Tag archive for "Dough"

DIY Glittered Doughnuts for Kids on Hanuka

hanukka recipes and tablesettings, kids, kosher dessert recipes, kosher pareve recipes, kosher recipes

DIY Glittered Doughnuts for Kids on Hanuka

No Comments 01 December 2012

This great post was sent in by Amy Oren of Blowoutparty.com

“Here’s a fun way to decorate doughnuts for Hanukkah- glitter them! I did this with my kids tonight and they had SO much fun with this!”

  • Step 1: Frost the doughnut and let it set for a few minutes. Then lightly press a dreidel shape cookie cutter in the center of the doughnut.

  • Step 2: Using a funnel, slowly pour colored sugar crystals into the cookie cutter. Don’t overfill, as this will cause the crystals to leak out of shape when you remove the cookie cutter.

  • Step 3: Leave the cookie cutter in the frosting for a minute, this will help the sugar stay in place.

  • Step 4: Slowly remove the cookie cutter.

Here’s the doughnut recipe I used. It was sooo easy to make, and they came out unreal!

Doughnuts

  • Ingredients
  • 2 (.25 ounce) envelopes active dry yeast
  • 1 3/4 cups warm water (105 to 115 degrees)
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • 1 quart vegetable oil for frying

Directions

  1. Sprinkle the yeast over the warm water, and let stand for 5 minutes, or until foamy.
  2. In a large bowl, mix together the yeast mixture, sugar, salt, eggs, shortening, and 2 cups of the flour. Mix for a few minutes at low speed, or stirring with a wooden spoon. Beat in remaining flour 1/2 cup at a time, until the dough no longer sticks to the bowl. Knead for about 5 minutes, or until smooth and elastic. Place the dough into a greased bowl, and cover. Set in a warm place to rise until double. Dough is ready if you touch it, and the indention remains.
  3. Turn the dough out onto a floured surface, and gently roll out to 1/2 inch thickness. Cut with a floured doughnut cutter. Let doughnuts sit out to rise again until double. Cover loosely with a cloth.
  4. Heat oil in a deep-fryer or large heavy skillet to 350 degrees F (175 degrees C). Drop the doughnuts into the hot oil. Turn doughnuts over as they rise to the surface. Fry doughnuts on each side until golden brown. Remove from the oil, and drain on a wire rack.
  5. Inject with your favorite filling, and top with your favorite frosting.   I just used confectioner’s sugar mixed with a little water for the icing. Easy and my kids love it.
  6. Check out my blog, Blowout Party!, for incredible party inspiration and tutorials, and my store BlowoutParty.com for fabulous party favors and accessories!

Click HERE to Subscribe Now: and win the cookbook of the month, free weekly recipes and discounts to you favorite shops!

The Kosher Baker: Over 160 Dairy-free Recipes from Traditional to Trendy:

Enhanced by Zemanta
Hammentashen Challah for Your Purim Seuda

purim recipes, baskets, and decor

Hammentashen Challah for Your Purim Seuda

2 Comments 06 February 2012

This year, our Purim meal is traditionally a meat one, and its a great time to have the entire family over and join in on a festive meal. This pareve challah recipe is a take on Haman’s triangular hat in which the Purim story of Queen Esther’s trial and tribulation is read to all men women and children on this happy and commemorative Jewish holiday.
Thank you Sara for helping us all out with our Purim menus! Love the variation on the challah recipe- Perfect for our Purim Seuda and so easy to make in advance!
Marlene
“Hi Marlene,
These hamantashen challahs were a big hit at my Purim table so I’d like to share the recipe with you.
Sara Kasten.”
Filling:
  • 5 large onions
  • 6 cloves of garlic
  • 1/4 cup olive oil
  •  salt and pepper to taste
Chop the onion and garlic and saute in the olive oil until a golden brown.  Season with salt and pepper and let cool.
Use your regular challah recipe and when ready to shape, tear off medium pieces of dough and form into balls.  Use a rolling pin  to flatten the dough into a circle making sure it is not rolled too thin.  Spoon 1-2 tablespoons of the onion mixture into the center of the circle.  Pinch 3 sides together and form a triangle shape, but leave enough of an opening in the triangle so that the filling shows through.  Place on your baking sheet with the filled side down so that it will not split open as it rises.  Let the filled dough rise and brush with beaten yolk and sprinkle with sesame seeds.  Bake as usual for a small challah and cool on a wire rack. These may be frozen and reheated in a warm oven for 15 minutes before serving.  Enjoy the challah and the compliments!!
Enhanced by Zemanta
Sweet and Savory Hamentashen by Leah Koenig

purim recipes, baskets, and decor

Sweet and Savory Hamentashen by Leah Koenig

3 Comments 01 January 2012

Leah Koenig’s Sweet and Savory Hammentashen:

“Nothing brings out the baking spirit in me like Purim.  Several weeks before the holiday, I start dreaming up new exciting fillings to spoon onto my cookies before pinching them into the familiar tri-cornered shape recalling Haman’s hat.  Never a fan of mohn (poppy seeds) or artificial cherry pie filling, my hamentashen fillings tend to skew either towards the sweet-tart – things like lemon curd, apricot marmalade or homemade pear and ginger compote (see below for a kosher recipe) – or the all out, hands-down decadent – think spoonfuls of Nutella, or white chocolate chips swirled with raspberry jam.

But a few years ago, while in the midst of one of my pre- Purim daydream sessions, my thoughts drifted from sweet to savory.  What would it taste like, I wondered, if I cut back on sugar in the dough and replaced it with dried herbs?  And what sort of filling combinations might compliment this savory foundation?  After a few excited rounds of testing, tweaking and tasting, I hit the Purim jackpot: a rich, herb-flecked “cookie” encasing a medley of lightly caramelized mushrooms and onion, browned in the oven until golden and unbelievably fragrant (see below for a kosher recipe)

One bite was all it took to know that I’d stumbled on a new annual tradition – for me anyways!  Lest one think that savory hamentashen sounds too unconventional to try, consider the spinach knish, the Middle Eastern bureka or the Italian calzone.  All of these delicious pastries combine dough with meat, vegetables and any number of tasty fillings – so why should the hamentashen be left out of the fun?”

Savory Hamentashen

Directions, Dough:

  • 1/2 cup butter
  • 1 egg
  • 1 tbsp sugar
  • 2 1/4 cups flour
  • 2 tsp baking powder
  • 1 tsp dried thyme, basil, oregano, or rosemary
  • 2 tbsp milk

Cream butter, egg and sugar. In a separate bowl, sift flour, baking powder, and herbs together and set aside. Add 1/2 of dry mixture into wet ingredients and combine until smooth. Add milk, then remaining flour mixture, stirring until incorporated. If dough is too sticky at this point, continue adding flour until it is firm enough to withstand being rolled out.

Gently roll out dough until it is 1/4 inch thick. Cut into rounds with a circular cookie cutter or the rim of a wide-mouthed glass and transfer to a baking sheet. Dot each circle with filling (see below).  Pinch corners into triangles. Bake at 375 for 15-20 minutes until delicately browned.

Variation 1: This dough can be used for sweet hamentashen too.  Increase the sugar to 3 Tbs and omit the dried herbs.

Variation 2: If you would like to eat these hamentashen after a meat meal, replace the butter with non-hydrogenated margarine (e.g. Smart Balance) and the milk with soy or almond milk.

Savory Onion and Mushroom Filling

  • 3/4 pound mushrooms (white cap or cremini)
  • 1 medium onion, diced
  • 4 Tbsp olive oil
  • pinch salt
  • 1/4 cup dry red wine (optional)

Chop mushrooms and onion into small dice. Heat oil in a large pan or skillet over medium heat and brown onions. Add mushrooms and salt and let cook, stirring occasionally, until fragrant and about halved in size. Add red wine (if desired) and salt and cook 2-3 minutes, until liquid is dissolved. Let cool before stuffing into hamentashen.

Sweet Pear and Ginger Compote

  • 2 bosc pears, chopped
  • 1 Tbs honey
  • 1/2 tsp ginger powder
  • 1 Tbs water
  • 1 1/2 tsp crystallized ginger, chopped

Combine all ingredients in small saucepan and cook over low heat, stirring regularly until the pears soften and soak up the fragrant liquid, about 8 minutes.  Allow to cool slightly before using as hamentashen filling.

Happy Purim!

Enhanced by Zemanta
Revised!- Zaatar Mini Pizzas

kosher dairy recipes, kosher recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Revised!- Zaatar Mini Pizzas

5 Comments 02 May 2011

This recipe was such a hit that I decided to re-post it. Zaatar is a tangy, addictive spice that is actually a mixture of dried herbs, sesame seeds,  sumac, and salt.  It is a centuries-old mixture dating back to at least the 13th century. Exactly what those herbs are, and how all those ingredients are proportioned vary from culture to culture and family to family. If you would like to create your own memorable zaatar recipe, you  can start  HERE, and  give or take a little until you create your own personal zaatar potpourri.

Great last minute yummy pizza!

Kids and adults love it- great for parties! Perfect for your Purim Seuda!!

    • Mazor’s Pizza Dough- these come ready made- I buy whole wheat mini pizza doughs at Kosher Corner.
    • Zaatar spice
    • olive oil
    • shredded low fat mozzarella cheese
    • delete the cheese, or use cheese substitute and it becomes dairy-free and vegan!
  1. place pizza doughs on Pam sprayed parchment paper on a cookie sheet
  2. mix zaatar with 1 teaspoon of olive oil, salt,  pepper and sesame seeds (to taste) in a small bowl
  3. spoon mixture on top of each pizza dough
  4. sprinkle cheese on top of each one
  5. bake at 350 degrees for about 20 minutes

Enhanced by Zemanta
Passover Pizza Dough

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

Passover Pizza Dough

13 Comments 19 March 2011

 

My friend Jamie is one of the best friends that a girl can have. She also is a gourmet cook and has tons of great tried and true kosher recipes at the tip of her tongue. She is also one of those girls that would never leave out an ingredient so I know all of her recipes are perfected. If I could just find about two hours to  write them all down, I would have enough great kosher dishes to keep this blog going for at least another six months!

Keep checking in to The Jewish Hostess to get more of Jamie’s favorites! Marlene


“We are all looking for easy Passover recipes, especially great Passover recipes for kids tastes.

This is really the best Passover recipe for  pizza dough . You can use with  any dairy pizza topping or with a meat topping such as lahamagine.

I form balls out of the dough, flatten them with a (Passover) tortilla press and shape with a (Passover) cookie cutter.” Enjoy! -Jamie

Ingredients for this Kosher Passover Pizza Dough Recipe

  • 2 cups of matzo meal
  • 1/2 cup cake meal
  • 1 tbsp salt
  • 1 egg
  • 1 cup  of warm water
  • 2 tbsp oil

Directions

  1. -Mix dry Passover pizza ingredients by hand
  2. - add egg, add oil
  3. -then add water slowly to form a dough ball
  4. - form into balls and flatten by hand.
  5. -pizza tastes better if flattened by tortilla press or rolling pin as stated above.
  6. - top with your favorite kosher for Passover pizza toppings!
  7. or shape and freeze for instant use.

 

Enhanced by Zemanta
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

Enhanced by Zemanta
How to Make Authentic Italian Potato Gnocchi

kosher recipes, kosher rice and pasta recipes

How to Make Authentic Italian Potato Gnocchi

2 Comments 01 February 2011

By Lisa C.

Gnocchi are delicious little Italian potato dumplings that make for a very elegant and impressive meal or side dish.  They are on the menu at pretty much any Italian restaurant, but Gnocchi are surprisingly simple to make at home.  They do require some time and effort, but it is well worth it for some authentic Italian dining right from your own kitchen.

I tried this Gnocchi recipe with both white and whole wheat flour. It worked great both ways, but I will say that the white version tasted much more authentic.  Personally, I happen to love the flavor of whole wheat things (plus, all of the added health benefits), so I loved both versions, but there was definitely a big difference between the two.  Try it out and see which one you like best!

Anyway, here is what you will need to make your own Gnocchi:

  • About 2 lbs. russet potatoes
  • 1.5-2 cups flour
  • ¼ tsp. salt
  • 1 egg

Start by washing and baking your potatoes at 350°F until they can be easily pierced with a fork, about 1 hour.  Once they are baked, let them cool until they are easy enough to handle and peel off the skins (after they are cooked, the skins should come right off).

Next, you need to mash your potatoes.  It is really important that they be light and fluffy with no lumps – the best way to do this is with a ricer or potato mill.  I don’t have one, so I put them through a cheese grater.  You could probably also just mash them by hand – just make sure there are no lumps.

See how light and fluffy they look?  Now, mix in the egg and salt.

Now, you will start to add your flour.  You want to keep adding it, little by little, until the dough comes together in a ball that doesn’t stick too much to your hands – you should need about 1.5-2 cups, but use more or less than that if you need to.  Remember: the more flour you add, the heavier your gnocchi will be – so you want to add as little as possible.

Your dough should look something like this.

Now, on a floured surface, take a ball of dough about the size of your fist and roll it into a log.  With a sharp knife, cut the log into little “pillows.”  Aren’t they cute?  Once you have all of your pillows cut, drop them into boiling water in batches – if you put too many in at once, they will stick together.

The gnocchi are finished cooking about one minute after they float.  This is a pretty fast process – they should only take 3-5 minutes to cook.  When they are done, drain them and put them in a bowl.

Now, you can top them with whatever sauce you want.  I went with tomato sauce and parmesan cheese (yum!), but the sky’s the limit – try pesto, butter and sage, olive oil and garlic, or whatever you like.

Enjoy!

Enhanced by Zemanta
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
Enhanced by Zemanta
How to Use A Cookie Press For Fun Purim Cookies

kosher dessert recipes, kosher recipes, parties

How to Use A Cookie Press For Fun Purim Cookies

2 Comments 16 January 2011

Looks like a new-fangled contraption, right? Truth is, the cookie press has been around for almost fifty years. Want to turn out buttery spritz cookies? How about homemade Milanos? Then you’re going to want to invest in one of these, and you will never have to reach for store-bought versions again.

The science behind the cookie press is pretty simple: fill the tube with cookie dough, and fit one of the metal disks at the bottom. Then, press the bottom of the tube right on to the cookie sheet, and press. When the dough comes out, it forms shapes corresponding to the disks. Flowers, hearts, squiggles, snowflakes – the designs that are available will vary depending on the brand you buy.

You can’t use just any cookie dough recipe here, since the dough has to be the right consistency to fit through the disks. I provide my recipe below, and most cookie presses come with a recipe in the box. For the press to work, your dough cannot be refrigerated. If you do need to make your dough in advance, make sure it comes to room temperature before filling the tube.

So what can you use your new contraption to make? How about a homemade version of those classic swiss fudge cookies from Stella D’Oro? Make the flower shape and then fill the centers with a little chocolate ganache.

What about your own version of Milanos? Two oval shaped cookies, sandwiched together with a little melted chocolate – voila! The opportunities for your new gadget are endless, and any of the varieties would be great to slip in to your Mishloach Manot for Purim. You can top your designs with sprinkles, colored sanding sugars or even pieces of fruit. You’ll get 10 phone calls asking how you made that cool design!

Buy here: Norpro Cookie Press

Recipe: Makes about 40 cookies

1 cup (2 sticks) butter or margarine, softened
1 cup sugar
1 egg
1 tablespoon vanilla
1/2 teaspoon salt
2 1/2 cups flour

Beat the butter and sugar together until light and fluffy.
Add in the egg, vanilla and salt and beat until combined.
Stir in the flour.
Fill the cookie press with the dough and fit the disk on.
Press the cookies out onto ungreased baking sheets, 1 inch apart.
Bake on 375 F for about 10 minutes, until just lightly golden.
Transfer to wire racks until cool.
Decorate as desired!

Enhanced by Zemanta
Joy’s Amazing No Knead Olive Bread

kosher bread recipes, kosher pareve recipes, kosher recipes

Joy’s Amazing No Knead Olive Bread

3 Comments 06 January 2011

Thank you Joy!! This looks like a great recipe for busy women!! (that means all of us!!!) No need to complete it all in one shot….. mix and let rise…. cover and let rise….

“Hi Marlene,

I thought the readers of The Jewish Hostess might enjoy this No Knead Bread Recipe from The Sullivan Street Bakery. Since I have discovered this recipe I have made it many times with different variations, wholewheat, semolina, olives, & roasted garlic with rosemary. It is delicious rustic bread crusty on the outside and chewy and soft with tunnels on the inside…..so easy my 12 year old grandson made it!  The trick is to let the dough rest for 12-18 hours….the longer it rests the more complex the flavors get…Jim Lahey of the Sullivan Street Bakery developed this formula: “- Joy Betesh

Items Needed for this Kosher Recipe

  • 3 cups (430g) flour
  • 1½ cups (345g or 12oz) water
  • ¼ teaspoon (1g) yeast
  • 1¼ teaspoon (8g) salt
  • olive oil (for coating)
  • extra flour, wheat bran, or cornmeal (for dusting)
  • Two medium mixing bowls
  • 6 to 8 quart pot with lid (Pyrex glass, Le Creuset cast iron, or ceramic)
  • Wooden Spoon or spatula (optional)
  • Plastic wrap
  • Two or three cotton dish towels (not terrycloth)

Directions for this Kosher Recipe

Mix all of the dry ingredients in a medium bowl. Add water and incorporate by hand or with a wooden spoon or spatula for 30 seconds to 1 minute. Lightly coat the inside of a second medium bowl with olive oil and place the dough in the bowl. Cover the bowl with plastic wrap and let the dough rest 12 hours at room temperature (approx. 65-72°F).

Remove the dough from the bowl and fold once or twice. Let the dough rest 15 minutes in the bowl or on the work surface. Next, shape the dough into ball. Generously coat a cotton towel with flour, wheat bran, or cornmeal; place the dough seam side down on the towel and dust with flour. Cover the dough with a cotton towel and let rise 1-2 hours at room temperature, until more than doubled in size.

Preheat oven to 450-500°F. Place the pot in the oven at least 30 minutes prior to baking to preheat. Once the dough has more than doubled in volume, remove the pot from the oven and place the dough in the pot seam side up. Cover with the lid and bake 30 minutes Then remove the lid and bake 15-30 minutes uncovered, until the loaf is nicely browned.

For the whole wheat version, I substituted 2 cups of whole wheat flour for the white flour

For the semolina, I substituted 1 cup of semolina flour (smead) for 1 cup of white flour

For the olive bread, I added 1/2 cup pitted & chopped Alphonso or kalamata olives to the dough mixture just before I let it rise in the towel.

For the garlic & rosemary bread, I sauteed 4 garlic cloves cut in slivers in a teaspoon of olive oil and then mixed the garlic pieces (without the oil) with 2 tablespoons chopped fresh rosemary and added to the dough mixture just before it rises in the towel

Mark Bittman, of the NY Times has a You Tube video on making this bread.

Click above to watch it!

Enhanced by Zemanta
Turkey ‘n Mustard Deli Roll- 5 Ingredients

kosher meat recipes, kosher recipes

Turkey ‘n Mustard Deli Roll- 5 Ingredients

2 Comments 11 November 2010

This recipe was sent in by my friend Nina Safar of Kosher in the Kitch.

Kids love this deli roll – it will be a great hit on the Saturday lunch table.

  • Cold cuts of your choice (I use and turkey and salami)
  • Puff Pastry Dough (I use Mazor’s  puff pastry sheets)
  • Condiments of your choice (honey mustard)
  • 1 egg yolk
  • Sesame Seeds

Directions for this Kosher Recipe

Allow the pastry dough to defrost (however you still want it to be firm so you can work with the dough) then roll it out on a slightly greased cookie sheet. Layer the honey mustard and cold cuts in whatever order you like. Then roll the dough like a jelly roll. Cut some slits along the top and spread the egg yolk on top and sprinkle on some sesame seeds before baking it in the oven on 350′ for about 45 minutes to an hour.

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!
Enhanced by Zemanta
The Quickest Onion Herb Focaccia Recipe Ever

kosher bread recipes, kosher pareve recipes, kosher recipes

The Quickest Onion Herb Focaccia Recipe Ever

1 Comment 08 September 2010

I always wished I could whip up a good focaccia recipe in time for the family dinner, but somehow I would get discouraged by the endless time and energy needed to get it right. Now all you have to do is run in to your favorite pizza store to get a batch of dough and you are halfway there.  This recipe does the trick for a busy Jewish mom. Enjoy!
  1. Buy fresh dough at your local pizza store or buy the frozen kosher brand at the supermarket.
  2. On a floured surface, roll out 1 pound refrigerated pizza dough into a 10-by-15-inch rectangle;
  3. Press into an oiled rimmed baking sheet.
  4. Mix 1/4 cup olive oil, 2 tablespoons chopped rosemary and/or oregano, 1/2 teaspoon red pepper flakes and a big pinch of sea salt.
  5. Brush half of the herb oil over the dough, then set aside until puffy, about 1 hour.
  6. Make dimples in the dough with your fingers and top with thin onion slices and shaved parmesan.
  7. Bake at 400 until golden, about 20 minutes.
  8. Brush with the remaining herb oil.

foodnetwork.com


Ultimate Healthy Double Chocolate Cookies

kosher dessert recipes, kosher recipes

Ultimate Healthy Double Chocolate Cookies

No Comments 15 April 2010

Have you been eating twice as much chocolate now that studies have shown conclusively that this miraculous bean is actually good for you? It’s certainly more appealing than gulping down a $7 wheatgrass shot with the rest of the aerobics squad at the health-food store. Here, then, is BabyCakes NYC’s ode to cocoa: A tried-and-true chocolate-worshiping recipe with crunchy edges and a soft, chewy center that will put you in antioxidant overdrive. Bonus tip: You can add minced fresh mint to the dough, its delicious!

Makes 36 cookies

Ingredients

1 cup coconut oil

1¼ cups evaporated cane juice

¹/3 cup homemade applesauce or store‑bought unsweetened applesauce

½ cup unsweetened cocoa powder

1 teaspoon salt

2 tablespoons pure vanilla extract

1½ cups bob’s red mill gluten-free all-purpose baking flour vita

¼ cup flax meal

1 teaspoon baking soda

1½ teaspoons xanthan gum (Bob’s Red Mill brand)

1 cup vegan chocolate chips

 

Directions

Preheat the oven to 325°F. Line 2 baking sheets with parchment paper.

In a medium bowl, mix together the oil, evaporated cane juice, applesauce, cocoa powder, salt, and vanilla.

In another medium bowl, whisk together the flour, flax meal, baking soda, and xanthan gum.

Using a rubber spatula, carefully add the dry ingredients to the wet mixture and combine until a dough is formed. Gently fold in the chocolate chips just until they are evenly distributed throughout the dough.

Using a melon baller, scoop the dough onto the prepared baking sheets, spacing the portions 1 inch apart. Gently press each with the heel of your hand to help them spread.

Bake the cookies on the center rack for 14 minutes, rotating the sheets 180 degrees after 9 minutes. The finished cookies will be crisp on the edges and soft in the center.

Let the cookies stand on the sheets for 10 minutes, then transfer them to a wire rack and cool completely before cover­ing. Store the cookies in an airtight container at room tempera­ture for up to 3 days.

Recipe and above text Courtesy of BabyCakes nyc.

Check out BabyCakes Bakery for all of their delicious desserts. I especially love their vanilla cupcakes.

Enhanced by Zemanta
Heavenly Whole Wheat Challah

kosher recipes

Heavenly Whole Wheat Challah

No Comments 09 April 2010

This recipe for Whole Wheat Challah can be used with entirely white flour, or in the whole wheat version below. Either way it is absolutely delicious!

2 1/2 pounds whole wheat flour

2 1/2 pounds unbleached all purpose white flour

6  envelopes Fleischmann’s Rapid Rise Highly Active Yeast Dissolved in 4 cups warm water and 1
Tablespoon sugar

Kosher Recipe Ingredients

1 cup vegetable oil

4 eggs

2  1/2  cups sugar

5 Tablespoons Kosher salt

4 Tablespoons honey

1 Egg for egg wash

Directions for this Kosher Recipe

1. In a large bowl dissolve the yeast in 4 cups warm water and 1 Tbs sugar.  Stir with spoon to make sure its combined. Cover with towel and set aside until mixture bubbles.

2.  Meanwhile, mix eggs, oil, and sugar in bread machine until combined. Add salt and honey and continue to mix. Add yeast and then flour and mix until well combined and dough is not sticky. Knead with hands if necessary.

Grease a very large bowl or roaster (I spray Pam), and place dough. Cover with plastic wrap that has been sprayed with Pam as well. Place a towel over the plastic wrap and let rise 2-3 hours.

Braid or knot dough in a baking tin or tray. Let rise another 2 hours.

Brush egg over challah.  Sprinkle with sesame seeds and bake until golden on 350.

Challah can be frozen at this point.

Enhanced by Zemanta

Personalize Your Party and Chic Gifts!

5b1f13324fde11e39934128dfbc5ee3d_8

Categories

“Like” us on Facebook!

© 2016The Jewish Hostess - Kosher Recipes, Jewish Recipes, Gourmet Kosher Recipes®