*links are in order of cooking schedule!
Peel and thinly slice 20 onions or put in the food processor with the slicing blade attachment.
Place in crockpot with 1 tbsp neutral oil (think canola or avocado), and 1/2 tsp kosher salt. Place cover on and set crock pot to low. Cook for 6-8 hours, stirring every 30 min or so, until onions are deeply golden and carmelized. Divide onions into zip top bags and freeze for future use!
1 box yellow cake mix
1 package vanilla pudding
1/2 cup orange juice
1/4 cup amaretto
1/4 cup vodka
1 cup oil.
Combine everything in a bowl and mix on medium speed for 2 minutes. Pour into a well greased bundt pan and bake on 350f for 35-40 min. Allow to cool for exactly ten minutes, the remove and place on a piece of parchment paper. Once completely cool wrap cake in a few layers of saran wrap and freeze!
2 large or 3 medium sweet potatoes
3 egg whites
1/2 c white sugar
1/2 c richs whip
1 tsp vanilla extract
1/4 tsp kosher salt
Preheat oven to 350f.
Peal and cube sweet potatoes.
Place in a pot with 1/2 tsp kosher salt and fill with water.
Bring mixture to a boil and boil until potatoes are fork tender.
Place in the food and mix until pureed.
Add the rest of the ingredients.
Mix until well blended.
Pour into a greased baking dish (that you can freeze in), and sprinkle a tiny pinch of cinnamon over the top.
Bake for 45 minutes.
Remove from oven and allow to cool completely.
Wrap in a few layers of saran wrap, very tightly and freeze.
DOUGH FROM SPICE AND SPIRIT PAGE 241
1 cup confectioners sugar
1/2 cup white sugar
1/2 tsp vanilla extract
1/2 cup melted margarine or betterine
Colored sprinkles (as many as you like)
1 package vanilla pudding mix
3/4 cup cocoa powder
1/2 c melted margarine or batterine
3/4 cup water
1 cup white sugar
Bring to a boil while mixing.
Once sugar is dissolved, boil for one more minute then turn off heat.
Set aside to cool.
Preheat oven to 350f and prepare baking sheets with parchment paper.
Place everything else in a bowl and stir to combine.
Add in oil and mix to create sandy mixture (if too dry you can add 1 tbsp oil).
Spred mixture over dough.
Roll slice bake!
The second they come out brush with simple syrup.
After 1-2 min, move rugelach to cooling rack.
Once cool, place in Tupperware, in layers with parchment paper between the layers.
Freeze and use as needed!
*I do not have time to roll circles, cut triangles and roll. So I divide the dough, roll it out, spread the filling and roll and slice cinnamon bun style. Its way easier!
FROM SPICE AND SPIRIT
USE FANCY KREPLACH DOUGH (bottom of page 141)
USE BASIC KREPLACH FILLING (top of page 141)
1/4 c oil
1 c matza meal
1 tsp bp
1 tsp salt
In a bowl combine matzah meal, baking soda, baking powder and salt.
In a measuring cup combine oil and egg and mix until well combined.
Pour oil mixture into matzah meal mixture and mix to combine.
Cover with saran wrap directly on mixture.
Refrigerate for at least one hour or overnight.
Bring a pot of broth or water (i prefer broth) to a boil.
Slightly oil your hands than form matzah balls (whatever size you like, just have in mind they do grow while boiling!) and drop into boiling water. Once all the matzah balls have been added, reduce heat to low and simmer for 1 hour.
Remove matzah balls using a slotted spoon and place into small containers in a single layer.
Allow to cool.
Cover the top with saran wraps directly on matzah balls and cover container.
Freeze and defrost overnight in the fridge before using!
FROM THE SPICE AND SPIRIT COOKBOOK (page 217, the “Basic Stuffed Cabbage recipe)
Coming soon to an instagram story near you!
*This recipe yields very little. So I always double thew recipe to fit into a 9×13 baking dish. For today you will need to 4x a single recipe to produce 2 9×13 pans. In addition her recipe calls for butter. If you are having any dairy meals, go for it, they’re amazing! If not, use margarine.
This recipe comes from the first Kosher Palette cook book which was written by Susie Fishbein. Susie generously agreed to share the recipe right here with everyone, so a huge thank you to Susie!!!! The original recipe can be found in the first Kosher Palette on page 216!
For the cake:
3/4 c sugar
1 large egg
1 tsp vanilla
2 c flour
2 tsp baking powder
1/2 tsp kosher salt
1/2 almond or soy milk
1 pint washed and dried blueberries
1 tbsp flour (to mix with blueberries)
For the topping:
1/2 c sugar
1/3 c flour
1/2 tsp cinnamon
1/4 c softened margarine
Preheat oven to 375f. Grease an 8-inch spring form pan.
In a small bowl combine sugar, flour and cinnamon in a small bowl. Use your fingertips to combine margarine with flour mixture to create a crumble. Set aside.
Beat margarine at medium speed with an electric mixer until fluffy; gradually add in sugar, beating well for 3-4 minutes. Next add in egg and vanilla.
In a medium sized bowl combine 2 cups flour, baking powder and salt.
Add flour mixture to margarine mixture in 3 shifts alternating with milk. (so: flour, milk, flour, milk, flour). When you add the last flour mixture mix until just combined.
Sprinkle 1 tbsp flour over blueberries and mix so that blueberries are coated. Add blueberries to batter and fold gently to incorporate. Pour batter into prepared pan.
Sprinkle crumb mixture over the batter.
Bake for 1 hour or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack. Run a knife alone the edges of the pan and then remove sides.
I make this in a bundt with a removable bottom and use flat metal spatulas to move cake to a cake dome. To freeze, I remove cake from bundt or baking dish and place on a cooling rack till; cooled completely. There I wrap in multiple layers of saran wrap and then foil. Freeze. To defrost it, I remove from the freezer, unwrap while still frozen and place in cake dome right away.
Use your favorite pie dough recipe
OR (and I highly suggest the OR here)…..
If you don’t want to make your own pie dough, I totally hear you, by the Israeli pie dough that comes in rolls in the freezer section of your grocery store. It is called “Batzek Parich Matok”. Tonight, simple remove the dough from the freezer and place it in the fridge to defrost.
*replace lab shoulder with rack of lamb