Bread Machine Challah

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Adapted from The Ultimate Bread Machine Cookbook by Tom Lacalamita

  • 1/2 cup water
  • 3 tablespoons vegetable oil
  • 2 eggs
  • 1 egg yolk
  • 3 cups bread flour
  • 1 tablespoon sugar
  • 3/4 teaspoon salt
  • 2 1/2 teaspoons bread machine yeast
  • Egg wash:  1 large egg beaten with 1 teaspoon egg wash

Place ingredients in your bread machine and process on “dough” setting.

At the end of the cycle, turn machine off, and then on again for a few seconds to “punch” the air out of the dough.

Place dough on a floured surface for five minutes to rest.  At this point the dough can be divided in two for smaller loaves.

To make braided challah, divide dough into three equally sized balls.  Roll each into a “snake” shape.  Pinch the ends together and braid, pinching other ends together to finish.

To make a round challah, shape dough into one long “snake”.  Starting at one end, wrap the dough into a snail shape.  Tuck end under and pinch to secure it in place.  At this point, you can place a greased ring from a springform pan around the dough – this will keep it round, but might make it rise up in the middle.

Cover dough loosely with a light cloth and let rise for an hour.

Preheat oven to 350.  Brush on egg wash and bake 25 minutes for one large loaf, 18-20 minutes for two small loaves, until bread looks golden and sounds hollow when thumped with two fingers.

Brisket 2009

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  • 2 4-pound flat cut beef briskets
  • 2 large onions, sliced
  • 2 envelopes (one box) Lipton onion soup mix
  • kosher salt
  • garlic powder
  • paprika
  • 1 cup Coca Cola
  • 1 can petite diced tomatoes, with juice
  • 1 can beef broth
  • 4-5 cups assorted dried fruit (apricots, cranberries, cherries, raising,  prunes, etc.)
  • Tomato juice

Preheat oven to 300 degrees.

Trim fat from briskets.

Divide onion slices between two roasting pans.  Arrange slices so that they cover the bottom in a shallow layer.  Place briskets on top of onion slices.

Rub each brisket with one envelope of onion soup mix, kosher salt, garlic powder and paprika.

Mix Coca Cola, tomatoes with liquid, and beef broth.  Pour gently over the briskets, dividing evenly and trying not to wash off the onion soup, etc.

Top with dried fruit.

Cover pans tightly with foil and bake for 2 hours.

Turn oven down to 250 degrees and bake for 4 1/2 hours longer.  Check periodically, to make sure there is still liquid in the pan.  If it is getting dry,add beef broth or tomato juice.

At the end of cooking time, remove briskets, wrap in foil, and refrigerate.  Strain pan juices with a sieve, pushing with the back of a large spoon to extract all liquid.  Cover and refrigerate strained liquid over night.

The next day, skim fat from liquid.

Slice meat against the grain and place in a single layer in a 9×13” glass baking pan (You may need two.).

Pour defatted liquid over brisket.  If there is insufficient liquid to cover meat, add tomato juice.  Cover with foil and refrigerate or freeze until ready to reheat.

If meat is frozen, thaw before reheating.

Reheat, covered, at 325 degrees for 45-60 minutes.

B’nai Shalom of Olney Sisterhood Kugel

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  • 1 lb. wide or medium egg noodles
  • 2 Tablespoons margarine or butter, melted
  • 3 large apples, grated OR 1 cup applesauce (much easier!)
  • 6 eggs
  • 2 generous teaspoons cinnamon
  • 2 teaspoons vanilla
  • 1 1/3 cups sugar (Or less! See comment below.)
  • raisins (optional)

TOPPING

  • 2/3 cup sugar (Or less! See comment below.)
  • 1 cup corn flake crumbs
  • 1 teaspoon cinnamon
  • 1 stick margarine or butter, melted

Cook noodles until soft, drain, and cool slightly.  Beat eggs and add to noodles.  Add margarine or butter, cinnamon, vanilla and sugar.  Stir in apples and mix thoroughly.  Pour into a greased 9” x 13” baking dish.

To make topping:  Melt margarine or butter in a bowl.  Add cinnamon and stir until blended.  Ad corn flake crumbs and sugar.  Spread over top of noodles.

Bake at 350 degrees for 45 minutes.

NOTE: I made this for probably the 15th time yesterday. I cut way back on the sugar and it was even better than before! I used 1 cup of sugar in the noodle mixture and 1/2 cup in the topping. Could have cut back the margarine in the topping too now that there is less dry stuff going on.

Zucchini with Pine Nuts

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Adapted from Real Simple, June 2009

  • 2 tablespoons olive oil
  • 1/4 cup pine nuts
  • 2 cloves garlic, sliced or minced
  • 1 pound zucchini  – you could use any summer squash or combination – (about 2 med.), diced
  • 1 red bell pepper, diced
  • 1/4 teaspoon crushed red pepper
  • 2 tablespoons fresh parsley
  • Salt and pepper to taste

Heat the oil, pine nuts, and garlic in a large skillet over medium-high heat.  Cook, stirring, until the mixture is golden, 1 to 2 minutes.

Add the squash, bell pepper and crushed red pepper.  Cook, stirring often, until vegetables are tender, 4 to 5 minutes.  Sprinkle with parsley, salt and pepper.

Can be served hot, warm, or cold.

Serves 4.

Chocolate Mousse Loaf with Raspberry Purée

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Submitted by Beth Isola, from Southern Living, January 1997

  • 2  cups  whipping cream, divided
  • 2  (8-ounce) packages semisweet chocolate squares
  • 1/2  cup  light corn syrup
  • 1/2  cup  butter or margarine
  • 1/4  cup  sifted powdered sugar
  • 1  teaspoon  vanilla extract
  • 1  (10-ounce) package frozen raspberries, thawed
  • Garnishes: fresh mint sprigs, fresh raspberries

Line a 9- x 5-inch loaf pan with plastic wrap, extending edges of wrap over sides of pan; set aside.

Combine 1/2 cup whipping cream, chocolate squares, corn syrup, and butter in a heavy saucepan; cook, stirring constantly, over low heat until chocolate melts. Cool.

Beat remaining 1 1/2 cups whipping cream, powdered sugar, and vanilla at high speed with an electric mixer until stiff peaks form; fold into chocolate mixture. Pour into prepared pan, and chill at least 8 hours.

Process raspberries in a blender or food processor until smooth, stopping once to scrape down sides. Pour purée through a fine wire-mesh strainer, if desired, pressing with the back of a spoon; discard seeds. Chill.

Invert mousse loaf onto a serving platter, and remove plastic wrap. Slice loaf, and serve with raspberry puree. Garnish, if desired.

Makes 16 servings.

Buttermilk Scones

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Submitted by Maija Stromberg, originally from Julia Child.

Oven Temp: 425

Grease cookie sheet(s)

  • 3 cups all purpose flour
  • 1/3 cup sugar
  • 2 ½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¾ teaspoon salt
  • 1 ½ sticks butter, cut in small pieces
  • 1 cup buttermilk
  • 2 tablespoons butter, melted
  • sugar, to sprinkle
  • Optional:  Chocolate chips or dried cherries or dried cranberries, etc.

Whisk dry ingredients (flour, sugar, baking powder, baking soda, salt) in a medium bowl.

Add butter. Mix with pastry blender or fork or whatever works.

Add buttermilk. Mix until combined. If the mixture is dry, add a little more buttermilk.

Knead a few times (Julia says a dozen) on a floured work surface.

Now you can divide the dough and roll it (or pat it) into two circles about ½ inch thick, 7 inches across. Brush with butter and sprinkle with sugar. Then cut into pie shaped pieces, transfer to cookie sheet and bake for 10-12 minutes.

Or: You can divide the dough into four chunks. Roll or pat the first chunk into a circle. Brush with butter, sprinkle chocolate chips (or cherries or cranberries…) on top, then roll out another circle of dough and put it on top of the first. I usually press the outside edges together. Then cut into pie shapes, transfer to cookie sheet, and bake 10-12 minutes. Repeat with the remaining dough.

Mexican Chopped Salad with Honey-Lime Dressing

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Adapted from Self Magazine

Serves 4.

Salad

  • 2 1/2 cups romaine lettuce
  • 1 can (15 oz.) black beans, rinsed and well drained
  • 3/4 cup chopped seeded tomato
  • 3/4 cup chopped peeled jicama
  • 3/4 cup fresh corn kernels, uncooked (can use frozen or canned)
  • Half a ripe avocado, diced
  • 1 red bell pepper, chopped
  • Handful of crispy tortilla strips (optional)

Dressing

  • 1/4 cup fresh lime juice
  • 1/4 cup olive oil
  • 2 tablespoons honey
  • 2 tablespoons finely chopped cilantro
  • 1 garlic clove, peeled and minced
  • 1 teaspoon chopped jalapeno pepper

Toss all salad ingredients except tortilla strips in a large bowl.  In a separate bowl, mix dressing ingredients.  Pour dressing over mixture and toss again.   Season with salt and pepper if desired. Top with tortilla strips.

Beth’s Secret Sangria

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Submitted by Beth Isola

  • 1 bottle of white merlot wine
  • 1 cup orange juice
  • 1/4 c. sugar
  • 1/4 c. triple sec
  • 1/4 c. citrus rum (Bacardi O or Barcardi Limon)
  • Enough fresh fruit to float around happily (cubed apples, cubed peaches, blackberries, raspberries, quartered strawberries, etc.)

Mix sugar w/orange juice, add wine and liquor.  Mix in fresh fruit, chill and serve over ice.
If you want to make a double batch, purchase the big bottle of wine, and then double the remaining ingredients.

Enjoy!

Cheesecake Squares

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From The Detroit Free Press, December ?, 2007. 

  • 2/3 cup packed brown sugar
  • 2 cups flour
  • 1 cup walnuts, chopped
  • 2/3 cup butter, melted
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 tablespoons lemon juice
  • 4 tablespoons milk
  • 2 teaspoons vanilla extract

Preheat the oven to 350 degrees.

In a large bowl, mix the brown sugar, flour, and chopped nuts.  Stir in the melted butter and mix until light and crumbly.  Remove 1 1/2 cups of the mixture to be used later as a topping.  Press the remainder into the bottom of a 13-by-9-by-2-inch pan.

Bake 12-15 minutes.

Meanwhile, in a large mixing bowl, beat the cream cheese with the sugar until smooth.  Beat in eggs, lemon juice, milk and vanilla.  Pour this into the baked crust.  Top with the reserved crumbs.

Return to the oven and bake for 25 minutes.  Cool thoroughly, then cut into 2-inch squares.  Cover with plastic wrap and keep refrigerated until serving.

Makes 24 squares.

Walnut and Herb Rissoles

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 Submitted by Robert Crowe

  • 1/2 cup (100g) finely ground walnuts
  • 1/2 cup (100g) fresh wholemeal breadcrumbs
  • 1/2 (100g) cup finely chopped onion
  • 1 clove of garlic, peeled and crushed
  • 1/2 – 1 teaspoon finely chopped sge
  • 1/2 – 1 teaspoon finely chopped thyme
  • 6 finely ground allspice berries or about 1/4 teaspoon ground allspice
  • salt and fresh ground pepper
  • 1/4 cup (50g) butter
  • 1/4 cup (50g) wholemeal flour
  • scant 1 1/4 cup milk (Definitely use less, not more)
  • 1 teaspoon yeast extract
  • 2 eggs, beaten
  • Tomato Sauce (see below)
  • Sprigs of watercress to garnish

Set the oven at 350 degrees F (180 C). Mix together the nuts, breadcrumbs, onion, garlic, herbs and allspice, then season the mixture with salt and pepper.

Melt the butter over gentle heat, then stir in the flour.  Remove the pan from the heat and gradually add the milk, stirring briskly between each addition.  Return the pan to the heat and bring to the boil, stirring continuously until the mixture thickens.  Allow to cool slightly before stirring in the yeast extract and the eggs, then fold in the nut mixture – the consistency should be firm, but moist.  Divide into 12 rissoles with well-floured hands, a little extra flour for the mixture, if necessary.

Place on a well-oiled baking sheet and bake in the preheated oven for 20 minutes, until the rissoles are firm and the tops lightly browned.  For a darker brown colour, brush the rissoles with a little oil and put them under a hot grill after baking.  Arrange them on a serving dish and pour over the tomato sauce.  Garnish with sprigs of watercress and serve immediately.

Tomato Sauce

  • 1 pound (450g) coarsely chopped tomatoes
  • 1/4 cup (50g) chopeed onion
  • 1 tablespoon olive or sunflower oil
  • 1 tablespoon wholemeal flour
  • 5 ounces (150 ml) water
  • 1 bay leaf
  • 1 clove garlic, peeled and finely chopped (optional)
  • salt and freshly ground pepper

Fry the onion in the oil until transparent, stir in the flour, then add the water.  Stir well, then put in the tomatoes with the bay leaf and garlic, if used.  Bring to the boil, stirring all the time, then simmer for 30 minutes, stirring from time to time.  Rub the sauce through a sieve, adjust the seasoning and reheat before serving.

For a more piquant sauce, add 1 tablespoon wine or cider vinegar to the water and stir 1/2 tablespoon finely chopped capers into the sauce after straining.