Bubbie’s Kitchen Episode 2 features DeDe Weinberg showing Joshua Goldberg how to make her irresistible mandel bread.
Sponsored by Johnny Pomodoro’s Fresh Market
Produced by Allison Jacobs, Detroit Jewish News digital editor
Photography and videography by Derrick Martinez
Starring Joshua Goldberg and DeDe Weinberg
Welcome to our second episode of Bubbie’s Kitchen, featuring cooking maven and realtor DeDe Weinberg of West Bloomfield.
DeDe has fond memories growing up and cooking with both her mother and grandmother. While the recipe originated from her mother, Goldie, Weinberg re-vamped it over the years with her own enhancements.
In the early 2000s, Weinberg was working on a project at an apartment complex, and one of the residents was a lovely elderly Jewish woman who would invite DeDe for tea and mandel bread. Her version included Heath Bits O’ Brickle, which inspired Weinberg to add it in to her family’s mandel bread recipe, where it became a long-standing tradition.
Weinberg’s recipe has become such a hit among family and friends that she now implements a system: to get MORE mandel bread, you have to return the beautiful collective tins she so carefully provides with an initial batch.
The metal tins themselves are special — watch the video to get the full story!
Goldie’s Mandel Bread Recipe with DeDe’s Enhancements
1 cup safflower oil
1 cup white sugar
3 organic eggs
1 teaspoon vanilla
2 ¾ cups of flour
1 teaspoon baking powder
¾ teaspoon baking soda
1 cup sliced almonds
¼ cup Heath Bits O’ Brickle toffee bits
1 or more cups mini chocolate chips
Cinnamon and sugar combined in a jar for topping
- Cream oil and sugar in (preferably) a stand mixer. Add eggs one at a time and then vanilla.
- In a separate bowl whisk together the dry ingredients, then add a little at a time to the bowl.
- When incorporated, add nuts, toffee bits and chocolate chips.
- Let stand for, at least, 15 minutes.
- Set oven to 350 degrees
- Use 2 greased, sprayed or parchment papered cookie sheets, and make two long rolls on each sheet.
- Bake for 15 minutes and then turn sheets for another 10 minutes. Remove from oven and place each sheet on a wire rack. After 5 minutes cut in bars.
- Turn bars on their sides and sprinkle with the cinnamon and sugar. Bake another 10 minutes. Remove from oven and cool on wire racks.
Tip: The mandel bread is best kept in metal tins to preserve the freshness.
To catch Bubbie’s Kitchen Episode 1, click here: Bubbie’s Kitchen — Valerie’s Famous Rugelach
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