Category Archives: Dairy

Break-the-Fast Food – Blintz Souffle

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)

1 tsp. vanilla

Dash of cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

Baked French Toast — all time best

DSCN4275

DSCN4288

DSCN4283

DSCN4274

DSCN4270

DSCN4302

DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

A Savory Noodle Kugel

I saw this recipe in the NY Times Food Section a few weeks ago. It is from Joan Nathan who I trust implicitly and she adapted it from “Regard Thy Table” a recipe book compiled by The Sisterhood of The Larchmont Temple from 1950. I am going to give this a shot since I always make sweet kugels this one looks like a nice change.

Ingredients:

8 ounces medium egg noodles

1 1/2 cups cottage cheese or farmer cheese *cottage cheese with curds, not creamed or whipped

1 1/2 cups sour cream

1/2 medium onion, finely minced ( Spanish type onion)

1 Tablespoon Worcestershire Sauce ( secret ingredient)

Dash of Tabasco ( other secret ingredient)

1 teaspoon salt, and more to taste

Freshly ground black pepper , to taste

2 Tablespoons grated Parmesan

1/4 cup chives, sliced

Directions:

Heat oven to 350 degrees. Spray a 2 – 2 1/2 quart casserole or gratin dish. You can use butter or use a baking spray whichever you prefer.

Bring a pot of water to a boil, add the noodles and cook until al dente, about 7 minutes. Drain the noodles, put in a medium bowl, and toss with cottage cheese or farmer cheese, sour cream , onion, garlic, Worcestershire Sauce, Tabasco and salt and pepper.

Spoon into the prepared dish and sprinkle with Parmesan and chives. Bake until golden and crusty on top, 35 – 40 minutes till golden.

Karyn’s Cranberry Apple Crisp for Passover

photo (37)Remember that fabulous cranberry apple crisp we made for Thanksgiving? Well, here it is for Passover made with matzoh farfel! Perfect side dish for Passover as well, or use for dessert. My family likes to eat this as part of the meal, but do whatever you like. You can even make this in little ramekins and do individual crisps if you like. Once again, this is from Karyn, who deserves full credit in my book!

*just got a call from Karyn who said this time she made it she just soaked the matzo farfel quickly before putting it on top ( which is such a good idea) just to soften and she also made it with just 1 cup of sugar! and it came out perfectly so I am changing this recipe to 1 cup not 2 cups of sugar.

*you can substitute margarine for butter if you want to with no problem here

Ingredients:

Apple Ingredients:

3 cans of cranberry sauce (use whole cranberry sauce)

1 tsp. cinnamon

1 cup sugar

6 cups chopped and peeled apples (I usually use granny smith but feel free to use any kind you like or whatever you have in the house)

1 tsp. salt

Topping Ingredients:

1 1/2 cups sugar

4 cups matzoh farfel (pour hot water on it in the bowl and after you fill it up put a plate over bowl and pour the water off ) it is just to soften

1 cup butter, melted

1 tsp. salt

Directions:

Preheat oven to 350 degrees. (You can also pre-assemble, refrigerate and cook day of. Or you can cook halfway which is what Karyn and I do, and then freeze. Then defrost the night before you’re using it and cook.)

Peel apples and chop. Spray baking dish with Pam. Mix apples, cranberry sauce, 2 cups of sugar, and 1 tsp. salt together in a bowl, then place in sprayed baking dish. Use whatever dish you like enough to place right on table.

In a separate bowl, mix 4 cups matzoh farfel, 1 1/2 cups sugar, 1 cup melted butter (or margarine), and 1 tsp. salt. When well mixed, put on top of apple mixture and bake at 350 until bubbly (about 55 minutes).

Potato – Zucchini Latkes for Chanukah

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Jenn’s Potato Latkes

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Jenn’s Potato Latkes

Chanukah is here if you can believe it!  These tasty little pancakes are perfect for the holiday and really any day.   Most perfect of all is that you can cook them, freeze them and have them for whenever you want. They make a great appetizer or side dish. My experience with latkes is that they never really taste as good as when you first fry them, but that’s such an impossible task with people waiting to eat and having fifty million other things to do. Latkes are the ultimate comfort food. This is just a little twist on the traditional potato latke .  Usually about 2 – 2 1/2 inches in diameter is the right size, but it’s up to you. Not sure where this recipe hails from. The original from my Grandmother, but the zucchini was added later. My grandmother didn’t own a food processor and it’s a game changer, just makes it so much simpler to do.  I loved my Grandmother’s latkes and not quite sure what she did to make them so delicious but I try my best.

Happy Chanukah!

If you’re not into the zucchini thing just add 2 more potatoes and omit the zucchini. My daughter Jennifer made these with no zucchini and said they were amazing. I posted her pictures of her potato latkes.

Delicious served with applesauce , that’s how we do it here.

Ingredients:

6 russet potatoes, peeled and quartered (for food processor)

2 zucchini, cut into large chunks (for food processor)

1 spanish onion, peeled, and cut into quarters (for food processor)

4 eggs, beaten

1 – 2 teaspoons kosher salt ( more to taste) tasting is key here , potatoes can be very bland

1/2 teaspoon freshly ground black pepper

2/3 cup matzoh meal or bread crumbs ( if you’re making for Passover it’s perfect with matzoh meal)

Vegetable oil for frying

*applesauce for dipping ( optional) this is what we use

* sour cream ( optional) if you like

Directions:

Using the grater blade for the food processor, grate the onions, potatoes, and zucchini. A little trick to these latkes is to drain out as much of the liquid as possible, so I literally squeeze out every drop of liquid with my hands. I let each vegetable sit in a colander to drain as I grate the next one.

In a separate bowl, beat together the eggs, salt and pepper. Add it to the potato mixture and combine well. Next, add the matzoh meal or bread crumbs.  Taste for salt (start with 1 teaspoon and add more if needed, this is very important for flavor.

Heat oil in a large, heavy skillet or cast iron skillet, over a high flame. You want the oil very hot. I test the oil with a drop of water–when it sizzles, it is ready to fry. I put about 2 inches of oil in the pan, you may need to add more as you start frying. Form pancakes about 2 inches in diameter, place (very) carefully into the oil, and when the edges start to crisp up, turn them over and continue cooking until golden. If you like them flat and crispier, then flatten them out with a spatula while cooking and start with a little less.

*I like the oil to be clean as I fry a lot, so if it starts to run down I usually pour it out, wipe pan with paper towel and add fresh new oil. This is only in the event the oil starts to get very dark from the potatoes. It may not be necessary but sometimes it is. They will just fry up better.

Let the pancakes cool off, and serve plain or with sour cream or applesauce on the side. If you are freezing them, let cool completely first, then I usually use a Hefty Ziploc freezer bag. Mark them with the date, and take them out the night before you need them. They should stay for at least a month in freezer, and probably longer.

*to re-heat I like to use the oven at 350 degrees on a cookie sheet for about 15 mins. depending on how thick they are. Spray the cookie sheet with Pam Spray and you may want to flip them over 1/2 way through. Make sure they are heated throughout. Serve with some of that homemade applesauce on my blog. Enjoy!

Break-the-Fast Food – Blintz Souffle

Here we go again…another holiday to cook for. Most of breaking the fast is taking in bagels, fish, etc. Easy to do. But I still try to make a few dishes and this recipe is an oldie but a goodie. I have been making this recipe since 1975 and it never gets old.  This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in my house. Always delicious. You can buy almost any of the frozen blintzes. Some stores have homemade ones, but it doesn’t really make that big of a difference with this recipe. Enjoy! This is super easy, with excellent results.

INGREDIENTS:

6 blintzes (you can use cheese or fruit-filled, whichever you like. Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray)

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine but I wouldn’t use fat-free)

1 tsp. vanilla

Dash of cinnamon

DIRECTIONS:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam spray (Original). Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use a 9×13 size dish but anything close to that will work. You can double the recipe, in which case you’d obviously need a larger baking dish (you need room for the blintzes to expand a little and for the egg mixture to rise around it. Don’t spread it too thin.) Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture. Bake at 350 degrees for approx. 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

Baked French Toast — all time best

DSCN4275

DSCN4288

DSCN4283

DSCN4274

DSCN4270

DSCN4302

DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

Blintz Souffle–Break Fast Food

I originally posted this on October 5, 2011. Now that’s a more civilized time to be celebrating the Jewish New Year, but what can I say? It’s here and here we go again. This is probably one of the oldest recipes on my blog. I remember my Mother making it and always loving it. Along with the baked French toast this is a wonderful breakfast and brunch staple. This dish can be assembled ahead of time, kept in the refrigerator and baked right before eating. This is a keeper and a tradition in our house. Always delicious and the ultimate in comfort food. You can buy almost any of the frozen blintzes, homemade ones are great but it doesn’t really make that big of a difference with this recipe. This is super easy with excellent results.

Ingredients:

6 blintzes ( you can use cheese or fruit filled, whichever you like) . Depending on how many people I’m feeding, I usually make 1 fruit and 1 cheese tray. Blintzes can be found frozen in many supermarkets or specialty stores.

2 eggs

1/4 cup sugar

1 tbsp. unsalted butter or margarine

3/4 cup sour cream (lite is fine)

1 tsp. vanilla

Dash of cinnamon

Directions:

Preheat oven to 350 degrees.

Melt butter or margarine in saucepan. Spray baking dish with Pam Spray. Mix remaining ingredients in a bowl together. Place frozen blintzes in baking dish. I usually use 9×13 size baking dish but anything close to that will work. You can double the recipe, in which case you’ll obviously need a larger baking dish. You need room for the blintzes to expand a little and for the egg mixture (custard)  to rise around it. Don’t spread it too thin.

Pour the melted butter on top of the frozen blintzes, followed by the sour cream mixture.

Bake at 350 degrees for approximately 30-40 minutes. Let it sit for a few minutes out of the oven before cutting into it.

Happy Healthy Sweet New Year!

Baked French Toast — all time best

DSCN4275

DSCN4288

DSCN4283

DSCN4274

DSCN4270

DSCN4302

DSCN4294I posted this originally back in October 2011 for Yom Kippur break fast. It is truly one of the best French toast recipes I’ve ever made.  I include it every year since my friend Ilene Stern gave it to me. I never have a single piece left. Delicious and decadent, perfect brunch and breakfast food. I almost always include it in my Mother’s Day Brunch as well. Once you’ve made this recipe there is no turning back, your whole family will love it and you’ll have to make it every time.

The only downside is that you must prepare and refrigerate the night before without cooking it, you cannot cook this dish till you’re ready to eat it, the bottom will get hard like a caramel candy would. So cook right before you’re going to serve. Enjoy!

*recipe as is should serve 6- 8 if you have more people make 2 trays!

Ingredients:

1 cup packed light brown sugar

1 stick unsalted butter

2 tbsp. corn syrup ( I use Karo Original light corn syrup)

5 eggs (room temperature please)

1 1/2 cups milk ( you can use low-fat, I use Skim Plus)

1 tbsp. vanilla

1 package of sliced cinnamon bread. ( Pepperidge Farm is fine) if you can get thick slices it’s great , but the thin kind will work just double stack them it will be fine) You probably will use 12 slices of bread per tray. You will have 6 stacks of 2 slices each, 12 slices total, or 6 thick slices of cinnamon bread. If you can’t find just cinnamon bread use raisin cinnamon bread it’s easier to find .

Directions:

Melt butter, add brown sugar and corn syrup and combine well. Spray a 9×13 baking dish, Pyrex works well here. Pour butter mixture into baking dish and arrange bread slices flat in the mixture ( you will double stack the thin sliced bread) Unless the bread is 1″thick you will be doubling the standard sliced bread. Squeeze the bread to fit–it should hold 12 slices ( 6 double stacks), 3 on each side of a 9×13 baking dish.

In a blender mix the eggs, milk and vanilla and pour over the bread slices, covering them completely. Cover and refrigerate overnight. The bread will absorb all the liquid by the morning, so if you need to travel with it will be fine.

Uncover and bake in a preheated 350 degree oven for 30 minutes. Once it’s out of the oven you can dust with powdered sugar, but not necessary. Serve right from the baking dish.

*if you let this sit out too long before serving, the bottom may get hard like a praline candy. It never ever lasts long enough for this to happen at my table.

Look at my original recipe post on October 5 2011. More Break Fast: the all-time best Baked French Toast, I swear.

Pumpkin Cheesecake with Gingersnap Crust

Most delicious Pumpkin Cheesecake. Made it for the first time last year on Thanksgiving and will make it forever on. It’s awesome.

Cooking with Candi

This cheesecake is a bit of a twist on the traditional pumpkin pie. The combination works quite well–the pumpkin adds a velvety smooth texture and delicious flavor even if you’re not a pumpkin pie fan and the caramel topping goes well with the pumpkin cheese filling. It’s a bit of work with a lot of moving parts, but well worth the effort. The gingersnap crust is also a departure from the traditional graham cracker crust. If you don’t like gingersnaps you can always substitute graham cracker crumbs. You’ll also need a 9-inch springform pan. I love Sur La Table and Williams Sonoma for their pans.

I think I’m finally finished with the main dishes and desserts now. Actually, I can’t even imagine how we’re going to eat all this food, even twenty-two of us. I may have to subtract one of these desserts. OMG, how will I choose? Oh, whatever, I’ll make them…

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