Browse Items (2 total)

• 
  Textcategory:Dessertcuisine:Jewish...7 more

  Jewish Coffee Cake

  Jewish Coffee Cake
  
  1 box yellow cake mix
  1 large box instant vanilla
  pudding mix
  1/2 Cup Oil
  4 eggs
  1 t. vanilla - 1 cup water - mix
  beat 10 minutes.
  Topping
  1/2 Cup sugar - 1 or 2 tablespoons
  cinnamon, 1/2 cup nuts - Grease +
  flour pan
  
  Card 1 Front:
  
  Pour 1/2 batter in pan - sprinkle
  with topping - add rest of batter - rest
  of topping - marbleize with knife
  Bake 325° about 1 hr or until done.
  
  Card 1 Back:
  
  ---
  
  # Jewish Coffee Cake
  
  ## Ingredients
  
  ### Cake
  - 1 box yellow cake mix
  - 1 large box instant vanilla pudding mix
  - 1/2 cup oil
  - 4 eggs
  - 1 tsp vanilla
  - 1 cup water
  
  ### Topping
  - 1/2 cup sugar
  - 1 or 2 Tbsp cinnamon
  - 1/2 cup nuts
  
  ## Instructions
  
  ### Cake
  1. Grease and flour the pan.
  2. Combine the cake mix, pudding mix, oil, eggs, vanilla, and water. Mix, then beat for 10 minutes.
  
  ### Topping
  3. Combine the sugar, cinnamon, and nuts.
  
  ### Assembly
  4. Pour half of the batter into the prepared pan.
  5. Sprinkle with half of the topping.
  6. Add the rest of the batter, then the rest of the topping.
  7. Marbleize with a knife.
  8. Bake at 325°F for about 1 hour, or until done.
• 
  Textcategory:Othercuisine:Jewish...8 more

  Kosher Dill Pickles

  KOSHER DILL PICKLES
  
  Medium sized cucumbers
  1/3 teaspoon mustard seed
  1/3 teaspoon celery seed
  
  4 to 6 heads dill
  2 quarts vinegar
  1 cup sugar
  2 quarts water
  1/2 cup salt
  Small piece each of red pepper, onion, garlic,
  bay leaf and alum (optional)
  
  Scald cucumbers and cover with cold water to cool.
  Dry and pack into quart jars. Into each jar put the above
  mentioned quantity of mustard and celery seed, dill, red
  pepper, onion, garlic, bay leaf and alum (if desired).
  Combine vinegar, sugar, water and salt, heat and fill jars.
  Seal. This yields enough liquid for about 50 cucumbers.
  
  Back: blank
  
  ---
  
  # Kosher Dill Pickles
  
  ## Ingredients
  
  - Medium sized cucumbers
  - 1/3 tsp mustard seed (per jar)
  - 1/3 tsp celery seed (per jar)
  - 4 to 6 heads dill
  - 2 quarts vinegar
  - 1 cup sugar
  - 2 quarts water
  - 1/2 cup salt
  - Small piece each of red pepper, onion, garlic, bay leaf, and alum (optional)
  
  ## Instructions
  
  1. Scald cucumbers and cover with cold water to cool.
  2. Dry and pack into quart jars.
  3. Into each jar put the above-mentioned quantity of mustard seed and celery seed, dill, red pepper, onion, garlic, bay leaf, and alum (if desired).
  4. Combine vinegar, sugar, water, and salt; heat and fill jars.
  5. Seal. This yields enough liquid for about 50 cucumbers.