Rosh Hashanah Honey Cake from Lauren Stefano

3/4c. boiling water with tea bag (set aside to cool)
1 c. oil
2 eggs
3/4 c. sugar
1/2 c. honey
2 1/2 c. flour
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. cinnamon
1 tsp. allspice

Grease and line 9x10" pan with waxed paper
Preheat oven to 350

Beat oil, eggs, sugar, and honey well (approx. 3 minutes)
Add cooled tea (discard tea bag)
Beat well (approx. 3 minutes)
Mix remaining ingredients in a separate bowl
Add remaining ingredients a small amount at a time, beating well in between

Pour into pan
Bake 1 hour
Enjoy!

This recipe comes from my Grandma Esther and Great-Aunt Jan

Vegan Chocolate Vinegar Cake from Lauren Stefano

3 c. flour
1 c. sugar
1/4 tsp. salt
2 tsp. baking soda
6 Tbsp. cocoa powder
3/4 c. vegetable oil
1 Tbsp. cider vinegar
2 tsp. vanilla
2 c. cold water

Preheat oven to 350

Mix wet and dry ingredients separately
Combine all ingredients and mix again
Pour into 9x13" pan
Bake 35-45 min

Mustard-Crusted Salmon with Roasted Scallions and Pressed Beet Vinaigrette from Karen Gottschalk

Serves 4
4 beets, trimmed
3/4 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
12 scallions, trimmed to 10-inch length, roots removed
4 tablespoons Sherry vinegar, or more to taste
1/2 cup mustard seeds
1/4 cup coarse sea salt
4 wild king or North Atlantic salmon fillets, about 8 ounces each


1. Preheat the oven to 400 degrees F.
2.  On a large sheet of aluminum foil, drizzle the beets with 1 tablespoon of the olive oil and season with salt and pepper.  Wrap the beets tightly in the foil and roast until very tender, about 45 minutes.  While the beets roast, drizzle the scallions with 1 tablespoon of the oil and season with salt and pepper.  Wrap tightly in aluminum foil and roast until very soft and fragrant, about 25 minutes.  Set aside, keeping them warm.
3. When the beets are cooked and cool enough to handle, peel them and cut 2 of them into 4 or 5 pieces.  Place the beet pieces in the bowl of a food processor ad pulse to form a very coarse purée.  Run the remaining beet through a juicer to extract as much liquid as possible.  In a small bowl, combine the beet purée, beet juice, Sherry vinegar, 1/2 cup of the olive oil, and salt and pepper, adding more vinegar if necessary to create the desired acidity.  Set aside.
4. In a shallow bowl or high-sided plate, combine the mustard seeds and coarse sea salt and stir well to combine.  Season the salmon fillets with
black pepper and press the skin side of each fillet into the mustard and salt mixture to coat it completely.  In a 14- to 16-inch nonstick pan, heat the remaining 1/4 cup of olive oil until smoking.  Carefully place the fillets in the pan, skin side down, and cook without disturbing for at least 7 minutes, allowing the seeds and salt to form a crust.  When you’ve tested the crust by shaking the pan slightly and are confident that you will not disturb the crust by turning the fish, turn each fillet with a broad spatula, and cook on the flesh side for 3 or 4 minutes.  Place a few of the scallions on each of four warmed dinner plates, top with a cooked fillet, crust side up, and some of the bet vinaigrette, and serve immediately.

Black Pepper Fettuccine with Parsnips and Pancetta from Karen Gottschalk

2 cups all purpose unbleached flour or Italian 00 flour
1.5 cups semolina flour
2 whole eggs plus 3 more egg yolks
1 or 2 tablespoons freshly ground black pepper
1/4 pound pancetta
1 tablespoon butter
2 tablespoons olive oil
1/2 pound parsnips, peeled, halved and cut into 1/4 inch half moons
freshly ground black pepper
1/4 cup flat leaf parsley
Parmigiano Reggiano cheese for serving

Chili Rellenos Casserole from June Gottschalk

3 cans chilies

Chopped green onions and olives

1 lb grated jack cheese

3/4 lb grated cheddar cheese

1 cup evaporated milk

3 eggs.

Layer first 4 ingredients.

Beat eggs and milk and pour on top.

Bake @ 350 for 30 minutes. 

Sugarless Date Cookies from Ann Gottschalk

Sugarless Date Cookies

From Ann Gottschalk

½ cup butter or margarine, softened

1 egg

2 teaspoons vanilla

1 cup unbleached flour

1 teaspoon baking powder

¼ teaspoon salt

1 cup each chopped pitted dates,

Shredded coconut, and chopped walnuts

With an electric mixer, beat butter with egg and vanilla until smooth.

In a separate bowl, combine flour, baking powder, and salt.

Gradually add flour mixture to creamed mixture; beat until blended.

Stir in dates, coconut, and walnuts.

Form dough into two 1 1j/2 inch rolls and wrap in wax paper or foil;

Chill in freezer until firm enough to slice easily (about 2 hours) or

for as long as 1 month.

With a sharp knife, cut rolls into 3/8 inch slices.  Place slices on a

Lightly greased cookie sheet and bake at 350 degree oven for about 12 minutes or until golden.  Cool on rack.

I have made these many times for friends who do not want sugar.

Honey Glazed Lemon Chicken from Agathe Ehrenfried

Honey Glazed Lemon Chicken

from Agathe Ehrenfried

6  skinless chicken breasts

3 Tb oyster sauce or vegetarian mushroom sauce

1 Tb cornstarch

1/3 cup lemon juice

1/2 cup honey

3Tb chicken broth

2 tsp grated lemon zest

2 tsp cornstarch

vegetable oil

cornstarch

2 eggs slightly beaten

Panko ( Japanese bread crumbs-Henry’s)

green cabbage or Napa cabbage

Pound chicken breast to 1/2 “ thickness

Combine oyster sauce and cornstarch. add chicken to coat and let stand for 30 minutes. Heat lemon juice, honey, broth, lemon zest and cornstarch until it boils and thickens. If too thick, add water. Keep warm. Shred cabbage and place on platter.

Dredge chicken in cornstarch and dip in egg  and then Panko.Fry chicken in oil 1/ inch deep till golden brown ( 3 to 4 minutes per side).Drain on paper towels. Place breasts on cabbage bed, either whole or sliced and pour sauce over.

Shurit Ads (Egyptian Lentil; Soup with Cumin & Garlic) from Reesa Gottschalk

Shurit Ads (Egyptian Lentil; Soup with Cumin & Garlic) 

From Reesa Gottschalk

Ingredients

2 cups dried, hulled split red lentils

2 quarts chicken or vegetable stock

1 medium onion, peeled & quartered

1 medium tomato quartered

2 t. coarsely chopped garlic

2 t. ground cumin

1 t. salt

Freshly ground black pepper

Lemon wedges

Directions

Heat stock (low sodium) in large pot.  Wash lentils in strainer under cold water until water runs clear.  Add to hot stock & stir.  Add onion, tomato, & garlic.  When stock is about to boil, turn to low & simmer partially covered for 45 minutes.

Cool soup & then process with a stick blender until smooth.  Return to pot & simmer over low heat stirring occasionally.  Stir in cumin, salt, & pepper.  Serve with lemon wedges & or additional onions that have been sautéed to golden brown. 

Chocolate Cherry Biscotti from Reesa Gottschalk

Chocolate Cherry Biscotti

From Reesa Gottschalk

(Source:  Biscotti and Other Low-Fat Cookies by Maria Robbins)

Ingredients

2 T. kirsch

1 1/2 cups dried, pitted cherries

2 cups unbleached all-purpose flour

1/2 cup Dutch-process cocoa powder

1 t. baking powder

1/4 t. salt

3 large eggs, at room temperature

1 cup sugar

1 t. pure vanilla

For the chocolate dip:

6 ounces semisweet chocolate

Instructions

Preheat oven to 350 degrees.  Line a cookie sheet with baking parchment and set aside.  Sprinkle the kirsch over cherries and set aside. 

In a medium bowl, whisk together the flour, cocoa, baking powder and salt.

In the bowl of an electric mixer, beat the eggs, sugar, and vanilla for 5 minutes, until the mixture is very pale and thick.  Remove bowl from the electric mixer and sift the flour mixture over the eggs.  Fold in the flour with a large rubber spatula, and then fold in the cherries and kirsch.

Divide the dough in half with the spatula.  Dip your hands in cold water and shape each half into a log 14 inches long and 2 1/2 inches wide, directly on the prepared cookie sheet.  Leave at least 4 inches between the logs.  Bake for 30 minutes, until the logs are firm to the touch and beginning to crack on top.

Remove from the oven, place the cookie sheet on a wire rack, and let cook for 10 minutes.  Reduce oven temperature to 325 degrees.

Slide baked logs onto a cutting board.  Using a long serrated knife, cut each log diagonally into 1/2 -inch slices.  Arrange the biscotti, cut sides down, on the cookie sheets.  Bake for 7-8 minutes on each side.*  remove the biscotti to a wire rack and let cool completely.

While biscotti are cooling, prepare the dipping chocolate:  chop the chocolate into small pieces and place it in the top of a double boiler set over (but not touching) barely simmering water.  When almost melted, remove from heat and stir until completely melted.  Line 2 baking sheets with wax paper or foil.  Dip one end of each cool biscotto into the melted chocolate and lay them onto he lined cookie sheets to cool and harden.  Store at room temperature in an airtight container.  They will keep for up to a month. 

Enjoy!

*We actually like the biscotti less dry so after the initial 30 minutes cooking time, turn off the oven and leave biscotti in to dry a bit, maybe 10 minutes.  We also don't do the chocolate dip because the chocolate flavor of the biscotti is already intense and we don't like the sweetness of the chips.    

Vegetarian Beet Borscht from Merryl Weber

Vegetarian Beet Borscht

From Merryl Weber

This recipe is an adaptation of my Russian grandmother’s recipe, which was made with beef short ribs.  If you want to keep it for later, use the simplest version of it blended and pour into mason jars while it is still hot.  Top it off to be sure there is no air in it and close tightly.  A couple of weeks later it still tastes like new when you open it up.  I play this recipe by adding in not only beet greens but also kale or whatever happens to be growing in my garden at the moment.  You can turn it into a more traditional borscht by adding in cabbage.  And if you don’t want the beet greens right away you can wash them well, chiffonade leaves only, then put them in a freezer container for later use.

1 bunch of organically grown red beets, save tops

28-ounce can of organic tomatoes                          

1 medium to large yellow onions, diced          

2-3 lemons, juiced

Sugar or honey to taste

Salt to taste, a little pepper to taste

·         Clean beets well and cook whole or peel if cutting them.  If you leave it whole take a sharp paring knife to pit the place where the stem was attached.  Cut in halves or quarters if very large.

·         Heat approximately 1½ quarts of water with salt.  Add diced onions.  Boil for 5 minutes.  Add beets and a little lemon juice.  Bring to a boil and then turn down to a simmer until beets are tender.  Remove to cool and peel if whole. 

·         Blend tomatoes and add to the soup.  Bring to a boil again then turn down to a simmer.  Add salt and pepper to taste at this point.  Cook 10 more minutes.

·         To finish add in more lemon juice and sugar/honey to your taste.  I like it more on the sour side.

·         For a smooth soup blend it.  For a deep red soup blend it with one beet.  For a clear soup blend it and then strain it through a sieve. 

·         Serve hot or cold with sour cream or crème fraiche.  You may add the beets back in whole or grated before serving. 

·         For a hearty winter soup add in as much as you like of the thinly sliced beet greens at the end till cooked to your taste.  Dice in a steamed white potato.

·         Enjoy

Baked Apricot Chicken from Marcia Campbell

Baked Apricot Chicken

From Marcia Gottschalk

1 ½ cup apricot jam

½ cup good chili sauce

2 tbs. soy sauce

2 tbs. honey

1/3 cup white wine (optional)

¼ tsp. ground ginger

1 cup dried apricots

Combine all ingredients in a saucepan until well blended.  Pour over 4 skinless, boneless chicken breasts.  Bake at 375 for 1 hour, basting occasionally.  Add dried apricots during the last half hour.  Serve over brown rice or pasta.

Rugelach from Linda Spivak

Rugelach

From Linda Spivak

Mazel Tov, Rachel and Joel.  Happy baking!  Love, Linda

Dough

8 oz. unsalted butter or margarine, softened

8 oz. cream cheese, softened

2 C all-purpose flour

Raisin Nut Filling Strawberry Jam Filling

1/2 C sugar 1/2 C ground almonds

1/2-3/4 C golden raisins 1/2 C strawberry jam

1 tsp. cinnamon 1/4 C sugar ( for topping)

1 C finely chopped nuts

1/4 C sugar (for topping)

Hawaiian Chicken from Judy Aranoff

Hawaiian Chicken

From Judy Aranoff

2 (3 lbs. each) or your favorite parts

3T. oil

1 large onion, chopped

14 oz. ketchup

2 T. white vinegar

1/2 c. brown sugar

2 T. soy sauce

20 oz. can drained pineapple chunks

Sauté onion in hot oil until golden brown.  Add ketchup, water, vinegar, and brown sugar.  Heat until sugar dissolves.  Put chicken in greased casserole and pour sauce over it.  Put chicken in greased casserole and pour sauce over it.  Sprinkle with say sauce.  Bake uncovered at 325 degrees for 1 hour & 15 minutes.  Baste every 10 minutes.  Add pineapple chunks and bake 15 minutes.  Serves 6

Mexican Salad from Judi Gottschalk

Mexican Salad

From Judi Gottschalk

This recipe is an old favorite that we used to serve at the Gottschalk house quite often!  It was a favorite of Robert’s.

1 head of romaine lettuce

2 tomatoes, diced to small bite size pieces

1 green onion sliced- use the white and green pieces

1 or 2 avocados,  diced to small pieces

1 or 2 celery stalks, sliced or diced

1 cup kidney beans

1 cup of Mexican cheddar cheese- Sharp

Combine ingredients and toss. 

When ready to serve, crumble up chips or our favorite,  CHEESY DORITOS

Then use a French dressing…can be made from scratch or store bought!!

Enjoy!!

Kashi Friendly Fiber Muffins from Judi Gottschalk

KASHI FRIENDLY FIBER MUFFINS

From Judi Gottschalk

Preheat oven to 400 degrees.  Makes 11 or 12 muffins.

1 cup whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

1-3/4 cups Kashi Good Friends cereal

3/4 cups skim milk

2 egg whites (I use whole eggs)

1/4 cup honey   

1/4 cup unsweetened apple sauce

1 medium ripe banana, mashed

Nonstick cooking spray

In a small bowl, stir together flour, baking powder, and salt.  Set aside, in a large mixing bowl, combine Good Friends Cereal, and milk, and let stand for 2-3 minutes (I let it stand 10 to 15 minutes).  Add the eggs and beat well.  Stir in applesauce, banana, and honey.  Add flour mixture and mix only until dry ingredients are moistened.  (Over mixing will produce rubbery muffins). 

Fill sprayed muffin tins.  Bake for 20-25 minutes or until lightly browned.

You probably could substitute other bran type cereals.

A Really Delicious and Easy Chocolate Cake from Judi Gottschalk

A Really Delicious and Easy Chocolate Cake

From Judi Gottschalk

2 cups all purpose flour

3/4 cup unsweetened cocoa powder

1  1/4 tsp baking soda

1/2 bag Trader Joes semi sweet chocolate chips

1/2 tsp salt

3/4 cups softened unsalted butter

2 cups sugar

3 large eggs

2 tsp vanilla extract

1 1/2 cups whole milk

1.  Pre heat oven to 350.

2.  Grease the baking pan of your choice.  I used small loaf pans and divided up recipe to small cakes.  Recipe makes good cupcakes too. 

3.  In a medium bowl, whisk dry ingredients except for sugar.

4.  Use an electric mixer on high speed to mix butter and gradually add sugar until smooth and creamy.

5.  Add eggs and vanilla extract.

6.  Add the flour mixture slowly, chocolate chips and then the milk.  Don't over mix or cake will be tough

7.  Fill pans 2/3rds full by using rubber spatula. 

8.  Bake for 45 minutes or until toothpick comes out clean.

Happy baking

Chilled Gazpacho Soup from Jeff Glettner

Chilled Gazpacho Soup 

By Jeff Glettner

Makes 6 servings

2 – Cans (14 ½ ounces) sliced baby Tomatoes
1 - Can (5 ¾ ounces drained weight) pitted Olives
¾ Cup chopped celery
¾ Cup chopped green onions
¾ Cup chopped cucumber
2 Cloves garlic minced
3 Tablespoons red wine vinegar
1 ½ tablespoons liquid seasoning for meats or chicken (can substitute vegetable seasoning)
6 drops liquid red pepper seasoning (or to taste)
1 teaspoon Worcestershire sauce
1 Can condensed beef, chicken or vegetable broth
¾ Cup dry white wine
Croutons
Chopped Chives

1.       Drain tomatoes over a large bowl.  Cut tomato slices into large pieces; add to juice in bowl.

2.       Drain olives, cut each into 3 slices, add with celery, green onion, cucumber, and garlic in bowl.  Stir in vinegar, liquid seasoning, Worcestershire sauce, red pepper seasoning, broth, and wine.  Cover and chill for 24 hours.

3.       To Serve: Ladle into chilled soup bowls; garnish with croutons and chives.

Black Bottom Cupcakes from Ellen Glettner

Black Bottom Cupcakes

By Ellen Glettner

Makes 2 dozen cupcakes

Filling

1 ounce Cream Cheese
1 egg
1/3 Cup sugar
1/8 Teaspoon Salt
1 Cup Chocolate Chips

Cake

1 ½ Cup Flour
1 Cup sugar
¼ Cup Cocoa
1 Teaspoon baking soda
1 Cup water
1/3 Cup vegetable oil
1 Tablespoon vinegar
1 Teaspoon vanilla

1.       Preheat oven to 350 degrees.

2.       Fix all the ingredients of the Filling together.

3.       Mix all the ingredients of the Cake together.

4.       Fill cupcake tins with half the cake mix.  Add 1 tablespoon of the filling in the center.

Bake for 30 to 35 minutes.  Let cool and enjoy.

Bread Pudding from Eleanor Mendel

BREAD PUDDING

From the Kitchen of Eleanor Mendel

My mother invented it and we have ll (generations) used it innumerable times.

Ingredients

1 scant cup sugar

6 tbsp. Fleischmann’s unsalted margarine [if substituting butter-unsalted]

4 Eggs

8 slices Egg Bread cubed w/o crust

16 oz. Dole Crushed Pineapple can in its own syrup

1-2 T Cinnamon

1 box small Frosted Flakes

Frosted Corn flakes topping

Crush frosted flakes in blender or Cuisinart

Melt ¼ stick margarine

Put crushed cereal in bowl and mix in cinnamon with fork

Add melted butter and mix well

Set aside

Bread Pudding Preparation

1.Mix and blend [at low speed butter and sugar] add eggs one at a time.

2.Add pineapple

3.Add bread and fold in with spatula

4.'Butter' an oven safe glass dish [preferably round], pour in mixed ingredients.

5.Top with crushed frosted flakes mixture

Bake for 1:15 at 350F turn once. When the pudding is golden but not brown--it's ready.  

Pan-Roasted Chicken with Lemon-Garlic Green Beans from Corky Warsawsky

Pan-Roasted Chicken with Lemon-Garlic Green Beans

From Corky Warsawsky

 

Christopher Baker

Serves 4

Hands-On Time: 15m

Total Time: 1hr 15m

Ingredients

·         6  tablespoons  olive oil

·         2 lemons, 1 thinly sliced, 1 juiced

·         4 cloves garlic, minced

·         1  teaspoon  kosher salt

·         1/2  teaspoon  freshly ground black pepper

·         3/4  pound  trimmed green beans

·         8 small red potatoes, quartered

·         4 chicken breasts (bones left in, with skin, about 3 1/4 pounds)

Directions

1. Preheat oven to 450°F.  Coat a large baking dish or cast-iron skillet with 1 tablespoon of the olive oil.  Arrange the lemon slices in a single layer in the bottom of the dish or skillet.

2. In a large bowl, combine the remaining oil, lemon juice, garlic, salt, and pepper; add the green beans and toss to coat.  Using a slotted spoon or tongs, remove the green beans and arrange them on top of the lemon slices.  Add the potatoes to the same olive-oil mixture and toss to coat.  Using a slotted spoon or tongs, arrange the potatoes along the inside edge of the dish or skillet on top of the green beans.  Place the chicken in the same bowl with the olive-oil mixture and coat thoroughly.  Place the chicken, skin-side up, in the dish or skillet.  Pour any of the remaining olive-oil mixture over the chicken.

3. Roast for 50 minutes.  Remove the chicken from the dish or skillet.  Place the beans and potatoes back in oven for 10 minutes more or until the potatoes are tender.  Place a chicken breast on each of 4 serving plates; divide the green beans and potatoes equally.  Serve warm.

Tip

Choose firm potatoes that are free of sprouts.  Avoid ones with a greenish tint; they can be bitter.

By Cynthia Nicholson , September, 2004, 

http://www.realsimple.com/food-recipes/browse-all-recipes/pan-roasted-chicken-lemon-garlic-green-beans-10000000780291/

Mini Cheese Cakes from Cindy Olch

Mini Cheese Cakes

From Cindy Olch

1 box vanilla wafers

Filling
2lb  cream cheese
4 eggs
11/2 cups sugar
1 tbsp vanilla

Process all filling ingredients in processor until blended and creamy
About 30 sec

Line regular 24 muffin tins w paper cupcake liners
Place one vanilla wafer in each liner
Divide the filling between the muffin tins

Bake at 375 about 10 min; Cool

Top w pie filling or thick jam
Freezes well

Aunty Anna's Banana Cake from Brenda Adler

Aunty Anna's Banana Cake:

A favorite of the Fabe Family

From Brenda Adler

Mix together:

2 sticks of unsalted butter

1 1/2 cups sugar

2 eggs

1 tsp vanilla

1/2 pint sour cream (1 cup)

2 large ripe bananas

2 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

Sift Dry ingredients together and then mix into wet ingredients.

Place in buttered and floured pan.

Bake at 350 degrees for 35 to 45 minutes

Icing:

In double boiler or microwave, mix:

§  bittersweet chocolate

§  butter

§  almond extract

Anna never gave us amounts for the icing, but I would start off with one bar of chocolate, 1/4 stick of butter and a half teaspoon of extract.  Once these are mixed, add powdered sugar until the icing is thick enough.  Brenda Fabe

Lasagna Florentine from Ann Gottschalk

Lasagna Florentine

From Ann Gottschalk

4 oz. Lasagna noodles

1 10 oz. Pkg. Chopped frozen spinach

2 cups thick spaghetti sauce (jar, can or homemade)

2 eggs

1 cup (1/2 pint) ricotta or cottage cheese

3 tbs. Minced onion

1 tbsp. Minced parsley (if you have)

¾ tsp. Salt (I use less)

½ pound mozzarella cheese, thinly sliced

¼ cup parmesan cheese (grated or shredded

Cook noodles according to directions.  Add 1 tbsp. oil to water, drain, and rinse well with cold water.  Lay noodles on paper towels until ready to use.  Cook spinach according to pkg. Directions, drain thoroughly. 

Cover bottom of baking dish with thin layer of sauce.  Beat eggs in medium bowl, blend in ricotta or cottage cheese, spinach, onion, parsley, salt and pepper.

In 11x7x2 baking dish, layer in order half the following:  noodles, ricotta cheese mixture, mozzarella slices, and sauce.  Repeat with remaining ingredients.  Top with parmesan cheese.  At this point, lasagna may be baked or it may be covered and refrigerated for one or two days.  Bake at 350 degrees, 30 to 35 minutes (slightly longer if refrigerated) or until bubbly.  Let stand 10 minutes before cutting.  Makes 4 to 6 servings.  (I bake the doubled recipe’ 45 to 50 minutes).

I usually double the recipe’ and use a large 15X9 Pyrex dish or lasagna pan.  Hint:  I cook six strips of lasagna noodles for the double recipe’.  

Serve with a tossed salad, French bread, tea and spumoni or other ice cream.  Enjoy!