couponing in the holy land

Frugal food shopping for the Anglo Israeli

Archive for the tag “tnt freezer recipes”

What’s going in the freezer? Biscochos de huevo

I am a little behind schedule and my freezer is quite full so these haven’t gotten in yet.  I don’t make them as much as I used to because it takes a lot of time to roll and shape the dough.  When my kids were younger they happily made all sorts of shapes- now they need a little more motivation.  The best part about this recipe is that it uses oil instead of margarine, as opposed to most cookie recipes- great for those of us who are watching our cholesterol.  These cookies look like Syrian kaak but are slightly sweet instead of savory.  The dough is very hardy and will last in the refrigerator or freezer as needed.  They make great tea biscuits or teething cookies for babies.

BISCOCHOS DE HUEVO

Source:  Come, Es Bueno: Sephardic Tastes of Congregation Etz Ahaim

Ingredients:

1 cup oil [I use canola]

3 teaspoons vanilla extract

2 cups sugar

7 teaspoons baking powder

6 eggs

5 cups flour (5 to 6- depends on humidity)

Directions:

Mix wet and dry ingredients separately.  Knead dough in bowl or on floured surface.  Cover dough and rest it for 30 minutes.  Dough should not stick to hands and should be shiny, not dull.  Add more flour if necessary.  Take chunks of dough, roll into cords, cut and form into rings.  Brush the tops with egg yolk.  Place on greased pan and bake 7-10 minutes at 200C.  Do not allow to get brown in the oven-they should be removed when they are just golden.

biscochos

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What’s in my freezer? Pumpkin Walnut Loaf

Actually this hasn’t made it in yet- it is on my list for tomorrow…

Pumpkin is also one of the Rosh Hashanah simanim.  Technically the word הקרא/הקרע are types of pumpkins or gourds.  Some people use zucchini (זוקיני/קשוא), some use butternut squash (דלורית), and some use pumpkin (דלעת).  We use pumpkin mainly because it is sweet and we should have a sweet New Year.  Plus the color is quite appropriate for the fall season, albeit not in Israel.

When we eat the gourd we ask for our merits to be proclaimed (קריאה) and to have our evil decree torn up (קרעה):

“יחי רצון מלפנך, ה’ אלוקנו אלוקי אבותנו, שיקרע רע גזר דיננו, ויקראו לפנך זכויותנו”

Pumpkin Walnut Loaf

Source: My Most Favorite Dessert Company Cookbook

Ingredients

2 cups all-purpose flour, sifted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon ground nutmeg
4 tablespoons unsalted margarine
1 cup sugar
2 extra-large eggs
1 cup pumpkin puree
1/2 cup vanilla soy milk
1 cup chopped walnuts

Directions

  1. Preheat the oven to 170C. Grease the bottom and sides of a 9 x 5 x 3-inch loaf pan. (I use the disposable “English cake” loaf tins)
  2. In a medium bowl, stir together the flour, baking powder, cinnamon, salt, baking soda, and nutmeg.
  3. In the bowl of a standing electric mixer fitted with the paddle attachment, cream the margarine and sugar on medium speed until fluffy.
  4. With the machine running, add the eggs all at one time. Scrape down the sides of the bowl with a rubber spatula.
  5. With the machine on medium speed, add the pumpkin and beat until combined.
  6. Reduce the speed to low and add the dry ingredients, alternating with the soy milk, until blended. Scrape down the sides of the bowl and stir in the walnuts by hand.
  7. Scrape the batter into the prepared pan and smooth the top. Bake for about 55 minutes, or until a cake tester inserted into the center comes out clean. Remove the pan to a wire rack and let cool for 5 minutes. To store the loaf, wrap it in plastic wrap and store it in the refrigerator for up to 1 week.

What’s in my freezer? TNT Banana Bread with chocolate chips

One of the most surprising things I learned in Israel was how much Israeli hate cooked banana!  I actually made this recipe for someone who promptly spit it out when he found out it was made with banana.  What that means for the rest of us is that we can buy overripe bananas cheap and make great desserts with them.  It is best to freeze and defrost the bananas before you use them- they will the most soft.  I usually collect them in the freezer and when I have a batch I make as many cakes as possible.

Ingredients

1 1/4 cups flour

1 teaspoon baking soda

pinch of salt

2 large eggs

1/2 cup canola oil

1 cup sugar

2 large defrosted bananas (flexible)

1/2 bag chocolate chips (I prefer Carmit brand)

Directions

Preheat the oven to 170C.  Mix the dry ingredients together and the wet ingredients together in separate bowls, except for the chips).

Then mix the wet and dry in together with a fork until combined.  Add chocolate chips.

Pour into 2 English cake pans (loaf pan) and bake for 50-55 minutes, until golden brown and a toothpick inserted in the center comes out clean.

I usually double the recipe (or more), which will fit into three long English cake disposable pans.  Don’t fill more than half full.  Depending on how big your oven is (mine is tiny), for each double batch mix the ingredients separately.

Source: adapted from www.foodandwine.com

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