Thank you for sharing your recipes! Happy noshing!
Lemon Pound Cake – Shared by Judie Weissman
1/2 pound softened butter
1 3/4 cup sugar
2 cups sifted cake flour
1 tsp baking powder
1 tsp vanilla
1/2 tsp lemon extract or fresh lemon juice
Cream butter and sugar well. Add eggs, 1 at a time, stirring after adding each egg. Sift together cake flour and baking powder. add to mix and continue beating. Add vanilla and lemon. Pour into greased and. floured bunt pan. Bake at 325 for 45 minutes, then at 359 for 10 minutes. Cool for 30 minutes before removing from pan. When cake is completely cool, sprinkle with powdered sugar.
My Favorite Lemon Bars ~ Shared by Judie Weissman
2 cups flour
1/2 cup powdered sugar
1/2 pound softened butter
Mix all dry ingredients together
Cut in butter
Press down into a 9×13 pan. Bake at 350 degrees for 20-22 minutes until crust is lightly browned. Remove from oven
2 cups sugar
4 tbsp flour
Juice of 2 lemons, about 1 cup
Mix all ingredients and beat well. Pour over baked crust and return to oven for 20 minutes.let cool completely before cutting. I us usually wait until the next day. Sprinkle with powdered sugar before serving.
Poppyseed Filling (adapted from Leah W. Leonard’s Jewish Cookery) ~ Shared by Jennifer Drapkin
1 c. poppy seeds
1⁄2 c. water
6 T. honey
1⁄4 tsp. lemon rind
1 1⁄2 tsp. lemon juice 1 egg, beaten
1. Combine all ingredients except egg in saucepan.
2. Cook over moderate heat till thick, stirring to prevent scorching. 3. Let cool before adding egg, beating in thoroughly.
4. Return to heat and stir while cooking 1 to 2 min.
Passover Miracle Bar
- 2 cups ground almonds
- 1 cup brown sugar
- 2 eggs
- 1 cup chocolate chips
Preheat oven to 375; Grease a 9×13 pan. Mix ingredients together and spread in pan with spatula. Batter will be thick but do not add water. Just mix it well. Bake for 23 minutes. — OR — Shape into cookies and bake 12–15 minutes. Do not undercook. Easy Peasy and yummy!
Caramelized Coconut Macaroons ~Makes 12 macaroons
Hands on time ~ 40 minutes. Total time up to ~ 4 hours
4.5 ounces unsweetened large flaked coconut (chips)
4.5 ounces unsweetened desiccated coconut (macaroon coconut / flakes?)
1.5 sticks butter
½ pound sugar
1 ¼ tsp salt
- In a bowl combine the 2 types of coconut
- Combine butter and sugar in a heavy-bottomed 4 quart pan. Bring the mixture to a medium amber caramel, stirring occasionally with a wooden spoon, so that the mixture doesn’t burn, 7-10 minutes. When it has achieved the desired color, stir in the salt. Add half the coconut mixture to the caramel and stir to incorporate. Remove from the stove and let sit for 5 minutes.
- In a large bowl, whisk the eggs and fold in the other half of the coconut mixture.
- Working rapidly, stir the coconut and egg mixture in the caramel-coconut combination using a wooden spoon. You must move quickly so you don’t cook the eggs.
- Stirring constantly, return the pot to medium heat until the mixture comes together, about 10 minutes. The result should be thick and medium brown. Completely cool the mixture in the refrigerator
- Preheat the oven to 350 F. Use an ice cream scoop to place the unbaked macaroons on a parchment paper lined sheet pan. Bake until the cookies are a dark golden brown, 15-18 minutes. Let cool before serving