7 large potatoes
4 zucchinis
2 onion
1 1/3 c whole wheat pastry flour
7 eggs beaten
6 oz. grated or thinly sliced cheese (optional)
Steps
Preheat regular, not convection, oven to 400° F. Oil a very large roasting pan or 2 jelly roll pans. Nonstick does not need oiling.
In food processor, grate the potatoes, zucchinis and onion. Remove to a bowl and combine with flour and eggs.
Spread evenly into prepared pan/s and either spread cheese evenly over the top, spray liberally with oil or smear about 2 T oil over the top. Bake for about 1 hour until crispy.
Sweetened with just a touch of honey and lots of raisins. This is the same delicious challah that I make in the bread machine, only kneaded by hand.
Ease:
involved
Type:
bread
Prep Time:
1 - 1 1/2 hours
Total Time:
2 - 3 hours
Yield:
2 large loaves
Cook's notes
This bread is so easy and delicious to make using a bread machine that I really see no reason for all of this work. If you need to make a large quantity, just make subsequent batches in the machine.
The best place to proof the bread (encourage rising) is a 100° F oven. Unfortunately, not all ovens enable you to set the temperature this low.
Ingredients
1 T active dry yeast
1 1/2 c warm water
3 T honey
3 T oil
5 extra large eggs
6 - 8 c whole wheat flour
3 T wheat gluten flour
1/4 c water
3/4 lb., 2 c packed, raisins
Steps
Place 1 1/2 c warm water in a large bowl with the yeast and a drop of honey. Let stand for a minute or two. Beat in 11/2 c of the flour and all of the wheat gluten. Cover the bowl with a towel and let rise in a warm place for about 30 minutes.
Meanwhile, very finely chop the raisins with 1/4 c water in a food processor. You want to nearly, but not quite, puree the raisins.
After the yeast mixture has risen, beat in eggs, oil, honey and raisins. Beat in the 4 1/2 cups of flour, 1 cup at a time, graduating from whisk to wooden spoon to hands as the dough thickens. The dough should be pliable, elastic and not sticky. If it is still sticky, gradually add more flour until the correct consistency is achieved. Knead the dough on a lightly floured surface for about 10 - 15 minutes.
Oil the bowl and roll the dough in it to coat the surface. Cover with a towel and let stand in a warm place to rise until the size is doubled. (About 1 - 2 hours)
Punch down the risen dough and separate into two halves. Knead half the dough on a lightly floured surface for about 10 minutes.
Oil two cookie sheets. No need to oil nonstick.
Separate the kneaded dough half into three equal parts. Roll each part into a rope about 1 1/2 inches in diameter. Braid the ropes together, pinching the ends, and place on prepared cookie sheet. Repeat for the other half of the dough.
Cover the braids with towels and let rise until doubled in size, about 1 hour. Meanwhile, preheat a regular oven to 375° F or a convection to 350° F.
Remove the towels and bake for 30 to 40 minutes.
IMPORTANT: Because of the raisins, the challah burns fast. Check it after 30 minutes. When it is finished, it will be brown and make a hollow sound when you thump the bottom.
Loads of dried fruit with just enough juice sweetened, whole wheat cake to hold it all together. The dried fruit creates a delectably, crunchy yet slightly sticky crust. It is just incredibly delicious!
Ease:
involved
Type:
dessert
Prep Time:
45 minutes
Total Time:
4 1/4 hours
Yield:
20 - 40 slices
Cook's notes
Try to use Meyer lemons, they are much sweeter.
Make sure that you buy applesauce with no additives or sugar. It should contain apples and that is it!
Be sure to buy only unsulphered dried fruit. Also, except for the cranberries, the fruit should contain no added sugar.
Instead of grating the zest off of a lemon, I get dried lemon peel in granulated form. It saves me a huge amount of time. You can get it at natural food stores or at Frontier Co-op
I like to use the organic blackstrap molasses made by Wholesome Sweeteners. It has loads of minerals, no chemicals, and is a bit sweeter than other molasses.
Ingredients
3 c whole wheat pastry flour
2 t baking powder
1 t baking soda
1 t ground cinnamon
1 t ground nutmeg
1/2 t mace
1/4 t cloves
1 c applesauce
1 T organic molasses
2 t dried, ground orange peel or zest from 1 orange
About 7 T orange juice (Juice of one large orange)
2 t dried, ground lemon zest from 1 lemon
about 3 T fresh lemon juice (juice from 1 lemon)
3/4 c sweet Jewish wine
2 1/2 c diced mixed dried fruit (Roughly about 5 T dried apricots, 1 c + 3 T cranberries and 1 c prunes.)
2 c chopped walnuts
1 1/2 c date pieces
1 1/2 c thompson raisins
1 1/2 c golden raisins
Steps
Prepare a 10" tube pan or angel food pan by greasing and lining the sides, bottom and tube with wax or parchment paper. This is an important step as any fruit directly touching the sides of the pan may burn. No need to grease the inside of the paper. Greasing the pan helps the paper to stick better. Preheat oven to 300° F. No convection.
Mix together flour, baking powder, baking soda, cinnamon, nutmeg, mace and cloves.
In a large bowl, beat together apple sauce, molasses, orange zest and juice, lemon zest and juice and wine. Stir in the flour mixture just until blended.
Stir in the dried fruit, walnuts, dates raisins and golden raisins.
Scrape the batter into the prepared pan and spread evenly. Bake for 3 1/2 hours. the cake may look done at 2 1/2 hours but ignore this.
Let the cake cool in the pan until completely cool to the touch, about 1 hour. Invert the cake carefully and serve at room temperature.
Gingery and sweet and lots of fun to bake and eat.
Ease:
involved
Type:
dessert, snack
Prep Time:
over an hour
Total Time:
2 hours
Yield:
3 dozen 3" cookies
Cook's notes
Date sugar can be found at most health food stores.
Apple juice concentrate can be found in the freezer section along with other juice concentrates. Make sure that there is no sugar or additives.
If you can find dried, ground lemon peel it saves a lot of time.
Neufchatel cream cheese has much lower fat than creme cheese. Both Horizon (circle U kosher) and Organic Valley (circle U kosher) make Neufchatel that tastes exactly like regular cream cheese. Unlike the conventional "Lite" cream cheeses, they have no chemicals and taste really good.
The dough can be stored in the refrigerator for up to a day. Bring to room temperature before rolling.
Instead of grating the zest off of a lemon, I get dried lemon peel in granulated form. It saves me a huge amount of time. You can get it at natural food stores or at Frontier Co-op
I like to use the organic blackstrap molasses made by Wholesome Sweeteners. It has loads of minerals, no chemicals, and is a bit sweeter than other molasses.
Ingredients
3 c whole wheat pastry flour
1 1/2 t baking powder
3/4 t baking soda
1 T ground ginger
1 3/4 t ground cinnamon
1/4 t cloves
4T date sugar
1/3 c safflower or canola oil
1 large egg
1/4 c organic molasses
1/4 c apple juice concentrate
1 T honey
1/4 c apple sauce
2 t vanilla
1 t lemon zest
1 c Neufchatel cream cheese
1 1/2 t maple syrup
Raisins for decorating
Steps
Whisk together thoroughly the flour, baking powder, baking soda, spices and date sugar.
In a separate bowl, beat together, until well blended, oil and egg. Add and beat until well combined molasses, juice concentrate, apple sauce, honey, vanilla and lemon zest.
Gradually stir in the dry ingredients until well blended and smooth. Let the dough stand at room temperature for at least an hour.
Preheat oven to 375° F, convection or regular. Oil cookie sheets. For nonstick, no need to oil.
Place 1/3 of the dough on lightly floured work surface. Sprinkle flour over top of the dough and dust the rolling pin. Roll a little bit thicker than 1/4". Cut out the cookies in desired shapes and place on prepared cookie sheets. Repeat until all of the dough is used up.
Bake 7-10 minutes until the edges are just browning. Let cool.
In the meantime, prepare creme cheese frosting by beating Neufchatel and maple syrup until smooth .
When the cookies are cooled, decorate as desired using frosting and raisins.
Stevia is a very sweet herb. You can find it in the baking section of any health food store. The crushed leaves have no calories!
Ingredients
1 1/2 c milk (low fat, nonfat or whatever)
3 large egg yolks
1 T + 2 1/4 t stevia extract powder
1/2 T vanilla
1/4 t heaping nutmeg
Steps
Whisk yolks, stevia and milk just until blended and transfer to a heavy saucepan. Place over low heat, stirring constantly, until mixture becomes thicker. You want this about as thick as cream. Be careful not to overcook as mixture will curdle!
Remove from heat and stir in nutmeg and vanilla. Pour through a strainer into storage container and serve cold. Either serve or freeze within 3 days.
You can make this drink much more simply and quickly in a microwave. Put all of the ingredients, except for the vanilla, into mugs and microwave just until boiling. Stir in the vanilla, sprinkle with cinnamon and/or nutmeg and serve.
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Stevia is a very sweet herb. You can find it in the baking section of any health food store. The crushed leaves have no calories!
Ingredients
3 1/2 T non-alkalized (not Dutch) cocoa powder
2 t rounded stevia extract powder
2 c milk (low fat, nonfat or whatever)
1/4 t vanilla
Sprinkle of cinnamon and/or nutmeg (optional)
Steps
Stir together in a saucepan milk, cocoa and stevia. Cook over medium heat, stirring constantly, until just barely beginning to boil.
Stir in vanilla and serve hot with sprinkles of cinnamon and/or nutmeg.
Very moist and delicious. A definite crowd pleaser.
Ease:
average
Type:
dessert, snack
Prep Time:
30 minutes
Total Time:
50 - 60 minutes
Yield:
12 large servings or 20 small servings
Cook's notes
This cake is so delicious, it does not need any embellishments. However, if making a layer cake, you can fill with Cherry Filling. The Carob Fudge Frosting really compliments this cake.
For the best textured cake, have your ingredients at room temperature. However, when in a pinch, I have prepared this cake with cold ingredients and it was still great.
Ingredients
6 T safflower or canola oil
2 eggs
4 T light honey
1/2 c roasted carob powder
1/2 c hot water
1 c yogurt
1 1/2 t vanilla
2 c whole wheat pastry four
1 t baking soda
2 t baking powder
Steps
Preheat the oven to 350° F. Oil either two 8" round cake pans or one 9" x 13" cake pan.
Place eggs and oil and honey in a large mixing bowl and beat on high speed for 4 minutes.
In another bowl, mix the carob and water until it is smooth. Mix in yogurt add vanilla. Beat this into the egg honey mixture at low speed.
Mix together the flour, baking soda and baking powder.
Gently fold the dry ingredients into the wet until well combined.
Spread evenly into cake pan/s.
Bake for 20 minutes or until the cake is firm and springy. Do not over bake.
Let cool thoroughly before removing from baking pans.
This sweet potato pie is delicious and nutritious. The carob chips add a little surprise to an old favorite.
Ease:
average
Type:
breakfast, dessert
Prep Time:
20 minutes
Total Time:
1 1/2 hours plus chilling time
Yield:
8-10 servings
Cook's notes
You can save time by making this pie crustless and I actually think that it tastes better crustless.
Bake, don't boil the sweet potatoes.
Do not throw away those yam peels! They are the sweetest part of the yam. Save them for a vegetable soup or chili or just enjoy them yourself with your cook's helpers.
Only buy non-hydrogenated carob chips. If you cannot find them at the health food store, you can find them mail order at Sun Organic
Ingredients
4 c peeled and cooked sweet potatoes (about 4 potatoes)
1 1/2 c milk
5 eggs
1/2 c agave syrup or light honey
1 t vanilla
1 1/2 t ground cinnamon
3/4 t ground ginger
1/4 t ground nutmeg
1/8 t ground cloves
1 c carob chips
Pie crust (optional) consisting of:
1 1/2 cup whole wheat pastry flour
1/2 c + 1 T cold water
4 1/2 T canola or safflower oil
Steps
Have ready one 9" pie pan.
If not using crust, also have ready two dish towels and roasting pan large enough for the pie pan to fit into without touching the sides.
Preheat oven to 350°F, no convection.
If using pie crust, mix all of the ingredients and press evenly into a 9" pie pan.
Puree sweet potatoes, milk, eggs, agave or honey and spices in food processor. Process until very smooth and creamy.
Mix in carob chips.
Evenly pour mixture into prepared pie crusts or, if not using crust, straight into the pie pan. Smooth the top of the pie for even baking.
If using pie crusts, place pie n the oven on middle rack and bake for 1 hour.
If making crustless pie prepare a water bath: line the sides and bottom of the roasting pan with the dish towels. The bottom needs to have two layers of towels.
Place the pie into the roasting pan. Carefully pour water into the roasting pan until the lower half of the pie pan is submerged.
Place the pie, in the water bath, in the oven on a middle rack. Be careful not to splash water into the pie. Bake for 1 hour.
Let the pie stand at room temperature until completely cool to the touch, then refrigerate. Serve well chilled.
This pie freezes beautifully! I like to cut slices first and then freeze. When you wish to serve, just thaw the individual slices.
Couscous and beans are great companions. While curry is the predominant flavor, fennel, carrots and cashews add a pleasing sweetness to the dish.
Ease:
super quick
Type:
entree
Prep Time:
15 minutes
Total Time:
20 - 40 minutes depending upon if you are using a microwave.
Yield:
4 servings
Cook's notes
Casbah makes Whole Wheat Couscous ( Chaff K certified Kosher) that can be found at any health food store.
Ingredients
2 lb. washed and peeled baby carrots
4 1/4 c water
2 c whole wheat couscous
4 c kidney or garbanzo beans, (2 - 25 oz cans drained and rinsed)
1T + 2 t ground curry powder
1T fennel seeds
2 t ground coriander
1T ground cumin
6 T olive oil
ground cayenne pepper to taste
1/2 c cashews for garnish
Steps
Boil carrots in water until tender in either microwave or stovetop.
Remove from heat and add couscous. Let stand until all of the water is absorbed and couscous is fluffy. About 5 minutes.
Mix in beans, spices and olive oil. Garnish with cashews and serve hot.
This simple dish tastes truly gourmet. The strong portobello flavor is delicious with the nutty quinoa flavor. Try serving the dish on a bed of baby greens.
Ease:
super quick
Type:
entree
Prep Time:
5 minutes
Total Time:
15 minutes
Yield:
4 servings
Ingredients
6 large portobello mushrooms
2 onions
1 1/2 T canola or safflower oil
2 c quinoa
4 c water
1 t dried rosemary
2 1/2 T olive oil
black pepper to taste
Steps
Rinse the quinoa well.
Slice the mushrooms and onions into 1/2 " strips. You can also use the stems of the portobellos. Slice them into circles about 1/2" thick. The very tip of the stem is the only part that needs to be discarded.
Bring quinoa and water to a boil in large pot. Reduce the heat to a simmer. Turn off the heat when all but 1/2" of the water is absorbed, about 15 minutes.
Sauté onions, mushrooms in canola or safflower oil over medium heat for about 10 minutes, until vegetables are tender.
Remove the mushrooms from the heat and stir in the rosemary, olive oil and black pepper.
This entree is simply delicious! The onions and red peppers caramelize and impart a sweet flavor. Add this to delicious whole wheat pasta and the goodness of almonds and it is a real winner.
Ease:
super quick
Type:
entree
Prep Time:
10 minutes
Total Time:
1 1/4 hour
Yield:
4 servings
Cook's notes
Bionaturae makes excellent whole wheat pasta. (kosher certified in Italy) It is not bitter like some whole grain pastas and it can be cooked to an al dente perfection. I also recommend the Trader Joe's brand whole wheat pasta, found of course at Trader Joe's, that is just as good.
If your oven has a setting for automatically turning on and off, this recipe is great. The vegetables can be left unrefrigerated for several hours without spoiling. Additionally, if you are late getting home, the roasted vegetables are very forgiving and can successfully wait in the oven.
Ingredients
2 onions
7 red peppers
1 1/2 T safflower oil
16 oz. whole wheat pasta
3/4 c roasted almonds
Steps
Slice peppers into 1/2 " strips and onions into half circles. Toss with oil and spread evenly into roasting pan. Roast at 400° F for about 1 hour or until beginning to brown. No need to preheat oven.
Prepare pasta according to instructions.
Serve roasted peppers and onions over a bed of pasta with almonds sprinkled on top.
This glossy, black frosting is as delicious as it is beautiful. People will think that it is real fudge!
Ease:
average
Type:
dessert, snack
Prep Time:
15 minutes
Total Time:
15 minutes
Yield:
about 2 cups
Cook's notes
The frosting becomes relatively hard when chilled. However, when it is warm, this frosting spreads quite easily. You want it a little bit warm NOT HOT. You can heat it for 10 - 15 seconds in the microwave or place it in a bowl of hot water.
Ingredients
1 c + 2 T almond butter
1/2 c + 1/2 T roasted carob powder
2 t vanilla
3 1/2 T honey
1/4 c yogurt
1/4 c milk
Steps
Place all of the ingredients into a food processor. Whirl until smooth.
Spread on cake immediately or store for up to a week in refrigerator. The frosting also freezes beautifully.
Very chocolatey! This rice pudding makes a warm and hearty dessert or snack.
Ease:
super quick
Type:
dessert, snack
Prep Time:
10 minutes
Total Time:
1 1/2 hours
Yield:
7 servings
Cook's notes
Add cardamom to taste. 1/4t will give just a hint of cardamom while 3/4 t will give you cardamom flavor in every bite.
Make sure that you are using pure maple syrup with no additives, sugar or preservatives.
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Ingredients
1 1/2 c short grain brown rice
5 c milk or soy or rice milk
2 T maple syrup
1 t vanilla
1/4 t - 3/4 t cardamom
1 t cinnamon
1 c packed raisins
2/3 c cocoa powder (non-alkalized in other words not Dutch)
shredded coconut for garnish
Steps
Bring rice and milk to a boil in a covered pot.
Immediately reduce heat to lowest setting possible. Let the rice milk mixture simmer for about an hour.
Add maple syrup, vanilla, cardamom, cinnamon and raisins and continue to simmer until the rice is tender. When cooking is finished, stir in the cocoa powder and garnish with coconut. Serve room temperature.
This is chocolate at its finest! The rich, strong flavor of chocolate is enhanced by a small amount of honey and vanilla.
Ease:
average
Type:
dessert
Prep Time:
30 minutes
Total Time:
1 hour
Yield:
about 2 1/2 dozen
Cook's notes
Use only pure, unsweetened baking chocolate. Ghirardelli makes a "Premium Baking Bar" (Chaff K certified Kosher) that is very fine.
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Ingredients
4 oz unsweetened baking chocolate
2T safflower or canola oil
1/2 c less 1 T (7 T) light honey
1/2 c apple sauce
1 1/2 t vanilla
4 extra large eggs beaten
1 1/2 T cocoa powder (non-alkalized in other words, not Dutch)
3/4 c Whole Wheat pastry flour
1c coarsely chopped walnuts
Steps
Preheat oven to 350° F regular or convection oven.
Melt chocolate with honey and oil over a double boiler. (Some newer, more expensive stovetops have very low heat settings that enable you melt chocolate directly on the stove. if you are lucky enough to own one of these, by all means, save the time and clean up of a double boiler. CAREFUL not to let the mixture boil or burn.)
Transfer chocolate mixture into mixing bowl. Add apple sauce and vanilla and mix well. Let stand until cool. Meanwhile, oil well a 9" x 13" baking pan. Even nonstick needs oiling.
When chocolate mixture is cool to the touch, beat in eggs. Add, one at a time, flour, cocoa and walnuts beating well after each addition.
Pour mixture into prepared pan. Bake for 20 - 30 minutes. Careful not to overcook and dry brownies out. When brownies are done, the center will be almost firm when lightly touched and toothpick will come out clean.
Serve at room temperature or chilled. (Save your calories and resist the temptation to eat these warm. Whereas the brownies are good warm, they are fantastic at room temperature or chilled.)
Thicker than American hot cocoa, with a strong, chocolate flavor. Due to the amounts of sugars and cocoa in this drink, I do not recommend it for children.
Ease:
super quick
Type:
dessert drink
Prep Time:
15 minutes
Total Time:
15 minutes
Yield:
about 2 cups
Cook's notes
You can make this drink much more simply and quickly in a microwave. Put all of the ingredients, except for the vanilla, into mugs and microwave just until boiling. Stir in the vanilla, sprinkle with cinnamon and/or nutmeg and serve.
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Ingredients
1/2 c non-alkalized (not Dutch) cocoa powder
1/4 c + 1T honey
2 c milk (low fat, nonfat or whatever)
1/4 t vanilla
Sprinkle of cinnamon and/or nutmeg (optional)
Steps
Stir together in a saucepan milk, cocoa and stevia. Cook over medium heat, stirring constantly, until just barely beginning to boil.
Stir in vanilla and serve hot with sprinkles of cinnamon and/or nutmeg.
A strong, delicious mocha flavor. You can't buy mocha this delicious! Due to the amounts of sugars and stimulants in this drink, I do not recommend it for children.
Ease:
super quick
Type:
dessert drink
Prep Time:
5 minutes
Total Time:
5 minutes
Yield:
2 mugs
Cook's notes
The best cocoa powder I have ever had is made by Frontier. (KSA certified kosher.) Be sure to get the non-alkalized cocoa which is, unfortunately, not organic. You can buy it directly from Frontier or save money by special ordering 1 lb. bags from Whole Foods.
Ingredients
1/2 c non-alkalized (not Dutch) cocoa powder
1/4 c + 1T honey
2 c boiling hot, strong, espresso or coffee (decaf or caffeinated.)
1/4 t vanilla
Sprinkle of cinnamon and/or nutmeg (optional)
Steps
Divide the honey and the cocoa evenly between two mugs, (2 1/2 T honey and 1/4 c cocoa in each mug.)
Pour boiling hot espresso or coffee into each mug and stir vigorously until well mixed.
Stir in vanilla and serve hot with sprinkles of cinnamon and/or nutmeg.
