Category Archives: Recipes of the Week

Almond-Flavored Snacking Cake

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Kosher: Almond Flavored Snacking Cake

photo: myrecipes.com

2 cups flour
1-1/2 cups sugar, divided
1/3 cup nondairy creamer
¼ cup (1/2 stick) margarine, melted
4 eggs
2-1/2 teaspoons baking powder
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup water
¼ cup plus amaretto

Icing:
1 (8-ounce) package tofutti cream cheese
2/3 cup powdered sugar
1 tablespoon amaretto

Preheat oven to 350 degrees. Grease a 9-inch baking pan. Beat together flour, 1 cup sugar, creamer, margarine, eggs, baking powder, cinnamon, nutmeg and ginger until well blended. Pour into prepared pan and bake for 30 to 40 minutes, until toothpick inserted in center comes out clean. In a small sauce pan, bring remaining ½ cup sugar, water and amaretto to a boil. Stir until sugar dissolves. Pierce cooked cake at 1-inch intervals and brush syrup mixture all over. Cool completely in pan on wire rack.

To make icing, beat together tofutti cream cheese, powdered sugar and amaretto until fluffy and smooth. Spread over cake.

Cashew Drops

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photo: foodforpoems.blogspot.com


These are a soft, puffy cookie that everyone is sure to love.

1 egg
½ cup margarine, softened
1 cup brown sugar
1 teaspoon vanilla extract
½ cup tofutti sour cream
1-1/2 cups coarsely chopped cashews
2 cups flour
1 teaspoon baking powder
¾ teaspoon baking soda

Preheat oven to 375 degrees. Lightly grease two cookie sheets. In the bowl of an electric mixer, cream together the egg, margarine, sugar, vanilla and sour cream until fluffy. Add cashews and mix through. On low speed, blend in flour, baking powder and baking soda. Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake for 10 minutes or until golden brown. Let sit on pan for 1 minute before removing to wire rack to finish cooling.

If you like your cookies with nuts, you can’t do any better than these White Chocolate Macadamia Nut Cookies.

Recipes of the Week

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Perfect Roast Turkey
Roasted Turkey with Smoked Paprika
Honey Glazed Brussel Sprouts with Roasted Chestnuts
Roasted Maple Mustard Green Beans
Sweet and Savory Roasted Sweet Potatoes with Apples
Citrus Cranberry Sauce
Roasted Cranberry Pear Relish
Braised Fennel with Oranges
Butternut Squash and Corn Bread Stuffing Muffins
Creamy Mashed Potatoes
Apple Pie with Cranberries
Pumpkin Mousse Pie with Pecan Streusel
Corn Bread Stuffings

Creamy Mashed Potatoes

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photo: alinefromlinda.blogspot.com

Serves 6

This is just an easy and delicious recipe for Thanksgiving or for anytime. You can add any additional flavorings that you like, such as roasted garlic, chives, pastrami, broccoli, or make it dairy with grated cheese. Use a food mill; it makes the potatoes come out very creamy.
3 pounds boiling potatoes, peeled
Kosher salt
1-1/2 cups pareve milk or non-dairy creamer
6 tablespoons unsalted margarine
1/2 cup pareve tofutti sour cream
1/2 teaspoon freshly ground black pepper

Cut the potatoes into 1-inch cubes and place them in a large pot. Cover the potatoes with cold water and add enough salt so the water tastes quite salty. Bring to a boil, then lower the heat and simmer, uncovered, for about 10 to 12 minutes, until the potatoes fall apart easily when pierced with a fork.

Meanwhile, heat the pareve milk and margarine in a small saucepan, making sure it doesn’t boil. Set aside until the potatoes are done.

As soon as the potatoes are tender, drain them in a colander. Place a food mill fitted with a small disc/blade over a glass bowl. Process the potatoes through the food mill, turning the handle back and forth to force the potatoes through the disc. As soon as the potatoes are mashed, slowly whisk in enough of the hot pareve milk/margarine mixture to make the potatoes very creamy. Add 2 teaspoons of salt and the tofutti sour cream and pepper and whisk to combine. Taste for seasoning and serve hot.

Honey Glazed Brussels Sprouts with Chestnuts

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Recipe by Jeff Nathan

Serves 4 – 6
3 tablespoons extra virgin olive oil
2 pints of shaved Brussels sprouts (cut them in half, wash, and slice)
1/4 teaspoon crushed red pepper flakes
1/4 cup water
Kosher salt to taste
2 bags 5 ounces Gefen roasted chestnuts, rough chopped and toasted
2-1/2 tablespoons honey
Juice of 1/2 lemon

In a large skillet, heat the olive oil. Add the Brussels sprouts and red pepper flakes; cook 3 – 5 minutes over high heat until slightly caramelized. Stir occasionally.

Pour in the water and let steam cook a few minutes until crisp tender.

Season with the salt and add in the chestnuts, honey and lemon juice. Mix well and serve hot.

Roasted Maple-Mustard Green Beans

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photo: cooksillustrated.com

Serves 4

My mom found this green bean recipe on Cooksillustrated.com, and thought it was GKC worthy. We love green beans anytime of year and this one is another good one to add to the repertoire.

1 
tablespoon maple syrup
1
 tablespoon Dijon mustard
1 
tablespoon whole grain mustard
pinch cayenne pepper
1
 pound green beans, stem ends snapped off
2 
medium carrots, peeled and cut into matchsticks
1 
tablespoon vegetable oil

Table salt
1 
tablespoon minced fresh parsley leaves

Adjust oven rack to middle position; heat oven to 450 degrees. Combine maple syrup, mustards, and cayenne in small bowl.

Line rimmed baking sheet with aluminum foil; arrange beans and carrots on baking sheet. Drizzle with oil; using hands, toss to coat evenly. Sprinkle with 1/2 teaspoon salt, toss to coat, and distribute in even layer. Roast 10 minutes.

Remove baking sheet from oven. Using tongs, coat beans and carrots evenly with maple-mustard mixture; redistribute in even layer. Continue roasting until carrots and beans are dark golden brown in spots and beans are starting to shrivel, 10 to 12 minutes longer.

Adjust seasoning with salt and toss well to combine. Transfer to serving dish, sprinkle with parsley, and serve.

Roasted Turkey with Smoked Paprika

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photo: Mccormick and Co.

This turkey tastes more like a smoked turkey due to the smoked paprika but it is still roasted in the oven. Make sure to use a high quality and naturally smoked Paprika like McCormick or Pereg.

2 tablespoons Herbes De Provence
2 tablespoons sea salt
1 tablespoon black pepper
1 tablespoon smoked paprika
2 teaspoons garlic powder
2 teaspoons ground dry mustard
1 whole turkey (12 to 14 pounds), fresh or frozen, thawed
2 ribs celery
1 onion, quartered
1 orange, quartered
2 bay leaves
1 tablespoon olive oil

Place oven rack in lowest position. Preheat oven to 325°F. Place roasting rack in shallow roasting pan. Mix first Herbes De Provence, sea salt, pepper, smoked paprika, garlic powder, and dry mustard in small bowl. 



Rinse turkey; pat dry. Place turkey, breast-side up, in prepared pan. Sprinkle 1 tablespoon of the seasoning mixture inside turkey. Stuff with celery, onion, orange and bay leaves. Brush turkey breast with oil. Spread remaining seasoning mixture over entire surface and under skin of turkey. Add 1/2 cup water to pan; cover loosely with heavy duty foil. 



Roast 1 hour. Remove foil. Roast 2 to 2-1/2 hours longer or until internal temperature reaches 165°F (175°F in thigh), basting occasionally with pan juices. Remove turkey from oven. Let stand 20 minutes. Transfer to platter or carving board and slice. Reserve pan juices to make gravy or to serve with turkey.

Butternut Squash and Corn Bread Stuffing Muffins

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Makes 12

These are so cute and I like to make these ahead of time and rewarm them so I have room in the oven for all the turkeys.
One 2-pound butternut squash, halved lengthwise and seeded
Vegetable oil, for rubbing
1 tablespoon canola oil
Kosher salt and freshly ground pepper
1 pound prepared corn bread, cut into 1-inch cubes You can use a mix or make homemade corn bread)
1/2 pound Italian sausage or kielbasa, cut into 1-inch pieces
1 medium red onion, cut into a small dice
1 celery rib, cut into 1/4-inch dice
2 garlic cloves, minced
1/4 cup chopped sage
2 teaspoons sugar
2 large eggs
1/2 cup chicken stock or low-sodium broth

Preheat the oven to 350°. Arrange the squash halves cut sides up on a large rimmed baking sheet and rub with oil. Season with salt and pepper and turn the squash cut sides down. Roast for about 1 hour, or until tender. Let cool slightly.

Increase the oven temperature to 375°. Spread the corn bread cubes on a large baking sheet and bake for about 20 minutes, until toasted. Let cool completely. Leave the oven on.

Generously grease a 12-cup muffin tin. In a medium skillet, cook the sausage over moderate heat until browned. Using a slotted spoon, transfer the sausage to a paper towel–lined plate. Heat the fat in the skillet plus 1 tablespoon oil. Add the red onion and cook over moderate heat until softened, about 4 minutes. Add the celery, garlic and sage and cook, stirring occasionally, until the celery is softened, about 4 minutes. Stir in the sausage.

Peel the roasted squash. Transfer 3 cups of the squash to a food processor, add the sugar and puree until smooth. Season the mixture with salt, add the eggs and process until incorporated. Add the chicken stock and process again.

In a large bowl, combine the toasted corn bread with the squash puree and let stand for 5 minutes. Stir lightly, add the onion-sausage mixture and 1 teaspoon of salt and stir again. Mound the stuffing in the prepared muffin cups. Wrap any extra stuffing in a piece of heavy-duty foil.

Bake the muffins and any extra foil-wrapped stuffing in the upper third of the oven for about 40 minutes, until crisp on top and heated through. Unmold the stuffing muffins and serve hot.

Braised Fennel with Oranges

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photo: Scott Phillips

Serves 8

I love this unusual recipe from Finecooking.com that we adapted for GKC readers.

3 tablespoons extra-virgin olive oil
4 medium fennel bulbs (about 4 lb. total), stalks trimmed and bulbs cut into quarters (cores left intact), fronds reserved for garnish
2 medium cloves garlic, thinly sliced
1/2 cup dry white wine
1/2 cup lower-salt chicken broth
1 medium navel orange
1/2 teaspoon fennel seeds, toasted and lightly crushed
1/2 teaspoon coriander seeds, toasted and lightly crushed
Kosher salt
Freshly ground black pepper

Position a rack in the center of the oven and heat the oven to 325°F.

Heat 2 tablespoons of the oil in a heavy-duty 12-inch skillet over medium-high heat. Add half the fennel, cut side down. Cook undisturbed until browned in spots, about 2 minutes. Flip and repeat on the other cut sides.

Arrange the fennel browned sides up in a large (10×14-inch) gratin or shallow baking dish. Add the remaining 1 tablespoons oil to the skillet and repeat with the remaining fennel. Lower the heat to medium if any smoking occurs. It’s OK if the wedges are snug in the baking dish; they’ll shrink as they braise.

Add the garlic to the skillet and and cook until fragrant, about 30 seconds. Add the wine and scrape the bottom of the pan with a wooden spoon to dissolve any browned bits, about 1 minute. Add the broth and simmer to meld the flavors, about 2 minutes. Pour over the fennel.

With a vegetable peeler, remove three 3-inch strips of zest from the orange and then juice the orange. Nestle the pieces of zest in the fennel and pour the juice over. Sprinkle with the fennel seeds, coriander seeds, 1 teaspoon salt, and a few grinds of pepper.

Cover the dish tightly with foil and braise in the oven until the fennel has collapsed and a paring knife penetrates the cores with no resistance, about 1-1/4 hours.

Spoon some braising liquid over the fennel, garnish with the reserved fronds, and serve hot, warm, or at room temperature.

Citrus Cranberry Sauce

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photo: Karen Manesco

Makes 1 ½ cups
1 orange
2 cups (8 oz.) fresh (or frozen, thawed) cranberries
1 cup pure maple syrup
1/4 cup fresh orange juice
1/2 teaspoon vanilla extract

Finely grate zest from orange and set aside. Using a sharp paring knife, cut off peel and white pith from orange. Working over a small bowl, cut between membranes to release segments into bowl.

Combine zest, cranberries, syrup, juice, and vanilla in a medium saucepan. Cook over medium heat, stirring occasionally, until cranberries have burst and sauce has thickened, 5–10 minutes. Add the oranges. Chill until cold.

Sweet and Savory Roasted Sweet Potatoes and Apples

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photo: Scott Phillips

Serves 8

Sweet potatoes prepared any way is a winner dish for me. The combination of sweet apples and savory sage make this both a kid friendly and adult friendly dish.

1-1/2 to 2 pounds sweet potatoes, peeled, halved crosswise, and cut into 3/4-inch-thick wedges
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons unsalted margarine
1 medium-large tart green or red apple, quartered, cored, cut into 16 wedges, wedges halved crosswise
1 tablespoons chopped fresh sage
1-1/2 teaspoons fresh lemon juice
1 teaspoon pure maple syrup

Position a rack in the top third of the oven and heat the oven to 475°F.

In a large bowl, toss the sweet potatoes with the oil, 1 teaspoon salt, and a few grinds of black pepper. Spread the potatoes in a single layer on a large, rimmed baking sheet. Roast for 10 minutes; then flip the potatoes and continue roasting until tender and browned in spots, about 5 minutes more.

While the potatoes roast, heat the margarine in a 12-inch skillet over medium-high heat until melted and beginning to brown, 1 to 2 minutes. Add the apples in a single layer and brown on both sides, 1 to 2 minutes per side. Add the sage and stir until wilted, about 30 seconds. Off the heat, stir in the lemon juice and maple syrup. With a spatula, scrape the apples and margarine into the bowl used for tossing the potatoes.


When the potatoes are done, add them to the apples and gently combine with the spatula. Season to taste with salt and pepper, and serve.

Corn Bread Stuffings

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1 tablespoon canola oil
1 medium onion, finely diced
3 stalks celery, finely diced
1/3 cup kielbasa
6 cups coarsely crumbled cornbread
2 tablespoons chopped fresh sage (or 1 teaspoon dried)
3 cups hot reduced-sodium chicken broth
Coarse salt and ground pepper
2 tablespoons margarine, plus more for dish

Preheat oven to 350 degrees. Heat oil in a 12-inch skillet over medium heat. Add onion and celery; cook, stirring occasionally, until onion is translucent, 6 to 8 minutes. Add kielbasa; cook, stirring, until beginning to brown, about 4 minutes.
In a large bowl, combine onion mixture, cornbread, and sage.
Pour broth over mixture; stir just until combined. Season with salt and pepper. Transfer to a greased 1 1/2-quart shallow baking dish.
Dot with margarine. Bake until golden brown on top and crisp around edges, 40 to 45 minutes.

Apple Pie with Cranberries

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photo: kingarthur.com

1 double crust, recipe below

1-1/2 cups (5 1/4 ounces) chopped cranberries

1 cup (7 ounces) sugar

1/2 teaspoon grated orange peel (zest)

1 tablespoon flour

1/3 cup (2 5/8 ounces) orange or cranberry juice

6 tablespoons (1-1/2 ounces) chopped pecans

3 firm, tart apples sliced 1/4 inch thick

1/2 teaspoon cinnamon

1 tablespoon margarine

Preheat your oven to 425°F. 

In a medium saucepan, cook the cranberries with the sugar, orange peel, flour and juice until the mixture is slightly thickened, about 4 – 5 minutes. Roll out the crust for the bottom of the pie and place it in a pie shell. 

Sprinkle half the pecans on the bottom crust of the pie shell. Make 2 layers of apples on top of the nuts. Sprinkle these with cinnamon and dot with margarine. Pour the cranberry mixture over the apples and sprinkle on the remaining pecans. Cover with a latticed top. 

Bake for 30 minutes or until the crust is golden and the berries are bubbly. Remove from the oven and allow to cool before slicing.

Pie Crust
2 cups flour
1/2 to 1 teaspoon salt

2 teaspoons sugar
½ tablespoon vodka (optional)

1/4 cup margarine, chilled and cut into pieces
½ cup shortening ( or ½ cup additional margarine)

4 to 7 tablespoons (2 to 3 1/2 ounces) tablespoons ice water

In a large bowl, combine the flour, salt and sugar. 

With a pastry blender, two knives, or your fingertips, cut or rub half of the shortening into the flour mixture until it resembles cornmeal. Then take the remainder of the shortening plus the margarine and cut or rub it in until the largest pieces are the size of a dime, or flattened peas. 

Sprinkle the ice water and vodka (if using), one tablespoon at a time, over the flour/fat mixture. With a fork, toss the mixture that you’ve just moistened and push it to one side. Continue until the dough is just moist enough to hold together. Then gather it into a ball (a bit like gently packing a snowball), cut it in half and flatten the halves into two disks. If you’re making a double-crust pie, make the piece for the bottom crust slightly larger, since it has to fit down into the pie plate. 

Wrap the two pieces of dough and put them in the refrigerator to give them a rest for 30 minutes or more before rolling them out.

Roasted Cranberry Pear Relish

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photo: Annabelle Breakey

Makes 1 ½ cups

2-1/2 cups diced (1/2 in.) firm-ripe peeled Bosc pears
2 cups fresh or frozen cranberries
3/4 cup light brown sugar
1 cinnamon stick

Preheat oven to 350°. In a medium bowl, mix pears, cranberries, sugar, cinnamon stick, and 1/4 cup water. Transfer to a rimmed baking sheet and roast, stirring occasionally, until the berries have popped and the juices have thickened, about 40 minutes. Chill until cool, covered.

Pumpkin Mousse Pie with Pecan Streusel

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A super sweet and super easy and seemingly lighter version of pumpkin pie. It tastes mousse like and looks fluffy. Top it with some pecan streusel if you like.
1 (9-inch) frozen deep-dish pie crust or 1 homemade pie crust
38 large marshmallows
1 cup pumpkin puree
1/2 teaspoon pumpkin pie spice
1/4 teaspoon salt
12-ounces pareve whipping cream, whipped to soft peaks
Cinnamon, garnish or Pecan Streusel topping

Preheat oven to 350 degrees. Bake the pie crust for 15 to 20 minutes or until golden. Cool.

In the top of a double boiler over low heat, combine the marshmallows and the pumpkin puree. , Stir constantly, with a heatproof spatula, until the marshmallows are melted. Take the pan off the heat and stir in the pumpkin pie spice and salt.

When the mixture is completely cool, stir in half of the pareve whipped topping. Pour the filling into the prepared pie crust. Top with the remaining whipped topping and garnish with cinnamon or pecan streusel.

Pecan Streusel

1 cup pecans, chopped, and toasted
¼ cup brown sugar
½ cup cooking oats
¼ cup flour
½ cup oil
½ teaspoon cinnamon

Preheat oven to 350 degrees. Mix together streusel ingredients. Pour onto a baking dish. Bake for 20 minutes or until the oats are cooked. Let cool. Gently scatter on top of whipped topping.

Spanish Chicken and Rice Soup

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photo: foodnetwork.com

Serves 8
2 tablespoons margarine
1/4 cup thin spaghetti, 1-inch pieces
1/2 cup long-grain white rice
1 quart chicken stock
2 pieces chicken breast, cooked (great use of leftover chicken), shredded or cut into ½ inch pieces, or cut up smoked turkey
1 small yellow onion, peeled and halved
2 tablespoons fresh flat-leaf parsley leaves, finely chopped
2 fresh bay leaves
1 tablespoon extra-virgin olive oil
5 ounces Italian sausage or kielbasa, sliced
1 large Spanish yellow onion, chopped
2 carrots, peeled and chopped
Few ribs celery from the heart, chopped
1 jalapeno pepper, thinly sliced (or for a less spicy soup, remove seeds and membrane, then slice)
1 cup water
1 cup red wine
4 cloves garlic, chopped or very thinly sliced
Salt and freshly ground black pepper
Pinch saffron threads (about 20)
1-1/2 teaspoons smoked paprika or sweet paprika
1 (15-ounce) can crushed tomatoes

Place the margarine in a small pot over medium heat. Melt the margarine and toast the pasta 2 to 3 minutes or until golden in color, add the rice and stir to coat. Add 1 cup stock to the pot and bring the mixture to a bubble, reduce the heat to low, cover the pot and cook 15 minutes. Stir in parsley; turn off the heat and cover. Let stand to cool.

Heat a Dutch oven over medium-high heat. Add the extra-virgin olive oil, then the sausage or kielbasa and brown a couple of minutes. Add the onions, carrot, celery, chile, and garlic to the pot and season with a little salt and some black pepper. Cook for 7 to 8 minutes to soften. Stir in the saffron threads and paprika to combine. Add in the water and wine and add 3 cups more chicken stock, chicken, and tomatoes. Bring the soup to a boil; simmer 15 minutes to combine flavors. Add the rice and spaghetti mixture to the soup and serve.

Red Wine and Mushroom Glazed Hanger Steak

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photo: bonappetit.com


Serves 4

Adapted from Bon Appétit
3 tablespoons extra-virgin olive oil, divided
12 ounces assorted mushrooms, torn or cut into large pieces
Kosher salt, freshly ground pepper
4 tablespoons (1/2 stick) unsalted margarine, divided
1-1/2-pound hanger steak, trimmed, pounded to 1/2″ thickness (you can also use skirt steak)
Coarsely cracked black pepper
3 garlic cloves, lightly crushed
1 (6-inch) sprig rosemary
1 cup dry red wine
3/4 cup low-salt chicken stock
2 tablespoons chopped fresh tarragon

Heat 2 tablespoons oil in a large heavy skillet over medium-high heat. Add mushrooms; cook, stirring occasionally, until soft and golden, about 7 minutes. Season to taste with salt and pepper. Transfer to a bowl; set aside.

Melt 1 tablespoon margarine with remaining 1-tablespoon oil in same skillet over medium heat. Season steak with salt and cracked pepper. Add steak, garlic, and rosemary to skillet. Cook about 3 minutes per side for medium-rare. Transfer to a cutting board. Let rest while preparing sauce.

Discard garlic and rosemary from skillet. Pour off all but 1 tablespoon fat. Add wine; cook, stirring up bits, until reduced to 3/4 cup, about 3 minutes. Strain; return liquid to skillet. Stir in stock; bring to a boil. Simmer until reduced to 1/2 cup, about 5 minutes. Remove from heat; Whisk in 3 tablespoons margarine. Stir in mushrooms and 1 tablespoon tarragon. Season with salt and pepper.

Spoon mushroom mixture onto plates. Thinly slice steak; serve over mushrooms. Garnish with remaining 1 tablespoon tarragon.

Blackened Green Beans

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photo: foodnetwork.com

Serves 6

1 teaspoon salt, plus 2 teaspoons sea salt
3 cups green beans, ends cut
2 tablespoons paprika
¼ – ½ teaspoon cayenne
1 teaspoon chili powder
2 teaspoons garlic powder
1 teaspoon ground cumin
1 teaspoon black pepper
2 teaspoons sea salt
2 tablespoons olive oil
3 tablespoons margarine

In a medium sauce pot, bring water to a boil and add 1 teaspoon salt. Add green beans and blanch for 2 to 3 minutes. Remove from water and immediately place in an ice water bath.

In a medium bowl, mix the paprika, cayenne chili powder, garlic powder, cumin, black pepper, and sea salt. Toss green beans in mixture. In a large saute pan, add the olive oil and heat to almost smoking. Add green beans and cook until spices begin to blacken, approximately 2 minutes. When done, add the margarine, toss and serve.

Black Bean, Edamame and Wheat Berry Salad

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Serves 6

I can never have enough side dish recipes that include a noodle or a grain. They are filling, can be served at room temperature and are great as leftovers.
4 cups water
½ cup dry wheat berries
½ of a 15 ounce can of black beans, rinsed and drained
1 cup frozen, shelled edamame, thawed
1 cup chopped tomato
¼ cup finely chopped red onion
½ teaspoon cumin (optional)
3 tablespoons olive oil
2 tablespoons red wine vinegar
Kosher salt and pepper to taste
Fresh parsley, cilantro or basil, chopped on top

Combine the water and wheat berries in a medium saucepan, and bring to a boil. Reduce heat, cover and simmer 55 minutes or until wheat berries are tender. Place in a strainer, run under cold water, and drain. Combine the wheat berries with the remaining ingredients in a medium bowl. Top with parsley, cilantro or basil. Cover and store in the refrigerator and serve at room temperature.

Chocolate Raspberry Trifle

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photo: bitesoutoflife.com

Serves 8 – 10

According to my husband, there is no dessert better than anything with chocolate and raspberry mixed together. This one will not disappoint anyone.
1 Brownie Cake, recipe follows, or any brownie or leftover chocolate cake
3 cups pareve whipping cream
3 tablespoons instant vanilla pudding mix (pareve)
1 tablespoon confectioners’ sugar
2 teaspoons pure vanilla extract
3/4 cup raspberry jam, divided, and melted
3 medium bananas, thinly sliced, divided

Cut the Brownie Cake into 1/2-inch chunks, about 4 cups. Set aside.

Using an electric mixer, whip the cream, pudding mix, confectioners’ sugar, and vanilla until stiff peaks form.

In a large trifle bowl, place 1 cup of the whipped cream mixture. Cover with one-third of the brownies in a single layer. Top with 4 tablespoons of the raspberry jam, then one-third of the sliced bananas. Repeat with 2 more layers of each ingredient, ending with sliced bananas. Finish off by topping it all with the remaining whipped cream mixture. Chill in the refrigerator for 30 minutes and up to 8 hours before serving.

Brownie Cake:
1 cup (2 sticks) plus 2 tablespoons margarine
3 ounces chopped unsweetened chocolate
1/2 cup plus 1 tablespoon unsweetened cocoa powder
2-1/2 cups granulated sugar
3 large eggs, at room temperature
1 tablespoon vanilla extract
1-1/2 cups all-purpose flour
1/2 teaspoon salt

Preheat the oven to 350 degrees. Prepare an 8 by 8-inch square baking dish with nonstick cooking spray.

In a double boiler, or a microwave set on low power, melt the margarine and chocolate, stirring frequently. Transfer the chocolate mixture to a large bowl and let cool. Whisk in the cocoa until smooth. Whisk in the granulated sugar. Whisk in the eggs and vanilla. Fold in the flour and salt until just blended.

Pour the batter into the prepared pan. Bake until the brownies are slightly set (they should be gooey inside), 20 to 25 minutes. Let cool in the pan on a wire rack for 5 minutes.

Butterscotch Brownies

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photo: mydiversekitchen.com


Just thinking about this dessert makes my mouth water…

¾ cup margarine
1 cup butterscotch chips
1-1/2 cups flour
2/3 cup brown sugar
2 teaspoons baking powder
2 eggs
2 teaspoons vanilla
2 cups miniature marshmallows
2 cups semisweet chocolate chips

Preheat oven to 350 degrees. Grease a 15 x 10-inch baking pan. Melt together margarine and butterscotch chips and stir until smooth. Cool. In a mixing bowl or stand mixer, stir together the flour, brown sugar and baking powder. Beat in eggs, vanilla and melted margarine and butterscotch chips. Mix well. Fold in marshmallows and chocolate chips. Spread in prepared pan. Bake for about 20 minutes. Cool on wire rack and cut into bars.

One-Pot Spanish Beef

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4 tablespoons oil
2 pounds ground beef (preferably lean)
2 onions, chopped
1 green pepper, chopped
1 red pepper, chopped
4 stalks celery, chopped
2 teaspoons minced fresh garlic
1 cup brown rice
2 cups water
3 cups tomatoes

Heat oil to medium-high in Dutch oven. Brown meat, onions, peppers, celery and garlic. Add rice and water; simmer for 30 minutes. Add tomatoes. Continue cooking for an additional 30 minutes – until rice is tender, adding more liquid if necessary. Serves 8.