From “The Essential Book of Jewish Festival Cooking” by Phyllis Glazer with Miriyam Glazer Latkes: 1 pound sweet potatoes 2-3 eggs 1/4 cup matzo meal 1/2 teaspoon baking powder 1/2 teaspoon salt White pepper Cooking oil (olive oil tastes best) Chopped fresh coriander or mint leaves, for garnish Dairy sour cream or plain yogurt (optional) … Continue Reading →
4 cups all-purpose baking mix 1 cup raisins 2/3 cup quick oats 2/3 cup sugar 1 teaspoon cinnamon 1 can (15 ounce) pumpkin pie mix 2 eggs Streusel topping 3 tablespoons flour 3 tablespoons sugar 3/4 teaspoon cinnamon 2 tablespoons butter, softened Preheat oven to 400 degrees. Paper line or grease 24 muffin cups. Make … Continue Reading →
1 can biscuit dough or cinnamon roll dough Your favorite-flavor jam or jelly Flour Oil Powdered sugar or cinnamon sugar Remove dough from can. Roll out dough with a floured rolling pin until it is about 1/4 -inch thick. Using a biscuit cutter or small glass, cut the dough into circles. Make an even number … Continue Reading →
From “Joan Nathan’s Jewish Holiday Cookbook” 2 eggs, well beaten 1 1/2 cups orange juice, yogurt or milk 2 cups all-purpose flour 1 teaspoon baking powder Dash of salt 1/4 to 1/2 cup sugar, depending on taste and sugar content of liquid used 3 medium apples, peeled and coarsely grated Vegetable oil for frying Powdered … Continue Reading →
(Serves 8) PREP TIME: 30 minutes. TOTAL TIME: 1 hour 20 minutes. 2 loaves Italian bread (about 10 ounces each), torn into bite-size pieces 4 tablespoons butter, room temperature, plus more for baking dish 4 celery stalks, thinly sliced 4 shallots, minced 2 garlic cloves, minced Coarse salt and ground pepper 1/2 cup dry white … Continue Reading →
From “Quick Breads” by Linda Collister (Ryland, Peters & Small, $12.95) Warm, sticky, fragrant cinnamon buns are hard to resist, but they take hours to make the “proper” way with a yeast dough. In this shortcut method the dough is mixed in a processor then the buns are shaped quickly and baked — all the … Continue Reading →
From “Quick Breads” Rolled oats give the bread a nice chewy texture and the molasses adds a pleasant, but not overwhelming, tang. This loaf slices well for sandwiches, is great toasted for breakfast, and keeps for a couple of days. 2 tablespoons molasses 1 1/3 cups buttermilk 3/4 cup rolled oats 1 2/3 cups whole-wheat … Continue Reading →
2 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon baking soda 1 teaspoon salt 1/4 cup ( 1/2 stick) chilled butter or shortening 1/2 cup canned pumpkin puree (not pumpkin pie mix) 1/2 cup buttermilk Preheat the oven to 450 degrees. In a food processor, pulse the flour, baking powder, baking soda and salt. … Continue Reading →
From “Joan Nathan’s Holiday Cookbook” 2 pounds zucchini 2 large russet or baking potatoes 1 medium onion 3 large eggs Vegetable oil 3/4 cup matzo meal Salt and pepper Peel zucchini and grate all the way down to the seeds. Discard seeds. Squeeze out liquid. Peel potatoes and grate into zucchini. Remove the liquid. (An … Continue Reading →
Prep time: 15 minutes Total time: 55 minutes Baking the cornbread in a preheated cast-iron skillet gives it a crisp brown crust and a moist interior. If you don’t have a cast-iron skillet, simply use an 8-inch square metal baking pan. When the cornbread is baked, let it cool in pan for 15 minutes, then … Continue Reading →