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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!

category: Rosh Hashanah

APPLE PIE

Loads of apples in a perfect pastry.

Ingredients

Crust

Filling

Directions

  1. To make the crust, stir the flour and salt together. With a pastry blender, cut in the margarine or shortening until pieces are the size of small peas. Add the ice water, and toss until all the flour is moistened and mixture starts to form a ball. Divide the dough into two parts.
  2. Roll out one part of the dough, and place in a 9-10 inch pie plate. Brush with a mixture made with one egg and two teaspoons water. (This prevents bottom dough from getting soggy.)
  3. Combine the filling ingredients and spoon into pastry lined pan.
  4. Roll out the second half of the dough. Use an apple pie topper to get the effect shown, and trim with pastry leaves.
  5. Bake at 425° for 45-50 minutes.

APPLE tart

By Denise Levin

Ingredients

Base

Filling

Directions

  1. Mix all base ingredients until crumbly and pat into a flan pan with a removable base and up the sides.
  2. Combine all the filling ingredients and pour on top of crumbly base.
  3. Bake at 375° for 45-55 minutes. Allow to cool, then dust with icing sugar.
  4. *For blueberry tart, use 1 tin of blueberry pie filling, and 2/3 cup of blueberries.
  5. I made a double recipe of the dough, and used a narrow rectangle flan pan for the apple tart, and a 10 inch pan for the blueberry tart I had too much filling for the apple tart, and too little for the blueberry tart, so I made the larger pan with half blueberry and half apple filling. It was a mistake that worked out beautifully!

Babby Rosie's Honey Cake

My grandmother used to come to us every year with this honey cake. She baked it in a sheet pan, lined with a brown paper bag. I've kept the recipe and make it every year. I've added the bees for a special yom tov effect!

Ingredients

Cake

Honey Icing

Bees

Directions

  1. Preheat oven to 350°F. Grease and flour a large bundt pan or tube pan or coat with baking spray.
  2. Place orange in a food processor fitted with the steel blade. Pulse with quick on/offs until finely minced. Set aside.
  3. Using an electric mixer, beat eggs with sugar until light, about 3 to 4 minutes. Add remaining ingredients except for orange and mix until combined. Add orange to batter and mix until combined.
  4. Fill the pans with batter.
  5. Bake for 1 hour and 5 minutes. (When you insert a cake tester, it will come out without any batter clinging to it.)
  6. Cool for 15 minutes in pan, then invert onto cooling rack, and cool completely.
  7. Place cake on serving plate. Spoon honey icing over cake. Decorate with honeybees.
  8. This recipe can also be made in mini loaf pans. Yields approximately 24-30 mini loaves.

Mini Baked Apples

A beautiful presentation to end off your meal.

Ingredients

Mini Baked Apples

Coating

Filling

Dough Leaves

Directions

  1. Peel and core the apples.
  2. Sprinkle bread crumbs at the bottom of disposable mini brioche pans or ramekins. The apples should fit snugly, as they tend to shrink as they bake.
  3. Combine the coating ingredients in a bowl; roll the apples in the coating. Place the apples in the brioche pans or ramekins.
  4. Combine the filling ingredients, and place in apple cavities.
  5. To make the dough, stir the flour and salt together in a medium bowl. With a pastry blender or fork, cut in the margarine until pieces are the size of small peas. Add a little of the ice water at a time, and toss with a fork until all the flour is moistened and mixture starts to form a ball. Gather dough in your hands, and gently shape into a flat ball.
  6. Roll the dough out, and cut out leaves with a small leaf shaped cookie cutter. Reroll any scraps, and keep cutting until you have 72 leaves. (If you have leftover dough, you can freeze it for another time.)
  7. Place three leaves on the top of each apple, pressing down slightly. Brush each leaf with soy milk, and sprinkle with cinnamon and sugar crystals. Plce a piece of cinnamon stick in the center to form a stem.
  8. Bake at 350° for about 35-50 minutes, depending on the size of the apple. (If the dough starts to brown too quickly, cover lightly with foil for the rest of the baking time.)
  9. If desired, plate with a cookie and fresh fruit.

Dreidel Cookies

Ingredients

Directions

Sift together the flour, corn starch, baking powder, and salt. Set aside.

Beat together the margarine and the sugar. Add the egg and vanilla just until incorporated. Add the dry ingredients, half at a time, mixing until smooth.

Divide the dough in half. With lightly floured hands, shape each half into a disk. Wrap each disk with plastic and refrigerate for fifteen minutes. Preheat the oven to 350°F.

On a lightly floured surface, working with one half of the dough at a time, roll the dough to between 1/8 and 1/4 inch thick. Cut out with dreidel shaped cookie cutter. Transfer to lined cookie sheets.

Bake the cookies for 12 to 14 minutes, or until the edges begin to brown. Let cool for two minutes; then remove to cooling rack. Allow to cool before icing.

Ice the cookies with Wilton Cookie Icing. Allow to dry. Use an icing writer to draw the lines and letters on each cookie, one at a time.

Immediately sprinkle coloured sugars on the lines and letters. Shake off any excess sugar.

Makes approximately 3 dozen 3-inch cookies.


category: Chanukah

Dreidel Cookies

Ingredients

Directions

Sift together the flour, corn starch, baking powder, and salt. Set aside.

Beat together the margarine and the sugar. Add the egg and vanilla just until incorporated. Add the dry ingredients, half at a time, mixing until smooth.

Divide the dough in half. With lightly floured hands, shape each half into a disk. Wrap each disk with plastic and refrigerate for fifteen minutes. Preheat the oven to 350°F.

On a lightly floured surface, working with one half of the dough at a time, roll the dough to between 1/8 and 1/4 inch thick. Cut out with dreidel shaped cookie cutter. Transfer to lined cookie sheets.

Bake the cookies for 12 to 14 minutes, or until the edges begin to brown. Let cool for two minutes; then remove to cooling rack. Allow to cool before icing.

Ice the cookies with Wilton Cookie Icing. Allow to dry. Use an icing writer to draw the lines and letters on each cookie, one at a time.

Immediately sprinkle coloured sugars on the lines and letters. Shake off any excess sugar.

Makes approximately 3 dozen 3-inch cookies.

Baked Mini Donuts

Ingredients

Donuts

Glaze

Toppings

Directions

Preheat oven to 325°F. Grease and flour a mini donut pan.

Mix all the dry ingredients in a large bowl. Add the liquid ingredients, and stir just until blended. Do not overmix.

Fill each donut cup about two-thirds full. (The Wilton Funnel Dispenser is excellent for filling small cavities with batter).

Bake for 8-10 minutes, until the donuts spring back when touched lightly. Remove from pan and allow to cool.

Blend the glaze ingredients in a small bowl. Dip each donut into glaze. Drizzle chocolate sauce onto wet glaze, or sprinkle with optional toppings.

Makes 24 mini donuts.

Classic Fried Donuts

Ingredients

Donuts

Chocolate Glaze

Cinnamon-Sugar Coating

Directions

In a mixer, mix the sugar with the warm potato water. Sprinkle the yeast on top of this mixture, cover, and let sit for 5 minutes. Mix, and then let rest until the yeast begins to bubble.

Add 2 cups of the flour, the potato, the oil and the salt. Beat until a smooth paste forms. Add the rest of the flour, a half-cup at a time, to form a smooth, soft dough. Allow the dough to rise until doubled in bulk, about one hour.

Roll out the dough to between 1/4 and 1/2 inch thickness. Cut out donuts with a donut cutter. Alternatively, you could use a round cookie cutter, and an apple corer for the holes. Reroll scraps, and repeat. Place on a greased surface, and let rise for 20 to 30 minutes. In a deep skillet or wok, heat 2 inches of oil to 350°F, or until small bubbles form when a wooden spoon is placed in the hot oil.

Using a greased spatula, drop the donuts top-side down into the hot oil. Fry for about half a minute, then turn over and fry for another half a minute. Remove from pan with a slotted spatula, and place on a paper-towel-lined platter. Makes approximately 50 donuts.

Chocolate Glaze:

Mix all the ingredients until smooth. Dip tops of donuts into the glaze, and allow to set.

Cinnamon-Sugar Coating:

In one bowl, mix icing sugar with water to make a loose glaze. In another bowl, mix sugar and cinnamon. Dip tops of donuts into glaze, and then immediately into the cinnamon-sugar.

Israeli Jelly Donuts (Sufganiyot)

Ingredients

Directions

Combine the sugar and the water. Sprinkle the yeast on top and let sit for 5 minutes. Mix, and let sit until the yeast bubbles.

Add 3 cups of flour, along with the remaining ingredients, and mix well. Add the rest of the flour, half a cup at a time, and knead to form a smooth dough.

After all the ingredients are will mixed, knead at high speed for another 8 minutes. Turn dough into a greased bowl. Cover with a towel, and let rise until double, about an hour.

Form the dough into egg-sized balls and place on a greased cookie sheet, spaced at least 2 inches apart. Allow to double in bulk - about 30 minutes.

In a deep skillet or wok, heat 2 inches of oil to 350°F, or until a wooden spoon generates small bubbles when placed in the pan. With a well-greased spatula, pick up the donuts and rop top-side down into the hot oil. Fry for about 1 1/2 minutes then turn over, and fry for another minute on the other side. With a slotted spoon, remove the donuts and place on paper towels.

Using a pastry bag fitted with a #230 tip, fill with jelly, dulce de leche, or custard. Sprinkle tops with icing sugar.

Makes approximately 30 donuts.

Tips for Frying:

Place a carrot in the pan of oil to absorb impurities.

If oil gets too hot, add oil from the bottle or turn off burner for a few minutes.

Chanuka Gelt Cake

Ingredients

Directions

Bake and frost your cake. If you have two layers, frost in between the layers, too. It is not necessary to do a perfect job on the sides, as they will get covered. Note: To avoid getting crumbs in your frosting, freeze the cake first.

Cut the chocolate transfer sheet into strips, lengthwise. The width of each strip should measure the height of the cake, plus half an inch. Check to see how much you need to go around the cake, and cut off any excess. Make sure the strips meet, but do not overlap.

Melt the chocolate and spread generously and as evenly as possible on the transfer sheets, printed side up. Refrigerate for a few minutes to set the chocolate slightly, so that it is not runny, but is still flexible.

Wrap the sheets around the cake, chocolate side touching the cake. Put the straightest edge at the top of the cake.

Refrigerate for about 20 minutes, or until set. Carefully peel off the transfer sheets.

Fill in the top of the cake with the "Chanuka Gelt".

For an added touch, tie a coordinating ribbon around the cake.

Oven-fried Potato Latkes

Ingredients

Directions

Preheat the oven to 450°F. Brush muffin-top cavities with some olive oil.

Grate the onion in your food processor with the smallest hole shredding attachment, or use a Microplane.

Grate the potatoes the same way, into the onion. (This previents the potatoes from turning brown.)

Set the potato/onion mixture in a colander for a few minutes, allowing liquids to drain.

Add the other ingredients, and mix well.

Spoon the mixture into the muffin-top pans or use a pancake dispenser, and flatten with a spoon.

Bake for 10 minutes on one side, then flip over, and bake for another 5-10 minutes.

You can make these latkes ahead of time, and freeze them. To reheat, place frozen latkes on a parchment-lined cookie sheet and pop, frozen, into a 400°F oven for 8-10 minutes. (Note: The egg-free version is not as good frozen and reheated).

Makes 12 latkes.

Oven-fried Zucchini Latkes

Ingredients

Directions

Preheat the oven to 450°F. Brush muffin-top cavities with some olive oil.

Grate the onion in your food processor with the smallest hole shredding attachment, or use a Microplane.

Grate the zucchini the same way, into the onion.

Set the zucchini/onion mixture in a colander for a few minutes, allowing liquids to drain.

Add the other ingredients, and mix well.

Spoon the mixture into the muffin-top pans or use a pancake dispenser, and flatten with a spoon.

Bake for 10 minutes on one side, then flip over, and bake for another 5-10 minutes.

You can make these latkes ahead of time, and freeze them. To reheat, place frozen latkes on a parchment-lined cookie sheet and pop, frozen, into a 400°F oven for 8-10 minutes. (Note: The egg-free version is not as good frozen and reheated).

Makes 12 latkes.

Dairy Mushroom Turnovers

Ingredients

Dough

Filling

Directions

Place all pastry ingredients into a bowl and, with a fork, mix and mash until dough begins to form. Do not overwork the dough. Press into a disk shape and refrigerate until ready to roll out.

In a 10-inch skillet, over medium heat, cook the mushrooms and onions in hot butter until tender, stirring occasionally. Stir in sour cream, salt, thyme, and flour. Set aside.

Preheat oven to 450°F. Divide the dough into two parts, and roll out each half on a well-floured surface, to a twelve by twelve inch square. Place one rolled-out half on a well-floured perogie maker. Spoon the filling into the dough lined pockets. Cover with the other half of hte dough. Press the top layer of dough, gently. Roll a rolling pin firmly over the perogie maker. Turn the perogie maker over, and tap gently on its back to release the turnovers. Reroll the scraps, and repeat process, this time covering only half the area of the perogie maker. Continue to do this until the dough is used up, covering a smaller area of the perogie maker each time.

Brush with slightly beaten egg.

Bake 12-15 minutes, or until golden.

You can freeze these turnovers unbaked, then pop them right in the oven - just bake a little longer.

Makes approximately 24 turnovers.