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)