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Bubba's Ukrainian-Yiddishe Noshery
Recipes from the Jewish Ukraine
Sweets and Desserts
For more information on each cook, or to view more recipes by that cook, click on her name.
KICHEL
Submitted by Freya Blitstein Maslov, after a recipe by her grandmother Rose Rozmarin Spielberg Kramer
This is a milchik recipe from Polonnoye and Chudnow near Zhitomir. My grandmother made dozens of these Kichel so that we would be able to break the fast of Yom Kippur with sweetness. The older folks would dunk them in their coffee and us kids would dunk in our glass of milk or slather them with whipped butter. YUM! My children always started nudging me weeks ahead of time to start baking them . It was not a complete holiday without them. Thank heaven for the freezer - or I would have had none left by the time Yom Kippur rolled around. -Freya Blitstein Maslov
6 cups sifted flour
1 lg. cake of yeast
½ cup hot water
1 tsp. sugar
1 ½ cups sugar
1 cup oil
3 beaten eggs
2 more cups sifted flour, or more
1 ½ cups warmed milk
more oil to brish dough with
Put the flour in a very large mixing bowl - the dough will double or
triple in size.
Make a "well" in the center (use a drinking glass to make the
'well')
Crumble a large cake of yeast in a bowl with ½ cup hot tap water
and 1 tsp sugar, stir, and pour entire mix into the well, scraping sides
of dish if necessary.
Sift a little extra flour on top of the yeast well. Not too much.
Let stand about 60-90 minutes.
Add sugar, salt, oil , beaten eggs, and 2 more cups sifted flour. Ad
the warmed milk slowly while mixing the mixture with your hand.
Knead until dough is no longer sticky. Add flour as needed; you may have
to add up to 4 more cups of sifted flour – as you are working the
flour by kneading.
Place dough back into bowl and let stand 30 minutes.
Punch down, and knead again. Put back into the bowl, cover loosely with
a clean dishtowel, and place on top of the "gas" stove (a warm
place) for about 1 hour, or until dough has risen above the top of the
bowl. Punch down and knead for a few minutes – cut into 6 equal
pieces.
Preheat oven to 350 degrees.
Roll, thin, on lightly floured board. Brush the entire dough surface
with oil. Sprinkle sugar/cinnamon mixture over entire surface. Cut lengthwise
into 3 or 4 strips. The width is your choice. Roll backwards ** – let
stand for 10 minutes and bake for 30 minutes until golden.
- - take each strip and cut into triangular pieces to make crescent rolls
or roll the entire piece like you did for the jelly roll cookies – remember
to pinch down both ends.
** What I mean by backwards is take your triangle and turn over so that
the oiled/sugared side is on the table . Start at one end and roll so
that the sugared side ends up on top. When you put them on the ungreased
cookie sheet or baking pan – make sure that you place them with
the open flap-side down or they will unroll in the oven. They will rise
a little while you are waiting to put them in the oven – this is
when you can tell if the flap will unroll and you can punch down to make
sure they will stay 'rolled'.
Use same procedure for rolling the entire piece (like the Jelly Roll)
- I will have to SHOW you this procedure – can't explain it well
enough for you to understand. Just remember – the sugared side
has to be face down…………. You'll see what
I mean when I show you.
You can get creative here as well. Make any shape you like. The Crescents
(from triangles), or the plain oblong 6 or 7 inches long and 3 or 4 inches
wide. The latter is easiest – and quickest, because you can see
how time-consuming this recipe is. But very well worth the effort.
HAMENTASCHEN
Submitted by Freya Blitstein Maslov
Grandma Sarah was a great cook, and made some of Grandma Rose's hardest recipes with ease. The "handful" measure, I actually measured while watching them both make some of their recipes. The "handful" had to make a detour into a measuring spoon or cup before it was added to the recipe, because each one's hand was a different size. As for baking – she couldn't bake a frozen pie! That became "my" job.- -Freya Blitstein Maslov
4 cups sifted flour
4 eggs
½ tsp. Salt
½ cup shortening (Crisco)
1 tsp. baking powder
1 cup honey
1 can SOLO brand Poppyseed filling, (you can also use, prune or apricot)
1 Tbsp. lemon juice.
Mix flour, eggs, salt, shortenng, baking powder, and honey together
well, knead.
Dust breadboard or countertop with flour, and roll out dough thin, then
cut into 4 inch squares.
Mix lemon juice into poppyseed filing, to cut the sweetness. Drop approx
1 tsp on to center of each square. Fold into triangles, and make sure
the edges are sealed.
Bake at 350 degrees for about 20 minutes – til golden brown.
GRANDMA ROSE'S POPPYSEED COOKIES
Submitted by Freya Blitstein Maslov
4 eggs
1 cup sugar
1 tsp. vanilla
1 cup oil
2 tsp. baking powder
Pinch of salt
Approx 4 to 5 cups sifted flour
1 cup dried fresh poppyseed*
(* if fresh is not available – use canned, and add to eggs and
oil first before mixing with dry ingredients)
Add all ingredients*. Mix well. Knead, dusting with flour as needed.
When cool and firm to the touch – it's enough kneading.
Roll to about ¼ inch thickness.
Use a glass as a cookie cutter. - - or round cutter.
Do not grease cookie sheet - dust with flour instead.
Bake at 375 degrees until golden brown. Approx 13 to 15 minutes.
NOTE: This is a basic cookie dough recipe and can be used many ways.
Make plain sugar cookies or add your own ingredients.
ROLLED JELLY COOKIES (sort of a Rugelach)
Submitted by Freya Blitstein Maslov
1¼ cups sugar
½ cup oil
1 stick margerine (or butter)
2 tsp. vanilla
2 Tbsp. orange juice
Pinch of salt
½ tsp. baking soda
2 Tbsp. baking powder
4 jumbo eggs, slightly mixed w/ 1 Tbsp. water
5 cups flour (use extra when kneading and rolling.)
Approx 1½ cups chopped walnuts.
1 or 2 large jars of blackberry JAM - - do not use jelly.
Sugar, ground cinnamon. Mix until light brown color.
(Using a regular spice jar - fill ¾ sugar and 1 tbsp cinnamon
- replace plastic shaker top on jar – Shake well)
Set aside nuts, jam, and sugar-cinnamon mixture.
Thoroughly mix all other ingredients, and knead until cool and firm.
Use extra flour if needed, to dust board and dough while kneading.
Cut dough into 6 equal pieces.
Knead each piece again before rolling. Roll into rectangle not to exceed
12 or 13 inches in length. (Do not roll too thin – or they will
crumble. 1/4" okay)
Spread jam on rectangle with spatula - sprinkle completely with sugar/cinnamon
mixture. Sprinkle with the chopped nuts.
CAREFULLY – ROLL LENGTHWISE. Pinch down ends.
Brush top with oil or butter and sprinkle more sugar/cinnamon mixture
on top.
If necessary – let the roll 'crawl up your arm' in order to transfer
it to the cookie sheet. Make sure that the lengthwise end of the flap
is on the bottom – or whole roll will unfold in the oven. You can
put 3 rolls on a greased/dusted pan or cookie sheet.
- - -
Bake at 350 degrees for about 25 minutes. - - -
Cut into slices immediately when removed from oven. Angle the slices.
If you wait until they cool – they will crumble when cut.
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