Menu

Shemini Atzeret and Simchat Torah

Posted on October 18, 2011. Filed under: Cakes, Cheese, Cherries, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Jewish, Kosher Recipe, Menu, My Ramblings, Oranges, Pineapple, Recipes, Scottish Recipes, Shimi Atzaret Recipes, Shmini Atzaret, Side Dish, Simchat Torah, Simchot Torah Recipes, Soup, Sour Cream | Tags: , , , , , , , , , , , , , , , , |



Did you know that Simchat Torah is actually a ceremony during Shemini Atzeret?  I didn’t, or at least I didn’t remember it.  Most people I know simply refer to the upcoming holiday as Simchat Torah.  Shemini Atzeret is a two-day holiday, beginning on October 21, 2011 (don’t forget, Jewish holidays are not celebrated on the same date on the Gregorian calendar as other non-Jewish holidays do) and ending on October 23, 2011.  We celebrate Simchat Torah immediately following the end of Succot.  The word “simcha” means “joy, celebration, rejoicing” in English.  So, on Simchat Torah, we are rejoicing over the Torah (the Five Books of Moses).  This is because on Simchat Torah we complete our reading of the Torah and we begin it all over again.

Many things happen in our celebration of the Torah, we eat, and eat, and eat.  We say Yizkor, which I explained in my Yom Kippur article.  We add a blessing for rain.  This is the only time that we give a Torah  an  aiiyah  (aliyah has two meanings,  1) a high honor; 2) immigrating to Israel.  In this case it means “a high honor”).  This is the only time that we have three Torahs out during a Torah service.  And this is the only time when we take all the Torahs out and we dance with the Torahs and sing joyous songs.  The children get a Jewish Flag on a stick and an apple and they parade around waving their flags and holding their apples.  It is a great celebration and a lot of fun.

The traditional dish of Shemini Atzeret is stuffed cabbage.  Although Paul loves it, you won’t find this dish in my house!  I can’t stand the smell of the cabbage cooking, let alone eat it…yuk!  But this is a menu  that I can live with and yes, I’ll post a recipe for stuffed cabbage also.

Shemini Atzeret Menu  With A Scottish Bent To It

Wine for Kiddish (blessing)

Challah (not a round one) for Hamotzi

Carrot Soup With Honey And Ginger*

Paula’s Mozzarella and Tomato Salad*

Scottish Baked Brown Trout*

Peas

Dairy Noodle Kugel*

Caledonian Cream*

Iced Cherry Cake*

Carrot Soup With Honey And Ginger Recipe

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This is a Scottish soup recipe.

Ingredients:

10 cups water

1-1/2 cups butter

3 medium onions, peeled and thinly sliced

2 tablespoons grated ginger root

12 turns of freshly ground pepper

1 tablespoons sea salt

3 pounds carrots, peeled and shredded

Juice of 1/3 small lemon

1/4 cup plus 1 tablespoon quality honey

GARNISH:

1/2 cup heavy cream

1/4 cup chives

Directions:

Place a large Dutch oven on the stove with 10 cups of water. Bring water to a boil and keep it warm on the stove top.

In a separate stockpot, add butter and onions and cook over medium-high heat until the onions turn translucent. Add the ginger to the pot. Season with salt and pepper to taste. Add the shredded carrots to the stock pot and mix well to combine the ingredients. Squeeze in the juice from the lemon and pour in the honey. Stir the mixture well to blend.

Pour in the 10 cups of hot water and cook the soup on a gentle, rolling boil for 45 minutes. When the soup is cooked and the carrots are tender, transfer the soup into a food processor in batches and puree until smooth. Dish the soup out into individual serving bowls and add a little cream to each bowl, running it through with a butter knife or spatula. Garnish with the chives.

Yield: 10 servings

Graphic Source:  Acclaim Clipart

Paula’s Mozzarella and Tomato Salad

Recipe courtesy Paula Lambert, The Cheese Lover’s Cookbook and Guide, Simon & Schuster, 2000

 

Total Time:  10 min

Prep:  10 min

Yield:  4 servings

Level:  Easy

 

Ingredients

 

2 large ripe tomatoes, peeled and sliced 1/4-inch thick

8 ounces fresh mozzarella, sliced 1/4-inch thick

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra-virgin olive oil

8 fresh basil leaves

 

 

 

Directions

Arrange the tomato and mozzarella slices on a platter or individual salad plates, overlapping the slices and fanning them out like a deck of cards.

Sprinkle with the salt and pepper.

Drizzle with the oil.

Garnish with the basil: Cut it into very thin slices or tear into bits and sprinkle on top or leave the leaves whole and tuck them here and there between the mozzarella and tomato slices. Serve immediately.

Scottish Baked Brown Trout

=================

“Trout, freshly caught from the river, is a dependable dish to have in Scottish restaurants, especially in the Highlands. In this recipe the fish cooks in its own juices, with baking foil keeping it moist. Quantities below are for four people.”

Ingredients:

Four half pound (250g) trout

4 tablespoons dry vermouth

2 tablespoons olive oil

Sea salt

Freshly ground black pepper

4 sprigs of fresh herbs (dill, fennel, chives or parsley)

1 lemon

Method:

Pre-heat oven at 450F (230C or Gas Mark 8).

Clean the trout if required, remove the scales and fins and wipe with kitchen paper. Season the inside of the trout with salt and pepper and insert the herbs.

Cut four pieces of kitchen foil into oval shapes which are long enough to take the fish plus an extra 3″ (7cm) foil. Brush the foil with olive oil and place each trout in the centre. Brush the outside of the fish with olive oil, season with salt and pepper and pour a tablespoon of vermouth over each fish.

Pull the foil up to make a boat shape for the fish and pleat over the top to totally enclose the fish, making sure it is pinched together. Place on a baking sheet and bake in a pre-heated oven at 450F (230C or Gas Mark 8) for 8 to 10 minutes. The time will vary, depending on how plump the fish are. Check by opening up foil and examining the flesh at the thickest part. There should be no opaqueness or pinkness. The fish can be served in the foil with fresh vegetables.

SOFTA’S DISCLAIMER:  This photo is not a photo of this recipe.  It is a Photo I found on the internet that looks similar.

 

  

Dairy Noodle Kugel

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Ingredients:

8 ounces fine egg noodles

1/4 pound butter, melted

4 eggs, beaten

2 teaspoons vanilla

3/4 cup sugar

16 ounces cottage cheese

16 ounces sour cream

1 can crushed pineapple

Topping

1 sleeve graham crackers, crushed

Cinnamon and sugar to taste

Directions:

Preheat oven to 330 degrees F.

Cook noodles and drain.

Beat eggs and sugar until light. Add melted butter and vanilla. Add cottage cheese and sour cream. Add noodles and mix well.

Put in greased 9×13 pan. Mix crushed graham crackers with sugar and cinnamon and sprinkle over top.

Bake at 300 degrees for 1 hour.

Photo Source:  All-Free Download.com

Caledonian Cream

================

Here is a refreshing dessert which uses marmalade which is a popular ingredient in Scottish cooking since its invention in Dundee in 1797.

Ingredients for the cream:

4 ounces cream cheese (about half a cup)

4 fluid ounces double cream (about half a cup)

1 tablespoon marmalade (thick, bitter marmalade is

suggested but use what you have on hand)

2 tablespoons brandy or rum

2 teaspoons lemon juice

Sugar to taste

Ingredients for base:

4 oranges, segmented and the pith removed

Method:

Blend all the ingredients for the cream in a liquidizer  till smooth.  (SOFTA123’S NOTE:  what the Scottish people call a liquidizer is what we Americans call a blender.)

Place the oranges in four long-stemmed glasses and, if you want, add a teaspoon of brandy (or rum) to these. Add the cream on top.

Garnish with some orange zest (boil for a few minutes in water to  reduce the bitterness).

Serve chilled.

Servings: 4

Iced Cherry Cake

==================

Cherry cake, with icing on top, is one of the mainstays of Scottish home baking  tearooms.

Ingredients:

8 ounces (250g/One and a quarter cups in North America) self-raising flour

(all-purpose flour with baking powder)

8 ounces (250g/one cup) margarine

8 ounces (250g/one and a quarter cups) caster sugar (fine granulated sugar)

4 eggs (medium)

8 ounces (250g/one cup) glacé cherries

8 ounces (250g/one and a quarter cups) icing sugar (frosting)

Method:

Preheat the oven to 160C/325F/Gas Mark 3 (or slightly higher if not an electric fan assisted oven) and line a baking tray (8″ x 12″ x 1½” or 20cm x 30cm x 5cm) with parchment paper.

Wash, dry and chop up the cherries to remove the glacé coating (but retaining some as quarter  cherries to decorate the top later).  If you coat them in some flour it will stop them sinking to the bottom of the cake.

Cream the margarine and sugar together thoroughly until light and fluffy (to help the cake rise with the trapped air). Beat in the eggs, one at a time, until smooth.

Stir in the flour and then add the cherries. Spread evenly into the tin and bake in the middle of the oven for about 40 minutes. Allow to cool in the tin.

Add a little water at a time to the icing sugar (frosting) until it has a consistency which coats the back of a metal spoon without running off.

Remove the cake from the tin and spread the icing sugar evenly on top.

Decorate with quartered cherries.

SOFTA123’S NOTE:  The next recipe, the recipe for stuffed cabbage, does not go along with the above menu as the stuffed cabbage recipe is for a meat meal and the menu is for a dairy meal.

Holishkes (Stuffed Cabbage)

===========================

By Sharon Lebewohl and Rena Bulkin

The Second Avenue Deli Cookbook

The Second Avenue Deli

Recipe Reviews (43)

User rating 88 % would make it again

Main ingredients: Cabbage, Vegetable, Citrus, Onion, Egg, Rice, Garlic, Tomato

Cuisine – Jewish

Dietary considerations – Kosher

Yield: Makes 7 pieces

Ingredients:

Stuffing:

1-1/2 pounds chopmeat (SOFTA123’S NOTE: ground beef, ground veal or ground turkey is fine to use in this recipe.)

3/4 cup uncooked white rice

1 cup finely chopped onion

2 eggs, beaten

1/2 cup water

1 tablespoon finely chopped or crushed fresh garlic

2 teaspoons salt

1/2 teaspoon pepper

Sauce:

2 cups plain tomato sauce

1-1/2 cups finely chopped onion

1/2 orange, chopped with peel into 1/2-inch pieces; remove pits

2/3 lemon, chopped with peel into 1/2-inch pieces; remove pits

1/2 teaspoon cinnamon

1 cup white sugar

1/2 cup brown sugar

1/2 cup white vinegar

2 cups water

1-1/2 teaspoons salt

1 large lightweight young green cabbage

1 medium green cabbage. You’ll need 4 cups (if you don’t have enough, supplement with leftovers from the large cabbage).

Preparation:

In a large bowl, combine all the stuffing ingredients. Stir them with a fork, then mix thoroughly with your hands. Cover and refrigerate.

In another bowl, thoroughly mix all sauce ingredients. Cover and refrigerate.

Fill a very large stockpot three-quarters full with water and bring to a rapid boil. While bringing the water to a boil, use a thin, sharp knife to make deep cuts around the core of the large cabbage (cut into the cabbage in a circle about 1/4 inch out from the core). Lift out the core, making a hole about 2 inches wide and 2 1/2 inches deep. This is a bit difficult — persevere.

Set out a baking tray neat the stove. Stick a long cooking fork into the core hole of the large cabbage, and plunge it (carefully, so you don’t splash yourself) into the pot of rapidly boiling water. The outer leaves will begin to fall off. Leave them in the boiling water for a few minutes until they’re limp and flexible enough for stuffing; then take them out one at a time, and place them on the baking tray. Try not to tear the leaves. When all the leaves are on the tray, transfer it into the sink and pour the boiling water from the pot over them. Wash the leaves carefully in cold water. With a small, sharp knife, trim off the tough outer spines and discard them.

Find your largest leaves, and set them out on a plate. Set out all other leaves on another plate. One at a time, line each large leaf with another large leaf or two smaller leaves. (The idea is to strengthen your cabbage wrapping so that the stuffing stays securely inside during cooking. Be sure to align the spines of inner and outer leaves.) Stuff with 3/4 cup of the meat-rice mixture, roll very tightly along the spine, and close both sides by tucking them in with your fingers. The spine should be vertical in the center of tour roll.

Stir the 4 cups of chopped cabbage into the sauce. Pour 3/4 inch of the sauce into a large, wide-bottomed stockpot. Arrange the cabbage rolls carefully on top of the sauce, and pour the remainder of the sauce over them to cover. Cover pot and simmer for 1 hour and 45 minutes. Serve with boiled potatoes and a vegetable.

Paul and I wish everyone at Gut Yom Tov!


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HALLOWEEN FUN #3

Posted on October 16, 2011. Filed under: Appetizers, Cakes, Cheese, Cherries, Chocolate, Comfort Foods, Dairy, Desserts, Fondue, Freebie, Giveaways, Halloween, Halloween Pizza, Menu, Party Ideas, Pizza, Recipes, Snacks, Special Occasion Cake | Tags: , , , , , , , , , , , , , |


Before I begin today’s article on Halloween, I want to take a few minutes to let you know about the new links I have posted under my blogroll.  I know you will like them!

Jereme’s Kitchen –  This is a great site for recipes written with a great sense of humor.  If you like to laugh, this is the site to go to, hands down!

Savory Simple – This website has some gorgeous photos and same wonderful autumn recipes.  What I like most is her cooking lessons such as Salad 101.  This site you definitely want to visit!

Hungry Happenings – This is the definitive site in cooking creativity.  Do not miss it! I may get lost in it, there is so many of Beth’s creations that I want to try out!  Check out her Black Cat Cheese Ball recipe in this post!

Today we are going to concentrate on our menu.  My give away for today is a printable copy of the menu that you see pictured here.  You can put it in a frame, cut it out, glue it to cardboard and make an easel back on the cardboard or reduce the size and put several around the table and/or the house.  Here is the link for the original that I made as an 8×8” graphic:  http://www.4shared.com/photo/RRsHnwXw/Menu_1.html

And here are all the recipes for you.  Hope you enjoy!

APPETIZERS

Better make at least two batches of this pizza recipe!

 

Candy Corn By The Slice

=======================

YIELD Makes 8 slices

INGREDIENTS

1 package (13.8 ounces) refrigerated pizza crust dough

1/2 cup shredded mozzarella cheese

2 cups (8 ounces) shredded Cheddar cheese, divided

1/3 cup pizza sauce

PREPARATION:

Preheat oven to 400°F.

Spray 13-inch round pizza pan with nonstick cooking spray.

Fit pizza dough into pan, shaping as needed. Sprinkle mozzarella in 4-inch circle in center of pizza dough.

Using 1 cup cheese, sprinkle 3-inch ring of Cheddar around center circle; spoon pizza sauce over Cheddar cheese. Create 1-1/2-inch border around edge of pizza with remaining 1 cup Cheddar cheese.

Bake 12 to 15 minutes or until edge is lightly browned and cheese is melted and bubbling. Cut into wedges.

Black Cat Cheese Ball

Black Cat Cheese Ball

=================================================

Serves 12-18

Ingredients:

8 oz. softened cream cheese, divided

4 oz. shredded Havarti cheese

4 oz. shredded Gruyere cheese

3 roasted red peppers, drained, patted dry and seeds removed

1 small clove of garlic, minced

2 oz. blue corn tortilla chips

1 black olive

Crackers

Special Equipment Needed:

Food processor

Plastic wrap

Disposable pastry bag or heavy duty zip top bag

Instructions:

In food processor, combine 7 oz. cream cheese, Havarti cheese, Gruyere cheese, roasted red peppers, and garlic. Pulse until creamy and smooth. You will need 1 heaping teaspoon of this cheese for the cat’s nose.

Wrap it in plastic wrap and refrigerate until needed. Place the remaining cheese mixture on a large piece of plastic wrap. Use the plastic wrap to mold the cheese mixture into a flattened ball.

Reserve two whole blue corn tortilla chips for the cat’s ears. Place remaining chips in the cleaned food processor bowl and pulse to fine crumbs. Pour onto a large piece of plastic wrap. Set cheese ball round size down on crumbs. Use the plastic wrap to press the crumbs all over the surface of the cheese ball. Set cheese ball on a serving platter.

Put remaining 1 oz. cream cheese into pastry bag or zip top bag. Snip off the tip of the bag. Pipe three whiskers onto cat’s face. Remove the reserved cheese mixture from the refrigerator and mold it into a triangular shape for the nose; place in the middle of the cat’s face, on top of the middle of the whiskers.

To create the eyes I suggest you scoop out the crushed tortilla chips and a bit of the cheese ball in two circles above the nose. Pipe cream cheese into these holes. Smooth it out into a nice circle. Cut olive in half and lay on top of the eyes for pupils.

Press the two reserved blue corn tortilla chips into top of head for ears.

Refrigerate until needed. Let sit at room temperature for at least 30 minutes before serving with crackers.

I'd serve this in plastic pumpkins!

Critter Munch

=============

1-1/2 cups animal cracker cookies

1/2 (6-ounce) package cheddar or any flavor goldfish crackers (1 1/2 cup)

1 cup dried tart cherries

1 cup plain candy-coated chocolate pieces

1 cup honey roasted peanuts

Put animal crackers, goldfish crackers, dried cherries, M & Ms and peanuts in a large mixing bowl and mix well. Store in a tightly covered container at room temperature.

Makes 6 cups.

BEVERAGES

Leave it to Martha Stewart and her crew to design this spooky Halloween drink!


Pina Ghoulada

=============

“A frothy drink is tempting enough, but one served in a red-rimmed glass is  Particularly enticing to monsters who drink blood. Corn syrup with food coloring tinges the classic pina colada with a devilish sweetness. Dip the rim of each glass into the red mixture, spinning slowly to coat. Turn glasses upright; the red liquid will drip slightly, then set. Pour drinks, and serve.

Drinkers’ lips may be stained pink, much like those of a sated vampire.”


Martha Stewart Living Special Issues, 2000

Serves 10 to 12

Ingredients

FOR THE “BLOOD”

3 tablespoons corn syrup

1/4 teaspoon red food coloring

FOR THE DRINK

20 ounces pineapple juice

1 can (15 ounces) cream of coconut

1/2 cup heavy cream

1 cup orange juice

10 ounces good-quality rum


Directions

Pour the corn syrup in a shallow bowl. Dip a toothpick into the food coloring, and stir a very small amount into the syrup to combine. Hold a glass by the stem, dip rim into the syrup mixture, and turn glass, coating entire rim. Turn the glass upright, allowing mixture to drip down sides. Dip the remaining glasses. Set aside.

Whisk together drink ingredients. Place 2 1/2 cups ice in a blender, and add 1 cup drink mixture. Blend until smooth; add more pineapple juice if mixture is too thick. Repeat with remaining ice and mixture. Carefully pour into prepared glasses; serve.

SOURCE:  Martha Stewart.com

A Exclusive Drink for Adult Ghosts Only!



GHOSTINIS

=========

PREP TIME: 5 minutes

TOTAL TIME: 5 minutes

Ingredients:

1/2 cup SMALL Ice Cubes OR Shaved Ice

1/2 cup Vanilla Vodka

1/2 cup Whipping Cream

1/4 cup White Chocolate-Flavored Liqueur

1/4 cup Hazelnut-Flavored Liqueur

Directions:

Place ice in martini shaker or pitcher.

Add remaining ingredients; shake OR stir until blended.

Pour into 4 (3-oz.) CHILLED STEMMED Glasses, STRAINING OUT ICE.

MAKE AHEAD TIP:  For a party, quadruple this dessert drink recipe and refrigerate in a pitcher until ready to serve.  Chill the glasses in the freezer.

Nutritional Information:  Per Serving

Serving Size:   about 1/2 cup

Calories  350

Total Fat  11 g (Saturated Fat 7 g)

Sodium  11 mg

Total Carbohydrates  31 g (Dietary Fiber 1 g)

Protein  1 g

Exchanges:  2 Other Carbohydrates, 2 Fat

Carbohydrate Choices:  2

Source:  Pillsbury’s Easy Halloween Treats, Cupcakes & More Cookbook 2011.


Servings: 4

I think the non-alcoholic crowd would love this drink! I know I would!



CANDY CORN SMOOTHIES

====================

PREP TIME: 20 minutes

TOTAL TIME: 20 minutes

Ingredients:

1 pint (2 cups) Coconut Sorbet; slightly softened

6  tbsps. Milk

1 pint (2 cups) Orange Sherbet; slightly softened

1 pint (2 cups) Lemon Sorbet; slightly softened

4 drops Yellow Food Color

Candy Corn; if desired

1.  In blender, place coconut sorbet and 2 tbsps. of the milk.  COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Divide evenly among 8 glasses.  PLACE GLASSES IN FREEZER.

2.  RINSE blender.  In blender, place orange sherbet and 2 tbsps. milk. COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Pour over coconut mixture in glasses, dividing evenly.  RETURN GLASSES TO FREEZER.

3.  RINSE blender.  In blender, place lemon sorbet, yellow food color and remaining 2 tbsps. milk.  COVER; blend on HIGH speed 30-60 seconds OR until smooth.  Pour over orange mixture in glasses, dividing evenly.

Garnish with candy corn.

SERVE OR FREEZE UNTIL SERVING TIME.

NUTRITIONAL INFORMATION:  Per Serving

Calories  189

Total Fat  4.5 g (Saturated Fat 3.5 g)

Sodium  51 mg

Total Carbohydrates  36 g (Dietary Fiber 0.5 g)

Protein  1 g

EXCHANGES:  2 Other Carbohydrates, 1/2 Fat

CARBOHYDRATE CHOICES:  2

Source:  Pillsbury’s Easy Halloween Treats, Cupcakes & More Cookbook 2011.

Servings: 8

DESSERTS

Fondues always help parties be more fun!

GHOSTS AT THE WATERING HOLE

===========================

YIELD:   Makes about 2 cups (12 servings)

INGREDIENTS

1 package (12 ounces) chocolate chips

1/2 cup whipping cream

2 tablespoons light corn syrup

1 tablespoon butter

Pinch salt

Marshmallows

PREPARATION:

Combine chocolate chips, cream, corn syrup, butter and salt in small saucepan. Heat over low heat until chips are melted and mixture is smooth. Pour into fondue pot; set over low heat. Place marshmallows in serving bowl. Serve with fondue forks for dipping.

Donuts – Purchased at Your Favorite Place For Donuts

A Cake That Befits All Elegant Ghostly Feasts

GHOST CAKE

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“For a perfect centerpiece at your next Halloween party, try making this cake. Guests will think it is more cute then scary with its decorative ghost on Top!”—Doree Tateoka, Salt Lake City, Utah

8 Servings

Prep: 3 hours Bake: 30 min. + cooling

Ingredients

1 package (18-1/4 ounces) white cake mix

2 eggs

1-1/3 cups water

FROSTING:

3-3/4 cups confectioners’ sugar

1 tablespoon meringue powder

1 cup shortening

3 tablespoons water

1 teaspoon clear vanilla extract

1 package (24 ounces) plain ready-to-use rolled fondant

Orange, black, red, brown and green paste food coloring

Additional clear vanilla extract

Directions

PREHEAT oven at 350° F.

GREASE AND FLOUR two 6″ round baking pans.

In a large bowl, combine the cake mix, eggs and water; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Pour 2-1/4 cups batter into each of two greased and floured 6-in. round baking pans (discard remaining batter). Bake at 350° for 30-35 minutes or until a toothpick inserted near the center comes out clean.

Cool for 10 minutes before removing from pans to wire racks to cool completely.

For frosting, in a large bowl, combine confectioners’ sugar and meringue powder. In a large bowl of a heavy-duty stand mixer, combine the shortening, water and vanilla. Beat in sugar mixture (mixture will be stiff).

Using a serrated knife, level tops of cakes.

Place one cake layer on a serving plate. Spread with 3/4 cup frosting. Top with remaining cake layer. Spread 1-1/2 cups frosting over top and sides of cake.

Cut fondant block in half lengthwise so that one half is slightly larger than the other. Tint the larger half orange; set aside a small amount of orange fondant for pumpkins. Cover fondant with plastic wrap when not in use.

On a clean work surface, roll out remaining orange fondant into a 14-in. circle. Slide an icing knife between fondant and work surface to loosen; transfer to cake. Smooth top and sides of cake. Trim any overlapping fondant with a pizza cutter.

For ghost: Form a 2-1/4 in. tall cone from white fondant; attach to cake with additional vanilla. Roll a 1/2-in. cube of fondant into a 6-in. circle. Drape over cone. Tint a small amount of fondant black.

Form three small dots; attach to face of ghost.

For pumpkins, leaves and tendrils: Tint reserved orange fondant a darker shade of orange with red coloring. Using dark orange and/or white fondant, form five pumpkins; add imprint lines with a veining tool or toothpick.

For stems, tint a very small amount of white fondant brown. Shape into stems; attach to pumpkins using vanilla. Tint a 1-in. cube of white fondant green. Roll out; cut five leaves with a 1-1/4-in. leaf-shaped cookie cutter.

For tendrils, using a pizza cutter cut remaining portion into thin strips. Carefully wrap strips around toothpicks; set aside to dry.

To finish cake: Carefully remove tendrils from toothpicks and attach to pumpkins using vanilla. Attach pumpkins and leaves to cake.

Using shell pastry tip #18 and remaining frosting, pipe shell border along bottom edge of cake.

Yield: 8 servings.

Editor’s Note: Meringue powder and fondant are available from Wilton Industries. Call 1-800/794-5866 or visit http://www.wilton.com.

Nutrition Facts: 1 slice equals

920 calories, 34 g fat (9 g saturated fat), 48 mg cholesterol, 397 mg sodium, 148 g carbohydrate, 1 g fiber, 4 g protein.

Source:   Taste of Home

CLIP ART “Ghost In A Cemetery” is from a great website called “Halloween Clipart.Com.”   Click on the graphic for a link to their website.  They said if I didn’t link back they would haunt me!  Ouch!

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SUKKOT

Posted on October 13, 2011. Filed under: Brownies, Cheese, Cherries, Chocolate, Cookies, Cupcakes, Dairy, Desserts, Dinner/Supper, Ethnic Recipe, Family, Fish, Honey, Jello, Jewish, Kosher Recipe, Lemons, Menu, My Ramblings, Pears, Pineapple, Recipes, Sukkot, Sukkot Recipes, Traditions, Tried and True Recipe, Vegetables, Vegetarian | Tags: , , , , , , , , , , , , , , , , , , , |


The holiday of Sukkot begins on the 15th day of the month of Tishrei. Known in rabbinic literature as Ha-Chag–“the holiday”–the themes of Sukkot are clearly of high importance in Jewish theology.  Sadly, many Jews, including myself, really don’t celebrate it.  Perhaps we have a festive meal and perhaps we are lucky enough to be invited to eat dinner in a sukkah (open air booth) built by a friend or family member.  Or perhaps our synagogue has a communal meal to celebrate that we can take part in.  In part it is the fault of our school system here in the U.S.  In part it is the fault of today’s world.  And in part, it is the fault of our parents and/or of us.  We have to take so much time off for Rosh  Hashanah and Yom Kippur that we tell ourselves (and it is probably not far from the truth) that we will be fired if we take too much time off from our jobs, even if it is for religious reasons.  At one time employers may have been more sympathetic to our needs, but not any longer.  Our children are allowed to miss only so many days a year and here in the North that means we have to plan missed snow days.  Don’t forget that kids get sick, especially during the winter, as we adults also do.  Doctor appointments, dental appointments, “tummy ache” days, they all add up.  So how can we allow our children to take time off?  Even if we did insist they take the time off, how are they ever going to catch back up with the other kids, let alone bypass them in the race for college scholarships, let alone college admittance?  So our observance of Sukkot, the most beautiful of our holidays, and one of the most important of our holidays takes a back burner to the secular world and our secular lives.  I am glad to say that more and more people that I know do take the time to build their own personal sukkahs and take the time to celebrate.  Last year Paul and I were invited to our Cousin Susan’s sukkah along with many other people.  Susan is the hostess with the moistest and her sukkah and sukkah party were no exception.  This year we have been invited to our good friends’ The Sterns, sukkah for an intimate family dinner.  We are hoping that the weather will be with us so we can at least do the ceremonial part of the meal in the sukkah, if not have our entire meal out there beneath the stars.  I know in Kingston, my step-son-in-law and grandson are helping to build their synagogue’s sukkah and will be celebrating there with the temple family.  My mom will be going to my Aunt’s house or my cousin’s house.

The symbolism of the sukkah is a strong reminder of the dwellings of the biblical Israelites as they wandered in the desert for 40 years after the exodus from Egypt. In this manner, these temporary dwellings return us to a different time in our development and remind us of our journey to nationhood.  That answers the question “is Judaism” a nation?  Yes, in part it is.

Another symbolic definition of the sukkah is that it binds us to G-d as we recall our dependence on him for our daily needs and we celebrate all that he does for us.  We are commanded to be joyous during the whole holiday period (7 days) of Sukkot. We are told that it is a worse sin to be sad during this period than to have a sip of water on Yom Kippur.  I had no idea until I started writing this article of just how important Sukkot is in Judaism.

People take great pride in decorating their sukkah, but it is always decorated with fruits and greenery to remind us that Sukkot is a harvest holiday.  I went rummaging through the Net to find some pictures of the coolest sukkahs.  Here are some I think gives you an idea of the different types of sukkahs you can find.

This is a very basic sukkah.  I found it at the Mont Clair Jewish Organization’s website.

This picture is of a pre-fab sukkah that you can purchase.  I found this picture at Tzvee’s Talmudic Blog.

This is a great example of a sukkah decorated with fruits and greens.  Click on the photo to go to HWPS Organization’s website.

This is my favorite.  I love that it is decorated with colorful paper chains like the ones I made as a child in addition to the fruit and grains.  I was very impressed with the article on Sukkot that this photo was a part of.  Click on to the website after you finish reading my article.  This sukkah, I think is in Israel.  The website is called “Israelity.com.”

“There is also a commandment in the Torah for each person to take the fruit of a “goodly tree,” later interpreted as a fruit called an etrog (citron). Along with this fruit, one must collect certain tree branches and rejoice before God. We therefore take a palm branch and connect to it myrtle twigs and willow branches. There are beautiful narratives in rabbinic literature that discuss the symbolic images of the etrog and lulav (as the combination of the palm, myrtle, and willow is collectively known). They include parallels to the Jewish matriarchs and patriarchs as well as to the body and soul of each individual Jew.”[1]

There are other themes but my typing time is running out and I do want to share a Succot Menu and recipes with you.  For more information, click on the footnote and read the article where I found most of my information.  This menu is for a buffet meal.  The recipes are included for menu items that have an asterisk at the end of the name of the item.

DISCLAIMER:  The only photos that look like the recipes they go with are the Mandel Bread and the Russian Tea Cookies and the mini cupcakes.  Where I could, for the graphics, I attached links to them.

Just click on the picture.

SUCCOT MENU

Raisin Challah for the Blessing

Wine for the Blessing

Tossed Salad with Pomegranate Seeds

Smoked White Fish Salad purchased from a Kosher Deli or a grocery store that carries it

Egg Salad OR Deviled Eggs

Crackers

Aunt Hushie’s Salmon Balls served with Rice*

Roasted Vegetable Lasagna*

Luchshen Kugel*

Molded Fruit Salad*

Al Fuchsman’s Mandel Bread (cookies)*

Chewy Brownies*

Russian Tea Cookies*

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing*

Coffee, Tea, Fruit Punch or Soft Drinks, Water

Aunt Hushie’s Salmon Balls

==========================

1 pound Salmon plus liquid

1 small Onion; grated

1 small Carrot; grated

2 Eggs; beaten

1/2 cup Matzah Meal OR Corn Flake Crumbs

Salt

Pepper

Dash of Nutmeg

MUSHROOM SAUCE:

1 Onion; diced and browned

1/2 cup diced, cooked Carrots & liquid

1 small can Mushrooms & Liquid

1/8 teaspoon Ginger

1/8 teaspoon Nutmeg

Salt

Pepper

3/4 cup Ketchup

3/4 cup Water

Mix salmon & liquid, small onion, small carrot, 2 eggs, matzah meal, salt, pepper and dash of nutmeg together and allow to set for 10 mins.

With WET hands, form into small balls (golf size balls), roll in crumbs and fry quickly.  Drain on paper towels.

SAUCE:

Mix together all sauce ingredients. Pour sauce into GREASED baking pan.  Place patties on sauce and heat in 350 degree oven UNCOVERED for 20-30 mins.

This is a wonderful recipe for brunches and luncheons. We have made many times and always get raves.  This was first made for us by my Aunt Hushie and it was Helen Schiller’s recipe (a friend of my Aunt’s) from my older edition of Rochester Hadassah Cookbook.  Please note that Aunt Hushie taught me to make this recipe in the large disposable aluminum 9×13-inch pans.  If you place the patties by the markings on the side of the pan, it works perfectly.  Also note that whenever my Aunt or I have made this recipe, we usually triple it.  I’ve made it for showers and other special occasions, so I think it is perfect for a dairy meal for Sukkot. ~Marilyn aka Softa123

 

 

 

Fruit Noodle Kugel          

===================

1 (16 ounce) package broad egg noodles

3/4 cup sugar

2 eggs, slightly beaten

1/2-1 tsp. cinnamon

1/4 pound butter

2 grated Winesap apples

2 grated pears

1/2 cup orange juice

1/2-1 c. white raisins

Cook noodles in boiling salted water 25-30 minutes. Strain and rinse with cold water. Add butter to noodles and mix until melted. Add sugar,eggs, cinnamon, fruits, juices and raisins. Mix gently. Pour intogreased 9 x 13 x 2 inch Pyrex dish. Bake at 325 degrees for 1 1/2 to 2hours, depending upon crustiness desired. Serve warm or cold.

Softa123’s aka Marilyn’s Note:  I have not tried this recipe yet, but I think it sounds perfect for Sukkot as it features pears in addition to the normal apples and raisins.  Also, what is nice about this recipe is that it is parve, so it can be eaten with either a dairy or a meat meal.

 

 

 

 

Roasted Vegetable Lasagna

=========================

By: preciousmom

PRECIOUS MOM’S NOTE:  “My first try with a vegetarian lasagna.”

Prep Time: 50 Min

Cook Time: 45 Min

Ready In: 1 Hr 35 Min

Servings: 9

Ingredients

1 pound eggplant, sliced into 1/4 inch rounds

1/2 pound medium fresh mushrooms cut into 1/4 inch slices

3 small zucchini, cut lengthwise into 1/4-inch slices

1 onion, chopped

3 tablespoons olive oil

3 cloves garlic, minced

1 teaspoon salt

1/2 teaspoon pepper

1 (15 ounce) container reduced-fat ricotta cheese

1/4 cup grated Parmesan cheese

2 eggs, beaten

1 (26 ounce) jar meatless spaghetti sauce

1 can of Italian diced tomatoes

12 no-boil lasagna noodles

2 cups shredded part-skim mozzarella cheese

3 tablespoons minced fresh basil

Directions

Line two 15-in. x 10-in. x 1-in. baking pans with foil.  Place all vegetables (except onions) in a zip lock back with the oil, salt and pepper. Shake the bag to make sure everything is coated and let sit for 5 minutes.

Place eggplant and mushrooms on a pan. Place the zucchini on the second pan. Bake, uncovered, at 400 degrees F for 15 minutes. Turn vegetables over. Bake 15 minutes longer. Remove eggplant, onions and mushrooms.

Bake zucchini 5-10 minutes longer or until edges are browned.

Sauté onion in a skillet with olive oil. Add in the tomatoes and spaghetti sauce. Let sit for about 5 minutes.

In a bowl, combine the ricotta cheese, Parmesan cheese and egg substitute. Spread about 1/4 cup pasta sauce in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

Layer with four lasagna noodles (noodles will overlap slightly), half of ricotta cheese mixture, half of vegetables, a third of pasta sauce and 2/3 cup mozzarella cheese. Sprinkle with half of basil. Repeat layers. Top with the remaining noodles and pasta sauce.

Cover and bake at 350 degrees F for 40 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until edges are bubblyand cheese is melted. Let stand for 10 minutes before cutting.

Molded Fruit Salad          

===================

1 pkg. lemon Jell-O

1 c. hot water

1/2 c. creamy cottage cheese

1/2 c. broken walnut meats

1/2 c. maraschino cherries, quartered

1 c. crushed pineapple, well drained

1 c. heavy cream, whipped

Dissolve gelatin in hot water; chill until partially set. Fold in cottage cheese, whipped cream, walnuts, cherries, and pineapple. Pour into pan and chill until firm. Cut in squares and serve on lettuce.

Al Fuchsman's Mandel Bread

 

Al Fuchsman’s Mandel Bread

Source:  The Washington Post, November 28, 2007

  • • Cuisine: Eastern European
  • • Course: Dessert, Snack

Summary:

“Many cultures and cuisines have their own version of this crisp bread that is eaten as a cookie. Dotty Fuchsman says her husband’s is “world famous” because they have taken it to England and Israel.
The mandel bread can be stored in an airtight container for up to 2 weeks; the Fuchsmans prefer to wrap it well and freeze it for up to 2 months.”

Makes 64 to 100 slices/cookies

Ingredients:

• 1 cup canola oil, plus more for greasing the baking sheets (optional)

• 5 cups bread flour

• 2 tablespoons yellow cornmeal

• 1 cup sugar

• 1 teaspoon salt

• 2 teaspoons baking powder

• 1 teaspoon ground cinnamon

• 1 cup whole raw unsalted almonds, cut into 3 pieces per nut

• 3/4 cup dried cranberries or raisins

• 5 large egg whites, plus 1 whole egg

• 2 teaspoons almond extract

• 2 teaspoons vanilla extract

• 1/3 cup water

• Juice of 1 medium lemon or lime (2 to 3 tablespoons)

• Cinnamon-sugar mixture, for sprinkling

 

Directions:

Preheat the oven to 350 degrees. Lightly grease a large rimmed baking sheet with canola oil or nonstick cooking oil spray.

Combine the bread flour, cornmeal, sugar, salt, baking powder, cinnamon, almonds and dried cranberries or raisins in a large bowl.

Combine the egg whites, egg and oil in a separate bowl; blend well. Add the almond and vanilla extracts, water and citrus juice. Add to the bowl of dry ingredients; mix and knead the dough until it achieves the consistency of putty. Divide the dough into 4 equal portions and form them into bars on the baking sheet, roughly 3 inches by 12 inches by 3/4 inches thick, spaced apart so they do not touch. Bake for about 20 minutes, and then transfer the pan to a wire rack to cool for about 10 minutes; the bars will be warm and slightly set.

Meanwhile, position an oven rack 4 to 5 inches from the top broiling element and preheat the broiler. Have ready 2 large, same-size baking sheets.

Use a very sharp knife to cut the bars into 1/2-inch or 3/4-inch slices; there should be about 16 to 25 slices per bar. Working in batches, lay the bars flat on a baking sheet (about 36 should fit snugly on 1 sheet) and sprinkle with the cinnamon-sugar mixture. Toast under the broiler for 5 to 8 minutes or until the edges are brown and the sugar has melted. Remove from the oven and carefully place a second baking sheet on top of the toasted slices. Use oven mitts to hold the sheets together and carefully flip over; remove the top baking sheet so that the untoasted second sides of the slices are exposed. Sprinkle with the cinnamon-sugar mixture and return to broil for 5 to 8 minutes. Transfer the slices to a wire rack to cool thoroughly; the slices should be crisp.

Original Recipe Source:

From Annandale resident Al Fuchsman.

Nutritional Information:

66 calories, 3g fat, 0g saturated fat, 2mg cholesterol, 35mg sodium, 8g carbohydrates, 0g dietary fiber, n/a sugar, 1g protein.

I love brownies...all kinds of brownies!

Chewy Brownies

==============

Ingredients:

6 medium eggs, beaten

3 cups of sugar

2-1/4 cups of flour

1 cup of melted margarine

6 tablespoons of cocoa

2 teaspoons of vanilla

1-1/2 teaspoons of salt

1 teaspoon of baking powder

1 large packet of walnuts, broken

Preparation Instructions:

Combine the melted margarine, cocoa, and the sugar.  Add the six beaten eggs.

Mix together the flour, salt and baking powder and add to other mixture.  Add the vanilla and broken walnuts.

Bake in a greased and floured 18*12 inch jelly roll pan at 375°F (190°C) for 20 minutes.

Russian Tea Cookies...Yummy in my tummy!

Russian Tea Cookies

===================

1/2 cup Vegetable Shortening

2 cups Flour

4 tablespoons Sugar

1/2 cup Butter OR Margarine

2 teaspoons Vanilla Extract

1-1/2 cups Nuts; ground

Confectionary Sugar

Cream shortening, margarine and sugar. Add vanilla extract, flour and nuts. Form little balls of dough with teaspoon of batter. Place on UNGREASED cookie sheets.

Bake 30 minutes at 300 degrees. After cooling for 15 minutes, roll balls in confectionery sugar.

Makes 4 1/2 dozen cookies.

SOFTA123’S AKA MARILYN’S NOTE:  These are delicious and addictive!!  I  first made this recipe for my eldest nephew, Dov’s, Bar Mitzvah. That was About 15 years ago if I did the math correctly, and I’ve been making them ever since.  I do suggest doubling the recipe.  You won’t regret it!  This is one of my all-time favorite cookies!  Recipe came from the “Rochester Hadassah Cookbook.”

 

I have to try this recipe, don't you?

Mini Pumpkin Spice Cupcakes with Cinnamon Chip Icing

 

“Simple, two ingredient recipe”.

 

1 box spice cake mix
1 15 oz. can pure pumpkin

Mix both ingredients together thoroughly and fill mini cupcake liners almost to the top. These cupcakes will not rise that much and will not shape naturally. Bake at 350 degrees for 12-15 minutes, checking with the toothpick test.

For the icing:

1 stick unsalted butter, at room temperature
2 1/2 – 3 cups powdered sugar, as needed
1 tsp. vanilla extract
1 tbsp. honey
1 tbsp. cinnamon
4 oz. Hershey’s cinnamon chips, melted and cooled

Whip the butter on medium-high speed for 5 minutes, scraping the bowl when necessary. Reduce the speed to low and gradually add the powdered sugar. Once all of the powdered sugar is incorporated, increase the speed to medium-high and add the vanilla, honey, and cinnamon mixing until incorporated. Add the melted cinnamon chips and whip at medium-high speed until light and fluffy, about 2 minutes, scraping the bowl as needed. Then, ice the cupcakes!

Sprinkle with cinnamon or pumpkin pie spice.

Source: http://www.sprinklemassacre.com/2011/10/06/mini-pumpkin-spice-cupcakes/

NOTE FROM SOFTA123:  I apologize for not posting this article sooner but real life interrupted.  I hope that this will not happen again, but I know better than to say never!


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ROSH HASHANAH COUNTDOWN – DAY 7

Posted on September 22, 2011. Filed under: Apples, Cakes, Chocolate, Cookies, Desserts, Ethnic Recipe, Family, Honey, Hope, Jewish, Jewish Prayers & Blessings, Kosher Recipe, Meat, Menu, Oranges, Paerve, Parve, Recipes, Rosh Hashannah Recipes, Side Dish, Traditions, Vegetables | Tags: , , , , , , , , , , , , |


Sorry I didn’t have time to write a commentary today…lucky you! I just had time to put together this continuation of yesterday’s post as my husband has been in the hospital and was just released today. So here are the recipes I will be using this year for brisket, green beans, potato kugel, a sweet tzimmes and cocoa honey cake. Also included here are links for rugelach and honey-almond cookies recipes. At the end you will find the blessings for the holiday meals.

This year I want to try a different recipe for brisket. This is the one I have chosen. I found it at http://www.bonappetit.com.

A TRUE ROYAL FEAST--SPICED BRISKET WITH LEEKS AND DRIED APRICOTS

Spiced Brisket With Leeks And Dried Apricots
============================================
You’ll need to start marinating the meat at least a day ahead. It can be cooked up to two days before serving.

Makes 8 servings

Recipe by Rabbi Miriyam Glazer and Phyllis Glazer
Photograph by Maren Caruso
April 2006
Http://www.bonappetit.com

Ingredients:

2-1/2 tablespoons honey
2 tablespoons extra-virgin olive oil
2 teaspoons coarse kosher salt
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
1/4 tablespoon ground nutmeg
1 4 1/2- to 5 1/2 pound flat-cut (first-cut) brisket, well-trimmed
2 medium leeks (white and pale green parts only), sliced
1 medium onion, chopped
24 whole dried apricots, divided
10 garlic cloves, peeled
6 sprigs fresh thyme
2 bay leaves
2 cups dry red wine
1 tablespoon matzo cake meal
Chopped fresh cilantro

Preparation:

Stir first 8 ingredients in small bowl.

Arrange brisket in large roasting pan; spread spice mixture evenly over both sides. Cover and refrigerate overnight.

Preheat broiler. Uncover brisket. Broil until brown, about 5 minutes
per side.

Turn brisket fat side up in pan. Set oven temperature to 325°F.
Sprinkle leeks, onion, 12 apricots, garlic, thyme, and bay leaves
around brisket. Pour wine over. Cover pan with heavy-duty foil and bake brisket until tender, about 2 1/2 hours.

Uncover; cool 1 1/2 hours. Transfer brisket to work surface. Pour
juices into large measuring cup. Spoon off fat, reserving 1 tablespoon.

Thinly slice brisket across grain on slight diagonal; overlap slices in 15x10x2-inch glass baking dish. Spoon 1 cup degreased pan juices over brisket. Stir reserved 1 tablespoon fat and matzo cake meal in medium saucepan over medium heat 3 minutes. Add remaining degreased pan juices and remaining 12 apricots. Simmer until sauce thickens and boils, stirring occasionally, about 3 minutes. Season to taste with salt and pepper.

DO AHEAD: Can be made 2 days ahead.

Cover brisket and sauce separately and chill.

Rewarm covered brisket in 350°F oven 30 minutes or 45 minutes if
chilled.

Rewarm sauce over low heat.

Sprinkle brisket with cilantro and serve with sauce.

This next recipe is for my tried and true potato kugel recipe that was the way my Grandmother made it, with a few modernized methods! I can’t have enough of potato kugel or potato latkes. Either is fine with me, although if I had to choose, I’d choose the latkes. ~Marilyn aka Softa123

I CAN NEVER GET ENOUGH POTATO KUGEL. I COULD EAT THE WHOLE THING!

Softa123’s Grandmother’s Potato Kugel and Latkes
========================================
1 large Onion
4 large Potatoes
1 Egg
1 tablespoon Matzah Meal (or flour)
1 tablespoon Kosher Salt
1 drop of Oil
Pepper to taste

CATEGORIES: Side Dish, Passover, Yom Tov, Parties

Peel and quarter onion. Put into food processor. (Yes, I updated this ecipe just a bit!!) Peel and quarter potatoes. Process the potatoes with the onion with your steel blade till consistency of puree.

Continue till all potatoes are processed. Put potato-onion mixture into a strainer to drain off as much water as you can from it. Then, put the potato-onion mixture into a large bowl.

Beat the egg and add it to the potato-onion mixture. Also add 1
tablespoon of oil, and 1 HEAPING tablespoon Matzah Meal(or flour, if
not for Passover!)[Use a regular tablespoon, not a measuring tablespoon to measure the matzah meal.] Add Kosher Salt and pepper to taste. Mix all together. Pour into greased 9×13 inch pan and bake at 400 degrees for at least 1 hour. I like to bake longer because I like it really crusty!!

TO MAKE LATKES:

Follow directions above, but instead of putting into a pan and baking, heat 1/2 inch oil in a heavy frying pan and drop really
full large spoonfuls of batter into the oil and fry on one side until golden then turn over and fry on the other.

Line a plate with toweling or line a counter with a couple thicknesses of brown paper bags to drain the fried latkes on. Repeat till all of the batter is used.

I use vegetable oil or peanut oil to fry latkes in.

When making latkes you don’t need to add the extra drop of oil to
batter, but you do need it when making kugel.

Triple recipe for 12-18 people, small pieces.

I have never made a sweet tzimmes so I had to do some research. This recipe for a sweet tzimmes sounded interesting to me. I’m going to try it, so let’s hope it turns out for all of us!

This is about the right size dice for this tzimmes recipe.

Tzimmes
=======
By Leslie in Texas on April 10, 2003

Prep Time: 30 minsTotal Time: 1 hrs 15 mins

Servings: 6-8

“This is from the Houston Chronical’s food section entitled ” Feast at a Jewish Table”. The recipe was reprinted from The Hadassah Jewish Holiday Cookbook, a Compilation of fund raising cookbooks from Hadassah women around the country and Israel.” ~Leslie in Texas

Ingredients

2 medium carrots, coarsely diced
1 medium sweet potatoes or 1 medium yams, coarsely diced
1 large baking apples, seeded and coarsely diced
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1/2 cup unsalted margarine, melted
1/2 cup matzo meal
1/2 cup pitted prunes (optional) or 1/2 cup raisins (optional)
2 tablespoons sweet wine or 2 tablespoons orange juice
1/2 teaspoon salt
1/2 teaspoon ground cinnamon

Directions

Preheat oven to 375°. Grease an 11×7-inch baking pan. By hand or in
food processor in two batches, chop and mix all ingredients. Put in
prepared pan and bake for 45 minutes or until browned and bubbly.

I wanted to try something different in the way of green beans this holiday, so, again I searched and searched and searched the Internet, finally I think I struck gold with this recipe for Paula Dean’s Fancy Green Beans.

PAUL DEEN'S FANCY GREEN BEANS

Fancy Green Beans

Recipe courtesy Paula Deen

Prep Time: 15 min
Inactive Prep Time: Cook Time: 15 min
Level: Easy
Serves: 6 to 8 servings

Ingredients

• 2 tablespoons teriyaki sauce
• 1 tablespoon honey
• 1 tablespoon butter (Softa123’s Note: Use non-dairy margarine)
• 1 tablespoon fresh lemon juice
• 1 1/2 pounds fresh green beans
• 2 slices bacon (Softa123’s Note: Omit bacon or substitute beef frye.)
• 1/2 cup red bell pepper strips
• 1/2 cup thin onion wedges
• 1/2 cup whole cashews

Directions

In a small bowl, stir together the teriyaki sauce, honey, and butter.

Fill a bowl with cold water and ice cubes.

Bring a large pot of water to a boil and add the lemon juice. Drop in the beans and cook for 4 to 5 minutes, or until beans are bright green. Drain the beans in a colander and then plunge them into the iced water. Drain again and set aside.

In a skillet, cook the bacon until very crispy, crumble and set aside. Sauté the bell pepper and onion in the hot bacon fat for 2 minutes. Add the beans, cashews, and bacon to the skillet. Add the teriyaki-honey sauce and toss gently.

I am dying to try this next recipe. I guess I’m in the mood for changes this year, after all, as a female, I’m entitled to change things around!

COCOA HONEY CAKE


COCOA HONEY CAKE RECIPE

=======================
Ingredients:

2/3 cup honey
2 eggs, lightly beaten
1 tablespoon sliced almonds
1-1/2 cups flour, less 1 tablespoon
1/4 cup vegetable oil
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
3 tbsps. unsweetened cocoa powder
1/4 cup apple juice (or orange juice, or water)
1 pinch nutmeg (hefty pinch)

Directions:

Step #1 Preheat oven to 325 degrees F, & lightly grease 8 X 4 loaf pan.

Step #2 Line the bottom of the pan with greased parchment paper.

Step #3 Whisk flour with cocoa powder, cinnamon, baking soda, baking powder, ginger, & nutmeg.

Step #4 Place beaten eggs in another bowl, & add sugar & honey, beating until smooth & light in color.

Step #5 Gradually beat in oil until mixed.

Step #6 Stir the egg mixture into the flour mixture alternating with juice (or water).

Step #7 Pour the batter into the prepared pan, & top this with sliced almonds.

Step #8 Bake 50 mins, or until pick comes out clean after inserting in center of the cake.

Step #9 Cool 15 mins, then turn out onto rack & peel off paper.

Step #10 Wrap in plastic when completely cool, then in foil wrap.

Enjoy the Cocoa Honey Cake recipe!

Another new recipe to add to my overflowing dbase is this brownie recipe. Paul and I absolutely love dark chocolate, so this is a must try in my house!

SUPER QUICK DARK CHOCOLATE BROWNIES

SUPER QUICK DARK CHOCOLATE BROWNIES
===================================
September 22nd 2011
Contributed by: joyofkosher.com

These better-for-you brownies are rich in chocolate, but balanced in sweetness by adding almonds, which also add a little crunch.

Times

Prep time: 10
Cook time: 25
Ready time: 35 min

Ingredients

1 cup granulated sugar
1/3 cup dark chocolate cocoa powder
1/4 cup whole wheat flour
1/4 cup all purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
2 eggs, lightly beaten
1/2 cup canola oil
1 teaspoon vanilla extract
1/4 cup dark chocolate chips
1/3 cup chopped almonds

Directions

Preheat oven to 350 °F (180 °C).

In large bowl, combine sugar, cocoa powder, flours, baking powder and salt.

In separate medium bowl, combine eggs, canola oil and vanilla. Combine egg mixture into flour mixture, mixing well. Stir in chocolate chips and almonds.

Spread batter in lightly greased 8- x 8-inch (20 x 20-cm) baking pan.

Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack before slicing.

Source: Canola Info

Nutritients

Nutritional Information Quick Dark Chocolate Brownies Servings Per
Recipe: 16

Amount Per Serving Calories: 130 Total Fat: 6g Cholesterol: 15mg
Sodium: 55mg Total Carbs: 19g Dietary Fiber: 1g Protein: 2g

You can find the recipes for Rugelach and Honey-Almond Cookies at A Tzimmes

THE BLESSINGS FOR ROSH HASHANAH

Courtesy & Kindness of Chabad.Org

YOM TOV CANDLES - MAY THEY BURN BRIGHTLY FOR YOU!

Before the meal and its accompanying blessings, the woman of the house lights the Yom Tov Candles and recites the following blessing:

Blessing for Rosh Hashanah

Blessed are You, L-rd, our G-d, King of the universe, who has sanctified us with His commandments and has commanded us to light the candle of the Day of Remembrance.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam Asher Ki-deshanu Be-mitzvo-tav Ve-tzvi-vanu Le-hadlik Ner Shel Yom Hazikaron.

Blessing For Rosh Hashanah when it coincides with Shabbat

Blessed are You, L-rd, our G-d, King of the universe, who has sanctified us with His commandments and has commanded us to light the candle of Shabbat and of the Day of Remembrance.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam Asher Ki-deshanu Be-mitzvo-tav Ve-tzvi-vanu Le-hadlik Ner Shel Shabbat veShel Yom Hazikaron.

Shehechiyanu Blessing recited on the First Night of Rosh Hashanah after the main Blessing (above) is said

Blessed are You, Lord our G-d, King of the universe, who has granted us life, sustained us, and enabled us to reach this occasion.

Ba-ruch A-tah Ado-nai E-lo-hei-nu Me-lech Ha-olam She-heche-ya-nu Ve-ki-yi-ma-nu Ve-higi-a-nu Liz-man Ha-zeh

Kiddush

Before starting the Rosh Hashanah meal, we sanctify the holiday by reciting the kiddush over a cup of wine or grape juice.

When Rosh Hashanah occurs on Shabbat, say all the pre-Shabbat Kiddush prayers (such as Shalom Aleichem and Aishet Chayil) in an undertone before starting Kiddush.

On the second night of Rosh Hashanah, it is customary to place a new fruit [not yet eaten this season] before the one who makes Kiddush; he is to glance at it while reciting the Shehecheyanu (“Who has granted us life…”) blessing , bearing in mind that it applies to the new fruit as well.

Stand while reciting the Kiddush. Those listening to the Kiddush should respond “Amen” as indicated.

Take the cup of wine in the right hand and glance at the festival candles. The cup should be held at least three handbreadths (approximately 9 in.) above the table throughout the Kiddush.

On Shabbat, begin here.

The sixth day. And the heavens and the earth and all their hosts were completed. And G‑d finished by the Seventh Day His work which He had done, and He rested on the Seventh Day from all His work which He had done. And G‑d blessed the Seventh Day and made it holy, for on it He rested from all His work which G‑d created to function.1

On weeknights, begin here.

Glance at the wine and say:

Attention, Gentlemen!

Blessed are You, L-rd our G‑d, King of the universe, who creates the fruit of the vine. [Amen]

On Shabbat, add the words in parentheses.

Blessed are You, L-rd our G‑d, King of the universe, who has chosen us from among all nations, raised us above all tongues, and made us holy through His commandments. And You, L-rd our G‑d, have given us in love (this Shabbat day and) this Day of Remembrance, the festival of holy assembly,2 a day for (the remembrance of) sounding the shofar, (in love,) a holy assembly, commemorating the Exodus from Egypt. For You have chosen us and sanctified us from among all the nations, and Your word, our King, is true and enduring forever. Blessed are You L-rd, King over all the earth, who sanctifies (the Shabbat and) Israel and the Day of Remembrance. [Amen]

When Rosh Hashanah occurs on Saturday night, add the following:

Blessed are You, L-rd our G‑d, King of the universe, who created the lights of fire. [Amen]

Glance at the festival lights, then continue:

Blessed are You, L-rd our G‑d, King of the universe, who makes a distinction between sacred and profane, between light and darkness, between Israel and the nations, between the Seventh Day and the six work days; between the holiness of the Shabbat and the holiness of the Festival You have made a distinction, and have sanctified the Seventh Day above the six work days. You have set apart and made holy Your people Israel with Your holiness. Blessed are You L-rd, who makes a distinction between holy and holy. [Amen]

Blessed are You, L-rd our G‑d, King of the universe, who has granted us life, sustained us and enabled us to reach this occasion. [Amen]

Pour some wine from the cup to be distributed to those listening, and drink at least 2 ounces of the remaining wine while seated.

FOOTNOTES
1. Genesis 1:31; 2:1-3.
2. V. Ramban, Leviticus 23:2; Sforno, loc. cit. 23:2-3.
On the second night of Rosh Hashanah, it is customary to place a new fruit [not yet eaten this season] before the one who makes Kiddush; he is to glance at it while reciting the Shehecheyanu (“Who has granted us life…”) blessing , bearing in mind that it applies to the new fruit as well.

New Fruit

APPLES IN HONEY - HAVE A SWEET YEAR!

On the second night of Rosh Hashanah, a “new fruit,” i.e., a seasonal fruit which we have not yet tasted since its season began, should be present on the table when the holiday candles are kindled and during the kiddush. While reciting the Shehecheyanu blessing after candle-lighting and after the kiddush, one should have the new fruit in mind.

This fruit is eaten following the kiddush, before washing for bread. Before partaking of the fruit we say the following blessing:

Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bore pri ha-etz.

Blessed are You, L-rd our G d, King of the universe, who creates the fruit of the tree.

Challah in Honey

Immediately following the kiddush (and on the second night, the eating of the new fruit), we perform the ritual washing for bread. When everyone has returned to the table, we raise the two challah loaves and recite the Hamotzie blessing:

Ba-ruch atah A-do-nay, E-lo-hei-nu Melech Ha-Olam, hamotzie le-chem min ha-are-tz.

[Blessed are You, L-rd, our G d, King of the universe, who brings forth bread from the earth.]

Cut the challah, dip it in honey (some also dip it in salt), and have a bite. Pass around pieces and make sure everyone does the same.

Symbolic Foods

POMEGRANITES - MAY YOUR BLESSINGS BE MANY!

On the first night of Rosh Hashanah, after eating the challah with honey, it is customary to eat several foods which symbolize the type of year we wish to have:

We dip a piece of sweet apple into honey. Before eating it we say:

Ba-ruch a-tah Ado-nai E-lo-hei-nu me-lech ha-olam bore pri ha-etz.

Blessed are You, L-rd our G d, King of the universe, who creates the fruit of the tree.

Ye-hi ratzon she-ti-cha-desh alei-nu shanah tovah u-m’tu-kah.

May it be Your will to renew for us a good and sweet year.

A pomegranate is eaten, symbolizing our wish to have a year full of mitzvoth and good deeds as a pomegranate is filled with luscious seeds.

FOOTNOTES
1.If it is Shabbat, the Shalom Aleichem and Aishet Chayil hymns are recited before kiddush in an undertone.
2.Halachically, the two days of Rosh Hashanah are considered as “one long day.” This idea led some halachic authorities to doubt whether the Shehecheyanu blessing, which is normally recited at the onset of a holiday day, should be recited during the candle-lighting and kiddush of the second day of Rosh Hashanah.
To dispel any doubt as to the validity of this blessing, we also have in mind the new fruit, whose consumption also requires the recitation of the Shehecheyanu blessing.

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ROSH HASHANAH COUNTDOWN – DAY 8

Posted on September 21, 2011. Filed under: Appetizers, Apples, Cakes, Comfort Foods, Desserts, Ethnic Recipe, Family, Fish, Friends, Honey, Jewish, Kosher Recipe, Meat, Menu, My Ramblings, Paerve, Poultry, Recipes, Rochester, Rosh Hashannah Recipes, Salad, Soup, Tried and True Recipe | Tags: , , , , , , , , , , , , , , , , , , , |


Jeremy and Marc Saying The Brachas

Imagine…Rosh Hashanah has arrived. Your house is company ready and smells heavenly with the aromas of the meal to come. The table is set. Your candles are in place for their blessing before the meal begins. You are dressed and are actually relaxing before your company is due to arrive. Even your kids (if you have you have young ones or even older ones living at home) are ready and are actually behaving. Your husband, and maybe some of your children, has left for shul to pray for all of you. What a perfect beginning to a perfect New Year. Ok, if this scene is typical of your home, please tell me your secrets!!! I have never been able to pull off an organized holiday meal.

Yes, I admit to being a procrastinator, but still, I do begin at least a week ahead. I make my lists, I plan a schedule…ok, so I never keep to the schedule, but still…I have brought up the baked goods from my freezer in the basement. My soup is cooking (reheating actually) and I’m skimming the fat from the top. My matzah balls look heavenly, but I’m not dressed, I have salads to make, and my kugel and tzimmes are cooking. I’m going to put the brisket back into the oven in a while. Oh dear…I have to set the table. Paul is helping and we’re yelling at each other to do this or that…we’re both over-stressed. He’s going up to get dressed and I know I won’t have time. He’s already showered. Me, I’ll have to wait till tomorrow. How do you people do it?

The doorbell rings and it’s the first of our company that arrives. I’m still in my jeans. I apologize and ask them to please sit down. I then put the hot appetizers in the oven to bake and ask if they would like anything to drink. I yell up to Paul that we have company. He comes down the steps all dressed and exhausted. I excuse myself, tell Paul that the appetizers are in the oven and ask him to watch them. I go upstairs, throw on my clothes. Dash on some lipstick and blush and run back downstairs. This is a scene my company is well used to.

After many years of this, I got smart and told everyone to wear jeans! I was then appropriately dressed when company came. When our friends, the Nussenbaums, came, Leo always went into the kitchen to check on the chicken soup. I think he wanted to make sure there were enough matzah balls for seconds. Our friend Beverly (May she rest in peace.) always brought the challahs. She taught us to rip the challah apart instead of cutting it into neat slices. She also introduced us to Brownstein’s challah which I still get to this day! We swear that they put a boxful of raisins into each challah. We couldn’t believe the difference between their challah and Malick’s challah. Our friends, the Rosenbaums, would come and Phyllis would come to help me in the kitchen, along with our friend Beverly. I have a very tiny kitchen, but we’d still manage.

Oops, the table isn’t set yet, we need extra chairs. Scott and his family come to our aid along with Fernando and Alex as Paul couldn’t bring them in from the garage himself. But, we had good family and friends. They knew what to expect. They all pitched in. They all contributed something to the meal. And we will finally all sit together to relax for what I prayed was a good meal! It usually was. This is what I suggest as a menu for you to have for your Yom Tov meal:

(Please note that the starred items have recipes included with this post or references to previous post. Doubled starred item means that the blessings are included in this post and tomorrow’s post.)

Rosh Hashanah 2011 Menu

Hors Doeuvres– Cohen’s Frozen Assorted Hors Doeuvres (Look for them in your grocer’s freezer section. I know you can find them at Wegman’s and Sam’s Club.) served with wine and soft drinks.

**Ceremonial Course – Wine with the brocha (blessing), challah dipped in honey with the hamotzi (blessing) and then wedges of sweet apples dipped in honey with the brocha. We enjoy the Bartenura brand kosher wines. Honey for dipping. I would look for something a bit more special than Suebee honey, if your budget allows it.

Appetizer – Give your guests a choice of chopped liver*, gefillte fish* or both. Enlist the help of one of your guests to serve while you dish out.

Soup – Chicken Soup* with Matzah Balls* is a must have for this meal, making sure you have enough for seconds. Make sure you serve seconds with a warning that there is a lot of food still to come! Again, enlist the help of one of your guests to serve while you dish out. Enlisting guests makes them feel more at ease and at home, I think.

Salad – Marilyn’s Rosh Hashanah Tossed Salad*

Main Dish – Brisket*

Side Dishes – Potato Kugel* and a sweet Tzimmes.* (To me it’s not a holiday without potato kugel . There is one exception and that is on Chanukah. For that you must serve potato latkes instead of potato kugel!)

Vegetable – Green Beans*

Desserts – Chocolate Honey Cake*, Honey Almond Cookies*, Rugelach* and Brownies*

Beverages – Wine for Bracha, Wine and Soft Drinks during dinner and black tea or tea without dairy products in it.

Chopped Liver

MARILYN’S CHOPPED LIVER
=======================
1 pound Baby Beef Liver
1 large Onion
2 Hard Boiled Eggs
1 small drop Oil
1 splash Manischewitz Concord Grape Wine
Salt and Pepper; to taste

Broil liver till cooked a tad more than rare. Let cool; meanwhile, chop the onion in a food processor fitted with the steel blade with a few on/off quick pulses. Sauté onion if you wish. Put onion into large mixing bowl. (I usually use a raw onion.)

Cut broiled liver into about 6-8 pieces and put into food processor fitted with steel blade. Process using pulse setting till it is smooth or chunky, to your taste. Mix liver with onion in a bowl.

Chop the hard boiled eggs in food processor fitted with steel blade. Pulse two or three times until eggs are nicely chopped; add to liver-onion mixture. Add drop of oil and splash of wine to the mixture. Season to taste with salt and pepper. (Marilyn’s Note: Salt is necessary in chopped liver. If necessary, you can use low sodium salt with no problem.)

This is my tried and true recipe. The wine adds a nice flavor to the liver.

Serve with crackers or matzah.

Enjoy!!!~Marilyn aka Softa123

Tri-Color Gefilte Fish

TRI-COLOR GEFILTE FISH – Parve
==============================
Nonstick Cooking Spray
2 (22 oz.) loaves Plain Gefilte Fish; defrosted in wrapper
1 (22 oz.) loaf Salmon Gefilte Fish; defrosted in wrapper
2 tbsps. FRESH Dill; chopped
1 Lemon
6 Cucumbers for Horseradish Wells + 1 EXTRA LONG Cucumber for Optional Top Garnish
Prepared Red Horseradish
Mayonnaise
Yellow Pepper; seeded, chopped into tiny dice for garnish

“This easy spin on traditional gefilte fish has three different colored layers for a sophisticated look. It takes only 5 minutes to prepare.

The recipe is based on a 9-inch springform pan with a removeable
bottom. If you are using a larger springform pan you may need 1-2
loaves per layer. Playing with the amounts won’t affect the cooking
method, but you may need to increase the cooking time by 10-15 minutes.” ~ Susie Fishbein

PREHEAT oven to 350° F.
Spray a 9″ spring form pan with nonstick cooking spray. Give it a
HEAVY, EVEN COAT.

Open each gefilte fish wrapper.

Place one plain loaf of gefIlte fish into a med. bowl. Add dill & juice from lemon. Mix thoroughly so that the dill is dispersed evenly. Set aside.

Using a thin spatula, spread the remaining plain gefilte loaf into an even layer on the bottom of the spring form pan. Top with an even layer of the salmon. On top of the salmon, spread an even layer of the lemon-dill mixture.

Cover the pan with foil. Bake for 1 hr. If the fish does not look set in the center, remove the foil & bake for 5 mins. longer.

Let cool & refrigerate overnight. This recipe can be made a few days in advance. As an optional garnish, slice a long UNPEELED cucumber by hand or by mandoline into PAPER-THIN slices. Lay the slices in concentric circle around the top of the fish.

Release the sides of the spring form pan. To serve as individual
servings, cut into wedges, like a pie. Trim any brown edges.

Cut the cucumbers into 2-3″ pieces. Hollow out the centers. Mix a few tbsps. of prepared horseradish with a little mayonnaise to make a pretty pink sauce. Fill cucumber wells.

Serve a slice of fish on a piece of leafy lettuce with a cucumber well.

You can decorate each plate with tiny squares of yellow pepper.

YIELD: 10-12 servings

SOURCE: “Passover by Design” by Susie Fishbein

This is one great recipe!!! I made it for a family dinner during
Pesach 2009. Everyone loved it, especially me!!! Not only is this
recipe a keeper, but I will never buy a jar of gefilte fish again.
This is too tasty and easy to make and the difference between jarred
and this recipe is significant!

Note: The butcher couldn’t get me the salmon gefilte fish, so I opened up 2 large cans of salmon, drained the liquid and discarded bones and skin. It worked!! ~Marilyn Sultar

ROSH HASHANNAH 2010 NOTE: This year I made with the salmon gefilte fish. I really prefer this recipe with the canned salmon. It has better flavor, texture and is more colorful! ~Marilyn aka Softa123

MATZAH BALL SOUP

MARILYN’S CHICKEN SOUP RECIPE
=============================
2 soup (or roasting) Chickens*; each cut into 8ths and washed and cleaned of any feathers
1 lb. Gizzards; washed
1 lb. Chicken Wings; washed and cleaned of any feathers.
1 lb. Chicken Necks; washed
1/4-1/2 bag Petit Carrots
3 large Parsnips; washed, peeled and cut into slices (not too thin, not too thick)
2 large Onions; each peeled, washed and cut into quarters
2-3 stalks Celery; each washed and the ends cut off, and then slice (not to thin not too thick)
3 heaping tsps. Chicken Bouillon Powder or 3 Cubes
1 heaping tbsp. Kosher Salt
1/4 tsp. Freshly Ground Pepper
4-5 Sprigs Fresh Parsley
1 tsp. Poultry Seasoning
Cold Water to cover everything in pot

*It is best to use Kosher Chickens in chicken soup as they have more taste than non-kosher chickens.

Put chicken into A HUGE STOCK POT first and then the rest of the
chicken parts. Cover with water making sure that there is enough water to also cover the vegetables! Put up to boil on MEDIUM HIGH heat.

Add the vegetables then the spices and herbs. Also add the chicken
bouillon. Stir everything together. Bring to a boil.

Turn stove down to low for about 1/2 hour, then turn down to simmer for 4-6 hours, until chicken is cooked and vegetables are tender. (DON’T OVER COOK AS YOU WILL BE REHEATING THE SOUP MOST OF THE TIME
YOU MAKE IT.). After it is ready, let it cool off enough to put into your refrigerator. The next day, before you go to serve it, skim off the fat and add water, if necessary. I usually find it necessary to add more. Add your already cooked matzah balls and bring all to a boil, then put on simmer until ready to serve.

MATZAH BALLS: Use the box mix! It’s easier and just as good.
However, if you wish, I do have a wonderful recipe I used to make
before I discovered the box mix!!! Enjoy! ~Marilyn AKA Softa123

Zucchini and Summer Squash For Our Salad.

MARILYN’S ROSH HASHANAH TOSSED SALAD
===================================
1 bag Mixed Greens
1 pt. Grape Tomatoes
1 Yellow Bell Pepper
1 Sweet Apple
1 bag Candied Walnuts
1 Cucumber
1/4 of a Zucchini
1/4 of a Summer Squash
Pomegranate Seeds (especially for the second day of Rosh Hashanah)
Seedless Red Grapes
Salad Dressing of your choice

Wash all vegetables and fruits. Dry well.

Put mixed greens into a large bowl. Add grape tomatoes and seedless
red grapes.

Dice yellow bell pepper, zucchini, summer squash, dice cucumber and
apple. Add to greens mixture.

Refrigerate salad at least an hour before serving.

Add candied walnuts and pomegranate seeds right before serving. Serve with your favorite salad dressing(s).

Hope everyone enjoys this recipe! ~Marilyn AKA Softa123

I will post recipes for the rest of the menu and prayers tomorrow. I’m falling asleep at the wheel here. But, here is another honey cake recipe to keep the count going! Enjoy!

Raisins and Walnuts Go Into This Yummy Honey Cake!

One Bowl Honey Apple Raisin Nut Cake Recipe
===========================================
Ready in: 1-2 hrs.
Difficulty: 2 (1=easiest : hardest=5)
Serves/Makes: 12

INGREDIENTS:

1 cup sugar
4 cups sifted flour
1-1/2 teaspoons baking powder
1-1/2 teaspoons baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon allspice
1 teaspoon ground cloves
1 teaspoon nutmeg
1 cup honey
1 cup coffee, cooled
3/4 cup oil
1 teaspoon vanilla extract
3 eggs
1/2 cup raisins
1/2 cup chopped walnuts
2 apples, peeled, cored and sliced

PREPARATION:

Sift all dry ingredients into a large bowl; stir together.

Make a well and add all the liquid ingredients. Add the raisins, nuts and apples.

Spray a round tube pan with oil, put in the batter, and bake at 350
degrees F for 45-60 minutes until a toothpick or a knife comes clean.

This recipe from CDKitchen for One Bowl Honey Cake serves/makes 12

Recipe ID: 95117

SUBMITTED BY: b011381

NOTE: I changed name of cake so as not to confuse it with my One Bowl Honey Cake. ~Softa123

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WHAT IS THE RELATIONSHIP BETWEEN SCHOOL AND CREATIVITY?

Posted on September 4, 2011. Filed under: Dr. Robert E. Ford, Freida Shulz, Fun, Jack Watkins, Lunch, Menu, Monroe High School, My Ramblings, PLAY, Rainy Day Foods, Recipes, Rena Krichbaum, Rochester | Tags: , , , , , , , , , , |



While looking up a word on The Free Dictionary, I came across this quote by Beatrix Potter, author and illustrator of  The Tale of Peter Rabbit, published in 1902:

“Thank goodness…I was never sent to school…it would have rubbed off some of the originality.”

~Beatrix Potter (1866-1943)

I disagree this Ms. Potter.  I think school opens up the mind to creativity and new ideas.  School can inspire greatness in the fields music and art.  The catch here is it all depends upon the teachers.  Some, like my high school art teacher and creative writing teacher, can kill creativity by discouraging students who don’t show immediate talent as defined by the teacher.  Others, like my high school drama teacher and my social studies teacher, inspire all students, even those with no talent.  My history teacher especially inspired me not to settle for mediocrity and to aspire for being better than average.  These teachers who taught me in the ‘60s, had a great affect on me.  Jack Watkins, my drama teacher at Monroe High School, is the teacher who had the most positive affect on me.  He taught me to keep my head up high no matter what and he taught me to try.  Jack Watkins also taught me to go out of my comfort zone.  He also tried to teach me self-respect, a lesson I need to re-learn.  Mr. Richard Matteson, my social studies teacher at Monroe High, taught me that being average was not good enough.  So, throughout my life I aspired not to be average and to be a unique individual.  Rena Krichbaum was another teacher who influenced me to be creative by teaching me never to give up. My thanks go out to them for being such great teachers.

Freida Schulz, my sixth grade teacher gave me the love of learning.  She was an amazing lady and I thank her from the bottom of my heart!  Dr. Robert E. Ford my penology professor in college taught me that I wasn’t as dumb as I thought I was and that a person can learn easier through laughter.  He missed his true calling.  He should have been a comic.  But he was without doubt one of the best teachers I ever had.  Thank you, Dr. Ford!

In my search for information on this topic, I found that most people say that schools do stifle creativity.

In an article I read on the Net at Teachingexpertise, the author whose name is sadly not included in the article, states, “So is creativity possible in schools?  The first right answer is YES; the second right answer is NO.

It is theoretically possible, and it is even possible in practice, but only under certain conditions. In the present climate, in the system within which teachers operate, and with the kind of education teachers receive, it is most unlikely that true creativity will be seen at schools except as a concept referred to in government documents gathering dust on shelves and in (often meaningless) mission statements.”

The rest of the articles I read were totally pessimistic.  So, I guess I was wrong in thinking that schools are able to help develop creativity.   But, just think…if teachers were taught to be creative and were allowed the freedom to be creative, how far ahead our children would be!  But now I’m depressed, so I’m going to cut this article short and just post a back to school recipe that you can create along with daily messages of inspiration and encouragement to go along with food for the body in your child’s lunch bag.

Sandwich Art

This Looks LIke Fun!

Total Time Needed:

1 Hour

“Add a twist to the term “starving artist” by creating masterpieces with food coloring paint on a crusty canvas.”

Materials

  • Paper cups
  • Milk
  • Food coloring
  • New paintbrushes
  • White bread
  • Toaster

Instructions

  1. Fill each paper cup with two tbsp. of milk. Add a few drops of food coloring to each cup.
  2. Paint pictures and designs on the bread using the colored milk and new paintbrushes.
  3. Toast lightly and use the slices to make crazy sandwiches.

The above recipe was found at Disney’s Family Fun website.  I see no idea why your child can’t do the artwork himself/herself.

Add some colorful fresh veggies and a dip, a favorite snack and a piece of fruit to round out the lunch.  Always add some candy kisses so that your child will know that you love him/her.

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AUTUMN AND APPLES

Posted on August 29, 2011. Filed under: Apples, Autumn, Breakfast, Cheese, Comfort Foods, Desserts, Dinner/Supper, Lunch, Menu, Pancakes, Peanut Butter, Poultry, Quick Breads, Rainy Day Foods, Recipes, Snacks, Syrup | Tags: , , , , , , , , , , , , , , , , , |


It’s that time of the year that I begin thinking about the Jewish High Holidays and apples.  Why do they go together?  Because for Rosh Hashannah, we dip apples in honey as a simple of a sweet, good life.  It’s amazing that we do rituals/traditions like this only on its relegated holiday, when we enjoy eating it so much.  Everyone in our family looks forward to dipping the apples in the honey.  Anyhow, I got to wondering how many varieties of apples there are.  In my neck of the woods, I think of empires, galas, Macintoches, red delicious, golden delicious, Granny Smith’s and Cortlands.  So, I decided to Google the question and I discovered that you can find 7,000 different cultivars of apples around the world.  A cultivar  is a race or variety of a plant that has been created or selected intentionally and maintained through cultivation.  I also learned that apples are a part of the rose family.  Who would have guessed!?! 🙂

As I am sitting here typing away, I am thinking of the different ways apples are used. The apple is so versatile in our dietary repertoire.  Think of the many ways we use it…we have apples as a healthy snack food for just about any reason, and we put them into both vegetable salads and fruit salads.  They can be used in and are a delicious addition to baked beans and other side dishes.  Apples can be combined with poultry in stuffing or cooked with the fowl of choice.  Then there are the desserts…quick breads, applesauce, cookies, cakes, trifles, not to mention good old American apple pies, cobblers, crisps, candied apples, apple candy, jams, butters, jellies, muffins, the list goes on and on.  Don’t forget breakfast!  Add apples to your pancake batter and serve with cinnamon syrup for a special treat!  I’d also add cinnamon to the batter!  We love cinnamon in my household!  For lunch, add a few apple slices to your toasted cheese sandwich…I can just taste that melted cheddar cheese on my bites of apples (I would put the apples in the microwave for a minute [time depends upon your microwave.  Mine is very, very old, so it takes a minute in my microwave.  For dinner, I make a delicious apple and chicken dish.  Oh, and don’t forget you can drink apples also, in the form of cider (both hard and soft) or Calvados  Brandy which is made from cider that has gone through an additional double distillation process.

Apple Cider

According to Carl Sagen, “If you want to make an apple pie from scratch, you must first create the universe.”   Well, we’re not going to go that far, but here a menu for a great day full of apples…after all we must “strive for five!”  The menu items that have asterisks after their names have recipes included.

BREAKFAST

Apple Pancakes* served with Cinnamon Syrup*

Bacon or other breakfast protein of choice

Apple Cider, Coffee, Tea or Milk

SNACK

An Apple

LUNCH

Cider Snap*

Toasted Cheddar Cheese-Apple Sandwich

Carrot Sticks 

Cider Snap Tea


SNACK

STUFFED APPLE SNACK*

DINNER

Tossed Salad With Chunks Of Raw Apple In It

Apple Quick Bread* served with Butter or Margarine

Roasted Turkey Breast with Apples*

Your Favorite Stuffing

Fresh or Frozen String Beans

The Neelys’ Apple Crisp

Beverage of choice

RECIPES

Veronica's Apple Pancakes

Veronica's Apple Pancakes
=========================
Submitted By: VERONIQUE_3
Photo By: gapch1026

Prep Time: 10 Minutes
Cook Time: 25 Minutes

Ready In: 35 Minutes
Servings: 4

"This delicious recipe is perfect for our Sabbath morning breakfast. 
One recipe is never enough for my family. The pancakes are always 
moist and nutritious. I recommend these pancakes to be eaten with 
hot cinnamon syrup!"~Veronica (Softa123's Note:  See, I'm not the only
one who thinks Cinnamon Syrup is a definite go-with apple pancakes!)

INGREDIENTS:

1/4 cup butter, melted
1 egg
1 cup milk
1 cup shredded tart apple
1-1/4 cups all-purpose flour
1-1/4 teaspoons baking powder
1/4 teaspoon ground cinnamon
1 tablespoon white sugar

DIRECTIONS: 

In a large bowl, combine butter, egg, milk and apple. In a separate
bowl, sift together flour, baking powder, cinnamon and sugar. Stir
flour mixture into apple mixture, just until combined. 

Heat a lightly oiled griddle or frying pan over medium high heat. Pour
or scoop the batter onto the griddle, using approximately 1/4 cup for
each pancake. Brown on both sides and serve hot. 

Nutrition Information Servings Per Recipe: 4 Calories: 322 Amount Per
Serving Total Fat: 14.4g Cholesterol: 88mg Sodium: 238mg Amount Per
Serving Total Carbs: 40.6g Dietary Fiber: 1.9g Protein: 7.8g 

Servings: 4

Honey Bee

Cinnamon-Pecan-Honey Pancake Sauce Syrup
========================================
2 cups maple syrup
1/2 cup mild flavored honey
1/2 teaspoon ground cinnamon
1/2 cup finely chopped pecans

Instructions Combine all ingredients, stir well. Pour mixture into
airtight container. Store at room temperature. Serve over waffles,
pancakes or ice cream.

Cider Snap

==========
By Dancer

Added September 15, 2002 | Recipe #40315
Categories: Beverages Fruit Microwave More

Photo by DarkHunter

Total Time: 15 minutes
Prep Time: 10 minutes
Cook Time: 5 minutes

Ingredients:

2 cups apple cider
4 teaspoons red cinnamon candies
4 slices apples, thinly sliced

Directions: 

1 In a 4-cup measure combine apple cider and cinnamon candies. 

2 Microwave, uncovered, on 100% power for 4 to 5 minutes or till
candies dissolve and the cider is steaming hot, stirring once. 

3 Serve in mugs. 

4 Garnish with apple slices, if desired. 

Servings: 1

Roasted Turkey Breast With Apples
=================================
55 min | 10 min prep

By: Irmgard
Feb 8, 2009

"With an easy recipe like this, you can even enjoy turkey during the week as it
Is ready in less than an hour. Delicious served with roasted potatoes."~Irmgard

SERVES 4-6

Ingredients

* 1 1/2 lbs turkey breast, skin and bones removed
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 2 teaspoons dried sage
* 1 tablespoon butter
* 1 medium onion, chopped
* 2 slices bacon, chopped
* 2 tart cooking apples, cored and sliced
* 3 tablespoons all-purpose flour
* 1 1/2 cups milk
* 1/2 cup chicken stock
* 1 tablespoon lemon juice

Directions 

1. Preheat the oven to 375 degrees F. 

2. Lightly butter a 13" x 9" baking dish. 

3. Sprinkle the turkey with salt and pepper and half of the sage. 

4. In a large skillet, melt the butter over high heat. 

5. Brown the turkey for 2 minutes per side or until golden. 

6. Remove the pan from the heat and transfer the turkey to the prepared
baking dish. 

7. Let the pan cool slightly. 

8. Bake the turkey in the oven for 25 minutes. 

9. Meanwhile, return the pan to medium heat. 

10. Cook the onion, bacon and remaining sage, stirring 3 to 4 minutes,
until the onion is softened. 

11. Add the apples and cook, stirring, for 2 minutes, until the apples
start to soften. 

12. Whisk the flour into the milk and stock, then stir into the pan. 

13. Bring to a boil, then reduce the heat and simmer, stirring, for 3
minutes or until slightly thickened. 

14. Stir the lemon juice into the sauce and season to taste with salt
and pepper. 

15. Pour over the turkey in the dish. 

16. Bake for 20 minutes longer or until the turkey is no longer pink
inside and meat thermometer registers 170 degrees F. 

17. Let the turkey stand for 5 minutes before slicing.

Nutrition Facts

Serving Size 1 (413g)

Recipe makes 4 servings

The following items or measurements are not included below:

dried sage
Calories 484
Calories from Fat 214 	(44%)
Amount Per Serving 	%DV
	Total Fat 23.9g 	36%
	Saturated Fat 9.0g 	45%
	Monounsaturated Fat 8.7g
	Polyunsaturated Fat 3.8g
	Trans Fat 0.0g
Cholesterol 139mg 	46%
Sodium 595mg 	24%
Potassium 793mg 	22%
Total Carbohydrate 22.7g 	7%
	Dietary Fiber 2.4g 	9%
	Sugars 8.9g
Protein 43.4g 	86% 

Servings: 4

Apple Bread

Apple Bread
===========
Submitted By: Phyllis Herlocker

Prep Time: 20 Minutes
Cook Time: 40 Minutes
Ready In: 1 Hour

Servings: 32

"I got this recipe a long time ago and with a few changes it's become 
one of Our favorites. Everyone who's ever tasted this bread has asked for 
the recipe!"~Phyllis Herlocker

INGREDIENTS:

3 cups all-purpose flour
2 teaspoons cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup vegetable oil
2 cups sugar
2 eggs, beaten
1/2 teaspoon vanilla
2 cups apples - peeled, cored, and
Coarsely chopped
1 cup broken walnuts

DIRECTIONS: 

In bowl, combine flour, cinnamon, baking soda, baking powder and salt;
set aside. In large mixing bowl, place oil, sugar, eggs, vanilla and
apples. Stir into flour mixture. Add walnuts and mix. Divided mixture
between two greased 8-in. x 4-in. bread pans. Bake at 350 degrees F for
40-45 minutes or until bread test done. Cool for 10 minutes on wire
rack before removing from pan.

The Neelys' Applecrisp

The Neelys' Apple Crisp
=======================
Recipe courtesy The Neelys

Prep Time:15 min
Inactive Prep Time:10 min
Cook Time:35 min

Level: Easy

Yield: About 8 servings

Ingredients

Filling:

5 Granny Smith apples, peeled, cored, chopped small
1/4 cup finely chopped pecans
3 tablespoons all-purpose flour
1/2 cup brown sugar
2 tablespoons maple syrup
1 tablespoon lemon juice

Topping:

3/4 cup all-purpose flour
1/3 cup brown sugar
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
6 tablespoons chilled butter, cut into pieces
1/4 cup coarsely chopped pecans

Directions 

Preheat oven to 350 degrees F. 

For the Filling: Mix all the ingredients together. Place into 7 to
8-ounce ramekins. 
For topping: Mix the flour, brown sugar, cinnamon and salt in 
large bowl. Blend the butter into the mixture until it forms pea size 
lumps. Stir in pecans and sprinkle over filling. 

Bake crisps for 35 to 40 minutes. Cool 10 minutes before serving.
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