How To make Rugalah/Elaine
Filling: 1 c Walnut; finely ground
1 c Raisins; or currents
1/2 c Sugar
1 tb Cinnamon
Cookie dough: 3 1/2 c Flour
1 c Sugar
2/3 c Unsalted butter; melted; +
1/3 c Unsalted butter; melted
For brushing dough 3 lg Eggs
2 tb Honey
2 ts Baking powder
1/4 ts Salt
1/2 c Butter; melted
FILLING: Combine walnuts, raisins , sugar and cinnamon in small bowl and blend well. Set aside. This is very forgiving. You can use jelly and different nut and flavor combinations. What ever tastes right to you and makes a nice thick filling. DOUGH: 1. Combine the flour with sugar and sift in large bowl. Add the butter, eggs, honey, baking powder and mix. You want a dough that mixes easily, not to stiff. You might need to add more flour to make it pliable enough. 2. Divide dough into thirds, Flatten into thin discs between sheets of
waxed paper. Refrigerate at least 2 hours. THIS IS AN IMPORTANT STEP. The dough MUST rest and it must be COLD to work and handle properly. 3. Preheat your oven to 350; prepare your first cookie sheet by greasing
and then flouring it and be sure to shake off the excess flour. 4. Remove one batch of dough from refrigerator. Roll it out into 12"
circle rush generously with melted butter. 5. Sprinkle with 1/3 of the filling; pat mixture into dough. Drizzle a
little more butter over top. 6. Cut into 16 wedges using pizza cutter or very sharp knife. Roll each
triangle up from outside LARGER edge to the TINY point; curve slightly. 7. Arrange on prepared baking sheet point side down. Bake until golden,
about 15 to 18 minutes, watching carefully to prevent burning. Repeat with remaining dough. NOTE: This is not an easy dough to work with. You need to have everything COLD. If you have a pastry marble this is the time to use it. I usually roll the dough right on my Formica counter. SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. -----
How To make Rugalah/Elaine's Videos
Ice Cream Dashers!! - Dalya Rubin- It's Raining Flour Episode 2
How to make ice cream!
Learn how to make crazy-awesome ICE CREAM DASHERS using a homemade two ingredient, no-machine ice cream! The two variations I’ll be teaching you are a Mousse Tracks Dasher and a Tiramisu Dasher!
I’d love to see photos if you make these. You can send them to my email at rubindalya@gmail.com
Basic Two Ingredient, No Machine Ice Cream Recipe (makes about 2 1/2 cups):
2 cups heavy cream
1, 14 oz can sweetened condensed milk
Whip heavy cream on medium high speed in a stand mixer fitted with a whisk attachment (or you can use a handheld mixer) until stiff peaks form. **Don’t whip the cream for too long or else it will turn into butter. Then add in the can of sweetened condensed milk and mix on high speed for about 1-2 minutes until combined. Transfer the cream mixture into a freezer safe plastic container and freeze for 6 hours or overnight.
Mousse Tracks Ice Cream Dasher:
In a 16 oz plastic cup (you can really use any cup or even in a mason jar looks great), spoon in two scoops of ice cream, 1 tablespoon of Hersheys hot fudge, then top it with a generous amount of chopped peanut butter cups. Repeat this process until your cup is almost full. Garnish the dasher with some whipped cream (8 oz heavy cream + 2 1/2 tablespoons sugar + 1 teaspoon vanilla extract), a drizzle of hot fudge and a sprinkle of peanut butter cups.
Tiramisu Ice Cream Dasher:
To make the tiramisu ice cream, cream 6 ounces of softened cream cheese in a mixer. Then add in 1 1/2 cups of the ice cream base. Mix this on medium-high speed for about 2-4 minutes or until no lumps remain. Transfer this to a container and freeze for another 4-6 hours (this depends on how defrosted your ice cream is). Once the ice cream is frozen, you can start layering. Begin with soaking lady fingers in warm coffee (1 cup hot water+ 1/2 tablespoon coffee granules + 1 tablespoon sugar= coffee). Place one coffee soaked lady finger (broken in half) at the bottom of the cup (I used a 16 oz, but you can use any size). Then add two scoops of ice cream, and sprinkle with sifted cocoa. Repeat this process another 2-3 times until the cup is almost full. Garnish the dasher with some whipped cream (8 oz heavy cream + 21/2 tablespoons sugar + 1 teaspoon vanilla extract), a sprinkle of cocoa powder, and two lady finger halves.
*I used a 1M piping tip to pipe the whipped cream
I hope you enjoyed and thanks for watching!!!
Dalya Rubin :-)
Savor the Flavor of The Upper Crust Pies
Sisters Elaine VanBuskirk and Jan Knobel own and operate The Upper Crust Pie Bakery in Overland Park, KS where they hope their flavors inspire memories reminiscent of their own grandmother's effortless bakes.
We’re Flatland, a destination for those who share boundless curiosity, home of curiousKC, and the digital platform of Kansas City PBS.
www.jewishonlinemagazine.com
David Barry of Jewish online magazine chats with Denise Phillips about her new book - the gourmet Jewish cookbook
How I Cracked the Code to New York's Most Iconic Dessert
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The black and white cookie is certainly one of New York's most iconic dessert but what make's this thing so special? Join me as I head on a black and white cookie quest all around the city, in order to gather the gather the information I need in order to crack the code of this simple cookie at home!
Hit me up on Instagram @lifebymikeg if you want to contribute an idea for an episode of sweet tooth
Full Recipe (after 7 failures...)
Black and White Cookie
8 tbl’s of softened butter
1/4 cup of sugar
2 small eggs (1 large egg)
1/2 tsp of baking powder
1/2 tsp of baking Soda
1/2 cup of buttermilk
1 and 3/4 cups of cake flour
Bake Cookie at 400 Degrees for 12-15 minutes
Vanilla Icing Recipe
1 tbl coconut oil
1 tsp corn syrup
1/4 cup of whole milk
1.5-2 cups of powdered sugar (add until thick)
Heat to 140 degrees
Chocolate side
Melt 1/2 cup of 100% dark Chocolate and add it to the vanilla frosting
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12th old book geography unit 6
சுவையான மாங்காய் ஊறுகாய் | Mango Pickle