Cookbook by Eliana Gendelman

Recipes For The Bride

born, Moriah, I can’t believe 28 years went by so quickly and you are about to getmarried. I remember when I first saw your beautiful face, I thoughtof my Boobie Esther who was so kind, and giving, loved family and wasaccepting of everyone. You turned out to be just like her! I cherishedour singing together, nature walks, playing in the pool, doing art,dancing, and cooking (the start of many years of cooking together andlearning new recipes and interesting spices from one another), etc. Butit wasn’t long before other playmates replaced me and soon you became anincredible big sister to “Tattie Boy,” who you dressed up as a “princein a tutu” and played with so sweetly. Then it was off to school, and Imissed you all day, every day. And with first grade, came your sister,Eliana, who you adored, just as much as you adored Jessy, never onceshowing any jealousy, only joy. As I watched you grow and change, I wasso proud of your kindness and gentle nature, your intelligence, and yourcommitment to anything you were doing. You wowed dad and I at your BatMitzvah, you excelled in high school, and you aced your chemistry Majorin college. Then there was graduate school leading to a found a job thatyou love, met a man that you love and who loves you, and now you aregetting married! I wish you both a lifetime of health, love, laughter,and that you respect and support for one another and give dad and I lotsand lots of grandchildren (4 or more would be great). Dad and I lookforward to having Corey join our family and hope this is just one of manygreat simchas we enjoy with you and the Robins family in the years tocome, and can’t wait to all gather at your house for delicious holidaymeals!!!!. Wishing you much love and Nachas. I love you forever, Ilove you for always, as long as I’m living my baby you’ll be.

Xoxox Mom

Dear Less, I can’t believe you’re getting married, that is so adult of you. Asyou become the future host for our family, here is a book of recipesfrom all the ladies in your life to help carry you through allthe holidays, bachelor nights, dinner parties, potlucks, book clubs,school lunches, team dinners, birthday parties and more. I can’t waitto ToSmeliLoveattend!youalways,mydearestfirst

1 TABLE OF CONTENTS HOLIDAYSOUPSSALADS SIDEMEATPOULTRYFISHMAINAPPETIZERSBREAKFASTSPECIALSDISHESDISHES + KUGELS DESSERTS 1 - 12 13 - 22 23 - 38 39 - 50 51 - 64 65 - 78 79 - 92 93 - 112 113 - 136 137 - 164 165 - 210

1 SALADs

3 Strawberry Feta Quinoa Salad from Hailey Adler INGREDIENTS As you know, this is one of my ultimate favorite recipes. Easy to make, always fresh and feels summer-y. Enjoy the Hailey way of “cooking”! • 1 cup quinoa • 2 cups water • 1 cup strawberry, sliced • 1/3 cup feta cheese, crumbled • 1-2 cup walnuts, chopped, optional • 1 tablespoon fresh basil, chopped • 1 tablespoon olive oil

4 DIRECTIONS In a small pot, bring quinoa and water to a rolling boil. Reduce heat to low, cover, and let simmer for about 15 minutes or until the water is absorbed. Refrigerate for about an hour or until room temperature. In a large bowl or tupperware, mix together quinoa, sliced strawberries, feta cheese, walnuts if you choose, and basil. Then drizzle on olive oil. Toss. Makes 4-6 servings Serve cold or at room temperature. Enjoy!

5 Roasted Cauliflower and Hazelnut Salad from Rebecca Yatovitz INGREDIENTS • 1 head of cauliflower broken into small florets (1 ½ pounds) • 5 tablespoons of olive oil • 1 large stalk of celery cut on an angle into 1/4 inch slices (about 2/3 cup) • 5 tablespoons of hazelnuts with the skins on • 1/3 cup of small flat leaf parsley leaves, picked • 1/3 cup pomegranate seed (about ½ medium size pomegranate) • ¼ generous teaspoon of cinnamon • ¼ generous teaspoon of ground allspice • 1 tablespoon of dry sherry vinegar • 1 ½ tsp maple syrup • Salt and pepper

Stir, taste and season with salt and pepper accordingly.Serve at room temperature.

Allow the nuts to cool and then coarsely cup them and add to th e cauliflower along with the remaining oil and the rest of the ingredients.

DIRECTIONS

Transfer to a large bowl and set aside to cool down.

Preheat the oven to 425 degrees. Mix the cauliflower with 3 tablespoons of the olive oil, ½ teas poon saltand some pepper and roast for 25 to 35 minutes until the caulif lower is crisp and parts of it have turned golden brown.

Spread the hazelnuts on a baking sheet lined with parchment paper androast for 17 minutes.

Decrease the oven temperature to 350 degrees.

7 Eliana's Go-To Salad INGREDIENTS • Spinach • Tomatoes • Avocado • Random vegetables in your house • Slivered almonds • Balsamic glaze • Everything but the bagel seasoning • 21 Season Salute seasoning from Trader Joe’s • Olive oil

8 DIRECTIONS Cut up all your random vegetables, drizzle with olive oil andseason with 21 season salute Throw them in the air fryer or oven until roasted Put spinach and cut up avocados and cherry tomatoes in a bowl Combine ingredients Dress with a generous amount of balsamic glaze and sprinkle with everything but the bagel seasoning Garnish with almonds Enjoy!

9 Couscous with Artichoke Hearts and Walnuts from Gail Gleeson INGREDIENTS • 1 cup water • 1 ½ cups quick-cooking couscous • 1 tablespoon olive oil • 1 teaspoon salt • • 5 artichoke hearts, cut into eighths, (14 oz can) • ½ cup minced scallions • 1 large garlic clove, finely minced • 1 cup chopped fresh parsley • 1-2 tablespoons chopped fresh dill (1 teaspoon dried) • 1 tablespoon chopped fresh mint and/or tarragon—I usually just use mint • 3 tablespoons olive oil • Juice of ½ lemon (or more to taste) • ½ cup chopped toasted walnuts • Salt and ground black pepper to taste • Fresh greens (optional)

DIRECTIONS Bring the water to a boil. Place the couscous in a large heatproofbowl, and cover with the boiling water. Using a fork, stir in theolive oil and salt. Cover, and set aside for about 5 minutes. Mix the artichoke hearts, scallions, garlic, parsley, dill, andmint and/or tarragon into the cooked couscous. Stir in the oil,lemon juice, and walnuts. Add salt and pepper to taste. Serve plain or on a bed of fresh greens, either at roomtemperature or chilled.

11 Broccoli Salad from Aimee Block INGREDIENTS • 4-5 large broccoli crowns • 1 cup mayonnaise • ½ cup red wine vinegar • ½ cup sugar • 1/3 cup craisins • 1/3 cup cashews DIRECTIONS Break the broccoli crowns up into bit sized pieces. Whisk together the mayonnaise, vinegar and sugar until well blended. And pour over broccoli. Add the craisins and cashews and mix well. Refrigerate 2-3 hours before serving.

13 SOUPs

14 yellow squash and onion soup | 15-16 Tomato Soup | 17-18 butternut squash soup | 19-20 LENTIL SOUP | 21-22

15 Yellow Squash and Onion Soup from Eliana INGREDIENTS • 2-3 yellow squash • 3 onions • 6 cloves of garlic • 2 tablespoon olive oil • 1 box vegetable broth • 2 tablespoons butter or margarine • 2 tablespoons flour • Bread of your choice (for croutons) • Parmesan or mozzarella cheese (optional) • Variety of seasonings fresh or dry: • Rosemary • Thyme • Basil • Salt • Pepper • 21 seasoning salute from Trader Joe’s

16 DIRECTIONS Heat olive oil in pan Cut up the yellow squash, onions, and garlic and add to Sautépan until soft while adding generous amounts of allthe Transferspices vegetables to container and add the full box ofvegetable broth Leave in the refrigerator for 2 days for a smoothTransferconsistencythe mixture to a pot and begin heating itUsegraduallyanemulsion blender to combine contents In a separate pan heat the butter and stir in the flour tomake a rue Add the rue to the soup for thickness In the meantime cut up the bread into small chunks Drizzle with olive oil and seasonings Bake at 375 for 15-20 minutes Serve hot and add cheese as desired

17 Tomato Soup from Eliana INGREDIENTS • A lot of tomatoes (6-12 depends how much soup you want to make) • 1-2 onions • 1 zucchini (2 if they’re really small) • 1 head of garlic • Olive oil • Salt • Pepper • Shakshuka spice (if possible) • Paprika • Oat milk • Flour (optional) • Butter / margarine (optional)

In a separate pan, put chopped up onion with olive oil and salt. Let them almost carmelize before adding them to the pot with the rest of the vegetables. Remove the garlic from the oven and squeeze all the cloves into the soup.

Take them off the stove and remove skin. Sometimes I put them right back in the pot after and sometimes I let them roast with the garlic for a little. I think this adds something but its mild and not necessary if you don’t want to.

DIRECTIONS

Add a generous amount of all the seasonings to taste. Let this all simmer for a while until all the vegetables are very soft.

Slice the bottom off your head of garlic so the bottom of each clove is exposed. Drizzle olive oil and sprinkle salt on it and wrap it in tin foil. Put it in the oven until very soft (idk what temperature and for how long because I’ve only made this recipe with my Israeli toaster oven where I put it on 200 degrees C and leave it for like 2+ hours…)

Use and immersion blender to blend it all together.

Add some oat milk - maybe a quarter cup idk, and fold it in If the soup is not as thick as you would like, on the side melt 1-2 tablespoons of butter or margarine and add equal parts flour to make a rue. Then add the rue to your soup and blend. Serve hot!

Bring water to a boil and boil the tomatoes for about 3 minutes until their skin starts peeling off.

Next slice your zucchini and throw them in the water with the tomatoes.

20 Butternut Squash Soup from Emily Hofmann INGREDIENTSDIRECTIONS Place on cookie sheet with sides. Drizzle olive oil and sprinkle some salt. Bake at 375 for 30 minutes. Let cool. Transfer squash to a large soup pot. Use an immersionblender to pulverize vegetables into soup. Add 1 1/2 boxes of chicken soup. Add 2 tablespoon thyme, 2 tablespoons sugar, 2 bayleaves and mix everything together. Heat soup and serve. This makes a large container of soup. Recipe can be cutin half or soup can be frozen. • 2 cartons of Harris teeter cut up butternut squash 32 oz each • 2 onions cut into chunks • 2 green apples. Cut into chunks • 2 – 32 oz. Boxes of chicken or vegetable broth • Olive oil for roasting the squash, onions and apples • 2 TBS Thyme • 2 TBS sugar • 2 Bay leaves

21 Lentil Soup from Shawn Eliav INGREDIENTS • 2 tablespoons extra-virgin olive oil • 1 medium yellow onion small diced • 4 medium carrots • 3 stalks celery • 4 springs fresh thyme • 1 teaspoon kosher salt • 3/4 teaspoon smoked paprika • 1/2 teaspoon black pepper • 1 1/2 cups green lentils • 4 cloves garlic minced (about 4 teaspoons) • 1 can fire-roasted diced tomatoes (15 ounces) • 1 can crushed tomatoes (15 ounces) • 4 cups low-sodium vegetable broth (I use the Consomme!) • Chopped fresh parsley for serving • Freshly grated Parmesan cheese optional for serving (but not optional) • Crusty bread optional for serving This recipe was my gateway drug into cooking with lentils. It is so yummy and unbelievably simple. I think you could even puree it and convince Corey to eat it! It’s written as an Instant Pot recipe, but there are instructions at the bottom for making it in a pot if you insist on not getting a pressure cooker. This recipe is a winterstaple for Andrew and me. Hope you like it!

Addminutes.the lentils and garlic to the pot and stir to coat them in the spices. Let cook 30 seconds, until the garlic is fragrant. Add the diced tomatoes, crushed tomatoes, and vegetable broth. Cover and seal the Instant Pot, and then set to cook on HIGH pressure for 15 minutes. After 15 minutes of high pressure, allow the cooker to release pressure naturally. This will take about 10 to 15 additional minutes. Open the lid and stir the soup. Remove the thyme stems, leaving the leaves in the soup. If the soup is too thick for your liking, thin with a bit of water or additional stock until you reach your desired consistency. (We tend to like our soups pretty thick and hearty around here.) Taste and adjust the seasonings as desired. Serve hot with a sprinkle of parsley, Parmesan (if using), and bread for dipping.

DIRECTIONS Drizzle the oil into the Instant Pot. Set to saute. Once the oi l is hot, add the onion and stir. Continue to cook the onion, stirring often, until the onions are very soft and beginning to nicely brown and break down, about 8 minutes. While the onion cooks, peel the carrots and cut into small dice. Small dice the celery as well. Add the carrots, celery, thyme springs (you can tie them together if you like to make them easier to fish out later), salt, smoked paprika, and pepper. Sauté until the carrots and celery are barely soft, about 2

23 SPECIALSHOLIDAY

IMoriah,canremember

the day we met. It was a summer day in 2004, a few weeks before starting 6th grade at a new school, and my mom took me to Old Farm Pool so that I could meet some girls I would be going to school with. Upon arriving, I was quickly introduced to this energetic and spunky girl who, little did I know, was soon going to become one of my best friends. Fast forward 17 years, and that best friend is now getting married! 17 years is a long time to have a friendship and I’m so fortunate to have had you in my life for so long. It is so special to say that we’ve had each other as friends for so many stages in life. Throughout the cringy days of middle school, arguably just as cringy days of high school, college, and starting our adult lives in DC, you have been there through it all. And now you are starting a new chapter, married life! I am so happy that you have found your person in Corey. I can only hope the next 17 years and beyond are filled with as many happy, celebratory, and meaningful memories as the last 17 years. I love you so much and wish you all the happiness, love, and joy as you enter this new chapter of life.Mazel tov!

INGREDIENTS • 8 tablespoons (1 stick) unsalted butter • 2 small Honeycrisp apples, cored and thinly sliced • 1/4 cup honey • Kosher salt and freshly ground black pepper • 6 sheets frozen phyllo dough, thawed and trimmed into 12-inch squares • 1 (16-ounce) wheel Brie cheese

Rosh Hashanah Apples and Honey Baked Brie from Elyssa Morris

DIRECTIONS Preheat the oven to 400°F. Line a half sheet pan with parchment paper. In a medium skillet, heat 2 tablespoons of the butter over medium heat. Add the apples and cook, stirring often, until softened and lightly caramelized, 10 to 12 minutes. Transfer the apples to a bowl and toss with the honey. Season with salt and pepper. In a small saucepan, melt the remaining 6 tablespoons Onbutter.the prepared sheet pan, lay out 1 sheet of the phyllo dough and lightly brush it with melted butter to coat. Lay another sheet of phyllo on top, brush with butter, and repeat this process until you’ve layered all 6 sheets of Placephyllo.the Brie in the center and top it with the apple mixture. Fold the corners of the phyllo sheets toward the center of the Brie, overlapping them to seal, then brush with any remaining melted butter. Bake, rotating the pan halfway through, for 20 to 25 minutes, until golden brown and crisp. Transfer to a platter and serve immediately.

27 Passover Cookies from Aunt Judy INGREDIENTS • 1 box of Passover cake mix (I’ve used honey, chocolate and vanilla, they all work) • 1 egg • 2 tablespoons of oil • 2/3 cup of water • Chocolate chips • Nuts • Dried cranberries • A little lemon zest On April 3rd we get together to celebrate your special day, A few weeks later, we open our Haggadah to eat and to pray! To help you and Corey relax and enjoy a special treat, These Passover cookies are easy, delicious and sweet! Love, Aunt Judy (No one believes they are KP, it’s our little secret, SHH!)

28 DIRECTIONS Break 1 egg and 2 Tablespoons of oil in a measuring cup.Add enough water to measure 2/3 cup. I add chocolate chips and nuts to some, dried cranberriesand a little lemon zest to white and nuts to honey cake. Mix well and refrigerate dough for a little bit or doughtoo Theyloose.spread so make them small. Drop on cookie sheet with parchment. Bake at 325 degrees for 15 minutes. Enjoy!

29 Matzah Lasagna from Mom INGREDIENTS • 3 sheets of matzah • 28 oz. tomato sauce (800 grams) • 1/2 onion, chopped • 1/2 bell pepper, chopped • 3 cloves of garlic, chopped • 1 zucchini, chopped • salt and pepper to taste • small bunch of fresh basil • 12 oz. ricotta cheese (300 grams), shredded • 12 oz. mozzarella cheese, shredded • 1/2 cup shredded Parmesan cheese A new favorite I tried last Pesach. Corey liked it even with zucchini - next time sneak in more veggies!

Heat olive oil on medium heat in a large pan. Add the onions and bell pepper and fry until the onions start to become translucent. Add the garlic and zucchini. Cook for 3 minutes stirring occasionally. Add tomato sauce and simmer for 5 minutes stirring often. Add the fresh basil during the simmer. Taste the sauce and add salt and pepper to your preference.

Soak 3 matzah sheets for 30 seconds in warm water. Shake off excess water. Place one sheet of matzah on top of the sauce. If you’re using a wide dish, you might need more matzah to fill the shape.

Then spread 1/3 of the ricotta on the matzah. Then 1/3 of the mozzarella. Then 1/3 of the Parmesan. Then sauce again and repeat Coverlayers.with foil and bake for 15 minutes. Remove foil and bake for 25 more minutes. If the top is still not browning around the edges, put it under the broiler for a couple mins. Keep an eye on it though or it will burn!

TheDIRECTIONSsauce

Building the lasagna Preheat oven to 350 degrees. First put a small layer of sauce on the bottom of your dish.

31 Passover Onion Rolls from Mom INGREDIENTS • 2 onions chopped fine • 2 tablespoons of oil (for frying the onions) • 1 cup of oil • 2 cups of water • 2 cups of matzah meal • 2-3 teaspoons of salt • 8 large eggs

DIRECTIONS Preheat the oven to 350 degrees Cover one or two cookie sheets with parchment paper Insert metal blade in food processor and drop onions in and mince Remove onions and sauté in the 2 tablespoons of oil until golden brown. Set aside. Mix water and oil and bring to a boil on the stove. Remove from heat and add matzah meal and salt all at once. Mix well with a wooden spoon. Place above mixture into the work bowl of the processor add 2 eggs and pulse about three seconds. Then add 2 more and then 2 more. Now add the last 2 eggs along with the sautéed onions. (my processor is not big enough so I usually divide this all into two Shapebatches).into 2-inch rolls (should make 24 rolls) and place about 2 inches apart on the parchment, dipping your hands in water as you go to avoid sticking ( I don’t really shape them too much). Bake for 50-60 minutes or until golden brown. Cool for several minutes before removing from cookie sheet.

33 Passover Pineapple Kugel from Mom INGREDIENTS • 6 eggs well beaten • 20 ounce can of crushed pineapple • 2 sticks melted Margarine • 4 cups matzah farfel (pour hot water over matzah and squeeze/drain) • 2 teaspoons vanilla • 1 ½ cups sugar I know how much you love this - now you won’t have to call me every year for the recipe!

34 DIRECTIONS Mix together eggs, crushed beaten, melted Addmargarinematzah farfel, vanilla, sugar. Bake at 350 degrees in a 9 x 13 pan for 45-60 minutes until brown on top.

35 Soufganiyot from Teri Brenits INGREDIENTS • 1 egg • 2 tablespoons sugar • 1 cup self rising flour • 4 tablespoons vanilla yogurt (or more up to 7 tablespoons) • Vegetable oil • Powdered sugar DIRECTIONS Mix all the ingredients together Fry in vegetable oil Cover with confectioners sugar when cool

37 Baches from Julie Frye INGREDIENTS • 6 cups flour • 2 packages or rapid rise yeast • Water • 1 teaspoon salt • ¼ cups oil • Butter • Poppy seeds This is a German style challah passed down through many generations of my mother’s family who was born in Munich in 1924. It makes an appearance at every holiday dinner!

38 DIRECTIONS 1 to 6 cups flour. Put 2 packages of rapid rise yeast into well inPourflour about ½ cup lukewarm water on yeast in well - allow yeastto foam for about 2 minutes Sprinkle 1 teaspoon of salt on edges of bowl Pour ¼ cups oil on edges of bowl Slowly pour up to 2 cups of water in flour mixture Knead with hands (consistency should be similar to pizza dough) Cover with clean towel and let rise in warm spot forapproximately 2 hours Preheat oven to 350 degrees Butter pan and flour it Put excess flour on counter Divide flour into 8 sections Braid 5 pieces together (like weaving) for the bottom and make abraid with the other 3 pieces for the top Wet bread and sprinkle with poppy seeds and place on pan Bake for 1 hour Let cool while resting diagonally on pan Enjoy!

39 BREAKFAST

40 Carmel Macchiato French Toast | 41-42 spinach and feta quiche with heirloom tomatoes | 43-46 BREAKFAST QUICHE | 47-48 EGG AND CHEESE CASSEROLE | 49-50

41 Carmel Macchiato French Toast from Cousin Rachel FORINGREDIENTSTHECUSTARD: • 1 1/2 cups whole milk,heavy cream, or acombination • 6 large eggs • 1 cup caramel sauce,plus more for serving • 2 tablespoons maple syrup • 1 tablespoon espressopowder • 1/4 teaspoon koshersalt For the French toast: • 8 (1-inch thick) slices challah bread • 2 tablespoons unsaltedbutter, divided, plusmore for serving Congratulations Moriah! I’m so happy for you and honored to be apart of your special day. I hope you can stay caffeinated and enjoyall the sweetness that this recipe has to offer. You deserve allthe happiness in the world. Sending you and Corey a lot of love, happiness, health and of course…babies!

Melt 1 tablespoon of the unsalted butter in a large nonstick skilletover medium heat until sizzling but not browned.

DIRECTIONS

Transfer to a serving plate. Add the remaining 1 tablespoon unsaltedbutter to the skillet and repeat cooking the remaining challah slices.Serve with more caramel sauce, a dusting of espresso powder, an d butter.

RECIPE NOTES

Transfer the soaked slices to a wire rack set over a baking sheet.Repeat with the remaining 4 slices.

Place 4 slices in a single layer in the custard. Soak, flipping once,until moistened but not falling apart, 1 to 2 minutes per side.

Pour into a 9”x13” baking dish.

The bread: We suggest using sliced challah bread for this recipe, but you canuse just about any thickly sliced bread you have on hand.

Add 4 challah slices in a single layer and cook until the bottoms aregolden-brown and crispy, 3 to 4 minutes. Flip and cook until thesecond side is browned, 2 to 3 minutes more.

Espresso powder: This recipe calls for espresso powder, which c an be found in the coffee or baking section of most well-stocked grocery stores. Ifunavailable, instant coffee granules can be used instead.

Make the custard: Place 1 1/2 cups whole milk or heavy cream (or acombination), 6 large eggs, 1 cup caramel sauce, 2 tablespoons maplesyrup, 1 tablespoon espresso powder, and 1/4 teaspoon kosher salt ina large bowl. Whisk until fully combined and no streaks of unbeaten egg remain.

Make the French toast: Cut 8 (1-inch) thick slices of challah bread.

Storage: Leftovers can be refrigerated in an airtight container for up to 5 daysor frozen for up to 2 months.

43 Spinach and Feta Quiche with Heirloom Tomatoes from Rebecca Rubenstein crustINGREDIENTS • 1 cup all-purpose flour • 1/2 cup whole wheat flour • 1 1/2 teaspoons sugar • Kosher salt • 3/4 cup cold unsalted butter, cubed • 1 large egg, beaten • 1 tablespoon whole milk or soy milk FILLING • 5 large eggs, beaten • 2 tablespoons whole milk • 1 1/2 cups frozen chopped spinach, thawed and squeezed of exes liquid • 1 cup crumbled feta • 1 teaspoon onion powder • 1/4 teaspoon dried basil • Kosher salt • Ground pepper • 6-8 thin slices of heirloom tomatoes

In a large bowl, whisk together the eggs, milk, spinach, cheese, onion powder, basil, a dash of salt, and ¼ teaspoon Pourpepper.the filling into the pie shell. Arrange the tomato slices on top. Bake until the filling is set and the crust is golden brown, 30–40 minutes. Allow the quiche to cool slightly before serving.

NOTES To make in advance: let cool, then cover with plastic wrap and freeze for up to 1 month. Thaw in the fridge overnight Reheat in a 350°F (180°C) oven until warm before serving.

DIRECTIONSFILLING

Spinach and Feta Quiche with Heirloom Tomatoes from Rebecca Rubenstein

Transfer the dough to a work surface, gather into a ball, and flatten into a disk. Wrap in plastic wrap and refrigerate for at least 1½ hours or up to 2 days. The dough will keep in the freezer for up to 3 months. (If using frozen dough, let it thaw in the refrigerator overnight or at room temperature for about 1 hour.)

crustDIRECTIONS

In a food processor, combine the flours, sugar, and ½ teaspoon salt and process for 5 seconds. Add the butter and pulse until the butter is reduced to small pieces. Add the egg and milk and pulse until moist clumps form.

Bake until light brown, about 20 minutes, then transfer to a wire rack and let cool. Do not turn off the oven.

Preheat the oven to 375°F (190°C).

On a piece of parchment paper, roll out the dough into a 12-inch (30-cm) round. Gently transfer to a 9” pie pan, fold the overhang under, and crimp or flute the edges. (It doesn’t need to look perfect, as it will taste perfect!) Use a fork to pierce a few holes in the center of the dough.

47 Breakfast Quiche from Mom INGREDIENTS • Ingredients • 6 large eggs • 3/4 cup milk • 2 cups shredded cheese • 2 cups chopped drained cooked vegetables This quiche is great for breakfast or for lunch. I like using swiss cheese best of all, but you can use any cheese or combination of cheeses you like

48 DIRECTIONS Preheat oven to 350 degrees Beat eggs in a large mixing bowl. Add filling and milk and mix well. Pour mixture into frozen pie crust. Place quiche on cookie sheet (I cover mine with parchment paper since it will drip while baking and this makes cleanup so much easier) and bake on the middle oven rack for 45-50 minutes, or until top is browned and a knife inserted in center comes out Serveclean. with fresh fruit for breakfast or a crisp green salad for lunch.

49 Egg and Cheese Casserole from Mom INGREDIENTS • 1 dozen eggs (I use extralarge brown eggs) • 16 oz. cottage cheese • 1 lb. sharp cheddar cheese – grated • ½ red pepper, chopped • 4 oz. fresh mushrooms chopped (6-9 mushrooms) • ½ large onion chopped • 1 stick of melted butter • 1 heaping tsp baking powder • ½ cup flour • 1 teaspoon salt • ¼ teaspoon pepper Serves 16 I make this all the time. Instead of mushrooms and onions, I’ll use cauliflower and red peppers or sometimes just broccoli. Mix and match veggies until you find the combinations you like best – but be sure to make the broccoli casserole for Corey!

50 DIRECTIONS Beat eggs in a mixer and add flour, baking powder, salt & pepper and mix Stirwell.in cheese, cottage cheese, melted butter and Sprayvegetables.9”x13” pan with BakePAM.at350 degree for 40 to 50 minutes or until set and slightly brown on top. This can be made the day Refrigeratebefore.and heat up to serve.

51 APPETIZERS

53 Artichoke Dip from Mom INGREDIENTS • 8-12 ounce can artichoke hearts (not marinated), drained and chopped • 1/2 cup sour cream • 1/2 cup mayonnaise • 8 ounces cream cheese , softened • 1 1/4 cups freshly grated Parmesan cheese • 1 clove garlic , minced • Dried dill weed , to taste (fresh or dried)

DIRECTIONS Preheat oven to 350 degrees Mix sour cream, mayonnaise, cream cheese, garlic and 1 cup ofParmesan cheese until smooth. Stir in chopped artichoke hearts and a little bit of dill weed to Placetaste. in a greased baking dish (most pan sizes around 8”x8” or alittle smaller will work (you could even use a pie pan). Sprinkle remaining 1/4 cup of Parmesan cheese on top. Bake in preheated oven for about 20 -30 minutes or until hot andServebubbly.with cubes of bread, crackers, pita or veggies. You can get a large round loaf of bread and create a bread bowlby scoop outing the middle and put dip inside, cutting the middleinto chunks for dipping. Note: The artichoke dip can be made up to 1 day ahead of time. Don’tbake it and refrigerator until ready to bake. Allow it to sit on the counter for about 30 minutes to come to room temperature before baking.

55 Spinach Artichoke Dip from Freda Krosnick INGREDIENTS • 13 oz artichoke heartsdrained and chopped • 10 oz package frozen chopped spinach - thawed and water squeezed out • 1 cup mayo • 1 cup freshly grated Parmesan (I’ve used regular powdered) • 2-1/4 cups grated Monterey jack cheese (I use a Mexican cheese blend) • 1 tablespoon grated Romano cheese • Pepper • Garlic powder Here’s an appetizer recipe that’s always a big hit with the family. Looking forward to celebrating the simcha with the family. FredaHugs,

56 DIRECTIONS Preheat oven to 350 degrees. Mix all ingredients. Place in a pan that has been sprayed with Pam. Bake until fully melted and golden on top ... approximately 20-30 minutes. Serve with pita chips, tortilla chips, carrot and celery sticks and/or a sliced crusted artisan bread.

•

• Few

•

So I don’t really cook and the only signature thing I make is buffalo chicken dip and that’s not kosher. So I’ve included a link to that and we can say remove the chicken? - LOL that is the note from Jess so I made some modifications to the recipe myself, I hope it turns Basicallyout!you can take the chicken out, use a vegan substitute for it, or use vegan cheeses.

•

INGREDIENTS • 2

•

Buffalo Chicken Dip from Jess Evans cups shredded rotisserie chicken (you can take out the chicken or use a vegan chicken option - they have a really good one at the beloved Trader Joes) 1 8 ounce block of cream cheese, at room temperature or softened 1 cup shredded cheddar, divided 1/4 cup buffalo sauce 1 tablespoon ranch dressing dashes hot sauce 1/4 cup crumbled blue cheese (optional) Finely chopped chives, for garnish Sliced baguette, carrots, celery, cucumber, pepper sticks for serving

•

Transfer mixture to an ovenproof skillet or baking dish, and top with remaining 1/4 cup cheddar.

58 DIRECTIONS

Adjust an oven rack to center position, and preheat oven to 350 degrees. In a large bowl, combine “chicken”, cream cheese, 3/4 cup cheddar, buffalo sauce, ranch, and hot sauce.

Bake until warm and bubbly, about 20 minutes. Top with blue cheese and chives before serving with bread and vegetable sticks.

59 Couscous Stuffed Mini Peppers from Mom INGREDIENTS • 15 -20 mini peppers cut in half length wise splitting the stem between each side • 1 cup couscouscooked • 4 Chopped mini cucumbers • ¼ red onion, chopped • ½ red pepper • ¼ cup crated carrots • 1 TBS parsleychopped • Juice of one lemon or about • ¼ c olive oil • Salt, pepper to taste

60 DIRECTIONS Mix all the ingredients, except for the mini peppers, together Stuff each half of the mini pepper and arrange on a platter

61 Spinach Balls from Mom INGREDIENTS • 20oz chopped frozen spinach. Thawed and squeeze water out • 3 cups stuffing crumbs • 2 sticks butter melted • 2 large onions finely chopped • 6 eggs beaten • Thyme • Salt & pepper

62 DIRECTIONS P reheat oven to 350 degrees Line 2 cookie sheets with parchment Scoop into balls with scooper Turn oven down to 325 degrees and bake for 20 minutes.

63 fromSpanikopitaElanaHorowitz INGREDIENTS • 2 Chopped frozen spinach packages • 16 oz. Cubes of feta (small, but chunky) • Sautéed a big white onion and let cool • Two eggs • 1 roll of fillo dough: put towel over to keep it damp after warming up

DIRECTIONS Preheat oven to 350 Nuke spinach, let cool, then squeeze out all the liquid Beat two eggs in big bowl Add in onions Add in spinach Add in a layer of sea salt, half a layer of pepper, 2 layers of Layparsleydown a layer of following dough, then rub some butter on it. Then add another layer. After halfway through layers, add in mixture, then finish the other half. But don’t butter the layer which the mixture goes on top of Cut before putting in oven Cook until brown

65 PASTA + BEANS

67 One Pan Pasta from Michelle Barnett INGREDIENTS • 12 ounces linguine • 12 ounces cherry or grape tomatoes, halved or quartered if large • 1 onion, thinly sliced (about 2 cups) • 4 cloves garlic, thinly sliced • 1/2 teaspoon red-pepper flakes • 2 sprigs basil, plus torn leaves for garnish • 2 tablespoons extra-virgin olive oil, plus more for serving • Coarse salt and freshly ground pepper • 4 1/2 cups water • Freshly grated Parmesan cheese, for serving This is an old Martha Stewart recipe that is perfect for a fast, easy and tasty weeknight dinner. I like to throw in capers and sometimes make with a handful of veggies thrown in.

68 DIRECTIONS Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes

69 Spinach Lasagna from Maddie Kruger INGREDIENTS • 1 lb ricotta (or small curd cottage cheese) • 2 cups 1/2mozzarellashredded(reservecupfortop) • 1 egg • 1 package (10oz) frozen chopped spinach, thawed and drained • 1 teaspoon kosher salt • 3/4 oregano • 1/8th teaspoon pepper • 2 jars (15 1/2 oz each) tomato sauce • 8 oz lasagna noodles • 1 cup water This recipe is something my mom made constantly growing up. It’s comforting, cozy, and might even be considered healthy in some circles. While nothing will ever be as good as our post-RC pasta salad, this lasagna comes close. It’s really forgiving, so it’s pretty simple to make in advance, freeze, and reheat. Enjoy!

70 DIRECTIONS Preheat oven to 350 degrees Squeeze out excess water from spinach. Use your hands for this, why not! In a large bowl, mix ricotta, 1.5 cups of mozzarella, egg, spinach, salt, oregano, and Inpepper.agreased 13”x9” baking dish, layer: 1/2 cup sauce, 1/3 of the noodles, 1/2 ricotta mixture. Repeat Top with remaining half cup of mozzarella. Pour 1 cup of water around edges Cover tightly with foil. Bake for 1 hr, 15 minutes - or until bubbly. Let stand for 15 minutes before serving

71 Mushroom and Spinach Lasagna from Rachel Beiser INGREDIENTSSAUCE • 1 ½ lb cremini mushrooms, roughly chopped • ½ lb shiitake mushrooms, roughly chopped • 1 (generous) cup of chopped onions • ¼ cup olive oil + more • 4 cloves garlic, chopped (~4 tsp) • 1 (6 oz) can tomato paste • 2 cups tomato sauce • 1 (28 oz) can crushed tomatoes (or ~5-6 tomatoes) • 1 cup water • 1 teaspoon dried thyme • ½ teaspoon red pepper flakes • 1 tablespoon sugar (optional) • Salt

• 2lb of white button mushrooms still tasted great when I couldn’t get cremini or shiitake

• If you don’t have a can of crushed tomatoes, chopping up tomatoes (~5-6) works

• The original recipe calls for the frozen spinach, but I used fresh and just wilted it in a pan while the leaves were still damp from being washed (no oil) (I also cut off the stems)

• Cream cheese can be substituted for ricotta if needed

•

• 2 (10 oz) boxes frozen, chopped spinach, thawed and squeezed in clean towel (or alternately, 2 lb fresh spinach, wilted in a pan) 1 lb lasagna noodles (16-20 noodles) 1 (15/16 oz) container of ricotta cup chopped fresh basil ¼ lb pecorino cheese, grated (1 cup) 1 lb shredded mozzarella (4 cups)

• I did not add the sugar to the sauce. I don’t think it’s necessary.

•

• The recipe calls for lasagna noodles that get cooked ahead, but instant noodles work too

•

• ¼

• You can use ground basil in addition/instead of chopped fresh, just add it at a different stage

72 NOTESINGREDIENTSFROMRACHELLasagna

Mushroom and Spinach Lasagna from Rachel Beiser DIRECTIONSSAUCE Saute the mushrooms in a large pan (I used a pot) on high or medium heat (no oil!). Stir with wooden spoon. Sprinkle salt. Mushrooms will sizzle and release water. Once the mushrooms start releasing water (listen for squeaking), stir in the chopped Cookonion.until mushrooms are no longer releasing water and has boiled away (5 more min). Add olive oil & coat. Saute for ~1 minute. Add garlic & cook 1 more minute. Stir in tomato paste. Cook 1 more Setminute.aside 1 cup of tomato sauce and mix in the remaining cup. Add crushed tomatoes and water. Stir in thyme, sugar (optional), & pepper flakes. If using dried basil, mix in now. Bring sauce to simmer. Lower heat and simmer on low for 20 *min.Cook lasagna noodles if not using instant.

74 DIRECTIONSBuildingAND Baking Preheat oven to 350°F. Spread cup of tomato sauce over the bottom of (~10×15 inch) casserole dish. Add layer of noodles over sauce. Slightly overlap the noodles. Spread half ricotta (or cream cheese) over noodles. Spread half of the spinach. Sprinkle half the mozzarella over the spinach + ¼ of the Spoonpecorino.1/3 of the mushroom sauce over. Add chopped basil leaves (if using fresh basil). Another layer of noodles, ricotta, spinach, mozzarella, pecorino, 1/3 mushroom sauce, & basil. Final layer of lasagna Remainingnoodles, mushroom sauce, and remaining pecorino Covercheese.with foil and bake. Spread a little olive oil over the inside of the foil. Crimp foil Bakeedges.(350°F) for 25 Removeminutes.foil and bake uncovered for 25 more Rest/coolminutes. for 10 min before cutting and eating.

75 Vegan Lasagna from Nancy Golding SAUCEINGREDIENTS • 1 tablespoon vegetable oil • 1/2 to ¼ cup chopped onions • 3 garlic cloves, minced or pressed • 1 tablespoon dried basil (3 tablespoons fresh) • 1/2 teaspoon salt • 1/4 teaspoon ground black pepper • 1 cup chopped Portabello or white mushrooms • 3 cups canned tomatoes with juice, chopped (28-ounce can) • 1/2 cup dry red wine FILLING • 1 tablespoon olive oil • 1 cup fresh chopped basil • 10 ounces fresh spinach, steamed and drained • 3 garlic cloves, minced or pressed • 2 cakes firm tofu (12 ounces each, cubed) • 1 teaspoon salt • 1/4 teaspoon ground black pepper • 1/3 pound lasagna noodles

Spread about one fourth of the tomato sauce on the bottom of the prepared pan. Cover with a layer of noodles, then half of the filling and ladle on another fourth of the sauce. Repeat the layers of noodles, the rest of the filling, and one fourth of the sauce. Finish with a final layer of noodles and the rest of the sauce. Cover and bake for about 45 minutes, until the noodles are Uncoversoft. and return to the oven for another 15 minutes.

Stir in the tomatoes and wine, bring to a boil, and simmer for 15 minutes while preparing the filling.

Lightly oil a 9”x13” baking pan. In a blender or food processor, whirl the oil, basil, spinach, garlic, tofu, salt, and pepper to make a thick, smooth filling. Scrape down the sides with a spatula, as needed.

Warm the oil in a saucepan, add the onions, garlic, basil, salt, and pepper and sauté on medium heat for about 5 Addminutes.the chopped mushrooms and sauté for another 5 minutes.

Preheat the oven to 350 degrees.

DIRECTIONS

77 Chili from Meg Gold INGREDIENTS • 3/4 cup olive oil • 2 zucchini, cut into 1/2 inch dice • 1-2 onions, cut into 1/2 inch dice • 2 large red peppers, cut into 1/2 inch dice • 1 can (35 oz) Italian plum tomatoes, with their juice • 1 1/2 pounds ripe plum tomatoes, cut into 1 inch dice • 2 tablespoons good quality chili powder • 1 tablespoon ground cumin • 1 tablespoon dried basil • 1 tablespoon dried oregano • 2 teaspoons freshly ground black pepper • 1 teaspoon salt 1 tsp fennel seeds • 1/2 chopped fresh Italian (flat-leaf) parsley • 1 cup canned dark red kidney beans, drained • 1 cup canned chick-peas, drained • 1/2 cup fresh dill • 2 tablespoons fresh lemon juice Another family favorite is chili - this recipe is for vegetarian chili but you can easily add meat - I often do!

Stir in the kidney beans, chick-peas, dill and lemon juice, cook for another 15 minutes. Stir well, and adjust the seasonings to taste.

Place the casserole over low heat. Add the canned tomatoes and their juice, the fresh tomatoes, chili powder, cumin, basil, oregano, pepper, salt, fennel seeds and parsley. Cook, uncovered, stirring often, for 30 minutes.

DIRECTIONS

Heat 1/2 up of the oil in a large skillet over medium heat. Add the zucchini, and saute until just tender, 5 to 7 minutes. Transfer the zucchini to a large casserole or Dutch oven. Heat the remaining 1/4 cup oil in the skillet over low heat. Add the onions and bell pepper. Saute until just wilted, about 10 minutes. Transfer the mixture to the casserole, along with the oil remaining in the skillet.

79 FISH

81 Creamy Spinach Salmon from Jennevieve Giberman INGREDIENTS • 2 cups of chopped spinach • 8oz cream cheese (if you want it extra creamy) • 2 cups of grated mozzarella • Garlic powder • Salt • Pepper • 1 lemon • 2 tbsp butter • Wild salmon Hey Can’tMoriah,waitto celebrate you on your shower. We wish you both the happiest and very best on your wedding day. This recipe is one of the first meals I prepared for your cousinAri. He loved it and now Josh and Isabelle love it too.

82 DIRECTIONS Pre heat oven to 400 degrees. Mix cream cheese, mozzarella, chopped spinach (I use my kitchenaide mixer to blend) add garlic powder. Salt and pepper salmon cut in half and stuff with the cheesy blend. Cut butter in half and place on top of salmon. Place in oven and check after 15-20 minutes. Enjoy ☺️

83 Maple and Miso Sheet-Pan Salmon With Green Beans from Shira Weissmann INGREDIENTS • 4 (6-ounce) skin-on salmon fillets, about 1-inch thick • Kosher salt • Freshly ground black pepper • 4 teaspoons maple syrup • 1 tablespoon white or brown miso • 1 tablespoon rice wine vinegar • 2 teaspoons soy sauce • 1 garlic clove, grated • 1 pound green beans, trimmed • 2 tablespoons olive oil • Pinch of red-pepper flakes (optional) • ¼ teaspoon toasted sesame oil (optional) • ¼ cup roughly chopped cilantro, both leaves and tender stems • 4 lime wedges, for serving • Flaky sea salt, for serving (optional) • Cooked white rice, for serving (optional)

the salmon skin side down on the sheet pan and bake until the salmon is opaque and the green beans are cooked through, about 12 minutes. Right before serving, scatter with cilantro and a good squeeze of lime. Season with flaky sea salt and serve with rice, if desired.

DIRECTIONS

Momo! I can’t believe Corey is about to beat me out for longest standing roommate. I guess that’s a good thing :) I am so excited for your and Corey’s future together! I’ve loved watching your relationship grow these last bajillion years and can’t wait to watch you continue growing for forever. My recipe is a homage to our Claridge House days -- salmon and a green vegetable (aka my MO). You can cook it without the green beans too if Corey is still not into vegetables! Love you a lot and mazel tov.

Heat oven to 400 degrees and line a sheet pan with parchment paper or foil. Season the salmon fillets well with salt and pepper, and place them on a plate or in a large shallow bowl.

In a small bowl, whisk together the maple syrup, miso, rice wine vinegar, soy sauce and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let marinate while the oven comes to temperature. Meanwhile, in a medium bowl, toss together the green beans with the olive oil, red-pepper flakes and sesame oil (if using) and season generously with salt and Arrangepepper.

85 Boobie’s Salmon Croquettes INGREDIENTS • 1 can 15 oz Salmon or 15 oz fresh cooked salmon • 1 cup cornflake crumbs • 2 well beaten eggs • 1 can cream of mushroom soup • 1 large onion sautéed DIRECTIONS Preheat oven to 350 degrees Mix all ingredients together and form into patties Bake for 30 minutes on one side, turn over and bake anadditional 5 minutes Leftovers freeze well

87 Maple Baked Salmon from Sharon Safra INGREDIENTS 1.5 lbs skin-on or skinless salmon filet 2 Tablespoons pure maple syrup 2 Tablespoons Dijon mustard 1 Tablespoon mayonnaise Salt & pepper, to taste Cilantro and/or Lemon wedges, for serving (optional)

Preheat the oven to 325 degrees. Mix together the maple syrup, mustard and mayonnaise until well mixed. Season the salmon all over with salt and pepper and place in a baking dish, skin-side down if there is Slatherskin. the maple sauce all over the top. If desired, sprinkle chopped or dried cilantro on top. Bake until a paring knife slides into the center with only a little resistance, 15 to 20 minutes. When you remove the knife and touch the blade to your upper lip, it should feel very warm but not hot. The salmon will continue to heat through out of the oven while in the baking dish. Optional - squeeze lemon wedges all over just before serving.

DIRECTIONS

THREE: From Joan Weinberg

Squeeze ½ to a whole fresh lemon over the fish Coat the fish evenly with Dijon mustard

TWO: From Paul Fox

Season with ground sea salt, ground black pepper, and dill (optional) Bake at 400 degrees for 15-20 minutes.

Spray salmon with olive oil

One: Mom's basic salmon recipes

Bake at 400 degrees for 10-15 minutes, checking periodically for2.doneness.Brush with olive oil and season with Old Bay. Pick your favorite way

Brush on olive oil, sprinkle with kosher salt, grind on pepper Broil fish for 8 minutes Turn the oven to 500 degrees and bake for another 8-10 minuteson the middle rack.

1. Brush with olive oil and season with ground sea salt, ground blackpepper, dill, and onion powder or minced onion.

Salmon Six Ways from Jeri Robins

90 Salmon Six Ways from Jeri Robins four: From Aunt Jill Gordon five: From Nouvelle Ward School family Ingredients: • 12 oz of salmon • 1 tablespoon Dijon mustard • 2 tablespoon First cold-pressed olive oil • 1 tablespoon sesame seeds directions Preheat the oven to 400 degrees. Mix the mustard and olive oil together until it is smooth. Spoo n mixture over salmon. Sprinkle sesame seeds on top. Bake for 10-15 minutes. Ingredients for Marinade • ½ cup of soy sauce • 2 tablespoons of honey • 1 teaspoon ginger • 2 teaspoons garlic or 2 cloves directions Mix marinade and put on the salmon Bake for 8-10 minutes at 500 degrees Then broil for 2-3 minutes

Preheat the oven to 375 degrees. Season the fish with salt, pepper and lemon and bake forapproximately 20 minutes.

•

Salmon Six Ways from Jeri Robins : Salmon with Wine Sauce 4 6oz salmon fillets½ cup dry white wine½ cup whipping cream½ cup chopped shallots1 tablespoon white wine vinegar½ teaspoon dried thymestick chilled, unsalted butter, cut in 6 pieces1 ½ teaspoon fresh lemon juice

•

Ingredients: •

directions

•

Meanwhile, in a saucepan, boil the white wine, whipping cream,chopped shallots, white wine vinegar, and thyme over high heatuntil reduced to a generous half a cup (approximately 12 minutes),stirring occasionally.

• ¾

•

six

Stir sauce and press on the shallots to release their juice. Th en, set the saucepan over low heat, whisking in the butter, one piece at aThen,time. whisk in the lemon juice. Add a little salt and pepper, to taste. Pour the sauce over the fish and serve.

93 POULTRY

95 Chicken Marsala from Eliana INGREDIENTS • 1 tbsp olive oil • 4 chicken breast cutlets (I always do more) • Salt & pepper to taste • 1 (16oz) package cremini mushrooms, thinly sliced • 1 yellow onion, diced • 4 cloves garlic minced • 1/4 cup dry marsala wine (or dry white wine) • 2 tbsp flour • 1/2 cup chicken broth • 2 tbsp oat milk • Thyme, rosemary, parsley and basil to taste (fresh or dry)

DIRECTIONS Season chicken breasts with salt and Preheatpepperolive oil in a large skillet over med-high heat. Add chicken cutlets to the pan, then cook for 4-5 minutes each side until you get a good sear. Remove from heat and transfer to a plate. Without wiping the skillet clean, add mushrooms, sauteeing 4-5 minutes until juices start to Thenrelease.stir in onions and garlic, sauteeing another 2-3 minutes until onions are translucent. Add in wine and let reduce for 1 minute, then stir in flour. Add chicken broth and chicken back to the skillet. Bring to a boil and wait for the mixture to thicken slightly. Stir in oat milk and cook for another minute before removing from the skillet.

97 Chicken Marsala from Wendy Abramson INGREDIENTS • ¼ cup all purpose flour for coating • ½ teaspoon salt • ¼ teaspoon ground pepper • ½ teaspoon dried oregano • 4 Skinless boneless chicken breast halves -pounded ¼ inch thick • 4 tablespoon margarine • 4 tablespoon olive oil • 1 cup sliced mushrooms • ½ cup Marsala wine • ¼ cup cooking sherry

98 DIRECTIONS In a shallow Bowl or dish, mix together the flour, salt and Dredgepepper. the chicken in the mixture on both sides. Melt oil and Margarine in a large skillet and lightly brown the chicken on both sides. Add mushrooms, sherry and Marsala wine. Cover and simmer for 10 minutes, turning once and juices run clear.

99 DIRECTIONS Preheat oven to 350 degrees Season chicken breasts with salt and pepper Combine Russian dressing, apricot preserves and onion soup mixand pour over chicken Cover with aluminum foil and bake for 50 minutes Combine parsley and oregano and sprinkle on top of chicken Cook for 10 more minutes Famous Nursery School Chicken from Lisa Amans INGREDIENTS • 6 boneless chicken breasts • 8 oz. bottle of Russian salad dressing • 1 ½ cups apricot preserves • 1 envelope onion soup mix • Salt • Pepper • 1 tablespoon Parsley • 1 tablespoon Oregano

100

101 Cranberry Chicken from Sharon Safra INGREDIENTS • 10-16 chicken pieces (I typically use onthe-bone chicken) • Small bottle French salad dressing • 1 can (16 oz) whole cranberry sauce • One packet onion soup mix • Thyme • Sage • Pepper Preparation Time: approx. 20 minutes Cooking Time: 1 approximatelyServings:hour 8

102

DIRECTIONS

Preheat the oven to 350 degrees. Place the chicken pieces in a large baking dish. Sprinkle the chicken with sage, thyme and pepper. Mix the cranberry sauce, French dressing and onion soup mix together in a small bowl. Pour the mixture over the chicken and cover the pan with foil. Bake for 45 minutes, basting often. Remove the aluminum foil and bake uncovered for an additional 15 minutes.

103 Fast and Fancy Sweet and Tangy Chicken from Lisa Siegel INGREDIENTS • 1 bottle of Wishbone Russian (AvailableDressingatAmazon & sometimes Giant) • 1 packet of Lipton’s Onion soup dry mix • 1 small jar of Apricot jelly • Whole chicken cut in to pieces with skin and bones

104 DIRECTIONS Rinse and Dry chicken. Mix the top 3 ingredients together and pour over chicken. Once chicken is coated place in a Pyrex dish breast meat down. Bake at 350 degrees for approx 1 Forhour.the last 5-10 minutes flip breast and broil chicken. This caramelizes the sugar a bit. Serve with rice and a vegetable. Everyone loves the sauce over there rice.

105 Sweet and Sour Chicken by Bubbie Goldie Gendelman INGREDIENTS • I lb. of chicken breasts (halved or cut into bit sized pieces) • I large fresh ginger bulb. Peeled and sliced • ¼ cup ketchup • ¼ cup BBQ sauce • 2 tablespoon soy sauce • 3 tablespoon olive oil • 4 gloves of garlic (or to your taste) • One bunch of spring onions slices (tops and bulbs)

106 DIRECTIONS Mix all ingredients except the chicken together and half the green onions Put the chicken in a 9”x13“ pan Pour over the chicken lifting to get some sauce under the chicken as well Bake for 1 ¼ hours covered and 15 minutes uncovered

107 Slow Cooker Cashew Chicken from Catherine and Lou Charlip INGREDIENTS • 2 pounds chicken breasts boneless skinless, About 4 pieces, cut into 1 inch pieces • 3 Tablespoons Cornstarch • 1/2 teaspoon black pepper • 1 Tablespoon canola oil • 1/2 cup soy sauce low sodium • 4 Tablespoons rice wine vinegar • 4 Tablespoons ketchup • 2 Tablespoons sweet chili sauce • 2 Tablespoons brown sugar • 2 garlic cloves minced • 1 teaspoon grated fresh ginger • 1/4 teaspoon red pepper flakes • 1 cup cashews • 4 cups Cooked white or brown rice

Combine cornstarch and pepper in resealable food storage bag. Add chicken. Shake to coat with cornstarch mixture. Heat oil in skillet over mediumhigh heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. Combine soy sauce, vinegar, ketchup, sweet chili sauce sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (If you want your cashews to be softer, add them during the cooking process, if you want more of a crunch, add them right before serving) Cook on LOW for 3 to 4 hours. Serve over rice. Makes 4-6 servings.

DIRECTIONS

108

109 Hungarian Chicken with Smoked Paprika from Catherine and Lou Charlip INGREDIENTS • 1 red bell pepper, cored, seeded and sliced • 1 yellow bell pepper, cored, seeded and sliced • 1 onion, sliced • 1 (28 oz.) can whole plum tomatoes, drained and coarsely chopped, with 1/2 cup juice reserved • 1 cup chicken broth • 1 clove garlic, minced • 1 teaspoon picante Spanish smoked paprika or 1 1/2 teaspoon Hungarian paprika • 1 tablespoon plus 2 tsp. olive oil • 1 (3 lb.) chicken, quartered and skinned • 1 tablespoon kosher salt • 1/2 teaspoon black pepper • 1/3 cup PARVE sour cream • 1 pound tagliatelle pasta

Place peppers, onion, tomatoes, juice, 1/2 cup chicken broth, garlic and paprika in a slow cooker.

DIRECTIONS

In a large skillet, heat 1 Tablespoon oil over medium high heat. Season chicken with salt and pepper. Add to skillet and brown all sides, about 8 minutes. Transfer to slow cooker. Pour remaining 1/2 cup broth in skillet; scrape bottom of pan to incorporate browned bits. Pour liquid into slow cooker and cook on high setting for 6 hours.

110

Remove chicken and let cool. Remove meat from bones and return to slow cooker; discard bones. Stir in parve sour cream.

Cook pasta according to package directions. Toss with remaining 2 tsp. oil. Serve chicken over pasta.

111 Meatloaf from Bev Buncher INGREDIENTS • 3 lb package of ground turkey or ground chicken (not all white meat) • 2 1 lb packages of riced cauliflower - microwaved for 6 min each if frozen. If fresh, soften by boiling so it will blend in well. (if not riced, chop it up well) • 3 eggs, 1 egg per pound • 1 medium red onion cut into pieces in the size of your choice • 1 cup of vegetables of your choice such as mushrooms, peppers, etc. • The following Trader Joe spices (these can be substituted according to your tastes, use what you have and love): • 4 shakes of Chili lime • 4 shakes of umami • 4 shakes of onion salt • 4 twists of lemon pepper • 4 shakes of garlic • 1 16 ounce jar of salsa (feel the amount so it won’t be too wet or dry) • ¼ cup bread crumbs or milled flax seed

DIRECTIONS

112

Dear Moriah, Best wishes to you as you embark on this new leg of your life journey. This recipe isfrom both Karen and me (Bev) since we have both been friends with your mom for avery long time. (Of course I am her OLDEST friend…)

Seeing you ‘all grown up’ and ready to launch a marriage and family of your own is soamazing to me (Bev)…Also a bit alarming as it brings home how very very old we truly are… I remember how amazed your grandmother Ruthie always was every time she sawme (Bev) after a few years away at college or wherever and now I know how she Thefeels…Circle of Life moves on and as we pass the torch to your generation, it is wonderful to know we are doing so to such a wonderful person and couple.

Sending so much love to you as you move forward in the world, BevLove and Karen

Put in the oven and bake at between 350-425 degrees (depending onyour oven) for 50 minutes to 1 hour. This recipe was created by Karen Levite Zimmerman from Bev and Karen for Moriah!

In a big baking dish with high sides, put in the ground turkey, 3 eggs, cutonions, and salsa and mix well Add the spices Add the cooked riced cauliflower Form into a loaf and cover with ketchup

113 Mediterranean Meatballs with Saffron Rice from Jenna Kealer INGREDIENTS MEATBALLS • 2 eggs • 1 cup spinach • ½ cup mint (can use parsley instead) • ½ cup red onion • 2 cloves garlic • 1.5 lbs. ground turkey • ½ cup breadcrumbs • 1 tablespoon salt rice • 1 cup white basmati rice • 2 cups chicken broth • 1 tablespoon olive oil • 1 teaspoon onion powder • 1 teaspoon garlic powder • 1 teaspoon turmeric • 1 teaspoon paprika • 2 tablespoons chopped parsley • 1 teaspoon salt Jessy and I make this all the time, it’s so delicious! I highly recommend serving this with hummus, vegan tzatziki, and harissa. Sometimes we make a Mediterranean salad with cherry tomatoes, cucumber, olive oil, salt, pepper, and lemon juice as well (chickpeas and parsley are optional too). We’re really looking forward to celebrating your wedding and spending more time with you and Corey!

114 Recommended Sides VeganHummusTzatziki

Mediterranean Meatballs with Saffron Rice from Jenna Kealer

Add olive oil to the pot Chop 2 tablespoons of fresh parsley and add it to the pot Add the remaining ingredients/spices to the pot Mix the contents together for 30 seconds Bring the liquid to a boil Reduce heat to a simmer and cover for 15 minutes

RiceDIRECTIONS

115

Add white basmati rice into a pot. Wash rice with water andAdddrainchicken broth to the pot

116 meatballsDIRECTIONS Crack and beat 2 eggs in a large mixing bowl Finely chop spinach and mint and add to the bowl Dice red onion and add to the bowl Mince garlic and add to the bowl Add ground turkey to the bowl Add breadcrumbs to the bowl Add salt to the bowl Using your hands, thoroughly mix the ingredients untileverything is combined Form balls about 1 inch in diameter and place on a bakingBakesheet in the oven at 400 degrees for 20 minutes OR cook in theair fryer at 400 degrees for 15 minutes Flip the meatballs halfway through the cooking process Serve rice and meatballs and enjoy!

117 MEAT

119 Orange Glazed Meatballs from Mom INGREDIENTS • 2 fullyJoe’sfrozenpackagestradermeatballs,cooked • 1 jar (12 oz) marmaladeorange • 1/4 cup orange juice • 3 green chopped,onions,divided

120 DIRECTIONS Prepare meatballs according to package directions. In a small saucepan, heat the marmalade, orange juice, halfof the green onions Place meatballs in a serving dish; pour glaze over the top andgently stir to coat. Garnish with remaining green onions. Serve with fancytoothpicks

121 Meatballs in White Wine and Pea Sauce with Jerusalem Artichoke Mash from Ali Dekelbaum MEATBALLSINGREDIENTS • 2/3 lb (300 g) ground beef chuck • 1/2 lb (225 g) ground lamb • 3 cloves garlic, minced • ½ cup (45 g) plain bread crumbs • 1 large egg • 2 tbsp (4 g) chopped dill • 1½ tablespoons (2 g) chopped parsley • 1 tablespoon (1.5 g) chopped mint • 1½ teaspoon (4 g) cumin • 1 teaspoon salt • ½ teaspoon coriander • ½ teaspoon cinnamon • Pinch cloves • Pinch allspice • Pinch nutmeg Moriah, you and Corey have always loved these meatballs so I thought this was a perfect recipe to share! We typically don’t make them as large as the recipe calls for - we like to make them a bit smaller (but not TOO small like Corey once made!). Feel free to serve these with farroto or mashed potatoes if you can’t find sunchokes, and lots of wine :)

122 Sunchoke Mash • 10 large sunchokes • 1 medium white potato • 3 tablespoons (42 g) unsalted butter • ½ cup (60 ml) heavy cream (35%-40%) • ½ teaspoon salt • 1½ tablespoon (23 ml) olive oil WHITE WINE SAUCE • 1 tablespoon (14 g) unsalted butter • 6 cloves garlic, minced • 1 tablespoon (8 g) all-purpose flour • 1½ cups (360 ml) dry white wine • 75 g frozen or fresh peas • 1 cup (240 ml) chicken stock • 4 cup (6 g) chopped dill • ½ teaspoon salt • ½ teaspoon fresh black pepper

Using a potato masher or wire whisk, mash the sunchokes andpotatoes while mixing with the butter and cream. Mash untilyou reach your desired consistency. I prefer the mash to be abit chunky. Cover and set aside. Preheat the oven to 400°F (205°C). Form the meat mixture into 4 large meatballs.

While the meat is resting, make the sunchoke mash. Bring apot of salted water to a boil. Peel the sunchokes and potato. Cutinto 1-inch (2.5-cm) cubes and immediately drop them intothe boiling water to prevent browning.

Meatballs in White Wine and Pea Sauce with Jerusalem Artichoke Mash from Ali Dekelbaum

123

In a large bowl, combine all the ingredients for the meatballsusing your hands. Try not to overmix this. Cover and set in thefridge for at least one hour to marry the flavors. This can bedone up to 24 hours ahead.

DIRECTIONS

Cook until fork-tender, 10-12 minutes. Drain well andreturn them to the pot. Add the butter, heavy cream and salt.

To make the white wine sauce, heat the butter in that same skillet over medium heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in the flour and cook for another 30 seconds.

124

Heat the olive oil in a large oven-proof skillet over mediumheat. Season the meatballs with salt and pepper. Sear themeatballs on all sides until nicely browned, about 3 minutesper Transferside. the skillet to the oven and roast until the meatballsare cooked through, about 12 minutes or until a meatthermometer reads 155 F (68 C) on the inside of one of theRemovemeatballs.the skillet from the oven and gently transfer themeatballs to a plate. Cover it with tinfoil and let them rest.

Deglaze the pan with the white wine, making sure to scrapethe bottom of the skillet to release any flavor bits. Turn the heat up to high and bring to a boil. Stir in thechicken stock and reduce the sauce until it has thickened. Stir in the peas and cook for 1-2 minutes. Turn the heat offand stir in the dill, salt and pepper. Plate the sunchoke mash onto each serving plate. Top themash with a meatball and spoon the sauce over the top.

125 Tangy Spiced Brisket from Marla Caplon INGREDIENTS • 3 large onions, sliced • 3 T vegetable oil • 6 garlic cloves, peeled and halved • 1 tsp paprika • 2 tsp salt • 1 1/2 tsp garlic powder • 1 1/4 tsp black pepper • 1 1/2 tsp onion powder • 1/8 to 1/4 tsp cayenne pepper (adjust to your heat preference) • 1/2 tsp dried thyme • 2 cups beef stock (unsalted or low salt) • 1 cup ketchup • 1 cup chili sauce • 1 cup brown sugar (light or dark) • 8 to 10 pound brisket DIRECTIONS Heat a large skillet over medium high heat and sauté onions in vegetable oil, stirring occasionally, until caramelized and most of the liquid has evaporated, about 15 Addminutes.halved garlic cloves and sauté for 3 more minutes. Stir in spices and seasonings (paprika, salt, garlic and onion powers, black pepper, cayenne, oregano and thyme) and cook for 2 minutes. Set Inaside.alarge bowl stir together beef stock, ketchup, chili sauce and brown sugar. Don’t worry if the brown sugar is lumpy, the acidity of the ingredients will quickly break it down.

Trying to keep the sliced meat intact, transfer the meat back into the sauce and spoon sauce over the meat.

Preheat the oven to 350 degrees.

DIRECTIONS

When the brisket is cooked but still hot, use a spoon to scrape off any large fat deposits adhered to the top and bottom of the brisket. (This is easiest to do when hot. You will de-fat the sauce after it’s cooled)

Cover tightly and reheat for about 30 minutes. Enjoy!

126

Chill the entire dish in the fridge for several hours or up to one day. An hour before you are ready to serve, preheat oven to 300 Removeddegrees. all fat that has solidified.

Place brisket in a baking dish, spread onion mixture over the top, then pour sauce mixture over the entire dish.

Cover tightly with foil. Bake until very tender but not falling apart; about 3 to 4 hours.

Remove meat from the sauce, place on a large cutting boardand cut brisket into 1/2 inch slices

127 Holiday Beef Brisket Recipe from Jeri Robins INGREDIENTS • 3 pound beef brisket • 1 packet Lipton onion soup mix, with or without mushrooms • ¾ cup cold water • ½ cup ketchup • ½ tsp light brown sugar, optional • 2 garlic cloves minced or 1 tsp garlic powder • ½ tsp ground black pepper • 1 medium yellow onion, sliced thinly • 1 large disposable heavy-duty aluminum pan

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DIRECTIONS Preheat the oven to 325o. Mix together the soup mix, water, ketchup, garlic and black pepper, and sugar (if using) until combined. Pour into the pan, lay the brisket over the sauce, and then turn it over a few times to coat the brisket. Lay sliced onions over the brisket. Cover the pan with aluminum foil, not too tightly. Bake for about 3 hours or until the brisket is tender. Let sit in the pan for about 15 minutes before slicing.

129 Aunt Betty s Brisket from Francine Williams INGREDIENTS • 1 4 to 5 pound brisket, trimmed of excess fat • 2 onions, diced • 1 ¼ cups water • Several squirts of ketchup • 1 ½ Worchestertablespoonssauce • 2 gloves minced Garlic • Salt and pepper DIRECTIONS Sprinkle the brisket with salt, pepper and garlic (you can brown first, but not necessary) Place half the onions on the bottom of a roasting pan, Dutch oven or Pyrex dish and save half for on top of the brisket In a two cup measuring cup mix Worchester Sauce, water, and 8 to 12 ounces of ketchup (up to the 2 cup line), mix and pour over and under the meat. Place remaining onions on top Cover, and bake at 350 degrees for 1 ¼ hours. Cool slightly before slicing.

Message from Cousin Franni

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When I was getting married, vegetarian was alreadya know commodity. Kosher was familiar, but allof the “whys” and the details were needed. TheMishgiach gave me a book (it was written from thestrict Orthodox perspective….we’ve loosened up alot since then) I learned early on how to “convert”recipes to kosher. As Moriah and Jill saw whenat my home, I have a ton a kosher cookbooks. Whatthey didn’t see, however, was the cabinet that hasthe cookbooks from local sisterhoods of synagogues,very dogeared and bookmarked. They sit atop myprecious “red folder” that’s filled with lots ofhandwritten recipes and notes. When I used to go tothe kosher butcher, I would ask how a particularpiece of meat should be cooked. He would scribblethe instructions right into the white meat wrappingpaper for me….I have those scraps…they saved mein the beginning !I also had my mother as a resource (as do you andyour siblings) My mother was a fabulous cook….notfancy, but always delicious meals. I remember herin the shul kitchen always helping them with theOnegs….I don’t remember her being anywhere elsein the shul….always in the kitchen as a valuabledirector. I tried to get some of her recipes…

Cousin Frani

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got modern tools….only wish that Ihad a stand up mixer all of those years when thekids were little. I remember being excited for amicrowave….now, my Instapot is my “go-to” ! I useit for everything from steel cut oatmeal to corn onthe cob. Vegetables are the best in there. I’veeven used a separate liner and made chicken soup init using a whole roaster….I will never go back !So, there are some useful shortcuts which will maketheir lives easier as they navigate the modern worldand keep it holy !

The only problem…absolutely none of them werewritten down ! To this day, I have been unable tocome close to replicating her pineapple yams forThanksgiving….no help from recipes on the internet.So, there was a time, before I got married, thatI, as a young law student, would grab my yellowlegal pad and follow her around the kitchen. Thosejotted notes are also in my folder along with recipeshanded to my from friends and neighbors over thelast 35 plus years.I made some adjustments over the time as I toldmy kids and Moriah. I only cook a roast or largecut of meat (think Turkey, brisket and veal) in acooking bag ! It makes everything associated withthat portion of the meal “hands-free” and allows akosher cook to spend her/his time on the tediousIkugels.alsofinally

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133 Boobie’s Brisket INGREDIENTS • Buy a nice size brisket • 3 Onions sliced • 4 whole sticks of celery • 1 Cup of chili sauce • 1 can of beer

134 DIRECTIONS Put onions and celery in the bottom of a roasting Putpan brisket in the roasting pan, fat side up, with ½ cup of water Roast in oven at 325 degrees, uncovered, for ½ hour until meat is Pourbrown1 cup of chili sauce and 1 can of beer over top Cook for another 1 and ½ hours, covered, or until done. Use juices as gravy

135 Bubbe Elise Nagler's Meatloaf DIRECTIONS Preheat the oven to 350 degrees. Put the ground beef in a mixing bowl and cover with a layer of ketchup. Add a beaten egg. Season with seasoning salt, garlic and onion powder. Mix together and put in a loaf pan. Bake for an hour. Drain the fat, slice, and serve. INGREDIENTS • Ground Beef • Ketchup • 1 egg • Lawry’s Seasoning Salt • Garlic powder • Onion powder

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137 Sharri s Beef Stew from Aunt Kathy INGREDIENTS • 1 lb. beef in 1-2 in cubes • 3/4 cup celery, sliced in 1 in cubes • 3/4 cup diced carrots • 1 cup cubed potatoes • 1/2 cup chopped onion (sweet is best, in small chunks, but not diced) • 1-1/4 cup tom juice or v8 (Campbell’s is best, not generic brand) • 1-1/2 tablespoons tapioca • 1-1/2 tablespoons sugar (can use brown sugar also)

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Original recipe says to add potatoes at last hr. of cooking but I just do it all at once, also green beans are good in it also (can be canned but fresh uncooked ones that simmer in it are yummy)

DIRECTIONS Mix all together, bake in casserole dish or pot , covered, at 250 degrees for 4 hrs. The secret is slow cooking, can do in crock pot but I personally don’t think it is as good as oven. But if do crock pot, cook on low for whole day (6-8 hrs.)

139 Meatballs from Barbara Wein MEATBALLSINGREDIENTS • 2 pounds ground meat • 2 eggs • 1 tablespoon bread crumbs • A pinch of garlic powder SAUCE • 1 6oz jar grape jelly • 1 bottle of chili sauce • Juice of 1 lemon This recipe was my mom’s who always had a kosherkitchen. It was well used and well loved. These meatballs were made for holidays, special occasions(i.e., like my wedding) and as a favorite for young ones who often wouldn’t eat anything else! Wishing you and Corey every happiness as you embark on your lives together. Much love, Barb Wein

140 DIRECTIONS Put grape jelly, chili sauce, and lemon juice in a Makesaucepan.small meatballs with the first 4 ingredientsand place in sauce. Cook on medium heat with cover for 45 minutes. Freezes very well.

141 SIDE DISHES + KUGELs

143 Apple Cranberry Crisp from Aimee Block INGREDIENTS • 5 large or 8 small Granny Smith apples, peeled, cored, and sliced. • 1 can whole berry cranberry sauce • 6 tablespoons of butter (or Earth Balance for parve), melted • 1 cup Quaker Oats (not quick oats) • 1/2 cup brown sugar • 1/2-3/4 cup flour • A lot of cinnamon DIRECTIONS Spray or grease 9”x11” baking dish Mix sliced apples and cranberry sauce; spread in prepared baking dish In separate bowl, melt butter in microwave; then add oats, brown sugar,flour, and cinnamon (use enough flour so it’s crumbly, not sticky) Spread crumbles on top of apples/cranberries Bake at 325 for 45 minutes to an hour (apples should be soft). Great as a side dish or as dessert! Enjoy :-)

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Roasted Butternut Squash and Red Onion with Tahini and Zaatar from Rebecca Yatovitz Moriah, I am so beyond excited to have the opportunity to stand next to you as you marry the love of your life. I can’t believe we’re all grown up, engaged, and getting married in the same year. We walked through most of college together, post-grad life, moving to DC and being real adult humans, and now we’re walking into the next stage our lives together. I could never have imagined having a friend as amazing as you. You have been there for me in woo girl times and in phone vent session times. I know we will continue to have this unbreakable bond, even with new titles of wives and eventually mothers. I’m so glad that Corey will be your forever BITA. Love you both forever! Your little one always, Rebecca / Becca / Beccaw

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147 Roasted Butternut Squash and Red Onion with Tahini and Zaatar from Rebecca Yatovitz INGREDIENTS • 1 large butternut squash (2 1/4 lb in total), cut into 3/4 by 2 1/2-inch/2 cm by 6 cm wedges • 2 red onions, cut into 1 1/4-inch/3 cm wedges • 3 1/2 tablespoons olive oil • 3 1/2 tablespoons light tahini paste • 1 1/2 tablespoons lemon juice • 2 tablespoons water • 1 small clove garlic, crushed • 3 1/2 tablespoons pine nuts • 1 tablespoon za’atar • 1 tablespoon coarsely chopped flat-leaf parsley • Maldon sea salt and freshly ground black pepper

To make the sauce, place the tahini in a small bowlalong with the lemon juice, water, garlic, and 1/4teaspoon salt. Whisk until the sauce is the consistency ofhoney, adding more water or tahini if necessary.

Remove from the oven and leave to cool.

DIRECTIONS Preheat the oven to 475°F.

To serve, spread the vegetables out on a large servingplatter and drizzle over the tahini. Sprinkle thepine nuts and their oil on top, followed by the za’atarand parsley.

Pour the remaining 1 1/2 teaspoons oil into a smallfrying pan and place over medium-low heat. Add thepine nuts along with 1/2 teaspoon salt and cook for 2minutes, stirring often, until the nuts are golden from the heat and transfer the nuts and oil to asmall bowl to stop the cooking.

Removebrown.

Put the squash and onion in a large mixing bowl, add 3tablespoons of the oil, 1 teaspoon salt, and some blackpepper and toss well. Spread on a baking sheet withthe skin facing down and roast in the oven for 30 to 40minutes, until the vegetables have taken on some colorand are cooked through. Keep an eye on the onions asthey might cook faster than the squash and need to beremoved earlier.

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149 Roasted Brussels Sprouts and Squash with Dried Cranberries and Dijon Vinaigrette from Jeri Robins INGREDIENTS • 1 lb butternut squash peeled and cut into ¾-inch chunks • 1 lb Brussels Sprouts stems trimmed and sliced lengthwise in half • 2 tablespoons extra virgin olive oil • ¾ teaspoon Diamond Crystal kosher salt • Freshly ground black pepper • ¼ cup dried cranberries unsweetened or sweetened Dijon Vinaigrette • 2 teaspoons Dijon mustard • 1 tablespoon rice wine vinegar or rice vinegar • 2 tablespoons extra virgin olive oil • 2 pinches kosher salt • Freshly ground black pepper

Place the butternut squash chunks and halved Brussels sprouts on alarge baking sheet. Drizzle them with the 2 tablespoons of extra virginolive oil, and toss them with your hands to distribute the oil evenly. Sprinkle the vegetables evenly with kosher salt and pepper, and tossthem again with your hands. Spread the vegetables out evenly onto thebaking sheet. Roasting Tip: Place the Brussels sprouts cut-side down,this will allow them to caramelize more evenly against the surface of thesheet pan. Roast the vegetables for 20 to 30 minutes (time will vary depending onthe size of your Brussels sprouts and butternut squash chunks), tossingthem gently 1 to 2 times during the roasting time to ensure that theycaramelize evenly on all sides. Scatter the dried cranberries onto the baking sheet in the last fiveminutes of roasting time. Allow the pan to sit on a rack to cool slightlywhile you prepare the Dijon vinaigrette. In a small bowl, whisk together the Dijon mustard and rice wine vinegar.Slowly pour in the olive oil, whisking continuously with your other hand,until the ingredients are emulsified. Season with salt and pepper toGentlytaste.

Preheat the oven to 450°F (232°C).

Crispy, caramelized and slightly bitter Brussels sprouts, sweet butternut squash, tart and sweet dried cranberries, and a little hintof spiciness from the Dijon vinaigrette. This delicious vegetable side dish is one of the most popular side dish recipes. Perfect forThanksgiving Day and the holiday season!

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place the roasted vegetables in a large serving bowl or platter.Pour on the Dijon vinaigrette and toss the vegetables gently until they arelightly dressed. Serve warm, lukewarm, or cold.

DIRECTIONS

151 Corn Pudding from Francine Williams INGREDIENTS • 2 1-pound cans cream style corn • 6 jumbo eggs, beaten until frothy • ½ cup sugar • 2 tablespoons flour • ½ teaspoon salt • 1 teaspoon vanilla • ½ cup non- dairy milk substitute • ¼ pound melted margarine • 2 cups corn flakes

152 DIRECTIONS Grease a 3 quart casserole. Add ingredients in order. Stir in corn flakes with a wooden spoon Bake at 350 degrees for one hour. Sit for 15 minutesbefore serving

153 Noodle and Pineapple Kugel from Cousin Susie INGREDIENTS • ½ pound broad noodles • 1 teaspoon salt • 1 small package cream cheese • ½ pint sour cream • ½ cup sugar • 1/8 pound (1/2 stick) butter • 3 eggs, well beaten • 1 pound cottage cheese • 1 small can crushed pineapple

154 DIRECTIONS Bring 2 quarts of water to a boil with 1 teaspoon salt. Add noodles and boil for 15 minutes. Blanche with cold water and drain well. Add the remaining ingredients and mix thoroughly. Put in a well greased 8”x8” pan. Bake until brown at 350 degrees about 2 hours

155 Carrot Kugel from Sharon Safra INGREDIENTS • 8 large carrots (or 4 - 4 oz. jars of baby carrot food) • 1/2 cup vegetable oil • 1 1/2 cups flour* • 1 cup sugar • 3 eggs • 1 teaspoon cinnamon • 1/2 cup water • 1 teaspoon baking soda • 1/4 teaspoon baking powder • *-I use whole wheat flour to make it a little healthier but either works Preparation Time: 15-30 powderl’Pesachflourcake1-1/2Pesach.thiscanFORwell.easilyThisKarenFrom10-12Servings:50CookingminutesTime:minutesmyfriendKliegerrecipedoublesandfreezesPESACH-YoueasilymodifyrecipeforSubstitutecupPassovermealfortheandusekosherbakingandoil.

If using real carrots, peel and cut the carrots into chunks. Cook them in boiling water until soft (about 40 minutes). Then remove from the water and mash. Preheat the oven to 350 degrees. Mix all the remaining ingredients together in bowl and add the carrots (or the baby food). Then mix. Transfer the mixture to a 8x8 or 7x10 baking pan. Sprinkle a little cinnamon on top. Bake at 350 degrees for 50 minutes. After this time, insert a fork into the center. If it comes out clean, it’s ready. If not, cook longer.

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DIRECTIONS

157 Jeri and Steve s Favorite Spaghetti Squash Kugel INGREDIENTSKitchenequipment • 1 large spaghetti squash • 1 medium zucchini • 1 large onion • 6 large eggs (use less if you’re using a smaller squash) • 1/4 cup oil • 1 tablespoon salt • A casserole dish, such as a Pyrex baking dish • A chef’s knife and cutting board • A veggie spiralizer • A measuring cup for the oil Fabulous for a break-fast, brunch, side dish or main course!

Spiralize your zucchini using a vegetable spiralizer and add it to the Slicedish. your onion thinly and add it to your dish, separating the rings as you go along. Add your eggs, oil, and salt to the dish. Mix it up till it’s combined well – you’ll get a nice, foamy texture. Hands work best for mixing! Smooth out the top if you want, or use a spatula to make some peaks if you like it more crusty.

Place your spaghetti squash kugel in the oven and bake uncovered for about an hour and a half, or until crispy and golden on the top. Note Cooking times vary widely, you may need two – or even 2.5 hours. Cook until it’s golden – that will be your measuring point. I have done it in as little as an hour and a half with smaller squash, and I don’t want you to overcook. A golden, crispy top is your best measuring point for readiness.

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DIRECTIONS

Preheat your oven to 400 degrees Poke holes in your spaghetti squash and microwave on high for about 10-15 minutes, or until the insides are slightly softened. Let it cool enough to handle. Slice in half using a chef’s knife, remove the seeds, and use a fork to scrape the flesh into your baking dish.

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160 Noodle Kugel from Sandy Linder INGREDIENTSDIRECTIONS Mix all ingredients except noodles, apples and raisinsin a bowl with a mixer. When fully mixed, fold in noodles, apples and raisins. Pour into a greased (can spray with Pam) 9”x13” glassbaking dish. For topping melt 1/4 cup melted butter. Add 1 cup brown sugar and 1 cup slivered almonds Mix topping ingredients together and sprinkle evenlyover noodle mixture in pan Bake at 375 degrees for 45 minutes. Enjoy!!! • 8 oz. cream cheese, softened (can use low-fat) • 1/4 cup melted butter • 3 eggs • 1/2 cup sour cream (can use low-fat) • 1/4 cup sugar • 1 teaspoon cinnamon • 1 1/2 teaspoons salt • 1 lb. egg noodles, cooked and drained • 1/2 cup raisins • 2 apples, peeled and thinly slice

161 Noodle Kugel from Cousin Susie INGREDIENTS • 12-14 ounces broad noodles • ¼ pound (½ cup) butter • ½ pint cottage cheese (8 ounces) • ½ pint sour cream (8 ounces) • 1 cup sunmaid raisins • ½ - 1 teaspoon cinnamon • 1 scant cup of sugar • Pinch salt • 1 cup milk • 2 eggs beaten slightly

162 DIRECTIONS Place noodles in boiling water and boil 20minutes. Drain. Combine all ingredients and mix lightly. Place in lightly greased 9 x13 pan. Bake 1 hour at 350 degrees.

163 Lala’s Noodle Casserole from Jo Peck DIRECTIONSINGREDIENTS First, boil wide egg noodles. Add different types of cheese including specifically feta, two to three eggs. Mix Placeingredients.inbaking dish and add sour cream on top. Bake at 350 degrees for 45 minutes or until golden brown on top. Enjoy, • 1 package wide egg noodles • Feta cheese and other cheeses of your choice • 2-3 eggs • Sour cream

164 Bubbe Elise Nagler’s Luchshen Kugel DIRECTIONS Boil the noodles in water, adding salt so that the noodles do not stick together, for 10 minutes. Drain the noodles. Mix all of the ingredients together in a 9”x13” baking dish sprayed with cooking oil. Sprinkle with cinnamon. Bake at 375 degrees for 1 hour. INGREDIENTS • 1 lb medium noodles • 1 quart non-dairy creamer • 3 eggs (can use up to 5 eggs, for added firmness) • ¾ cup granulated sugar • ¼ cup brown sugar • ½ cup brown raisins • Cinnamon to cover the top

165 Sweet Kugel from Aunt Susan Springer INGREDIENTS • 1 lb wide egg noodles (cooked according to package directions) • ¾ lb cream cheese, softened • 6 eggs • 1 lb sour cream • ½ lb butter (room temperature) • 1 cup sugar • ½ teaspoon vanilla extract • Dash of cinnamon TOPPING • 2 ½ cup Corn Flakes • 2 teaspoon cinnamon • 4-5 tablespoon butter, melted • 6 tablespoon sugar

In a large bowl, mix together the cream cheese, eggs, sourcream, softened butter, and sugar. Mix the cooked egg noodles with cream cheese mixture. Addvanilla extract and cinnamon to taste. Pour the noodle mixture into a buttered 9”x13” pan. SpreadInevenly.aseparate bowl, mix together the topping ingredients. Placeevenly over the noodle mixture. Sprinkle cinnamon on top. Bake for 1 hour at 350 degrees.

Preheat the oven to 350o. Cook the egg noodles according tothe direction on the package. Drain in a colander.

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DIRECTIONS

167 Apricot Kugel from Francine Williams INGREDIENTS • I pound noodles • 24 Tablespoons (3 sticks) melted margarine • 6 eggs, beaten • 1 ½ cups sugar • 3 cups dairy substitute • 2 jars apricot • 2 teaspoons cinnamon • 1 1/3 cups crushed cornflakes

Combine cornflakes, sugar, remaining margarine andcinnamon and sprinkle over the top of the noodle kugel. Bake at 350 degrees for 1 hour.

Boil and Drain noodles according to directions. Do not rinse. Add 12 (1 ½ sticks) tablespoons margarine to the noodles. In a separate bowl, mix 1 cup of sugar and eggs together. Mix sugar and eggs with the noodles and pour into a 9x13greased baking dish. Mix apricot and dairy substitute and pour over the noodles.

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DIRECTIONS

169 DESSERT

171 Bubbie Goldie’s Mandel Bread INGREDIENTS • 3 eggs • 1 teaspoon vanilla • 1 cup oil • 1 cup sugar • 1/3 cup lemon juice • 3 cups flour • 2 teaspoon baking powder • ½ chocolate chips (or more if you choose) • ½ cup nuts (optional) DIRECTIONS Mix all ingredients together Mold into cookie sheet like loaf (2 loaves per sheet) Bake at 350 for 30 minutes Cool 5-10 minutes Slice into 1 inch pieces and turn each piece to their side Put back in oven for 5 more minutes Remove, cool and enjoy!

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173 Mandel EmilyfromBreadHofmann INGREDIENTS • 3 eggs • 1 cup sugar • 1 cup oil • 2 teaspoons vanilla • 3 cups flour • Pinch of salt • 2 teaspoons baking powder • A dash of cinnamon • 1 cup chocolate chipsand/or chopped nuts

DIRECTIONS In a large bowl combine eggs, sugar, oil andvanilla until well blended by hand. Add in salt and baking powder and severaldashes of cinnamon. Add in flour one cup at a time. Add chocolate chips and/or nuts. Divide batter into long strips on cookie sheets. Sprinkle with cinnamon. Bake at 325 degrees for 20 minutes. Take out of oven. Using a spatula, cut logs into strips of about3/4 inches in length. Turn strips onto their sides and separate on thecookie sheets. Put sheets back into oven and bake at 200 degrees for 40 minutes.

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175 Mondel Bread from Meg Gold INGREDIENTS • 2 eggs • 1 cup sugar • 3/4 cup. canola oil • 2 1/2 cup flour • 1 teaspoon vanilla • 1/2 teaspoon almond extract • Pinch of salt • Squeeze juice of 1/4 lemon • 2 teaspoon baking powder • 6 oz chocolate chips • 1/4 cup finely chopped almonds (optional) OneMoriah!ofthe high points of our wedding celebration 26 years ago was my “cookbook shower,” and one of my favorite recipes from that day was for this Mondel Bread! It makes us happy each time we have it… on that note, wishing all good health and happiness to you and Corey!

176 DIRECTIONS Blend eggs and sugar. Add oil, vanilla, almond extract and squeeze of a quartered lemon. Mix together flour, baking powder, and salt. Add slowly to egg mixture. Add almonds (optional) and chocolate chips. Form into 2 logs on greased baking sheet. Spread top with cinnamon and sugar (mixed Baketogether).at350 degrees, 25-30 minutes. Cool 5 Sliceminutes.at an angle - turn on side and sprinkle with cinnamon and sugar. Flip over to other side - sprinkle with cinnamon and sugar. Bake 5 more minutes.

177 Chewy Brown Sugar Cookies from Lauren Cohen INGREDIENTS • 2 cups (250g) all-purpose flour • 1 teaspoon baking soda • 1-1/2 teaspoons cornstarch • 1/2 teaspoon ground cinnamon (use 1 teaspoon if you love cinnamon) • 1/4 teaspoon salt • 3/4 cup (170g) unsalted butter, melted • 1-1/4 cups (250g) packed dark brown sugar (light brown is OK) • 1 large egg, room temperature • 2 teaspoons vanilla extract • 1/3 cup (67g) granulated sugar, for rolling

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DIRECTIONS

Toss together the flour, baking soda, cornstarch, cinnamon, and salt in a large bowl. Set aside. In a medium size bowl, whisk the melted butter and brown sugar together until no brown sugar lumps remain. Whisk in the egg. Finally, whisk in the vanilla. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet Coverthick.the dough and chill for 2 hours, or up to 3 days. Chilling is Takemandatory.thedough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes if you had it chilling for more than 2 Preheathours.theoven to 325°F degrees. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

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Pour the granulated sugar into a bowl. Take 2 Tablespoons of dough and roll into a ball, then roll into the sugar. Bake for precisely 8-9 minutes. Remove from the oven and gently press the top of the cookie down with the back of a utensil or even use your fingers. You’re trying to obtain a crinkly top. Place back into the oven for 1-2 more minutes. Cookies will be puffy and still appear very soft in the middle. That’s ok. Remove from the oven and allow to cool on the baking sheet for ten minutes before transferring to a wire rack to cool completely.

NOTES Cookies stay soft and fresh for 7 whole days at room Cookiestemperature.may be frozen up to 3 months. Rolled cookie dough may be frozen up to three months and baked in their frozen state for 13 minutes.

181 DIRECTIONS Chocolate Chip Oatmeal Cookies from Lisa Siegel INGREDIENTS • 1 cup soft margarine • ¾ cup light brown sugar • ¾ cup granulated sugar • 2 eggs • 1 teaspoon vanilla • 1 ½ cups sifted flour • 1 teaspoon baking soda • 1 teaspoon salt • 2 cups oatmeal • 1 cup chocolate chips • 1 cup chopped nuts (optional) Cream margarine and Addsugarseggs and vanilla - mix well Add flour, baking soda and salt – mix Stirwell in oatmeal and nut Finallys add the chocolate chips Drop batter by the tablespoonful on a slightly greased cookie sheet Bake 10-12 minutes at 350 degrees

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183 Cookie Bars from Aimee Block INGREDIENTS • 1 ½ cups flour • 1 ½ teaspoons baking powder • ½ teaspoon salt • 1 cup sugar • 1/3 cup vegetable oil • ½ cup chopped walnuts • 2 cups (12 ounces) chocolate chips DIRECTIONS Mix flour, sugar, baking soda and salt together. Add vegetable oil and eggs to flour mixture and mix (mixture will be stiff). Add nuts and chocolate chips and mash into an 8x8 pan with your fingers. Bake at 350 degrees for 30-40 minutes.

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185 Tahini Blondies from Ginny Lipton INGREDIENTS • 8 tablespoons (113 grams; 1 stick) unsalted butter, melted and cooled • 1 1/2 cups (297 grams) light brown sugar • 2 large eggs • 1 teaspoon vanilla bean paste (may substitute vanilla extract) • 1 cup tahini, stirred well • 1 1/2 cups (212 grams) flour • 1 teaspoon fine sea salt • 1 teaspoon baking powder • 3 1/2 ounces dark chocolate, finely chopped (some bigger pieces and wispy shavings are fine; see headnote) • Flaky sea salt, for sprinkling

Bake (middle rack) for 22 to 25 minutes, until the top isslightly puffed, firm and golden brown and a toothpickinserted in the center comes out clean.

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Sprinkle with the flaky sea salt.

DIRECTIONS

Do not overmix; the consistency should be like a softScrapedough. the batter into the prepared pan, spreading itevenly into the corners and smoothing the surface.

Preheat the oven to 350 degrees. Line a 9”X13” bakingdish or pan with aluminum foil, leaving enough overhangon the short sides to help lift out the baked slab. Greasethe foil with cooking oil spray.

Whisk together the melted butter and brown sugar in amixing bowl. Add the eggs, whisking until thoroughlyincorporated, then whisk in the vanilla bean paste andUsetahini.a flexible spatula to stir in the flour, salt andbaking powder until just combined. Then fold in thechopped chocolate.

Let cool slightly before lifting out the slab andtransferring to a wire rack (discard the foil oncecooled). When still slightly warm or completely cool, cutthe slab into 24 pieces of equal size.

187 Cheesecake Swirl Fudge Brownies from Rebeca Yatovitz INGREDIENTS • For the Brownie: • 2 sticks (1/2 pound) of butter • 2 ½ cups of sugar • 1 teaspoon of vanilla • 1 ¼ cups of cocoa powder • ½ teaspoon of salt • 1 teaspoon of baking powder • 1 ½ cups of all-purpose flour • 2 cups of chocolate chips • For the Cheesecake: • 8 ounces softened cream cheese • 1/3 cup sour cream • ½ cup sugar • ½ teaspoon vanilla • 1 egg

DIRECTIONS

Melt the butter with the sugar in the microwave or in a pot on the stove until bubbly, whisking occasionally, allow to cool for a least 10 Addminutes.theeggs and vanilla, mixing until smooth.

Add the cocoa powder, salt, baking powder, and flour and mix until well combined and then stir in the chocolate chip s and pour the batter into the pan.

In total make five trenches all going across the long side of the pan

In a separate bowl, combine the cream cheese, sour cream, sugar, vanilla, and egg. Make one trench at a time in the brownie batter with the end of a wooden spoon and fill with the cream cheese mixture.

Take a knife and cut rows all the way through the batter in the opposite direction of the trenches. Bake for about 30 minutes (10-15 minutes longer for less gooey Refrigeratebrownies. until ready to serve

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Grease a 9”x13” pan and preheat the oven to 350 degrees.

189 Texas Sheet Cake from Teri Brenits INGREDIENTScake • 4 tablespoons cocoa powder • 1 cup Crisco shortening • 1 stick butter (1/2 cup) • 1 cup water • 2 cups flour • 2 cups sugar • 1 teaspoon cinnamon • 1 teaspoon baking soda • ½ teaspoon salt. • 1 cup buttermilk • 2 eggs, beaten icing • 4 tablespoons cocoa powder • 6 tablespoons milk • 1 stick butter (1/2 cup) • 16 oz box of confectioners’ sugar • 1 teaspoon vanilla.

190 cakeDIRECTIONS

ICING

In a mixing bowl combine: 2 cups flour, 2 cups sugar, 1 teaspoon cinnamon, 1 teaspoon baking soda, and ½ teaspoon salt. Stir flour mixture and cocoa mixture together. Add 1 cup buttermilk and 2 eggs, beaten. Pour cake batter into greased and floured 9”x13” baking pan. Bake at 400 degrees for about 30 to 40 minutes until a toothpick comes out clean.

Bring to a boil: 4 tablespoons cocoa powder, 6 tablespoons milk, and 1 stick of butter (½ cup). Stir in one 16 ounce box of confectioners’ sugar and 1 teaspoon Spreadvanilla. on warm cake. Enjoy your Texas sheet cake with an ice cold glass of milk!

Bring to a boil: 4 tablespoons cocoa powder, 1 cup Crisco shortening, 1 stick butter (1/2 cup), and 1 cup water.

191 Fabulous Cheesecake from Aunt Joy INGREDIENTScrust • 2 ½ cups Graham Cracker Crumbs • ½ cup (1 stick) of butter softened • ¼ cup sugar filling • 5 8-ounce packages cream cheese • 1 ¾ cups sugar • 1 tablespoon grated lemon peel • 3 tablespoons flour • ¼ teaspoon vanilla • 5 eggs • 2 egg yolks • ½ sour cream • ¼ cup heavy whipping cream

192 DIRECTIONS In a medium bowl, using your hands, mix all three crust ingredients together Press mixture on the bottom and sides of a 9” spring-form pan and refrigerate until needed Mix all the filling ingredients together except the sour cream Pour into the crust lined spring-form pan Bake 10 minutes at 500 degrees and then reduce temperature to 250 degrees and bake 1 hour longer Remove from oven and spread top with sour cream Cool on wire rack and refrigerate To serve, use a spatula to loosen crust form the side of the sp ring form pan and then open, cut into wedges

193 Great-Grandma Ida Memel's Black Midnight Chocolate Cake INGREDIENTSCAKE • 2/3 cup vegetable shortening • 1 -2/3 cups sugar • 3 eggs • 2-1/4 cups sifted flour • 2/3 cup cocoa • 1/4 teaspoon baking powder • 1-1/4 teaspoons baking soda • 1 teaspoon salt • 1-1/3 cups water • 1 teaspoon vanilla FROSTING • 2-3 tablespoons Crisco or vegetable shortening • Confectioners’ sugar • 1 teaspoon instant coffee in enough hot water to dissolve it. • 1-2 tablespoons cocoa • 1 teaspoon vanilla

FROSTING Add confectioners’ sugar to the shortening and mix until smooth and forms a ball. Add the coffee, cocoa and vanilla and frost the cake.

194 CAKEDIRECTIONS

Grease and flour a 9”x13” baking pan. Preheat the oven to 350 degrees. Cream the shortening, sugar, and eggs. Beat for 5 minutes at high speed. Sift the remaining dry ingredients together (flour, cocoa, baking powder, baking soda, and salt). Mix alternately with water. Add vanilla. Pour into the baking pan and bake for 45 minutes. Remove from the oven and allow to cool. Frost.

195 Devil Food Cake from Wendy Abramson INGREDIENTS • Flour and grease bundt pan • Devil’s food cake mix • 4 eggs • 1 cup sour cream (Tofutti parve sour cream) • ¾ cup water • ¼ oil • 1 lg pkg instant pudding (chocolate) • Large bag of parve chocolate chips divided into 2/3 & 1/3 of pkg

196 DIRECTIONS Mix all ingredients together reserving 1/3 of the chocolate chips Bake for 50 minutes in a well-greased Bundt Coolpan cake completely Melt 1/3 reserved chocolate chip with 3 tablespoons of water (more if needed) – using adouble Drizzlebroileronthe cake

INGREDIENTS • 1 yellow cake mix • 1 German chocolate bar, grated • 1 box instant vanilla pudding mix • 1 6-oz package semi sweet or dark chocolate chips • 4 eggs • 1/2 cup oil • 1 cup sour cream • 1/2 cup cinnamon/sugar

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Cinnamon Chocolate Chip Cake from Sue Hytovitz This cake is a recipe that has been a favorite in our family for a long time. My mom worked at The Talmudical Academy in Baltimore for years. A lady she worked with, Shirley, baked a wonderful cake. My mom got the recipe from her and used to make it for our family all the time. Then I continued baking it for my girls and now I am baking it for my grandchildren. It is Thayer’s favorite cake and insisted I make it for her 7th birthday!

198 DIRECTIONS Mix cake mix, pudding mix, eggs, sour cream andoil for 4 minutes. Using a spatula, mix in grated chocolate bar. Pour 1/2 batter into a greased 9”x13” pan. Sprinkle cinnamon/sugar over the top. Drop chipsall over the layer. Pour in rest of batter, top with cinnamon/sugar andrest of chips. Bake in oven 350 degrees for about 30-45 minutes,when an inserted toothpick comes out clean.

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200 Lightening Cake from Emily DIRECTIONSINGREDIENTS Beat egg and add sugar While beating add flour sifted with baking powder and salt Then add milk, melted butter and flavoring Put the batter in a greased 9” x13” pan Put pitted prunes, peaches, apples, or 2 pints of blueberriesclose together on top Bake at 350 degrees for about 50 minutes Sprinkle lightly with cinnamon sugar before serving • 2 eggs • 1 cup sugar • 2 cups flour • 2 teaspoons baking powder • ½ teaspoon salt • 1 teaspoon vanilla • 1 cup milk • ½ teaspoon lemon extract • 6 tablespoons melted butter • Fruit of our choice

201 Carrot Cake from Rachel Beiser INGREDIENTS CAKE • 4 Eggs • 1 1/2 cups oil • 2 cups sugar • 3-4 cups shredded carrots • 2 cups flour (whole wheat flour works too) • 2 teaspoons cinnamon • 1 teaspoon baking soda • 1 teaspoon salt • Dash of ground nutmeg & cloves FROSTING • 8 ounces cream cheese • 1 stick butter (4 oz) • ¾ cup confectioners sugar (add more if you want it sweeter) • 2 teaspoons vanilla

202 DIRECTIONS Beat eggs slightly and blend in all other ingredients. Bake in two round pans (greased & floured) at 350°F for 45 min or in a 9”x13” Pyrex for one hour. Mix icing ingredients and ice cooled cake. Keep in cool place. NOTES Can make cake ahead of time & freeze. Thaw in the refrigerator the day before serving & ice after. If making muffins or cupcakes (makes ~24), reduce baking time to ~25 min. Can cut recipe in half and bake in a loaf pan. (Adjust baking time accordingly). If eaten without frosting (as carrot bread or muffins), this is a dairy free dessert!

203 Boobie’s Famous Banana Cake INGREDIENTS • 1 ¾ cups flour • 1 teaspoon baking powder • 1teaspoon baking soda • 1 ½ cups sugar • ¼ lb (I stick or 4 oz) butter3 • 1 teaspoon vanilla • 3 eggs • 3 very ripe bananas - mashed • 6 tablespoon sour cream • 1 cup walnuts This was a favorite and one of the few things I have continued to bake through the years

204 DIRECTIONS Sift flour, baking soda and baking powder together and set aside Cream butter and sugar Add eggs and vanilla and mix well Add mashed bananas Add flour mixture and sour cream alternating each in three parts Beat in nuts Bake in a 9”x13” pan (spray or use parchment paper) for 30-35min. or until toothpick comes out clean

205 Banana Bread from Ari Shuchatowitz INGREDIENTSDIRECTIONS Preheat oven to 350 degrees Mash bananas with a fork Stir in the rest of the ingredients Bake 1 hour – test for doneness by inserting a toothpick into the center, it should come out clean. • 3 to 4 overripe bananas, preferably thawed from the freezer • 1 cup sugar • 1 egg • 1 ½ cups flour • ¼ cup melted butter • ¾ cup milk This banana bread recipe was my great grandmother’s and has been passed down through the women in my family. It is always a crowd pleaser! Enjoy!

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207 Pecan Pie Cupcakes from Michal PECANINGREDIENTSPIEFILLING • 2 tablespoon cornstarch • 2/3 cup water • 1 large egg yolk • ¾ cup chopped pecans • ½ cup light brown sugar • 1 ½ tbsp unsalted butter • ½ teaspoon vanilla BROWN SUGAR BUTTER CREAM • 5 large egg whites • 1 2/3 cup dark brown sugar • 2 cups unsalted butter • 2 teaspoon vanilla brown sugar cupcakes • 2 ¼ cups all purpose flour • 2 teaspoon baking powder • ¾ teaspoon salt • ¾ cup unsalted butter • ¾ cup light brown sugar • ¾ cup granulated sugar • 1 large egg • 1 ½ teaspoon vanilla • 1 cup milk Dear Moriah, It is hard to sum up our friendship in one word but what always comes to mind is “Moriah and Michal Fridays”. I am so happy that I got to grow up alongside you and share all of those amazing experiences. From baking blondies, to jumping on the trampoline, having fashion shows, and going to old farm – those are some of my most favorite memories. There is no one else that I would rather be weird with. Thank you for being such an incredible friend! MichalLove,

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Add in brown sugar and chopped pecans and whisk to combine.

Pecan Pie Cupcakes from Michal

DIRECTIONSPECANPIEFILLING

209

Add water, egg yolk, and cornstarch to a pot.

Cook over medium heat, whisking constantly, until mixture comes to a boil. Boil, whisking constantly for approximately 1 minute. The filling will develop thicker texture. Remove from heat and whisk in butter and vanilla. Cool completely before using in cupcakes.

Preheat oven to 350 degrees I n a medium bowl, whisk flour, baking powder, and salt until well combined. Set aside. Cream butter and both sugars until pale and fluffy. Add eggs one at a time fully incorporating after each addition. Then add vanilla. Alternate adding flour mixture and milk. Pour into a lined cupcake tin. Bake for 35-40 minutes or until a toothpick inserted into the center comes out mostly clean. Place cupcakes on wire rack to cool to room temperature.

BROWN SUGAR CUPCAKES

210 BROWN SUGAR BUTTER CREAM Whisk egg whites and sugar until combined. P lace bowl over a double boiler on the stove and whisk constantly until the mixture is hot and no longer grainy to the Whisktouch. until the meringue is stiff and cooled. Slowly add cubed butter and mix until smooth. Add vanilla and whip until smooth. CUPCAKE ASSEMBLY Once cupcakes reach room temperature core out center of cupcake and fill with pecan pie filling (also allow to reach room temperature). Pipe butter cream over cupcakes. Decorate top of butter cream with pecan halves.

211 Brownie Batter Dip from Mom INGREDIENTS • 1 package (8 ounces) cream cheese, softened • 1/4 cup butter, softened • 2 cups confectioners’ sugar • 1/3 cup baking cocoa • 1/4 cup 2% milk • 2 tablespoons brown sugar • 1 teaspoon vanilla extract • Mini m&m’s (optional) • Animal crackers or vanilla wafers, pretzels, sliced apples, strawberries, etc.

212 DIRECTIONS In a large bowl, beat cream cheese and butter until smooth. Beat in confectioners’ sugar, cocoa, milk, brown sugar, and vanilla until smooth. Sprinkle with mini m&m’s. Serve with pretzels, sliced apples, cookies, strawberries, etc.

213 Cousin Gail’ s “Dee”licious Apricot Bars INGREDIENTS • 3/4 cup butter, softened • 1 cup sugar • 1 large egg, room temperature • 1/2 teaspoon vanilla extract • 2 cups all-purpose flour • 1/4 teaspoon baking powder • 1/2 cup chopped walnuts • 1 jar (10 to 12 ounces) apricot preserves

214 DIRECTIONS Preheat the oven to 350°. In a large bowl, cream butter and sugar until light and fluffy,5-7 minutes. Beat in egg and vanilla. In a small bowl, whisk flour andbaking powder; gradually add to creamed mixture, mixingFoldwell. in walnuts. Press two-thirds of dough onto the bottom of a greased 13”x9”baking pan. Line pan with parchment paper. Spread with preserves; crumble remaining dough over Bakepreserves.30-35 minutes or until golden brown. Cool completely in pan on a wire rack. Lift out the parchmentpaper & cut on cutting board into bars. Enjoy! TOTAL TIME:::: Prep : 15 min. Bake: 30 min. + cooling YIELD : 2 dozen.

ReRecipe for.........Every Evening From Meg Gold INGREDIENTS DIRECTIONS First take one Moriah and CoreyCombine with a heap of friendship, a barrel of laughs, and a touch of tenderness. Sprinkle in some spice, add a dash of passion and a whole lot of hugs and kisses! Bring to a boil and serve “hot!” Serves MegXoxo,Enjoy!!!two.andMarc • Heap of Friendship • Barrel of Laughs • Touch of Tenderness • Sprinkle of Spice • Dash of Passion • Hugs and Kisses And…..this was another one from our shower that I had to sharelots of love to you and Corey!

Enjoy

Let ’ s eat.

Cookbook

Articles inside

Broccoli Salad

couscous with artichoke hearts and walnuts

Roasted Cauliflower and Hazelnut Salad

Strawberry feta quinoa Salad