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Brasadel (Jewish Coffee Cake)

1 cup shortening
1 cup granulated sugar
3 eggs
3 cups all-purpose flour
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup walnuts plus additional 1/2 cup
3/4 cup granulated sugar
Cinnamon to taste

Beat together the shortening, 1 cup sugar and eggs. Sift together the flour, baking powder, salt and baking soda. Combine the mixtures. Add sour cream and vanilla and beat together. Then add 3/4 cup nuts (the original recipe called for raisins). Pour 1/2 of the batter into tube pan. Sprinkle 1/2 cup nuts on top, then add the rest of the batter.

Mix 3/4 cup sugar and a little cinnamon and sprinkle on cake.

Bake in 350 degree F oven for approximately 1 hour.

NOTE: The family decorates the cake with maraschino cherry halves and walnut halves.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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