Ok! I’m sitting down. Oy! I used the Elvis Presley whipping cream pound cake for my apple cake and I’m happy with it. The tweaks are from everyone. This has tweaks from Leah Cooks Kosher, Divas Can Cook, and King Arthur Flour. I just picked, bit by bit over the last few months the best… Continue reading Calvados Apple cake
In Rabbi Coffman’s class this morning, someone raised the question about eating in a vegetarian restaurant that isn’t kosher. As the why’s were being explained, it reminded me of when I used to pack a small cooler for my son’s (z’l”) formula and bottle when he was little). It was so handy, and I always… Continue reading What packing food like a flight attendant has to do with keeping kosher!
Yes, we are settling down to some cooler weather! My family is already craving cooler weather meals, even if the weather may still give us some hot days this coming month. Potato kugel was first on my list. I always have a couple of Manischewitz Potato Pancake mixes in my pantry. They make great potato… Continue reading Potato Kugel, quick
Stay cool, everyone! Still working on the seitan chicken (I want it to taste better than the store bought). Also, the first draft of the kosher Tortuga Rum cake was great, but I need more spice in the run sauce. So I’ll tweet that before I post it for you here. Have a wonderful Shabbat!
Hey all! Hope everyone is getting through the 9 days ok. Some folks get bored with the diet, but I’m using it to expand my repertoire. I have made Domino’s veggie sandwiches a lot (but I love those). It’s more a technique than a recipe. Heat the oven to 400° F, slice some rolls (I… Continue reading Dairy and veggies and Hebrew study!
Finally! I have been looking for a pound cake recipe that is as good or better than buying Sara Lee at the store. This is it. Elvis Presley’s Favorite Whipped Cream Pound cake. I added a bit of salt and baking powder to make it lighter, but without it would be denser, like the Sara Lee.… Continue reading Pound cake!
I am working on perfecting Parve chicken seitan so it taste as good as my Parve sausage. I want to make Chicken Parmigiana and this is much cheaper than buying the frozen parties. Those are a buck a piece!