Ema's Cookbook

It’s so appropriate to put together this cookbook for your special birthday and our special anniversary. Our kitchen, your cooking and our meals have been the center of our family and the place where we have the most memories. All kinds of memories. This cookbook is not just another collection of recipes, it’s a book that represents your drive and motivation in everything that you do to achieve the greatest outcome. This book is an educational book that teaches us not to quit until we get it right.

Starting with that famous bean soup that you made 20 years ago until the hundreds of attempts at sourdough challah and all the meals in between, you never quit until you felt that you achieved the highest levels. And boy did you achieve that. You are an incredible chef and your Shabbos and Yom tov meals are legendary. You have the ability to make everyone feel special and feel like you cooked that meal special for them.

Meals for families with a newborn, my parents on sukkos, Yitzy’s first Shabbos back from yeshiva, Shaindy and Benny after camp, your father’s special cakes, and many more. You always found a way to make something special for them. Thank you for all these lessons that you taught us through your cooking.

May you continue to bring pleasure to so many people for many more years to come.

Love, Dudi

lot of eff

ort went into putting together this cookbook of Ema’s million one in a million recipes, but after watching her open that drawer in the kitchen and sifting through all those yellow notebooks enough times, we figured it was time. Also, we thought maybe if we organized it for her we’ll finally get some food around here.

I know that almost every son will say this about his mother’s food, but enough outsiders have said this too for me to safely say: Ema’s food is literally from the best that there is. Her meats and chickens, her challah, soup, and dips; it’s just dishes upon dishes that you can’t get enough of. And that is besides all the creative appetizers and the desserts. Then there is Shtetl food. What gets better than shtetl food? The list goes on and on, each dish becomes the best one you ever tasted, one after the next. We could probably fill a cookbook with them. No matter how long I leave home for, and no matter how many times, Ema’s cooking crosses my mind at least twice on the flight back.

Due to the size of the work, and the little amount of time we had to prepare it, a couple of mistakes may have been made, and we may have left some things out. Luckily we caught a couple before it went to print. The overnight pastrami it is supposed to read, “Cook in oven for a couple hours until well done, then leave in oven

until all guests leave or until no one has any room left for it anymore”. And by the sourdough it is supposed to read, “Bake four times daily until symptoms go away”. If you find any other mistakes or omissions please let us know.

Ema, I love you very much, and I wish you bracha, hatzlacha, simcha, nachas from everyone, and that you should be able to use this cookbook to cook and bake for your children, grandchildren, and great grandchildren for many years to come.

Love, Yitzy

Dear Ema, Happy 20 th anniversary and birthday!!! I love you so much. From all those times we were able to come out of bed to braid your challah, to when you let us put as many sprinkles as we can onto our sprinkle cookies. I will never forget all those times we stood side by side in the kitchen preparing endlessly for Sukkos or Pesach. No matter how much I complained, deep down I enjoyed every second spent in that kitchen with you (even if you were doing most of the cooking.) I love you and have learned so much from you over the years, lessons that I can never forget. All those Fridays when you were busy preparing for Shabbos, amidst all that chaos, you left and made your deliveries because you knew that they were waiting. When you heard me MENTION that I’m in the mood of some type of food and an hour later

it was ready. But not just that, all day, every day I can tell that you really love and care for each and every one of us. I love you so much and thank you for everything that you have done for me up until now and all the things that you will continue to do for me. I love you so much and I hope that one day I can make you proud of me. I daven that I can follow in your footsteps to one day be just like you and show my kids what a true loving mother really is.

Love, Shaindy

hen Aba told me about this cookbook I was so happy because this is exactly what you need. You are always finding new recipes, then cook them again and again and your drawers are bulging. So this is perfect so you know where everything is. Your cooking and baking are huge parts of our family memories when we hang out in the kitchen watching you cook while listening to music or just talking. Your food is not only a big part of our family it is also for all the families that you give it out to. Families who just had a baby or your Friday deliveries or just friends or your famous Purim cakes. Thank you so much. Happy 40th birthday and happy anniversary.

Love, Benny

First of all I want to say happy 40th birthday. From all the mean or insulting things I did not mean to say to all the fun times we had in the kitchen together, you always remain the most caring, understanding, nice, responsible, hard working mother and cook ever. You always had the patience to hear me blabber on about ABSOLUTELY NOTHING while you were cooking. The following are some of the memories I have while you were cooking:

Always sitting on the counter and you kicking me off

Cookie sheets all over the floor

Coming home to an amazing smell

Your smelly sourdough that Shaindy gets annoyed at Your turkey MUSH

Your pineapple yogurt thing that you have for breakfast

The ice cream dessert that had a really insulting logo (I don’t want to say the word) and all of your creating stuff.

I have so much more to say about you as a mother and as a person but Aba told me that it has to be on the topic of cooking. Oh, I almost forgot, never giving up on anything. If it didn’t come out perfect your 100th try you did it again especially your sourdough. Its perfect but you want BETTER. Okay, I really need to stop. You are probably getting a migraine. I love you soooooo much.

You are the best!!! Love, Tami

P.S. Thank you for using up your patience and time for all my doctor appointments.

Happy Birthday! I am so happy that we are doing something for your birthday about your baking and cooking.

Your sourdough gets better and better every time you make it. Your cookies are the best.

My favorite cookie are the zebra cookies. Every day I would come home from camp and see you making cookies or feeding your stinky sourdough like a baby. Anyways, I Love how you just keep on making more stuff and if it doesn’t work you just keep trying.

I Love You!

Happy Birthday!

Dassi

DRINKS & BEVERAGES

MIXED DRINKS

Ingredients

½ c. frozen orange juice

½ c. pineapple juice

6 tbsp. white rum

2 tbsp. amaretto

2 tbsp. (red) grenadine

Directions

Pour all ingredients in a shaker. Shake until well blended. Pour over ice. Enjoy. Serves 2. Can easily be multiplied to serve more.

TICKLED PINK COCKTAIL

Ingredients

1 cup ice cubes

6 tbsp. triple sec (orange liquor)

6 tbsp. pineapple juice

6 tbsp. rum

1 tbsp. grenadine

1 bottle chilled champagne

*if not sweet, add pineapple juice

Directions

Pour all ingredients in a shaker. Shake until well blended. Pour over ice. Enjoy. Serves 2. Can easily be multiplied to serve more.

PINEAPPLE ORANGE MARGARITA

Ingredients

2 ½c. pineapple juice

1 ¼c. tequila

1c. triple sec

1c. orange juice (naked)

¾c. fresh lime juice

½c. simple syrup (equal sugar and water)

3c. ice cubes

Directions

Combine everything in a pitcher, add ice and stir well.

COFFEE SLUSHIE

Ingredients

1 c. milk

1 ½ tsp good quality instant coffee

2 c. ice

2 packets of low-calorie sweetener (or 2 tsp sugar, to taste)

1 tbsp. Sugar-free vanilla pudding powder

Directions

Add milk and instant coffee to a blender. Add ice, sweetener and pudding powder. Blend to slushie consistency. Enjoy immediately!

PANCAKES & BLINTZES

PANCAKES - Shira

Dry Ingredients

2 c. flour

5 tsp baking powder

¼ c. sugar

Wet Ingredients

¼ c. oil

2 eggs

1/2 c. milk

Directions

Mix dry ingredients in one bowl. Mix remaining wet ingredients in a second bowl. Add dry ingredients to wet and mix with a fork until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake.

BLINTZ SOUFFLE - Ema

Ingredients

4 eggs

1pinch salt

½ c. orange juice

1 ½ c. sour cream

½ c. sugar

1 tbsp vanilla

12 frozen blintzes

Directions

Preheat the oven to 375°. Mix all ingredients well. Lay blintzes on a 9 x 13 pan and pour mixture over blintzes. Bake for one hour.

& Blintzes

BLINTZES - Rochel Haberman

Ingredients

Filling:

5 potatoes - cooked and mashed

Onions - sauteed

Wrap

4 eggs

1 cup of flour

2 tbsp sugar

1 cup of mocha mix

1 tbsp of oil

Pinch of salt

Sauce

Mushroom sauce:

Onion mix

Mushroom mix

Mocha mix

Flour

Chicken soup mix

A little water

Directions

Mix in a blender, and add water if it is too thick. Using a ¼ cup measuring cup, scoop out the batter and fry in a frying pan until light brown, and then flip. Fold top and bottom, stuff and roll.

For the sauce, fry and drizzle on top of the blitzes.

COTTAGE CHEESE PANCAKES - Mrs. Wider

Ingredients

1 container J & J small curd / whipped cottage cheese

4 eggs

1 c. sugar

1 packet vanillin sugar

Oil for frying

Directions

Mix all ingredients until well blended, with no lumps. In a frying pan, warm up oil and add ¼ cup of batter. When edges turn brown flip and fry for an additional minute. Serve warm.

CONDIMENTS, SAUCES & DRESSINGS

ALL PURPOSE DRESSING

Ingredients

4 tbsp. Apple cider vinegar

½ c. apple juice

2 tbsp. Honey

1 tbsp.. Dijon mustard

½ tsp. salt & fresh cracked black pepper

¼ c. olive oil

ARUGULA PESTO DRESSING

Directions

1 c. fresh basil

1 c. arugula

½ c. toasted pine nuts or almonds

2 garlic cloves

¼ c. lemon juice

¼ c. extra virgin olive oil

¼ c. mayonnaise

1 tsp. Salt

½ tsp. Freshly cracked black pepper

Directions

Combine all ingredients (except for olive oil) into a food processor fitted with an “S blade. Pulse while drizzling the olive oil into the processor until smooth. Serve with pasta, over roasted potatoes or as a sauce!

HUSH PUPPY SAUCE

Ingredients

2 tbsp. oil

1 small onion, diced

1 large tomato, diced

2 garlic cloves

½ c. of marinara sauce

1 tsp. consomme powder

½ tsp. salt

Pinch of pepper

5 tbsp. heavy cream

Directions

Saute the oil and onion. Add 1 large tomato and 2 garlic cloves and cook for 20 minutes. Add the marinara sauce, consomme powder, heavy cream, salt and pepper and cook until warmed through.

ITALIAN HERB DRESSING

Ingredients

½ c. of olive/vegetable oil

½ c. of red wine vinegar

1 clove of garlic

1 tsp. dry mustard

½ tsp. of salt

½ tsp. of dry basil leaves

½ tsp. of dried oregano leaves

¼ tsp. crushed red pepper

Directions

Cover and shake. Chill. Shake before serving. Makes one cup.

MARSALA SAUCE

Ingredients

3 tbsp. olive oil

¼ c. onion, diced

1 tbsp.. Garlic, shopped

½ pound mushrooms, sliced

3 tbsp. flour

½ c. Marsala wine

1 ½ c. beef stock

Salt and pepper, to taste

Directions

Add olive oil to a heavy hot saucepan. Add onions, garlic, mushroom. Saute until mushrooms are tender. Add flour and cook for about 1 minute, then deglaze the pan with Marsala wine. Add beef stock and cook until thick and flavors are blended.

MEAT SAUCE

Ingredients

1 cup of wine, boiled

1 scoop of raspberry jam, seedless

1 tbsp. lemon juice

1 tbsp. maple syrup

1 c. broth

Directions

Boil all in a nonstick pan. Add broth and keep boiling down until reduced.

Condiments, Sauces & Dressings

ONION GARNISH (SLIDER)

Ingredients

1 large onion, thinly sliced

2 c. flour

Salt and pepper to taste.

Directions

Heat oil to 300. Dip onion slices in flour, shake off excess flour. Fry until gold, 3 minutes on each side. Season with salt and pepper.

SALAD DRESSING

Ingredients

4 tbsp. apple cider vinegar

½ c. of apple juice

1 tbsp. dijon mustard

2 tbsp. honey

½ tsp. salt fresh cracked black pepper

¼ c. olive oil

Whisk together all ingredients. Serve over your favorite salad mix. Keeps well in the fridge.

ONION JAM

Ingredients

2 tbsp. oil

2 large purple onions, sliced

2 tsp. kosher salt

Pinch black pepper

½ c. of wine

Thyme

Directions

Heat oil on a non-stick pan. Add onions, salt, and pepper. Saute until onions brown. Lower heat and cook covered for 30 minutes. Add wine and thyme. Raise heat and cook uncovered for 10 minutes.

Peanut sauce

½ c. broth/ water

3 tbsp. creamy pb

Sriracha sauce

1 ½ tbsp. of honey

3 tbsp. soy sauce

1 1 /2 tbsp. minced ginger

2-3 cloves of garlic

Combine in bowl and microwave until smooth.

SWEET MEAT SAUCE

Ingredients

1 c. of wine

1 scoop of jam

1 tbsp. lemon juice

1 tbsp. maple syrup

OJ broth

Rubber spatula

Directions

Mix and cook in saucepan.

Condiments, Sauces & Dressings

SHISHITO PEPPERS

Ingredients

10 red peppers

Sesame oil

Sesame teriyaki sauce

Directions

Saute sliced peppers in sesame oil until they blister / blacken. Lower flame and coat in sesame teriyaki sauce.

SPICY COFFEE RUB

Ingredients

1 tbsp.. Ground coffee

1 tbsp.. Brown sugar

1 ½ tsp. Chili powder (use less if you prefer a milder flavor)

½ tsp. black pepper

¼ tsp. Paprika

1 ½ tsp. salt

1 tsp. garlic powder

¾ tsp. onion powder

TERIYAKI SAUCE (FOR SALMON) Esther Silber

Mayonnaise

Dill

Lemon Juice

Sugar

Salt

Water

Salmon Fillet

VARIATIONS OF SAUCES

Ingredients

Oil

1 tbsp. flour

Water

Tomato paste

Sugar

Salt

Lemon Peel

Directions

Add a drop of oil with the flour and mix well. Add water until thickened.

Variations

Add tomato paste with sugar, salt and lemon peel over meatballs. Add peas and salt. Instead of water, add broth, dill and salt; put over chicken from soup.

BRINE

Ingredients

½ c. Haddar Kosher salt

¼ c. sugar

1 c. boiling water

8 c. cold water

SOUPS

BEAN SOUP - Ema

Directions

Wash beans and soak overnight with a little more water than beans, then drain water. Fill pot with beans and ¾ water, and up to 2 tbsp. salt, cook for 2 hours

Add:

1 tbsp. paprika

1 tsp. consomme chicken powder

½ tsp. black pepper

Fry minced garlic with a little oil. When light brown add heaping tbsp. of flour. Mix. Place into the pot. Cook

White pieces:

1 c. of flour

1 tsp. paprika

2 shakes of onion powder

½ tsp. of salt

1 tbsp. oil (at least)

½ c. water (start out, add more if mixture is too thick) Scoop into soup with a teaspoon. Cook for about 15 minutes until soft.

BUTTERNUT SQUASH SOUP

Ingredients

2 onions, diced

4 garlic cloves

5 carrots

2 bags squash

Directions

Fry onions and garlic

Add squash and carrots to the pot and cover with water. Bring to a boil

Blend with immersion blender

Enjoy!

CHICKEN SOUP

Ingredients

Large pot water

At least 2 pieces of chicken - boil and clean add :

5 carrots

¾ celery

1 parsley with the roots

3 white carrots

1 dill/parsley

3 kohlrabi

3 huge looking scallions

Directions

Pour salt and rest of the spices

Cook until boils, then removed from flame for 1 - ½ hours.

KNAIDELACH

Ingredients

1 c. matzo meal

1 egg

A little oil

water Directions

Mix all ingredients. Refrigerate at least 15 minutes. Shape into balls and add to boiling soup. Put into soup at least a half an hour before serving.

CREAM OF CELERY SOUP

Ingredients

3 tbsp. oil, divided into 2 tbsp. and 1 tbsp.

2 c. chopped onions

2 celery roots - blended in the food processor

1 large bunch or 2 small bunches celery (5 c. chopped for the soup, 1 ½ c. diced for the topping)

3 cloves garlic, minced

3 tbsp. of flour

1 box of any stock/broth

½ tsp. to 1 ½ tsp. of salt, to taste

½ cup of white wine

Freshly ground black pepper to taste

Fresh chopped chives or parsley for garnish

Directions

Sauté onions, leeks, 5 cups chopped celery: Pour oil on a thick-bottomed 4 to 5 quart pot on medium heat. Add the diced onion, and the blended celery. Cook on medium heat for 10 minutes until softened. Add the minced garlic and cook for a minute more.

Add stock, salt, then simmer: Add the stock to the pot. Taste for salt and add salt. (If you are using unsalted stock, you will need to add more salt than you expect, if not, maybe just a little salt will be needed.) Increase heat to bring to a boil, reduce heat to low and cover to maintain a simmer. Simmer for 15 minutes.

Purée soup: Remove the soup pot from heat, let cool slightly. Remove and discard the bay leaves. Working in batches, purée the soup in a blender, filling the blender no more than a third full at a time (keep your hand on the lid so the hot liquid doesn’t explode). Return the puréed soup to the pot.

Taste for salt and add more if needed. Sprinkle with freshly ground black pepper and chopped chives or parsley to serve.

MINESTRONE SOUP - Elisheva

Ingredients

Can of tomatoes

Onions

Zucchini

Celery

Potatoes, cubed

Garlic, chopped

Salt

Garlic (spice)

Frozen spinach

Dry basil

Onion spice

Directions

Saute onions, carrots, zucchini, celery and add some freshly chopped garlic. Add a can of tomatoes and frozen spinach (optional). Season with salt, garlic, onion spice and a lot of dry basil. Cubed potato is optional. Add water and let simmer for 1 hour. The longer the better.

POTATO SOUP

Ingredients

1 Onion

2 tbsp. Flour

5 c. Water

Sprig Parsley

3 x White carrot

3 x Celery stalks

Dill

Mushroom soup mix

Garlic & Salt to taste

Directions

Saute onion. Add grated carrot. Add 2 tbsp. flour and mix. Add a lot of water. Add potatoes, dices and chunks. Add parsley root, celery, salt, garlic and dill and mushroom mix. Bring to a boil. Let simmer for 1 hour.

SPLIT PEA SOUP

Ingredients

1 onion, diced

1 bag of yellow peas

10 c. of water

2 tbsp. of salt

½ cup of barley

Handful of sliced carrots

Directions

Saute onions. Add remaining ingredients. Cook low for one hour. Optional: flanken.

STRAWBERRY SOUP

Ingredients

1 pint strawberries

1 ripe peach (peeled and chopped)

1 ½ c. pineapple juice

1 tsp. vanilla extract

5-6 tsp. sugar

8 oz. vanilla yogurt (small one)

Directions

Blend everything besides yogurt. Once blended, add yogurt by hand. Serve chilled.

TOMATO RICE SOUP

Ingredients

Onion

Can of tomato soup

Rice

Brown sugar

Oil

Directions

Saute onion. Add a can of tomato soup and water. Add rice (if cooked, less boiling time is needed). Add brown sugar. Cook for about ½ an hour.

PASTAS

BREADED NOODLES

Ingredients

Oil (for frying)

Bread Crumbs

Cooked Noodles

Directions

Warm oil in a frying pan over a low heat. Add breadcrumbs and stir until coated. Mix noodles into breadcrumb mixture. Cook, stirring occasionally until a crust forms. Serve warm.

LASAGNA - Faigy G.

Ingredients

1 Box + 3 pieces oven ready lasagna

1 container cottage cheese

½ c. ricotta

1 egg

1 small can tomato sauce

1 c. marinara

Grated cheese (cheddar and mozzarella mix)

Directions

Preheat the oven to 350°. In a medium sized-bowl, mix the cottage and ricotta cheeses with the egg. In another bowl, mix the tomato and marinara sauces.

Spread enough sauce mixture to coat a 9 x 13 pan. Place 3 pieces of lasagna on the sauce. Add ½ of the cheese mixture and ½ of the sauce mixture over the first layer. Repeat until noodles are finished. Reserve enough sauce to cover the final layer and sprinkle grated cheese on top. Bake covered for 50 minutes. Uncover for the final 10 minutes until the grated cheese has bubbled and brown. Let rest 20 minutes before serving.

LINGUINE WITH BASIL

Ingredients

Linguine

Water for boiling

7 chunked tomatoes

1 diced onion

4 diced garlic cloves

Basil

Salt

Pepper

Directions

In a large pot, boil water. When water comes to a rolling boil, add linguine and cook (time may vary, read box for time). While the pasta is cooking, boiling, saute the onion and garlic until clear. Add tomatoes until cooked through. Turn off the flame. Add the sauce to the noodles. Add basil, salt and pepper to taste.

PASTA SALAD

Ingredients

Bow tie pasta

Red bell pepper, diced

1 pint grape tomatoes, diced

4 bunches of scallions, sliced diagonally

16 oz. smoked turkey breast, medium diced into small pieces

Ingredients for Dressing

2 tsp dijon mustard

4 cloves fresh garlic, minced

6 heaping tablespoon mayonnaise

1 tsp kosher salt

½ tsp black pepper

Juice & zest of 1 lemon

1 c. of olive oil

Toss and Enjoy!

RED MAGIC MANICOTTI

Ingredients

1 box manicotti noodles, uncooked

1 lb (½ kg) ground beef

½ cup flavored bread crumbs

¼ c. ketchup

¼ c. grated onion

1 beaten egg

¼ c. jellied cranberry sauce

1 c. water

1 - 32 oz. bottle marinara sauce

Sweet and Sour Glaze

¼ c. ketchup

2 tbsp. brown sugar, packed

Directions

Preheat the oven to 350°. In a medium bowl, combine the ground beef with bread crumbs, ketchup grated onion, egg and cranberry sauce. Stuff the seasoned beef mixture into the manicotti shells.

Arrange the manicotti in a single layer in a lightly greased 9 x 13 pan pyrex or oven-to-tableware dish.

Pour water over manicotti. Add marinara sauce and pour evenly over noodles. Cook well and bake for 1 hour.

Combine ketchup and brown sugar for glaze. Baste the manicotti and the glaze and return to bake uncovered for an additional 10 minutes.

ADINA’S SALAD

Ingredients

1 8 oz. red cabbage

1 8 oz. green cabbage

3 scallions (white part)

½ c. toasted slivered almonds

½ c. of pomegranate or craisins

Dressing:

1 c. of mayo

¼ c. of sugar

¼ c. of vinegar

½ c. of water

2 cloves of garlic

⅛ tsp. of pepper

salt

Directions

Whisk all dressing ingredients together. Pour over salad when ready to service. Sprinkle almonds just before serving.

APPLE CRANBERRY BACON KALE SALAD

Ingredients

6 c. chopped kale

1 red apple, cored and chopped in small pieces

2/3 c. crisp bacon bits

1 c. almond, roughly chopped

1/3 c. crumbled feta cheese

1/3 c. dried cranberries

ASPARAGUS SALAD

Ingredients

1 bunch of thin asparagus

1 small red onion

½ c. of red wine vinegar

Olive oil

Kosher salt

Directions

Cut asparagus into small slices with the bottoms cut off

Add red onion

Dress with vinegar, oil and salt

Cook/tenderize the asparagus 1 hour in advance

AVOCADO SALAD

Ingredients

1 head romaine lettuce

Cherry tomatoes

Green onions

Hearts of palm

1 avocado

Dressing

1 c. almond milk

3 tbsp lemon juice

2 tsp. white wine vinegar

2 cloves garlic

½ tsp. dill

½ tsp. parsley

½ tsp. of onion powder

Directions

Whisk all ingredients together. Pour when ready to serve.

BABY BELLA MUSHROOM SALAD

Ingredients

Roasted Mushrooms

1 (24 oz.) box baby bella mushrooms, sliced

2 tbsp. Olive oil

Salt

Ground black pepper

Dressing

½ c. olive oil

1-2 cloves garlic, minced

1 tbsp. Lemon juice

½ tsp. Dried oregano

½ tsp. Ground black pepper

1 tsp. Salt

Salad

2 avocados, diced

3 english cucumbers. Unpeeled, thinly sliced

1 c. grape tomatoes, sliced

¼ c. pine nuts, toasted

Directions

Mushrooms

Preheat the oven to 425. Line a baking sheet with parchment paper. Place mushrooms on a prepared baking sheet and drizzle with olive oil. Sprinkle with salt and ground black pepper. Roast 10-15 minutes

To assemble salad, prepare dressing. Whisk olive oil, garlic, lemon juice, oregano, basil, salt and ground black pepper in a small bowl

Place avocados, cucumbers, tomatoes and toasted pine nuts in a large bowl. Top with roasted mushrooms. Drizzle dressing over salad and toss to coat.

BBQ ROASTED CORN SALAD

Ingredients

1 bag lettuce

1 cubed avocado

1 red pepper sliced

Sugar snap peas

Cherry tomatoes - halved

1 sweet potato - roasted

1 red onion - thinly sliced

2 tbsp. Sunflower seeds

BBQ roasted corn

Dressing

½ c oil

¼ c. sugar

1 tbsp. Vinegar

1 tsp. mustard

Dash salt

2 tbsp. chopped onion

2 tsp. poppy seeds

Directions

Whisk together all dressing ingredients. Assemble salad ingredients and dress just before serving.

BEET AND QUINOA SALAD

Ingredients

Salad

4 beets, peeled and cubed

4 large sweet potatoes, peeled and cubed

1 c. quinoa

1 ½ c. water

1 bag spinach

1 red onion, diced

3 c. green beans

4 large tomatoes

½ c. sunflower seeds.

Dressing

1 tbsp.. Mustard

¼ c. brown sugar

¼ c. honey

3 tbsp.. Olive oil

½ c basil

1 clove garlic

Salt to taste

Directions

Preheat the oven to 400. In a medium pot, bring water to a boil. Add quinoa, lower heat and simmer for 15 minutes or until the germ separates from the seed. Strain if necessary.

Place sweet potato and beet on a baking sheet and toss with olive oil. Bake until soft, about 30 minutes. In a large bowl, combine quinoa, sweet potato, beets, spinach, red onion, green beans and tomatoes. Prepare the dressing. In a small bowl, combine mustard, brown sugar, honey, olive oil, basil garlic and salt. Use an immersion blender to blend until smooth. Toss with salad. Top with sunflower seeds and serve.

CAJUN LIME CHICKEN AVOCADO CORN SALAD

Ingredients:

Blackened Chicken:

½ lb chicken breast (boneless, skinless, thinly sliced)

1 tbsp. olive oil (extra virgin)

salt & black pepper (to taste)

¼ tsp. smoked paprika (or regular)

Cilantro Lime Juice Dressing:

3 tbsp. lime juice

2 tbsp. olive oil (extra virgin)

salt & black pepper (to taste)

Salad:

1 english cucumber (cut lengthwise and then into slices)

1 c. cherry tomatoes (halved)

Directions

1/8 tsp. onion powder

¼ tsp. garlic powder

1/8 tsp. ground cumin

1/8 tsp. chili powder

1/8 tsp. oregano

½ lime (juiced)

salt & black pepper (to taste)

¼ tsp. crushed red pepper flakes (or to taste, optional)

¼ medium red onion (sliced thin)

1 ear of corn (cooked)

1 medium avocado (pitted, peeled, diced Chicken

Preheat a nonstick griddle pan over medium heat with 1 tablespoon of olive oil. Be sure to brush the olive oil to coat the entire pan. Rinse and pat dry chicken. Combine all seasonings and 1 tablespoon of olive oil into a mixing bowl (or Ziploc bag). Add the chicken breast and toss to coat. Once the grill pan is heated, at the chicken breast and cook on each side approximately 3-4 minutes, flipping once. Time will be dependent on the thickness of the chicken breast. Remove from pan to a plate and allow to cool.

Cilantro Lime Juice Dressing:

While the chicken is cooking, combine all ingredients for the dressing into a small mixing bowl. Whisk to thoroughly combine.

Salad:

Once the chicken has cooled, cut each breast into small cubes. Combine in a large bowl with salad ingredients: cucumber, tomatoes, red onion, corn, and avocados. Drizzle dressing over the top. Toss to fully combine.

https://www.withpeanutbutterontop.com/cajun-lime-chicken-avocado-corn-salad/

CAESAR’S SALAD - Toby Isenberg

Dressing Ingredients

1 c. of mayonnaise

¼ c. of sugar

¼ c. of vinegar

2 tbsp. of vinegar

2 tbsp. water

3 cloves garlic (crushed)

¼ tsp. salt

Pepper

Small tomatoes

Romaine Hearts

Croutons

Directions

Whisk all salad ingredients. Pour over lettuce, just before serving. Add croutons.

CHINESE COLESLAW SALAD

Ingredients

16 oz. bag of coleslaw

2 scallions with white attached

2 oz. of sliced almonds

2 oz. of toasted sesame seeds*

To toast sesame seeds, put in the oven until brown for approximately 10 minutes.

Dressing:

½ c. of oil

6 tbsp. of white vinegar

2 tbsp. sugar

A sprinkle of salt

Directions

Whisk all ingredients together. Pour when ready to serve.

CHINESE COLESLAW - Tamar Rechnitz

Ingredients

1 bag coleslaw

1 tradition soup - crushed

1 box chow mein noodles

Roasted almonds

Roasted sesame seeds

Scallions

Dressing:

½ c. of oil

½ c. of sugar

¼ c. of vinegar

Directions

Toss and Enjoy!

COLD CUTS SALAD - Eilat

Ingredients

¼ c. of honey

¼ c. of sugar

¼ c. of red wine vinegar

1 c. of mustard

1 c. of oil

Salt and Pepper

Cherry tomatoes

Sliced Cold Cuts

Directions

Toss and Enjoy!

CORN SALAD

Ingredients

6 husks of corn

Salt

Pepper

Avocado

Tomato

Pasta, cooked Oil

Dressing / Vinaigrette:

Cilantro

Lime juice

Olive oil

Garlic

Honey

Salt

Pepper

Directions

Slide the corn out of the husk.

Brush the corn with olive oil and then place on a cast iron grill pan or outdoor grill over medium- high heat. Grill for 5 -6 minutes on each side until the kernels are slightly charred.

Insert the narrow end of an ear of corn into the center hold of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.

Make the cilantro-lime vinaigrette. Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey salt and pepper in a food processor and blend until smooth In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette and mix until well combined.

Dressing:

½ c. of mayo

½ c. of sugar

1 tbsp. vinegar

1 tsp. mustard

1 bag lettuce

1 c. of craisins

½ red onion, diced

Roasted sliced/slivered almonds

Directions

Whisk all dressing ingredients together. Pour over salad ingredients. Sprinkle almonds atop of dressing just before serving.

CRANBERRY BACON KALE SALAD

Ingredients

6 c. chopped kale

1 red apple, cored and chipped in small pieces

½ c. bacon bits

1 c. almonds, roughly chopped

½ c. crumbled feta cheese

½ c. dried cranberries

CRUNCHY COLESLAW SALAD

Ingredients

1 bag of coleslaw

3-4 chopped scallions

½ c. of sesame seeds

½ c. of almonds (slivered and roasted)

½ c. of sunflower seeds

1 bag of terra chips (crushed)

Dressing:

1 c. of canola oil

2 tbsp. soy sauce

¾ c. sugar

½ c. red wine vinegar

Directions

Whisk all salad ingredients. Pour over lettuce, just before serving.

CUCUMBER SALAD - Adina

Ingredients

4 kirby cucumbers, shredded

1 small onion, sliced

½ c. of vinegar

½ c. of sugar

½ c. water

2 tbsp. of oil

1 tsp. salt

Directions

Mix and marinade overnight.

*I do 24 Israeli cucumbers and 3 X the salad dressing

CUCUMBER SALAD

Ingredients

Cucumbers, thinly sliced Onion, thinly sliced Salt, to taste

1 tbsp. sugar

½ c. lemon juice

Dill Directions

Thinly slice cucumbers, add salt and let drain. Add remaining ingredients and leave in the fridge to marinate. Taste and adjust sweetness or tanginess to your preference.

DELI SALAD - Bassy

Dressing:

¼ c. of oil

¼ c. of honey

¼ c. of vinegar

¼ c. of sugar

1 tbsp. of mustard

Shake ingredients

1 bag salad

1 cherry tomato

1 smoked turkey block

1 package of pastrami strips

Optional - mushrooms

Directions

Combine and Enjoy!

DUDI’S SALAD

Ingredients

DRESSING:

1 c. mayonnaise

¾ c. sugar

¼ c. wine vinegar

1 tbsp. Poppy seeds

⅛ c. mocha mix

1 ½ tsp. raspberry jam

Lettuce mix (caesar salad with romaine lettuce)

SAUCE

¾ c. sugar

1 c. chopped almonds

1 pint sliced strawberries

Directions:

DRESSING: Mix all ingredients together (except for lettuce)

SAUCE

In a small saucepan, melt sugar and add chopped almonds and sliced strawberries

When ready to serve, add sauce and dressing to lettuce mix.

ESTI TUESDAY’S SALAD

Salad Ingredients

Lettuce

Cherry tomatoes

Toasted slivered almonds

Dried blueberries

Mandarin oranges

Dressing:

1 tsp. dry mustard

½ c. of vinegar

¼ c. of sugar

½ tsp. salt

¾ c. oil

2 cloves garlic

1 small red onion.

Directions

Mix all ingredients for the dressing in the food processor and then toss with the veggies.

ESTIE T SALAD

Ingredients

Lettuce

2 colored tomatoes

Cucumbers

Candied almonds/ honey pecan

Craisins

Flat bread

Dressing:

½ c. canola oil

1 tsp. vinegar

1 tsp. soy sauce

1 cube frozen garlic

1 tsp. dried mustard

½ tsp. salt

Pepper

1 tbsp. sugar

Directions

Whisk all ingredients together. Pour when ready to serve.

FLAKY CHIP SALAD

Ingredients

Romaine lettuce

2 cucumbers

¼ red onion, sliced

½ bag taanug flaky chips (salmon optional)

Dressing:

1 c. mayo

½ ripe avocado

1 clove garlic, crushed

3 scallions

¼ c. fresh parsley

1 ½ tbsp. lemon juice

1 tbsp. vinegar

¼ tsp. salt

Black pepper

Directions

*blend together

FRESH BROCCOLI SALAD

Ingredients

Broccoli

Mango

Sunflower seeds

Craisins

Raisins

Directions

Dressing:

2-3 tbsp. of mayonnaise

½ c. of sugar

¼ c. of white vinegar/rice vinegar

Whisk all ingredients together. Pour when ready to serve.

GOURMET DRIED SALAMI AND CORN NUT SALAD

Ingredients

18 oz. (28g) bag romaine lettuce

½ lb. (150g) dried, hard salami, thinly sliced circles or stips of tongue, sliced

1 red onion, thinly sliced

1 avocado, curved

1 c. barbecue corn nuts - for a spicy

flavor

1 c. grape tomatoes, sliced in half

Directions

Dressing

1 tbsp. Minced onion

½ c. oil

½ c. sugar

¼ c. apple cider vinegar

2 tsp. Yellow mustard

1 tsp. Salt

½ tsp. Garlic powder

Bled all dressing ingredients together. Neatly layer salad ingredients in a large bowl. Pour dressing over salad and toss well.

GREAT COLESLAW - Bassy

Ingredients

¾ c. of mayo

½ c. of vinegar or lemon juice

1 tsp. salt

½ c. of sugar

4 tbsp. warm water

Directions

Pour into coleslaw. Better if sits overnight

GREEK SALAD

Ingredients

Salad

1 red onion (rings)

black/green olives

Small tomatoes

Cucumber

Green pepper (rings)

Feta cheese

Dressing:

1 30 oz. container of mayonnaise

2 tbsp. rice vinegar

2 tbsp. red wine vinegar

1 thin lite mocha mix

2-3 tbsp. of dijon mustard

2 tbsp. of olive oil

½ - 1 juice of a lemon

White pepper

5-6 cloves of garlic

Dill

Mix all dressing ingredients well. Pour over salad when ready to serve.

CORN SUMMER PASTA SALAD - Rachel Gaewski

Ingredients

PASTA SALAD

2 ears corn olive oil, for brushing

8 oz. dried orecchiette pasta (cooked according to package instructions)

2 c. cherry tomato

½ c. red onion, diced

1 avocado, diced

CILANTRO-LIME VINAIGRETTE

1 ½ c. fresh cilantro (60 g)

½ c. olive oil (80 ml)

3 tablespoons lime juice

1 clove garlic, roughly chopped

½ teaspoon chili powder

2 teaspoons honey

salt & pepper, to taste

Directions

Microwave the corn on a microwave-safe plate on high for 7 minutes. Carefully remove. Remove the bottom end with a serrated knife. Slide the corn out of the husk.

Brush the corn with olive oil. Grill on medium to high heat for 5-6 minutes on each side, until the kernels are slightly charred.

Insert the narrow end of an ear of corn into the center hole of a bundt pan. Holding the corn steady with one hand, saw off the kernels with a serrated knife. The kernels will fall into the pan for easy collection.

Make the cilantro-lime vinaigrette: Combine the cilantro, olive oil, lime juice, garlic, chili powder, honey, salt, and pepper in a food processor and blend until smooth.

In a large bowl, add the pasta, corn, tomatoes, red onion, avocado, and vinaigrette, and mix until well-combined. Enjoy!

LAYERED SALAD - Chevy Mandelbaum

Ingredients

Sweet chili roasted beets (Ralph’s)

Quinoa + brown rice mix (near east)

Roasted sweet potatoes with date syrup and ground cloves

Sesame clusters:

1 large egg white

3 tbsp. sugar

½ tsp. cinnamon

¼ tsp. ground nutmeg

¼ ground cloves

1 c. sesame seeds

Sugar salt Directions

Preheat oven to 350°. Whip egg white until foamy. Add sugar, salt, cinnamon and nutmeg and mix. Add sesame seeds toss to coat. Spoon mixture in clumps on parchment lined baking sheets and bake, stirring occasionally until golden brown. 10-12 min. Let cool.

Dressing:

½ c. olive oil

¼ small fennel bulb, finely chopped

2 tbsp. finely chopped peeled ginger

1 tsp. fennel seeds, crushed

¼ c. white wine vinegar

2 tbsp. honey

Salt pepper Directions

Heat oil on skillet. Add chopped fennel, shallot, ginger, fennel seeds and cook. Stirring often until softened. Don’t let it go brown. About 8-10 minutes mix in vinegar and honey. Let cool, season with salt and pepper.

LETTUCE AND SPINACH SALAD

Seeds of ½ palm

¼ yellow apple

½ red apple

8 dates (pitted)

Honey / Leek Dressing

¼ c. of canola oil

2 tbsp. white vinegar

1 tbsp. minced leak

2 tbsp. honey

1 tsp. dijon mustard

½ tsp. salt

¼ tsp. garlic powder

Pinch of cayenne pepper

Directions

Place all ingredients in a food processor and process until smooth. Pour dressing over salad ingredients.

MACADAMIA NUT SALAD

Ingredients

Salad

1 head romaine lettuce

3 tomatoes (looks beautiful if you can find differently colored tomatoes)

1 can chickpeas

½ c. pine nuts

½ c. macadamia nuts

3 cloves roasted garlic (see below for roasting directions)

Optional: raisins

Dressing

½ c. oil

4 tsp. balsamic vinegar

1 tsp. Lemon juice

½ tsp. Salt

½ tsp. pepper

3 cloves roasted garlic (see below for roasting directions)

Directions

Dressing

With a whisk add all ingredients. Garlic may need to be mashed before adding.

Pour over salad when ready to serve.

Roasting Garlic

Take a whole head of garlic, cut off the tip. Place the head of garlic in a large piece of foil and drizzle with olive oil, salt and pepper. Seal up foil and bake for 30-40 minutes at 400°.

MANGO AVOCADO ROMAINE SALAD

Ingredients

Romaine lettuce

1 mango

1 avocado

½ c. craisins

½ c. candied pecans

1 small red pepper

Dressing:

¼ c. of honey

2 tablespoon of oil

¼ c. mayo

2 tsp. apple cider vinegar/regular vinegar

2 tsp. garlic powder

2 tsp. onion powder

Directions

Whisk all dressing ingredients together. Pour over salad when ready to serve.

MARINATED MINI EGGPLANT SALAD - Ema

Ingredients

5 small eggplants, washed, dried and sliced

1/c c. of vinegar

½ c. of water

1 tsp. salt and pepper

10 + minced garlic

Pimiento jar

Directions

Bake eggplant on low broiler for 15-20 minutes on each side

Put into tupperware. Boil the vinegar, water, salt and pepper on the stove

Layer salad: eggplant, garlic, pimiento, eggplant, garlic, pimiento, etc. Pour vinegar/ water mixture to cover all the eggplants.

MARINATED VEGETABLE SALAD WITH RAMEN NOODLE CRUNCH

Salad

1 purple onion, thinly sliced

8 ounces mushrooms, sliced

1 yellow pepper, thinly sliced

2 c. cherry tomatoes, halved

1 bag ramen noodles

½ c. slivered almonds

¼ c. sesame seeds

1 pkg. Shredded romaine lettuce

1 head purple cabbage - sliced into whole strips

¾ c. Parmesan cheese, grated

Dressing

½ c. oil

1/3 c. cider vinegar

¼ c. sugar

½ tsp. soy sauce

1 tsp. Salt

Directions

Combine oil, vinegar, sugar, soy sauce and ault into a large zip-top bag. Add onions, mushrooms, peppers and cherry tomatoes. Marinate at least an hour, or overnight.

Preheat the oven to 375°. Boil ramen noodles in hot water to soften a bit so you can pull them apart. Pat dry with a paper towel. Spread noodles, almonds and sesame seeds on a lined baking sheet. Toast for 10 minutes, or until golden brown.

To assemble, add lettuce and cabbage in a large bowl. Add marinated vegetables with enough of the marinade to cover salad. Sprinkle with Paremesean and top with ramen crunch.

MIXED BEANS SALAD

Ingredients

Canned Green peas / beans

Canned Red kidney beans

Canned Garbanzo beans

1 Small sliced onion

½ c. sugar

½ c. cider vinegar

½ c. oil

1 tsp. Salt

¼ tsp. pepper

Directions

Add all the ingredients to a large bowl. Mix well. Let marinate for 3 hours before serving.

NUTTY CHOW MEIN SALAD

Ingredients

Salad

2 packages (400g) shredded purple cabot

3.5 oz. sunflower seeds

10 oz. chow mein noodles

Dressing

½ c. oil

¼ c vinegar

2 cloves garlic

2 tbsp. Creamy peanut butter

½ c. sugar

¼ tsp. salt

Dash of Pepper

Directions

Place all salad ingredients in a large bowl. Set aside. In a food processor fitted with an “s” blade, blend dressing ingredients. Pour dressing over salad right before serving and toss to coat.

PORTOBELLO MUSHROOM SALAD

Ingredients

2 portobello mushroom caps

1 bag spinach leaves

Crushed candied almonds

Onion powder

Garlic powder

Salt

Pepper paprika

Dressing:

¼ c. of sugar

¼ c. of ketchup

¼ c. of vinegar

½ c. of oil

1 clove of crushed garlic

¼ tsp. paprika

Directions

Spray the pan with olive oil.

Lay out sliced portobello caps

Sprinkle oil, onion powder, salt, pepper, and paprika.

Bake or grill until soft.

Mix into salad, put dressing and almonds.

PURPLE CABBAGE SALAD - Ruth

Ingredients

1 bag purple cabbage

3 colored peppers

Glazed nuts

Mini croutons

Dressing

½ c. oil

¼ c. vinegar

¼ c. sugar

¼ c. ketchup

½ tsp. Paprika

½ tsp. garlic powder

½ tsp. salt

1 tbsp. mustard

Directions

Whisk all dressing ingredients together until well blended. Pour over cabbage and peppers. Just before serving, add glazed nuts and mini croutons

RANCH SALAD

Ingredients

Romaine lettuce

Mushrooms (raw)

Chopped pickles

Black olives

Avocado

Dressing:

Mayo

Almond milk

Cube garlic

Dill (frozen)

Parsley (frozen

Chives

Onion powder

Dehydrated onion (optional)

Directions

Whisk all ingredients together. Pour over salad when ready to serve.

RIGATONI PASTA SALAD - Rochel Haberman

Ingredients

12 oz. rigatoni pasta cooked

1 medium bell peppers, any color, sliced into narrow strips

½ lb cherry tomatoes, halved

1 bag (10 oz.) froz.en snow peas

Fresh sugar snap peas

½ c. of sliced black olives

1.2 red onion sliced into thin strips

1-2 c. chopped greens (arugula from Trader Joes)

Dressing:

¼ - ½ c. of italian salad dressing

Directions

Mix. optional: Garnish with parmesan

Roasted Vegetable Chickpea Salad

Ingredients

2-3 red peppers (depending on their size)

3 plum tomatoes

3-4 shallots

1-2 cloves garlic, minced

½ c. olive oil

2 tsp. kosher salt

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. parsley flakes

¼ tsp. ground black pepper

2 cans chickpeas

Directions

Preheat the oven to 375°. Line a cookie sheet with parchment paper.

Chop the tomatoes and peppers into evenly sized small chunks. Slice shallots into half rings. Toss vegetables and minced garlic, olive oil, salt, herbs and pepper.

Spread vegetable mix in a roughly single layer on a parchment lined cookie sheet. Bake at 375° for 30-35 minutes, stirring occasionally.

Meanwhile, open the two cans of chickpeas, drain all of the liquid from the can and rinse well with warm water. Drain completely. (I like to lay the chickpeas on a couple sheets of paper towel to make sure that they are completely dry.) Place chickpeas in a large mixing bowl.

When vegetables are soft and just starting to brown, remove from the oven. Pour the entire contents of the tray into the bowl with the chickpeas. (Make sure to get all of the oil, as this will become the “dressing” for your salad.) Toss the vegetables with the chickpeas.

This salad is delicious served warm when freshly made, but believe it or not, it is possibly even better served cold the next day, after all of the flavors have had a chance to seep in.

SLOW ROASTED TOMATO SALAD

Ingredients

Salad

1 pound cherry tomatoes, sliced in half

2 tablespoons extra virgin olive oil, such as Colavita

1 teaspoon salt

½ teaspoon freshly cracked black pepper

1 teaspoon dried oregano

1 c. cooked quinoa

1 head romaine lettuce, chopped

3 c. arugula

¾ c. toasted pine nuts or almonds

Arugula Pesto Dressing

1 c. fresh basil

1 c. arugula

½ c. toasted pine nuts or almonds

2 garlic cloves

¼ c. lemon juice

¼ c. extra virgin olive oil, such as Colavita

¼ c. mayonnaise

1 teaspoon salt

½ teaspoon freshly cracked black pepper

Directions

Preheat the oven to 350°°F. Slice tomatoes in half and place face-up on parchment-paper lined baking sheet. Drizzle evoo and sprinkle with salt, pepper, and oregano. Roast for an hour and a half and allow to cool.

Store in a covered container until ready to use. For the dressing. Blend basil, arugula, pine nuts, garlic, lemon juice, oil, mayonnaise, salt, and pepper together.

To serve, mix romaine and arugula with quinoa and half of the dressing. Top with roasted tomatoes and toasted pine nuts. Drizzle with remaining dressing or serve with dressing on the side.

SUSHI SALAD - Tastebuds cookbook

Ingredients

Sushi Rice

3 and ½ c. short-grain sushi rice

4 c. water

5 tablespoons rice vinegar

2 tablespoons sugar

pinch salt

Dressing:

1 c. mayo

Half c. teriyaki sauce

¼ tsp. soy sauce

¼ tsp. garlic powder

Veggies:

1 Bosc or bartlett pear, thinly sliced

1 c. edamame beans, blanched

1 and ½ c. imitation crab

½ lemon, very thinly sliced (leave peel on)

Sweet potato chips, for garnish

1 avocado, halved and sliced thin

1 mango, diced, for garnish

1 baby English cucumber, diced

Approximately 2 tablespoons black sesame seeds, for sprinkling

Directions

Rinse the sushi rice until the water runs clear. Soak rice in water for 30 minutes. Bring to a boil. Stir once. Cover with lid. Reduce heat to simmer and cook for 20 minutes. Remove from heat. Let stand in a covered pot for 10 minutes. Pour 2 tablespoons rice vinegar over rice and mix. Put into a Ziploc bag and refrigerate, or use immediately (when it comes to room temperature).

SWEET POTATO SALAD

Ingredients

Lettuce

Candied pecans

Sweet potatoes (cubed and roasted at 350° )

Sauteed shallots

Feta cheese

Dressing

¼ c. olive oil

1 tsp. dijon mustard

¼ c. white wine vinegar

¼ c. sugar

⅛ c. soy sauce

4 cloves minced garlic

Teriyaki Mushroom Salad

Ingredients

1 bag Baby spinach leaves

1 bag shredded red cabbage

1 bunch scallions - sliced

¼ orange pepper, sliced into 1” matchsticks

¼ yellow pepper, sliced into 1” matchsticks

1 c. grape tomatoes, halved

TERIYAKI MUSHROOMS

1 tbsp. Olive oil

8-10 oz. baby bella mushrooms, washed and quartered

½ tsp. Kosher salt

¼ tsp. black pepper

1 tbsp. teriyaki sauce

Dressing

3 tbsp. Mayonnaise

¼ c white wine vinegar

¼ c honey

3 cloves garlic, crushed

Topping

1 oz.. sweet chili-flavored or BBQ PopCorners or corn chips

3 tbsp. toasted sesame seeds (see Directions for roasting directions)

Directions

Mushrooms

In a 2 quart saucepan heat saute for 5 minutes with quartered mushrooms and pepper. Add teriyaki sauce and raise heat to high. Cook until all liquid is absorbed. Remove from heat; allow to cool.

Dressing

In a small bowl or container, whisk all dressing ingredients.

Assemble the salad

In a large bowl, toss together all salad ingredients. Add dressing; toss to coat. Top with PopCorners (or corn chips) and teriyaki mushrooms. Sprinkle with toasted sesame seeds.

Note:

To toast sesame seeds, place seeds in a small baking pan and bake from 5-7 minutes at 350°.

WALDORF SALAD

Dressing Ingredients

6 gala apples, thinly sliced

5-6 stalks of celery, thinly sliced

2 cans pineapple rings, cut into chunks

½ lemon - juiced

1 tsp.. sugar

4-5 tbsp. Mayonnaise

Directions

In a medium bowl, whisk together mayonnaise, lemon juice, and sugar. Stir in apples, celery and pineapples. Serve on a bed of fresh lettuce.

QUINOA SWEET POTATO SALAD - Shuly

Ingredients

Salad:

Quinoa - cooked with some salt. Set aside Sweet potato - cubed and roasted with oil, brown sugar, paprika, salt, garlic and onion powder

Avocado

Cucumber

Tomato

Dressing:

lemon juice and honey, equal parts

Oil

Dried basil

Parsley

Oregano

Pepper Directions

Whisk all salad ingredients. Pour over lettuce, just before serving.

KUGELS & SIDE DISHES

APPLE KUGEL - Esther Katz

Ingredients:

6 Green apples

1 c. of flour

1 c. of sugar

1 c. of oil (can also do ¾)

Cinnamon

Directions

Cut apples into slices. Add cinnamon and mix by hand. Let sit. Mix the flour, sugar and oil in a bowl. Add eggs to the flour mixture one by one, mixing well in between. Preheat oven 350° . Prepare a rectangular pan and place the apples inside. Pour batter into the rectangular pan. Bake uncovered 35-45 minutes.

AVIGAYIL’S KUGEL YERUSHALMI

Ingredients

1 bag cooked lukshin1 ½ c. brown sugar

½ c. of oil

2 tsp. salt

Pepper

½ c. of honey

3 eggs

Directions

Preheat oven 350°. Cook noodles according to package directions. Return the pot to a burner and pour ½ c. sugar in pot and top with oil, without mixing.

Cook on medium-high heat until it reaches an amber brown color and is bubbly. (Use a candy thermometer and wait until temperature reaches 320°)

Working very quickly, pour noodles back into the pot with sugar and oil. Mixing vigorously, add eggs, additional 3 tablespoons sugar, salt, and pepper.

Bake kugel mixture for 30 minutes or transfer into aluminum pot, 9x13 baking pan or bundt pan and bake.

AVOCADO ONION RING - Tasty

Ingredients (for 20 rings)

3 avocados, ripe

1 lime

1 tomato, diced and drained of excess water

¼ c. fresh cilantro(10 g), chopped

2 cloves garlic, minced

1 teaspoon salt

½ teaspoon chili powder

2 yellow onions, small-medium

flour, for breading

2 eggs, beaten

2 c. panko breadcrumbs(100 g) oil, for frying

Directions

In a medium mixing bowl, mash avocados with the juice of one lime. Mix in chopped tomato, cilantro, garlic, salt, and chili powder.

Cut onion into ½-inch (1 cm) slices. Carefully separate the layers into individual rings. On a wax paper–lined tray, lay out onion rings and fill each with guacamole. Place the tray in the freezer until solid (about one hour).

Add flour, beaten eggs, and panko bread crumbs to three separate bowls. Remove frozen guacamole rings from the freezer. Roll each first in flour, then egg, then bread crumbs. Coat once more in egg and a final time in breadcrumbs.

In a large saucepan, heat oil to 350°F (180˚C). Fry guacamole onion rings in batches until nicely browned on all sides.

Place on a paper towel–lined plate to drain off any excess oil. Sprinkle with salt and lime juice. Serve with sour cream. Enjoy!

BAKED CURLY FRIES

Ingredients

Potatoes

Canola Oil

¼ tsp. Salt, Paprika, garlic powder and cayenne pepper (to taste)

Directions

Preheat the oven to 400°F. Spiralize 2 potatoes; spread on a parchment-lined baking sheet. Spray liberally with cooking spray, or drizzle a few tablespoons of canola on potatoes. Sprinkle salt, paprika, garlic powder and cayenne over top. Toss potatoes until coated with spices. Spread out evenly on a baking sheet and bake for 35 to 45 minutes, until curly fries are crispy. Serve on top of shawarma

tacos

BAKED CRAB WONTON

Ingredients

8 oz package of imitation crab, flake style chopped

3 oz block of softened cream cheese

1 green onion diced

Wonton wrappers

1 tsp. worcestershire sauce

Garlic powder

Salt Directions

Preheat the oven to 350°. In a bowl, beat cream cheese. Stir in onions, and all remaining incredients. Fold in the crab meat. Spoon approximately 2 tsps. of filling in the center of each wonton wrappers. Fold opposits sides over filling, pressing centers to seal. Bake 15-18 minutes or until golden brown.

BLIMA’S APPLE KUGEL

Ingredients

4-5 apples

cinnamon / brown sugar

3 c. of flour

2 c. of sugar

1 c. of oil

½ c. of orange juice

4 eggs

2 ½ tsp. of baking powder

Directions

Peel apples. Add all ingredients to a baking pan. Back at 350° until browned on top (about one hour).

BROCCOLI KUGEL - Bassy Gordon

Ingredients

small broccoli bags/ or cooked and mashed fresh broccoli

3 eggs

½ c. of mayonnaise

½ c. of coffee rich

2 tbsp onion soup mix

1 c. of bread crumbs (for in the batter and as topping)

Directions

Mix all ingredients and pour into a 9 x 13 pan. Sprinkle breadcrumbs on top. Cook at 350° for 45 minutes - 1 hour.

BROCCOLI KUGEL MUFFINS

Ingredients

1 lb broccoli florets

1 small onion diced & sauteed

½ c. mayonnaise

2 eggs

1 tsp. salt

¼ tsp. black pepper

1 tsp. garlic powder / 1 cube frozen garlic

½ tsp. baking powder

½ c. bread crumbs / potato starch

Directions

Preheat the oven to 350°. Line muffin tins. Boil broccoli in salted water until just tender. Drain. In a large bowl, mash broccoli until smooth. Add remaining ingredients, use bread crumbs for topping. Bake for 25-40 minutes.

BUTTERNUT SQUASH KUGEL

Ingredients

1 pie shell

16 oz bag of butternut squash cubes or 1 butternut squash

1 c. of flour

¾ c. of sugar

½ c. of coffee rich

3 eggs

1 stick margarine

Dash of Cinnamon

Directions

Preheat oven to 250°. Place squash in a pot with water and cook until soft. Drain squash. Mix remaining ingredients in bowl. Add squash into the bow and mix. Pour into the pie shell or a 9 x 13 pan. Bake for 1 hour. Serve chilled or hot.

CARROT KUGEL - Chani Weiss

Ingredients

3 jars of baby food, carrot

3 eggs

1 stick margarine

1 c. of sugar

1 c. brown sugar

1 ¼ c. of flour

½ tsp. salt

2 tsp. baking powder

2 tsp. lemon juice

Directions

Preheat oven to 350°/ Mix margarine and 2 sugars. Mix dry ingredients together, pour into bowl. Mix in eggs. Mix in carrot jars. Mix in lemon juice. Mix all ingredients until smooth. Bake for 1 hour. Freezes well.

DOUGHLESS POTATO KNISH

Ingredients

2 large onions

8 potatoes - boil and mush

Add: ¾ c. oil

4 eggs

2 c. of flour ¼ stick margarine

1 ½ tbsp salt

½ tsp. pepper

Directions

Preheat oven to 375°. Boil and mash potatoes and onions. Add remaining ingredients and form into a dough. Brush egg on top and pour sesame seeds. Pour into a 9x13 pan OR place in a 9 inch round pan. Bake for 1 hour.

EASY APPLE KUGEL

Ingredients

1c. Sugar

¾ c. flour

2 eggs

1 can apple pie filling

1 stick margarine (melted)

1 tsp. lemon juice

½ c. corn flake crumbs

8” graham cracker crust

Directions

Preheat the oven to 350°. Mix all ingredients together (except the corn flake crumbs). Pour into graham cracker crust. Sprinkle cornflake crumbs. Bake for 45 min - 1 hour until golden brown.

MINI EGG QUICHES

Ingredients

2 tbsp margarine

1 c. finely chopped red pepper

½ c. chopped scallions

6 large eggs

¼ c. of milk

½ c. grated mozzarella

½ tsp. salt, ¼ tsp. of pepper

Directions

Melt margarine, saute pepper and scallions until soft. Remove from heat

Mx eggs, milk, cheese, salt and pepper then add pepper and scallions

Spoon into greased muffin cups, bake at 425° until the center sets.

MASHED POTATOES

Ingredients

Potatoes, cubed

Water, for boiling

Salt (to taste)

½ stick margarine

1 tbsp. Mayonnaise

½ tsp.. Mocha mix

Directions

In a large pot, add cubed potatoes, cover with water and bring to a boil. Lower the flame and let it continue to simmer for 20 minutes witht the cover half-on/ halfoff the pot. When soft, pour out water. With a potato masher, mash potatoes until smooth. Add mayonnaise, margarine and mocha mix to the potatoes and continue mashing until desired texture has been reached.

MUSHROOM QUICHE - Shoshi

Ingredients

1 ½.c water

¾ c. oil

9 tbsp flour

6 eggs

3 onions

3 cans mushrooms

1 ½ tsp. chicken / onion soup mix

Salt and pepper for seasoning

Directions

Preheat the oven to 350°. Saute onions until brown and set aside.

Bring water and oil to a boil and set aside. Slowly add flour and eggs, one at a time (so that they don’t cook). In a food processor, blend the mushrooms until smooth. Add the blended mushrooms to the mixture. Spoon in soup mix with salt and pepper and blend until smooth. Bake in a 9 x 9 pan for 45 minutes or until the top gets browned. Can also be baked as individual portion sizes in cupcake tins.

NOODLE KUGEL - 1

Ingredients:

Bag of noodles

2 eggs, separated

1 c. of sugar

Lemon peel

½ lemon juice

½ c. of bread crumbs

Directions

Cook noodles, wash with cold water.

Prepare 1 bowl with:

2 yolks

½ c. of sugar

Lemon peel

Mix.

Prepare the 2nd bowl with:

2 egg whites

½ c. of sugar Mix.

Preheat oven to 350°. Add into 1st mixture to 2nd mixture. Pour into 9 x 13 pan and bake for one hour.

NOODLE KUGEL - Margot G.

Ingredients

Lukshin (egg) noodles

3 eggs

2 spoonfuls of vanilla sugar

¾ c. of sugar

1 tsp. honey

¼ tsp. cinnamon

¼ c. oil ½ tsp. salt

Directions

Boil noodles

Mix in ingredients

Bake at 450 for 10 minutes then at 350° for about an hour. (45-50 minutes).

ONION KUGEL - Orli

Ingredients

5 onions, sliced

2 beaten eggs (by hand)

1 tbsp. mushroom soup mix

1 ½ tsp. chicken soup mix

1 ½ tsp baking powder

1c. flour

1.2 tsp. salt

½ c. water

½ c. oil

Directions

Preheat the oven to 350°. In a large bowl, use a fork to mix all ingredients well. Grease a 9 x 13 pan and pour mix. Bake for 45 minutes until golden.

OVERNIGHT POTATO KUGEL / YAPCHUCK

Ingredients

8 large russet potatoes

1 spanish onion

7 eggs

1 c. water

1½ c. canola oil

1 tbsp + 1 tsp. salt

1.2 pounds boneless flanken, cubed

Directions

Preheat the oven to 425°F.

Using a kugel blade, process potatoes and onions. (Note: a kugel blade comes with only some food processor brands. If you don’t have one, grate the potatoes and onions with the grater attachment and then pulse the mixture using the “s” blade, until the mixture is fully mixed.)

Do not over process as that will turn the mixture into liquid. Remove mixture from the food processor and place in a mixing bowl.

Process eggs, water, oil, and salt in the food processor and pour into the potatoonion mixture. Add the meat into the mixing bowl and combine everything together. Pour in a 9x13 in. baking pan.

Bake uncovered for 1½ hours. Lower oven temperature to 200°F. Cover the baking pan well with 2 layers of silver foil. You want to seal in all moisture. Bake for 6 more hours.

PARSNIP / POTATO BAKE

Ingredients

5 large parsnips

2 potatoes

3 Cloves garlic or many frozen garlic cubes

¼ c olive oil

1 tbsp. Parsley

½ tsp, salt

Onion powder and garlic powder, to taste

Directions

Cut parsnips and potatoes into small cubes. Sauteed with remaining ingredients for 20-30 minutes until tender.

PASTRAMI TARTLETS

Ingredients

3 onions, diced

½ tsp. of salt

¼ tsp. of pepper

¾ c. of soy milk

3 egg yolks

½ lb pastrami

Dijon mustard

Directions

Saute onion until translucent

Add pastrami until lightly browned

Turn off flame and add rest of ingredients except for mustard

Spread mustard on bottom of pie crust and pour in filling

350° for 30 minutes in the large shell and for 20 minutes in the smaller shell.

POPCORN CAULIFLOWER

Ingredients

2 bags cauliflower

1 tsp. salt

2 tsp. sugar

¼ tsp. onion powder

½ tsp. garlic powder

½ tsp. paprika

½ tsp. turmeric

4-6 tbsp oil

Directions

Mix all ingredients together

Bake at 400° for at least ½ an hour

If frozen, bake at 450° for ½ an hour

POTATO KUGEL

Ingredients

5-6 potatoes

1 onion

3-4 eggs

1 tsp. salt

½ tsp. pepper

Oil Directions

Preheat oven to 350°. Thickly grate the potatoes. Grate 1 onion (thin). Mix with 3-4 eggs, salt and pepper. Grease the bottom of a 9 x13 pan. Pour in the ingredients. Bake until golden.

QUINOA PATTIES

Ingredients

1 c. cooked quinoa

1 c. crumbled feta

2 eggs

1 egg white

Frozen garlic

Parsley

Basil

Directions

Mix together all ingredients, the dough will be thick. Shape into patties and fry on both sides until brown. Serve warm.

QUINOA WITH ROASTED VEGETABLES

Ingredients

1 small eggplant, chopped

1 medium zucchini, chopped

1 medium sweet yellow pepper, chopped

1 medium red onion, chopped

1 c. grape tomatoes, halved

2 garlic cloves, diced

4 tablespoons olive oil, divided

Directions

½ teaspoon salt

¼ teaspoon pepper

3 c. reduced-sodium chicken broth

1-½ c. quinoa, rinsed

3 tablespoons balsamic vinegar

3/4 teaspoon Dijon mustard

¼ c. each minced fresh basil, parsley and chives

Place vegetables and garlic in an ungreased 15-in. x 10-in. x 1-in. baking pan. Drizzle with 2 tablespoons of oil; sprinkle with salt and pepper. Bake, uncovered, at 425° for 35-40 minutes or until tender, stirring once. Meanwhile, in a large saucepan, bring broth to a boil. Add quinoa. Reduce heat; cover and simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat; fluff with a fork. Transfer vegetables and quinoa to a large bowl. Whisk the vinegar, mustard and remaining oil; drizzle over vegetable mixture. Sprinkle with herbs: toss to combine.

https://www.tasteofhome.com/recipes/quinoa-with-roasted-vegetables/

RATATOUILLE - Ema

Ingredients

1 Eggplant (peeled and cubed)

2 diced onions

1 lb mushrooms, sliced

6 zucchini rings

1 red pepper

1 yellow pepper

1 green pepper

2 tbsp brown sugar

Salt + pepper

Fresh garlic or garlic powder

1 big can of tomato sauce

Directions

Saute onion and garlic. Add eggplant and peppers. Add mushrooms. Add zucchini and saute until soft. Add spices and sauce. Simmer on low heat for at least ½ hour

RED & GREEN PEPPERS - DICED

Ingredients

Mushrooms

Diced onions

1 tbsp onion soup mix

Directions

Add all ingredients to the pot. Bring to a boil. Reduce flame and cook partially uncovered until rice has soaked up all the water. Drain in a calendar with cold water.

Optional

Preheat the oven to 350°. Saute red and green peppers with mushrooms and onions. While still warm, add margarine and onion soup mix. Pour over cooked rice and bake covered for 30 minutes.

RICE

Ingredients

1 ½ c. rise (rinse before cooking)

3 c. water

Margarine

Salt

RICE PAPER EGG ROLLS

Ingredients

1 lb. ground chicken

1tsp. soy sauce

1tsp. sesame oil

2 cubes frozen minced ginger

2 cubes frozen garlic

Directions

1 bag shredded cabbage

1-2 tbsp soy sauce

Salt and pepper for seasoning

1 tsp. honey

Rice papers

Oil or Cooking spray

Preheat the oven to 425. Season ground chicken with soy sauce, sesame oil, minced ginger and garlic. Cook on medium while breaking up the meat with a fork. Remove from the pan and set aside.

In the same pan, saute one bag of shredded cabbage. Add soy sauce and honey and saute until slightly wilted. Mix in chicken and season with salt and pepper.

Take rice paper, one sheet at a time, and soak in hot water for 30-40 seconds to soften and stuff with 3-4 tbsp of fling. Roll up, egg roll style.

Spray a baking pan with oil and place one roll at a time (making sure that the rolls do not touch each other). Spray tops of rolls generously with additional oil.

Bake for 15 minutes (or until browned and crispy). Serve with peanut sauce.

SALT & PEPPER NOODLE KUGEL - Orli Levy

Ingredients

3 large onions, sliced

2 tbsp oil

2 tbsp sugar

1 pkg. Wide egg noodles

4 eggs, lightly beaten

1 tbsp. Salt

1 tsp. black pepper

½ c.oil

Paprika

Directions

Saute the onions in two tablespoons of oil, seasoning them with salt, pepper and 2 tbsp sugar until they are golden brown and caramelized (about 25 minutes). Boil the noodles, durian and add the onions, eggs ½ c. oil, salt and pepper. Pour into a greased 9 x 13 pan and sprinkle the top with paprika. Bake for about 40 minutes until the kugel is set and golden brown.

SERIOUS POTATOES

Ingredients

6 tbsp margarine

½ c. of flour

2 onions, chopped

½ c. of mayo

½ tsp. of salt

28 oz of chicken stock

6-7 Idaho potatoes

Directions

Melt margarine in a pot and stir constantly. Add onions, mayo, salt, and stock. Stir until smooth. Cook until the sauce thickens, and add black pepper. Layer sauce on bottom, then potatoes and then ending with sauce. Sprinkle the top with paprika. Back uncovered on 350° for 1 ½ hours until golden.

SCALLOPED POTATOES - Cherns

Ingredients

Dressing

1 ½ c. of hot water

¾ tsp. of oil

3 tsp. of flour

1 tsp. of chicken soup mix

POTATOES - DICED

Salt, pepper & paprika (to taste)

1 Clove minced garlic

Directions

Dice potatoes small. Top with salt, pepper and paprika. Mince garlic and pour on the potatoes. Bake uncovered.

9*13 greased pan

Slice the potatoes thin

Layer the potatoes and sprinkle each layer with salt and pepper

Mixture:

Pour over pan, sprinkle with paprika

Bake at 350° for 2 hours uncovered

SMALL POTATOES - Ema

Ingredients

1 big can of msall (peeled) potatoes

1 bottle italian salad dressing

Directions

Put potatoes in a pan. Add dressing to cover. Bake 1- ½ hours. Baste as necessary. Add parsley (optional) for garnish.

SPANISH RICE - Shuly

Ingredients

One large onion, diced

One red and one green pepper, diced

1 tsp. Garlic

Salt for seasoning

1 ½ c. rice

3 c. boiling water

1 16oz can tomato sauce

Directions

Saute onion, red and green pepper, and garlic. Season well with salt and pepper.

Move vegetables to one side of the pot. Add raw rice and brown for a few seconds. Add 3 cups boiling water and 16 oz tomato sauce. Bring to a boil and cover. Lower flame and let simmer for about 20 minutes until rice is light and fluffy and has absorbed all the liquid.

SPINACH QUICHE

Ingredients

Pre-made (frozen) pie crust

Frozen (or fresh) spinach

2 tbsp margarine

5 tbsp onion soup mix

Topping:

½ c. of milk

½ c. of cheese

3 eggs

½ tsp. of pepper

Directions

Put the crust into the oven, defrost. Poke with fork. Cook/defrost spinach. Drain Water. When hot add margarine and onion soup mix. Add topping. Grate cheese over it and bake.

SPINACH QUICHE - Avi

Ingredients

1 bag of spinach

3 eggs

1 tbsp of flour

1 tbsp of onion soup mix

½ c. of mayo

½ c. of soy milk

Cornflake crumbles on the top and bottom

Directions

Mix well.

Bake for 45 minutes at 350° .

SWEET POTATO TART

Ingredients

2-3 big sweet potatoes

1 c. sugar

2 eggs

1 tsp. vanilla extract

½ c. mocha mix

1 stick margarine, melted

Salt

2 packages of frozen mini tarts or 1 package of frozen pie shell.

Topping:

1 c. brown sugar

½ c. of melted margarine

½ c. of flour

1 c. of chopped pecans

Directions

Fill tart shell with filling, leave room for topping. Sprinkle topping/ Bake at 350° for 35 minutes for mini tarts and 45 minutes for a big pie.

SWEET POTATO PIE - Rachel Haberman

Ingredients

Crust:

1 c. oatmeal

½ c. of flour

½ c. of brown sugar

½ c. of margarine

Pinch of salt

Mix ingredients

Put in the pan. Bake at 375° for 20 minutes.

Filling:

3 medium sweet potatoes

2 eggs

½ c. of sugar

½ c. of coffee rich

1 tsp. vanilla extract

Pinch of salt

Boil and mash the sweet potatoes

Pour onto the crust

Topping:

1 c. of flour

½ c. of brown sugar

1 stick of margarine

1 ½ tsp. of cinnamon

Pour onto the filling. Bake at 350° for about 1 hour.

VEGETABLE PATTIES WITH SAUCE

Ingredients

1 Head Cauliflower

1 large eggplant (peeled and diced)

Salt (to taste)

1c. breadcrumbs

1 egg

Water, to boil

Oil, for frying

1 tbl flour

Tomato paste

1 lemon, peeled

1 tbs. sugar

Directions

In a large pot, boil cauliflower with salt, and cook until soft. Add eggplant. Pour out water and masah together while still hot. Let it cool.

Mix ½ c, breadcrumbs, salt and egg together. Fry until brown.

Sauce

In a saucepan, mix oil, flour and water. Cook over low heat and then add ½ c. of water. To this mixture, add 2 tbsp tomato paste, lemon, sugar and salt. Cook for 10-15 minutes. Pour warm sauce over patties. Serve warm.

YERUSHALMI KUGEL - Ella

Ingredients

¾ c. sugar

¾ c oil

5 c. water

Salt & Pepper to taste

1 package noodles

3 eggs

½ c sugar

Directions

Preheat the oven to 350°. Add sugar and oil to a large saucepan and cook until the liquid turns brown. Remove from the flame, and add 1 c. of water, stir well, then add the remaining 4 c. of water. Add a pinch of salt and bring it back to a boil.

Add the package of noodles and mix well. As soon as the water returns to a boil, turn off heat. Wait until noodles “suck” up water. Add eggs, black pepper, and sugar. Mix well. Transfer to a 9 x 13 well-oiled pan and bake uncovered for 50-60 minutes.

AHI TUNA STEAK - Rochel Haberman

Marinade the tuna steak in the italian dressing for 2 hours

Bake for about 20 minutes, turn over when the top looks ready, not fishy. Be careful not to dry it out.

Dressing: (from back of the wine vinegar bottle)

Great on top of tuna steaks and lettuce!

BAKED TILAPIA

Ingredients:

Sauce:

2 tbsp. red wine vinegar

2 tbsp. white wine

2 cubes garlic

Grated lemon peel

1 ½ tbsp. lemon juice

Tilapia

Garnish

Cubed tomatoes

Cubed onions or sliced

Green olives

Oregano

Salt and pepper

Directions

Bake tilapia until flaky. Garnish before serving.

CHIVE SALMON - LOVE - Faigy

Ingredients

½ c. of mayonnaise

2 tsp lemon juice

2 tsp dry chives

Salt and pepper

Salmon

Coat salmon

Directions

Bake for 25 - 30 minutes on 350°

FISH IN PARCHMENT PAPER

Ingredients

Tomatoes

Onions

Salt and pepper

Parchment paper

Olive oil

Directions

Dice 2 tbsp. tomatoes, onions, some sauce on top.

Put fish on top.

Add salt and pepper

Fold over parchment paper and then close like a candy wrapper so ends will stay closed. Drizzle olive oil on to of the parchment.

Cook at 425 for 10 minutes

MISO SALMON

Ingredients

½ c. miso

¼ c. sugar

3 tbsp. sake

3 tbsp. mirin

Salmon Directions

Marinade as many hours as possible. Wipe off the sauce with fingers. Boil on the 2nd level for 8-12 minutes. Fold foil over areas that start browning too fast.

MOIST TILAPIA

Ingredients

2 onions - chopped into rings

2 carrots - chopped into rings

2 tsp. soup mix (clear is best)

5 cloves garlic

8 tsp sugar

1 tsp. Salt

Paprika, to taste

Water for boiling

Fill the pot with ½ pot of water. Mix in all ingredients, add fish and bring to a boil

Leave the cover half-way on the pot. Let it continue to boil until the mixture becomes thick. Turn off flame. Serve cold.

FISH

Ingredients

1 head of garlic, crushed (or frozen cubes)

1 jalapeno (frozen)

1 c. water

1 small can tomato paste

Cumin, paprika, sugar, pepper and salt (to taste)

1 can chickpeas

Fish options: Salmon (without skin) or tilapia

Directions

In a large saute pan, saute garlic and jalapeno. Add tomato paste and equal amounts of water. Add spices and bring to a boil. Add fish and cook for 30 minutes. Add chickpeas and continue to cook for 5 additional minutes.

PECAN SALMON WITH HONEY

MUSTARD GLAZE

Ingredients

6 salmon fillets

¾ c. of honey

¾ c. of dijon mustard

½ c. of olive oil

½ tsp of salt

½ tsp pepper

4 c. of finely ground pecans

Directions

Combine everything besides pecans. Pour over salmon. Sprinkle with pecans. Cook at 350° for about 30 minutes.

SALMON IN SAUCE - Estee Silber

Ingredients

4-6 pieces of salmon

Boil in a saucepan:

1 c. of water

1 c. of vinegar

½ c. of sugar

2 ¼ c. of ketchup

1 tbsp. salt

Directions

Boil salmon in pot of water for 20 minutes. Slice onions and place on the bottom of a pan. Put under broiler for just a few moments until brown.

SALMON WITH TOMATO JAM

Ingredients

4-6 pieces of salmon

Salt and pepper

½ tbsp. Dried cilantro

2 tsp. ginger powder

1 ½ tsp. cinnamon

5-6 cloves of crushed garlic

1 can chickpeas

2 carrots, sliced into thin rounded

1 onion, dices

2 red peppers diced

Tomato Jam:

2 cans diced tomatoes, drained

½ c tomato paste

2 tbsp. apple cider vinegar

½ c. honey

1 ½ tsp. Hungrian hot paprika

Season with salt

Black pepper, to taste

Directions

Preheat the oven to 375°. Grease a baking sheet with olive oil. Lay salmon slices skin-side down. Generously season your salmon with salt, pepper, ginger, cilantro, cinnamon and then rub the crushed garlic over the tops of the salmon.

Add the chickpeas, cartos and onion around the top of the salmon. Season with salt and pepper. In a separate bowl, add all the ingredients of the tomato jam and mix well. Generously spoon over the salmon slices.

Bake for 45-50 minutes until the carrots are fork-tender. Tastes great warm or cold!

SALMON

Ingredients

8 (6 oz fillets) salmon

½ c. of lemon juice

1 onion, thinly sliced

1 tsp. of kosher salt

Black peppercorns and cloves, optional additions

Directions

Preheat the oven to 350° F. Place salmon fillets in a baking pan and set aside

Place lemon juice, sugar, onion, and salt in small pot and cook on high until bubbly

Reduce heat to medium and cook until liquid develops a caramel color. Pour mixture over salmon and bake for 15-20 minutes. Cool.

Can stay fresh in the fridge up to a week.

SALMON FILLET

Ingredients

1 large onion

2 c. of vinegar

2 c. of water

1 ½ c. of sugar

1 tsp. of salt

3 bay leaves

Place a 9x13 pan on stove. Boil on high, covered with silver foil. When you hear “pop” or a bubble, open the foil a little. Cook for 20-25 minutes.

Take off skin when cold.

SWEET AND SOUR SALMON - Toby

Salmon - Fillet or steaks

Bake for 20 minutes

Sauce:

1 ½ c. of sugar

½ c. of ketchup

2 tbsp. of soy sauce

1 ½ c. of water

Cook until bubbles form, and add ¼ cup of vinegar.

Separately, mix:

5 tbsp. of cornstarch

1 c. water

Add the saucepan to thicken. When reheating, add water.

*1 tbsp. of cornstarch = 2 tbsp. of flour

SHAWARMA FISH TACOS

Ingredients

Fish

6 fillets sea bass, cod or halibut, skin removed

1 lime, halved

1 tablespoon canola oil

3 teaspoons shawarma spice

1 teaspoon salt

½ teaspoon freshly cracked black pepper

Tacos

1 avocado, peeled, pitted, and sliced

4 radishes, thinly sliced

½ c. cilantro leaves

1 package flour tortillas

Tahini

Baked spicy curly fries (optional), recipe below

Pickled shallots or red onions

2 c. shredded cabbage mixed with 2 teaspoons salt

Directions

FISH:

Place a sauté pan over medium-high heat. While the pan heats up, squeeze lime over fish. Drizzle oil and sprinkle spices over fish, fully coating each side. Add 1 teaspoon of oil into the pan and swirl around to coat. Place fish in a pan and sear for 3 minutes on the first side, then flip and sear 2 minutes more. Assemble tacos immediately while the fish is still warm.

TACOS:

Over an open gas burner, or in a pan over medium-high heat, toast tortillas. Using tongs, carefully slide the tortilla over the fire, swirling it around so that it doesn’t burn completely. Flip over and repeat on the other side. OR In a pan, toast each side for 1 to 2 minutes until tortillas are toasted and soft.

Place charred tortilla on a plate. Lay cabbage, avocado and radishes on tortilla. Top with fish, pickled shallots, cilantro, tahini, and a handful of baked curly fries.

BAKED CHICKEN - 1

Ingredients

¾ c. ketchup

½ c. brown sugar

1 tbsp. (heaping) mustard

2 tbsp. onion soup mix

1 tbsp. mayonnaise

1 whole chicken

Directions

Preheat the oven to 350°. Mix all ingredients together. Pour water to cover ½ of the chicken. Cover chicken and bake at 350° for 40 minutes. Remove the cover and let it continue to bake for 10 minutes until brown.

BAKED CHICKEN - 2

Ingredients

3 tbsp. Mayonnaise

3 tbsp. ketchup

3 tbsp. apricot preserves (optional)

1 tsp. onion soup mix

Chicken - with skin

Directions

Preheat the oven to 350°. Mix all ingredients together and pour over chicken . Bake covered for ½ hour. Uncover for ½ hour until the chicken is brown. Tastes great cold!

BAKED CHICKEN THIGHS

Ingredients:

3 onions

1 ½ c. of brown sugar

3 tbsp. of soy sauce

Chicken Thighs

Directions

Prepare a pan with the chicken

Slice the onions into rings and add to the chicken

Pour the brown sugar and the soy sauce on top of the chicken

Bake at 350° for 1 ½ hour covered

Uncover and bake for ½ hour

BAKED CUTLETS

Ingredients

1 c. brown sugar

2 tbsp. oil

2 tbsp. vinegar

2 tbsp. mustard

5 tbsp. ketchup

Sesame seeds

1 c. flour

Chicken cutlets

Directions

Coat cutlets in flour and then coat with the other ingredients.

Spread sesame seeds on the chicken

Cook at 350° for around 30 minutes.

BAKED SCHNITZEL - Mrs. Ross

Ingredients

½ c, mayonnaise

1 tbsp. Ketchup

2 tbsp. Honey mustard

½ c. corn flake crumbs

1 tsp. Garlic powder

Boneless chicken breasts

Directions

Preheat the oven to 350°. Mix mayonnaise, ketchup, honey mustard, cornflake crumbs and garlic powder. Coat chicken in sauce, then dip into crumbs.

Place cutlets in a baking pan and drizzle with honey.

Bake for 20-30 minutes covered, uncover and continue baking for another 20 minutes until crispy.

BAR - B - Q CHICKEN - Shoshi

Ingredients

Chicken

Chicken soup mix

Water

¾ c. brown sugar

¾ c. ketchup or tomato paste

Directions

Preheat the oven to 350°. Add chicken to the roasting pan. Bake, covered, for 2-3 hours. Check on doneness and when nearly cooked, uncover the last ½ hour until browned.

BEER CROCKPOT CHICKEN (RUB)

Ingredients:

Chicken (with or without skin)

1 bottle of beer

½ tsp. garlic powder

½ tsp. basil

½ tsp. paprika

½ tsp. black pepper

½ tsp. salt

Directions

Combine ingredients

Cook on high for 3-4 hours and low for 7-8 hours.

CARAMELIZED CHICKEN AND MUSHROOMS

Ingredients

1 large onion cut into circles

1 can (8 oz) mushrooms

¼ c honey

2 tbsp. wine

1 clove garlic, crushed

Dash of salt and black pepper

Directions

Season the thinly chicken breasts liberally with salt and pepper. Dredge chicken in the flour. Heat a large skillet on medium high heat and add the olive oil. Add the chicken to the skillet and brown on each side. While the chicken is browning, chop the onion. Saute for 1 minute. Add the mushrooms. Stir and saute for 6-8 minutes, until mushrooms are soft. Add in wine to deglaze the pan and stir well to remove brown bits from bottom of the pan. Add chicken back in with the mushrooms.

CHICKEN AND BEEF SKEWERS

Ingredients

4 chicken cutlets (1 lb)

4 meal mart sausages

½ c. of mayonnaise

4 tbsp. ketchup

3 tbsp. dijon mustard

4 tbsp. soy sauce

1 tsp. garlic powder

1 tsp. kosher salt

¼ tsp. black pepper

Directions

Cut each chicken cutlet into 8 pieces

Cut each frank into 8 slices

Thread the chicken and franks onto the skewers, alternating the two until each skewer has 4 pieces of chicken and 4 pieces of franks.

Mix the remaining ingredients together and generously coat the skewered chicken and franks.

Heat the grill to medium-high. Grill the skewers for 5-6 minutes on each side. Serve immediately.

Tip: use dark meat for a more juicy and tender chicken

Yield: 8 servings

CHICKEN BALLS - ףוע

Ingredients

1 sliced challah

1-2 eggs

Salt, to taste

5 cloves garlic minced

1 lb. ground chicken

Directions

Mix eggs with salt and garlic. Soak sliced challah in egg mixture until soft. Shred and add mixture to ground chicken. From into balls and fry until brown

CHICKEN BREAST WITH SAUCE

Ingredients

Sauce:

Onions

Mushrooms

Marsala

1 tbsp. onion soup mix

Salt

Pepper

Chicken:

Flour

Oil

Chicken breast

Directions

Saute Onions. Combine all ingredients for sauce and cover and cook in a saucepan. Flour and pan fry the chicken breasts, pour sauce over and bake.

CHICKEN CACCIATORE -1

Ingredients

8 chicken cutlets, about 3 pounds

2 teaspoons paprika

½ teaspoon black pepper

1 large onion, chopped

1 26 oz jar of prepared marinara sauce

3/4 c. green olives, pitted and sliced

Spaghetti, cooked according to package Directions (optional)

¼ c. fresh basil leaves

1 tablespoon chopped fresh oregano

8 oz of mushrooms, sliced

½ c. of white wine

3 cloves of garlic, minced

1 red bell pepper, optional

Directions

Heat 3 tbsp. of oil in a wok or a large skillet over medium heat. Add chicken and saute until brown on all sides.

Remove chicken and drain all the liquid from the skillet.

Heat remaining 1 tablespoon of oil on the skillet and add onion, garlic, bell pepper, mushrooms and wine. Saute until render.

Stir in the pasta sauce, oregano and basil. Add chicken to the skillet and bring to a boil. Reduce the heat and simmer, covered for 30 minutes or until the chicken is done.

Serve over hot, cooked spaghetti, if desired.

CHICKEN CACCIATORE - 2

Ingredients

¼ c olive oil, divided

1 chicken (3 pound) cut into eighths

1 large onion, sliced

3 cloves garlic, minced

1 red bell pepper, diced (optional)

8 oz. mushrooms, sliced

½ c. white wine

1 (26 oz) jar marinara sauce

1 tbsp. Chopped fresh oregano

¼ c. fresh basil leave, shredded, Spaghetti

Directions

Heat 3 tablespoons of oil in a wok or large skillet over medium heat. Add chicken and saute until brown on all sides. Remove chicken and drain liquid from skillet. Heat remaining 1 tablespoon oil in a skillet. Add onion, garli, bell pepper, mushrooms and wine; saute until tender. Stir in pasta sauce, oregano and basil. Add chicken to the skillet and bring to a boil. Reduce heat and simmer, covered 39 minutes or until chicken is done. Service over hot, cooked spaghetti.

CHICKEN ‘N’ HONEY WITH SOY GLAZE

Ingredients

¼ c. soy sauce

½ c. honey soy glaze

¼ c oil

½ tsp. black pepper

3 cloves crushed garlic

¾ c brown sugar

1 pkg. Boneless chicken breast

½ c. flour

Directions

Preheat the oven to 350°. Cut chicken into chunks. Coat chicken chunks with flour and place in a flat baking pan. In a large bowl, whisk all remaining sauce ingredients. Pour over chicken. Cooked covered for 1 hour. Rotate chicken half way through.

CHICKEN PAPRIKASH (YUMMY)

Ingredients

Onions

Chicken

Green Pepper (cut into chunks)

3 Cloves garlic, chopped

1 tsp. salt

½ tsp. black pepper

1 tbl. Paprika

Water (for boiling)

1 tbl. Flour

½ c. water (for sauce)

Optional Potatoes - cubed

Directions

In a large pot (large enough to hold a chicken, fry onions until golden brown. Add chicken (face down) and let cook until brown. Add green pepper and garlic, lower the flame. Add salt, pepper and paprika. Mix for 5 minutes. Bring water to a boil. Add small amounts of water to the chicken (uncovered) and wait until water begins to be absorbed.

Add more water. Cover and let cook for 1-1.5 hours. In a cup, mix the flour and water until smooth. Add sauce to the chicken. Raise the flame and mix for 2-3 minutes until the sauce thickens and bubbles, then ready.

Variation

About ½ hour before the chicken is ready, add additional water, salt and paprika and bring to a boil. Add potatoes and lower flame to a simmer. Once potatoes are ready (poke easily with a fork) follow with the above steps to add the sauce.

CHICKEN RECIPE - Mrs. Ross

Ingredients

Whole chicken

Pepper & Paprika for seasoning

Sauce

½ c. ketchup

¾ c. brown sugar

1 tbs. Soy sauce

1 tbsp. vinegar

3 cloves garlic

Directions

Preheat the oven to 375°. Cut chicken into eighths. Bake chicken, uncovered, with pepper and paprika for one hour. Mix sauce ingredients and pour over chicken pieces. Bake covered for 1- ½ hours.

CHICKEN ROLLS - Shuly

Ingredients

Sauce

1 tbsp. brown sugar

3 tbsp. ketchup

2 tbsp. bbq sauce

1 c. Orange juice

2 tbsp. dijon mustard

3 tbsp. white wine

Rolled Ingredients

Spiced bread crumbs

Chicken pastrami

Directions

Pound chicken, Cut chicken into strips and roll with the pastrami.Mix sauce ingredients in pan. Put in pan, pour sauce over. Bake for 10 minutes at 350° .

CHICKEN WITH ORZO (STUFFED)

Ingredients

1 large onion

1 can mushrooms

2 c. chicken broth

1 Bag (box) orzo

Salt and pepper to taste

Directions

Sautee 1 large onion. dd canned mushrooms (cut into small squares) to the onions and saute. Add chicken broth. When it boils, add orzo (1 bag/box)

Add salt and pepper to taste. When orzo is done, add 1 cup of frozen peas and 1 cup of frozen corn (not defrosted) and mix with orzo. Put 1-2 tbsp of orzo in chicken and roll with the opening facing down.

Put in Pan

Instructions for Orzo

Saute onion. Mix dry orzo. Boil broth pour on top. Cook according to box. Add salt and pepper. Mix with fork and add 1 cup of frozen peas and 1 cup of frozen corn

In a bowl:

½ c. of olive oil

1 tbsp. rice vinegar

Salt and pepper to taste

Paprika and dry parsley

Directions

Bake for 35 min on 400° uncovered

Pour a ½ - ¾ can of 7 up or coca cola on the chicken

Bake for about 1 hour uncovered on 350° (keep spritching the Vardon chicken) (If it browns, cover and continue baking. Needs to be brown).

CHICKEN WONTONS

Ingredients

Chicken cutlets, cut into chunks

Batter

3 tsp. brown sugar

1 tsp. salt

1 tsp. minced garlic

4 tsp. Dry sherry

3 tsp. cornstarch

6 tbsp. oil

1tsp. soy sauce

Hot and spicy duck sauce

Directions

In a large bowl, mix the batter until well combined. Place each chunk of chicken into the batter until well coated. Fry in oil for about 10 minutes.

CROCKPOT CHICKEN

Ingredients

1 28 oz can of finely chopped tomatoes, undrained

1 10 oz can of tomato soup

1 ½ italian seasoning

½ tsp. of minced garlic

½ c. of sliced mushroom

½ c. chopped green pepper

½ c. chopped onion

Chicken bottoms without skin and bones

Directions

In a crockpot, Cook on high for 3-4 hours or on low for 7-8 hours

CROCKPOT BEER CHICKEN

Ingredients

1 bottle of beer

½ tsp. of garlic powder

½ tsp. of basil

½ tsp. of paprika

½ tsp. of black pepper

½ tsp. of kosher salt

Directions

In crockpot: Cook on high for 3-4 hours or on low for 7-8 hours

EGGPLANT / CHICKEN ROLL - Ema

Ingredients

1 big eggplant (or 2 medium)

1 ½ lb. ground chicken

1 egg

4 cloves garlic, grated

½ tsp. salt

Chicken cutlets

Dough for rolling (pastry dough, etc)

Directions

Preheat the oven to 350°.

Peel and cube eggplant and boil in water for about 20 minutes, until soft. When soft, drain well and mash until smooth with potato masher. Add chicken, egg, garlic and salt and mix well.

Roll out dough and place chicken mixture “jelly-roll” style on dough. Roll up. Brush with egg and sesame seeds.

Bake for 25-30 minutes until gold brown. Slice and serve hot.

FLOUR CHICKEN WITH MUSHROOMS

Ingredients

Canned mushrooms

Oil

1 tbsp. Flour

2 tbsp. Lemon juice

1 c. water

1 tbsp. soup mix (optional)

Directions

Drain mushrooms. In a large saucepan, stew mushrooms until limp. Add a heaping tablespoon of flour and stir until brown. Add lemon juice, reduce the flame and simmer until thick.

Add 1 cup water (and additional soup mix if desired). Add chicken and let simmer for 15 minutes.

FLOUR SCHNITZEL IN RED SAUCE

Ingredients

Schnitzel

2 onions

Chopped green peppers

1 tbsp. flour

Water for thickening

Salt Pepper

1 can tomato paste (sweetened)

Directions

In a saucepan, saute onions until clear and add chopped green pepper. Add 1 tbsp. flour. Add water in small amounts until thick. Add salt, pepper, tomato paste and water (if necessary). Mix well and bring to a boil. Lower flame and cook for 10 minutes. Add schnitzel and let cook uncovered for 15 minutes on a low flame.

HONEY DRIZZLED SCHNITZEL

Ingredients

Schnitzel

crackers , crushed

honey

Directions

Cut Schnitzel into halves or thirds

Put oil in bowl

Place crushed crackers in another bowl

Put in sprayed pan

Preheat the oven to 350° and cook for 10 minutes. Take schnitzels out and drizzle honey over the other side.

Place back in the oven until crispy.

Lo Mein chicken

Ingredients

Chicken cutlets

Can of mushrooms

Onions - sliced

3 peppers, one of each color

Can of baby corn

Any veggies that you like, but don’t mix.

Sauce:

½ c. of oil

½ c. of brown sugar

½ c. of soy sauce

2 cloves of garlic

Directions

Cut cutlets into strips, coat in flour and lay in 9 x 13 bekelah. Cover with sliced onions, 3 peppers, and a can of mushrooms, Pour sauce over the veggies and bake at 350° of ½ an hour covered. Uncover mix and bake for another 20 minutes.

MARINATED CHICKEN BREAST WITH ANGEL HAIR PASTA SALAD

Ingredients

1 pound boneless, skinless chicken breast, cut in thin strips

8 ounces angel hair pasta, prepared according to package Directions

1 red pepper, cut into thin strips

1 orange or yellow pepper, sliced into thin strips

1 can baby corn, drained

4–5 ounces sugar snap peas

1 handful fresh mushrooms, quartered (optional)

1 small red onion, thinly sliced(optional)

chinese noodles, for garnish (optional)

Marinade

2 tablespoons Honey

1 tablespoon prepared mustard

1 tablespoon Bartenura Olive Oil

4 tablespoons lemon juice

½ teaspoon salt

½ teaspoon pepper

Dressing

¼ c. vegetable or canola oil

¼ c. white vinegar

¼ c. sugar

4 cloves garlic, crushed or 4 cubesGefen Frozen Garlic

1 tbsp. fresh ginger, grated, or 3 cubes Frozen Ginger or 1 teaspoon dried ginger

ORANGE JUICE CHICKEN

Ingredients

Chicken

Orange juice

Chicken seasoning

Directions

Preheat the oven to 350° . Place chicken in a pan. Pour chicken season over it, to cover. Add orange juice to about ½ - 1cm in the pan. Bake (uncovered) until ready.

PRUNE CHICKEN

Ingredients

1 can / 1 box of prunes

2 tbsp. (heaping (onion soup mix)

2 x chickens (approx 3 lb. each)

Chicken seasoning

Directions

Preheat the oven to 350°. Add chickens to a roasting pan and add chicken seasoning. Add prunes between and among the chicken. Mix onion soup mix with prune juice and pour over chicken. Bake uncovered, middle rack, for 1 ¼ - 1 ½ hours.

SESAME CHICKEN - Toby Isenberg

Ingredients

Coating:

2 eggs

½ c. of water

1 c. of flour

½ tbsp. of paprika

1 tbsp. of sugar

1 tsp of salt

1 tbsp. of oil

1 tbsp. of baking powder

Garlic

Black pepper

Sauce: (double it for better results)

4 cloves of garlic, minced

1 big onion

½ c. of brown sugar

½ c. of ketchup

½ c. of water

Directions

Saute the onion and garlic for the sauce.

Add the brown sugar, ketchup and water mixture and boil for 10 minutes

Pour mixture over the chicken and sprinkle with sesame seeds.

Bake for 45 minute, covered.

SMOKY BAKED CHICKEN SCHNITZEL

Ingredients

1 c. corn flakes crumbs

1 tsp. salt

½ tsp. black pepper

1 tsp. garlic powder

2 tsp. smoked paprika (the smoked was what made it amazing)

2 tablespoons brown sugar

3 tablespoons oil

1-2 lb thin sliced chicken breast

Directions

Preheat the oven to 350°⁰F. Mix all spices and crumbs in a disposable 9x13 pan. Add oil and combine well with a gloved hand to form a sandy texture. Toss with thin sliced chicken and press on.

Bake for 20-22 min.

STUFFED CHICKEN - Shuly

Ingredients

Sauteed mushrooms and onions

Add one sleeve snacker crackers

1 grated carrot

1 egg

Sauce:

½ c. of honey

½ c. of orange juice

½ c. of soy sauce

Directions

Bake uncovered 350° for 2 hours. Baste every 20 minutes.

STUFFED PULKE

Ingredients

Pulke

Pastrami

Dijon mustard

Mayonnaise

Garlic spice (special)

wine/beer

Directions

Clean pulke, leave with skin. Cut bone away and peel off meat so skin on inside and meat outside. Flip back to original way.

Place pastrami on dry frying pan. Spice with dijon mustard and mayonnaise. Spread inside pulk and put the pastrami inside. Put in aluminum pan. Pour garlic spice (special) and wine/beer. Bake 1½ hour covered. Uncover the pan for the last ½ - 45 min

Warm on hot plate away from the fire.

SWEET SCHNITZEL

Ingredients

Eggs

4 tbsp. water

1 ½ c. of flour

1 tsp. salt

Schniztel Chicken

Directions:

Dip the schnitzel in the dip and fry both sides.

Saute

onion cubes

green pepper

1 c. mushroom

Add:

15 oz apricot jam

¾ c. ketchup

2 tbsp. brown sugar

Pour on schnitzel

Cook for 45 min- 1 hour

SWEET AND SOUR CHINESE CHICKEN - Ema

Ingredients

1-2 tbsp. ketchup

½ c. water

2 tomatoes, chunked

2 cucumbers, diced

1 green pepper, diced

½ c. Water

3 tbsp. sugar

2 tbsp. soy sauce

1 tsp. salt

½ c. lime (juice)

Scallions, chopped

Boneless chicken, cut into chunks

1-2 tbsp. cornstarch - to thicken

Directions

Add oil to a large saute pan or wok. Add chicken pieces in small parts until white and firm. Add all chicken to the pieces until chicken is mostly cooked. Then add sauce ingredients. Mix cornstarch and water and add to work to thicken. Serve warm.

SWEET AND SOUR CHICKEN

Ingredients

Breading

3-5 chicken breasts

Salt & Pepper to taste

1 c. cornstarch

2 eggs beaten

Directions

Dip in cornstarch and then egg

STUFFED CAPONS - Karina Mann

Ingredients:

Boneless chicken thighs with and sauteed veggies

Rice

Capons

Duck sauce

Onions

Paprika and garlic powder

Veggies

Directions

Saute Veggies

Make Rice

Dice and fry the onions (french fry)

Stuff into capons without skin

Sprinkle with paprika and garlic powder

Pour duck sauce

Sprinkle French fried onions

Cook covered for 40 minutes and uncovered for 20 minutes

SWEET CHICKEN - קותמ ףוע

Ingredients

Chicken

16 ox. Apricot jelly

2 tbsp. onion soup mix

½ c. zesty italian dressing

Directions

Preheat the oven to 350°. In a boil, mix all the ingredients. Place chicken in a roasting pan and smear over chicken. Bake covered for one hour. Uncover chicken and bat at 300 until brown. Baste chicken during cooking.

TURKEY ROLADA

Ingredients

Turkey Roll

Cloves of Garlic

Paprika & Pepper to pice

Water for cooking

Onion

½ c. clour

Directions

Defrost turkey roll, poke with fork and stick garlic in.

Spice with a little paprika and pepper

Leave in fridge for 1 day and night

In pot, pour oil and fry each side until brown

Add water until covered (reduce the flame, pour water and cover fast)

Add a little paprika

Split onion in half and put in.

Cook 3 hours covered and add water if needed

Juice: Take onion out, boil juice, mix ½ cup of flour and water and pour into the juice. Let it cook until thick.

Brush with egg wash and sesame seeds (optional). Bake for 40 minutes or until the puff pastry dough has turned golden color.

MEAT

BEEF FRIED RICE

Ingredients

2 c. of persian rice

London broil cut - half defrosted

Salt Pepper

1 tbsp. of sesame oil

Directions

Prepare and cook the persian rice as per package directions. Heat a frying pan and add the beef. Allow to cook for 2- 4 minutes, stirring occasionally or until the meat is almost but not entirely cooked. Crack 3 eggs into a bowl and whisk in one tbsp. of soy sauce. (otional: add ½ tbsp. of brown sugar, I often leave this out). Transfer rice to a large bowl. Pour egg mixture over the steaming rice and mix it in. Add meat to rice and mix. Serve hot. You can add any kind of vegetable that you like.

BRISKET SMOTHERED WITH ONIONS AND GARLIC

Ingredients

3-4 lb brisket

2 or 3 medium sliced onions

1 c. ketchup

½ c. brown sugar

8 garlic cloves, sliced

8 tbsp. onion soup mix

1 tsp. oregano

Salt & pepper to taste

Cayenne pepper (optional)

Directions

Mix all ingredients together and massage the mix over the meat. Let the meat rest for two hours in the fridge.

Preheat the oven to 350°.

Place the meat in a Dutch Oven or pot with a tight fitting lid and bake for 3 hours (depending on the size of the meat). Enjoy!

BRISKET WONTONS WITH SWEET GARLIC SAUCE

Ingredients

1 small brisket

1 jar bone sucking sauce

1 package wonton wrappers

Sauce:

4 tbsp. sugar

¼ c. soy sauce

1 c. broth or water

2 tbsp. cornstarch

¼ c. cold water

1 crushed garlic clove

1 ¼ tsp. salt

Directions

Sauce

Boil all sauce ingredients in a saucepan. Bring to a simmer and add to the pot with meat. Pour bone sucking sauce over brisket. Cover tightly and bake at 300° for 5 hours. Shred meat with a fork when still hot. Fill dough and bake at 425 ° for 10 minutes and turn over. Bake 5-10 minutes more.

CORNED BEEF - Estie Silber

Ingredients:

Pickled brisket

1 ½ c. of brown sugar

6 tbsp. of ketchup

6 tbsp. of mustard

Directions

Boil corn beef in water for 3 hours. Marinate the corn beef with the brown sugar, ketchup and mustard mixture. Put the corn beef in a preheated oven, cook and leave it in the warm oven until Shabbat.

COZY MEAT PASTA - Between Carpools

Ingredients

1 tablespoon olive oil

½ large onion, minced

1 ¼ lb ground beef (or turkey)

1 tsp. sea salt

½ tsp. ground black pepper

1 tsp .granulated garlic

1 tsp. granulated onion

1 tablespoon paprika

1 tablespoon balsamic vinegar or red wine

1 24oz jar marinara sauce

2 c. water

16 ounces shell pasta

Directions

Turn the pressure cooker on sauté.

Once the insert heats add olive oil and stir in the minced onion. Brown the meat, constantly breaking up into pieces.

Season with salt, pepper, granulated garlic and granulated onion. Add the balsamic vinegar. Once the meat is no longer pink, pour the sauce and water. Add the pasta and stir well.

Seal the pot and cook on high pressure for 8 minutes. Turn the vent to release pressure. Remove cover and stir the mixture well. Serve hot.

Serves: 6-7 servings

DRUNKEN HASSELBACK SALAMI

Busy in Brooklyn

Ingredients

16 oz. salami

½ c. apricot jam

¼ c. spicy brown mustard

3 tbsp. brandy

2 tbsp. ketchup

1 tbsp. brown sugar

Directions

Preheat the oven to 400.

Bake for 45 minutes, basting every 15 minutes.

Add all ingredients besides salami to a pot and whisk over medium heat until jam is melted and mixture begins to boil and thicken. Remove the wrapper from the salami and place on a cutting board with chopsticks on either side. Holding the salami down with one hand, slice into thin, even, slices (don’t worry, the chopsticks will ensure that you don’t slice all the way through).

Generously brush the salami with the sauce, making sure to get in between all the slices. Bake for approximately 45 minutes, basting every 10-15 minutes, until the salami is browned and crispy around the edges. Serve warm with leftover sauce for dipping.

NOTE: You will notice that the salami will begin to turn and split open in a certain spot. When basting, split the salami open in different areas so it can brown evenly all over instead of just one spot.

*If you do not have brandy, you may use bourbon instead.

PULLED BEEF OVER BEER BREAD AND CABBAGE SLAW

Ingredients

1 brisket/or to of the rib, cooked in water with salt and pepper until soft

1 large onion, sauteed

½ c. brown sugar

¼ c. of honey

1 15 oz can of tomato sauce

2 tsp. sriracha sauce

1 tsp. black pepper

1 12 oz bottle of beer

Directions

Cook up sauce and add beef and stir

No knead, no rise Beer Bread

3 c. of flour

1 tbsp. baking powder

½ c. brown sugar

1 12 oz bottle of beer

Mix all ingredients together, place in a preheated oven of 350° for about 45 minutes or until golden.

Cabbage Slaw:

½ bag green shredded cabbage

½ bag purple shredded cabbage

5 chopped pickles

1 c. corn

Dressing

1 c. mayonnaise

¼ c. vinegar

2 tbsp. mustard

FRENCH BRICK ROAST - Karina Mann

Ingredients

4 tbsp. soy sauce

4 tbsp. brown sugar

2 tbsp. mustard

1 c. duck sauce

½ c. of orange juice

½ c. of grape juice

Directions

Cook at 350° for 3 ½ hours or at 250° overnight.

FRENCH ROAST WITH MUSHROOMS

Ingredients

1 (4-5 lb) brick roast

Olive oil or truffle oil

Salt and pepper

2 mushroom consomme cubes or mushroom powder

1 head garlic, crushed or blended

3 shallots

2 packs sliced portobello mushrooms

1 c. beef broth

Directions

Preheat oven to 350°. Pat roast dry. Drizzle oil on the meat evenly and sprinkle evenly with salt, pepper, crushed garlic and mushroom cubes or powder. In the bottom of the metal baking pan, add sliced shallots and portobello mushrooms and season with oil, salt and pepper. Place roast on top of the shallots and mushrooms and add the cup of the beef broth. over and bake for 2 ½- 3 hours

GNOCCHI WITH PULLED BEEF -1

Ingredients

1 package cooked gnocchi

2 lb. pulled beef

2 large onions

6 cloves minced garlic

1 c. ketchup

½ c. honey

2 tbsp. soy sauce

¼ c. vinegar

Directions

Cook first four edients until golden. Add remaining ingredients, Mix well and pour over shredded beef.

GNOCCHI WITH PULLED BEEF - 2

Ingredients

1 package gnocchi cooked according to package directions

2 pounds pulled beef

2 large onions

6 cloves garlic, minced

½ c. ketchup

½ c. honey

½ c. mild BBQ sauce

2 tablespoons stone-ground mustard

2 tablespoons worcestershire sauce

Prepare Gnocchi with Pulled Beef

Sauté onions and garlic until golden.

Add ketchup, honey, BBQ sauce, mustard, and Worcestershire sauce. Mix in gnocchi and pulled beef. Allow to simmer for about 15 minutes.

HOT DOGS WITH POTATOES - תויקינקנ

המדא יחופת םע

Ingredients

6 large onions

12 hot dogs

3 large potatoes, small cubes

Oil, for frying

Water, for boiling

Salt and paprika for flavor

Directions

In a large pot, fry onions until brown. Cut up hotdogs into small pieces. Add potatoes and mix well. Add salt, paprika and water until covered. Cook until mixture is thick. Serve hot.

HAMBURGERS

Ingredients

1 lb meat

1 bag of onions - finely grated

4 cloves of garlic

Ketchup

Mustard

½ c. of matzo meal

1 egg

Directions

Spray grill, wait until hot.

KALICHEL - Ruth

Ingredients

Kalichel

1 onion

1 whole garlic head

1 tsp. onion powder

1 tsp. garlic powder

Salt, paprika and black pepper for seasoning

1 tbsp. Chicken consomme

Flour, for thickening

Directions

Saute onion and entire garlic. Brown the outside of the kalichel in a large pot. Add remaining seasons.

Cover meat until it’s covered to about ¾ of the roast. Add flour to thicken. Bring to a boil. Reduce flame to low and let simmer for 3-4 hours until tender.

MEAT AND POTATO BOUREKA

Ingredients

Small pack of ground beef

1 onion

4-5 tsp. tomato sauce

1 tbsp. Olive oil

Spices to taste

Puff pastry dough

2 potatoes

Egg wash

Directions

Blend the onion and mix with the ground beef. Add kebab spice, turmeric, salt and pepper and mix together.

In a pot, heat the oil, then add meat and saute until brown.

Add tomato sauce and let cool together for 10 minutes.

Peel and chop potatoes. In a separate pot, add water and boil potatoes until soft. Drain and mash potatoes.

Mix meat and potato mix together.

Preheat the oven to 350°. Roll out the puff pastry on a floured surface. Place the meat mixture in the center of the dough and cut strips on both sides of the dough (around the meat).

Fold the stips in a criss-cross pattern over the meat until all covered.

MEAT ROLL WITH GRAVY

Ingredients

Pastry dough

Ground meat

Spices

Ketchup

Mustard

Sesame Seeds

Directions

Saute meat. Add onion powder and garlic powder. Add ketchup and mustard. Let cool. Roll dough and coat with egg and sesame. Cook at 350° until golden brown.

MEAT AND POTATO PATTIES

Ingredients

7 potatoes

3 tbsp. Chicken soup mix

2 x large onions

1 lb. ground beef

1 tsp. Onion powder

1 tsp. Salt

1 tsp. garlic powder

2 eggs

1 c. flour

Directions

In a large pot, boil potatoes until soft. Add salt, pepper, and chicken soup mix. Set aside Fry onions until brown. Add ground beef with spices and let it brown. With the “s” blade on your food processor, pulse until it reaches a smooth consistency.

Wet hands. Over medium heat, brown the patties in oil until brown on the sides. Prepare separate bowls of egg and flour. First dip patties in the egg, then the flour then fry in oil until patties are thoroughly cooked.

MEATBALLS

Ingredients

Meat

Onion, grated

Garlic - 2-3 loaves

Matzah meal

Ketchup

Egg

Paste:

Tomato paste

Sugar

Salt

Ketchup

*1 can: 3 c. of water

Directions

Mix well. Form into balls. Bring all liquid ingredients to a boil. Add meatballs and cook for 1 ½ hours

MEAT ROAST

Ingredients

2-3 lb French Roast

2 tbl. Onion soup mix (divided in half)

1 ½ c. coke (not diet)

3 garlic cloves - chopped

1 large squirt ketchup

Directions

Rub roast with onion soup mix. Sear all sides in a large frying pan. In a pot (large enough to hold the roast) add coke, garlic, ketchup and an additional tablespoon of onion soup mix. Bring to a boil. Then reduce heat to a low flame. Simmer for 3 hours. Half-way through, turn over the roast. Let rest before carving.

150 | Meat

MINI WRAPPED HOT DOGS

Ingredients

1 package of mini hot dogs

30+ slices of pastrami

Wrap pastrami around the hot dogs. Use a toothpick to hold in place.

Sauce:

¾ c. of ketchup

½ c. of sugar

½ c. of brown sugar

1 tbsp. vinegar

¼ tsp. garlic powder

Salt pepper

Directions

Mix ingredients for sauce and pour over hot dogs. Baked at 350° for 20 minutes.

MINUTE STEAK - 1

Ingredients

1 green pepper (not too small)

1 red pepper (not too small)

1 basket of mushrooms (not too small)

Directions

Saute all 3 in oil on a high flame to soften

Add meat into pot, turn over once seared after the meat changes color (reworded)

Add a little teriyaki sauce

Add black pepper and garlic powder

Cook for a ½ hour covered

Pour into an aluminum pan and cover well

Cook 1½ - 2 hours

Ingredients

Minute Steak

2 onions, sliced

4 cloves garlic

3 tbsp. onion soup mix

½ c. brown sugar

½ c. ketchup

½ c cooking wine

Directions

Preheat the oven to 300°. Spread sliced onion and garlic on a baking pan. Lay the meat on top of the sliced onions. Mix the rest of the ingredients together and pour over the meat. Cover well. Bake for 3 hours or until done.

MUSHROOM & LEEK BRAISED

FRENCH ROAST

Ingredients

2-3 lb French Roast

1 tsp. neutral oil

1 c. sliced mushrooms - any type

2 leeks, sliced and green stems discarded (or frozen to use in stocks)

1 c. beef broth

1 - 16oz can diced tomatoes

1 tsp. cumin

1tsp. paprika (smoked paprika is great in this recipe

1 tsp. garlic powder

Salt and pepper to taste

Directions

Preheat the oven to 375°. Mix all ingredients. Pour over roast. Cook for 2-3 hours until tender. Let rest before carving.

NOODLES AND MEAT

Ingredients

1 pkg noodles

1 large onion

1-2 lbs. Chopped meat

1 can tomato paste

1 tbsp. sugar

¼ c. water

1 tbsp. Onion powder

1 tbsp. garlic powder

Salt and pepper, to taste

Directions

Saute onions. Add chopped meat and continue mixing as meat “crumbles” and begins to lighten. Add tomato paste and sugar, mix well. Begin by adding ¼ c. water and keep adding until the mixture is watery. Add onion powder, garlic powder, salt and pepper. Continue mixing and cooking for 30- 35 minutes.

OVERNIGHT FLANKEN ROAST

Ingredients

3 pounds string beans

8 garlic cloves, chopped or 8 cubes garlic

1 packet Good Seasons Italian Dressing Mix

1 (6 pound) flanken roast

1 tablespoon Montreal steak seasoning

1 ½ c. garlic sauce (such as Mikee Garlic Stir Fry and Rib Sauce or Dai-Day)

Directions

Top string beans with garlic and Italian Dressing Mix. Place roast on top of string beans. Sprinkle steak seasoning and garlic sauce on top. Cover and let marinate 24 hours. Preheat the oven to 300ºF. Remove roast from refrigerator and uncover. Pour sauce (from the bottom of the roaster) into a separate bowl, then pour back over top of roast. Place 1/4 cup water in the bottom of the pan. Cover and cook for 4 hours. Check roast every hour once it has been in the oven for 2 hours. Roast is ready if the juices run clear when the skewer is inserted.

PASTRAMI AND MUSTARD PIE

Ingredients

3 onions diced

½ tsp. salt

¼ tsp. pepper

¾ c. soy milk

3 egg yolks

½ lb pastrami

Dijon mustard

Puff-pastry pie shell (8” or individual)

Directions

Saute onions in 3 tbsp. olive oil until clear and add pastrami. Continue sauteing until slightly browned. Turn off flame and add all remaining ingredients except the mustard.

Spread a bit of mustard on the bottom of a pie crust, then pour in filling. Bake for 30 minutes in a large shell, or 20 minutes in small shells.

PEPPER STEAK

Ingredients

4 slices steak

½ c. duck sauce

¼ c. soy sauce

½ tsp. salt

3 tbsp. ketchup

4 cloves garlic

1 tbsp. paprika

½ C. water

4-5 frozen cubes sauteed onions

Directions

Bake at 350° for 3 hours. Keep covered until ready to serve.

PEPPER STEAK #2

Ingredients

1 lb. meat

1 onion sauteed

1 c. chicken soup or chicken soup mix and water

1 green pepper (add 15-20 min)

Add meat (until it changes color)

Add water/soup if needed

1 can stewed tomato

8 oz mushrooms, sliced

PEPPER STEAK #3

Ingredients

Onion

Green pepper

Pepper steak

water/broth

1 can of tomatoes

Can of mushrooms

½ of flour and water mixture

Directions

Saute onion and 1 green pepper. Add meat and mix.

Add water/soup. Add 1 can of tomatoes. Add 8 oz of sliced mushrooms. Cook for 1.5 - 2 hours. Add ½ c. of flour and water to thicken

PERFECTLY COOKED OYSTER

STEAKS - Between Carpools

Ingredients

For each oyster steak you will need:

Sprinkle of salt

Freshly ground pepper

2 tbsp. Olive oil

2 tbsp. Mikee Honey Garlic Sauce & Marinade

Directions

Preheat the oven to 350°. Heat a grill pan until screaming hot. Meanwhile, rub the oyster steak with salt, pepper and olive oil. Once the pan is really hot, sear on both sides 4-5 minutes per side, until it looks nice and crispy on both sides. Brush each oyster steak with Mikee Honey Garlic Sauce & Marinade. Place oyster steak in the oven and bake for 17-20 minutes, basting the meat from time to time as necessary. Let stand for 5 minutes. Slice and serve.

PULLED BBQ BRISKET -

6-8 cloves garlic, grated

½ c. ketchup

¼ c. soy sauce

½ c. honey

3 tbsp. vinegar

Directions

Cook above ingredients and pour over shredded brisket

PULLED BEEF OVER BEER BREAD AND CABBAGE SLAW

Ingredients Directions

Pulled Beef

1 brisket / or top of the rib, cooked in water with salt and pepper until soft.

Shred.

1 large onion sauteed

½ c. brown sugar

1/4 c. honey

1 - 15 oz can tomato sauce

2 tsp. Sriracha sauce

1 tsp. Black pepper

1 - 12 oz bottle of beer

NO KNEAD, NO RISE, BEER BREAD

3 c. flour

1tbsp. baking powder

½ c. brown sugar

1 - 12 oz bottle of beer

Cook sauce, add beef. Stir and serve.

Preheat the oven to 350°. Mix all ingredients together, and bak about 45 minutes until golden.

CABBAGE SLAW

½ bag green shredded cabbage

½ bag purple shredded cabbage

5 pickles, chopped

1 c. corn

Dressing

1 c. mayo

¼ c. vinegar

2 tbsp. mustard

Mix dressing well. When ready to serve pour over remaining ingredients.

ROAST WITH POTATOES - Bassy Graden

Ingredients:

Sauce

2 onions - diced

2 cloves of garlic

¾ c. of brown sugar

1 c. of ketchup

1 c. of water

1 tsp. salt

1 tsp. pepper

Dash of garlic powder

Meat

Potatoes

French roast

Directions

Boil the sauce ingredients

Place the French roast and sliced potatoes in a roast pan

Pour sauce on top and around the roast.

Bake covered in a preheated oven at 300 for 2-3 hours

Cut when cold

SAUERKRAUT ROAST - Avi

Ingredients

1 32 oz jar of sauerkraut, artly drained

1 28 oz can, whole peeled tomato + liquid

1 16 oz box of dark brown sugar

Directions

Pour ingredients over roast. Bake on 350° for 3 hours

SHORT RIBS - Ahuva Goldstein

Meat prep:

½ hour to boil, cook in water to clean meat

Ingredients:

3 big tbsp. of ketchup

3 tbsp. of mayo

3 tbsp. of apricot jam

3 tbsp. lemon juice

2 tbsp. onion soup mix

Directions

Mix and put on meat. Bake 2 ½ hour covered

SLOPPY JOES

Ingredients

1 lb. meat

1 large onion

1 can Manwich “paste”

Paprika to taste

Optional

Tomato Paste

1 tbsp. sugar

Directions

Saute onions until clear. Add chopped meat and continue mixing as meat “crumbles” and begins to change colors. Add manwich paste and cook for 30 minutes. Add tomato paste and sugar if necessary.

SLOW-COOKED BEEF CHUCK DEKEL

POT ROAST

Ingredients

1 3-4 lb beef chuck deckle pot roast

½ c. ketchup

1 tbsp. Light brown sugar

1 tbsp. worcestershire Sauce

1 tbsp. soy sauce

1 medium yellow onion, diced

4 large peeled carrots

1lb fingerling potatoes

Directions

Place all ingredients in a large stove-top roaster with a tight-fitting lid. Bring all ingredients to a boil. Reduce heat to low and let simmer for 3-4 hours until soft. Let sit before slicing.

160 | Meat

SLOW COOKER BRISKET

Ingredients

2-3 pound brisket

1 tbsp. kosher salt

3 tbsp. brown sugar

1tbsp. smoked paprika

1 tbsp. garlic powder

¾ tsp. red pepper flakes

1 tsp. cumin

Sauce

1 c. ketchup

1 tsp. garlic powder

2 tbsp. smoked paprika

¼ c. brown sugar

½ c. maple syrup

1 tbsp. soy sauce

¼ c. apple cider vinegar

2 tbl. mustard

Directions

Combine all ingredients and rub all over the brisket on both sides. Set the slow cooker on high setting. Cut onions in rings and layer on bottom of the slow cooker. Place brisket over onions.

Sauce

Combine all sauce ingredients and pour over the brisket. Cover the slow cooker with lid and let cook for 6-7 hours. After cooking, use 2 forks to shred meat. Return to the pot and mix meat into the sauce that remained in the pot. Cook a few more minutes.

SLOW COOKED DR. PEPPER PULLED BRISKET

Ingredients

2 lb. beef brisket

½ medium onion

2 garlic cubes

½ bottle of Dr, Pepper or any regular dark soda (not diet

Salt and pepper to taste

1 tbsp. Brown sugar (optional)

¾ c. of your favorite BBQ sauce

2 tbsp. soy sauce

1 tsp. of red wine vinegar

Directions

Chop the onion into wedges and toss into the crock pot with garlic.

Generously salt and pepper the meat and place into a crock pot.

Pour in Dr. Pepper to amply cover the meat and sprinkle with brown sugar.

Cove and cook on high for 4 hours, or on low for 7 hours, till it’s fork-tender.

Take the meat out and tear off / cut any fat away. Shred meat by using two forks. Remove almost all of the liquid from the crock pot and place shredded meat back into it, add the BBQ sauce, soy sauce and red wine vinegar. Cook on low for a few minutes until hot. Serve immediately.

Serve with Toasted baguettes, buns, tortilla chips or taco shells

STUFFED PEPPERS

Ingredients

1-2lb ground meat and / or chopped veal

1 c. rice

2 c. water

1 tsp. Garlic powder

3 onions, diced

1 small can tomato sauce

1 small can tomato paste

4 eggs

Salt & pepper to taste

6-8 red peppers, tops cut off and seeds extracted

½ c. splenda

Directions

In a large bowl, combine chopped meat with rice, salt, pepper garlic powder, tomato paste, tomato sauce and eggs.

Preheat the oven to 350°.

Stuff mixture into pepper. Pour tomato sauce, water, salt, pepper, garlic powder and splenda. Cook for 2 hours.

STUFFED WHOLE CABBAGE

Ingredients

Head of cabbage (freeze overnight to prepare)

Rice

Ground meat

1 egg

Salt to taste

Oil (for frying)

Tomato paste

Sugar

Salt (to taste)

2 onions - cut into rings

½ can sauerkraut

Chicken bones

Directions

To begin, the cabbage will have to be prepared ahead of time. Freeze overnight and let thaw before beginning.

Filling

Mix rice, meat, egg and salt. Set aside.

Cut the core out of the cabbage and make it like a “shell” or “envelope”. Cut center cabbage leaves like noodles. Take a large pot, and saute onion rings in oil until brown. Spoon mixture into cabbage shell. In a separate bowl, add tomato paste, sugar, salt and mix well. In the big pot, add ½ can sauerkraut, ½ of the cut cabbage and the chicken bones. Place stuffed cabbage - open side down - into pot. Add the remaining sauerkraut, salt and cut cabbage around. Bring to a boil. Reduce heat and simmer partially covered. Cook 1-1.5 hours. Serve warm.

Have leftover meat? Add mushrooms and make fabulous meatballs and mushroom sauce!

SUGAR ROAST BRISKET - Tracy Rosen

Ingredients

5-6 lb brisket

2-3 cloves of garlic

1 small onion

2 tbsp. vinegar or lemon juice

¼ c. of red wine

¼ c. honey

¼ c. of cola

3 tbsp. ketchup

1 tbsp. salt

¼ tbsp. freshly ground black pepper

Directions

Place brisket in large sprayed roasting pan

Process garlic and onion and rest of the ingredients

Pour over brisket and cover entirely

Marinate 1-2 hours, up to 24 hours

Baked covered at 200 until tender, almost 1 hour/pound.

10-12 servings

SWEET AND SOUR ROAST -

Ingredients

1 Roast

1 Jar sweet and sour duck sauce

Directions

Roza Dudman

Pour over roast and bake for 2 hours. Uncover and bake for an additional half hour. Cut against the grain of the meat.

TONGUE

Ingredients

1 Pickled tongue

Water (Pot full)

Sauce: 4 tbsp. of mayonnaise

4 tbsp. of ketchup

4 tbsp. of apricot jam

4 tbsp. of onion soup mix

Optional: 1 can of tomato sauce

Directions

Tongue:

Boil tongue for 3 hours in regular water until soft when poked with a fork. Drain out the water. When still hot, peel the outer layer off under running cold water. Cool it, slice when cold into thin slices.

Sauce:

Directions

Combine the mayonnaise, ketchup, jam, and onion soup mix and cook on the flame.

Optional: Fill the can of tomato sauce with water and add to the pot. Boil.

Optional: Cook for a ½ hour or longer if softer texture is desired.

VEAL LOAF - Ruth’s Kitchen

Ingredients:

2 stalks celery

2 large onions

8 ounces white mushrooms

2 tbl. fresh parsley

10 ounces frozen chopped spinach, thawed and squeezed dry

3 tbl. canola oil

2 lb. ground veal

1 c. dry bread crumbs

½ tsp. black pepper and shallot seasoning

1 tsp. chopped garlic

½ tsp. paprika

2 large eggs

1 c. dark brown sugar

1 tbl. red wine vinegar

3 ounces ketchup

Directions

Preheat the oven to 375°°F. Lightly spray two loaf pans with nonstick cooking spray. Chop the celery, onions, mushrooms, parsley, and spinach in a food processor with the metal blade (or chop finely by hand). Heat the oil in a large skillet over medium-high heat. Add the chopped vegetables and stir until most of the moisture has evaporated. Remove from the heat and cool for 5 minutes. Put the vegetables back into the food processor and add veal, bread crumbs, eggs, pepper seasoning, garlic and paprika. Mix thoroughly. Divide the mixture between the two loaf pans and smooth the tops. In a small saucepan over medium heat, combine the brown sugar, vinegar, and ketchup. Stir until smooth. Pour the glaze over the two veal loaves. Bake uncovered for an hour or hour and 15 minutes. Serve hot or cool over a bed of greens.

YAPCHIK - Jamie Geller

Ingredients

8 large Russet potatoes

1 Spanish onion

7 eggs

1 c. water

1¼ c. extra virgin olive oil, such as Colavita

1tbsp.+ 1 tsp. salt

1.2 pounds boneless flanken, cubed

Directions

Preheat the oven to 425°F.

Using a kugel blade, process potatoes and onions. Note: a kugel blade comes with only some food processor brands. If you don’t have one, grate the potatoes and onions with the grater attachment and then pulse the mixture using the “s” blade, until the mixture is fully mixed. Do not over process as that will turn the mixture into liquid.

Remove mixture from the food processor and place in a mixing bowl. Process eggs, water, oil, and salt in the food processor and pour into the potatoonion mixture.

Add the meat into the mixing bowl and combine everything together. Pour in a 9x13 in. baking pan. Bake uncovered for 1½ hours.

Lower oven temperature to 200°F. Cover the baking pan well with 2 layers of silver foil. You want to seal in all moisture.

Bake for 6 more hours.

CAKES & PIES

AMAZING CHOCOLATE MAYO CAKE

Estee Silber

Ingredients

3 c. of flour

2 c. of sugar

2 ½ tsp. of baking powder

1 ½ tsp. baking soda

1 ½ tsp. vanilla

½ c. of cocoa

1 ½ c. of mayonnaise

1 ½ c. of water

Directions

Mix well and bake on 350° for 1 hour

Chocolate Frosting - Great!

2 c. confectioners sugar

3 tbsp oil

3 tbsp cocoa

3-5 tbsp water

Fancy Strawberry Addition (Can put in the bottom of the plate)

1 bag of frozen strawberries

2 tbsp sugar

Blend and decorate

APPLE CRISP - Tamar Rechnitz

Ingredients

Crust + Filling:

½ stick margarine (melted)

¾ c. of flour

1 c. of sugar

2 eggs

½ tsp. of vanilla extract

Dash of cinnamon

1 tbsp lemon juice

1 can of apple pie filling

Topping:

¼ - ½ stick of margarine

Cornflake crumbs

Cinnamon

Sugar

Mix the filling ingredients and pour into a 8X8 pyrex

Mix topping and pour on the batter. Bake at 350° uncovered for about 45 minutes and then a bit more before shabbat (total of 1 hour oven time)

BABKA

Ingredients

Dough

10 c. flour

1 ¾ c. water

2 sticks margarine

¾ tsp. Salt

¾ c. sugar

1 package vanillin sugar

1 eg

3 egg yolks

7 yeast packs

Topping

1 stick margarine

1 packet vanillin sugar

½ c. sugar

1 ½ c. flour

Directions

Dough

Filling (great for rugelach & chocolate

buns!)

2 sticks margarine

6 egg whites

6 c. sugar

2 c. coca

½ c water

Mix 4 c. of flour, both sugars, yeast and water. Let sit for 10 minutes. Add remaining flour, margarine eggs and salt. Mix well. Dough will become very thick. Add more flour and continue kneading until dough bounces back to the touch. Divide dough into 8. Using a rolling pin, roll out until flat.

Filling

Melt margarine and add remaining ingredients. Spread each section with filling and roll tight. Twist. Place each roll in a loaf pan, lined with wax paper. Brush with egg.

Topping.

Using a fork, break up margarine and add remaining dry ingredients until reaching a crumbled texture. Sprinkle each roll with topping.

Let rise for one hour. Preheat the oven to 350°. Bake for 20-25 minutes until golden.

BEST CHEESECAKE, EVER!

Ingredients

Cheesecake filling

4 pkgs (8oz) cream cheese, softened

1 c. sugar

2 tsp. vanilla extract

4 large eggs

1 c. sour cream

¼ tsp. salt

Graham Cracker Crust

15 graham crackers, crushed finely

8 tbsp butter, melted

¼ c. sugar

¼ tsp. salt

Directions.

Cheesecake Filling

Using a stand mixer, beat softened cream cheese until smooth. Slowly add sugar and continue to beat. Add vanilla. Add the eggs one at a time making sure each egg is incorporated before the next addition. Beat in sour cream and salt.

Crust

Crush the graham cracker crumbs in a food processor fitted with the blade attachment. Stir in the melted butter, sugar and salt. Pour the crumb mixture into a 9 x 3” springform pan and press firmly to pack the bottom and up the sides of the pan, stopping about an inch from the top rim.

Preheat the oven to 350°. Add the cheesecake filling to the graham cracker crust. Place the springform pan into a large, deep baking tray. Pour hot water in the larger pan, filling until it reaches halfway up the springform pan. Be careful not to splash any water into the cheesecake. Place the pan in the oven and bake for 1 ½ hours. The center may still be jiggly, but it will set.

Once the cheesecake is ready, turn off the oven and crack open the door. Allow the cake to cool for one hour (this prevents the cheesecake from cracking). After an hour, remove the cheesecake, cover well and refrigerate at least 4 hours before unmolding. When ready to serve, top cheesecake with topping of choice.

BROWNIE BOTTOM COOKIE DOUGH

CHEESECAKE BARS - Handle the Heat blog

Ingredients

For the brownies::

1 stick (113 grams) unsalted butter, melted

1 c. (200 grams) granulated sugar

1 c. (85 grams) unsweetened natural cocoa powder

¼ tsp. fine salt

½ tsp. vanilla extract

2 large eggs

½ c. all-purpose flour

For the cookie dough::

4 tbsp. unsalted butter, at room temperature

1/3 c packed light brown sugar

Directions

For the brownies:

¼ c. (50 grams) granulated sugar

¼ tsp. fine salt

1 tsp. vanilla extract

2 tbsp. milk

3/4 c. all purpose flour

½ c. (80 grams) miniature semisweet

chocolate chips

For the cheesecake filling::

2 (8 ounce, 227 gram) packages cream

cheese, at room temperature

½ c. (100 grams) granulated sugar

2 large eggs

1 tbsp. all-purpose flour

¼ tsp. fine salt

Preheat the oven to 325°°F. Line an 8×8-inch metal baking pan with foil, leaving an overhang. In a large bowl combine the butter, sugar, cocoa powder, and salt. Stir until well combined, mixture will be thick. Let cool if the butter is still hot. Stir in the vanilla and then the eggs, one at a time, stirring very well after each addition. Stir until the batter is very well blended. Add the flour and stir again until very well blended. Spread into a prepared pan.

Bake for 15 minutes, or until just starting to set but not fully cooked. Let cool to room temperature then place in the fridge to chill until ready to use while you make the other layers. Maintain 325°F oven temperature if baking cheesecake layer immediately.

For the cookie dough:

In a large bowl, use an electric mixer to beat the butter, brown sugar, granulated sugar, salt, vanilla, and milk until smooth, about 2 minutes. On low speed gradually add the flour and beat until combined. Mix in the chocolate chips. Place the dough between two sheets of parchment and roll into an 8-inch square. Refrigerate while you prepare the cheesecake batter.

For the cheesecake:

In a large bowl, use an electric mixer to beat the cream cheese and sugar until well combined and smooth. Beat in the eggs, flour, and salt just until incorporated. Pour the cheesecake batter over the brownie layer. Place the cookie dough sheet over the cheesecake batter.

Bake at 325°F for about 50 minutes, or until the cheesecake is set and the cookie dough is barely golden but dry. Cool to room temperature before refrigerating for at least 2 hours to chill. Cut into 12 bars before serving. For clean cuts, use a big sharp knife and run it under hot water and wipe it off between slices. Bars can be stored in an airtight container in the fridge for up to 3 days.

CARAMEL PIE - Sara Levin

Crust:

1 pack of graham crackers

4 squares of parve rosemary chocolate

Filling:

8 squares chocolate

1 ½ stick of margarine

¾ c. of sugar

4 eggs

1 tsp. of coffee soaked in 1 tbsp of hot water

Topping:

1 small whip

1 tbsp confectioners sugar

2 tsp. coffee dissolved in water

Directions

For crust, mix ingredients in the food processor using an S blade

For Filling, Melt the chocolate with the margarine and mix.

Mix the sugar, eggs and coffee mixture well, and then add in the chocolate. Pour into pie crust and freeze.

For topping, whip the whipped cream. Fold in the sugar and coffee mixture. Spread over pie. Add crumbs.

Serve chilled.

CHEESE CANNOLI

Ingredients:

20 Cannoli shells

5 oz. whipped topping

1 container whipped cream cheese

½ c. of sugar

1 tsp. vanilla sugar

1 bar rosemary chocolate

Directions

Beat chip until stiff. Add rest of ingredients one by one and continue mixing

Add melted chocolate chips last and mix by hand. Transfer filling into pastry bag and gently fill shells. Freeze for 1 hour. Melt chocolate and dip both ends into chocolate and roll into nut crunch

CHEESECAKE - Rochel Hoberman

Crust:

2½ c. of graham cracker crumbs

½ c. of sugar

½ c. of margarine

Mix, divide into 2, press into a 9” round pan pie shell. Bake at 350° for 10 minutes.

Filling:

4 8 oz cream cheese in mixer, softened

4 eggs

1 ¼ c. of sugar

Mix in a mixer. Divide into 2 pans. Bake at 350° for 40 minutes. After 40 minutes have passed, keep the oven door closed and leave the cake in for 20 minutes.

Topping:

1 16 oz of sour cream

3 tsp. of vanilla

6 tbsp of sugar

Mix and put top of the cake. Bake for 10 minutes. Serve cold.

CHEESECAKE - Ema Levy

Ingredients

Crust

1 ½ c. flour

1 ½ tsp. Baking powder

1 ½ stick margarine

¾ c. sugar

4 egg yolks

1 lemon, juice and rind

Batter

1 kg farmer’s cheese (4 x 250gm)

3 egg yolks

1.2 c. flour

½ tsp. baking powder

2.3c. Corn starch

1 c. sour cream

½ c. milk

3.4 c. sugar

½ lemon, juice and rind

7 egg whites

¾ c. sugar

Directions

Preheat the oven to 350°. Beat 7 egg whites with ¾ c. sugar until soft peaks form. Set aside. Combine all the crust ingredients in a large bowl until well blended. Grease 2 - 9x13 pans and press crust into pan until well covered.

Using a stand mixer, mix all the remaining ingredients until well blended, and light in color. Fold the egg while mixing into the cake mixture. Place the entire batter into two pans. Bake for approximately an hour until the top turns light brown. Keep checking to avoid burning.

CRUMB CHEESECAKE - @simifuchs

Ingredients

CRUMBS

2 c. flour

1 c. sugar

6 tbsp whipped cream cheese

1 tsp. cinnamon

1 stick butter

CAKE

1 whipped cream cheese

2 tsp. vanilla extract

½ c. sugar

2 eggs

Directions

Mix all ingredients until it looks like chunky crumbs. Divide the crumbs in half. Press one half into an 8” square pan. Set the other half of crumbs aside

Preheat the oven to 350°. Pour the cheesecake mixture on top of the crumbs. Use the remaining crumb mixture and sprinkle on top. Bake for 25 minutes. Shut off the oven, partially open the oven door and leave cheesecake in the oven to cool for 1 hr. Let set in the fridge overnight. Freezes well!

CHOCOLATE CAKE Shoshi

Ingredients

1 ¼ c. flour

1 ½ tsp. Baking soda

1 ½ c. sugar

100gm + 1tsp. margarine

2 eggs

1 tsp. Vanilla

½ c. + 1 tbsp cocoa

1 ¼ c. ice water

Directions

Preheat the oven to 350°. Beat all ingredients on low speed until well blended. Grease & flour a 9 x 13 pan. Bakke for 40- 50 minutes until toothpick comes out clean.

CHOCOLATE CAKE - EASY

Ingredients

5 eggs

¾ c. oil

1 ½ c. sugar

1 tsp. vanilla

1 c. cocoa

1 tsp. baking soda

½ tsp. vinegar

¾ c. potato starch

1 tsp. coffee

Directions

Preheat the oven to 350°. In a medium sized bowl, mix eggs, oil sugar and vanilla. In another bowl mix cocoa, baking soda, vinegar, potato starch and coffee. Mix both together. Back in a 9 x 13 pan for 40 minutes until a toothpick comes out clear.

182 | Cakes & Pies

CHOCOLATE CAKE

Ingredients & Directions

1 ½ stick of margarine

¾ c. of boiling water

½ c. of cocoa

150 gram of chocolate

Add a little rum. Put aside ½ a c.. Let it cool

Separate 5 eggs and add the yolks to the cake batter

5 egg whites

¾ c. of sugar

Blend the whites and the sugar together

1 c. of flour

1 tbsp baking powder

Mix together

Combine all the mixtures slowly and then pour into a greased 9x13 pan

Bake at 350° for 40 minutes.

CHOCOLATE CHIP CAKE

Ingredients

2 eggs

½c. Flour

½ c. brown sugar

1 ½ stick margarine

1 c. chocolate chips

Pie Crust

Directions

Preheat the oven to 325°. Beat all ingredients well, pour into pie crust. Bake for 35 minutes or until set.

184 | Cakes & Pies

CINNAMON STREUSEL COFFEE CAKE

Ingredients

Streusel topping

1 c. (199g) granulated sugar

¼ tsp. salt (if you use unsalted butter)

1 c. (121g) King Arthur Unbleached AllPurpose Flour

1 tablespoon cinnamon

6 tbsp. (85g) margarine , melted

Filling

1 c. (213g) brown sugar, packed

1 ½ tbsp. cinnamon

1 tsp. unsweetened cocoa, Dutch-process or natural

Cake

12 tbsp. (170g) margarine, at room temperature, at least 65°F

1 tsp. salt (1 ¼ tsp.s if you use unsalted butter)

1 ½ c. (298g) granulated sugar

1/3 c. (71g) brown sugar, packed

2 ½ tsp.s baking powder

2 tsp.s vanilla

3 large eggs, at room temperature

3/4 c. (170g) pareve sour cream sour cream or plain yogurt, at room temperature

1 ¼ c. (283g) almond or soy milk at room temperature

3 3/4 c. of flour

Directions

Preheat the oven to 350°°F. Lightly grease a 9” x 13” pan, or two 9” round cake pans.

Topping: Whisk sugar, salt, flour, and cinnamon. Add the melted butter, stirring until well combined. Set the topping aside.

Filling: Mix the brown sugar, cinnamon, and cocoa powder. Note that the cocoa powder is used strictly for color, not flavor; leave it out if you like. Set it aside.

Cake: Beat margarine, salt, sugars, baking powder, and vanilla until well combined and smooth. Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the pareve sour cream or yogurt and almond milk till well combined. You don’t need to whisk out all the lumps.

CINNAMON STREUSEL COFFEE CAKE... CONTINUED

Add the flour to the margarine mixture alternately with the milk/sour cream mixture, beating gently to combine.

Pour/spread half the batter (a scant 3 c.) into the prepared pan(s), spreading all the way to the edges. If you’re using two 9” round pans, spread 1 1/3 c. batter in each pan.

Sprinkle the filling evenly on the batter.

Spread the remaining batter atop the filling. Use a table knife to gently swirl the filling into the batter, as though you were making a marble cake. Don’t combine filling and batter thoroughly; just swirl the filling through the batter. Sprinkle the topping over the batter in the pan

Bake the cake until it’s a dark golden brown around the edges; medium-golden with no light patches showing on top, and a toothpick or cake tester inserted into the center comes out clean, about 55 to 60 minutes for the 9” x 13” pan, 50 to 55 minutes for the 9” round pans. When pressed gently in the middle, the cake should spring back.

Remove the cake from the oven and allow it to cool for 20 minutes before cutting and serving. Serve cake right from the pan.

COFFEE MOUSSE CHEESECAKE TRIFLES

Ingredients

For coffee cheesecake mousse:

1 c. heavy whipping cream or non dairy whipped topping

1 (8-ounce) container cream cheese (tofutti works nicely)

½ c. sour cream (tofutti works nicely)

1 tsp. vanilla extract

4 tsp. instant coffee, dissolved in 1 tbsp. water

2 c. confectioners’ sugar

For chocolate cake crumbs:

1 c. flour

½ c. cocoa powder

½ c. light brown sugar

½ c. (1 stick) margarine, cold and cut in cubes

MOUSSE: In the bowl of an electric mixer, using a whisk attachment, beat nondairy whipped topping on high speed until stiff. Remove from the mixer bowl and set aside. There is no need to wash the mixer bowl before continuing. Add cream cheese, sour cream, vanilla, and coffee to the mixer bowl and beat until smooth. Add confectioners’ sugar and beat until combined. Remove bowl from mixer and use a rubber spatula to gently fold in the reserved whipped topping. Do not overmix. Place the mousse in the fridge to chill while you prepare the crumbs.

CRUMBS : Preheat oven to 375°. Line a baking sheet with parchment paper and set aside. In a small bowl, combine all ingredients and crumble until the form crumbles. Spread the crumbs in a single layer on the prepared cookie sheet. Bake for 7 to 8 minutes, stirring halfway through. Remove from the oven and set aside to cool before assembling trifles. To assemble, layer crumbs and mousse in small cups. Refrigerate until ready to serve.

COOKIE PIE - @seasonslakewood

Ingredients

1 - 24 oz box of ready-made cookie dough

½ c. lotus spread

½ c. pareve caramel

½ semi sweet baking bar (7.5 oz)

½ c. (4oz) Rich’s Whip (unwhipped)

Directions

Preheat the oven to 375°. Spray a pie pan with cooking spray. Use about 15-18 of the premade cookie dough balls. Press cookie dough down into the pie shell, forming a crust. Bake for 18 minutes

Remove from the oven. While warm, use a measuring cup (or weighted item) to flatten the cookie to form a rim - this will prevent the fillings from spilling out).

Let cool and set aside.

Chop up the chocolate bar and place in a microwave-safe bowl along with Rich’s whip. Microwave for 30 seconds, then miss well and repeat. (Can also be heated in a small pot).

Once the cookie crust is cool, spread the Lotus spread over the cookie crust.

Then, spread the caramel. Lastly, pour the chocolate on top and chill a few hours until firm. Serve at room temperature.

Optional: If you don’t have Lotus or Caramel spread on-hand, delicious alternatives are peanut butter, chocolate spread or marshmallow fluff. The list is endless….be creative!!!

CINNABUN CAKE

Ingredients

Batter

3 c. of flour

¼ tsp. salt

1 c. of sugar

4 tsp. baking powder

1 ½ c. milk

2 eggs

2 tsp. vanilla

½ c. of melted margarine

Topping:

1 c. of margarine, softened

1 c. of brown sugar

2 tbsp flour

1 tbsp cinnamon

Glaze:

2 c. of icing sugar

5 tbsp milk

1 tsp. vanilla

Directions

Preheat oven to 350°

Mix cake ingredients - all besides for the margarine.

Add the margarine and pour into pan

Mix topping ingredients and drop on to top of the cake and swirl.

Bake at 350° for 28-30 minutes

Pour glaze when cake is warm.

CRISPINI

Ingredients

½ c. of margarine

2 eggs

¾ c. of sugar

1 tsp. of vanilla extract

¾ c. flour

¼ tsp. baking powder

2 tbsp cocoa

Marshmallow fluff

Directions

Mix with mixer

Bake 350° for 12-15 minutes

Yields 9x13 pan

FUDGE BROWNIE PIE

Ingredients

½ c. chocolate chips

1 stick margarine

½ c. corn syrup

3 eggs

¼ c. flour

1 c. sugar

1 tsp. Vanilla

Premade 8” graham cracker crust

Directions

Preheat the oven to 350°. Melt chocolate chips and margarine until smooth. Set aside. Add remaining ingredients. Use a stiff mixing spoon to blend all ingredients until smooth.

Pour into graham cracker crust. Bake for 40 minutes

190 | Cakes & Pies

FIVE MINUTE CHOCOLATE CAKE

Ingredients

3 c. flour

2 c. sugar

1 tsp. Baking soda

½ c. Cocoa

1 tsp. Salt

½ c. oil

2 c. water

2 tsp vanilla extract

2 tsp. Vinegar

Directions

Preheat the oven to 350°. In a large mixing bowl, blend all ingredients until smooth. Bake in a 9 x 13 pan for 45-50 minutes until a toothpick comes out clear.

FUDGE BROWNIE PIE

Ingredients

½ c. chocolate chips

1 stick margarine

½ c. corn syrup

3 eggs

¼ c. flour

1 c. sugar

1 tsp. Vanilla

Premade 8” graham cracker crust

Directions

Preheat the oven to 350°. Melt chocolate chips and margarine until smooth. Set aside. Add remaining ingredients. Use a stiff mixing spoon to blend all ingredients until smooth. Pour into graham cracker crust.

Bake for 40 minutes

HONEY CAKE - 1

Ingredients

4 eggs

2c. Sugar

1c. Oil

1 c. honey

2 c. self-rising flour

2 c. regular flour

2 tsp. Coffee

1 tsp. Cinnamon

1 tsp. Baking soda

3 tbsp. Cocoa

2 c boiling water

Directions

Preheat the oven to 350°. Mix the first four ingredients together. Add remaining ingredients and mix well

Bake for approximately 2 hours (or when toothpick comes out clean).

HONEY CAKE - 2

Ingredients

3 ½ c. flour

1 tsp baking powder

1 tsp. baking soda

½ tsp. salt

4 tsp. cinnamon

½ tsp. ground cloves

½ tsp. ground allspice

1 c. oil

1 c. honey

1 ½ c. sugar

½ c. brown sugar

3 large eggs

1 tsp. vanilla extract

1 c. warm coffee

½ c. Orange Juice

½ c. whiskey

Directions

Preheat the oven to 350°. In a large bowl, blend all dry ingredients together. Make a well in the center. Add the dry ingredients and blend at low speed until smooth in texture.

Grease and prepare pans and bake at suggested times.

Baking times:

Tube / Bundt Pan: 60-75 minutes

Loaf pan (x3) 45-55 minutes

Sheet 40-45 minutes

Round pan (x2) 30-35 minutes

HONEY CAKE - Ema

Ingredients

4 Eggs

2 c. of sugar

1 c. of oil

1 c. of honey

2 c. of self rising flour

2 c. of regular flour

3 tsp. coffee (melted)

1 tsp. cinnamon

1 tsp. baking soda

3 tbsp cocoa

2 c. of boiling water

Directions

Mix the eggs, sugar and oil well. In a separate bowl, pour the boiling water in, and add coffee, cinnamon baking soda and cocoa

Combine all the ingredients and bake at 350° for a bit less than an hour. Cover with foil for ¾ of the way.

SAFTA “HONEY” CAKE

Ingredients

2 eggs

¾ - 1 c. oil

1 ½ tsp. baking powder

1 - ½ tsp. baking soda

3 c flour

2 c. sugar

2 c. apple sauce

½ tsp. Cinnamon

½ tsp. cloves

Touch of lemon juice

Directions

Preheat the oven to 350°. In a mixing bowl at slow speed, add all ingredients until well blended. Bake in a tube pan for 45-50 minutes.

KOKOSH CAKE -Ema Levy

Ingredients

4 c. of flour

1 tbsp baking powder

50 grams of fresh yeast

3 eggs

5 tbsp sugar

3 tbsp of orange juice

1 c. of warm water

200 gram margarine, melted

Filling:

Cocoa powder

Sugar

Pam Directions

Mix the flour and baking powder in a bowl. Make a well in the flour mixture and add the yeast, eggs, sugar and Orange juice. Add the water and the margarine to the dough. Mix dough with hands until all the ingredients are mixed in and then knead for 10 minutes. If the dough is too thin or too sticky, add flour. Regrigerate overnight or for 6-7 hours covered. Cut into 3 pieces. Roll into a rectangle and spray pam on the dough. Pour cocoa and sugar mixture onto the dough evenly and roll. Put in a baking pan and brush with egg.

Bake at 350° for 40-50 minutes. (Bassy)

LEMON SUNSHINE

CAKE

Ingredients

1 ½ sticks of margarine

2 ½ c. flour

2 ½ tsp. Baking powder

1 tsp. Cinnamon

1 tsp. Coarse salt

3 c. shredded zucchini

3 large eggs

1 ½ c. sugar

1 tsp. vanilla

2 tsp. Lemon zest

1 tbl. Fresh squeezed lemon juice

GLAZE

1 ½ c. icing sugar, siften

1-2 tbl fresh squeezed lemon juice

Lemon zest for garnish (optional)

Directions

BUNDT

Preheat the oven to 325°°F. Spray a bundt pan or 9x13-inch baking pan with nonstick cooking spray. In a large bowl, whisk together flour, baking powder, cinnamon and 1 tsp. salt. Grate the zucchini on the large holes of a box grater, then wring out most (but not all) of the water by placing it in a clean kitchen towel and twisting.

In a large bowl, stir together the eggs, sugar, melted butter, zucchini, vanilla, lemon zest and juice. Stir in the flour mixture. Spoon batter into prepared pan. Bake a bundt cake for 45-50 minutes and a 9x13-inch cake for 35-40 minutes or until a tester inserted into the center comes out clean. Allow the cake to cool completely.

In a medium bowl, prepare the glaze by whisking sugar, and lemon juice. The glaze should be thick, but will run off the spoon when lifted. Drizzle over cooled cake. Glaze will harden slightly.

MARBLE CAKE - Shoshi

Ingredients

2 c. sugar

1 c. oil

3 c. flour

1 c. juice (orange / apple)

3 tsp. Baking powder

2 tsp. Vanilla

3 tsp. cocoa

Directions

Preheat the oven to 350°. Grease and flour a tube pan. Beat oil eggs and sugar until light and fluffy. Slowly add the remaining ingredients and blend at medium speed until thoroughly mixed.

Add ¾ of the batter to the tube pan. To the remaining batter, add 3 tsp. cocoa and mix with a fork until dark in color. Pour the remaining batter into the tube pan and lightly mix with a fork to get beautiful swirls and designs. Don’t overmix.

MUDDY BUDDIES

Ingredients

6 c. of rice chex

6 oz of chocolate chips

¼ c. of peanut butter

1 c. of confectioners sugar

Directions

Melt chocolate and peanut butter

Pour in cereal

Put mixture into paper bag and shake well

Top with confectioners sugar

Keep in a sealed container or in the fridge to maintain freshness

NEIMAN MARCUS COOKIES

Ingredients

4 c. all-purpose flour

2 tsp. baking soda

2 tsp. baking powder

1 tsp. salt

2 c. (4 sticks, ½ pound) margarine, softened

2 c. packed brown sugar

2 tsp. vanilla extract

4 eggs

1 ½ - 2 bars Rosemary chocolate (crushed)

3 c. chopped nuts

5 c. blended oatmeal

Directions

Mix the flour, baking soda and salt in a small bowl. Beat butter, granulated sugar, brown sugar and vanilla in a large bowl. Add eggs one at a time, beating well after each egg is added. Gradually heat in flour mixture. Stir in morsels, oatmeal and nuts. Drop by a tablespoon of mix onto ungreased baking sheets. Bake at 375° for 9 to 11 minutes or until golden brown. Let stand for 2 minutes and serve after cooling completely.

PAREVE CHEESECAKE - Avigayil Katz

Ingredients:

2 tofutti cream cheese

1 c. of sugar

2 eggs

1 tsp. lemon juice

1 tsp. vanilla

1 graham cracker crust

1 can of cherry pie filling

Directions

Mix ingredients well. Pour into the crust. Bake at 350° for 1 hour. Top of the cheesecake should be light brown. Turn the oven off and leave the door open for cheesecake to gradually cool. When cooled, top with cherry pie filling. Serve cold.

PEANUT BUTTER BUNDT CAKE

Ingredients

Cake

2 c. sugar

2 eggs

2c. Flour

1 tsp. Salt

1 tsp. Baking soda

1 tsp. Vanillin sugar

1 tsp. lemon juice

½ c. coffee whitener

2 sticks margarine

¼ c. peanut butter

1 c. water

Frosting

4 oz. chocolate

¼ c. peanut butter

2 tbl. water

Directions

Preheat the oven to 350° .

Boil margarine, peanut butter and water. Add remaining ingredients to a mixer. When margarine mixture is melted, add to remaining ingredients and mix at medium speed until smooth. Pour into a well-sprayed bundt pan.

Bake for 45 minutes. Cool in pan for 5 minutes before removing to cool completely.

While the cake is baking, boil frosting ingredients. Once the cake is ready, drizzle frosting over bundt cake.

200 | Cakes & Pies

PEANUT BUTTER PIE - Bassy Gordon

Ingredients:

1 vanilla mix - ice cream (defrosted)

Peanut butter ( a few scoops, not too much)

1 graham cracker crust

Directions

Mix together. Pour into the crust. Freeze

PECAN PIE

Ingredients

Filling:

1 c. of chopped pecans

1 tbsp margarine

½ c. of sugar

¾ c. of brown sugar

1 tbsp flour

1 tbsp coffee sweetener

1 tsp. vanilla extract

2 eggs, beaten

Dough:

2 ¼ c. of flour ½ c. of sugar

1 egg

2 sticks of margarine

Directions

Melt margarine. Beat eggs. Mix in nuts. Mix everything together. Place dough on the bottom and sides of the pan. Bake at 375° for 35-40 minutes.

PUMPKIN CHOCOLATE CHIP CAKE

Mrs. Goldman

Ingredients

4 eggs, well beaten

2 c. sugar

1 ½ c. Oil

1 lb. can pumpkin

3 C flour

2 tsp. Cinnamon

½ tsp. Salt

2 tsp. Baking powder

2 tsp. baking soda

1 bag chocolate chips

Directions

Preheat the oven to 350°. Mix the first 9 ingredients, then add chocolate chips. Pour into a greased and lightly floured bundt pan. Back for about 1 hour and check. Add another 15 minutes if necessary. Freezes well.

RED VELVET CAKE - Joy of Kosher

Ingredients

6 tbsp. unsalted butter

2 tbsp. cocoa powder

1 c. sugar

2 eggs

1 tsp. vanilla

1 tablespoon red food coloring

Pinch of salt

¾ tsp. white vinegar

¾ c. flour

Directions

Preheat the oven to 325°F. 2. Prepare the red velvet batter. In a medium-sized pot melt the butter. Once melted, whisk in the cocoa powder and sugar. Whisk in the eggs, vanilla, red food coloring, salt, and vinegar.

Stir in the flour and mix until smooth. Pour half the batter into a buttered 9x3-inch springform pan and spread until even and just touching the sides. Bake for 20 minutes, or until set. Freeze until ready to fill with cheesecake. If baking in a water bath (which is recommended) use foil to wrap the outside bottom and sides of the pan well.

ROSEMARY PIE - Bassy Gradon

Crust:

1 package of graham crackers

1 bar of rosemary chocolate

1 tsp. vanilla sugar

1 tbsp water

⅛ c. brown sugar

Mix in a blender, smash into pan. Leave out a ¼ c. for crumb topping.

Filling

8 squares of chocolate

1 ½ stick margarine

¾ c. of sugar

4 eggs

Directions

Melt the chocolate with the margarine and let cool. When cooled, mix with the sugar and eggs. Pour batter into the pie crust. Freeze overnight

Topping

1 small rich’s whip, whipped

Pour on top of the chocolate, pour crumbs on top and freeze.

חקל תגוע - SPONGE CAKE

Ingredients

1 2/4 c. flour

6 lg eggs

1 lemon, juiced

2 tbsp oil

1 2/4 c. sugar

½ tsp. baking powder

A few drops vanilla extract

Directions

Preheat the oven to 350°. Separate eggs into 2 bowls, large bowl for the whites and small bowl for the yellows. Mix egg whites, add sugar.

Add lemon juice, yellows and oil. Add flour, baking powder and vanilla.

Bake for 45-55min

STRAWBERRY KUGEL - Avigail Rosenblatt

Ingredients

Crumb topping:

¼ c. brown sugar

2 c. of flour

1 c. of white sugar

1 stick of margarine

1 packet/ scoop of vanilla sugar

½ tsp. baking powder

Filling:

2 boxes of sliced strawberries (fresh and frozen)

4 yellow apples thinly sliced

¼ c. of white sugar

1 tbsp lemon juice

Directions

Grease 9x13 glass dish. Mix crumb topping. Press ½ on bottom. Then filling. Pour rest of topping on top. Bake at 350° for 1 hour.

STRAWBERRY LEMON BLONDIES

Ingredients

3/4 c. oil

3/4 c. sugar

1 egg

¼ c. lemon juice

Zest of 1 lemon

2 c. flour

½ tsp. baking powder

1 c. diced strawberries (fresh or frozen)

Directions

Take a handful of white chocolate chips Beat the first 3 ingredients together well until light and frothy (approx 3 min) add them rest except the strawberries. Fold the strawberries in last, the batter will be thick. This is normal. Place in a square baking pan. bake 350° for 30 min

Let cool and add the icing

For the icing:

1 c. confectioners sugar

1 Tbsp lemon juice

1 tsp. hot water

1 tsp. oil .Mix all together and pour over the blondie - freezes amazing

Enjoy!

STRAWBERRY PIE

Ingredients

1 ready made pie crust

1 big marshmallow fluff (½ - ¾)

1 bag frozen strawberries

1 container rich’s whip (small)

Directions

- Bassy Gordon

Pour ¾ bag of strawberries in food processor

Whip up rich’s whip

½-¾ container marshmallow fluff into whip

Add strawberries

Pour into crust and freeze

THE BEST S’MORES GIANT COOKIE

CAKE

Ingredients

For the cookie:

1 c. softened butter

1 c. brown sugar

½ c. sugar

2 eggs

1 tsp. vanilla

½ tsp. salt

¼ tsp. baking powder

3.5 flour

1 c. finely ground graham cracker crumbs

For the ganache:

1 10 oz bag chocolate chips

oz heavy cream

For the topping:

1 8 oz bag regular sized marshmallows

1 8 oz bag mini sized marshmallows

Directions

Preheat the oven to 350°.

In the bowl of a kitchenaid mixer, cream together butter and sugars until light and fluffy. Add in one egg at a time and incorporate. Add in vanilla. Add in dry ingredients and mix until evenly combined.

Move the cookie dough to your work surface. Spray a 14 inch cake pan with baking spray or line a cookie sheet with parchment paper. Evenly press the cookie dough into the cake pan or shape the dough into a 14” disk on the cookie sheet. Chill for 10 minutes. ake for 15-18 minutes, remove from the oven and let cool for 10 minutes. Invert onto a cooling rack and let completely cool.

For the Ganache:

Place the chocolate chips in a heat proof bowl and set aside. In a small pot, heat the cream until bubbles start to form on the sides. Do not bring to a boil or the milk will curdle.

Pour the hot cream over the chocolate chips and let sit for 2 minutes. Stir the ganache with a spatula until evenly mixed and smooth. Place the ganache in the refrigerator to come to the desired consistency of spreadable but not runny, about 10-15 minutes. When the ganache is ready, spread it evenly over the cookie cake leaving a ½ inch border around.

Place marshmallows all over the ganache. Using a blow torch, toast the marshmallows until they are black and crispy. Alternatively you can preheat your oven to broil and place the cookie cake on the lowest oven rack to toast the marshmallows. Should you choose to do this, you should do it very carefully as the marshmallows burn very fast, usually in less than 30 seconds! DO NOT walk away!

After toasting the marshmallows, sprinkle with leftover graham cracker crumbs and drizzle with leftover ganache, slice and enjoy!

Notes

***If you choose to toast your marshmallows under the broiler make sure you keep a close eye on them!

https://frostingandfettuccine.com/the-best-smores-giant-cookie-cake/

TWO-TONE BUNDT CAKE (DAIRY)

Ingredients

2 sticks butter

1 ½ c. sugar

2 eggs

1 ½ tsp. vanilla extract

1 ½ tsp. baking powder

1 tsp. baking soda

12 oz. sour cream

3 c. flour

2 bars Rosemarie Cappuccino Chocolate-melted

Topping

4 oz. chocolate topping

4 oz. whipped topping

4 oz. melted chocolate

Directions

Preheat the oven to 350°. Mix all ingredients together. Put half of the batter into a wellsprayed bundt pan. Add melted chocolate to remaining batter, mix well and put it over the white batter. Bake for 60 min. and let cool before adding topping.

Topping

Boil topping ingredients. Remove from heat. Mix with chocolate. Pour over cooled cake.

210

| Cakes & Pies

VANILLA CAKE

Ingredients

8 eggs

3 c. of sugar

1 c. of oil

1 ½ c. of orange juice

1 c. of amaretto/banana liqueur

4 c. of flour

2 tbsp baking powder

Directions

Mix it all well

Add 1 package of vanilla flavored instant pudding. Bake at 350° for an hour.

Yields: 4 English cake loaf pans

VANILLA CRUMBS CAKE

Ingredients

2.5 c. of flour

1 ¼ c. of sugar

¾ cus of oil

1 tbsp vanilla sugar

3 eggs

2 tsp. baking powder

1 package vanilla instant pudding

1 rich’s whip

½ c. almond milk/water

Directions

Mix well

Pour into greased bundt pan

Sprinkle with crumbs

Bake between 40-50 minutes at 350° .

WHITE CAKE

Ingredients

2c. Sugar

1 c. butter

4 eggs

2 tbsp vanilla

3 c. flour

½ tsp. salt

1 ⅛ tsp. baking powder

¾ c. half and half cream

Directions

Preheat the oven to 350°. Grease and flour to prepare 3 small round pans. In a small bowl, add all dry ingredients and mix together with a fork. Using a stand mixer, cream sugar and butter well. Add eggs, one at a time, until light and fluffy.

On a slow speed, add dry ingredients, and then half and half until well blended and a smooth consistency.

Bake at 350° for 30 minutes, or until a toothpick comes out clean.

CHALLAH, BUNS & BREADS

CHALLAH - Devorah Garfinkel

Ingredients

5 lbs flour

2 c. sugar

2 tsp. salt

2 eggs

¾ c. canola oil

3 tsp. dry yeast or ¼ lb fresh yeast

1 c. warm water with drop of sugar

Directions

Mix yeast with warm water and let stand 5 minutes

Mix together the rest of the ingredients with 3 ½ cups of water. Add yeast mixture and knead.

Let rise for 1 hour

Take Hafrashat challah with a Bracha, braid and put in big loaf pans.

Let rise for ½ hour more.

Egg and bake on 350° for about 30-45 minutes, watch carefully

Makes 5 - 6 challahs

214 | Challahs Breads, Rolls & Buns

CHALLAH - Esti Silber

Ingredients

6 envelopes of dry yeast

4 c. of warm water

1 c. of sugar

5 lb of flour

2 tbsp. of sugar

1 c. of oil

4 eggs

Directions

Proof yeast in water and then combine the rest of the ingredients and knead for 10 minutes.

Let rise in a large bowl, covered with a damp cloth for 2 hours (or until doubled). Shape into shallot and let rise on a baking sheet for another hour. Baking time will depend upon the size of loaves. Bake at 350°

RASPBERRY CREAM CHEESE BREAKFAST BUNS

- Magnolia Bakery

Ingredients

Bun

1 ¾ c. all-purpose flour

1 tsp. Baking powder

½ tsp. Salt

½ pound (one 8- oz pkg cream cheese, oftened)

½ c. ( 1 stick) unsalted butter - or margarine - softened

1 c. sugar

2 large eggs; at room temperature

¼ c. mulk

½ tsp vanilla extract

Topping

½ c. raspberry preserves

Garnish

Icing sugar

Directions

Preheat oven to 350°. Grease and lightly flour 9 bun pans or large muffin cups.

In a small bowl, combine the flour, baking powder, baking soda and salt. Set aside. In a large bowl, on the medium speed of an electric mixer, beat together the cream cheese, butter and sugar until smooth, about 3 minutes. Add the eggs and beat well. Add the dry ingredients in two parts, alternating with the milk and vanilla. Spoon the batter into the bun pans or muffin cups, filling them about ½ full.

Drop 3 small dollops (about a teaspoonful each) of raspberry preserves onto the top of each bun and using the tip of a sharp knife, swirl the preserves into the batter, forming a decorative pattern. Bake for 25-30 minutes, or until a cake tester inserted in the center of the bun comes out clean.

Cool 30 minutes before sprinkling icing sugar.

Ingredients

For the leaven:

1 tbl. active sourdough starter

75 grams all-purpose flour or bread

flour (½ c.)

75 grams water (1/3 c.)

Directions

Squish the mixture together with your hands until the flour is fully absorbed. The dough will feel dry, rough and shaggy.

Cover the bowl with plastic wrap, or a very damp kitchen towel and let rest or ‘autolyse’ for about 30 minutes. After the dough has rested, work it into a ball directly in the bowl.

STEP #2: BULK RISE

Now the dough is ready to rise. Cover the bowl and let rise at room temperature, (This can take anywhere from 3-12 hours depending on the temperature, the potency of your sourdough starter and the specifics of your surrounding environment.)

STEP #3: DIVIDE & SHAPE THE DOUGH

Remove the dough onto a lightly floured surface. Cut the dough in half to make 2 loaves, or leave it whole for a single loaf.

STEP #4: CHOOSE A BAKING POT

You can use any oven safe pot, with a lid, that can heat up to 450 F

For the dough:

525 grams water (2 ½ c.), divided

1 tbl. salt

700 grams all-purpose flour or bread

flour (5 ½ c.)

STEP #5: SECOND RISE

Generously coat the bottom of your Dutch oven with cornmeal (or line the bottom with non-stick parchment paper instead) and place the dough inside.

Let rise for 30min- 1h. The dough is ready when it’s puffy and no longer dense. It does not need to double in size. Preheat your oven to 450 F

STEP #6: SCORE THE DOUGH

Make a slash about 2-3 inches long down the center of the dough.

STEP #7: BAKING

Bake on the center rack for 20 minutes. When 20 minutes is up, remove the lid. Your bread will be pale and shiny like the picture above. Continue to bake (uncovered) for an additional 40 minutes or until deep, golden brown. The internal temperature should read 205-210 F. Cool on a wire rack for at least a 1 hour before slicing. Be patient!

| Challahs Breads, Rolls & Buns

COOKIES, BROWNIES, CUPCAKES & MUFFINS

BAKES AND STEAKS CHOCOLATE LOG

Ingredients:

½ bar of semi sweet chocolate

1 heaping tbsp. of chocolate spread

1 heaping tbsp. of peanut butter

1 granola bar crushed

¼ c. hazelnut brittle crunch

Directions

Melt the chocolate in a microwave safe bowl for 30 second intervals until melted. Mix in the other ingredients. Spoon the mixture into the molds, once full, tap the molds on the counter to release any bubbles. Refrigerate until firm

Optional: Drizzle chocolate for decoration

BEST EVER CHOCOLATE CHIP COOKIES

Ingredients:

1 c. of oil

1 c. brown sugar

½ c. sugar

2 tsp. vanilla

1 tsp. baking soda

2 eggs

2 tbsp. cornstarch

2 ½ c flour

1 bag chocolate chips

Directions

Bake at 375° for 8-9 minutes

220 | Cookies, Brownies, Cupcakes & Muffins

BLUEBERRY MUFFINS - Rachel T

Ingredients

2 c. of flour

2 tsp. baking powder

¼ tsp. salt

½ c. of butter or margarine

melted

1 ¼ c. sugar

2 eggs

1 tsp. vanilla

½ c. of milk/creamer

2 c. blueberries

Directions

Mix wet ingredients.

Then mix dry ingredients.

Add berries.

Bake at 375° for 20 minutes.

Optional: Sprinkle with cinnamon sugar, streusel or lemon sugar

Lemon sugar topping

¼ c. sugar

1 ½ tsp. finely grinded zest of 1 lemon

Stir together until combined and sugar is moistened

BROWNIES - KosherChef

Ingredients

1 large chocolate bar or chunks (2 bars of Noblesse, Torino, or Rosemarie)

½ c. (1 stick) margarine or oil (use soy-free, if needed)

3 large eggs

3 tbsp. sugar

1 teaspoon vanilla

½ teaspoon baking soda

1 ¾ c. flour

1 c. chocolate, nougat, or caramel chips

Directions

Preheat oven to 350°. Mix in a bowl and pour into pan. Bake for 25min.

CARROT MUFFIN - Blima Roza

Ingredients

18 oz baby food jars of carrots

1 c. of sugar

1 c. of oil

2 c. of flour

2 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

4 eggs

Sprinkle of cinnamon

Directionss

Mix sugar and oil. In a large bowl, mix in flour, baking powder, and baking soda, salt and cinnamon. In another bowl, add carrots and eggs, mix well. Add the dry ingredients to the wet ingredients and mix both until well blended, but do not over mix. Grease muffin tins well. Bake at 350° for 15 minutes.

222 | Cookies, Brownies, Cupcakes & Muffins

CHOC PB CRUMB MUFFIN

Batter:

½ c. of PB

½ c. of oil

⅛ c. of sugar

2 eggs

1 tsp. baking powder

1 tsp. baking soda

1 tsp. vanilla

1 c. of milk

½ c. of cocoa powder

1 ½ c. of flour

Crumbs:

¾ c. of flour

½ c. of sugar

½ c. peanut butter

1 egg

Directions

Mix batter ingredients in separate bowls, one dry and one wet and then fold the dry ingredients into the wet batter. Pour into cupcake tins and sprinkle the crumb topping on the muffins. Put in the oven at 350° for 20 minutes.

CHOCOLATE CHIP COOKIE DOUGH

Ingredients

8 tbsp. butter or margarine, softened

½ c. brown sugar

½ c. sugar

1 egg

½ tsp. vanilla

1 c. flour

½ tsp. baking powder

Pinch of salt

¾ c. mini chocolate chips

Directions

Preheat the oven to 325°.

In the bowl of an electric stand mixer fitted with the paddle attachment, beat butter and sugars until smooth.

Add egg and vanilla and mix until combined.

Stir in flour, baking powder and salt. Add the mini-chocolate chips.

Press half the cookie dough on the bottom of a 9 x 3” springform pan. Bake for 15 minutes. Allow to cool. Unbaked crust can be frozen until ready to use or fill.

224 | Cookies, Brownies, Cupcakes & Muffins

CHOCOLATE PUDDING CHIP COOKIES

Ingredients

1 c. oil

¾ c. sugar

½ c. + 3 tbsp. brown sugar

3.3 oz instant chocolate pudding

2 large eggs

1 tsp. vanilla extract

2 ¼ c. flour

1 tsp. baking soda

½ tsp. salt

2 c. semi sweet chocolate chips

Directions

Using a mixer, blend the oils and sugars together until creamy. Add in pudding mix, egg and vanilla.

In a medium bowl, whisk flour, baking soda and salt.

Slowly add the dry ingredients to the wet until combined. Mix in chocolate chips.

Bake at 350° for 10-12 minutes.

Allow to cool on a tray before transferring to a cooling rack. Enjoy!

CHOCOLATE CHIP MUFFIN

Ingredients

3 c. flour

1 c. of sugar

4 tsp. baking powder

½ tsp. salt

1 tsp. cinnamon

¼ tsp. nutmeg

2 eggs, room temperature

½ c. of oil

1 tsp. vanilla

1 c. of milk

Directions

Mix all dry ingredients together, In anothe bowl, mix the wet ingredients. Combine and add chocolate chips. Bake at 425 for 5 minutes, and thm, 375° for 20 minutes.

CHOCOLATE CHIPS SMORES BARS

Ingredients

2 c. crushed graham crackers

1 c. margarine

Favorite chocolate chip recipe

3 c. mini marshmallows

Directions

Preheat oven to 350°

Melt margarine and mix with crackers. Press into 9x13 pan

Bake 15 minutes

Make chocolate cookie recipe

Sprinkle 2 c. of marshmallow over crust

226 | Cookies, Brownies, Cupcakes & Muffins

CHOCOLATE CHIP COOKIES

Ingredients

¾ c. of unsalted butter, softened

¾ c. of brown sugar

¼ c. of sugar

1 egg

2 tsp. vanilla

2 c. of flour

2 tsp. cornstarch

1 tsp. baking soda

½ tsp. salt

1 c. of chocolate chips

Directions

Preheat oven to 350°

Cream butter and sugars until light in color

Add egg and vanilla

Mix in the rest of the ingredients

Place dollops of the batter onto a baking sheet and bake from 8-9 minutes.

CHOCOLATE CHIP SKILLET COOKIE FOR TWO

Ingredients

½ c. (75g | 2.6oz) unbleached all-purpose flour

¼ tsp. baking soda

¼ tsp. salt (I use Himalayan salt)

¼ c. (50g | 1.8oz) granulated sugar

¼ c. (50g | 1.8oz) light brown sugar, packed

1 tsp. pure vanilla extract, (store-bought or homemade)

¼ c. (60g | 2.1oz) butter, melted

1 large egg yolk

½ c. (90g | 3.2oz) semi-sweet chocolate chips, divided (reserve a tbl for drizzle) Your favorite vanilla ice cream, for serving

Directions

Preheat oven to 350°F . Generously butter a 6-¼” mini cast iron skillet. Optional: Use a 6” cake pan instead, adjusting baking time slightly.

Combine flour, baking soda and salt in a bowl and whisk until well combined; set aside. In a separate mixing bowl, combine the granulated sugar, brown sugar and vanilla extract. Add the melted butter and stir with a fork until well combined.

Add the egg yolk, stir well, and then stir in the flour mixture. Mix until completely combined, then stir about 2/3 of the chocolate chips. Transfer the cookie dough to the cast iron skillet and arrange it delicately with your fork, just so it’s evenly distributed across the skillet. Bake for about 18-20 minutes, or until the edges are puffed and browned and the center appears set.

Remove from the oven and press a few additional chocolate chips across the surface of the cookie, if desired; allow to cool for about 5 minutes.

Meanwhile, melt the remaining chocolate chips in the microwave, adding a few drops of oil to make it more “ drizzleable,” if necessary.

Garnish the cookie with a great big scoop of vanilla ice cream, drizzle with the melted chocolate and serve with 2 spoons!

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CHURRO ICE CREAM BOWLS - Jamie Geller

Ingredients

1 c. water

½ c. unsalted butter

¼ teaspoon salt

1 c. + 1 tbsp. all-purpose flour

2 large eggs

¼ c. sugar

½ tsp. ground cinnamon

Directions

In a medium saucepan over medium heat, add water, butter, and salt. Bring to a boil and stir until butter is completely melted. Turn off heat and add in flour. Stir until all flour is incorporated and becomes a smooth dough ball. Add in eggs and stir into dough, mixing until dough becomes smooth and uniform again. Scoop dough into a pastry bag.

Preheat oven to 425ºF. Invert your mini muffin tin, so that the bottoms are facing up, and lightly grease the exterior of 8 of the molds. Skip every other mold so that the bowls aren’t too close together. Using a 1M wilton star tip, pipe around the greased molds until you cover the entire mold. Make sure when you are piping that each new circle layer is touching the previous layer, so that there are no gaps.

Bake for 25-30 minutes until churros turn golden brown and are crispy. (Ignore the pooled oil at the bottom of the baking pan).

Gently remove the churro bowls from the molds and let cool. In a small bowl, mix sugar and cinnamon. Pour into a ziploc bag. Place one churro into the bag at a time, moving the churro bowl around in the bag until the exterior of the bowl is completely covered in cinnamon sugar. Repeat with remaining churro bowls. Do not skip the sugar step. Add your favorite ice cream and serve immediately.

CINNAMON ELEPHANT EARS

Ingredients

1 pkg. Puff pastry

¾ c. sugar

½ tsp. cinnamon

Directions

Sprinkle work surface with ¼ c. sugar. Combine reminingin ½ c. sugar with cinnamon in a small dish.

Place thawed puff pastry on top and sprinkle with cinnamon sugar mixture.

Roll out slightly, then roll both sides toward the middle. Chil for 15 minutes.

Preheat the oven to 400. Cut ½” slices, brush each side with water, and sprinkle with more cinnamon and sugar mixture. Place on a baking sheet. Bake for 10-12 minutes. Remove immediately and allow to cool.

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CINNAMON STICKS - Orna

Ingredients

5 lbs. White or whole wheat flour

1 ½ c + 1 tbl. sugar

3 c. apple juice

2 c. lukewarm water

12 tsp. yeast

1 c. oil (optional to substitute with applesauce)

1 tbsp. salt

5 eggs

Topping

1 egg (for wash)

2 tsp. cinnamon

1 packet vanillin sugar

Directions

Add yeast and 1 tbl. sugar to 2 c. lukewarm water. Let sit for 10 minutes until the mixture is bubbly. Add remaining ingredients and mix adding flour slowly until dough consistency is reached.

Let rest for one hour.

Divide into sections and roll into small logs. Brush with egg, then sprinkle with cinnamon / sugar combination.

Preheat the oven to 400. Bake for 5 minutes. Reduce heat to 350°. Bake for 10 minutes.

CHEWY CHOCOLATE BROWNIE BARK

Ingredients

1 egg white

¾ c. caster sugar

½ tsp. vanilla

¼ c. margarine (melted and cooled)

¼ c. cocoa

½ c. flour

½ c. chocolate chips

1 tbsp. milk

1 tbsp. oil

½ c. dark chocolate

1 c. M & M’s

Directions

Whisk egg whites and sugar until smooth. Add vanilla and margarine and blend until smooth. Add cocoa and flour and continue blending until smooth. Add remaining ingredients.

Place on a baking tray lined with parchment paper. Bake for 15 minutes. When warm, cut into 12 sticks. Will harden as it cools.

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CHOCOLATE COOKIES

Ingredients

1 ½ c. + 2 tbsp. powdered sugar

¼ c. + 2 tbsp. cocoa

1 tsp. salt

1 large egg room temperature

1 large egg white, room temperature

1 tsp. chocolate or vanilla extract

¾ c. of chocolate chips

Directions

Mix dry ingredients in a mixing bowl. Mix wet ingredients separately. Fold the wet ingredients into the dry ingredients. Grease parchment paper and shape the cookies into balls and set on the sheet. Bake at 350° for approximately 8-10 minutes, unti the cookies are shiny.

CINNAMON BUN PIE

Ingredients

¼ c. of oil

½ c. of sugar

½ c. of brown sugar

3 eggs

½ tsp. baking powder

1 ½ tsp. vanilla

1 ½ c. flour

Filling:

½ c. ground pecans

½ c. brown sugar

1 tbsp. cinnamon

¼ c. oil

1 graham cracker crust

Directions

Bake at 350° for about 12 minutes.

CINNAMON BUNS - N. Green

Ingredients

2 oz fresh yeast (or 3 pkgs. Dry yeast)

¾ c. sugar

¼ c. warm water

2 eggs + 2 yolks

2 sticks margarine

½ c. oil

2 c. mocha mix

2 tsp. vanilla

8 c. flour

Filling

¼ c. cinnamon

½ c. oil

1 c. sugar

Directions

Dissolve yeast in water and sprinkle with sugar. let stand 10 minutes. activate. Mix remaining ingredients. Continue to add flour until soft dough forms. Let rise for 1 ½ hours.

Roll dough into a rectangle. Spread with cinnamon filling. Roll tight Twist. Place in a loaf pan lined with wax paper. Brush with egg & sprinkle with cinnamon sugar.

234 | Cookies, Brownies, Cupcakes & Muffins

COCOA BROWNIES

Ingredients

½ c. unsalted butter (preferred)

1 c. Sugar in the Raw (or sub ½ c. stevia extract in the raw)

½ c. flour

1 tsp. Baking powder

3 eggs

1 tsp. Vanilla extract

½ c. cocoa

1 c. chopped walnuts

Directions

Preheat the oven to 350°. Mix butter and sugar. Then add remaining ingredients and mix well. Bake for 20 minutes. Let cool for 10. Then devour!

COPY CAT CINNABON RECIPE

Ingredients

Dough

1 c. milk

2 eggs room temperature

1/3 c. butter room temperature

4 - 4 ¼ c. bread flour (plus extra for rolling)

½ teaspoon salt

½ c. white sugar

1 package active dry yeast

Filling

1 c. brown sugar packed

3 tablespoons ground cinnamon

1/3 c. butter softened

Frosting

4 ounce cream cheese softened

¼ c. butter softened

1 ½ c. confectioners’ sugar

½ teaspoon vanilla extract

1/8 teaspoon salt

Directions

Combine 2 c. of the flour and yeast in a large mixing bowl. In a saucepan, combine milk, butter, sugar and salt over medium heat until temperature reaches 120° to 130° (butter will be almost melted). Add milk mixture to flour mixture along with eggs and mix with an electric mixer on low for 30 seconds. Stir in as much of the flour as you can.

236 | Cookies, Brownies, Cupcakes & Muffins

Place dough on a floured surface and knead in as much of the remaining flour as possible. Continue to knead the dough until it is very smooth and elastic (this will take about 5-10 minutes).

Cover dough with oil or cooking spray and plastic wrap. Let rest covered for about 15 minutes. Meanwhile, in a small bowl, combine brown sugar and cinnamon and set aside.

Roll the dough into a 18x21-inch rectangle. Spread ½ cup butter on the dough and top with the brown sugar and cinnamon mixture.

Starting with the long side, roll up dough so you have an 18” log. Cut into 12 even rolls.

Grease a 9x13 pan and place the rolls in the pan.

Cover with plastic wrap and a tea towel or kitchen towel and let rise until nearly doubled, about 45 minutes. Meanwhile, preheat oven to 400°.

Bake rolls on the center rack about 15 minutes or until lightly browned. While the rolls are baking, combine cream cheese, ¼ cup butter, confectioners’ sugar, vanilla extract and salt with a mixer until fluffy.

Allow rolls to cool for about 10-15 minutes and spread frosting on warms rolls.

Recipe Notes

The dough can be prepared in a bread machine. Combine dough ingredients in the order specified by your bread machine. Set on dough cycle. Let dough rest for 10 minutes once completed and continue with recipe as above.

CRINKLE COOKIES

Ingredients

2 ½ c. of all purpose flour

¾ c. of baking cocoa

2 tsp. baking powder

½ tsp. salt

2 c. of sugar

¾ c. vegetable oil

4 eggs

2 tsp. vanilla

1 ½ c. of chocolate chips

Powdered confectioners sugar

Directions

Mix dry ingredients.

Fold in wet ingredients with an electric mixer.

fold in chocolate chips

Preheat the oven to 350°.

Shape dough into small balls and roll in confectioner’s sugar and place on pan

Bake for 12 minutes and let cool on a wire rack

Yields 3 dozen.

238 | Cookies, Brownies, Cupcakes & Mu

DOUBLE CHOC CHIP COOKIE PIE @Lgold112

Ingredients

1 ½ stick butter

1 ½ c. brown sugar

3 eggs

1 tsp. vanilla extract

½ tsp. salt

1 tsp. baking soda

1 ½ c. flower

¼ c. cocoa

10 oz. chocolate chips

Topping

Equal amounts of whip and milky chocolate

Directions

Preheat the oven to 350°. Combine all ingredients. Bake in a 9” round pan for 2025 minutes. ONce cooled, add topping and sprinkle chocolate.

DOUBLE CHOCOLATE CHIP COOKIES

Ingredients

2 large eggs

1 c. applesauce, unsweetened

½ c. Greek yogurt, plain

½ c. + 2 tbsp. raw honey or maple syrup

1 ¾ c. whole wheat flour

½ c. cocoa powder

2 tsp. baking powder

1 tsp. baking soda

¼ tsp. salt

½ c chocolate chips

Directions

Preheat the oven to 350°.

In one bowl, whisk 2 large eggs and then mix all wet ingredients until well blended. In a second bowl, blend all dry ingredients with a fork.

Add dry ingredients to wet ingredients and continue mixing until a stiff dough is formed.

Form into cookies and bake on a lined, greased cookie sheet. Bake for 10-12 minutes.

240 | Cookies, Brownies, Cupcakes & Muffins

FLORENTINE

Ingredients:

½ c. of butter

2 c. of quick oats

1 c. of sugar

½ c. of flour

¼ c. of light corn syrup

¼ c. of milk

1 tsp. of vanilla

¼ tsp. of salt

1 ¾ c. of chocolate chips

Directions

Preheat oven to 375°. Line the baking sheet with foil. Melt butter, add oats, sugar,

flour, corn syrup, milk, vanilla and salt. Scoop up the batter with leveled teaspoon and drop 3 inches apart. Spread batter thinly with spatula. Bake for 6-8 minutes and cool on a baking sheet. Melt chocolate chips and spread.

FUDGE BROWNIES - for the love of food

Ingredients

1 c. flour

¾ c. cocoa

1 ¾ c. sugar

½ tsp. salt

¼ tsp. baking powder

3 eggs

1 stick margarine

¼ c. of oil

2 tsp. vanilla extract

1 tsp. espresso powder

Directions

Mix well and place in a 9x13 pan. Optional: toppings such as marshmallows, chocolate chips, etc.

GOOEY CHOCOLATE COOKIE DOUGH LOTUS

CUPCAKES IN 5 MINUTES Chantzy Weinstein

Ingredients

1 (18.3) ounce package Duncan Hines Brownie Mix, mixed according to package instructions

1-2 (3.5 ounce) chocolate bars of your choice

¼ jar Lotus Biscoff Cookie Butter

12-14 balls frozen chocolate chip cookie dough

Directions

Preheat the oven to 350°F. Place your baking cups on a baking sheet. Add brownie batter to a piping bag or Ziploc bag (snip off the corner). Pipe brownie mix into baking c.. Stick a piece of chocolate into each baking cup. Microwave Lotus spread for 30 seconds. Add a spoon of Lotus to the center of each baking cup. Stick a ball of frozen cookie dough in the center of each cup. Bake for 15-20 minutes, until the top is set.

GRANOLA BARS

Ingredients

4 c. oatmeal

4 c. rice krispies

1 c. honey

½ c. brown sugar

½ c. oil

1 tsp. baking soda

1 bag chocolate chips

Directions

Preheat the oven to 250°. Mix all ingredients. Spread onto large cookie sheet lined with parchment paper. Bake for 18 minutes. Cut while hot.

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HAMENTASCHEN

Ingredients

4 c. flour

2 tsp. baking powder

½ tsp. salt

3 eggs

½ c. oil

¼ c Orange juice

Directions

Preheat the oven to 350°. In a large bowl, mix all dry ingredients, set aside.

Beat eggs until light yellow and fluffy. Add sugar and beat until thick. Add oil and continue to mix well. Add orange juice alternately with dry ingredients until a stiff dough is formed.

Flour your work surface and roll dough. Cut into 2” circles. Add a teaspoon of the filling of your choice and bake 15 minutes until golden.

HERSHEY’S ALL-AMERICAN CHOCO CHIP COOKIE

Ingredients

2 sticks margarine

¾ c. sugar

¾-1 c. brown sugar

1 tsp. Vanilla

2 eggs

2 ¼ c. flour

1 tsp. Baking soda

½ tsp. salt

1 bag choco chips

Directions

Preheat the oven to 375°.

Cream margarine, sugars and vanilla. Add eggs and beat well. Add flour, baking soda, salt and chocolate chips.

Shape into balls and place on a cookie sheet with lots of space (they will flatten while baking) (you can also use baking paper).

Bake for 8-10 minutes.

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HERSHEY’S CHOCOLATE CHIP BROWNIES

Ingredients

1 ¼ C all purpose flour

¼ tsp. baking soda

¼ tsp. salt

½ C ( 1 stick) margarine (or butter)

2 c. Chocolate chips (divided)

3 eggs

1tsp. vanilla

1 C sugar

Optional: ½ c. chopped nuts

Directions

Preheat the oven to 350°. Mix dry ingredients (flour, sugar, baking soda and salt). In a small saucepan, melt butter (or margarine) with 1 cup of chocolate chips. When cool, add eggs and vanilla and stir well. Add dry ingredients and mix well. Stir in remaining chocolate chips. Using an 8 x 10 pan and bake for 15-22 minutes. Cool before serving.

HONEY COOKIES -1

Ingredients

1 ½ c. oil

8 edds

1 ¾ c. sugar

¼ c. brown sugar

2 c. of honey

2 tbsp. vanilla sugar

½ tsp. cinnamon

8 c. flour

1 tsp. baking soda

1 tsp. baking powder

Directions

Mix and put dough in fridge overnight. Bake at 350° for 15-20 minutes

HONEY COOKIES - 2

Dry Ingredients

2 ¾ c. flour

2 tsp baking powder

1 tsp cinnamon

Pinch ground ginger

½ tsp salt

Directions

Wet Ingredients

1 large egg

1c sugar

¾ c oil

½ c. honey

1 tsp vanilla

Turbinado sugar (for garnish)

Preheat the oven to 350°. In a large bowl, blend dry ingredients. In a separate bowl, beat egg and sugar until light and creamy. Add oil and continue beating. Add honey and vanilla. On slow speed add oil until a thick dough has been formed.

Scoop a tablespoon at time and roll in turbinado sugar. Place on a cookie tray about 1” apart. Bake for 11-12 minutes.

246 | Cookies, Brownies, Cupcakes & Muffins

KIPALACH - Dudi’s Mother

Ingredients

2 small whipping cream containers

4 sticks margarine

6 c. flour

Filling

½ c. sugar

1 tbsp. cinnamon

½ c. walnuts

Topping

Icing sugar

Directions

Mix whipping cream, margarine and flour at low speed until a thick dough is formed. Refrigerate overnight

Preheat the oven to 250. Mix filling. On a floured surface, roll the dough flat and cut long triangles (rogelech style). Fill each rugelach and roll.

Bake for 20 minutes. Sprink with icing sugar when cool.

LIGHT BROWNIES - cooks illustrated

Ingredients

½ c. white whole wheat flour (or all-purpose)

½ tsp. baking powder

2 tbsp. Dutch-processed cocoa powder

1 tbsp. warm water

1 tbsp. vanilla extract

3/8 tsp. instant espresso powder

2 tbsp. unsalted butter

3 ounces semisweet chocolate, chopped fine (do not use chocolate chips)*

½ c. sugar (3 ½ ounces)

1/8 tsp. table salt

1 large egg, lightly beaten

Directions

Preheat the oven to 350° . Line an 8 inch square baking pan with parchment paper or foil and coat lightly with non-stick spray.

Whisk the flour and baking powder together in a small bowl; set aside. In a separate bowl, whisk the cocoa, water, vanilla, and espresso powder until melted, about 1 minute; whisk until the mixture is smooth. Whisk in the sugar and salt until completely incorporated. Whisk in the cocoa mixture, then whisk in the egg. Stir in the flour mixture until just incorporated (do not over mix).

Pour the batter into the prepared pan and smooth the top. Bake until a toothpick inserted into the center comes out with a few moist crumbs attached, 20-25 minutes. Cool completely on a wire rack, about 1 hour, life the brownies out of the pan and cut into 12 brownies.

Note: Chocolate chips contain stabilizers and other additives that will make your brownies dry and squatty. Use bar chocolate instead.

248 | Cookies, Brownies, Cupcakes & Muffins

MANDELBROIT

Ingredients

1 c. of sugar

2 eggs

2/4 c. of oil

1 tsp. vanilla

2 ½ c. of flour

2 tsp. of baking powder

Directions

Blend sugar and eggs and then add the rest of the ingredients. Shape batter into 2 loaves. Sprinkle cinnamon and sugar on top. Bake for 25 minutes at 350° on a pan.

While hot, cut into strips and put back in the oven for 15 minutes at 300 . Leave it in the oven for 40 minutes at 200° .

MEGA PEANUT BUTTER AND CHOCOLATE CHUNK COOKIE Bakeandsteaks

Ingredients

½ c. brown sugar

½ c. white sugar

1 stick of margarine (room temp)

½ c. peanut butter

1 egg

2 teaspoon vanilla sugar

1 ½ c. flour

¼ teaspoon salt

1 teaspoon baking soda

½ c. chocolate chunks

Directions

Preheat the oven to 350° and line a sheet pan with parchment paper. Cream together the sugars, margarine and peanut butter. Then add the eggs and vanilla.

Add in the dry ingredients, followed by all but a couple of the chocolate chunks · Form the dough into a 7 inch round disk on the parchment lined sheet pan Top with remaining chocolate chunks · Bake for 19 minutes and let it cool a bit before slicing.

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OATMEAL COOKIES - Daniella Grant

3 c. of flour

3 c. of oats

1 tbsp. baking powder

1 tbsp. baking powder

1 tbsp. cinnamon

1 tsp. salt

1 ¼ c. oil

1 ½ c. brown sugar

3 eggs

1 tbsp. vanilla

3 c. chocolate chip

Combine ingredients well and put it in the oven at 350° for 14 minutes.

OMG MOCHA CHIP COOKIES

Ingredients

½ c. of oil

¾ c. of brown sugar

¾ c. of white sugar

2 eggs

1 tsp. vanilla

1 tbsp. hot water

2 c. flour

1 tsp. baking soda

1 pack instant vanilla pudding

3 tbsp. coffee granules

1 c. cappuccino chips

Directions

Mix sugars and oil. Add remaining ingredients. Scoop into balls and place on pan

Bake at 350° for 12 minutes or until golden brown.

PEANUT BUTTER COOKIES - Mrs Ross

Ingredients

2 c. of flour

½ tsp. baking soda

¼ tsp. salt

1 ¼ c. dark brown sugar

1 ¼ c. white sugar

1 c. salted butter, softened

Directions

Combine dry ingredients in one bowl, and wet in another. Mix them well. Blend together, but don’t overmix. Bake at 300° for 18 - 22 minutes or until light brown on the edges.

PEANUT CHEWS

Ingredients

1 c. Sugar

1 c. Karo syrup

1 c. peanut butter

5c. Rice Krispies

½ c. melted chocolate chips

Directions

Set Rice Krispies aside. Mix remaining ingredients. Pour over Rice Krispies and mix well. Drizzle melted chocolate chips.

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SALTED CARAMEL SAUCE FOR DIPPING AND DRIZZLE

Ingredients

1 c. granulated sugar

½ c. water

6 tablespoons salted butter, cubed, at room temperature

½ c. heavy cream

1 teaspoon vanilla extract

Sea salt

Directions

Heat sugar and water in a large skillet or wide saucepan with a lid, over medium heat. Swirl the pan very gently, just enough to evenly cover and moisten sugar with the water. Cover pan and cook for 3 minutes.

Remove the lid, and allow sugar to boil for 5 minutes, or until it’s a deep amber color. Once a candy thermometer registers 350°F, carefully and slowly add butter and cream, as adding these ingredients will cause the caramel to sputter and steam. Stir until butter is melted and cream is incorporated.

Add vanilla extract and a pinch of sea salt. Cool slightly before moving sauce to a heat proof container. Store in the refrigerator, up to 2 weeks. Serve sauce with apple slices, pears, pound cake, cookies, etc.

SIMPLE BREAKFAST MUFFINS

Ingredients

1 egg

¼ c. of oil

¾ c. unsweetened applesauce

1 tsp. of cinnamon

1 teaspoon of bicarbonate of soda

1 tsp. baking powder

1 tsp. vanilla extract

1 c. of plain white/wholemeal flour 1 c. of oats

Directions

In a mixer or a bowl, mix :

1 egg

¼ c. of oil

Mix in:

¾ c. unsweetened applesauce

1 tsp. of cinnamon

1 teaspoon of bicarbonate of soda

1 tsp. baking powder

1 tsp. vanilla extract

1 c. of plain white/wholemeal flour 1 c. of oats

Toppings: Optional: Blueberries, peanut butter, sugar, chocolate chips,etc..

Once all combined, split mixture into 20 muffin paper cases in a muffin tin.

Top with blueberries and sugar, chocolate chips or a blob of peanut butter and bake on 160 celsius for 20 minutes till springy on the top. Cool for 5 minutes and then transfer cases to the wire rack to continue to cool.

Sore in an airtight container for up to a week or freeze.

254 | Cookies, Brownies, Cupcakes & Muffins

SMORES HAMENTASHEN

Ingredients:

Chocolate Dough:

4 eggs

1 c. oil

1 ½ c. sugar

1 tsp. vanilla extract

4 ½ c. flour

3/4 c. confectioner’s sugar

¼ c. + 1 Tbsp. cocoa

3 tsp. baking powder

1/8 tsp. salt

Filling: marshmallow fluff and chocolate chips

Directions

Mix together the eggs, oil, sugar and vanilla. Add in the flour, sugar, cocoa, baking powder and salt and mix until you have a smooth but slightly sticky dough. (You may need to add additional flour).

Roll the dough ¼” thick, cut out circles, place ½ tsp. of filling in the center of each circle, pinch the corners closed to form a triangle. Bake at 350° for 8-10 minutes.

Once cooled drizzle with melted chocolate and sprinkle crushed graham crackers on top.

SQUARE COOKIES - Between Carpools

Ingredients

2¼ c. flour

¾ c. confectioners sugar

2 sticks butter or margarine, chopped

1 teaspoon vanilla extract

Lots of nonpareils

Directions

Preheat the oven to 350°ºF. In the bowl of an electric mixer, combine flour and sugar. Add butter and vanilla and mix until a dough forms, scraping the sides to incorporate all the flour into the dough. The dough will seem dry at this point, but keep mixing until it comes together nicely (you can add 1 Tbsp oil if you need).

Using a rolling pin, roll out the dough on a piece of parchment into a rectangle (to roughly a 9x13 size), then transfer the parchment paper to 9 x 13-inch Pyrex. Press the dough until it evenly fills the entire pan.

Add nonpareils and press with a piece of parchment so they stick to the dough. Lift parchment out of the Pyrex. Using a pizza slicer, slice into small squares. Transfer squares to a parchment lined baking sheet. You don’t have to place them far apart because they won’t rise significantly. Bake for 10-12 minutes. They won’t turn golden, so you can remove from the oven when they’re slightly firm to the touch. They’ll continue to firm up as they cool.

256 | Cookies, Brownies, Cupcakes & Muffins

Ingredients

3 packs Stella Dora Cookies

3 Block J & J cream cheese

1 c. sugar

3 eggs

1 ½ tsp. vanillin sugar

Directions

Preheat the oven to 350°. Place each Stella Dora Cookie in a cupcake holder. Beat remaining ingredients until well blended. Add a dollop of mix over each ookie. Bake for 10 minutes.

ULTIMATE CHOCOLATE HAMANTASCHEN

Baked by Batya

Ingredients:

Dough:

4 eggs

1 c. oil

1 ½ c. sugar

1 tsp. vanilla extract

4 ½ c. flour

3/4 c. confectioner’s sugar

¼ c. + 1 Tbsp. cocoa

3 tsp. baking powder

1/8 tsp. salt

Filling: chocolate spread (you can use nutella if you prefer)

Directions:

Mix together the eggs, oil, sugar and vanilla. Add in the flour, sugar, cocoa, baking powder and salt and mix until you have a smooth but slightly sticky dough. (You may need to add additional flour). Roll the dough

¼” thick, cut out circles, place 1 tsp. of filling in the center of each circle, pinch the corners closed to form a triangle and bake at 350° for 8-10 minutes.

Once cool, dip in melted chocolate and chocolate sprinkles.

258 | Cookies, Brownies, Cupcakes & Mu

ns

MOUSSES, SORBETS & CREAM DESSERTS

CHOCOLATE MOUSSE - Estee Silber

Ingredients:

7 oz semisweet chocolate/chocolate chips (torina pareve is the best)

¼ lb margarine

7 eggs - separated

1 c. of sugar

1 tsp. vanilla sugar

2 small rich’s whip

Powdered sugar

Directions

Melt chocolate and margarine together

Beat yolks and ¾ cup of sugar until light and fluffy

Beat chocolate mixture and vanilla sugar

Beat egg whites until soft peaks and add ¼ cup of sugar until stiff

Fold whites into chocolate mixture

Pour ¾ of the batter into springform pan and bake for 35 minutes

Cover batter and refrigerate

1st layer

½ pint of whip cream (1 or 2 small rich’s whip)

½ c. of powdered sugar

1 tsp. of vanilla sugar

2nd layer

Cool cake - it will drop.

Pour on the rest of the chocolate mixture and freeze.

3rd layer

Put on whipped layer

CHOCOLATE TRIFLE - Shoshi Klien

Ingredients

Chocolate Cake:

Duncan Hunes or on page 355 of the purple cookbook (practical chocolate cake)

Mousse:

1 bag of chocolate Chips

¼ c. of water

4 eggs

½ c. of sugar

1 tsp.of vanilla

1 small carton of rich’s whip

Whip:

1 small rich’s whip

Directions

Melt the chocolate chips with the water.

Mix the eggs, sugar, and vanilla.

Combine the mixtures, and fold in one container of rich’s whip.

Beat 1 small rich’s whip for the whipped layer

Layer the trifle in a tall bowl: Chocolate Shaving - whip - mousse - choc cake - whip

- mousse - choc cake

PINK AND YELLOW SHERBERT

Directions

Yellow:

Boil 1 c. of water and ¾ c. of sugar until dissolved

Add one package of lemon jello into it

And 1 c. of pineapple juice and one c. of lemon juice

Freeze and then blend until fluffy and freeze again

Pink:

Boil 1 c. of water and ¾ c. of sugar until dissolved

Add one package of strawberry jello into it

Add one c. of orange juice and one c. of pineapple juice

Freeze and then blend until fluffy and freeze again

Swirl both colors together.

COOKIE CHUNK PB ICE CREAM

Ingredients

Crushed oreo cookies

½ c. peanut butter

6 oz bittersweet chocolate

3 eggs, whipped

½ c. of sugar

28 oz of whipped cream from carton

262 | Mousses & Cream Desserts

LAYERED CREAM DESSERT - Shira

Ingredients

Base

Duncan Hines Devil Food Cake mix

1 Stick margarine, melted

Chocolate Filling

1 small box whipped topping

½ c. mocha mix

½ c. brown sugar

1 package chocolate pudding (not instant)

Vanilla Filling

1 small box whipped topping

½ c. mocha mix

½ c. brown sugar

1 package vanilla pudding (not instant)

Directions

Preheat the oven to 350°. Mix Duncan Hines Cake Mix with melted margarine and bake for 10 minutes. Put in the freezer until cool and then crumble. Put aside.

In two separate bowls, mix up the chocolate and vanilla fillings.

Use one 9 x 13 pan, or 2 - 9” pans

Crumble ½ of the mixture across the bottom of a pan. Spread chocolate pudding mix. Add ½ of crumble mixture. Spread vanilla pudding mix. Add remaining of crumble mix. Refrigerate overnight.

LAYERED SHERBET DESSERT - Estee Silber

Ingredients:

2 different flavored sherberts

2 containers rich’s whip

1 ready pie crust

Directions

Mix 1 sherbet with one whip container

Pour into crust

Freeze Well.

Mix 2nd sherbert with whip and freeze.

264 | Mousses & Cream Desserts

MINI PEANUT BUTTER CHOCOLATE MOUSSE PIES

Ingredients

Filling

1 c. cocoa

½ c. light brown sugar

¾ c. sugar

16 oz. whip topping

½ c. peanut butter

¼ stick margarine

1 tbl. Vanilla extract

Crust

Mini Graham cracker pie crusts or 9” graham cracker crust.

Topping

½ c. oats

¼ c. brown sugar

½ tsp. Cinnamon

⅛ tsp.salt

2 tbl. Margarine

2 tbl. Frozen orange juice concentrate, thawed

¼ c. coarsely chopped walnuts

Directions

Filling

In a large bowl beat all the ingredients. Fill individual pie crusts (or large crust).

Nut Crunch

Combine oats, brown sugar, cinnamon and salt in a medium bowl. Cut in butter with a pastry blender or a fork until evenly distributed. Stir in orange juice concentrate and nuts.

Top with nut crunch. Serve cold.

NO-BAKE COFFEE MOUSSE CHEESECAKE TRIFLES - Miriam

Ingredients

For coffee cheesecake mousse:

1 c. heavy whipping cream or non dairy whipped topping

1 (8-ounce) container cream cheese (tofutti works nicely)

1 cup sour cream (tofutti works nicely)

1 teaspoon vanilla extract

4 teaspoons instant coffee, dissolved in 1 tablespoon water

2 c. confectioners’ sugar

For chocolate cake crumbs:

1 c. flour

½ c. cocoa powder

½ c. light brown sugar

½ c. (1 stick) margarine, cold and cut in cubes

Directions

Pascal

Prepare the mousse: In the bowl of an electric mixer, using a whisk attachment, beat non-dairy whipped topping on high speed until stiff. Remove from the mixer bowl and set aside. There is no need to wash the mixer bowl before continuing.

Add cream cheese, sour cream, vanilla, and coffee to the mixer bowl and beat until smooth. Add confectioners’ sugar and beat until combined.

Remove bowl from mixer and use a rubber spatula to gently fold in the reserved whipped topping. Do not overmix. Place the mousse in the fridge to chill while you prepare the crumbs. Prepare the crumbs. Preheat the oven to 375ºF. Line a baking sheet with parchment paper and set aside.

In a small bowl, combine all ingredients and crumble.. Spread the crumbs in a single layer on the prepared cookie sheet. Bake for 7 to 8 minutes, stirring halfway through. Remove from the oven and set aside to cool before assembling trifles.

To assemble, layer crumbs and mousse in small cups. Refrigerate until ready to serve.

PEANUT BUTTER MOUSSE

Ingredients

8 oz tofutti cream cheese

1 c. peanut butter

1 tbsp vanilla extract

1 c. confectioners sugar

1 c. rich’s whip

1 package of a graham cracker crust

Directions

Mix cream cheese, pb, and vanilla until smooth

Add confectioners sugar until well incorporated

When smooth, add whip and beat on high for 4 minutes

Pour into pie and refrigerate for 20 minutes or freeze

YUMMY SLUSH DESSERT -

Ingredients

½ c. sugar

1 c. water

1 package jello (any flavor)

1 c. orange juice

Directions

Ahuva Cheins

Boil ½ c. of sugar with 1 c. of water. Mix with fork until sugar is dissolved.

Take off the flame and add 1 package of jello and 1 cup of orange juice. Mix again until well blended.

Freeze for a few hours. Defrost and add a small container of Rich’s Whip. Freeze again.

FRUIT DESSERTS

AMBROSIA

Ingredients

3 - 20 oz cans pineapple chunks (drain ½)

1 - 11 oz can mandarine oranges (drain ½)

1 - 10 oz can sweet, sliced strawberries (with juice)

1 - 16 oz can pitted tart cherries

1 - 16 oz bottle dessert whip

Directions

Mix well. Serve cold!

FRUIT TRIFLE WITH CRUNCH SAUCE

Ingredients

2 containers blueberries

2-3 apples chopped

2 cans crushed pineapple

2-3 kiwis sliced

1 pint strawberries

Sauce

1 container frozen strawberries with sauce

½ c. orange juice

3 tbs. Icing sugar

Pinch of vodka (optional)

Directions

Crunch

Crunch

½ stick melted margarine

1 c. rice krispies

¾ c. brown sugar

Mix all crunch ingredients and place on top of fruit.

Sauce

Mix all sauce ingredients in a blender, until smooth and serve on the side.

270 | Fruity Desserts

FRUIT DESSERT

Ingredients

Salad:

3 red apples

1 green apple

1 yellow apple

4 oranges

11 oz pineapple -cubed

Sauce:

½ cup orange juice

1 bag frozen strawberries

1 bag frozen raspberries

2 tbsp confectioners sugar

NOTES

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