My Mom’s Recipes And More בלוג אוכל: 2012.02

February 11, 2012

2 Winner Cookies: Chocolate-Orange Cookies, Ginger Cookies

The New Winner Cookies are here :Chocolate and Orange Cookies + Ginger (preserved)Cookies
You have to Refrigerate the dough (both cookies) for 2 hours before baking , so make ahead the 2 recipes in the same (mixer) bowl and bake them at the same day . We love these cookies very much !

Chocolate-Orange Cookies
about 50 cookies
100 gr Chocolate 70% (or 60%)
100 gr butter, softened
100 gr (=1/2 cup) white sugar
pinch of salt
1 large egg
grated peel of 1 large orange
200 gr AP flour
1 ts (=4 gr) baking powder
--
1-2 large baking sheets

H O W:
1. Coarsely grate the chocolate.
2. Beat butter ,sugar, salt, egg and orange peel in a mixer bowl (or by hand).
3. Sift in flour and baking powder. Add the grated chocolate.
4. Mix ingredients quickly. press dough into a ball and warp with plastic warp.Refrigerate 2 hours.
5. Preheat oven to 205C (400F).
6. On floured sufface roll out dough 5mm (1/4 inch) thick.
7. Cut out 4.8 or 5 cm (2 inch) rounds.
8. Place on the baking sheet (lined with baking paper or grease before).
9. Bake 9-10 minutes.
10. Remove from baking sheets and cool on a racks.

Ginger Cookies
6 whole preserved gingers
150 gr butter, softened
100 gr (=1/2 cup) white sugar
pinch of salt
1 large egg
1/2 ts ground ginger
300 gr AP flour
--
1 egg yolk
water

1-2 large baking sheets

H O W:
1. Chop 3 of the whole gingers very finely. dice the others.
2. In a mixer bowl (or by hand) cream butter, sugar, the egg,salt, ground ginger and finely chopped ginger.
3. Sift in flour. work quickly to make a smooth dough. Form into a ball and warp in a plastic warp.Refrigerate 2 hours.
4. Preheat oven to 205C (400F).
5. Divide dough into 3.
6. On floured sufface roll out the dough 5mm (1/4 inch) thick.
7. Cut out oblongs 6 X 3.5cm (2.5 x 1.5 inches) and place on baking sheets (lined with baking paper or grease before)
8. Beat egg yolk with a little water.
Brush over cookies. Sprinkle with diced ginger.
9. Bake 15 minutes or until golden.
10. Remove from baking sheets and cool on a racks.
Preserved gingers:

Chanita Harel© כל הזכויות שמורות על תכנים ותמונות שלנו התפרסם היום בבלוג האוכל של חניתה הראל ורן This content belongs to Chanita Harel at My Mom’s Recipes And More. All writing and photography copyright © 2005-2012 unless otherwise indicated. All rights reserved.http://momsrecipesandmore.blogspot.com

February 9, 2012

My Mom's Malai Cake

My Mom's Malai Cake
Here we come again with a wonderful family recipe .My mom bakes malai cakes for many years . Her Malai Cake recipe is a Winner recipe ! we know there were some malai versions around the world... and we think this one is the is the Best .Thank you Mom again for this Great recipe !
This cake is full with sour cream, hot milk.. butter..and cornmeal.

Malai Recipe
2 cups cornmeal [maize semolina]= 300 gr
2 cups all-purpose flour =280 gr
2 ts baking powder = 8 gr
1/2 ts salt
200 ml sour cream 15% fat
250+250 soft white cheese [5%-9% fat]or sour cream
4 large eggs
1 liter milk
150 gr butter
1 1/2 cups white sugar =300 gr or 250gr
1 ts vanilla
--
9 X 13 pan
H O W:
Preheat your oven to 170C.
1.Boil the milk.Turn off the heat, add the butter and mix until it melts.
2.Mix the 2 flours in a large bowl.
3.Pour over (quickly) the boild milk and butter mixture and mix well .
4.Now add sugar, sour cream, 250 gr cheese , vanilla and the eggs.
5.Add the baking powder and salt at the end and mix well.
6.Pour the mixture into the pan. put full TB of the 250 gr cheese (or sour cream)over the mixture.
7.Bake for 60- 75 minutes or until the cake is golden brown.
You can eat the Malai cake like a cake.
Best eaten warm and fresh from the oven .
It's tasty cold Too !
Keep it till 1 week in the fridge.