Ingredient: Eggs

Meatloaf (Aviva’s)

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 Meatloaf (Aviva's)
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Instructions
  1. Mix water with MBT broth
  2. Mix all ingredients except tomato sauce. Season to taste.
  3. Cook for 25 minutes in pre heated oven at 350 degrees
  4. Take out of oven and pour tomato sauce over meatload
  5. Cook for another 25 minutes

Linzer Hearts

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 Linzer Hearts
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Course Dessert
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Hearts
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Hearts
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Instructions
  1. Place the pecans in the food processor until nuts are finely ground. Pour in a small mixing bowl.
  2. Pour the cracker crumbs into another small bowl (I also first ground them in the food processor)
  3. Place flour, baking powder, and cinnamon in a third small bowl and stir together.
  4. Put the butter and sugar in a mixing bowl. Using an electric mixer, beat until the mixture looks pale yellow and creamy. Break the egg into the batter and add the vanilla; mix until smooth. Add the ground nuts and cracker crumbs and mix until blended.
  5. Add the flour mixture 1/2 cup at a time and mix on low speed until blended after each addition. Scrape the sides of the bowl clean with the rubber spatula and cover the bowl with a piece of plastic wrap. Refrigerate for 1 hour.
  6. Place an oven rack in the center of the over and pre-heat at 350 degrees
  7. Sprinkle a little flour on a clean kitchen surface. Break the dough in half and place 1/2 on the flour. Press the dough lightly with your hands, then sprinkle a little more flour over the top. Using a rolling pin, roll out the dough 1/4 inch thick.
  8. Press out hearts using 2 1/2 inch heart shaped cookie cutter. Press out as many hearts as possible, gathering up the remaining dough so that it can be rerolled. Do the same thing with the other half of the dough.
  9. Slide a spatula underneath the cookies and place them on a cookie sheet. Count how many you have. Press a round circle in the center of 1/2 of the cookies, using a 1 1/2 inch round cookie cutter.
  10. Bake cookies until they turn golden brown, about 10 minutes. When done, transfer to a cooling rack.
  11. While the cookies are cooling, place the jam and water in a saucepan and heat on medium low until the water and jam are completely blended.
  12. Put each heart cookie with a hole on top of a cookie without a hole. Put a spoonful of jam inside each hole. As the cools it will hold the cookies together.
  13. Sprinkle with confectionary sugar
Recipe Notes

Healey Notes:

  1. You can use any size cookie cutters you like
  2. The dough is much easier to work with when cold
  3. We made the dough a day in advance
  4. We used (and actually mixed together) whatever jams we had in the house

Banana Cake

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 Banana Cake
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Instructions
  1. Cream oil and sugar, add eggs very lightly beaten
  2. Add sour cream with baking soda in it
  3. Beat well
  4. Add mashed bananas, flour, salt, and vanilla, mix well
  5. Bake in a well greased loaf pan at 350 for 1 hour

Coffee Cake

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 Coffee Cake
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Instructions
  1. Grease loaf pan
  2. Cream together margarine and butter
  3. Mix creamed butter with remaining ingredients (except chocolate)
  4. Pour 1/2 mixture into loaf pan
  5. Sprinkle powder with nuts and pour half the mixture into the pan
  6. Sprinkle with lots of sugar
  7. Bake at 350 for 1 hour

Chocolate Mint Torte

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 Chocolate Mint Torte
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Instructions
  1. In large mixer bowl beat eggs til thick and lemon colored
  2. Blend in cake mix, dry pudding mix, the 1/3 cup cooking oil and 1 cup water
  3. Beat 4 minutes at medium speed of electric mixer
  4. Pour into 2 greased and floured 9x1.5 inch round baking pans (Note: Jill makes the cake in a large rectangle sheet as well)
  5. Cool thoroughly
  6. Bake cakes at 350 degrees until done, about 30 minutes
  7. Cool 10 minutes before removing from pans
  8. Cool thorougly
  9. Spile each cake layer in half crosswise for a total of 4 layers
  10. Melt together mint-flavored chocolate pieces and the 2 teaspoons of cooking oil; stir well to combine
  11. Prepare dessert topping mix according to package directions; set aside 2 cups cool whip for later
  12. Place a second layer of cake atop and spread with half the remaining whipped topping
  13. Place a second layer of cake atop, spread with half the melted chocolate
  14. Repeat layers
  15. Top layer should be chocolate
  16. Frost sides of cake with the 2 cups reserved topping
  17. Chill 2-3 hours; serve at room remp
Recipe Notes

Recipe - Jill Hoi Toi

Honey Cake

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 Honey Cake
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Instructions
  1. Grate the apple and orange
  2. Mix ingredients well
  3. Line bottom of greased pan with wax paper and grease lightly the wax paper
  4. Pour into large rectangular or square pan
  5. Bake at 350 for 1 to 1.25 hours

Orange Sponge Cake (Passover)

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 Orange Sponge Cake (Passover)
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Instructions
  1. Separate the eggs
  2. Juice the lemon
  3. Sift together matzo cake meal, potato starch and salt three times and let stand
  4. Beat egg yolks until thick
  5. Add 1/2 cup sugar, lemon juice and orange rind
  6. Continue beating until thick and fluffy
  7. Fold in sifted dry ingredients. Let stand.
  8. In separate bowl, beat egg whites until foamy; add 1/2 sugar gradually. Beat until still peaks form.
  9. Folk egg yolk mixture into egg whites
  10. Turn into ungreased 10 inch spring from tube pan
  11. Bake at 350 for 45-50 minutes
  12. Invert pan until cake is cool

Chicken Paprika and Dumplings

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 Chicken Paprika and Dumplings
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Instructions
Chicken
  1. Brown 2-3 onions and chicken in oil.
  2. When brown, add enough water to cover chicken, soup mix and paprika to taste
  3. Add carrots
Dumplings
  1. Beat 3 eggs
  2. Add flour until semi-thick
  3. Dip spoon into boiling water then into mixture and drop in water
  4. Cook for 20 minutes
Recipe Notes

Note - Jodie prefers using the dumpling recipe from Red International Cookbook

Crepes (UNIS)

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 Crepes (UNIS)
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Instructions
  1. Beat eggs
  2. Add vanilla
  3. Alternatively add flour and milk. Mix thoroughly at each addition
  4. Add 1/2 stick melted butter
  5. In a non-stick plan, pour in a ladleful of batter
  6. Swirl batter around the bottom of pan to make a thin round layer
  7. When side is brown, slide a spatula under pancake and flip it over
  8. Cool the other side until golden
  9. Remove from pan
  10. Spread a little bit of sugar or jelly on pancake

Challah

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 Challah
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Instructions
  1. Mix everything together except flour and eggs in a bowl
  2. Let sit 5 minutes until it forms like a sponge
  3. Add flour (start with 6 cups) and eggs
  4. Mix and knead
  5. Turn into large oiled bowl, then turn dough so dough is completely covered with oil
  6. Loosely drape bowl with towel and put in a warm place to rise for about 1 hour (dough should be doubled in bulk)
  7. Punch down dough and shape
  8. Brush with beaten egg
  9. Bake immediately at 350 degrees