parshas vayeshev recipe

This recipe is a classic from Myrna Rosens recipe collection.

Ingredients:

5 eggs

1 cup flour

1 cup sugar

1/2 cup oil

cinnamon

2 Tbls cocoa

1/2 cup boiling water

2 1/2 tsp baking powder

1 tsp vanilla

pinch salt

Method:

Seperate whites from yolks.  Beat whites till stiff and add 1/2 tsp baking powder.

Sift flour, salt and cinnamon, cocoa, sugar and baking powder(2 tsp) into a mixmaster bowl.  Make a well and add egg yolks, oil, vanilla and boiling water.  Beat 7-10 minutes.  Fold this mixture into the stiffly beaten egg whites.  Pour into well greased chiffon cake tin (pan with hole in the middle)  and bake at 180C (375F) for approximately 40 minutes. 

Icing

1 cup chocolate chips

1 cup Riches whip

Melt chocolate and whip together let it cool slightly before pouring onto cake.

Ginger Bread Men

Ingreadients:

3 cups (390 grams) all purpose flour

1/2 teaspoon salt

3/4 teaspoon baking soda

2 teaspoons ground ginger

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

1/2 cup (113 grams) margerine room temperature

1/2 cup (100 grams) granulated white sugar

1 large egg 

3/4 cup moist brown sugar

method:

In a large bowl, sift or whisk together the flour, salt, baking soda, and spices. 

In the bowl of your electric mixer, with the paddle attachment, (or with a hand mixer) beat the butter and sugar until light and fluffy. Add the egg and brown sugar and beat until well combined. Gradually add the flour mixture beating until incorporated. (I found it to be too dry and added an extra egg and some oil)

Divide the dough in half, and wrap each half in plastic wrap and refrigerate until firm (at least two hours or even overnight). 

Preheat oven to 350 degrees F (177 degrees C) and place rack in center of oven. Line 2 baking sheets with parchment paper.

On a lightly floured surface, roll out the dough to a thickness of about 1/4 inch. Use a gingerbread cutter to cut out the cookies.  With an offset spatula lift the cookies onto the baking sheet, placing about 1 inch (2.5 cm) apart. If you are hanging the cookies or using as gift tags, make a hole at the top of the cookies with a straw or end of a wooden skewer. (If cookies are a little soft, place the baking sheet (with the cookies) in the fridge for about 10 minutes. This will prevent the cookies from losing their shape.)

Bake for about 8 -12 minutesdepending on the size of the cookies. They are done when they are firm and the edges are just beginning to brown. Remove the cookies from the oven and cool on the baking sheet for about 1 minute, then transfer to a wire rack to cool completely.

(recipe from joyofcooking.com)

Yeast Dough Hamantashen

Yeast Dough Hamantashen

Ingredients:

1 pkt dry yeast

1/4 cup warm water

1/4 cup sugar

2 and 3/4 cup flour

1/2 tsp salt

4 Tbls oil

1/3 cup coconut cream (or juice or water)

2 eggs

1 tsp vanilla essence

Method:

1.   Activate yeast by placing in bowl with the warm water and a tsp of the sugar directly in your mixers bowl.

2.   Now add the rest of your ingredients and mix till well combined and the dough leaves the sides of the bowl clean.

Place the dough in a large, greased bowl and cover with plastic wrap.  Keep in warm place till it’s doubled in size (about 1 hour).

3.   Roll out the Dough on a lightly floured surface.

4.   Using an upside down glass or round cookie cutters dipped in flour, cut out circles.

5.   Fill the HamanTash with filling of your choice

6.   Brush egg wash the edges of the circle this will help the dough stick and not open up during baking.

7.   Form triangles by folding over 3 equal sides.  Lightly press on the three corners. 

8.   Egg wash the HamanTash

9.   Bake in oven pre-heated to 180C for 10-15 minutes or until golden brown.

©ORIT TABACK BAKERY DEMO

        0826030965

Cookies HamanTash Recipe:

Cookies HamanTash Recipe:

Ingredients

3 eggs

1 cup sugar

3/4 cup oil

1/3 cup water

5-51/2 cups flour

3 tsp vanilla essence

3 tsp baking powder

Method:

1.  Beat eggs and sugar.

2.  Add oil and carry on beating

3.  Still while beating, add water, essence and baking powder.

4.  Gradually add flour while beating until it becomes a doughy consistency.  If its too dry as below, add 1 or 2 Tbls of water.

5.  Roll the dough into a ball and divide into 4.

6.  Roll out one of the Doughs on a lightly floured surface. (keep the rest covered in plastic to avoid drying out)

7.  Using an upside down glass or round cookie cutters dipped in flour, cut out circles.

8.  Fill the HamanTash with filling of your choice

9.  Brush egg wash the edges of the circle

10.              Form triangles by folding over 3 equal sides.  Lightly press on the three corners.  DON’T SQUEEZE TOO MUCH

11.              Bake in oven preheated to 180C for 15-20 minutes- or until starts to brown lightly

©ORIT TABACK DEMO

0826030965