from Tipperary, Ireland

Cake:

1 yellow cake mix
1 small package instant vanilla pudding mix
4 eggs
1/3 cup Irish Whiskey
1/2 cup vegetable or canola oil
1/2 cup cold water
3/4 cup chopped nuts (optional)

Glaze:

1 stick butter
1/4 cup water
1-1/2 cup granulated sugar
1/2 to 1 cup Irish Whiskey (to your taste)

Directions:

Preheat oven to 325° F.

Grease and flour a bundt or tube pan. Sprinkle nuts over bottom of pan.

Combine remaining ingredients and mix well. Pour batter into pan. Bake for 1 hour.

Cool; invert onto plate. Prick holes in cake. Drizzle glaze over top and sides, allowing it to be absorbed into cake.

Continue until all glaze is used.

Melt butter in saucepan. Add water and sugar. Boil for 5 minutes, stirring constantly. Remove from heat; stir in whiskey. Pour over cake as directed above.

HINT: The secret to success with this Irish dessert recipe is that it tastes best when it has been made the day before serving.

from US

Makes at least 2 dozen Jewish Cheese Blintzes

Prep Time: 30 minutes

Cook Time: 10 minutes
Ingredients:

Blintzes:
4 large beaten eggs
1/2 cup water
1/2 cup milk
1/2 teaspoon salt
1 cup all-purpose flour

Filling:
1 pound farmers cheese
1 tablespoon melted butter
1 large egg yolk
2 teaspoons vanilla

To make the blintzes, beat together all the blintz ingredients and let the batter rest for at least a half hour. Heat a small skillet (about 7 inches) and add a pat of butter. Pour about 1/4 cup batter into the pan and swirl it around, pouring off excess. Don't let it brown. Flip and cook the other side for a few seconds. Then turn blintz out onto a towel. Repeat with with remaining batter and pats of butter.

To make the filling, mix together all the filling ingredients in a large bowl.

To assemble, place 1 blintz on a work surface and place 1 tablespoon on top. Fold envelope style and roll up. Continue with remaining blintzes and filling.

Fry filled blintzes in butter until golden brown. Serve with sour cream and / or fruit toppings.

from NY, US

Serves 10

1 1/2 sticks (3/4 cup) salted butter or margarine
3/4 cup dark brown sugar
1 cup pecans, halved
1 pound wide noodles
4 large eggs
1 teaspoon cinnamon
1/2 cup sugar
2 teaspoons salt


I love the fact this recipe is baked in a cake pan and can be eaten warm or room temp!
Source: Jewish Cooking in America, by Joan Nathan


Melt half the butter in a 12-cup mold or tube pan. Swirl it around the bottom and up the sides. Press the brown sugar into the bottom and press the pecans into the sugar.

Boil the noodles according to the package directions and then drain. Mix with the eggs, the remaining butter, melted, cinnamon, sugar, and salt and pour into the mold. Bake in a preheated 350-degree oven for 1 hour and 15 minutes or until the top is brown. Let sit for 15 minutes before unmolding. The top will become slightly hard like a praline.

Serve cold or at room temperature. And a little whipped cream on the side, wouldn't hurt!

from Yardley, PA

Serves 2

Ingredients

1 large bulb fennel, fronds removed
2 Tbsp olive oil
1 cup mandarin oranges
1 Tbsp kosher salt
2 tsp fresh ground white pepper
2 tsp red wine vinegar
1 tsp cumin (optional)
1 tsp grated orange peel (optional)

Preheat oven to 400 F.

Wash and rinse fennel well and then slice bulb into bite-size pieces. Place into 8x8 baking dish and drizzle oil over fennel. Bake fennel for 20 minutes or until tops have started to brown.

Move fennel into serving bowl. Mix in oranges, salt, pepper, vinegar, cumin and orange peel and toss well. Let sit for 30 minutes and serve.