Easy Diet Zucchini Pizza Slices

kosher dairy recipes, kosher vegetable recipes, mothers day recipes, shavuot recipes and ideas

Easy Diet Zucchini Pizza Slices

No Comments 06 May 2013

 

Easy Diet Zucchini Pizza Slices

My daughter Joy created this easy diet pizza recipe and shared it on @thejewishhostess Instagram in a snap.

Directiions:

  1. Slice zucchini in thin rounds and bake on a sprayed parchment for 20 minutes.
  2. Slide out of the oven and spoon marina sauce on top of each one.
  3. Sprinkle with shredded low fat cheese and oregano. Bake at 350 degrees till cheese is melted and toasty.
  4. Don’t miss a single recipe or gorgeous table setting idea! Subscribe Now!

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Vicky’s Easy and Pareve Peanut Butter Trifle Dessert Recipe

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, shavuot recipes and ideas, Sukkot Recipes

Vicky’s Easy and Pareve Peanut Butter Trifle Dessert Recipe

No Comments 06 May 2013

“I made this yummy dessert on Shavuot and  got so many requests for the recipe I figured you would post it for me,

Thanks Marlene!”

Vicki Hoffstein

  • 1 box Duncan Heinz Brownie Mix- bake in two 8in rounds according to directions and let cool.
  •  for the PB Mousse:
  • 1 1/2 C non dairy whip cream
  • 1 C smooth PB
  • 1 8oz container of tofutti cream cheese room temp.
  • 1 C confectioners sugar
  • 1 TB Vanilla extract
Whip all together in electric mixer
  •  layer of parve sandwich cookies
  • layer of non dairy whip ceam
  • layer brownie
 topping:
  • 1/4 C granulated sugar
  • 1/4 C  non dairy whip cream
  • 1 C semi sweet choc chips,
  • 1/2 C peanuts, chopped for garnish
Layer 1 brownie cake in a trifle bowl, next combine PB Mousse in electric mixer, spread over brownie and chill for 2 hours in fridge. Next layer open sandwich cookies on top, add layer of whip cream, and last layer of brownie. In a small saucepan heat sugar and non dairy cream, stir over medium heat until sugar dissolves and mixture comes to a boil. remove from heat, add choc chips and stir until melted. Spread over brownie, add peanuts and chill another 2 hours. So Yummy! Enjoy!
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Plum Nectarine Tart on Crispy Phyllo Dough with Sugar Almond Sprinkles

kosher dessert recipes, kosher pareve recipes, mothers day recipes, shavuot recipes and ideas

Plum Nectarine Tart on Crispy Phyllo Dough with Sugar Almond Sprinkles

3 Comments 06 May 2013

 Don’t miss a single recipe! 

p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

 

Dear Hostesses,

This week I was inspired by a Martha Stewart dessert entitled striped plum tart. I decided to recreate a lighter tart version using phyllo dough instead of puff pastry. I also omitted the heavy cream that she whipped up as a base for the tart so that it would be healthier and pareve after a hearty meat Shabbat meal. I recommend baking and serving within 2-3 hours, because, even though I picked at the leftover tart on Shabbat day, it really was kind of soggy and its the kind of dessert that only if you made it and remember how good it was at the moment that you served it, you will be one of the few who munch on the mushy leftovers.

Remember to use plums and nectarines that are ripe but not too soft, or you will have a hard time arranging them prettily on your phyllo dough.

You can also omit the almonds if you have nut allergy concerns, or if you are just not in the mood for that flavor. If you choose to omit the sugar topping, I think it would turn out delicious also!

Enjoy! Marlene

Plum Nectarine Tart with Sugar Almond Sprinkles:

Ingredients

  • 1/2 cup whole toasted almonds
  • 1/4 cup sugar
  • 1 box phyllo dough in strips- available at Wegmans
  • 4 red or black plums- sliced off the pit into 4 wedges and placed onto your cutting board, and sliced into thin crescents
  • 4 white or yellow nectarines –  sliced off the pit into 4 wedges and placed onto your cutting board, and sliced into thin crescents
  • 1/2 cup strawberry clear (no strawberry pieces) jam mixed with some instant hot water to thin.

Directions

  1. Pulse toasted almonds and sugar, in a food processor until ground to a fine meal.
  2. Spray a cookie sheet with pareve butter flavored Pam. Defrost your phyllo dough at room temperature (don’t try to unfold it until its defrosted or it will crack) and lay about 10 sheets of 12 x 10 inch piece phyllo dough onto that surface. (The size should fit your platter.)
  3. Preheat oven to 375 degrees.  Sprinkle almond mixture evenly over the entire phyllo rectangle. Lay alternate rows of nectarine and plum slices.
  4.  Brush with thinned strawberry jam and sprinkle with crunchy almond topping. bake for about 1/2 hour or until done. Don’t use parchment paper (as I did) because the jelly will stick right onto it and your guests will end up with parchment paper in between their teeth! Serve warm. Don’t miss a single recipe! 

    p.s. CLICK HERE to get all the newest table setting ideas and easy healthy recipes once a week to your inbox!

 

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Heavenly Cheese Samboosak

kosher dairy recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Heavenly Cheese Samboosak

3 Comments 06 May 2013

Mother’s Day and Shavuot  would not be the same  in a Sephardic Jewish household if we did not serve samboosak as a side dish on the table.

Many people even serve it with the dessert and coffee or tea at the end of the dairy meal.

A bag of frozen unbaked  sambousak is considered like “gold” because of the loving handmade touch of each delectable crimped half moon pastry.

Remember to always keep a bag of frozen samboosak in the freezer for an unexpected guest!

Ingredients:

Dough:

  • 2 1/2 cups of flour
  • 1/2 cup of smead- (semolina flour) available at Bob’s Red Mill
  • dash of kosher salt
  • 2 sticks of melted butter
  • 1/2 cup water
  • 1 tsp oil

Cheese Filling:

  • 1 lb. low fat mozzarella cheese, grated,
  • 2 eggs beaten,
  • 1/2 tsp  aluminum-free baking powder.

Egg Glaze and Sesame Seeds for Topping:

  • one beaten egg in a small bowl for dipping sambousak.
  • 3/4 cup sesame seeds mixes with 1/2 tsp of kosher salt.
  1. Mix flour, semolina and salt. Add butter , add water and oil slowly.

(Can be kneaded by hand, but I like using the metal blade of the food proccessor.)

  1. Refrigerate dough for 20 minutes.
  2. In a glass bowl, mix grated cheese with  aluminum-free baking powder and eggs .
  3. roll the dough into walnut size balls.
  4. flatten with tortilla press or your palm
  5. place a teaspoonful of cheese mixture into the circle
  6. fold over and crimp, starting at one end, rolling the dough between your thumb and forefinger and pinching as you turn the half moon. It takes practice!
  7. dip half moon into beaten egg, and then into sesame seed mixture.
  8. place on sprayed parchment on a cookie pan.
  9. May be frozen on a tray at this point. Place in a freezer bag when frozen. or-
  10. bake at 350 degees for approximately 20 minutes.
  11. Done when bottom of each sambousak is a light brown and top is perfectly baked.

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