Sugie's CookBook

A TASTE OF JERUSALEM: RECIPES FROM SUGIE’S KITCHEN

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Table of Contents A Note from the Cook: 4 Sugie’s CakesCAKES SUGIE’S Meringue Coffee Cake 6 Hungarian Coffee Cake 7 Banana Nut Chiffon Cake 8 Marble Chiffon Cake 9 Lemon Curd Cake 10 Lemon Curd 11 Chocolate Custard Devil’s Food Cake 12 Applesauce Cake 13 Cocoa Brownies 14 Carrot Cake 15 Biscotti from Roberta 16 Buttercream Frosting 17 Minnie’s Topping 17 Chocolate Glaze 17 Orange Glaze 17 Chocolate Buttercream Frosting 18 My Apple Cake 18 Meat, Poultry, and Fish MEAT, POULTRY, AND FISH Chicken Paradise 19 Orange Chicken 20 Turkey Breast 20 Flo’s Tuna Mousse 21 SOUPS Soups Winter Soup 22 Gazpacho 23 Side Dishes SIDE DISHES Rice Kugel 24 Roasted Veggies 24 Carrot Kugel 25 Dairy Noodle Kugel 25 Julienned Veggie 26

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Table of Contents Salads SALADS Roberta’s Cabbage Salad 27 Cabbage Salad II 27 Good Salad 27 Pesach PESACH Recipes RECIPES Matzah Kugel Sweet Potato, Carrot and Apple Pudding Malka’s Pesach Rolls Pesach Trail Mix

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28 29 30 30

A Note from the Cook: My Mother, Lil Meltzer Epstein, always said, “If the food looks good it will be delicious.” She set a beautiful table and she told me the secret is lots of double curly parsley, radish roses and big stuffed green olives liberally sprinkled. A bit exaggerated but they really do help. So use your best table linen, crystal, silverware and whatever else pleases you. It makes the background for a wonderful meal.

For years, our dining room table in Jerusalem was full every Friday night with ten or twelve people. Sometimes friends, sometimes family, and quite often they were strangers, sent to us so they could get a taste of Shabbat. I didn’t mind the work because it was very meaningful, and (if everything went well in the kitchen), it usually was also delicious.

My blessing for whoever’s reading this book is that you, in your home, should know the joy of happy faces gathered around your table.

With Love, Sugie (Anita Meltzer Ellis) Jerusalem July 2021 P.S. This is dedicated to all those generations of Hadassah and Sisterhood ladies who compiled those terrific cookbooks, full of recipes that I interpreted and made my own. To my friends who are terrific cooks and shared their recipes too. And to Sandy, my Bat Bayit, part of my local family, and my friend ― who convinced me to write it all down and share it with you.

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SUGIE’S CAKES

Meringue Coffee Cake Overnight recipe...very easy and worth it!!!

INGREDIENTS For the cake:

1 cake of yeast / (0.6 oz cube of fresh compressed yeast, equal to 2¼ t. or 7 grams) ¼ C warm water 2 ½ C flour 2 T sugar, separated 1 C margarine ¼ t. salt ¼ c almond milk (or other milk substitute) mixed with ¼ c water 3 egg yolks ¼ c very warm water

For the meringue: 1 C sugar 3 egg whites

INSTRUCTIONS

For the roll-up

1 C chopped nuts + raisins Sprinkled cinnamon

In the microwave, melt the margarine and milk substitute/water mix. Set aside to cool. In a separate bowl, proof the yeast by breaking it into small pieces and stirring it into ¼C warm water. Add 1 t sugar, set aside and cover until the yeast begins to bubble.

In a large bowl, mix flour with salt and 2 T sugar.

Add the yolks, as well as the combined “milk” and margarine, to the flour mixture and mix with an electric mixer at medium speed, until thoroughly combined.

Add proofed yeast and mix until smooth. The dough will be a very loose and sticky.

Cover with plastic wrap and refrigerate overnight Grease a 10” tube pan. Set aside.

Meringue. Beating 3 egg whites with a hand mixer, slowly add 1 C sugar until very stiff peaks are formed.

Divide the dough in half and roll out flat. Spread half of meringue over dough. Sprinkle with nuts, raisins and cinnamon.

Roll the sprinkled half of the dough up like a jelly roll and place in tube pan.

Flatten remaining dough, spread with meringue, sprinkle with nuts, raisins and cinnamon, roll as before. Place second roll into tube pan on top of the other one, and tuck the ends in.

Bake at 350°F for one hour, or until browned. Cool completely (at least half an hour) before removing from pan.

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Hungarian Coffee Cake INGREDIENTS 2 cubes yeast (Each cube is 0.6 ounce cube of fresh compressed yeast, equal to 2¼ t. or 7 grams) ¼ C warm water ¾ C milk, or non-dairy creamer mixed with water (whichever you choose, the ratio should be half milk, and half water) ½ C sugar 1 heaping t cinnamon 1 C chopped walnuts 240 grams margarine, softened 1 T salt 2 eggs 4 ½ C flour

INSTRUCTIONS Grease 10” tube pan.

Mix sugar, cinnamon and nuts in a medium-sized bowl. Set aside.

Proof the yeast by mixing it into the warm water. Set aside.

Scald milk in large mixing bowl (you can do it in the microwave). Add sugar, margarine and salt. Set to cool.

When milk mixture is cool, add the proofed yeast.

Add eggs, and beat well.

Add flour to create dough.

When dough is smooth, pull off small pieces, and roll them into balls.

Roll balls in the cinnamon, sugar, and nut mixture.

Place the balls in tube pan, and let rise for 1 ½ hours.

Bake for 30-40 minutes at 350° F (180° C).

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Banana Nut Chiffon Cake Great for Pesach. You can substitute regular flour for the matzah cake meal during the rest of the year. Watch for the “upside down” trick that keeps this cake from collapsing flat as it cools.

INGREDIENTS

1 C matzah cake meal ¼ C potato starch 1 ½ C sugar 1 teaspoon salt ½ C oil 8 eggs, separated 1 C mashed bananas ¾ C chopped walnuts 2 t grated lemon rind A good shot of banana liquor 2 t orange rind

INSTRUCTIONS Combine cake meal, potato starch, sugar and salt in a bowl.

Separate eggs. Make a well in the dry ingredients and add (in this order) oil, egg yolks, mashed banana and lemon rind.

Beat until smooth (about five minutes).

In a separate bowl, beat egg whites until VERY STIFF. Gently fold whites and chopped nuts into the batter together until combined, but do not stir.

Pour batter into an ungreased 10” chiffon cake tube pan.

Bake at 325° F/160° C for 1 hour and 10 minutes.

Check with matchstick to make sure it is baked through.

Hang chiffon tube pan upside down on the neck of a bottle and cool thoroughly.

Once cool, you can cut the cake from the pan with a spatula or table knife.

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Marble Chiffon Cake 2 squares dark chocolate 1½ C sugar, separated ¼ C water ½ t soda 7 eggs, separated 2 C flour 4 t baking powder 1½ C sugar ½ C canola oil ¾ C water 2 t vanilla

INSTRUCTIONS

For this recipe, you need a chiffon tube pan. Do not grease the pan.

Melt together chocolate, ½ C sugar, ¼ C water and ½ t soda on the stovetop over a low flame, stirring constantly until the mixture thickens and bubbles. Turn off flame and set aside to cool.

Separate 7 eggs into two large bowls.

To the bowl with the egg yolks, add flour, 1 C sugar, baking powder, vanilla and water. Using an electric mixer, beat for five minutes, until very well mixed.

Clean off the beaters and beat the egg whites until very stiff.

Fold the egg whites into the cake mix until there are no more white streaks.

Divide the batter into two bowls.

Add the chocolate mix to half the batter, and fold together.

Pour half of the white mixture into the ungreased cake pan. Pour half of chocolate mix on top of that. Pour the remaining white batter on top, followed by the rest of the chocolate batter. Run a spatula through the batter to create a marbled effect.

Bake at 350F/180C for 1 hour and 15 minutes.

Check with a cake tester. A matchstick should come out of the cake without any crumbs attached to it.

Remove cake from oven and turn upside down on a bottle that fits into the neck of the pan. If you don’t have one, the pan should have legs that will support the cake off of the counter’s surface.

After the cake has cooled completely, take a table knife or long spatula and carefully run it up and down between the cake’s sides and the pan to separate them. Run the knife along bottom of cake to separate it from pan. Turn it right side up and there you have it.

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Lemon Curd Cake This is the very first cake I made in 1949 when Arnie and I were in Lancaster, Pennsylvania (Arnie was at F&M college). Eleanor, a friend of Aunt Loraine served this. She was happy to give me the recipe, and told me to go out and buy a chiffon cake pan. This cake is lovely and can be iced with any icing you prefer. But I recommend the lemon curd icing – see below.

INGREDIENTS 3 C flour 4 t baking powder ½ t salt 1 C margarine 2 C sugar 4 eggs, separated 1 t vanilla 1 cup milk (or half non-dairy creamer and half water) Lemon curd frosting (see below)

INSTRUCTIONS For the cake Grease and line the bottoms of two 9” round layer cake pans Mix dry ingredients together Using an electric mixer, beat margarine with sugar in a large mixing bowl until light and fluffy Beat in egg yolks until just blended Add the milk and dry ingredients alternatively to margarine and sugar mixture In another bowl, beat egg whites until stiff Fold stiff egg whites into batter Pour batter into prepared pans.

Bake at 350F/180C for 30 – 35 minutes.

Cool cakes until ready to assemble, frosting with lemon curd between the layers, and also on top.

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Lemon Curd 4 eggs 1 C sugar 2/3 C lemon juice 2 ounces/60 grams margarine Zest of one lemon Whisk eggs and sugar together and place in double boiler over low heat. Add lemon juice and lemon zest. Continue to whisk until thick.

Transfer to a bowl, let cool, and cover with plastic wrap. Refrigerate until ready to use.

Remove cakes from pans.

Frost the top of the bottom cake with half of the lemon curd, then place second cake on top of that.

Using the remainder of the lemon curd, frost the cake, spreading a circle of curd on the top layer.

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Chocolate Custard Devil’s Food Cake INGREDIENTS

For the custard: 3 squares unsweetened chocolate, melted 1 egg, well beaten ½ C milk (I use non-dairy creamer cut in half with water) 2/3 C sugar For the cake: 1 C sugar 2 C flour 1 egg white and 1 yolk, separated ¼ tsp salt ½ C margarine 1 t baking soda 1 C milk (or non-dairy substitute) 1 t vanilla (added to milk)

INSTRUCTIONS

Pre-heat oven to 350F/180C On stovetop, melt chocolate in a saucepan over low flame.

Add beaten egg to milk, and mix into the melted chocolate.

Add 2/3 C sugar. Mix well and continue stirring until a thick custard forms.

Remove from heat and set aside to cool.

Line the bottoms of two 9” layer cake pans with baking parchment cut to fit bottom of pan. Spray the paper with PAM or similar oil spray.

Mix flour and baking soda together In a separate large mixing bowl, cream margarine with sugar.

Add egg and yolk.

Add milk and vanilla mixture alternately with flour and baking soda.

Add cooled custard and beat for three minutes.

Pour into prepared pans and bake for 25-30 minutes Remove from oven and let sit for 10 minutes.

Un-mold the cakes, remove paper lining and cool completely.

Use whatever chocolate icing you prefer. Duncan Hines is great or I have few recipes.

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Applesauce Cake INGREDIENTS 1 ½ C unsweetened applesauce 1 egg 2 T melted margarine 1 t vanilla 2 C flour 2 t baking soda 1 t cin ½ t cloves ½ t nutmeg 1 C raisins 1 C walnuts, chopped In a large mixing bowl, combine applesauce, egg, margarine and vanilla.

In a separate bowl, mix dry ingredients Add dry ingredients to applesauce mix Fold in raisins and chopped walnuts Bake in two “English loaf” pans for 45 minutes, or until a matchstick comes out clean

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Cocoa Brownies INGREDIENTS ½ C all-purpose flour ½ C unsweetened cocoa ¼ t baking powder ¼ t salt 6 T butter or margarine 1 C sugar 2 large eggs 2 t vanilla extract 1/3 C mini chocolate chips (optional)

INSTRUCTIONS Preheat oven to 350 F/180 C. Grease 8-inch by 8-inch metal baking pan.

In a mixing bowl, combine flour, cocoa, baking powder, and salt.

In a large saucepan, melt butter on low. Remove saucepan from heat.

Using a spatula, stir in sugar, then eggs, one at a time, and vanilla until well blended.

Stir in flour mixture.

Spread batter in prepared pan; sprinkle with chocolate chips, if using.

Bake 18 to 20 minutes or until toothpick inserted in brownies 2 inches from center comes out almost clean.

Cool brownies completely in pan on wire rack, about 2 hours.

When cool, cut brownies into 4 strips, then cut each strip crosswise into 4 squares.

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Carrot Cake In 1965, we went to a restaurant in New Hope, Pennsylvania. We ordered the carrot cake, and it was so good we nearly fainted. The owner came over to “kibbitz” with us.

I said, “I’ll give you my recipe for Chocolate Custard Devil’s Food Cake” if you give me your Carrot Cake recipe.” He did!

INGREDIENTS 2 C sugar 1/2 C oil 2 C flour 1 t baking soda 1 t baking powder 1 t cinnamon 4 eggs 3 C carrots, grated 1 C chopped walnuts Zest of one orange

INSTRUCTIONS Line the bottoms of three baking pans with parchment, and spray with PAM or another oil spray. Set aside.

Mix the sugar, oil and eggs in a large mixing bowl.

In a separate combine the flour, baking soda, baking powder, and cinnamon.

Add the grated carrots to the wet ingredients, alternatively with the flour mixture.

Fold in chopped walnuts and transfer to prepared baking pans.

Bake at 350F/180 C for 40 minutes When thoroughly cool, remove from pans and frost between the layers with orange buttercream frosting.

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Biscotti from Roberta From Miami. She was my client when I was in the real estate business in Jerusalem. In the end we managed their apartment, and we became friends. She’s a fabulous cook.

After baking and cooling, I freeze loaves of this biscotti for future use. Don’t defrost – after you take it out of the freezer, slice frozen, then heat at 250F/130C for 20 to 30 minutes. Enjoy!

INGREDIENTS 2 eggs ½ cup sugar 1 t almond extract 1 cup flour 1 cup whole almonds

INSTRUCTIONS Pre-heat oven to 350F/180 C Grease loaf pan or line with baking paper In a mixing bowl, lightly beat the eggs and sugar Add almond extract Slowly mix in flour Add the whole almonds.

Pour mixture into prepared loaf pan Bake for 20-25 minutes.

When cool, remove loaf from pan, wrap in foil and chill in refrigerator.

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Buttercream Frosting Covers 2 8” or 9” layer cakes 1/3 C margarine ¼ C juice of chosen flavour (orange, lemon) 1/8 t salt 1 ½ t flavouring (vanilla, almond, rum…try them all) 3 C sugar

Minnie’s Topping Use this for cakes, cookies, ice cream, & sweet kugels.

2/3 C sliced almonds (crushed, but not fine) 2 t melted margarine 4 t brown sugar 1 C apricot preserves

Chocolate Glaze 6 oz (200 grams) semi-sweet chocolate 4 T margarine 3 T water Melt ingredients together. Cool slightly before pouring over cake or cookies.

Orange Glaze 1 C sugar 1 ½ T orange juice 1 t orange zest Mix together to get the consistency of heavy cream.

Chocolate Buttercream Frosting 8 oz semi-sweet chocolate 1 C margarine 1 C sugar Melt chocolate, then cool completely Combine margarine and sugar until creamy, then beat at high speed for two minutes until light and fluffy.

Gradually beat in chocolate.

Makes 2 ½ C of frosting.

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My Apple Cake INGREDIENTS 5 or 6 apples, peeled and cut into chunks 2 t cinnamon 5 T sugar 3 C flour 1 C oil 2 C sugar 4 eggs ¼ C orange juice 1 t salt 3 t baking powder 2 ½ t vanilla Grease tube pan.

Mix apples with cinnamon and sugar, and set aside.

Combine remaining ingredients and beat until smooth.

Pour half the batter into greased tube pan.

Place half of apples on top of batter.

Add rest of batter, then the rest of the apples.

Bake at 350 for 1 ¼-1 ½ hrs.

Let cool 10 minutes and remove from pan.

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MEAT, POULTRY, AND FISH Chicken Paradise INGREDIENTS 2 chickens, cut into pieces ½ C oil 1 C matza meal 1 t salt ¼ t pepper 2 C onion, chopped 4 C applesauce 1 C orange juice 2 t grated orange rind 1 t cinnamon 1 C blanched almonds (optional)

INSTRUCTIONS Roll chicken pieces in matzah meal.

Brown chicken in oiled frying pan, and season with salt and pepper.

Remove chicken from pan, and place into large pot.

In remaining oil in the frying pan, cook the onions for about 10 minutes. Add to chicken in pot.

Mix apple sauce, cinnamon, orange juice, orange rind, and almonds and pour over chicken in pot.

Cook for 45 min on a low flame, being careful not to burn bottom.

Serve with mashed potatoes (to take advantage of the delicious gravy!).

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Orange Chicken Combine orange marmalade, orange juice and red wine in blender. Marinade chicken overnight.

Transfer chicken to baking dish, and spice with garlic powder, paprika, onion powder, and pepper.

Bake until done.

Serve with fresh grated orange rind and orange sections.

Turkey Breast For marinade: 6 cloves garlic, chopped 1 T honey ¼ C soy sauce ¼ C oil Marinade turkey overnight in a large oven baking bag. Turn over several times.

Preheat oven to 350F/180 C. Make paste of 1½ c sugar and 2 T Dijon mustard with seeds.

Spread ½ on one side of the turkey, and bake for ½ hour in preheated oven Turn turkey over and smear the paste on other side.

Open the bag so it doesn’t overcook, and bake for another ½ hour.

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Flo’s Tuna Mousse I pour it into three little pans. Great for taking out for a Kiddush!

1 can tomato soup 1 envelope (14 grams) non-flavored gelatine 250 grams cream cheese (or Tofutti for pareve) 1 c mayonnaise 3 T minced onion 1 6 oz can tuna, drained Worcestershire sauce Garlic powder Salt and pepper Heat soup and add gelatine until dissolved. Put everything in food processor and process until smooth.

Pour into greased molds and refrigerate. Also freezes well.

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SOUPS Winter Soup INGREDIENTS A piece of pumpkin 4 carrots 1 sweet potato 1 white potato (optional) 1 large onion chopped 5-6 Jerusalem artichokes 4 – 5 C water 2 t curry 1 t ginger 1 t salt 3 t bouillion powder

INSTRUCTIONS Saute onion and then add curry and ginger. Saute some more.

Stir in bouillion powder and salt.

Add 4-5 cups water and bring to a boil and add vegetables Lower heat and cook for about 20 minutes until all veggies are soft.

Pour into blender after removing some artichokes (they make the soup very thick; add them until you get the desired consistency).

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Gazpacho INGREDIENTS 1 C green onions 2 C tomatoes 1 C celery 1 C cucumbers 2 t freeze dried chives ½ t parsley Shot of tobasco 1 t Worcestershire sauce 1 t pepper 2 t salt ½ C wine vinegar Bottle of tomato juice

INSTRUCTIONS Put everything into food processor in batches. Process just for 5 seconds so it stays chunky. Serve very cold.

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SIDE DISHES Rice Kugel INGREDIENTS

1 C cooked rice ¼ c. butter ½ C confectioners’ sugar 4 eggs ½ C milk or substitute ½ tsp. cinnamon 1 tsp. finely grated lemon peel ½ c. raisins ¼ c. chopped nuts

INSTRUCTIONS

Cream butter and sugar.

Beat in eggs, one at a time.

Add cinnamon, lemon peel, raisins, and chopped nuts and mix well.

Add cooked rice.

Bake in a greased casserole at 350F/180C until browned, about 1 hour. Serve hot or cold.

Serves six.

Roasted Veggies INGREDIENTS “I use a combination of vegetables: Brussel sprouts, broccoli, string beans, carrots, onions, cherry tomatoes, mushrooms, potatoes… I did not use peppers but you could.”

INSTRUCTIONS

Clean and cut vegetables the night before – keeping the mushrooms separate.

Put everything but the mushrooms in a bag with a little olive oil and seasoning.

Leave bag in the fridge overnight.

Spread bagged vegetable combination out on a cookie sheet and roast in a very hot oven.

Add mushrooms in the last fifteen minutes because they shrink up.

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Carrot Kugel 2½ C packed grated carrot 1 C flour 1 C brown sugar 1/3-½ C canola oil 2 eggs 1 t vanilla 1 t lemon juice 1 t baking powder Mix all ingredients and transfer to prepared baking dish. Bake at 350F/180C for 45 minutes.

Dairy Noodle Kugel ½ lb wide noodles, cooked and drained 25 grams melted margarine 250 grams cottage cheese 250 grams sour cream ¼ C sugar 1 t vanilla 2 eggs ¾ C corn flakes 1 t cinnamon ¼ C sugar Combine ingredients and pour into prepared baking dish. Bake at 350F/180 C for 40 minutes.

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Julienned Veggies Julienne two colors of zucchini, and a carrot Saute on medium high heat with 1 T oil.

Add 3 cloves garlic, crushed Add salt and pepper Add ¼ C diced red onions Cook for 1-2 minutes, stirring continuously.

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SALADS Roberta’s Cabbage Salad 2 packages grated cabbage (about ½ a kilo or one pound) 1 orange and 1 yellow pepper, diced small 1 small red onion, diced 2 – 3 small cucumbers, thinly sliced 2 carrots thinly sliced

Dressing

1 C sugar 1 C white vinegar ½ c water ¾ C oil 2 t salt ¾ teaspoon chopped garlic Pour dressing over chopped ingredients. Chill in a Ziploc bag overnight.

Cabbage Salad II Sliced cabbage Toasted sesame seeds Pine nuts Green onions Dress with equal parts oil, sugar, and soy sauce and chill overnight.

Good Salad 4 tomatoes 1 ½ C chopped celery 1 large red onion 1 can chick peas Combine, add your favorite dressing, and refrigerate overnight.

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PESACH RECIPES Matzah Kugel INGREDIENTS 4 matzot 3 eggs, well beaten ½ t salt ½ C sugar ¼ C melted margarine, plus 2 additional T 1 t cinnamon 2 large apples peeled, and chopped ½ cup walnuts chopped ½ cup raisins

INSTRUCTIONS Break up matzot and soak in hot water until soft, then drain.

Beat eggs together with salt, sugar, melted margarine and cinnamon. Add to matzahs.

Stir in apple, nuts, and raisins.

Transfer into greased baking dish and dot with additional marg.

Bake at 350F/180C for 45 minutes, or until lightly browned.

Serves six, but multiplies beautifully. The only things I use less of when multiplying is the melted margarine.

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Sweet Potato, Carrot and Apple Pudding This recipe serves six, but you can easily multiply it to serve large crowds. But go easy on the margarine (use less) when multiplying.

INGREDIENTS 1 cup grated sweet potatoes 1 cup grated carrots 1 cup grated apples ½ cup raisins ½ cup chopped dates or prunes ½ cup matzah meal 2 t lemon juice ½ t salt ½ C melted margarine ½ t cinnamon ½ C sugar

INSTRUCTIONS Mix everything together in a large bowl.

Pour into greased casserole and bake 45 minutes at 350F/180C. Serves six.

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Malka’s Pesach Rolls INGREDIENTS 1 C water ½ C oil 1 t salt 2 C matzah meal Dash of cinnamon 4 eggs 1 T sugar

INSTRUCTIONS Boil oil and water.

Remove from fire and add dry ingredients. Stir to mix.

Add eggs one at a time, and beat well with an electric mixer. Grease hands, make balls and place on baking sheet.

Bake at 400F for half an hour, or up to 45 minutes. Tap the rolls, and when they sound hollow, they’re done.

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Pesach Trail Mix INGREDIENTS ½ C brown sugar ½ C water 1 t cinnamon ½ C nuts ½ C raisins (or cranberries) ¾ C chocolate chips ½ box KLP farfel 1 stick margarine or butter

INSTRUCTIONS Line cookie sheet with baking paper.

Mix farfel, cinnamon and nuts.

Melt margarine, brown sugar and water in a saucepan and cook, stirring, for 2-3 minutes. Pour margarine mixture over dry ingredients, and spread on cookie sheet.

Bake at 350° F, tossing at least twice, for 25 minutes.

Remove from oven, add raisins, then return tray to oven for additional 10 minutes.

Cool completely before adding chocolate chips.

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