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Tips & Talk: Recipe Archives

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category: breads

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Here are three wonderful bread recipes that I made using Lekué products.
A note about all the recipes: I find that proofing the yeast yields much better results, than just mixing it in with the dry ingredients. To proof your yeast: In a small bowl, or in your measuring cup, mix warm water with the sugar, sprinkle the yeast on top, cover, and let stand for 5 minutes. Then mix, and let stand for another 5 minutes.


Spelt Bread

I eat this bread for breakfast almost every day. It is very satisfying, and even this small loaf lasts me a few days and it freezes very well.

Ingredients

Directions

  1. Proof the yeast as per instructions above.
  2. Place the flour in the small Lekue bread maker. Add the salt and dough enhancer/gluten. Mix together.
  3. Put the oil into the yeast water mixture, and then pour into the dry ingredients.
  4. Mix together, and then knead by hand in the breadmaker, just until dough feels combined and soft.
  5. Shape into log and sprinkle with challah topping.
  6. Close bread maker, and place in a warm place to rise for an hour.
  7. Dip into water, and then sesame seeds.
  8. Place into baguette pans, and let rise again until doubled.
  9. Make two diagonal cuts along top of each roll.
  10. Bake at 375° for about 35 minutes.

Note: Spelt dough is sensitive, and doesn’t like to be handled too much! Do not try to punch down the dough, or egg it when risen – it just won’t go back up again! Don’t open the bread maker either – just put gently into the oven!

Caraway Rye Bread

This bread was served as rolls at a school dinner many years ago that was catered by the home economics class. I wish I knew who the teacher was, so that I could thank her for this recipe!

Ingredients

Directions

  1. Proof the yeast as per instructions above, using the water and pinch of sugar and yeast.
  2. Place all the dry ingredients in the large Lekue Bread Maker and mix well.
  3. Pour the yeast mixture, oil and honey and egg into the flour mixture. (You can leave over a bit of the egg for the top of the bread.)
  4. Mix by hand, and knead well.
  5. Form log, and then close bread maker.
  6. Let rise in warm place until double – about 60 to 90 minutes.
  7. Open the bread maker and egg the top with the left over egg mixed with water. Sprinkle with caraway seeds.
  8. Place into baguette pans, and let rise again until doubled.
  9. Make two diagonal cuts along top of each roll.
  10. Bake at 375° for about 40 minutes, until very brown.

Note: I bake this open, because this dough just needs a little more ‘elbow room.’ The round shape looks good for this kind of bread!

Mini Sesame Baguettes

These easy-to-make, airy, sesame baguettes originated as a family favourite sesame roll. I used ¼ of this recipe for one of the Lekué baguette makers. You may need a mixer if you do the full recipe, but not for the smaller amount. If you are doing the smaller amount, just leave out the egg, and put a bit more oil.

Ingredients

Directions

  1. Proof the yeast as per instructions above.
  2. Mix dry ingredients.
  3. Add the water/yeast mixture, oil and egg.
  4. Knead until you have a soft, smooth dough.
  5. Place in a warm place, and let rise until double.
  6. Divide the dough into 4 parts. Roll out each part into a rectangle, a little smaller than the length of the baguette pan, and roll up lengthwise.
  7. Dip into water, and then sesame seeds.
  8. Place into baguette pans, and let rise again until doubled.
  9. Make two diagonal cuts along top of each roll.
  10. Bake at 350° for 20-30 minutes.

Note: The baguette pan can be put straight on the oven rack, but you may want to put something under it, so you don’t have sesame seeds all over the bottom of the oven. I know that from experience!

category: dairy desserts

Best Brownie Cheesecake

Ingredients

Bottom

Top

Directions

  1. Preheat oven to 350°. Grease or line a 9x13 pan.
  2. For bottom: Mix all ingredients except pecans. Set aside 1/2 cup batter. Add pecans to main batter. Bake for 10 minutes.
  3. For top: Cream cream cheese; add ingredients one at a time. Pour over brownie. Marbelize with reserved batter.
  4. Bake for 45-60 minutes. Cool and cut into squares or rectangles.
  5. Serve frosty.

category: FROZEN TREATS

Healthy Zoku Pop Maker Fun with Chana Rechel (Steinmetz) Jacobson

Two summers ago, my mother came to visit me, just before the birth of my youngest son, and brought me something called a Zoku Pop Maker from her store, a very cool tool for creating frozen pops in nine minutes. It is the best present I ever got. Since then, as soon as summer season begins (in Israel immediately after Pesach), we take out our Zoku “machine”, and I make fresh, nutritious popsicles for the kids every day for when they come home from school. One of my kids complains that her friends come just for the popsicles! When the school season starts again, it goes away until next summer, to keep things exciting. My mother asked me to share some of my favorite recipes, tricks and tips, so here you go!

My son is allergic to dairy, so my popsicles are all pareve (and that way I can serve them as dessert for Shabbos lunch, too). I try very hard to keep my during-the-week popsicles sugar free, so I can give them out freely without guilt! My sweetener of choice is dried date purée. I prefer this over honey, agave nectar, fruit concentrate or silan (date syrup) (and of course over artificial sweeteners), because it actually contains the entire fruit , not just concentrated sugar. When puréed adequately it is very smooth, and when mixed into foods, it has no aftertaste at all and has a very pleasant, neutral taste. You can make your own by processing 1 pound/500 grams of dried dates (make sure to remove pits and check for infestation by holding both sides to a strong light source) with a half cup of water until utterly smooth, either in a food processor or with an immersion blender (a bit messier). You can use cup for cup as you would sugar. Using date purée will give your fruit pops a sorbet-like consistency and add creaminess to ice-cream-style pops.

Pineapple Popsicles

Ingredients

Directions

  1. Place ingredients in a measuring cup (Chef'n Sleekstor Beaker works best for pouring into machine).
  2. Add water, if necessary, until you reach the 1 ½ cup line.
  3. Mix, and pour into Zoku Maker in two batches.
  4. Enjoy! Makes 6 pops.

Creamy Peach Pops

Ingredients

Directions

  1. Place ingredients in a measuring cup (Chef'n Sleekstor Beaker works best for pouring into machine).
  2. Add water until you reach the 1 ½ cup line.
  3. Blend with immersion blender.
  4. Pour into Zoku Maker in two batches.
  5. Enjoy! Makes 6 pops.

Red Berry Pops

Ingredients

Directions

  1. Place ingredients in a measuring cup (Chef'n Sleekstor Beaker works best for pouring into machine).
  2. Add water until you reach the 1 ½ cup line.
  3. Blend with immersion blender.
  4. Pour into Zoku Maker in two batches.
  5. Enjoy! Makes 6 pops.

Note: If you want to get a little fancier, these make a great outside layer for creamsicle-style Core Pops, where the liquid inside is siphoned off as soon as the outside freezes with a special Zoku siphon or with a straw, and then filled with a vanilla flavored mixture. (In my house, these would be for Shabbos only!)


Play around with any fruit or fruit juice you may have on hand. The principle is: Fill your measuring cup half to three quarters with fruit or fruit juice, add some date purée, some lemon if too sweet, and water to reach desired quantity. Blend, pour and freeze. Some of the things I’ve tried are kiwi, concord grape juice, apricots, nectarines, mango, and even watermelon. You play around with the proportions. Less fruit/juice with more water, date and lemon can be more economical while still maintaining a very authentic, fruity taste. Be creative and have fun!

Chocolate Fudge Pops

Ingredients

Directions

  1. Place ingredients in a measuring cup (Chef'n Sleekstor Beaker works best for pouring into machine).
  2. Add water, until you reach the 1 ½ cup line.
  3. Whisk thoroughly with a fork, or blend with immersion blender for a super smooth consistency.
  4. Pour into Zoku Maker in two batches.
  5. Enjoy! Makes 6 pops.

Iced Coffee Pops

Ingredients

Directions

  1. Place ingredients in a measuring cup (Chef'n Sleekstor Beaker works best for pouring into machine).
  2. Add water, until you reach the 1 ½ cup line.
  3. Whisk thoroughly with a fork, or blend with immersion blender for a super smooth consistency.
  4. Pour into Zoku Maker in two batches.
  5. Enjoy! Makes 6 pops.

Peanut Butter Pops

Ingredients

Directions

  1. Place ingredients in a measuring cup (Chef'n Sleekstor Beaker works best for pouring into machine).
  2. Add water, until you reach the 1 ½ cup line.
  3. Whisk thoroughly with a fork, or blend with immersion blender for a super smooth consistency.
  4. Pour into Zoku Maker in two batches.
  5. Enjoy! Makes 6 pops.

You can also layer this mixture with the chocolate fudge recipe, for a striped pop, but replace almond butter with natural peanut butter. Really delicious! This is what I ate for 24 hours after I had my wisdom tooth removed!