By Marcy Goldman
The up to date version of a kitchen vintage, now with 30 new recipes for favourite savory vacation dishes
Keep age-old vacation traditions alive and begin scrumptious new ones with A Treasury of Jewish vacation Baking, nominated for a Julia baby Cookbook Award. specialist pastry chef and BetterBaking.com writer, Marcy Goldman has lovingly assembled a finished number of easy-to-follow, time-tested recipes from one of many world's nice baking traditions, from candy raisin challah for Rosh Hashanah to apricot-filled Hamantaschen for Purim and velvety Shabbat marble cake. Now carry the heat of the vacations into your house with thousands of easy-to-follow, time-tested recipes, guaranteed to convey again previous thoughts and create new ones.
Read Online or Download A Treasury of Jewish Holiday Baking (10th Anniversary Edition) PDF
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Extra info for A Treasury of Jewish Holiday Baking (10th Anniversary Edition)
KUT & RAI§Il T LOAF This tWlSt on a traditional pound cake spotlights the growing popularity of pears. &sc peaTS are the best JOT flavor and texture in bakmg, and they're available year-round, This moist cake. loaded with pears, raisins, and walnuts. is perfectly appropriate at breakfast or at the dinner table with assorted breads, or as dessert, topped with ice cream. 2 BOSC PEARII 'I. TEAIIPOON SALT '/. POUND BUTTlER. ,.. CUPS SUGAR 1 TEASPOON NUTMEG 1 TEASPOON VANILLA EXTRACT a T~8"OON CINNAMON PE:ARS, PEELED, <=01'11[0.
Spoon batter IOta an ungreased 1Q·mch tube pan with removable bottom. Spread batter evenly. 6. Bake for 60 to 65 minutes, or until top is golden brown. Remove pan from the oven 7. Invert tube pan to cool cake. about 1 hour. 8. When cool, carefully remove cake from the pan. Use a sharp knife to loosen the outside of the cake from the sides of the pan. YIELe, ONE 10-INCM C"KE. : KITCHEN FOR VARIATIONS AND FILLINGS SEE: Cannoli Cake, page 69 Tiramisu. E I' C ... KE WI'S SI'KING. O CI'USI[ TI-IE C ...
CI EGGS. 2 TEASPOONS COFFEE LIQUEUR 'Ii T EASPOON CREAM OF T ... RTAR 2'," CUPS CAKE FLOUR 1 'I. CUPS SUGAR 3 TEASPOONS B AI(ING POWDER "" CUPS COOLED BREWED ESPR£5S0 2 TEASPOON," C I NN ... : OIL 1. Preheat oven to 325''[ 2. In an electric mixer with wire attachment, beat egg whites. cream of tartar, and cup of the sugar until stiff peaks form. Set aside. 3. In an electric mixer on medium speed, beat egg yolks. Gradually add remainmg sugar. :\dd espresso, vegetable oil, and coffee liqueur. On low speed, gradually add the flour, baking powder.