chmaltz as directed in the recipe. Rinse the livers and pat
tart adding additional flour.
Recipe will use approximately 6 cups
- When I use the Elevated Challah recipe, I divide it into 16
repare Meat Filling - The original recipe simply used chopped cooked meat
ake a 2 level braided challah which looks great & is really
o hold three slices of challah side by side, whisk eggs
Preheat oven to 325 degrees. Combine the first 9 ingredients in a large bowl. Add challah cubes, tossing to coat. Let challah mixture stand 30 minutes, stirring occasionally. Coat an 11x7 inch baking dish with cooking spray. Spoon the challah mixture into dish, and sprinkle with sugar. Bake at 325 degrees for 55 minutes or until pudding is set. Let pudding stand 15 minutes before serving.
arm water, and soak the challah, one slice at a time
nd mix well. (If making challah add eggs at this stage
Cut challah into 1-inch cubes and
Stir 1/4 milk and sage leaves together in a microwave-safe bowl. Microwave for 1 minute; cool. Strain and discard leaves and reserve 'scented' milk.
Whisk remaining milk, egg, brown sugar, and vanilla extract together in a bowl. Add sage-scented milk to egg mixture and whisk.
Soak challah bread slices in the egg mixture until saturated, about 2 minutes per side.
Heat vegetable oil in a large skillet over medium-high heat. Cook soaked bread slices in hot oil until golden and crispy, 2 to 3 minutes per side.
Heat the butter in a skillet over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the liver; cook and stir until the liver is evenly browned, 5 to 7 minutes. Remove from heat, and cool until just warm.
Place challah bread in a large bowl. Toss with the onion and liver mixture, squeezing lightly to distribute any liquid. Stir in the beaten eggs, and season with salt.
baking sheets.
Spread challah bread cubes onto prepared baking
Line a large loaf pan with aluminum foil.
In a shallow bowl, mix sugars and the cinnamon together.
Take the defrosted challah dough and pull off pieces that the size of quarters and roll them into balls.
Dip each dough ball into the melted margarine and then roll in the sugar mix.
Put all the balls into the loaf pan and push them toghether to pack them inches.
Bake at 350 degrees F. for 45 minutes.
Cool in pan for 10 minutes turning out onto a serving platter.
Serve warm.
Make Rich Tea Biscuit dough, adding more milk to make a drop biscuit dough. Spread the dough 1/2 inch deep in an oblong 9 x 12-inch baking dish. Peel and pare apples; cut in eighths. Press apple slices into top of dough very close together. (It won't hurt if more than a layer thick.) Dot with butter or oleo. Mix cinnamon and sugar together.
Sprinkle over apples. Bake at 350\u00b0 for 30 minutes or until done. Serve warm or cold with Lemon Sauce (recipe follows).
he bottom.
YIELD: This recipe serves 5 people with about
until delicately browned.
The recipe also says you can also
lour and 1/2 cup Recipe #453973 (one batch without added
irections for sauce:
This recipe makes enough sauce for about
ays to prepare a holiday challah -- here's my personal favorite