Tag archive for "Milk"

Drizzled Mini Cheesecake Pops

kosher dairy recipes, kosher dessert recipes, kosher recipes, shavuot recipes and ideas

Drizzled Mini Cheesecake Pops

4 Comments 03 May 2013

cheescake pops on the right -I made alot of the desserts for this engagement party



“Hi! Its Shirley from HomeBaked.com , counting down the days till Shavuot . This holiday is definitely one of my personal favorites – so rich in tradition, spirituality, introspection, and of course, outstanding desserts.

Because we traditionally refrain from eating meat on the holiday of Shavuot, we are blessed with the rare opportunity to serve DAIRY desserts after the holiday meals. Being me, I usually plan my family’s Shavuot dessert menu from about three months in advance, as dairy dessert is an extremely exciting thing to me (and not something that I often get to do). This year, I plan to make an authentic mascarpone-filled tiramisu, a strawberry shortcake trifle (with real whipped cream!), a flaky blueberry tart a la mode, and perhaps some buttery, golden, lemon-glazed madeleines a current obsession of mine…

Anyway, I promised myself that I wouldn’t share yet another cheesecake recipe with you as a Shavuot dessert idea. I sometimes wonder if Shavuot could be Shavuot without that rich, sinful cheesecake staring out at you some point in the holiday. However, I am an enormous cheesecake fan, and I do believe that if you are going to indulge, it may as well be on Shavuot. Therefore, I decided to give you my favorite cheesecake recipe with a spin:

Cheesecake Pops !

These adorable little treats are pretty simple to make (in fact, I bet kids would have a blast dipping them in the melted chocolate and sprinkles), can be eaten with minimal guilt (considering you can stop at just one), and will certainly still pay a respectful homage to the traditional cheesecake that I am sure we would all like to let go of for a while.

While there are a bunch of steps involved in this recipe, do not get overwhelmed –  each can be done in stages, and can be spread out across several days.

Cheesecake Pops

Recipe from Sticky, Chewy, Messy, Gooey by Jill O’Connor

Makes 30–40 pops

  • 5 8-oz packages cream cheese, at room temperature
  • 2 cups sugar
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 5 large eggs
  • 2 egg yolks
  • 2 teaspoons pure vanilla extract
  • 1/4 cup heavy cream
  • boiling water as needed
  • thirty to forty 8-inch lollipop sticks
  • 1 lb chocolate (semi-sweet, milk or white), finely chopped
  • 2 tablespoons vegetable shortening
(optional- used to thin out the chocolate)
  • assorted decorations: chopped nuts, colored sprinkles, toffee bits, mini chocolate chips (optional)

Position oven rack in the middle of the oven and preheat to 325 degrees F. Set some water to boil. In a large bowl, beat together the cream cheese, sugar, flour, and salt until smooth. If using a mixer, mix on low speed. Add the whole eggs and the egg yolks, one at a time, beating well (but still at low speed) after each addition. Beat in the vanilla and cream. Grease a 10-inch cake pan (not a springform pan), and pour the batter into the cake pan. Place the pan in a larger roasting pan. Fill the roasting pan with the boiling water until it reaches halfway up the sides of the cake pan. Bake until the cheesecake is firm and slightly golden on top, 35 to 45 minutes. Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or up to overnight. When the cheesecake is cold and very firm, scoop the cheesecake into 2-ounce balls and place on a parchment paper-lined baking sheet. Carefully insert a lollipop stick into each cheesecake ball. Freeze the cheesecake pops, uncovered, until very hard, at least 1 – 2 hours.

When the cheesecake pops are frozen and ready for dipping, prepare the chocolate. In the top of a double boiler, set over simmering water, or in a heatproof bowl set over a pot of simmering water, heat half the chocolate and half the shortening, stirring often, until chocolate is melted and chocolate and shortening are combined. Stir until completely smooth. Do not heat the chocolate too much or your chocolate will lose it’s shine after it has dried. Save the rest of the chocolate and shortening for later dipping, or use another type of chocolate for variety. Alternately, you can microwave the same amount of chocolate coating pieces on high at 30 second intervals, stirring until smooth.

Quickly dip a frozen cheesecake pop in the melted chocolate, swirling quickly to coat it completely. Shake off any excess into the melted chocolate. If you like, you can now roll the pops quickly in optional decorations. You can also drizzle them with a contrasting color of melted chocolate (dark chocolate drizzled over milk chocolate or white chocolate over dark chocolate, etc.)

You can also chop up Heath Bars as a delectable topping.


Place the pop on a clean parchment paper-lined baking sheet to set. Repeat with remaining pops, melting more chocolate and shortening (or confectionary chocolate pieces) as needed.

Refrigerate the pops for up to 24 hours, until ready to serve.

So, enjoy your Shavuot, enjoy your cheesecake, be sure to post any questions or comments and I’ll be happy to answer.

All the best,

Shirley Dana

P.S. Don’t forget to check out HomeBaked.com for any dessert needs!

Subscribe Now for weekly freebies and recipes!

CLICK and Sign up for our free newsletter!

Enhanced by Zemanta
Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Baked Lower-Fat Soufganiyot-Hanukah Apricot Jelly Doughnuts

5 Comments 03 December 2012

by Joan Nathan

We scoured the ‘net for a lowfat soufganiyot recipe for our calorie conscious Jewish Hostesses and we found Joan Nathan’s great recipe

to share. I wasnt sure if my kids would love the apricot filling so I bought caramel and custard filling from Kitchen Caboodles on Avenue P in Brooklyn.


Baked Soufganiyot–Low Fat Israeli Hanukkah Jelly Doughnuts

This recipe serves:  24

  • 1 package dry yeast (1 scant tablespoon)
  • 3 tablespoons sugar
  • 1/4 cup lukewarm water
  • 3 1/2 cups unbleached all-purpose flour (approximately)
  • 1 cup lukewarm skim milk
  • 1 large egg
  • 1 egg yolk
  • pinch of salt
  • grated zest of one lemon
  • 3 tablespoons reduced fat butter, at room temperature
  • 1/2 cup apricot jam  or caramel, chocolate, or custard filling.
  • confectioner’s or granulated sugar for rolling

1. Dissolve the yeast and 1 tablespoon of the sugar in the water.

2. Put the flour in the bowl of a food processor equipped with a steel blade. Add the dissolved yeast, milk, egg, egg yolk, salt, lemon zest and the remaining 2 tablespoons of sugar. Process until blended. Add the butter and process until the dough becomes sticky yet elastic.

3. Remove the dough to a bowl, cover and let rise in a warm place for at least an hour. If you want to prepare the dough in advance, place it in the refrigerator overnight, then let it warm to room temperature before rolling and cutting.

4. Grease 2 cookie sheets. Dust a pastry board with flour. Roll the dough out to a 1/2-inch thickness. Using the top of a glass as a cutter, cut into rounds about 2-inches in diameter and roll these into balls. Place the balls about 1 to 1 1/2-inches apart on the greased cookie sheets. Cover and let rise 30 minutes more.

5. Preheat the oven to 375°F. Bake the doughnuts for 12 to 15 minutes or until they’re golden. Remove from the oven and let cool.

6. Soften the jam in a food processor. Using an injector, insert a teaspoon of jam into each doughnut. Roll the soufganiyot in confectioner’s or granulated sugar and serve immediately.

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


Creme Brulee French Toast for Mother’s Day

kosher dairy recipes, kosher recipes, mothers day recipes

Creme Brulee French Toast for Mother’s Day

No Comments 28 April 2012

This recipe is a classic Mother’s Day recipe straight from bread heaven. There will not be a morsel left. Its great for company because it needs to be done the day before to chill in the fridge.

Serves 6-8 people, Dairy


  • Challah bread cut into 1 inch thick slices, trimming crust
  • 1/2 cup butter
  • 1 cup brown sugar
  • 2 Tablespoons corn syrup
  • 5 large eggs
  • 3/4 cup heavy cream
  • 3/4 cup milk
  • 1 tsp. pure vanilla extract
  • 1/4 tsp. salt
  • Powdered Sugar for garnish
  • Large Pyrex or oven to table baking dish


In a small saucepan melt butter with brown sugar and corn syrup over moderate heat, stirring, until smooth, and pour into a 13 by 9 by 2-inch baking dish.

Arrange bread slices in one layer in baking dish, squeezing them slightly to fit.

In a bowl whisk together eggs, heavy cream, milk, vanilla,  and salt until combined well and pour evenly over bread. Tightly cover the dish and chill bread mixture in refrigerator  at least 8 hours and up to 1 day.

Preheat oven to 350 degrees  and bring bread mixture to room temperature. Bake uncovered, in middle of oven until puffed and edges are  golden, 30 to 40 minutes.

Recipe adapted from The Food Network

Subscribe Now!

CLICK and Sign up for our free newsletter!

Enhanced by Zemanta
Low Fat Rice Pudding

kosher dairy recipes, kosher dessert recipes, kosher passover recipes,seder table Ideas, rosh hashanah desserts, shavuot recipes and ideas

Low Fat Rice Pudding

2 Comments 02 May 2011

Delicious and  good to the last drop!

No body will ever know that this rice pudding is lowfat.


  • 3/4 cup Carolina rice cooked with 2 cups of water till mushy. (add more water if necessary)
  • 1 quart of “Skim Plus” milk (a thicker version of skim milk)
  • 1 beaten egg
  • 1 teaspoon of vanilla
  • 3/4 cup of sugar
  • cinnamon stick
  1. Cook  rice with water
  2. pour and mix rice and  all other ingredients into a clean pot
  3. stir often on low flame for an hour till thick
  4. let cool slightly
  5. pour into small cups or decorative bowl and dust with cinnamon.
Enhanced by Zemanta
A Healthy Passover Snack for Picky Eaters

kids, kosher dessert recipes, kosher passover recipes,seder table Ideas, kosher recipes

A Healthy Passover Snack for Picky Eaters

5 Comments 16 January 2011


KOSHER RECIPE: Makes 6 Banana Bites

In the world of simple Kosher Recipes, these banana bites are a big hit when little friends get together on the Jewish holiday. The ingredients are all available Kosher for Passover, which makes life much easier  during that hectic holiday week. Kosher kids can stand in an “assembly line” and join in on this yummy DIY snack…Reprint from disney family.com

Recipe Ingredients

1-2 bananas
4 oz chocolate – milk or plain
Dried coconut
Chocolate sprinkles
Colored sprinkles

Kosher Recipe

Directions Cont’d


Peel the banana and trim off the ends. Chop the flesh into 6 bite sized pieces.

Break the chocolate into a heat proof bowl. Put the bowl over a pan of hot water, making sure the bottom of the bowl doesn’t touch the water and melt the chocolate, stirring occasionally. Leave to cool slightly.

Push a straw through the banana, and then drizzle melted chocolate over each piece. (Don’t worry if it’s not perfect, it will still taste delicious!)


Roll the chocolate-covered banana in the coconut or sprinkles. Let the chocolate harden, and then serve. Store in the fridge and eat within 24 hours.


About the Author
Annabel Karmel is the mother of three children, a bestselling author of books on nutrition and cooking for babies and toddlers, and a familiar face on British television. Annabel travels frequently to the United States, where her books on feeding babies and young children are very popular. She has appeared on many TV programs, including the Today Show and The Early Show. Please visit her website at www.annabelkarmel.com.

And, remember for the latest Kosher Recipes and innovation, and new takes on how to enhance your Kosher lifestyle, check this website frequently.

Enhanced by Zemanta
Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

kosher drink recipes, kosher recipes

Easy Hot Chocolate From Scratch. Four Recipes. You Choose!

1 Comment 28 December 2010

Thank you Shirley C. Mamiye, Esther Serouya, Esther Mosseri. and Jacqueline Kapetas for sharing your heartwarming hot cocoa recipes on this bone chilling day. Marlene M.

Hot Cocoa Recipe #1:

Delightful Hot Chocolate:

Hi, it’s Shirley from Homebaked with a recipe for all those in need of a heartwarming, satisfying treat. Here’s an easy recipe for rich, creamy homemade hot chocolate. You can use any kind of chocolate you desire – bittersweet, semisweet, milk, white… or try mixing a few! Add peppermint extract into white chocolate cocoa for warm, wintery flavors, swirl in a few flakes of sea salt and homemade caramel into milk chocolate for a toffee spin, or a cinnamon stick and some vanilla for a delicious spiced hot cocoa. Or, if you’re feeling adventurous, try a pinch of cayenne pepper for a little kick. Top your creation with freshly whipped cream, toasted marshmallows, candy cane, or some more shaved chocolate.

makes one large or two small portions:

  • 1 1/2 cups milk (any fat content you like)
  • 6 heaping tablespoons chocolate chips

Directions for this Kosher Recipe

  1. In a small saucepan, gently heat milk over low heat.  Whisk often so the milk doesn’t burn.
  2. While the milk is heating, bring a medium saucepan with two inches of water to a boil. Place a heat-proof bowl with chocolate pieces over the simmering water. Make sure the bottom of the bowl does not touch the simmering water. You’re creating a double boiler. Stir the chocolate pieces until melted.
  3. Add the melted chocolate to the hot milk. Whisk together until completely blended and add your favorite mix-ins. Pour into mugs and top with whatever you fancy.


Hot Cocoa Recipe #2:

Hot Cocoa for One: by Esther Serouya (need de-cluttering? call Esther)

  • 1 tsp cocoa powder
  • 3 tbs sugar
  • 1 cup hot vanilla rice dream or soy milk
  • bring milk to a boil in a saucepan and add rest of ingredients

sooo good and parve!

Hot Cocoa Recipe #3:

by Jacqueline Kapetas

Hi Marlene, I saw your Facebook status asking us for a hot cocoa recipe from scratch. My friend Sophia Cohen found this on allrecipes.com. I’ve also made it parve with rice dream or soy milk.

Ingredients  •  1/3 cup unsweetened cocoa powder •  3/4 cup white sugar •  1 pinch salt •  1/3 cup boiling water •  3 1/2 cups milk •  3/4 teaspoon vanilla extract •  1/2 cup half-and-half cream

Its yum!

Directions  1.  Combine the cocoa, sugar and pinch of salt in a saucepan. Blend in the boiling water. Bring this mixture to an easy boil while you stir. Simmer and stir for about 2 minutes. Watch that it doesn’t scorch. Stir in 3 1/2 cups of milk and heat until very hot, but do not boil! Remove from heat and add vanilla. Divide between 4 mugs. Add the cream to the mugs of cocoa to cool it to drinking temperature.

Hot Cocoa Recipe #4:

Hey Marlene, I found this great fluffy hot chocolate recipe online today it came out delicious! Esther Mosseri

makes 2 servings:

  • 2 cups milk
  • 1 tsp and 1 tbsp sugar
  • 2 tsps cocoa powder
  • 3/4 cup mini marshmallows
  • 1 tsp vanilla extract

combine milk, sugar, cocoa and marshmallows in small pot over medium heat for about 8 min until marshmallows melt, stirring, after the marshmallows melt, take it off the fire and add the vanilla. Ladle into mugs, and enjoy!

Enhanced by Zemanta
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

Enhanced by Zemanta
Parve Knafe Dessert for the Holidays- Revised!

kosher dessert recipes, kosher pareve recipes, kosher recipes

Parve Knafe Dessert for the Holidays- Revised!

2 Comments 01 September 2010

This  recipe is  sweet, easy , and impressive.

Don’t live near a mediterranean grocery store? Click the link below to buy Kataifi (knafe) for this recipe!
Athens Kataifi Dough – Shredded Fillo (Phyllo)

  1. Shred Knafe (shredded filla dough), and cut into fine pieces with a knife. Melt two sticks of margarine and pour on top. Mix thoroughly with your hands so that margarine is evenly distributed. Toast on a cookie sheet for 15 minutes at 350 degrees.
  2. Pat half of knafe onto bottom of Pyrex.
  3. Make filling: Heat  ingredients in a saucepan till thick:
  • 16 oz cup of Parve Haddar whip
  • 16 0z Coffee Rich
  • 6 tbsp sugar
  • 4 tbsp cornstarch
  • 4 tbsp orange blossom water

4. Cool and pour filling on top of knafe in Pyrex

5.Add rest of knafe on top of filling

6. Make Sugar Syrup:

  • 2 cup sugar
  • 1 cup water
  • 2 tsp lemon juice

7. Boil in saucepan for 20 minutes. Let cool till thick and place in a jar in the fridge .

Freeze knafe if desired in advance.

Defrost before baking. Bake at 350 for an hour or until toasty on top. Cut into squares.

Pour cold syrup before serving. Enjoy!

by Diane Catton

CLICK and Sign up for our free newsletter!
Be in the know with our fresh recipes, elegant table settings, chic click-to gifts, holiday e-cards, fitness  fashion tips, kids crafts, discounts to our favorite shops, and so much more!

Enhanced by Zemanta
Gourmet Kosher Gift Baskets for Mother’s Day

kosher recipes

Gourmet Kosher Gift Baskets for Mother’s Day

No Comments 26 April 2010

Check out the best kosher gift baskets on the web!

Godiva Kosher Gift Baskets:


Introducing Godiva Gems Gift Basket. Make every day a little more special with our new Godiva Gems, individually wrapped in smaller sizes, so you can enjoy eating them anywhere, anytime. Includes a 12 pc. Milk Chocolate Truffle Gems, 18 pc. Dark Chocolate Solid Gems, 12 pc. Milk Chocolate Caramel Gems, Milk Chocolate Strawberries, Dark Chocolate Almonds, Solid Milk Chocolate Bar, Solid Dark Chocolate Bar, and Solid White Chocolate Bar. Tied with sheer gold ribbon. (1 lb. 2.6 oz.)

Zabar’s Kosher Cheese Collection:


All foods in this collection are certified kosher. * Redwood Hill Farm’s Camellia from Sonoma, California. A soft-ripened, pasteurized, farmstead goat cheese. Soft, creamy and sweetly earthy. 5 oz.

* Tnuva Sheep Milk Feta-Style from Israel. Not too salty with a creamy, crumbly texture and sweet, grassy flavors; pasteurized. 7 oz.

* 5-Spoke Creamery Redmond Cheddar from New York State. Hand-made medium-sharp cheddar made from the raw milk of grass-fed cows; cave-aged for at least six months. 6 oz.

* Blue Star Farms Organic Stone Ground Wheat Crackers from Washington State.

* Somech Farms Fig Preserves from Israel. 11.5 oz.

* Handsome and helpful cheese knife and wooden cheese board.

Includes 1-day shipping. All cheeses in the Kosher Collection will arrive in their original packaging, thus assuring their kosher certification. Zabar’s may substitute cheeses of greater or equal value according to availability, but all are guaranteed to be certified kosher.

Zabar’s Kosher  Coffee and Babka Collection:


Zabar’s chocolate babka, Amaretti di Sorrono cookies (do you dip them in your coffee? We do!), Almondina biscuits, Zabar’s cinnamon rugelach, Erica’s Apricot Raspberry rugelach, Ghirardelli Dark/Raspberry chocolate bar, Walker’s shortbread Petit Coat Tails, a Zabar’s chocolate bar, and a Zabar’s mug to go with all the goodies! Part of Zabar’s Gift Boxes, Gift Baskets, and Gift Crates Collection. Price includes shipping. Additional $15.00 charge for 1-day Saturday delivery.

Max Brenner’s Chocolate:


kosher dairy under the supervision of the Bet-Shemesh Rabbinate.

BONBON  GIFT SET- an assortment of 9 bonbons carefully chosen by Max. 80g/2.8oz

Woman of Valor Basket:


Contains a beautiful ceramic Woman of Valor mug was designed by Jessica Sporn and inspired by a Biblical poem offering women gratitude, praise, and appreciation. This basket also includes gourmet tea and fresh rugelach !

Rugelach is certified Kosher Dairy, tea is kosher Pareve. 

A portion of all manufacturer’s sales from the Woman of Valor Collection will be donated toward the education and research of breast cancer causes, treatment, and the search for a cure.

My Fair Lady Kosher Chocolate Gift Box:


Two layers of delicous, assorted dark & white chocolate truffles in a polka dot spring hat box. Dainty and sweet, this large ‘Fair Lady’ hat is an elegant way to say ‘Happy Mother’s Day’!
Approximate Dimensions: Hat 12″ Diameter, Chocolate Box 5″

Kosherline Gift Baskets:


Cookies, Fudge Balls and Brownies

Bella Delights exclusive Italian Cookies, Fudge Balls & Chocolate Treasure Brownies Gift Tower.

Includes 1.5 lbs. assorted tray of homemade Italian cookies (may include the following: spice drop, raspberry filled pinch, chocolate chip, apricot drop, chocolate sprinkles, vanilla fudge, raspberry filled chocolate cookies, chocolate stripe, assorted pariels, marble, chocolate jelly, Roman twist, sesame, coconut crescent, chocolate drop, brownie cookie, almond half moon, mini-biscotti), 1 lb. chocolate treasure brownies (dense, rich chocolate brownies with chocolate chips), .5 lbs. fudgie chocolate balls with chocolate sprinkles, .5 lbs. fudgie chocolate balls with rainbow sprinkles. Under OK strict kosher supervision. Parve. Pas Yisroel. Yoshon.

Starbucks Kosher Gift Basket:


  • Starbucks Biscotti Vanilla Almond (.92oz)  K Nonni’s Brand
  • Starbucks Ground Coffee Breakfast Blend (2.5oz)    OU-P
  • Starbucks Ground Coffee House Blend (2.5oz)  OU-P
  • Starbucks Selects Brown & Haley Cashew Roca (2pc)   Kehilla- dairy
  • Starbucks Selects White Chocolate & Raspberry Cookies (2pc)   OU-D
  • Tazo Calm – Herbal Tea (3bags)  KSA
  • Tazo Duet – Black & Green Teas (2 bags 1 Calm & 1 Zen)KSA
  • Enhanced by Zemanta
    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!
    Enhanced by Zemanta
    Delicious Cinnamon Raisin French Toast

    kosher recipes

    Delicious Cinnamon Raisin French Toast

    No Comments 17 April 2010

    Earth Day got me thinking about my every day cooking and my impact upon our earth. Each day I prepare breakfast, lunch and dinner for a growing family- and within a day or two I am almost always throwing out leftovers, fruits that I bought too much of, vegetables that I decided not to make…. How is all this waste impacting the environment? Here a few facts just to give you an idea of the food being wasted in America:

    According to the United States Department of Agriculture (USDA), just over a quarter of the country’s food — about 25.9 million tons — gets thrown in the garbage can every year. It then costs the government 1 Billion dollars to dispose of all of this waste.

    So tomorrow morning instead of throwing out my challah from Saturday Shabbat lunch, I will be making baked challah french toast!


    1 loaf cinnamon raisin challah bread (Plain challah bread works great with this recipe as well)

    3 eggs

    2 cups whole milk (Sometimes I do one cup skim and one cup whole)

    3 tsp. vanilla extract

    1/4 cup sugar mixed with 1/2 tsp of cinnamon


    Preheat oven to 350 degrees

    Slice Challah bread in 2 inch thick slices  and place in pyrex that has been sprayed with pam.

    Combine eggs, milk, and vanilla extract in a bowl and pour over bread.  Let the bread soak up the mixture. Flip slices of bread and let it continue to soak up the mixture- this should only take a few minutes.

    Sprinkle the cinnamon and sugar mixture over the bread.

    Bake 20-25 minutes

    Enhanced by Zemanta
    DAY 4 ON OUR “30 Day Sugar Detox Challenge!”

    healthy body, healthy living

    DAY 4 ON OUR “30 Day Sugar Detox Challenge!”

    No Comments 12 April 2010

    How are YOU doing so far? 
Eliminating sugar from our diet can be very rewarding. I find that one of the greatest benefits is that you wind up choosing healthier food choices because your not filling up on foods that have simple sugars in its ingredients, also known as “empty calories.” 

I must confess that I am finding this experience to be an extremely  satisfying one.  The emails and comments that I  receive  motivate me to keep on writting! Women are  sharing  with me either their challenges or questions about details in their diet which clue me in to the fact that everyone  wants to adhere to the strictest letter of our law!

    Some expressed that even though they are not joining in the challenge, they are reading the e-mails and are motivated to possibly try it at another time of their life.

    Others  revealed that their kids are getting involved and trying to eliminate sugar from their diets. While other woman feel “like fabulous roll models to their children and husbands by taking good heath care of themselves.”

 Where ever YOU are in our Detox Challenge its ALL GOOD!

    Thank you for reading, participating and sharing.

I love the questions-though please be patient with the answers as I’m getting lots of them!

    Q: Can we eat dairy products such as low fat mozzarella cheese or cottage cheese.

    A. Yes! Low fat or fat free dairy products are fine.  We are aiming for a healthy diet that promotes all food groups.

A recent study showed that the more servings of dairy foods that adults consumed, the greater the percentage of their total calories that came from saturated fat (definitely not a good thing).

But the other side to the story is that their intake of many key nutrients — like protein, calcium, magnesium , folate, B1, B2, B6, B12, and vitamins  A, D, and E — also increased along with the number of dairy servings.

So how do you get all those great nutrients from dairy without the drawbacks?

    Low-fat dairy is the answer! As you decrease the fat in dairy products, you cut calories, saturated fat, and cholesterol , while protein, calcium, and most other vitamins and minerals remain high.

Low-fat milk, yogurt, cottage cheese, and reduced-fat cheese pack a protein and calcium punch in every serving. Just a cup of lite nonfat yogurt, for example, gives you a third of your daily recommended calcium intake, along with 17% of your estimated daily protein intake.

 I realise that many people don’t eat dairy. To those I simply recommend obtaining those same nutritious vitamins from other sources. Such as; dark leafy greens for calcium, beans for protein and spinach for folate.

    To my “Sugar Detox Buddies”

 – I was successful on day 2, 3 and 4. (Friday, Saturday and Sunday!) My mind feels strong and determined. My body is starting to feel lighter. I am so ready for the days ahead!

    Friday May 7 10-12
An event you won’t want to miss! Be a  part of the experience. RSVP -ASAP

    Comment below!

    What you DESIRE

With health and wellness,


    Group Movement and Lifestyle Enthusiast

    WIN any 3 Gourmet Cookbooks!

    Enhanced by Zemanta
    Rice Pudding for Kids- A Special Treat

    kosher recipes

    Rice Pudding for Kids- A Special Treat

    No Comments 28 March 2010

    photo-annabel carmel

    Sephardic Jews are permitted to eat rice on Passover. This Rice Pudding recipe is a great calcium-rich breakfast treat for kids, since the morning cereal selection is so limited during this week. Sliced apricots, nuts, cinnamon, and strawberries, and even strawberry jam  are all healthy toppings to try on top of your Kosher for Passover (Sephardim), Rice Pudding!

    Ingredients for Your Rice Pudding

    3 1/2 tablespoons Arborio/risotto rice
    2 cups milk
    1 to 2 tbsp caster sugar
    1/2 tsp vanilla extract

    Directions to Create this Rice Pudding

    Put the rice, milk and sugar in a heavy bottomed saucepan. Bring to the boil, then reduce the heat, cover with a lid and simmer for 30 – 35 minutes, occasionally stirring your rice pudding.


    MAKES 6 PORTIONS of Rice Pudding

    reprint of rice pudding from http://www.annabelkarmel.com

    Enhanced by Zemanta

    Personalize Your Party and Chic Gifts!



    “Like” us on Facebook!

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