If you didn’t know any better – like I didn’t when we first came here – you’d probably assume, with good reason, that both of these tins contained condensed milk: But that’s where you’d be wrong. Sure, at least at first glance, the Hebrew text is exactly the same: חלב מרוכז וממותק / chalav merukaz umemutak / concentrated sweetened milk. But the English is different, and therein lies the key difference between the two – the one on the right is FAKE. Here are the ingredients of the real thing (on the left): Milk (55%), sugar (45%). That’s it. Pure and simple. Now, here are the ingredients
This has been my go-to pecan pie recipe for YEARS (maybe since the late 90s?). But when I went to the site today, I discovered that the recipe was GONE. Shock, horror, dismay! Happily the Wayback Machine remembers everything. So I was able to dig up an archived copy of the recipe. (If you’re curious, you can also visit my old Geocities site , going as far back as 1999.) Here’s what the page originally looked like: I’m reposting the recipe here without permission as a public service. If you are the copyright holder (Janis Dohmann and family, I suppose), and you don’t want this recipe to stay up here, then please just let me know nicely and I’ll take it down. NOTE 1: Because my pie pan is rather deep, I usually make 1.5 times this recipe (ie 3 eggs instead of 2, 1.5 cups of corn syrup, etc.) NOTE 2: For Israelis who have trouble finding corn syrup, I substituted about 1/3 invert sugar, made with this Marshmallow Syrup recipe (I didn’t have Cream of Tartar,
Hi! This is an old post, but I’m still making kichel. In fact, it’s one of the few baked desserts that have seamlessly managed the transition to life in Israel. Here’s a newer update on The Secret to Kichelicious Kichel . Drat. As with almost every other erev-Shabbos baked delicacy I try out, I didn’t get a chance to take a picture when they came out of the oven; by now, of course, 26 hours later, they are ALL GONE. I made BOW TIES!!! Also known as kichel, also known as egg kichel and also, obscurely, as “eyer kichel.” Around here, people sometimes call them “nothings,” perhaps to differentiate them from the type of pasta (which I’ve also made) which is also called bowties. The ones generally called “nothings” are sometimes baked in a square shape with no sugar on top, but there are exceptions. They were super-easy, too, thanks to Joan Nathan’s recipe from A Treasury of Jewish Holiday Baking (I found the recipe, improbably, at the Calgary Public Library blog (I thought w
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