Monday, March 2, 2009


Cookies, Cakes, Pies & More.

There nothing as pleasurable as a house where the smell of freshly baked cakes, cookies and pies is emerging from the kitchen. The aroma gives the house a very warm and inviting feeling.

Over the years I have accumulated many wonderful recipes, and with Purim just around the corner, I would like to share some of my families favorite baked goods.

All of my recipes are very easy, inexpensive to make and will bring loads of compliments.

Hamentashen Cookie Dough

3 eggs + 1 single egg to use at the end.
1 cup oil
1 cup sugar
2 tsp. baking powder
½ cup water
½ cup orange juice
1/8 tsp salt
4 cups flour plus 2 more cups on the side for rolling etc.

Combine ingredients in order, using enough flour to make a soft but not sticky dough. Let sit 20 minutes before handling. Divide into 4 parts. Roll ¼ thicknesses on a floured board. Cut in 4 inch circles. [use a coffee mug]. Place a spoonful of filling in the center of each circle. Form triangles by folding sides into the middle. Brush with beaten egg. Bake at 350F or 180c on a lightly greased baking sheet or use baking paper for 30 minutes or until golden brown. Makes about 5 dozen.
Preparation time: appox. 45/60 minutes.

Fillings for hamtentashen.

1. Prune filling.

1 lb. or 460 grams prunes, stewed, pitted & chopped
1 cup raisins chopped
¼ cup chopped nuts [optional]
½ lemon juice & rind
½ cup sugar
1tbsp. honey

Combine all ingredients and mix well.

2. Poppy seed filling

½ lbs. or 230 grams poppy seed
4 tbsp. honey
2 tbsp sugar
juice of ½ lemon

Soak the poppy seeds in boiling water overnight. Drain well, dry and grind in food chopper using finest blades. Add remaining ingredients and mix well.

Apple muffins

½ cup water or apple juice
1 egg
¼ cup oil
1 cup chopped apple
1 ½ cup flour
1 package baking powder [3 tsp.]
½ cup brown sugar
coconut [optional]

Combine egg, water & oil. Beat well.
Add dry ingredients and beat.
Mix in the chopped apple and mix well.
Grease muffin pan and fill ½ full.
Sprinkle muffin tops with coconut
Bake 180c for 30/35 minutes or until done.
Preparation time: 10 minutes

Raisin and Pomegranate Juice muffins.

2 eggs
½ cup brown sugar
1/3 cup oil
1 package of baking powder
1 tbs. vanilla
1 tbs. lemon juice
½ cup pomegranate juice
2 cups flour
¾ cup raisins [soak for 1 hour so they won’t burn]
1 cup chopped apples [optional]

Beat eggs, sugar, oil, vanilla and lemon juice.
Add dry ingredients and pomegranate juice and continue beating.
Add apples and raisins and mix.
Grease muffin tins and fill ½ full [makes 18 muffins]


2 teaspoons cinnamon
2 tablespoons oil
5 tablespoons flour
3 tablespoons brown sugar
Mix well and sprinkles on muffin tops.
Bake 180c 30/35 minutes.
Preparation time: 15 minutes.

My husband and I have been blessed with 12 grandchildren. When the grandchildren come to our house the first thing they want to know is “where is Rocky” [our dog]? Next question is “are there any cookies”, even though they know that the cookie jar is always full. Safta’s cookies are their all time favorite. Even the big kids, their parents enjoy my cookies with coffee.

Safta’s Special Cookies

1 cup sugar [or ½ cup white & ½ cup brown sugar]
7/8 cup oil
2 eggs
1 package baking powder
1 teaspoon vanilla
1 teaspoon orange or lemon juice
2 ½ cups flour

Beat sugar, eggs, oil, vanilla & juice. Add baking powder and continue beating.
Add flour and mix together until well blended.
Line baking pans with baking paper. Using 2 teaspoons, drop cookie mixture.


Sprinkle a mixture of cinnamon and sugar [optional coconut, colored candy sprinkles, sesame seed or drop of jam in the center of cookie.]
Bake at 190c for 10/12 minutes or until brown. Let cool for 5 minutes before removing from the pan. Makes 5 dozen medium size cookies.
Preparation time: 15 minutes.

We always like to end the Shabbos meal with dessert. Two of the favorites in our house are fruit cocktail upside down cake and lemon meringue pie.

Fruit cocktail upside down cake [optional- you can use pineapple chunks]


¼ cup oil
½ cup brown sugar
1 can of fruit drained, save juice
Mix oil and brown sugar and stir into a large round baking pan.
Place fruit in pan and arrange so that the bottom of the pan is covered.


1/4 cup oil
1 cup brown sugar
2 eggs
1 cup of saved juice
1 teaspoon vanilla
2 cups flour
1 package of baking powder
Combine oil, sugar, eggs and beat well.
Add dry ingredients alternately with juice.
Pour batter evenly over fruit mixture. Bake 180c for 40/45 minutes.
Cake should be dry when tested with toothpick.
Remove from oven and allow to stand 5 minutes before flipping cake onto a cake plate. [tip: to remove cake easily, place cake plate over the pan, flip gently and cake will left out perfectly]
Preparation time: 15 minutes

Lemon meringue pie


1 ½ cups flour
½ teaspoon salt [optional]
½ cup oil
3 tablespoons cold water
Combine all the ingredients in a large round slightly greased pie plate.
Gently knead with your hands until you have a ball.
Cover the bottom of the pan with the mixture.
Bake 15/20 minutes 180c or until dough is dry. Remove and let cool 5 minutes.


1 ¼ cups water
¼ cup lemon juice
1 cup sugar
Bring to a boil.
Separate bowl:
3 egg yokes separated [save whites for meringue
¼ cup cold water
¼ cup corn flour [optional corn starch and potato starch]
Beat together and on a very low fire, add mixture to boiling liquid.
Continue stirring until lemon fill become desire thickness. Filling will burn if you stop stirring.
Pour lemon filling into pie crust. Top with meringue.


3 egg whites
1/3 cup of sugar
Beat egg whites until thick adding sugar slowly.
Brown meringue in hot oven 200c for 5 /10 minutes.


Prepare the same recipe in a large square pan and cut as squares.
Preparation time: 20 minutes.

Baking is fun whether you are a new baker or an experienced baker. It is fun to experiment and see what else you can do with the recipe. Happy baking and enjoy the recipes.

Chag Purim Sameach!

Feel free to comment and pass my blog around.