Ladies, all these things happened to ONE cake. Probably
better this way. But Rivka still has her credentials by us,
I'm sure.]
1. Don't refuse your husband's offer of buying a cake for
this Shabbos as you are obviously not `into it.'
2. Don't use your old, reliable recipes.
3. Don't check to see if you have all the ingredients on
hand. Send someone out at the last minute for powdered sugar
because you don't have any and your coffee-pepper-sugar
grinder has been broken since you dropped it during that
before-Pesach clean-out-the-cupboards syndrome.
4. Don't think you can leave out the nuts/coconut etc. listed
in the ingredients, but then realize that the recipe says,
"Nuts are an integral part of the success of this recipe --
don't leave them out."
5. Don't be too shy to go back to the grocery for walnuts.
6. Don't take your neighbor up on her offer of frozen
filberts in place of walnuts.
7. If you do, don't leave them whole so they become like
marbles in the cake.
8. If the recipe calls for an inordinate amount of sugar,
don't be suspicious. [And if it's a cup of coffee -- don't
think before absentmindedly pouring a cup of coffee powder,
absentmindedly mistaking it for cocoa, into the batter...]
9. Don't correct anyone when they call it brownies.
10. Don't eat it up right away or freeze it or give it away.
Let it sit around until it gets dry.
*
We'll spare you the actual recipe of the above flop and go on
to something good. For many who do not use matza meal
(gebrokst), Pesach is a non- mezonos yom tov, which is
well compensated for at Succos, when after any absence from
the succa, the menfolk wish to make a leshev
basucca on some mezonos. So here goes,
still wishing you all a good, sweet year with
Glazed Honey Cookies
by Chedva Sternfeld (Yated Bayit Ne'eman)
This recipe yields 50 small cookies that freeze well (if you
ignore Rule 10 of the above). File away the glaze recipe in a
separate section in your own cookbook for repeated use on
cakes.
INGREDIENTS
2 cups flour
1 1/2 teaspoon baking soda
1 teaspoon cinnamon
1 teaspoon ginger
pinch salt
1 scant teaspoon instant coffee (powder)
100 gram (half an Israeli bar) room temperature margarine
1/2 cup honey
1/2 cup brown sugar
1 egg
1 teaspoon cherry brandy
TOPPING
1 egg white (you can add yolk to batter)
1 teaspoon lemon juice
100 gram confectioners sugar
INSTRUCTIONS
1. Sift flour, add dry ingredients. Mix well.
2. In bowl, beat margarine and honey for a minute, gradually
add sugar, egg, brandy and continue mixing.
3. Add the dry mixture and combine to a pliable dough. Wrap
in plastic bag and refrigerate for an hour.
4. Roll out to a thin square and cut out circles with small
glass (shnaps). Place on wax papered cookie sheet (not
oiled).
5. Bake in preheated oven, 180 C., for about 9 minutes till
they turn golden. Remove and cool.
GLAZE
Beat egg white, add lemon juice and gradually, confectioners
sugar until you have a smooth paste. Trickle over completely-
cooled cookies and let dry. (You can insert paste into a
plastic bag and cut off a small corner for easier squeeze-out
decoration.)
DOUBLE the recipe for next time. Triple it after that.
