Tag archive for "Baking powder"

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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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!



  • 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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Italian Plum Torte  – A  Rosh Hashanah “New Fruit” Dessert

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

Italian Plum Torte – A Rosh Hashanah “New Fruit” Dessert

10 Comments 26 January 2013

Italian prune plums are in season this month, and are a juicy “new” fruit for the Rosh Hashanah new year. They look like an extra large purple olive. In the 80’s, The New York Times printed this Italian plum recipe, and its been in my mother in law’s Rosh Hashanah recipe archive ever since. Its a moist cake recipe that can be made two weeks in advance and frozen with plastic wrap. When you pull it out of the freezer and warm it up, it will taste oven fresh.

This dessert is easy to make and gorgeous on your breakfast or Rosh Hashanah dessert table.

  • 3/4 cup sugar
  • 1/2 cup margarine (we use Earth Balance these days)
  • 1 cup flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 2 eggs
  • 12 Italian prune plums
  • Sugar & lemon juice – for topping
  • Teaspoon of cinnamon

Oven – 350 degrees

  1. Cream the sugar & margarine in bowl
  2. Add flour , baking powder, salt & eggs
  3. Beat well
  4. Spoon the batter into 8-10 inch spring form
  5. Split and pit the plums and place the halves on top of batter – skin side up
  6. Sprinkle lightly with sugar and lemon juice and cinammon.
  7. Bake about 1 hour
  8. Remove and cool
  9. Refrigerate or freeze if desired.
  10. Serve plain or with whipped cream, dust with confectioner’s sugar.

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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! ”


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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The Perfect Holiday Apple Cake Recipe

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

The Perfect Holiday Apple Cake Recipe

1 Comment 30 September 2012

This is a great apple cake recipe that I adapted from the purple Shaare Torah cookbook. My kids whipped it up while I was busy cooking the main dishes for the holiday. They were so proud of their new creation and everyone enjoyed it because it was moist and was so  much more delicious than a store bought cake!  You can use a bunt cake pan for this traditional  cake recipe.


  • 10 Honey Crisp apples sliced thinly
  • 1/4 cup sugar
  • cinnamon
  • 2 1/4 Cup flour
  • 2 cups sugar
  • 2 1/4 tsp baking powder
  • 1/2 tsp. salt
  • 3 eggs
  • 3/4 cup safflower oil
  • 3 tsp.vanilla
  • 1/2 cup freshly squeezed orange juice
  1. Preheat oven to 350 degrees.
  2. Grease a bundt pan.
  3. In a Kitchen Aid  bowl mix sliced apples with cinnamon and sugar.
  4. Mix dry ingredients.
  5. Add wet ingredients and mix in Kitchen Aid.
  6. Pour 1/3 apples into pan.
  7. Add 1/2 of batter.
  8. Add 1/3 more apples.
  9. Add rest of batter.
  10. Top layer should be layered neatly. (the photo above is a different version of an apple cake but that is how the apple should be layered).
  11. Bake 1 hour and 45 minutes till knife comes out clean.

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Triple Chocolate Espresso Cookies By Susan T. Lindau

kosher dessert recipes, kosher recipes

Triple Chocolate Espresso Cookies By Susan T. Lindau

No Comments 15 August 2012

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Thank you Susan for sending in this chocolate lover’s dream cookie! Looks yummy and easy to whip up! 

“Hi Marlene,

Enjoy these killer cookies that do a lot to help the “medicine go down”.  I have friends who come to my house for a meal because these cookies will be served.

I have also provided these cookies on the last day of the semester so even if the class has required blood, sweat & tears, my students are

rewarded at the end for hanging in (I teach at USC in Los Angeles)”. Susan T Lindau

 Triple Chocolate Espresso Cookies

  • 4 oz unsweetened chocolate, chopped
  • 1/2 cup flour
  • 1 bag semisweet chocolate chips,
  •  4 eggs divided
  • 2 oz. semisweet chocolate, chopped
  •   1 ½  cups sugar
  • 1/2 cup butter
  •  1 ½  tbs espresso powder
  • 1/2 tsp bkng powder
  • 2 tsp vanilla
  • 1/2  tsp salt
  •  1/2 c. toasted walnuts

1.         Melt unsweetened chocolate, 1/2 c chocolate chips, and the semisweet chopped chocolate with the butter in a pan placed over simmering water.

2.         Sift together flour, baking powder, salt (or mix together with a whisk).

3.         Combine eggs, sugar, espresso powder, vanilla.  Fold in the cooled chocolate mixture.

4.         Fold in flour mixture  & nuts

5.         Chill for at least 1 hour do not chill overnight (becomes too hard to handle).

6.         Preheat oven to 400 degrees

7.         On buttered & floured cookie sheet or parchment paper lined cookie sheet, place rounded tablespoons of dough.

8.         Bake 7 – 10 minutes.  Carefully remove parchment paper to cooling rack, when cool enough to handle, using a spatula, remove from paper and allow to cool completely before packing in airtight plastic bags for freezing.  Or serve NOW!!  These cookies a great cold – do not store in the refrigerator – they will dry out.

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Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

hanukka recipes and tablesettings, kosher dessert recipes

Cardamom Citrus Olive Oil Cake with Orange Glaze and Candied Citrus Slices

3 Comments 10 August 2012

Lately, olive oil cakes have been all the rage, but little do most of us know, is that Italians have been using olive oil in their moist cakes for centuries. 

 Many chefs use olive oil because it provides a nice richness and an undertone of earthy flavor without all the denseness and greasiness of butter that you would usually use in baking. 

Another difference of an olive oil cake is that it’s not an overly sweet cake, taking the notes from citrus and herbs, in this case cardamom.  Greek, Roman, Egyptian, and Arab cultures loved infusing this spice into their foods and potions because of their aphrodisiac qualities. (So, if you are looking for that extra special Hanukkah gift, you might try serving this Cardamom cake to your hubby ASAP!!!)

Its nice to always add new spices to our cooking and baking menus because of the healing qualities that benefit a varied diet. In this case, cardamom also contains chemicals that appear to treat stomach and intestinal issues, and increase the movement of food through the intestine. Thank you Rachel Harkham of RecipeRachel.com. for sending in this wonderful recipe.

 Make sure to use a high quality extra virgin olive oil to add to the sweeter, stronger flavors of this olive oil cake. 

Cardamom Citrus Olive Oil Cake

by Rachel Harkham at RecipeRachel.com.

When you think of Hanukkah food  you think of Latkes, right? Golden,crisp-fried potato pancakes are perfect holiday food for a cold winter’s night. Lighting the menorah for eight nights aptly commemorates the miracle of  little jar of oil that lit up the menorah in the Temple.  Eating food made or prepared with oil is the best way to celebrate this eight day Festival of Light .  But after a few crispy fried nights when your taste buds are yearning for a different texture and taste, Citrus-Cardamom Olive Oil Cake is just the thing to keep the oil celebration going.  Made with olive oil (non-extra virgin yields moister results), with layers of bright citrus bursts  and warm cardamom spice, this cake tenderly celebrates both flavor and olive oil in every bite.

Cardamom Citrus  Hanukkah Olive Oil Cake

  • 4 eggs
  • 1 cup sugar
  • 3/4 cup olive oil
  • 1 cup all-purpose flour
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • Zest of one small lemon (about  1 tablespoon)
  • ½ teaspoon  cardamom
  1. Preheat oven to 350F and spray a round cake pan
  2. Beat together eggs and sugar until pale and fluffy and very thick
  3. Slowly stream olive oil into egg-sugar mixture, beat together on lowest speed .
  4. In separate bowl: whisk together flour, baking powder, salt, zest, and cardamom.
  5. Gently fold wet ingredients into the dry ingredients, being sure to mix completely.
  6. Pour into prepared pan and bake for 30 minutes or until light golden brown and it passes the toothpick test .  After cake has cooled  remove from pan, plate, and pour orange cardamom glaze over top of the cake, allowing glaze to drip lazily down the sides.

Orange Cardamom Glaze

1 ½ c. powdered sugar

1 teaspoon cardamom

1  teaspoon orange zest

4-5 tablespoons fresh orange juice

  1. Mix all ingredients together in bowl until the glaze is thick enough coat the back of your spoon.  Alternately, dilute with 1 tbsp. of OJ at a time if the glaze is too thick.


Candied Citrus Slices

1 cup sugar

2/3 cup water

1 sliced lemon and/or orange cut into ¼ inch  rounds

  1. In a medium saucepan combine the sugar and water.  Bring to a boil and then reduce heat.  Boil gently for 12 -15 minutes or until mixture becomes thick and syrupy, stirring every so often.
  2. Add fruit slices to syrup, stirring to submerge.  Simmer for about five minutes until fruit is tender and slightly shrunken.  Gently remove fruit from syrup and place artfully on top of the cake.  Reserve citrus simple syrup for another use (it’s great for mixed drinks).
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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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Easy and Healthy Blueberry Yogurt Muffins

kosher dessert recipes, kosher recipes

Easy and Healthy Blueberry Yogurt Muffins

No Comments 19 August 2011

With just 80 calories per cup and virtually no fat, tons of vitamin C, great antioxidant power, blueberries,washed  well, should be in your diet.
I discovered this healthy blueberry muffin recipe years ago and I love it because you don’t even need a mixer. It’s low in sugar and you can literally whip it up with a fork in minutes. Bake them this Sunday morning!

Enjoy the rest of the summer!


Easy  and Healthy Blueberry Yogurt Muffins:

  • 2 cups flour
  • 1/3 cup of sugar
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup of orange juice
  • 2 tsp vegetable oil
  • 1 tsp vanilla
  • 1 8 oz container of vanilla yogurt (for less sugar use plain)
  • 1 egg
  • 1 cup of fresh or frozen blueberries
  • sugar to sprinkle on top
  1. Combine dry ingredients with a fork and make a well in the center.
  2. Add wet ingredients in the center and stir until moist.
  3. Fold in blueberries and stir just until combined.
  4. Spoon into muffin pans that have been sprayed with Pam.
  5. Bake at 400 degrees for 18 minutes.

Remove immediately. Enjoy.

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Whole Wheat Pumpkin-Spelt Bread

kosher bread recipes, kosher dessert recipes, kosher pareve recipes, kosher recipes, kosher thanksgiving recipes

Whole Wheat Pumpkin-Spelt Bread

1 Comment 10 August 2011

Pumpkin season is not over!

Try this delicious Pumpkin spelt bread when you are on the run on a cold winter’s day. Pumpkin is another member of the squash family and contains lots of fiber, vitamin A, vitamin C, Carotenoids, and a host of other health benefits.

Thank you Paula Shoyer, author of the brand new bestselling cookbook The Kosher Baker!

Serves 12 to 15

Spray oil containing flour or spray oil plus 2 tablespoons flour for greasing and flouring pan

Kosher Recipe Ingredients

  • ½ cup canola oil
  • ¾ cup sugar
  • ¼ cup honey
  • 1 cup canned pumpkin purée (not pumpkin pie filling)
  • 1 teaspoon pure vanilla extract
  • 2 large eggs
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • ½ cup spelt flour
  • ½ teaspoon salt
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½  teaspoon ground cloves
  • ½ teaspoon fresh ground nutmeg

Directions for this Kosher Recipe

  1. Preheat the oven to 350°F. Grease and flour a Bundt or tube pan.
  2. In a large bowl, beat the oil, sugar and honey with a stand or hand-held electric mixer on medium-high speed until mixed. Add the pumpkin purée and beat again.
  3. Use a silicone spatula to scrape down the bowl. Add the vanilla and eggs and mix well. Add the white, wheat and spelt flours, salt, baking powder, baking soda, cinnamon, ginger, cloves, and nutmeg.  Mix all the ingredients together. Use a silicone spatula to scoop the batter into the pan and then smooth the top.
  4. Bake for 45 minutes, or until a skewer inserted comes out clean. Let cool for 10  minutes in the pan and then turn out onto a rack and let cool completely.  Store covered in plastic at room temperature for up to five days or freeze wrapped in plastic for up to three months.

Paula Shoyer

Paula’s Parisian Pastries

www.paulaspastry.com www.kosherbaker.blogspot.com


About Paula Shoyer

Paula Shoyer is a pastry chef who owns and operates Paula’s Parisian Pastries Cooking School in Chevy Chase, Maryland.  She received her pastry diploma from the Ritz Escoffier Ecole de Gastronomie Francaise in Paris, France in 1996.   Paula Shoyer is the author of The Kosher Baker: 160 dairy-free desserts from traditional to trendy (Brandeis University Press, August 2010). Paula Shoyer is the editor of two popular Kosher cookbooks: Kosher by Design Entertains and Kosher by Design Kids in the Kitchen.

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Jewish Hostess of the Week Rachel Packer-Mom With an Allergy Free Mission

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

Jewish Hostess of the Week Rachel Packer-Mom With an Allergy Free Mission

3 Comments 01 June 2011


When I first met Rachel Orenstein Packer, I was SO impressed with  how she turned her son’s allergies into a personal mission to educate herself  about cooking allergy free so that her son could enjoy Jewish holidays and family meals. I LOVE her mantra “When Life Hands You Lemons…Make an Egg-Free Lemon Cake.” I encouraged her to start her own  blog because I know that this is a new hot topic for many moms nowadays. Growing up we really never heard much about children’s allergies, but it seems that the topic is now coming to the forefront in many households.  Not long after meeting Rachel, I discovered that my own teenage son was also allergic to egg and dairy. What a small world! Enjoy Rachel’s recipe and Happy Holidays! Marlene

Please visit Rachel’s blog at Life Is Good Lick the Bowl.

by:Rachel Ornstein Packer

When my son was diagnosed with severe food allergies at three, it literally turned my family’s world upside down. It was a mission I didn’t want or ask for, but I had no choice.  So I rolled up my sleeves and armed myself with knowledge regarding food allergies, forced myself to learn how to bake (something I really didn’t do very well before allergies) and became an advocate/ freelance writer regarding food allergies, recipes and nutrition.

The mission of food allergies is a major focus for her family as it affects many of the decisions they make regarding holidays, school celebrations and vacations.  It’s important to not become consumed by the mission, rather, incorporate it into your life, try to achieve some kind of balance, and don’t forget to truly embrace the moments and simchas that truly deserve our full attention.  When I first started to bake, I felt I needed to prove to everyone that allergy- free food was stellar to its allergy counterparts.  I would spend long hours in the kitchen whipping up desserts to impress those who didn’t even have allergies when all Ari wanted was cupcakes.  In retrospect, that’s what I mean about being consumed by a mission.  I was missing out on time I could have spent with my family.

Balance is something we all strive for as mothers, hostesses, advocates, business professionals etc….  We are multi-tasking so much everyday that sometimes we just forget to relax and just be in the moment.  Perhaps that means letting something go in your schedule because you choose to do something fun with your kids instead, or leave work early to have dinner with the family.

Make the upcoming Shavuot holiday one that is stress free, easy and delicious.  Below is a recipe for Le Petite Strawberry Shortcake with Vanilla Sauce.  It’s a lovely, light, summer type dessert that is sure to impress without a lot of fuss or baking time.  Enjoy the moment with your family.

Fresh and Creamy Le Petite Strawberry Shortcake with Vanilla Sauce

Dairy Free and Egg Free

These biscuits are adapted from The Joy of Vegan Baking-Colleen Patrick-Goudreau

Allergy Free Ingredients:

  • 1 1/3 Whole Wheat Pastry Flour (you can use unbleached all purpose instead)
  • 1/3 cup unbleached flour
  • 1 TBSP baking powder
  • ½ tsp. salt
  • 1 TBSP wheat germ (optional, I use it for a nutritional boost)
  • 1 TBSP SUCANAT ( you can use any type of sugar or eliminate altogether)
  • 1/3 cup canola oil
  • 2/3 cup soymilk (use vanilla soymilk if you want a little extra sweetness)


Preheat oven to 475

Lightly grease a cookie sheet (I line mine with aluminum foil)

In a large bowl, combine the flour, baking powder, sugar, wheat germ and salt.  Use a whisk to fully mix them together.  Add the milk and oil until the dry ingredients are moistened.  It will be very thick and sticky, not like cake batter. Use a regular heaping tablespoon to scoop batter onto the cookie sheet.

The recipe originally yielded 24 smaller sized biscuits.  I doubled the scoop to make them larger as shortcakes.  It should yield 10-12 biscuits depending on how large you want to make them.

Place them at least 1 ½ inches apart and bake until the bottoms are golden brown, about 8 minutes.

Vanilla Sauce

I love this sauce.  It is slightly frothier than regular sauce, but not quite cream. I like it because it has a rich vanilla flavor but isn’t as heavy as whipping cream.  Certainly, you can use any store bought whip topping, and in the case of dairy allergies-there are plenty of good dairy free ones as well.

  • ¼-cup soymilk
  • ½-cup canola oil
  • 1-2 TBSP sweetener (I use Florida Crystals)
  • 1 tsp. cornstarch (or potato starch)
  • 1 tsp. good quality vanilla (good quality vanilla makes a big difference in taste)

I have tried making this with a blender, processor and beaters.  The hand beater worked the best.

Combine the soymilk, sweetener, starch, and vanilla and beat until combined.  Slowly drizzle in the oil and continue to beat until the mixture is frothy and slightly thick.

Place in the fridge for roughly an hour or so.  As it gets colder, it thickens slightly.


  1. Wash, hull and slice strawberries (You only need 1-2 large to fill the biscuit with extra for the plate)
  2. Make sure the biscuits are cool before splitting them in half.
  3. Place a few strawberry slices on the bottom half of the biscuit and drizzle sauce.
  4. Replace the top of the biscuit and drizzle sauce over the top.  Decorate plate with extra strawberries. Serve immediately.*This sauce is also great for any kind of fruit dipping, or to drizzle over a brownie, or even ice cream.


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Allergy-Free Challah- Mom With a Mission

kosher bread recipes, kosher recipes

Allergy-Free Challah- Mom With a Mission

11 Comments 01 February 2011

Enjoy this Kosher Recipe for Allergy Free Challah

Challah with a Mission

By Rachel Ornstein Packer

When my son was diagnosed with severe food allergies, (eggs, nuts and citrus), I realized that I, along with so many others, was now faced with a mission…to keep my son safe, and educate others in the process.   Food allergies are terrifying and daunting, and for the first few months, I was a deer in the headlights.  Slowly, I started to get a handle on things as I researched, experimented, failed and succeeded.

It took a while for a virtual non-baker like me to get the hang of baking without eggs, but I did.  One of my first projects was to learn how to bake challah because I wanted my son to continue to enjoy his favorite Friday night ritual, safely.   I found that it was easier, safer and tastier to make it myself, rather, than to relentlessly ask questions at the bakery which only yielded non-chalant responses that could result in a potentially life threatening episode.

Often, my guests ask me for this kosher recipe and as part of my mission, I now pass it on to you.  Another benefit of this challah (aside from the fact that it is ridiculously simple) is that it is cholesterol free for those family members or guests who are on restricted diets.  Enjoy!

Kosher Recipe : Challah with a Mission

Ingredients for this Kosher Recipe

  • 1-cup warm water (approx. 105-115 degrees)
  • 4 ¼ cups flour (I use 3 cups unbleached flour and 1 ¼ whole-wheat pastry flour
  • 2 ½ tsp. rapid rise yeast
  • 1/3- cup sugar (I use Florida Crystals because they are less processed)
  • 1 tsp. salt
  • 2 TBSP. canola oil

Egg Replacer-Whisk these together briskly with a whisk or fork

(These three recipe ingredients work as a binding agent.  The “fizzing” that occurs when whisked together provides the “lift” to the finished product).  Make sure you add the egg replacer right before the flour-see Notes for Great Challah below).

Kosher Recipe Directions

  • Pour yeast into warm water along with a pinch of sugar in a large bowl and mix until combined.
  • Let the mixture to rest for 5 minutes or so until bubbly and creamy (I usually measure out the flour while waiting for the yeast)
  • Add the sugar, salt, and additional 2 TBSP. of canola oil and mix.
  • Beat the egg replacer with a whisk (it will fizz) and pour into the yeast mixture.
  • Add the flour, a cup at a time until it is difficult to stir the mixture.
  • Transfer the dough to a lightly floured surface and knead it until it is smooth and elastic (approximately 7-10 minutes).  It should be springy.
  • Transfer dough to a lightly oiled bowl. Cover with a slightly damp cloth or plastic wrap and set in a warm place for 90 minutes.  It should double in size.
  • Transfer to a lightly floured surface and cut dough into two equal halves.
  • Divide each piece into three pieces and roll out into 10-12 inch ropes.
  • Pinch the ends together and proceed to braid the dough.
  • Place on parchment lined baking sheet and let rise for additional 30 minutes.
  • Preheat oven to 350 degrees
  • Bake for approximately 25-30 minutes depending on your oven.
  • Kosher Recipe for ' No-Egg' Challah

    Kosher Recipe for ' No-Egg' Challah

  • Kosher Recipe for ' No-Egg' Challah

Notes for Great Challah:

  • Add the egg replacer right before adding the flour. The reaction between the ingredients is what will give your challah lift (in lieu of eggs).  If you put it in first, you will not have as much of a reaction when you add the flour.
  • If you are looking for a healthier option, try using a cup or two (I use 1¼ cup) of Whole Wheat Pastry Flour.  It has all the nutrition of its whole-wheat flour counterpart, (4 grams of fiber, and 3 grams of protein per ¼ cup) though because it is ground from the wheat berry, it yields a far more delicate consistency.
  • Make sure you preheat your oven.
  • Baking powder needs to be relatively fresh.  Old baking powder will yield a hard, flat challah.
  • If you put the dough in the oven to rise, make sure the oven isn’t hot.  Turn it to 200 degrees for 20 seconds and then turn it off, otherwise it will bake the dough prematurely and it won’t rise well.
  • You can shape these challahs into rounds or rolls.
  • You can also add raisins, chocolate chips.  Use your creativity.  My kids love it when I brush a little oil to the top of the challah and then sprinkle with a dusting of Florida Crystal sugar before baking.

Enjoy this Kosher Recipe for Allergy Free Challah

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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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Healthy Breakfast Cookies

kosher dairy recipes, kosher dessert recipes, kosher recipes

Healthy Breakfast Cookies

3 Comments 28 November 2010

Whole Wheat Flaxseed Chocolate Chip Cookies

by Margo Shalom

“Hi marlene its Margo Shalom. I just made a cookie recipe that is clean and too die for- I hope you enjoy!”

Ingredients for this Kosher Recipe

  • Healthy Chocolate Chip Cookies
  • 1/2 cup whole wheat flour
  • 1 cup oats
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp cinnamon
  • 1 tbsp ground flaxseed
  • 1/4 cup agave syrup
  • 1/4 cup skim milk or any other kind
  • 1/2 tsp vanilla
  • 1 tbsp canola oil ( if you double the recipe put 1 tbsp applesauce instead of 2 oil)
  • 1 mashed banana
  • 1/2 cup chocolate chips

( i even used raisins with 1/2 chocolate chips)

bake at 350 .

mix everything in same bowl  and bake about 7 -10  min-yummy!

Healthy Breakfast Cinnamon Flaxseed Cookies on Foodista

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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

Please visit our sponsors:

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  • De-Clutter with Esther
  • Check out Surrey Lane for your Hanuka table settings.
  • Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
  • Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
  • Healthy Kosher ingredients for all of your recipes at Omni Health.
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Winter Butternut Squash Tea Cake

kosher dessert recipes, kosher recipes

Winter Butternut Squash Tea Cake

No Comments 01 November 2010

“Hi Marlene, I first wanna give u a pat on the back for a great website!!! I just saw ur facebook post about thanksgiving recipes I attached a  link for an amazing cake which can also be made into muffins. I personally never cooked for Thanksgiving but this is definitely a recipe for this time of year. I hope u enjoy it as much as I do. 1 small note I usually double the recipe to get a decent size cake I bake it in a bunt pan” Jacqueline Kapetas

Pureed winter squash, honey and sugar give this tea bread a round, rich sweetness. It’s terrific warm with a little pat of butter for breakfast, snack or even dessert and of course afternoon tea, if you’re so inclined. I didn’t add the ginger, cloves and allspice- a teaspoon of cinnamon can be substituted.


  • 2/3 cup all-purpose flour
  • 1/2 cup whole-wheat pastry flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon ground cloves
  • 3/4 cup squash puree, (see Tip)
  • 1/2 cup sugar
  • 1/4 cup honey
  • 1/4 cup canola oil
  • 1 large egg
  • 1 large egg white


  1. Preheat oven to 350°F. Lightly oil and flour a 9-by-5-inch loaf pan.
  2. Whisk all-purpose flour, whole-wheat flour, baking powder, baking soda, cinnamon, ginger, salt, allspice and cloves in a medium bowl until combined.
  3. Beat squash puree, sugar, honey and oil in a large bowl with an electric mixer at medium speed until smooth, about 1 minute. Beat in egg and egg white. Turn off the mixer, add the dry ingredients and beat at low speed until combined. Scrape into the prepared loaf pan.
  4. Bake the bread until lightly browned and a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the pan for 10 minutes, then turn out onto a wire rack and let cool for 30 minutes more. Serve warm.


  • Make Ahead Tip: Tightly wrap in plastic wrap and freeze for up to 6 months. Unwrap and thaw on a wire rack at room temperature for 4 hours.
  • Tip: To make your own squash puree, halve and seed one medium acorn or butternut squash. Place, cut-side down, on a lightly greased baking sheet. Bake in a preheated 375°F oven until soft, about 50 minutes. Cool, then scrape out the flesh with a fork. Or simply use frozen (thawed) or canned squash puree. Find frozen squash puree near other vegetables in the freezer section and canned squash near the canned pumpkin.

Inspired by Eating Well.

Please visit our sponsors:

  • Not Just Towels Personalized Gifts for Hanuka- all under $50!
  • De-Clutter with Esther
  • Check out Surrey Lane for your Hanuka table settings.
  • Blossom Bleu’s gorgeous netilat yadayim cups now on sale.
  • Brooklyn Makeup Studio has all of your beauty needs on Avenue U in Brooklyn.
  • Healthy Kosher ingredients for all of your recipes at Omni Health.
  • A Matter of Presents- We specialize in deep etched crystal and glassware personalized with your monogram, special message, artwork, or logo.  A perfect personalized Hanuka gift!

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