Mommy’s Mousse Cake

April 21, 2024 ~ Nadine

1.5 recipe

1 pack choc chips

170 gram margarine

11 eggs

1.5 cups sugar

1.5 teaspoon vanilla

1/8+ teaspoon cream of tartar

Melt choc and butter

Beat egg whites til soft peaks, add .5 cup of sugar slowly, beat til stiff

Beat egg yolks and 1 cup sugar

Add choc and marg

Fold into egg whites

Pour 3/4 of batter into pan

Add refrigerated remaining batter later

Bake at 325, 35 min, leave on rack to cool

Fondue

January 13, 2024January 21, 2024 ~ Nadine

choc party who came hornsteins, freyda, judy axelrod, ruth and mike sager, jon and allegra, haim roman, nadine s, devorah priess and husband, michael and anna kochin, miriam b, kids

This worked 2024

4 milk chocolate bars, 5 70% bars

Break into pieces

1.25 cups of cream

1.5 t vanilla

microwave 2 min

Stir

Microwave 1 min

Frances

32 oz chocolate grated

1 1/4 cup cream

1 T instant coffee

Melt above together

Add

1 t vanilla

1 t sugar

1/3 hot water

Melt and stir until smooth

Chocolate Cookies with oil

July 30, 2023 ~ Nadine

The perfect chocolate chip cookie… made with oil?? Not margarine? Couldn’t be. But it is. It rarely happens, but when it does, it makes me happy: a perfect recipe, that tastes great, looks gorgeous and is simple enough for my 12-year-old daughter to make by herself from start to finish. To my mind, that’s the perfect recipe.
Ingredients

Main ingredients

1 cup oil

–
1/2 cup sugar

–
1 and 1/2 cups brown sugar

–
2 eggs

–
2 and 1/2 teaspoons Gefen Vanilla Extract

–
2 and 1/2 cups flour

–
1 teaspoon Haddar Baking Powder

–
1 teaspoon baking soda

–
3/4 teaspoon salt

–
7 ounces chocolate chips Almost 1 cup

Directions
1.
Preheat oven to 350 degrees Fahrenheit.
2.
Combine all ingredients until the chocolate chips, in bowl of electric mixer. Mix to combine. Then add the chocolate chips and mix until combined evenly.
3.
Roll into balls and place two inches apart on a lined cookie sheet. Bake for 10 minutes.

Can be frozen, needs time to defrost after, 5 to 10 minutes. Super oily to work with, but tastes fine.

kosher.com The Perfect Chocolate Chip Cookie

Best Passover Brownies

April 3, 2023April 21, 2024 ~ Nadine

http://ingredientsinc.net/2011/04/the-best-passover-brownies/

Cook Time:

20 minutes

Prep Times:

10 minutes

Yield:

12 to 16 servings

Ingredients:

1/2 cup cocoa powder
2 cups sugar
3/4 cup vegetable oil
5 eggs
1 cup matzoh meal
3/4 cup semisweet chocolate chips
1/2 teaspoon salt
Chopped nuts (optional)

1.5 recipe
3/4 cocoa
3 cups sugar
7 or 8 eggs
1.5 cup matza meal
3/4 teaspoon salt
1 and 1/4 cup choc chips, add after mixing
Nuts

Preparation:

1. Combine first 7 ingredients in a large mixing bowl, stirring well. Place batter in a lightly greased 13-x 9-inch baking pan. Bake at 325F for 20 to 25 minutes. Top with nuts, if desired.

Put in choc chips after mixing with mixer.

Cook longer, 25 minutes

Made double, 4 little pans, baked 30 min

Rolls
https://www.kosher.com/recipe/pesach-rolls-5118

Main ingredients

1/2 cup oil

1 cup water

1 cup Yehuda Matzo Meal

1 tablespoon sugar

1 teaspoon salt

4 eggs

Rachael’s Hamantaschen

March 4, 2023March 4, 2023 ~ Nadine

By Rachael Ros

Ingredients:

3 eggs
1 cup of sugar
¾ cup of oil
1/3 cup of apple juice
5 ½ cups of flour
3 teaspoons of vanilla extract
1/8 teaspoon of almond extract
3 teaspoons of baking powder

Directions:

First create a wet mixture. In a large mixing bowl, beat the eggs and sugar together until they look creamy. Add oil to the egg and sugar mixture. Then, add apple juice, almond, and vanilla extract to the mix.
Measure out the flour and the baking powder and mix them together in a separate mixing bowl, creating a dry mixture. Make sure the bowl is large enough to hold them.
Gradually mix the dry mixture in with the other ingredients until blended.
Roll out the dough on a lightly floured surface until the dough has an even consistency and a height of about ¼ of an inch.
Find a wide drinking glass or a circular cookie cutter of about three to four inches in diameter. Cut out circles from the dough, rolling the excess dough and cutting until no dough remains.
Add a small spoonful of your favorite filling to the center of each circle. I alternated between a combination of marzipan and slivered almonds and canned apricot preserves.
Pinch the circles into triangle shapes around the filling. Some of the filling should be exposed in the center. If the cookies are too dry to stick in the corners, try dabbing the outer circumference of the circle with water or a beaten egg and then pinching them again into the desired triangle shapes.
Lay the Hamantaschen on a parchment lined baking sheet and preheat the oven to 350°F.
Once the oven reaches 350, bake at for approximately ten minutes, or until golden brown on the outside.
Optional – drizzle with or dip into dark melted chocolate and sprinkle with powdered sugar.

https://www.chabad.org/recipes/recipe_cdo/aid/3610036/jewish/Rachaels-Hamantaschen.htm

Red Rice in ricemaker

February 1, 2023February 1, 2023 ~ Nadine

Using their plastic cup

2 cups red rice

3.5 cups water

5 tablespoons oil

2 teaspoons curry

1 teaspoon salt

½ teaspoon pepper

Thyme and cusbara

Took around 40 min

Not enough water?

Vegy Chili

September 7, 2022June 16, 2023 ~ Nadine

½ tablespoon olive oil

3 cloves garlic, minced

1 yellow onion, chopped

1 large carrot, diced

1 red bell pepper, diced

1 (4 ounce) can mild green chiles

1 medium to large sweet potato, peeled and cut into ½ inch cubes

2 1/2 tablespoons mild chili powder Use less

1 tablespoon cumin

½ teaspoon dried oregano

¼ teaspoon garlic powder

¼ teaspoon paprika

¼ teaspoon cayenne pepper

¼ teaspoon salt

Freshly ground black pepper

1 (28 ounce) can crushed tomatoes (fire-roasted is great)

3/4 cup vegetarian broth (or water, plus more if it needs more liquid)

1 (15 ounce) can black beans, rinsed and drained

1 (15 ounce) can kidney beans, rinsed and drained

1 heaping cup frozen sweet corn

Place oil in a large pot and place over medium high heat. Add in garlic, onion, diced carrot, red bell pepper, cubed sweet potatoes and green chiles; saute for 5-7 minutes, stirring frequently.
Next add in chili powder, cumin, oregano, garlic powder, paprika, cayenne pepper, salt and black pepper; stir for about 30 seconds.
Finally add in crushed tomatoes, broth/water, black beans, kidney beans and corn. Bring to a boil, then reduce heat and simmer for 30-45 minutes or until chili thickens and flavors come together. Taste and adjust seasonings and salt as necessary.
Garnish with anything you’d like. Makes 6 servings, about 1 1/2 cups each.