Apricot Nectar Cake

Apricot Nectar Cake
2 ½ cups flour
2 ½ teaspoons baking powder
½ teaspoon salt
1 ¾ cups sugar
¾ cup oil
6 eggs
1 package lemon jello
¾ cup apricot nectar
1 teaspoon vanilla extract

Preheat oven to 325° and grease Bundt pan

In large mixing bowl stir together flour, baking powder and salt. In small bowl mix together sugar and oil. With electric mixer on low, blend both mixtures. Add eggs one at a time, then jello, nectar and vanilla extract, blending until combined. Bake in greased pan for 1 hour at 325°.

For glaze, mix together:

½ cup orange juice
2 cups confectioners’ sugar
1 grated rind of an orange
Juice and grated rind of a lemon

Run knife around edges and pour over the hot cake. Cool thoroughly in pan before removing.

Chef Jeffrey Nathan’s Fabulous Apple Cobbler

8 ounces almond paste
1 pound sugar
8 ounces shortening
10 ounces parve margarine
1 teaspoon almond extract
1 pound flour

In a mixer with paddle, combine the almond paste, sugar, shortening and margarine. Blend until smooth. Add almond extract and flour until just combined. Cover with plastic wrap and refrigerate overnight until well chilled.

Filling:
5 pounds apples, sliced
2½ ounces sugar
1 ounce fresh lemon juice
4 ounces light brown sugar
3 tablespoons cornstarch
1 teaspoon cinnamon
½ ounce brandy
1 teaspoon vanilla extract
8 ounces golden raisins
Nutmeg

In a large bowl, combine all ingredients. Pour into a well greased casserole, or individual ovenproof serving bowls. Lightly grate topping over the filling. Bake at 350 degree F until golden brown.

Chocolate Caramel Bread Pudding

Chocolate Caramel Bread Pudding
5 cups cubed chocolate cake (Use leftover cake or make a Duncan Hines Devil’s Food cake following the package instructions – let your kids eat the rest!)
6 egg yolks
4 eggs
½ cup water
1 cup sugar
1-1/2 cups pareve whip
3 cups nondairy creamer

Preheat oven to 325 degrees. Whisk together the egg yolks and eggs. In a medium-sized saucepan, over a medium heat, stir together the sugar and water until sugar dissolves and then comes to a low boil. Cook, without stirring until mixture turns golden. Heat pareve whip in the microwave. Remove sugar mixture from heat and slowly whisk in the cream (the caramel is very hot so pour slowly and carefully). Then whisk this mixture into the reserved eggs. Finally whisk in the nondairy creamer. Place chocolate cake pieces in a 9 x 13-inch pan. Pour caramel custard over cake. Bake for about 30 minutes. Best served warm.

Chocolate Coffee Cake with Tofutti Cream Cheese Filling

Chocolate Coffee Cake
Cake:
1 package (2 cups) semisweet chocolate chips
3 tablespoons margarine
2 cups flour
1 teaspoon baking powder
1 teaspoon baking soda
1 cup shortening
1 cup sugar
3 eggs
1 cup tofutti sour cream
1 teaspoon vanilla

Filling:
1 (8 ounce) package tofutti cream cheese
3 tablespoons margarine
1-1/2 teaspoons flour
¼ cup sugar
½ teaspoon vanilla

Topping:
½ cup brown sugar
½ cup sugar
1 teaspoon cinnamon

In a microwave melt the chocolate chips and margarine. Stir until smooth. In a large mixer bowl, cream together the shortening and the sugar. Beat in the eggs, then the melted chocolate, then the tofutti sour cream and the vanilla. Mix well. Stir in the dry ingredients and set aside.
Make the filling by beating together the tofutti cream cheese, margarine, flour, sugar and vanilla.
Mix the topping ingredients together.
Preheat oven to 350 degrees. Grease two 9-inch round cake pans. Pour one quarter of the batter into each pan. Spread half the filling on top of the batter. Sprinkle one quarter of the topping over the filling. Top with remaining cake batter and sprinkle with remaining topping. Bake for 25 to 30 minutes. This can be served warm or at room temperature.

Chocolate Kahlua Fantasy Cake

Showstopper

For crust
½ cup graham cracker crumbs
½ cup finely chopped walnuts
½ cup finely chopped almonds
½ cup sugar
½ cup unsalted margarine or butter, melted

For chocolate layer
2 cup heavy cream or pareve alternative
16 ounces semisweet chocolate, chopped coarse
2 tablespoons light corn syrup
1 stick unsalted margarine, cut into pieces

For buttercream layer
1 ½ cup sugar
½ cup water
6 large egg yolks
3 sticks unsalted margarine, softened
½ cup kahlua
4 ounces semisweet chocolate, chopped, melted and cooled

Chocolate curls for garnish

Make crust:
Preheat oven to 350 and lightly oil a 9-1/2 by 2 inch. springform pan. In a bowl stir together crust ingredients until combined well and press onto bottom of pan. Bake crust in middle of oven 15 minutes or until pale golden. Cool

Make chocolate layer:
In a saucepan heat cream, chocolate, and corn syrup over moderate high heat, stirring occasionally, until chocolate is melted and mixture just comes to a boil. Remove pan from heat and stir in margarine one piece at a time, until smooth. Pour mixture over crust in pan and chill until firm about 3 hours.

Make buttercream layer:
Ina saucepan cook sugar and water over moderately high heat, stirring occasionally, until sugar is melted. Simmer syrup, undisturbed until a candy thermometer registers 240 degrees. In a bowl with an electric mixer beat yolks until smooth. Add hot syrup in a stream, beating on high speed until thickened and cooled. Reduce speed to medium and beat in margarine, a little at a time. Beat in kahlua and chocolate until combined well. Spread buttercream over chocolate layer and chill until firm about 3 hours. Run a knife around pan and carefully remove sides. Garnish with chocolate curls.

Chocolate Turtle Pie

Chocolate Turtle Pie
Crust:
1¼ cups graham cracker crumbs
4 tablespoons (1/4 cup) unsalted margarine, melted
2 tablespoons sugar
3 ounces chocolate, finely chopped

Filling:
¾ cup sugar
3 tablespoons water
2 cups pareve heavy cream, scalded
5 large egg yolks
6 ounces semisweet chocolate, finely chopped
1 teaspoon vanilla extract
¼ cup chopped pecans
¼ cup semisweet chocolate chips

Preheat the oven to 350°F. For the crust, in a medium bowl, blend the graham cracker crumbs, margarine, and sugar. Stir in the chocolate. Press the crust mixture into the bottom and up the sides of a 9-inch pie plate. Refrigerate until ready to use.

For the filling, in a heavy medium saucepan, dissolve the sugar in the water over low heat, stirring constantly. Bring to a boil over medium-high heat, then let boil without stirring until the syrup is boiling, brush down the sides of the pan from time to time with a wet pastry brush to prevent crystals from forming. Remove the pan from the heat and stir in the pareve hot cream (be careful, it will bubble rapidly). Continue stirring, over heat if necessary, until all of the caramel is dissolved into the cream.

In a medium bowl, lightly beat the egg yolks. Whisk about ½ cup of the hot caramel cream into the eggs to warm them. Transfer the warmed eggs to the caramel cream in the saucepan. Stir in the chopped semisweet chocolate and the vanilla, stirring until melted and smooth.

Pour the filling mixture into the piecrust. Sprinkle the pecans and chocolate chips on top. Bake for 35 minutes, or until the center is just set. Transfer to a wire rack to cool completely, then refrigerate until firm, about 4 hours.

Pumpkin Tarts

1 (8-ounce) package tofutti cream cheese, at room temperature
2 cups canned pumpkin
1 cup sugar
2 eggs, beaten
1 cup non-dairy creamer
¼ cup margarine, melted
1 teaspoon vanilla
½ teaspoon cinnamon
¼ teaspoon ginger
12 pre-made tart shells

Preheat oven to 350 degrees. Place tart shells on a cookie sheet. Beat tofutti cream cheese until whipped. Beat in pumpkin and sugar. Add the eggs, creamer and margarine and continue beating until well combined. Stir in vanilla, cinnamon and ginger. Pour filling into tart shells and bake for about 50 minutes. Remove from cookie sheet to wire rack to cool.

Cranberry Poppy Seed Bread

4 cups flour
2 cups sugar
1 teaspoon baking soda
½ teaspoon baking powder
2 eggs
1-1/2 cups orange juice
½ cup oil
3 tablespoons poppy seeds
2 cups chopped fresh cranberries

Preheat oven to 350 degrees. In a large bowl, combine the flour, sugar, baking soda and baking powder. In a smaller bowl, whisk together the eggs, orange juice, oil and poppy seeds. Stir into dry ingredients until just moistened. Do not overmix. Gently fold in cranberries. Pour into two greased 8 x 4-inch loaf pans. Bake for 60 to 65 minutes. Cool for 10 minutes in pans before removing to wire racks.

Jewel Cookies

Jewel Cookies
½ cup shortening
1 cup brown sugar
½ teaspoon vanilla
1 egg
1-1/2 cups flour
½ teaspoon baking soda
½ teaspoon nutmeg
2 tablespoons nondairy creamer
½ cup chopped pecans
½ cup chopped candied fruits (citron/cherries combination)

Preheat oven to 350 degrees. Cream together shortening, sugar, vanilla and egg until light and fluffy. Stir together flour, baking soda and nutmeg. Add it with the nondairy creamer and mix well. Stir in nuts and candied fruit. Drop by tablespoonfuls onto greased cookie sheets. Press down lightly. Bake for 10 to 12 minutes.

Jewish Apple Cake

Make the cake in the morning and cut in the evening. Chop the apples after the batter is mixed. After the cake is done, turn the tube upside down on an empty soda bottle until the cake is cool.

5 cooking apples ( Roma and Jonathan )
2 teaspoons cinnamon
2⅓ cups sugar, divided
1 cup margarine
4 eggs
3 cups sifted flour
3 teaspoons baking powder
½ teaspoon salt
⅓ cup orange juice
1½ teaspoons vanilla extract
1 teaspoon almond extract

Preheat oven to 350 degree F
In mixer, combine margarine and 2⅓ cups of sugar. Cream at medium speed until fluffy. Add eggs, one at a time, mixing well after each addition.
In a separate bowl, stir together flour, baking powder and salt. Add to batter. Add juice and extracts. Combine until batter is smooth.
In another bowl peel and quarter apples, core and slices. Combine apples, cinnamon and ⅓ cup of sugar. Mix well.
Place a small amount of batter in bottom of greased and floured 10-inch tube pan. Arrange a layer of apple slices over batter. Continue layering, ending with batter.
Bake in a 350 degree F oven 1½ hours or until cake tesis done. Cool in a wire rack.

Pecan Pear Coffee Cake

Pecan Pear Coffee Cake
Streusel:
1 cup chopped pecans
1/3 cup brown sugar
1 teaspoon cinnamon
1/3 cup flour
¼ cup margarine

2 medium pears, sliced

Batter:
2 teaspoons lemon juice
½ cup margarine, softened
1 cup sugar
2 eggs
1 teaspoon vanilla
1-3/4 cups flour
¾ teaspoon baking powder
½ teaspoon baking soda
1 cup tofutti sour cream

In a small bowl, combine pecans, brown sugar, cinnamon and flour. Cut in margarine until mixture resembles coarse crumbs. Toss pears with lemon juice and set aside.
Preheat oven to 350 degrees. Cream together the margarine and sugar until light and fluffy. Add eggs and vanilla and beat well. Combine the dry ingredients and add alternately with tofutti sour cream. Spread two-thirds of the batter in a greased 9-inch springform pan. Top with pears and ½ the streusel mixture. Cover with remaining batter and sprinkle on remaining streusel. Bake for 50-55 minutes. Cool on wire rack for 10 minutes.

Pomegranate Sweet Custard Tart

2 cups all purpose flour

1 cup margarine, room temperature

½ cup sugar

2 tablespoons vinegar
Preheat oven to 350. Combine ingredients in mixer. Press into 10” tart pan. Bake until golden. (Alternatively, use 2 cups graham cracker crumbs, ½ cup melted margarine, ½ cup sugar. Mix together and press into a tart pan.)
Sour cream custard layer:

1½ cups tofutti sour cream

½ cup sugar

3 eggs

1½ tablespoons vanilla extract

Pinch of salt
Preheat oven to 325. Whisk together the sour cream, sugar, eggs, vanilla and salt until smooth. Pour into cooled pie shell and bake for 35 – 40 minutes, until it doesn’t jiggle. Cook to room temperature.
Pomegranate Topping:
2 cups Pomegranate seeds
2 tablespoons unflavored kosher gelatin
½ cup hot water
Gently place the pomegranate seeds on top of the sweet custard cream. Dissolve gelatin in hot water and brush the gelatin over the pomegranate seeds. Refrigerate and serve (Alternatively, melt ½ cup apricot preserves in the microwave and brush the melted preserves over the pomegranate seeds. Refrigerate and serve.)

Raspberry, Chocolate & Almond Upside-Down Cake

1 cup firmly packed brown sugar
¼ cup raspberry liqueur
2 cups fresh raspberries
1 pound bittersweet chocolate, chopped
½ cup unsalted margarine
¼ cup granulated sugar
1 ½ cups ground toasted almonds
1 cup all-purpose flour
5 eggs, separated
2 cups pareve whipping cream

To prepare the cake, line the bottom and sides of a 10-inch spring form pan with aluminum foil. Put the brown sugar and liqueur in a medium sauté pan and cook until melted. Whisk to make a smooth sauce. Pour the sauce in the bottom of the prepared pan and distribute the raspberries over the bottom of the pan. Set aside.

Preheat the oven to 350°. Melt the chocolate and unsalted margarine in the top of a metal bowl set over gently simmering water. Remove the pan from the heat and stir in the sugar, almonds, and flour. Mix well. Add the egg yolks and mix well.

Put the egg whites in the bowl of a heavy –duty mixer and whip until soft peaks form. Gently fold the egg whites into the chocolate batter, using broad strokes.

Put 1 cup of the pareve cream in the mixer bowl and whip on high speed until soft peaks form. Gently fold the pareve whipped cream into the chocolate batter. Pour the batter over the raspberries in the pan.

Place the pan in the oven and bake for 35 to 45 minutes, or until a knife inserted in the center comes out clean. Remove the cake from the oven and let cool for 30 minutes. Invert the cake onto serving platter.

Whip the remaining cup of pareve whipped cream to soft peaks. Slice the cake, top each piece with a dollop of the pareve whipped cream, and serve warm.

Strawberry-Rhubarb Crisp

Strawberry Rhubarb Crisp
This can be made in the summer with fresh strawberries or in the winter with frozen ones. It is best served warm or at room temperature with some pareve vanilla ice cream.

2 (10 ounce) packages frozen rhubarb, thawed and drained
2 (10 ounce) packages frozen strawberries, thawed and drained (or the equivalent fresh)
1 cup sugar
2 tablespoons cornstarch
2 teaspoons cinnamon
10 tablespoons margarine, room temperature
2 egg whites
2 teaspoons vanilla
2 cups flour
1-1/2 cups old-fashioned oats
1 teaspoon cinnamon

Preheat oven to 350 degrees. Mix together rhubarb, strawberries, sugar, cornstarch and cinnamon and spread in 9 x 13-inch pan. Beat together all remaining ingredients and crumble over top, pressing down slightly. Bake for 45 minutes to 1 hour.

White House Honey Cupcakes

Cupcakes:
¼ cup margarine, left out on the counter for approximately 1 hour to soften
¼ cup sugar
¾ cup honey
2 eggs
½ cup soy milk
½ teaspoon vanilla
2 cups flour
1 tablespoon baking powder
¼ teaspoon salt

Icing:
2 cups powdered sugar
½ cup honey
3 tablespoons lemon juice

For the cupcakes:
Preheat the oven to 350°. Line a 12-cup muffin tin with paper liners.

In the bowl of an electric stand mixer on high speed, cream the butter and sugar until light and fluffy. On medium speed, mix in the honey, eggs, soy milk and vanilla until blended.

In a separate bowl, sift together the flour, baking powder and salt. On medium speed, mix into the batter until just blended. Scoop the batter evenly into the lined muffin cups.

Bake about 20 minutes; cupcakes are done when the tops spring back lightly to the touch or a toothpick inserted in the center comes out clean.

For the icing:
Place the icing ingredients in a small saucepan. Over medium heat, whisk the ingredients until the sugar and honey dissolve together; keep whisking to avoid clumps.

Using a spoon, drizzle over the tops of the cupcakes, or carefully pour over the cupcakes.

Lemon Meringue cake

cake-lemon-meringue-photo
Sunset Magazine

Cake

Any butter, yellow or lemon cake,
prepared in a loaf pan (5 x 9)
Meringue:
1 cup egg whites (about 8 eggs)
1 cup sugar
Lemon curd:
½ cup margarine
½ cup fresh lemon juice (about 3 lemons)
¾ cup sugar
8 large egg yolks

Prepare cake and cool.

Make lemon curd: in a medium saucepan, melt margarine with lemon juice over high heat. In a
separate bowl, whisk together sugar and yolks. Slowly whisk hot lemon and margarine into egg
mixture, ½ cup at a time. Pour mixture back into saucepan and cook, whisking constantly,
until the mixture is very thick, 5 to 8 minutes. Transfer lemon curd to a glass container.
Cover with plastic wrap, pressing it onto the top of the curd to prevent a skin from forming.
Chill until cold, at least 1 hour and up to 2 days.

Make meringue: Whisk whites and sugar together in a metal bowl. Set over a saucepan of
simmering water and whisk constantly until mixture is warm to the touch and sugar feels
dissolved, about 2 minutes. Scrape whites into the bowl of a stand mixer. Whisk on high
until light and fluffy and the side of the bowl feels cool.
Preheat broiler, with rack 7 inches from the burner (use convection if you have it). Lice
cake horizontally into 3 even layers. Spread each layer with the lemon curd. Top with the
last layer of cake. Cover the entire cake with the meringue.
Broil cake just until top is golden brown, about 1 minute, being careful not to burn it.

Tortilla Casserole

tortilla

Ingredients

2 tablespoons oil
2 packages vegetarian “ground beef”
1 onion, diced
1 red pepper, diced
½ cup black olive rings
1 can (15 ounces) corn, drained
1 large can (29 ounces) diced tomatoes
1 tablespoon chili powder
1 package corn tortillas
2 packages (8 ounces each) shredded cheddar cheese
guacamole and sour cream for garnish

Directions

Preheat oven to 350 degrees. Sauté meat and onion in oil until onion is soft, 5 to 10 minutes. Add red pepper and sauté for 3 minutes more. Stir in olives and corn and diced tomatoes. Add chili powder and mix well. Remove from heat. In a 9 x 13 baking dish, place half this mixture. Top with a thin layer of cheddar cheese(about 4 – 6 ounces) and then a layer of corn tortillas. Cover this with the remaining “beef” mixture and then another layer of tortillas. Top the whole thing with the rest of the shredded cheddar. Bake for about 45 minutes. Serve over rice with guacamole and sour cream.

Sock-It-To-Me Cake

Shabbos Lunch

rec1-sock-it-to-me_1

This is a famous Duncan Hines recipe. Use tofutti sour cream and make your own glaze and you have a perfect pareve dessert.

Streusel Filling

1 pkg Duncan Hines Butter Recipe Golden Cake Mix
2 tbsp brown sugar
2 tsp ground cinnamon
1 cup finely chopped pecans

Cake

4 large eggs
1 cup Tofutti sour cream
1/3 cup vegetable oil
1/4 cup water
1/4 cup granulated sugar

Glaze

1 cup powdered sugar
2 tablespoons non-dairy creamer

Baking Instructions:

1. Preheat oven to 375°F. Grease and flour 10-inch tube pan.

2. To prepare streusel filling, combine 2 tablespoons cake mix, brown sugar and cinnamon in medium bowl. Stir in pecans. Set aside.

3. To prepare cake, combine remaining cake mix, eggs, sour cream, oil, water and granulated sugar in large bowl. Beat at medium speed with electric mixer 4 minutes. Pour two-thirds of batter into pan. Sprinkle with streusel filling. Spoon remaining batter evenly over filling.

4. Bake at 375°F for 45 to 55 minutes, or until toothpick inserted in center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.
Bake at 375°F for 45 to 55 minutes or until toothpick inserted into center comes out clean. Cool in pan 25 minutes. Invert onto serving plate. Cool completely.

5. Combine ingredients for glaze. Stir until smooth and thin. Drizzle over cooled cake.

Chocolate Chip Peanut Butter Bars

We can’t quite call this sinfully rich bars “health food” but with whole-wheat flour, wheat germ, and rolled oats mixed in, they’re much more respectable.

Ingredients

½ cup margarine, softened
1/3 cup sugar
½ cup light brown sugar
1 egg
1/3 cup smooth peanut butter
½ teaspoon vanilla
¼ cup all-purpose flour
½ cup whole-wheat flour
¼ cup wheat germ
1 cup rolled oats
½ teaspoon baking soda
¼ teaspoon salt
1 package(6 ounce) semi sweet chocolate chip

Directions

1. Preheat oven to 350º . In a large bowl with an electric mixer mix on medium speed beat margarine with sugars until smooth. Beat in egg, peanut butter, and vanilla until well blended.
2. In another bowl, whisk together wheat germ, oats, baking soda and stir or beat into margarine mixture until smooth, scraping down sides of bowl if needed. Stir in chocolate chips.
3. Spread dough evenly in a buttered 8-inch square baking pan. Bake until golden brown, 25 to 30 minutes. Let cool on a rack about 10 minutes, then cut into 12 pieces. Let cool completely.

Pasta with Wild Mushrooms

Ingredients

4 tablespoons(½ stick) butter
2 tablespoons canola oil
1½ pounds assorted wild mushrooms (such as oyster, stemmed shiitake and crimini), sliced
1 cup finely chopped shallots
1½ cups chopped seeded tomato
1 tablespoon chopped fresh thyme
2 teaspoons chopped fresh sage
¼ cup dry marsala wine
1 cup whipping cream or milk
1 cup vegetable stock or canned vegetable broth
12 ounces fettuccine
freshly grated Parmesan cheese (optional)

Directions

Melt 2 tablespoons butter with oil in heavy large skillet over medium-high heat. Add mushrooms and shallots sauce until tender, about 12 minutes.

Mix in tomatoes, thyme, and sage. Add marsala wine and stock and simmer until most liquid evaporates, about 1 minute. Add remaining 2 tablespoons butter, cream, and stock and simmer until reduced to sauce consistency, about 4 minutes. Season with salt and pepper.

Meanwhile cook pasta in large pot of boiling salted water. Drain pasta and then return it to the pot. Add sauce, heat through and sprinkle with parmesean cheese.

Maple Baked Pears

can-be-used-for-any-pear-recipe
4 servings
There’s just enough butter here to give the luscious maple syrup glaze a bit of richness but not so much as to sabotage the effects of all that exercise.

Ingredients

2 ripe but firm bartlett pears
½ lemon
1 tablespoon unsalted butter or margarine
2 tablespoons packed dark brown sugar
2 tablespoons maple syrup
water
½ teaspoon pure vanilla extract

Directions

1. Preheat the oven to 375ºF. Peel the pears and cut them in half lengthwise. Using a melon baller or a teaspoon, scoop out the cores. Rub the pears with the cut lemon to prevent browning
2. Melt the butter in an ovenproof skillet just large enough to hold the pears in a single layer. Add the brown sugar and maple syrup and cook over moderately low heat, stirring until the sugar is dissolved. Add the pears and turn them several times to coat with the syrup. Arramge tje pears, cut side down in a single layer and bake for about 30 minutes, basting occasionally with pan juices until just softened and golden.
3. Transfer the pears to a platter and keep warm. If necessary add a laittle water to the skillet to thin the syrup. Remove from the heat and stir in the vanilla. Pour the syrup over the pears and serve warm or at room temperature.

One serving :
Calories 128 kcal
total fat 3.2 gr
saturated fat 1.8 gr