PLUM PIE

PLUM PIE

Ingredients:

• 1 meurbeteig dough
• ~36 italian plums

What to do:

• Prepare the dough, and set aside.
• Prepare the plums - start knife at the top where stem comes out; slice down to the bottom; split apart with your hands keeping the halves attached; remove pit with your hands; use knife to make a small slit almost halfway up each half starting at stem end.
• Spread plums into crust, starting at the perimeter and working towards the centre.
• Bake in a 350 oven for 40-45 minutes.

PEACH PIE

PEACH PIE

Ingredients:

Pie dough

• 1 cup flour
• 1/2 cup white sugar
• 1/2 cup margarine or butter
• 1 egg

Topping

• 1 large can halved peaches, juice reserved
• 1 heaping Tbsp cornstarch

Instructions:

Pie dough

• Prepare meurbeteig dough as usual.
• Sprinkle a 9x9 square glass dish with flour and press the dough into the dish. Poke dough a few times with a fork.
• Bake at 350 for 40-45 minutes until golden brown.
• Cool the dough.

Topping

• Strain peaches and keep the juice.
• Cut each peach half into 3 or 4 wedges and spread onto baked pie crust.
• In a small bowl, mix together cornstarch and 1/3 of the peach juice.
• Put the remainder of the peach juice in a small pot and bring to a boil.
• Once boiled, add cornstarch mixture, and continue to whisk.
• Continue to whisk as it boils. You're looking for a change in colour and for it to thicken.
• Once ready, pour over the peaches; let it sit to set. 

TRUFFELTORTE

CAKE //

Ingredients:

• 3 eggs, separated
• 200 g fine white sugar
• 1 package vanilla sugar
• 5 tbsp water
• 100 g white flour
• 80 g cornstarch + 3 tbsp cocoa powder
• 50 g almond meal (crushed almonds)
• 25 g butter, room temperature

Instructions:

• Beat egg yolks, sugar, vanilla sugar and water.
• Add the flour to the mixture, cornstarch, almond meal and room temperature butter.
• Beat egg whites until stiff and fold gently into batter.
• Place in a parchment-lined pan (spring form).
• Bake for 45 minutes. (Guess – 350 degree oven). 

Once cake has cooled, cut lengthwise in half. Spread frosting or apricot jam inside.

TRUFFELS // 

Ingredients:

• 125 g butter, room temperature
• 1 small bottle of rum
• 1 egg yolk
• 250 g grated dark chocolate
• 1 package vanilla sugar
• Chocolate sprinkles/hagelslag 

Instructions:

• Cream the butter.
• Add the remaining ingredients.
• Roll into 1” balls, dip in hagelslag and cool in fridge before serving.

FROSTING //

Ingredients:

• 150 g chocolate melted au bain marie
• 150 g butter, room temperature
• ½ bottle rum aroma

Instructions:

• Whip together butter, melted chocolate and rum.
• Let it firm up a bit before frosting the cake.
• Place truffles along edge of cake for serving.

CHALLAH

Ingredients:

• 1/2 cup warm water
• 1 packet of yeast (2-1/4 tsp)
• 1 tsp sugar
• 5 cup flour
• 3 tbsp oil
• 2 tsp salt
• 1 cup water
• poppy seeds

Instructions:

• Mix yeast and sugar in a small glass bowl; stir in warm water
• Let sit for 20 minutes, or until risen to top of container
• In a separate bowl, mix flour, oil and salt
• Add risen yeast and 1 cup of water to flour mixture
• Mix well and test sticky-ness; add flour/water accordingly; you should be able to stick your finger in the dough without it sticking
• Roll dough into a ball; let it sit covered with a towel for 3 hours
• After 3 hours, roll dough into a long narrow log like shape, fold into a U, and braid tightly
• After braided, let it sit for 15 minutes covered
• Brush with egg and drizzle with poppy seeds
• Bake at 275 for 30 minutes, then 350 for 15 minutes

*video on how to braid challah

STRAWBERRY ICE CREAM

Ingredients:

• 1 lb of strawberries, cut into tiny pieces
• 2 eggs
• 1/2 cup sugar
• juice from half a lemon

Instructions:

• Separate the 2 eggs and discard the yolks
• Beat the egg whites in a stand master until frothy
• Add all the strawberries, the sugar and lemon juice
• Continue mixing until it begins to peak; use a spatula to scrape down the sides while beating
• Store in freezer until ready to serve

HOT DOGS IN BLANKETS

HOT DOGS IN BLANKETS

Ingredients:

• 1 package of hot dogs (6-10)
• 2 1/2 cups flour
• 4 tbsp oil
• 2 tsp baking powder
• dash of salt
• 1/2 c - 1 cup water

Instructions:

• Mix flour, oil, baking powder and salt. 
• Add 1/2 cup of water and stir/use your hand to bring the dough together. Keep adding water by the tbsp to get a loose dough, but not too much to make it sticky.
• Shape dough into a ball, and leave covered with a towel for about an hour
• Roll the dough out thin, and cut into triangles or into slim strips 
• Cut hot dog into 4 and wrap with dough
• Brush with egg wash
• Bake at 350 until nicely browned (at least 30 minutes)

MEAT BALLS

MEAT BALLS

Ingredients:

• 1-1/2 lb minced meat
• 1/2 an onion, chopped
• Salt + pepper
• 1 1/2 cup ketchup
• 2 cups ginger ale

Instructions:

• Combine minced meat, onion, salt and pepper. Roll into 1" balls and set aside
• Bring the ketchup and ginger ale to boil, and drop in the meat balls
• Let simmer to cook the meat balls, at least 30 minutes, until tender
• Add vinegar if you want mixture to be more sour

RUTHIE'S DRESSING

RUTHIE'S DRESSING

Asparagus & Leek salad

• Equal amounts of white vinegar and canola oil
• Salt and pepper to taste
• Dried onions
• Chopped green onions (shallots)
• Dill + parsley (chopped)

MERINGUES

Ingredients:

• 6 egg whites
• 1 c. sugar

Instructions:

• Preheat oven to 250
• Line 2 baking sheets in parchment (use dab of meringue to stick corners)
• Using an electric mixture, beat egg whites until soft peaks form; very gradually add 1 cup of sugar until whites are stiff and glossy
• Spoon mixture into baking sheet and shape top with a spoon
• Bake for ~1 hour, turn off oven and leave in hot oven for at least another 60 minutes.

METHOD 2

Ingredients:

• 6 eggs, divided
• 2 cups sugar
• 1 1/2 tsp lemon juice

Instructions:

• Beat egg whites until stiff and forming peaks
• Gradually beat in 1 cup of sugar, a little at a time
• Gradually add in the lemon juice and remaining sugar; beat until stiff and glossy
• Drop small spoonfuls of batter on a parchment lined baking sheet, and hollow out top with back of a spoon
• Bake in a 275 oven for about 40 minutes, until delicately browned and crusty

MATZA BALLS & CHICKEN SOUP

Chicken soup recipe from Second Helpings

For the Matza Balls...

• 6 matzahs, broken into small pieces
• Add very hot tap water, enough to soften matzah
• add 2 eggs, 1-2 tbsp margarine
• Shmush all ingredients together; add matza meal to firm up the texture
• Put in freezer for 10-15 minutes
• Roll into golf size balls 
• To cook: place in boiling soup for 15-30 minutes

HAROSET

HAROSET

Ingredients:

• 2 c. shredded gala apples
• 1 c. shredded granny smith
• 3/4 c. chopped walnuts
• 3 tbsp sweet red wine
• 1 1/2 tbsp honey
• 1/4 tsp cinnamon

CHOCOLATE MOUSSE

CHOCOLATE MOUSSE

Ingredients:

• 1 package bakers semi-sweet chocolate (8 oz)
• 1/4 c. wine
• water
• 6 eggs at room temperature
• 2 bowls

Instructions:

• Divide the 6 eggs; beat the 6 yolks at high speed
• Break the chocolate into a bowl, add a bit of water and wine and melt. Let cool.
• Add the melted chocolate to the yolks
• Beat the egg whites until they are firm
• Fold the egg whites into the yolk/chocolate mixture
• Let sit for at least 24 hours in the fridge before serving

METHOD 2

Ingredients: 

• 8 oz. chocolate Bakers Semi Sweet (baking chocolate)
• ½ bag of cocao powder
• 6-7 eggs, divided
• 2 tsp red wine

Instructions:

• Melt the chocolate - use the "Au Bain Mairie" method (a pan with a little bit of water, 6 tbsp of water, slightly heated, and then you put a smaller pan into the pan with water and heat the chocolate in this pan, the chocolate then melts)
• Let the chocolate cool down
• Beat 6 egg yellows (or 7 egg yellows depending on size of eggs)
• Add a little bit of water (6-7 tbsp water depending on size of eggs) or add a bit of wine (2 teaspoons)
• Fold chocolate in egg yolk
• Fold cocoa powder in chocolate/egg mixture
• Beat egg white until it peaks
• Gently fold egg white under chocolate cream
• Don't cover the bowl; put it in the fridge to cool

MEURBETEIG

This is the most versatile dough; it can easily be made into butter cookies Appor a pie crust for a variety of different toppings.

Ingredients:

• 1 c. flour
• 1/2 c. sugar
• 1/2 c. margarine/butter
• 1 egg
• Topping (see below).

Instructions:

• Combine all ingredients in a bowl and mix well. If dough is too sticky, add more flour.
• Press dough firmly and evenly into the standard meurbeteig glass dish.
• Top with topping of your choice (see below).
• Bake at 350 for roughly 20-40 minutes depending on the topping.

Toppings:

• Blueberries // 
• Use about 1 carton of fresh, or thawed blueberries. Be sure to rinse and strain before use.
• Apples // 
• Use about 5 apples, peeled, cored and sliced into thin sliced. Lay apples in a concentric circular pattern starting at the perimeter. Douse with a heaping sprinkle of cinnamon before baking.
• Cookies //
• Roll dough flat onto tin foil
• Mix one egg yolk and a bit of water; brush on flattened dough
• Using a knife or pizza slicer, cut into squares
• Bake for about 15 minutes and then re-cut with a wet knife

MARBLE CAKE

MARBLE CAKE

Ingredients:

• 2 eggs 
• 1 c. sugar
• 1/2 c. water
• 1/2 c. butter
• 1 1/4 c. flour
• 1 tbsp baking powder  
• 2-3 tbsp cocoa powder

Instructions:

• Using a mix master, mix sugar and eggs, then butter; then add the flour, water and baking powder
• Pour half the dough into baking dish
• Add 2-3 tbsp cocoa into remaining batter
• Pour chocolate batter into baking dish
• Bake at 400 degrees for 30 minutes

SCHLOOP KOCHEN

SCHLOOP KOCHEN

Ingredients:

• 2 eggs
• 1 c. sugar
• 1/2 c. water
• 1/2 c. butter
• 1 1/4 c. flour
• 1 tbsp baking powder

Instructions:

• Using a mix master, mix sugar ad eggs, then butter; then add flour, water and baking powder
• Pour the dough into a low flat dish
• Stick seedless canned cherries into dough
• Bake at 400 for 30 minutes

POTATO SALAD

POTATO SALAD

Cook the potatoes in boiling water, let cool, and slice.

Dressing:

• 3/4 c. white vinegar
• 1 heaping spoon mayo
• 1/2 c. vegetable oil
• dehydrated onions
• 2 green onions, sliced
• chopped dill + parsley
• salt + pepper to taste