Spinach and Chicken Salad

This salad says summertime to me.

Serves 8

Dressing:
¼ cup rice vinegar
2 tablespoons soy sauce
2 tablespoons peanut oil
1 tablespoon minced fresh ginger
1 tablespoon minced fresh garlic
2 teaspoons sugar
2 teaspoons sesame oil
¼ teaspoon crushed red pepper flakes

Chicken:
2 tablespoons peanut oil
2 pounds boneless, skinless chicken breasts, cut into bite-size pieces

Salad:
1 cup toasted cashews
2 (10-ounce) packages baby spinach
2 scallions, diced
1 (4-ounce) can sliced water chestnuts, drained
½ cup bean sprouts

To prepare dressing: In a small bowl, whisk together all ingredients. Set aside.

To prepare chicken: In a large wok, heat the oil over medium-high heat. Add chicken and sauté until cooked through. Cool

To prepare salad: In a large bowl, combine salad ingredients with chicken. Add dressing and toss to coat.

Chicken and Stuffing Casserole

What makes this a summer dish is not the ingredients but the ease!

2 cups stuffing mix, divided
2 tablespoons margarine, melted
2 cups frozen petite pois, thawed
1 (8 ounce) can sliced mushrooms, drained
2 cups shredded cooked chicken
4 cups chicken broth
4 eggs

Preheat oven to 400 degrees. Lightly grease a 2-quart baking dish.

Mix 2 tablespoons stuffing mix with melted margarine; set aside.

In a large bowl, combine remaining stuffing mix with peas, mushrooms and chicken. Spread evenly in prepared dish.

Whisk together broth and eggs. Pour over chicken-stuffing mixture. Sprinkle with reserved crumbs. Bake until fully cooked and bubbly, about 45 minutes.

Southwestern Coleslaw

1-1/2 packages cole slaw
2 scallions, minced
2 radishes sliced
1 cup mayonnaise
1 tablespoon lime juice
1 teaspoon cayenne
1 teaspoon salt
½ teaspoon pepper

 

In a large bowl, combine cole slaw with scallions and radishes.  Whisk together all dressing ingredients and pour over vegetables. Mix until well-combined. Cover and chill for at least one hour.

Chicken Kiev Casserole

Yet another use for leftover chicken! It’s hard to believe but there really are thousands of creative ways to cook with the chicken that’s left from Shabbos. This is easy and delicious and ensures that you will never hear that dreaded refrain in your home “Not Shabbos leftovers again!”

1 (12-ounce) package egg noodles, cooked and drained
¼ cup margarine, melted
1 tablespoon minced fresh garlic
4 cups cooked chicken, cut into bite-size pieces
2 cups petite pois, thawed
1 cup pareve whip
1 cup chicken stock
Bread crumbs or cornflakes crumbs (optional)

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.

Stir together the margarine and garlic; set aside.

Layer half the chicken in the pan, then half the noodles and half the peas. Pour half the margarine mixture over top. Repeat.

Pour pareve whip and chicken stock over all. Sprinkle with bread crumbs or cornflakes crumbs, if using. Bake for 45 minutes, until cooked through and bubbling.

My New Favorite BBQ Sauce

BBQ Sauce:
1 head of garlic, roasted, squeezed from the skin
1 cup ketchup
2 tablespoons brown sugar
2 tablespoons maple syrup
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
2 teaspoons chipolte in adobe sauce (optional: made by Roland in a can with OU hashgacha)
½ cup chicken stock or vegetable stock
1/2 teaspoon coarse black pepper

For the sauce: Place the roasted garlic, ketchup, brown sugar, syrup, vinegar, Worcestershire, chipolte, chicken stock and pepper in a small pot. Bring to a low boil, reduce the heat to low and thicken 20 minutes. (This sauce stores well for weeks)

Roasted Vegetable Tart

Serves 10

Ratatouille Tart:
1 sheet frozen puff pastry, thawed
Flour, for dusting
1/2 to 3/4 cup leftover BBQ Sauce
3 Roma tomatoes, sliced 1/4-inch thick
1 Japanese eggplant, sliced 1/4-inch thick on a mandoline
1 yellow squash, sliced 1/4-inch thick on a mandoline
1 zucchini, sliced 1/4-inch thick on a mandoline
1 to 2 roasted red peppers, julienned
2 to 3 tablespoons olive oil
Kosher salt and freshly cracked black pepper
2 teaspoons chopped fresh basil, divided

Preheat the oven to 400 degrees F. 

Roll the puff pastry out on a floured surface to a rectangular shape, about 12 by 10 1/2 inches. Transfer the pastry sheet to a parchment-lined baking sheet. With the tines of a fork, dock a 1/2-inch border around the edge of the sheet and dock the center of the sheet a few times as well. This will prevent the dough from rising as it cooks. 



Spread the BBQ sauce evenly over the pastry, leaving a small border around the edge of the pastry. Layer the tomatoes, eggplant, yellow squash and zucchini in overlapping rows, or in whatever pattern you like. Sprinkle the roasted red peppers around the tart. Drizzle the assembled tart with a little olive oil, making sure to brush a little on the edges, season with salt and pepper. 

Bake until the pastry is golden brown and puffed, 20 to 25 minutes. Remove from the oven and immediately sprinkle with the basil before serving.

Skirt Steak with Chimichurri Sauce

photo by Francesco Tonelli

Serves 6

Chimichurri is a terrific zesty sauce that blends cilantro, jalapeno, oregano, and oil and vinegar. I use it as a marinade on skirt steak, London Broil, other thin cuts of steak, and lamb. Reserve some sauce for topping the meat at the end.

1/2 cup red wine vinegar
1 teaspoon kosher salt plus more
3-4 garlic cloves, thinly sliced or minced
1 shallot, finely chopped
1 jalapeño, finely chopped
2 cups minced fresh cilantro
1 cup minced fresh flat-leaf parsley
1/3 cup finely chopped fresh oregano
3/4 cup extra-virgin olive oil
2 pounds skirt steak

Combine vinegar, 1 teaspoon salt, garlic, shallot, and chile in a medium bowl and let stand for 10 minutes. Stir in cilantro, parsley, and oregano. Using a fork, whisk in oil. Remove 1/2 cup chimichurri to a small bowl, season with salt to taste, and reserve as sauce.
Place skirt steak in a glass, stainless-steel, or ceramic dish. Toss with remaining marinade. Cover and chill for at least 3 hours or overnight.
Remove meat from marinade. Heat grill. Grill meat on indirect or low heat for about 4 minutes each side.
Spoon reserved sauce over grilled meat.

Cucumber Salad with Coconut

Serves 6 – 8

1 tablespoon vegetable oil
2 cups 1/4-inch-thick slices peeled cucumber (I use English or Persian any cucumbers)
Kosher salt and freshly ground black pepper
2 small tomatoes, peeled, and coarsely chopped
4 scallions, thinly sliced
2 red or green jalapenos (with seeds if you like it spicy), thinly sliced
1 garlic clove, smashed
1/2 cup unsweetened coconut milk
1-1/2 teaspoons honey
1/4 cup fresh cilantro leaves
Fresh lime juice

Heat oil in a medium saucepan over medium heat. Add cucumber. Sauté until beginning to soften, about 1 minute. Season with kosher salt and freshly ground black pepper.
Add tomatoes, scallions, chiles and garlic. Sauté until vegetables are soft, 2–3 minutes.
Add coconut milk and honey; simmer until vegetables are cooked through, 2–3 minutes. Stir in cilantro leaves and a squeeze of fresh lime juice. Season with salt and pepper.
Serve with rice, if desired.

Roasted Squash with Cinnamon and Spices

Serves 6

This is an easy side dish that combines terrific fresh flavors. It can be prepared ahead of time and rewarmed before serving.

3 pounds butternut squash (or other variety), washed, and peeled
8 tablespoons (1 stick) unsalted margarine
2 tablespoons dark brown sugar
3 tablespoons molasses
Kosher salt and freshly ground black pepper
1 teaspoon ground ginger
1 (1 to 2-inch) piece fresh ginger, peeled and finely grated
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
¼ cup orange juice

Preheat oven to 400 degrees F.
Cut the squash into large pieces. Arrange in a single layer on 1 or 2 baking sheets.
In a small saucepan, over medium heat, add the margarine. Wait until the margarine starts to turn a light brown color. Remove from the heat and immediately pour half over the squash sections. Reserve the rest. Sprinkle the squash with the brown sugar and molasses and season with salt and pepper, to taste. Sprinkle the ground (dry) ginger, fresh grated ginger, cinnamon, nutmeg, and orange juice over the squash. Fill the bottom of the baking sheet(s) with about 1-inch of water to create steam while the squash bakes in the oven. Cover the baking sheets with aluminum foil and seal the edges tightly.

Put the tray in the center of the oven and bake, undisturbed, for 30 to 45 minutes. To check for doneness, pierce 1 squash section with the tip of a small knife. The knife should slide in and out easily. When the squash is tender, remove the pan from the oven and carefully peel back the foil. Drizzle with the remaining margarine.Transfer to a serving platter and serve.

Peanut Butter Pie, Another Version


Serves 10

We just can’t help it! Yes we are sharing another peanut butter dessert. They are so popular though and when we try a good one we just have to share it. Check out the other peanut butter desserts too!

6-1/2 ounces chocolate wafers
1 tablespoon sugar
10 tablespoons unsalted margarine, room temperature, divided
1 ½ cups peanut butter
¾ cup powdered sugar
1 teaspoon vanilla extract
2 ounces good quality bittersweet chocolate, chopped
1/4 cup plus 1 tablespoon pareve whipping cream

Preheat the oven to 350 degrees F.

In the bowl of a food processor, combine the wafers and 1 tablespoon sugar. Process until the wafers are fine crumbs. Melt 6 tablespoons of the margarine and drizzle into the crumb mixture. Pulse to combine. Press this mixture into the bottom, up the sides and just over the lip of a 9-inch pie pan. Place in the oven on the middle rack and bake for 10 minutes. Remove from the oven and cool completely.

After the crust has cooled, place the peanut butter and remaining margarine into the bowl of the food processor. Process for 1 minute. Add the powdered sugar and vanilla and process for another 1 1/2 to 2 minutes or until smooth. Carefully spread the mixture into the pie shell and return to the oven to bake for 10 minutes. Remove from the oven and allow to cool while preparing the topping.

Place the pareve whipping cream into a heat-proof bowl and microwave on high just until simmering, approximately 30 seconds. Remove the cream from the microwave and add the chocolate. Make sure the chocolate is completely submersed in the cream. Allow to sit for 2 minutes. Gently whisk until the chocolate is melted and combined with the cream, approximately 2 to 3 minutes.

Spread the chocolate mixture over the pie and chill in the refrigerator for 1 1/2 hours before serving.

Updated Sloppy Joe with Turkey

Serves 8 – 10

This is a great week night dinner. Easy and fast preparation, and fun to eat for both adults and kids.

3 tablespoons olive oil
3 pounds ground turkey
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon smoked paprika
Kosher salt and black pepper
5 cloves garlic, grated
2 green bell peppers, diced
1 large onion, finely diced
1 (28-ounce) can crushed tomatoes
14 ounces tomato purée
1 cup ketchup
4 tablespoons brown sugar
3 tablespoons Dijon mustard
2 tablespoons cider vinegar
2 tablespoons Worcestershire sauce
24 small rolls, lightly toasted

In a large skillet, add the olive oil and ground turkey, sprinkle with the garlic powder, onion powder, paprika, salt and pepper and cook, breaking up with the back of a wooden spoon, until the meat is no longer pink, about 5 minutes. Add the garlic, bell peppers and onions and season with salt and pepper. Cook until the vegetables soften, about 5 minutes. 

Add the crushed tomatoes, tomato puree, ketchup, brown sugar, mustard, vinegar and Worcestershire sauce. Bring the mixture to a boil, reduce to a simmer and cook, stirring occasionally, until the sauce thickens up, 10 to 15 minutes. Serve warm on potato rolls.

Fried Chicken Livers

photo: ichoosethesun.com

Liver – you either love it or you hate it. For those of you, like me, who love it, here’s great appetizer.

Serves 4 to 6

1 pound chicken livers, cut into small pieces
1 cup flour
½ teaspoon pepper
¼ cup olive oil
¼ cup margarine
1 onion, chopped
½ cup red wine

Coat livers in flour and pepper. In a large skillet, heat oil and margarine over medium-high heat. Add livers and onion and sauté until browned, stirring constantly. Add wine and just bring to a simmer. Serve immediately. (can be reheated and served later)

Chex Muddy Buddies

photo: notacult.com

I don’t love these but my kids do and since they can make it themselves, I don’t usually interfere…

9 cups any type of Chex cereal (a mixture is nice)
1 cup semisweet chocolate chips
½ cup creamy peanut butter
¼ cup margarine
1 teaspoon vanilla extract
1-1/2 cups powdered sugar

Place cereal in a large bowl. In a small saucepan or a microwave, melt together the chocolate chips, peanut butter and margarine. Stir until smooth. Stir in vanilla. Pour over cereal and toss to coat. Place whole mixture in freezer-strength large Ziploc bag. Add powdered sugar and seal bag. Shake to coat.

Quick Chicken and Corn Soup


An easy weeknight dinner made with leftover Shabbos chicken and some fresh corn.
1 pound leftover chicken, cut into pieces
1 onion, chopped
3 potatoes, peeled and chopped
1 (32-ounce) box chicken broth
4 ears corn, kernels removed
1 cup nondairy creamer

In a medium stock pot, place onion, potatoes and broth.  Bring to a boil; reduce heat and simmer for about 20 minutes or until potatoes are soft. Remove from heat.

With a hand immersion blender, purée soup, leaving a few chunky pieces.
Stir in corn kernels, creamer and chicken.  Return to heat and cook over low to medium heat for about 10 minutes.

If you are a corn soup fan, you might like this version as well.

Red Potato Salad


A popular summer dish, perfect alongside barbecued meat.

4 cups red potatoes, sliced peeled, cooked and drained
1 stalk celery, diced
1 scallion, minced
2 radishes, thinly sliced
1 cup tofutti sour cream
2 tablespoons cider vinegar
1 envelope Good Seasons Italian dressing

In a large bowl, gently combine the potatoes, celery, scallion and radishes.
In a small bowl, whisk together the sour cream, vinegar and dressing. Pour over potato mixture and toss to coat. Cover and refrigerate until ready to serve.

Butterscotch Brownies

Yield: 24 brownies

There are many competing version of this delicious dessert; here’s yet another to add to your repertoire.
Bottom Layer:
1/3 cup margarine
1-1/3 cups shredded coconut
¾ cup chopped toasted pecans
2/3 cup brown sugar

Second Layer:
½ cup margarine
1 cup brown sugar
½ teaspoon baking soda
3 eggs
½ teaspoon vanilla extract
1-1/2 cups flour
½ cup chopped toasted pecans
½ cup tiny marshmallows

Preheat oven to 350 degrees. Lightly grease a 9 x 13-inch baking pan.
In a small saucepan, heat the margarine, coconut, pecans and brown sugar until margarine is melted. Press onto bottom of prepared pan.

In a large bowl, beat the margarine, brown sugar and baking soda until light and fluffy. Beat in eggs and vanilla. Add flour and mix until combined. Stir in pecans and marshmallows. Spread carefully over bottom layer.

Bake for about 20 minutes or until lightly browned. Cool in pan on wire rack before cutting into bars.

Shaved Carrot and Pear Salad with Curry Vinaigrette

Serves 6

This is a Giada De Laurentis recipe that I have been making for Shabbos lunch. It has great flavor. The sweet pears and carrots are a great contrast to the curry vinaigrette.

1-1/2 pound large carrots, trimmed and peeled (about 8 carrots)
2 firm pears (recommended: D’Anjou)
2 tablespoons chopped fresh parsley leaves
2 tablespoons white wine vinegar
1 tablespoon curry powder
2 teaspoons honey
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup extra-virgin olive oil

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.

In a blender combine the white wine, curry powder, honey, salt, and pepper and blend to combine. With the machine running add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Sugar Snap Peas with Sweet Onion Vinaigrette

1 pound sugar snap peas
1¼ cups (about 5 ounces) chopped sweet onions, preferably Vidalia
3 tablespoons honey
1 tablespoon each fresh lemon juice
1 tablespoon Dijon mustard
¾ teaspoon salt
½ cup extra-virgin olive oil
2 teaspoons poppy seeds
1/3 cup toasted pine nuts

In a large pot of boiling, salted water, cook sugar snap snow peas until crisp-tender, about 2 minutes. Drain and rinse under cold water and pat dry.

Using a food processor, pulse chopped sweet onion with honey. Add fresh lemon juice and Dijon mustard and salt, then process until smooth.

With the machine on, slowly add extra- virgin olive oil until combined. Transfer to a large bowl and stir in poppy seeds. Add the sugar snap snow peas and pine nuts and toss. Serve chilled or at room temperature.

This also makes a great salad dressing.

Sautéed Chicken with Onion Jam

This is a great Shabbos day chicken. I also like it warm but the jam adds tons of flavor to the sautéed or grilled chicken breast.

Serves 4
2 teaspoons olive oil
5 cups vertically sliced red onion
1 tablespoon chopped fresh thyme
1 garlic clove, minced
1-1/2 tablespoons balsamic vinegar
1/4 teaspoon salt
1 tablespoon chopped fresh chives
1 tablespoon margarine
1 teaspoon fresh lemon juice
1 tablespoon olive oil
4 (6-ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat a large nonstick skillet over medium-high heat. Add olive oil to pan; swirl to coat. Add onion, thyme, and garlic to pan; sauté 8 minutes, stirring frequently. Add balsamic vinegar and 1/4 teaspoon salt. Cover, reduce heat, and cook 15 minutes or until onion is very tender, stirring occasionally. Remove from heat; stir in chives, margarine, and lemon juice. Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil; swirl. Sprinkle chicken with 1/4 teaspoon salt and pepper. Add chicken to pan; sauté 6 minutes on each side or until done. Serve with jam.

Chocolate Oatmeal Moon Pies

Makes 18

COOKIES
1-1/4 cups unbleached all-purpose flour
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2-1/4 cups old-fashioned oats
1 cup dried craisins, chopped (optional)
1 cup pecans, chopped
3/4 cup semisweet or bittersweet chocolate (4 ounces), chopped into chocolate chip-size chunks
3/4 cup (1-1/2 sticks) unsalted margarine, room temperature
1-1/2 cups (packed) dark brown sugar
1 large egg
1 teaspoon vanilla extract
2 (7-ounce) jars marshmallow fluff

CHOCOLATE DIPPING SAUCE
1/2 cup semisweet or bittersweet chocolate (2 1/2 ounces), chopped
1 tablespoon honey
1/2 cup pareve whipping cream

COOKIES
Arrange racks in upper and lower thirds of oven; preheat to 350°. Line 3 baking sheets with parchment paper. Whisk flour, baking powder, baking soda, and salt in a medium bowl. Combine oats, craisins, pecans, and chocolate in a large bowl.

Using an electric mixer, beat margarine and sugar in another large bowl, occasionally scraping down sides of bowl, until smooth, about 2 minutes. Add egg and vanilla and beat to blend. Scrape down sides of bowl. With machine running at low speed, gradually add flour mixture; beat just to blend. Stir in oat mixture with a wooden spoon just to blend.

Using a 1-oz. ice cream scoop or scooping out 2 level tablespoonfuls of dough, measure dough into 36 portions. Divide among baking sheets. Using your hands, gently press down on each dough ball until 1/2″ thick.

Bake cookies for 12 minutes. Rotate sheets front to back and top to bottom; continue baking until cookies are golden brown and edges have begun to set but centers are still soft (cookies will appear underdone and shiny in centers), 7–8 minutes longer. Do not overbake. Let cookies cool on baking sheets.

Spread 1 tablespoon marshmallow creme on bottom of 18 cookies. Sandwich with remaining cookies.

CHOCOLATE DIPPING SAUCE

Place chocolate and honey in a medium bowl. Bring pareve cream just to a boil in a small saucepan. Pour over chocolate and honey; let stand for 1 minute; stir until melted and smooth. Drizzle over cookies or serve alongside sandwich cookies for dipping.

Salmon Burgers with Lemon-Honey Mustard Sauce

Serves 4
For Burgers:
2 teaspoons freshly chopped parsley leaves
1/2 Vidalia onion, diced
2 eggs
1/2 cup panko bread crumbs
1/2 teaspoon cracked black pepper
1 teaspoon kosher salt
1 lemon, zested
4 tablespoons Lemon Honey Mustard, recipe follows
2 (6-1/2-ounce) cans Alaska skinless and boneless pink salmon, drained well
2 tablespoons canola oil

Preheat oven to 400 degrees F.

In medium bowl, combine, parsley, onions, eggs, panko, black pepper, salt, lemon zest and lemon honey mustard together. Add drained salmon and mix well together. Make 4 patties and set aside.

In a large skillet on medium, heat 2 tablespoons of oil. Place burgers in skillet. Cook over medium heat until browned. Turn and brown other side. Place in oven for 3 to 4 minutes. Serve with additional honey mustard sauce on top.

Lemon-Honey Mustard:
1/4 cup Dijon mustard
1 heaping tablespoon honey
1 tablespoon fresh orange juice
1/2 teaspoon lemon zest
1 teaspoon fresh lemon juice
Salt and freshly ground black pepper

Whisk together in a small bowl the mustard, honey, orange juice, lemon zest, lemon juice and season with salt and pepper. Cover and refrigerate for at least 30 minutes and up to 24 hours to allow the flavors to meld.

Easy Cheese Danishes

photo: bakingthroughmsbh

If you bought too much cream cheese in anticipation of Shavuos, this is the perfect use of the “leftovers”. And if you didn’t buy too much, these are still a delicious morning or afternoon snack.

1 (8-ounce) package cream cheese (I always prefer whipped)
1 egg yolk
1 teaspoon vanilla extract
1 cup powdered sugar
12 – 18 puff pastry squares

Preheat oven to 325 degrees. Lightly grease 12 muffin tins. (If you have extra filling, grease some extra tins)

In a medium mixing bowl, beat together the cream cheese, egg yolk, vanilla and powdered sugar until smooth and creamy.

Place 1 puff pastry square in each muffin cup. Fill with 1 to 2 tablespoons cream cheese mixture. Press corners of puff pastry together over filling and twist to seal.

Bake for about 25 minutes, or until golden.

Really Yummy Macaroni and Cheese

1 pound cavatappi (you can use elbow macaroni if you can’t find this), cooked and drained
6 tablespoons butter
½ cup flour
4 cups milk
1 teaspoon dry mustard
¼ teaspoon cayenne
Dash Tabasco
3 cups grated cheddar cheese
¾ cup grated mozzarella

Topping:
1-1/2 cups crushed potato chips
1 cup grated cheddar
½ cup grated mozzarella
¼ cup imitation bacon bits

Preheat oven to 375 degrees. Grease a 9 x 13-inch pan.

In a large saucepan, melt the butter over low heat. Whisk in flour until blended. Gradually whisk in milk until sauce is thickened. Stir in mustard, cayenne and hot sauce. Stir in cheddar, mozzarella and cooked pasta and toss until well mixed. Pour into prepared pan.

In a small bowl, combine all topping ingredients and sprinkle over pasta. Bake for about 45 minutes, or until top is brown and beginning to crisp.

Raspberry Almond Muffins

These are a little more effort but they are worth it. They taste almost like sufganiyot.

Yield: 12 to 14 muffins

Batter:
1-3/4 cups flour
½ cup sugar
½ teaspoon baking powder
½ teaspoon baking soda
½ cup (1 stick) margarine
1 egg
¾ cup tofutti sour cream
1 teaspoon almond extract

Topping:
1/3 cup flour
2 tablespoons guar
2 tablespoons margarine
1/3 cup sliced almonds

Filling:
1 (8-ounce) package tofutti cream cheese
1 egg
¼ cup sugar
½ teaspoon vanilla
¾ cup raspberry jam or preserves, slightly warmed

Preheat oven to 350 degrees. Grease 14 standard muffin cups or line with paper liners.

For Batter: In a large bowl, stir together flour, sugar, baking powder and baking soda. Using a fork, cut in margarine until mixture resembles coarse crumbs. In a separate bowl, whisk together the egg, sour cream and almond extract. Stir into dry ingredients until just moistened.

For Topping: In a small bowl, stir together flour and sugar. Using a fork, cut in margarine until mixture resembles coarse crumbs. Stir in almonds and set aside.

For Filling: Beat together tofutti cream cheese, egg, sugar and vanilla until smooth.

Fill prepared muffin cups halfway with batter. Top with filling and then jam. Cover with remaining batter and sprinkle with topping.

Fill empty muffin cups with water to prevent burning. Bake for 30 to 35 minutes. Cool 5 minutes before removing to wire rack.