Thursday, March 28, 2013

Fresh Fruit Sorbet (great for Pesach too)

Great summer dessert: Found this recipe in a local freebie paper and adapted it. The original recipe called for kiwi, but I've used other fruits. Strawberry/banana is a winning combination. It reminded me of the "popsicles" my mom used to make for us as kids.

Very refreshing. Very easy. Enjoy! Works great for Pesach too!

Ingredients:
  • Syrup prepared in advance (1 cup sugar and 1 cup water - stir constantly in a pot while bringing to a boil. Once it has boiled, let it simmer for 10 minutes. Let it cool)
  • 3/4 cup seltzer (soda water)
  • 4 cups of cut, fresh fruit (kiwi, strawberry, honeydew, banana and/or other fresh fruit)
 Instructions:
  1. Blend or "food process" the all of the ingredients together. 
  2. Freeze it for about 6 hours.
  3. Re-blend the mixture and re-freeze it.

Remove from freezer about 15 minutes before you want to serve it.

Would love to hear what fruits you tried.


Friday, March 8, 2013

Chocolate Chocolate Chip Cookies (Dairy or Pareve)


(Half a recipe can also be made)

Ingredients:

2 ¼ cups flour
1 teaspoon salt
1 teaspoon baking soda
2 sticks butter, softened (I use ½ stick or 100 gram margarine and ½ cup oil)
1 cup packed brown sugar
1 cup granulated sugar
2 large eggs, beaten
1 tablespoon vanilla
½ cup unsweetened cocoa
2 cups chocolate chips, or chocolate bars, chopped
1 cup chopped walnuts (optional)

Directions:

1.      Preheat oven to 375F (190C).
2.      In a bowl stir together flour, salt, and baking soda.
3.      In another large bowl stir together butter, white and brown sugar, eggs, vanilla and cocoa. Gradually stir flour mixture into butter/sugar mixture and mix until combined.
4.      Stir in chocolate chips and walnuts, if using, and stir to distribute evenly.

For cookies: Drop batter by teaspoon onto baking paper and bake about 10 minutes. Remove from oven when they are no longer soft to the touch. Cool on a baking rack.

For bars: Spread dough into a greased 9" square baking pan and bake 20 to 25 minutes until toothpick comes out dry. Cut into squares when cool.

Sunday, September 9, 2012

Butterscotch Brownies: Something Sweet for the New Year

I was invited for a Shabbat meal at the Lenskys. They served his mother's recipe. Rarely do I ask for a recipe, but I had to get this one. It is heavenly and so easy to make! No mixer needed.

¼ c (½ c) margarine or butter (see blog on margarine/shortening)
1 c (2 c) firmly packed brown sugar
1 (2) egg
¾ c (1½) flour
1 tsp (2 tsp) baking powder
½ tsp (1 tsp) salt
½ tsp (1 tsp) vanilla
½ c (1 c) chopped nuts (optional)

  1. Melt margarine (in microwave or double-boiler). Remove from heat and blend in brown sugar.
  2. Stir in egg.
  3. Add flour with baking powder and salt.
  4. Add vanilla and nuts.
  5. Spread in greased 8 x 8 pan.
  6. Bake at 350 F (180 C)  for 25 minutes. Do not overbake. Cool and cut. Use a toothpick to ensure that it is ready.

You can double the recipe and bake it in a 9" x 13" pan. Doubled amounts appear above in parentheses to make is easier for you. Bake a little longer.

These brownies go so quickly that I always make a double batch.

Best wishes for a Happy, Healthy, SWEET New Year!
L & C

Friday, February 11, 2011

Mom's "Love" Cake (aka Date and Nut Cake)

Although we don't believe in Valentine's Day, here in Israel, there is much hype (mostly by retailers) about Chag Ha'Ahava (חג האהבה). When my mother, ob"m, used to make this cake, it became refered to as her "Love" cake. It has such an amazing, complex flavor. When my mom made it, she put her whole heart and soul into it. Without further ado...


Date and Nut Cake
Step 1:
1 pkg (8 oz.) dates, pitted – in Isael, ½ block of dates
1-1/4 c boiling water
Add to dates and let cool
Step 2:
Add the following together:
½ c shortening/margarine (I use oil - see my note about margarine)
1 c sugar (I use 3/4 c sugar, as the dates are also sweet)
2 eggs
1 T cocoa powder (I always add more - can never get enough)
Dash salt
1 t baking soda
1 t vanilla
Step 3:
Add 1-1/4 c + 2T flour
Add flour a little at a time, then liquid from dates
Stir in dates
Can add mini chips to the batter
Pour into greased 9x13 pan
Sprinkle topping: ½ c walnuts, ¼ c sugar, 6 oz choc chips
Bake at 350 F (180 C) for 40 minutes or longer

Monday, December 13, 2010

Hebrew Posts

אם אתם רוצים לראות את המתכונים בעברית, נשתדל לרשום אותם באתר השני שלנו:

! תהנו

Monday, November 29, 2010

Oatmeal Chocolate Chip Cookies

Baking with Oatmeal adds a crunchiness and makes the baked item lighter (amazing in breads!). I brought these cookies to a family Shabbat simcha. It was such a hit that I've been asked to bring it to every simcha since.


Onto the recipe:
1/2 cup shortening (see previous blog on margarine/shortening)
1/2 cup white sugar
1/4 cup brown sugar
1 egg
1 cup flour mixed with 1/2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt
1 cup oatmeal.
1/2 cup chocolate chips
  1. Preheat oven to 350 degrees C, 180 degrees F.
  2. Cream the shortening. Add sugars and mix.
  3. Add egg and mix.
  4. Add dry ingredients and mix.
  5. Add oatmeal and mix.
  6. Add chocolate chips and hand mix.
  7. Drop by teaspoonful on greased, floured pan. I personally use a silicone baking sheet or baking paper and skip the greased, floured part.
  8. Bake for around 15 minutes until the cookies can be lifted without being stuck to the sheet.
Note that this recipe does not need a mixer.

Enjoy!

A note about margarine and shortening

When a recipe calls for margarine or shortening, I found that if I use just 1/4 stick (1/4 cup) of margarine and canola oil for the rest, the recipe has a great texture without too much margarine. No need at all for margarine/shortening when baking a proper cake (not cookies/brownies).