Tag archive for "Bake"

Miriam’s Healthy Low Fat Pumpkin Muffins

kosher dessert recipes, kosher recipes, kosher thanksgiving recipes

Miriam’s Healthy Low Fat Pumpkin Muffins

No Comments 20 November 2013

 

image via http://kisi.smugmug.com/photos

Miriam Kairey is officially our Thanksgiving Hostess ever since she became famous for her how to roast the  Perfect Turkey  with Cranbery Relish Recipe! I gobbled these muffins at Miriam’s home while she hosted an entire film crew as we interviewed several more of our community’s elders for The Sephardic Heritage Museum. These pumpkin muffins were perfect as an early morning breakfast with piping hot coffee! Thank you Miriam! Marlene

“Hi Marlene!

I baked these hearty lowfat muffins yesterday  It is an original recipe (I made it up myself). This recipe is designed to take advantage of fresh pumpkin in season.  It is a healthy on-the-go breakfast or school snack. Pop them in the freezer and warm them up on a cold winter morning! Miriam”

How to make your own Pumpkin Puree:

  •  1 4lb organic pumpkin

Heat oven to 350.  Poke a few holes in pumpkin with a knife.  Place on a parchment lined baking tray.  Bake until soft to touch, about 1 ½ to 2 hrs.  Remove from oven, Peel off loose skin, and put in colander to drain off excess moisture.  When cool, peel, slice open and remove stringy center.  Reserve seeds for roasting. Chop pulp into cubes and puree in food processor.

Low Fat Pumpkin Muffins:

  • 1 cup flour
  • 2/3 cup white whole wheat flour*
  • 2 heaping Tbs. ground flax seeds
  • 1 cup sugar
  • ½ tsp. each cinnamon and nutmeg
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup greek yogurt
  • 2 eggs, lightly beaten.
  • 1 ¼ cup pumkin puree (or equivalent canned)

*a mild tasting wheat flour, available under the King Arthur or Trader Joe brands

Heat oven to 350.  Spray a 12 muffin tin with Pam.  In a mixing bowl combine flours, flax seeds, sugar, spices, baking powder, baking soda and salt.  In another bowl mix yogurt, eggs and pumpkin.  Combine wet and dry ingredients and pour evenly into muffin tin.  Bake for about 18 minutes or until top of muffin springs back when touched.

Parve Pumpkin Banana variation:  Omit greek yogurt. Use ¾ cup sugar instead of 1 cup.  Use 1 cup of pumpkin puree instead of 1 ¼ cup.  Add 1 thoroughly mashed overripe banana to wet ingredients.

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Olive Oil Roasted Tomatoes and Fennel with White Beans

kosher pareve recipes, kosher passover recipes,seder table Ideas, kosher recipes, kosher vegetable recipes, mothers day recipes, purim recipes, baskets, and decor, rosh hashanah and sukkot recipes, rosh hashanah pasta, salads, and lunch ideas, shabbat recipes, shavuot recipes and ideas

Olive Oil Roasted Tomatoes and Fennel with White Beans

No Comments 06 January 2013

Roasted Tomatoes and Fennel, The Jewish Hostess

Thank you Lauren Jemal for sharing this tasty roasted tomato, fennel, and bean salad. Looks SO good! Can’t wait to try it! Marlene

Olive Oil Roasted Tomatoes and Fennel with White Beans

  • 2 large fennel bulbs with fronds attached
  • 3/4 cup extra-virgin olive oil
  • 2 teaspoons coarse kosher salt, divided
  • 2 pints grape tomatoes or cherry tomatoes
  • 4 large fresh oregano sprigs
  • 3 large garlic cloves, thinly sliced
  • 1/4 teaspoon dried crushed red pepper
  • 1 teaspoon freshly ground black pepper
  • 2 15-ounce cans cannellini (white kidney beans), drained

Preheat oven to 425°F. Chop enough fennel fronds to measure 1/2 cup. Trim fennel bulbs and cut in half vertically. Cut each bulb in half  to 1/2-inch-wide wedges, leaving some ore attached to each wedge.
Heat oil in large ovenproof skillet over medium-high heat until very hot, about 3 minutes. Add fennel wedges in single layer; sprinkle with 1 teaspoon coarse salt. Cook until fennel begins to brown and soften, turning occasionally, 10 to 12 minutes. Add tomatoes, oregano, garlic, and crushed red pepper; sprinkle with 1 teaspoon coarse salt and 1 teaspoon pepper. Fold together gently.
Transfer skillet to oven. Bake fennel and tomatoes until soft, stirring occasionally, about 30 minutes. Mix in beans and 6 tablespoons chopped fennel fronds. Bake 5 minutes longer to heat through. Transfer mixture to large shallow bowl. Sprinkle with remaining chopped fronds. Serve warm or at room temperature.

Recipe Via

Bon Appétit

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My Secret Biscotti Dessert Recipe

kosher dessert recipes, kosher recipes, mothers day recipes, rosh hashanah and sukkot recipes, shavuot recipes and ideas

My Secret Biscotti Dessert Recipe

3 Comments 12 September 2012

I cannot reveal the source of this great biscotti recipe, because it was given to me years ago by a wonderful woman who wouldn’t want her name announced on the world wide web. Suffice it to say that this recipe comes from the heart of a very special person that came into my life for a very short while. This woman arrived at my doorstep with a basket of chocolate chip AND chocolate – chocolate-chip biscotti PLUS the recipe printed out, PLUS a brand new serrated knife that I should use when making this her crunchy treats. Just as she share her recipe with me, I’m so happy in turn, to share it with you.

Enjoy!!! Marlene

Recipe for Secret Biscotti

  • 3 eggs
  • 1 tsp pure vanilla extract
  • 2 cups of flour
  • (for a double chocolate flavor- use 1 1/2 cups of flour, and 1/2 cup of cocoa instead of 2 cups of flour)
  • 1 cup of sugar
  • 1/2 tsp baking powder
  • 1 package of chocolate chips (not artificially flavored chips!!)
  • optional- add whole or sliced almonds. (whole almonds make the biscotti harder to slice)

Mix all wet ingredients in a kitchen aid.

Mix in dry ingredients.

Spoon and shape onto sprayed parchment paper into 2 long logs.

Sprinkle cinnamon on top.

Bake 20 minutes at 350 degrees or until top is not doughy.

Take out of the oven, cook on a rack.

Remove the logs with a spatula and place on a cutting board. (These will break easily so use special care!)

With a long, sharp, serrated knife, slice diagonally for long pretty biscotti make sure to push down gently yet firmly so the slices don’t crack.

Place sliced biscotti back on the baking tray and place in the oven at 325 degrees for an additional 15 minutes.

Bake for an extra 5 or 10 minutes if you like them really crunchy.

Happy Holidays!

 

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All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

kosher dessert recipes, kosher recipes, rosh hashanah desserts

All Fruit Crumble with Oats, Whole Wheat, and Maple Syrup

1 Comment 11 August 2012

I made this apple cranberry crisp for this past Shabbat and after posting it on Instagram, I got so many requests for the recipe, that I had to share it with all of you. Of course you may not like cranberries, so just use one or two or three of your favorite fruits. I would double up the batch for a big crowd. The ramekins looked so pretty on a rectangular dessert tray but you can also try baking it in a large pyrex. Enjoy! Marlene

  • 3 very ripe pears,peaches, nectarines, mango or 3 baking apples
  • 1 cup of whole fresh or frozen cranberries or blueberries
  • 1/4 cup of maple syrup
  • 2 tbsp of fresh lemon juice
  • 1/2 cup of rolled oats
  • 1/4 cup of dark brown sugar
  • 1 tbsp of whole wheat flour or whole wheat pastry flour
  • 1 tablespoon of Earth Balance margarine substitute
  1. Combine all fruit and lemon juice
  2. Combine rest of ingredients cutting in Earth Balance till the mixture resembles coarse crumbs.
  3. Spoon fruit mixture into ramekins or 8×8 baking dish.
  4. Bake at 350 degrees for a half hour
  5. Don’t miss a single recipe of table setting! Subscribe Now for weekly freebies and recipes!CLICK and Sign up for our free newsletter!

 

 

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Low Fat Whole Wheat and Honey Breakfast Banana Loaf

breakfast recipes, kosher bread recipes, kosher dessert recipes, kosher recipes, mothers day recipes, shavuot recipes and ideas

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

2 Comments 08 January 2012

I originally found this whole wheat banana bread recipe on the King Arthur website. I kept experimenting and trying to make it taste good while making it low fat and sugar free. When I tried using Earth Balance instead of butter, it really was still not low fat, and it had a bitter after- taste. I decided to try applesauce instead of the butter and it added a nice sweetness to the recipe while still keeping the banana bread moist. I also substituted brown rice syrup for the brown sugar  and it was slightly less sweet but delicious.  I doubled the amounts, and baked this delicious healthy breakfast bread into mini paper loafs and sent it over to my married kids so that they keep coming back for more…….

If you use brown rice syrup in this recipe you will taste the delicate sweetness but you will not experience the sudden spike in blood sugar caused by desserts made with regular sugar .  Natural, and made with fermented brown rice, brown rice syrup is a great source of manganese, iron, potassium and B- group vitamins. Read more about Brown Rice syrup HERE. Enjoy! Marlene

 

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Low Fat Whole Wheat and Honey Breakfast Banana Loaf

Ingredients

    Whole Wheat and Honey Breakfast Banana Loaf Recipe:
  • 1/2 cup applesauce
  • 1 cup brown rice syrup (or 1/2 cup dark brown sugar, firmly packed)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3 large bananas, cut into chunks
  • 1/4 cup honey
  • 2 large eggs
  • 2 cups whole wheat flour
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat your oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ or 9″ x 5″ loaf pan.
  2. In a large bowl, beat together the applesauce and brown rice syrup until smooth. Add the vanilla, baking soda, salt, and bananas, beating until well combined. The mixture will be fairly smooth, with some scattered small chunks of banana.
  3. Beat in the honey and eggs.
  4. Add the flour, then the walnuts, stirring until smooth.
  5. Spoon the batter into the prepared pan, smoothing the top. Let it rest at room temperature for 10 minutes.
  6. Bake the bread for 50 minutes, then gently lay a piece of aluminum foil across the top, to prevent over-browning. Bake for an additional 10 to 15 minutes, then remove the bread from the oven; a long toothpick or cake tester inserted into the center should come out clean.
  7. *All ovens vary in temperatures so please use your discretion with baking times! Allow the loaf to cool for 10 minutes; then remove it from the pan, and set it on a rack to cool completely.
  8. Yield: 1 loaf, 16 to 18 servings.
http://www.thejewishhostess.com/whole-wheat-and-honey-breakfast-banana-loaf/

 

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Two Perfect Mishloach Manot Ideas From Gourmet Kosher Cooking

purim recipes, baskets, and decor

Two Perfect Mishloach Manot Ideas From Gourmet Kosher Cooking

No Comments 01 January 2012

Thank you Elizabeth Kurtz from Gourmet Kosher Cooking!  I love these two totally different Mishloach Manot themes. One sweet pound cake flavored  with Nutella – package with a coffee mug and some coffee beans for a breakfast style Purim gift, and as for the savory herb flavored oils, try to purchase some fresh Italian bread, Italian pasta, and some gorgeous red beefsteak tomatoes, and wrap it up for an authentic Viva Italia themed mishloach manot! (p.s. make sure your bottles are sterilized before using) Marlene 

 

“On Purim as well as throughout the year, at gourmetkoshercooking.com we love to make and give delicious homemade Mishloach Manot and hostess gifts. Here are two ideas that are both easy, elegant, and always a big hit.”

Sweet Mishloach Manos

Nutella-Swirl Pound Cake (Pareve or Dairy)

200910-r-pound-cake
I use the pareve chocolate spread instead of Nutella to make this pareve. Either way it is delicious.

  • 1 ½ cups flour,
  • 4 eggs, at room temperature
  • 2 teaspoons vanilla extract
  • ¾ teaspoon baking powder
  • ¼ teaspoon salt
  • 2 sticks unsalted margarine, or butter, softened
  • 1 ¼ cups sugar
  • 1 13-ounce jar of Nutella or 13 ounces of Pareve Chocolate spread (the pareve spread may need to be softened in the microwave to spread like nutella does. Heat in 20 second intervals, until spreadable but not cooked)

Preheat the oven to 325. Spray a 9 x 5 inch loaf pan or 6 2 x4 inch mini loaf pans with non-stick spray. In a glass measuring cup lightly beat the eggs with the vanilla. In a medium bowl, whisk the 1 ½ cups of flour with the baking powder and salt.

In a large bowl, using a mixer beat the margarine with the sugar at medium speed until fluffy about 3 minutes. With the mixer at medium-low speed, gradually beat in the egg mixture until incorporated. Add the flour mixture in 3 batches, beating at low speed between additions. Continue to beat for 30 seconds longer.

Spread one –third of the batter in the pan, then spread half of the Nutella or chocolate cream on top. Repeat with another third of the batter and the remaining Chocolate cream or Nutella. Top with remaining batter. Lightly swirl the chocolate cream into the batter with a knife. Do not over mix.

Bake the cake for about 1 hour. (Smaller cakes will require about 40 minutes). Cool the cake in the pan for 15 minutes.

Savory Mishloach Manos

Rosemary-Infused Olive Oil

image via readynutrition.com

  • 1/2 cup olive oil
  • 3 fresh rosemary sprigs (each 5 inches long)

In small saucepan, combine oil & rosemary. Cook over low heat until a thermometer reaches 180 F, about 5 minutes. Remove and let cool to room temp. Transfer the sprigs to a bottle, then add the oil. Seal and refrigerate up to 1 month

Basil Oil

  • 1 1/2 cups (packed) fresh basil leaves
  • 3/4 cup olive oil

Blanch basil in medium saucepan of boiling water 10 seconds.
Drain. Rinse under cold water. Pat basil dry with paper towels. Transfer to blender. Add oil; puree until smooth. Transfer to small bowl. Season with salt and pepper. (Can be made 3 days ahead. Cover and chill. Let stand at room temperature for 30 minutes before using.)

Lemon and Bay Leaf Infused Olive Oil

  • 1 large fresh lemon
  • 1 cup extra virgin olive oil
  • 1 fresh bay leaf
  • ¼ teaspoon whole peppercorns

Wash the lemon thoroughly and dry well. Pour the olive oil into a small heavy saucepan. Using a zester and working directly over the pan, remove the zest from the lemon, letting it fall into the oil. Add the bay leaf and peppercorns. Heat the oil over medium-low heat until a candy thermometer reaches 200 degrees. Cook at 200 degrees for 10 minutes. Remove from heat and let cool slightly. Transfer the oil mixture to clean sterilized bottles. Cover and store at room temperature for up to 2 months.

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Yummy Hanukka Cupcakes!

hanukka recipes and tablesettings, holiday table settings, kosher dessert recipes

Yummy Hanukka Cupcakes!

No Comments 05 December 2011

 

Thank  you Esther  Chrem of  “Cupcake Wars” for sharing your Hanukah recipe for  jelly filled cupcakes! Being a judge at cupcake wars I was gained about 10 pounds tasting all the cupcakes, and I kid you not! These Hanukka cupcake were delicious!!!!  A secret Hanukkah tip from Esther- lightly fry each donut in a pan before serving!!!

Enjoy! Marlene

Jelly Donut Cupcakes for Hanukka

Makes approximately 12 cupcakes.

  • 1 cup soy milk
  • 1 teaspoon apple cider vinegar
  • 2 tablespoon cornstarch
  • 1 1/2 cups flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/3 cup canola oil
  • 3/4 cup plus 2 tablespoons sugar
  • 2 teaspoons vanilla extract
  • 1/3 cup raspberry, strawberry, or grape jam
  • 2 tablespoons powdered sugar

Preheat the oven to 350 F (175 C) and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar, and cornstarch and set aside.
In a large mixing bowl, sift together the flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients and mix gently.
Fill the liners 3/4 full with batter. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
Bake cupcakes for 21 to 23 minutes. Cool them completely on a wire rack, and then set uncovered overnight in a cool, dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle the donuts with powdered sugar and serve with coffee.
Recipe courtesy of  http://www.vegnews.com/

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Gourmet Challah Recipe with Eucalyptus and Wild Flowers Honey From Israel

kosher challah recipes, kosher recipes

Gourmet Challah Recipe with Eucalyptus and Wild Flowers Honey From Israel

No Comments 23 October 2011

This year, I sent all of my Jewish Holiday Hostess Gifts from Negev Nectars. Negev Nectars helps subsidize Israeli farmers by promoting their delicious olive oils, jams, chutneys, Israeli tea, Sweet and Savory Spreads, and more. Packaged beautifully, there  are several price ranges for every type of holiday gift that you’d like to send. My family  especially loved the Cherry Tomato Spread, the Yellow pepper and Lemon Salsa, and the Green Olive Tapenade. Try them all!!!! Marlene

 Two Honey (from Negev Nectars) Challah Recipe

(challah recipe for 3 small loaves)

Negev Nectars Honey

  • 2 packs of yeast
  • 2 cups of warm water
  • ½ cup of sugar
  • ½ cup Negev Nectars Eucalyptus Flower Honey
  • ½ cup Negev Nectars Wild Flowers Honey
  • 3 tsp salt
  • 1 cup light vegetable oil
  • 4 eggs, beaten
  • 7 cups all purpose flour
  • 1 cup whole wheat flour
  • 1 cup mixed seeds: poppy, sesame, nigella, cumin seeds

 

How to Make This Honey Challah Recipe from Negev Nectars Honey:
  1. Pour the yeast into the warm water, and let soak for 10 minutes, until yeast is active.
  2. Add sugar, Eucalyptus Honey, salt and vegetable oil to yeast.
  3. Add 3 beaten eggs and 4 cups all purpose flour. Stir until smooth.
  4. Add 3 more cups of all purpose flour and 1 cup of whole wheat flour.
  5.  Stir until dough is soft.
  6.  Turn onto well-floured board/table. Knead until smooth (about 10 minutes). Put the dough into a greased bowl and allow rising for 1-2 hours.
  7.  Turn onto floured board again. Cut into 9 equal portions.
  8. Braid into 3 loaves. Place on greased pans.
  9. Glaze with remaining beaten egg, Wild Flower Honey, and seed mixture.
  10. Allow to rise for 1 hour.

Bake at 350 degrees for 45-60 minutes.
Negev Nectars gourmet kosher products hail from small-scale Israeli
farmers producing artisanal foods from a unique desert landscape.
All of our partners employ the most innovative and sustainable
agriculture techniques, bringing you foods and flavors otherwise
unavailable in the United States.
We spend our time continuing to search for the newest tastes of the
Negev with the mission to invest in expanding the growing capacity
of these small businesses, all the while supporting sustainable
agriculture in the process. For more information on our products and
partners, visit our website at www.negevnectars.com.
Negev Nectars foods are certified kosher.

 

 

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Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

kosher passover recipes,seder table Ideas, Passover Recipes

Blintz Casserole Souffle- An Easy Addition to Your Passover Dairy Menu

1 Comment 11 March 2011

 

Here is an easy dairy dish that I honestly can take no credit for. Its by Susie Fishbein on page 184 of  Passover by Design. I make it every year, and everyone loves it. From the grampas who used to eat blintzes for breakfast as a kid, to the kids who view it as a Passover treat, your casserole dish will be swept clean by all of the spoons digging in.

  • 12 frozen Tuv Taam cheese blintzes or 3 boxes of the flavor of your choice.
  • 6 large eggs
  • 4 tbsp butter melted
  • 1 1/2 cups of sour cream
  • 1/4 cup orange juice
  • 1/2 cup sugar
  • 2 tsp vanilla
  • 1/4 tsp salt
  • cinnamon /sugar

Preheat oven to 350 degrees. Grease a casserole dish. Arrange blintzes in a single layer. Beat all remaining ingredients and pour over blintzes. Sprinkle with cinnamon/sugar. Bake for 45 minutes until baked and golden. Enjoy!

 

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