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4 1/2 cups flour
1/2 t salt
4 t. baking powder
1 cup sugar
3 large eggs, lightly beaten
1/2 cup warm orange juice
3/4 cup melted shortening
1 t vanilla extract
Grated peel from one orange, optional
Filling: (approximate amounts)
2 cups prune or apricot butter, or
Ground cinnamon to taste
Sugar to taste
3 cups finely chopped walnuts, or
more to taste
3 cups raisins, any type
Grated peel from one orange, optional
Preheat oven to 350F. Spray a baking
sheet with nonstick cooking spray or line
with parchment paper. Set aside.
Sift dry ingredients together in a large
bowl. Use a spoon to make a well in the
center of the dry ingredients. Add the
lightly beaten eggs, orange juice, shorten-
ing, vanilla and orange peel (if desired).
Stir together with a large spoon or by
hand, until a dough is formed. Wrap the
dough in plastic wrap and chill for 1
Divide the dough into three pieces.
Roll one piece of dough into a rectangu-
lar shape, about 1/8th-inch thick.
Spread with 1/3 of the prune or apricot
butter (Lekvar). Sprinkle with cinnamon
and sugar, and 1/3 each of the chopped
walnuts, raisins and grated orange rind
Roll the dough into a loose log from
long side, pressing the log together slight-
ly and lightly pinching the ends together.
Place the log on the prepared baking
sheet and bake 30-40 minutes or until
browned. Let cool completely before slic-
ing into rounds, as thick as desired.

Boomi Silverman
1 1/2 cups flour
2 t. baking powder
1/4 t salt
1/2 cup canola oil
1 cup sugar
3 eggs
2 T. water or milk
4 Granny Smith apples, peeled, quar-
tered and sliced thin
Ground cinnamon and sugar, to taste
Preheat oven to 350F. Lightly grease or
spray an 8x8-inch baking dish or pan
with nonstick cooking spray.
In a two-cup measuring cup, stir
together the flour, baking powder and

salt. Set aside.
Using a mixer, mix the oil and sugar
together in a large bowl. Mix in the eggs,
one at a time. Add the water or milk and
flour mixture alternately to the oil and
sugar mixture (the batter will be thick).
Spoon half the batter into_the prepared
pan. Spread the apple slices evenly over
the batter and sprinkle the cinnamon
and sugar to taste over the apples.
Carefully spread the remaining batter
over the apples and sprinkle with more
cinnamon and sugar.
Bake for 40-45 minutes, or until a
toothpick inserted into the cake comes
out clean.

Pam Gordon

3/4 cup vegetable oil
1 scant cup of sugar
3 large eggs
1 T. vanilla
1/4 t. salt
3 cups flour
2 t. baking powder
1 cup chocolate chips
1 cup raisins, chopped nuts or a com-
bination, optional
Preheat oven to 350E Line a baking
sheet with parchment or wax paper.
Using an electric mixer, beat the oil
and sugar together in a large bowl. Add
the eggs, one at a time, and beat until
smooth. Add the vanilla and salt and mix
until incorporated.
In a separate bowl, sift together the
flour and baking powder. Beat in the
flour mixture, one cup at a time, until
incorporated. Stir in the chocolate chips
and, if using, raisins or nuts. (The batter
will be very thick).
Divide the batter into thirds. Form
each third into a loaf about 3-4 inches
wide and transfer the loaves to the pre-
pared baking sheet. Bake for 35 minutes.
Remove the baking sheet from the
oven but leave the oven turned on.
Using a sharp knife, carefully slice each
loaf horizontally into slices that are 1/2-
3/4 inch thick. Place the slices cut side
down on the baking sheet.
Bake another 10-15 minutes until the
mandelbread slices are lightly colored.
Remove them from the oven to cool and _
store in a tightly wrapped container for
up to two weeks. ❑

The next meeting of the Jewish
Genealogical Society of Michigan is 7
p.m. Tuesday, Aug. 27, in the Temple
Beth El library. Guests are welcome.
For information on the society, visit
the Web site wwvvjgsmi.org or call
Gerald Gerger at (248) 681-8881.

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