A Remembrance of Enid

by Naomi Spector

I first met Enid as a member of Ohev Shalom Synagogue in 1971 when I moved to Wallingford, Pennsylvania. However, it wasn't until we were both members of the Healthplex Health Club in the mid 1990's that we developed a friendship. A couple of times a week we would chat while one of us was exercising. We discovered that our common interest was baking. Little did Enid know that I had been making her Passover Sponge cake since the Sisterhood of Ohev Shalom had published their cookbook shortly after I had moved here. Enid quickly became my mentor as she shared her favorite biscotti recipes. She generously invited me to watch her bake because I had complained that my Biscotti was not picture perfect.

We continued to share recipes.

Once Enid and Gene moved into Philadelphia we kept in touch mostly by phone. Enid remained optimistic and upbeat and that is how I shall always remember her.

Thank you for including me in your tribute to Enid.

Naomi Spector

Enid's recipe for Sponge Cake
10 eggs 3/4 cup potato starch 1 1/4 cups sugar 1/4 cup cake meal 1/2 lemon squeezed plus rind 1/2 cup orange juice

Enid's Recipe for Almond Fruit Biscotti
Combine 1 3/4 cups flour and 1/2 teaspoon baking powder. Beat 2 extra large eggs plus on egg yolk with 1 teaspoon vanilla or almond flavor Add 1 1/2 cups slightly chopped slived almonds; I cup dried cherries and 3/4 cup golden raisins. Flour surface and knead mixture into 2 thin logs. Pat some flour on top. Bake 350 degrees 30-35 minutes. Slice on diagonal bake 275 degrees for an additional 20 minutes.