Mickey Mazur's Mandelbrot

2 eggs, beaten
3/4 c. sugar
1/2 c. oil
2 c flour
1 tsp baking powder
1 tsp vanilla
1 1/2 tsp almond extract
handful of poppyseeds, or to taste
cinnamon and sugar, mixed, for sprinkling

Pre-heat oven to 350.  Mix eggs, sugar, and oil.  Add flavorings.  Add flour and poppyseeds.  Make into 3 logs and place on a greased baking sheet.  Bake for 25-30 minutes, turn off oven and take logs out of the oven.  Sprinkle with cinnamon sugar, slice, and put back in the oven (heat still turned off) and leave them in there until they crisp up. 

Lorraine Horwitz' Noodle Kugel Recipe

Note:  This recipe was contributed to the West Hartford Beth Hillel cookbook in 1975 by Rebbetzin Lorraine Horwitz.  I'm preserving it here because this is the recipe that Rel's grandmother, Mickey Mazur, uses.  I've left the original measurements and directions but added some notes below.

Lukshen Kugel

1 box broad noodles*
3 eggs, beaten
1 c. sugar
1/4 lb butter
1 1/2 c milk
dash cinnamon
1 small carton cottage cheese*
1/4 lb cream cheese
1/4 lb American cheese, diced**
1 c. sour cream

Pour eggs over cooked noodles, add milk, cottage cheese, cream cheese, American cheese, sour cream, sugar, and cinnamon.  Mix together gently.  And 1/8 lb butter (cut up).  Place in  a 9x13 pan and spread crushed corn flakes on top.  Dot with remaining butter.  Bake at 350 for 1 1/12 hours.

* I did some research and I believe that Manischevitz egg noodles used to come in an 8-ounce box.  I am guessing, based on other kugel recipes, that the cottage cheese is about 8 ounces.

** American cheese seems very odd, but Mickey said that it really didn't make the kugel taste like American cheese.  

Very Peanuty Peanut Butter Cookies

This recipe is delicious -- about twice as much as peanut butter as usual, so lots of peanut flavor, very buttery, not too sweet, and a nice saltiness.  Dough freezes well, as do the baked cookies.  If you like, you can tuck a chocolate chip into these, or roll in chopped nuts or sugar, but honestly they're really good just like this. 

1 cup peanut butter
1/2 cup butter
1/2 cup brown sugar, packed
1/2 cup sugar
1 egg
1 tablespoon vanilla (yes, tablespoon)
1 1/2 cups flour
1 tsp baking soda
1/4 tsp salt

Pre-heat oven to 350.  Cream peanut butter, butter, and sugars until fluffy.  Add vanilla and egg and mix until combined.  In a separate bowl, stir together flour, salt, and soda, and add to butter mixture.  Roll dough into 1 inch balls and place two inches apart on a parchment-lined baking sheet.  Holding a fork with its tines parallel to the baking sheet, gently press the tines into each ball of dough, flattening it slightly.  Turning the fork 90 degrees, repeat, so that each ball has a cross-hatch pattern on it.  Bake for about 6-8 minutes, until beginning to brown, and cool on a cooling rack.  These keep very well frozen or in a cookie tin.