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This is from Dad's recipe book originally from a Bon Appetite a long time ago. We still make this.
The parentheses are for a 10" pan.
Preheat oven to 325. Lightly butter 9" (10" spring form pan). Finely Grind gram crackers, pecans and sugar in processor. Add butter and blend using on/off turns. Press crumbs onto bottom and 2" up the sides of pan. Refrigerate for 20 minutes.
Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Whisk eggs, Bailey's Irish Cream and vanilla in medium bowl just until blended. Beat egg mixture into cream cheese mixture. Finally chop chocolate using an electric mixer/food processor, beat into mixture
Transfer filling to crust lined pan. Bake until sides of filling are puffed and dry looking and center is just set, about 50 minutes. Cool on rack. Small cracks in the cake are normal
Mix sour cream and powdered sugar in small bowl. Spread topping on cooled cake. Refrigerate until well chilled, about 6 hours
Sprinkle grated chocolate over cake. Place pecans around edge and serve.
Original WP Post ID: 812
Original WP Pub Date: 2010-12-22_113339
15 cups popped corn (1/2 cup unpopped kernels)
2 tablespoons molasses
1 cup brown sugar, packed
1/2 cup salted butter
1/4 cup light corn syrup
1/2 teaspoon baking soda
Preheat your oven to 200 degrees and line a half-sheet pan (18x13) with parchment paper. Pour the popped corn into a large bowl, at least 6 quarts, and set aside.
In a large saucepan over medium-high heat cook the molasses, brown sugar, butter, and corn syrup, stirring occasionally, until the sugar dissolves.
Remove the pan from the heat and add the baking soda. Stir well as the mixture turns foamy.
Immediately, and carefully, pour the hot syrup over the popped corn and stir until the corn is well coated.
Spread the hot caramel corn onto the parchment-lined pan. Bake at 200 degrees for one hour. Stir the corn every 15 minutes during this time.
Remove from the oven. It's good warm from the oven. It can also be cooled and stored airtight for several days. You can double or triple this easily!
Chat n' Chew Macaroni Cheese
Prep time: 30 Minutes
Cook Time: 1 Hour
Yield: 6 To 8 Servings (generous sized)
3 sticks butter, plus extra for the baking dish
2 pounds elbow macaroni
2 cups heavy cream (I use milk)
2 cups whole milk
1 small (1/4 to 1/3 pound) onion, diced small (about 112 cup)
4 cloves garlic, minced
1 1/2 cups flour
6 cups (1 1/4 pounds) shredded sharp cheddar
8 slices American cheese, broken into small pieces
2 cups (1/2 pound) grated Parmesan
3 tablespoons green hot chili sauce
1/4 teaspoon ground cumin
Freshly ground pepper
1/2 cup seasoned bread crumbs
Preheat the oven to 350 degrees F. Lightly butter a 9 by 13 by 4-inch baking dish.
Bring a large pot of salted water to a boil over high heat and cook the macaroni until al dente, 8 to 10 minutes. Drain.
In a small bowl, combine the cream and milk.
In a large saucepan over medium heat, melt the butter and cook the onion and garlic until the onion is translucent, about 6 minutes, stirring occasionally. Add the flour, stirring constantly for 3 minutes. Add the cream mixture in a steady stream and whisk until smooth. Bring to a boil, stirring occasionally, 8 to 10 minutes.
Stir in 5 cups of the cheddar, the American cheese, 1 cup of the grated Parmesan, the hot pepper sauce, and cumin. Stir until all the cheese has melted; the sauce will be very thick and creamy. Season with salt and pepper.
Remove the sauce from the heat and stir in the pasta. Pour the mixture into the prepared baking dish. Sprinkle with the remaining Cheddar, then the Parmesan, and finally the bread crumbs.
Bake uncovered on the middle shelf for about 20 minutes, until bubbling and brown on top.
Original WP Post ID: 7388
Original WP Pub Date: 2014-02-13_184048
Cheese Kugel Dolores from Israel's recipe
1/4lb melted margarine or butter
8 oz whipped cream cheese
2 teaspoons salt
1 pint sour cream
1 lb broad noodles, cooked
3 cups crumbled corn flakes
1 stick melted butter or margarine
Beat together all kugel ingredients, except sour cream and noodles, until foamy. Add sour cream and beat again. Mix in noodles and put in a 9x13 greased pan.
Mix together topping ingredients and spread over the top of kugel.
Freeze (yes, freeze. This changes the texture and makes it work)
Bake in a cold oven set at 375 for one hour and 20 minutes.
Original WP Post ID: 7361
Original WP Pub Date: 2014-02-13_165534
Chocolate Mayonnaise Cake
Before you cringe and say "ewww" you have to try this super easy, super moist, super delicious chocolate cake. My mother used to make it when I was a kid. It was her standard chocolate cake. Really, the mayo just replaces the eggs and oil in a normal cake recipe. Sorry I didn't take a pic of it sliced. It was gorgeous.
My favorite version (and what is pictured) is to split the two layers into four and use a yummy peanut butter cream cheese icing (8 oz cream cheese, 8 oz peanut butter and 2 lbs of confectioners sugar plenty left over for eating after it sits in the fridge for a day! It's like truffles).
makes 2 -9 inch round layers
3 cups all-purpose flour
1 1/2 teaspoons baking soda
1 1/2 cups white sugar
1 1/2 cups mayonnaise
1/3 cup unsweetened cocoa powder
1 1/2 cups water
2 1/4 teaspoons baking powder
1 1/2teaspoons vanilla extract
Preheat oven to 350 degrees (175 degrees C). Lightly grease two 9 inch layer pans.
Mix flour, baking soda, baking powder, cocoa, and sugar into a large bowl. Stir in mayonnaise. Gradually add water and vanilla and blend until smooth. Pour batter into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 minutes. Cool, remove from pans, and frost with your favorite chocolate frosting.
Original WP Post ID: 7292
Original WP Pub Date: 2014-02-13_125202
This recipe came from my Dad. I'm not sure if it is in the actual book yet. It is not (by default) a Passover recipe but it can be easily made kosher for passover by using passover confectioners sugar. Furthermore, by using margarine, it can be made parve
Chocolate-Pecan Torte with Strawberry Butter Cream
12 ounces bittersweet or semisweet chocolate (340 g)
2 cups sugar (14 ounces, 395 g)
3/4 cup unsalted butter, softened (6 ounces, 170 g) cut into 6 pieces
2 tablespoons vanilla
1/4 teaspoon salt
3 1/2 cups pecans (14 ounces, 395 g)
Strawberry Butter Cream
8 medium strawberries, with tops
Butter 4 (9-inch) round cake pans and fit bottoms with rounds of parchment paper. Butter paper. Or, use 2 (9-inch) round cake pans, but bake layers in sequence.
Process pecans with 1/4 cup of sugar until finely chopped. Pulse chocolate with remaining sugar until chopped then process continuously until as fine as the sugar. Or you can melt chocolate in top of double boiler over gently simmering water or in microwave oven in microwave safe dish on 75% power.
Use mixer or food processor to cream sugar, butter, eggs, vanilla and salt until fluffy. Stir in chocolate and pecans until combined. Divide batter between pans. If baking layers in sequence, leave batter at room temperature.
Bake at 375 degrees on 2 center oven racks until wood pick inserted in center comes out fudgy but not wet, about 22 minutes. Reverse pans on rack if they appear to be baking unevenly. There will be cracks on top. Cool in pans 5 minutes. Use flexible spatula or knife to loosen torte from sides of pan. Gently invert onto cooling rack. Peel off paper and cool completely. Layers may be wrapped separately in plastic bags and refrigerated 2 days or frozen for as long as 3 months. If frozen, bring to room temperature while still wrapped.
To assemble, place 1 torte layer bottom-side-up on cake plate. Work 4 strips of wax paper under torte to protect plate. Spread generous 2/3 cup Strawberry Butter Cream evenly over surface. Carefully set another layer, bottom side up, on top and spread with same amount of butter cream. Repeat with 1 more layer. Top with fourth layer, bottom side up. Refrigerate overnight to set. Once chilled and firm, use hands to gently compress layers to make them uniformly straight.
To finish, pour Chocolate Glaze over cake, allowing to drip down sides. With long icing knife or spatula, spread smoothly over top, then sides. Split 8 strawberries lengthwise. Holding end with greens, dip strawberries into remaining Glaze to coat bottom 2/3 of each. Place strawberries at equal intervals around edge of torte, with hulls on edge and strawberries pointing inward. Refrigerate cake and any remaining Glaze at least 4 hours or as long as 1 day. Use remaining Glaze on sides of torte, if desired.
To serve, let stand at room temperature 1 hour. Cut into very thin slices. Makes 16 to 20 servings.
Strawberry Butter Cream
1 1/4 cups unsalted butter, softened, cut into tablespoons (2.5 sticks or 10 ounces, 285 g)
2 cups powdered sugar, sifted (8 ounces 225 g)
3 to 4 tablespoons sour cream or 4 large egg yolks
1/2 cup pureed strawberries (6 medium with stems removed)
3 tablespoons strawberry preserves
Use mixer or food processor to cream butter and sugar until light and fluffy. Add 3 tablespoons sour cream or 3 yolks, pureed strawberries and preserves. Mix until smooth, at least 1 minute. Add remaining sour cream or yolk, if needed, for consistency. Makes about 2 1/8 cups.
3 ounces bittersweet or semisweet chocolate
6 tablespoons unsalted butter
1/2 cup water
3 tablespoons oil
3/4 cup cocoa powder
1/2 cup plus 2 tablespoons sugar
Put water, butter and oil in small saucepan and heat until butter melts and liquid is simmering. Keep hot.
Pulse chocolate with cocoa and sugar to chop, about 6 times. Then process continuously until chocolate is as fine as sugar. With machine running pour hot liquid through feed tube and process until smooth, stopping once to scrape bowl. Let stand at room temperature until thickened enough to spread but still flowing, about 1 hour. Makes 1 2/3 cups.
Without processor...Melt chocolate, butter, water and oil in top of double boiler over gently simmering water or in microwave oven in microwave-safe dish at 75% power. Remove from heat and stir in cocoa and sugar until dissolved and glaze is smooth.
Original WP Post ID: 3334
Original WP Pub Date: 2013-03-24_182930
Chuck's No Meat Balls
1 cup ground walnuts
1 cup matzo meal
1 cup grated parmesan cheese
10-12 egg whites or egg beater equivalents
Garlic to taste
Parsley to taste
Mix everything together and shape into flattened balls. Fry in oil in pan. Add to a pot of tomato sauce (Chuck prefers Cento) to keep hot.
Original WP Post ID: 7337
Original WP Pub Date: 2014-02-13_135926
1/4 cup evaporated milk
2 tablespoons water
1 cup sugar
1/4 teaspoon vanilla
1/4 teaspoon cinnamon
3 cups whole pecan halves or whole almonds (or mix)
Combine all ingredients except nuts. Dissolve sugar over medium heat. Add nuts and continue to cook, stirring frequently. Cook until nuts are completely sugared with no syrup left in pot. Spread on parchment and let cool.
Original WP Post ID: 7340
Original WP Pub Date: 2014-02-13_144118
1 can corn niblets drained
1 can creamed corn
1 8oz box corn muffin mix
3 beaten eggs
1/4 cup plus 2 tablespoons milk
Salt, pepper, garlic to taste
Mix all together, pour in a greased 9x9 baking dish. Bake one hour at 350.
Original WP Post ID: 7342
Original WP Pub Date: 2014-02-13_144427
1 3/4 cups (14 oz) sugar
1 3/4 cups water
4 cups (1 lb) fresh or frozen cranberries
1 cup golden raisins
1/2 cup red wine vinegar
2 tablespoons molasses
1 1/2 tablespoons curry powder
1 tablespoon worcestershire sauce
2 teaspoons powdered ginger
1 teaspoon salt
1/2 teaspoon nutmeg
1/2 teaspoon red pepper sauce (Siracha is great)
Heat sugar and water to boil in a medium saucepan. Simmer 5 minutes. Add cranberries. Cook just until skins pop, about 5 minutes. Stir in remaining ingredients. Simmer, uncovered, for 15 minutes or until thickened, stirring occasionally. It will thicken more when cool, so don't overcook.
Ladle into hot sterilized jars and seal. Yield 2 pints. Recipe doubles or triples easily.
Original WP Post ID: 7351
Original WP Pub Date: 2014-02-13_150711
Gingerbread Cookies (men)
1/2 cup sugar
1/2 cup molasses
1/2 cup butter
2 1/2 cups flour
1 1/2 teaspoons ginger
1 teaspoon cinnamon
1/2 teaspoon clove
1/2 teaspoon baking powder
1/4 teaspoon salt
Beat first four ingredients until well blended and light. Mix remaining ingredients and beat into wet just until well blended.
Refrigerate for 30 minutes. Roll out, cut out and bake at 350 for 10-12 minutes. Decorate and enjoy!
Original WP Post ID: 7344
Original WP Pub Date: 2014-02-13_145014
2 sticks butter or margarine softened (see Jwinokur note below)
1 cup (200 g) sugar (plus 1/4 cup for a bit sweeter and crisper dough)
1 tsp vanilla extract
1/2 tsp almond extract
4 cups (568 g) flour
1 tablespoon baking powder
1 tsp salt
Cream butter and sugar. Add eggs, one at a time until well blended. Add flavorings.
Combine dry ingredients and add to the creamed mixture. Blend well.
Chill the dough if you can. Take a quarter of the dough at a time and leave the rest in the fridge. Flour your counter and the rolling pin and even the dough if necessary. Roll out dough. Cut into circles (I use a pint glass) and add filling (see below). Fold into 3 sided cookie. I fold up two sides into a point, then pull up the third side (I use a bench scraper to get up the edges). These cookies spread a small bit so leave room.
Bake at 350 for 20 minutes. Watch and catch them when they just start to brown a bit. They are best NOT really well browned.
Poppy seed filling (muhn) - a funny story with this. Some say this is THE traditional version because it's a pun... instead of Hamen - tashen, which means "Hamen's pockets," poppyseed or muhn in yiddish makes it Ha - mun - tashen, which means "the poppy seed pockets."
Prune filling mixed with coconut, chopped nuts, honey, and raisins) - this is the classic.
Cranberry chutney - this is a very strange cookie but it's interesting!
Any other filling will do, but it needs to be a heavy-ish filling. Best if it holds it's shape well so add coconut or nuts to other fillings to add bulk to them.
JWinokur Note2014-03-18:Meredith and I made these on 2014-03-16using coconut oil. See that post for more information
Original WP Post ID: 7613
Original WP Pub Date: 2014-03-16_110700
Honey Curry Sauce
1/4 cup honey
1/2 stick butter
1/4 cup mustard
1 teaspoon salt
1 teaspoon curry
Blend all ingredients
Original WP Post ID: 7369
Original WP Pub Date: 2014-02-13_171608
When I made this icing, I used half butter and half butter flavored crisco. It crusted wonderfully and had a nice flavor (despite the crisco). I would not necessarily use this for a small cake although it would be fine if you choose to. It does make an _incredibly _smooth finish for a cake. GREAT hint from this video for making icing is to only add 1/3 of your fat to the recipe and beat it until it is super smooth, then add the rest and fluff it up. The recipe covers different volumes and comes from Cakesuppliesplus.com. Here's the link to the original - http://www.winbeckler.com/Winbeckler-s-Buttercream-Icing-Recipe-d34.htm.
The picture is of a Topsy Turvy Cake. It's iced with this icing and ready to be covered with fondant.
See Mixing Directions & How To Cream Icing At Bottom of PageRecipe Using 2 Lb. of Powdered Sugar
2 lbs. powdered sugar
1/3 to 1/2 cup warm water *
2 teaspoon clear vanilla flavoring
7/8 teaspoon near-colorless butter flavoring
3/8 teaspoon popcorn (fine grain) salt, if not available, omit salt
1 lbs. (2 cups) shortening (Sweetex if possible--Crisco will work.) Sweetex is a high-ratio shortening.
Recipe Using 4 Lb. of Powdered Sugar4 lbs. powdered sugar
2/3 to 1 cup warm water *
4 teaspoons clear vanilla flavoring
1-3/4 teaspoons near-colorless butter flavoring
3/4 teaspoon popcorn (fine grain) salt, if not available, omit salt
2 lbs. (4 cups) shortening (Sweetex if possible, but Crisco will work)
Recipe That Fills 5-Quart Mixing Bowl 5 lbs. powdered sugar
1-1/4 to 1-1/2 cup warm water *
1 Tablespoon + 2 teaspoons clear vanilla flavoring
2 teaspoons near-colorless butter flavoring
1 teaspoon popcorn (fine grain) salt, if not available, omit salt
2-1/2 lbs. (5 cups) shortening (Sweetex if possible, but Crisco will work)
Mixing Directions for All Icing Recipes AboveMeasure powdered sugar into mixing bowl.
Pour water, clear vanilla, near-colorless butter flavoring, and popcorn salt over powdered sugar and let sit for 1-2 minutes. After sugar has settled some, add one-third of the shortening.
Using the mixer's beater/paddle (not wire whip), begin mixing on low speed until blended then turn mixer to medium speed and mix for 1-2 minutes. If icing forms a ring around the top of the bowl, it needs more water. Add more water a tablespoon at a time until no ring forms. (Icing will soften more also when the remainder of the shortening is added.)
Scrape down bowl to remove any sugar residue on sides and bottom.
Start mixing again on medium speed and continue to mix until icing is smooth** (with absolutely no lumps).
TO TEST FOR LUMPS with mixer off, run finger through icing to feel for lumps. If lumps are found, continue to mix until lumps are gone.**
It usually takes 2 or more minutes of mixing to achieve smooth icing, but mix as long as necessary during this stage to get the icing smooth.**
Once the icing is smooth, add remaining two-thirds of shortening and beat at high speed for 2-3 minutes or until shorteningis well mixed and volume has increased. If the icing is too firm for it's intended use, add more water a tablespoon at a time.
Do not overmix or icing will be soft and grainy.
NOTE: When removing finished icing from mixing bowl, be sure to avoid scraping any "heavy residue" that may still beon the bottom or sides of the bowl. This will be lumpy and clog the decorating tips.
** Before the remainder of the shortening is added, the icing may be mixed as long as necessary to get rid of sugar lumps (withmixer off, run finger through icing to check for lumps). Once the remaining shortening is added, the friction from overmixingwill breakdown (melt) the shortening and cause soft, grainy icing. Be sure to get rid of any lumps in the first mix.
ICING IS BEST FOR DECORATING WHEN MADE ONE OR TWO DAYS BEFORE USE. ICING MUST BE STORED
IN AIRTIGHT CONTAINERS. NO REFRIGERATION IS NECESSARY.
Directions To Cream Icing For Frosting Cakes Or For BordersNote: Do Not Cream Icing That Will Be Used For Decorating (Flowers, Figure Piping, Etc.)
Fill the mixing bowl full until icing covers the top of the beater/paddle.
The icing should be a soft consistency. If it is firmer, add more water one tablespoon at a time.
Turn the mixer on low and mix until the icing is creamy and fluffy. It usually takes around 4-5 minutes.
Original WP Post ID: 7812
Original WP Pub Date: 2014-05-14_093734
This is a collection of recipes from my dad. It includes both newer ones and also some of the older recipes (mostly copied from the red recipe book).
See Also: Ann's Recipe Book for Meredith's Mom's recipes
1 stick butter
8 oz cream cheese
3 teaspoons vanilla
2 lbs 10x sugar (confectioners sugar)
7 oz coconut
Cream butter cream cheese and vanilla. Add 10x sugar and mix well. Add coconut. Mix really well.
Chill for 2 hours, then roll into balls. Roll in cinnamon.
These are best after a few days drying on a rack
Original WP Post ID: 7326
Original WP Pub Date: 2014-02-13_134505
Kugelettes very low fat option included
Mix ingredients and pour into very well pammed or greased muffin tins. Bake at 350 for 35 minutes or so. They should really puff up and golden brown.
Original WP Post ID: 7321
Original WP Pub Date: 2014-02-13_133151
Ingredients for Leftover Cake Bread Pudding:
2 tablespoons of salted butter for pan or Pam
1 1/4 cups sugar -plus 2 tablespoons
1 1/2 teaspoon vanilla extract
1 teaspoon almond extract
3 cups half and half (see note)
1 cup whole milk (see note)
5 tablespoons unsalted butter (melted and brought back to room temperature)
10 cups of leftover cake or bread or both (I have thrown everything imaginable in) for example:
2 1/2 cups moist chocolate cake (no frosting) (cut into small squares)
2 1/2 cups stale (3 4 days old) croissants (cut into small squares)
5 cups cinnamon coffee cake (cut into small squares)
2 banana (sliced) - optional
3/4 cup shredded sweetened coconut - optional
1 cup chopped pecans - optional
3/4 cup semi-sweet chocolate chips optional but really good!
Preheat oven to 300 degrees F
Butter a 913 baking dish and set to the side.
In a mixer add 1 1/4 cups sugar and eggs and mix on medium for 6 minutes.
Add cinnamon, vanilla extract, almond extract, half and half, milk, and butter to egg /sugar mixture. Beat to combine. Set to the side.
Cut chocolate cake, croissants, and coffee cake into cubes. Place them all in a bowl and mix to combine.
Take half of the cake cube mixture and place in the buttered baking dish, to make a neat first layer.
Then top with bananas, coconut, pecans, and chocolate chips. Top with the remaining cake cubes to make the top layer.
Pour dairy mixture of eggs/milk to the top of cake cubes. With both handsgently press down on cake cubes to make sure they are soaked in egg/milk mixture. Then sprinkle with remaining 2 tablespoons sugar.
In a large baking dish or roasting pan (1510 inches) fill 1 inch deep with hot water to create a water bath, then place the 9 x 13 inch prepared bread pudding dish in the middle of the 15 x 10 water bath (you want the bath to go halfway up the side of the 9 x 13 inch dish) and place in oven for 1 hour and 15 minutes (75 minutes). (I did not use a water bath and it worked just fine)
Once bread pudding is done baking, remove from water bath and and let it cool for 25 minutes.
Note you can use all whole milk or even almond milk.
Original WP Post ID: 7258
Original WP Pub Date: 2014-02-13_112344
From Rose's Heavenly Cakes _with my own adaptations (of course)..._
3/4 to 1 cup walnuts, toasted
2 cups plus 2 tbsp (242g) all purpose flour
2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt
1/3 cup quick (27g) cooking oats
1 large (113g) very ripe banana, mashed
1/2 cup oil
1/3 cup (72g) dark brown sugar
1/3 cup (66g)sugar
1/3 cup water
1 1/2 tsp vanilla
1/2 tsp almond extract (optional)
2/3 cup (74g) shredded zucchini
1/3 cup (33g) shredded carrot
10 oz pkg mini chocolate chips (optional)
Twenty minutes or more before baking, set an oven rack in the lower third of the oven and preheat the oven to 350°F/175C. Grease an 8x4 inch loaf pan.
Spread the walnuts evenly on a baking sheet and bake for about 7 minutes to enhance the flavor. Stir once or twice to ensure even toasting and avoid overbrowning. Turn the walnuts out onto a clean dish towel and roll and rub them around to loosen the skins. Coarsely break the walnuts into a bowl, scraping off and discarding as much of the skin as possible. Chop finer if desired. I like bigger pieces.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt, and then sift them into another bowl. Stir in the oatmeal.
In the bowl of a stand mixer fitted with the whisk beater, mix together the banana, oil, brown sugar, granulated sugar, and eggs on medium-low speed. Reduce the speed to low and gradually add the water. Raise the speed to medium-high and beat for 3 minutes or until well mixed and the color lightens slightly. Reduce the speed to low once more and beat in the vanilla and then the zucchini and carrots for about 10 seconds, or just until incorporated. The batter will be foamy.
Add the flour mixture and beat until the flour is moistened. Raise the speed to medium and beat for about 20 seconds until fully incorporated. Scrape down the sides of the bowl. Add the walnuts and beat for about 10 seconds until evenly incorporated. Using a silicone spatula, scrape the batter into the prepared pan and smooth the surface evenly with a small offset spatula.
Bake on the middle rack for 40 minutes or until skewer comes out clean.
For an attractive split down the middle of the crust, bake for 15 minutes, or until the natural split is about to develop and then, with a lightly greased sharp knife or single-edged razor blade, make a shallow slit 6 inches long down the middle of the cake. (Do this quickly so the door does not remain open long enough for the oven to lose heat.) Continue baking for 35 to 45 minutes, or until a wooden toothpick inserted in the center comes out clean. An instant-read thermometer will register 190°F/88C. The quick bread should start to shrink from the sides of the pan only after removal from the oven.
Let the quick bread cool in the pan on a wire rack for 10 minutes. Run a small metal spatula between the sides of the pan and the quick bread, pressing firmly against the pan, and invert the quick bread onto a wire rack that has been coated lightly with nonstick cooking spray. Reinvert the quick bread so that the top side is up. Cool completely.
This is best when it is completely cool. It really tastes better, even though the smell is so intoxicating that you will be anxious to eat it right away. BUT WAIT... it's worth it.
Honest fun fact... I can not use as little zucchini and carrot as they say so I use a whole lot (plus it's getting rid of all that zucchini, and that is the point). I use a whole medium zucchini and about 4-6 oz of carrots. No other changes.... and it makes two to three yummy loaves!
Original WP Post ID: 8047
Original WP Pub Date: 2014-07-31_142832
6 slices matzoh
1 cup (2 sticks) unsalted butter or kosher for Passover margarine
1 cup firmly packed brown sugar
2 generous cups finely chopped bittersweet chocolate or semi-sweet chocolate chips (about 12 ounces)
1 1/2 cups white chocolate, finely chopped (about 8 ounces)
1 teaspoon sea salt or kosher salt
1. Preheat oven to 350 F. Cover an 18 x 13 inch rimmed cookie sheet with foil and then cover the foil with a sheet of parchment paper. Do not leave this step out or you will be cursing me when it comes time to cleanup! Cover the parchment paper evenly with the matzoh. You will have to trim some of the matzoh with a sharp knife to make it fit into a flat even layer. You will have some matzoh scraps left over. Slather with butter and jam and eat.
2. In a large heavy bottomed saucepan, add brown sugar and butter or margarine. Cook over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a boil. This will take about 2-4 minutes. At one point it will look like the butter is separating from the sugar and it will appear to be an oily mess. Just keep stirring, it will come together again. Once mixture comes to a boil, keep stirring for about another 3 minutes. Carefully pour caramel onto matzoh. Using a metal spatula, spread it out into an even layer.
3. Place baking sheet into oven and bake for about 12 minutes until the caramel topping is golden brown and bubbling.
4. While caramel is baking chop white chocolate into small pieces. Place in glass measuring cup and microwave on medium power for 2 minutes. When you remove chocolate from microwave, it will look like the chocolate is not finished melting. Take a clean dry spoon and stir white chocolate. It will continue to melt as you stir. Pour melted white chocolate into a disposable plastic piping bag. The easiest way to do this, if you are alone, is to place the piping bag in a large glass or pitcher and fold down the top. Pour in white chocolate and let sit until you are ready to use it.
5. Remove caramel covered matzoh from oven after about 12 minutes when it is golden brown and bubbly. Place pan on a wire cooling rack on the counter. Immediately sprinkle caramel matzoh with chopped bittersweet chocolate or chocolate chips.
6. Wait for a few minutes until chocolate has a chance to soften. Then, using a metal spatula, spread chocolate into an even layer.
7. Now comes the fun part! Making a marble design with the white chocolate. Twist the top of the piping bag closed and using a sharp scissors, cut a small tip off the end of the bag. Starting in one corner of the pan, pipe white chocolate in a zig zag pattern. Then starting in the opposite corner, pipe a zig zag pattern in the opposite direction. Using the sharp tip of a wooden skewer, drag it through the wet white and dark chocolate making a nice design. You can either drag skewer in a circular pattern or go in straight lines.
8. While chocolate is still wet, sprinkle with sea salt. Chill pan for several hours until chocolate is firm. Peel off foil and parchment paper and place marble matzoh crunch on a large cutting board. Using a very large sharp knife, cut matzoh into large squares. For an 18 x 13 inch pan, I usually get about 18 pieces. Store matzoh crunch in an airtight container in the fridge. It keeps well for about 5 days. (That is as long as no one else in the house knows it's there!)
For an equally delicious variation, instead of marbling with white chocolate, sprinkle dark chocolate with toasted chopped unblanched almonds (about 1 1/2 cups). Or try milk chocolate and almonds, or dark chocolate and dried cherries, or white chocolate and chopped pistachios or macadamia nuts. The possibilities are endless. Have fun!
Original WP Post ID: 7025
Original WP Pub Date: 2013-12-16_165528
Mascarpone Meringue Cake (great for Passover too)
For the Meringue Layers:
12 egg whites (360 g), room temperature
2-1/2 cups (500 g) granulated sugar
For the Ganache:
18 oz (510 g) bittersweet chocolate, chopped
2 cups (480 ml) heavy cream
For the Mascarpone Cream Filling
1 cup (240 ml) whipping cream (35%)
2 tablespoons (30 g) granulated sugar
1/2 cup (120 ml) Creme de Cacao (or other chocolate flavoured clear liqueur)
2 cups (500 g) softened mascarpone cheese
For the Meringue Layers:
Preheat oven to 250°F and line 3 baking sheets with parchment paper. Using an 8-inch round cake pan, trace three circles onto the parchment.
Wipe the bowl of an electric mixer with paper towel and some vinegar or lemon juice, to eliminate grease. Using whisk attachment, beat egg whites and salt until foamy. Add sugar, slowly, and continue beating until it reaches glossy, stiff peaks.
Using a small offset palette knife, spread an even layer (apprx 1.5" thick) of meringue over your each of the circle outlines. Bake for approximately 2.5 hours, or until dry and crisp, rotating pans every 20 minutes. Then leave in turned-off oven for another 60 minutes. *Depending on humidity in your kitchen and variance in ovens, this may take quite a bit longer to bake the meringue. You want to ensure that they are dry all the way through, so as long as they are not browning, you can keep baking them. Remove from oven and leave on tray in cool, dry area, until you are ready to use. Layers will likely have expanded slightly when baked. If you can only fit 2 baking sheets in your oven at once, you can bake the third one afterwards.
For the Ganache:
Place the chocolate into a medium bowl. Heat the cream in a small sauce pan over medium heat and bring just to a boil (watching very carefully).When the cream has come to a boil, swiftly remove from heat and pour over the chopped chocolate. Let sit for 1 minute and then whisk until smooth.
Allow it to cool until thick enough to spread, but loose enough that it will spread easily. To thicken, cover and place in refrigerator. To loosen chilled ganache, you can microwave in 15 second intervals, stirring after each one, or place in double boiler for a few moments.
For the Mascarpone Cream Filling:
Assembly of Mascarpone Meringue Cake:
Place first meringue layer on doily or cake round. With a small offset palette knife, spread 1/3 of mascarpone cream filling over layer. With a clean small offset palette knife, spread 1/3 of your ganache over cream.
Repeat using remaining layers, finishing with ganache.
Store cake in refrigerator. Cut using a sharp, non-serrated knife in a gentle sliding motion.
This cake is best eaten within 1-2 days of being made.
[Recipe adapted from Milliennium LCBO Food & Drink Magazine Holiday 1999, by Lucy Waverman]
Original WP Post ID: 7290
Original WP Pub Date: 2014-02-13_123439
2 egg whites
1/8 teaspoon salt
1/8 teaspoon cream of tartar
1 teaspoon vanilla
Beat together until peaked, then add
Beat until stiff. Add chocolate chips if desired.
Drop by teaspoonful onto greased cookie sheet. Bake at 300 for 25 minutes.
Original WP Post ID: 7346
Original WP Pub Date: 2014-02-13_145347
No Fail Lemon (or whatever) Pound Cake
1/2 cup butter
1 cup sugar
1 tsp vanilla
1 tsp lemon extract (use almond for a chocolate cake)
Juice of one lemon (optional) plus water to equal 2/3 cup
8 oz sour cream (low fat works)
1 (18.25 oz) cake mix (lemon is great, and red velvet is amazing)
1 cup all purpose flour
Preheat oven to 350 degrees. Great and flour a 10" bundt pan or two 9" layers.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla and lemon or almond extracts. Beat in water and sour cream. It may look a bit curdled but that's ok. Beat in cake mix and flour just until fully mixed and smooth. Pour batter into prepared pans.
Bake in a preheated oven 60-80 minutes (40 on convection) or until toothpick comes out clean. Let cool in pan for 10 minutes then turn onto a rack to cool completely.
Pictured is the red velvet version with a butter/cream cheese icing (8 oz butter, 8 oz cream cheese, 2 lbs confectioners sugar beaten until beautifully smooth. My most popular version (no pic, sorry) is the lemon, split into four layers, filled with lemon curd and topped with the butter cream cheese icing with Lemincello liquor and lemon zest added for a kick. Some yellow color to the icing is a nice touch.
Original WP Post ID: 7294
Original WP Pub Date: 2014-02-13_130820
Passover Kugel Harriet's recipe
1 box farfel, soaked and drained
5 eggs beaten with a fork
1 cup sugar
2 teaspoons salt
2 teaspoons cinnamon
1/3 cup oil
3 large apples, grated or 1-2 cups applesauce
1 1/2 to 2 cups raisins
Mix all together. Bake in 2 well oiled 8" baking dishes or one 9x13 for one hour at 350.
Recipe can be halved.
Original WP Post ID: 7354
Original WP Pub Date: 2014-02-13_151152
Mix with dough blade until a solid dough. Cut in two and let sit while liquid boils
Boil then lower to a slow boil. Add seitan for about 90 minutes:
Dad's book, page 7 (note, written "sho-fly" but I think it should be "shoo-fly"
4 cups (480 g) flour
3/4 cups butter or marg
1 tbsp baking soda
2 cups (434 g) brown sugar
1 cup molasses
2 cups boiling water
Mix flour, brown sugar, and butter into crumbs. Set aside 1 cup. Combine other ingredients with remaining crumbs. Stir. Don't beat--> butter is lumpy. Pour into 9"x12" greased floured pan. Sprinkle crumbs on top.
350 for 45 min.
Original WP Post ID: 461
Original WP Pub Date: 2010-09-25_175707
Makes one 8" (9") pie
1 (1 1/2) cups flour
2/3 (1) cup firmly packed brown sugar
1/4 (3/8) teaspoon salt
5 (7 1/2) tablespoons butter or margarine
2/3 (1) cup very hot water
5 (7 1/2) tablespoons molasses
1 (1 1/2) tablespoons dark brown sugar
1/2 (3/4) teaspoon baking soda
Mix flour, brown sugar and salt. Cut butter into the flour mixture until it resembles coarse meal. Set aside. Blend together last 4 ingredients. Reserve 3 (4) tablespoons of crumb mixture for topping. Stir molasses mixture into remaining crumb mixture.
Pour into unbaked pastry shell. Bake at 350 for 35-40 minutes. Sprinkle with reserved crumbs after 15 minutes in oven.
Original WP Post ID: 7363
Original WP Pub Date: 2014-02-13_170731
Yields: 1 loaf
Prep time: 20 min
Cook time: 65 min
1/3 cup butter, room temperature
1 cup granulated sugar (plus a quarter cup if you want a sweeter bread...I do)
2 large eggs, slightly beaten
2 very ripe bananas, mashed (preferably overripe)*
1 cup Sourdough Starter**
1 teaspoon pure vanilla extract or 1 teaspoon grated orange rind (zest)
2 cups sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
3/4 to 1 cup coarsely-chopped pecans (or your favorite nuts)
1 cup shredded (peeled or unpeeled) zucchini squash
12 oz chocolate chips (optional but decadently good!
** Make sure your sourdough starter is fresh and bubbly (for my starter that means adding one part water and and two parts flour to it the day before.
Grease one (1) 9x5-inch loaf pan (or spray sides and bottom of loaf pan).
In the bowl of you mixer, cream together the butter and sugar until light and fluffy; add eggs and mix until blended. Stir in the mashed bananas and the sourdough starter. Stir in the vanilla extract or orange zest; set aside.
In another bowl, combine the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
Add the flour mixture, chopped nuts, chips and shredded zucchini squash to the prepared sourdough mixture, stirring just until blended.
Pour batter into prepared loaf pan; set the filled loaf pan aside for 15 to 20 minutes. This is not your usual sourdough bread recipe where you let the dough rise until doubled. You only let it rest for approximately 20 minutes.
Preheat oven to 350 degrees F. Adjust oven rack to middle position.
Bake approximately 60 to 65 minutes (it took me 65 minutes to achieve the proper temperature) or until a toothpick inserted in the center comes out clean. Be sure and poke the toothpick all the way to the center of the loaf. A good check is to use an instant digital thermometer to test your bread. The temperature of the bread should be at 200 degrees F. when done.
Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Original WP Post ID: 8857
Original WP Pub Date: 2014-09-16_090437
From Dad's recipe book, page 13-14
1/2 lb ground beef (use artificial),
3-5 tbs Halian bread crumbs,
1/3 cups water.
Mix well adding water if needed. Shape into tiny meatballs
Boil 10 cups water. Add 8 chickenbouilloncubes, 1pkg.Spinach and 1/4-1/3 cups acini Dipepe.
As soon as spinach isthawed add meat and cook 5 minutes. Beat 3 eggs well, add 1-1/2 tbs flour and 2 tbsparmesancheese and pepper. Pour into soup in thin stream whilestirring Let cook a few minutes and serve with grated cheese
Original WP Post ID: 2277
Original WP Pub Date: 2012-10-01_135802
Blend or processes (preferably with a Vita-Mix). Bake at 350°F for 30-40 minutes
Sweet and Sour Cabbage Soup
1 102oz can diced tomato with juice (this is the really big restaurant size)
1/2 cup sugar or splenda
3/4 cup balsamic vinegar
64 oz of veggie or chicken stock
1/2 cup worchestshire sauce
Hot sauce to taste (1-2 squeezes of Siracha Sauce is perfect just for depth not heat)
1/2 large head of cabbage, shredded
1 or 2 12 oz packages Veggie Beef Crumbles
Add ingredients in the order listed. Bring just to a boil, then lower heat and simmer until cabbage is very soft.
Makes a lot, but it goes quickly and it gets better and better with age.
Original WP Post ID: 7316
Original WP Pub Date: 2014-02-13_132632
Sweet Kugel Harriet's recipe
1 lb wide noodles, cooked
3 tsp vanilla
Old fruit, applesauce or shredded apple (no quantity listed wing it, I guess)
1/2 cup raisins
1 1/2 cup sugar (1 is really enough)
2 tablespoons oil
Mix all ingredients and bake in an oiled glass pan for one hour at 350.
Original WP Post ID: 7348
Original WP Pub Date: 2014-02-13_145900
Veggie Chopped Liver
2 14.5 oz cans green beans drained save 1/2 cup of liquid (if using dried onion)
1/2 [cup?] dried onion (preferred) or 1/2 large or 1 small fresh onion
1 1/2 cups egg beaters cooked and cooled or 2 hard boiled eggs chopped
2 cups chopped walnuts
1 cup dried parsley
1 1/2 - 2 teaspoons Mrs. Dash seasoning mix
1 tablespoon mayonnaise
Process nuts, then eggs, then onions with green bean liquid if using dried onions, then green beans in that order. Do not over process but do fully chop green beans.
Mix in a bowl with Mrs Dash, mayonnaise and parsley
Let sit for at least overnight.
47 WW Points in the whole recipe
Original WP Post ID: 7323
Original WP Pub Date: 2014-02-13_134028
White Sauce for White Lasagne
1 lb butter, melted
Salt, white pepper and garlic to taste
1 1/2 cups flour
4 cups heavy cream (you can just use regular milk)
4 cups regular milk
Mix and cook butter, spices and flour until browned to make a roux.
Bring milks to a boil and gradually add to roux.
This gets much much thicker if it's cooled. Reheat to use after cooling but be careful not to burn. It scorches very easily.
Original WP Post ID: 7333
Original WP Pub Date: 2014-02-13_135356