Potato Kugel

February 20, 2009
VegesPotato Kugel is a staple of Eastern European Jewish cooking. For a low fat, reduced carb version, try this Lite Potato Kugel recipe. It contains fewer egg yokes and no oil.

Prep Time: 20 minutes

Cook Time: 1 hours, 00 minutes


  • 8 medium potatoes
  • 2 onion
  • 2 whole eggs plus 2 egg whites, beaten
  • 2 Tbsp. flour
  • 1 Tbsp. pareve chicken soup powder
  • 1/4 cup boiling water
  • 1 Tbsp. salt, or to taste
  • 1/2-1 tsp. pepper


1. Preheat oven to 400° Fahrenheit (200° Celcius).
2. Grate the potatoes and onion by hand or in a food processor. Let stand 3-5 minutes. Squeeze out excess liquid.
3. Place grated and drained potatoes and onions in a large bowl. Add beaten eggs and flour.
4. Dissolve soup powder in boiling water, and add to the potato mixture.
5. Add salt and pepper.
6. Spray a 9×13 inch baking dish with non-stick spray.
7. Bake, uncovered, for 1 hour or until golden brown on top and a knife inserted in the middle comes out clean.

potato-kugel-giora-shimoniYIELD: 12-14 servings.


Serve slightly warm or hot as a side dish with a meat entree such as brisket or roast chicken.

From Giora Shimoni – About.com/kosherfood

Tsimmes Kugel

February 20, 2009
Cookbook author Sara Finkel calls her Tsimmes Kugel recipe “a modern version of two traditional Shabbat favorites – tsimmes and kugel.”  The recipe, which comes from her bestselling book Classic Kosher Cooking, combines sweet potatoes, apples, and carrots to form a big hit.

Prep Time: 30 minutes

Cook Time: 1 hours, 00 minutes


  • 1 small, whole, unpeeled orange, cut into pieces and ground in a food processor
  • 2 cups shredded raw, sweet potatoes
  • 2 cups shredded raw, carrots
  • 2 cups shredded tart apples
  • 1 cup brown or white sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  • 1 cup flour, sifted
  • 1/2 cup oil
  • 2/3 cup light raisins


1. Combine all ingredients.
2. Pour into a greased 1 1/2-quart cassarole, cover, and bake in a 350 degree Fahrenheit oven for 40 minutes.
3. Uncover and continue baking for an additional 20-30 minutes.

YIELDS: 10-12 servings.

VARIATION: Place halved pitted prunes, cherries, or pieces of pineapple on top of kugel before baking, or add 1 cup of chopped dates, pitted prunes, or pineapple to the mixture.

From Classic Kosher Cooking by Sara Finkel from About.com.

Plump Chocolate Chip Cookies

February 19, 2009


1 C. Butter, softened
1 C. Light Brown Sugar
1 C. Dark Brown Sugar
1 T. Vanilla
2 large Eggs
2 ½ C.Flour
1 ½ t. Salt
1 t. Baking Soda
2 T. Ground Coriander
4 C. Walnuts, chopped
3 C. Chocolate Chips (18 oz)

Combine flour, salt, baking soda, and coriander and set aside. In large mixing bowl cream butter; beat in sugars until mixture is light. Stir in vanilla, and beat in eggs, one at a time. Stir in flour mixture, nuts, and chips. CHILL DOUGH SEVERAL HOURS OR OVERNIGHT.

Preheat oven to 375. Using ice cream scoop, place very chilled dough on parchment or greased cookie sheets, mounding dough high. Leave 3″ between cookies. Keep unused dough in refrigerator between bakings.

Bake 16-18 minutes until golden. Yield: 30-36 very large cookies.

Forgotten Kisses

February 19, 2009


2 Egg Whites, at room temperature
½ cup Sugar
1 teaspoon Almond Extract
¼ teaspoon Vanilla
1 cup Miniature Chocolate Chips
1 cup chopped Pecans

Beat egg whites until foamy; gradually add
sugar, beating until stiff. Fold in almond extract
and vanilla. Fold in chocolate chips
and nuts. Drop by teaspoon onto
parchment-or foil-lined cookie sheets (the
cookies do not spread). Place in 350 oven, then
immediately turn off oven. Leave in oven 8-
10 hours or overnight. DO NOT OPEN OVEN DOOR.
Store in airtight container.
Makes 4-5 dozen

Walnut Pear Sour Cream Coffee Cake

February 19, 2009


1 cup Walnuts, chopped
1/3 cup Brown Sugar
1 teaspoon Cinnamon
¼ cup Butter
1/3 cup Flour
½ cup Butter
1 cup Sugar
1 teaspoon Vanilla
2 Eggs
1 ¾ cup Flour
¾ teaspoon Baking Powder
½ teaspoon Baking Soda
¼ teaspoon Salt
8 oz. Sour Cream
2 medium Pears, peeled and sliced
2 teaspoons Lemon Juice

Combine nuts, brown sugar, cinnamon-set aside.
With pastry cutter combine ¼ cup butter with
flour. Add 3/4 cup of nut mixture to butter/flour.
Set aside. (This is the streusel topping)

In mixer cream together ½ cup butter and sugar;
add vanilla; add eggs, one at a time, beating well.
In separate bowl combine 1 ¾ cup flour,
baking powder, baking soda, and salt. Alternately
add flour mixture and sour cream to butter/sugar/
egg mixture. In separate bowl combine pears and
lemon juice.

Preheat oven to 350. Grease and flour 9″ spring-
form pan. To assemble cake make layers:
2/3 of batter; all pears; remaining nut/sugar
mixture; rest of batter; streusel topping
Bake 1 hour and 20 minutes, or until done.
Cool 10 minutes in pan, then remove sides.
Serve warm.

Kulfi – Indian Ice Cream

February 19, 2009

cake(From Kuldip Bhatia and
Ashu Rana)

4 Cups Whole Milk
1 cup ground almonds
¼ cup ground pistachios
¼ teas ground cardamom
1 14 oz can sweetened condensed milk
1 Tablespoon cornstarch
1 pint heavy whipping cream

Pour milk in saucepan and heat to boiling-stirring
constantly to prevent burning. Reduce heat to
medium and continue cooking till milk is reduced
to half its size. Add cornstarch and continue to stir for another 5 minutes. Add condensed milk and cream. Add nuts and let thicken a bit more. Turn off heat and let cool. Pour into Dixie cups, cover and freeze. Eat next day.

$250.00 Cookie Recipe

February 19, 2009

(from Neiman Marcus)

1 cup Flour, sifted
½ teaspoon Baking Soda
½ teaspoon Salt
½ teaspoon Baking Powder
1 ¼ cups Oatmeal, processed to fine powder
½ cup Butter
½ cup (white) Sugar
½ cup Brown Sugar
1 Egg, beaten
¼ teaspoon Vanilla
6 oz. Chocolate Chips
4 oz. grated Hershey Bar
¾ cup chopped Nuts

Combine flour, baking soda, salt, baking
powder and oatmeal. Cream butter and sugars;
add beaten egg and vanilla, then
flour mixture. Fold in chips, Hershey bar, and
nuts. Roll into balls and place 2″ apart on cookie
sheet. Bake 350 for 10 minutes.
Makes 40 cookies

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