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 break fast 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 Sunday September 20 and ends at sundown Monday September 21 2026.
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.
this is an old recipe of mine that I’ve played around with and 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 egg noodles
Great for Rosh Hashana and actually any other time for dinner as well. It’s delicious!
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/noodles 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/noodles 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.
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.
I made this chicken last night as I wanted to try it out , it’s a conglomeration of a few recipes I’ve been playing around with.
I used chicken thighs because we prefer them, but feel free to use breasts and have butcher cut them in 1/2.
If I were making a lot I might split into 2 sheet pans.
This is both sweet and savory and make sure you use balsamic Glaze not balsamic vinegar.
Carrots and Potatoes — roasted in the same pan is a win win for me!
Enjoy! and Happy Healthy Peaceful New Year!
Ingredients:
6-8 bone -in , skin- on chicken thighs
1 1/2 lb gold potatoes, cut into 1 inch chunks — I quarter them
3-4 carrots, cut into chunks similar to potatoes
3-4 Tablespoons Olive Oil
2 tbsp. honey
2 tbsp. balsamic glaze
1 tbsp. thyme
1 tbsp garlic powder
1 tsp. onion powder
1-2 teaspoons paprika
Kosher Salt and black pepper
Directions:
Prepare a very large sheet pan I used the biggest one I have — I spray with Pam Olive Oil Spray or use parchment paper or aluminum foil
Pre heat oven to 425 degrees
Toss potatoes and carrots in a large enough bowl with about 2 Tbsp. Olive Oil , thyme, salt and pepper , garlic powder, onion powder, and paprika. Mix well, I usually allow them to sit in a bowl for a bit while prepping other ingredients. Spread them on a large prepared sheet pan.
Roast for 15 minutes in hot oven, give the potatoes and carrots a bit of a head start
Pat the chicken pieces dry with paper towels
Rub a little olive oil ,salt, pepper, garlic powder and paprika all over both sides of the chicken
Take baking sheet out of oven and spread out the carrots and potatoes making room for chicken with the veggies.
Roast for another 30 minutes, until the chicken is cooked through and crispy,
In a small bowl mix balsamic glaze and honey with a small whisk or fork.
Remove tray from oven for the last 5 minutes or so depending on your oven, brush the chicken with the mixture, drizzling any extra over the vegetables as well.
For extra , switch to broil for last few minutes at the end — it really did make a difference but you gotta watch it carefully! Crispy delicious skin on chicken ( see pics)
*dry spices aren’t exact amounts like for Salt and Pepper just be a bit generous on chicken and veggies with the salt or else it will be very bland
I posted
