Cooking with Yiddishe mama

Hamentashen

noreply@blogger.com (Alla Staroseletskaya) — Mon, 01 Mar 2010 20:48:00 +0000

Chocolate cupcakes and cream cheese frosting

noreply@blogger.com (Alla Staroseletskaya) — Sat, 13 Feb 2010 21:30:00 +0000

Makes 12
8 tablespoons (1 stick) unsalted butter, room temperature, plus more for pan, 1 3/4 cups all-purpose flour (spooned and leveled), plus more for pan , 1/2 cup of cocoa powder, 2 teaspoons baking powder, 1/2 teaspoon salt, 3/4 cup sugar, 2 large eggs, room temperature, 1 teaspoon pure vanilla extract, 1/2 cup whole milk

Preheat oven to 350 degrees. Butter and flour a standard 12-cup muffin pan, or use paper liners.

In a medium bowl, whisk together flour, cocoa, baking powder, and salt; set aside.
With an electric mixer, beat butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition; add vanilla, and mix until combined. On low speed, beat in half the flour mixture, followed by milk; end with remaining flour mixture. Mix just until incorporated (do not overmix).

Divide batter among prepared muffin cups, filling each 2/3 full. Bake until a toothpick inserted in center of a cupcake comes out clean, 22 to 24 minutes. Cool cupcakes in pan, 5 minutes; transfer to a wire rack to cool completely. Frost with cream cheese frosting.

Cream Cheese Frosting
4 ounces (1 stick) unsalted butter, room temperature, 6 ounces cream cheese, room temperature, 1/2 pound (2 cups) confectioners' sugar, sifted, 3/4 teaspoon pure vanilla extract
Beat butter and cream cheese with a mixer on medium-high speed until fluffy, 2 to 3 minutes. Reduce speed to low. Add sugar, 1 cup at a time, and then vanilla; mix until smooth. Frosting can be refrigerated for up to 3 days; before using, bring to room temperature, and beat until smooth.

Шоколадные кексы со сливочным кремом.

На 12 порций.

8 столовых ложек сливочного масла, 1 3/4 чашки муки, 1/2 чашки кaкao порошка, 2 чайные ложки разрыхлителя, 1/2 чайной ложки соли, 2 яйца, 1 чайная ложка экстракта ванили, 1/2 чашки молока.

Нагреть духовку до 350Ф. Приготовить формочку для кексов, промаслив каждое отверстие. Посыпать мукой.

В небольшой посуде перемешать соль, муку, кaкao и разрыхлитель. В другой мыске взбить миксером сливочное масло и сахар. Добавить по одному яйцу. Продолжать взбивать и добавить ванильный экстракт. На маленькой скорости добавить половину мучной смеси, постепенно долить молоко. Затем добавить оставшуюся мучную смесь.

Разлить жидкое тесто по отверстиям. Каждое отверстие наполнить на 2/3 общего объема. Поставить в духовку и печь до готовности, приблизительно 22-24 минут. Вынуть из духовки, остудить и украсить кремом.

Сливочный крем

100 грамм сливочного масла комнатной температуры, 150 грамм сливочного сыра "Филадельфия", 2 чашки сахарной пудры, 3/4 чайной ложки ванильного экстракта.

Взбить масло и сливочный сыр на средней скорости в течении 2-3 минут. Уменьшив скорость, добавить сахарную пудру. Этот крем прекрасно сохраняется в холодильнике в течении 3 дней.

Recipe from Martha Stewart

Tu Bishvat or SuperBowl.

noreply@blogger.com (Alla Staroseletskaya) — Thu, 04 Feb 2010 21:54:00 +0000

Tu Bishvat or SuperBowl.

Thе story happened to me many years ago. I would rather to write this story on Russian and for those who prefer on English, please use Google Translation Service

Каждый раз перед Superbowl эта история вспоминается мне. Сама история произошла более чем 10 лет тому назад. Каждый раз перед Superbowl я думаю, что важнее еврейские традиции или американская культура? Может быть и то и другое важно...

Еще до приезда евреев из Советского Союза, американское еврейство было УБЕЖДЕНО, что в Советском Союзе никто не помнит ни о каких обычаях, да и евреи мы только по паспорту. По приезде в Америку каждая еврейская община НАСТОЙЧИВО заботилась о том, чтобы многие из нас познакомились с древними обычаями. Часто американские евреи даже не подозревали и не подозревают, что о многом мы уже знаем, и многие обычаи мы соблюдаем. Если честно, то многие американские евреи не знают того, что знаем мы.

Много лет тому назад я познакомилась с американским евреем. Знакомство было достаточно интересным как и сам мужчина. Будучи воспитанной в Советском Союзе, где мы привыкли поздравлять друг друга с праздниками, я подняла трубку телефона, чтобы поздравить его с Tu Bishvat. "Happy Holiday!" - я произнесла. Помолчав несколько секунд он воскликнул: "Superbowl!" Именно в тот год праздник Ti Bishvat совпал с Superbowl. Я удивленно спросила его "Is it a Jewish Holiday?" Он понял, что сделал ошибку. С этого момента я четко поняла, что американские евреи преданно учат нас быть евреями, а сами полностью погружены в американскую культуру.

Как ни говори для многих из них американская культура ближе, чем вековые традиции своего народа. А для меня это стало еще одним американским уроком.

Great-hearted...

noreply@blogger.com (Alla Staroseletskaya) — Fri, 22 Jan 2010 16:12:00 +0000

Sometimes it's not easy to be Jewish, not always we're proud who we are because none of us is perfect. But there are moments when we are proud to be Jewish. Definetely lately we have plenty of such "great-hearted" moments. I expect, that everybody have already watched this segment on CNN. Anyway, I'm posting video about extraordinary in all means Israeli hospital in Haiti. Please feel free to watch it.

Apple & Honey Strudel

noreply@blogger.com (Alla Staroseletskaya) — Thu, 07 Jan 2010 01:25:00 +0000

Apple and Honey Strudel.

Dough: 2 1/2 cups flour, 8oz (2 sticks) margarine, 1/2 cup cold water, 1 teaspoon vinegar, 1/3 teaspoon salt.

Apple filling: 4 tart medium sized apples, 2 tablespoons sugar, 2 tablespoons honey, 4 tablespoons bread crumbs

For assembling: 1 small egg, 2 tablespoons water, 2 tablespoons oil.

1. Measure the flour into a big bowl. Use a pastry blender to cut margarine into the flour until mixture resembles small peas.Mow work with your fingertips crumbling the margarine in the flour until it resembles cornmeal.

2. Combine in a measuring cup the water, vinegar and salt, and drizzle it over the flour.Blend with a fork then knead with your ahnd 40 kneads. The dough is quite soft and elastic. Shape the dough into 2 balls.
Wrap them with waved paper and let rest in the refrigerator for 1 hour.

3. Preheat oven to 375F and begin to prepare filling. Peel the apples and thinly sliced. Add all ingridients and mix well.

4. Dust working surface with flour and roll out a rectangle, out of each ball, of about 12" x 15".Brush each rectabgle with 1 tablespoon oil and sprinkle all over with bread crumbs. Divide filling into 2 equal parts, using 1 part for each. Put filling on the dough. Roll up lenghtwise, starting by folding 1" edge over the filling, then rolling like a jelly roll. Repeat the same with the second ball.

5. Transfer the strudels to a cookie sheet. Beat the egg and water together well then brush on tops of the strudels. to prevent strudels burstinh while baking make 1" diagonal buts in the tops with sharp knife. Bake in oven for 1 hour, or until the strudels are nicely browned. Cool completely before serving.

Happy New Year!

noreply@blogger.com (Alla Staroseletskaya) — Wed, 30 Dec 2009 19:17:00 +0000

My Happy New Year wish for you
Is for your best year yet,
A year where life is peaceful,
And what you want, you get.
A year in which you cherish
The past year’s memories,
And live your life each new day,
Full of bright expectancies.
I wish for you a holiday
With happiness galore;
And when it’s done, I wish you
Happy New Year, and many more.

By Joanna Fuchs

Last month I was very busy reengineering website for a very interesting company UDSUS, Inc.
I hope, you would like my work. Please, visit the site and let me know what you think.

Avocado Dip

noreply@blogger.com (Alla Staroseletskaya) — Sun, 13 Dec 2009 21:25:00 +0000

Avocado Dip
For 2 medium bowls
2 avocado, 4 Tbls mayonnaise, 2 Tbls. finely shopped onion, 1/4 tsp pepper, 1/2 tsp. salt, 2 Tbls lemon juice.

Peel avocados. Mash the flesh and mix in all other ingridients. Pour into bowl.

My note: I used food processor to mix all ingridients.

Паста из авокадо.

2 авокадо, 4 столовых ложки майонеза, 2 столовых ложки мелко нарезанного лука, 1/4 чайной ложки перца, 1/2 чайной ложки соли, 2 столовых ложки лимонного сока.

Почистить авокадо, размять мякоть плода и соединить со всеми ингридиентами.

Я положила все в кухонный комбайн и провернула.

Recipe from "A taste of Tradition" by Ruth Sirkis

Rose's Tips for Cake Baking

noreply@blogger.com (Alla Staroseletskaya) — Tue, 17 Nov 2009 15:54:00 +0000

Rose's Tips for Cake Baking It's quite interesting and useful. Let's have fun with cakes!

Beets salad

noreply@blogger.com (Alla Staroseletskaya) — Tue, 17 Nov 2009 00:25:00 +0000

Beets salad

2 medium size beet root, 2 cloves of garlic, 1/4 cup mayo, salt, 1/4 chopped walnuts, 1/4 cup chopped prunes.

If using fresh beets: Remove leaves, leaving about an inch of stem, and don't cut the taproot. Wash gently (don't break the skin), and place in a pot of cold water to cover. Bring to a boil and cook until done (firm but cooked, about 40-50 minutes). Drain the beets, cool under running cold water, and remove skin with fingers.
Finely Shred. Combine all ingridients and toss. Add salt and pepper to taste, and refrigerate covered for several hours before serving.

Салат из красной свеклы.

2 шт свеклы среднего размера, 2 зубчика чеснока, 1/4 чашки майонеза, соль,
1/4 чашки мелко нарезанных грецких орех, 1/4 чашки мелко нарезанного чернослива

Свеклу вымыть (не очищать), завернуть каждую в фольгу и запечь в духовке при температуре ~180° ~60-80 минут (в зависимости от размера свеклы) или отварить до готовности. Вареную свеклу очистить и натереть на крупной терке.
Чеснок пропустить через чесночный пресс. Смешать все ингридиенты

Chocolate Chickpea Spread

noreply@blogger.com (Alla Staroseletskaya) — Fri, 13 Nov 2009 15:19:00 +0000

Recently I found a nice dessert recipe. It's really HEALTHY and easy. Please use it.

Chocolate Chickpea Spread

Frosted Apple Squares

noreply@blogger.com (Alla Staroseletskaya) — Mon, 09 Nov 2009 20:34:00 +0000

Frosted Apple Squares

Dough
1/2 cup (4 ounces) lukewarm milk
2 large eggs
2 teaspoons instant yeast
4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
1 teaspoon salt
1 cup (2 sticks, 8 ounces) unsalted butter

Filling
3/4 cup (5 1/4 ounces) granulated sugar
1/4 cup (1 ounce) cornstarch
1/4 teaspoon salt
2 teaspoons cinnamon
8 cups (about 3 pounds before peeling) apples, peeled, cored, and very thinly sliced

Glaze
1 cup (4 ounces) confectioners’ sugar
2 tablespoons (1 ounce) milk or cream
1 teaspoon vanilla extract
For the dough: Beat the eggs and milk together, and set aside. Combine the yeast, flour, and salt in a medium bowl, and cut in the butter with a pastry blender until the mixture resembles coarse crumbs. Add the egg/milk mixture, stirring until a soft dough forms. Divide the dough in half and chill for about 30 minutes.

Lightly grease a half-sheet pan (13" x 18"). On a piece of parchment paper, or on a lightly floured surface, roll half the dough into a 12" x 17" rectangle; the dough will be quite thin. Transfer the dough to the prepared pan. If you used parchment, this is easily done by flipping it over into the pan and gently peeling the parchment off, then smoothing the dough where it needs it. If you didn’t use parchment, transfer the dough by rolling it onto the rolling pin, then lifting the pin above the pan, centering it and unrolling the dough. Smooth out the corners. You may find a giant spatula helpful to transfer the dough.

For the filling: Whisk together the sugar, cornstarch, salt, and cinnamon. Spread the apples over the dough, and sprinkle with the sugar mixture. Roll out the remaining dough and place it over the apples. Pinch the edges together. Cut steam vents in the top. Cover with greased plastic wrap or a proof cover, and let rise in a cool place for about 1 hour. After 30 minutes, preheat the oven to 350°F.

Bake the pastry for 25 to 30 minutes, until it’s golden brown. Remove it from the oven and cool on a rack for 20 minutes.

For the glaze: Mix the sugar, milk, and vanilla until smooth. Drizzle it over the bars. Cool completely. Cut into 3 ½" squares if you want to serve it as dessert (topped with ice cream, of course!), or 2" x 3" bars. Refrigerate any leftovers.
Yield: 3 dozen bars.

Variation: For added color and flavor, spread a layer of dried cranberries atop the apples before adding the top crust.
Recipe from King Arthur Flour

Shrimp Scampi with Pasta

noreply@blogger.com (Alla Staroseletskaya) — Wed, 04 Nov 2009 16:57:00 +0000

Shrimp Scampi with Pasta
- serves 2 -
Adapted from Tyler Florence.

1/2 pound pasta, 2 tablespoons butter, 2 tablespoons extra virigin olive oil, 1/2 large shallot, finely diced,3 cloves garlic, sliced, 1/2 pound shrimp, peeled, Salt and pepper, 1/4 cup dry white wine, Juice of half a lemon, Handful of parsley, chopped

1. Bring a large pot of water to a boil. And a couple tablespoons of salt, then add the pasta. Cook according to the instructions on the pasta box. Drain when done.

2. Meanwhile, drop one tablespoon of the oil and one tablespoon of the butter into a large skillet. Melt the butter of medium-high heat. Add the shallots and garlic.
Cook until the shallots are translucent, about 2-3 minutes.

3. Add the shrimp and cook for about 3 minutes, turning halfway through. Remove the shrimp when pink, and set aside. Add the wine and lemon juice to the skillet, and bring to a boil. Add the rest of the butter and oil. Stir the sauce and let cook for 30 seconds to combine.

4. Return the shrimp to the skillet, season with salt and pepper, then add the drained pasta. Toss to combine everything. Add a little pasta water if the mixture is too dry. Serve with a sprinkle of parsley.

Креветки "Scampi" со шпагетти
На 2 порции.

250 грамм сухих шпагетти, 2 столовых ложки сливочного масла, 2 столовых ложки оливкового масла, 1/2 головки мелко нарезанного лука, 3 зубца мелко нарезанного чеснока, 250 грамм свежих почищенных креветок, соль, перец по вкусу, 1/4 чашки белого вина, сок половины лимона, мелко нерезанная петрушка

1. Закипятить воду, посолить и добавить шпагетти. Варить до полной готовности, отцедить воду.

2. Тем временем положить 1 столовую ложку сливочного масла и 1 столовую ложку оливкового масла на сковороду. Через 2-3 минуты добавить лук и чеснок. Жарить 2-3 минуты до того, что лук будет прозрачным.

3. Добавить креветки на сковороду и жарить 3 минуты. ВЫнуть из сковороды розовые креветки. Добавить в соус вино и лимонный сок. Добавить еще по одной столовой ложке сливочного и оливкового масла. Дать покипеть 30 секунд.

4. Переложить креветки в сковороду, поперчить, посолить. Добавить шпагетти и все перемешать. Перед подачей на стол украсить мелко нарезанной петрушкой.

Recipe from Serious Eats

Cranberry-Walnut Sweet Potatoes

noreply@blogger.com (Alla Staroseletskaya) — Tue, 03 Nov 2009 15:07:00 +0000

4 large sweet potatoes
1/4 cup finely chopped onion
1 tablespoon butter
1 cup fresh or frozen cranberries
1/3 cup maple syrup
1/4 cup water
1/4 cup cranberry juice
1/4 teaspoon salt, divided
1/2 cup chopped walnuts, toasted
1 teaspoon Dijon mustard
1/4 teaspoon pepper
2 tablespoons minced chives
Directions
Scrub and pierce sweet potatoes. Bake at 400° for 1 hour or until tender.
In a small saucepan, saute onion in butter until tender. Add the cranberries, syrup, water, cranberry juice and 1/8 teaspoon salt. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until berries pop, stirring occasionally. Stir in walnuts and mustard; heat through.
Cut potatoes in half lengthwise; sprinkle with pepper and remaining salt. Top each with 2 tablespoons cranberry mixture; sprinkle with chives. Yield: 8 servings.

Recipe from Taste of Home

Kishke

noreply@blogger.com (Alla Staroseletskaya) — Sat, 10 Oct 2009 16:14:00 +0000

Kishke
Time: About 2 hours
6 tablespoons chicken fat, suet or vegetable oil
1 medium to large onion, cut in 1-inch pieces
1 clove garlic, chopped
1 stalk celery, cut into chunks
1 large carrot, peeled and cut into chunks
1 cup matzo meal
1 teaspoon salt, or to taste
1/8 teaspoon freshly ground black pepper, or to taste
1/8 teaspoon hot paprika.
1. Preheat oven to 425 degrees. Line a baking sheet with a double layer of foil 12 inches long, topped with a sheet of parchment paper the same size.
2. In a skillet over medium-low heat, heat 4 tablespoons fat or vegetable oil, and sauté onion and garlic until soft and golden. Cool slightly and pour everything, including fat, into a food processor equipped with a steel blade.
3. Add remaining 2 tablespoons fat or oil, celery, carrot, matzo meal, salt, pepper and paprika to food processor. Pulse until vegetables and fat are incorporated into a paste. Transfer mixture to parchment paper, and shape into a knockwurst-like cylinder about 9 inches long and 1 3/4 inches in diameter. Enclose parchment and foil firmly around cylinder, folding ends under.
4. Bake for 30 minutes, then reduce heat to 350 degrees and cook until kishke is solid, 45 to 60 minutes more. Unroll kishke to expose surface; return to oven just until top is lightly browned and slightly crisped, 10 to 15 minutes. Cool slightly, and cut into rounds. If desired, serve as a side dish with pot roast or roast chicken.
Yield: About 8 servings.

Recipe from New York Times

Маринованный перец.

noreply@blogger.com (Alla Staroseletskaya) — Sun, 04 Oct 2009 21:43:00 +0000

Маринованный перец.

На 12 больших цветных перцев.

Помыть перец, порезать на 4 части, положить на деко кожурой наверх и поставить в духовку. Включить духовку в режите "broil" и запекать 40-50 минут. Вынуть из духовки, снять кожуру и уложить в пластиковый контейнер. Залить маринадом.

Для маринада: 1/3 чашки растительного масла, 2 столовые ложки соли, 1/3 чашки сахара, 1 чашка уксуса, 2 чашки кипяченной воды, 3 зубчика мелко нарезанного чеснока.
Перемешать все составляющие.

My home grown tomatoes

noreply@blogger.com (Alla Staroseletskaya) — Tue, 08 Sep 2009 14:53:00 +0000

Hava Nagila on Ukrainian

noreply@blogger.com (Alla Staroseletskaya) — Sat, 05 Sep 2009 15:58:00 +0000

Roasted Beet Salad with Barley, Pickles, and Red Onion

noreply@blogger.com (Alla Staroseletskaya) — Thu, 20 Aug 2009 15:53:00 +0000

Roasted Beet Salad with Barley, Pickles, and Red Onion

Makes about 5 cups1 cup dry pearl barley, 4 medium beets, tops removed, 1/2 medium red onion (about 1/2 cup),3-4 pickles, cut into small squares or crumbled, 4-5 scallions, sliced into fine rounds, 1 1/2 Tablespoons lemon juice, 1 Tablespoon Extra-Virgin Olive Oil, salt and pepper to tasteextra sliced scallions for garnish

Heat the oven to 400-degrees.Loosely wrap the beets in tin foil and roast in the oven until they are just fork tender--30 - 45 minutes. Peel and dice the beets into small cubes.Meanwhile, bring 3 cups of water to a boil. Add the barley and 1/2 teaspoon of salt. Reduce to a simmer, cover, and cook until the barley is al dente, about 30 minutes. If there is extra liquid in the pot, drain the barley and return it to the pan. Cover with a clean dishtowel until ready to use.Combine barley, beets, red onion, pickles, and scallions in a large mixing bowl. Sprinkle the lemon juice and olive oil over the top and toss to coat.Taste the mixture. As needed, add salt 1/4 teaspoon at a time. Pepper to taste. Serve family-style in a large bowl or in individual bowls.Garnish with extra scallions.

Осенний салат из буряка (красной свеклы), перловки и соленых огурцов.

На 5 порций.1 чашка сухой перловой крупы, 4 средних по размеру бурячка, 1/2 головки мелко нарезанного красного лука, 3-4 мелко нарезанных соленых огурца, 4-5 стручков мелко нарезанного свежего зеленого лука, 1 1/2 столовых ложки лимонного сока, 1 столовая ложка оливкового масла, соль и перец по вкусу.

Нагреть духовку до 400Ф. Положить свеклу в фольгу и запечь 30-45 минут в духовке. Вынуть ис духовки, остудить, очистить от кожуры. Нарезать на мелкие кусочки.Пока свекла печется в духовке, сварить перловку. Налить 3 чашки воды в кастрюлю, нагреть до кипения и добавить перловую крупу с 1/2 чайной ложки соли. Варить до готовности, отцедить лишнюю воду. Дать остыть до комнатной температуры.Перемешать перловку, красный лук, буряк, зеленый лук и огурцы. Полить лимонный соком, посолить и поперчить.

Summer Borscht

noreply@blogger.com (Alla Staroseletskaya) — Thu, 06 Aug 2009 17:09:00 +0000

Summer Borscht

2 medium size fresh beet roots, 4-5 cups of cold water.

6 cups of cold water, 2 tablespoons vegerable oil, 1 medium size thinly sliced onion, 1 large carrot, diced, 2 medium size potato peeled, cut into 1/2-inch pieces, 1 1/2 cups finely sliced cabbage, salt, pepper and sour salt by taste.

1. Pour water into pan and boil. Put beet roots into boiling water and continue to boil until beets are soft. It will take approximately 1 hour. Take beets out of water, peel and thinly shredd.

2. Bring 6 cups of water to boil. Add carrots; reduce heat, cover, and simmer for 10 minutes. Meanwhile saute on a frying pan onion with vegetable oil for 5 minutes, add shredded beets and saute for next 10 minutes.

3. Add onion with beets to a pot with carrots and add potatoes chunks. Simmer for next 5-8 minutes. Add cabbage and cook about 15 minutes. Season with salt, pepper and sour salt. Ladle soup into bowls. Top with yogurt or sour cream.
Летний борщ.
2 средней величины красной свеклы, 4-5 чашек воды.

6 чашек холодной воды, 2 столовые ложки подсолнечного масла, 1 средней величины головка лука, 1 большая морковь, 2 небольшие картофелины, 1 1/2 чашек тонко нарезанной капусты, соль, перец и лимонная кислота по вкусу.

1. Налить воду в кастрылю и закипятить. Положить в воду свеклу (буряк) и сварить до готовности (приблизительно 1 час). Вынуть свеклу, остудить, очистить от кожуры и натереть на крупной терке.

2. Закипятить воду, добавить очищенную и мелко нарезанную морковь. Уменьшить огонь и варить 10 минут. Тем временем на сковороде пожарить лук в течении 5 минут, потом добавить натертую свеклу и продолжать жарить на малом огне в течении 10 минут.

3. Добавить эту смесь в кастрюлю с морковью. Добавить картошку, порезанную на небольшие кусочки. Варить 5-8 минут. Добавить капусту и варить еще 15 минут. Посолить, поперчить и по желанию добавить лимонной кислоты.
Подавать с йогуртом или сметаной.

Applesauce Bread

noreply@blogger.com (Alla Staroseletskaya) — Sat, 04 Jul 2009 18:48:00 +0000

Family Recipe

1/2 cup (1 stick) butter or margarine, 1 cup of sugar, 2 eggs, 1 3/4 cups of flour, 1 tsp. salt, 1 tsp. baking powder, 1/2 tsp. baking soda, 1/2 tsp. cinnamon, 1/2 tsp. nutmeg, 1 cup sweetened applesauce

1. Preheat oven to 350 degrees (F). Grease a 9×6x3-inch loaf pan.
2. In a large bowl gradually add sugar into butter, cream until light. Add eggs and beat until light and fluffy.
3. In a separate bowl combine all the dry ingredients.
4. Combine dry mixture with the butter mixture. Then add in 1cup of applesauce and combine.
5. Pour into pan. Bake for about 1 hour. It’ll be a nice golden brown and a toothpick will come out clean. Cool 10 minutes and remove from pan.
Wrap it up in some plastic warp or foil to keep it fresh.

Кекс с яблочным пюре

1/2 чашки мягкого (растопленного) сливочного масла или маргарина, 1 чашка сахара, 2 яйца, 1 3/4 чашки муки, 1 чайная ложка соли, 1/2 чайной ложки соды, 1чайная ложка разрыхлителя (baking powder), 1/2 чайной ложки корицы, 1/2 чайной ложки натертого мускатного ореха.

1. Нагреть духовку до 350Ф. Нагреть немного формочку для выпечки light bread.
2. В большой посуде перемешать сахар и масло. Добавить яйца и взбить в течении нескольких минут.
3. В отдельной посуде соединить муку, соль, соду, разрыхлитель, корицу, мускатный орех.
4. Соединить все ингридиенты и в последнюю очередь добавить яблочное пюре.
5. Вылить жидкое тесто в формочку. Печь 1 час. Вынуть из духовки, дать остудить в течении 10 минут и вынуть из формочки.

Остудить и завернуть в пластиковую пленку для сохранения свежести.

Recipe from Applesauce Bread

Passover Seder

noreply@blogger.com (Alla Staroseletskaya) — Tue, 31 Mar 2009 21:38:00 +0000

Happy New Year!

noreply@blogger.com (Alla Staroseletskaya) — Sun, 28 Dec 2008 17:00:00 +0000

Stop taking ourselves so seriously!

Let's have more laughter and fewer tears,

less exclusion and more acceptance,

less pretense and more authenticity,

less anger and more hope,

less argument and more collaboration,

less anxiety and more fun,

less hatred and more peace,

less judgment and more compassion,

less blame and more responsibility,

less whining and more accountability,

less deceit and more truth,

less fear and more love,

less effort and more ease,

less stress and more peace.

Hanukkah slideshow

noreply@blogger.com (Alla Staroseletskaya) — Wed, 24 Dec 2008 16:26:00 +0000

New York's Times Hanukkah slideshow

Wild rice pancakes

noreply@blogger.com (Alla Staroseletskaya) — Thu, 04 Dec 2008 00:08:00 +0000

Wild rice pancakes

1/2 cup milk, 1/3 cup cornmeal, 1/3 cup all-purpose flour, 1/4 cup butter, melted, 1-1/2 cups cooked wild rice, drained and cooled, 2 egg yolks, 1/2 tsp. kosher salt, 1/2tsp. ground black pepper, 2 egg whites Clarified butter or canola oil
1/2 cup creme fraiche or dairy sour cream

In a large bowl whisk together milk, cornmeal, flour, and melted butter. Stir in wild rice. Lightly beat egg yolks with a fork and stir into wild rice mixture. Stir in salt, pepper, and parsley. In a small mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight); fold egg whites into rice mixture.

Heat a nonstick skillet or griddle over medium heat. Add a little clarified butter. Ladle about 1/4 cup of batter onto heated surface and cook about 1 minute or until bubbles appear uniformly on upper side and bottom is browned. Turn pancake over and cook about 1 minute more or until bottom is browned. Transfer to a baking sheet and place in a warm oven while cooking remaining pancakes.

Place pancakes on a serving platter. Top each with a little creme fraiche. Makes 10 servings.

Make-Ahead Tip: Pancakes may be prepared ahead and refrigerated several hours or overnight. Warm on a cookie sheet in a 300 degree F oven for 10 minutes.
Recipe from Better Homes and Gardens

A bagel is a round bread

noreply@blogger.com (Alla Staroseletskaya) — Wed, 26 Nov 2008 15:07:00 +0000

The Jewish bagel’s probably birthplace is Poland. The first known reference to the bagel among Jews in Poland, Ms. Balinska writes, precedes the battle of Vienna by seven decades. It is found, she says, in regulations issued in Yiddish in 1610 by the Jewish Council of Krakow outlining how much Jewish households were permitted to spend in celebrating the circumcision of a baby boy – “to avoid making gentile neighbors envious, and also to make sure poorer Jews weren’t living above their means.” The origin of the word “bagel” is ultimately unclear, but many experts agree, she says, that it comes from the Yiddish beigen, to bend.

Read more about bagels and bagel's recipes