I wish I could've posted a picture of the pie that I made this weekend…but none was left after the holiday to photograph! It tastes something like a nut-free pecan pie–ooey gooey, and just sweet enough to be satisfying. The recipe is based on one that I got at the Mount Sinai Greenmarket on 97th and Madison.
1 stick super cold butter, cut into small pieces
1 2/3 c flour
2 Tbsp sugar
1 egg yolk beaten with 3 Tbsp cold water
Pulse flour, sugar and butter in a food processor until it forms coarse crumbs. With the processor running, add egg and water and keep processing until a ball of dough forms. Wrap in waxed paper and chill for at least an hour before rolling
I was lucky enough to have gotten this recipe from Facebook friend Brina Sachs Gonzalez right before Rosh Hashana (the Jewish New Year.) The recipe not only resulted in super yummy cookies, but turned out to be so easy that I could make it with my children…even with a broken KitchenAid! I have doubled all of Brina's original measurements, so the recipe can easily be halved (if you can figure out how to measure 1/6 of a tsp!)
2 cups flour
2/3 cup sugar
1/3 cup oil
1/3 tsp baking soda
2 Tbsp honey
2 eggs, lightly beaten
1.Preheat oven to 350 degrees F. Line 2 cookie sheets with parchment paper.
I always seems to have odds and ends of bread around that I don't know what to do with…particularly after the weekend, when we usually have some leftover challah. This recipe is a little lighter than some others that I have found, because it has no eggs in it and uses milk instead of cream. Served warm, with or without vanilla ice cream, it is gushy smooshy and super satisfyingly yummy. It's not bad right out of the fridge for breakfast either 😉
Eggless Banana Blueberry Bread Pudding
3 cups milk
1/2 cup plus 2 tbsp sugar
1/2 stick unsalted butter
about 8 slices day old bread, cut into bite size pieces
I have always wanted to get into making bread. Something about the whole process from the first bubble volcano of yeast, to the mush and squoosh of the dough to the final mouth-watering smell that fills the whole apartment just makes me want to take it on.
And, of course, from my viewpoint as a New York Jew, challah is basically the be all and end all when it comes to bread. After trying out a whole bunch of recipes that didn't quite hit the mark, I finally found a recipe that I will actually incorporate into my repertoire on Hadassah Sabo Milner's blog In the Pink which came to her from fellow blogger Suzannah (Shoshana) Raff .
I love to make pancakes for my family…except for the standing over the stove and making them part ;) I've noticed that pancake-making seems to fall into two scenarios when hungry kids are involved–1)the pancake-maker in question stands at the stove making batch after batch until everyone else is full and then gets (if lucky) to sit down and eat a couple him or herself OR 2)the pancake-maker simply scarfs down a couple of pancakes right out of the pan while standing over the stove making batch after batch.
Neither scenario results in that Norman Rockwell pancake-eating family togetherness that one imagines while whipping up a batch of batter.
The solution? A pancake (sort of) baked in a casserole dish which can be cut into pieces to feed everybody. Genius, huh?
Another recipe stolen from my mom who has a Kosher Cookbook iPhone app at www.koshercookbook.net
I grew up eating these every year as dessert at the Yom Kippur break fast. Now, I always take a few home and stick them in the freezer to be defrosted as a quick dinner for my kids along with some fresh fruit or veggies and a side of sour cream or cottage cheese.
Mini Noodle Puddings
60 muffin size puddings
Prep time: 30 min. Baking time: 30-45 min.
36 oz. medium egg noodles
2 sticks margarine or unsalted butter-softened*
¾ cup sugar
3 tablespoons cinnamon + some for sprinkling the tops