Sweet Noodle Kugel (non-dairy)

Sweet Noodle Kugel

 

Combine cooked egg noodles and egg/spice/apple mixture.
Peel and dice apples.

 

 

 

 

 

Pour kugel mixture into a baking dish and spread so it’s even. Bake.

Improvement Post!

I’d been using the same Non-Dairy Noodle Kugel recipe for years (see “Related Post” below), but found a version on Leah Cooks Kosher that sounded like an improvement on one of my family’s favorite dishes. I adapted that recipe and guess what? This easy, sweet side dish is tastier and fluffier. Plus, it got several thumbs up from my family!

Happy cooking, hon!

Sweet Noodle Kugel (non-dairy)

Ingredients:

  • 1 pound medium wide egg noodles
  • 6 eggs
  • 1/4 cup canola oil or margarine
  • 3/4 cup sugar
  • 2 teaspoons cinnamon
  • 1/4 teaspoon nutmeg
  • 1 teaspoon vanilla
  • salt to taste
  • 1 Granny Smith apple, peeled and diced small (optional)
  • 1/2 cup golden raisins (optional)

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Boil pasta, then rinse in cold water and drain. Set aside.
  3. Mix eggs, oil, sugar, cinnamon, nutmeg, vanilla and salt together in a large bowl.
  4. Add the apples and raisins. Mix well to blend.
  5. Add the cooked pasta to the egg mixture. Toss well to coat. Grease a 9″ x 13″ baking dish well. Pour the kugel mixture into baking dish and spread so it’s even. Spray a piece of foil with oil and cover the kugel loosely.
  6. Bake for 45 minutes. Remove the foil and bake until the kugel is set and is lightly browned, about another 10 minutes.
  7. Remove from the oven and set aside for a few minutes. Cut and serve warm or at room temperature.

Yield: 9″ x 12″ pan, 16 – 20 servings

Related Post: Noodle Kugel (non-dairy)

Source: Leah Cooks Kosher

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Spinach Cheese Lasagna

Spinach Cheese Lasagna

The Secret Ingredient is a Superfood!

I love cheese lasagna and so do my kids. I love spinach and so–wait!–DON’T my kids. But my two picky eaters need more veggies! This recipe is so cheesy and saucy that the spinach is practically hidden. Guess what? My picky eaters loved it!

Cook lasagna noodles and set aside.
Mix ricotta cheese with egg, salt, pepper, garlic powder and spinach.

 

 

 

 

 

 

 

Spread sauce on bottom of pan and then start layering noodles, cheese, spinach and spices.
Layer ricotta/spinach mixture.
Sprinkle mozzarella (and parmesan if using) on top of ricotta/spinach mixture. Sprinkle spices on top of that.
Keep layering until almost at top of baking dish, ending with mozzarella cheese and spices. Bake.

Spinach Cheese Lasagna

Ingredients:

–1 pound lasagna noodles

–1 pound chopped, cooked spinach, drained thoroughly to prevent lasagna from becoming too soupy. (I used frozen spinach but will try steaming and draining fresh spinach next time.)

–15 ounces ricotta cheese

–1 egg

–salt, pepper, and garlic powder to taste

–1 (28 ounce) jar tomato sauce

–1 pound shredded mozzarella cheese

–1/2 cup grated parmesan cheese, optional

–dried basil, oregano, and parsley to taste

Directions:

  1. Preheat oven to 375 degrees F. Prepare a 9″ x 13″ metal or glass baking pan by spraying with non-stick spray or brushing with olive oil to prevent sticking.
  2. Cook lasagna noodles as per directions. Drain and set aside.
  3. Place ricotta cheese in a large bowl and add egg, salt, pepper, and garlic powder. Mix in chopped spinach.
  4. Spread a light layer of sauce on bottom of baking pan. Lay out noodles to cover bottom of dish. I overlapped 4 noodles but next time will do the math and will overlap 5 or 6 noodles in each layer. (# total noodles divided by # layers = how many noodles to overlap in each layer.)
  5. Layer like this:

    Overlap noodles.

    Spread light layer of sauce over noodles.

    Spread ricotta/spinach mixture over sauce.

    Sprinkle shredded mozzarella (and parmesan cheese) over ricotta/spinach mixture. Sprinkle, basil, oregano and parsley on top.

    Repeat until dish is almost full.

  6. Top layer should be noodles, sauce and shredded mozzarella. Sprinkle with spices to taste.
  7. Loosely cover with foil. Tip: spray side of foil touching cheese with non-stick spray.
  8. Bake approximately 40 minutes. Uncover and cook another 5 to 10 minutes or until cheese is browned and bubbly. Let stand for 10 minutes before cutting into and serving.

Yield: Approximately 10-12 servings.

Tip: Lasagna freezes well. I made two whole lasagnas: one for now and one to freeze.

Thanksgiving Dinner–Pumpkin Pie

Happy Thanksgiving!

For all of the bakers, here’s another great recipe. Happy holiday, hon!

PUMPKIN PIE

Basic Pie Crust:  Single Crust

(to make two pies crusts, see Double Pie Crust measurements in Apple Pie recipe)

1 1/3 cups flour

1/2 teaspoon salt

1/2 cup vegetable shortening

1/4 cup ice water

Food Processor Directions:  Insert steel blade in food processor. Mix flour and salt, then place the mixture in the food processor. Add shortening and process until mixture resembles cornmeal (about 5 seconds). Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds). Chill dough for easier handling.

Roll out ball of dough into a circle. Line a 9-inch pie dish with crust. Flute the edges.

Shortcut:  If you don’t have time to make your own crust, use store-bought pie crusts.

Preheat oven to 425 degrees F.

Filling (for one pie)

2 eggs

2/3 cup brown sugar

1/3 cup sugar

2 teaspoons pumpkin pie spice

1/2 teaspoon salt

1/2 teaspoon vanilla

1 16 ounce can cooked pumpkin

1 13 ounce can evaporated milk–0R–3 ounces non-dairy creamer

1 egg, beaten (used to brush on top of crust before baking)

Beat 2 eggs in a large mixing bowl.  Add remaining ingredients except extra egg to be brushed on crust and blend thoroughly.  Pour mixture into unbaked pie shell.  Brush egg on edges of crust.  Bake at 425 degrees F for  20 minutes, then reduce to 325 degrees F and bake another 35 to 45 minutes.  Pie is done when middle of pie is set.  Tip:  If edges of pie crust are getting medium brown and middle of pie isn’t set yet, gently wrap tin foil around perimeter of crust until it’s done.

*This pie freezes well.  Let pie cool completely before wrapping in aluminum foil and freezing.  A day before you are going to serve it, defrost at room temperature (not in the fridge).

Serving options:

Serve warm–after removing from oven, let cool for 20 minutes.

Serve room temperature–cool completely.

Rewarm frozen pie– warm in a preheated 275 degrees F oven, uncovered.

Thanksgiving Dinner–Apple Pie

Basket Weave Crust on Apple Pie
Basket Weave Crust on Apple Pie

Hon, it’s that time of year, so here’s what I’m baking.

Thanksgiving’s at my house and I love the company and food. Every year, my family can’t eat another bite…and then out comes dessert. (Hon, there’s always room for dessert!) Sure, apple pie isn’t just for Thanksgiving, but here’s my take on a classic. It’s a mash-up of recipes from a very old cookbook and a newer one called Essentials of Baking put out by Williams-Sonoma. Happy baking!

APPLE PIE

Basic Pie Crust:  Double Crust

2 1/2 cups flour

1 teaspoon salt

1 cup vegetable shortening

1/3 to 1/2 cup ice water

Food Processor Directions:  Insert steel blade in food processor.  Mix flour and salt, then place the mixture in the food processor.  Add shortening and process until mixture resembles cornmeal (about 5 seconds).  Slowly pour ice water through feed tube and process until dough forms a ball (about 5 to 10 seconds).  Chill dough for easier handling.

Basket Weave:  If you want to form a basket woven crust, make extra dough ahead of time.  Shortcut:  If you don’t have time to make your own crust, use store-bought deep dish pie crusts.

Preheat oven to 400 degrees F.

Filling

6 cups apple slices (I use a combination of Granny Smith and other varieties)

3/4 cup sugar

2 teaspoons lemon juice

1 teaspoon cinnamon

1/2 teaspoon nutmeg

approximately 1 Tablespoon flour

dash salt

1 egg, beaten (used to brush on top of crust before baking)

Combine apples, sugar, lemon juice, salt and spices.  This mixture will give off a lot of liquid so use a slotted spoon when spooning into pie crust, allowing you to spoon the apple mixture without the excess liquid.

Position a rack in the lower third of the oven and preheat to 400 degrees F.

Split dough in half, form two dough balls and roll out each half into a circle.  Line a 9-inch pie dish with the bottom crust.  Spoon apple filling into the crust and smooth apples into an even layer. Sprinkle 1 Tablespoon of flour on top of filling mixture.

Position top crust over the filling and trim and flute the edges.  (Photos and a short crust rolling video will be added to the blog soon.)

Basket Weave:  I was inspired Martha Stewart Living’s November 2012 magazine cover which features a basket woven pie crust.  To form the basket weave, cuts the dough into 8 strips.  First lay 4 strips across the filling.  Secondly, carefully weave remaining strips through the dough strips already laying across the filling.  Then press top and bottom crust edges together and flute edges.

Egg Wash:  Without brushing fluted edges, brush top of pie with beaten egg.  Cut steam vents in the top crust if needed.

Bake the pie at 400 degrees F for 15 minutes.  Reduce oven temperature to 350 degrees F  and bake for another 40 – 45 minutes.  Pie is done when top crust is lightly browned, the apple filling is bubbling, and the apples are tender when tested through the slit in the crust with a toothpick.

*This pie freezes well.  Let pie cool completely before wrapping in aluminum foil and freezing.  A day before you are going to serve it, defrost at room temperature (not in the fridge).

Serving options:

Serve warm–after removing from oven, let cool for 20 minutes.

Serve room temperature–cool completely.

Rewarm frozen pie– warm in a preheated 275 degrees F oven, uncovered.

Maple-Walnut Chicken with Sweet Potato Aioli

Dinner’s ready! Maple Chicken, garlic rice, steamed green beans.
Mix syrup and panko crumbs.
Combine canola oil, Dijon mustard, and thyme.

 

 

 

 

 

 

Drizzle maple syrup in cutlet pockets.
Brush cutlets with mustard mixture.

 

 

 

 

 

After cutlets are baked, spoon and press on panko paste to form a crust.
Broil cutlets for about 2 minutes, until crust is golden-brown.

 

 

 

 

 

 

Maple-Walnut Chicken with Sweet Potato Aioli

This chicken recipe in Kosher by Design, Short on Time by Susie Fishbein caught my eye. I should rename it “Maple Chicken” since I made it without walnuts and skipped the sweet potato aioli. Why? Because a) my-picky-eaters-aka-my-daughters don’t like nuts and b) I was really short on time! This recipe was easy and yummy which means next time I make the dish–preparing some cutlets with walnuts, some without, and leaving time for the aioli–it’ll taste even better.

Happy cooking, hon!

Ingredients:

6 boneless, skinless chicken breast halves

1/2 cup chopped walnuts

1/4 cup plus 2 Tablespoons pure maple syrup (not pancake syrup), divided

fine sea salt

freshly ground black pepper

2 teaspoons canola oil

2 Tablespoons Dijon mustard

1/4 teaspoon dried thyme

1 cup panko bread crumbs

1 1/2 cups canned sweet potatoes, drained

1 1/2 Tablespoons light-brown sugar

2 Tablespoons mayonnaise

1 1/2 Tablespoons pure maple syrup, not pancake syrup

 

Directions:

1. Preheat oven to 350 degrees F. Line a baking pan with parchment paper. Set aside.

2. Lay chicken breasts on a cutting board, and make a cut to form a pocket in each cutlet.

3.  Stuff each pocket with 1 Tablespoon walnuts. Drizzle in 1 teaspoon maple syrup. Close up the pocket. Place pocket-side down on prepared pan. Repeat with remaining breasts. Sprinkle with salt and pepper. Combine the canola oil, Dijon mustard, and thyme. Brush each cutlet with this mixture.

4.  Bake for about 18 minutes or until chicken is cooked through.

5. Meanwhile, in a small bowl, mix 1/4 cup maple syrup and panko crumbs to make a paste.

6. After the cutlets are baked, remove from the oven and spoon and press on the panko paste to form a crust. Turn the oven to broil, return the chicken to the oven, and bro 6-8 inches from heat source for 2 minutes, until crust is golden-brown. (Tip: watch cutlets so they don’t burn.)

7. In a small pot, heat the sweet potatoes, smashing them with a fork or spoon. Mix in light -brown sugar. Turn off the heat and whisk in the mayonnaise and 1 1/2 Tablespoons maple syrup.

Serve each cutlet with a dollop of the aioli.

Yield: serves: 6

Source: Kosher by Design, Short on Time

 

Blueberry Buckle

Blueberry Buckle.
Cream butter, sugar and egg.
Add dry ingredient to butter mixture.

 

 

 

 

 

Fold in blueberries.
Sprinkle topping on top, pressing into batter in 3-4 places.

 

 

 

 

Ready for the oven.
Ready to eat.
Two adorable little girls.
Two beautiful teenagers. Friends since 1st grade.

Blueberry Buckle

In lots of my cookbooks, stories accompany recipes. A recipe might be passed down, a family favorite, or bring up a funny memory. This Blueberry Buckle comes with a story, too. I had just turned to the recipe in my daughter’s elementary school cookbook when my daughter’s friend said, “That’s my mom’s recipe!” And so it is. Now, every time I make this not-too-sweet-but-deliciously-tart Buckle, I will think of the two adorable little girls who have grown into beautiful teenagers right before my eyes.

Shout out to Wendy Nubel for the recipe and Linda Eagle for putting the Wyoming Wild Cooks Cookbook together.

Happy baking, hon.

Ingredients Cake:

2 cups sifted all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/4 cup (1/2 stick) butter, room temperature (I used margarine.)

3/4 cup granulated sugar

1 large egg

1/2 cup low-fat (2%) milk (I used almond milk.)

1 teaspoon vanilla extract

2 1/2 cups fresh or frozen blueberries, thawed and drained

Ingredients Topping:

1/2 cup sugar

1/4 cup sifted all-purpose flour

1/3 cup quick-cooking oats

1/2 teaspoon cinnamon

1/4 cup (1/2 stick) butter, room temperature (I used margarine.)

Directions:

1.  Preheat oven to 350 degrees F. Butter and flour a 10-inch round springform pan or a deep-dish pie pan.

2.  In a small bowl, sift flour, baking powder and salt.

3. In a medium bowl, cream butter, sugar and egg with an electric mixer. Add milk and vanilla, then beat until light yellow and fluffy. Stir in flour mixture, then carefully fold blueberries and spread in pan.

4. In a small bowl, mix topping ingredients with fingers until blended, then sprinkle on top of batter. Press your fingers about half-way down into batter in 3 or 4 places until batter looks bumpy.

5. Bake for 40 minutes or until golden and a toothpick inserted in the center comes out with moist, but not wet, crumbs. It can be served warm right from the pan. Heads up: it took longer to bake, which may be a result of my substitutions.

Snickerdoodle Cookies

Snickerdoodle Cookies
Bakers.
Summer Guests.

 

 

 

 

 

 

 

 

Snickerdoodles Cookies

What’s my go-to indoor activity with kids? Baking, of course! When my friend and her daughters visited recently, this easy recipe was a hit. These Snickerdoodles are cake-y, light, and so yummy, we had to limit ourselves or we could have eaten the whole batch at once!

 Ingredients:

2 3/4 cups (385 grams) all-purpose flour

1/2 teaspoon salt

2 teaspoons baking powder

1/2 cup (227 grams) unsalted butter, room temperature (the Joy of Cooking recipe calls for 1 cup butter, but we thought it was too much)

1  1/2 cups (300 grams) granulated white sugar

2 large eggs

1 teaspoon vanilla extract

Coating:

1/3 cup (66 grams) granulated white sugar

2 teaspoons ground cinnamon

Directions:

1.  Preheat oven to 400 degrees F (190 degrees C). Line two baking sheets with parchment paper.

2.  In a large bowl, whisk together flour, salt, and baking powder.

3.  With an electric mixer, beat together butter and sugar until smooth, about 2-3 minutes. Add eggs one at a time, beating well after each egg. Scrape down sides of bowl. Beat in vanilla extract.  Add flour mixture and beat until dough is smooth. If dough is soft, cover and refrigerate until firm enough to roll into balls.

4.  Shape dough into 1-inch (2.54 cm) round balls.

5.  Coating: In a large, shallow bowl, mix together sugar and cinnamon.

6. Roll balls of dough in the cinnamon/sugar mixture and place on prepared being sheets, about 2 inches (5 cm) apart.

7. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

8. Bake cookies for approx. 8 – 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on wire rack to cool.

Yield: About 6 dozen cookies

Store cookies in an airtight container, at room temperature, for about 10-14 days.

Source: www.joyofbaking.com