Category Archives: Holiday

Baked French Toast — all time best

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DSCN4294I am sorry that I have been a little remiss in my posting lately , we’ve just moved into a new place in NYC and we’ve been supremely busy with unpacking and getting ourselves settled in. I haven’t even had internet service for the past week. This is going to be the first thing I ever cook in my new apt. Enjoy the holidays and have an easy fast if you’re doing so. Happy Healthy New Year to all my Jewish followers.

I posted this originally back in October 2011 for Yom Kippur break fast and every Break Fast it is on the table, it’s almost 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!

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.

Mushroom Barley – Side Dish

cookingwithcandioct7 003this is an old recipe of mine that I’ve played around with and made last night for this evening. it came out delicious. it makes a perfect side dish anytime of the year. not too difficult to make , takes a little playing around but pretty easy . i used Manischewitz egg noodles in a toasted barley shape this time. you can use pearl barley which is available in almost every supermarket out there. i have to say this product worked very well. Not exactly Mushroom and Barley?? but barley shape

Ingredients:

1/4 cup butter or margarine

1  3/4 cup Pearl Barley or any kind you can find ( I used Manischewitz egg noodles in a toasted barley shape) it doesn’t have to be toasted it can just be regular barley shape noodles. I love to use this product , it’s usually found in kosher section.

1 lb. fresh mushrooms sliced

1/2 spanish onion chopped

2 – 3 cups chicken stock

1 tablespoon vegetable oil

Kosher Salt

Freshly Ground Black Pepper

Directions:

i use a very little bit of vegetable oil ( maybe 1 tablespoon) and saute onions, then mushrooms till cooked down. i salt and pepper generously here. i remove the mushroom/onion mixture from saute pan, wipe the pan clean with a paper towel . melt butter or margarine in pan, brown the barley for about 4 – 5 minutes, move it around as you brown it. in the meantime transfer mushroom/ onion mixture to a 9 x 13 baking dish (spray with pam) when barley is browned place in dish with mushrooms and onions and mix well. add 2 cups of chicken broth. cover with aluminum foil, and bake in oven covered at 350 degrees for app. 45 minutes. remove from oven, and add a little broth, depending on how dry it is, i would say i added about 1/2 cup , you may need to add more, add the 1/2 cup and mix well and see if you need more, not too watery, keep it dryer. cover, and i put it back in oven for 10 to 15 minutes. taste for salt and pepper. and there it is. very delicious.

Honey Roasted Chicken – Holiday Chicken

DSCN4234DSCN4234this recipe was actually given to me by my daughter Jennifer.  She has made it numerous times. always to raves from the family. I am going to make it this year for Rosh Hashana and it is so perfect for Passover.  It is a delicious chicken dish made with honey so it so appropriate for the jewish new year! sweet and savory as our new year should be! enjoy it.  if anyone out there has some holiday ideas i’d love to hear about them. pay attention to cooking directions as you will not be preheating oven!!!!!!

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.

Happy Holiday from my Kitchen to Yours

Noodle Pudding with Apricot Nectar

I’ve tried so many noodle puddings, but keep coming back to the same old , same old. they’ve been passed down in so many different incarnations. i don’t even know what the original one is anymore. this is my most favorite. also a perfect break fast food. can and should be made ahead of time, they hold together better.  we used to add apricot jam, but it really was overkill. we omitted it, and it is perfect just the way it is. thanks to karyn r. for this noodle pudding and for being such a great cooking buddy for as far back as i can remember.

1 lb. noodles ( i use extra wide egg noodles, you’ll need a bag and 1/4 app. just eyeball it) you can actually use up to 2 whole pkgs. There is enough custard for it. Use a large pyrex baking dish.

1 cup sugar

6 eggs ( I use extra large and at room temp. just make sure they are not right out of fridge) they work much better when they are not right out of fridge in baking.

1 tbsp. vanilla

1 stick unsalted sweet butter(melted)

6 oz. cream cheese (softened at room temp)

1 1/2 cups milk ( I use skim plus) would not use regular skim milk

2 cups apricot nectar (available in most supermarkets)

Topping:

1 1/2 cups cornflake crumbs

2 tsp. cinnamon

1/2 cup sugar

1 stick butter (melted)

Directions:

 cook noodles. mix 6 beaten eggs with the tablespoon of vanilla in one bowl and 1 cup of sugar.  in another bowl melt 1 stick sweet butter(unsalted)softened cream cheese, and milk. add the apricot nectar . mix all ingredients together and put in large pyrex type baking dish. mix topping ingredients together, put on top of noodle pudding. cook at 350 degrees for one hour.   i usually cook this ahead of time, cook for 1/2 hour and then freeze it till i am ready to use, take out of fridge bring to room temperature and bake it for another hour till brown on top and cooked through. noodle puddings are best if you let it sit a while (at least 15 minutes before serving) they hold together better that way. can be served at room temperature.

*serves about 12 – 15 people doubled

Recipes for Jewish New Year–Rosh Hashana 2018

Finished Product Apple Cake

Finished Product Apple Cake

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Un-Stuffed Cabbage

DSCN2648DSCN4230DSCN2642DSCN4225DSCN4234photo (2)DSCN4230Summer is the most easy-going time of the year and then along comes the Jewish holidays right on the heels of Labor Day and just like that it is over. Before you know it,  it’s Thanksgiving! Oh well here we go again, for those of you who have been reading my blog you may have made a lot of these recipes. I am going to post a few new ones. I am sort of a traditionalist when it comes to holidays and my family always looks forward to the same things. If I introduce a new recipe it’s always hold your breath time and what was wrong with the old one looks on everyone’s face.  Final decisions haven’t been made but I know that there are some things I’d never leave out. Here is a list of suggestions and by all means cruise through my blog and see if there is anything else to your liking. These are just a list of suggestions. I will be posting a few new ones this week, so be on the lookout. Rosh Hashana recipes are tagged Rosh Hashana if you are trying to look them up on my blog. I may sneak in a recipe or two this week if I can get in the time. So sad summer is over but it’s time to move on .

For those who celebrate have a very Happy Healthy New Year!

Homemade Chicken Soup with not so Homemade Matzo Balls ( even though this is for Passover we eat it a lot on Rosh Hashana)

Happy New Year Brisket

Unstuffed Cabbage–a great alternative to meatballs

Chicken Marbella

Honey Roasted Chicken

Old School Meatballs

A Noodle Pudding from Ellen

Another Noodle Pudding from Marcy *kosher non dairy

Noodle Pudding with Apricot Nectar–probably one of the all time best kugels ever

Noodle Pudding from Julie

Mushroom Barley

Kasha Varnishkes

Grandma Millie’s Cauliflower

Applesauce and Raisin Cake

Don’t let the Apples go Bad Cake

Julie’s Honey Cake

Plum Torte

My farewell to Norah Ephron- her Tzimmes

Rosh Hashana 2018 and the end of Summer

It’s Labor Day Weekend and that’s sort of the official end of Summer for everyone. The weather is still warm but the kids are back in school and everyone is back at work full-time and vacation is over. Rosh Hashana 2018 falls super early this year on Sunday September 9. I will start posting some of my standard Holiday Recipes. I hate to have to but I think it’s a week away and we have to start thinking about shopping and cooking!

If you don’t feel like waiting for me to post you can enter Rosh Hashana into the search bar on my blog and most of the recipes will pop up but I will be posting in a day or two.

*follow me on Instagram @ cookingwithcandi

 

Passover Popovers

Super easy and Super light and delicious. Give this one a try. These are delicious during Passover with some preserves in the morning as well as with your Seder Meal. Enjoy and Happy Passover Cooking from my kitchen to yours. I used a muffin tin and it worked out perfectly. Bake these light airy treats for your Seder to rave reviews. One per person is perfect , this recipe yielded 9 popovers. photo20130321-113701.jpg photo

Ingredients:

1 cup cake meal

4 eggs — always work with room temperature eggs unless otherwise stated for best results

1 tsp. salt

1 Tbsp. sugar

1 cup water

1/2 cup peanut oil

Directions:

Preheat oven to 400 degrees.

Mix the cake meal, salt and sugar in a bowl.

Bring oil and water to a boil, add cake meal mixture and remove from stove.

Beat in one egg at a time and mix a lot. It will be thick.

Allow to stand for 15 minutes.

Drop into a well-greased muffin or popover tin using a tablespoon to 3/4 full. I spray with cooking spray . I used a Canola Oil baking spray, or lightly grease pan with canola oil.

Bake at 400 degrees for 35 minutes till medium golden brown. I placed pan in the center of the oven .

Warm before serving if desired.

 

 

 

 

 

 

 

National French Toast Day!!!! Baked French Toast

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I just found out it’s National French Toast Day so I am posting my best French Toast Recipe!

I 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 Walnut Bread (no butter)

I just love pumpkin and I can’t stop posting about it. Pumpkin Season is here.  I love baking this bread because the smell in the house is beyond. I usually serve pumpkin bread and a banana bread in my bread basket on Thanksgiving. It’s hard to believe that there is no butter in this moist, delicious bread. I make both of these way ahead of time, because they freeze so well. You can even double the recipe if you have two loaf pans, and eat one now and tuck one away for another day like Thanksgiving. It’s a nice thing to bring to someone’s house as a gift as well if you’re so inspired.  This recipe will make one perfect loaf.

*this bread freezes beautifully for up to 8 weeks. Double wrap it in plastic and put in a resealable plastic freezer bag, and put the date on it. Defrost, still wrapped in the plastic to avoid condensation on the bread, at least 2 hours before serving. I take out of freezer the night before I’ll be using it.

Ingredients:

2 cups all-purpose flour (I sift)

3/4 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/4 teaspoon allspice

1/4 teaspoon ground cloves

1/4 teaspoon ground ginger

1/4 teaspoon salt

2 large eggs, room temperature

1/3 cup water

1 1/2 cups sugar

1 cup canned pumpkin (not pumpkin pie filling)

1/2 cup canola oil

1 teaspoon pure vanilla extract

1 cup chopped walnuts (obviously this is optional)

You will need a 9 x 5 inch loaf pan, parchment paper, large bowl, medium bowl, whisk, silicone or rubber spatula.

Directions:

Preheat the oven to 350 degrees and position oven rack in the center of oven.

Lightly coat the loaf pan with melted butter and dust with flour, or spray with Pam. I line my loaf with a piece of parchment paper that extends one inch beyond the edge of the pan (this makes it easy to life the bread out. It is optional , just make sure you grease pan in one way or another first. If you’re not comfortable working with parchment paper, skip it. I like it but it can be tricky in a loaf pan. Just grease well, or give it a good spray.)

In a large bowl, sift the flour. Then, whisk together the flour, baking soda, cinnamon, allspice, cloves, ginger, and salt until thoroughly blended. In a medium bowl, whisk together the eggs and the water. Add the sugar and blend well. Add the pumpkin puree, vegetable oil, and vanilla extract and blend well. Add the pumpkin moisture to the dry ingredients and whisk until well blended and smooth. Add the walnuts and stir until they are well distributed. Use a spatula to scrape the batter into the prepared loaf pan.

Bake for 55 – 65 minutes, until the bread is firm to the touch and a toothpick or cake tester comes out clean from the center of loaf.  I let it cool for about 10 minutes, then I turn it out onto a rack to cool completely. I don’t freeze it until it is completely cool.

Pumpkin Cupcakes with Cream Cheese Frosting–Fall Treats

photo (4)photo (16) photo (17) photo (18) photo (19)There are a few things I really love to eat. Mostly anything sweet and mostly dessert. Anyone who knows me well knows that I have an incredible sweet tooth. Funny that my name is Candi and I love candy, cookies, cakes and ice cream so very much. I would probably pass on most entrees and just cut to dessert if I had my way . When I was a kid I would gladly trade a sandwich for dessert any day of the week. Some things never change. I’d like to believe that my tastes in dessert have changed a wee bit and that I have a bit more of a sophisticated palate now but not when it comes to candy,  I still love junky candy as much as I did when I was 6. However my taste in cake has definitely improved with age. I don’t think I would have enjoyed pumpkin cake as a kid but I really love it now. Anything baked with pumpkin gets high marks in my book and if you put cream cheese frosting on it it’s off the charts.   It’s just the right amount of sugar and spice! Perfect Fall Cake and it may just find its way to my Thanksgiving Table. It really is a very easy recipe to follow ,  I made cupcakes but you can easily make this in a Pyrex 9 x13 inch pan as a sheet cake and frost it and decorate with candy corn or those little candy pumpkins!

Now you can make these without frosting and just eat like muffins with a little smear of cream cheese which wouldn’t be too bad either.

Shopping List:

1 can Pumpkin ( not pumpkin pie filling just Pumpkin) 15 oz. size

cream cheese  and paper liners for cupcakes

Staples: (things you should have in your Pantry and fridge all the time)

all-purpose flour, sugar, baking powder, baking soda, cinnamon, ground cloves, salt, vegetable oil, eggs, confectioner’s sugar, unsalted butter, vanilla extract, and milk

Ingredients:

2 cups of all-purpose flour

1 cup of sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. cinnamon

1 tsp. ground cloves if no ground cloves you can substitute with pumpkin pie spice or nutmeg. I prefer cloves.

1 tsp. salt (regular table salt)

1 cup vegetable oil

1 can Pumpkin (not pumpkin pie filling) Pure Pumpkin

4 eggs ( room temperature please)

Cream Cheese Frosting:

2 cups of confectioner’s sugar

1/3 cup softened butter ( unsalted)

1 tsp. vanilla extract

4 oz. softened cream cheese ( soften in microwave) not melted just softened or you can leave it out for a bit and it will soften up.  I actually used light cream cheese not fat free please. I mean the amount of calories is staggering, but you’re only going to eat 1 cupcake right? how many calories can possibly be in that????? Don’t tell me , I don’t want to know.

1 Tbsp. Milk ( I used skim plus)

Directions:

Preheat the oven to 350 degrees. I mixed all dry ingredients together then mixed in eggs ( one at a time) and can of pumpkin and vegetable oil. Mix till combined, don’t overmix. No need to sift, just put dry ingredients in a bowl first and whisk together with a whisk , get some air in there.

Pour into a greased muffin pan about 3/4 full.  I always use little paper liners and bake at 35o degrees for 20 – 30 minutes . Be careful not to over bake so the cake stays moist.  I baked for 26 minutes. I started checking on them after 20 minutes.

Allow cupcakes to cool completely before frosting. I made my frosting in my electric mixer while cupcakes were cooling.

Frost Cupcakes / Cake  and if you’d like decorate with some of those little Halloween Candies like candy corn or those little pumpkin shaped candies sold this time of year. Enjoy!

*should make about 16 cupcakes , I made 12 and a mini loaf.