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Samoan Panikeke
Breakfast Other

Samoan Panikeke

4.6

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Whisk flour, sugar, and baking powder together in a bowl until thoroughly mixed. Stir in water, bananas, and vanilla until combined; dough will be smooth and sticky.
  2. 2 Heat 3 inches oil in a deep fryer to 350 degrees F (175 degrees C).
  3. 3 Working in batches of four to five at a time, scoop a scant 1/4 cup batter with a large spoon, then use another spoon to gently push it off into the deep fryer. Fry until panikeke float to the top and turn golden brown, about 3 minutes per side. Drain on paper towels.

By Koki

Australian-Style Pumpkin Scones
Breakfast Other

Australian-Style Pumpkin Scones

4.2

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat oven to 450 degrees F (230 degrees C).
  2. 2 Rub butter into flour in a bowl using your fingers until evenly combined. Add sugar, baking powder, and salt to flour mixture; make a well in the center. Mix pumpkin and egg together in a separate bowl; pour into the well and mix until dough is well combined. Turn dough onto a floured work surface and cut into squares using a knife with flour on it. Arrange squares on a baking sheet.
  3. 3 Bake in the preheated oven until lightly browned, 15 to 20 minutes.

By Krissy Rodgers

Chanukah Cookies
Dessert Other

Chanukah Cookies

4.7

Prep
30 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease or line baking sheets. Sift flour, baking powder, and salt into a large bowl.
  2. 2 Beat butter and sugar together in a large bowl with an electric mixer until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla extract and orange juice. Gradually stir in flour mixture to form a dough.
  3. 3 Roll out dough on a floured surface to a thickness of 1/4 inch. Cut dough into desired holiday shapes with cookie cutters, dipping the cutters into flour as needed so they don't stick to the dough; place them on the prepared baking sheets.
  4. 4 Bake in the preheated oven until the edges are golden, 10 to 12 minutes. Allow cookies to cool briefly on the baking sheets before removing them to a wire rack to cool completely.

By DelightfulDines

Anzac Biscuits
Dessert Other

Anzac Biscuits

4.3

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease two baking sheets.
  2. 2 Combine oats, coconut, flour, and sugar in a large bowl. Dissolve baking powder in water in a bowl; stir in butter and golden syrup. Stir butter mixture into oat mixture until dough is well combined.
  3. 3 Drop level tablespoons of dough onto prepared baking sheets about 2 inches apart. Flatten dough with a fork lightly coated with flour.
  4. 4 Bake in the preheated oven until golden, about 15 minutes.

By Toni Huls

Hamantashen II
Dessert Other

Hamantashen II

4.3

Prep
Cook
Total

Instructions

  1. 1 Beat eggs, add oil and mix. Add the sugar, vanilla, baking powder and salt. Add the flour gradually and mix well.
  2. 2 Refrigerate a few hours or overnight.
  3. 3 Kneed dough until it becomes soft enough to roll. Cut dough with three inch cup or three inch round cookie cutters. Put about 1 tablespoon of pie filling into the middle of each circle. Fold up the edges of the circle into the middle and pinch together.
  4. 4 Bake at 350 degrees F (180 degrees C) for 20 minutes.

By Stu Kinzler

Halfway Healthy Hanukkah Cupcakes
Dessert Other

Halfway Healthy Hanukkah Cupcakes

Prep
20 min
Cook
20 min
Total
70 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 6 muffin cups with paper liners.
  2. 2 Beat butter and sugar together in a bowl using an electric mixer until creamy; beat in egg and vanilla extract. Stir flour and baking powder into creamed butter mixture until combined; stir and almond milk until batter is smooth. Spoon batter into the prepared muffin cups.
  3. 3 Bake in the preheated oven until cupcakes are lightly browned, 20 to 25 minutes. Cool cupcakes completely, about 30 minutes.
  4. 4 Mix 1/2 cup frosting and food coloring together in a bowl until color is even. Spoon the remaining 1/4 cup frosting into a small plastic bag and cut a small hole in the bottom corner.
  5. 5 Frost the cooled cupcakes with blue frosting and then draw a star on top using the white frosting piping bag.

By Hsr

Cherry Mandlbrodt
Dessert Other

Cherry Mandlbrodt

4.7

Prep
20 min
Cook
30 min
Total
140 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet.
  2. 2 Beat the vegetable oil and sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Combine flour, salt, and baking powder in a small bowl. Stir flour mixture into sugar mixture until just incorporated. Fold in the pecans and cherries; mixing just enough to evenly combine.
  3. 3 Using lightly greased hands, divide dough into 2 equal portions. Form 2 loaves about 10 inches long and 3 inches wide and place on the prepared baking sheet. Sprinkle with cinnamon sugar.
  4. 4 Bake in the preheated oven until firm, 25 to 30 minutes. Remove from oven and allow to cool slightly. Cut each loaf into 3/4 inch slices. Place slices cut side up, back on the baking sheet. Increase oven heat to 400 degrees F (200 degrees C) and return mandlebrodt to the oven. Toast until edges become golden brown, about 5 minutes.
  5. 5 Cool in the pans for 10 minutes before removing to cool completely on a wire rack. Store in an airtight container.

By Shortcake

Easy New Zealand Squares
Dessert Other

Easy New Zealand Squares

4.3

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 9 inch square pan.
  2. 2 In a large bowl, combine flour, 1 cup coconut, dates, sugar and baking powder. In a saucepan, melt butter, golden syrup and vanilla. Pour over mixture in bowl. Mix until crumbly, then press into prepared pan.
  3. 3 Bake in preheated oven for 20 to 30 minutes. Sprinkle top with 1/8 cup coconut.

By Billie Jo Wiley-Garner

Anne's Potato Pancakes
Dinner Other

Anne's Potato Pancakes

3.9

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 In a large bowl, mix the red potatoes, onion, eggs, flour, baking powder, rosemary, salt, pepper, and lime juice.
  2. 2 Heat the oil in a skillet over medium-high heat. Scoop about 2/3 cup at a time of the potato mixture into the skillet, and press down with a spatula into a pancake shape. Cook 3 to 4 minutes on each side, until crisp and golden brown. Drain on paper towels. Repeat with remaining potato mixture.

By KURZANNA

Mom's Mandelbrot
Dessert Other

Mom's Mandelbrot

4.6

Prep
20 min
Cook
35 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a cookie sheet.
  2. 2 Beat together eggs, oil, sugar, and vanilla extract until well blended. Sift together flour, salt, and baking powder; and stir into egg mixture until well mixed. Fold in chocolate chips and almonds. Form two logs, 3 inches in diameter, and place onto the baking sheets.
  3. 3 Bake in the preheated oven for 25 minutes, then remove from the oven and cut into 1-inch diagonal slices. Lay slices on their sides on the cookie sheet and return to the oven for 10 minutes. Remove to cool on a wire rack.

By susan yale

Cheese Fritters
Appetizer Other

Cheese Fritters

4.5

Prep
15 min
Cook
10 min
Total
25 min

Instructions

  1. 1 Beat together cottage cheese and egg in a medium bowl. Stir in flour, half-and-half, sugar, baking powder, nutmeg, and salt; mix until batter is just combined.
  2. 2 Heat 2 inches oil in a deep pot to 375 degrees F (190 degrees C).
  3. 3 Drop batter by rounded tablespoons into hot oil and fry until golden brown on all sides, 3 to 4 minutes. Drain on a paper towel-lined plate and sprinkle with confectioners' sugar. Serve hot.

By Rachel

Great-Grandmother Bubbie's Hamantaschen
Dessert Other

Great-Grandmother Bubbie's Hamantaschen

4.7

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  3. 3 Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.
  4. 4 Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.
  5. 5 Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.
  6. 6 Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.

By Aliza Finley

Walnut Rugelach
Dessert Other

Walnut Rugelach

3.0

Prep
30 min
Cook
15 min
Total
285 min

Instructions

  1. 1 Sift flour, baking powder, and salt together onto a sheet of waxed paper.
  2. 2 Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
  3. 3 Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
  4. 4 Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
  7. 7 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

By Mary

Mom's Favorite Jewish Apple Cake
Dessert Other

Mom's Favorite Jewish Apple Cake

4.9

Prep
20 min
Cook
75 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Combine 5 tablespoons sugar and cinnamon in a large bowl. Add apple slices; toss to coat.
  3. 3 Beat flour, 2 cups sugar, oil, eggs, orange juice, baking powder, salt, and vanilla extract in a separate bowl until smooth and thoroughly blended. Batter will be thick.
  4. 4 Transfer ½ batter to the prepared pan; top with ½ apple slices. Add remaining ½ batter; neatly arrange remaining ½ apple slices on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ¼ hours. Cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

By Judy in Delaware

Curried Sweet Potato Latkes
Dinner Other

Curried Sweet Potato Latkes

4.7

Prep
45 min
Cook
10 min
Total
55 min

Instructions

  1. 1 Combine flour, curry powder, white sugar, brown sugar, baking powder, cumin, salt, cayenne pepper, and black pepper in a bowl.
  2. 2 Whisk together eggs and milk in a separate bowl. Pour into flour mixture and stir until well blended and batter has no lumps. Stir in sweet potatoes until fully combined.
  3. 3 Heat enough oil to cover the bottom of a heavy skillet over medium heat. Drop batter by tablespoonfuls into hot oil, using spatula to flatten. Fry until well browned, about 3 to 5 minutes per side.
  4. 4 Drain on paper towels and serve hot.

By Baritone Bob

Authentic Mandelbrot
Dessert Other

Authentic Mandelbrot

4.0

Prep
45 min
Cook
55 min
Total
120 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spread almonds onto a baking sheet and toast in preheated oven until fragrant, 6 to 8 minutes. Cool, then coarsely chop the almonds.
  2. 2 Reduce oven temperature to 325 degrees F (165 degrees C). Grease a baking sheet.
  3. 3 Combine butter, white sugar, brown sugar, vanilla extract, almond extract, lemon zest, and orange zest in a large bowl. Beat at medium speed with an electric mixer until well blended. Beat in eggs one at a time.
  4. 4 Whisk together flour, baking powder, and salt. Add to butter-egg mixture and mix on low speed just until blended. Stir in chopped almonds.
  5. 5 Divide dough in half. Grease hands to prevent sticking. On prepared baking sheet, shape each half into a flattened log, about 9 inches long, 2 1/2 inches wide, and 1 inch tall.
  6. 6 Bake in preheated oven until light brown, about 25 minutes. Remove from oven and allow to cool 5 minutes. Slice logs diagonally into 1/2-inch-thick slices. Arrange slices flat on baking sheet. Bake until bottoms are lightly browned, about 10 minutes. Flip cookies and bake until other sides are lightly browned, about 10 minutes more.

By Laura Walters

Jewish Coffee Cake I
Dessert Other

Jewish Coffee Cake I

4.1

Prep
20 min
Cook
30 min
Total
170 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking dish. Combine 2 1/2 cups of flour, baking powder, and baking soda in a bowl.
  2. 2 Beat the 3/4 cup of butter and 1 1/4 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated. Batter will be thick. Pour the batter into prepared pan.
  3. 3 Mix 1/4 cup of butter, 1/2 cup of flour, 1/4 cup of sugar, and cinnamon in a small bowl until it resembles a coarse crumble. Sprinkle over the cake batter.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Suzanne

Pluto Pups
Lunch Other

Pluto Pups

4.8

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Heat oil in a deep fryer to 370 degrees F (185 degrees C). Soak the wooden sticks in water so they will not burn easily.
  2. 2 Stir together flour, self-rising flour, sugar, baking powder, baking soda, and salt in a large bowl. Make a well in the center and add buttermilk, beaten egg, and lard; stir until batter is smooth. Set aside to rest briefly.
  3. 3 Meanwhile, insert a wooden stick into the center of each hot dog to use as a handle. Pat hot dogs dry with a paper towel to help batter stick.
  4. 4 Dip each hot dog into batter and allow excess to drip off. If batter is not sticking, roll hot dogs in a little bit of flour first.
  5. 5 Fry hot dogs, a few at a time, in hot oil until golden brown and heated through, 5 to 6 minutes. If hot dogs are very brown on the outside and cold on the inside, oil is too hot. Adjust temperature as needed.

By mandas stuff

Lamingtons
Dessert Other

Lamingtons

4.2

Prep
40 min
Cook
30 min
Total
585 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease and flour an 8x12-inch pan.
  2. 2 Make the cake: Sift flour, baking powder, and salt together into a bowl.
  3. 3 Beat sugar and butter in a large bowl with an electric mixer until light, fluffy, and noticeably lighter in color. Mix in one egg until fully incorporated; mix in remaining egg and vanilla. Add flour mixture in two batches, alternating with milk, beating until just incorporated after each addition. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 40 minutes. Remove from the oven and let stand in the pan for 5 minutes, then turn out onto a wire rack and let cool completely, about 30 minutes.
  5. 5 Wrap cooled cake with plastic wrap. Place onto your counter at room temperature to let firm up, 8 hours to overnight.
  6. 6 When ready to finish the lamingtons, make the icing: Place confectioners' sugar and cocoa into a mixing bowl. Mix in warm milk and melted butter until icing is fluid but not too runny.
  7. 7 Unwrap the cake and cut into 24 squares. Cover a work surface with parchment or waxed paper, then set a wire rack over top. Pour coconut into a shallow bowl.
  8. 8 Using a fork, dip each cake square into icing, turn until all sides are coated, then roll in coconut. Place onto the rack to dry.

By bme

Aunt Martha's Jewish Coffee Cake
Dessert Other

Aunt Martha's Jewish Coffee Cake

3.3

Prep
20 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
  2. 2 Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
  3. 3 Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Alena Natalia

Hamentashen with Brownie Filling
Dessert Other

Hamentashen with Brownie Filling

4.5

Prep
60 min
Cook
10 min
Total
280 min

Instructions

  1. 1 Beat the eggs and sugar until creamy. Stir in the vegetable oil, apple juice, lemon juice, and vanilla extract. Mix the baking powder into the flour and add it to the egg mixture, stirring to form a dough. Wrap the dough in plastic and refrigerate for 3 hours or overnight.
  2. 2 Prepare the filling: combine the brownie mix, eggs, water, and vegetable oil and mix well. (You can also follow the package directions and use the low-fat version, if desired). Refrigerate the brownie batter for 3 hours or overnight.
  3. 3 Remove the cookie dough from the refrigerator and let it rest at room temperature for 30 minutes. Mix the egg and tablespoon of water to make an egg wash.
  4. 4 Preheat an oven to 375 degrees F (190 degrees C).
  5. 5 Roll out half the dough on a long piece of parchment paper into a rectangle about 1/4 inch thick. Use a large round cookie cutter to cut circles in the dough. Remove the scraps of dough from around the circles.
  6. 6 Using two spoons, place 1 tablespoon of chilled brownie batter in the center of each cookie dough circle. Brush the edges of the cookie circles with egg wash.
  7. 7 Fold the cookie into a triangular shape, bringing the edges up so they partially overlap the brownie filling. Pinch the corners to seal the dough. Brush the hamentashen with egg wash. Repeat with the remaining circles and the other half of the dough.
  8. 8 Transfer the parchment paper holding the cookies onto a baking sheet. Bake in the preheated oven until the bottoms of the cookies are light golden brown, about 10 minutes.

By Chef4Six

Best Apple Crumble
Dessert Other

Best Apple Crumble

4.2

Prep
30 min
Cook
75 min
Total
105 min

Instructions

  1. 1 Place apples in a large pot with enough water to cover, and bring to a boil. Reduce heat to low, and simmer 15 minutes, or until soft. Drain, and cool. Place in a large bowl, and toss with 2 tablespoons sugar to evenly coat.
  2. 2 In a large bowl, whip together the 1/2 cup butter and 2 tablespoons sugar until fluffy. Mix in the egg. In a separate bowl, mix 2 cups flour, baking powder, and custard powder. Mix dry ingredients into the bowl with butter and sugar. Press crust into the bottom and up the sides of a 9 inch springform pan.
  3. 3 Preheat oven to 400 degrees F (200 degrees C).
  4. 4 Drain apples and place into the crust. Cut together 3/4 cup sugar, 3/4 cup butter, 1 1/4 cups flour, and cinnamon. Mix in coconut and oats. Sprinkle over the apples.
  5. 5 Bake 1 hour in the preheated oven, until golden brown. Remove sides from pan and allow crumble to cool before serving.

By Allrecipes Member

Jewish Apple Cake with Orange Glaze
Dessert Other

Jewish Apple Cake with Orange Glaze

4.6

Prep
25 min
Cook
85 min
Total
230 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9-inch tube pan.
  2. 2 Mix apples, 5 tablespoons sugar, and 2 tablespoons ground cinnamon in a bowl and set aside. Beat the oil and 2 cups of sugar with an electric mixer in a large bowl. Add the room-temperature eggs one at a time, allowing each egg to blend into the sugar mixture before adding the next. Beat in the vanilla and 1/4 cup of orange juice with the last egg. Combine the flour, baking powder, and salt in a small bowl and stir into the sugar mixture; mixing until just incorporated. Pour half of the batter into the prepared tube pan. Layer the apple mixture on top, then pour the remaining batter over the apples.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 25 minutes. Allow cake to cool completely in the pan before removing.
  4. 4 To make the glaze: Combine butter, 1/3 cup of orange juice, and 2/3 cup of sugar in a bowl. Pour over the warm cake while still in the pan.

By SharonTurley

Moist Holiday Honeycake
Dessert Other

Moist Holiday Honeycake

4.7

Prep
20 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Place an oven rack in an upper position in the oven. Preheat the oven to 350 degrees F (175 degrees C). Spray a 10-inch fluted tube pan (such as Bundt) with cooking spray.
  2. 2 In a bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, cloves, and nutmeg until thoroughly combined. In a separate large bowl, whisk together canola oil, honey, white and brown sugars, eggs, vanilla, coffee, orange juice, and whiskey. With an electric mixer, beat the flour mixture into the honey mixture just until thoroughly incorporated. Pour the batter into the prepared pan.
  3. 3 Bake on the upper shelf of the preheated oven until golden brown and a toothpick inserted into the center comes out with moist crumbs, about 1 hour. Cool for 20 minutes in the pan before turning out onto a serving platter.

By Amybobamy

Honey Cake with Orange Glaze
Dessert Other

Honey Cake with Orange Glaze

4.2

Prep
25 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
  3. 3 Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
  4. 4 In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

By Savannah

Chocolate-Glazed Honey Cake
Dessert Other

Chocolate-Glazed Honey Cake

5.0

Prep
15 min
Cook
68 min
Total
98 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Lightly grease two 8x3-inch loaf pans.
  2. 2 Mix 4 cups flour, 1 1/2 cups sugar, honey, eggs, oil, coffee, jam, baking powder, cinnamon, cloves, and baking soda together in a bowl until smooth; spread evenly into the prepared loaf pans.
  3. 3 Bake in the preheated oven until a knife inserted in the center comes out clean, about 1 hour. Remove cake from pans and cool on a wire rack.
  4. 4 Mix 1/2 cup sugar, cocoa powder, water, and 1 teaspoon flour together, stirring constantly, in a saucepan over low heat until mixture is smooth and thick, about 8 minutes. Remove saucepan from heat and add margarine and brandy; whisk until glaze is thickened. Refrigerate glaze until cooled, at least 15 minutes.
  5. 5 Spread glaze over cooled cakes.

By Dinah Berch

Natalie Powell's Knishes
Appetizer Other

Natalie Powell's Knishes

5.0

Prep
30 min
Cook
50 min
Total
80 min

Instructions

  1. 1 Dissolve chicken bouillon in 1 tablespoon water.
  2. 2 Melt butter in a skillet over medium-high heat. Saute onions in hot butter until soft, 7 to 10 minutes.
  3. 3 Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes; drain and return potatoes to pot.
  4. 4 Mash potatoes, onion mixture, 1 egg, garlic, chicken bouillon, 1/4 teaspoon salt, and pepper together until potatoes are smooth.
  5. 5 Sift flour, sugar, baking powder, and 1/4 teaspoon salt together in a bowl; make a well in the center. Stir oil and 2 eggs into flour mixture. Add 3/4 cup water and beat until dough is smooth and elastic. Divide dough into 5 balls.
  6. 6 Preheat oven to 350 degrees F (175 degrees C). Lightly oil a baking sheet.
  7. 7 Roll 1 dough ball out on a lightly floured surface into a very thin rectangle. Brush surface of the dough with oil. Place about 5 spoonfuls of the potato mixture in a line on the dough about 2 inches from the long edge. Roll dough around filling. Pinch one end of the roll. Use the edge of your hand to cut dough roll into 5 knishes and pinch the edges of each. Repeat for remaining dough balls and potato filling. Place knishes on prepared baking sheet and brush each knish with oil.
  8. 8 Bake in the preheated oven until golden brown and dough is cooked through, about 20 minutes.

By Kim Lehman

Coney Island Knishes
Appetizer Other

Coney Island Knishes

4.6

Prep
30 min
Cook
75 min
Total
180 min

Instructions

  1. 1 To make the dough: Whisk flour, kosher salt, and baking powder together in a large bowl. Make a well in the center. Add oil, warm water, beaten egg, and vinegar. Mix by hand until dough pulls together. Turn dough out onto the counter and knead until soft, smooth, and elastic. Wrap in plastic wrap and refrigerate for at least 1 hour.
  2. 2 Meanwhile, to make the filling: Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain, then transfer to a mixing bowl. Mash and set aside.
  3. 3 Chop corned beef and cabbage into fine pieces.
  4. 4 Melt butter in a large skillet over medium heat. Add onion, corned beef, cabbage, and kosher salt. Cook and stir until onions are soft and golden brown and beef fat is rendered, about 10 minutes.
  5. 5 Transfer beef mixture to the bowl with mashed potatoes. Season with cayenne pepper, salt, and black pepper. Mix until combined, then let filling cool to room temperature.
  6. 6 Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with silicone mats.
  7. 7 Divide chilled dough in half; flatten one half into a rectangle on a floured surface. Roll out into a larger rectangle about 1/8-inch thick, pulling the corners as needed.
  8. 8 Place 3 cups filling over one long end, about 3 inches away from the edges. Beat egg with water in a small bowl and brush egg wash over the opposite end and a little on the sides. Stretch dough to cover filling, then roll up toward the egg-washed side. Fold the last 3 or 4 inches on top. Press in filling; roll over so seam-side is on the bottom.
  9. 9 Trim off excess dough from the ends if desired. Mark, but do not cut, dough into 8 equal pieces. Flour the side of your hand and press into the marks. Rub back and forth against the counter to separate each piece. Position each piece with one cut-end facing down and the other facing up. Squish down the top and tuck everything into the center to form a round knish.
  10. 10 Repeat with remaining dough and filling. Brush bottoms with olive oil and place on the prepared baking sheets. Brush leftover egg wash on top.
  11. 11 Bake in the preheated oven until lightly golden brown, about 40 minutes. Let cool until just warm or room temperature.

By John Mitzewich

Cloud Bread

Cloud Bread

4.3

Prep
10 min
Cook
17 min
Total
32 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper.
  2. 2 Place cream cheese in a microwave-safe bowl and warm in the microwave at 10-second intervals until softened, about 30 seconds. Cool to room temperature, about 5 minutes. Mix in egg yolks until smooth.
  3. 3 Place egg whites and baking powder in a glass, metal, or ceramic bowl; beat together until stiff peaks form.
  4. 4 Fold yolk mixture gently into egg whites until batter is just combined and light yellow in color.
  5. 5 Scoop batter into 4-inch rounds on baking sheet, flattening peaks with the back of the spoon.
  6. 6 Bake in the preheated oven until golden brown, 17 to 20 minutes.

By GallifreyStands