Stained Glass Window Cookies

Stained Glass CookiesThese are cookies which have open spaces which are filled with crushed hard candy. When baked, the candy melts and gives the appearance of “stained glass”. You may find that you don’t need to break up the candy first, but if you do, you might find that it melts more evenly. This recipe will make about 3 dozen cookies.

Ingredients:

⅔ cup butter or margarine
1 ¼ cups white sugar
1 teaspoon vanilla extract
2 eggs
3 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
3 tablespoons milk/soy milk/almond milk
40 fruit flavoured hard candies

Directions:

Preheat the oven to 350 degrees F, and line two cookies sheets with parchment paper.

In a large bowl, cream together the butter and sugar. Stir in vanilla and eggs. In another bowl, sift together flour, baking powder and salt; add to egg mixture alternately with milk.

On a floured surface, roll the dough ¼ inch thick. Using a cookie cutter (shape of your own preference), cut out the cookies. Then taking a smaller cookie cutter than your first, cut out the centres of your newly made cookies, so that you now have a “window” for your candy to fill.

Keeping the colours separate, place candy in plastic bags and crush with a meat mallet. Using a teaspoon, gently scoop some crushed candies inside the “window frames” that you have made. Don’t put too much candy in, as the “window” will be too thick and make eating difficult. You can mix up the colours of the candies in each window if you like for a tie-dyed effect.

Bake for 6-8 minutes, or until candy is just melted. Cool on baking sheet for 5 minutes, until candy is hard. Carefully lift cookies off baking sheet with spatula.

Pinwheel Cookies

Pinwheel CookiesI had an adoptive grandmother (my uncle’s wife’s mother) that used to make an AMAZING pinwheel cookie. Unfortunately, she has passed on, and this is not her recipe. I’m afraid I don’t have access to that bit of family lore. This recipe is close though! What she did differently, that I suggest is before layering the two doughs together, she lightly dusted the bottom layer of dough with a little cocoa powder and sugar. This adds a little hit of chocolate and sweetness to each bite. I also suggest slightly dampening the bottom of the top layer of dough before placing it on top of the bottom layer. This will help the two stick together better. This recipe will make about 4 dozen cookies.

Ingredients:

2 ⅔ cups all-purpose flour
¾ teaspoon baking powder
⅛ teaspoon baking soda
¾ teaspoon salt
¾ cup and 2 tablespoons and 1 teaspoon butter or margarine
⅔ cup packed brown sugar
¼ cup and 3 tablespoons white sugar
1 egg, beaten
1 teaspoon vanilla extract
1 ounce unsweetened baking chocolate

Directions:

Sift the flour, baking powder, baking soda, and salt together into a bowl. Re-sift again into another bowl.

Beat the butter with the brown and white sugars in a mixing bowl until light and fluffy. Beat in the egg and vanilla until smooth. Gradually stir in the flour mixture until evenly blended. Gather the dough into a ball, and divide into two equal parts.

Melt the unsweetened baking chocolate in a pan over low heat or in the microwave. Cool slightly, and mix the chocolate into one half of the dough until well blended.

Roll out the brown dough to ¼ inch thickness. Roll out the white dough to ¼ inch thickness, and place on top of the brown dough. Beginning on one edge, roll the doughs to make a log so the two colours spiral inside each other. Wrap the log in waxed paper, then in a cotton towel, and refrigerate at least 2 hours, but overnight is best.

Preheat the oven to 400 degrees. Lightly grease 2 baking sheets. Unwrap the dough log, and place on a clean, lightly floured surface. Slice the log into rounds ⅛ inch thick, and place on prepared baking sheets.

Bake in preheated oven until set, 5 to 6 minutes. Watch carefully to prevent edges from browning. Remove from oven, and cool on racks.

“Pizza” Cookie

pizza cookie

This is a great idea to use at a get together instead of a cake. For those that like, you can also top this “pizza” with cut up fresh fruit instead of candy if you like. This “pizza” will serve 12-16, depending how you slice it.

Ingredients:

½ cup packed brown sugar
¼ cup white sugar
½ cup butter/margarine, softened
1 teaspoon vanilla extract
1 egg
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 cup mini semi-sweet chocolate chips
1 cup sweetened whipped cream or non-dairy whipped topping
¼ cup chopped walnuts/or other nut of choice
¼ cup flaked coconut (optional)
½ cup candy-coated chocolate pieces or other candy of choice

Directions:

Preheat the oven to 350 degrees F. In a medium bowl, using an electric mixer, cream together the brown sugar, white sugar, and butter until smooth. Mix in egg and vanilla.

In a small bowl, combine the flour and baking soda and then stir it into the batter. Note, the dough will be stiff! Don’t worry about it; just mix it as best you can. You do not want a runny batter for this recipe. Mix in the mini chocolate chips.

Dampen your fingertips with bit of water or a touch of oil, and spread or pat dough onto an un-greased 12 inch pizza pan or cookie sheet. Bake for 15 minutes in the preheated oven, or until golden brown; let cool.

Just before serving, spread cookie with whipped cream. Sprinkle with nuts, coconut and chocolate candies. Cut into wedges. Refrigerate any remaining pizza cookie.

Tu B’Shevat Treat – Seven Species Muffins

Seven Species MuffinsThis post is taken from Tori Avey, aka The Shiksa in the Kitchen. She has a great site that I encourage you to visit at www.toriavey.com.

Typical foods served on Tu B’Shevat include fruits, nuts, grains, and vegetables. The almond trees bloom at this time of year, so almond-laden foods often make an appearance on the holiday table. Those who partake in a Tu B’Shevat Seder will eat at least 15 different types of fruits and vegetables. Chocolatey carob pods are sometimes included in the meal. It is also customary to include the Seven Species mentioned in the Torah: wheat, barley, grapes, figs, pomegranates, olives, and dates.

Ingredients:

¾ cup golden raisins
½ cup dried figs*
½ cup dates*
1 ¼ cup unsweetened almond milk
¼ cup applesauce
1 teaspoon cinnamon
½ teaspoon allspice
2 eggs
⅓ cup light olive oil
½ cup sugar
½ cup brown sugar
1 ½ teaspoon vanilla extract
1 ½ cups all-purpose flour (¾ cup all-purpose + ¾ cup whole wheat flour will work too)
½ cup barley flour
2 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon salt
¾ cup pomegranate seeds
½ cup chopped walnuts
Nonstick cooking spray or paper muffin tin liners

Topping Ingredients (optional)

2 tablespoons turbinado sugar
¼ teaspoon cinnamon

* To learn how to properly inspect these fruits, click here.

You will also need:

Blender or food processor, large mixing bowl, medium mixing bowl, standard muffin tin, ice cream scoop or small ladle, cooling rack

Directions:

  • If your raisins are particularly dry, cover them with water and bring to a boil. As soon as the water boils, turn off the heat and let the raisins sit in the water to plump for 10 minutes. Drain and pat dry with a paper towel.
  1. Preheat oven to 400 degrees F.
  2. If your figs have tough stems on them, remove them and discard.
  3. Roughly chop dates and figs. Set aside.
  4. Use a blender or food processor to blend together the following ingredients until very smooth: dates, figs, almond milk, applesauce, cinnamon and allspice.
  5. It may take a couple of minutes to blend all ingredients to a smooth consistency, depending on the power of your blender. The end result should be similar to the texture of apple butter or smooth fruit preserves. Set mixture aside.
  6. In a medium mixing bowl, whisk together eggs, light olive oil, sugar, brown sugar, and vanilla extract.
  7. In a large mixing bowl, sift together flour, barley flour, baking powder, baking soda, and salt.
  8. Gently mix the pomegranate seeds into the dry mixture, making sure the seeds are well coated with flour.
  9. Make a well in the middle of the dry ingredients. Pour the fruit mixture from the blender into the well.
    Add the egg mixture to the well.
  10. Fold the dry ingredients into the wet ingredients until the dry ingredients are just moistened and a lumpy batter forms. Do not over mix – if you do your muffins will turn out heavy and dense.
  11. Fold raisins and chopped walnuts into the muffin batter with a light-handed stir.
  12. Prep your muffin pan by spraying a small amount of non-stick cooking spray into the bottom of each muffin tin (not the sides), or use paper muffin cup liners. Divide batter equally into muffin cups, filling each cup to the top and mounding the surface slightly. I’ve found that it’s easiest to do this using an ice cream scoop.
  13. If you’d like to top the muffins, mix the sugar and cinnamon together in a small bowl using a fork. Sprinkle about a ½ tsp of cinnamon sugar mixture evenly across the surface of each muffin.
  14. Place muffins in the oven and immediately turn heat down to 375 degrees F. That extra heat blast at the beginning of the baking cycle will help to activate the baking powder and baking soda. Bake for 25-27 minutes until the tops of the muffins are golden brown and a toothpick inserted in the centre comes out clean. Let muffins cool for 10 minutes before removing from the tin and cooling on a rack. Do not let the muffins cool completely in the tin, they are quite moist and may stick to the tin if you leave them there too long. Serve warm.

Sauce 3 – Espagnole Sauce

Please note that these recipes call for the use of butter and “brown stock” aka beef stock. Kosher regulations would not permit this, as we cannot mix dairy and meat together. The alternatives in this case are to either use margarine in place of the butter or to use imitation beef stock, which is pareve, and is not considered to be meat.

espagnole sauceEspagnole Sauce

In cooking, Espagnole sauce is one of Auguste Escoffier’s five mother sauces that are the basis of sauce-making in classic French cooking. These types of sauces were already gathered in different Spanish cooking handbooks of the late 19th century. Escoffier popularized the recipe, which is still followed today. This recipe will make about 2 cups of sauce.

Ingredients:

½ cup onions, diced
¼ cup carrots, diced
¼ cup celery, diced
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
3 cups brown stock
2 tablespoons tomato purée
——– For Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

In a heavy-bottomed saucepan, melt the butter over a medium heat until it becomes frothy. Add the mirepoix (onions, carrots and celery) and sauté for a few minutes until it’s lightly browned. Don’t let it burn, though. With a wooden spoon, stir the flour into the mirepoix a little bit at a time, until it is fully incorporated and forms a thick paste or roux. Lower the heat and cook the roux for another five minutes or so, until it’s light brown. Don’t let it burn! The roux will have a slightly nutty aroma at this point.

Using a wire whisk, slowly add the stock and tomato purée to the roux, whisking vigorously to make sure it’s free of lumps. Bring to a boil, lower heat, add the sachet and simmer for about 50 minutes or until the total volume has reduced by about one-third, stirring frequently to make sure the sauce doesn’t scorch at the bottom of the pan. Use a ladle to skim off any impurities that rise to the surface. Remove the sauce from the heat and retrieve the sachet. For an extra smooth consistency, carefully pour the sauce through a wire mesh strainer lined with a piece of cheesecloth. Serve hot. If not serving the sauce right away, keep it covered and warm until you’re ready to use it.

Demi-GlaceDemi-Glace Recipe

Demi-glace (pronounced “demi-GLASS”) is a rich and deeply flavorful sauce that is traditionally served with red meats. Demi-glace is made by reducing a mixture of half basic brown sauce and half brown stock. Demi-glace is also the starting point for many so-called “small sauces” that are derived from the espagnole. For more flavor, you can add a sachet d’epices while reducing the demi-glace, but this is strictly optional. This recipe will make about 1 pint of sauce.

Ingredients:

2 cups brown stock
2 cups brown sauce (espagnole)
——– For Optional Sachet: ——–
1 bay leaf
½ teaspoon dried thyme
3-4 fresh parsley stems

Directions:

Combine the brown sauce and the brown stock in a heavy-bottomed saucepan. Bring to a boil over medium-high heat, then lower heat to a simmer, add the sachet and reduce for about 45 minutes or until the total volume has reduced by half. Remove pan from heat and retrieve the sachet. Carefully pour the demi-glace through a wire mesh strainer lined with a piece of cheesecloth.

Bordelaise SauceBordelaise Sauce

Rich and flavorful, it takes just a small drizzle of this bordelaise sauce recipe to perk up a simple, grilled steak or slow-roasted beef. The tangy, savory red wine sauce is also a great accompaniment to roasted potatoes. This recipe will make about 1 ¼ cups of sauce.

Ingredients:

¾ cup dry red wine
2 shallots, finely chopped
¼ teaspoon dried thyme
1 bay leaf
2 cups beef stock
Salt, to taste
Ground black pepper, to taste
1 teaspoon cold butter or margarine

Directions:

Add the red wine, shallots, thyme, and bay leaf to a small saucepan set over medium heat. Bring the mixture to a boil and reduce it to half its original volume. Add the beef stock to the pan and bring the mixture to a boil, again. Skim and discard any foam that appears on top of the sauce. Continue cooking the bordelaise until it has thickened enough to coat a spoon. Pour the sauce through a fine-mesh sieve. Season the sauce with salt and pepper, to taste. Use the sauce immediately or, if you are holding the sauce for later, lightly rub the cold butter across the hot surface of the sauce, to prevent a skin from forming.

Madeira SauceMadeira Sauce

The Madeira Sauce is a classic sauce made by adding Madeira wine to a basic demi-glace. The Madeira sauce is an excellent accompaniment for roasts and steaks. Making this sauce is easy enough — it’s simply a matter of stirring some Madeira wine and butter into a demi-glace. It’s making the demi-glace itself that’s the time-consuming part. This recipe will make about 1 pint of sauce.

Ingredients:

1 pint demi-glace
¼ cup Madeira wine*
1 tablespoon butter or margarine

Directions:

In a heavy-bottomed saucepan, heat the demi-glace to a simmer and reduce for about 5 minutes. Stir in the Madeira wine and swirl in the butter. Serve right away.

* If you can’t find kosher Madeira wine, or prefer not to use it, you can substitute the ¼ cup called for in this recipe with either 2 tablespoons of balsamic vinegar or about an equal amount of dry red wine or stock.

Mushroom SauceMushroom Sauce

This classic mushroom sauce can be served with all kinds of roasted or grilled meat dishes, including steaks. It’s made with sautéed mushrooms, shallots and just a splash of sherry, and simmered in a basic demi-glace. This recipe will make about 2 cups of sauce.

Ingredients:

1 tablespoon butter or margarine
½ cup sliced mushrooms
2 tablespoons chopped shallots
2 tablespoons sherry**
2 cups demi-glace
Lemon juice, to taste

Directions:

In a heavy-bottomed saucepan, heat the butter over medium heat until it’s frothy. Add the mushrooms and shallots and sauté until the mushrooms are soft and the shallots are translucent, about 5 minutes. Add the demi-glace, bring to a boil then lower heat to a simmer and reduce for about 10 minutes. Stir in the sherry, season to taste with lemon juice and serve right away.

** If you can’t find kosher Sherry, or prefer not to use it, you can substitute the 2 tablespoons called for in this recipe with either 1-2 teaspoons of vanilla extract or 2 tablespoons of either orange or pineapple juice.

Gluten Free Chewy Ginger-Molasses Cookies

Ginger CookiesNormally, I wait until the end of the week to give you a dessert recipe, but these are so good, I couldn’t wait! I’m sure you’ll forgive me! Most of these ingredients will be found either online or in specialty stores, but even some of the larger supermarkets carry them these days. If you can’t find them though, substitutions are okay! Makes 24 cookies

Ingredients:

1 ½ cups chickpea flour
1 ½ cups gluten-free oat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons fine sea salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
5 tablespoons coconut oil, softened
1 ½ cups coconut sugar (or light brown sugar)
4 tablespoons blackstrap molasses
2 eggs
2 teaspoons vanilla extract
4 tablespoons almond/soy milk
large grain sugar, for sprinkling

Directions:

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper, and set them aside.

In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside. In another large bowl, cream the oil and sugar with an electric mixer, then beat in the molasses. Add the egg, vanilla, and milk, and beat until combined.

A little at a time, add the dry ingredients to the wet and combine with electric mixer on medium-low until all flour is combined and no lumps remain (batter will be thick and sticky at this point). Refrigerate dough for at least 30 minutes.

Remove the dough from refrigerator. Using a tablespoon measure, scoop balls of dough out onto prepared baking sheet, spacing each cookie 2 inches apart. Bake for 16 to 18 minutes, until they darken a bit and are fragrant. Place cookies on a rack and let them cool before eating. Cookies can be stored at room temperature in an airtight container for up to 3 or 4 days.

Blintz Soufflé

Blintz SouffleIngredients:

1 dozen frozen blintzes, any flavour (cheese, blueberry, cherry, etc.)
1 ½ cups sour cream or yogurt (light or regular)
1 teaspoon vanilla extract
½ cup sugar
4 eggs (or 1 cup egg substitute)
½ cup orange juice
cinnamon, as garnish

Directions:

Place blintzes in a single layer in a sprayed 9” x 13” glass baking dish. Using a steel blade, process sour cream or yogurt, with vanilla extract and sugar for a few seconds. Add eggs and orange juice through feed tube while machine is running. Process until smooth. Immediately remove bowl from the base of machine to prevent leakage. Pour topping over blintzes(can be prepared in advance and refrigerated.) Sprinkle the top with some cinnamon (it looks good AND it tastes good!). Bake in a preheated 350 degree oven for 1 hour, until puffed and golden. Serve with sour cream or a sauce that matches the blintz filling; e.g.: cherry, blueberry, etc.

Banana Orange Cranberry Bread

Cranberry Orange Banana BreadThis is a good use of a few leftover items hanging around your kitchen: Cranberry sauce, bananas and an orange! In fact, when you start to see your bananas heading south, stick them in the freezer for when you wish to make banana bread at a later date, as you’re gonna need the dark overly-ripe ones for the recipe! The original recipe makes 2 – 9×5 inch loaves.

Ingredients:

1 cup white sugar
1 cup shortening
3 eggs
3 mashed bananas (very ripe)
1 orange, peeled and mashed
1 cup cranberry sauce
½ cup milk (you can use soy or water as well)
1 teaspoon vanilla extract
4 cups all-purpose flour
1 ½ teaspoons baking soda
1 ½ teaspoons baking powder
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
½ cup chopped walnuts (or nut of choice)

Directions:

Preheat oven to 350 degrees F. Lightly grease two 9×5 inch loaf pans. In a large bowl, cream together the sugar and shortening until light and fluffy. Beat in eggs, and mix in bananas, orange, cranberry sauce, milk, and vanilla. In a separate bowl, mix together flour, baking soda, baking powder, cinnamon, and nutmeg. Gradually blend flour mixture into the banana mixture. Fold in walnuts. Pour into the prepared loaf pans. Bake for 50 to 60 minutes in the preheated oven, or until a toothpick inserted in the centre comes out clean. Cool in pan for 10 minutes, then turn out onto a wire rack, and cool completely.