Rugalach

This came with the eastern European Jewish immigrants, but has been co-opted by sweets lovers everywhere.

8 ounces butter, (2 sticks) softened
6 ounces cream cheese, softened
1/2 teaspoon grated orange peel
In a large mixing bowl, cream together the butter, cream cheese and orange peel. Set aside.

2 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
Mix together flour, salt and baking soda.
Add to butter mixture, mixing until just combined.
(You can use an electric mixer set on low, but do not overmix.)
Divide dough into four pieces.
Wrap each piece in plastic wrap and chill for 4 hours.

1 cup walnuts, chopped
1/3 cup raisins, chopped
1/3 cup sugar
1/2 teaspoon cinnamon
In a food processor, mix together walnuts, raisins, sugar and cinnamon.

Preheat oven to 375°F.

Roll each dough on a floured surface to an 8 - 9 inch circle.

1/4 cup peach preserves
Spread 1/4 of peach preserves on each section.

Sprinkle 1/4 of walnut mixture on each section.

Using a pastry wheel, cut each portion into eight pieces, in a manner similar to cutting a pie.
Using a spatula, separate the first triangular shaped piece.
Roll up each from the wide edge toward the point.
Repeat with the remaining pieces.

Arrange pieces on cookie sheets lined with parchment paper.

Bake in preheated 375°F oven for 15 minutes or until lightly browned.
Slide parchment paper off cookie sheets and cool on a wire rack.

Yield: 38 - 42 cookies (inmamaskitchen.com)

Dairy Bread

1/2 cup warm water
2 packets dry yeast
1/4 tsp ground ginger
1 tsp plus 2 tbsp sugar
put the wam water, yeast, ginger and 1 tsp sugar in a large mixing bowl. stir and let the mixture dissolve for 5 minutes.

1 1/2 cup milk, warmed
1 cup cottage cheese
2 tbsp butter, room temperature
1 1/2 tsp salt
add the milk, cottage cheese, butter, the remaining 2 tbsp sugar, salt and 3 cups flour. beat until smooth.

6 cups all-purpose flour, approximately
add only enough additional flour to make the dough manageable.
turn the dough out onto a floured surface and knead for 2 mminutes.
let the dough rest for 10 minutes, resume kneading until smooth and elastic.
place the dough in a greased bowl and cover with cling film.
let the dough double in bulk, about 1 hour.

punch down and divide in half.
form two round loaves or place in two loaf pans, cover loosely and let rise for 45 minutes to an hour.
sprinkle a little flour on top and cut a cross on the top of each loaf.
place in an oven preheated to 375?F, and bake for 40 to 50 minutes, or until the bread is golden on top.

*** i did have a little trouble with the directions--it says to add only enough flour to make it manageable, but later it says to knead it until it is smooth and elastic. to make it smooth and elastic, i had to add considerably more flour than it took to make it manageable (a whopping 2 cups more), but even with those two extra cups, the loaves were a little flooby. (tsogb)

Chocolate Chip Cookies

Preheat oven to 375°

1 cup butter (two sticks)
3/4 cup granulated sugar
1 1/2 cups brown sugar
Combine the butter and both sugars in a large mixing bowl.
Blend very well until creamy smooth and slightly fluffy.

2 eggs
1 tsp vanilla extract
Add eggs and vanilla to butter mixture and stir until well blended.

2 cups flour
1 tsp salt
1/2 tsp baking soda
Combine the four, salt and baking soda in a separate bowl.
Add the flour mixture to the butter mixture and blend.
Do not over mix.

8 oz chocolate chips (generous 1 cup)
4 oz. chopped pecans or walnuts (optional)
Stir in chocolate chips and nuts (optional).

Drop by heaping tablespoons on lightly greased cookie sheet.

NOTE: If you are not going to make the cookies right away, the dough can be refrigerated for later use.



Bake at 375° for 12 to 15 minutes or until golden brown.

Makes approximately 1 doz large cookies.

TIP: Mixing the ingredients in the right order is the key to making great chocolate chip cookies.

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Recipe 2:


3,75 dl flour
1/2 teaspoon baking soda
Mix flour and baking soda. Reserve.

110 g cold butter, cut into 1 cm dice
1,25 dl sugar
1,6 dl brown sugar
With a free standing mixer with the paddle attachment, or with a handheld beater, mix the butter with the two sugars on low speed.

1 1/2 tbs vanilla extract
1 large egg
When it's smooth, add the egg and the vanilla.
Mix until just combined.

Add the flour and baking soda, mix until just combined.

200 g dark chocolate, chopped
Add the chocolate.

Shape dough into rolls and refrigerate for several hours or overnight.

When it's time to bake, preheat the oven to 175 degrees C.
Slice the cookies and place on a baking sheet (I always use teflon baking mats, if you don't, use parchment paper.)
Bake for 8-10 minutes.
Cool on a rack.
(But make sure to have one straight out of the oven - heaven.)

40 medium cookies

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Recipe 3:
Cookies de Chocolate e Aveia


1 x?cara (ch?) de a??car mascavo
1 x?cara (ch?) de a??car comum
1 x?cara (ch?) de manteiga
Misturar at? ficar bem cremoso

2 ovos
1 colherzinha de sal
1 colherzinha de p? royal ou bicarbonato
Misturar bastante at? clarear a massa

1 e 1/2 x?caras de farinha de trigo
3 x?caras de aveia
1 barra de chocolates ( meio amargo ? melhor, pois chocolate ao leite derrete muito ) picadinha em cubinhos bem pequenos (200 grs.)

Depois de tudo misturadinho, pegue as assadeiras e enquanto o forno esquenta, cubra-as com papel laminado.

Coloque uma "colherada" de massa em cima do papel alum?nio, cuidando para n?o deixar um espa?o muito pequeno entre elas ( para n?o emendar ).

Leve ao forno por volta de 15 minutos ( + ou menos ) at? dourar.

N?o deixe secar.
Coloque o dedinho na massa, quando voc? notar que t? endurecendo, douradinho mas ainda male?vel, t? na hora de tirar! Assim n?o fica seco.

Para desenformar, deixe esfriar, sen?o o cookie quebra.

עוגיות שיבולת שועל

המרכיבים (כ-45 עוגיות):
100 גרם חמאה רכה
3/4? כוס ?160)? גרם) סוכר חום בהיר (דמררה)
2? ביצים
כ-1/2 1? כפות ?10)? גרם) קמח
1/4? כפית מלח
1/4? כפית אבקת אפייה
1/4? כפית אבקת סודה לשתייה
1? כוס ועוד 2 כפות ?130)? גרם) פתיתי שיבולת שועל (לא מהיר הכנה)
3/4? כוס ?70)? גרם) אגוזי מלך קצוצים דק (לא לאבקה)
1? כף גדושה ?15)? גרם) דבש

הכלים: 4 תבניות שטוחות מרופדות בנייר אפייה (חלק וישר ללא קפלים)

אופן ההכנה:
1. מחממים את התנור לחום בינוני ?180)? מעלות).
2. בקערת מיקסר מקציפים במהירות בינונית את החמאה עם הסוכר החום במשך כמה דקות עד לקבלת תערובת תפוחה מעט וקלילה. מוסיפים את הביצים בזו אחר זו ומקציפים היטב אחרי כל הוספה.
3. מנפים ביחד לקערה בינונית את הקמח, המלח, אבקת האפייה ואבקת הסודה.
4. במהירות נמוכה מוסיפים את תערובת הקמח לתערובת החמאה. תוך כדי ערבול מוסיפים פנימה את שיבולת השועל והאגוזים, מוסיפים את הדבש, ומערבלים רק עד לקבלת תערובת אחידה.
5. בעזרת כפית מעצבים תלוליות בצק בקוטר 4 ס”מ על התבנית ומשאירים מרווחים גדולים של כ-10 ס”מ (העוגיות משטתחות ומתפשטות מאוד במהלך האפייה).
6. אופים 9־10 דקות תוך השגחה צמודה, עד שהעוגיות בצבע זהוב-שחום (שימו לב: אם הן רק זהובות, הן לא יתקשו מספיק ולא ישתחררו מנייר האפייה. אם הן שחומות מדי, סימן שהן נשרפות, לכן רצוי לעשות קודם טסט על מספר עוגיות קטן כדי לקבוע בדיוק את זמן האפייה).
7. מצננים על רשת צינון מלא. אם העוגיות לא משתחררות מהנייר יש להחזיר שוב לתנור לכ-1 דקה עד שתהיינה שחומות, או להשאירן לייבוש 15-20 דקות בתנור כבוי, לצנן לגמרי ואז לשחרר. יש לאחסן בקופסה אטומה היטב או במקפיא, בין 2 שכבות נייר פרגמנט.

bread cookies

Basic Bread

2 ½ Cups flour (sifted)
1 tsp. sugar
1 tsp. salt
3 tsp. yeast
Put flour in a bowl, make a spoon whole in a section, put salt and in the opposite of it put yeast and sugar.
Be careful not to mix directly the yeast and the salt otherwise, the bread will be crumbly.
(Note that the yeast is for the dough to rise and when mixed with salt would defeat the purpose)
Mix all the dry ingredients.

3 tsp. olive oil
Add Oil.

1 Cup warm water
Continue mixing by adding warm water little by little until the right consistency of the dough is reached.

Remove the dough from the bowl and knead in a floured board until smooth and elastic.
Form into a ball and put in a greased bowl.
Cover with towel and let rest in a warm place for 30 – 45 minutes or until the dough doubled in bulk.
Punch down and knead for 1 minute and form into desired shapes or simply put it in a loaf pan.
(divide the dough into two if a loaf pan is used)
Let rise for 25 minutes.
Bake in 180 – 190 degrees C for about 30 minutes.
(kitchenjournalmaincourse.blogspot.com)