Strawberry Crumb Pie


This recipe was adapted from the original version by Emeril Lagasse. I loved the idea of cream cheese in the crust to yield a creamer taste but had to be careful with the tofutti because it sometimes makes things taste pasty. This one works great.

For the Crust:
1 stick cold unsalted margarine
3 ounces cold tofutti cream cheese
3 tablespoons sugar
1-1/4 cups all-purpose flour, plus more for dusting
Pinch of salt

For the Crumb Topping:
3/4 cup rolled oatmeal
1/2 cup all-purpose flour
1/3 cup sugar
4 tablespoons (1/2 stick) unsalted margarine, melted and cooled slightly
¼ cup chopped walnuts, toasted (optional)

For the Filling:
6 cups (2 pounds) hulled, quartered strawberries
1/2 cup sugar
2 teaspoons fresh lemon juice
2-1/2 tablespoons cornstarch
1/4 teaspoon grated orange zest

Directions

Make the crust: Combine the margarine and tofutti cream cheese in a food processor and process until smooth. Add the flour, sugar and salt and process just until the mixture comes together into a ball. Scrape out the dough, shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

Meanwhile, prepare the crumb topping: Combine the oatmeal, flour, sugar, and nuts in a small bowl and toss to combine. Add the melted margarine and stir until thoroughly incorporated. Refrigerate the topping until chilled, at least 30 minutes.

Preheat the oven to 350 degrees. Working on a floured surface, roll out the dough to 1/8 inch thick and fit it into a 9- or 10-inch tart pan with a removable bottom (you can also use a springform pan). Trim the excess dough. Return the pie crust to the refrigerator for 20 minutes. Line the crust with foil, fill with pie weights or dried beans and bake until lightly golden, about 18 minutes. Remove the foil and weights and let the crust cool on a wire rack. Increase the oven temperature to 375 degrees.

Make the filling: Toss the strawberries, sugar, lemon juice, cornstarch and orange zest in a mixing bowl. Spoon the strawberry filling into the crust and spread the crumb topping evenly over the berries. Bake in the middle of the oven for 1 hour, or until the filling is bubbly and the crust and topping are golden brown. Transfer to a rack to cool to room temperature before serving.

Frozen Mocha Lattes for Grown Ups

Sometimes in the warm summer months, I serve the kids homemade popsicles and the adults this frozen spiked mocha. It is a refreshing dessert or cocktail and the base can be made up to one month in advance.

3/4 cup sugar
5-1/2 teaspoons instant espresso powder
4 teaspoons natural unsweetened cocoa powder
2 pinches of salt
2-1/2 cups water, divided
2 cups vanilla soymilk or coffee rich
3/4 cup chilled pareve whipping cream
1-1/2 tablespoons (packed) golden brown sugar
1/2 teaspoon vanilla extract
3/4 cup Kahlúa or other coffee-flavored liqueur

Whisk first 3 ingredients and pinch of salt in medium saucepan. Gradually whisk in 1 cup water, whisking until smooth. Cook over medium-high heat until sugar dissolves and mixture just begins to boil, whisking often, about 3 minutes. Remove pan from heat. Add 1 1/2 cups water and soymilk or coffee rich and whisk to blend. Transfer to pitcher. Pour espresso mixture into ice cube trays, filling cubes almost to top (mixture will make about 45 ice cubes). Freeze espresso mixture in trays. DO AHEAD: Can be made 1 month ahead. Store espresso ice cubes in resealable plastic bag and keep frozen.

Using electric mixer, beat pareve whipping cream, brown sugar, vanilla, and pinch of salt in medium bowl until peaks form. Cover; chill.

Place 6 glass coffee mugs or other glasses in freezer 15 minutes. Working in 3 batches, place 14 espresso ice cubes and 1/4 cup Kahlua or coffee flavored liqueur in a food processor. Blend until thick and smooth, about 30 seconds. Divide between 2 chilled mugs; place in freezer. Repeat 2 more times with espresso ice cubes, Kahlúa, and chilled mugs. DO AHEAD: Can be made 1 hour ahead. Keep frozen.

Spoon sweetened whipped cream atop frozen mocha lattes and serve.

Decadent Chocolate Muffins

photo: my2002in1001days.wordpress.com

2 cups all-purpose flour
1/4 cup cocoa powder
1 tablespoon baking powder
1/2 teaspoon salt
1 cup semisweet chocolate chips
1 cup sugar
2 cups applesauce
1 large egg
1 cup warm soy milk

1. Preheat oven to 400 degrees.
2. Combine the flour, cocoa powder, sugar, baking powder, salt and chocolate chips. In a small bowl beat the egg until foamy. Add in the soy milk and apple sauce. Combine the two mixtures, blending until the mixture is just moist.
3. Spoon the batter into lightly greased muffin cups, filling them 3/4 full. Bake for 15-20 minutes, until a toothpick inserted into the center of one muffin comes out clean. Cool in the pan on a wire rack for 5 minutes. Remove muffins from rack and allow them to cool completely before storing. Muffins are great fresh or they can be frozen for later.

Wok Soup with Mushroom Cashew Wontons

By Sarah Lasry

I love making this soup; it is really more a meal than a soup, and is a great dish to make when you need something to serve for a lot of people, but don’t want to spend too much time patchke-ing. Because I am an over zealous mushroom buyer, many times I have an overflow of mushrooms that need to be used up before they go bad, so I make these wontons in advance and freeze them. These wontons are delicious in this soup, or even boiled like ravioli and paired with a simple Alfredo or tomato sauce.

For Wontons:
2 packages button mushrooms, sliced
1 package shredded carrots
½ cup cashews
12-15 wonton wrappers
Kosher salt and black pepper to taste
1 teaspoon garlic powder

For Soup:
2 pounds sliced steak
2 tablespoons olive oil
1 onion, diced
2 red peppers, diced
1 eggplant, cubed
2 stalks scallions, sliced
Kosher salt
Black pepper
1 tablespoon cilantro
1 teaspoon ginger
3 cloves whole garlic
1 teaspoon ground mustard
Pinch cayenne pepper
2 teaspoons sesame oil
2 cups vegetable broth

In a food processor, combine 1 ½ cups sliced mushrooms, ½ cup carrots, cashews, salt, pepper, and garlic powder. Lay out one wonton wrapper; lightly go around the edges with a small amount of water. Put a small mound of the mushroom mixture in the middle, folding the wonton in half forming a triangle. Set aside.

In a wok heat 1 tablespoon of olive oil, add the steak, sautéing until cooked (about 6 minutes). Add the eggplant and sauté until soft (about 4 minutes). Remove from pan.

Heat the remaining olive oil and sesame oil in the wok. Add the onions, and spices, sautéing until soft (about 4 minutes). Add ¼ cup vegetable broth to deglaze the pan. Add the mushrooms, peppers, and carrots until softened.

Pour in 1-¾ cups of vegetable broth and 6 cups of water. Let it come to a simmer and add the meat, eggplant, scallions, and wontons to the soup. Bring to a boil. Serve garnished with Chinese noodles.

For the last 8 years Sarah Lasry has been the heart and soul of the successful and celebrated Tastebuds Gourmet Café & Flower Shop in Howell, NJ. Sarah opened and ran Tastebuds to much critical appraise for her unique approach to delicious, kosher gourmet cooking as well as her legendary parties, original style and artistic culinary flair. In 2006 Sarah wrote the acclaimed bestselling cookbook “THE DAIRY GOURMET” which revealed all the secret recipes of Tastebuds Café. With much anticipation from her many fans and fellow foodies, Sarah’s brand new cookbook “THE AT HOME GOURMET” just hit the stores with high praise and reviews. Sarah currently resides in Lakewood, NJ where she has recently left the restaurant business to concentrate on her passion for writing cookbooks and is hard at work as the Food and Home contributing editor for Binah Magazine and www.Kosherstreet.com.

Blueberry Granita

photo:myrecipes.com

The freshness of the ingredients makes all the difference!

5 cups fresh blueberries
1 cup sugar
1-1/2 cups water
2 tablespoons fresh lemon juice

Purée the blueberries and sugar in a food processor. Stir in water and lemon juice and pour into a glass rectangular baking dish. Cover and freeze. Every hour scrape and stir the mixture with a fork until evenly frozen – about 4 hours. Scrape into martini or other attractive glass dishes for serving. Serves 8 to 10.

Strawberry Granita

1 cup simple syrup (purchased or you can make your own by dissolving ¾ cup sugar in 1 cup hot water)
2 tablespoons fresh lemon juice
3 cups sliced strawberries (about 1 pound whole)

Stir lemon juice into syrup. Purée strawberries in food processor. Stir in syrup and pour into rectangular glass pan. Freeze until icy, scraping with fork every 45 minutes to 1 hour. Totally freezing takes about 4 hours. Keep covered and in freezer until ready to serve. Scrape into glass dessert dishes for serving. Garnish with a sprig of mint if desired.

S’mores Oatmeal Bars

photo:flickr

These were a big hit on a recent Friday night. They are best served warm from the oven – yum!

6 tablespoons margarine
¼ cup brown sugar
6 tablespoons maple syrup
2-1/4 cups old-fashioned oats
½ cup flour
1 cup graham cracker crumbs
1 cup semisweet chocolate chips
1-1/4 cups miniature marshmallows

Melt margarine, brown sugar and maple syrup, stirring until sugar has dissolved (I use a medium-sized bowl in the microwave). Stir in the oats, flour and graham cracker crumbs. Press about 2/3 mixture into the bottom of a lightly greased 9 x 9-inch pan and cool. Preheat oven to 350 degrees. Sprinkle chocolate chips over crust, then marshmallows, then remaining crust mixture. Press down slightly. Bake for about 20 minutes.

For the taste of smores served another and very trendy way, try these cupcakes.

Salmon Patties with Ginger Sesame Sauce

6 slices whole wheat bread, processed into bread crumbs
2 (15-ounce) cans salmon
2 eggs
2 scallions, minced
½ cup water chestnuts, finely chopped
¼ cup chopped cilantro
3 teaspoons olive oil

In a large bowl, mash salmon until skin and bones are crushed and mixture is soft (don’t remove them; there is a lot of nutritional value there). Stir in remaining ingredients and mix well. In a large nonstick skillet, heat half oil over a medium-high heat. Wet your hands with cold water and shape salmon mixture into patties – you should get 12 large ones. Add patties, 6 at a time, to hot oil and cook until nicely browned – about 5 minutes per side. Repeat with remaining oil and patties. Serve warm or at room temperature with Ginger Sesame Sauce.

Ginger Sesame Sauce
½ cup tofutti sour cream (or dairy if you like)
2 tablespoons mayonnaise
1-1/2 tablespoons grated fresh ginger
1 teaspoon toasted sesame oil
1 teaspoon soy sauce
Whisk together all sauce ingredients and serve alongside salmon patties.

Salmon can be cooked so many ways and is so perfect for summer. Here is one of our favorite recipes.

Coffee Granita

photo: samsglobalmedia

This couldn’t be easier – but it tastes so good!

3 cups hot brewed coffee
¾ cup sugar
1 cup pareve whip
1 teaspoon cinnamon

Stir sugar into hot coffee until dissolved. Cool and pour into shallow glass pan. Freeze, scraping with fork every hour until icy and frozen – about 4 hours. In the meantime, beat pareve whip until fluffy. To serve, scrape granita into glass dessert dishes. Garnish with a dollop of whip and a sprinkling of cinnamon. This makes 4 to 6 servings and can easily be doubled for more people.

Malt Fudge Brownies

These are a dairy dessert so save them for a weeknight treat – or a pick-me-up during the nine days.

1 cup butter
4 ounces unsweetened chocolate, chopped
2 cups sugar
4 eggs
1 teaspoon vanilla
1-1/2 cups flour
1/3 cup malted milk powder
1 cup chopped toasted walnuts
½ cup coarsely crushed malted milk balls

Preheat oven to 325 degrees. Melt together butter and chocolate and stir until smooth. Remove from heat and stir in sugar. Beat in eggs, one at a time. Stir in vanilla, then flour and malted milk powder. Add walnuts and crushed malted milk balls. Pour batter into lightly greased 9 x 13-inch pan. Bake for about 35 minutes.

For a pareve brownie that is just as yummy try this fudgy treat.

Indian Salmon

Between summertime and the approach of the three weeks, it pays to have a few extra fish dishes in your repertoire, especially when they taste as good as this one does.

8 (6-ounce) boneless, skinless salmon fillets
1 teaspoon ginger
1 teaspoon garam masala
1/8 teaspoon salt
1/8 teaspoon cayenne pepper

Preheat broiler. Combine all spices and rub over fillets. Place fillets on greased broiler pan. Cover with foil and broil for about 7 minutes. Remove foil and broil an additional 5 minutes. Serve with basmati or jasmine rice.

For another Indian recipe, try this easy and very delicious chicken.

Sweet Challah with Agave Syrup

In our home, my girls often help find new recipes that they want me to try. So you can imagine my surprise and delight, when my 8-year-old son came home with a new challah recipe to try. He got it from his friend Jake’s mom, Aviva, who got it from someone else but my son said it was the best challah in the Five Towns. Wow! I’ve tasted a lot of good challahs here so I had to give it a try…and yes, it is delicious and really cool because it is sweetened with sugar and agave syrup (you know, the natural liquid sweetener that has popped up at many local coffee houses- anyway, the supermarket and Trader Joe’s carry it and its in a glass bottle). The original recipe has a little more oil, a little more yeast, and no vanilla extract. I made a few changes and we love the results and I am getting so many compliments on it. I have included both versions.

5 pounds bag hi-gluten flour
5 packages active dry yeast (original recipe: 4 ½ tablespoons yeast)
4 cups warm water
1 teaspoon sugar
1 ½ tablespoons salt
2 squirts agave syrup
3 eggs
1 ½ teaspoons vanilla extract (original recipe omitted vanilla extract)
2 cups sugar (I use a bit less)
1 ¼ cups oil (original recipe: 1 ½ cups oil)

Dissolve the yeast in the warm water. Stir in 1 teaspoon sugar. Let proof (rise) for 15 minutes.

Mix together the flour, sugar, and salt. In a separate bowl mix together the eggs, agave syrup, vanilla extract, and the oil. In a mixer fitted with a dough blade, make sure the dry ingredients are well mixed. Slowly add the egg mixture and blend well. Add the yeast/water mixture and mix until incorporated. Knead the dough for 10 minutes in the mixer.

Take out the dough and put it in a greased bowl. Cover with a delicate cloth and place in a warm spot. Let the dough rise for 45 minutes to one hour. Punch down the dough and braid it.

Let it rise for another 30 minutes. Brush gently with an egg wash (1 egg yolk mixed with 1 tablespoon water) and sprinkle with sesame and poppy seeds. Or make a sweet crumble topping and sprinkle it on top.

Preheat the oven to 350 degrees. Bake for 30 minutes or until cooked through.

Enjoyed this sweet challah recipe? Try another of our great challah recipes.

Blackened Tilapia with Mango Salsa

photo: pennyrounds.com


This fish recipe makes a great weeknight meal or a beautiful first course. The blackened fish with the colorful mango salsa are very attractive on a white plate and the flavors are a perfect contrast of sweet and spicy.

1/4 cup sweet paprika
2 tablespoons ground thyme
2 teaspoons onion powder
1 teaspoon garlic powder
1 teaspoon salt
1/4 teaspoon ground red pepper
1/2 cup (1 stick) margarine, melted
4 (10-ounce or 4 ounce for appetizer size) tilapia fillets
Mango Salsa, recipe follows

Heat a cast-iron skillet or a large sauté pan over medium-high heat until hot.
In a shallow dish, combine the paprika, thyme, onion powder, garlic powder, salt, and red pepper.
Pour the melted butter in another shallow dish.

Dip the fish fillets in the melted margarine, then coat with the seasoning mixture. Cook the prepared fish, in batches if necessary, until the fish flakes easily with a fork, 3 to 4 minutes per side. Serve with the mango salsa.

Mango Salsa:
2 mangos, peeled and diced
2 jalapenos, seeded and diced
1 small orange bell pepper, diced
1/2 small red onion, diced
1/2 cup chopped fresh cilantro
1 clove garlic, minced
1 tablespoon olive oil
1/2 teaspoon salt
1 lime, juiced

Combine all the ingredients in a small bowl, tossing gently to coat. Cover and refrigerate.

Enjoyed this blackened tilapia recipe? Try another of our great mango fish recipes.

Soi Polo Chicken

This chicken recipe came to me from my sister but it is a recipe by Chef Todd English. Heard of him? He was awarded the National James Beard Award as Best Rising Chef and Bon Appetit awarded him Best Chef in the Northeast. Maybe what made him even more famous is that

photo: OFOM.com


People magazine photographed him as one of the 50 Most Beautiful People in 2004. This is one of the chicken recipes in his latest book. Super easy and a crowd pleaser. Gluten-free too.

1 cup soy sauce (or Tamari for gluten free option)
3 tablespoons sweet rice wine
3 tablespoons brown sugar
2 tablespoons sesame oil, dark (toasted)
1 tablespoon fresh ginger, finely chopped
8 skin-on boned chicken thighs, or 4 skin-on boned chicken breasts (about 3 lbs)
3 tablespoons chopped fresh cilantro

Place the first five ingredients in a bowl and whisk to combine. Add the chicken, turning to coat. Cover and marinate for 20 minutes or up to 3 hours.

Preheat the oven to 375 degrees. Remove the chicken from the marinade and discard the marinade. Place the chicken, skin side up, in a lightly greased 13 X 9” baking dish. Bake for 30-45 minutes or until the juices run clear when pierced with a fork and the skin is golden brown and crispy. (If using chicken breasts, they may take a little longer.)

Divide chicken evenly among plates. Spoon a little of the pan juices over each piece and garnish with the cilantro. Serve immediately.

Enjoyed this recipe for Soi Polo Chicken? Try another of our delicious kosher chicken recipes.

Grilled Steak with Red Wine Glaze

photo: seriouseats.com

With all this talk about KFWE 2014, I had to whip out some food with wine favorites. This one can be made on a grill pan indoors all year round or on a saute pan if you don’t own a grill pan yet. By the way, you must get one here. It’s officially a cooking essential in my book.

I serve this at barbeques, when friends are over, and for Shabbos dinner or lunch. The wine reduction is bold with a hint of sweet. It is a delicious over the steaks and is completely wiped off the plates if you serve it with a little toasty bread.

2 pounds skirt steak or 4 rib steaks
Kosher salt
White pepper
Wine Reduction, recipe follows
Preheat a grill over medium-high heat.

Season skirt steak with white pepper on both sides (if using rib steaks, add salt too). Put the steaks on a very hot grill and cook for about 3 to 5 minutes on each side for medium-rare. Transfer to serving plates and serve with Red Wine Reduction.

Red Wine Reduction
750 ml Bordeaux Red Wine
1 cinnamon stick
2 star anise
2/3 cup honey

Put all the ingredients in a stainless steel saucepan. Reduce slowly over medium heat, until it becomes a syrup, about 30 minutes. Strain and drizzle wine syrup over steaks. Great warm or at room temperature.

Enjoyed this red wine steak recipe? Try another of our kosher steak recipes.

Southwestern Quinoa Salad with Black Beans and Corn


Many thanks to my friend Devorah for sharing this quinoa recipe with me. I love that she knew immediately that I would like it as it has cilantro, corn, black beans, all of which are my favorites. The original recipe came from allrecipes.com but we adapted it to our taste.
1 teaspoon olive oil
1 onion, chopped
3 cloves garlic, peeled and chopped
3/4 cup uncooked quinoa
1-1/2 cups vegetable broth or pareve chicken broth
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper or ¼ teaspoon crushed red pepper
1 cup corn kernels
1 (15 ounce) can black beans, rinsed and drained
1/2 cup chopped fresh cilantro
Kosher salt and pepper to taste

Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and sauté until lightly browned.
Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,
Stir corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Enjoyed this recipe for quinoa salad with black beans and corn? Try another of our quinoa salad recipes.

Crème Brulee

photo: ifood.tv


Serves 4

I met the chef who created this recipe about 7 months ago at a food show. His name is Ashley Farnell and he is an accomplished chef , caterer, and cooking instructor. We discussed at great length the pareve crème brulee situation. Basically, every recipe I had tried until then just wasn’t worth making or eating. The dairy versions were so far superior that it was not something I even tried anymore. Along came Chef Ashley. He seems to have mastered the taste and texture and its pareve. Try it and let us know what you think. And thanks Ashley for being a great friend of GKC!

1-½ cups pareve whipping cream
1 teaspoon vanilla extract
½ teaspoon finely grated orange zest
4 large egg yolks
¼ cup sugar
¼ cup brown sugar

Preheat oven to 350 degrees.

Place pareve cream, vanilla extract and orange in a small pot and set over medium heat. Bring to boil, then remove from heat and cover, set aside.

Whisk egg yolks and sugar until mixture is pale and increased in volume. Slowly drizzle cream mixture into egg mixture. Strain through sieve to get rid of zest and any bits.

Pour into crème brulee moulds and place into a large roasting pan (you are making a bain marie pan). Fill the pan, 2/3 full, being careful not to get any water into the crème brulee mixture, with boiling water.

Place into the oven for 30 – 40 minutes, until the custard is set. Remove from the pan and cool to set.
SPRINKLE THE BROWN SUGAR ON TOP AND BROIL OR TORCH the tops of the crème brulee. If using a broiler, they only need about 30 seconds to 1 minutes to brown.

Enjoyed this crème brulee recipe? Try another of our kosher dessert recipes.

Pareve Blueberry Cheesecake

1-1/2 cups graham cracker crumbs
1/3 cup margarine, melted
3 (8-ounce) packages tofutti cream cheese
1-1/4 cups sugar
3 tablespoons flour
4 eggs
1 cup tofutti sour cream
1 teaspoon vanilla
1-1/2 cups blueberries
1 cup pareve whip
2 teaspoons sugar
2 tablespoons tofutti sour cream
Extra blueberries for garnish

Preheat oven to 350 degrees. Mix together graham cracker crumbs and melted margarine and press into bottom and slightly up sides of a 9-inch spring form pan. Bake for 8 to 10 minutes. Cool on wire rack. Reduce oven to 300 degrees. Beat together tofutti cream cheese and sugar until fluffy. Beat in flour, then eggs, one at a time. Add tofutti sour cream and vanilla. Gently stir in blueberries. Pour batter into crust and bake for about 1 hour an 10 minutes. Remove from oven and set on wire rack. Cool for after 30 minutes; run knife around sides to loosen. Cool completely, cover and chill for at least 8 hours.

Beat pareve whip until stiff peaks form, gradually adding the 2 teaspoons sugar. Fold in the 2 tablespoons tofutti sour cream and spoon over cheesecake. Garnish with blueberries, if desired.

Mocha Almond Bundt Cake

photo: kristineskitchen

This cake both looks good and tastes good!

Streusel:
½ cup brown sugar
½ cup chopped toasted almonds
1/3 cup old-fashioned oats
1-1/2 teaspoons instant espresso powder
¾ teaspoon cinnamon
¼ cup (1 stick) margarine, cut into pieces

Cake:
¾ cup (1-1/2 sticks) margarine, softened
½ cup almond paste
1-2/3 cup sugar
3 cups cake flour
1 tablespoon baking powder
1 cup toasted slivered almonds, finely ground
½ teaspoon almond extract
1 cup nondairy creamer or soy milk
6 egg whites, at room temperature

Glaze:
1 cup powdered sugar
¼ cup pareve whip
1 teaspoon instant espresso powder
1/3 cup toasted slivered almonds

Preheat oven to 350 degrees. Prepare streusel by coming brown sugar, almonds, oats, espresso powder and cinnamon in a small bowl. Cut in margarine until coarse crumbs are formed; set aside.

Cream together margarine and almond paste. Beat in 1-1/3 cups sugar until fluffy. Beat in extract. Stir together flour and baking powder and add to mixture alternately with nondairy creamer, beginning and ending with dry ingredients. Stir in ground almonds. In a separate bowl, beat the egg whites until medium peaks form. Gradually beat in remaining 1/3 cup sugar and keep beating until whites are stiff. Fold into batter. Pour half of batter into greased Bundt pan. Sprinkle streusel over batter in pan and cover with remaining batter. Bake for about 1 hour. Cook I pan for about 20 minutes; then turn onto rack to finish cooling.

Prepare glaze by stirring together powdered sugar, pareve whip and espresso powder. Drizzle over cake and sprinkle with almonds.

For some other terrific desserts using almonds, try this Chocolate Almond Ripple Cake or these Almond Biscotti.

Easy Chocolate Oatmeal Cookies

photo: sucheela.net

Easy
Very little preparation but lots of taste.

1 (19.5-ounce) package brownie mix
2 cups quick-cooking oats
½ cup (1 stick) margarine, melted
3 eggs
1 cup white chocolate chips
1 cup semisweet chocolate chips

Preheat oven to 350 degrees. Beat together brownie mix, oats, melted margarine and eggs. Stir in chocolate chips. Drop by ¼-cupfuls onto greased cookie sheets. Bake for about 15 minutes. Cool 1 minute on cookie sheet before removing to wire rack to finish cooling.

My favorite easy cookie recipe based on a cake mix is this one calling for chocolate chips and coconut.

Peach-Raspberry Cobbler

½ cup margarine, softened
½ cup tofutti cream cheese
¼ teaspoon vanilla
1-1/2 cups flour
4 large peaches, cut into ¼-inch slices
1-1/4 cups fresh raspberries
2 teaspoons fresh lemon juice
½ teaspoon cinnamon
1/8 teaspoon nutmeg
2 tablespoons sugar
½ teaspoon cinnamon

Beat together margarine, tofutti cream cheese and vanilla until creamy. Add flour and mix until completely combined. Shape dough into a disk, wrap in plastic wrap and chill until firm – about 45 minutes.

Preheat oven to 400 degrees. Mix together peach slices, raspberries, sugar, lemon juice, cinnamon and nutmeg. Pour into 2-quart baking dish. Roll dough out to about ¼-inch thickness. Using a 2-inch round cookie or biscuit cutter, cut out biscuits. Place over filling, making sure it is basically covered. Stir together remaining sugar and cinnamon and sprinkle over biscuits. Bake for about 40 minutes – until biscuits are browned and filling is bubbling. Best served warm with a dollop of pareve whipped cream or pareve vanilla ice cream.

Limeade with a Kick

photo:foodchannel.com

I love summer drinks – this one has a little zip to it with the addition of jalapeno. If that intimidates you, just leave it out.
4 limes, juiced
1 cup sugar
2 sprigs fresh mint
½ gallon water
1 jalapeno, sliced
Ice

In a large pitcher, stir together the lime juice and sugar until dissolved. Stir in mint and mash (if you have a muddler, use that). Pour in water and mix well. Stir in jalapeno. Cover pitcher and refrigerate for at least 8 hours. Add ice cubes and extra mint sprigs if you like. Serve.

For a richer (and dairy) but still cool summer drink, try this Coffee Ice-Blended treat.