Jan’s Yummy

November 30, 2011

Author: Lisa Grissom

Jan, my best friend from high school, is an amazing cook. Her mother, Sandy is also an amazing cook. And guess what, her Bubbie, now passed away, was an amazing cook. So it’s in Jan’s DNA. Whenever I visit her home in Boston, she always has something delicious cooking on the stove or in the oven...and I always want the recipe. On one visit, she was preparing for a brunch. She was in the midst of making this amazing egg-apple thingie that didn’t have a name. Sort of a souffle, but not exactly. In the blintz family, but not quite. Something between a main course and a dessert. So I named it Jan’s Yummy because it’s from Jan and it’s yummy. Enjoy!

Ingredients:

6 Large Eggs

1 1/2 Cup(s)s Milk

1/4 cup(s) Sugar

1 1/2 Teaspoons Vanilla

1/2 teaspoon Salt

1/4 teaspoon Cinnamon

3/4 Stick of butter

2 Large Apples

Preparation:

Preheat oven to 400 degrees. Place all ingredients in a blender excluding apples and butter Place butter in 13 x 9 baking dish and place into pre-heated oven. Let butter melt. Add peeled, sliced apples and mix around in the butter, allow apples to cook 5 minutes. Pour blender batter over apples and bake until pancake is golden brown about 20-30 minutes. Dust with confectioners sugar.

Baba Malka’s Blintz Casserole

December 28, 2012

Author: Evelyn Poplawski

Ingredients:

12 cheese blintzes (frozen)

5 eggs

Less than 1/4 cup sugar

1/4 cup OJ

1/4 lb melted butter

1 1/2 cups Sour Cream

1 tsp Vanilla

Preparation:

Put all of the ingredients (except the blintzes) into a blender. Mix until well blended.

Put blender, filled with liquid into the refrigerator, overnight. In the morning, preheat your oven to 350 degrees. Whip the liquid in the blender until it is mixed well. Grease the bottom of a 9″ X 13″ pan. Place the blintzes in the pan, side by side, (some on the end). Pour the liquid from the blender, over the blintzes, in the pan. Sprinkle the top with cinnamon. Bake for 45-50 minutes at 350 degrees.

Ruth Levy’s Apple Chrimslech for Passover

October 2, 2012

Author: Myrite

Ruth Levy left Germany soon after Kristalnacht as a child but took this special passover tradition with her. Chrimslech are like apple latkes and in her family they were always served on a green plate. Her four sons devoured them for breakfast, and she passed on this tradition to her family. The original Green plate cracked years ago, but she glued it together and still serves chrimslech on it for her grandchildren (who have also mastered the recipe). You can see Ruth’s video making chrimslech with her granddaughter Raphaelle Levy- soon! For now check out the trailer of Dishing up The Past.

Ingredients:

2 Matzah

3 eggs

1 grated apple

a few tbsp. of chopped almonds (can be bought whole and chopped in food processor)

sugar (to taste)

cinnamon

salt

Matzah Meal (if needed)

Olive or vegetable oil or butter

Powdered Sugar

Preparation:

1. The night before – soak the 2 pieces of Matzah in water. Let sit overnight. In the

morning, squeeze out all the water.

2. Separate egg yolks and whites. Reserve whites. Place yolks in a bowl and beat.

3. Place egg whites in a second bowl. Beat until stiff. Place in refrigerator.

4. Add soaked, drained Matzah, apple, almonds, a few tsp. of sugar, a pinch of

cinnamon and a dash of salt. Mix well.

5. Fold in egg whites. If the mixture is very liquid, add some matzah meal

6. Heat up oil or butter

7. Cover the bottom of a pan with oil or butter, when it is hot spoon the batter into

circles as you would a pancake. Flip over when brown.

8. Place cooked Chremslach onto paper towel-line to drain oil

9. When ready to serve, heap onto a plate and sprinkle with powdered sugar.

Posted in Appetizers

Tags: almond, almonds, Apple, Apple Chrimslech, Apple Chrimslech for Passover, apples, butter,Chrimslech, Chrimslech for Passover, cinnamon, egg, eggs, matzah, matzah meal, Matzah, Matzah Meal, matzos, matzos meal, oil, olive oil, Passover, Pesach, powdered sugar, salt, sugar, vegetable oil

Thanksgivukkah Snack Mix

This fall we need a new snack mix to eat while watching football and playing dreidel! By combining equal parts of any of the snack foods below, you can create your own mix to capture the flavors of Chanukah and Thanksgiving, or Thanksgivukkah!

Ingredients:

CHANUKAH THANKSGIVING

Potato sticks Sweet potato chips

Dried apples Dried cranberries

Chocolate gelt Dried green beans

Pecans Dried strawberries

Yogurt chips Corn Nuts/Corn Chex

Cinnamon sugar Pumpkin pie spice

Preparation:

Pick equal amounts of a few ingredients from each column. Mix it up in a bowl and serve. Eat while rooting for your favorite football team, or trying to get a “Gimmel,” and enjoy!

This post was submitted by OOGIAH.

Infamous Noodle Kugel

July 28, 2014

Author: Lila Wachter

Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, especially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)

Ingredients:

1 12 oz, thin egg noodles

1 grated apple

3 eggs beaten

1 cup sugar

3/4 canola oil

3/4 cup orange juice

3 kbs matzah meal

*I do not add salt*

1/2 cinnamon

Directions:

Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.

Sprinkle top of noodle with a little sugar and cinnamon.

Posted in Baked Goods and Desserts, Side Dishes

Tags: Apple, cinnamon, egg, Kugel, matzah, matzah meal, noodle,oil, orange juice, Passover, pasta, sweet, Workmen's Circle