Wednesday, July 27, 2011
Ethnic Flavor: Ramah Mandelbrot Revisited
When we went to camp, the best elective you could hope for was cooking. Two or three days a week, you got to visit the (air conditioned!) mini-kitchen and cook delicious and entirely unhealthy foods. When you left cooking with freshly baked challah, everyone wanted to be your best friend.
Although it's been 11 years since my last summer at camp, I still think especially fondly of one recipe: the one for mandelbrot. Rebecca has blogged about this treat before (see here), but when my mom was cleaning out the kitchen and wanted to get rid of all of the old camp cookbooks, I rescued one mostly with the intention of rescuing this recipe.
Mandelbrot are a magic thing-- part cookie, part biscotti, all delicious. They freeze very well and are fairly adaptable, meaning that they can be made with chocolate chips, raisins, cherries, nuts or whatever else you want. Personally, I'm partial to the chocolate chips. The recipe is below!
Camp Ramah Mandelbrot:
1 cup of sugar
6 tablespoons oil
1 teaspoon vanilla or almond extract
2 teaspoons baking powder
2 3/4 cups of flour
1 bag chocolate chips
Beat the eggs together with sugar and oil. Add other ingredients except chocolate chips and mix well. Add the chocolate. Create two-three logs and put them on a greased cookie sheet. Sprinkle with the cinnamon sugar.
Bake at 350 for 25 minutes. Cut the loaves on the diagonal immediately upon removing from the oven. Turn off the oven and return them to the oven for a few minutes.