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Welcome to Spike's & Jamie's "Spike’s Good Eatin’ Recipe Collection Archives"!!  Here we store all the back issues of the original "Spike’s Good Eatin’ Recipe Collection" and of the "Spike’s Jewish Good Eatin’ Recipe Collection". These newsletters were written by Spike (Jann McCormick) and published by Jamie from 2000 until Spike's death in 2008.  Spike loved to cook and share her cooking with those she loved.  Sharing her recipes was the next best thing.

[Spike’s Jewish Good Eatin’ Recipes]  [Spike’s Good Eatin’ Recipe Collection]

(¯`·.¸¸.·´¯`·-> Spike’s Jewish Good Eatin’ Recipe Collection <-·´¯`·.¸¸.·´¯) - Rosh Hashanah #2

from: Spike's and Jamie's Recipe Collection

Many of these recipes have not yet been added to the recipe web site -  so you are getting a "sneak peak" of future additions. We hope you enjoy these recipes!!!

Shalom, from Spike the Grate and Jamie the Webmistress

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ROUND RAISIN CHALLAH 

Alphabet Soup: Jewish Family Cooking from A to Z, Solomon Schechter Day Schools, 1990. 

2 envelops dry yeast (or 4 1/2 tsp if in bulk)
2 tsp. sugar
1/4 cup hot water
1 stick corn oil margarine, room temperature
1/2 cup sugar
2 tsp. salt
1 3/4 cups hot water
2 extra large eggs
7 cups unbleached flour (approximately)
1 egg yolk
raisins

1. Dissolve sugar and yeast in 1/4 cup hot water. Set aside; yeast is ready when it is rising and puffy. 
2. Place margarine, sugar and salt in a mixing bowl; pour 1 3/4 cups hot water over them.
3. Crack eggs into large capacity food processor bowl with plastic dough blade, and pulse 30 seconds.
4. Add 1 cup flour and puffy yeast mixture to eggs. Pulse 30 seconds to blend.
5. Add margarine/sugar/salt/water mixture and 3 cups flour. Pulse 1 minute, scrape down sides of bowl, pulse 30 seconds more.
6. Add remaining flour, 1 cup at a time; pulse approximately 15-20 seconds after each addition. Dough will form a large, sticky ball around the blade. The food processor may not accommodate all 7 cups of flour.
7. Spread remaining flour or an extra 1/2 cup flour onto a board or pastry cloth. Turn dough onto floured surface. 
8. Add raisins if desired. Knead the dough 2 to 3 minutes, incorporating 
flour. Ready dough will form a smooth, round ball and will bounce back when lightly touched. 
9. Grease a large bowl. Place dough in it, and cover with a towel. Set in a warm place to rise until double in size (1 to 2 hours).
10. Punch down the dough; remove from bowl onto floured board. Let it rest 5 to 10 minutes. Raisins should be pushed inside dough (if they stick out, they will burn). 

For 2 round loaves:
1. Divide dough in half. Divide each portion in half. 
2. Roll one piece into a long, smooth strip. Coil this strip into a circle on a greased cookie sheet. Pinch the end under.
3. Divide second portion into 2 unequal strips, about 2/3 and 1/3. Roll into smooth strips.
4. Take the larger of the 2 and make a second coil on top of the first. Take the last piece and make a third coil on top.

Baking:
1. Preheat oven to 350 degrees Fahrenheit. Mix 1 raw egg yolk with 1 tsp. water; brush the loaves for a shiny crust. 
2. Bake for 15 minutes to brown crust. Reduce heat to 325 degrees Fahrenheit and bake 15 more minutes (30 minutes total). Cool and remove from pans. 

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CHICKEN SOUP 

4 pounds chicken parts - necks, wings
water to cover chicken
3 carrots
3 zucchini
3 celery sticks
2 small onions
2 small parsnips
salt, pepper, chicken soup powder to taste

Place chicken pieces in large soup pot. Cover with water. Boil for 15-20 minutes. Scrap and discard any froth. Add vegetables and spices. Bring to a boil and simmer on medium for 1 1/2 hours. When cool, strain soup and add back cut-up vegetables. Sometimes served with kreplach for Rosh Hashanah. 

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RICE RING SUPREME 


Alphabet Soup: Jewish Family Cooking from A to Z, Solomon Schechter Day Schools, 1990. 

2 large onions, chopped
4 ribs celery, chopped
1/2 cup margarine, melted
1 1/2 pounds mushrooms, sliced (or less, if you prefer)
2 1/4 cups hot cooked rice
1 8-ounce can water chestnuts, sliced
1 Tbsp. seasoned salt 

1. Saute onions and celery in margarine. Add mushrooms. Saute for 5 minutes longer. Mix with rice. 
2. Stir in sliced water chestnuts and seasoned salt. 
3. Spoon into well-greased 6-cup ring mold.
4. Bake in 350 degree Fahrenheit oven for about 25 minutes.

Makes 12 servings.

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SWEET CARROT TZIMMES

The Spice and Spirit of Kosher-Jewish Cooking, Lubavitch Women's Cookbook, 1977. 

1 bag carrots
6 sweet potatoes
1/2 cup pitted prunes
1 cup orange juice
1/2 cup honey
1/2 teaspoon salt
1/4 teaspoon cinnamon
margarine or oil

Wash and peel carrots and sweet potatoes. Cook carrots and sweet potatoes in covered pot of boiling, salted water until tender but firm. Line a shallow baking dish with aluminum foil. Drain carrots and sweet potatoes and place in pan with prunes. Stir gently. Mix orange juice, honey, salt, and cinnamon, and pour evenly over casserole. Dot top with margarine or corn oil. Cover with foil and bake in preheated oven at 350 degrees Fahrenheit for 30 minutes. Stir gently and bake uncovered another 10 minutes.

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APPLE CAKE WITH HONEY FROSTING
Faye Levy's International Jewish Cookbook, Warner Books, 1991. 


2 1/4 pounds sweet apples, such as Golden Delicious, peeled, and finely diced
1 1/4 cups sugar
1 cup plus 2 tbsp (2 1/4 sticks) unsalted, nondairy margarine or butter, softened
1/4 cup honey
3 large eggs
3 cups all-purpose flour
2 1/2 teaspoons baking powder
2 teaspoons finely grated orange rind
1 cup walnuts, coarsely chopped 

HONEY FROSTING

2 large eggs, at room temperature
1/2 cup honey
1 cup (2 sticks) unsalted nondairy margarine, slightly softened but still cool
1/2 cup walnuts, coarsely chopped, for garnish

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 13 x 9-inch cake pan with 2-inch sides. Line base and sides of pan with a sheet of foil and grease foil. 

Thoroughly mix apples and 1/2 cup of sugar. Let stand while preparing batter. 

Beat margarine until smooth. Add remaining 3/4 cup sugar and beat until fluffy. Beat in honey, then add eggs one by one, beating well after each addition. Sift flour with baking powder and stir into egg mixture. Stir in orange rind. Add apple mixture, which will be syrupy, and nuts. 

Spread batter in prepared cake pan and smooth top. Bake for 45 minutes or until cake tests done with toothpick or tester. Cool in pan on a rack about 20 minutes or until just warm. Turn out onto a rack. Cool to room temperature. 

To make frosting, beat eggs in a large bowl until smooth and fluffy. Bring honey to a boil in a small saucepan, then gradually pour honey onto eggs, whisking constantly. Whip at high speed of mixer until completely cool and thick, about 5 minutes. 

Cream margarine in a large bowl until smooth and fluffy. Beat in honey mixture gradually until thoroughly mixed. 

Spread frosting over top and sides of cake. Sprinkle top with chopped walnuts. Refrigerate about 2 hours before serving. Serve cool or at room temperature. 

Makes 12 servings.

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CAROB BROWNIES

1/2 cup butter or margarine
1/2 to 2/3 cup sugar
1 large egg
1 tsp. vanilla extract
1/2 cup dark carob powder (sift if lumpy)
1/2 cup unbleached all-purpose white flour
1/4 tsp. baking soda
1 cup broken walnuts

In a medium saucepan, melt the butter over medium heat. Remove from heat and stir in the remaining ingredients except the walnuts; mix well. Stir in the walnuts and mix until well combined. The batter will be very thick. Turn out the batter into a greased 9-inch square baking pan and spread evenly. It will not be very deep. Bake in a preheated 350° oven for about 20 minutes or until a toothpick inserted in the center comes out clean. Cool the brownies in the pan on a wire rack; then cut into squares. Makes 20 brownies.

[[Spike says that one true act of a loving family person is planting carob trees. They take 100 years to bear fruit.]]

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TEGLACH
Also spelled taiglach, these little honey-coated cookies are traditional at Rosh Hashanah. 

Dough:
4 eggs
4 Tbsp. oil
1 Tbsp. sugar
2 cups flour
1/2 tsp. baking powder

Coating:
1 1/4 lb. honey (must be weighed)
3 Tbsp. sugar
1 tsp. ground ginger
1 tsp. cinnamon
1/4 cup water
1 lb. nuts (1/2 filberts, 1/2 pecans)
1 jar maraschino cherries (optional)

To make balls: Sift dry ingredients together. Add egg and oil and mix to form dough.  Roll dough out into thick rope, then cut small pieces and roll between palms to make small balls. Bake in shallow baking dish at 375° until brown.

To make coating: Mix honey, sugar, ginger, cinnamon and water in saucepan and heat over  medium-high heat until boiling. Add balls, nuts and cherries. Cover and  simmer 10 minutes. Uncover and simmer until most of the liquid is absorbed. Turn out on wet board and form into shapes.

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SWEET POTATO AND PRUNE TZIMMES

1 1/2 lb. prunes
3 cup boiling water
2 Tbsp. vegetable oil
2 Onions
1 1/2 tsp. salt
1/4 tsp. pepper
3 Sweet potatoes, peeled & quartered
2 cloves
1/2 cup honey
1/2 tsp. cinnamon

Wash prunes and let soak in boiling water 1/2 hour. Heat the oil in a Dutch oven. Brown onions. Sprinkle with the salt and pepper. Add the undrained prunes, sweet potatoes, honey, cloves and cinnamon. Replace cover loosely and cook over low heat 2 additional hours.

Serves 6-8.

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CHICKEN DORADO

2 1/2 lb frying chicken
1/2 tsp paprika
1/2 tsp salt
1/4 cup chicken fat
1/2 cup pineapple juice
1/2 cup orange juice
1/16 tsp ground cloves
1/16 tsp ground nutmeg
1/2 cup pineapple tidbits
1/4 cup orange sections
2 tbsp salted almonds
1 tbsp flour
2 tbsp dark brown sugar
2 tbsp water

Cut the chicken into quarters. Sprinkle with the paprika and salt, and brow over medium heat in the chicken fat in a large skillet. Mix the juices and spices and pour over the chicken. Bring to a boil, add the pineapple tidbits, orange sections, and almonds; lower the heat to simmer, cover tightly, and cook about 45 minutes, until the chicken is tender. Remove the chicken to a platter and keep hot. Blend the flour, brown sugar, and water to a smooth paste, and stir into the gravy. Stir for 5 minutes, and pour over the chicken. Garnish with orange slices.

serves 4

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CUSHION ROAST OF LAMB

Ask the butcher to remove all bones and gristle from a square cut 5 to 6 pound shoulder of lamb, so that a large flat piece of meat, about 1 inch thick, remains.

After it is koshered, trim away the uneven edges (use them in soup) to form a neat rectangle. Fold over, and skewer or sew on 2 sides. Fill, not too tightly, with prune and apple stuffing, and fasten the fourth side. Rub the entire surface of the meat with lemon juice and 1 tsp salt. Place meat, smooth side up, on the rack of a shallow roasting pan, and roast, uncovered, at 325 degrees for 1 hour. Prepare currant sauce and pour 1/4 over the meat. Every 30 minutes, pour another 1/4 of the sauce over the roast. When the meat is easily pierced with a fork, about 3 hours total cooking time, remove to a hot platter, and garnish with orange slices and bits of currant jelly. Skim fat from gravy, and pass separately. Serves 10. 

ROLLED SHOULDER OF LAMB: Ask the butcher to bone the meat as for Cushion Roast, but do not fold. Spread evenly with any desired stuffing, roll up and tie securely. Roast as for cushion roast.

CURRANT SAUCE: Place 2 tbsp veggie shortening, 1/2 cup currant jelly, 2 tbsp vinegar, and 1/2 tsp dry mustard in a small sauce pan. Stir over medium heat until jelly melts. Keep warm to use as needed. 

APPLE AND PRUNE STUFFING: 

2 cups soft bread crumbs
1 cup coarsely chopped, peeled apples
1/2 cup pitted, cut-up, cooked prunes
1 tbsp melted butter or fat
1 tsp salt
1/2 tsp poultry seasoning
1 tbsp prune juice

Mix all ingredients lightly but thoroughly. This amount makes 2 1/2 cups. It may be doubled or tripled as needed.

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[[Spike says there will be more recipes for Rosh Hashanah on our website. These recipes will be posted there also, along with appropriate informational articles.]]

L'shanah tovah

SHALOM FROM SPIKE & JAMIE


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