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Hamentashen

Ingredients:

  • 1 cup flour
  • 1 egg
  • 3 tbsp sugar
  • 1/4 cup margarine, softened
  • 2 tsp orange juice
  • 1/2 tsp vanilla extract
  • pinch of salt
  • 1/2 tsp orange rind
  • Filling of your choice: strawberry preserves, apricot preserves, prune filling, poppy seed filling

Directions:

  • Preheat oven to 350
  • Grease cookie sheets
  • Mix all ingredients together until smooth
  • Roll out dough 1/8 of an inch thick
  • Cut 3″ circles
  • Place 1/2 tsp of desired filling in each circle
  • Shape into triangles
  • Place on cookie sheet 1″ apart
  • Bake at 350 for 20 min

 

Cappuccino Cookies

Ingredients:

  • 1 ½ sticks (¾ cup) butter, softened
  • 6 ounces unwhipped cream cheese
  • 1 cup sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1 Tablespoon instant coffee powder
  • 2 eggs
  • 1 Tablespoon milk
  • 1 teaspoon baking soda
  • 2 ½ cups all-purpose flour
  • 1 ¼ cups cappuccino chips

Directions:

  • Preheat oven to 350. Line 2 cookie sheets with parchment paper and set aside.
  • In the bowl of an electric mixer, cream together the butter and cream cheese until smooth, about a minute. Add the sugar and brown sugar and beat until smooth and creamy.
  • Add the vanilla extract, coffee powder, eggs and milk, beating to combine after each addition.
  • With the mixer on a low speed, add the baking soda and flour. Beat until just combined.
  • Stir in the cappuccino chips. The dough will be a bit sticky.
  • Drop the dough onto the prepared cookie sheets using a medium cookie scoop (or by the heaping tablespoon).
  • Bake at 350 for 10-11 minutes, until the tops are set.
  • Remove from oven and set aside to cool for a minute or two before removing from the tray.

Individual Tiramisu Cups

Ingredients:

  • 4 cups whip
  • 3/4 cup confectioners sugar
  • 8 oz whipped cream cheese at room temperature
  • 2 pckg (7oz each) lady fingers
  • 2 tbsp strong instant coffee dissolved in 1/2 cup hot water
  • 1 tbsp coffee or chocolate liqueur
  • cocoa for dusting

Directions:

  • Beat whip until stiff
  • Add confectioners sugar and mix until incorporated
  • Add cream cheese and mix until smooth
  • Combine dissolved coffee and liqueur
  • Roll lady fingers in coffee mixture, do not soak, middle should be dry
  • Layer cookies in cup, top with whip and sprinkle thin layer of cocoa

 

Easy Cream Cheese Danish

Ingredients

  • 36 mini puff pastry squares (mazor)
  • 8 oz cream cheese; at room temperature
  • ⅓ cup sugar
  • 1 tsp vanilla extract
  • 2 eggs; divided
  • ¼ cup flour; for rolling

Instructions

  • Line a baking sheet with parchment paper. Set aside
  • In a medium bowl, place room temperature cream cheese and sugar. Using a spatula, cream together the cheese and sugar until smooth. Add vanilla and 2 egg yolks and stir until just combined.
  • On a floured surface, unfold 1 sheet of puff pastry. With a floured rolling pin, slightly roll it until it is 10×10-inches. Repeat with second puff pastry sheet.
  • Cut each puff pastry sheet into 4 equal squares. Spoon a heaping tablespoon of cream cheese filling into the center of each square.
  • Brush all 4 edges of each pastry square with an egg white wash (2 egg whites beaten with 1 tablespoon of water). Fold each corner in to be slightly touching the filling. Carefully transfer each pastry to the lined baking sheet.
  • Refrigerate for 15 minutes. Meanwhile, preheat oven to 400 degrees F.
  • Bake for 20 minutes or until golden brown, rotating the pans once halfway through.

Notes

To get your puff pastry to the perfect temperature, pull it out of the freezer and put it into the refrigerator the day before you plan to use it.

Orzo with veggies

Ingredients:

  • 1 small eggplant diced
  • 1 red pepper diced
  • 1 yellow pepper diced
  • 1 red onion diced
  • 2 cloves garlic crushed
  • 1/3 cup olive oil
  • 1 1/2 Tbsp kosher salt
  • 1/2 tsp pepper
  • 1/2 lbs cooked orzo

Toss all ingredients except for orzo together, spread on baking sheet, roast on 425 for 40 minutes, mixing every so often, add everything to orzo

Dressing:

  • 1/3 cup lemon juice
  • 1/3 cup olive oil
  • 1 tsp salt & pepper

Spicy Baked Zucchini Sticks

Ingredients:

  • 5 small zucchini
  • 3 tbsp olive oil
  • 2 tsp kosher salt
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp tumeric
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • pinch cayenne pepper

Directions:

  • Preheat oven to 4oo
  • Line baking sheet with parchment paper
  • Cut zucchini into thin long slices
  • Bake 30-45 min

Onion Mushroom Quiche

Ingredients:

  • 2 pie crust
  • 8 eggs
  • 1 c plain rice or almond milk
  • 1 tsp. salt
  • 1 tsp. pepper
  • 2 dash nutmeg (optional)
  • 6 T all purpose flour
  • 1 tsp. baking powder
  • 4 large onions, chopped
  • 15 large mushrooms sliced
  • 4 T margarine (or olive oil)

Directions:

  • Pre-heat the oven to 350 degrees F
  • In a frying pan, sauté onions and mushrooms with 4 T margarine OR olive oil
  • Whisk together eggs, rice milk, salt, pepper, nutmeg (optional), flour, and baking powder
  • Place sautéed vegetables in pie crusts
  • Pour egg mixture on top, shaking lightly to allow mixture to settle in-between ingredients
  • Place in oven and cook for 40 minutes, or until a toothpick inserted  comes out clean
  • Quiche will rise while baking, but should settle back down once you remove it from the oven.

Onion Dip

Ingredients:

  • Onions
  • Brown sugar
  • garlic powder
  • salt
  • pepper
  • Mayonnaise

Directions:

  • Saute onions with brown sugar until quite caramelized
  • Puree with garlic, salt, pepper and mayonnaise

 

Baked Chicken Nuggets

Cut chicken into nuggets, sprinkle salt and pepper, dip in egg then whole wheat flour

Spray a pan with Pam and place nuggets in a single layer and spray Pam on top

Bake on 450 for abt 15 mins

In the meantime make the sauce:

3 tbs honey
2 tbs ketchup
2 tbs sugar
1 tbs vinegar
salt pepper and a little cayenne pepper

Cook untill bubbly stirring a lot, then let simmer till a little sticky

Put chicken into sauce and mix till coated

Garnish with scallions and sesame seeds

Purple Cabbage Lettuce Salad

Ingredients:

  • 1 10oz bag shredded purple cabbage
  • 1 10 oz bag romaine lettuce
  • 3 scallions
  • 1/2 cup sunflower seeds
  • 1/3 cup slivered almonds
  • 1 11oz can mandarin oranges, drained
  • 2 cups chow mein noodles

Dressing:

  • 1/2 cup oil
  • 1/4 cup brown sugar
  • 1 tsp salt
  • 3/8 cup vinegar