Nanny's Meerb Teig Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: FILLING
¾ c. golden raisins.
1 c. of fresh walnut meats
8 oz apricot or peach jam
Cinnamon, to taste and about 1/3 c sugar
DRY INGREDIENTS
2 ½ c. flour
2½ t. baking powder
Pinch of salt
CREAMED INGREDIENTS
2T. or more shortening, or softened butter if milchig.
(This measurement is approximate and may not be accurate,
since Nanny measured with a large wooden spoon.}
2 eggs
¾ c. white sugar
¾ c. orange juice, more or less, depending on egg size and dryness of flour
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Directions: |
Directions:1. Plump the raisins in sugar water. I sometimes add cognac. Stir preserves until smooth. Chop nuts coarsely. Grease pan lightly and dust with flour.
2. Sift dry ingredients in medium bowl and set aside.
3. Cream sugar and shortening in large bowl. Add eggs, one at a time.
4. Add dry ingredients to egg/sugar, alternating with orange juice.
5. Divide dough into 2 batches. Chill an hour or so.
6. Roll half dough and fit to pan. Spread with preserves. Add raisins and nuts. Sprinkle with cinnamon and a bit more sugar. Roll other half and layer it on top.
Make diamond shapes by scoring the top of pastry. Actual cutting is done after baking. Trim sides for a neat fit.
Sprinkle top with more cinnamon and sugar.
Bake at 350º 'til light brown, about 35 minutes.
This is a lot easier than it looks. |
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Number Of
Servings: |
Number Of
Servings:Varies |
Preparation
Time: |
Preparation
Time:1 to 2 hours prep and about 35 minutes baking |
Personal
Notes: |
Personal
Notes: Mom and I made this old favorite for David, who was in the hospital recuperating from surgery. We are certain this convinced him to marry me.
Many years later Rick and I made this to take to Christmas Dinner at the Topps. We sadly noted this came in second to some store-bought cookies sent by a distant friend.
I made it recently to celebrate somethingorother and it came out awful - testament to my failing talent for baking.
R
Our Mom was particular about working with 'system,' as she called it. I try to follow her example, but don't always 'measure up.'
EQUIPMENT: Flour sifter, measuring cups and spoons, 9x12 pan, bowls for nuts, raisins and preserves, chopper and chopping bowl or board. Optional: fluted rotary pastry cutter, but a knife is fine.
D
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