Chicken with Wine, Apricots, Dates, and Cranberries- Perfect for Tu Bishvat!

kosher chicken recipes, kosher recipes, rosh hashanah chicken recipes, Tu Bishvat Recipes and Table Settings

Chicken with Wine, Apricots, Dates, and Cranberries- Perfect for Tu Bishvat!

1 Comment 30 December 2012

Apricots and dates, dried apricots,

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Thank you  Ellin for this nice chicken recipe! I love this for Tu Bishvat as it has lot’s of delicious fruits to flavor the chicken! Tu Bishvat fruits are traditionally from the land of Israel- mainly  grapes, figs, pomegranates, olives and dates. Tu Bishvat this year starts on Friday evening January 25, and continues till Saturday January 26 at sundown.

Perhaps we can even adapt some new Tu Bishvat fruits for this recipe!

Take the Tu Bishvat Chicken challenge!

Anyone have good ideas to convert this into a Tu Bishvat chicken recipe? Comment below!

Chicken with Dried Fruit adapted from Chef Confidential

by Ellin Orlinsky

Ingredients:

  • 1/2 cup dried cranberries
  • 1/2 cup pitted dates
  • 1/2 cup dried apricots
  • 1/2 cup orange juice
  • 1/4 cup lemon juice
  • 1/3 cup red wine vinegar
  • 1/2 cup white wine
  • 2 tbs olive oil
  • 1/2 cup brown sugar
  • 1 head garlic peeled and chopped
  • 2 tsp minced ginger
  • 2 tbs dried oregano
  • 2 tbs dried thyme
  • 2 bay leaves
  • 2 chickens cut into 1/8ths
  1. Combine all the ingredients in a bowl. Put chciken in a large baking dish. Pour fruit mixture over chicken. Cover and marinate in fridge overnight.
  2.  Preheat oven to 350. bake 1 hour the remove dried fruit from the pan reserving fruit. return chicken to oven for another 1/2 hour. discard bay leaves. season with salt and pepper to taste.
  3.  To plate: Spoon pan juices over chicken with cooked fruit. ( I put all the fruit back on when reheating the chicken). Enjoy!

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Which Tu Bishvat Table Is Your Favorite? (re-post from contest Jan. 2012)

holiday table settings, Tu Bishvat Recipes and Table Settings, tu bishvat table settings

Which Tu Bishvat Table Is Your Favorite? (re-post from contest Jan. 2012)

16 Comments 28 December 2012

Thank you to the wonderful Jewish Hostesses that sent in their Tu Bishvat tables to share!

I promised this  fabulous Decorating with Flowers Coffee Table Book to the most unique centerpiece but I need my Jewish Hostess readers help in deciding!

Please comment below with your favorite! Marlene 

 

1-Tu Bishvat fruit and flowers centerpiece, colorful placemats, gorgeous flowers by Marcy Sued.

 

2-  A modern Tu Bishvat by Leila Akkad:

 3- A cascading floral and Tu Bishvat fruit centerpiece by Esther Sassoon:

 

4- A stunning floral punch of tropical flowers and Tu Bishvat fruits by Joyce Silverman:

5-A mediterranean Tubishvat dinner by Hana Itzhaki of   lakosherkitchen.com :

 

Announcing the winner- Joyce Silverman with most votes!! 

 

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A MAG Sheva Berachot by Barbara Franco- Pink and Red!

sheva berachot table settings

A MAG Sheva Berachot by Barbara Franco- Pink and Red!

No Comments 24 December 2012

 

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“Hi Marlene,
Here are some pictures from the Sheva Berachot I made for Susan and Maurice Kassin. The theme was pink and red. For napkin rings, I printed out a wallet-sized picture of them from their engagement in black and white. Then, I punched a hole in the corner and alternated between pink and red ribbon to tie the picture around the napkin. The name cards are heart shaped sugar cookies with hot pink sprinkles covered by a rectangular shaped cookie with names written in edible marker. The giveaways are pink pillow boxes filled with Red Hots candies and tied with red and pink ribbon to coordinate with the theme. Hope you like!”
-Barbara R Franco

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

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Come Play Cards! A Casual Gourmet Lunch by Frieda Kassin

2 Comments 24 December 2012

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Thank you Frieda Kassin for sharing your gorgeously displayed and gourmet card game with us! SO impressive!!! The wheat berry salad sounds like a winner! I can’t wait to try it! Marlene
“Hi Marlene,
The striped tablecloth was actually custom made. I used the lucite boxes as platters and the lids separately as platters…. Here are some recipes from my card game….”
Frieda Kassin

Recipe for Wheat Berry Salad: (pictured below)

  • Make wheat berry according to package but instead of water use use imagine vegetable stock.
  • Roast 3 cups butternut squash on tray with salt, pepper, garlic powder, and olive oil.
  • Toast 1 cup mixed nuts in pan with olive oil, when done remove from pan and in the same oil sauté 2 shallots or 1 red onion. When translucent add 2-3 cups fresh chopped kale but don’t let it get wilted
  • In serving platter mix all ingredients together. Leave some of the freshly chopped kale and nuts to put on top. Serve at room temperature

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Quinoa Oreganata

  • Make quinoa according to package using imagine vegetable stock instead of water
  • Chop red onion and colored peppers very fine and add to quinoa once it’s cooled
  • Chop in food processor sundried tomatoes with its oils, kalamata olives and green olives with their oils leaving it still chucky
  • Add it to quinoa
  • Chop some fresh oregano and add it
  • Add salt, pepper and dried oregano
  • Serve cold or room temperature
  • Enjoy!

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Meatless Monday Vegan Quesadillas

kosher appetizer recipes, kosher pareve recipes, kosher recipes, shavuot recipes and ideas

Meatless Monday Vegan Quesadillas

No Comments 21 December 2012

 

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If you’re in need of new dinner menu idea, look no further than a classic quesadilla! Perfect for entertaining or a weeknight kid- friendly dinnner!

I used corn tortillas, replaced the typical ground beef with fat free refried beans, and featured creamy avocados instead of cheese and sour cream, so this party pleaser is healthy, light (less than 80 calories per quarter!), kosher parve, vegan, and gluten free. Not to mention, the triangle shape makes for easy snacking, as well as a festive touch for any  get together.

What you’ll need for a dozen quesadilla wedges:
* If you’re vegan, be sure to check your refried beans. Some have added sugar.

- 6  organic corn tortillas
- 3/4 cups fat free refried beans
- 1 tablespoon hot sauce or ground chiles
- 1/2 fresh avocado, diced
- 1/2 large tomato, seeds removed, diced
- 1/4 white onion, diced finely
- 3 tablespoons fresh lime juice

In a small bowl, combine beans and hot sauce or chiles.

On half the corn tortillas, spread 1/4 cup refried beans on each. Place a second tortilla on top of each and press down slightly. You can always use more if 1/4 cup is too scant for your taste. There’s no such thing as too much deliciousness.

You’ll have three whole quesadillas now. In a large skillet, panfry each quesadilla over medium-high heat. You don’t need to use oil, but a bit of nonstick spray will help to make the edges nice and crisp.

When the quesadillas are golden and crispy, cut each into quarters and set aside. You’ll have 12 wedges.

In a medium bowl, toss together your tomato, avocado, onion, and lime juice. Spoon over the top of your warm quesadilla wedges and serve immediately!

You can always add shredded purple cabbage for more color, or a bit of greek yogurt if you don’t mind dairy, or plain soy yogurt to keep them parve.

Enjoy, and happy eating!

 

 

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Meat Empanada Crescents  by Grace Tobias

hanukka recipes and tablesettings, kosher appetizer recipes, kosher meat recipes, kosher recipes, kosher thanksgiving recipes, shabbat recipes

Meat Empanada Crescents by Grace Tobias

1 Comment 18 December 2012

Loving my Instagram Fans for sharing the BEST recipes! Thank you @gtobias for this fabulous meat empanada appetizer!

Instant Tomato Soup with Inside Out Grilled Cheese

kosher dairy recipes, kosher recipes, kosher soup recipes

Instant Tomato Soup with Inside Out Grilled Cheese

3 Comments 18 December 2012

 

This is a great last minute dinner for a cold winter’s night!

A note about the boxed Trader Joe‘s soups: most of the boxed soups are Kof-K Kosher pareve or dairy, but always check the label before purchasing.  They taste really good on their own, but I like to spice them up a bit by throwing in some sauteed veggies, fresh herbs, or dashes of pepper or hot sauce. If you do not live near a Trader Joe’s, there are plenty of other options out there. Imagine makes a creamy organic tomato soup as well. You can purchase kosher soup Amazon.com and have them delivered to your door!”
Imagine Organic Soup, Creamy Tomato, 16-Ounce Boxes (Pack of 12)

Serves 4

Kosher Recipe Ingredients

For the Instant Tomato Soup:

  • 1 Box Trader Joe’s or Imagine Brand Organic Tomato & Roasted Red Pepper Soup
  • 1 small onion, finely chopped
  • 1/4 cup chopped fresh basil (or 1 tbsp dried basil)

For the Grilled Cheese:

  • 8 slices whole wheat bread or any healthy grain bread
  • 1 pkg. shredded cheddar or mozzarella cheese**
  • butter and/or olive oil for coating the pan

Pour a dash of olive oil into a pot, turn heat to medium high, and saute your onion until cooked through. Add the box of soup to the pot, lower the heat all the way and let simmer until it is nice and hot.

Take a large nonstick frying pan and put a dollop of butter/olive oil and heat on a medium flame. Put two slices of bread in the pan until toasted. Sprinkle some cheese (about 1/4 cup, depending on how big your bread is) on one slice, then cover with the other slice. While the cheese is melting, throw some more butter in the pan for it to melt (trust me, this will help with sticking). Spread 1 tbsp cheese on top of the grilled cheese, then delicately flip over to the other side of the pan (with the cheese underneath). Wait until the cheese underneath gets nice and crispy, add butter to the pan, then sprinkle cheese on top and flip again. When both sides are crispy, turn onto a plate and cut in half on the diagonal. Watch the video above for a tutorial.

Ladle the soup into four mugs and sprinkle with basil. Place the mug on its saucer and put the grilled cheese on the plate. Dip the grilled cheese into the soup to eat. Alternatively, get cute bowls with attached plates. I found these Soup & Sandwich plates from Crate & Barrel, they are super cheap and adorable!

* Beware of some boxed/canned soups as they can contain a lot of sodium. I always reach for the “lower sodium” options and make sure I don’t make these soups every day. They are great in a pinch but try not to make them a staple in your kitchen.

**If you’re looking to cut calories, you can use fat free kosher cheese. I love cheese so I cannot make that type of sacrifice, but I find that if you use half regular cheese and half fake cheese (like Smart Beat Cheese) it tastes similar to the original and lowers the calories.

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Two New Mac and Cheese Recipes

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Two New Mac and Cheese Recipes

2 Comments 17 December 2012

by Michelle Safdieh

  • 1 stick butter melted
  • 4 – 5 Tblspoons flour
  • 2 cups milk
  • 1-1/2 C grated cheese (can mix if you like (muenster,cheddar)
  • Salt and white pepper
  1. Boil 1 lb pasta ( I like large shells).
  2. Put in 3 qt pyrex (spray w/ pam). Top with slices of tomato, sprinkle panko bread crumbs on top.
  3. Bake covered 350 for 40 min uncover for 10-15 min more.

Mac n Cheese  Recipe#2

by Vicki Hoffstein

2 cups dried elbow macaroni

1/2 C of grated cheddar

1/2 C of grated mozzerella

1/2 C of grated muenster cheese

1/2 cup of sour cream

4 Ttbsp.butter cut into pieces

3 eggs

1/2 tsp salt

1/2 tsp pepper

1 C of milk

1/2 C of bread crumbs

1/2 C of Cornflake  crumbs

cook macaroni until aldente-about 8 to 10 min. drain pasta and put in large bowl, add cheeses while pasta is hot. in a separate bowl, using a whisk, combine sour cream, butter,eggs, salt and pepper. Add to macaroni mixture. Spray oven proof baking dish with pam, pour mixture in and top with combined bread and cornflake crumbs. Bake at 350 for 30-45 min. Enjoy!

 

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Two New Macaroni and Cheese Recipes on FoodistaMacaroni and Cheese

Stuffed Grape Leaves with Goat Cheese, Dates, and Walnuts

kosher dairy recipes, shavuot recipes and ideas

Stuffed Grape Leaves with Goat Cheese, Dates, and Walnuts

1 Comment 17 December 2012

 

Thank you to my wonderful daughter Shirley for finding the time to  roll these delicious stuffed grape leaves for me to serve at our Shavuot lunch. And thank you from the bottom of my heart for all the sweetness that you pack into everything that you do. Love, Mommy

inspired by Honest Fare

Tip-Before using grape leaves wash them well under running water to remove debris or insects. Slice and cut out the middle thick stem so that the leaves are easier to roll, and the grape leaves are not tough to chew. Check out this post rolling yebrat the easy way  HERE.

1.Remove each leaf from the jar and lay flat.

2. Cut your dates in half (first check each one for any insects) and spoon a teaspoon of goat cheese on or in to them and top the goat cheese with a couple walnuts.

3. Lay a grape leaf flat and place the date at the base where the stem would be. Fold in the corners and roll according to the directions HERE.

4.  Bake them at 350 for 10 minutes so the cheese will be warm.

5. Squeeze a little lemon juice over them right before serving.

 

 

 

Easy Shabbat Ice Cream Bombe Dessert

kosher dairy recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, mothers day recipes, rosh hashanah desserts, shavuot recipes and ideas

Easy Shabbat Ice Cream Bombe Dessert

8 Comments 15 December 2012

We found this new recipe in
Desserts 4 Today-Desserts 4 Today: Flavorful Desserts with Just Four Ingredients
Great for the second round of Sukkot !   This recipe is a no brainer.
  • 2 pints raspberry sorbet
  • 1 pint strawberry ice cream (can be pareve)
  • 1 pint vanilla ice cream (can be pareve)
  • 2 packages (10 oz. each) frozen strawberries in syrup, thawed
  1. Lightly grease a 2-quart round bowl or a Kitchen Aid bowl with cooking spray. Line with 2 long pieces of plastic wrap, letting the excess hang over the sides. Arrange the bowl in the freezer, making sure it’s level and secure.
  2. Remove the raspberry sorbet from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the sorbet in an even layer in the bottom of the bowl. Return the bowl to the freezer.
  3. Remove the strawberry ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the ice cream in an even layer over the firm raspberry sorbet. Return the bowl to the freezer.
  4. Remove the vanilla ice cream from the freezer and let soften at room temperature until just barely spreadable. Remove the bowl from the freezer. Using a rubber spatula, spread the vanilla ice cream over the strawberry ice cream. Cover with plastic wrap. Return the bowl to the freezer and freeze until hard before serving, about 6 hours or for up to 3 days.
  5. Pile the thawed strawberries and syrup into a food processor. Process until blended, about 20 seconds. Strain the sauce through a fine-mesh sieve into a small bowl pressing firmly on the berries. Discard the pulp and seeds and use immediately or cover and refrigerate for up to 2 days.
  6. To serve, unwrap the mold and invert onto a shallow serving plate. Gently pull on the plastic while lifting off the bowl. Cut into wedges and serve with a drizzle of sauce.
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Vicky’s Hearty Tilapia Burgers with Caramelized Onions, Tomato and Arugula

hanukka recipes and tablesettings, kosher fish recipes, kosher recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, sukkot and rosh hashanah recipes

Vicky’s Hearty Tilapia Burgers with Caramelized Onions, Tomato and Arugula

4 Comments 11 December 2012

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“Hi Marlene,

Its Vicky Krantz,

So I have this really great tilapia Berger recipe! It’s sooooo easy to make and comes out delicious!

I made it a few time and each time my company ranted and raved about it! I actually made them in mini sliders last night they were a hit! I just had to share this recipe with you:)

p.s. I topped it with caramelized onions, garlic mayo, tomato and arugula! P.S. Check out my HANUKKA TABLE HERE!

  • 1 .5 lbs of tilapia (about 5 pieces)
  • 2/3 cup seasoned Panko crumbs
  • 1 egg and 1 egg white, beaten
  • 2 tbsp Dijon mustard
  • 2 garlic cloves, minced
  • 1 tspn salt
  • 1/2 tspn black pepper
  • 1/2 tspn dried basil
  • 1 tspn smoked paprika
  • 1 tspn onion powder

Add tilapia to a good processor until chopped. Transfer to bowl and add egg, Panko crumbs, garlic, mustard, salt, pepper, onion powder and basil. Mix well then form tilapia patties (form tight with your hands so it doesn’t fall apart, use gloves!) Heat a pan on medium heat and add a little oil, cook patties until golden on each side, about 3-4 minutes. Do the same on both sides. (I also put in oven for about 10-15 mins on 400 just to make sure inside got cooked)
Makes 6 burgers
Enjoy!

Warm Carmelized Hanukkah Donuts Injected with Heering Coffee Liquor and 5 MORE Heering Liquor Holiday Recipes!

chanuka table settings, hanukka recipes and tablesettings

Warm Carmelized Hanukkah Donuts Injected with Heering Coffee Liquor and 5 MORE Heering Liquor Holiday Recipes!

No Comments 05 December 2012

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Two Beautiful Hanukka Tables from Esther Sassoon In Israel

chanuka table settings, hanukka recipes and tablesettings, holiday table settings

Two Beautiful Hanukka Tables from Esther Sassoon In Israel

No Comments 03 December 2012

Thank you Esther Sasson! Esther lives in Israel and shared pictures of  two beautiful Hanukka parties that she created. Esther plans parties and dessert buffets in Israel. She also creates beautiful flower arrangements such as the menorah centerpiece below. You can contact Esther at asassoon@neto.bezeqint.net.

“Hi Marlene,

These pictures were taken in Israel at a Hanuka party that I made for my husband’s students and their wives.

In the first pictures I made an olive themed party. I set out all different types of marinated olives.  For the centerpiece of the main table I made a menorah out of  glass squares  built on top of a long glass sheet. The cups are filled with olive oil and can actually be lit with floating wicks.  Under the menorah I put a small jug of olive oil pouring into a square of olives.

On the buffet tables I just put pretty, purple, brown, and green artificial flower arrangements, that I made,  with pretty olive trifles.

The blue party pictures were  a party that I made for the Syrian women of Israel. I just took mirrored trays and set them with all different types of desserts. The menorah centerpiece in the middle was built out of long goblets filled with blue marbles. On top of the goblets I put small cups of blue water with tea lights in them. On the table itself I put all kinds of blue Hanuka knick knacks like marbles, candles, coins, and dreidels.

That’s basically what I did in a nut shell. If you have any more questions, I’d be happy to answer.

Good luck, Esther”

Hanukkah Table Settings

 

 

Hanukkah Table Settings

Hanukkah Table Settings

Hanukkah Table Settings

Hanukkah Table Settings, hanukka desserts,

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Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

5 Comments 03 December 2012

by Joan Nathan

We scoured the ‘net for a lowfat soufganiyot recipe for our calorie conscious Jewish Hostesses and we found Joan Nathan’s great recipe

to share. I wasnt sure if my kids would love the apricot filling so I bought caramel and custard filling from Kitchen Caboodles on Avenue P in Brooklyn.

Enjoy!

Baked Soufganiyot–Low Fat Israeli Hanukkah Jelly Doughnuts

This recipe serves:  24

  • 1 package dry yeast (1 scant tablespoon)
  • 3 tablespoons sugar
  • 1/4 cup lukewarm water
  • 3 1/2 cups unbleached all-purpose flour (approximately)
  • 1 cup lukewarm skim milk
  • 1 large egg
  • 1 egg yolk
  • pinch of salt
  • grated zest of one lemon
  • 3 tablespoons reduced fat butter, at room temperature
  • 1/2 cup apricot jam  or caramel, chocolate, or custard filling.
  • confectioner’s or granulated sugar for rolling

1. Dissolve the yeast and 1 tablespoon of the sugar in the water.

2. Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, egg, egg yolk, salt, lemon zest and the remaining 2 tablespoons of sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.

3. Remove the dough to a bowl, cover and let rise in a warm place for at least an hour. If you want to prepare the dough in advance, place it in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.

4. Grease 2 cookie sheets. Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass as a cutter, cut into rounds about 2-inches in diameter and roll these into balls. Place the balls about 1 to 1 1/2-inches apart on the greased cookie sheets. Cover and let rise 30 minutes more.

5. Preheat the oven to 375°F. Bake the doughnuts for 12 to 15 minutes or until they’re golden. Remove from the oven and let cool.

6. Soften the jam in a food processor. Using an injector, insert a teaspoon of jam into each doughnut. Roll the soufganiyot in confectioner’s or granulated sugar and serve immediately.

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Berta’s Award Winning Movie Themed Bridal Shower

bridal showers, Dessert Buffet Bars

Berta’s Award Winning Movie Themed Bridal Shower

No Comments 02 December 2012

 Thank you Berta Naftali for sharing your very special bridal shower with us! I love the movie theatre theme, and how you coordinated the desserts, flowers and candies.

Little details like how you flipped over your white lucite trays to add height and a more modern touch makes all the difference. Using your glass table without a cloth is also another great look. Red, black and white are a classic big hit color combo. Your bridal shower truly wins an Academy Award!

Marlene

“Hi Marlene,
These are some pictures of my movie themed bridal shower.To start, we gave out mini popcorn buckets for our invitation.We had a candy table to mimic the consession stands at the movie theater. There were raisenets, Milk Duds, Dots, Mike ‘n Ike, Twizzlers,  Crunch a Bunch ; all the candys you buy at the theaters.

The desserts were made by Mari Gindi.

My center peice cake, was made by my sister in laws. All desserts were made around the theme and the colors black white and red. My mother and I really worked hard to put it all together!!”

Berta Naftali

 

 

 

 

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Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

7 Comments 02 December 2012

My sister in law Allegra is famous for her Hanuka and Purim parties. She puts extra special effort into making these holidays exciting for all her kids, nieces, nephews, and all of the extra guests that seem to find their way into her home. This is her favorite sugar cookie recipe. It tastes best when rolled out very thin and topped with fun sprinkles, frostings, chocolate chips, or whatever sugary toppings that you can concoct with your kids. Don’t forget to buy your Hanuka cookie cutter shapes!
Hanukkah Cookie Cutters – Set of 6- from Amazon

“This recipe comes out best when you refrigerate the dough for at least half an hour before shaping. Also don’t be afraid to add flour to your work surface and even to the dough and rolling pin-It really helps! Enjoy! ”

Recipe:

2 c sugar
1 1/2 c margarine
4 eggs
2 tsp Baking powder
5 c flour

Combine in order
Bake 350 approx 10-12 min

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