Ingredient: Sugar

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 Devil’s Food Cake

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 Chocolate Devil's Food Cake
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Instructions
  1. Cream shortening and sugar
  2. Add chocolate, eggs and vanilla and mix
  3. Add flour, salt, and baking soda, and mix
  4. Gradually add milk
  5. Blend well and pour into a greased and floured 9 inch tube pan
  6. Bake 1-1.5 hours at 375

Chicken Dumplings (Susan Shandler)

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 Chicken Dumplings (Susan Shandler)
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Spicy Dumpling Sauce
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Spicy Dumpling Sauce
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Instructions
  1. Dice water chestnuts
  2. Mince chicken, ginger
  3. Put ingredients in blender until almost a paste
  4. Use as fillings in dumplings
Dumpling Sauce
  1. Finely chop scallion and garlic; mince Szechwan preserved vegetable
  2. Blend all ingredients well

Chicken Teriyaki Wings

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 Chicken Teriyaki Wings
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Instructions
  1. Cut wings in half with wing tip discarded
  2. Crush garlic
  3. Mix sugar, soy sauce and garlic
  4. Add chicken wings and marinate for at least 24 hours
  5. Place wings skinside up on a cookie sheet
  6. Do not pour the excess marinade over the wings, but you can give them a final brush
  7. Bake at 350 for 1-2 hours, until darkly glazed and somewhat crisp

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

Candy Apples

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 Candy Apples
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Instructions
  1. Stir all ingredients (except apples) and bring to boil
  2. Cook covered until steam has gotten rid of crystals
  3. Uncover and cook until the candy reaches the hard crack stage (add a drop of liquid to test)
  4. Add a few more drops of red food coloring
  5. Place in a double boiler
  6. Take stems out of apple and wash
  7. Place stick in center
  8. Take wax paper and dip apples and place upside down on wax paper

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

Caponata

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 Caponata
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Instructions
  1. Half onions, peppers crosswise and slice thin lengthwise. Slice garlic and celery thinly. Cute eggplant into 1/2 inch cubes
  2. In a large, deep skillet, combine 1/4 cup of the olive oil with the onions and a pinch of salt
  3. Cook over low heat, stirring occasionally, until soft and translucent. About 5 minutes.
  4. Add peppers with another pinch of salt, cover and cook until softened, about 5 minutes
  5. Add garlic and cook just until fragrant, about 2 minutes
  6. Add tomatoes, parsley stems and thyme sprigs
  7. Cover and simmer gently, stirring from time to time, until the onions and peppers are tender, about 15 minutes
  8. Meanwhile, in another skillet, heat 2 tablespoons of the oil
  9. Add the celery ribs and leaves and cook over moderate heat, stirring occasionally, until beginning to soften, about 8 minutes
  10. Transfer the celery to a bowl, season lightly with salt and stir in the thyme leaves
  11. In the same skillet, heat the remaining 1/2 cup olive oil
  12. Add the eggplant and cook over moderate heat, tossing occasionally, until lightly browned, about 8 minutes
  13. Transfer the eggplant and the celery to the skillet with the tomatoes, peppers and onions. Season with salt.
  14. Cover and simmer gently until all the vegetables are soft, about 20 minutes
  15. Meanwhile, in a small bowl, combine the vinegar and sugar; stir to dissolve the sugar
  16. Add the vinegar mixture, capers and olives to the vegetables and simmer over low heat to blend the flavors, 1-2 minutes
  17. Season with salt and black pepper
  18. Discard the parsley stems and thyme sprigs and transfer the caponata to a large serving bowl to cool
  19. Serve warm or at room temperature but not chilled
Recipe Notes

Can be refrigerated for up to 2 days

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