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.
Unfortunately my photos of this are not so great so unable to post them. I do have a post on Instagram with a photo however . Not a good photo of it but next time I make I will take much better pics.
Good easy Fast for those who do — Good Yontif
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
1/8 unsalted butter or margarine –that’s 1/8 or 1 Tablespoon of butter
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.
I posted this recipe back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s practically a law in our family now! 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!
Yom Kippur begins at sundown on October 1; ends at nightfall on October 2 2025
For those of you who fast — have a good fast.
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.
Apples are the kind of fruit we eat all year round. They are always in the fridge and if they don’t get eaten, I feel guilty that they’re just sitting there and going to go bad. I saw this recipe on Smitten Kitchen and decided to make it. I would make it and freeze it, so if you’re interested in doing so this cake freezes well. You’ll need a tube pan. You don’t need an electric mixer, so it’s pretty easy on the special equipment. Use those leftover apples–don’t let them go bad. No butter in this recipe, lots of sugar though. My house smelled divine.
I also love this recipe for the Jewish Holidays which are just around the corner…..just saying.
*you can see in photos that I use a melon baller to get the pits out of the middle of the apple. I prefer this technique over the corer thing which never really works for me. The melon baller works perfectly: first cut apple in half, then scoop out just the pits.
Thanks to Smitten Kitchen again for a wonderful recipe.
6 apples (I used what I had in the house: a combo of Granny Smith and Honey Crisp. Good old Macintosh will work, too.)
1 tablespoon cinnamon
5 tablespoons sugar
2 3/4 cups flour, sifted
1 tablespoon baking powder
1 teaspoon salt
1 cup vegetable oil
2 cups sugar
1/4 cup orange juice (try to use fresh but if not, Tropicana will do)
2 1/2 teaspoons vanilla
4 eggs
1 cup walnuts, chopped (this is optional; I didn’t use them this time out)
Directions:
Preheat oven to 350 degrees. Grease a tube pan. Peel, core, and chop apples into chunks. Toss with cinnamon and sugar and set aside (I sprayed with a baking spray. There’s no need to add any butter here.)
Stir together flour, baking powder, and salt in a large bowl. In a separate bowl, whisk together oil, orange juice, sugar and vanilla. This mixture will be rather thick. Mix wet ingredients into the dry ones, then add eggs, one at a time. Scrape down the bowl to make sure all ingredients are incorporated. Use a rubber spatula to get it all out of the bowl.
Pour 1/2 the batter into prepared tube pan. Spread 1/2 the apples over this. Pour the remaining batter over the apples and arrange the remaining apples on top. Use your eye to halve batter and apples (don’t worry if it’s not perfectly halved.) Bake for about 90 minutes, or until a cake tester (or toothpick) comes out clean. I would check cake after 1 hour 20 minutes. I baked for the full 90 minutes; it’s a rather thick cake.
Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.
INGREDIENTS:
4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)
Lawry’s seasoned salt available in the spice aisle
2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly
2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.
2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)
DIRECTIONS:
Preheat oven to 350 degrees.
I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe. I’ll let you know. Thanks again Michele and Karyn!
I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)
This is truly traditional Jewish comfort food made with buckwheat grains and bowtie noodles. I love it and grew up eating it and try to make it a few times a year. It is super easy and super tasty. If you’ve never made it why not start now. It’s a wonderful side dish to any meal and it can be vegetarian for all of those who need some extra vegetarian dishes on their tables just substitute vegetable broth for chicken broth.
Kasha comes in a box. There are different types of Kasha and almost all will work. I use medium or coarse granulation. Wolff’s brand is really wonderful so look for it and for this recipe I follow the directions on the Wolff’s box of Kasha.
If you’re looking for an easy side dish to put together now is the time to look at this great recipe. This is also our go to the night before Yom Kippur. It’s tradition and delicious and comforting all at the same time.
Also perfect for Rosh Hashana.
*Wolff’s Brand Kasha is always available on Amazon
1 white/yellow onion thinly sliced or you can use chopped onions , entirely up to you.
app. 2 tablespoons vegetable oil you may need a little more and may want a bit more to drizzle at the end plus more — probably 1/4 cup in total
Kosher Salt and Freshly Ground Black Pepper–to taste
*1 small box button mushrooms sliced 8 ounce box — mushrooms are totally optional but sometimes I feel like they add a little something
1 cup kasha, medium or coarse granulation– I use Wolffs Kasha and follow instructions on the box which I have written below
1 egg for kasha as per instructions on the box
2 cups chicken or vegetable broth as per box instructions
Directions:
Cook the pasta according to directions on box for al dente.
Saute’ the onions in vegetable oil , salt and pepper until they just start to soften, about 5 minutes. I use a medium size frying pan large enough to add in the pasta, and make sure you have a tight fitting lid.
Add the mushrooms and sauté until they start to soften as well, a few more minutes , set aside. Place mushrooms and onions in a bowl and you’ll use same frying pan to cook kasha.
Coat the kasha in a slightly beaten egg. You’ll just place kasha in a bowl and put beaten egg on grains. This will help the grains not to stick to themselves while you are cooking them. Make sure the grains are completely coated with egg. Put the kasha in the same frying pan, set over a fairly high heat. Flatten, stir, and break up the egg-coated kasha with a fork or wooden spoon for a few minutes till toasted and the egg has dried on the kasha and kernels are brown and mostly separate. Kasha instructions for cooking are usually on the box as well. Then I pour in the broth that I am using, a little margarine/butter is OK as well ( app. 2 Tbsp) bring to a boil, cover tightly, lower flame to simmer and cook for 10 minutes till kasha is fluffy–these are the directions on the box that I follow .
Add back in the mushrooms and onions and combine with chicken broth. Cook box of Bow Tie Pasta according to directions on box al dente.
Bring to a boil and cook over low heat covered tightly. Check on it after 10 minutes or so to make sure the kernels are tender and the liquid has absorbed. If not, cover and continue steaming for another few minutes till all liquid is absorbed.
Adjust seasoning with more salt and pepper if you’d like, mix in cooked pasta, and if you’d like drizzle a little more oil on it. I like to do it all in a large enough frying pan to hold pasta . You can always mix in pasta in a large bowl separately. I like it in frying pan on stove top till I serve it. You can always make ahead and heat up in oven at 350 degrees in a pyrex dish, you’ll most likely need to add a little oil if you do so.
*Wolff’s Kasha has directions for cooking kasha on the box. It’s pretty much the same , I just add in the mushrooms and onions for more flavor.
These meatballs are “old school” but still hold up. If you’re looking for an easy addition to your menu this could be it. L’Shana Tova from our house to yours. See notes at the bottom for adding raisins . I like to make these the week of Passover while we’re observing and not eating bread. Perfect addition because they are cooked on stovetop and free up the oven. Can be made ahead and frozen as well.
Sweet and Sour MBalls with Turkey
I have been making this recipe since I got married in 1975. It is really a perfect recipe for holidays or any time. You can use these meatballs with rice or anything like that. They are good for a big crowd when you have poultry and want another main. A lot of you are probably very familiar with this one and have different versions of it. Believe it or not, I still have the very original recipe. I’ve made a few changes to it: I now add my own bread crumbs, which I always make from whole wheat bread but feel free to use store-bought seasoned bread crumbs; If you want you can make these for Passover by substituting matzo meal for bread crumbs. I also grate in a little onion (spanish); and my mother taught me to grate in a little potato so I always do that, as well. Now and then I’ll use turkey in this recipe too. Otherwise, this is the original and it’s super easy. I used turkey this time out, and they came out perfectly.
INGREDIENTS: (This is for one pound but you can definitely double and thesefreeze beautifully.)
1 lb. ground beef (Whatever kind you like. I sometimes use ground turkey. In 1975, we all ate beef, but today you might want to use ground turkey or ground chicken.
1 egg (room temp. works best)
1/4 cup bread crumbs (if you’re using from the can) I use 3 slices of whole wheat bread crusts removed. (when I doubled I used 5 slices and it was enough)
*For Passover – omit the bread crumbs and replace with matzo meal
Kosher Salt, app. 1 teaspoon
Freshly ground black pepper to taste (1/4 teaspoon)
1 clove garlic, minced (the original calls for garlic powder but I’ve changed this as well. If you prefer, try 1/4 – 1/2 teaspoon)
1/8 cup warm water (just to moisten it) when you double just add up to 1/4 , I don’t usually use the whole 1/4 cup.
1/4 spanish onion, grated
1/4 potato, grated
1 bottle (12 oz.) Heinz chili sauce
6 oz. grape jelly
Directions:
Mix meat, egg, bread crumbs, salt, pepper, garlic, and water all together. I then grate in the onion and potato too. Next, shape into small balls about 3/4 inches in diameter. Heat the chili sauce and grape jelly until they blend and bring to a low boil. Then drop the raw meatballs into the sauce and simmer, covered, for approx. 45 minutes and don’t touch the meatballs till they actually are cooked , this will give them a chance . I use a sauce pan if only making 1 lb. and I just pile the meatballs in and after 45 minutes I gently stir them. Again, these can be made ahead and frozen. They are quick, easy, and so good. The larger the pot the more balls you’re able to get in, so a large dutch oven works out best for this.
* serves about 8 – 10
*you can also throw in some raisins if you’d like but throw them in when you put the meatballs in so they cook and plump up. Probably a 1/4 cup per 1 lb. should be fine–just eyeball it.
Believe me when I say that I know how very difficult this Holiday is going to be for almost all of us. If you’re looking for something your kids can make with you this is one of the better recipes and fun to eat afterwards. I usually make this recipe on the holidays and it’s easy and delicious. If you have your kids or your grandkids and want to have a cooking project together this could be the one.
One of the most wonderful surprises to come out of my blog is the constant sharing of recipes, ideas, thoughts and sometimes even a little criticism. I love it all. Sharing has got to be the part I enjoy the most. I love sharing my family recipes with all of you. I especially love when you send me a recipe and I love it and I make it part of Cooking with Candi. As those of you who have gotten to know me and my blog you know this to be true. I try to always give credit where credit is due, sometimes I name the recipe after the person who passed it on to me. I rarely get to know the origin or provenance of these recipes but they’re way to good to keep “under wraps”. Thanks again to all my friends for their recipes and inspiration not to mention support with this “labor of love”. I write this blog so that you can all share the recipes that I have had come to know. Why keep it to myself? I love the feedback you all give me and nothing makes me happier than when I meet someone who started cooking and now enjoys it because of my recipes.
It’s hard to know the provenance of most recipes and I am doing this for fun not profit!
Speaking of sharing I got this wonderful recipe from At Home with Joy , thanks for sharing with us Joy. This recipe was so easy and so delicious, for those of you who love Candy and who doesn’t? Give it a try, please check out Joy’s blog you’ll be happy you did.
And this would be perfect on your Passover Table. It’s a really nice dessert served anytime but really perfect now.
1 9 oz. bag chocolate chips ( I used semi-sweet) this would have to be amazing with white chocolate chips as well
1/4 cup shelled pistachio nuts ( I used no salt but a little salt would probably be fine)
1/4 cup raw almonds
1/4 cup dried cranberries
1 Tablespoon shredded coconut
Directions:
Line a small sheet pan with parchment paper
Place chips in microwave safe bowl and heat for app. 2 1/2 minutes. Check frequently as microwaves can vary. 2 – 2 1/2 minutes was sufficient. Once the chocolate is smooth and creamy, add the rest of the ingredients into the bowl and stir until combined. Make certain your bowl is large enough to accommodate the chocolate and dry ingredients.
Stir until well combined, and immediately pour mixture onto parchment paper and using a spatula evenly smooth it around, it should be about 1/4″ thick.
Place pan in fridge and allow it to harden for at least an hour or until hardened.
Using your hands, break bark into pieces. The pieces will be uneven.
Store extra bark in freezer in an airtight container.
Brisket can definitely be an intimidating thing to make. I once made it as a young cook, and it was perfectly inedible. Back then, I couldn’t believe how long it took to cook, but it does take very long. Now I usually make it in the slow cooker which is an awesome way to go but this time I used my trusty Le Creuset, which worked out beautifully. A lot of people have some pretty awesome brisket recipes and I welcome you to send me yours. This really couldn’t be any easier and it’s super tasty. This original recipe came from my friend, Michele (with a few comments from Karyn too.) I did change a few things to the original recipe, but not a lot and I thank Michele for the recipe.
INGREDIENTS:
4 lb. brisket (I didn’t need larger but you can adjust this recipe for whatever size brisket you use)
Lawry’s seasoned salt available in the spice aisle
2 large Spanish onions (Karyn uses Vidalia, which is also good), sliced thickly
2 cans of tomato sauce , I used the 16 oz. size. You can also use the 1 can of 28 oz. size. It depends on you and how much sauce you like.
2 tbsp. brown sugar (this is my addition. It doesn’t really change the flavor so much as cut the salt a bit)
DIRECTIONS:
Preheat oven to 350 degrees.
I sprinkled Lawry’s seasoned salt on both sides of the brisket (generously) then seared it in the Le Creuset pot with a little vegetable oil–probably about a tablespoon. (After the meat was seared, it shrunk to fit perfectly in my pot but I don’t think that a larger brisket would have fit.) Next, I added the tomato sauce and onions, covered the pot and put it in the oven. I cooked it for a total of 3 hours. I checked on it after each hour, which probably wasn’t even necessary. I then let it cool, off of the heat, for about an hour. Next, I sliced it with an electric knife, which came out beautifully. The meat was soft, but not falling apart at all. I then added the brown sugar to the gravy, put the brisket in a container with the gravy and froze it. I’ll take it out the night before I serve. Karyn pulses her gravy with an immersion blender. I didn’t do this but I think it makes for a good suggestion. In fact, I might still do it next time I make this recipe. I’ll let you know. Thanks again Michele and Karyn!
I also use an electric knife to cut my brisket –I find it works best (worth the investment and a rather inexpensive one at that–you’ll have it for years)
This recipe was actually given to me by my daughter Jennifer. She has made it numerous times. always to raves from the family. It is a delicious chicken dish and it perfect for the Jewish new year and for Passover. It’s sweet and savory and has a wonderful blend of flavors.
Remember to pay attention to cooking directions as you will not be preheating oven!!!!!!
Obviously this recipe can be cut in 1/2 for a smaller group.
Ingredients:
1 stick butter or margarine
1/2 cup minced yellow onion
2 large cloves garlic, minced
1/4 cup Dijon Mustard
1/2 cup mild honey
1 teaspoon kosher salt
a rounded teaspoon curry powder
2 tablespoons peach or mango chutney ( available in most supermarkets)
small handful of dried currants or chopped dark raisins
2 roasting chickens cut up in 8’s or you can cut recipe in 1/2 and use 1 chicken and 1 roasting pan
Directions:
you will need 2 shallow baking sheets with 1 inch rims ( you may be able to get it on 1 large sheet)Spray baking sheets well with cooking spray.
to make sauce:
Melt butter/margarine in a heavy 2 quart saucepan over medium heat. while it is bubbling, saute onion and garlic until softened, about 3 – 5 minutes. add remaining ingredients except for chicken and stir until well combined. heat until warm throughout and set aside to cool slightly.
to prepeare chicken:
I would spray each baking sheet with pam cooking spray first
Rinse and pat chicken dry . (each piece) dip each piece in honey mixture, coating chicken completely. lay chicken pieces ( skin side up) on baking sheets. spoon any remaining sauce over chicken.
To Bake Chicken:
place chicken in a cold oven, turn heat to 400 degrees and bake for one hour. if you are using 2 baking sheets , roast in the upper and lower thirds of the oven and switch shelf positions 1/2 way through the cooking time.
to serve:
Transfer chicken to a warmed serving platter and serve . this chicken is good hot, at room temp. and cold out of fridge the next day.
*if you cannot find peach or mango chutney ( I found it at Whole Foods) Stonewall Kitchen Brand , you can use Peach Jam, Apricot Jam, etc. Probably Saucy Susan would work. Use your imagination and don’t kill yourself trying to find the chutney. I think the chutney would give it a bit more kick, and cut the sweet, but either one will be fine.
This is my easiest Charoset to make — all in the food processor. It’s traditional in the sense that it’s an Ashkenazi (Eastern European) recipe. I add a little brown sugar instead of white sugar and it gives it just a bit more character. Remember, while a reminder of the mortar used in making bricks for Pharaoh, charoset is really just a sweet condiment of apples and wine! And we love it on Matzoh!
Have a Sweet Passover !
Ingredients:
3 medium Fuji apples (or any other kind you like), peeled, cored and finely diced (use processor to make your life simpler) I usually use whatever is in the house, but on Passover I go through so many apples, so buy what you like (I always like Granny Smith because they are nice and tart)
1 1/2 cups walnuts, chopped (buy them pre-chopped)
1/2 cup sweet red wine such as Manischewitz Extra Heavy Malaga or just Concord Grape is fine
*20 pitted dates, chopped; or 1/2 cup golden raisins (optional)
1 1/2 teaspoons ground cinnamon
1 tablespoon packed brown sugar
*for a bit of extra added flavor you can add 1/2 teaspoon of powdered ginger (optional)
Directions:
After chopping apples, stir all ingredients in a large bowl. Keep in refrigerator ’til ready to serve. Serve at room temperature. You can also pulse everything together in processor, just be very careful not to over-process. I often do this to save time. You don’t want it too fine, so just go gently with the processor if you go that route. I do it in the processor, and I know exactly how I like it to come out, so go easy with the chopping. If it’s a little dry or too thick, you can always add more wine. I find this always tastes better after it sits and allows the wine to really soak and ripen for 24 hours. Before serving, check for consistency and add a little more wine, if necessary.
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