Category Archives: Uncategorized

I love apple season and what better use for all those apples but applesauce? It’s great by itself, with meat, poultry,  over ice cream , yogurt or pancakes , in muffins, any time you feel like applesauce. A staple on Thanksgiving Table and this year it will double duty with Latkes for Thanksgivukah!   I made 3 lbs. but you can easily make this with 6 lbs. of apples.  Easy shopping list, most ingredients you probably have in the house. If you’d like you can add a pinch of nutmeg or allspice. A little butter or maple syrup is also a good thought. I used a little bit of maple syrup ( maybe 1/4 cup) . Play around with flavors. Quick prep time , very easy to make, 3 lbs. will probably serve around 6 – 8 people. Cook Time is about 1/2 hour.

This is the obvious more fattening way to…

Sherry Lemon Vinaigrette ingredients

This salad is also from my cooking class with Karen Lee. I loved this salad. It was so delicious. Of course you probably have to love avocados and red onion but if you do, this is just an awesome delicious salad. Very easy, very few ingredients, and very few moving parts. Enjoy!

Feel free to add any protein into this salad. Chicken,  shrimp, tofu, or even some chopped eggs. Recently I have been seeing a lot of  poached or fried egg on top of salad. Yum! this one would be perfect with a fried egg atop! Give it a try.

Ingredients:

Salad:

1 bunch arugula (try to use organic if available; if you don’t have arugula, you can use escarole, endive, frisee or chicory)

1 bunch romaine or red leafy lettuce (you can throw in a little radicchio as well)

*use any combo of your favorite greens

1/2 cup…

Good Old Roast Chicken

As a young cook, one of the most intimidating things to make for dinner is a roast chicken. It should be simple but somehow it seems complicated–tying up the legs, stuffing the cavity, etc. It took me many years to feel confident about the bird thing. The carving alone could set you over the edge. I conquered my fear and while I’m not the best carver in the world I make do and figure it out. The key to carving is letting the bird sit for at least 10 minutes. This seals in the juices and makes carving just a bit simpler. I can’t really help with the carving (you can go online and get a tutorial). I go by feel. I used to take a 5 lb chicken and hack it up so badly, but after a few attempts, I sort of figured it out…

A subscriber of mine sent this recipe to me last Yom Kippur. It really does make me so happy when people contribute, it just sometimes takes a while for me to get around to posting it. I do try to cook everything that I post when possible but it’s not always possible.  I never did get to post it because by the time I got it, holiday was over , I plan on trying this one this year in addition to my other Baked French Toast. ( which is tried and true)  I haven’t as of yet made it, but am fairly confident that it is very good. Thanks Irene, and apparently it hails from Sally Jesse Raphael of all people! It looks super easy and not a lot of ingredients at all!

Ingredients:

1 loaf white bread, cubed

8 oz. cream cheese , cut into cubes and softened

1 dozen eggs, beaten

1/2…

Firstly, thanks so much Julie for taking the time out of your busy baking to send me these wonderful recipes and allowing me to post them on my site. Julie bakes and sells her products in the Aspen area and will ship anywhere, the name of her company is Aspen Jewels Bakery.  Julie also said to inform all of us who live at high altitude that this is strictly a “sea level” cake, if cooked at high altitude it will sink and will be raw inside. This is unfortunate, but there are lots of other cakes to bake.  High Altitude baking is treacherous. You will need a tube pan for this cake.

Ingredients:

3 1/2 cups flour

1 teaspoon baking soda

1/2 teaspoon salt

1 1/2 Tablespoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon ginger

3 eggs ( room temp)

1 cup vegetable oil or canola oil which Julie recommends

1 cup sugar