Texas Jewish Post (Fort Worth, Tex.), Vol. 54, No. 49, Ed. 1 Thursday, December 7, 2000 Page: 35 of 48
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JOAN KEKST Food Writer
■Jandmade edible gifts are
•■always welcome during the
I I holidays. Attractive contain
ers, recycled baskets, ribbons
and storage jars with corks or
rubber gaskets will make your
gift even more appealing. For a
special touch, include a recipe
and an unusual serving piece.
Most of these food gifts can be
made in advance.
Lemon Frosted Ginger Cookies
(Par eve)
1/2 C pareve margarine
1/4 C dark corn syrup
1/2 C sugar
2 C flour
1 T powdered ginger
1 t baking soda
Lemon Icing
1 -3/4 C confectioner’s sugar, sifted
3 T lemon juice, strained and
warmed
1 t margarine
Preheat oven to 375°. In a bowl
placed over pan of hot water, com-
bine margarine, corn syrup and
sugar Stir until sugar is dissolved.
Sift flour, ginger and baking soda.
Stir onto bowl of warm corn syrup
mixture to make stiff dough. Wrap in
plastic and chill 30 minutes or longer
On floured surface, roll dough to
1/8 inch and cut into 2-inch
Chanukah shapes. Bake on greased
cookie sheet for 15 to 18 minutes until
golden brown. Cool on rack.
Combine confectioner’s sugar,
lemon juice and margarine until
smooth. Frost cookies. Place in single
layer until icing is set.
Cappuccino Brownies
(Dairy)
8 oz high-quality bittersweet
chocolate, chopped
1-1/2 sticks unsalted butter or
margarine, cut up
2 T espresso instant coffee powder,
dissolved in 1 T boiling water
1-1/2 C sugar
2 t vanilla
4 large eggs, lightly beaten
1 C flour
1/2 t salt
1 C walnuts, chopped
Frosting
8 oz cream cheese, room temperature
3/4 stick unsalted butter or margarine
1-1/2 C confectioner’s sugar
1 t vanilla
1 t cinnamon
Preheat oven to 350°. Grease and
flour 9-by-13-inch pan. For the brown-
ies: Melt chocolate and butter or mar-
garine in stainless-steel bowl. Set
over barely simmering water Stir
until smooth. Add espresso. Remove
and cool to lukewarm. Stir in sugar
and vanilla. Stir in beaten eggs, one
at a time. Add flour and salt. Mix
until just combined; add walnuts.
Pour into prepared pan and smooth
top. Bake in middle of oven 20-25 min-
utes. Tester may have crumbs on it.
Cool completely in pan on a rack.
Make frosting: In electric mixer
bowl, cream together cream cheese
and butter or margarine until light
and fluffy. Add sifted confectioner’s
sugar, vanilla and cinnamon and mix
well. Spread evenly over brownies.
Chill one hour until firm. Cut in 1-
1/2-inch squares. Label to keep refrig-
erated one week or freeze.
(Dairy)
1 lb butter or margarine, room tem-
perature
2 C “lite" sour cream
4 C flour
Filling:
2 C golden raisins
1 T cinnamon
6 T sugar
2 C lightly toasted walnuts, finely
chopped
1 stick butter or margarine, melted
2 T confectioner's sugar
In electric mixer, beat margarine
or butter, sour cream and 3-1/2 cups
flour until smooth. Scrape dough
onto plastic wrap. Sprinkle both sides
with remaining flour Seal and chill 3
hours.
Sacks of spices and herbs from Machane Yehuda market In Jerusalem.
Rinse raisins in hot water; drain
well and pat dry. Toss in small bowl
with sugar, cinnamon and walnuts.
Preheat oven to 350°. Grease two bak-
ing sheets.
Remove one-fourth of dough at a
time from refrigerator. Roll dough on
floured surface into a 9-inch circle,
1/4-inch thick. Brush with melted
margarine and sprinkle with cinna-
mon nut mixture. Cut each circle into
eight wedges. Roll from outer edge to
point; place on prepared baking
sheet. Bake about 25-30 minutes, until
golden. Cool on rack. Store or freeze
airtight. Sprinkle with confectioner’s
sugar before serving. (Makes 32
pieces.)
(Pareve)
3 egg whites
dash of salt
1 C sugar, sifted
2 t water
1 t vanilla
3 T cocoa
3/4 C finely chopped walnuts
Preheat oven to 250°. Whip egg
whites with dash of salt until stiff
but not dry. Gradually add half the
sugar. Continue beating and add
water and vanilla a few drops at a
time, alternating with remaining
sugar. Fold in cocoa and walnuts.
Drop by spoonful onto lightly
greased cookie sheet; shape like
candy kiss, or as desired. Bake about
one hour until cookies are firm to
touch. Remove io cooling rack and
store in decorative tin. (Makes 36
pieces.)
Spicy Peanuts
2 T red or green dried chilies, minced
4 cloves garlic, minced
2 T olive oil
2 lbs blanched peanuts
3/4 t kosher salt
3/4 t chili powder or to taste
In heavy skillet, saute chilies and
garlic in olive oil on low heat for 5
minutes. Stir frequently to avoid
scorching. Add peanuts and stir con-
tinuously until golden brown. Remove
from heat and add salt and chili pow
der. Spread on cookie sheet to dry for 2
hours. Makes two 1-lb. jars.
(Pareve)
3 large eggs
1 T water
1 Toil
21 sugar
pinch of salt
4 C flour
sugar for topping
Beat eggs until pale and thick. Add
water, oil, sugar and salt. Gradually
add 3 cups flour to make a Arm, dry
ball. Flatten into disk and sprinkle
with as much more flour as dough
will absorb, working it in with fin-
gers. Divide dough into four equal
part. Roll each piece about 1/8-inch
thick; sprinkle lightly with sugar,
and gently press rolling pin over
dough. Cut into diamonds 2-1/2-by-l-
1/2 inches.
Preheat oven to 450*. Heat cookie
sheet 1 or 2 minutes. Space kichel 1
inch apart and bake 5-10 minutes,
until golden brown. Wash cookie
sheet between batches. Cool kichel.
Pack in decorative air tight plastic
bags. (Makes 40 pieces.)
KEKST
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Wisch, J. A. & Wisch, Rene. Texas Jewish Post (Fort Worth, Tex.), Vol. 54, No. 49, Ed. 1 Thursday, December 7, 2000, newspaper, December 7, 2000; Fort Worth, Texas. (https://texashistory.unt.edu/ark:/67531/metapth754264/m1/35/: accessed July 18, 2024), University of North Texas Libraries, The Portal to Texas History, https://texashistory.unt.edu.; .