Chanales

1 1/2 cups sugar
1/2 cup (1 stick) margarine or butter
2 large eggs
1 tbsp pure vanilla extract
1 1/2 cups all purpose flour
1/2 tsp salt
1 3/4 tsp baking powder
3/4 cup soymilk or milk
1 tbsp orange juice

Frosting:
2 large egg whites
3 1/2 cups confectioner’s sugar
1 tbsp orange juice
pastel food colorings

1. Preheat Oven to 350
2. Line muffin pans with 18 paper liners
3. In a medium bowl with a mixer at medium speed, beat the sugar and the margarine or butter until creamy. Beat in the eggs and vanilla.
4. In a medium bowl, combine the flour, salt, and baking powder. Stir with a fork. Add into the creamed mixture. Stir in the soymilk or milk, and orange juice. Mix until batter is smooth.
5. Fill each muffin cup 2/3rds full with batter. Fill any empty cups halfway with water. Bake 25-30 minutes until toothpick inserted in center comes out clean and the tops are golden. Remove from pans to cool.
6. Meanwhile, prepare the frosting. Beat the egg whites until stiff but not dry. Slowly add the sugar, glycerin, and orange juice. Beat for 1 minute at medium speed. Thin with water if too thick to spread or add more confectioner’s sugar if too thin.
7. Divide the frosting into several bowls. Tint each bowl with a few drops of food coloring. Stir to combine until you get an even shade in each bowl. Frost the cooled cupcakes.
Copied from Suzie Fishbein-Kosher Palate Entertainment

3 C flour
1/2 C oil
1 C sugar
1 tsp baking powder
1/4 tsp salt (use less)
juice of 1 lemon or 2TB Realemon (fresh lemon is better)
1 egg
1/4 cold water

Mix dry ingredients in large bowl, make “well” and add all other
ingredients. Mix with wooden spoon, scrape sides of bowl with spatula, then
use hands if necessary. Divide dough into 4 equal parts. Roll out oblong,
spread with thin layer of Damson Plum preserves (can also use seedless black
currant jam), sprinkle with sugar and cinnamon mixture, raisins and chopped
walnuts. Roll (two rolls only), seal ends, slash dough every 1 1/2 to 2″.
Sprinkle again with sugar and cinnamon and bake
@ 375
for about 25 minutes or until nicely brown.

Bake on parchment paper for easy cleanup.

1 cup crushed vanilla wafers
1 cup powdered sugar
1 cup chopped nuts pecans or walnuts
2 tbls cocoa
2 tbls light corn syrup
¼ cup rum or burboun

Mix and let stand for fifteen minutes
Roll into small balls
Roll into 10x sugar
Store in tin or plastic bag in fridge or freezer
Makes 2 dz

1 cup margarine
1 cup sugar
2 eggs
1 tbsp rum
1 tsp cinnamon
¼ tsp nutmeg
2 cups flour
1 tsp baking powder
1 cup ground nuts (Filberts Walnuts)
1 cup damson plum preserves/red raspberry preserves

Cream butter until creamy and light and sugar and beat in eggs until nice and fluffy. Stir in rum, cinnamon and nutmeg. Mix flour baking powder and nuts and put into batter. Spread ¾ into greased baking dish and then spread 1 cup preserves then take little pieces of the batter and spread across top of preserves in lines. Bake at 375 for 40 minutes. Sprinkle with powdered sugar.

2-1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups (12-oz. pkg.) HERSHEY’S Semi-Sweet Chocolate Chips
1 cup chopped nuts(optional)

Directions:
1. Heat oven to 375°F.

2. Stir together flour, baking soda and salt. Beat butter, granulated sugar, brown sugar and vanilla in large bowl with mixer until creamy. Add eggs; beat well. Gradually add flour mixture, beating well. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoons onto ungreased cookie sheet.

3. Bake 8 to 10 minutes or until lightly browned. Cool slightly; remove from cookie sheet to wire rack. Cool completely. About 5 dozen cookies.

PAN RECIPE: Spread batter in greased 15-1/2×10-1/2×1-inch jelly-roll pan. Bake at 375°F. 20 minutes or until lightly browned. Cool completely; cut into bars. About 4 dozen bars.

HERSHEY’S “PERFECTLY CHOCOLATE” CHOCOLATE CHIP COOKIES: Simply add 1/3 cup HERSHEY’S Cocoa to your favorite chocolate chip cookie recipe.

SKOR & CHOCOLATE CHIP COOKIES: Use 1 cup finely chopped SKOR bars and 1 cup HERSHEY’S Semi-Sweet Chocolate Chips in place of 2 cups chocolate chips; omit nuts. Drop and bake as directed.

2 1/4 cups plus 2 tbls flour
1 ½ tsp baking powder
1 tsp baking soda
½ tsp salt
½ c sugar
½ cup cocoa
1 ½ tsp instant coffee

Mix and add
¾ c brown sugar
¾ c Crisco
1 cup water

Beat slowly until blended and then add ½ c water, 3 large eggs and 3 tsp vanilla
Beat until smooth
Bake in tube at 350 for 50 minutes
Oblong pan at 350 for 50 minutes

2/3 C sugar
1 C margarine
2 tsp. vanilla
1 eggs
pinch salt
2 C flour

Mix all ingredients. Roll 1″ balls. Place far apart, as they will spread
a lot, on parchment paper on cookie sheet. Makes 20 cookies.
Bake @ 350
15 minutes (should not brown)

White icing:
1 C confectioner sugar
1/4 tspn. vanilla
2 TBL boiling water
drop lemon juice

chocolate icing:
3/4 C to 1C confectioner sugar
2 TBL water
4 tspn. – 3 TBL cocoa (de[ending on how chocolatey you want it)
1 tspn. oil

When cookies are cooled, ice the flat side, not the round side. Use flat
spatula to ice 1/2 and 1/2.

6 apples pared, cored and sliced (3 cups)
1/3 C sugar + 2 C sugar
5 tsp. cinnamon
3 C flour
3 tsp. baking powder
1 tsp. salt
1 C oil
4 eggs
¼ C orange juice
1 TB vanilla

Preheat oven to 375 degrees.
Combine apples, 1/3 C sugar, and cinnamon and set aside.
Sift flour, 2 C sugar, baking powder, and salt in a large bowl.
Make a well in center. Pour in oil, eggs, orange juice, and vanilla.
Beat with wooden spoon until well blended.
Grease tube pan (optional to put parchment paper on bottom).
Spoon 1/3 batter into pan. Make a ring of ½ apple mixture (drain off any excess liquid) and don’t let any apples touch sides of pan.
Spoon another 1/3 batter and top with rest of apple mixture.
End with layer of batter.
Bake 1 ¼ hours or until cake tester comes out clean. If top gets too brown before it is done, cover top with aluminum foil.
Allow to cool before turning out of pan.

8 oz. semi-sweet chocolate
½ lb. margarine – room temperature
2 C sugar
4 eggs separated
1 ½ tsp vanilla
2 ¾ C flour
2 ¾ tsp baking powder
½ tsp. salt
½ C pareve milk/mocha + ½ C water

Preheat oven to 350 degrees
In the food processor, grate 6 oz chocolate for the cake and 2 oz. for the topping.
In the Kitchen Aid, cream the shortening and sugar.
Add the egg yolks and vanilla.
In a small bowl mix the flour, baking powder and salt.
Add the flour mixture and liquids to the egg mixture as follows:
¼ of the flour, then 1/3 of the liquid; repeat 3 times; end with flour
Add 6 oz grated chocolate
Beat the egg whites in a separate bowl.
Fold the batter into the egg whites.
Grease a 13”X9” baking pan.
Bake for 45-50 minutes.
Sprinkle 2 oz of grated chocolate over cake while still hot.
When cool, sprinkle with powdered sugar.

¼ cup butter
¼ cup strong coffee
2 cup confectioners sugar
¼ cup cocoa
½ tsp salt
1 tsp vanilla

Have butter liquid at room temperature. Add sugar, cocoa and coffee. Beat until smooth and fluffy.