Special K Mandel Bread (Jewish Biscotti)
Albert & Lita Lotzkar
Light. It’s from Jewish Women International’s Magazine (Fall Edition)
of Jewish Woman Magazine.
One more part to come (as soon as I type it.
Lita
FAT-FEH !
Jewish Cooking Goes Light
by: Leslie Milk
(part 2)By adapting and adopting, new low-fat Jewish cookbooks preserve
both heritage and health......
In her book, Miriam’s Kitchen, writer Elizabeth Erlich describes the
importance of traditional cooking to her mother-in-law Miriam, who was
born in a small village in Poland and survived the Holocaust. Erlich
wrote of Miriam, “a keeper of rituals and recipes, and of stories, she
cooks to recreate a lost world and to prove that unimaginable loss is
not the end of everything.. .serious cooking is an essentially
optimistic act. It reaches into the future, vanishes into memory, and
creates the desire for another meal.”
But traditional Ashkenazic cooking can also create clogged arteries and
expended waistlines. High-fat diets have been associated with
life-threatening diseases.
Happily, a group of creative cooks have recently published cookbooks
filled with lo-fat Jewish food that combines heritage and health.
There are two approaches to lo-fat Jewish cooking -- the “adapt” method
and the “adopt” method. Some cooks recreate traditional Eastern
European dishes with ingredients lower in fat--substituting prune puree
for butter or oil in baking, for example. These are the adapters. Some
cooks expand the bottom of traditional Eastern European Jewish cooking
by adding Sephardic and Middle Eastern recipes which contain more
fruits, vegetables, and grains. These are the adopters . Some go into
the uncharted waters of New American cuisine to create new Jewish-style
dishes.Some do all three. If you think “Low-fat Jewish cooking” is an
oxymoron, you’re in for a big surprise.
Special K Mandel Bread (Jewish Biscotti)
(from: Meal Lean! Yumm!
by: Norene Gilletz
Ingredients:
3 eggs (or 2 eggs plus 2 whites)
3/4 cup sugar
1/2 cup canola oil
2 cups flour
2 cups Special K, Rice Crispies or corn flakes
2 tsp baking powder
3/4 tsp cinnamon
1/2 to 3/4 cup sliced almonds
1/2 to 3/4 cup chocolate sprinkles (optional)
2 tsp cinnamon mixed with
1/3 cup sugar
Spray a large baking sheet with non-stick spray.
In a large bowl, beat eggs with sugar and oil until well mixed. Add
flour, cereal, baking powder, cinnamon, almonds and chocolate. Mix
well.
Chill mixture in refrigerator for 15 - 20 minutes.
Preheat oven to 350*F
Divide the dough into 4 long, narrow rolls directly on the baking
sheet. Flour your hands for easier handling. Leave at least 3 inches
between the rolls as they will spread during baking. Dough will be
somewhat sticky . Smooth the tops and make the edges neat with a rubber
spatula. Bake at 350*F for 25 minutes until pale golden in color.
Remove pan from oven and cool slightly.
Reduce oven temperature to 250*F. Using a sharp knife, cut rolls on a
slight angle into 1/2” thick slices. Lay cut-side up on baking sheet.
Sprinkle with cinnamon-sugar mixture. Bake at 250*F for about 45 min.
until dry and crisp.
Yield: about 4 1/2 dozen slices. These freeze well (if you can hide
them fast enough)