|by Leah W. Leonard|
Jewish Cookery by Leah Leonard is the classic compendium of Jewish cuisine. First published in 1949, it is the authority to which cooks have turne...
Results 1 - 10 of 371 for jewish baking
Beat eggs until ... length of a baking pan. Place on ... and floured, and bake in a preheated ... (add 1/2 tsp. pure anise extract). Makes about 5 dozen.
Soak 1 pound ... ingredients together to make a sauce. Heat the sauce and then pour over the beans. Bake for 1 1/2 hours at 325 degrees in a covered casserole.
Combine 1 3/4 cups flour, salt, baking powder, egg, sugar, ... When ready to bake, divide dough ... cake. Bake in a moderate oven at 375°F for 45 minutes.
Add flour gradually. ... with butter and sprinkle with orange juice. Bake 1 1/2-2 hours at 325 degrees. Let cool before removing from pan. (Florence-First)
Mix cinnamon and ... Sift together flour, baking powder and salt. ... apples on top. Bake 1 hour 45 minutes at 350 degrees. Cool in pan 15 to 20 minutes.
Peel, core and ... Sift together flour, baking powder and salt; ... batter on top. Bake at 325 degrees ... complete cooling. Sprinkle with confectioners' sugar.
In a large ... batter, ending with apples. Bake at 350 degrees approximately 1 hour. Test with straw or toothpick. Sprinkle with powdered sugar after cool.
Cut in: Chop ... or 4 hours or overnight. Add filling. Bring 3 parts together to form a triangle (pinch at top). Bake at 400 degrees for 10 to 12 minutes.
Peel, core and ... eggs, orange juice, baking powder and vanilla. ... of cinnamon-sugar mixture. Bake in preheated 325 ... for 1 1/2 hours. Serves 10-12.
Grease and flour ... Resift flour with baking powder and salt; ... mixture until last layer of batter. Bake in preheated oven 350 degrees for 60 minutes.
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