A Healthy Passover Snack for Picky Eaters

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A Healthy Passover Snack for Picky Eaters

5 Comments 16 January 2011

 

KOSHER RECIPE: Makes 6 Banana Bites

In the world of simple Kosher Recipes, these banana bites are a big hit when little friends get together on the Jewish holiday. The ingredients are all available Kosher for Passover, which makes life much easier  during that hectic holiday week. Kosher kids can stand in an “assembly line” and join in on this yummy DIY snack…Reprint from disney family.com

Recipe Ingredients

1-2 bananas
4 oz chocolate – milk or plain
Dried coconut
Chocolate sprinkles
Colored sprinkles


Kosher Recipe

Directions Cont’d

KOSHER RECIPE: Step One

Peel the banana and trim off the ends. Chop the flesh into 6 bite sized pieces.

Break the chocolate into a heat proof bowl. Put the bowl over a pan of hot water, making sure the bottom of the bowl doesn’t touch the water and melt the chocolate, stirring occasionally. Leave to cool slightly.

Push a straw through the banana, and then drizzle melted chocolate over each piece. (Don’t worry if it’s not perfect, it will still taste delicious!)

KOSHER RECIPE: Final Step

Roll the chocolate-covered banana in the coconut or sprinkles. Let the chocolate harden, and then serve. Store in the fridge and eat within 24 hours.

 

About the Author
Annabel Karmel is the mother of three children, a bestselling author of books on nutrition and cooking for babies and toddlers, and a familiar face on British television. Annabel travels frequently to the United States, where her books on feeding babies and young children are very popular. She has appeared on many TV programs, including the Today Show and The Early Show. Please visit her website at www.annabelkarmel.com.

And, remember for the latest Kosher Recipes and innovation, and new takes on how to enhance your Kosher lifestyle, check this website frequently.

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How to Use A Cookie Press For Fun Purim Cookies

kosher dessert recipes, kosher recipes, parties

How to Use A Cookie Press For Fun Purim Cookies

2 Comments 16 January 2011

Looks like a new-fangled contraption, right? Truth is, the cookie press has been around for almost fifty years. Want to turn out buttery spritz cookies? How about homemade Milanos? Then you’re going to want to invest in one of these, and you will never have to reach for store-bought versions again.

The science behind the cookie press is pretty simple: fill the tube with cookie dough, and fit one of the metal disks at the bottom. Then, press the bottom of the tube right on to the cookie sheet, and press. When the dough comes out, it forms shapes corresponding to the disks. Flowers, hearts, squiggles, snowflakes – the designs that are available will vary depending on the brand you buy.

You can’t use just any cookie dough recipe here, since the dough has to be the right consistency to fit through the disks. I provide my recipe below, and most cookie presses come with a recipe in the box. For the press to work, your dough cannot be refrigerated. If you do need to make your dough in advance, make sure it comes to room temperature before filling the tube.

So what can you use your new contraption to make? How about a homemade version of those classic swiss fudge cookies from Stella D’Oro? Make the flower shape and then fill the centers with a little chocolate ganache.

What about your own version of Milanos? Two oval shaped cookies, sandwiched together with a little melted chocolate – voila! The opportunities for your new gadget are endless, and any of the varieties would be great to slip in to your Mishloach Manot for Purim. You can top your designs with sprinkles, colored sanding sugars or even pieces of fruit. You’ll get 10 phone calls asking how you made that cool design!

Buy here: Norpro Cookie Press

Recipe: Makes about 40 cookies

1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon salt
2 1/2 cups flour

Beat the butter and sugar together until light and fluffy.
Add in the egg, vanilla and salt and beat until combined.
Stir in the flour.
Fill the cookie press with the dough and fit the disk on.
Press the cookies out onto ungreased baking sheets, 1 inch apart.
Bake on 375 F for about 10 minutes, until just lightly golden.
Transfer to wire racks until cool.
Decorate as desired!

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