Tag archive for "Almond"

Sweet and Crunchy Cinnamon Candied Almond Treats

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Sweet and Crunchy Cinnamon Candied Almond Treats

No Comments 26 November 2012

This past weekend, my kids decided to whip up their own Sunday afternoon snack via Google, and after some clicking away they found this cinnamon almond edible delight from Allrecipes.com. This concoction fit the bill because luckily we happened to have all of the ingredients stocked in the house. It gave me such pleasure to see them running around and grabbing  ingredients, because even though the kitchen was stating to look like hurricane Sandy hit, at least the TV was not the focus of the morning. 
We edited the recipe a drop and it was gobbled up!
Add this home made treat to your Hanukka gift giving list! Just wrap it up and add a Hanukkah gift tag!
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Sweet and Crunchy Cinnamon Candied Almond Treats

  • 1 egg white
  • 1 teaspoon cold water
  • 3 cups whole almonds
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10×15 inch jellyroll pan.
  2.  Beat the egg white, make sure its beaten totally. I used an immersion blender in a small cup to make sure it was beaten well. Add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, vanilla and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
  3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
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Debbie’s Not “JUST” for Passover Cookies!

kosher dessert recipes, kosher passover recipes,seder table Ideas, Passover Recipes

Debbie’s Not “JUST” for Passover Cookies!

3 Comments 27 March 2012

 

Any recipe that I get from Debbie Gindi is sure to be a guaranteed winner. Debbie is ahead of  every trend in town, especially the food and  table decor scene.

Thank you Debbie for being such a big contributor to The Jewish Hostess! Jewish women all over the world are loving your recipes! Love, Marlene

“Hi Marlene ,

I have a fast,easy and elegant passover cookie recipe that all your guests are sure to love. My family and friends love these sweet chewy treats so much I bake them all year round,hence the name!! NOT JUST PASSOVER COOKIES!

You can also add mini chocolate chips,different nuts or extracts to change them up a bit!

I even spread the flat side with seedless raspberry jam,sandwich two cookies  together and dipped in melted chocolate for variation!

Either way these are sure to be a big winner with everyone!

Happy Holiday! Debbie Gindi”

Not “JUST” Passover Cookies

  • 4 egg whites
  • 2 cups sugar
  • 4 cups ground almonds (or any nut of your choice)
  • (1/2 c shredded coconut, Almond or any type Extract, mini choc chips)optional
  1. Preheat oven to 325 degrees.
  2. Line 2 large cookie sheets with parchment paper. Beat all ingredients together on medium speed with hand blender.(If adding chips or coconut add after blending and combine with spoon)
  3. Form into teaspoon size balls.
  4. Place on lined cookie sheets 1 inch apart. Bake for 15-17 minutes.
  5. When cool you may drizzle with melted chocolate or spread jam on flat side and sandwich together for “linzer tart cookies”

 

 

Tu Bishvat Coconut Almond Date Truffles

kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, Passover Recipes, rosh hashanah and sukkot recipes, rosh hashanah desserts, rosh hashanah simanim, Tu Bishvat Recipes and Table Settings

Tu Bishvat Coconut Almond Date Truffles

1 Comment 16 January 2012

Coconut Date Truffles

I decided to add a twist to the Almond Date Truffle recipe that I posted  last week. This Shabbat  afternoon I kept telling myself that they are totally natural and have no sugar at ALL….. they were so good with a cup of tea…. I wont tell you how many of these delicious treats I ate, but I can assure you that I will be in the Spin room at the gym bright and early tomorrow morning!!!

They are so easy to make. The whole recipe took about 12 minutes to put together and of course needs no baking. Great for Rosh Hashanah, Tu Bishvat, Passover, and all year round!! Gluten Free!!!

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 2 tablespoons honey
  • 1/2 teaspoon of cinnamon
  • 1/2 teaspoon Amaretto (optional)
  • 1/4 cup of unsweetened coconut

Directions for this Kosher Recipe

  1. Grind almonds in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant  and slightly darker.
  2. Place the dates, almonds cinnamon, and honey in a food processor.  Pulse the processor until the mixture comes together to form a ball.
  3. Form cherry-sized balls out of the mixture and roll them in  coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Apricot Almond Cookies with Amaretto Icing

kosher dessert recipes, kosher recipes, rosh hashanah desserts

Apricot Almond Cookies with Amaretto Icing

1 Comment 15 September 2011

Thank you Paulina for this gourmet and beautiful cookie recipe! Check out Paulina’s gorgeous handmade agate napkin rings HERE. They are magnificent for your holiday table!

How stunning is this blue agate napkin ring? Available in tons of colors!!

click HERE for Paulina Ashkenazi Designs Facebook Page

by Paulina Ashkenazi

  • 1/2 cup (1 stick) unsalted butter or margarine , at room temperature
  • 1/2 cup sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon salt
  • 1 large egg
  • 1 1/4 cups all-purpose flour
  • 1/2 cup dried apricots, coarsely chopped
  • 1/4 cup slivered almonds, toasted

Icing:

  • 1 ¾ cup confectioners’ sugar
  • 5 to 7 tablespoons almond flavored liqueur (recommended: Amaretto)
  • ¼ teaspoon almond extract

Preheat the oven to 350 degrees F. Line 2 heavy baking sheets with parchment paper.

For the Cookies:

  1. In a large bowl, beat the butter, sugar, vanilla, cinnamon, and salt with an electric mixer until light and fluffy, about 2 minutes. Beat in the egg. Stir in the flour until just blended. Mix in the apricots and almonds.
  2. Transfer the dough to a sheet of plastic wrap and shape into a log, about 12-inches long and 1 1/2-inches in diameter. Wrap the dough in the plastic and freeze for 2 hours. At this point log may be kept in freezer for up to a month. .
  3. Cut the dough log crosswise into 1/4 to 1/2 inch-thick slices. Transfer the cookies to the prepared baking sheets, spacing evenly apart. Bake until the cookies are golden around the edges, about 15 minutes. Transfer the cookies to a wire rack to cool completely before icing.

For the Icing:

  1. Place the confectioners’ sugar in a medium mixing bowl. Gradually whisk in the almond flavored liqueur and extract, until the mixture is of drizzling consistency.
  2. Place the wire rack over a baking sheet. Spoon icing into a zip top plastic bag and snip small piece off corner, drizzle icing over cookies, allowing any excess icing to drip onto the baking sheet. Allow the icing to set before serving.

 

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Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

kosher dairy recipes, kosher recipes, kosher salad recipes, parties, rosh hashanah pasta, salads, and lunch ideas

Pear, Grape, Mesclun and Feta Salad recipe plus Betty’s Bridal Shower

1 Comment 21 June 2011

My friend Shelly Orfali is one those friends that I don’t see very often but when we do bump into each other on Kings Highway, in Wendy’s Plate, at a wedding,  or in Aruba, we know that we are best friends at heart. I am so happy to post Shelly’s daughter Betty’s shower pics- Mabrook!!!!! Marlene

“Hi Marlene,

My daughter Betty loves to drink coffee so we decided that the theme for her shower should be a natural look with a burlap tablecloth that I bought online,  and coffee beans spilling out of white paper bags on the table.

I made all of the food except 1 or 2 items. The menu was: Samboosak, pizza, cheese balls, spanech jiben (cheese with spinach), Caeser salad, lo mein, pasta with pesto, purple cabbage salad, pear grape mesclun salad, salmon, brown rice with nuts, grilled vegetables, vegetable wraps, veggie burgers, avocado and tomato salad, stringbeans with almonds. Enjoy! Shelly”

Pear Grape Mesclun and Feta Salad:
Vinaigrette:

  • 2 tbs. Balsamic vinegar
  • 1 tsp minced shallot
  • 1 quarter cup of olive oil
  • Salt
  • Black pepper

Candied Almonds:

  • 1 and half cup slivered almonds
  • 2 third cup of sugar

Cover baking sheet with tin foil set aside. In a non stick skillet sprayed with pam, heat the almonds over a medium heat for 2-3 minutes to toast. Slowly add sugar, cook 8-9 minutes stirring constantly. The sugar will turn to a deep amber color do not burn. Remove from heat immediately and quickly spread the almonds onto baking sheet. Separating them so they don’t stick together.

Salad:

  • 5 cups mesclun mix
  • 2 cups arugula
  • 2 pears cored and cubed
  • 1 cup red grapes halved
  • 1 handful of craisins
  • 1 and 1 half ounces of feta cheese or goat cheese crumbled

Mix all salad ingredients together. Add cranberries and cheese. Sprinkle with candied almonds and coat with the vinaigrette.

Enjoy!!

Win a FREE Viking Mixer from Kitchen Caboodles- Sign up HERE

 

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Esther’s Chocolate Almond Biscotti

kosher dessert recipes, kosher pareve recipes, kosher recipes, rosh hashanah desserts

Esther’s Chocolate Almond Biscotti

3 Comments 25 January 2011

Watch this authentic Italian grandma knead her biscotti dough. She has all the time in the world and puts real love into that dough!!!!

Brings back memories…..

In Italian, the word “biscotto” means “biscuit” or “cookie.” The root words “bis” and “cotto” literally mean “twice” and “baked.”Bakers shape the dough into a log, bake it, evenly slice it into cookies (hopefully they stay in one long piece), and then toast and turn the cookies again until they are perfect.

Biscotti have a great shelf life of at least a week, but they stay even longer if you seal them in an airtight container in the freezer. They are margarine and oil-free so treat yourself to one after dinner!  Great to keep in the freezer for an unexpected guest!

Thank you Eshter Serouya for the great recipe!

  • 1 1/2 cups whole almonds
  • 2 cups flour
  • 1 tsp baking powder
  • dash of kosher salt
  • 1 cup sugar
  • 1 1/2 cups mini chocolate chips
  • 3 eggs
  • 2 tsp vanilla
  • 1 tsp almond extract

Directions for this Kosher Recipe

  1. place 1/2 cup of the almonds into a food processor ,grind and set aside.
  2. combine flour,baking powder,salt,sugar. add the almonds. with the paddle attachment beat in the eggs,vanilla and almond extracts.add chocolate chips and remaining almonds.
  3. shape into thin logs and place on greased baking tray. bake for about 30 mins or until golden. remove from oven. when they are warm(not completely cooled),slice thin at a diagonal angle and re-toast for 5 minutes.
  4. keep in airtight container
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Almond Date Truffles for Tu B’shvat

kosher dessert recipes, kosher pareve recipes, kosher recipes

Almond Date Truffles for Tu B’shvat

9 Comments 01 January 2011

Don’t miss out on Tu B’shvat this year! We traditionally celebrate this day by eating fruits of the seven species from  Israel that is praised in the Torah: wheat, barley, grapes, figs, pomegranate, olives, and dates. Ancient Sepharadic Jews originated  the idea of a  Tu B’shvat seder, where participants enjoy munching on a variety of fruits and nuts, drinking wine, and discussing the day’s spiritual and mystical meanings.

Dates are a great Tu B’shvat ingredient for two reasons: first, they are one of the seven species.  Second, they are really delicious – available fresh in season and dried year-round, dates are super sweet and almost candy-like.  They are great by themselves or added to a variety of sweet or savory dishes.

Almonds, another one of the “Tu B’shvat seven”, are loaded with calcium and protein.  Traditional truffles are made of chocolate and heavy cream – yes, they taste great, but they’re far from healthy.  This modern spin on truffles  are a rich, sweet, and a wonderfully healthy alternative to their chocolatey counterpart. Encourage your kids to try these healthy treats and remind them of the the Tu B’shvat holiday. I will be serving them for Shabbat dessert this week so that we can get a head start on Tu B’shvat, which begins on Thursday, January 20, 2011. Enjoy! Marlene

Kosher Recipe Ingredients

  • 1 cup pitted dried dates
  • 1 cup chopped  almonds
  • 1 tablespoon unsweetened cocoa powder
  • 2 tablespoons honey
  • Unsweetened cocoa powder and/or ground walnuts to coat (optional)

Directions for making this Kosher Recipe

  1. Grind almond in a food processor until finely chopped. Transfer to a baking sheet and toast in oven for 5 to 7 minutes, until fragrant  and slightly darker.
  2. Place the dates, almonds, cocoa powder, and honey in a food processor.  Pulse the processor until the mixture comes together to form a ball.
  3. Form cherry-sized balls out of the mixture and roll them in cocoa powder , ground almonds, or coconut to coat.  Enjoy them right away or store them in the fridge for later!
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Quick Almond Loaf- 6 Ingredients

kosher dessert recipes, kosher pareve recipes, kosher recipes

Quick Almond Loaf- 6 Ingredients

1 Comment 01 November 2010

by Esther Serouya

Another Shabbat is coming up and its time to try this new, easy  almond loaf.  For a lower fat version, substitute unsweetened applesauce for the oil. You can also bake it, wrap it in plastic wrap  and freeze as one of your pareve Thanksgiving desserts.

Quick Almond Loaf

2 cups sifted flour

2 tsp baking powder

1 1/2 cups sugar

3 eggs

3/4 cup oil (or applesauce)

2 tsp almond extract

beat oil,eggs and sugar. add the flour and baking powder then almond extract. the batter will be thick. bake in a greased bundt or loaf pan for 50 mins at 350 degrees.

by Esther Seruya

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Whip Up Your Own Frozen Treat Today!

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Whip Up Your Own Frozen Treat Today!

1 Comment 25 May 2010

You don’t have to risk a $75 parking ticket just to run in to get your Frogurt, Tasti, or Pinkberry.  This dairy-free frozen treat is  homemade , 100 percent fruit, and practically free.  Chopped nuts add crunch and protein to this creamy snack. Artificial afternoon treats melt in comparison to this “banana fro-yo” adapted from one of our  favorite sites, Skinny In The City.


Total Prep Time: 2-3 hours (freezing bananas)

Total Cook Time:
5-7 minutes

Serves: 1

Ingredients:
* 2 small sized frozen bananas (approx 6”), peeled and cut into chunks
* ½ oz (1/8th cup or 12 almonds) raw almonds, chopped

Equpiment:

Food Processor

Directions:
1. Cut bananas into chunks and place in freezer until frozen (approximately 2 to 3 hours.)
2. Take the bananas and put them in your food processor.
3. Turn the processor on and let it run for about five to seven minutes, stopping every now and then to scrape it down. (The bananas should get increasingly light, fluffy, and smooth, resembling a creamy bowl of soft serve.)
4. Scoop them into a bowl, sprinkle ½ oz chopped raw almonds on top and enjoy!

*For an extra treat drizzle one half teaspoon chocolate syrup on top!

Nutrition Content:
Per Serving with Almonds (approx 1 cup): 262 calories, 7.5g fat, 49g carb, 7g fiber, 5g protein, 2mg sodium, 45g calcium, 826mg potassium

Nutrition Content:
Per Serving without Almonds (approx 1 cup): 180 calories, .5g fat, 46g carb, 5g fiber, 2g protein, 2mg sodium, 10mg calcium, 732mg potassium


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Pamper Yourself After the Seders

healthy mind

Pamper Yourself After the Seders

No Comments 01 April 2010

Cocomint Foot Balm & Peppermint Foot Scrub

Shabbat Shalom;

Your Peace of the Week

by: Marissa Anteby

 

Ahhh, the count down is on. Only a little while till Shabbat. Why not pamper yourself with a body scrub?Here’s an easy body scrub that you can make right now. Here’s what you’ll need:

 

1.  1 cup of salt; it can be sea, Epsom or plain old table salt.

2.  1 cup of oil; baby, coconut, sweet almond, or even vegetable oil.

3.  6 drops of eucalyptus essential oil.

4.  4 drops peppermint essential oil.

 

(Don’t worry, you can do it without the essential oils this time. But go to a health food store during the week and buy some, so you can use them next time.)

 

• Mix the oil in to the salt. Then add the drops of essential oil.

  • Pour a spoonful of the scrub mixture on to a loofah or a washcloth. It’s ok if the salt has settled to the bottom, get that part on your spoon.
  • Apply the concoction to your skin, liberally. Don’t  scour too abrasively; salt can be harsh on delicate skin. Avoid getting the scrub on your face and neck. But feel free to spend extra time on your elbows, knees, and bottoms of feet.
  • Now spoon on only the oil to your loofah or washcloth. Cover all the spots you got with the salt. Again, you could spend more time on your elbows, knees, and bottoms of feet.
  • Rinse thoroughly in the shower or bath.

You should feel invigorated. The salt exfoliates your skin and the oil softens and moisturizes it. Enjoy this while you can, because your few moments of that “Calgon take me away,”  feeling are almost over… it’ll be time to get dressed and back to reality!

 

Shabbat Shalom,

Marissa

www.embodyinc.com

 

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DIY Charoset for Junior Chefs

kids, kosher pareve recipes, kosher recipes

DIY Charoset for Junior Chefs

1 Comment 17 March 2010

Joan Nathan, author of  Jewish Cooking in America, is the go to author on traditional Jewish cooking. She also has a wonderful childrens’ book,  The Children’s Jewish Holiday Kitchen, where I found this simple to do Haroset recipe.

  • 8 apples
  • 2/3 cup almonds
  • 3 tablespoons sugar, or to taste
  • 1/2 teaspoon ground cinnamon
  • Grated rind of 1 lemon
  • 4 tablespoons sweet red wine

Equipment

  • Measuring cup
  • Measuring spoons
  • Vegetable peeler
  • Knife
  • Wooden chopping bowl
  • Old-fashioned chopper or food processor

Preparation

Child: Peel the apples and cut them in quarters, removing the core. Using your chopping bowl and chopper, chop together all the ingredients. The apples and almonds should be about the size of the chunks in chunky peanut butter. Add red wine to taste.

  • Coconut covered Date/Nut Balls (rawlivingfoods.typepad.com)
  • Banana Avocado Crème Bars (rawlivingfoods.typepad.com)
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Shabbat Shalom, Your Peace of the Week

healthy mind

Shabbat Shalom, Your Peace of the Week

1 Comment 10 March 2010

Written by: Marissa Anteby

Wow! You did it, you got through the bulk of your preparations for Passover. It’s almost Shabbat.

You deserve a reward.  Treat yourself to a little ‘me time’ to congratulate yourself for all of your efforts this week.

What I’m giving you here, is something you should be giving yourself on a regular basis; permission. Yep, permission to take a break. Sit down for a moment and pause. What would make this even better? Oooh, how about a foot massage? Here’s a quickie pressure point massage that will re-charge your whole body.

If you like, you can use any cream you have and rub it in to your feet with the technique I’ll be sharing with you. Next time you can even go out and buy the following items to make your own homemade scented oil;

6 oz. of Sweet Almond oil

6 drops of Jasmine essential oil

4 drops of Frangipani essential oil

3 drops of Ylang Ylang essential oil

Note: essential oils can be purchased at https://www.youngliving.org/oils4wellness

1) Sit down and take your cream, oil, or just your bare hands and rub the the sole of one foot, from heel thru the inner arch to the ball of your foot, all the way to your toes, and the top of your foot.

2) With one hand, hold your foot by the ankle, with the thumb of your other hand, use long strokes to press your inner arch, moving from your heel towards the ball of your foot. Make these strokes, slower and deeper. (Try not to slouch your shoulders while your doing this – my tips for a shoulder massage aren’t in this article ; )

3) Keep holding your ankle with one hand, and use your other hand to tug your toes one at a time. Start with your big toe. Repeat that 2 more times; tugging each toe.

4) Now push your thumb in to the mound at the base of each toe. So, you still have one hand holding your ankle, and the thumb of your other hand is massaging the sole of your foot. Move from big toe mound thru little toe mound. Stop at any toe that needs a little more attention.

5) When your ready, switch to your other foot!

Shabbat Shalom,

Marissa

www.embodyinc.com

Marissa Anteby is a wife, and a mother of 4 children. Her company www.embodyinc.com hosts holistic exercise classes in Cycling, Pilates, and Yoga, in cities throughout New York and New Jersey. Marissa maintains more than 10 wellness related certifications, including Reiki Massage, and Thai Yoga Massage.


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Almond-Coconut Macaroons

kosher dessert recipes, kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, Passover Recipes

Almond-Coconut Macaroons

No Comments 10 March 2010

image from “the Joy of Baking.com

 

 

 

 

 

 

 

 

 

 

Who knew that even Martha Stewart is cooking Passover treats?

These Passover cookies couldn’t be easier to make — just stir and bake — and they require only a handful of ingredients. The coconut treats are crisp and nutty, with a chewy center.

Prep: 10 minutes
Total: 35 minutes

Makes Serving Size of 8

Recipe Ingredients

  • 1/3 cup sugar
  • 1 large egg white
  • 1 cup unsweetened shredded coconut
  • 1/4 cup whole almonds, chopped
  • 1/2 teaspoon pure vanilla extract
  • Pinch of coarse salt

Kosher Recipe

Directions Cont’d
  1. Preheat oven to 350 degrees. Line a baking sheet with a nonstick baking mat or parchment. Whisk together sugar and egg white in a large bowl. Stir in the remaining ingredients.
  2. Form dough into eight 2-tablespoon mounds, and drop each onto sheet, 2 inches apart. Bake macaroons until
    Coconut macaroons, a type of popular meringue-...

    Coconut macaroons, a type of popular meringue-like cookie which has an egg white base and prominently features dried (and often sweetened) coconut meat shavings. (Photo credit: Wikipedia)

    golden-brown on bottoms and edges, about 15 minutes. Let cool on sheets for 5 minutes. Transfer to wire racks, and let cool. Macaroons will keep, covered, for up to 1 week

Check out Martha Stewarts Chocolate Chunk macaroons!

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