Oranges

COOKIES, COOKIES, COOKIES – CUT-OUTS

Posted on November 24, 2011. Filed under: Amish, Chanukah, Chanukah Cookies, Chocolate, Christmas, Christmas Cookies, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Ethnic Recipe, German, Jewish, Kosher Recipe, Oranges, Paerve, Parve, Rainy Day Foods, Recipes | Tags: , , , , , , , , , , , , , |


Good morning…well it’s 4:49 AM EST as I begin this post.  I was going to do a 30 Day Cookie Countdown for Chanukah and Christmas, but with my upcoming surgery and going to my Mom’s for the 6 week recuperation period, I don’t know how often I will be able to post.  But, hopefully I’ll be back home faster than I anticipate and I’ll catch up with all of you.  If I can, I will do a Chanukah article and a Christmas article before things get crazier than they already are.  In light of the “no can do” countdown, I thought I would do a cookie category of the day, and since they take the longest to do, I thought I would begin with cut-out cookies, which are my favorite cookies during the holidays.  I tend not to make them any other time of the year; unless there is a special event like a shower or someone requests that I make them.  So let’s get baking!

My first offering is a Chanukah cut-out cookie from my dbase.  I must try to make these this year, if I am up to it.  If not, I may make it for Purim.  I love poppy seed cookies like this following recipe.  They remind me of my beloved maternal grandmother.

Chanukah Poppy Seed Cookies

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Ingredients

3 eggs

1 cup sugar

3/4 cup oil

Juice and rind of 1 orange

4 cups flour

1/4 cup poppy seeds

2 teaspoons baking powder

Salt

Directions:

Beat eggs.  Add sugar, oil, orange rind, and juice.  Stir in dry ingredients.

Roll out thin and cut into desired shapes.

Bake at 350 degrees. Check after 10 minutes. Remove when browned.

SOFTA123’S AKA MARILYN’S NOTE:  Don’t frost these cookies.  They taste good plain!

The following recipe is for Chanukah chocolate star cookies.  I have never tasted a chocolate cut-out cookie, but what’s not to like?  It’s CHOCOLATE!

DISCLAIMER:   The above picture does not go along with the following recipe, but  looks to be similar.  ~SOFTA123

CHANUKAH CHOCOLATE STARS

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Yield: About 4 dozen

1/2 cup butter or margarine, softened

1 cup sugar

2 eggs

2 cups flour

1/2 cup cocoa

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Powdered sugar, to decorate

Cream butter, sugar, and eggs until light and fluffy. In another bowl, stir together dry ingredients (except powdered sugar); beat into creamed mixture until well blended. Cover, and chill until firm enough to handle.

On lightly floured surface, roll dough to 1/8″ thick, cut with a Star of David-shaped cookie cutter.

Bake at 350°F, 5 to 7 minutes, or until no imprint remains when touched  ightly. Cool for 1 minute before removing from pan. When completely cooled, sprinkle with powdered  sugar.

Posted by Judith Sobel

I think that these Amish cut-out cookies must be devine!  I love cookies that are fragrantly laced with spices.  I would frost half of the batch with a thin confectioner’s sugar glaze (mix ¼ cup of confectioner’s sugar with a few drops of water, whisk or stir until smooth.  Keep adding water, a drop at a time and mixing till smooth until it is the consistency  you desire.  Don’t make it too thin, but if you find you have, then just add more confectioner’s sugar.  Brush the glaze onto the cookies using a pastry brush.

Amish Christmas Cookies

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1/2 cup butter

1 cup brown sugar

1 cup light molasses

1 egg, beaten

4 cups flour

1/4 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 teaspoon ground clove

1/2 teaspoon nutmeg

1. Preheat oven to 350 degrees F. Grease cookie sheets.

2. Cream butter and sugar. Blend in molasses and eggs.

3. Sift dry ingredients together and stir into molasses-egg mixture. Roll out dough on lightly floured board and cut into shapes with cookie utters.

4. Bake for 10 to 12 minutes.

The next recipe calls for Hartshorne and is a recipe my husband has asked me to make for years.  Maybe this will be his lucky year!  Start calling pharmacies to see who can get the Hartshorne for you!

Hartshorne German Christmas Cookies

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2 cups Sugar

1/2 teaspoon Salt

1-1/4 cups Shortening

2 Eggs

1 cup Milk

1 tablespoon Hartshorn ***

1/2 cup Boiling water

2 teaspoons Vanilla

Flour to stiffen

1 ounce Anise seeds

*** Hartshorne can be obtained at your pharmacy. It is ammonium crystals

1. Mix sugar, salt, shortening, eggs, and milk.

2. In a separate bowl, dissolve the Hartshorne in the boiling water. Make sure it is completely dissolved.

3. Add vanilla and anise seeds to the sugar mixture. 4. Add Hartshorne

mixture to sugar mixture.

5. Add enough flour to the sugar mixture to stiffen and not to be sticky. It may require 4-5 pounds! 6. Roll out dough on floured surface, and cut with cookie cutters.

7. Bake immediately after mixing in a moderate oven (325-350F) for 10-15 minutes.

“This entire recipe will make between 180-220 cookies. One half the recipe is suggested (up to 100 cookies). But, they are great!”

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THANKSGIVING – #9

Posted on November 23, 2011. Filed under: Alcoholic, Apples, Apricots, Autumn, Coconut, Cranberries, Crock Pot-Slow Cooker, Dairy, Dinner/Supper, Gravies, Honey, Kosher Recipe, Lemons, Marshmallows, Meat, Nuts, Oranges, Pears, Pineapple, Poultry, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , , |


Often in everyone’s life, things don’t quite as smoothly as we’d like them to go, and that is the reason I haven’t blogged for the past few days.  I am afraid that for the next month blogging will be a hit and miss thing for me.  So, this post will be a long one as I’m combining many courses into it.  I do hope you enjoy these recipes and my family wishes you and your family a Happy, Healthy, Smooth Sailing Thanksgiving and hope that your turkey is moist and flavorful!  Love, Softa123

I am starting today’s blog with cranberry sauce as you can make it before Thanksgiving Day and store it in an air-tight plastic container.  I think this recipe for Cranberry Sauce Extraordinaire is one I’d like to try.  It sounds yummmmy!

Cranberry Sauce Extraordinaire

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Rated: 5 Stars

Submitted By: Leeza

Photo By: Tricia

Prep Time: 10 Minutes

Cook Time: 35 Minutes

Ready In: 45 Minutes

Servings: 12

“A variety of fresh and dried fruits and nuts are used in this cooked cranberry sauce. Serve with turkey.” ~ Leeza

INGREDIENTS:

1 cup water

1 cup white sugar

1 (12 ounce) package fresh Cranberries

1 orange, peeled and pureed

1 apple – peeled, cored and diced

1 pear – peeled, cored and diced

1 cup chopped dried mixed fruit

1 cup chopped pecans

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

DIRECTIONS:

In a medium saucepan, boil water and sugar until the sugar dissolves. Reduce the heat to simmer, and stir in cranberries, pureed orange, apple, pear, dried fruit, pecans, salt, cinnamon, and nutmeg. Cover, and simmer for 30 minutes, stirring occasionally, until the cranberries burst. Remove from heat, and let cool to room temperature.

Nutrition Information Servings Per Recipe: 12

Calories: 132 Amount Per

Serving Total Fat: 0.2g Cholesterol: 0mg Sodium: 101mg Amount Per

Serving Total Carbs: 34.2g Dietary Fiber: 2.5g Protein: 0.6g

The title of this next recipe says it all…not only is it an easy recipe, but the addition of rum will definitely make some people happy, although if there are going to be children present, I would not add the rum.

{Simple And Amazing} Cranberry Sauce Recipe   

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Recipe type: Condiment

Author: Savory Sweet Life

Prep time: 2 mins

Cook time: 15 mins

Total time: 17 mins

Serves: 2 cups

“Make your own homemade cranberry sauce this year for Thanksgiving using fresh Cranberries. This easy recipe is so simple yet yields amazing cranberry sauce.”

Ingredients:

12 ounces bag fresh cranberries

3/4 cup orange juice

2/3 cup brown sugar

1/3 cup white sugar

Optional: 2 oz gold rum

Instructions:

Place all the ingredients in a sauce pan and cook on medium-high for 15-20 minutes or until most of the liquid has reduced – stirring occasionally. You’ll hear the cranberries popping – don’t worry, that’s what you want them to do. Remove from heat and serve.

Cranberry sauce can be made days ahead and brought to room temperature or slightly heated before serving.

I love Alton Brown.  He is my very favorite TV food guru.  The following is his recipe and I am including it for those who like a more jelloie (like that word that I just coined?) consistency.  It looks nicer than the canned stuff and I’m willing to be it tastes better too!

Cranberry Sauce

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Recipe courtesy Alton Brown, 2007

Prep Time:10 min

Inactive Prep Time:6 hr 0 min

Cook Time:20 min

Level:  Easy

Serves:  6 to 8 servings

Ingredients

1 pound fresh cranberries, approximately 4 cups

1/4 cup freshly squeezed orange juice

1/4 cup 100 percent cranberry juice, not cocktail

1 cup honey

Directions

Wash the cranberries and discard any that are soft or wrinkled.  Combine the orange juice, cranberry juice and honey in a 2 quart saucepan over medium-high heat. Bring to a boil and then reduce the heat to medium-low and simmer for 5 minutes. Add the cranberries and cook for 15 minutes, stirring occasionally, until the cranberries burst and the mixture thickens. Do not cook for more than 15 minutes as the pectin will start to break down and the sauce will not set as well.

Remove from the heat and allow to cool for 5 minutes.

Carefully spoon the cranberry sauce into a 3 cup mold. Place in the refrigerator for at least 6 hours and up to overnight.

To unmold and serve, immerse bottom of mold in hot water for 10 to 15 seconds and turn upside down on plate or serving dish. If necessary, carefully run a warm knife around the edge of the mold.

Most American families include a string bean casserole in their Thanksgiving menu.  I like it too, but here are some kicked up string bean casseroles that sound more interesting than the traditional recipe for it.  If you don’t like cream of mushroom soup, you can always substitute cream of celery soup in these recipes.  I am an anti-mushroom person, and that is what I do.

Never Enough Green Bean Casserole

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Submitted By: Deb Dessaint

Photo By: Ms. Ho

Servings: 6

“This is NOT your usual plain green bean casserole. This is a recipe that started with my great-aunt and has been passed around our family for years.

People tasting it for the first time ALWAYS want the recipe!”  ~Deb Dessaint

INGREDIENTS:

1 (10 ounce) can condensed Cream of mushroom soup

3 ounces processed cheese (i.e. Velveeta®), cubed

1 tablespoon real bacon bits

1 (4 ounce) can mushroom stems and pieces, drained

2 (15 ounce) cans cut green beans , drained

1 (2.8 ounce) can French-fried Onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Heat the undiluted cream of mushroom soup in a saucepan over medium heat. Stir in the processed cheese and bacon, and continue stirring until completely melted. Remove from the heat, stir in the mushrooms, then the green beans until evenly coated. Pour the mixture into a casserole dish, and top with the fried onions, leaving a 1 inch margin around the sides.

Bake for 25 to 30 minutes in the preheated oven, until heated through and bubbly. Check near the end of cooking to make sure the onions aren’t getting too brown.

FOOTNOTES: Note this recipe uses the submitter’s substitution in place of a bacon cheese spread, as it is not widely available. If the bacon cheese spread is available, use 1 (5 ounce) jar in place of the processed cheese and bacon in this recipe.

Tasty Green Bean Casserole

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Submitted By: ANDYKNEPPER

Photo By: MORUPE

Prep Time: 5 Minutes

Cook Time: 35 Minutes

Ready In: 40 Minutes

Servings: 8

“Delicious and easy to make variation of the bland holiday favorite. Green beans in a creamy white wine sauce with bacon and mozzarella cheese. Warning:  They’ll make you bring it every year!”

INGREDIENTS:

1 (16 ounce) package frozen whole

Green beans, thawed

4 slices bacon

1/2 medium onion, chopped

1/2 red bell pepper, seeded and diced

1/4 cup dry white wine or vermouth

1/4 cup milk

2 tablespoons butter

1 (10.75 ounce) can condensed cream of mushroom soup

1 tablespoon soy sauce

Salt and pepper to taste

1/2 cup shredded mozzarella cheese

1/2 cup canned French fried onions

DIRECTIONS:

Preheat the oven to 325 degrees F (165 degrees C).

Fry bacon in a skillet over medium-high heat until crisp. Drain on paper towels, crumble, and set aside. Drain most of the bacon grease from the pan, and place over medium heat. Add the onions and bell pepper; cook and stir until tender. Stir in the wine, scraping all of the bits of bacon from the bottom of the pan.

Mix in the butter, milk, soup, and soy sauce. Season with salt and pepper. Stir in the green beans and bacon until evenly coated. Fold in cheese, then transfer to a 9×13 inch baking dish. Sprinkle with French fried onions.

Bake uncovered for 25 minutes in the preheated oven, until heated through, and sauce is bubbly.

Nutrition Information Servings Per Recipe: 8

Calories: 225 Amount Per Serving Total Fat: 15.4g Cholesterol: 18mg

Sodium: 702mg Amount Per Serving Total Carbs: 14.3g Dietary Fiber: 1.7g

Protein: 5.3g

Green Bean Casserole

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Submitted By: pearl

Photo By: Lovemyfamily09

Prep Time: 5 Minutes

Cook Time: 30 Minutes

Ready In: 35 Minutes

Servings: 4

“Green beans, cream of mushroom soup, and French fried onions make for a classic green bean casserole. An absolute must at American holiday meals!”

INGREDIENTS:

1 (14.5 ounce) can French style green beans, drained

1 (10.75 ounce) can condensed cream of mushroom soup

1 (6 ounce) can French-fried onions

DIRECTIONS:

Preheat oven to 350 degrees F (175 degrees C).

Combine green beans and soup in a small casserole dish.

Bake in a 350 degrees F (175 degrees C) oven for 10 to 15 minutes.  Remove from oven and top with the onions. Bake for another 10 minutes and serve.

Nutrition Information Servings Per Recipe: 4

Calories: 366 Amount Per Serving Total Fat: 26.8g Cholesterol: < 1mg

Sodium: 1223mg Amount Per Serving Total Carbs: 27.1g Dietary Fiber:

1.1g Protein: 2.1g

What would Thanksgiving be without sweet potatoes or yams?  It is the only time of the year that I will eat them, but I am going to change that as I read an article that said it was the best type of potatoes for nutritional value.  Yams have virtually no nutritional value and are a type of sweet potato.  That is the difference between sweet potatoes and yams.  Who knew?  I want to try this first recipe.  I love stuffed baked potatoes, so this might be a good choice for me.  I’ll let you know how I far!

Ambrosia Stuffed Sweet Potato

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“ Serve this recipe as a healthy breakfast alternative or as a dinnertime side dish with baked chicken, turkey or lean ham.”

Ingredients

1 medium sweet potato (about 8 ounces)

3 tablespoons light sour cream

2 tablespoons marshmallow crème

1 tablespoon sweetened coconut flakes

1 tablespoon chopped pecans

4 teaspoons drained crushed pineapple

4 dried apricot halves, chopped

Instructions

Preheat oven to 400º F Wash the sweet potato, pat dry and pierce in several places with a fork; bake for 45-50 minutes or microwave for 5-7 minutes, or until fork tender; cool slightly.

Combine the remaining ingredients in a bowl; mix well.

Working lengthwise, slice sweet potato in half; use a spoon to scoop out all but ¼ inch of the flesh from each half.  Place the scooped-out potato in a bowl, mash lightly with a fork; add about one-half of the ambrosia mixture to the mashed sweet potato; blend well .

Spoon this mixture back into the potato skins and top each with the remaining ambrosia.

Cholesterol: 8 mg Sodium: 61 mg Vitamin A: 4,139 IU Fiber: 4g Number of

servings (yield): 2 Calories: 216 Fat: 6g Protein: 4g

Traditional Sweet Potato Casserole

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“Top this lightened version of the classic sweet potato casserole with both marshmallows and toasted pecans.

YIELD: 16 servings

COURSE: Side Dishes/Vegetables

Ingredients

2-1/2 pounds sweet potatoes, peeled and cut into 1-inch cubes

3/4 cup packed brown sugar

1/4 cup butter, softened

1-1/2 teaspoons salt

1/2 teaspoon vanilla extract

1/2 cup finely chopped pecans, divided

Cooking spray

2 cups miniature marshmallows

Preparation

Preheat oven to 375°.

Place the sweet potatoes in a Dutch oven, and cover with cold water.  Bring to a boil. Reduce heat, and simmer for 15 minutes or until very tender. Drain; cool slightly.

Place potatoes in a large bowl. Add sugar and next 3 ingredients (through vanilla). Mash sweet potato mixture with a potato masher. Fold in 1/4 cup pecans. Scrape potato mixture into an even layer in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with remaining 1/4 cup pecans; top with marshmallows. Bake at 375° for 25 minutes or until golden.

Nutritional Information Amount per serving

Calories: 186 Calories from fat: 27% Fat: 5.5g Saturated fat: 2g

Monounsaturated fat: 2.3g Polyunsaturated fat: 0.9g Protein: 1.6g

Carbohydrate: 33.1g Fiber: 2.5g Cholesterol: 8mg Iron: 0.7mg Sodium:

272mg Calcium: 23mg

Nutrition Guidelines for Healthy Living Cooking Light NOVEMBER 2007

Sweet Potato Coconut Casserole       

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3 cups sweet potatoes, mashed

1-1/2 cups sugar

4 eggs, beaten

1 teaspoon vanilla

1 teaspoon dark rum (optional)

1 teaspoon freshly squeezed lemon juice

1/2 teaspoon nutmeg

1 teaspoon cinnamon

Pinch of salt

2-1/2 cups milk

1 stick butter

1 cup flaked coconut (optional)

Wash and peel potatoes and boil until tender in salted water. Mash with butter while still hot. Stir in sugar, vanilla, lemon and seasonings.

Beat eggs well and combine with milk. If using coconut, add to milk.  Slowly add milk to sweet potatoes, stirring until well mixed.

Butter a casserole and transfer potato mixture, spreading evenly. Dot the top with an extra tablespoon of butter, if desired.

Bake at 400°F until firm and lightly browned.

Submitted by: CM

I am also not big on gravies.  I am a purist.  I want to taste the turkey in its entire wonderful flavor.  But, for you that want gravy here are some recipes for different types.

Holiday Turkey Gravy

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Submitted By: cynjne

Prep Time: 15 Minutes

Cook Time: 3 Hours 20 Minutes

Ready In: 3 Hours 35 Minutes

Servings: 10

“Turkey gravy made with from-scratch stock is enriched with the drippings of the roasted turkey, plus a bit of tomato paste and red currant jelly to deepen The flavors.” ~ cynjne

INGREDIENTS:

1 pound giblets, neck, and clipped wing tips from turkey

2 carrots, roughly chopped

1 stalk celery, roughly chopped

6 cups water

2 cups chicken stock

1-1/2 cups turkey drippings from

Roasted turkey

1/4 cup all-purpose flour

2 tablespoons tomato paste

2 tablespoons red currant jelly

Salt and ground black pepper to taste

DIRECTIONS:

While the turkey is roasting, place the giblets, turkey neck, and clipped turkey wing tips into a large saucepan with the carrots, celery, water, and chicken stock. Bring to a boil over medium heat, skim off any foam that forms on the top, reduce heat to low, and simmer the stock for 3 hours. Strain the stock, skim off the fat, and set aside. There should be about 4 cups of stock.

Skim off and discard all but 1/4 cup of the fat from the drippings in the roasting pan, and place the roasting pan over medium heat. Whisk in the flour, then cook and stir the flour mixture until it becomes pale golden brown, about 5 minutes. Whisk in the stock and tomato paste; bring to a boil, simmer for 5 minutes, then whisk in the red currant jelly. Simmer for 10 more minutes. Season to taste with salt and black pepper.

FOOTNOTES:

Editor’s Notes:  This recipe assumes that the turkey will produce about 1 1/2 cups of drippings after skimming. Actual amount may vary. The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary. The nutrition data also includes the full amount of fat from the pan drippings, although the recipe calls for partially skimming the fat.

Nutrition Information Servings  Per Recipe:

10 Calories: 398 Amount Per Serving Total Fat: 36.2g

Cholesterol: 163mg Sodium: 111mg Amount Per Serving Total Carbs: 7.5g

Dietary Fiber: 0.7g Protein: 10.1g

Rich Make-Ahead Turkey Gravy

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Submitted By: benwa

Photo By: Wyattdogster

Prep Time: 30 Minutes

Cook Time: 2 Hours 30 Minutes

Ready In: 3 Hours

Servings: 18

“You make this richly-flavored turkey gravy ahead, and freeze or refrigerate until the Big Day. Reheat to serve, and mix with the turkey pan drippings if you like. There’s no rush or last-minute stress to make perfect gravy.”

INGREDIENTS:

3 pounds turkey wings

2 small onions, quartered

2 stalks celery, each cut into 4 pieces

2 carrots, each cut into 4 pieces

2 cloves garlic, halved

1-1/2 cups dry white wine

4 cups chicken broth

4 cups water

1/4 teaspoon dried thyme

2 tablespoons butter, or more if

Needed (optional)

1/2 cup all-purpose flour

Salt and ground black pepper to taste

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Place the turkey wings, onions, celery, carrots, and garlic into a roasting pan, and roast until the turkey wings turn a deep golden brown color, about 1 hour and 15 minutes. Transfer the cooked wings and vegetables to a large pot. Place the roasting pan over 2 stove burners on medium-high heat, then pour the white wine into the roasting pan.

Scrape off and dissolve any browned flavor bits from the bottom of the pan into the white wine; heat and scrape the roasting pan until the drippings and wine have reduced to about 1/2 cup. Pour the wine mixture into the saucepan with the turkey wings.

Pour chicken broth and water into the pot, and season with thyme. Push the turkey wings down into the liquid; bring the mixture to a boil, reduce heat to low, and simmer for 45 minutes. Skim off any foam that collects on top. Pour the broth mixture through a colander into a large bowl; pick meat from the wings, if desired, to add to gravy, or discard the spent wings and vegetables. Allow the gravy base to stand for several minutes for the fat to collect into a layer on top, and skim as much fat as possible. Transfer the skimmed fat into a saucepan. There should be at least 1/2 cup of turkey fat; add butter to make this amount if necessary.

Whisk the flour into the turkey fat over medium heat until the flour mixture becomes smooth and golden brown. Gradually whisk in the broth until the gravy comes to a boil and thickens. Season to taste with salt and pepper. Allow the gravy to cool, then refrigerate or freeze. Reheat almost to boiling to serve.

FOOTNOTES:

Editor’s Note:   The nutrition data for this recipe includes the full amount of the stock ingredients. The actual amount of the ingredients consumed will vary.

Cook’s Note:   For richer flavor, add turkey pan drippings to the gravy at serving time.

Nutrition Information Servings Per Recipe: 18

Calories: 108 Amount Per Serving Total Fat: 4.6g Cholesterol: 24mg

Sodium: 59mg Amount Per Serving Total Carbs: 4.9g Dietary Fiber: 0.5g

Protein: 7.7g

 

 

Cider-Sage Gravy

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

Source: ChrisandAmy

Photo: by Sarah Shatz

This recipe was a finalist in the contest for Your Best Gravy ata food52.com.

A&M’s Testing Notes: ChrisandAmy’s Vermont-inspired gravy would transform even the saddest, most dessicated turkey into a delicacy. It’s ready ten minutes after the turkey emerges from the oven…

ChrisandAmy’s Notes: A recent trip to Vermont acted as inspiration for us to use Vermont ingredients in a Sunday Fall Feast. We used apple cider from the Cold Hollow Cider Mill in Waterbury, Vermont to make this gravy that we served with a dry-brined roasted turkey. – ChrisandAmy

Yield:  2 cups gravy

1 small bunch sage leaves

3 tablespoons (or more) drippings from turkey

1 cup apple cider

3 tablespoons flour

1 cup homemade or low sodium chicken stock

Kosher salt and freshly ground pepper to taste

Add the sage leaves to the roasting pan with the drippings from roasting the turkey. (If you have at least 6 tablespoons of drippings, you can double the recipe.).

Place the pan over medium heat and allow the sage to infuse the fat and heat until the leaves start to stick to the bottom of the pan, about 3 minutes.

Deglaze the pan by slowly adding the apple cider, stirring to scrape up the brown bits. Simmer for 3 minutes.

Whisk together the flour and chicken stock in a separate container until smooth. Slowly pour the stock/flour mixture into the pan and stir continuously until it reaches the desired consistency, 5 to 10 minutes.

Remove the sage leaves and add salt and pepper to taste.

Remove from heat and pour into a gravy boat to serve and enjoy.

My very favorite food to make is turkey.  After you rinse the turkey and pat it dry, stuff the cavities with a large fresh juice orange and a large onion, then you can either truss and sew or skewer the cavities closed or stuff them with crushed up aluminum foil.  I always squeeze the juice of the orange into the cavity.  My very good friend, Mary, told me she stuffs her turkey’s cavities with an orange, an apple and a pear.  I going to try that this year.  I love to baste my turkey and watch it turn golden.  I will give you the recipe for the basting sauce I make and tell you the secret to a great turkey is to baste it every ½ hour and to begin cooking it breast-side down and half-way through the cooking time, turn it over and finish the roasting of the turkey with the breast-side up.  Cook the turkey according to the package directions.  If you see the wings are getting too brown, wrap them in foil and the remove foil about 5 minutes before taking the turkey out of the oven and let them cook uncovered for those 5 minutes.

DISCLAIMER:  this photo is just an example of basting a turkey.  It does not go with the recipe below.

 

 

MARILYN’S TURKEY BASTING SAUCE

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1 stick Butter OR Margarine

1-2 tbsps. Honey

1/4 cup Orange Juice

1/8 cup Wine (I prefer a sweet wine when I make this sauce)

1 tsp. Poultry Seasoning

1 tsp. Rosemary

1 tsp. Thyme

1 tbsp. Dried Parsley (a few sprigs if you want to use Fresh Parsley)

1/4 tsp. Garlic Powder

2 tbsp. Dried Onion Flakes (optional)

Put margarine in small saucepan and put on lower heat to begin melting it.  As soon as it begins to melt, add the orange juice, honey and wine.  Stir a bit then add your spices.  Mix well.  Use to baste your turkeys!

I’ve been making my turkeys with this sauce that I made up since I can remember, about 50 years now, as I started learning how to cook the turkeys when I was about 10 years old.  Yes, my mother did the hard part of the cooking of the turkey, but I was the baster.  I love the bit of sweetness that the honey and wine imparts to the sauce!  Hope you enjoy it.  You can always adjust the seasonings  to your own tastes!  ~Softa123 aka Marilyn

Soy-Sauce-And-Honey-Glazed Turkey

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SOURCE: Joanne Chang at foodandwine.com

PHOTO: © Con Poulos

ACTIVE: 45 MIN TOTAL TIME: 6 HRS 45 MIN

” ‘We never had turkey on Thanksgiving, ” says Joanne Chang, “only duck. I love turkey with sage and butter, but I crave the flavors I grew up with.’ Here, she marinates and bastes the bird with soy, sesame, honey and ginger, giving it superb flavor and a beautiful mahogany color.” ~Joanne Chang

2 cups soy sauce

1 cup honey

1/4 cup toasted sesame oil

1/2 cup thinly sliced fresh ginger

One 14- to 16-pound turkey

1 tablespoon kosher salt

2 teaspoons freshly ground pepper

1-1/2 teaspoons Chinese five-spice powder

6 scallions cut into 2-inch lengths

2 cups chicken stock or low-sodium broth

4 tablespoons unsalted butter, softened

3/4 cup all-purpose flour

In a very large bowl, whisk together the soy sauce, honey, sesame oil and half of the ginger. Put the turkey in the bowl, breast side down, and marinate at room temperature for 45 minutes.

Turn the turkey and marinate breast side up for 15 minutes.

Preheat the oven to 350°.

Set a rack in a large roasting pan.

In a small bowl, combine the salt, pepper and five-spice powder. Remove the turkey from the marinade; reserve the marinade.

Set the turkey on the rack, breast side up, and season it inside and out with the salt mixture. Stuff the cavity with the scallions and the remaining ginger

Turn the turkey breast side down on the rack. Add 2 cups of water to the roasting pan. Loosely cover the turkey with a foil tent. Roast the turkey for 4 hours, basting with some of the reserved marinade every hour and adding a total of 3 cups of water to the pan during roasting.

Turn the turkey breast side up and baste well with the reserved marinade. Roast uncovered for 30 minutes, basting once halfway through cooking.

The turkey is done when an instant-read thermometer inserted in the thigh registers 165°.  Carefully pour the juices from the turkey cavity into the roasting pan and transfer the turkey to a carving board. Let rest in a warm place for 30 minutes. Meanwhile, strain the pan juices into a large saucepan and skim off the fat. Add the chicken stock to the juices along with 3 cups of water and bring to a boil.

In a medium bowl, blend the butter with the flour to make a smooth paste. Gradually whisk in 2 cups of the hot pan juices until smooth. Whisk the mixture into the saucepan and bring the gravy to a simmer, whisking constantly, until thickened.

Simmer the gravy over low heat, whisking occasionally, until no floury taste remains, about 8 minutes. Carve the turkey; pass the gravy at the table.

Our Pairing Suggestion:   California’s Monterey region is an up-and-coming area for Pinot Noir, thanks to its cool, ocean-influenced climate, which gives the wines great acidity and generous fruit intensity. That balance makes them go especially well with the different flavors of the Thanksgiving feast—especially turkey.

Servings: 12

Winter Fruit Glazed Turkey

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

1 (12-pound) whole turkey, fresh or frozen (thawed)

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 large orange, cut in eight wedges, seeds removed

1/4 cup red currant jelly

2 tablespoons orange marmalade

1/2 teaspoon anise seeds, ground coarse by mortar/pestle or a coffee grinder

1. To Prepare Turkey: Remove giblets and neck from turkey; reserve for gravy. Rinse turkey with cold running water and drain well. Blot dry with paper towels.

2. Sprinkle salt and pepper in the cavities of the bird. Place orange wedges in both body and neck cavities.

3. Fold neck skin and fasten to the back with skewers. Fold the wings under the back of the turkey. Return legs to tucked position.

4. For Winter Fruit Glaze: In 1-cup microwave-safe glass measure, combine jelly, marmalade and anise seeds. Cook in microwave at HIGH (100% power) 30 to 45 seconds or until melted.

5. Brush glaze over turkey during last 20 minutes of roasting time.

6. To Roast Turkey: Place turkey, breast side up, on a rack in a large shallow (no more than 2 1/2-inch deep) roasting pan. Insert an oven-safe thermometer into thickest part of the thigh, being careful it does not touch the bone.

7. Roast turkey in a preheated 325 degree F oven about 3 1/2 hours (total roasting time) basting with the pan juices. During the last 20 minutes of roasting time, baste the bird with the Winter Fruit Glaze. Continue to roast until the thermometer registers 180 degrees F in the thigh and 170 degrees F in the breast. 8. Remove turkey from the oven and allow the bird to rest for 15-20 minutes before carving. Place on a warm large platter and garnish.

Makes 15 servings.Recipe and photograph provided courtesy of the National Turkey Federation.

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THANKSGIVING – #6

Posted on November 18, 2011. Filed under: Chocolate-Mint, Coconut, Comfort Foods, Cookies, Cut-Out Cookies, Dairy, Desserts, Kids, Kosher Recipe, Marshmallows, Nuts, Oranges, Paerve, Parve, Peanut Butter, Poetry, Rainy Day Foods, Recipes, Refrigerator Cookies, Rochester, Snacks, THANKSGIVING, Thanksgiving Recipes | Tags: , , , , , , , , , , , , |


Baking Cookies
I was warned that this would happen as I stirred the cookie dough.
“Now, if you eat too much of it, a pain inside will grow.”
I didn’t really listen as the ingredients swirled around.
I took a nip to try it; a better taste could not be found!I couldn’t stop! I ate and ate… a spoonful here then there.
Before I knew it, most was gone; the bowl was almost bare.
I looked down at my belly. It stuck out beneath my shirt.
And that is when the pain began, the ache – the awful hurt.“It hurts!” I clutched my tummy as I sat down on the floor.
“Too much!” I cried to everyone. “The cookie dough… no more!”
I moaned as I regretted having taken every bite.
“I should not have eaten all that dough! I know now – you were right!”

There was nothing I could do but wait, the ache would go away.
I knew it must eventually. It couldn’t stay all day.
I sat and waited patiently, and pouted; rubbed my tum.
Then I heard the ding-dong ring… the cookies! They were done!

Well, cookie dough and cookies are two very different things,
For my tummy feels much better once the oven timer rings.
It knows the fix for too much dough is cookies. I am sure.
It doesn’t really make much sense, but b’lieve me it’s the cure!

By Carrie Heyes

Today we are going to begin our holiday baking with a nice selection of cookie recipes.  Make two or three of these to have on hand for those of you who don’t like pies.  It is especially necessary to have cookies on hand if there are children or if you eat your Thanksgiving meal early in the day and then have people stay through for games, movies, or just plain chatting.  What I suggest is make enough to put out a dozen of each cookie and freeze the rest for Christmas, Chanukah, Kawanza or the Winter Solstice.  If you decide to make cut-out cookies, which I recommend, cut some in Thanksgiving shapes and some in other shapes.  Make all the cookies on one day and decorate the next day.  Don’t forget to figure in drying time for decorated cookies.  Do not freeze frosted/decorated cookies.  It is better to freeze cookies unfrosted and frost them two days before you need them.  Let the kids do the frosting and decorating.  It fosters pride in  themselves and relieves you for the more tedious tasks.

DISCLAIMER:  The above photo is not the photo for the following recipe, but looks like the ones that Fran’s cookie recipe makes. ~Softa123

FRAN SCARMANACH’S KRIS KRINGLE COOKIES

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

1 cup Butter

2 cups Granulated Sugar

3 Eggs

5 cups All-Purpose Flour

1-1/2 teaspoons Cream of Tartar

1-1/2 teaspoons Baking Soda

1/4 teaspoon Salt

2 tablespoons Milk

1 teaspoon Vanilla Extract

Cream butter.  Add sugar.  Cream well together.  Add eggs, one at a time.  Add flour , cream of tartar, boaking soda, salt, milk and vanilla extract.

Divide dough in half.  Roll out one ball of dough.  Cut with cookie cutters of your choice.  Bake at 450° Fahrenheit for about 7 minutes.

Frost and decorate as desired.

This recipe is for my second favorite cut-out cookies.  Thankfully, I gave this recipe to my step-daughter-in-law, Lisa, who makes them for me every Chanukah/Christmas season.  I always look forward to these cookies, as well as all the others Lisa bakes.  I will post my favorite cut-out cookie recipe when I do the Winter holiday cookie post(s). ~Softa123 aka Marilyn

REAL ORANGE COOKIES

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

2-1/2 cups SIFTED Cake Flour

1/2 teaspoon Salt

1/2 teaspoon Baking Soda

1/2 cup soft Shortening

1/2 cup Granulated Sugar

2 Eggs

1 tablespoon GRATED Orange Rind

1/2 cup Orange Juice

1/2 cup chopped Filberts, Walnuts or Flaked Coconut (SOFTA123’S aka MARILYN’S NOTE: I use walnuts for this recipe.)

Start heating oven to 400° Fahrenheit.

Sift together flour, salt and baking soda.

Mix shortening with sugar, eggs and orange rind until creamy.  Mix in flour mixture ALTERNATELY with orange juice, then mix in nuts or coconut.

Drop by teaspoonfuls, 2″ apart, onto GREASED cookie sheet.  Bake 10-12 minutes OR until golden.

Makes 4 dozen cookies.

This recipe comes from my Good Housekeeping’s Book of Cookies, published in 1958.  I can remember buying this book at Senzel’s Drug Store on Monroe Avenue, Rochester, New York way back when.

These cookies are really good!  ~Softa123 aka Marilyn

Andes Mint Cookies

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

1 cup granulated sugar

1/2 cup packed brown sugar

3/4 cup butter or margarine

2 large eggs

1 teaspoon vanilla extract

2 tablespoons water

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

6 ounces Andes mints

Pecan halves

1. Preheat oven to 375 degrees. In a large bowl, cream sugars and butter or margarine.

2. Add eggs and water. Beat well. Mix flour, baking soda and salt well.  Add gradually to egg mixture. Chill dough overnight (it is important that the dough be well chilled).

3. Wrap each mint completely in cookie dough. Place 2″ apart on lightly greased cookie sheets and put a nut half on top of each cookie.

4. Bake 7-9 minutes until golden brown. Allow to cool thoroughly on wire racks.

Foodgeeks.Com: Fruit And Nut Refrigerator Cookies

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

Source:  Recipe and Photo by Foodgeek: dorel

Servings: 96 servings

Prep. Time::20

Total Time::30

Ingredients:

2-1/2 cups flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup shortening

1/2 cup margarine or butter

1 cup sugar

2 eggs

1 teaspoon vanilla

1/2 cup chopped walnuts or pecans

1 cup chopped candied cherries or mixed candied fruit

Directions:

Combine flour, baking powder, baking soda and salt. Set aside. Cream shortening, butter or margarine and sugar until creamy, add eggs and vanilla and mix thoroughly (I use my electric mixture usually on high power to really whip it up good). Stir flour mixture into creamed mixture. Mix well. Add fruit and nuts. Chill for at least 1/2 hour for easier handling.

Shape dough into smooth rolls about 1-1/2 inches in diameter. Wrap in waxed paper or clear wrap and chill overnight or until firm.

When ready to bake:  Slice with sharp knife in 1/4 inch slices. Place on ungreased cookie sheet. Bake at 375°F for 8-10 minutes or until golden.

Comments from dorel :

“This is a great looking cookie on a tray of mixed cookies. Good at Christmas or for bazaars or church fellowships. Or just for cookie lovers everywhere. Don’t know where the recipe came from. I’ve had it for years.”

Nutritional Facts for Fruit and Nut Refrigerator Cookies

Serving Size: 1 (841 g)

Servings Per Recipe: 1

Amount Per Serving

% Daily Value

Calories 43.4

Calories from Fat 22

52%

Total Fat 2.5 g

3%

Saturated Fat 0.5 g

2%

Cholesterol 4.4 mg

1%

Sodium 29.0 mg

1%

Total Carbohydrate 4.6 g

1%

Dietary Fiber 0.1 g

0%

Sugars 2.1 g

8%

Protein 0.5 g

1%

Softa123’s Comment:  Most refrigerator cookie dough can be frozen up to 4 or 6 weeks. Use these tips for freezing:

  • Double-wrap dough in plastic wrap to prevent freezer burn and absorption of odors from your freezer
  • Write the type of cookie dough and the date it was frozen on the outside of the package.
  • When you are ready to bake, simply let the dough defrost in the refrigerator. This will take several hours, so plan ahead.

Mace And Chain Cookies Recipe

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

“A friend’s family favorite recipe with a new name…” ~Frisiangirl

Prep:15m Cook:11m Servings:4

Source:  Frisiangirl

* old fashioned cookie

Ingredients:

* 1 C Butter

* 1 C Brown sugar

* 1/2 C sugar

* 1 T. milk

* 1 1/2 tsp. vanilla

* 2 eggs

* 1 C. cornflakes

* 3 C. oats

* 1 C. walnuts

* 1 1/2 C. flour

* 1 1/4 tsp. baking soda

* 1 1/2 tsp. mace

* 1 1/2 tsp. cinnamon

* 1/4 tsp. nutmeg

* 1/8 tsp. cloves

* 4 oz. coconut

* 12 oz. milk chocolate chips

Directions:

1. Cream butter and sugar. Add milk, vanilla and eggs; beat until creamy and smooth.

2. Stir flour, soda and spices together; add to egg mixture.

3. Gently stir in cornflakes, oats, walnuts, coconut and chocolate chips.

4. Drop by tablespoonfuls onto cookie sheet.

5. Bake at 350 11 minutes. Remove from cookie sheet immediately.

Oatmeal Chocolate Chip Cookies

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

1 cup Shortening

2 Eggs

1 cup chocolate chips

1 cup White sugar

1/2 cup Brown sugar

2 cups White flour

1 teaspoon Baking soda

1 teaspoon Baking powder

1/2 teaspoon Salt

2 cups Oatmeal

1. Cream shortening.

2. Add sugars and mix.

3. Add rest of ingredients except chocolate chips and oatmeal and mix.

4. Add oatmeal and chocolate chips and mix.

5. Spoon onto greased cookie sheet.

6. Bake for 10-12 minutes at Bake [at]350

Posted to JEWISH-FOOD digest V97 #310 by BNLImp[at]aol.com (Iara Lewin)

Yellow Cake Mix Cookies

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

1 cup Crunchy peanut butter

2 Eggs

1/4 cup Oil

1/3 cup Water

1 package Yellow cake mix

1 package chocolate chips (12 ounce)

Mix all ingredients together then drop by teaspoon on ungreased cookie sheet. Bake at 350 degrees for 10 to 12 minutes.

Source:  Randy

 

 

One-Bowl Brownies

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

4 squares unsweetened chocolate

3/4 cup Margarine

2 cups Sugar

3 Eggs

1 teaspoon Vanilla

1 cup Flour

1 cup coarsely chopped nuts (optional)

ROCKY ROAD VERSION-

2 cups Miniature marshmallows

1 cup Semi-sweet real chocolate chips

1 cup Coarsely chopped walnuts

PEANUT BUTTER SWIRL VERSION-

 

2/3 cup Peanut butter

Source:  Date: Tue, 11 Jun 1996 21:11:14 -0400 From: Linda Robinson

Heat oven to 350x F.

Microwave chocolate and margarine in large microwavable bowl on high 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolate mixture. Add eggs and vanilla; stir until completely mixed.

Stir in flour until well blended. Stir in nuts. Spread in greased 13″ x 9″ pan.

Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs.

Do not overbake.

Cool in pan; cut into squares.

Makes 24 brownies.

ROCKY ROAD ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above. Bake 35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Immediately sprinkle with marshmallows, chocolate chips and walnuts. Continue baking 3-5 minutes until topping begins to melt together. Cool in pan; cut into squares.

PEANUT BUTTER SWIRL ONE-BOWL BROWNIES: Prepare basic one-bowl brownie recipe above, reserving 1 Tbs. of the margarine and 2 Tbs. of the sugar from the original recipe. Prepare as directed. Mix reserved margarine and sugar into 2/3 cup peanut butter. Spoon over uncooked brownie mixture and swirl with knife to marbleize. Bake 30-35 minutes or until wooden pick inserted in center comes out with fudgy crumbs. Cool in pan and cut into squares.

SOURCE:

EAT-L DIGEST 10 JUNE 1996

From the EAT-L recipe list. Downloaded from Glen’s MM Recipe Archive,

One cookie baking hint from Softa123:  Don’t eat all the cookies up by yourself!  Remember to share with friends and family; they taste better that way!

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THANKSGIVING – #5

Posted on November 17, 2011. Filed under: Apples, Breads - Yeast, Breakfast, Coconut, Dairy, Dinner/Supper, Honey, Jams-Jellies-Spreads-Etc, Kosher Recipe, Nuts, Oranges, Paerve, Parve, Pears, Pineapple, Quick Breads, Recipes, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes, Ugli or Unique Fruit | Tags: , , , , , , , , , |


Grace

Thank you for the world so sweet,

Thank you for the food we eat,

Thank you for the birds that sing,

Thank you, God, for everything!

~Edith Rutter Leatham~

To go with the Pumpkin Challah, I would opt for plain margarine or butter.  If you don’t keep kosher, it would also go good with plain cream cheese or try my recipe for Marilyn’s Nutty Orange Cream Cheese Spread:

MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD

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

8 oz. cream cheese, softened

3 tbsp. fresh orange juice

1 tbsp. grated orange peel

1/4 cup chopped walnuts

Orange Cream Cheese Spread:

In a bowl, mix the cream cheese, orange juice and peel until smooth.  Mix in toasted walnuts.  Bring to room temperature to serve.

To Toast Walnuts: 

Baking: Preheat oven to 350 degrees. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

Stovetop: Cook walnuts in a skillet at medium-high heat for 3-5 minutes, stirring frequently.

Note: Walnuts can be toasted dry or with a dash of oil.

When it comes to Sally Lunn Bread I’m a purist. I like just a thin layer of butter or margarine.  But, to make it festive, you might paring  this delicious bread with a nice jam such as  the concord grape freezer jam below:

Freezer Jam Recipe: Concord Grape

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

Concord grapes have seeds and very sour skins; these should be removed in order to have a more edible jam. So after washing and stemming the grapes I placed them in a stainless steel pot and mashed them with a potato masher. Once I mashed out as much juice as possible I cooked the mixture until it boiled. Then I strained it through a sieve and ended up with 4 cups of juice. I then followed the steps below.

FREEZER JAM RECIPE:

4 cups crushed berries or Concord grapes (for peaches and apricots, use 3 1/2 cup )

1-1/2 cups sugar

1 1.59-ounce package Ball freezer pectin

Optional: lavender/lemon zest for strawberries, cinnamon/ground ginger for Peaches and Concord grapes

For berries or stone fruit, mix with sugar, pectin and optional spices in a bowl until well blended. For grapes, heat crushed fruit to a boil in a large saucepan. Reduce heat and simmer until skins are tender, 3-5 minutes, then add to pectin/sugar mixture. For all, stir 3 minutes.

Ladle into five clean 8-ounce Ball plastic freezer jars to fill line, or any other freezer-safe containers or glass jars if eating within a few weeks. Twist on lids. Let stand until thickened, about 30 minutes.

Refrigerate for three weeks or freeze up to a year.

LABELS: PRESERVINGPOSTED BY CLAUDIA AT 9:44 PM

http://myeverydaykitchen.blogspot.com/2008/09/concord-grape-freezer-jam.html

To go with my Garden Herb Bread, again, I suggest just a thin layer of butter or margarine, but if you want to go “fancy” try serving it with

Cranberry Butter

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

Submitted By: Marlene Muckenhirn

Photo By: HeatherAnn421

Prep Time: 10 Minutes

Ready In: 10 Minutes

Servings: 28

“Just in time for holiday breakfasts, Marlene Muckenhirn offers this easy Four-ingredient berry and citrus spread. ‘It’s great on toast or bagels, ‘ notes The Delano, Minnesota reader.”

INGREDIENTS:

 

3/4 cup butter (no substitutes), softened

1 teaspoon grated orange peel

1 dash almond extract

1 cup whole berry cranberry sauce

DIRECTIONS:

In a small mixing bowl, cream butter, orange peel and almond extract.

Beat in the cranberry sauce until blended. Store in the refrigerator.

Now to go with Pioneer Woman’s No Knead Dinner Rolls, I suggest either plain butter or margarine or this nice candy apple jelly.  This recipe is for those of you who have the know-how or the want-to-know—how and have the proper equipment for canning.

Candy Apple Jelly

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

Submitted By: Betsy Porter

Prep Time: 10 Minutes

Cook Time: 5 Minutes

Ready In: 15 Minutes

Servings: 48

“With a hint of apple and cinnamon, this jelly spreads cheer from breads to bagels to muffins. Its rosy pink color looks lovely blushing through the food jars I save and decorate with fabric-covered lids.” ~Betsy Porter

INGREDIENTS:

4 cups apple juice

1/2 cup red-hot candies

1 (1.75 ounce) package powdered

Fruit pectin

4-1/2 cups sugar

DIRECTIONS:

In a large kettle, combine apple juice, candies and pectin. Bring to a full rolling boil over high heat, stirring constantly. Stir in sugar; return to a full rolling boil. Boil for 2 minutes, stirring constantly.

Remove from the heat; skim off any foam and undissolved candies. Pour hot liquid into hot jars, leaving 1/4-in. headspace. Adjust caps.

Process for 5 minutes in a boiling-water bath.

I must be a butter/margarine lover and never it knew before I began composing this article.  Why do I say that?  Because once again I recommend it to go with the whole wheat challah rolls.  But, for the adventurous, let’s try another recipe that requires canning equipment and knowledge.

Bartlett Pear Orange Marmalade Recipe

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

From Pear Bureau Northwest,

“Bartlett pears are added to traditional orange marmalade in this simple recipe with few ingredients. Great gift idea.”

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

4 pounds (about 12) firm ripe Northwest Bartlett pears, pared, cored and coarsely chopped

2 oranges (thin skinned), thinly sliced and quartered

5 cups sugar

2 tablespoons lime OR lemon juice

 

Preparation:

Combine pears, oranges, sugar, and lime juice in a large kettle. Bring to a boil over medium to low heat; stir until sugar dissolves. Cook rapidly about 20 minutes or until thickened and mixture sheets off a metal spoon. Watch carefully that the marmalade does not scorch.

Ladle into clean hot canning jars to within 1/8 inch of tops. Seal according to jar manufacturer’s directions.

Place jars on rack in canner. Process 10 minutes in boiling water 2 inches above jar tops. Remove carefully, and place on wire racks or thick cloth; cool away from drafts. After 12 hours test lids for proper seal. Remove rings from sealed jars.

Note:  Always be sure to use ripe pears.

Yield: 6 to 7 half pints

Recipe Source: Pear Bureau Northwest

At the risk of sounding redundant, again, what could be better than just a thin spreading of butter or margarine on the Perfect Dinner Rolls?  I can’t think of anything better.  But for a bit of savory flavor, how about trying this savory recipe for Sun Dried Tomato Butter:

Sun Dried Tomato Butter

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

Posted by bebeblues

1/2 c. softened butter

1 minced clove garlic

1-1/2 tsp. lemon juice

2 tbsp. minced sun dried tomatoes, drained oil packed

1 small tomato, chopped, cored and seeded

1/4 c. chopped, fresh parsley

Combine butter, garlic, lemon juice, sun dried and regular tomato and parsley together. Shape butter into a log (about 1 inch round x 8 inches long) on waxed paper. Wrap and chill. Slice and add to vegetables or whatever you want.

Ok, sorry, but here is where I draw the line…absolutely nothing other than plain butter or margarine or pure maple syrup belongs on cornbread.  If anyone has any better idea, please let me know.

A go-with for our might be MARILYN’S NUTTY ORANGE CREAM CHEESE SPREAD (see recipe above), plain cream cheese, butter or margarine,  honey vanilla bean cream cheese or this cream cheese-pineapple spread.  Recipes follow.

Cream Cheese Spread

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

Ingredient List:

1 (8 ounce) package cream cheese, softened

1-1/2 tablespoons powdered sugar

1 tablespoon pineapple juice

1/2 teaspoon vanilla

3 tablespoons drained crushed pineapple

2 tablespoons finely chopped walnuts or pecans

Kitchen Equipment Needed

Electric mixer and mixing bowl

Instructions:

Step 1: Combine first four ingredients in a small mixing bowl; beat at medium speed with an electric mixer until smooth.

Step 2: Add crushed pineapple and the finely chopped nuts, stirring well.

Step 3: Refrigerate 30 minutes or more to allow flavors to combine.

Step 4: Remove from refrigerator and allow to come to room temperature before serving.

Step 5: Store the unused fruit dip in the refrigerator.

Yield: 1-1/4 cups.

Source:  http://www.breakfast-and-brunch-recipes.com

Honey Vanilla Bean Cream Cheese

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

From Miri Rotkovitz, former Contributing Writer

Lightly sweetened with honey and flecked throughout with vanilla bean, this Honey Vanilla Cream Cheese spread is perfect with quick breads and muffins at brunch or teatime. Plus, it’s so simple and quick to prepare that you can even use it to add a special touch to weekday breakfasts.

Tip: Try experimenting with different varietal honeys to subtly influence the flavor of this cream cheese spread.

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: Serves 8

Ingredients:

8 ounces block cream cheese, softened

1/4 cup honey

1 vanilla bean, split

Preparation:

In a medium bowl, cream together the cream cheese and honey until smooth and well blended.

Using the tip of a knife, scrape the seeds from the vanilla bean pod into the cream cheese. Stir until the seeds are evenly distributed.

Refrigerate, covered, until ready to serve. Enjoy!

Tip: Bury the empty vanilla pod in a canister of sugar – the pod will add a subtle vanilla aroma and flavor to the sugar.

For our Sparkling Orange Scones, you can use the almond butter recipe that was included with the scone recipe or why not try the exotic Ugli Fruit (also called “Unique Fruit) Curd.  If you are unfamiliar with this fruit, I can only tell you it is my favorite and it is very good for diabetics and weight watchers!  Of course, plain butter or margarine goes well with scones also.

UGLI Curd for Cheesecake Topping or Jam

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

INGREDIENTS:

Zest and Juice of 1 Ugli Fruit

4 oz. Butter

6 oz. Granulated Sugar

2 LARGE Eggs

PROCEDURE:

Cream the butter and granulated sugar until light and fluffy.  Beat the eggs in slowly then add in the Ugli Fruit zest and juice.  Pour into sterilized jars and use within 6 weeks.  Use like jam or a topping for cheesecakes.

I like my muffins and quick breads plain.  That’s right, bare butt naked!  But for those of you who are like my dear husband, here are a couple of go withs.

For the almond muffins, use the almond butter recipe included with the Sparkling Orange Scone recipe or try some Hawaiian Coconut Spread (recipe below).

Hawaiian Coconut Spread

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

8 ounces cream cheese, softened

2 tablespoons apricot, pineapple or peach preserves

1/3 cup flaked coconut

Combine cream cheese and preserves, mixing until well blended. Add coconut; mix well. Chill. Serve with nut bread slices.

Variations: Add 1/8 teaspoon aniseed; substitute 1/4 cup whole berry cranberry sauce for preserves.

For the Pear Upside Down Muffins, must be served without any other spreads!

I think just plain margarine or butter for the Carrot, Sunflower Seed And Raisin Bran Muffins would be fine.  But for those who like jams, why not try:

Apple Preserves Recipe

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

Ready in: Under 30 minutes

Difficulty: 3 (1=easiest : hardest=5)

Serves/Makes: 6 half pints

INGREDIENTS:

 

1 cup water

6 cups apples, peeled and sliced

1 tablespoon lemon juice

1 package powdered pectin

1/2 cup thinly sliced lemon

4 cups sugar

2 teaspoons nutmeg

PREPARATION:

Combine apples, water and lemon juice in large saucepan.

Simmer, covered, 10 minutes. Stir in pectin and bring to a boil, stirring frequently. Add lemon slices and sugar. Return to a rolling boil. Boil hard 1 minute, stirring frequently.

Remove from heat; add nutmeg. Pour in hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath.

This recipe from CDKitchen for Apple Preserves

Recipe ID: 8264

SUBMITTED BY: anonymous

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THANKSGIVING – #4

Posted on November 16, 2011. Filed under: Breads - Yeast, Cherries, Coconut, Comfort Foods, Dairy, General Crafts, Holiday Songs, Hope, Kids, Oranges, Paerve, Party Ideas, Parve, Pears, Pineapple, Quick Breads, Recipes with Pumpkin, Scottish Recipes, Thanksgiving Recipes, Tried and True Recipe, Vegetables | Tags: , , , , , , , , , , , , |


We Gather Together

Traditional Thanksgiving Song

We gather together to ask the Lord’s blessing;

He chastens and hastens His will to make known.

The wicked oppressing now cease from distressing.

Sing praises to His Name; He forgets not His own.

 

Beside us to guide us, our God with us joining,

Ordaining, maintaining His kingdom divine;

So from the beginning the fight we were winning;

Thou, Lord, were at our side, all glory be Thine!

 

We all do extol Thee, Thou Leader triumphant,

And pray that Thou still our Defender will be.

Let Thy congregation escape tribulation;

Thy Name be ever praised! O Lord, make us free!

I was not going to do a craft article today, but I ran across a project that is too cute and easy not to alert you to.  The project is a “Give Thanks” Fall Banner.  You can find it at a great craft site called “The Kurtz Corner,” and to get there just click on “Give Thanks.”  For today’s recipe theme I have chosen bread recipes.  Don’t forget you can make bread a week or two ahead of time and freeze it, then bake it fresh or if you already have baked it, just reheat it before serving.

When I think of bread, I think of a bread basket teaming with freshly baked bread, rolls, sweet rolls, muffins and quick breads just waiting to be topped with butter, margarine, jams, preserves and jellies of all kinds.  So, depending on my speed putting everything together, this may be part 1 of a 2 part series.  If it is, I will alert you to this fact at the bottom of the article.

My choice for the first recipe is a pumpkin challah.  Challah is egg bread that is eaten on Friday nights and Saturdays by Jewish people to celebrate the Sabbath.  It is also eaten on most holidays.  Flavored challahs such as this one is a very new innovation.  So far my favorite is chocolate chip!

Pumpkin Challah

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

Yield: This recipe makes 2 smaller loaves.

“We like to eat one sliced and unadorned, and use the other loaf for French toast.”

Ingredients:

2-1/4 teaspoons (1 packet) yeast

2/3 cup warm water

1/2 cup sugar

1/2 cup pumpkin puree

1-1/2 teaspoons salt

1/2 teaspoon cinnamon

1/4 teaspoon ground ginger

1/8 teaspoon nutmeg

1/4 teaspoon ground cardamom

4 cups flour, plus more for dusting and kneading

1 egg

Sesame or poppy seeds (optional)

Method:

In a large bowl, dissolve sugar and yeast in the warm water. Let sit 10 minutes until foamy.

Stir in pumpkin puree, salt, and spices. Add three cups of the flour and mix until well incorporated. Add remaining flour, a little at a time, until dough is only slightly sticky to the touch.

Dust counter or wooden board with flour and turn out dough. Knead, adding flour as needed, until you have a smooth, springy dough. Place  in a lightly greased bowl, cover, and let rise two hours, or until doubled in size.

Punch down dough and turn out onto flour-covered counter. Divide dough in half; set one half aside. For each half, divide into three approximately equal pieces. Form pieces into long snakelike strands, about 12 inches long. Braid together strands and tuck both ends under the loaf. Carefully place on a flour-dusted board, greased baking sheet, or in a greased loaf pan. Repeat for remaining dough.

Cover and let rise until doubled, about 40 minutes.

Preheat oven to 350 degrees. If using a baking stone, start your preheat when you begin the second rise.

Beat egg and brush over the bread, and sprinkle on seeds, if using. Put loaves in oven and bake for 40 to 50 minutes, until tops are golden brown.

“In this version of challah, the pumpkin stands in for the eggs. Adding eggs will make for a richer dough, but of course remember that you’ll need to add flour to balance out the additional liquid.”

“Also, this pumpkin challah is only lightly spiced – I wanted to be able to have the bread fit as both breakfast and sliced alongside a savory dinner.”

Tips:

  • Use a kitchen scale to ensure equal division of dough. I’m just as bad at dividing sections for braiding bread as I am for braiding hair.
  • I add 3 cups of flour to start with and then add the rest slowly. Due to different moisture levels, varieties of flour, and measuring methods, it’s easier to start out with less flour and add what you need rather than adding all at once and finding your dough is too dry.
  • On the second rise I preheat the oven and set the dough nearby. My kitchen doesn’t maintain enough heat for bread to rise well on its own most days, so this helps tremendously.

SOFTA123’S NOTE:  I wish I knew who to credit the pumpkin challah recipe with, if anyone knows, please email me.  It’s such a well written recipe.  I also wonder how this would taste with a confectionery sugar glaze (a small amount of water mixed with a small amount of confectionery sugar for a not too thin consistency) put on it after it is thoroughly cooled.

 Figure 1 Photo by Wally G.

Favorite Sally Lunn Bread For Bread Machine

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

Posted by Pink01

INGREDIENTS

For a 1 1/2 lb loaf bread:

 

1/4 cup heavy cream

1/4 to 3/8 cup water

3 large eggs

1-1/2 teaspoons salt

1/3 cup butter or margarine (cut up in pieces)

1/4 cup sugar

3 cups all purpose flour (or bread flour)

1-1/2 to 2 tsp yeast

DIRECTIONS

Place all ingredients in bread pan in order listed. Select “Basic/White Bread Cycle” and “Light Crust“. Press “Start. After the baking cycle ends, remove bread from pan, place on a wire rack and allow to cool 1 hour before slicing. Enjoy!

“I got this recipe from a Bread Machine cookbook but I can’t remember the name. This bread is awesome. It almost tastes like a pound cake!! Really delicious. It has a buttery taste. Can be sliced/toasted for sandwiches. My family looooves it!!” ~Pink01

SOFTA123’S NOTE:  I absolutely love Sally Lunn bread!  Try it, you might like it too!

Marilyn’s Garden Herb Bread

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

1 pound Loaf:  (1 1/2 pound Loaf):

2 cups White Bread Flour, (3 cups)

1 tablespoon Dry Milk, (2 tablespoons)

1 tablespoon Sugar, (2 tablespoons)

1 teaspoon Salt, (1 1/2 teaspoons)

1 teaspoon Chives, (1/2 tablespoon)

1 teaspoon Marjoram, (1/2 tablespoon)

1 teaspoon Thyme, (1/2 tablespoon)

1/2 teaspoon Basil, (1 tablespoon)

1 tablespoon Butter, (2 tablespoons)

3/4 cup Water, (1 1/4 cups)

1 tablespoon Fast Rise Yeast -Or-, (2 teaspoons Fast Rise) Or

2 teaspoons Active Dry Yeast, (3 teaspoons Active Dry)

SOFTA123’S AKA MARILYN’S NOTE: I rewrote the recipe to follow order of my machine. It works wonderfully in my Panasonic.

This bread tastes like stuffing! It is WONDERFUL!!!! Paul and I especially like it to make turkey sandwiches the day after Thanksgiving! ~SOFTA123

Here are some hints from the book I found the recipe in:

1. Use dried herbs that are flaked and not ground.  If using ground, reduce the amt. by half. If using fresh herbs, double the recipe.

2. This recipe can be made with the regular, rapid, or delayed time bake cycles.

This recipes comes from “Bread Electric” from the Innovative Cooking Enterprises. I make the regular size loaf in my machine.

Servings: 8 slices for the small loaf

Now let’s make some delicious dinner rolls.  This is my preference for the bread coarse at Thanksgiving.  I have to admit it, I cheat.  I buy the heat and serve rolls!  But maybe this year will be different.  Anyhow here are recipes for dinner rolls.

Pioneer Woman’s No Knead Dinner Rolls

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

Added by Ree on June 26, 2009

Prep Time 4 Hours

Cook Time 20 Minutes

Servings 24

Difficulty Easy

Ingredients

4 cups Milk

1 cup Sugar

1 cup Vegetable Oil

9 cups Flour

2 packages (4 1/2 Tsp.) Active Dry Yeast

1 teaspoon (heaping) Baking Powder

1 teaspoon (scant) Baking Soda

2 tablespoons Salt

Preparation Instructions

Pour 4 cups of milk into a stock pot or Dutch oven. Add one cup of sugar and 1 cup of vegetable oil. Stir to combine. Now, turn the burner on medium to medium-low and “scald” the mixture/lukewarm (between 90 and 110 degrees). Before the mixture boils, turn off the heat. NOW.

Very important stuff here: walk away. Walk away and allow this mixture to cool to warm/lukewarm. The mixture will need to be warm enough to be a hospitable environment for the yeast, but not so hot that it kills the yeast and makes it inactive. I don’t usually use a thermometer, but if you’d like to, a good temperature is between 90 and 110 degrees. I usually feel the side of the pan with the palm of my hand. If it’s hot at all, I wait another 20 minutes or so. The pan should feel comfortably warm. When the mixture is the right temperature add in 4 cups of flour and 2 packages of (4-1/2 teaspoons) of active dry yeast.

After the yeast and flour are nicely incorporated, add another 4 cups of flour. Stir together and allow to sit, covered with a tea towel or lid, for an hour.

After about an hour it should have almost doubled in size. If it hasn’t changed much, put it in a warm (but turned off ) oven for 45 minutes or so. When it has risen sufficiently add 1 more cup of flour, 1 heaping teaspoon of baking powder, 1 scant teaspoon of baking soda and about 2 tablespoons of salt. Stir (or knead just a bit) until combined.

Butter 1 or 2 muffin pans.

Form the rolls by pinching off a walnut sized piece of dough and rolling it into a little ball. Repeat and tuck three balls of dough into each buttered muffin cup. Continue until pan is full. Cover and allow to rise for about 1 to 2 hours.

Bake in a 400-degree oven until golden brown, about 17 to 20 minutes.

SOFTA123’S NOTE:  For step-by-step instructions go to The Pioneer Woman’s

website located at:

http://thepioneerwoman.com/cooking/2007/11/pw_dinner_rolls_-_no_kneading_required/

Whole Wheat Challah Rolls – Pareve

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

Posted by : Karen Selwyn

“Flecks of grated carrot add color and flavor to these whole-wheat dinner rolls from cookbook author and food writer Judy Zeidler. The dough is remarkably easy to mix, knead and shape.” Judith Evans

2 cups whole-wheat flour

2 cups unbleached flour

1 package active dry yeast

1 teaspoon kosher salt

1 cup warm water (110 to 115 degrees)

1/4 cup vegetable oil, plus more to coat bowl and top of dough

2 tablespoons honey

2 eggs, divided

1 cup peeled, grated carrots

Poppy seeds or sesame seeds

Combine whole-wheat and unbleached flours. Place 2 cups flour mixture, yeast and salt in a large mixing bowl.

Heat warm water, oil and honey in a saucepan or microwave oven until very warm, about 115 to 120 degrees. Add water mixture to flour-yeast mixture, beating until well blended. Add 1 egg, carrots and enough reserved flour to make a soft dough.

Turn dough onto a floured board. Knead 5 to 10 minutes, adding additional reserved flour as needed to make a smooth and elastic dough.  Place dough in an oiled bowl. Oil the top of dough. Cover with a towel; let rise in a warm place until double in size, about 1 1/2 hours.

Divide dough into about 30 small pieces. Form into long ropes, twist into knots and place on a greased baking sheet. Cover with a towel. Let rise in a warm place until doubled, about 1 hour.

Beat remaining egg and use to brush tops of rolls. Sprinkle rolls with poppy seeds. Bake in a preheated 350-degree oven 20 to 30 minutes, or until golden brown.

Yield: About 30 rolls.

Source: “The 1994 Favorites” Judith Evans ST. LOUIS POST DISPATCH (On-line edition), 1/2/95

Perfect Dinner Rolls

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

“These rolls melt in your mouth. I loved them as a child, and I’m happy to make them for my kids because I know I am making for them the same wonderful memories my mom made for me!” —Gayleen Grote, Battle View, North Dakota

24 Servings

Prep: 30 min. + rising Bake: 15 min.

Ingredients:

1 tablespoon active dry yeast

2-1/4 cups warm water (110° to 115°)

1/3 cup sugar

1/3 cup shortening

1/4 cup powdered nondairy creamer

2-1/4 teaspoons salt

6 to 7 cups bread flour

Directions:

In a large bowl, dissolve yeast in warm water. Add the sugar, shortening, creamer, salt and 5 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough (dough will be sticky).

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a bowl coated with cooking spray, turning once to coat the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide into 24 pieces. Shape each into a roll. Place 2 in. apart on baking sheets coated with cooking spray.

Cover and let rise until doubled, about 30 minutes.

Bake at 350° for 12-15 minutes or until lightly browned. Remove from pans to wire racks.

Yield: 2 dozen.

Nutrition Facts: 1 roll equals 142 calories, 3 g fat (1 g saturated

fat), 0 cholesterol, 222 mg sodium, 25 g carbohydrate, 1 g fiber, 4 g

protein. Diabetic Exchanges: 1-1/2 starch, 1/2 fat.

Golden Sweet Cornbread

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

Submitted By: bluegirl

Photo By: larkspur

Prep Time: 10 Minutes

Cook Time: 25 Minutes

Ready In: 35 Minutes

Servings: 12

“If you like sweet cornbread, this is the recipe for you! My mom made this for me as a child, and now it’s my family’s favorite.”

INGREDIENTS:

1 cup all-purpose flour

1 cup yellow cornmeal

2/3 cup white sugar

1 teaspoon salt

3-1/2 teaspoons baking powder

1 egg

1 cup milk

1/3 cup vegetable oil

DIRECTIONS:

Preheat oven to 400 degrees F (200 degrees C). Spray or lightly grease a 9 inch round cake pan.

In a large bowl, combine flour, cornmeal, sugar, salt and baking powder. Stir in egg, milk and vegetable oil until well combined. Pour batter into prepared pan.

Bake in preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the loaf comes out clean.

Nutrition Information Servings Per Recipe: 12 Calories: 188 Amount Per Serving Total Fat: 7.4g Cholesterol: 19mg Sodium: 354mg Amount Per Serving Total Carbs: 28.2g Dietary Fiber: 1g Protein: 3.1g

White Chocolate Cranberry Quick Bread

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

2-1/4 cups All-purpose flour

1/2 teaspoon Salt

1/4 teaspoon Baking soda

5 ounces White chocolate; coarsely chopped

8 tablespoons (1 stick) unsalted butter; softened

1 cup Granulated sugar

3 large Eggs; at room temperature

1/2 cup Buttermilk

3 tablespoons Orange juice

1 teaspoon Grated orange zest

1 teaspoon Vanilla extract

3/4 cup Dried cranberries; chopped

YIELD: 1 loaf

PREPARATION:

45 minutes plus baking and cooling times.

1. Position a rack in the center of the oven and preheat to 350 degrees F. Lightly butter a 9-by-5-inch loaf pan. Dust the pan with flour and tap out the excess.

2. In a medium bowl, using a wire whisk, stir together the flour, salt, and baking soda. Set aside.

3. Melt the white chocolate according to the directions in the chocolate Melting Tips. Set aside to cool.

4. In a 4 1/2-quart bowl of a heavy-duty electric mixer using the paddle attachment, beat the butter at medium speed for 2 minutes until creamy.  While continuing to beat the butter, gradually add the sugar 1 teaspoon at a time until completely incorporated into the butter. Beat in the eggs, one at a time. Using a rubber spatula, scrape down the side of the bowl and beat the mixture for 1 minute more. At low speed, beat the buttermilk into the batter. At this point the batter will look curdled.

Add the melted white chocolate, orange juice, zest, and vanilla to the batter and mix just until blended.

5. At low speed, add the dry ingredients to the batter one-third at a time and mix until blended. Stir in the chopped dried cranberries.

6. Scrape the batter into the prepared loaf pan and bake for 70 to 75 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool the bread in the pan set on a wire rack for 15 minutes.

Remove the bread from the pan and cool it completely on a wire rack.

Thanksgiving Bread Recipe

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

Thanksgiving Bread ingredients list:

4 medium eggs

4 cups of all purpose flour

3 cups of sugar

2 cups of cranberries (fresh or frozen)

2 cups of pumpkin (cooked or canned)

1 cup of vegetable oil

2 tablespoons of pumpkin pie spice

2 teaspoons of baking soda

1 teaspoon of salt

 

Instructions for Thanksgiving Bread:

In a suitably sized mixing bowl, beat the eggs and sugar. Add the pumpkin and vegetable oil and mix thoroughly.

Add all of the dry ingredients and stir until just moistened.  Fold in the fresh or frozen cranberries.

Spoon into suitably sized loaf pans.

Bake at 350°F (175°C) for 60 minutes.

Allow to cool for 10 minutes, then remove to wire racks.

Orange Praline Quick Bread

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

“A crusty brown sugar glaze adds just a touch of the South to these Orange-scented mini loaves.”

20 min. Prep time

60 min. Total time

32 servings (4 mini loaves)

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup sugar

1 cup LAND O LAKES® Sour Cream

1/2 cup LAND O LAKES® Butter, softened

2 eggs

1 tablespoon freshly grated orange peel

1 teaspoon vanilla

1 cup chopped pecans

Glaze

1/3 cup firmly packed brown sugar

1/3 cup LAND O LAKES® Butter

1/4 cup finely chopped pecans

Heat oven to 350°F. Combine flour, baking powder, baking soda and salt in small bowl. Set aside.

Combine all remaining bread ingredients except pecans in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Reduce speed to low. Beat, gradually adding flour mixture, just until moistened. Stir in 1 cup pecans.

Spoon batter evenly into 4 greased (5 1/2×3-inch) mini loaf pans. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans.

Meanwhile, combine brown sugar and 1/3 cup butter in 1-quart saucepan. Cook over medium heat until mixture comes to a boil (3 to 4 minutes).

Spoon glaze mixture over warm loaves. Immediately sprinkle with 1/4 cup pecans.

Substitute for Mini Loaf Pans:   1 greased (9×5-inch) loaf pan. Bake for 60 to 65 minutes.

Recipe Tip:

Serve bread with maple-flavored butter. Combine 1/3 cup softened butter, 1/4 cup orange marmalade and 1 tablespoon maple syrup in small bowl; mix well.

Calories: 160Fat: 10gCholesterol: 30mgSodium: 125mgCarbohydrates:

16gDietary Fiber: <1gProtein: 2g

This recipe was reprinted from landolakes.com.

http://www.landolakes.com/recipe/7 6

Pina Colada Quick Bread

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

“Think pina colada, think summer time … but do you think bread? It sounds like the oddest of combinations, but there are lots of variations on recipes for pina colada quick bread (or coconut pineapple bread).”

Ingredients

4 eggs

1 & 1/4 cup oil

2 cups granulated sugar

1 teaspoon coconut extract

1 teaspoon vanilla extract

1 teaspoon orange extract

1/4 cup pineapple juice

1/2 teaspoon grated orange zest

3 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

1 teaspoon cinnamon

1 (20 ounce) can crushed pineapple, drained

1/2 cup flaked coconut

1/2 cup chopped maraschino cherries

Instructions

 

Preheat oven to 350 degrees F.

Grease and flour well two 7 x 4-inch loaf pans.

Beat eggs slightly. Stir in oil and sugar. Add extracts, pineapple juice and orange zest.

In a separate bowl, soft together flour, salt, baking soda and cinnamon. Add to egg mixture and miX just until ingredients are moistened.

Gently stir in crushed pineapple, coconut, maraschino cherries and nuts. Do not stir too much or bread will be heavy.

Pour into prepared loaf pans. Bake for 45 to 50 minutes or until a wooden pick inserted comes out clean.

Let cool in pan for 10 minutes before removing.

CulinaryTradition: USA (Nouveau)

 

Sparkling Orange Scones

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

“These buttery sugared scones are perfect for gift-giving or a warm breakfast tea.”

30 min. Prep time

1 :10 Total time

16 scones

Topping

 1/4 cup sugar

1-1/2 teaspoons freshly grated orange peel

Scones

 

2-1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup cold LAND O LAKES® Butter, cut into 8 pieces

1/2 cup sugar

3/4 cup sweetened dried cranberries or blueberries or finely chopped dried aprico s

3/4 cup LAND O LAKES™ Half & Half

1 egg

1 tablespoon freshly grated orange peel

Almond Butter

  

1/2 cup LAND O LAKES® Butter, softened

2 tablespoons powdered sugar

1/2 teaspoon almond extract

Heat oven to 375°F. Combine all topping ingredients in small bowl; mix well. Set aside.

Combine flour, baking powder and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in 1/2 cup sugar and cranberries.

Stir together half & half, egg and 1 tablespoon orange peel in small bowl until smooth. Stir into flour mixture just until moistened. Turn dough onto lightly floured surface; knead 8 to 10 times until smooth, adding small amount of flour, if necessary.

Divide dough in half. Pat each half into 7-inch circle. Place 2 inches apart onto large ungreased baking sheet. Sprinkle topping evenly over dough. Score each half into 8 wedges; do not separate. Bake for 25 to 30 minutes or until scones are lightly browned. Cool 15 to 20 minutes on baking sheet.

Meanwhile, combine all almond butter ingredients in small bowl. Beat at medium speed, scraping bowl often, until well mixed.

To serve, separate scones while warm. Serve with almond butter. Store leftover scones in container with tight-fitting lid at room temperature. Store remaining almond butter covered in refrigerator.

TIP: One large or two medium oranges will yield what is needed for the grated orange peel.

TIP: A pastry blender is made of 5 or 6 parallel U-shaped steel wires attached at both ends to a handle. It cuts the butter into small pieces so the flour can coat the particles. Two knives may also be used.

Calories: 240Fat: 12gCholesterol: 45mgSodium: 190mgCarbohydrates:

30gDietary Fiber: 1gProtein: 3g Recipe #11682©2001Land O’Lakes, Inc.

This recipe was reprinted from landolakes.com.

Almond Muffins

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

Almond Muffins ingredients list:

1 medium egg, beaten

2 cups of flour

3/4 cup of milk

1/2 cup of almonds, chopped

1/2 cup of sugar

1/2 cup of oil

1 tablespoons of baking powder

1/2 teaspoon of almond extract

1/4 teaspoon of cinnamon

1/4 teaspoon of nutmeg

1/8 teaspoon of salt

Instructions for Almond Muffins:

Mix together the egg, milk, oil and almond extract.

In another bowl, mix together the flour, sugar, baking powder, nutmeg,

cinnamon, salt and chopped almonds.

Mix the two mixtures.

Bake at 390F for about 15 minutes.

Pear Upside-Down Muffins

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

Recipe #386216

| 1 1/4 hours | 40 min prep |

By: daisygrl64

Aug 19, 2009

“These cakelike muffins with sticky tops turn out of the pan perfectly, if you Let them cool a little first. And Oh Boy….are these Fabulous!!” ~Daisygrl64

Yield: 12 muffins

Ingredients

 

2 cups all-purpose flour

1/2 cup brown sugar, packed

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup buttermilk

1/2 cup butter, melted

1 egg

1 teaspoon vanilla

Topping

2 pears, peeled, cored and cut into 1/2inch slice

1/2 cup brown sugar, packed

1/4 cup raisins

1 teaspoon cinnamon

2 tablespoons unsalted butter, melted

Directions

1 grease nonstick muffin cups. line bottoms with parchment or waxed paper and set aside.

2 Topping:.

3 peel, core, and cut pears into 1/2 dice, place in a bowl. add sugar, raisins, and cinnamon, stir to mix.

4 in skillet melt butter over medium heat, cook pear mixture, stirring, until pears are tender, about 5 minutes. divide among muffin cups and set aside.

5 in bowl, whisk together flour, sugar, baking powder, baking soda, and salt. in separate bowl whisk buttermilk, butter, egg, and vanilla. add to dry ingredients and stir just until moistened. spoon over each muffin cup that has the pear mixture in.

6 bake in centre of 375*F oven until toothpick inserted in centre comes out clean, about 20 minutes.

7 let cool on rack for 10 minutes. invert onto baking sheet.

8 serve topping side up.

Carrot, Sunflower Seed And Raisin Bran Muffins

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

CDKitchen http://www.cdkitchen.com

Serves/Makes: 12

Difficulty Level: 3

Ready In: 30-60 minutes

Ingredients:

2-1/2 cups Wheat Bran

1-1/2 cups Whole-Wheat Flour

2 teaspoons Baking Soda

2 teaspoons Baking Powder

1 teaspoon ground Cinnamon

1/2 teaspoon ground Ginger

1/2 teaspoon Sea Salt

1/4 teaspoon ground Nutmeg

1-1/2 cups Apple Juice

1/4 cup Blackstrap Molasses

2 tablespoons Sunflower Oil; plus additional for oiling pan

3/4 cup Carrots; shredded

1/2 cup Sunflower Seeds

1/2 cup Raisins

Directions:

PREHEAT oven to 350 degrees F.

Using a little sunflower oil, LIGHTLY OIL a muffin pan and set aside. In a large bowl, place the wheat bran, whole wheat flour, baking soda, baking powder, cinnamon, ginger, salt, and nutmeg, and stir well to combine.

In a small bowl, place the apple juice, molasses, and sunflower oil, and whisk well to combine.

Add the wet ingredients to the dry ingredients and stir well to combine. Add the remaining ingredients and gently fold them into the muffin batter.

Fill each of the prepared muffin cups 3/4 full with the batter. Bake at 350 degrees F. for 25 to 30 minutes or until an inserted toothpick comes out clean.

Remove the muffin tin from the oven and allow the muffins to cool for several minutes before removing them from the muffin tin. Store the completely cooled muffins in an airtight container.

Recipe Location:

http://www.cdkitchen.com/recipes/recs/503/Carrot-Sunflower-Seed-And-Rai1

26924.sht l

Recipe ID: 97797

Watch for tomorrow’s post (11/16/2011) for spreads to go with these breads!

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THANKSGIVING – #3

Posted on November 15, 2011. Filed under: Autumn, Bananas, Crafts, Dairy, Dinner/Supper, General Crafts, Jello, Kids, Kosher Recipe, Nuts, Oranges, Paerve, Party Ideas, Parve, Pineapple, Recipes, Salads, THANKSGIVING, Thanksgiving Prayer, Thanksgiving Recipes | Tags: , , , , , , , , , |


Lift Every Voice and Sing          

by James Weldon Johnson

Lift ev’ry voice and sing,

Till earth and heaven ring,

Ring with the harmonies of Liberty;

Let our rejoicing rise

High as the list’ning skies,

Let it resound loud as the rolling sea.

Sing a song full of the faith that the dark past has taught us,

Sing a song full of the hope that the present has brought us;

Facing the rising sun of our new day begun,

Let us march on till victory is won.

Stony the road we trod,

Bitter the chast’ning rod,

Felt in the days when hope unborn had died;

Yet with a steady beat,

Have not our weary feet

Come to the place for which our fathers sighed?

We have come over a way that with tears has been watered.

We have come, treading our path through the blood of the slaughtered,

Out from the gloomy past,

Till now we stand at last

Where the white gleam of our bright star is cast.

God of our weary years,

God of our silent tears,

Thou who hast brought us thus far on the way;

Thou who hast by Thy might,

Led us into the light,

Keep us forever in the path, we pray.

Lest our feet stray from the places, our God, where we met Thee,

Lest our hearts, drunk with the wine of the world, we forget Thee;

Shadowed beneath Thy hand,

May we forever stand,

True to our God,

True to our native land.

I thought that today I would try to blog about salad recipes and Thanksgiving craft ideas.  Hope you enjoyed the above prayer.  I really think it is perfect for Thanksgiving.

For our first Thanksgiving craft, I have chosen place card napkins.  This idea, the photo  and the directions were found at http://www.countryliving.com .  This is a wonderful site that has many entertaining ideas and hints.

A gorgeous way to set your holiday table!

Thanksgiving Table Napkin Placecard And Table Cloth

 

Practice your script first, then write each guest’s name invisibly: try the Prym Dritz disappearing-ink pen. Immediately trace over the name in bronze, copper, or gold with a medium round-tipped ink marker, such as Uchida’s DecoFabric Marker; available at http://www.michaels.com.

No-Sew Cloth: Cut to size linen or medium-weave burlap, leaving an eight-inch drop. For fringe, pull away threads, one row at a time. Write words, as for the napkins, and then press, wrong side up.
Ok, now let’s tackle my weak point…salads.  I do not like salads.  I am not a big vegetable eater.  So, I went to the internet in hopes of finding salads that even kids will like.  Who says you have to make a traditional tossed salad?

Looks good to me!

24 Hour Salad

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

By Linda Larsen, About.com Guide

“24 Hour Salad is a creamy fruit salad made with a cooked custard and canned fruit, then chilled overnight. The recipe came from my mother-in- law Loraine.

This delicious salad can be made with many other kinds of fruit. I like to add some cubed cantaloupe or sliced strawberries too, if they’re available.”

Prep Time: 25 minutes

Cook Time: 10 minutes

Chilling time: 23 hours

Total Time: 23 hours, 35 minutes

Yield: Serves 8-10

Ingredients:

20 oz. can pineapple tidbits

2 (15 oz.) cans mandarin oranges

3 eggs

3 Tbsp. flour

3/4 cup sugar

3 tablespoons lemon juice

1-1/2 cups miniature marshmallows

2 bananas, peeled and sliced

1 cup heavy cream, whipped

Preparation:

Drain juices from canned fruits and set fruit aside. Add water to juices, if necessary, to measure 1-1/2 cups. Combine eggs, flour, sugar, and 1-1/2 cups juice in a heavy saucepan. Cook over medium heat, stirring constantly with wire whisk, until thick and boiling. Remove from heat, stir in lemon juice, cover, and chill in refrigerator until cold .

When custard is cold, fold in drained fruits, marshmallows, and sliced bananas. Then fold in whipped cream. Pour into serving bowl and cover.

Chill 24 hours before serving.

A festive salad for Thanksgiving.

Creamy Molded Cranberry Salad

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

By Linda Larsen, About.com Guide

“Creamy Molded Cranberry Salad is one of my favorite salads for Christmas. The tart cranberries are combined with marshmallows, celery, and nuts and suspended In a creamy gelatin mixture. You’ll love it!”

Prep Time: 30 minutes

Total Time: 30 minutes

Ingredients:

4-1/2 teaspoons unflavored gelatin (1-1/2 envelopes)

1/2 cup cold water

3/4 cup boiling water

1 (16-ounce) package fresh cranberries, ground

3/4 cup sugar

1 cup miniature marshmallows

1 cup diced celery

1 cup chopped toasted walnuts

1 cup heavy whipping cream

1 teaspoon vanilla

3 tablespoons powdered sugar

Preparation:

In small bowl, combine gelatin and cold water; let stand 5 minutes. Add the boiling water and stir until the gelatin is completely dissolved.

Place in freezer 15 minutes to cool. In large bowl, combine cranberries, granulated sugar, marshmallows, celery, and walnuts; let stand 20 minutes to let sugar dissolve. Add gelatin mixture.

In medium bowl, beat cream with vanilla and powdered sugar until stiff peaks form. Fold into cranberry mixture. Rinse a 2-1/2 quart ring mold with cold water; do not wipe dry. Add salad mixture, cover, and chill until firm, about 4-6 hours.

To unmold, place salad in ring mold upside down on serving plate. Rinse a clean kitchen towel in hot water and wring out. Place hot towel on mold for a few seconds. Then hold the mold and plate together and shake gently. The salad should drop right out of the mold.  But if you fear trying to unmold a gelatin salad, just put the mixture into a 2-quart baking dish. Then you can cut the salad into squares and serve it that way. It’s just as pretty, and much easier!

Cover and chill again, or serve immediately. Serves 8-10

Spinach Salad

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

By Diana Rattray, About.com Guide

Ingredients:

4 slices bacon

4 cups torn spinach leaves

1 can (8 ounces) pineapple tidbits, drained, chilled

1/2 cup sliced purple onion

Lemon Dressing (below)

Preparation:

Cook bacon; drain and crumble. Place spinach in a large serving bowl. Top with pineapple tidbits and sliced purple onion. Sprinkle crumbled bacon over spinach. Just before serving, pour lemon dressing over salad and toss lightly.

Spinach salad serves 4.

Lemon Dressing

1 cup vegetable oil

3 tablespoons fresh lemon juice

1 teaspoon sugar

1 teaspoon salt

1 teaspoon paprika

1/4 cup finely chopped onion

1 teaspoon dry mustard

1 clove garlic, minced

Combine all ingredients in blender container; cover and blend thoroughly. Chill. Stir before serving.

Makes about 1 1/2 cups.

GOLDEN GELATIN SALAD

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

1 pkg. Lemon Gelatin

2 cups HOT Water

1-1/2 tsps. Lemon Juice

1/8 tsp. Salt

1 cup DRAINED CRUSHED Pineapple

3/4 cup RAW GRATED Carrots

Dissolve gelatin in HOT water.  Add lemon juice and salt.  Chill until partially set.  Add pineapple and carrots.  Pour into individual molds.

Chill until set.

SOURCE:  Rochester, NY’s Hadassah Cookbook

SOFTA123’S AKA MARILYN’S NOTE:  I will leave out the salt.  It will be good without the extra sodium in our diets.

Servings: 6

This salad is a work of art!

Yellow Trio

===========

Cut the kernels off an ear of corn; sauté in olive oil with yellow squash slices. Toss with yellow grape tomatoes, fresh basil, salt and pepper.

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Thanksgiving – #1

Posted on November 13, 2011. Filed under: Appetizers, Apples, Autumn, Beverages - Non-Alcoholic, Cheese, Cherries, Dairy, Dinner/Supper, Family, Fish, Friends, Friendship, Honey, Jewish, Kosher Recipe, Lemons, My Ramblings, Oranges, Paerve, Party Ideas, Parve, Pineapple, Poetry, Recipes, THANKSGIVING, Thanksgiving Recipes, Tried and True Recipe, Vegetarian | Tags: , , , , , , , , , , , , , |


 

Be thankful for our bounty.

Thanksgiving

The year has turned its circle,
The seasons come and go.
The harvest all is gathered in
And chilly north winds blow.
Orchards have shared their treasures,
The fields, their yellow grain,
So open wide the doorway~
Thanksgiving comes again!

~Old Rhyme

 

I’m back to blogging and I am looking forward to writing about Thanksgiving and sharing recipes and decorating ideas with you.

The first Thanksgiving must have been incredible.  Just think, two or more distinct cultures gathered together to share food, to break bread as we say.  They got together in peace and friendship and each to thank their creator in their own separate way.  Of course, there was talking, although few knew the language of the other, I assume, but they managed to communicate.  Just picture what it must have been like, celebrating the harvest, and survival in a new land with a new culture that was willing to teach what they knew about the land, if only we had listened!  If only we had more respect for the Native Americans; and not only the Native Americans but for others who shared our experience but believed differently than we did.  What a unique and tremendous opportunity we were offered and we blew it.  But, that is a discussion in of itself and I want to talk about the positive.

Thanksgiving celebrates the harvest, for which, especially as Americans, we have much to be thankful for.  We have a beautiful, bountiful country that produces a variety of crops.  We have apples of different varieties , corn, tomatoes, lettuce, cabbage, zucchini, pumpkins, squashes of all kinds, orange, grapefruit, tangerines, beans, horseradish, parsley, onions, garlic, wheat, buckwheat, oats, sugarcane, peaches, berries of all kinds, and more and that’s just to eat.  To cover our bodies we have cotton and probably other crops I am unaware of.  To beautify our homes we have flowers of all colors, shapes and sizes.  We have trees for shade and for building our homes.  The United States was truly a land of plenty.

Thanksgiving celebrates our relationships with family and friends and brings them together at the table for what could be a really unique experience as we relate what we are thankful for with the people who are most important to us.  And most thanksgiving celebrations bring people together to offer prayers to their creator in an inclusive manner.  We can even sing the songs we learned when we were young, and can learn new songs from those that are younger than we are.  So, we celebrate music also.

We celebrate our beloved country and thank all the service men and women who help keep us from harms way and we thank our veterans too.  We pray that our president(s) lead wisely and make decisions based on the values of our country.  We thank our creator for the freedoms we Americans enjoy and pray that we will always have those freedoms.

And, if you are like me, I also celebrate the Internet for bringing me friends I would have probably never have met otherwise, and for bringing me knowledge that I wouldn’t have without it.

And for those of you who are lucky enough to have paying jobs, you must also be thankful for that.

And for those who are lucky enough to have children no matter if they are your natural offspring, adopted or step-children, you are truly blessed.  Be thankful that you were chosen to propagate our world.  And if you have grandchildren, you are blessed even more.  Be thankful.  If you have no children of your own but have nieces and nephews, or a neighbor’s child who looks up to you, be thankful.

I thought that to celebrate Thanksgiving, I would do a different meal course each day, so today I will post some appetizer and some beverage recipes.

An elegant appetizer to serve for Thanksgiving.

Brie Torte

==========

1 (15 to 16-ounce) wheel Brie

6 tablespoons butter, softened

1/3 cup chopped dried tart cherries

1/4 cup finely chopped pecans

1/2 teaspoon dried thyme (or 2 teaspoon finely chopped fresh thyme)

1. Refrigerate Brie until chilled and firm; or freeze 30 minutes, or until firm. Cut Brie in half horizontally.

2. Combine butter, cherries, pecans and thyme in a small bowl; mix well. Evenly spread mixture on cut-side of one piece of the Brie. Top with the other piece, cut-side down. Lightly press together. Wrap in plastic wrap; refrigerate 1 to 2 hours. To serve, cut into serving size wedges and bring to room temperature. Serve with crackers.

Makes about 20 appetizer servings.

Note: If wrapped securely in plastic wrap, this appetizer will keep in the refrigerator for at least a week.

Recipe and photograph are provided courtesy of the Cherry Marketing Institute.

SOFTA123’S NOTE:  I would also serve the Brie Torte with apple and pear slices.  I would make it right after you put your turkey up to roast.  Or, I see no reason why you couldn’t make it the night before.

Always a good choice!

Salmon Deviled Eggs With Homemade Mayonnaise       

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

Submitted By: DCTINK

Photo By: suebPrep Time: 20 Minutes

Cook Time: 20 Minutes Ready In: 40 Minutes

Servings: 24

“This is a recipe my mother, who is French, has used for years. It is awesome And easy. A delicious twist on the traditional deviled eggs.”~DCTINK

Ingredients:

Homemade Mayonnaise:

2 egg yolks, room temperature

1 clove garlic, pressed

1/2 cup vegetable oil

1 pinch salt and pepper to taste

2 tablespoons red wine vinegar, or

To taste

Deviled Eggs:

12 eggs

1 shallot, minced

1 (6 ounce) can salmon, drained

And flaked

1 pinch salt and pepper to taste

Directions:

1. To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise.

Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper.

Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.

Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool.

Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.

To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

Nutrition Information Servings Per Recipe: 24 Calories: 94 Amount Per Serving Total Fat: 7.9g Cholesterol: 126mg Sodium: 94mg Amount Per Serving Total Carbs: 0.7g Dietary Fiber: 0g Protein: 5.1g

Friendship

Pat’s Chickpea, Garlic, And Mint Topping

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

1 large can chickpeas (or use 2 small cans)

1 garlic clove

3/4 tsp. kosher salt

1/4 tsp. pepper

1-1/2 Tbsp. fresh lemon juice

3 tablespoons extra-virgin olive oil

3 tablespoons mint leaves torn up small

Mash garlic to a paste with salt and pepper, using a mortar and pestle.  Whip the paste together with lemon juice and olive oil. Toss with chickpeas and mash chickpeas with a fork, leaving some chickpeas formed for texture if you like.

Let stand at room temperature for 1 hour.

Just before serving, stir in mint. Serve on crostini.

Can be mashed and chilled one day ahead, but bring to room temperature and add mint just before serving.

Homemade Gravlax, From The Kosher Palette Cook Book

===========
3 lb. salmon fillet (I use a smaller one)

1/4 c. kosher salt

1/4 c. dark brown sugar (you can use light too)

2 T. black pepper

1 tablespoon vodka

1 bunch fresh dill

Mix sugar pepper vodka and rub over salmon, top with chopped dill.

Cover with plastic wrap and put in refrigerator for 2-3 days. If you make it today, it will be ready.

Serve on pareve toast points with capers, chopped egg etc.

Now let’s have something to help wash these delicious appetizer recipes down.  The alcoholic recipes will be first and the non-alcoholic recipes will follow those.

Apple Wassail Bowl

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

6 small tart apples

1 tablespoon packed brown sugar

1 quart apple cider

1/4 teaspoon freshly ground nutmeg

1/2 teaspoon cinnamon

1/4 cup granulated sugar

2 cups dry sherry

4 thin lemon slices

“A festively aromatic hot, mulled apple cider punch for the holidays.”

Preheat oven to 350°F (175°C). Grease a 10 x 6 x 1 1/2-inch baking pan.

Core and halve apples, arrange (cut side up) in pan. Sprinkle with brown sugar and bake in preheated oven for 20 minutes or until tender.

Set aside.

Just before serving, pour cider in saucepan and heat to just below boiling point. Stir in remaining ingredients over low heat until sugar is dissolved. Remove lemon slices.

Pour mixture into punch bowl. Garnish with apple halves.

Makes 12 servings.

Recipe provided courtesy of Fruit From Washington.com.

A toast to you and yours for a Happy, Healthy Thanksgiving!

Mixed-Berry Champagne Ambrosia

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

“Juicy berries and tart cherries combine with honey and mint in these festive Champagne drinks. Serve them at a celebration brunch or at a holiday party.”

1/4 cup honey

2 tablespoons lime juice

2 tablespoons fresh mint leaves

1-1/2 cups red raspberries

1 cup blackberries

1 cup strawberries

1 cup stemmed, pitted cherries

1 bottle champagne, chilled

In a small saucepan, combine honey, lime juice and mint. Warm over low heat until honey is thin. Remove from heat and cool for 5 minutes; discard mint. Place raspberries, blackberries, strawberries and cherries in a large bowl. Pour honey mixture over berries and stir gently to combine. Divide among serving glasses and refrigerate until served. Pour champagne over fruit and serve. Makes 8 servings.

This tea is also good for colds and sore throats!

Ginger Cinnamon Tea

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

By janem123

Added December 06, 2005 | Recipe #147569

Categories: Beverages Very low carbs Low protein

Photo by Sharon123

Total Time: 25 mins.

Prep Time: 5 mins.

Cook Time: 20 mins.

Servings:  6

Janem123’s Note: “This recipe came from webmd.com.”

Ingredients:

1/2 cup fresh ginger, thinly sliced

6 cups water

2 cinnamon sticks

2 tablespoons honey or 2 tablespoons brown sugar

Lemon wedge (to garnish)

Directions:

In a saucepan, simmer ginger, honey, cinnamon, and water for 20 minutes. Simmer longer for stronger tea. 2 Add honey or sugar and srain tea through a sieve.

Nutritional Facts for Ginger Cinnamon Tea

Serving Size: 1 (252 g)

Servings Per Recipe: 6

Amount Per Serving

% Daily Value

Calories 27.6

Calories from Fat 0

95%

Total Fat 0.0 g

0%

Saturated Fat 0.0 g

0%

Cholesterol 0.0 mg

0%

Sodium 6.0 mg

0%

Total Carbohydrate 7.1 g

2%

Dietary Fiber 0.1 g

0%

Sugars 5.8 g

23%

Protein 0.1 g

A colorful punch to serve for festive occasions.

Fruit Punch

===========

Submitted By: Jo Ann Young

Photo By: Danica

Prep Time: 5 Minutes

Ready In: 5 Minutes

Servings: 60

“Cool and easy recipe. Fruit punch is enhanced with pineapple juice and ginger ale, then topped with orange sherbet.”~Jo Ann Young

INGREDIENTS:

1 (64 fluid ounce) bottle fruit punch, chilled

1 (64 fluid ounce) bottle unsweetened pineapple juice, chilled

1 (2 liter) bottle ginger ale, chilled

1/2 gallon orange sherbet

DIRECTIONS:

In a punch bowl, mix together fruit punch, pineapple juice and ginger ale. Add scoops of sherbet into the punch. Wait for the sherbet to begin melting, approximately 10 minutes, stir gently, and serve.

Nutrition Information Servings Per Recipe: 60 Calories: 79 Amount Per Serving Total Fat: 0.6g Cholesterol: 2mg Sodium: 28mg Amount Per Serving Total Carbs: 18.5g Dietary Fiber: 0.1g Protein: 0.4g

Maple Cinnamon Coffee

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

Ingredients

6 tablespoons ground coffee

3/4 teaspoon ground cinnamon

1/2 cup real maple syrup

4-1/2 cups cold water

Whipped cream or Cool Whip

Ground cinnamon, to garnish

Directions

Place filter in brew basket of coffee maker.  Add ground coffee and cinnamon. Pour syrup into empty coffee pot.  Add water to coffee maker; brew.

After brewing is complete, stir coffee well.  Pour coffee into 6 coffee mugs. Top with a dollop of whipped cream or Cool whip.

Lightly sprinkle ground cinnamon on top.

A Thanksgiving harvest.

Thanksgiving Citrus Punch

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

Ingredients

6 cups orange juice, chilled

3 cups pineapple juice, chilled

1 (12-ounce) can frozen lemonade concentrate

2 cups granulated sugar

2 quarts ginger ale, chilled

Orange food coloring (optional)

Orange slices for garnish

In punch bowl, combine juices, lemonade, sugar and food coloring, if desired. Add ginger ale just before serving. Float orange slices on top.

Servings: 40

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Halloween Fun #12

Posted on October 29, 2011. Filed under: Brownies, Cakes, Cheese, Chocolate, Chocolate Chip, Cupcakes, Dairy, Desserts, Halloween, Halloween Krispie Treats, Halloween Munchies, Halloween Pizza, Halloween Recipes, Halloween Snacks, Kids, Kosher Recipe, Marshmallows, My Ramblings, Oranges, Peanut Butter, Pears, Recipes, Snacks, Special Occasion Cake | Tags: , , , , , , , , , , , , , , |


We can find a reference to a stepmother as an evil witch as far back as 1500 BCE in an Egyptian folktale in which a wicked stepmother persecutes her blameless stepson. In the nineteenth century, 345 variations of “Cinderella” were identified in cultures as diverse as China, India, Japan, and France. And the wicked stepmother persists today.[1]

The notion of the word stepmother being descriptive of an intrinsically unkind parent is suggested by peculiar wording in John Gamble’s “An Irish Wake” (1826). He writes of a woman soon to die, who instructs her successor to “be kind to my children.” Gamble writes that the injunction was forgotten and that she “proved a very step-mother.”[2]

The stepmother may be identified with other evils the characters meet. For instance, both the stepmother and the witch in Hansel and Gretel are deeply concerned with food, the stepmother to avoid hunger, the witch with her house built of food and her desire to eat the children, and when the children kill the witch and return home, their stepmother has mysteriously died.[3]

This hostility from the stepmother and tenderness from the true mother has been interpreted in varying ways. A psychological interpretation, by Bruno Bettelheim, describes it as “splitting” the actual mother in an ideal mother and a false mother that contains what the child dislikes in the actual mother. However, historically, many women died in childbirth, their husbands remarried, and the new stepmothers competed with the children of the first marriage for resources; the tales can be interpreted as factual conflicts from history. In some fairy tales, such as The Juniper Tree, the stepmother’s hostility is overtly the desire to secure the inheritance of her children.[4]

In these articles it is acknowledge that in a very few instances in literature throughout the ages do we find good stepmothers.  As a stepmother myself, I have told my stepchildren that I’m the wicked stepmother.  I’m sure at times they believe this to be true.  I think it’s just easier to get mad at a stepmother than with a natural mother.  Even the terms “stepmother” and “natural mother” seem definitive.  Wouldn’t it be kinder to call us stepmothers “second mothers?”  Perhaps it’s time to change our image!  Stepmothers of the world unite!!!

Anyhow, to show my sweet side, here are some recipes for more sweet treats.

Black Magic Pie

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

Ingredients

* 42 Oreo cookies

* 2 tablespoons margarine; melted

* 1 quart chocolate ice cream

* 1 pint vanilla ice cream; melted

* 1/2 cup whipped topping

* chocolate fudge sauce

Method

Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9″ pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce.

Brownie Bites With Magic Frosting

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

3/4 cup HERSHEY’S Cocoa

2/3 cup vegetable oil

2 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1-1/4 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1-2/3 cups (10-ounce package) REESE’S Peanut Butter Chips OR 1 2/3 cup HERSHEY’S Premier White Chips, divided use 36 pecan halves (optional garnish)

1. Heat oven to 350°F. Place about 40 foil baking cups (2-inches in diameter) on cookie sheets.

2. Stir together cocoa and oil in large bowl until smooth; stir in sugar. Beat in eggs and vanilla; stir in flour, baking powder and salt.

3. Stir in 1 cup peanut butter chips, reserving remaining 2/3 cup for frosting. Drop mixture by rounded tablespoonfuls into baking cups.

4. Bake 15 to 18 minutes or just until set and small cracks appear on surface. Remove from oven; immediately place about 6 reserved peanut butter chips on center of each brownie.

Let stand several minutes to soften; swirl melted chips with knife or spatula.

5. Garnish with pecan half, if desired.

Makes about 3 dozen brownies.

Pear Witch Project Recipe

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

A Halloween edible craft from Family Fun. However, we might do this on a snow day now.

By seesko

15 min | 15 min prep

SERVES 1

* 1 fresh green pear (makes 2 heads and noses)

* 2 raisins (eyes)

* chocolate chips (1 for wart)

* red apple (mouth)

* canned chocolate frosting

* ice cream, cone (hat)

* soft chocolate cookies, we used an Archway Dutch Cocoa Cookie (hat)

* carrot, and grater (hair)

1. Cut the pear in half lengthwise and remove the core (a parent’s job). Place one pear half on a plate as shown.

2. Slice a piece off the top of the pear, cutting away from the forehead at an angle. Shape that piece into a nose; carve a notch into the witch’s face to hold it, and set it in place.

3. Attach the eyes and wart by carving small circles in the face to hold them.

4. Cut a grin from the red apple.  Carve out an area on the face to hold the grin, and put it in place.

5. To make the hat, use frosting to glue the cone to the cookie. Let the frosting harden a bit, then place the hat on the head.

6. Grate lengths of carrot hair and tuck them underneath the hat.

7. Tip: If your child is too young to handle a knife, cut the nose and mouth and have him assemble the face with frosting.

Nutrition Facts

Serving Size 1 (317g)

Recipe makes 1 servings

Calories 99

Calories from Fat 1          (1%)

Amount Per Serving       %DV

Total Fat 0.2g     0%

Saturated Fat 0.0g           0%

Monounsaturated Fat 0.0g

Polyunsaturated Fat 0.0g

Trans Fat 0.0g

Cholesterol 0mg               0%

Sodium 1mg       0%

Potassium 205mg             5%

Total Carbohydrate 26.5g             8%

Dietary Fiber 5.2g             20%

Sugars 16.9g

Protein 0.7g        1%

Vitamin A 38mcg              0%

Vitamin B6 0.0mg             2%

Vitamin B12 0.0mcg         0%

Vitamin C 6mg   11%

Vitamin E 0mcg                 2%

Calcium 15mg    1%

Iron 0mg              1%

Witches’ Hats Treats

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

3 tablespoons Margarine; or butter

40 large Marshmallows; 10 ounce or 280 g

1/2 cup Peanut butter; 125 ml

6 cups Rice Krispies?; 1.5 liter

1-1/2 cups Semisweet chocolate chips; 375 ml

White decorator icing

Assorted candies

Melt margarine in large micro-wave safe bowl on high for 45 seconds or until melted. Add marshmallows; toss to coat with margarine. Cook on high 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Stir in peanut butter. Immediately add cereal; mix lightly until well coated. Press into greased 9×13″pan. Cook chips in small micro-wave safe bowl on high for 2 minutes, or until smooth when stirred, stirring every minute. Spread melted chips on marshmallow and rice cereal mixture. Cool. Cut into tall triangles so that the treats look like witches’ hats. (You may want to leave a thin base along the bottom of the triangle to resemble the brim of a witch’s hat.)

Decorate with decorator icing and candies, if desired.

NOTES : In the picture for these hats they have outlined the hat and brim with white icing and then across the middle draw 2 lines with a little orange square to look like a buckle above the brim.

Recipe by:  The Daily Gleaner – October 97

Posted to MC-Recipe Digest V1 #858 by “Linda G.” on Oct 21,

Servings: 24

Wicked Cupcakes

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

From Food Network Kitchens

Recipe categories: Dairy, Buttermilk, Fruit, Coconut, Lemon,

Photo: Wicked Cupcakes Recipe

Rated 4 stars out of 5

Total Time: 2 hr 10 min

Prep 45 min

Inactive 1 hr 0 min

Cook 25 min

Yield: 12 cupcakes, 2 cups frosting

Level: Intermediate

Cupcakes:

1-1/2 ounces fine-quality semisweet chocolate, chopped

1/4 cup prune juice

3/4 cup all-purpose flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

1/4 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon salt

1 large egg

1 large egg yolk

1/3 cup buttermilk

1/4 cup vegetable oil

1/2 teaspoon vanilla extract

Frosting:

1/2 cup (1 stick) unsalted butter, at room temperature

1 cup peanut butter (smooth or chunky)

4 ounces cream cheese, at room temperature

4 cups confectioners’ sugar

2 tablespoons milk

1 drop food coloring (green), optional

Chocolate wafer cookies

Licorice strips

Toasted coconut

Small candies

Special equipment: 12 (1/2-cup) muffin cups with paper liners

Directions

For the cupcakes:

Position a rack in the middle of the oven and preheat to 300 degrees F.

Set liners in muffin cups.

Put the chocolate and prune juice in a microwave safe bowl. Heat in the microwave on low power, stirring occasionally, until completely melted.

Whisk the flour, sugar, cocoa powder, baking soda, baking powder, and salt in a large bowl. In another bowl, beat the egg and yolk with an electric hand mixer at high speed until slightly thick and lemon colored, about 3 minutes. Slowly add buttermilk, oil, vanilla, and melted chocolate mixture to eggs, beating until thoroughly combined.

Add the flour mixture and beat until just combined.

Divide the batter among muffin tins, filling them 1/2 of the way. Bake until a toothpick inserted into the center of the cupcakes comes out clean and the tops spring back when pressed gently, about 25 minutes.

Cool the cupcakes in the tin on a rack for 10 minutes then remove from the tin and cool completely.

For the frosting: Beat the butter, peanut butter, and cream cheese in a large bowl with an electric mixer until light and fluffy. Gradually add the confectioners’ sugar and milk mixing until the frosting is smooth.

Add food coloring as desired. Refrigerate the frosting until firm.

To decorate the cakes:

For the witches hat, score a circle in the middle of a cupcake. Cut a deep cone-like shape with a knife held at an angle. Rotate the cupcake to complete the circle and remove the center. Repeat with all the cupcakes. Generously scoop or pipe enough frosting into the center of each cupcake to fill the hole and to come over the cake to make a face.

Top with a chocolate wafer cookie. Put a dot of frosting in the middle of the wafer cookie and invert the cone shaped piece of cake on top to make a witches hat. Use skinny licorice, toasted coconut or cereal flakes for hair and candies for eyes and/or nose. Refrigerate for up to 30 minutes before serving.

Witch’s Hat Chocolate Cupcakes

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

3/4 cup butter or margarine, softened

1 2/3 cups granulated sugar

3 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

2/3 cup HERSHEY’S Cocoa

1 1/4 teaspoons baking soda

1 teaspoon salt

1/4 teaspoon baking powder

1 1/3 cups water

ORANGE CREAM FILLING (recipe follows)

Heat oven to 350°F. Line muffin cups (2 1/2-inches in diameter) with paper bake cups.

Beat butter, sugar, eggs and vanilla in large bowl on high speed of mixer 3 minutes.

Stir together flour, cocoa, baking soda, salt and baking powder; add alternately with water to butter mixture, beating just until blended.

Fill muffin cups 2/3 full with batter.

Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean.

Remove from pan to wire rack. Cool completely.

Prepare ORANGE CREAM FILLING.

Cut 1 1/2-inch cone-shaped piece from center of each cupcake; reserve. Fill each cavity with scant tablespoon filling. Place reserved cake pieces on filling, pointed side up. Refrigerate before serving.

Makes 2  1/2 dozen cupcakes.

ORANGE CREAM FILLING:

1/2 cup butter or margarine, softened

1 cup marshmallow creme

1 1/4 cups powdered sugar

1/2 to 1 teaspoon freshly grated orange peel

1/2 teaspoon vanilla extract

2 to 3 teaspoons orange juice

Red and yellow food color (optional)

Beat butter in small bowl; gradually beat in marshmallow creme. Add powdered sugar, orange peel and vanilla, beating until blended.

Gradually add orange juice and food color, if desired, beating to desired

consistency. Makes about 1 1/3 cups filling.

Witch Hat Cake

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

Five layers of round cakes support a pointed ice cream cone to make this Towering witch hat.

Witch Hat Cake

1 (18.25-ounce) package 2-layer white cake mix

Green or orange food coloring (optional)

8 inch wooden skewer

1 rolled sugar ice cream cone

2 (16-ounce) cans chocolate fudge frosting

Halloween candies and/or large yellow and white gumdrops

Grease and flour one 9 x 1 1/2-inch round baking pan and one 9 x 9 x 2-inch square baking pan.

Prepare cake mix according to package directions adding green or orange food coloring to batter, if desired. Bake according to package directions. Remove from pans and cool completely on wire racks. Trim tops of cakes as necessary to make even thickness. Cut a 5-inch circle,    3 1/2-inch circle, 2 1/2-inch circle, 2-inch circle from the square cake layer. Stuff some of the cake scraps into the ice cream cone to fill. Place a small amount of frosting in the middle of a cake plate.

Place the 9-inch round cake layer on frosting and press gently to secure (this helps hold cake in place while frosting). Place about 1/3 cup of the frosting in the center of cake layer and spread to a 5-inch circle. Place the 5-inch round of cake on top. Spread about 1/4 cup frosting in the center of this cake layer and top with the 3 1/2-inch round of cake. Spread more frosting and add the 2 1/2- and 2-inch cake rounds. Insert an 8-inch wooden skewer down through cake layers for added support. Attach the ice cream cone on top with additional frosting. Frost cake and ice cream cone with remaining frosting (see tip). Decorate as desired with Halloween candies and/or gumdrop moons and stars.

Makes 1 cake (12 servings).

Gumdrop Moons and Stars: Use a rolling pin to roll out gumdrops on sugar-coated waxed paper. Cut out moon and star shapes with hors d-oeurvre cutters. Dip cutters in sugar to prevent sticking.

To spread frosting more easily onto sides of cake: Fill a small resealable plastic bag with about 1 cup frosting. Snip off one corner and pipe frosting onto cake sides. Spread evenly.

ABRACADABRA Hats!

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

They are super simple to make; just a can of Crescent rolls, some pizza sauce, a dash of herbs, a few  pepperoni and YUM!

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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

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

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

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

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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ROSH HASHANAH COUNTDOWN – DAY 3

Posted on September 26, 2011. Filed under: Apples, Apricots, Breads - Yeast, Cakes, Cherries, Desserts, Ethnic Recipe, Honey, Jewish, Jewish Prayers & Blessings, Kosher Recipe, Lemons, My Ramblings, Oranges, Parve, Peaches, Pies, Poultry, Recipes, Rosh Hashannah Recipes | Tags: , , , , , , , , , , , , , , , , |


3
 The gematria of the Hebrew letter ג
 A symbol of holiness. The Holy of Holies occupied one-third, and the Holy Place two-thirds, of the entire Temple.
 There were three vessels each for the altar of burnt offering, the altar of incense, and the Ark.
 The candlestick had twice three arms (besides the shaft, which also held a lamp), and each arm had three knobs.
 The priestly blessing consists of three sections (Num. vi. 24, 25)
 In kedusha, word “holy” is recited three times.
 The patriarchs of the Jewish people
 The number of prayers recited daily
 The number of Shabbat meals
 The number of shofar sounds
 The Shalosh Ragalim (Jewish festivals): Pesach, Shavuot, and Sukkot]
 Number of aliyot for a Torah reading on a weekday or at mincha
 Date in Tishrei of the Fast of Gedalia

SOFTA123’S NOTE: Glossary for the above will appear at the end of this post, after the honey cake recipe. The above I found at Wikipedia.com and for the glossary definitions I went to both Wikipedia.com and Chabad.org.

I was just searching for something to inspire me to write about today when I read a wonderful article by by Rabbi Benjamin Blech which was posted on Aish.com’s website. The article was entitled “Can we be optimistic about the coming new year?” I highly recommend reading this article. Anyhow, in reading this article, I came up with the inspiration of finding out the Judaic symbolism of the number for number 3 (as today is Countdown Day Number 3) and write about lists of three. But first I wanted you to see what the Judaic meaning of the number is according to an article I found on Wikipedia.org. That is the reason why I began this post the way I did. Ok, so this post is all about me.

MY MOST IMPORTANT 3

My three grandchildren: (In order of birth)

Marc
Rachael
Joshua

3 OF MY FAVORITE WOMEN

My Mother
My Aunt Hushie
Golda Meir

3 OF MY FAVORITE MEN

My Father
My Uncle Hockey
My Husband

3 OF MY FAVORITE MEMORIES

Marrying my husband
Throwing my parents surprise parties
The birth of all three of my grandchildren (ok, so I cheated…I know this should be three separate items, but it’s my blog so I can make up my own rules!)

3 WORLD EVENTS I VIVIDLY REMEMBER

The 1972 Munich Olympics when 11 Israeli athletes were killed by 5 Arab terrorists.
The 1976 Raid on Entebbe
9/11
The Assassination of President Kennedy

I had to include 4 events here because there was no way that I could exclude any of these four horrible events.

3 OF MY FAVORITE WORDS

Oy
Love
Great

3 OF MY FAVORITE BOOKS

God’s Game by Father Andrew Greeley
Outlander series by Diana Gabaldon
The Eight by Katherine Neville

3 OF MY FAVORITE MOVIES

Backstreet
Beloved Infidel
A Man and A Woman

3 OF MY FAVORITE SONGS

Maggie May – Rod Stewart
500 Miles – Bob Dillon
Atlantis – Donovan

3 OF MY FAVORITE FOODS

Potato Latkes
Potato Kugel
Hot Dogs

3 OF MY FAVORITE THINGS TO DO

Read with my husband
Blog
Crochet

Now, in honor of the number 3, I will post 3 extra recipes for your Rosh Hashanah celebration!

A Sweet Treatment for Chicken!

Cardamom Honey Chicken
======================

Filed under Chicken, Gluten-Free, Main Course

Cardamom Honey Chicken Recipe

Ingredients

Marinade

4 tablespoons Honey
2 tablespoons Sherry
1 teaspoon Cardamom Seeds; ground with mortar and pestle
1 teaspoon Peppercorns; ground

Chicken

6 Chicken Breasts OR one whole Chicken, cut into parts
2 tablespoons Olive Oil
1 Lemon; thinly sliced
Salt and pepper

ELISE’S NOTE: “On my recent trip to New Zealand, my hosts sent me home with a wonderful cookbook from BeesOnline, a local café and honey factory right outside Auckland. The Cardamom and Honey-Glazed Chicken recipe caught our eye and we made it a few days ago. I’ve never thought to use cardamom as a spice for chicken before; the result was quite fragrant and delicious. The leftovers made for a flavorful chicken salad the next day.”

Posted by Elise on Jul 2, 2006

Method

ELISE’S NOTE: If a recipe calls for ground cardamom, it is best to start with whole pods. Break open the pods to release the tiny brown and black cardamom seeds. Use a spice grinder or mortar and pestle to grind the seeds.

1 PREHEAT oven to 390°F. Warm the honey, stir in the sherry, cardamom and peppercorns. Place marinade and chicken in a LARGE bowl, coat chicken with marinade. COVER with plastic wrap and let sit at room temperature for 30 minutes.

2 Heat olive oil in a LARGE frying pan at MEDIUM-HIGH heat. Sear the chicken, skin side down, until golden.

3 Place lemon slices in a roasting pan. Lay the chicken pieces on top. Brush with the marinade. Season generously with salt and pepper.

Place in the oven and bake until done, approximately 15 minutes for breasts, 20 minutes for thighs, wings, and drumsticks.

Remove from oven and LET REST for 10 minutes BEFORE serving. Pour out drippings from the pan into a gravy boat for gravy.

Serve with rice, mashed potatoes, or couscous.

Honey Apple Pie With Orange Lattice Crust

Honey Apple Pie With Orange Lattice Crust
=========================================

Source: Bon Appétit | March 1998

User rating: 4 forks

Main ingredients: Honey, Cherry, Orange, Peach, Apricot, Apple

Cuisine: American

Type: Pie/Tart

Yield: Makes 8 servings

“Using orange juice instead of water in the crust enhances the fruit flavors in the filling. To prevent the dough from sticking, lightly flour the work surface and the dough, sprinkling with more flour as needed; also, roll just to the edges of the dough, not over them, rotating the dough often. “

Ingredients:

For crust:

2 cups all purpose flour
1/2 teaspoon sugar
1/2 teaspoon salt
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into 1/2-inch pieces
2 tablespoons chilled vegetable shortening, cut into 1/2-inch pieces
6 to 7 tablespoon chilled orange juice

For filling:

2 generous tablespoons coarsely chopped dried tart cherries
2 generous tablespoons finely chopped dried apricots
2 generous tablespoons finely chopped dried peaches
2 tablespoons orange juice
2-1/2 pounds Golden Delicious apples, peeled, cored, thinly sliced
3-1/2 tablespoons all purpose flour
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 cup honey
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon grated orange peel

Preparation :

Make crust:

Combine flour, sugar and salt in large bowl; add butter. Using fingertips, rub in butter until pieces range in size from rice grains to peas. Add shortening; rub in until pieces are size of
small peas. Sprinkle 5 tablespoons juice over, tossing gently with fork to blend. Continue adding enough juice 1 tablespoon at a time, tossing with a fork, to form moist clumps. Gather dough into ball; divide into 2 parts, 1 slightly larger than the other. Flatten dough onto disks. Wrap in plastic; chill 1 1/2 hours or up to 1 day.

Make filling: Mix cherries, apricots, peaches and orange juice in large bowl. Let stand 30 minutes.

Mix in apples, flour, cinnamon and cardamom; then mix in honey, butter and orange peel.

Position rack in bottom third of oven, and preheat to 425°F.

Roll out larger dough disk on lightly floured surface to 13-inch round. Transfer dough to 9-inch-diameter glass pie dish. Trim overhand to 1/2 inch.

Roll out second dough disk on lightly floured surface to 12-inch round. Using fluted pastry wheel or knife, cut dough into 1/2-inch-wide strips.

Spoon filling into bottom crust.

Arrange 6 pastry strips evenly atop filling. Arrange 6 more strips at right angles, forming lattice. Fold under ends of strips with overhanging dough.

Crimp crust edge decoratively.

Bake pie 10 minutes. Reduce oven temperature to 350°F. Bake until apples are tender and juices bubble thickly around edge, about 1 hour 10 minutes longer. Transfer pie to rack. Cool 1 hour.

New Years Apple Challah

New Year’s Apple-Cinnamon Challah
=================================
Dough ingredients:

1 cup warm water (110 degrees F)
1/2 cup sugar
1/2 cup oil or melted butter
2 eggs
2 teaspoons vanilla
2-1/2 teaspoons salt
1/2 teaspoon cinnamon
2 tablespoons dry yeast
5 to 6 cup flour

Apple filling:

3 cups coarsely chopped apples
1/2 cup sugar
1 tablespoon cinnamon
1 tablespoon lemon juice (skip if apples are tart)

Egg wash:

1 beaten egg
1 teaspoon sugar
Coarse sugar, for sprinkling, optional

1. In a large mixing bowl, combine the first seven dough ingredients,
in order listed. Stir in a cup or two of the flour, and then add yeast.

2. Add enough additional flour to equal about 5 cups, and stir/knead
into a smooth dough, adding additional flour if needed. Knead dough for 8-10 minutes. Shape into a ball, place in a greased bowl, cover, and let rise in a warm place until doubled, about 45-60 minutes.

3. Place apple filling ingredients in a medium bowl and toss to coat.
Set aside.

4. Punch down the risen dough, kneading to remove excess air bubbles.
On a lightly-floured surface, roll the dough into a large round, about 1/2-inch thick. Spread apple mixture over the dough.

5. Fold the edges of the dough over the apples and continue to
fold/roll the dough to make one big lump with the filling enclosed. Let rest 5 minutes.

6. Grease a 10-inch spring form pan. Place spring form pan on a large
cookie sheet (to catch any leaks during rising/baking).

7. Now, this part gets messy. Using a sharp knife (I use a serrated
one), cut off chunks of the dough and place them in the prepared pan.
You should end up with 15-20 chunks of dough (though a particular
number doesn’t matter). The apple pieces should be randomly dispersed
throughout the dough chunks. Sprinkle with any escaped apple pieces.

8. Combine the egg and sugar and then dab the egg wash over the top of the dough. Sprinkle with coarse sugar if desired. Cover gently with a piece of plastic wrap and place pan in a warm location to rise.

9. *When dough has almost doubled in size, pre-heat oven to 350 degrees and then place baking sheet/spring form in the middle of the oven (remove the piece of plastic wrap first, of course!!!) to bake for 45-55 minutes or until done.

POSTER’S NOTE: When I make this, usually the edges of the top get well-browned before the middle is cooked. So, after about 25-30
minutes, I cover the darker areas loosely with foil — sometimes
forming a large loose “ring” of foil (with no foil in the middle) to
lay on top.

10. When challah is done, remove from the oven and cool in the pan for 10 minutes. Turn out of pan onto a cooling rack and cover with a clean towel until completely cool.

Additional Poster’s Notes:

This recipe was passed to me from a friend, Cheryl O. I believe it is
originally from a Jewish cookbook. The instructions and photos are my
own. 🙂

Preparation Time:

1 hour (plus rising time) Cooking Time:

45-55 minutes or longer

SOFTA123’S NOTE: To make the challah truly Kosher, before baking take a piece of dough about the size of a golf ball, roll it into a ball and recite the following blessing over it:

Baruch ata Adonai, Eloheinu melech ha-olam, asher kideshanu be-mitzvosav ve-tzivanu lehafrish challah min ha-isah.

You are blessed, Lord our God, Sovereign of the world, Who made us holy with His commandments and commanded us to separate challah from the dough.

Then burn the ball (I let it bake alongside the challah) then throw it out. DO NOT EAT IT!!! This symbolizes the sacrifice given to the priests at the ancient Holy Temple in Jerusalem.

And for the grand finale….today’s honey cake recipe!

Pistachios in this recipe offer a nice change from walnuts.

Honey Cake
==========
Ingredients

3 cups sifted all-purpose flour
1/2 teaspoon salt
1 teaspoon cinnamon
1/8 teaspoon ground clove
1/2 teaspoon nutmeg
1 teaspoon baking soda
2 cups honey
1-1/2 cups orange juice
1/2 cup shelled white pistachio nuts
1/2 cup shelled walnuts
1/2 cup raisins
1/2 cup dried apricots cut in bite-size pieces
1 teaspoon unsalted margarine for greasing the baking pans
1/4 cup slivered almonds

Preparation

1. Preheat the oven to 350 degrees.

2. In a large bowl, mix all the dry ingredients together. Set aside.

3. In another bowl, mix the honey, orange juice, the nuts except the almonds and the dried fruits together.

4. Add the orange juice-honey mixture to the flour. Mix well with a wooden spoon.

5. Grease two 9-by-5-inch loaf pans with the margarine. Divide the batter evenly between the two pans.

6. Sprinkle the almonds on top of the batter.

7. Reduce the oven temperature to 325 degrees and bake for one hour and 45 minutes. Test to see if the cake is done by inserting a skewer in the center. If it comes out dry, the cake is done.

8. Cool the cakes on a rack. Loosen the sides before unmolding.

YIELD : 14 to 16 servings

Originally published with FOOD; HOPE AND HONEY By COLETTE ROSSANT, September 21, 1986

GLOSSARY

gematria – Gematria or gimatria (Hebrew: גימטריה‎, gēmaṭriyā) is a system of assigning numerical value to a word or phrase, in the belief that words or phrases with identical numerical values bear some relation to each other, or bear some relation to the number itself as it may apply to a person’s age, the calendar year, or the like. A good example of Gematria is the Hebrew word Chai (“life”), which is composed of two letters which add up to 18. This has made 18 a “lucky number” among Jews, and gifts in multiples of 18 are very common among Jews.

Holy of Holies – The Holy of Holies, as its name implies, was the most sacred part of the entire ancient Holy Temple in Jerusalem. Entry was forbidden except on Yom Kippur when the High Priest entered the Inner Sanctuary. In Hebrew it is called Kodesh HaKodashim.

priestly blessing – The priest(s) recite(s) aloud the fifteen words of the priestly blessing. In Hebrew it is called Birkat Kohanim. The Kohanim recite the blessings word-by-word as the Cantor recites them. The Birkat Kohanim are only said during Rosh Hashanah and Yom Kippur in the Diaspora.

‘May G d bless you and guard you.
‘May G d shine His countenance upon you and be gracious to you.
‘May G d turn His countenance toward you and grant you peace.'” (Numbers 6:24-26)

Last year, Paul and I accompanied Rhona, Jeremy and Marc to their synagogue for Rosh Hashanah services. At Congregation Ahavath Israel we were treated to the most poignant recitation and chanting of the Birkat Kohanim that I have ever been to. There an elderly father and his middle-age son, both with wonderful voices, chanted the Birkat Kohanim with such feeling that I was totally in awe. It is one of the things I will miss most by not going to Kingston to celebrate with Rhona, Jeremy and Marc this year. I wish that Scott, Lisa, Rachael and Joshua could experience Rosh Hashanah in Kingston with us.

kedusha – The Kedusha (Hebrew: קדושה‎) is traditionally the third section of all Amidah prayer recitations. The silent Amidah it is a short prayer, but in the repetition, which requires a minyan (10 men over the age of 13, although in Conservative and Reform congregations women over the age of 13 are also counted), it is considerably lengthier. The liturgy varies among different communities and during different services, but they all hold in common three lines from the Bible (though translations vary): Kadosh Kadosh Kadosh Adonai Tz’vaot M’lo Khol Ha’aretz K’vodo (“Holy, Holy, Holy, The Lord of Hosts, The entire world is filled with His Glory”), Baruch K’vod Adonai Mim’komo (“Blessed is the Glory of the Lord in Its Place”), and Yimloch Adonai L’Olam, Elohayich Tziyon L’dor Vador Hall’luyah (“The Lord shall reign forever, Your G-d, O Zion, from generation to generation, Hallelujah”)

The Kedusha is enhanced during the morning and Musaf services of Shabbat and Festivals and between the biblical verses there are more praises. The Musaf service of Shabbat and Festivals as well as all of the Kedushas of Yom Kippur additionally contain the opening line of the Shema prayer.

patriarchs – The three patriarchs of the Jewish people are Abraham, Isaac and Jacob.

prayers – Jewish Law instructs Jews to pray three times a day, once in the morning, once in the afternoon and once in the evening. These prayers are called Shacharit (morning), Mincha (afternoon) and Maariv (evening).

Shabbat meals – On Shabbat (the Jewish Sabbath), Jews are required to eat three meals. The first one occurs on Friday night and is a lavish dinner. The second required meal is Saturday afternoon, after everyone goes to the synagogue to prey, and it also is a lavish meal. The third meal is Saturday evening and it is a light meal.

shofar – For an in depth description of the shofar (ram’s horn), please see my post of September 24, 2011. There are three sounds that the shofar makes tekiah, shevarim and teruah. Tekiah is a single long burst of the shofar, shevarim are three medium bursts and teruah is at least nine short bursts.

The Shalosh Ragalim – Jewish festivals Pesach (Passover also known as The Festival of Freedom) celebrates freedom, Sukkot (The Festival of Booths) celebrates Jewish unity, and Shavuot (The Festival of Weeks) celebrates the giving and receiving of the Torah and the 10 Commandments.

aliyot – Honors given at Torah services. There can be no more than seven honors given at one service. These honors include opening and closing the Ark, undressing and dressing the Torah, saying the Blessings over the Torah, carrying the Torah and reading the Torah.

Tishrei – Tishrei (pronounced Tish-ray) is the Hebrew month that corresponds to the Gregorian calendar months of September-October. It is the month in which the Jewish holidays of Rosh Hashanah, Yom Kippur and Sukkot are celebrated.

Fast of Gedalia – On the third day of Tishrei we mourn the assassination of Gedaliah ben Achikam, governor of the first Jewish commonwealth in the Holy Land. When Gedaliah was assinated, Jewish autonomy came to an end. In his honor and memory Jews fast on this day.

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