Benjamin’s Apple Crunch       Potluck Dec. 5, Board Meeting Dec. 8

2 cans apple pie filling

1 box yellow cake mix without pudding in mix

1 cup (2 sticks) butter (not margarine)

6 ounces chopped walnuts

Preheat over to 375 degrees.

Place pie filling in 9 by 13 inch baking pan. 

Sprinkle cake mix evenly over filling. 

Slice butter into strips and place over cake. 

Sprinkle with walnuts.

Bake in preheated over 1 hour or until cake is golden brown.

Serve warm or cool.

12 to 16 servings.

Torah Study Brunch

December 2008

GREEN CHILI EGGS

10 eggs, beaten

½ C. flour

1 tsp. baking powder

½ tsp. salt

1 pt. cottage cheese

1 lb. grated jack cheese

½ C. butter, melted

1  7oz. can diced green chiles

Combine all ingredients.  Pour into well buttered 9 x 13” pan.

Bake at 350 degrees for 35 minutes.

(If you would like, this recipe will make 24 muffin tin size servings. Make sure to spray a lot of Pam spray in the muffin tin before filling.)

Torah Study Brunch

December 2008

Ultimate Coffee Cake!

16 to 18 unbaked frozen dinner rolls (they look like dough ice cubes)

1 (3-ounce) package regular butterscotch pudding mix, not instant

1/2 cup brown sugar, packed

1/2 cup pecans, chopped (or more if desired)

1 stick (1/2 cup) butter, melted

The night before place frozen rolls in well greased Bundt pan. Sprinkle dry pudding mix over rolls. Sprinkle brown sugar over pudding mix. Sprinkle chopped pecans over brown sugar. Pour melted butter over all. To prevent the dough from forming a hard crust while its rising overnight, cover with a damp towel or tightly wrap with plastic wrap. Let rise overnight at room temperature, about 8 to 10

hours.

Preheat oven to 350 degrees F.

Bake in oven for 30 minutes. Remove from the oven and allow to cool for 5 minutes. Turn pan over onto a serving platter to remove.

CORN CASSEROLE  (December 2008 Potluck)

½ lb. (2 sticks) butter, melted

2 (15 oz) cans of whole kernel corn, drained

2 (15 oz) cans of creamed corn

2 (8.5 oz) boxes of corn muffin mix (JIFFY)

2 oz. sour cream

1 (7 oz) can diced green chilies

Combine melted butter, cans of corn, corn muffin mix, sour cream and green chilies together and mix well.  Pour into a well greased 10 x 13” or 2 quart casserole pan.  Bake at 350 degrees for one hour.  Serve warm.

BLUEBERRY FRENCH TOAST from Feb. Torah Brunch

Loaf of French bread, cut into 1 inch slices

3 eggs

3 T. sugar

1 tsp. vanilla

21/4 C milk

½ C flour

6 T. dark brown sugar

½ tsp. cinnamon

¼ C butter or margarine

1 C blueberries

1 C strawberries

Place bread in greased 9 x 13 glass pan.

Beat eggs, sugar and vanilla.  Stir in milk until well blended.  Pour over bread, coat well.  Cover and refrigerate overnight.

Combine flour, brown sugar, and cinnamon.  Cut in butter until mixture looks crumbly.  Turn bread over in pan, spread blueberries over bread, sprinkle crumb mixture on top.  Bake at 375 degrees for 40 minutes.

Serve with strawberries, whip cream or syrup.

Fruit-and-Cabbage Salad (Torah Study Brunch Dec 2008)

(Kal-och Appel sallad)

Coleslaw will never seem the same after you have tried this delicious Scandinavian cabbage salad graced with delectable fruits and a creamy dressing.

6 servings

2                oranges, pared and sectioned

2                apples, chopped

2                cups shredded cabbage   (about 1/4 medium head)

1                cup seedless green grapes (or any seedless grape)

½               cup whipping cream

1                tablespoon sugar

1                tablespoon lemon juice

1/4             teaspoon salt

½     cup mayonnaise or salad dressing

Place oranges, apples, cabbage and grapes in a bowl. Beat whipping cream in chilled bowl until stiff. Fold whipped cream, sugar, lemon juice and salt into mayonnaise. Stir into mixture.  Let sit overnight in Refrigerator to meld flavors.  Taste before serving, as it may need some more salt (for pop) and sugar (for sweetness).

CINNAMON-CHOCOLATE CHIP MANDELBROT

4 cups all purpose flour                                

1 cup vegetable oil

2 teaspoons baking powder                           

2 cups (12 ounces) semisweet chocolate chips

½ teaspoon salt                                            

4 large eggs                                                                  

Cinnamon-sugar, for sprinkling

1½ cups sugar                                                               

(2 tablespoons ground cinnamon stirred into 1 cup

Granulated sugar)

2 tablespoons pure vanilla extract 

Stir flour, baking powder, and salt together and set aside.  Whisk eggs, sugar, vanilla, and oil in large bowl.  Gradually stir in flour mixture, followed by the chocolate chips.  Dough will be very sticky.  Cover and refrigerate overnight (or 8 to 12 hours).  Preheat oven to 350 degrees.  Line two baking sheets with parchment paper.  Divide dough into four portions.  On a floured board, pat each piece of dough into a rectangle the length of the baking sheet and about half the width.  Sprinkle generously with cinnamon-sugar.  Fold dough in half lengthwise and pat to form a narrow log.  Place 2 logs on each of the prepared baking sheets.  Bake until tops are firm to the touch, about 25 minutes.  Remove baking sheets from oven, but leave oven on.  Let logs coos 3 minutes on the baking sheets.  Then, using a serrated knife, cut each log diagonally into ¾ inch thick slices.  Place slices, cut side down, on the baking sheets and sprinkle generously with additional cinnamon-sugar.  Bake 10 minutes.  Turn cookies over and sprinkle liberally with cinnamon-sugar.  Turn oven off and leave cookies in the oven for 1 hour.  Let the cookies cool completely on the baking sheets set on wire racks.

From Cooking Jewish: 532 Great Recipes from the Rabinowitz Family by Judy Bart Kancigor

Poached Salmon from January Torah Study Luncheon

Made in the dishwasher, top rack

1                Salmon filet (whole side)

Seasoning salt (Lawry’s)

½               stick salted butter (cut into 5 or 6 pads)

1                Bunch fresh dill weed

1 ½            Leek (white bottom only)

1                Lemon

¼ cup         Chardonnay wine (good quality)

2                sheets heavy duty aluminum foil

Tear off large piece of heavy duty aluminum foil and place on counter top.  Place the washed salmon filet, flesh side up (skin side down).  Sprinkle seasoning salt over fish to taste. Slice lemon in ¼in.  slices and remove seeds.  Place on fish.  Alternately place sliced butter pads on fish. Slice leek in 1/8” rings. Separate rings and cover fish.  Place the dill weed on top of leek and then pour the Chardonnay over the entire fish.  Wrap fish up very tightly in foil.  Tear off another sheet and place seam side of fish packet down on the foil and again wrap very tightly. IT IS VERY IMPORTANT THAT FOIL IS SEALED TIGHTLY SO NO WATER GETS INTO THE FISH!! Turn the packet over so the inside seam is facing up and place it on the top rack of your empty dishwasher and DO NOT use any soap.  Close and place on full wash cycle with HEAT drying cycle turned on!!  Allow the dishwasher to fully complete the cycle and cool down to almost cold before opening (three plus hours).  Remove from dishwasher, open and discard outer foil.  Open and discard all the toppings from the fish and drain well over sink.  Use the foil to help you plate the fish and then discard it.  Wipe the fish off with paper towel to remove the white fatty residue. If desired, place thinly sliced cucumber, overlapping them to form scales all over fish. Serve warm or place in the refrigerator overnight.  If serving cold poached salmon, remove it from the refrigerator several hours before serving to come to room temperature.  Serve with Lemon Dill Sauce, if desired, hot or cold.

CURRIED RICE AND FRUIT SALAD (January Torah Luncheon)

3                cups cooked, warm rice                   

2                teaspoons lemon juice

1                large Granny Smith apple, unpeeled, in bite-size pieces

1                cup red seedless grapes

2/3             cup golden raisins

2                cups thinly sliced celery
1/2             cup thinly sliced scallions with tops
1/4     cup mayonnaise
1                teaspoon coarse grained mustard
1                teaspoon honey
                 salt to taste

Marinade;

1/3     cup vegetable oil

1 1/2  teaspoons white wine vinegar

1 1/2  teaspoons coarse grained mustard

1 1/2   teaspoons curry powder

salt to taste

pepper to taste

Place all marinade ingredients in jar with tight-fitting lid. Shake until combined.

Sprinkle apple pieces with lemon juice to prevent discoloration. Combine rice, apple, grapes, raisins, celery, and scallions. Pour marinade over mixture. Stir. Chill, stirring occasionally.

In small bowl combine mayonnaise, mustard, honey, and salt.

Add to chilled rice mixture, tossing to coat.

May substitute tart red apples for the green, and green seedless grapes for he red.    Serves 8

Roasted Asparagus

1                Bunch asparagus

¼ cup         Olive oil

cloves garlic, minced

Kosher salt

Pepper

Turmeric or curry (optional)

The night before place olive oil in a jar with tight fitting lid.  Add minced garlic.  Let sit on counter overnight to allow garlic to infuse into the oil. Wash asparagus, dry and place on cookie sheet.  Spoon or shake garlic oil over asparagus.  Add pinches of kosher salt, pepper and lightly dust with turmeric or curry powder.

Heat broiler to high.  Place oven rack to highest position.  Slide in cookie sheet and roast for a few minutes.  Take it out, rotate the asparagus and place back in oven for a few more minutes…watch carefully so it does not burn!  Serve hot or chill until cold and serve at room temperature.

Glazed Fruit Salad from February 6 Pot Luck Dinner

1 pkg. vanilla pudding and pie filling (3 oz.)

1 large can chunk pineapple (15 oz.)

4 or more cups fruit (chopped apples, mandarin oranges, sliced bananas, grapes, etc.)

1 tsp. Tang, use less if Tang is the concentrated variety (optional)

Drain and reserve juice from pineapple, adding enough water (if necessary) to make one cup.  In a small saucepan, combine juice and dry pudding mix and cook over medium heat, stirring frequently, until mixture begins to thicken and look glazed.  Remove pan from heat, and stir occasionally while pudding mixture cools.  While it is cooling, combine 4 to 8 cups fruit of your choice.  Pour mostly cooled pudding mixture over the fruit and stir well to coat.  Even the bananas will stay looking good for two days or more!

Variation:  Use instant pudding, and skip the cooking.  Mix the instant pudding with the pineapple juice until well dissolved.  This will give a mixture that is slightly grainy, but it absolutely works if you are in a hurry!

Zucchini Soufflé—From Feb. Torah Brunch

3 c. thinly sliced impeded zucchini (or 4 small ones)

1 c. Original Bisquick mix

1/2 c. finely chopped onion

l/2 c. grated Parmesan cheese

2 T. chopped fresh parsley

l/2 tsp. season salt

1/2 tsp. dried marjoram or oregano leaves

1/8 tsp. pepper

1 garlic clove, finely chopped

l/2 c. vegetable oil

4 eggs, slightly beaten

Heat oven to 350 degrees. Grease bottom and sides of rectangular pan (13x9x2 inches) Stir together all ingredients. Spread in pan. Bake about 25 minutes or until golden brown. Cut into 2 in square. Cut squares diagonally, into triangles.

English Trifle  (January Torah Luncheon)

Ingredients

1- Pound Cake cut into ¼ - 3/8’ slices

1 large instant vanilla pudding (make as per instructions) May use cook one if desired.

Raspberry Jam

Chambord liqueur

½ to ¾ cup sliced almonds (slightly toasted) more if you like.

1-large Cool Whip or whip up your own sweetened real whipped cream.

Berries- any in season. We used 2 baskets of strawberries sliced and sweetened

1- each container of blueberries, boysenberries and raspberries

Assembly

Trifle Bowl or equivalent glass bowl.

Place one layer of pound cake on bottom filling in all the spaces with cut pieces.

Sprinkle with Chambord (use your judgment as to how much).

Spoon in large amount of raspberry jam and spread to cover the cake.

Place in 1/3 of the berries.

Top with 1/3 of the pudding and spread to cover and meet the side of the bowl.

Top this with 1/3 of the Cool Whip and spread as above.

Toss on 1/3 of the toasted almonds.

Repeat this process 2 more times to fill the bowl. Decorate the top with any left over berries and almonds (no rules apply here).

Bailey’s Irish Crème Anglaise:

1 1/2 cups Bailey’s Irish Crème Liquor                 1 cup Heavy cream

1/3 cup granulated sugar                                     5 large egg yolks

Instant read thermometer

In a stainless steel bowl vigorously mix together, using a wire whisk, the sugar and yolks until well blended about 4 minutes. (Do not let this mixture sit too long or a film will develop on the yolks.)

In the top of a double boiler heat the cream and Bailey’s just to the boiling point (180 degrees).Whisk a few tablespoons of the hot cream mixture into the yolk mixture to temper them. Then, gradually add this tempered yolk mixture into the hot cream mixture in the double boiler, whisking constantly, until the Cream Anglaise reaches 170 -175 degrees F on the instant read thermometer. You will notice that steam will begin to appear and the mixture will be slightly thicker than heavy cream. Do not boil or the eggs will curdle.

The Crème Anglaise can be refrigerated covered with plastic wrap for a couple of days.

Note:  If sauce was overheated and curdling occurs, pour instantly into a blender and process until smooth. If necessary, add a little heavy cream to the mixture before blending.

Makes about 3 cups.

CINNAMON PEARS

Bartlett Pears

Water to cover in pot

½ C Sugar

2/3 of a 14 oz bag of cinnamon imperials

Peel pears with potato peeler, cut in half.  Remove core with melon baler and stem with knife in a “V” angle.

Place in pot, cover with water just to cover, add sugar, cinnamon candy.

Cook for ½ hour on simmer until tender when pierced with a fork.

Let cool, place in container, and refrigerate. Serve over Ice Cream of you choice…vanilla or similar is best.

Boiled Potatoes with Parsley  from March  Torah Luncheon

Boiling potatoes such as red, white finger or yukon

Salt

Pepper

Margarine (or butter)

1 bunch fresh parsley

Wash and cut up as many potatoes as you think you will need.  Ideally add them to the reserved liquid from a corned beef or…. just salted water.  Add the potatoes to cold liquid and bring to boil.  After two or three minutes’ of boiling, strain off liquid.  In the empty pot add as much margarine or butter as you wish and melt.  Add the potatoes back in and gently stir to coat, checking for salt and pepper balance (this is by your taste).  Add in a large handful of fresh chopped parsley, stir to incorporate and serve immediately.

Irish Whiskey New York Cheesecake March Torah Luncheon

For Crust:

8 complete graham crackers (16 individual)

½ C sugar

½ stick butter (melted)

Crush graham crackers until fine.  Add sugar and cooled, melted butter.  Stir and spread in springform pan, bringing it up halfway on the sides.

For Batter:

3 ½  8oz. packages of cream cheese (softened to room temperature)

1 C sugar

4 eggs

Pinch of salt

3 T flour

1 C half & half

1 ½ shots Irish Whiskey

½ tsp lemon juice

Directions in next box ——————————————->

Beat with stand mixer softened cream cheese and sugar until well blended.  Add eggs, salt and blend a minute or so more. Fold in flour with mixer off.  Continue beating after adding half & half, whiskey and lemon juice.  Blend well.  Pour into crusted springform pan.

Bake 325 degrees for l hour and 15 minutes.

If you are using a convection oven, drop the temperature to 300 and watch it closely after 1 hour.  Top should be very slightly golden brown and cake solidly set.

Sometimes the top of the cheesecake will fisher and won’t look nice.  To help stop this from occurring place a 9 inch or so glass pie pan filled with water on a cookie sheet on the oven rack below the springform pan.  The steam created in the oven by this method is almost fool proof, but still not 100% guaranteed.

Refrigerate when cool several hours to a day before serving.

Note: This is a very rich and creamy cheese cake.  To serve, use pre-made Bailey’s Irish Crème Anglaise over top or as a lake under cheesecake.  If you like, place a white chocolate dipped strawberry on top and serve.

16 servings

Calories per serving:  Don’t ask!!!!!

Sweet and Sour Tomato Cabbage Soup

Soup Stock

8 to 10                      Beef Rib Bones with lots of meet on them!

½ pot                        Water

1 ½                            Cabbage-large heads chopped coarsely

3                                14.5 oz. cans Diced Tomatoes

1                                64 oz. can Tomato Juice

1                                small can Tomato Paste

Aromatics

1                                Large Brown Onion-chopped

1                                Center of Celery

3                                Carrots-chopped

2 to 3                        large fresh sprigs of Parsley

Bouquet Garni

6 inch square of cheese cloth

10 to 12   whole Peppercorns

2                                Bay Leaves

1 tsp                          Thyme

Place all the above in the center of the cheese cloth, gather up the corners to make a bag and tie with kitchen twine tightly.

Seasonings

½ cup                       Balsamic Vinegar

7 T heaping            Dark Brown Sugar

2T                             Salt (depends on size of pot and amount of fluid…be careful!)

¼ t                             Ground Pepper (or to taste)

3t                               Beef Bouillon

1                                small can Tomato Paste

1                                Lemon Juice

Method:

Roast Rib Bones in 400 degree oven for thirty minutes until caramelized (do not season with anything!).

Bring a large soup pot, filled half way with water, to a boil.

Remove ribs from oven and place them in the boiling water carefully.

Cover and low simmer for five hours. 

Continued in next box ————————————————>

Sweet and Sour Tomato Cabbage Soup  (Continued)

At hour 5 add all the Aromatics and Bouquet Garni and continue to medium boil for one hour more.

Remove bones from water and scrape off all the meat.  Discard bare bones. Pull meat off gristle, fat and sinew (toss these) then hand separate into “soup” bite size pieces and reserve.

Strain the soup stock into another vessel using a fine strainer.  Discard everything except the stock.  Strain stock again back into original pot and add the reserved meat from the bones.

 Let pot cool then refrigerate overnight. 

Before continuing, remove all accumulated fat from top of soup and discard. 

*Add salt, tomato juice, canned diced tomatoes and chopped cabbage bring to boil and simmer for 20 minutes or until cabbage is softened.

Add all the seasonings EXCEPT the lemon juice and taste constantly.

Taste for flavor--------Sweet/sour blend (add more vinegar for more sour, more brown sugar for more sweet).  Add more tomato paste if more tomato “zip” is wanted, one tablespoon at a time. Add more salt if flavors aren’t “popped” Add pepper if desired.  Immediately before serving add up to the juice of 1 lemon, tasting until the flavor sparkles (you’ll know when you get there)

Serve immediately with crusty bread or dark bread like pumpernickel.

* Easy method: Brown in large soup pot with margarine or butter about a pound of stew meat cut in soup, bite size pieces, along with a medium onion. Fill pot half way with a good quality beef broth stock (like Trader Joes) Then continue with the remainder of the recipe from the * down, after bringing the pot to a boil