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
Behind The Scenes At NYC’s Most Legendary Babka Factory | Legendary Eats
Green’s Bakery is the biggest babka wholesaler in New York City. Seen everywhere from iconic delis like Katz’s to popular groceries like Dean & Deluca and Whole Foods, Green’s babkas have become a staple in the city. The family-run business continues to use the same traditional recipe from Chana Green, an immigrant who came to the United States from Hungary after World War II. Producer Medha Imam visited the Brooklyn factory to get a behind-the-scenes tour and learn how the small business turned its moist bread and chocolate babka recipe into a gastronomic institution.
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Behind The Scenes At NYC’s Most Legendary Babka Factory | Legendary Eats
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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 :-)
சுவையான மாங்காய் ஊறுகாய் | Mango Pickle
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