Apricot Squares
Sep02

Apricot Squares

Grating the dough gives these tasty squares their good looks, and wonderful, crumbly texture!   The smell wafting out of my oven right now takes me right back to my childhood, when my older sister, Sharon, often made these delicious “farfel biscuits.” I’ve fleshed out the simple recipe from The New International Goodwill Recipe Book (which every young Jewish girl in South Africa got when starting out) with detailed instructions and pics. I hope you’ll give them a try, because they’re really easy, and you’ll probably find all the ingredients in your pantry! What you will need  Since this is a jam-centric recipe, buy a good quality jam. I’m partial to Bonne Maman, which is smooth and has a lovely taste, and most importantly doesn’t contain corn syrup. You can find it at most supermarkets these days—even Costco carries the Apricot Preserves, so you know they must be good! Spray baking sheet and line with parchment paper, leaving a 1-inch overhang for easy removal Grate half of the chilled dough directly onto the prepared pan Spread the jam evenly on top Grate the remaining dough on top Bake 20 – 25 minutes till golden; after 5 minutes carefully transfer to wire rack to cool completely Cut with a sharp knife into 2-inch squares Apricot Squares 2013-09-01 20:58:35 Yields 35 Write a review Save Recipe Print 184 calories 30 g 25 g 7 g 2 g 3 g 52 g 31 g 15 g 0 g 2 g Nutrition Facts Serving Size 52g Yields 35 Amount Per Serving Calories 184 Calories from Fat 57 % Daily Value * Total Fat 7g 10% Saturated Fat 3g 17% Trans Fat 0g Polyunsaturated Fat 0g Monounsaturated Fat 2g Cholesterol 25mg 8% Sodium 31mg 1% Total Carbohydrates 30g 10% Dietary Fiber 0g 2% Sugars 15g Protein 2g Vitamin A4%Vitamin C3% Calcium3%Iron2% * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs. Does this look wrong? Ingredients 1 cup butter, salted, room temperature 1 cup sugar 2 tablespoons vegetable oil 2 large eggs, room temperature 4 teaspoons pure vanilla extract 4 cups all-purpose flour 4 teaspoons baking powder 1/4 teaspoon salt vegetable cooking spray 2 1/4 cups apricot jam, room temperature Instructions Lightly coat an 11 x 17-inch rimmed baking sheet with cooking spray; line the bottom with parchment paper, leaving a 1-inch overhang. Spoon jam into a bowl, and beat with a rubber spatula to smooth out; set aside. In a large bowl, whisk flour, baking powder and salt to combine. In the bowl of an electric mixer fitted with...

Read More
Spectacular Ginger “Hermits”
Dec06

Spectacular Ginger “Hermits”

Click here to see all three clips of Orna making Hermits on YouTube >>  These soft and chewy, gingery cookie bars are the ultimate holiday cookie.   They originated in New England in the 1900’s, and supposedly gained their name because the flavor improves on day 2 or 3, after being stowed away like a “hermit”—perfect for making ahead and giving as gifts. This is a modern version, with brown butter, crystallized ginger, and raisins. I just can’t stop eating them! Click here for latest blogpost on visit to Weight Watchers meeting! The history My mother-in-law once raved about the “best cookie she ever tasted in her life,” and she managed to get the recipe from a friend in Calgary, Canada—Sam’s hometown. I was reluctant, because neither Sam nor I usually like dried fruit in cookies. But his folks convinced us how fabulous these fruity “ginger cookies” were, and I decided to brave the very basic recipe she gave me. The whole process was agonizing! I had scoured the internet for a recipe with similar ingredients and instructions, and discovered that they were actually called “Hermits.” But I couldn’t find exact details on how long or wide to make the logs of dough, how big to cut them, how many cookies it would turn out, etc. If you’ve been following any of my other posts, you’ll know that I LOVE details, so this one was a challenge. The baking times were very tricky, but I FINALLY got it right, and they were outstanding. (I now realize that since the recipe was from Calgary—which is at a higher altitude—I should’ve reduced the oven temp by 25 degrees.) I was still in search of a better version I’m not a fan of cloves—a predominant note in the Calgary recipe, which also has dried apricots and raisins or cherries. I was sure that a different combination of spices would make this cookie really shine. The problem with making something everybody likes is that they will compare everything similar to that and tell you not to bother!   I tried Iced Hermits from Martha Stewart’s Cookies (fabulous book!)—also with crystallized ginger. I thought they were quite good (though a bit rich), but Sam vetoed them in favor of the originals.         You can imagine my delight when I found a detailed recipe for Hermits in my Cook’s Illustrated Baking for the Holidays 2012 magazine. Now I love this magazine even more! (You can find them for a great price at Costco.) They test hundreds of recipes to find the perfect version, explaining the science of each step and method, complete with...

Read More