Using a MixMaster (or similar electric mixer), cream together butter and 1 cup sugar. Beat in eggs until well-blended. Stir in sour cream.
Sift together flour, baking powder, and baking soda in a medium-sized bowl. Stir dry ingredients into butter mixture and beat until smooth.
In a separate bowl, combine the remaining ½ cup sugar with cinnamon, nutmeg, and nuts.
Turn about ⅓ of the batter into a well-greased bundt pan and sprinkle ⅓ of nut mixture on top. Repeat with second and third layers, alternating batter and nut mixture. Lightly “swish” a spatula through the batter so as to incorporate the bit mixture and the layers of cake.
Bake at 350°F for 40 - 45 minutes. After removing from oven, let cake cool in pan for 15 minutes; then, remove from pan to cool completely on a wire rack.
12 tablespoons (1 ½ sticks) cold unsalted butter, cubed (plus more for pan)
Flour for pan
¼ cup fresh lemon juice
½ cup fresh orange juice
3 cups plus 2 tablespoons granulated sugar
7-ounce tube almond paste
7 large eggs
2 teaspoons lemon zest
2 teaspoons orange zest
2 teaspoons vanilla extract
1 ½ cups cake flour
¾ teaspoon baking powder
¼ teaspoon salt
1. Heat oven to 350 degrees. Butter and flour an 8-cup Bundt pan, by smearing butter on the inside of the Bundt pan, dusting flour on the inside, than tapping the excess flour out of the pan. For the glaze, Put lemon juice, orange juice and 1 cup plus 2 tablespoons sugar in a small saucepan over low heat; cook until the sugar dissolves and remove from heat.
2. Put almond paste and remaining 2 cups sugar in food processor and process until well combined; add butter and continue processing until light and fluffy. With the machine running, add eggs one at a time along with zest and vanilla, and continue to process until smooth.
3. Stop the machine, add the flour, baking powder and salt, and pulse a few times — just until the dry ingredients are integrated (be careful not to over process, or the cake will become tough). Pour the batter into the prepared pan and bake until golden, about 1 hour and 10 minutes. When a skewer or thin-bladed knife inserted into the center of the cake comes out clean, remove the cake from the oven and let cool slightly.
4. If adding the glaze, pour the citrus soak over the cake and let it sit for about 30 minutes, or until all the liquid is absorbed and the cake releases from the pan easily. Cut into slices.
Revised by Eloise Howell » source: AllRecipes.com
Prep time: 15 minutes
Cook time: 35 minutes
Ready in: 50 minutes
3 large eggs
1 cup pumpkin puree
1½ teaspoons pumpkin pie spice
1 can sweetened condensed milk
1 ⅓ cups whole milk
1 teaspoon vanilla extract
¼ teaspoon salt
1. Heat oven to 350 degrees F.
2. Whisk eggs in large bowl.
3. Stir in pumpkin puree and pumpkin pie spice until blended.
4. Whisk in sweetened condensed milk, milk, vanilla and salt until blended.
5. Pour mixture into 6 (6-ounce) custard cups.
6. Place custard cups in a 13 x 9-inch baking dish.
7. Pour boiling water into pan around custard cups to a depth of 1 1/4 inches.
8. Place dish on oven rack in center of oven.
9. Bake 35 minutes or until centers are almost set.
10. Remove custard cups from baking dish and cool on wire rack.
11. Serve warm or cold. Top with whipped cream and sprinkle with cinnamon just before serving.
by Lola Hemmat
Yield: about 16 large latkes or 30 small latkes
3 cups grated Idaho potatoes
1 onion, grated
3 scallions, chopped (include greens)
2 eggs, beaten well
½ cup matzo meal
1 tablespoon sugar
1½ teaspoons salt (or to taste)
Freshly ground pepper (to taste)
Oil (for pan)
Grate potatoes and onion, and place in a strainer. Rinse both potatoes and onions with cold water in strainer and drain, thoroughly squeezing out all liquid. Pat dry with paper towels. Mix grated onion and chopped scallions into well-drained potatoes. Add beaten eggs, matzo meal, and pepper, and stir well. Heat oil until it bubbles when one piece of grated potato is dropped in to test heat of pan. Then, if pan is hot enough, drop mixture into oil by heaping tablespoonful. Flatten out with spatula or knife. Fry until golden brown, then flip them over. Once both sides are golden brown, remove and drain on a cooling rack covered with brown paper grocery bag and paper towels. Serve with sour cream and applesauce.