Tag archive for "Maple syrup"

Sweet Maple Chicken for  Rosh Hashanah

kosher chicken recipes, kosher meat recipes, kosher recipes, rosh hashanah and sukkot recipes, rosh hashanah chicken recipes

Sweet Maple Chicken for Rosh Hashanah

2 Comments 25 August 2012

Start Planning your  sweet  Jewish New Year menu  now with this Maple sweetened  holiday chicken- a proven winner on the dinner table!

  • 1 cup apple cider or juice
  • ¼ cup maple syrup
  • 2 tbs veg oil
  • 2 tbs soy sauce
  • 2 star anise
  • 1 cinnamon stick
  • 6 unpeeled garlic cloves
  • ½ tsp red hot pepper flakes (optional)
  • 6 chicken thighs
  1. -       In a pitcher or bowl, whisk together apple cider, maple syrup, oil, and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper.
  2. -       In a large freezer bag or bowl, add chicken. Pour the cider mixture over and seal bag or cover bowl. Refrigerate overnight or up to 2 days.
  3. -       Remove marinated mixture from fridge and heat oven to 400 deg. Pour contents of bag or bowl (including liquid) into a large roasting pan. Turn chicken skin side up.
  4. -       Roast chicken  about 1 hour  leaving chicken skin side up until cooked.

by Marie Torgueman

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Pecan-Pie Truffles From the Brand New Hatzolah Cookbook

hanukka recipes and tablesettings, kosher dairy recipes, kosher dessert recipes, kosher recipes, purim recipes, baskets, and decor, rosh hashanah desserts, shavuot recipes and ideas

Pecan-Pie Truffles From the Brand New Hatzolah Cookbook

1 Comment 18 May 2012

 

Hats off to the talented Erika Sabbagh for producing the most mouth watering collection of gourmet kosher recipes ever! 

Hurry and get your copy of this 300 page gourmet kosher cookbook chock full of 200 kosher recipes for  $36.

A perfect Hanukah gift! contact Erika at erikasabb@aol.com to order your copy!

Erika highly recommends this recipe for pecan pie truffles! These truffles are easy, dairy, and will melt in your mouth! 

Perfect for a Hanukah, Purim,  Mother’s Day, and Shavuot dessert!

Pecan-Pie Truffles From the Brand New “A La Carte” Hatzolah Cookbook

Ingredients:

  • 2 1/2 cups toasted pecans, finely chopped
  • 1 cup graham cracker crumbs
  • 1 cup firmly packed dark brown sugar
  • 1/2 teaspoon salt
  • 2 tablespoons maple syrup
  • 1/4 cup sweetened condensed milk
  • 1 teaspoon pure vanilla extract
  • 7 ounces milk chocolate or dark chocolate
  • 25 pecan halves

preparation:

1. In a medium bowl, stir together the pecans, graham cracker crumbs, brown sugar and salt until well combined. Add the maple syrup, condensed milk, vanilla, and 2 tablespoons water; use your hands to blend the ingredients well.

2. Form the mixture into 24 walnut-size balls. Place on a cookie sheet and freeze for 2 hours.

3. In the top of a double boiler or in a medium stainless-steel bowl set over a pot of gently simmering water, melt the chocolate. Line a baking sheet with parchment paper. Dip the frozen balls into the melted chocolate, then place on the prepared baking sheet and top each with a pecan half. Let set for 15 minutes, or until firm.

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Great Granola Winter Snack

kosher dessert recipes, kosher recipes

Great Granola Winter Snack

1 Comment 06 November 2011

There is no better feeling for a Jewish mom than clearing out those half filled bags and containers of oatmeal,assorted nuts, sesame seeds, apricots and  dried cranberries that lay around our freezers and pantries from month to month. Inspired by Susie Fishbein’s Kids in the Kitchen, I whipped up an easy batch of yummy granola in about 7 minutes. (not including baking time). I really like this recipe because there is very little oil, which is not common for most granola recipes.

This is Susie Fishbeins recipe- but to be honest, since I never folow directions, I added sesame seeds, dried apricots, and any nut that I wanted to get rid of.

That kind of made it look a dot dry ,so I poured in a drop of extra maple syrup and maybe another drop of safflower oil.

Dont worry- it came out great!

Relax, You dont always have to follow the rules!!!

Ingredients:

  • 1 1/2 cups oatmeal
  • 1/2 cups raw sunflower seeds
  • 1/2 cup craisins or dried cranberries
  • 1/4 cup any nut
  • 1/4 cup chopped any other nut
  • 1/4 chopped any other nut
  • 4 tbsp dark brown sugar
  • 4 tbsp pure maple syrup
  • 1 tsp pure vanilla extract
  • 2 tbsp vegetable oil
  • 1/4 tsp salt
  • Combine dry
  • Whisk wet
  • Pour mixture onto parchment  paper sprayed with Pam (onto a pan of course)
  • Bake for 15 minutes at 350 degrees stirring once midway
  • Wait for it to cool to break into pieces

If you know that your family will love it then double the recipe!

You will also enjoy this healthy snack – Laura’s 10 Minute Healthy Fat-Free Cinnamon Oat Cookies

It goes quick!

Click and Pick-WIN 3 great cookbooks! HERE

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Healthy Shabbat Blueberry Crumble

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

Healthy Shabbat Blueberry Crumble

8 Comments 10 October 2011

My cousin Sharon sent me this great  recipe a couple of months ago, and I decided to dig it up from the archives because so many of The Jewish Hostess readers loved it.Its so perfect for anyone looking for a last minute low sugar, healthy dessert for Shabbat. Serve with any flavor parve ice cream or Tofutti.

p.s. Have a great dish to share? send it over!- marlene@thejewishhostess.com .

Hi Marlene,

I made this for Shabbat two weeks in a row because everyone loves it so much, not so sweet and not so much oil.  This recipe is small (a 9X9 baking pan) so I made it larger, doubling the recipe exactly and it worked well in a 3 quart pyrex.  It gets cut into squares and served in a platter so the pyrex works well.

Again, best of luck with your website, you are doing an awesome job!!

Have a fabulous summer,

Sharon H.

HEALTHY BLUEBERRY CRUNCH

1 ½ CUPS OLD FASHIONED OATMEAL

½ CUP WHOLE WHEAT FLOUR

½ CUP CHOPPED ALMONDS OR WALNUTS

1/3 CUP OIL

¾ CUP PURE MAPLE SYRUP

1 PINT FRESH BLUEBERRIES,, WASHED AND STRAINED

2 ½ TABLESPOONS CORN STARCH

¾ CUP COLD WATER

How to Make this Kosher Recipe

PREHEAT OVEN TO 400 DEGREES

IN A MEDIUM SAUCEPAN PUT THE BLUEBERRIES WITH ½ CUP OF THE MAPLE SYRUP.  BRING TO A BOIL.  DISSOLVE THE CORNSTARCH IN THE COLD WATER AND ADD TO THE BLUEBERRIES.  COOK OVER MEDIUM HEAT STIRRING CONSTANTLY FOR A FEW MINUTES UNTIL IT THICKENS.

IN A LARGE BOWL MIX THE OATMEAL, FLOUR, AND NUTS.  IN A SEPARATE CUP WHISK THE OIL AND ¼ CUP OF MAPLE SYRUP.  ADD THIS TO THE OAT MIXTURE AND MIX UNTIL ALL IS WELL COATED.

SPRAY A 9 X 9 BAKING DISH WITH PAM AND, WITH WET HANDS, PRESS 2/3 OF THE OAT MIXTURE INTO THE BOTTOM.  POUR THE BLUEBERRY MIXTURE EVENLY OVER THIS AND SPRINKLE THE REMAINING CRUMBS ON TOP.

BAKE AT 400 DEGREES FOR 20-25 MINUTES UNTIL GOLDEN.

LET COOL AND THEN PUT IN REFRIGERATOR FOR ONE HOUR.  CUT INTO SQUARES AND SERVE.

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Whole Wheat Apple or Peach Crisp with Granola Crunch Topping

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

Whole Wheat Apple or Peach Crisp with Granola Crunch Topping

1 Comment 05 August 2011

This recipe is adapted from Bitayavon- the fabulous new kosher recipe and food magazine . Check it out!!!

The original recipe called for apples but I had tons of ripe peaches that I needed to use up….

I also doubled the Bitayavon recipe for a large Shabbat crowd.

  • 10 ripe peaches, you can add 1/2 cup blueberries
  • 2 tablespoons of brown sugar
  • 2 tablespoons of honey
  • 1 teaspoon of cinnamon
  1. Mix the above ingredients with cubed peaches in a bowl.
  2. Bake in a baking dish till soft and bubbly.

Granola Topping:

  • 2 cups of whole wheat flour
  • 2 cups of oats
  • 6 tbspoons of brown sugar
  • 3/4 cup of safflower oil
  • 6 tablespoons of honey or maple syrup or more to taste.
  1. Mix above ingredients except for honey or maple syrup  and press into a baking dish.
  2. Bake 15-20 minutes till firm.
  3. Drizzle honey or maple syrup over hot granola crunch.
  4. Serve peaches in individual pretty bowls with granola sprinkled on top.

This is an easy and very healthy, gourmet looking dessert. Try it and let me know if your family liked it as much as mine did!!!

Thank you  Bitayavon for the great recipes!!!!

Keep them coming!!!

Shabbat Shalom!

Did you enter our Shabbat Table Setting Contest yet????

Marlene

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Greek Yogurt and Granola Layered Parfaits

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

Greek Yogurt and Granola Layered Parfaits

No Comments 27 July 2011

No brunch is complete without a yogurt and granola parfait. There are so many different fruit and yogurt combinations and endless ways to serve it. You can make individual glasses in advance by layering the yogurt, granola and berries on top. Or, you serve everything separately and let your guests assemble their own. Either way you can make something simple into something spectacular!

Did you know that Greek yogurt has twice the protein content of regular yogurt? It also has much less lactose content.  Greek yogurt is  thicker and creamier because the liquid whey is strained out. All yogurts are excellent sources of calcium, potassium, protein, zinc, and vitamins B6 and B12.

Pick a glass or bowl- a water glass, wine cup, or martini glass will do.    

You can really use anything. Arrange fruit and yogurt options separately. Greek Yogurt comes in lots of flavors and is now very easily found in any grocery store (Chobani or Oikos Brands).

Healthy Granola:

  • 1/2 cup pure maple syrup
  • 1/2 cup vegetable oil
  • 1 tsp. pure vanilla extract
  • 2 Cups old fashioned oats
  • 1/2 cup chopped slivered almonds (you can mix in walnuts and pecans)
  • 1/2 cup sunflower seeds
  • 1/2 cup whole wheat flour
  • 1/4 cup brown sugar
  • 1/2 teaspoon cinnamon
  1. Mix wet ingredients in a large bowl. Add dry ingredients and mix until combined.
  2. Spread mixture on an ungreased baking sheet.
  3. Bake at 350 for 2o minutes, mix, and continue baking until golden.
  4. Let cool.  Can be frozen at this point.

by Laura Cohen

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Healthier Brown Rice Krispy Treats

kosher dessert recipes, kosher pareve recipes, rosh hashanah desserts, shavuot recipes and ideas

Healthier Brown Rice Krispy Treats

1 Comment 12 May 2011

When I found this Rice Krispy Treat recipe (or is it Rice Crispy Treat with a “c”?) , I knew I had to try it. I called Omni Health in my neighborhood and they quickly delivered creamy almond butter and crisped brown rice cereal among my veggie burgers, Ezekiel bread, baked potato chips, whole grain pastas, and assorted other brownish ingredients. Trust me, my kids weren’t too thrilled going through the shopping bags, but within 20 minutes I was done concocting these Brown Rice Krispy treats and they discovered that they were pretty good. Within the next couple of hours, the pyrex full of chocolaty  brown rice squares was almost wiped out. Try these as a Shabbat or Shavuot dessert!
  • 1/3 Cup Creamy Almond Butter
  • 1/3 Brown Rice Syrup (or Maple Syrup)
  • 1 tsp. Real Vanilla Extract
  • 3 Cups Crisped Brown Rice from the health food store
  • 7 oz. Good Quality, Dark Chocolate ( I used bittersweet Scharfenberger chocolate- it’s more expensive but you can really taste the difference)
  • 1 Tbsp. Unsalted Butter or Earth Balance margarine

1. Using a double boiler, set a glass bowl over a small pot of simmering water, making sure that the bowl is not touching the water. Put the almond butter, brown rice syrup and vanilla extract in the bowl and stir until everything is evenly mixed.  Pour brown crisped rice into the pot with the syrup. Mix with a spoon.
2. Spray the bottom and sides of a 8×8 glass pan with a light coat of desired neutral tasting oil (coconut, canola, grapeseed etc.). Pour the rice mix in and push it down with the back of a spoon.
4. Add the pieces of chocolate to melt slowly in a clean double boiler, stirring occasionally. When the chocolate is melted, add the butter or Earth Balance margarine and stir. Pour the chocolate on top of the rice crisps and quickly spread it across the top with an offset spatula or back of a spoon in an even layer. Refrigerate for at least a half hour to set and cut them in to squares with a sharp knife. Keep stored in the fridge and try to eat them within two days or freeze in an airtight container.

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adapted from the Sprouted Kitchen

 

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Healthy Pareve Mechshe (Stuffed Zucchini)

kosher pareve recipes, kosher recipes, kosher rice and pasta recipes, kosher vegetable recipes, purim recipes, baskets, and decor, shavuot recipes and ideas

Healthy Pareve Mechshe (Stuffed Zucchini)

1 Comment 13 October 2010

by Jennifer Escava

Pareve  Mechshe- a healthy version of the Sephardic stuffed squash.

This is a great Shabbat recipe, as many adults and teens are looking to cut back on meat on Friday night.

  • 1 onion
  • short grain brown rice
  • 1/2 cup canned chick peas rinsed and drained
  • 1/2 tsp allspice
  • 1 TB olive oil
  • 6-8 thin zucchini squash
  • Make sauce- 8 dried apricots, heaping tsp mint,3 cloves garlic, heaping tsp salt,1/2 cup maple syrup, 1 cup Lemon Juice, 1 cup water.
  • 1 TB apricot preservatives-optional
  1. Cook short grain brown rice: sauté onion, add 1 cup rice sautée together add 1 1/2 cups boiling water and salt.
  2. When its cooked, wait till cool. Add the spices and olive oil
  3. While rice is cooking, wash and peel squash leaving stripes of the green peel, as in the photo above.
  4. Cut squash in 1/2  legnthwise. Wash, & scoop squash with a long squash  scooper.
  5. Mix cooked rice, chick peas, allspice and olive oil.
  6. Stuff squash with rice mixture
  7. Line pyrex with stuffed squash in one layer. Put dried apricots on top.   Crush garlic mix with salt and mint. Sprinkle on top of squash
  8. In a bowl mix water, fresh lemon juice, maple syrup and 1 tbsp. apricot preserves. Taste and adjust to your liking.  Pour over stuffed squash. Cover with aluminum foil lines with parchment paper and put it 350deg. oven. Cook 2 hrs. Enjoy!!!
Recipe Sponsored by:

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Chewy Whole Wheat Fudge Cookies

kosher dessert recipes, kosher pareve recipes, kosher recipes

Chewy Whole Wheat Fudge Cookies

5 Comments 01 September 2010

www.homebakedbyshirl.com.

As an absolute dessert-addict, I am always in search of delicious recipes that can be easily altered to accommodate my ever-present desire to eat healthy. And while I certainly believe that the occasional sugar-flour-butter does a girl good, I try hard to maintain a healthy everyday lifestyle by staying away from processed sugar and flour. That being said, I immediately fell in love with this recipe the second I laid my hands on it. A cinch to make, this divine recipe produces the moistest, most decadent chocolate cookie you can imagine, while using whole wheat flour and maple syrup!

Whole wheat pastry flour – as opposed to regular whole wheat flour (which can often impart too much of a wheat-y flavor and chewy texture to delicate baked goods) –  has a higher starch and lower gluten content, generally yielding more tender results. You can use whole wheat pastry flour the same way you would use regular all-purpose flour in just about any baked good recipe  – the texture will be almost identical.

I love that these cookies are not-too sweet (as I often find cookies to be), have a delightfully creamy texture coming from the whole wheat pastry flour and the syrup, and are unbelievably easy to make. Just one is a satisfying dessert in itself (although that hasn’t stopped me for going back for seconds). These are definitely worth a try!

Also, feel free to play around – these cookies are pretty adaptable. I have used a number of different nuts in this recipe- all with exceptional results. Just make sure to toast them first for the best flavor and crunch (spread on a baking sheet on 350 for about 10-15 minutes). Also, for a lower fat option, the chocolate chips can be omitted, as could the nuts – just be prepared for a pretty flat cookie.

Great for the unexpected Shabbat guests!

Healthy Fudge Cookies

1 cup maple syrup

1/2 cup canola oil

2 tbs vanilla

2 cups whole wheat pastry flour

½ cup cocoa (the better the quality, the more chocolaty the cookie!)

1 tsp baking powder

1 tsp baking soda

1 tbs instant coffee (optional)

heaping ½ tsp salt

½ (or more) cup of organic chocolate chips

1 cup (or more) chopped, toasted pecans, walnuts, slivered almonds…

  • Preheat the oven to 350. Line 2 cookie sheets with parchment paper.
  • Combine all of the wet ingredients in a bowl. Add in the dry ingredients, mixing well.
  • Drop cookies in 2-3 inch balls onto the cookie sheet, pressing them down slightly, and making sure to space them about 2 inches apart from each other.
  • Bake for about 12-15 minutes, or until spread, but still soft in center. (The cookies will firm up as they cool)

These cookies can be frozen up to a month (if they last that long!).

For more information regarding healthy alternatives to your favorite desserts, be sure to check out my website at www.homebakedbyshirl.com. And, if there is a recipe you’d like for me to try out for you, don’t hesitate to ask!

All the best,

Shirley

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White House Fruit and Oat Bars

kids, kosher dessert recipes

White House Fruit and Oat Bars

1 Comment 14 May 2010

Even if you aren’t lucky enough to have your own White House pastry chef,

your kids can still have a taste of  what the Obama girls snack on.

Try this yummy fruit bar taste tested by Michelle Obama herself, who has practically banished white sugar and white flour

from the White House kids menu.

(recipe reprint from The New York Times

read more about the White House pastry chef written by Julia Moskin)

Time: About 50 minutes, plus time for cooling

6 tablespoons grapeseed oil, or other neutral oil, plus extra for brushing pan

2 cups rolled oats

1/2 cup mixed seeds, such as pumpkin, sunflower and sesame

1/2 cup honey

1/3 cup dark brown sugar

1/3 cup maple syrup

Pinch of salt

1 1/2 cups mixed dried fruit, such as raisins, cherries, apricots, papaya, pineapple and cranberries (at least 3 kinds, cut into small pieces if large)

1 teaspoon ground cardamom or cinnamon.

1. Heat oven to 350 degrees. Line a 9-inch-square baking pan with parchment paper or foil, letting a few inches hang over side of pan. Brush with oil.

2. Spread oats and seeds on another baking pan and toast in oven just until golden and fragrant, 6 to 8 minutes, shaking pan once.

3. In a saucepan, combine oil, honey, brown sugar, maple syrup and salt. Stir over medium heat until smooth and hot. In a mixing bowl, toss together toasted oats and seeds, dried fruit and cardamom. Pour hot sugar mixture over and stir until well combined.

4. While mixture is warm, transfer to prepared pan, pressing into pan evenly with an offset spatula.

5. Bake until brown, 25 to 30 minutes. Transfer pan to a rack and let cool completely. Using the overhanging foil or paper, lift out of pan and place on a work surface. Cut into bars, about 1 1/2 inches by 3 inches.

Yield: 2 dozen bars.

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Mini Maple Chocolate Chip Pancake Muffins-Baked!

kosher dairy recipes, kosher recipes

Mini Maple Chocolate Chip Pancake Muffins-Baked!

No Comments 30 April 2010

Pancakes are a must at a brunch, but I hate being the one in the kitchen doing all the flipping, while everyone else is having fun and eating. There is the option of making pancakes in advance and freezing them, but its just not the same as when they come out fresh.  So I  found this great recipe for mini maple pancake muffins on Bakerella.com

Generously grease a 24 cup mini muffin pan with non-stick spray.    

Ingredients

1 cup flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 tablespoons sugar
2/3 cup buttermilk
1 egg
2 tablespoons pure maple syrup
2 tablespoons melted butter
1/2 cup milk chocolate chips

 

Directions

  • Preheat oven to 350 degrees.
  • Combine flour, baking powder, baking soda, salt and sugar in a medium bowl. Sift together with a wire whisk.
  • In another bowl, stir buttermilk, egg, maple syrup and melted butter until just combined.
  • Add wet ingredients to dry ingredients and stir with a spoon until combined.
  • Stir in chocolate chips. Reserve a few chips to sprinkle on the tops.
  • Bake for 8-9 minutes.

Makes 24 mini pancake muffins.

Let cool slightly and remove from the pan. You may need to use a toothpick around the edges to separate the pancake muffins from the pan.
Serve  with maple syrup.    

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Breakfast Carrot Bran Muffins

kosher dessert recipes, kosher recipes

Breakfast Carrot Bran Muffins

No Comments 23 April 2010

This recipe was tested by our friends over at Healthy Exposures.

Its perfect as a Sunday morning breakfast treat . You can even layer a dozen of these into a breakfast tin or a basket, wrap with cellophane, and bring as a housewarming or a get well gift.

Ingredients for this Kosher Recipe

-1.5 c. Wheat Bran

-1/2 c. Oat Bran

-1/4 c. Rolled Oats

-1/4 c. Spelt Flour

-2 T. A.P. Flour

-1.5 t. Baking Powder

-1 t. Baking Soda

-1/4 t. salt

-1/3 c. Stevia [or sweetener of your choice]

-cinnamon, ground ginger, and nutmeg [i didn’t measure. heh…]

-vanilla extract [i was pretty liberal with it.]

-1 c. soy milk

-1/2 T. vinegar

-1/3 c. unsweetened apple sauce

-1/3 c. maple syrup

-1/4 c. egg substitute

-1/2 – 3/4 c. grated carrots

-crystalized ginger, dates, raisins, additional oats [optional – for mix-ins or topping]

Notes on Ingredients

1. Ratio of brans & oats not exact – I am fairly confident this is close to what I used, but may be a hair off. Additionally, you could use more wheat bran and less oat, and vice versa. The oat bran gives it a great texture, however.

2. WW Flour could likely be used in place of A.P, as well as the Spelt. I wanted to incorporate Spelt flour, and added in some A.P. just because I wasn’t sure if WW would encourage it to be too dense. Baby steps!

3. If you don’t have/dislike maple syrup, I am sure these would rock just as hard with molasses or honey – especially molasses.

4. I used between 1/2 c. and 3/4 c. grated carrots…but I think next time I’ll up the ante and use a whole cup.

1. Preheat oven to 375*. In a liquid measuring cup, add vinegar to milk. Let sit 5 minutes while measuring and combining wheat bran, oat bran, and oats.

2. Add milk & vinegar mixture to bran and oat mixture. Let sit while mixing together applesauce, stevia, egg, maple syrup, vanilla, cinnamon, ginger, and nutmeg. Pour this mixture into bran & milk mixture.

3. Combine flours, baking soda, baking powder, and salt in seperate bowl. Then add this and grated carrots to the master bowl.

4. Mix just until moistened. Do not overmix! You can also add in raisins or dates at this point.
5. Think to self “well dang, at least this smells delicious…will it taste this delicious?”
Spoon into greased [okay, sprayed] tins of choice.
5. Pray to the baking gods that you crafted something successful.
Bake for about 20m. It is very easy to underbake these, so be careful and cut one in half before taking them out. I find that the with the oat bran, it actually get s a really nice “crust” when done for a couple minutes longer than completely necessary, anyways!
Makes 8 mini rectangular loaves.
6. Remove and Cool!
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Skillet Matzoh Brei with Cinnamon, Apple, and Raisins

kosher dessert recipes, kosher recipes

Skillet Matzoh Brei with Cinnamon, Apple, and Raisins

No Comments 21 March 2010

Recipe Ingredients

Serves 4

Directions

  1. Place matzos in a bowl, and cover with water. Place a plate on surface to keep matzos submerged. Let stand for 5 minutes, and drain. Return to bowl.
  2. Whisk eggs and salt together in a small bowl. Add to matzo. Add sugar, apple, raisins, cinnamon, and 1/2 cup oil. Gently stir until combined.
  3. Heat remaining 2 tablespoons oil in a large skillet over medium-high heat. Spread matzo mixture evenly in skillet, pressing firmly into pan. Cook, undisturbed, for 5 minutes. Carefully flip with a spatula, 1 piece at a time. (The mixture will break into 3 or 4 pieces.) Cook until golden brown, about 5 minutes. Spoon onto serving plates. Serve hot or warm with toppings if desired.

This recipe comes from Gita Edelsburg, the mother-in-law of Monita Buchwald, recipe tester at Martha Stewart Living.

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