Moist and Delicious Honeycake

Ingredients:

1 c. sugar

1 c. honey

3 eggs

½ c. oil

2 2/3 c. self-rising flour

1 tsp. cinnamon

1 tsp. coffee dissolved in 1 c. warm water

 

Directions:

 

Preheat oven to 350 degrees. Grease one 9” x 13” pan or two 8” round pans. Beat the eggs, sugar, honey and oil together until well blended. Combine the flour and cinnamon, and slowly add to the honey mixture. Pour in the warm coffee and mix until the ingredients are combined. Bake for 25-30 min. or until toothpick inserted in center comes out just about clean. Be careful not to over bake, as this takes away the moisture.

 

Mrs. Amina Newman

 

 

Borekas De Calabaza

(Pumpkin Turnovers)

Adapted from Sephardic Holiday Cooking by Gilda Angel

Makes 3 dozen

 

Borekas can be made with cheese, meat, fruit or vegetable fillings. This sweet version is flavored with cinnamon and served for dessert.

 

1 pastry recipe (see below)

 

Filling:

1 can (16 ounces) cooked pumpkin

1 egg, beaten (reserve 2 tablespoons to brush

tops of borekas before baking)

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/3 cup firmly packed light brown sugar

Pinch ground cinnamon

 

Preheat oven to 375 F.  In medium bowl, combine filling ingredients and set aside.

 

Mrs. Debby Segura

 

Variation:

Borekas De Prasa

(Leek Bourekas)

 

1 pastry recipe (see below)

 

Filling:

3 large leeks

2 T  matzah meal or finely ground bread crumbs

1 egg

1/4 teaspoon salt

Dash white pepper

1 Tablespoon Matzah meal

1 Tablespoon Olive oil

Juice of 1 lemon (about 2 tablespoons)

 

1.Wash leeks well to remove sand. Cut off and discard roots and tough outer leaves. Cutremaining parts crosswise into thin slices and place in large bowl of cold water. Change water several times. Drain well.

2. Place in deep saucepan with water to cover. Cover and boil until tender, 30 minutes.  Drain and set aside until leeks are cool enough to handle. Take handfuls of cooked leeks and squeeze out as much liquid as possible.

3.  Preheat oven to 375 degrees.

4.  In large bowl mix leeks, matzah meal, eggs, salt, and pepper.

 

Pastry:

1 cup vegetable oil

2/3 cup water

1 teaspoon salt

4 ½ cups all-purpose flour

 

1 egg, beaten

1 T water

 

In a large bowl, combine oil, water, and salt. Add flour, 1 cup at a time,  mixing well after each addition. Knead gently until uniform consistency (don’t overdo it, though). Add final ½ cup flour only if necessary to make dough smooth and elastic.

 

Form dough into balls about 2 inches in diameter. With rolling pin, roll each into 4-inch circle. Place scant tablespoon of filling near center of each circle.  Fold circle in half, sealing edges by pressing with tines of fork. Trim uneven edges with sharp knife.

 

Combine reserved beaten egg with 1 tablespoon water.  Brush tops with mixture.  If desired. Sprinkle with cinnamon or a mixture of ½ teaspoon cinnamon and 2 tablespoons sugar.  Bake on an ungreased cookie sheets at 375 F 20-25 minutes.

 

 Mrs. Debby Segura

 

Variation: Apple turnovers may be prepared by filling boreka with 4 cups peeled, diced apple. 1 teaspoon cinnamon, ½ cup sugar and 2 tablespoons all-purpose flour. Fill and bake as for pumpkin borekas.

 

 

Pan de Calabaza

(Pumpkin Bread)

 

Makes 4 large loaves

 

5 cups Better For Bread flour

2 t. instant active dry yeast

1/4 cup of sugar

1/4 teaspoon ground ginger

1/2 teaspoon ground cardamom

1 teaspoons salt

1 cup warm water (105° ‑ 115° F)

1/4 cup vegetable oil

2 eggs

1/2 cup canned cooked pumpkin

 

1 beaten egg

2 T. raw pumpkin seeds

 

1. Combine all dry ingredients, including the pumpkin in work bowl of large Cuisinart. Pulse to combine.

2. Combine all liquid ingredients in a large measuring cup. Turn machine on. Process until dough forms a ball and continue processing for one minute, adding additional flour only if too sticky.

3.  Place ball of dough in large, greased bowl. Turn dough in bowl so entire surface is greased. Cover bowl with plastic wrap and allow to rise in warm, draft‑free place until doubled in bulk, about 1 hour.

4. Punch ball of dough down. Divide into quarters and form into round, flat loaves. Place into 4 ‑ 9" round cake pans, (round shapes are favored for the New Year, as round shapes are symbols of completion and eternity), sprayed with Pam. Lightly spray loaves with Pam. Cover and let rise in warm. draft‑free place, until doubled in bulk, about 45 minutes to one hour.

5. Preheat oven to 375° F. Brush tops of loaves and rolls with remaining beaten egg. Sprinkle with pumpkin seeds.  Bake twenty-five to thirty minutes, or until golden brown.  Remove from oven and let cool 10 minutes in pans. Remove from pans and cool completely on racks.

 

Mrs. Debby Segura

 

 Lady Apple “Cordials”

(serves 18)

 

18 Lady Apples (or other variety of small apple)

18 cubes of brown sugar, or more

 

Scrub each apple until clean and residue-free.  With the small end of a melon scoop, remove the stem and seeds of the apple, being careful not to scoop through  the bottom of the fruit.  If you like, with a paring knife or a vegetable peeler, peel away a narrow border of skin around the round opening.  Insert a cube or two of brown sugar into the hollow of each apple.  Place the apples into a shallow casserole dish and bake in a pre-heated 350 degree oven for 35 minutes.  The apples should be soft to the touch yet still retain their form.

 

Allow to cool slightly before serving.

 

Mrs. Debby Segura

 

Apple Kuchen

(serves 12)

 

1 prepared, pre-baked 9 inch pie crust, or 10 inch tart crust

 

Tart Crust:

1 ¼ c. regular flour

¼ teaspoon salt

4 tablespoons margarine

4 tablespoons shortening (solid Crisco)

2 tablespoons sour cream or Tofutti sour cream

 

Place first four ingredients in food processor with the knife blade. Process until small, pea-sized balls form. Add the sour cream and pulse to form dough. Place dough between 2 pieces of plastic wrap and roll until 1/8”  thickness. Place in 9”x 1 ” tart pan that has been sprayed with Pam.

 

1 ½ pounds cored, sliced apples (or peaches, raspberries, blueberries, etc.)

 

Filling:

1 jumbo egg

1/3 cup sour cream or Tofutti sour cream

1 cup sugar

1/4 cup all purpose flour

½ teaspoon salt

 

2 teaspoons cinnamon sugar

 

Preheat the oven to 375 degrees.  Blend the egg, sour cream, sugar, flour and salt until combined.  Pour ½ of the filling into the prepared pie crust.  Arrange the apple slices on top of the filling in concentric circles.  Pour the rest of the filling evenly over the apple slices and sprinkle the top with cinnamon sugar.  Bake the kuchen in the center of the preheated oven until the top is lightly brown, 40-50 minutes.  When completely cooled, remove from pan. Serve warm or at room temperature.

 

Mrs. Debby Segura