KEARNEY, NEB. (Feb. 7, 2014) – Morris Press Cookbooks in Kearney, Neb., is pleased to announce the winners of the annual Morris Press Community Cookbook Awards, chosen from among cookbooks published in 2012 and 2013. Morris Press Cookbooks, the leading publisher of community cookbooks, publishes millions of cookbooks every year as keepsakes and fundraisers for churches, schools, organizations, families, and businesses. Established in 1999, the contest recognizes outstanding cookbooks and has awarded nearly $107,000 to the fundraising efforts of organizations across the country.
The contest winners were selected out of ten finalists by a panel of four judges from across the country:?Hannah Agran, Food and Features Editor for Midwest Living magazine, Robert Cano, Chef Instructor at College of Dupage, Dawn Saxton, Co-Founder and VP of Product Development at Specialty’s Cafe & Bakery, and Mark Aker, Executive Chef at Chicago Highlands.
Winning first place and $5,000 is Try It, You’ll Like It, created by the Jewish Women’s Initiative (JWI) of Los Angeles, California. JWI?was created to empower Jewish women through education, community outreach, social events, mentorship, leadership missions to Israel, and more. Cookbook sales of $17,400 funded a leadership trip to Israel in October of 2013 and will be used to further women’s education. This stand out cookbook features beautiful color photos throughout and a cultural blend of traditional Jewish recipes and other family favorites.
First-Place Winner
Try It, You’ll Like It
Meira’s Famous Challah
from Lori Palatnik
3 T. yeast (or 3 pkgs.) 1 T. salt
1 T. plus ¾ c. brown sugar, divided 1 c. golden raisins
4 eggs, slightly beaten plus 1 additional 7 c. white flour
egg for wash 7 c. whole wheat flour
¾ c. oil Sesame or poppy seeds (opt.)
2¼ c. warm water
Dissolve yeast in “soup-sized bowl” of warm water (about 1 cup) with 1 tablespoon brown sugar. Set aside to “bubble up.”?In a large bowl, combine 4 eggs, oil, ¾ cup brown sugar, 2 ¼ cup warm water, salt, and raisins. Add the yeast mixture and stir together. Add flour, alternating a couple cups of white with whole wheat. Use your hands and keep adding flour (you may need a little more), until the dough doesn’t stick to your hands. Remove the dough and knead just a couple minutes. Add some oil to the bowl and place dough mixture back in, turning it over so that all sides are coated with oil. Take a towel dampened with warm water and cover the container. Let rise at least 1 hour. Punch down. Divide dough into 6 equal pieces while reciting a bracha (blessing). Next, separate each of the 6 pieces into 3 more pieces. Roll out pieces into long strips and braid. Brush with egg wash (1 whole egg slightly beaten) and sprinkle with sesame or poppy seeds, if desired. Place on an oiled baking pan. Bake in preheated oven at 350° for approximately 20 minutes or until challahs are golden brown and sound hollow when tapped. Makes about 6 loaves.
Note: After my first child was born in Toronto, my friend, Meira, told me it was time to learn how to make challah. “No!”?I?said, “The recipe is too long, things have to rise!”?She came over and made it in front of me and I?have been doing the mitzvah ever since. Now she is a grandmother and living in The Old City of Jerusalem.