Recipezaar: Eggs/Dairy,Hanukkah recipes

Corn Waffles

Sun, 08 Dec 2002 20:12:01 -0500

. -- posted by Mimi Bobeck

New England Clam Dip

Thu, 12 Dec 2002 20:14:43 -0500

This is great for potlucks or parties. Made ahead of time because it need time to chill. Cook time is the chill time. -- posted by Baker*Chick

Chai Tea Gift Mix

Thu, 19 Dec 2002 20:10:37 -0500

What a nice (and EASY!) gift to give at the holidays or any time of the year! Uses dry ingredients (like powdered instant iced tea mix) that are easily found at the grocery store. I put my mix in a pretty glass container and tie with a ribbon with an instruction card attached. Each recipe makes about 4 servings. -- posted by SaraFish

Yeast- Raised Refrigerator Doughnuts

Mon, 13 Jan 2003 20:03:32 -0500

This is being posted in response to a request. It is from one of my favorite cookbooks "The Grass Roots Cookbook" by Jean Anderson. Oddly enough, it is the same contributor as another recipe I posted also by request. Rhe recipe contributor is a Mrs. McGraw. I don't know who she is, but MAN can this lady cook. You should see her other recipes. :-) -- posted by taylortwo

Copycat Cinnabon' for the Bread Machine

Wed, 15 Jan 2003 20:06:24 -0500

oh my husband loves me to make these!!! got it off the copykat site -- posted by paula&matt

Spinach Ricotta Pie with a Hint of Feta

Thu, 16 Jan 2003 20:03:44 -0500

We've got a new local dairy (in such a small country, local also means national), that makes some of the best cheeses (and soy milk and soy puddings). This recipe really showcases their ricotta and feta cheeses. This is a great vegetarian dish to serve, we usually have some kind of variation after the Yom Kippur fast day. I also like to add some za'atar in with the oregano. -- posted by Mirj

Low fat noodle Kugel

Mon, 03 Feb 2003 20:04:29 -0500

My husbands favorite!! -- posted by paula&matt

Rice Krispies Kugel

Mon, 03 Feb 2003 20:12:18 -0500

This is one of my daughter Didi's favorite kugels. She's a cereal freak, loves anything made out of cereal. What's really great about this kugel is that no one will think that it's been made out of Snap, Crackle and Pop (may they rest in peace). -- posted by Mirj

Lemon Bars

Tue, 18 Feb 2003 20:04:55 -0500

In request to a recipe. I found this recipe on Kraft.com. Can substitute other cookies for the crust. -- posted by CrystalA

Crumb Cake

Fri, 28 Feb 2003 20:02:21 -0500

This will be the last crumb cake recipe you'll ever need. It's wonderful. It's my friend Fran's mother's recipe. It's far from low fat and I guess that's what makes it such a delicious cake. Everyone will ask you for the recipe. -- posted by luvmybge

Roasted Garlic Soup with Swiss Cheese and Prosciutto

Tue, 22 Apr 2003 20:12:10 -0400

Garlic mellows considerably when it's roasted, so don't be alarmed by the large quantity of it. This soup is delicious and can be served as a first course for dinner or as a main dish for dinner or lunch with the addition of some realy great chewy bread. Enjoy! -- posted by Normaone

Hungarian Potato and Egg Casserole

Tue, 13 May 2003 20:01:23 -0400

This is another one of those comfort foods that takes me back to my Hungarian father. For Passover, use matzah meal instead of bread crumbs. I actually make it with matzah meal all year round. -- posted by Mirj

Spiced Dates With Mascarpone Cheese

Mon, 19 May 2003 20:02:18 -0400

Fancy shmancy, but very easy to make. Very MiddleEastern/Mediterranean! You can serve it as a fruity appetizer or as a dessert. -- posted by Mirj

French Silk Pudding Pie

Thu, 05 Jun 2003 20:00:57 -0400

You can use my fiber crust recipe #58321 and add 2-3 tbsp cocoa powder. I got this recipe somewhere off the net - originally titled "Baker's Square French Silk Pie" -- posted by nomnom

Mounds (Almond Joy) French Silk Pie

Thu, 05 Jun 2003 20:01:07 -0400

Before I turned healthier and swore off candy, I LOVED Almond Joy and Mounds. Here's my compromise -- posted by nomnom

Make Ahead Strata Milano

Wed, 18 Jun 2003 20:26:26 -0400

Wonderful breakfast for a crowd! Perfect for Christmas morning, just pop in the over and let the wonderful smell wake everyone up! Hope you like it. -- posted by ~Bekah~

Cheddar-Jack Corn Fritters

Thu, 19 Jun 2003 20:06:15 -0400

Corn kernels and cheese fried in butter, what could be more comfort-foody? -- posted by Mirj

Lime Cheesecake

Fri, 04 Jul 2003 20:02:05 -0400

I first had this cake at a dive resterant where they charged over $4.00 a piece and their meals were only $5.50. You had to be there fast to get a piece, too. Even writing this recipe makes me very hungry! Can use 1/3 cal. cream cheese but NOT fat free. It doesn't work. -- posted by Gail Doyle

Onion Soup with Parmigiano and Cracked Pepper

Thu, 24 Jul 2003 20:10:09 -0400

From "The Cook and the Gardener" , a wonderful recipe that doesn't remotely resemble the -soggy raft of bread tied to a bowl with bad cheese-that many people call Onion Soup. -- posted by Miraklegirl

Jelly Doughnuts

Wed, 10 Sep 2003 20:01:47 -0400

This is a basic fried jelly doughnut recipe, posted in reply to a message board request. Flavor of jelly or jam is your choice, they can also be filled with a vanilla, lemon or chocolate custard filling. Prep time includes the kneading time. Cook time = the rising time. Frying time is not included. -- posted by Dee514

Dad's Cheese Ball

Sun, 14 Sep 2003 20:04:28 -0400

Great twist on an old time party treat! -- posted by skssandy

Dessert

Thu, 02 Oct 2003 20:00:44 -0400

I got this surprisingly yummy recipe from a former co-worker who informed me that this is called, simply, DESSERT. It's very adaptable. I've made it with butterscotch pudding and crushed Heath Bar and, for Christmas last year, chocolate pudding and crushed green and white striped spearmint candies. Could not be easier, and people seem to universally like it, despite themselves. -- posted by jmelyn

Chocolate Babka

Wed, 22 Oct 2003 20:00:34 -0400

This yeast bread tastes heavenly and looks fantastic. Everyone will wonder how you got the chocolate filling into such an elaborate pattern. But the best part is how great a slice tastes when warmed in the microwave. Recipe makes three loaves so you can give one as a gift, freeze one for later baking and still have one to eat now. Rising and resting times are included in cook time. -- posted by sugarpea

Pumpkin Buttermilk Doughnuts

Thu, 04 Dec 2003 19:59:54 -0500

These are a favourite 'cake' doughnut. Wonderful flavour from the pumpkin and spices and the tender crumb and tang provided by buttermilk. If your family is like mine, they'll be gone before you've finished making them! The dough has to 'rest' for atleast 3 hours or overnight - so I like to make them the night before for a special breakfast. -- posted by evelyn/athens

Artichoke Appetizers

Fri, 05 Dec 2003 20:00:53 -0500

Artichokes, garlic and cheese what a nice way to start off your holiday parties! -- posted by ~Rita~

Croissant Bread Pudding

Wed, 31 Dec 2003 20:00:22 -0500

From the Barefoot Contessa. Not for dieters! -- posted by Miraklegirl

Sweet Challah Bread

Mon, 05 Jan 2004 20:00:03 -0500

I started out loving challah bread when I bought a loaf for a bread pudding recipe, and when I tasted the bread while I was slicing it...I fell in love. Since I LOVE to bake I had to make my own challah bread, and I did, and I loved, and here it is. Thank you for trying it! Enjoy! -- posted by MizEmerilLagasse

Curried Sweet Potato Latkes

Thu, 29 Jan 2004 20:00:47 -0500

A different bit of latke from Chicago chef Erwin Drechsler. -- posted by Hey Jude

mandelbroit

Sun, 29 Feb 2004 19:59:45 -0500

i got this recipe from tv food network. cooking time includes 3 1/2 hrs of cooling time. -- posted by chia

Herby Noodle Bake (A Kugel By Any Other Name)

Mon, 01 Mar 2004 19:59:42 -0500

One of my latest comfort foods. -- posted by Mirj

Jiffy Doughnuts

Sun, 06 Jun 2004 19:59:10 -0400

These are just really cool. I made these one day when I didn't have enough flour to make a doughnut recipe that I found on this site, and I am almost glad that I didn't. These have a really neat texture to them, and a sweet flavor. -- posted by MizEmerilLagasse

Greek Potato Pancakes

Fri, 25 Feb 2005 15:08:53 -0500

From "1000 Vegetarian Recipes" by Carol Gelles -- posted by Mercy

Mushroom Noodle Latkes

Fri, 25 Feb 2005 15:08:54 -0500

From "Mother's Wonderful Chicken Soup" by Myra Chanin -- posted by Mercy

Romanian Noodle Latkes

Fri, 25 Feb 2005 15:08:55 -0500

From L.A. Times Food Section- Judy Zeidler November 25, 1994 -- posted by Mercy

Casserole Marie-Blanche (Noodles)

Wed, 25 May 2005 20:34:33 -0400

Someone named Mrs. Smith contributed this to a collective cookbook and it sounds like true comfort food. A noodle side dish that is not of the sweet variety. -- posted by Oolala

Old Fashioned Doughnuts

Wed, 22 Jun 2005 17:02:47 -0400

You may shake done doughnuts in powdered sugar or a mixture of 1 cup sugar and 3/4 teaspoon nutmeg. -- posted by Bec

Kittencal's Crispy Potato Pancakes

Sat, 09 Jul 2005 17:29:16 -0400

These are not your average potato pancake, the addition of onion, garlic powder and fresh parsley makes these different and so good! Make certain to squeeze out any extra moisture in the grated potatoes with your hands. The pancakes can be fried hours in advance or even a day in advance and just reheated in the oven to crisp up. They freeze very well also, just layer between waxed paper. Yield is only estimated, depending on size of pancakes. This is one of the best recipes for crispy potato pancakes or latkes! For an extra crispy pancake, the grated potatoes must stay refrigerated totally covered in water overnight. Making potato pancakes requires a fair amount of oil, so make certain that you have enough oil to make this recipe. -- posted by KITTENCAL

Grandma Carolyn's Pineapple and Coconut Kugel

Mon, 15 Aug 2005 20:01:18 -0400

My MIL found this recipe in her Mother's handwriting in a recipe file. It isn't very sweet and I will add 1/2 cup sugar next time I make it. I made this for 8 people tonight and while everyone liked it, they all wished it was a bit sweeter. I added some sour cream and some ricotta cheese as well. -- posted by Oolala

Corn Latkes

Fri, 26 Aug 2005 23:31:43 -0400

Corn latkes? Yes, corn latkes. Why should the humble tuber have all the fun? These are tasty variation on a Hanukkah favorite. So good, you shouldnt wait til then to make some. Depending on your mood you can serve them sweet or savory. -- posted by justcallmetoni

Cinnamon Apple Latkes

Fri, 16 Sep 2005 05:35:56 -0400

Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. This recipe calls for peanut oil (which I love) but if you are making this for company or a pot luck, make sure there are no peanut allergies! I guessed the yield since there was no mention here and since I haven't made them yet. Feel free to update the recipe if you discover it is different! -- posted by Oolala

Cheese and Raisin Latkes

Fri, 16 Sep 2005 05:36:14 -0400

Love how I got this recipe! I bought a cookbook at an estate sale and inside was a very yellowed newspaper clipping from the Chicago Daily News and this recipe was printed on it. I am guessing the yield but correct me if I am wrong if you make these before I do. These sound very different. * Watch the peanut oil for allergies! -- posted by Oolala

Cheese Blintzes

Sat, 08 Oct 2005 16:00:26 -0400

perfect for brunches, serve with your selection of fresh berries or your compote of choice.recipe #84210 works well in autumn. -- posted by chia

Sweet Potato Latkes (Pancakes)

Sun, 30 Oct 2005 05:47:24 -0500

This is a family favorite! You can add in some cumin, cayenne and cinnamon too. You might want to increase the recipe to 3 pounds of sweet potatoes along with the other ingredients, these are so good! If you are adding in the cumin, cayenne and cinnamon, then omit fresh garlic. Yield is only estimated depending on the size of pancake. -- posted by KITTENCAL

Spinach Noodle Kugel (Dairy)

Mon, 28 Nov 2005 21:43:30 -0500

Kugels are so easy to make and there are so many varieties. This is from Ida Loverde, "From Our Jersey Shore Kitchens",(1982). It is Kosher as a dairy dish since it has sour cream and butter. -- posted by Oolala

Rich Noodle Pudding (Kugel)

Sat, 04 Mar 2006 19:47:07 -0500

From one of my Mom's friends. She likes to use Pennsylvania Dutch brand for the egg noodles, baby fine. Diet later! -- posted by Oolala

Cheesy Potato Bacon Packets for the Grill

Mon, 17 Apr 2006 21:19:14 -0400

I have been making these for years, it's a family favorite! all ingredients are wrapped in a foil pouch then grilled for about 30-40 minutes, add in some cooked cubed ham for a complete meal, you could even make the packets well in advance then refrigerate until ready to grill :) Make certain to use only large heavy-duty foil for this and spray the inside of the foil generously! -- posted by KITTENCAL

Paczki (Polish "jelly" Doughnuts)

Wed, 24 May 2006 22:00:18 -0400

These are usually served just before the beginning of Lent. If you don't have a good old-fashioned bakery nearby, or you want to try your hand at making these treats, here recipe and tips on paczki-making from Polish Heritage Cookery. Prep time does not include rising time, and the cooking time is for 1 batch. The number of doughnuts bepends on size made and size of cutter used. Save the egg whites for another project. I've added a note about egg white recipes. -- posted by Nana Lee

Jam Doughnuts Just for You

Wed, 12 Jul 2006 15:54:23 -0400

Man oh man do I love doughnuts. This is just a traditional one, but oh boy are they good -- posted by Perfect Pixie

Gingerbread Cake Roll

Wed, 30 Aug 2006 17:09:19 -0400

A really nice dessert, especially for the holidays. The whipped cinnamon cream frosting is to die for. Cook and prep time is apprx. -- posted by KittyKitty

Kittencal's Crispy Potato and Green Onion Pancakes (Latkes)

Mon, 18 Sep 2006 22:39:14 -0400

This recipe goes back 30 years or more, my family *loves* these! you can make these ahead of time and then freeze, just cool and place on a large baking sheet to freeze, when frozen stack in a freezer container or pop them into a freezer bag, to reheat and re-crisp, defrost the pancakes then place in a 400 degree oven for about 8 minutes turn over then continue baking until crisp, I strongly suggest to double the recipe these will be half gone before they even make it to the table! I like to add in some cayenne pepper and a bit of garlic powder but that is optional --- yield is only estimated you should get between 20-23 pancakes for this recipe, to make things easier use your processor to grate the potatoes, plan ahead the grated potatoes need to soak for a minimum of 8-24 hours or even up to 2 days to remove some of the starch, the longer soaking time the crispier they will be --- serve with sour cream :) -- posted by KITTENCAL

Overnight French Toast

Wed, 31 Jan 2007 22:35:07 -0500

I found this in a recent issue of Binah Magazine, and, while I haven't made it yet, it looks like a great make-ahead for a busy family morning, or for a celebratory brunch. I did not include the overnight time in the refrigerator in the time estimates for making this recipe. -- posted by Sarah Chana

Sugar Free/Wheat Free/No Fake Sweeteners Cheesecake

Wed, 31 Jan 2007 22:37:11 -0500

Another one from Binah Magazine. This one intrigues me because it is made without sugar and wheat, and, more important, without those sugar substitutes. Hoping to try it soon. -- posted by Sarah Chana

Potato Pancakes/Latkes for the Holidays (Channukah)

Fri, 16 Feb 2007 23:04:29 -0500

From my box of "holiday" recipes but I'm not sure where it was copied from. It was before my recipezaar days. -- posted by Oolala

Coconut-Almond Macaroons

Thu, 29 Mar 2007 20:58:52 -0400

Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts. -- posted by What's Cooking?

Nanny Ethel's Kugel

Tue, 26 Jun 2007 11:24:18 -0400

From Sam Eber's family to Kathleen King, owner of Tate's Bake Shop. I found this in the Tate's Bake Shop cookbook. It can be made and then frozen and reheated. It's very rich and delicious.* I just made this and it was very good. It filled the pyrex to the very top so I put it on a cookie sheet with a lip and that was a good thing because butter had come over the side of the Pyrex and accumulated on the cookie sheet. I would use 1 stick of butter next time. The pyrex didn't need to be greased since there was so much butter in the recipe. I used an electric mixer for the egg/cheese mixture before the noodles were added. This is even good cold. -- posted by Oolala

Noodle Kugel (With Orange Soaked Yellow Raisins)

Tue, 11 Sep 2007 18:19:13 -0400

A dairy kugel from a community cookbook. I just made and it for Rosh Hashana and it was very good. I made it lighter by using a low-fat sour cream. No cheese in this recipe. Note* If you want to use the raisin topping you'll need to soak the raisins overnight in orange juice. I had no time for the raisins this time but it sounds really good to me. -- posted by Oolala

Dairy Blintzes Casserole

Mon, 01 Oct 2007 18:27:48 -0400

The recipe was posted by Ruth Heiges at http://www.cyber-kitchen.com. She writes: "I got this from a Temple member (Alyse Kirschen) a few years ago. It's fantastic, only dirties 2 bowls, a measuring cup, and measuring spoon. Is much cheaper than blintzes, but tastes just like them. Easy, quick, cheap, delicious..." It can also be adapted for Passover by substituting the flour and baking powder. She´s right. The whole family loves it and it is a keeper... specially for Shavuot and Sukkot. -- posted by kerstin klein

Cheese Latkes

Wed, 28 Nov 2007 16:14:56 -0500

A wonderful dessert or a great breakfast! I have had this recipe in my special holiday folder and now is when I got around to posting it. These latkes are delicious! They are made with farmer's cheese (a drier form of cottage cheese), & they taste similar to the filling in blintzes. These latkes are best made just before serving. Sunset Magazine, 12/2006 edition. -- posted by Manami

Oven-Crisped Potato Pancakes

Wed, 28 Nov 2007 16:54:18 -0500

Saw this in Today's paper. It's from eatingwell.com and says that shredding the potatoes and onions (white onions and shallots) in a food processor as opposed to a box grater makes this recipe faster. -- posted by Oolala

Chocolate Pancakes

Wed, 28 Nov 2007 16:56:44 -0500

Again from the Montreal Gazette and attributed to Norene Gilletz Healty Kitchen cookbook. The berries can be either fresh or frozen. -- posted by Studentchef

Ataiyef - Stuffed Syrian Pancakes

Wed, 28 Nov 2007 17:32:49 -0500

Ataiyef are a traditional treat for the Jews of Aleppo during Hanukkah, usually eaten during an afternoon break with tea or coffee and on special occasions, such as weddings. Besides Hanukkah, they are also served at engagement parties and at Shavuot, a harvest holiday that commemorates the giving of the Torah. For this recipe, chill the syrup (Shira) before using so that the hot pancakes stay crisp. Recipe adapted from Aromas of Aleppo. Cooking time is approximate. -- posted by Molly53

Broccoli and Mushroom Pie

Tue, 04 Dec 2007 00:44:59 -0500

From Quick and Kosher. Saw this at aish.com and want to save it to try it. Let me know what you think. -- posted by Sarah Chana

Best Potato Zucchini Latkes

Wed, 12 Dec 2007 12:44:10 -0500

The method for these latkes is what makes them stand apart from ordinary potato or potato zucchini latkes. These are so fabulous they even taste great cold! -- posted by Ashrei

The Potato Pancake Principle by Joan Nathan

Mon, 10 Mar 2008 23:20:13 -0400

From Food Editors' Favorites. Joan Nathan submitted this. The blurb said "Recently, when demonstrating how to make potato latkes for Hanukkah, I discarded my recipes and put together a ratio of potatoes to other ingredients. I call it the potato pancake principle". You can use 1 potato plus a beet or a zucchini instead of 2 potatoes. *Note-Joan recommends making them early in the day, letting them drain all day long (do not refrigerate), then crisping again just before eating by putting them on an ungreased cookie sheet in a 350 degree oven until just warm. -- posted by Oolala

Sweet Noodle Pudding/Kugel (Nut Topping)

Tue, 15 Apr 2008 19:46:21 -0400

I like the way this sounds but haven't tried it yet. It's from Marcia Saltzman in Pingry Cooks. It has chopped nuts in the topping which is a bit different from the usual. If making for company, make sure there are no peanut allergies! You need to have this in the refrigerator all day or or night before baking so plan accordingly. -- posted by Oolala

Sweet Noodle Kugel With Marmalade and Preserves

Tue, 15 Apr 2008 20:06:47 -0400

From Favorite Recipes of Our First Ladies, 1971. This was provided by Mrs. Marvin Mandel of Maryland. Here for safe keeping. I adapted this slightly for posting purposes. -- posted by Oolala

Easy Cut Rugelach

Fri, 05 Dec 2008 19:15:56 -0500

This delicious and beautiful recipe for rugelach (a flakey, tender Jewish pastry / cookie) was handed down through 4 generations of Gourmet Magazine's food editor Melissa Robertss family and was recently featured as part of "Gourmets Favorite Cookies: 1941-2008". These are easier than the typical crescent rugelach as they are scored first, baked, and then broken into individual cookies afterwards, for a wonderful variety of textures from top to bottom. The dough can be used for many different fillings including: Nutella (warm slightly before spreading), mini chocolate chips, cinnamon sugar, etc... Just use what you like! These freeze well. Dough must be chilled (preferably overnight) before using. -- posted by blucoat

Italian Brides Pecan Cookies (Pastelitos De Boda)

Mon, 08 Dec 2008 17:50:42 -0500

This is a pecan, crumbly, melt-in-your-mouth, cookie, that's perfect in the winter season, as the powdered sugar dusted on the cookies resembles snow. These are surprisingly quick and easy to make. This is an American twist on a classic Italian recipe, as it is made with pecans rather than the traditional almonds or hazelnuts. It's from Gourmet Magazine (Nov. 1986) and is currently featured as one of "Gourmets Favorite Cookies: 1941-2008". -- posted by blucoat

Cream Cheese Walnut Refrigerator Cookies

Tue, 09 Dec 2008 00:54:02 -0500

This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy! -- posted by blucoat

The Dreidel - Cocktail

Tue, 09 Dec 2008 22:16:54 -0500

Created by Nopa Bar in San Fransisco. You need to shake the cocktail very hard, almost violently, to be sure that the egg white emulsifies. -- posted by Jess4Freedom

Peppermint Swirls

Tue, 09 Dec 2008 22:56:08 -0500

Another cookie for your holiday cookie tray. As a bonus, this recipe can be refrigerated for up to a week. By leaving out the last 3 ingredients you could "morph" this recipe to other flavored and/or shape cookies. The cooking time is per baking sheet-ful. -- posted by Nana Lee

Sufganiyot (Hanukkah Jelly Doughnuts)

Tue, 16 Dec 2008 18:54:41 -0500

This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight. -- posted by blucoat

Hanukkah Sufganiyot (Dairy)

Tue, 16 Dec 2008 18:59:20 -0500

This recipe is a Dairy recipe. Kosher law prohibits serving milk and meat at the same meal so these would make a great snack. Time listed doesn't account for proofing time. -- posted by Celticevergreen

Chocolate Walnut Rugelach

Wed, 17 Dec 2008 01:22:14 -0500

These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.) -- posted by blucoat

Creamy Smoked-Salmon Scrambled Eggs over Asiago Potato Pancakes

Mon, 22 Dec 2008 19:39:33 -0500

My girlfriend (from long ago) Judy and I were served brunch by a friend who is starting her catering business again. We had Champagne Punch & a few other items but all I wanted were those fabulous eggs & potato pancakes! It was so good! It was delicious! ;) I would prefer a white Chardonay or any very dry Spanish wine but what do I know? :) -- posted by Manami

Sugar-Topped Molasses Spice Cookies

Tue, 23 Dec 2008 00:03:31 -0500

These are big, crisp, and slightly crackled cookies, with as much or as little kick as you want (depending on how much pepper you add). The sugar topping makes for a lovely presentation and a great texture contrast. From one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. These cookies keep well. (Dough must be chilled for at least 30 minutes in the freezer.) -- posted by blucoat

Zucchini Latkes (Gourmet)

Tue, 23 Dec 2008 00:06:03 -0500

A great Hanukkah alternative from this month's Gourmet Magazine (Dec. 2008). These are very simple to prepare and lighter than the traditional potato latkah. The more liquid you squeeze out of the zucchini, the better. Serve with sour cream. -- posted by blucoat

Cheese Latkes

Tue, 23 Dec 2008 00:14:14 -0500

On Chanukah, it is traditional to eat fried foods, in commemoration of the oil which miraculously lasted eight days. These can also be eaten on Shavuot, when it is traditional to eat dairy foods. The recipe comes from Cardiff United Synagogue, in Wales. -- posted by DrGaellon

Chocolate Crinkle Cookies

Tue, 23 Dec 2008 00:54:04 -0500

These are crisp on the surface with a soft and gooey centre. These are great for the holiday season as the white powdered sugar contrasts dramatically with the deep brown chocolate crevices and they look as though they are covered in snow. The recipe is from "Bakewise: The Hows and Whys of Successful Baking" by Shirley Corriher. These are Shirley's favourite cookies! She is a food scientist (as well as a cook) thus her recipes are very reliable. The dough needs to be refrigerated for a few hours or overnight. Makes 3 to 5 dozen, depending on size. -- posted by blucoat

Chocolate-Dipped Coffee Kisses

Wed, 24 Dec 2008 01:40:57 -0500

From the cookbook, "The Spirit of Christmas", published by Leisure Arts. You can buy the white, medium, or dark chocolate disks at your local grocery store, either in the bulk section, bakery area, or baking aisle. If you prefer, you can melt together 6 ounces of chips or baking chocolate (except unsweetened) and 1 tablespoon of shortening in place of the candy coating. -- posted by blucoat

Cumin-Scented Beet Latkes

Thu, 25 Dec 2008 01:00:21 -0500

This is a great alternative to traditional potato latkes. You can serve these on Hannukah or all year round. Pair this with with "Apple, Green Onion, and Jalapeño Salsa" (I've posted the recipe). It's an outstanding combination. These recipes are from Bon Appétit Magazine (December 2004). (Latkes can be made 6 hours ahead. Let stand at room temperature. Rewarm in 350°F oven on a baking sheet until crisp, about 10 minutes.) -- posted by blucoat

Mandel Bread

Tue, 30 Dec 2008 23:12:48 -0500

A Jewish bar cookie, like biscotti. -- posted by Chef Susan B

Potato Latkes / Muffins (Passover)

Thu, 09 Apr 2009 01:50:52 -0400

A really tasty, easy, and healthy recipe adapted from ''The Low-Fat Jewish Cookbook'' by Faye Levy and printed in the New York Times. They are more like cute, individual kugels than latkes, and are really yummy. -- posted by blucoat

Spinach Tidbits

Tue, 26 May 2009 16:42:05 -0400

This great appetizer recipe could not be easier and they are so tasty, even kids will love them! The recipe is from "Quick and Kosher: Recipes from the Bride Who Knew Nothing", by Jamie Geller. These can be prepared ahead of time by freezing tidbits after step 3. Freeze them on the cookie sheet & then transfer to a sealable bag for easy storage. Don't thaw before baking; just increase baking time by 20 minutes. -- posted by blucoat

Cottage Cheese Pancakes (Levivot)

Thu, 28 May 2009 01:30:44 -0400

This delicious, traditional Jewish recipe is from Joan Nathans wonderful cookbook, The Foods of Israel Today. Use the cinnamon and sugar for a sweeter pancake. You can also add a little vanilla . -- posted by blucoat

Forgotten Cookies-Diabetic

Fri, 13 Nov 2009 12:44:36 -0500

I haven't tried this recipe yet but I couldn't pass up posting it because I don't want to lose it and others might enjoy a "legal" cookie recipe. I'm totally guessing at the yield. Zaar is listing the calorie and fat content (mostly fron the nuts) for a dozen cookines. Dividing 12 into that amount breaks down to each cookie having 33.5 calories. If you wish to lower it more just use less nuts. -- posted by Annacia

Chocolate Malt Crinkles

Thu, 03 Dec 2009 22:35:14 -0500

Found this gem in The Seattle Times. Keeping because I have just enough Ovaltine to try these out. Have some friends coming in tomorrow to serve as tasters. Note the recipe calls for a 2 hour (preferably overnight) refrigeration of the dough not included in the prep time... Update - made these tonight & they are sooooo good! I rolled them into balls, coated in the Ovaltine & chilled them on the greased baking sheet until my oven came to temp. Next time I'll let them sit at room temp because they didn't spread very much. Taste? Like amazing dark rich little rich brownie bites - we served them with fresh whipped cream... soooo good! Like chocolate? Make them! BUT DO NOT Overcook them! -- posted by Buster's friend

Key Lime Meltaways

Thu, 03 Dec 2009 23:07:40 -0500

Another version of a most delicious cookie. Will be making tomorrow as part of a tryout platter. Found in The Seattle Times. Don't skip the one hour refrigeration otherwise they'll spread too much. -- posted by Buster's friend

Apple-Gruyere French Toast With Red Onion

Fri, 04 Dec 2009 18:47:51 -0500

A rich cross between grilled cheese and French toast, invented as another fried food to celebrate Hanukah. From the New York Times, Dec 4, 2009. http://bit.ly/81vJ70 -- posted by DrGaellon

Potato & Cheese Latkes With Apple-Pear Sauce

Sun, 06 Dec 2009 11:16:25 -0500

I found these online about 6 years ago and never posted them. What I like is that they are savory and a combination of both cheese and potato.The potato-cheese latkes prep time = 15 mins & frying time = 10 mins per batch. The apple-pear sauce prep time = 10 mins & cooking time = 20 mins. While there is nothing like the traditional applesauce and sour cream, here's this variation - easy to make and tastes great!!!!;) -- posted by Manami

Chocolate-Dipped Orange Cookies

Fri, 11 Dec 2009 11:55:36 -0500

This recipe originally called for lemon in place of the orange but orange and chocolate translates to Christmas for me. Found the original in The Washington Post who attributed the Ghirardelli Chocolate Cookbook. In homage, consider using Ghirardelli chocolate for this recipe. Whatever chocolate you use, use block chocolate, not morsels. ****dough needs 30 to 60 minute minimum chill in the fridge (good for making the day before)**** These turned out to be the star on the Christmas platters. Several folks would not believe these were not purchased! They are that good with bittersweet chocolate & about 3+ teaspoons orange zest. Will make next with tangerine zest! -- posted by Buster's friend

Crispy Vanilla-Spice Sugar Cookies

Fri, 11 Dec 2009 14:00:52 -0500

Sugar cookies kicked up a bit with minced ginger - Mmmmm! Bonus - these do not have to be rolled (but the cookie painter's in this house DEMAND those paintable shapes LOL!) Found in The Washington Post who noted this recipe was adapted from cookbook author Nancy Baggett. The dough only has a 10 minute rest time notes - so it is fast too. Bet it would be OK wrapped in the fridge if you are like me - dough one day, bake the next. -- posted by Buster's friend

Harlequins and Bow Ties

Fri, 11 Dec 2009 20:48:26 -0500

Two-toned vanilla & chocolate butter cookies that look so fancy with a simple twist. So pretty on a Christmas platter. Note the dough needs at least an hour chill time - perfect for making & chilling until you are ready to bake. To make your own superfine sugar, process granulated sugar in a food processor, blender or coffee grinder. -- posted by Buster's friend

Viennese Chocolate Pepper Cookies

Sat, 12 Dec 2009 14:41:15 -0500

Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time. -- posted by Buster's friend

Evan Kleiman's Potato Latkes

Sun, 13 Dec 2009 20:36:41 -0500

This simple recipe is the one Evan's mother and now Evan have been making for years. Evan Kleiman is the chef owner of LA's Angeli Caffe, and best-selling author of numerous cookbooks, including "Cucina Fresca" and "Pasta Fresca". -- posted by blucoat

Cheese Danish Pastries (Delkelekh)

Sun, 13 Dec 2009 23:42:31 -0500

LOVE cheese danish! Wonderful things to have around when unexpected (or expected) folks come a calling. Stashing for use sometime this holiday season. Found this in The New York Times. An old Hungarian recipe for Hanukkah adapted from Mindel Appel. *** Note - this dough needs an overnight rest time so plan ahead**** -- posted by Buster's friend

Babette Friedmans Apple Cake

Sun, 13 Dec 2009 23:53:43 -0500

Found this in The New York Times who notes it was adapted from Daniel Rose. Their picture was so appealing with the concentric circles of roasted apple slices on top I had to save the recipe. Sounds like it would be delicious with a fresh dark cup of coffee. Bet it will make the house smell so good! -- posted by Buster's friend

Mrs. Peltz's Onion Flat Rolls (Pletzlach)

Mon, 14 Dec 2009 00:31:11 -0500

Found this gem in The New York Times - I plan to make them this week. Oh, my DF, a lovely woman of Polish descent who has kept her Brooklyn accent after being gone so many years, will be soooo surprised! The article noted - Like the bialy, a form of pletzel from Bialystok, her tzibele pletzel (onion pletzel) is studded with onions and poppy seeds, but it is flatter than the bialy and made from a sweet dough formed into a round, rolled out very thin and then pricked with a fork. I'm using 2 tespoons yeast for my first making & will increase to the 2 tablespoons yeast the recipe calls for. -- posted by Buster's friend

Marcy Goldman's World Famous Potato Pancakes Latkes

Thu, 17 Dec 2009 14:14:25 -0500

This latke recipe is from Marcy Goldman's new cookbook, "The 10th Anniversary Edition of A Treasury of Jewish Holiday Baking". It uses an unusual method - parboiling the potatoes first. These will be the lightest, crispiest and fastest potato pancakes you ever made! For kids or onion haters, use 1 teaspoon onion powder instead of the grated onion. Make these bite-size for a tender centre and crisp outside and use tongs for both putting the batter in the oil and taking the latkes out. -- posted by blucoat

Light & Flaky Cinnamon Rugelach

Sun, 03 Jan 2010 15:18:14 -0500

The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.) -- posted by blucoat

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