Tomato Soup Cake (Vegetarian, K-Dairy) July 4, 2010

I’ve posted two recipes for Tomato Soup Cake including this article/recipe which explains some of its history. Below is another recipe with ingredients in both US and metric for our European friends Enjoy making this recipe and surprising your friends with the secret ingredient!
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Tomato Soup Cake

Serves up to 16:

Ingredients

1 cup sugar

3 Tablespoons room temp unsalted butter

1 (10.75 ounce) can condensed tomato soup

1 teaspoon baking soda

2 eggs lightly beaten

1 teaspoon ground cinnamon

1 teaspoon ground nutmeg

1 teaspoon ground ginger

1/2 teaspoon ground cloves

¼ teaspoon baking powder

2 cups sifted all-purpose flour

1/2 cup raisins (optional)

1/2 cup chopped walnuts (optional)

1 (8 ounce) package cream cheese

2 cups confectioners’ sugar

Preheat the oven to 350F. Butter and flour a bundt or loaf pan. Scale out all of your ingredients. Cream the butter and sugar until light and fluffy. Add the baking soda to the tomato soup and let sit. Sift the spices, baking powder, and flour together. Alternate adding the tomato soup and dry ingredients to the butter mixture until fully combined. Fold in the raisins and walnuts if desired. Pour into desired pan and bake for 50-60 minutes.

Finishing The Cake
A classic way to finish the cake is with a simple cream cheese frosting. Simply beat a package of cream cheese with 2 cups of confectioners’ sugar until light and fluffy. Spread over the top and serve, perhaps with some hot apple cider, a nice compliment to the spice. Another great way to finish this old-time favorite for less money is by brushing on some flavored simple syrup, like spice or rum, and then lightly dusting with confectioners’ sugar. You can also serve the cake with some lightly whipped cream flavored with a little vanilla extract, though the added cost of fresh cream may not be ideal.

Tomato Soup Cake
Recession-Proof Your Dessert
By Julie Herson (Suite 101)

In tough economic times one of the first extravagances to vanish from your daily routine is dessert. With this simple, economical recipe, no such deprivation is needed.
War-Time Ingenuity
Nobody will guess that the secret ingredient in this flavorful, moist, and spicy cake is the depression era kitchen staple canned tomato soup. You may even remember this cake from when you were a child, as many frugal war-time housewives had their own version of this low-cost treat. Most famously, the intrepid M.F.K. Fisher included a version of this recipe in her 1940′s tome How To Cook A Wolf. This recipe, however, includes eggs and baking powder to lighten the texture, as well as a sweet frosting to round out the subtle salty undertones of the tomato soup.

Revealing the Secret Ingredient:
Avoid telling people about the tomato soup in this recipe until after they tell you how much they loved it. For some reason, people find the idea of a savory soup in their sweet cake somewhat off putting. Ultimately though, all you need to explain is that tomatoes are a fruit and naturally contain a large amount of sugar, and thus provide for an ideal ingredient for adding sweetness and moisture without the added cost of more butter, sugar, or eggs.

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Tomato Soup Cake

Ingredients (metric)

1 (10.75 ounce) can condensed tomato soup
5 g baking soda
200 g white sugar
1 egg
75 g butter
2 g ground cinnamon
1 g ground cloves
190 g self-rising flour
145 g raisins

Ingredients (USA)

1 (10.75 ounce) can condensed tomato soup
1 teaspoon baking soda
1 cup white sugar
1 egg
1/3 cup butter
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1 1/2 cups self-rising flour
1 cup raisins

Directions

Combine the tomato soup and the soda in a bowl, and let it stand.
Cream sugar, egg, butter, salt, cinnamon, and cloves. Mix in tomato soup and soda mixture, and then flour. Stir in the raisins, and pour the batter in a greased baking dish (such as a 10″ square pan)
Bake at 325 degrees F (165 degrees C) for 1 hour, or until done. Cool the cake, and top with cream cheese icing.

Nutritional Information
Amount Per Serving Calories: 169 | Total Fat: 4.6g | Cholesterol: 23mg

Recipe: Pavlova (Vegetarian, K-Parve or dairy) February 21, 2010

This Pavlova recipe provides us with two topping options. Delicious!

Serves: 10
Preparation time: 20 minutes

6 Egg Whites
1/8 tsp Salt
1 1/2 Cups Sugar
1 1/2 tsp Vinegar
1 1/2 tsp Vanilla
1 Tbsp Cornstarch
1 (8 oz.) (227 grams) box Whipping Cream (Parve or Dairy)
Fresh Fruit (see below)
Mint leaves for garnish

Preheat oven to 400F (205C). Spray aluminum pizza pan with non-stick cooking spray and set aside.
In a large mixing bowl beat egg whites and salt 5-6 minutes until stiff, slowly adding sugar a tablespoon at a time.
Continue beating until very stiff. Add Vinegar and Vanilla. Beat again. Gently fold in cornstarch. Place spoonfuls of mixture on pan and spread evenly, building up sides.

Reduce oven to 250F (120C). Bake for 1 1/2 hours. Cool.

In small bowl, beat whipping cream until stiff. Spread over Pavlova.

TOPPING A

2 cups mixed blueberries and raspberries, fresh or frozen
1/2 cup sugar
2 tablespoons orange or Sabra liqueur

Combine in small saucepan on medium heat, bring to a boil. Simmer uncovered 15-20 mins. Drain liquid and cool. Use to top Pavlova.

TOPPING B

5-6 peaches, pealed and cut in wedges
1 cup fresh blackberries
2-3 tablespoons sugar
1 tablespoon orange liqueur

Combine in small saucepan, bring to a boil, simmer 5 mins. then drain and cool. Use to top Pavlova.

Recipe from Gatherings Cookbook by Netivot HaTorah Day School.

Orange-Buttermilk Cupcakes with Cream Cheese Frosting (K-Dairy) January 17, 2010

Orange-Buttermilk Cupcakes with Cream Cheese Frosting
Makes: 18 cupcakes / Preparation time: 40 minutes Total time: 1 1/2 hours

CUPCAKES

1 cup all-purpose unbleached flour
1 cup whole-wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup granulated sugar (or sucanat)
1/2 cup nonfat or low-fat buttermilk
1/2 cup frozen orange juice concentrate, thawed
1/3 cup vegetable oil
2 large eggs
1 teaspoon pure vanilla extract

FROSTING

8 ounces reduced-fat cream cheese, softened
1/3 cup confectioners’ sugar
2 tablespoons frozen orange juice concentrate, thawed
Preheat the oven to 350 degrees. Line 18 muffin cups with cupcake liners.

To make the cupcakes: In a medium bowl whisk together flours, baking powder, baking soda and salt.

In another medium bowl, whisk together the sugar, buttermilk, orange juice concentrate, oil, eggs and vanilla. Fold into the flour mixture just until blended. Divide the batter among the 18 cups (each cupcake should be about half full).

Bake until the tops spring back when lightly touched and a toothpick inserted at the center comes out clean, 18 to 22 minutes. Remove from oven and cool the pan on a rack. Remove the cupcakes from pan and cool completely before frosting, about 40 minutes.

To make the frosting: In a medium bowl cream together the cream cheese, confectioners’ sugar and orange juice concentrate until smooth.

Nutritional Information:
175 calories (36% from fat), 7 grams fat (2 grams sat. fat), 26 grams carbohydrates, 4 grams protein, 179 mg sodium, 26 mg cholesterol, 1 gram fiber.

Adapted from a recipe by the Associated Press.

Recipe: Key Lime Cheesecake (Dairy) January 17, 2010

Delicious. Can be stored in the refrigerator up to 24 hours before serving.

Prep Time: 25 min
Total Time: 8 hr 25 min
Makes: 10 servings

Ingredients
1-1/4 cups finely crushed graham crackers or coconut bar cookies
1/4 cup (1/2 stick) butter or margarine, melted
3 Tbsp. sugar
2 pkg. (8 oz. each) Cream Cheese, softened
1 can (14 oz.) sweetened condensed milk
1/2 tsp. lime zest
1/3 cup lime juice

Instructions

Heat oven to 350°F. Mix crumbs, butter and sugar; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Beat cream cheese and milk with mixer until blended. Add zest and juice; mix well. Pour into crust.
Refrigerate 8 hours.

Recipe: Rugelach (Vegetarian, K-Dairy) December 22, 2009

Rugelach
By Anne Marie Normandau

Dough
1 (8-ounce) package cream cheese
1 cup unsalted butter
1/4 cup sugar
1 teaspoon pure vanilla extract
2 cups (sift into the cup and level off) bleached all-purpose flour
1/4 teaspoon salt* (optional)
Filling
1/4 cup + 2 tablespoons granulated sugar
1/4 cup (firmly packed) light brown sugar
1/2 teaspoon ground cinnamon
3/4 cup golden raisins
1 cup coarsely chopped walnuts
1/2 cup apricot preserves (well stirred)
Topping
1/4 liquid cup milk
2 tablespoons granulated sugar
1 teaspoon ground cinnamon

Into a food processor with the metal blade, place the cream cheese.
Cut the butter into a few pieces and add it with the motor running. Process until smooth and creamy. Add the sugar and vanilla extract and process until incorporated, scraping the sides of the bowl. Add the flour and the optional salt and pulse in just until the dough starts to clump together.
Electric Mixer Method:
Soften the cream cheese and butter.
In a mixing bowl, cream the cream cheese and butter until blended. Beat in the sugar and vanilla extract. On low speed, beat in the flour and the optional salt until incorporated.
For Both Methods:
Scrape the dough onto a piece of plastic wrap and press it together to form a ball.
Divide the dough into 4 portions and cover each with plastic wrap. Refrigerate for 2 hours or overnight.
Filling:
In a medium bowl, combine the sugars, cinnamon, raisins, and walnuts and stir with a spatula or fork until well mixed.
Remove the dough from the refrigerator and allow it to sit on the counter for about 15 minutes or until it is malleable enough to roll.
Place 2 oven racks in the upper and lower thirds of the oven.
Preheat oven to 350 degrees.
Using a floured rolling pin, on a lightly floured board, roll out each dough portion, one at a time, into a 9-inch circle to a 1/8-inch thickness, rotating the dough often to be sure that it isn’t sticking.
A great method that keeps additional flour to a minimum is to roll out the dough between two sheets of plastic wrap, well floured on the bottom. Flip it over, remove the bottom sheet of plastic wrap, and dust off any excess flour. Using the back of a tablespoon, spread the dough evenly with 2 tablespoons of the apricot preserves. Sprinkle about 1/2 cup of the raisin-walnut filling over the preserves. Press the filling firmly and evenly over the dough. Using a sharp knife, cut the dough circle into 12 triangles or pieces of “pie.”
Use a thin knife, if necessary, to loosen the triangles from the board.
Starting at the wide end, roll up the triangle and bend the ends around to form a slight crescent shape.
Place the rugelach, point underneath, about 1 1/2 inches apart on the prepared baking sheets. Refrigerate, covered with plastic wrap, for at least 30 minutes or until firm.
Clean the work surface of excess filling before rolling each batch.
For the topping, brush the rugelach with milk.
In a small bowl, stir together the sugar and cinnamon, and sprinkle the rugelach with it.
Bake for 18 to 20 minutes or until lightly browned.
For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period.
Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely.

Recipe: Puppy Chow (Vegetarian Dessert) December 13, 2009

Thank you to Unoblogger for this recipe! P.S. Nope it’s not real Puppy Chow, silly!

Holiday Puppy Chow Recipe

Ingredients:
9 cups Combination of Corn, Rice, and Wheat Cereal squares (Chex) *For gluten-free, omit the wheat chex.
1 cup chocolate chips
1/2 cup creamy peanut butter
1/4 cup butter
2 teaspoon vanilla *make sure to check vanilla for gluten-free
1 1/2 cups powdered sugar
2 1-gallon ziplock bags

Directions:
Place cereal in a large bowl and set aside. In a medium microwavable bowl, add chocolate chips, peanut butter and butter. Microwave on High for 1 minute and stir. Microwave 30 seconds longer and stir mixture until smooth. Stir in vanilla. Pour sauce over cereal and stir until evenly coated. Spoon half of the mixture in each 1-gallon resealable ziplock bag. Add 3/4 cup powdered sugar to each bag, and seal. Shake the bag until everything is coated. Spread on waxed/parchment paper to cool. Store in airtight container in refrigerator.

Original post is Here and it has lots of gorgeous photos, so if you are interested in this recipe, be sure to check it out!

Recipe: Sufganiot (Hannukah Doughnuts) December 11, 2009

Another Traditional Hannukah Recipe is Sufganiot, or Jelly Doughnuts. They are delicious but be forewarned, it is impossible to eat just one! Below are two of my favorite recipes. I hope you enjoy them!

Sufganiot (Jelly Doughnuts)

Prep Time: 8 minutes
Cook Time: 10 minutes
Rest Time: 20 minutes
Yield: 14 doughnuts

21/2 cups self-rising flour
2 (8-ounce) cartons vanilla low-fat yogurt
2 tablespoons vanilla sugar
2 eggs
6 cups canola oil
3/4 cup confectioners’ sugar
1 cup seedless strawberry jelly

1. In a large bowl, place flour, yogurt, vanilla sugar and eggs.
2. Knead until all ingredients are combined and a sticky, doughy batter is formed. Cover with a kitchen towel and let it rest for 15 to 20 minutes.
3. Heat 6 cups canola oil in a 6-quart stockpot, covered, over medium heat.
4. When dough is ready, uncover oil and raise heat to high.
5. Scoop out a tablespoonful of batter and drop in oil. Don’t make the doughnuts too big, so they can cook through.
6. You should be able to fry about 7 doughnuts at a time. Using a slotted spoon, turn doughnuts when halfway browned, about 30 seconds to 1minute. Fry for another 2 to 3 minutes or until entire doughnut is deep golden brown and cooked through.
7. Remove doughnuts and let cool on paper towel-lined plates. Repeat previous two steps with remaining batter.
8. Fill a squeeze bottle with jelly and inject a little into each doughnut.
9. Roll each doughnut in confectioners’ sugar. Or shake 3 doughnuts at a time in a paper bag filled with confectioners’ sugar.

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SUFGANIOT – HANUKKAH JELLY DOUGHNUTS:
INGREDIENTS:

* 2 tbsp or packages dry yeast
* 4 tbsp sugar and sugar for rolling
* 3/4 cup lukewarm milk or water
* 2½ cups all-purpose flour
* 2 egg yolks

* Pinch of salt
* 1 tsp cinnamon
* 1½ tbsp softened butte or margarine, at room temperature
* Vegetable oil for deep frying
* Plum, strawberry, or apricot preserves

DIRECTIONS:

1. Dissolve the yeast and 2 tablespoons sugar in the milk or water. let sit 10 minutes.
2. Sift the flour. Place it on a board and make a well in the center. Add the yeast mixture, the egg yolks, salt, cinnamon, and the remaining sugar. Knead well. Work the butter or margarine and knead until the dough is elastic.
3. Cover and let rise overnight in the refrigerator.
4. Sprinkle flour on the board. Roll the dough out to 1/8 inch. Cut out with a glass into rounds about 2 inches in diameter. Cover and let rise 15 minutes more.
5. With your hand form into a ball. Insert a teaspoon of jam; enclose completely.
6. Pour 2 inches of oil into a heavy pot and heat to 375 degrees F.
7. Drop the doughnuts in the oil, 4-5 at a time, turning when brown. Drain on paper towels.
8. Roll in granulated sugar and serve. you can make a larger Sufganiot if you like. What ever you decide, eat them immediately!

MAKES 24