Tag archive for "Mixture"

Claudia’s Passover Marshmallow-Nut Log

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

Claudia’s Passover Marshmallow-Nut Log

11 Comments 27 March 2014


by Claudia Bildirici
My Mom made this marshmallow and nut recipe every single year on Passover. We all looked forward to this special Passover dessert. I look back now and wonder, why did she only made them on Passover?
The truth is, you can really make these passover dessert treats all year round but this year, just like my mom,  I waited till Passover 2011 to make them again!


  • one bag chocolate chips
  • 1 cap of oil
  • two 5 ounce bag mini marshmallows
  • 1 cup chopped toasted pecans
Create this Kosher Recipe:
  1. toast pecans in a 350 oven for 10 min. Toasting will bring out the flavor.  Watch closely they burn quickly
  2. In a microwave melt chocolate chips on high for 30 seconds Mix return for another 30 seconds
  3. do not try to melt the chip completely . they will melt when you mix the chocolate
  4. add a cap of oil to the chocolate and mix ( this will thin the chocolate)
  5. Cool a couple of min.
  6. add marshmallows and 1/4 cup of pecans
  7. mix till all combined and no whites of the marshmallow show
  8. now for the mess!!
  9. take one parchment paper and sprinkle with pecans.. top with 1/2 the mixture in a log shape. top with more pecans
  10. now roll the mixture in the parchment paper trying to tighten the mixture.
  11. repeat and chill till firm about 1-2 hours  Remove paper slice into 1″ rounds and store in freezer. or should I say HIDE in the freezer?
Enjoy and happy holiday!

Pareve Stuffed Artichokes with Eggplant (Medias)

kosher appetizer recipes, kosher pareve recipes, kosher recipes, kosher vegetable recipes, rosh hashanah pasta, salads, and lunch ideas, rosh hashanah vegetables, shavuot recipes and ideas

Pareve Stuffed Artichokes with Eggplant (Medias)

6 Comments 01 June 2011

Photo permission of Bridget Ben Dayan

Hi -I really enjoy your website and I have a delicious and easy recipe for a new twist on medias (stuffed artichoke). When I’m in a health conscience mood i bake, other times I sauté. They are really delicious and deceiving, they look like meat every time I make it, I’m asked for the recipe.” Bridget Ben-Dayan

Ingredients for this Kosher Recipe:

  • 1 medium eggplant – peeled & chopped
  • 1 box of baby bella mushrooms – chopped
  • 1/3 c. flavored breadcrumbs
  • olive oil to saute
  • salt to taste
  • 1 pkg frozen artichoke hearts (10-12 pcs)
  • 3 cups of boiling water
  • 1/4 c. fresh lemon juice
  • 1/4 c. flavored breadcrumbs
  1. Preheat oven to 350 degrees.
  2. Place frozen artichoke bottoms in a bowl and cover with boiling water,
  3. Add lemon juice to the water.  Leave the artichokes in water until tender.
  4. Saute chopped eggplant in saucepan
  5. When almost soft add in chopped mushrooms and continue to saute until soft.
  6. Puree mixture with hand held mixer, add in breadcrumbs and salt to taste.
  7. Spoon mixture into the artichoke bottoms. (If you find that your mixture is too loose, add more breadcrumbs.)
  8. Fill a small bowl with approx 1/4 c of  breadcrumbs.  Dip filled artichoke, mixture side down into the bowl with breadcrumbs.  Then place artichoke, mixture side down onto greased tray, use oil not spray to insure the desired texture to the top of the artichoke.  Repeat for all of the artichokes, then bake for 15 minutes at 350 degrees.

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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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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

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