Tag name:Recipes

Waldorf Salad (Passover Friendly)

July 10, 2014 / No Comments

Waldor Salad (Passover Friendly)This tasty and refreshing salad is good for Passover or all year round.


1 large unpeeled green apple, diced

1/3 teaspoon lemon juice

1/2 medium stalk celery, diced

3 walnuts, finely diced

1/2 – 1 tablespoon sugar

1/2 – 1 teaspoon mayonnaise

tiny pinch cinnamon

pinch salt


Combine apple and lemon in a bowl. Stir well to coat the apple. Mix in the rest of the ingredients.

Serve within a few hours.

Optional: Red grapes make a nice addition to this salad.

source: cignoh

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New Additions To My Recipe Collection

June 24, 2014 / No Comments

Over the last few weeks, I’ve tried three new recipes I found on the internet, all of which came out delicious. I’ve added each of the recipes to my homemade recipe book, since I’ll be making each one again and again.

Banana Loaf CakeThe first is a Banana Loaf Cake from allrecipes.com. I followed this very easy recipe exactly, and the cake came out delicious. Just make sure the bananas are very ripe.

Michelle's Popcorn Cauliflower

Next I made Michelle’s Popcorn Cauliflower. This recipe was recommended by a friend of mine and it was wonderful. The cauliflower came out tasting totally different than what I expected, but it was a great surprise.

Homemade Peanut Butter Rice Krispie Treats

The third recipe is Homemade Peanut Butter Rice Krispie Treats. This recipe came from Instructables, believe it or not! This another recipe that comes out perfectly, as long as you follow the directions to the letter.

I would strongly advise you try each of the recipes at home. You won’t be sorry. Guaranteed!

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How To Go From Being A Poor Baker To An Amazing Baker In Five Easy Steps

June 4, 2014 / No Comments

How To Go From Being A Poor Baker To An Amazing Baker In Five Easy Stepssource: Benson Kua

I know the title of this article sounds like an infomercial, but it’s true. You really can go from being a bleh baker to a wow baker overnight.

Here’s what to do:

1) Find a recipe that is guaranteed to be good. How?

I only recipes from sites with a lot of user ratings. That way, instead of relying on one or two opinions about the results, youcan rely on dozens of opinions (and the collective conscious is usually correct).

My favorite site is Allrecipes. I choose only the highest rated recipes and I pay a lot of attention to the comments. If two dozen people say the cake tastes better with less sugar, I  put in less sugar.

2) Use high quality ingredients, but only when necessary. 

I don’t waste money on brand name white sugar, but I do get the best quality cocoa I can afford. It makes a big difference in taste.

3) Follow the recipe exactly. No experimenting. No shortcuts.

This means, if the recipe says use a 9×12 pan, make an extra trip to the store to purchase one. Or if it says, add 2 tablespoons lime juice, don’t add lemon instead. Also, be sure to note the author’s instructions on how to tell when the baked good is finished.

If you have to experiment, at least wait till you’ve made the recipe a couple of times and really know what you’re doing.

4) Watch the clock.

Nothing ruins baking faster than overcooking. One of my adult children, who tends to be forgetful, sets an online alarm clock.

Also, check the food several minutes before it is supposed to be done, in case your internal oven temperature is different than that of the original baker.

5) Finally, don’t be ambitious.

Don’t bake anything fancy and no multiple layers. Make one-bowl cakes and cookies and don’t make recipes that require separating eggs.  Save that for later, when you’ve really got the basics down.

 Here are a couple of my recommendations:

3 Step Chocolate Chip Cheesecake (originally from the Kraft website)

Delicious Oatmeal Walnut Cookies (originally from Allrecipes)

Banana Loaf Cake 1 (from Allrecipes)

All of these recipes are extremely easy to make and are amazingly delicious.

So, that’s it.

You now have all information you need to become a great baker overnight. Good luck and happy baking.

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PHILADELPHIA® 3-STEP® Chocolate Chip Cheesecake

June 3, 2014 / No Comments

Chocolate Chip CheesecakeTonight is a Jewish holiday called Shavuot. It’s trad­ition­al on Shav­uot to eat dairy foods, so each year I make this Choc­ol­ate Chip Cheese­cake.

It’s amazingly easy to throw to­geth­er and I al­ways get big raves. As a mat­ter of fact, lots of peop­le say it’s the best cheese­cake they’ve have ever had. If it sounds like I’m brag­ging, I’m not. I did­n’t do any­thing but fol­low the dir­ec­tions from the Kraft website.

I posted this rec­ipe a bunch of years ago, but since it’s such a clas­sic, I’m re­pub­lish­ing it again today.


2 packages (8 oz. each) Philadelphia Brand cream cheese, softened

1/2 cup sugar

1/2 teaspoon vanilla

2 eggs

1/2 cup miniature semi-sweet chocolate chips AND

1/4 cup miniature semi-sweet chocolate chips

1 graham cracker pie crust


Preheat over to 350 degrees.

Combine cream cheese, vanilla,  sugar and eggs till smooth using a fork.  Stir in 1/2 chocolate chips.

Pour into crust. Sprinkle with 1/4 cup chocolate chips.

Bake 40 minutes or until center is almost set. Cool overnight.

Store leftover cheesecake in refrigerator.

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Delicious Oatmeal Walnut Cookies

May 29, 2014 / No Comments

Delicious Oatmeal Walnut Cookiessource: Steven Labinski

About 4-5 times a year my husband and I go spend the Sabbath with his family in Nevei Yaakov, on the outskirts of Jerusalem. I always take a small homemade dish or two with me. My usual choice is a couple of types of pasta salads or some vegetables and dip.

This time, however, I decided to do something different.

I’ve always believed I’m not much of a baker. But recently, with the encouragement of my niece, I’ve decided to give baking another try.  Amazingly, it turns out I’m not too bad, if I stick with easy recipes.

With that in mind, here is my recipes for Delicious Oatmeal Walnut Cookies. The recipe is based on Dad’s Cookies on Allrecipes.com. The original cookie was coconut, but I like the taste of walnuts much better.


3 cups flour

2 tsp baking soda

1 1/2 tsp salt

2 cups white sugar

2 cups brown sugar

3 cups quick oatmeal

3/4 cup walnuts, finely ground

1/4 cup walnuts, coarsely chopped


1 cup walnut oil

1/2 cup canola oil

4 eggs

2 tsp almond extract



Preheat oven to 350 F or 175 C.

In a large bowl, combine the first set of ingredients (dry). Make a well in the center and add the second set of ingredients (wet). Stir with fork, and then with hands, to mix well.

Lightly oil baking sheet.

Roll dough into walnut size pieces, flatten slightly, and place on the cookie sheet, 2 inches apart.

Bake for 10-12 minutes or till very slightly browned.  Do not over bake.

Allow cookies to cool for one minute before removing from the sheet.

The cookies are sticky, so if stacking, places slices of parchment, plastic wrap or foil between them.

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Annette’s Easy Low-Fat Matzoh Balls

May 22, 2014 / No Comments

Our First Rosh Hashanahsource: Joshua Bousel

This is the matzoh ball recipe we make every Friday night. The balls come out nice and hard, just the way we like them! This recipe is usually accompanied by vegan chicken soup, and tiny egg noodles that are cooked separately and added moments before eating. We also add soup nuts sometimes.

After the soup is served, we continue to cook it overnight on a plata (but a crock pot or blech may work just as well). We then serve it again the next day for lunch. By that time, it has developed a deep, rich flavor and color. More water may need to be added before serving the second time.

By the way, this recipe is based very loosely on one found in a cookbook called Healthy Jewish Cooking by Steven Raichlen. However, we have made so many changes throughout the years, that it barely resembles the original. Still, I do like to give credit whenever possible.


2 cups matzoh meal

3 eggs (or 1 egg and 4 whites)

2 tbsp olive oil

7 ounces seltzer

1/2 tsp onion powder

1 tsp salt

1/2 tsp pepper


Combine all ingredients but seltzer and stir well.

Add seltzer and stir again.

Refrigerate for an hour if time allows. If short on time, refrigerate for 20 minutes.

Shape into balls.

Add balls to boiling soup and cook for 30 minutes.

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