DrupalWomenQ-#6377

Does anyone have from “The Old Country” a special passed down to the family baked goods recipe to share?

6 Answers

  1. Teri Newman wrote on :

    I have a recipe group that I’ve had for the last 12 years on Yahoo with close to 30 thousand recipes that are tried and true from members and their family and the group archives are searchable. Drop me a note here: teridavisnewman@aol.com and I will hook you up with membership information.

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  2. Terry Perl wrote on :

    My husband came from a family of Jewish bakers. At least 2 of his family’s recipes have been printed in the cookbooks that come from Moosewood Restaurant in Ithaca, NY. One is Regina’s Bobka in “Sundays at Moosewood,” and the other is Ruth’s Sour Cream Coffeecake in Moosewood Restaurant Book of Desserts.”

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    • Joan Ross wrote on :

      sounds great ladies, , why don’t you post them if you do get a chance so we all can enjoy and save them! Thank You!

      Reply
  3. Cathy Barrow wrote on :

    I often post my family’s recipes on my blog. http://www.mrswheelbarrow.com. Also, check http://www.food52.com for great home cooks and their recipes.

    Reply
  4. Sara Wald wrote on :

    Here’s my Great Aunt Thelma’s famous rugelach recipe:

    Ingredients:
    ½ lbs cottage cheese
    ½ lbs butter (softened)
    2 C of flour
    ½ C of sugar
    1 tbsp. ground cinammon
    1 C finely chopped walnuts
    ½ C of raisins
    apricot jam

    Method:
    Preheat over to 375°F.
    Mix cheese and butter with fork.
    With fingers, add flour until blended. Split into five even portions (balls).
    Chill several hours or overnight.
    With rolling pin, roll each ball until very thin.
    Keep dough from sticking by sprinkling with flour while rolling.
    Roll into circles.
    Spread circles with jam.
    Sprinkle with walnuts, raisins and mixture of sugar/cinammon.
    Cut each circle into eights (like a pizza).
    Roll each wedge from wide end toward point.
    Place on ungreased cookie sheet with point down.
    Bake (375°) about 15 minutes or until golden brown.

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    • Joan Ross wrote on :

      thank you for sharing- sounds great!

      Reply
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