Thursday, September 05, 2013

art and rugelach

You are all the best!  Thank you for being there.  I didn't get to respond to every one of you before the day was over because Comcast gave me grief and told me their server did not recognize me.  Don't ask how many hours I spent with an idiot who could not help me.  I finally got it to work through trial and error -- better errors than the Comcast customer service person made. So far, so good.

ART

The whole week has gone by and I haven't posted any pix from our day in NY over the weekend.  Sunday, we went into the city to spend the day with friends and we came back on Labor Day.  Between the Monday and the Wed-Thurs holidays, it has been a deliciously short week.

Sunday noon we headed over to MOMA, where there were a couple of exhibits we wanted to see.   One was American Modern: Hopper to O'Keeffe. This was one of my favorite paintings and it was by someone whose name was not familiar to me (and which I cannot now remember).
Then we spent some time at the Mies Van der rohe architectural exhibit. Fascinating, but overwhelming.  As we left the museum and looked up, we saw this skyscraper and crane across the street, looming over us.  With the history of cranes falling in NY city, we thought we should high-tail it out of there.

 As we left, I spotted this mural on a wall outside the museum and wished I could take it home with me.  Isn't it wonderful? 
 RUGELACH 

If you don't bake or don't care - feel free to skip this part.  I got this recipe when my ex-husband came home with a box of these beauties that his student teacher had baked. They were to-die-for and she generously shared the recipe with me.  This was probably 40 years ago and they are just as wonderful as they ever were.

The Dough
Divide into 4 balls and refrigerate overnight. 
1/2 lb butter
2 cups flour
1 Tablespoon sugar
1 tsp baking powder
1/4 cup orange juice (or a little less)

The Other Stuff
3/4 cup cinnamon sugar
filling - chopped walnuts, raisins, chocolate chips

Process
Next morning, roll out each ball of dough into a circle  on a generous amount of cinnamon sugar.  Cut into 8 wedges, sprinkle with chopped walnuts, raisins, choc chips and roll up toward the point.  Shape into a crescent. Place on cookie sheet and bake at 350, 15-20 min.

**Disclaimer

To get more/but smaller rugelach, I divide into 8 balls, roll them out smaller.  Also, you can use any kind of chopped nuts: hazelnuts or almonds are fine, too.

That's the story.  Enjoy!





 


11 comments:

yarngoddess said...

Yea! Have to go shopping to get an orange and real butter!

Connie Rose said...

Just emailed that recipe to myself -- easy peasy! Can't wait to try it. Much love.

Lucas Moore said...

Wow!! I like your recipe. I will try it. Thanks for share it.

Regards,
Tahitian Noni Juice

Bonnie Miller said...

Thank you so much for the recipe...I will definitely try it out. Sadly I won't be able to eat them because my doctor has told me I am pre diabetic! I do not want the full blown diabetes so I am on a strict diet! It will do me no harm!!

Eva said...

This recipe sounds much like what we call "Franzbrot" -- French bread, it is a soft, cinnamon-loaded, sweet and a little fat twisted bread, addictive. Guess the original name was forgotten.

Eva said...

Isn't this a rugelach's granddaughter?
http://upload.wikimedia.org/wikipedia/commons/d/d3/Franzbroetchen.wmt.jpg

Katherine McNeese said...

thanks for the recipe!

Dianne Koppisch Hricko said...

Hi Rayna... the image may be a Charles Demuth? From Lancaster PA. Looks a bit like his work. The recipe sounds yummy. Happy New Year.

Shawn said...

Hi Ryana, I am gona bake, the recipe sounds great!

I can't wait to take your classes in Missouri in 3 weeks!!!! I feel like I know you already from your wonderful blog so it will be like meeting an old friend!
Shawn

Sue said...

Thanks for the recipe. I will try it tomorrow.

LynneP said...

Thanks for the recipe!!!