Banana Bread from Selma Zuckerman I got many thumbs up for this banana bread, which I made lower fat and just as tasty by substituting half of the butter for applesauce, and using non-fat yogurt instead of buttermilk or sour cream. Butter or vegetable cooking spray, for greasing the pan 3 cups flour, plus extra…
4 cups water 4 cups whole milk 2 cups grits (I like to use the stone-ground grits) 1 stick unsalted butter 1 cup heavy cream (optional) A large bistle of shredded smoky cheddar cheese ( I like to use maple smoked Cabot…even though it is a Yankee cheese) 2 tsp kosher salt (finish with paprika)…
(Originally posted by Lita Lotzkar at RCJF Archives.) In this cholent recipe, you use 2 Tablespoons of honey in with your beans – this would give it a sweeter taste -you can either add more garlic and pepper or decrease the amount of honey if that is the way your family likes their cholent.. All…
½ cup shelled pistachios ½ cup shelled walnut pieces ¾ sliced almonds 2 cups sugar + ¼ cup sugar 1 cup water ½ cup honey 1 star anise 1 cinnamon stick 3 ounces almond paste (marzipan) 7 sheets phyllo About ¼ cup canola oil or melted butter for dairy meal Preheat oven to 350 1)…
2 cups Hermann 2 cups flour 1 cup sugar 1 teaspoon baking soda 2 teaspoons baking powder 1/2 teaspoon salt 2/3 cup oil 2 eggs 1 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 1/2 teaspoon ground ginger 1 cup raisins or nuts (optional) If you’re using an electric mixer just dump everything together and mix it…
My mom used to make applesauce in large batches and freeze half of it for Chanukah. Like all good Jewish mother recipes, this one is not exact – play around with it until it looks right to you. Start with about 3 lbs of apples (my mom uses Jonathan, but feel free to experiment). Core…
Keftes de Espinaca (Sephardic Spinach Patties) Makes about 16 patties 3 tablespoons olive or vegetable oil 1 large onion, chopped 2 pounds chopped fresh or 30 ounces squeezed thawed frozen spinach or Swiss chard 1 cup matza meal 3 large eggs, lightly beaten Salt and pepper Juice of 1 lemon (optional) ¼ teaspoon grated nutmeg…
The recipe below is inspired by the applesauce in Deborah Madison’s Vegetarian Cooking for Everyone – it’s one of my favorite everyday cookbooks. I cut off the bruises and chopped up the apples into half inch pieces (roughly) with the skins on, threw them in a sauce pot with a bit of sugar (about 2…
Serves 2 Pear compote with ginger and agave nectar 1 large or 2 small bosc pears, chopped 1 Tbs agave nectar (maple syrup would work too, but might overpower the pears) 1/2 tsp ginger powder 1 Tbs water 1 1/2 tsp finely chopped crystalized ginger (optional) Note: make the compote first – while it’s cooking,…
Yield: about 1 cup of gooey, fragrant date honey 8 dates – make sure you buy the fat, sticky Medjool dates (Delget won’t work) Juice of ½ a lemon, remove the seeds ½ cup water 4 pieces crystallized ginger, finely chopped ¼ cup Agave syrup (available at Whole Foods or health food stores) Remove the…
serves 4 3 regular-sized local apples (or 2 mondo-sized apples), cored and roughly chopped 1 small-medium onion, roughly chopped 1/2 Jalapeño, deseeded and finely chopped A big handful of fresh cilantro, finely chopped Juice of one lemon 2 teaspoons of Agave nectar or maple syrup Combine all ingredients in a bowl and stir to combine….
