Tag archive for "Sugar"

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EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

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

EASY Strawberry Fluff “Ice Cream”- Kosher for Passover

No Comments 04 April 2014

This delicious frozen Passover holiday dessert can be served alone with whipped cream and berries, or alongside our decadent chocolate mousse recipe.

An “ice cream” treat everyone will love.

Recipe Ingredients:

  • 1 box strawberries, Sliced
  • 2 egg whites
  • 1/2 cup sugar

- Beat egg whites and sugar; then while still beating, add sliced strawberries one piece at a time.
- Beat for 15 minutes, spoon into a large bowl and freeze. Serve like ice cream.

Serve along with fresh berries and whip cream.
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Passover Sandwich Rolls

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

Passover Sandwich Rolls

3 Comments 03 April 2014

If you  get sick of Matzoh, then this is a quick way to disguise that cardboardy crunch.

Serve with sliced tomato and cheese, tuna fish, egg salad, or even a hamburger!

Ingredients for this Pesach Recipe:

  • 2/3 cup of water
  • 1/3 cup of oil
  • 1 tsp of sugar
  • 1/4 tsp salt
  • 1 cup of matzo meal
  • 3 eggs

Pesach Recipe: Directions for preparation:

  1. Preheat oven to 375 degrees
  2. Boil water, add salt,oil, matzo meal and sugar
  3. Stir, and remove from heat.
  4. Beat eggs into mixture one at a time.
  5. Spoon batter onto sprayed parchment paper into smal mounds.
  6. Bake 1 hour at 375 degrees.
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Syrian Style Pistachio Macaroons

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

Syrian Style Pistachio Macaroons

No Comments 01 April 2014

While its so easy to serve your  Passover  desserts from a can, there is nothing more delicious than a homemade macaroon, especially  if you are lucky enough to get a recipe from Jennifer Abadi, community chef and cookbook author intent on preserving the recipes of her Sephardic heritage. The main ingredient for this Passover dessert is the Pistachio nut or “fisto.” These nuts are a favorite snack of the Syrian Jewish community tracing back to the old days in  where they would most certainly crack pistachio nuts while playing a good game of toleh or backgammon with friends. You can find shelled pistachio nuts  in Kosher Corner on McDonald Avenue in Brooklyn, or from Ohnuts.com.
Ka’ik ib’Fis’dok (Syrian Style Pistachio Macaroons)
1 1/2 cups shelled, unsalted pistachios
Egg whites from 2 large eggs
1 to 2 teaspoons orange blossom water (optional), to taste
3/4 cup granulated sugar
*Confectioners’ sugar, for decoration
1. Preheat oven to 350 degrees F.
2. Place the pistachios in a food processor and blend until finely ground. Set aside.
3. In a large bowl, beat the egg whites on high speed with an electric hand-held mixer until stiff peaks form. (If you decide to add the orange water, fold it into the beaten egg whites at this point.) Gently pour the sugar over the stiff egg whites and fold in with a wooden spoon. Add the ground pistachios and fold in with wooden spoon until fully mixed into the egg white mixture.
4. One tablespoon at a time, place the pistachio “dough” on a greased baking sheet, leaving 1 inch in between each cookie. Bake until lightly golden around the edges, about 15 to 20 minutes.
5. Cool for half an hour before removing from the sheet or the cookies may break apart too easily. (You may freeze the cookies at this point by placing them between layers of wax paper and tightly sealing inside a plastic container. They will last up to 3 weeks. When ready to serve, remove each layer of cookies on the wax paper and place on the countertop to defrost for half an hour. Sprinkle with the confectioners’ sugar and serve.) Sprinkle the tops of the cookies with confectioners’ sugar and serve on a decorative platter with pistachio or vanilla ice cream (or with sorbet).
Yield: Serves 6 to 10 (about 1 to 11/2 dozen cookies)
*Note: If cornstarch is added, then its use is prohibited to Ashkenazim during Passover. Try the following as a substitute:
“Mock” Confectioner’s Sugar for Passover
1/3 cup plus 2 tablespoons potato starch
2/3 cup superfine white sugar
1. Pulse together in a food processor (about 2 minutes) to combine.
2. Sprinkle on top of your favorite Passover dessert for decoration
Yield: 1 cup plus 2 tablespoons (18 tablespoons)
by Jennifer Abadi (www.FistfulofLentils.com).
©2002, used by permission from The Harvard Common Press.

 

 

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Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

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

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

6 Comments 30 March 2014

The jewish Hostess Brownie Shots

This Passover dessert recipe is so chic and gourmet looking, that your guests will never believe that you made it yourself. Created by my niece Shirley of Homebaked NYC, its a sure Passover dessert WINNER! Remember to order a set of shot glasses for serving these decadent easy desserts! See the slideshow of cool shot glass designs below available for easy shopping on Amazon.com.

    

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Passover Chocolate Pudding, Cream and Caramel Drizzled Brownie Shots

Ingredients

  • 1 box of Passover chocolate pudding mix.- make as directed.
  • 1 container Passover Rich Whip whipped cream- whip as directed
  • 1 box brownie mix- Kosher for Passover -make as directed

Instructions

    For Brownie Mix:
  1. Layer half into bottom of pan,
  2. Spread thin layer of caramel over it.
  3. Sprinkle a little sea salt over the brownie layer,
  4. Top with the remaining brownie batter.
  5. Bake as directed and sprinkle a little more sea salt over cooled brownies.
  6. Cut once cooled.
  7. For Caramel Drizzle go to this recipe on thejewishhostess.com
  8. layer in shot glasses according to the photo.
http://www.thejewishhostess.com/2014/03/passover-chocolate-pudding-cream-and-caramel-drizzled-brownie-shots/

 

Caramel Drizzle Ingredients:

 1/4 cup butter or margarine
1/4 cup dark brown sugar
2 tbsp milk or pareve rich whip
1 cup powdered sugar
1/2 tsp vanilla extract
1 pinch salt

Directions

Melt butter, and cook over medium heat until light brown, stirring constantly. Add brown sugar, and cook until sugar melts. Remove from heat, add milk or pareve rich whip stirring constantly. Slowly add powdered sugar, vanilla, and salt, beating at medium speed of an electric mixer. Beat until mixture reaches glaze consistency.
Drizzle on top of brownies

adapted from http://www.ifood.tv/

 



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Passover Chocolate Chip Cookies by Lisa Bailey

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

Passover Chocolate Chip Cookies by Lisa Bailey

4 Comments 29 March 2014

There is nothing like a fresh delicious chocolate chip cookie. This is why I make the batter and freeze them raw.   I can pull them out and just bake before serving.

Kosher Ingredients: 2 cups cake meal

1 tsp. baking soda

1 tsp. salt

2 sticks margarine

¾ cup sugar

¾ cup brown sugar

2 eggs

1 tsp vanilla extract

1 package (12 oz) chocolate chips

Directions

Combine dry ingredients, cake meal, baking soda and salt

Melt margarine in microwave, cream with sugars add eggs and vanilla

Add in dry mixture then chips

Shape into balls and flatten a little (these cookies will remain the same shape after baking )

May freeze at this point

Bake 350 (preheated oven) for 10-12 min do not over bake

Enjoy,

Lisa Bailey


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Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

kosher pareve recipes, kosher recipes, kosher salad recipes, kosher vegetable recipes, mothers day recipes, rosh hashanah pasta, salads, and lunch ideas, shavuot recipes and ideas

Summer Grilled Corn, Avocado and Tomato Salad with Honey Lime Dressing

1 Comment 03 May 2013


This is a perfect summer Shabbat lunch salad (remember to grill your corn on Friday!)

This salad is also a winner for a  Sunday night Mother’s Day barbeque.

Juice of 1 lime

3 tbsp vegetable oil

1 tbsp honey

1/2 tsp salt

1 clove garlic crushed

1/4 tsp ground black pepper

1/4 tsp cayenne pepper

1 pint grape tomatoes cut in halves

1 ripe hass avocado, roughly chopped

2 ears of fresh sweet corn

2 tbsp fresh cilantro, chopped

Grill corn over medium heat for 10 to 15 mins.  The corn should have some brown spots and be tender and not mushy.  DO NOT OVERCOOK!!  Cut the corn off the cob and scrape the cob with  the back of your knife to get  the juices.  Set aside and let cool.

Add all the ingredients for the dressing in a bowl and whisk to combine.  Add the tomatoes, avocado, cilantro and grilled corn.  Mix well  so that everything is coated with the marinade, but be careful not to mash the avocadoes.  Refrigerate for 1 hour and serve.  Bon appetit!

adapted from Jehan Can Cook

How to Grill Corn on the Cob:

It is important to soak the corn in cold water before grilling. Remember to leave the corn husks on, but peel them back first and remove the silk. I usually soak it for 10-20 minutes. Make sure the entire corn ears are covered in the water. This will help prevent premature burning of the husks. If you want to add a little sweetness, you can add sugar to the water.

After soaking the corn on the cob, it is time to season. While there are many different recipes, we will start of with the basic.

Start off by brusing the entire corn with olive oil. We do not recommend butter at this stage, as it will burn the corn.

Add a generous combination of paprika (smoked if you have it), garlic powder, chili poweder, pepper and salt.

Cover the corn back up with the husks, and tie a string around the ends (this will help ‘steam’ the corn while grilling). If you do not have any string, you can use a piece of tin foil, just wrap it wround the end like a rope.

Fire up your girll and place the corn on the cob over indirect heat (not directly over the flame). Turn every 5 minutes to prevent the corn from burning. You will know it’s know when the entire husk looks like it is burnt. Don’t worry, this is what you want.

let the corn rest about 5-10 minutes in the husk, then remove the husks and any excess silk.

Adapted from How to GrillCorn.



  • The Minimalist: Crunchy Grilled Corn (nytimes.com)
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Summer Icebox Cake- Chocolate and Dairy!

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

Summer Icebox Cake- Chocolate and Dairy!

4 Comments 03 May 2013

Shirley Mamiye, an NYU Art History student, is also a professional baker who is on top of the dessert trends. She is also one of the few bakers I know that will give out her recipes and NOT LEAVE ANY INGREDIENTS OUT!!!!

If you think that you can stop at one teeny spoon of her icebox cake, then think again! Get ready to burn some calories after indulging!  Enjoy this luscious dessert! Marlene

p.s. You can email Shirley to cater your desserts for your next event- click HERE.

This gorgeous cake is basically made up of layers of stacked, chocolaty cookies and fluffy whipped cream. Placing the cake in the cake into the freezer after its been assembled allows the cookies to soften, creating a melt-in-your-mouth confection perfect for Shavuot!! This wonderful dessert takes some time to make, but each step is simple on its own… and the end result is well worth it!! Enjoy! Shirley

Chocolate Wafers:

  • 2-¼ cups all-purpose flour
  • 1 cup+2 tbs unsweetened cocoa powder
  • 1-3/4 cup sugar
  • 1/4 + 1/8 teaspoon salt
  • 1/4 + 1/8 teaspoon baking soda
  • 21 tablespoons unsalted butter, slightly softened
  • 4 1/2 tablespoons whole milk
  • 1 ½ teaspoon pure vanilla extract

Combine the flour, cocoa, sugar, salt, and baking soda in the bowl of food processor and pulse several times to mix thoroughly. Cut the butter into about 12 chunks and add them to the bowl. Pulse several times. Combine the milk and vanilla in a small cup. With the processor running, add the milk mixture and continue to process until the mixture clumps around the blade or the sides of the bowl. Transfer the dough to a large bowl or a cutting board and knead a few times to make sure it is evenly blended.

Form the dough into a log about 14 inches long and 1 3/4 inches in diameter. Wrap the log in wax paper or foil and refrigerate until firm, at least one hour, or until needed.

Position the racks in the upper and lower thirds of the oven and preheat the oven to 350°F. Line the baking sheets with parchment paper. Cut the log of dough into slices a scant 1/4-inch thick (I went thinner, closer to 1/8 of inch. If you’re trying to emulate store-bought wafers, slice as thin as you can, and watch the baking time carefully, as it might be less.) and place them one inch apart on the lined sheets (cookies will spread). Bake, rotating the baking sheet from top to bottom and back to front about halfway through baking, for a total of 12 to 15 minutes. The cookies will puff up and deflate; they are done about 1 1/2 minutes after they deflate.

Cool the cookies on the baking sheets on racks, or slide the parchment onto racks to cool completely. These cookies may be stored in an airtight container for up to two weeks or be frozen for up to two months.

Note: These cookies should crisp as they cool. If they don’t, you’re not baking them long enough — in which case, return them to the oven to reheat and bake a little longer, then cool again.

 

To Assemble:

  • 3 cups heavy cream
  • 3 tablespoons sugar
  • 1 tablespoon vanilla extract
  • Unsweetened cocoa (or chocolate shavings)

In a large bowl, beat cream, sugar and vanilla with an electric mixer on high speed until soft peaks form.

On a flat serving plate, arrange 7 cookies side by side in a circle, keeping 1 cookie in the center.

Spread with 1/2 cup whipped cream, making a 7-inch circle. Repeat with remaining cookies and cream, making 11 layers of cookies and ending with a layer of cream (there will be a few cookies left over). Cover with plastic wrap and refrigerate overnight.

To serve, dust top lightly with cocoa powder or chocolate shavings or sugar flowers

 

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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!

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

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

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

10 Comments 26 January 2013

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

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

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

Oven – 350 degrees

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

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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.

Enjoy!

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.

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Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

hanukka recipes and tablesettings, kosher dessert recipes, kosher recipes

Allegra’s Perfect Hanuka Sugar Cookie Dough Recipe

7 Comments 02 December 2012

My sister in law Allegra is famous for her Hanuka and Purim parties. She puts extra special effort into making these holidays exciting for all her kids, nieces, nephews, and all of the extra guests that seem to find their way into her home. This is her favorite sugar cookie recipe. It tastes best when rolled out very thin and topped with fun sprinkles, frostings, chocolate chips, or whatever sugary toppings that you can concoct with your kids. Don’t forget to buy your Hanuka cookie cutter shapes!
Hanukkah Cookie Cutters – Set of 6- from Amazon

“This recipe comes out best when you refrigerate the dough for at least half an hour before shaping. Also don’t be afraid to add flour to your work surface and even to the dough and rolling pin-It really helps! Enjoy! ”

Recipe:

2 c sugar
1 1/2 c margarine
4 eggs
2 tsp Baking powder
5 c flour

Combine in order
Bake 350 approx 10-12 min

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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!

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Sweet and Crunchy Cinnamon Candied Almond Treats

hanukka recipes and tablesettings, kosher dessert recipes, kosher pareve recipes, mothers day recipes, purim recipes, baskets, and decor, shavuot recipes and ideas, Tu Bishvat Recipes and Table Settings

Sweet and Crunchy Cinnamon Candied Almond Treats

No Comments 26 November 2012

This past weekend, my kids decided to whip up their own Sunday afternoon snack via Google, and after some clicking away they found this cinnamon almond edible delight from Allrecipes.com. This concoction fit the bill because luckily we happened to have all of the ingredients stocked in the house. It gave me such pleasure to see them running around and grabbing  ingredients, because even though the kitchen was stating to look like hurricane Sandy hit, at least the TV was not the focus of the morning. 
We edited the recipe a drop and it was gobbled up!
Add this home made treat to your Hanukka gift giving list! Just wrap it up and add a Hanukkah gift tag!
celebrate hanukkah copy

Sweet and Crunchy Cinnamon Candied Almond Treats

  • 1 egg white
  • 1 teaspoon cold water
  • 3 cups whole almonds
  • 1/2 cup white sugar
  • 1/4 teaspoon salt
  • 1 1/2 teaspoon ground cinnamon
  • 1 teaspoon vanilla

Directions

  1. Preheat oven to 250 degrees F (120 degrees C). Lightly grease a 10×15 inch jellyroll pan.
  2.  Beat the egg white, make sure its beaten totally. I used an immersion blender in a small cup to make sure it was beaten well. Add water, and beat until frothy but not stiff. Add the nuts, and stir until well coated. Mix the sugar, salt, vanilla and cinnamon, and sprinkle over the nuts. Toss to coat, and spread evenly on the prepared pan.
  3. Bake for 1 hour in the preheated oven, stirring occasionally, until golden. Allow to cool, then store nuts in airtight containers.
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The Perfect Holiday Apple Cake Recipe

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

The Perfect Holiday Apple Cake Recipe

No Comments 30 September 2012

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

Ingredients:

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

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Amy Atlas’s Sweet Peanut Butter Bars After Dinner Treat

kosher dessert recipes, kosher recipes

Amy Atlas’s Sweet Peanut Butter Bars After Dinner Treat

No Comments 06 June 2012

This instant ready dessert by Amy Atlas is a real after dinner dairy treat. Its also the perfect “chill and wrap” hostess gift that will be gobbled up by kids and adults alike.

Make sure you cut all of the squares evenly. I like to cut these peanut butter treats on the diagonal to form a diamond shape. Enjoy! Marlene

  • Ready Time : 0 min

Servings

32 1-inch squares

Ingredients

  • 2 cups graham cracker crumbs
  • 18 tablespoons unsalted butter or Earth Balance divided into 12 tablespoons melted and 6 tablespoons softened
  • 1 tablespoon granulated sugar
  • 1 cup peanut butter
  • 1 cup confectioners’ sugar
  • 1 teaspoon vanilla extract
  • ⅜ teaspoon salt
  • 4 ounces good-quality semisweet chocolate such as Ghirardelli, finely chopped
  • ⅜ cup heavy cream

Directions

1. In a medium bowl, combine the graham cracker crumbs, the 12 tablespoons of melted butter, and the granulated sugar and stir until the crumbs are thoroughly moistened. Firmly press into bottom of a 9- × 9-inch baking pan. Use the bottom of a measuring cup to help press the crust down.

2. In the bowl of a standing mixer fitted with the paddle attachment, mix the peanut butter, confectioners’ sugar, vanilla, salt, and the 6 tablespoons of softened butter until completely combined. Spread over graham crust and smooth the top with an offset spatula. Chill until set, at least 1 hour.

3. Meanwhile, heat the chocolate and cream in a medium microwave-safe bowl, stirring with a whisk every 30 seconds, until chocolate is melted and the mixture is smooth. Pour the chocolate over the peanut butter filling and evenly spread with an offset spatula. Jiggle the pan to smooth out the chocolate. Chill until set, about 1 hour. Using a hot, wet knife, cut into 1-inch squares and arrange on a rimmed tray filled with multicolored candy.

Image Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Photography by Johnny Miller. Published by Hyperion. Available wherever books are sold. All RIghts Reserved.

Recipe Source: From SWEET DESIGNS by Amy Atlas. Copyright (C) 2012 Amy Atlas and The Stonesong Press, LLC. Published by Hyperion. Available wherever books are sold. All Rights Reserved.

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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

Ingredients:

  • 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

Directions:

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

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