Cheesecake

 From my friend Debri:

3 pkg (8 ozes) philly fat free cream cheese

3/4 c sugar

1 tsp vanilla

3 eggs

Mix cream cheese, sugar, and vanilla until well blended. 

Add eggs. Mix until blended. 

Pour mixture into pie crust (or into pie plate with graham crumbs on bottom)

Bake at 325 degrees for 45 minutes or until center almost set. Cool. 

Refrigerate 3 hours or overnight. 

Top w/fruit if desired.

Blondies

Easy No Fail Blondies
Reference:

https://www.inspiredtaste.net/23801/no-fail-blondies-recipe/

T’s secret ingredient: 1 tsp cinnamon
D’s change: 2 tsp vanilla instead of 1


YOU WILL NEED

8 tablespoons (115 grams or 1 stick) unsalted butter, melted
1 cup (215 grams) lightly packed dark brown sugar
1 large egg
1 teaspoon vanilla extract
1/2 teaspoon almond extract, optional
1/4 teaspoon fine sea salt
1 cup (125 grams) all-purpose flour
OPTIONAL EXTRAS
1/2 to 1 cup chocolate chips (white, milk, semi-sweet, dark, etc.)
1/2 to 1 cup chopped and toasted nuts
1/2 to 1 cup chopped dried fruit or shredded/flaked coconut
1/4 cup liquor (bourbon, whiskey, rum, etc.) note: Increase flour by 1 tablespoon to accommodate
1/2 teaspoon flavorings or extracts (coconut, mint, rum, raspberry, etc.)
2 tablespoons instant espresso powder

DIRECTIONS

Heat oven to 350 degrees Fahrenheit (176C). Line an 8-inch by 8-inch metal baking pan with aluminum foil or parchment paper.

In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla, almond extract (optional) and salt then stir vigorously until smooth.

When the batter looks well blended, add the flour and stir until fully incorporated, then beat with the wooden spoon or spatula for 40 to 50 strokes. (The batter will be quite thick). Beat vigorously here. You want to see the batter pulling away from the sides of the bowl.

Fold in the chocolate chip, nuts or dried fruit (if using). Spread the batter evenly in lined pan and bake 20 to 25 minutes until the edges look browned, but the middle looks slightly underdone (the middle will continue to cook while it cools). Place the pan on a wire rack and let the blondies cool in the pan. Cut into 16 squares.

"Pound" Cake

5 large eggs
4 oz  full-fat cream cheese
1/4 cup melted butter or ghee (2 fl oz)
1/4 cup heavy cream (2 fl oz)
2 tsp vanilla extract
1 tsp almond extract
1 1/2 cups almond flour
1/2 cup granulated erythritol, or xylitol to taste
pinch of sea salt
Note: Instead of vanilla and almond extract, you can use freshly grated lemon zest and lemon juice or cinnamon.


Preheat oven to 175 °C/ 350 °F and line a loaf pan with parchment paper.
Place the eggs, cream cheese, butter, cream, vanilla, and almond extract in a large mixing bowl and beat using a hand mixer until smooth. Add in the remaining dry ingredients and beat once more until incorporated.
Transfer the batter to the prepared loaf pan and bake 30-40 minutes until a toothpick inserted into the middle comes out clean.
(Can be eaten straight from the freezer.)

makes 8 servings

[adapted from https://ketodietapp.com/Blog/lchf/easy-keto-pound-cake]

Avocado Vanilla Pudding

2 avocados
1 T lime juice
80 drops liquid stevia
2 t vanilla (or half and half w/ almond extract)
13.5 oz coconut milk (I used a combination of heavy cream and sour cream)

blend until smooth

Incredible!

You can also freeze it into ice pops

Incredible 5 minute mousse

1 c. heavy whipping cream
cocoa powder - 2 TBsp
vanilla - 1 tsp
sweetener - 1-2 Tbsp

mix until still peaks form
ready to serve

Double Chocolate Muffins - low carb

Double Chocolate Muffins

Ingredients
1 cup almond flour
1/2 cup unsweetened cocoa powder
1/3 cup xylitol
1 1/2 teaspoons Baking Powder
1 teaspoon vanilla extract
3 eggs
2/3 cup Heavy Cream
3 ounces Butter unsalted, melted
1/2 cup Sugar Free Chocolate Chips (I used chopped up Olivia's 100% chocolate w/ out any sugar or sweeteners and 1/2 c. xylitol)

Instructions
Preheat oven to 175C/350F.
In a bowl, combine almond flour, cocoa powder, sweetener and baking powder.
Add the vanilla extract, eggs, and heavy cream. Mix well.
Add the melted butter and combine.
Add the sugar-free chocolate chips and stir well.
Spoon the mixture into 12 holes of a standard muffin tray that has been lined with cupcake papers.
Bake for 20 minutes, the muffins will look puffed up and slightly spring back when touched.
Allow to cool in the muffin tin, or eat them straight away – beware of the molten chocolate chips. The muffins will shrink back a little as they cool.

Store in covered container with a paper towel to cover to keep dry.

Hamantashen

Dough:
1 c margarine
1 1/2 c confectioners sugar
1 egg
1 tsp vanilla
2 1/2 c flour
1 tsp baking powdere
1 tsp salt

Filling:
1 lb. Pune jelly (lekvar)
cinammon
allspice
honey
2 tbsp flour
1 tsp lemon


Combine shortening and sugar, stir until well blended
stir in egg and vanilla
stir in flour, baking powder, salt.
When well blended, chill dough for at least 1 hour

Make filling while dough chills

Roll out on floured board to 1/4" thickness
Cut with cookie cutter into 24 4" rounds
Place 1 1/2 tsp filling on each round
Place on ungreased cookie sheets
Brush dough with egg
Bake in preheated oven - 375 deg - 10-12 min or until lightly browned
Cool on rack
Sprinkle with confectioners sugar just before serving.

Peanut Butter Brownies

1/2 cup peanut butter creamed together with 1/3 cup margarine. Add 1 cup granulated sugar and 1/4 cup brown sugar. Beat in 2 eggs. Add 1 cup flour, 1 teaspoon baking powder and 1/4 teaspoon salt. Add 1/2 teaspoon vanilla and 6 ounces chocolate chips.

Spread in a 9 inch square pan, buttered and bake at 350 degrees for 30 minutes.

Pumpkin Pie

Based on Joy of Cooking recipe

1 pie crust
for filling:
2 eggs
2 cups canned pumpkin
1 1/2 cups light cream or evaporated milk or 3/4 cup milk and 3/4 cup heavy cream (Note: I use soy milk for parve)
1/2 cup sugar (Note: I use honey -- a little less than 1/2 cup)
1/3 cup firmly packed light or dark brown sugar (Note: I use honey)
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon freshly grated or ground nutmeg
1/2 teaspoon ground cloves or allspice
1/2 teaspoon salt

mix all, put in pie crust (book says to warm crust first)
bake until the center of the filling seems set but quivery, like gelatin, when the pan is nudged 35 -45 minutes. Serve cold or slightly warmed.

Banana Muffins

1/2 cup oil- I use 1/4 cup oil & 1/4 cup applesauce

1 egg

2 bananas

1 tsp baking soda

1 tsp hot water

3/4 cup sugar- I use half sugar and half honey

1 1/2 cups flour- I use 3/4 cup white flour & 3/4 cup whole wheat flour

1 tsp baking powder

1 tsp vanilla

1/2 tsp salt

chocolate chips

1. mash banana, baking soda and hot water

2. add in all other ingredients (except chocolate chips) and mix

3. pour into 12 muffin cups

4. sprinkle chocolate chips on top

5. bake at 400 degrees (in preheated oven) for 15 minutes

Rachel's Honey Cake

6 eggs
2 and 3/4 cup honey
1 and 1/2 cup oil

Mix together.

Next, add:
4 and a half cups whole wheat flour
4 teaspoons baking powder
2 teaspoons baking soda
1 teaspoon cinnamon (we don't measure)
2 tablespoons coffee dissolved in 2 cups of hot water (we use decaf)

Mix everything.

Bake uncovered at 350 degrees for 45 minutes.

Strawberry Soup, Smoothies & Ices

Adapted from Kosher Palette by Sarah & Daniyel Hoffman

1 pint frozen strawberries
1 ½ cups canned pineapple (juice, crushed, tidbits or pieces)
2 t vanilla extract
5-6 T sugar/Splenda
8 oz vanilla/plain yogurt (or soy/rice milk for Pareve, or Vanilla Ice Cream for Decadence)

- Blend liquids, sugar and pineapple together on LIQUIFY setting
- Add 1/3 of frozen strawberries to blender (protects your blender from burning out)
- Blend on CRUSH ICE setting between each 1/3 of frozen strawberries

• Defrost in refrigerator for soup
• For frozen smoothies, eat immediately with a straw
• Put in ice pop maker and freeze for ices

Brownies for Pesach

Brownies for Pesach

based on Amy Fechter's recipe

Ingredients
1/3 cup cocoa
1/2 cup oil (could substitute apple sauce)
1 1/2 cups sugar (we use 1 1/4 cups honey)
3 eggs
3/4 ts salt
1/2 cup cake meal (we use matzah meal)
1 ts vanilla

optional: chopped nuts, chocolate chips

Directions:

1. Mix wet ingredients, honey and cocoa
2. add in matzah meal
3. mix well with a hand-mixer
4. pour into an 8"x8" square pan
5. bake at 325 degrees 20 minutes (less for gooier mushy brownies)

DaniyO's Quick Milkshakes

Ingredients:
4-6 oz ice cream (we use Haagen Dasz; if you don't use a couple ounces less milk)
6-8 oz Milk

optional:
top with chocolate syrup, whipped cream, sprinkles
Oreo/Paskez cookies

Directions:
Put ice cream and milk in immersion blender
Blend until smooth

Drink with a straw

Pareve Alternative:
Substitute Tofutti and soymilk/ricedream, but we haven't tried this

Sing with the Nut!

from hugs.org

Date-Nut Logs
Yield: 6 Dozen

1 c Flour
3/4 ts Baking powder
1/2 ts Ground ginger
1/4 ts Salt
3 Eggs
1 c Sugar
1/4 c Orange liqueur
1 ts Grated orange zest
1/2 lb Pitted dates; chopped
Powdered sugar; for
.. sprinkling

Preheat oven to 350°. Butter a 13X9" baking dish;
set aside.

Sift flour, baking powder, ginger and salt; set
aside.

Beat eggs until foamy. Slowly beat in sugar until
mixture is very thick and forms a ribbon when
mixer is lifted from it. Turn mixer to low, beat
in flour until just absorbed. Beat in liqueur and
zest.

Fold in dates and nuts by hand; pour into pan and
smooth top.

Bake until top springs back, about 25 minutes.
Cool in pan on wire rack 20 minutes.

Cut 9 lengthwise and 8 crosswise strips, forming 6
dozen tiny bars. Gently roll in sifted powdered
sugar, coating well and forming log shapes. Store
in tightly covered containers.

Honey Raison Muffins

Honey Raison muffins (based on the following recipe: http://www.bellybytes.com/recipe/muffins/muffin05.html)
2 cups all-purpose flour (i use mostly whole spelt)
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon allspice
1/8 teaspoon nutmeg
1/8 teaspoon cloves(the above 4 ingredients is what I use instead of 1 teaspoon pumpkin pie space, since I don't have that)
2 beaten eggs
1/2 cup packed brown sugar (I use honey instead -- also 1/2 a cup)
1/2 cup cooking oil
1/2 cup milk (I use rice dream to make this parve)
1/3 cup honey 1 cup raisins
optional: I also add 1 teaspoon vanilla
I mix it all together with a mixer
Bake in a 350 degree oven about 20 minutes (I check after 15. If I'm using a tin for small muffins I check after 10 minutes) or until a wooden toothpick inserted in center comes out clean. Makes 14 to 16

Custard

2 c. milk
3 whole eggs or 4 egg yolks
2 tsp honey
1/8 tsp vanilla
1/8 tsp salt [opt]

Heat milk in upper part of double boiler, keeping water just below boioling point.
Beat eggs w honey and salt
Pour in hot milk, stirring until blended
Return to double boiler to cook gently, stirring gently until mixture coats spoon.
Add vanilla.

Serves 4.

Babby Weiser's Chocolate Cake

Again, not exactly healthy - but a great, classic chocolate cake!

3 c. flour
2 1/4 c. sugar
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/2 c. boiling water
1/2 c. cocoa
1/2 c. salad oil
1 glass orange juice
3 eggs
1 1/2 tsp vanilla

Separate eggs.
Beat whites till stiff and set aside
Sift dry ingredients, exc. cocoa
Dump in oil
dump in orange juice
mix medium speed for 2 min (scrape bowl)
mix cocoa and boiling water
add and mix
add yolks and vanilla. mix 1 min.
fold in egg whites
bake in preheated oven 325 deg

Irene's Marble Cake

Here's one I haven't made since before we were married (for reasons that will become obvious when you read the ingredient list). However, I wanted to include it here because it is absolutely a terrific tasting cake and it wasn't THAT difficult to make. [BTW, Irene was a co-worker of Babby Weiser many many years ago.]

Batter:
2 1/2 c. flour
1 1/2 c. sugar
3 tsp. baking pdr
1 tsp salt
1/2 c salad oil
5 unbeaten egg yolks
3/4 c water
2 tsp vanilla
5 egg whites
1/2 tsp cream of tartar

chocolate mixture:
2 squares Baker's chocolate
1/2 c. hot water
1/4 c. sugar
1/4 tsp baking soda
Melt chocolate
Add water, sugar, b.soda
Mix well. Cool.


Sift flour, sugar, b.powder, salt.
Form a well; add oil, yolks, water, vanilla.
Beat until smooth.
In second bowl, beat egg whiles with cream of tartar. Beat until stiff peaks form.
Pour batter over beaten egg whites.
Fold gently. Do not stir.
Divide batter. Add chocolate mixture to half.
Pour plain and chocoloate alternately into greased 4" deep pan
Bake in pre-heated oven 325 deg. for 55 min.
Then bake at 350 deg for 10 min.

Daniyel's Mother's banana bread

1¾ cup flour (We use whole spelt, rachel uses whole wheat)
2 tsp. baking powder
¼ tsp. baking soda
2/3 cup sugar (or splenda) (We use splenda, rachel uses honey )
2 eggs, beaten
1/3 cup oil
2 or 3 mashed overripe bananas (1 cup)

Optional:
1 tsp. vanilla
½ tsp. cinnamon
1/8 tsp. allspice
1/8 tsp. cloves
1/8 tsp. nutmeg


Mix all ingredients with mixer, or mix liquids and spices together,
then add flour last
Bake in loaf pan at 350 degrees F. for 60 minutes (45 min. for doughy bread)
(if you don't have a loaf tin, you can use a kugel tin, but try 45
mins or so because it's shallower)