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My Mommy's Recipes

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S: My Mommy's Recipes - Gan Miri Class of 2011

BC: A special thanks to all of the amazing moms of Gan Miri. Thank you for the time and effort you put into making this book Gan Miri - Class of 2011

FC: My Mommy's Recipes Gan Miri Class of 2011

1: This book is dedicated to an amazing woman, who had been like a second mother to our kids for the past 3 years. We appreciate all the hard work. We love you very much. From all the kids and parents of Gan Miri, Class of 2011

2: SALADS Greek Salad ......................................................................................................................................... 4 Pasta, Pesto and Peas Salad ................................................................................................................. 4 Summer Salad ...................................................................................................................................... 5 Lettuce salad with grapefruit ............................................................................................................... 5 APPETIZERS Roquefort Grapes ................................................................................................................................ 6 Fried Wonton Appetizer .................................................................................................................... 7 Dumplings ........................................................................................................................................... 7 Spicy Tuna Dip ................................................................................................................................ 8 Stuffed Mushrooms ............................................................................................................................. 8 BAKED GOODS Veggie and Feta Cheese Burekas ......................................................................................................... 9 Beef Borekas ........................................................................................................................................ 9 Crustless Spinach & artichoke Quiche Recipe .................................................................................... 10 Golden Corn Quiche ............................................................................................................................ 10 Stuffed Bread with Mozzarella, dries Tomatoes and olives................................................................. 11 Miri’s Famous Pizza ............................................................................................................................ 12 SOUPS French Onion Soup with a Puff Pastry Cover ....................................................................................... 13 Asparagus soup in 5 minutes ................................................................................................................ 13 SIDES Moroccan Olives .................................................................................................................................. 14 Persian Rice .......................................................................................................................................... 14

3: FISH Sweet Mustard - Glazed Salmon Fillets ............................................................................15 Chreimi – spicy fish – Tripoli style ....................................................................................... 15 CHICKEN Whole chicken Stuffed with Burghul & Nuts ........................................................................16 Chicken Stuffed with Rice .................................................................................................... 16 Oven Roasted Sweet Chicken with Dried Fruit................................................................17 Un Fried - Fried Chicken......................................................................................................17 BEEF Plov / Uzbek ......................................................................................................................... 18 Beef / lamb Casserole with root vegetables........................................................................... 18 DESSERTS Personal Chocolate cakes stuffed with pears..........................................................................19 Molten Chocolate Cake..........................................................................................................20 Chocolate Brownies coated with chocolate snack bars....................................................20 Banana Cake.......................................................................................................................... 21 Apple Cake ........................................................................................................................... 21 Lemon Cake ......................................................................................................................... 22 Easy Summer Cake .............................................................................................................. 22 Mocha Parfait ....................................................................................................................... 23 White - Chocolate Cheese Cake in a Jar .......................................................................... 23 Fried Banana eggroll ............................................................................................................ 24 Pear Tartlets .......................................................................................................................... 24 Rugelach Chocolate chip .................................................................................................... 25 Cinnamon Rugelach ............................................................................................................. 25 BREADS “Bolo” rolls – Sweet bread rolls ..................................................................................... 26 Gan Miri’s Friday Challah.....................................................................................................26

4: Greek Salad (by Michelle's mom-Natalie) Serves: 4-6 1 head romaine lettuce- rinsed, dried and chopped 1 red onion, thinly sliced 1 (6 ounce) can pitted black olives 1 green bell pepper, chopped 1 red bell pepper, chopped 2 large tomatoes, chopped 1 cucumber, sliced 1 cup crumbled feta cheese 2-3 tablespoons olive oil 2-3 teaspoon zatar 3 squeezed lemons Salt & pepper to taste 1.In a large salad bowl, combine the Romaine, onion, olives, bell peppers, tomatoes, cucumber and cheese. 2.Whisk together the olive oil, zatar, lemon juice, salt and black pepper. Pour dressing over salad, toss and serve. | Pasta, Pesto and Peas Salad (by Tal's mom -Orly) Serves: 12 1 Pounds fusilli pasta cup olive oil 1 10-ounce package frozen chopped spinach, defrosted and squeezed dry 3 tablespoons freshly squeezed lemon juice 1 cups mayonnaise cup granted parmesan cheese 1 frozen peas, defrosted 1/3 cup pine nuts, toasted teaspoon salt teaspoon black pepper Pesto sauce 1. Cook the fusilli pasta in a large pot of boiling water, to “al dente”. Drain and toss into a bowl with olive oil. Cool to room temperature. 2. In a food processor mixed the pesto, spinach and lemon juice. Add the mayonnaise and continue to mix. 3. Add the pesto mixture to the cooled pasta, than add the parmesan cheese, peas, pine nuts, salt and pepper. Mix well, season to taste and serve at room temperature. | 4

5: Summer Salad (by Elad’s mom-Ayala) Chopped lettuce Cherrie tomatoes Cucumber Green and red bell pepper Diced red onion 1 cup of corn Cubed avocado Optional- mini croutons from Elite Olive oil, salt and pepper 1.Mix all ingredients together and serve. | Lettuce salad with grapefruit (by leehe’s mom-Chen) 1 tbs oil 3.5 oz pecans 1 small romaine lettuce 1 grapefruit 2 small avocados Dressing: 1/2 cup oil Juice of 1 lemon 1/2 tsp sugar 1 tsp salt 1 tsp black pepper 1.Fry the pecans in the oil on low heat until golden brown. 1.Put in a small dish and set aside. 2.Rip the clean lettuce and put in a salad bowl. 3.Peel the grapefruit. separate it into segment and remove membrane 4.In a small bowl combine the dressing ingredients. Before serving: 1.Peel the avocados, cut into 1/2 inch squer pieces and add to the lettuce. 2.Add the pecans. 3.Pour the dressing and toss. | 5

6: Roquefort Grapes (by Tal’s mom-Orly) Serves: 8- 10 1 pound Roquefort cheese, room temperature 1 pound cream cheese, room temperature 1 pound green, seedless grapes 1 pound pistachios 1.Combine Roquefort and cream cheese in a bowl and beat until well blended. Wrap in waxed paper and refrigerate for 2 hours. 2.Chill the grapes 3.Place pistachios in a food processor and chop finely. 4.Flatten the cheese mixture, put the gape in the center and roll until each grape is entirely coated. 5.Refrigerate the coated grapes for 3 hours. 6.Roll the grapes in the chopped pistachios. 7.Arrange the grapes on a tray and serve. | 6

7: Fried Wonton Appetizer (by Adam’s mom-Sharon) Popular with adults and kids! 1 pack wontons, square 1 pound ground beef 1 onion 1.Dice the onion and sauté in a wide pan. 2.Add ground beef and spices such as salt, pepper, cumin, and garlic powder. Let cool when ready. 3.Place one teaspoon of meat in the center of the wonton and wet the edges with water. 4. Seal the wonton in the form of a triangle. 5.Repeat until all wontons are filled. 6.Fry them with oil and place on paper towel to allow oil to drip. | Dumplings (by Noa's mom-Atsuko) 1 pound ground chicken meat 1 cabbage, sliced very thinly 5 green onions, sliced very thinly 2 tbsp soy sauce 2 tbsp sesame oil 1/2 tsp salt 1 tsp black pepper 1 pack of dumpling skin. (Gyoza /Potsticker wrapper, can be bought at most grocery stores even Cambridge super). SAUCE 3 drops of sesame oil 2 spoon soy sauce 2 spoons vinegar little pepper 1.Mix all ingredient(not including the wrapper) 2.Fill each wrapper with a tea spoon of the above ingredients in center. 3.Wet your finger and wet the edge of half the wrapper. Fold and seal wrapper with your fingers. 4.Heat 2 spoons of oil in a pan, medium heat, put dumplings in pan. Let them get brown on the bottom side,(Do not turn them) 5.ADD cup water, cover pan with a lid, lower heat and let cook until water evaporate. 6.Mix all sauce ingredients | 7

8: Spicy Tuna Dip (by Noa's mom-Atsuko) 1 pound tuna fish 2 green onions 2 spoons mayo 2 spoons chili sauce 2 large tortilla 1. Cut green onion into very thin slices. Mix with tuna, mayo, and chili sauce 2. Cut tortilla into pieces and fry.(according to directions) 3. Put tortilla on a nice platter. Put bowl with spicy tuna in the center of platter. | Stuffed Mushrooms (by Yotam's mom-Tali) Serves : 6 2 pack mushrooms (approximately 20) cup brake cramps (perurey lechem ) 1 Tbs crushed garlic 40 g. soft butter Salt & paper 1. Wipe mushrooms with a moist towel and let dry. 2. Take off the mushrooms feet and chop them along with 7 whole mushrooms. 3. Mix them with all the ingredients with the chopped mushrooms. 4. Stuff the remaining mushrooms with mix and bake for 15 min. | 8

9: Beef Borekas (by Leah & David's mom-Michal) Serves: 8 1 package of ground beef (approximately 1.2 pounds) 8 precut puff pastry dough 4-5 big onions 4-5 cloves of garlic cup pine nuts 1 egg 1 tbsp paprika (hot, sweet or combination) 1 tbsp Baharat (Iraqi spice) Salt Pepper Sesame 1.In a food processor, chop onions and garlic finely. Sauté in a wide pan on medium-high heat until golden brown. 2.Add ground beef and seasoning. Let cook for 7-10 minutes, until meat is caramelized. 3.Add pine nuts, mix well and take off hit. 4.Place cooled beef in the center of each puff pastry square and fold each corner toward the center, pinching the edges together to seal the Borekas. 5.Brush with beaten egg, and sprinkle sesame on top 6.Place in a 350 degree oven and bake for 30-40 minutes until golden brown. | Veggie and Feta Cheese Burekas (by Elad’s mom-Ayala) 1 each red, yellow and green peppers, sliced julienne (strips) 1 onion 1 packae of mushrooms 2 zucchinis Pine nuts 1 roll puff pastry (burekas dough) Sesame 1.Stir Fry red, yellow and green peppers, add onion, mushrooms and zucchini. 2.Lightly fry pine nuts 3.Use 1 roll of burekas dough. Open it up and fill it up with stir-fry and pine nuts, roll it up. 4.brush the top with egg and top with sesame seeds 5.Cook uncovered for 30 minutes at 375 degrees | 9

10: Crustless Spinach & artichoke Quiche Recipe (by Michelle's mom-Natalie) Serves: 8 1/2 cup parmesan cheese 1 teaspoon flower 3 eggs 1/4 teaspoon pepper 1 /4 teaspoon salt 1 teaspoon mushroom broth powder 1 tea spoon onion broth powder 2 packs of frozen chopped spinach, thawed and squeezed dry 1 can of chopped artichoke, thawed and well drained 1 onion, finely chopped 1 box of fresh mushrooms, sliced 1.In a small bowl, beat parmesan cheese, 1 cup of water, 3 egg, and seasoning, until smooth. 2.Stir in remaining ingredients. 3.In pan sauté onions until they are brown, then add mushrooms and spinach. Sauté lightly. 4.Mix sautéd vegetables with eggs and cheese mixture. 5.Transfer to a 10 inch quiche pan coated with cooking spray. 6.Bake at 350 for 45-50 minutes or until a knife inserted near the center comes out clean. | Golden Corn Quiche (by Michelle's mom-Natalie) Serves: 8 1 unbaked pastry shell (9 inches) 1 cup of sour cream or cottage cheese cup of feta cheese 1 cup of grated cheese 3 eggs 1 tablespoons oil 1/2 small onion, cut into wedges 2 tablespoon all-purpose flour 1 teaspoon salt 2 cups frozen corn, thawe 1.Let pastry shell stand at room temperature for 10 minutes. Bake at 375 for 20 minutes. 2.In a bowl, combine the sour cream, cheeses, eggs, oil, onion, flour, and salt. Stir well and then add the corn. 3.Pour into crust. Bake for 35-40 minutes or until a knife inserted near the center comes out clean. 4. Let stand for 10 minutes before cutting. | 10

11: Stuffed Bread with Mozzarella, dries Tomatoes and olives (by Tal’s mom-Orly) Serves: 10 (All the Ingredients can be found at Costco) 2 sprouted wheat bread 2 Mozzarella cheese (the long one) 1 can sundried tomatoes 1 can olive paste Salt and pepper 1.Cut the bread lengthwise, scoop out a little of its soft part. 2.Spread 1 tablespoon of the sundried tomatoes oil bottom part of each bread. 3.Spread olive paste, Mozzarella slices, sundried tomatoes, salt and pepper. 4.Cover with aluminum foil. 5.Bake in a 350 degree oven for 20 minutes covered and than uncover and bake for additional 10 minutes. | 11

12: Miri’s Famous Pizza (Miri) 5 pound flour 4 tbsp dried yeast (shmarim yeveshim) 1/3 cup of sugar 4-5 cups of water 1 cup olive oil 5 tbsp salt 1 small can of tomato paste 1 onion, diced finely 3-5 cloves of garlic, chopped Oregano Mozzarella cheese 1.Mix yeast in one cup of warm water. Wait for the yeast to activate 2.Mix flour and yeast, and sugar, add two more cups of water. Mix well 3.Add oil and salt. Mix well, gradually add water until a soft, yet not too sticky dough is formed 4.Let rise for 2-3 hours 5.Divide the dough, and roll out onto baking sheet. Brash the dough with a little bit of oil on both sides and let rise for 1 additional hour in the baking sheet. 6.In the meantime, sauté onion and garlic until transparent. Add seasoning, oregano, and tomato paste. Loosen up with some water, and let cook for 5-10 minutes. 7.Spread sauce on top of dough (to prevent from the dough to dry out during baking) 8.bake in a 400-450 F for 10-12 minutes, until dough is fully cooked 9.Cover with cheese, and bake for 1-2 minutes, just until cheese is completely melted. | 12

13: French Onion Soup with a Puff Pastry Cover (by Leah & David's mom-Michal) Serves: 8 6-8 medium size onions 1 boxes beef stock (12 cups) 3 tbsp onion soup mix (Marak Batzal) 1 tbsp sugar or honey 8 precut puff pastry squares (to cover soup bowls) 1 egg Black pepper 1.Slice the onions and caramelize on a low heat for 30 minutes, add the sugar/honey and let brown for another 5-10 minutes until onions turn dark deep brown color. 2.Add onion soup mix and a pinch of black pepper and mix well. Add beef broth and bring to a boil on high heat. Cover and let simmer on medium-low heat for 10-15 minutes. 3.Fill up 8 oven-safe bowls with cold soup (no more then of the bowl to allow boiling) 4.Beat egg and brush entire top part of puff pastry, as well as borders of bottom part. “glue” bottoms of puff pastry to the bowl 5.Place in a 325 degree oven for 15-20 minutes until golden brown. Serve immediately | Asparagus soup in 5 minutes (by Leehe's mom-Chen) Serves: 6-8 people 2 tbsp oil 1 big onion diced 2 bunches fresh asparagus package parsley chopped 1 tbsp consume powder 8 cups of water cup milk Salt and pepper to taste 1.In a medium pot heat oil, add onion and sauté until clear. 2.Add asparagus, chopped parsley, consume, salt, pepper and water. Cover and bring to a boil. Simmer until the asparagus is soft. 3.With a hand blender puree until smooth. 4.Add milk and heat almost to a boil. | 13

14: Moroccan Olives (by Leehe's mom-Chen) 3 cans of pitted green olives 1 tbsp oil 3 garlic cloves crushed 1 small can of tomato paste cup water 1-2 tbsp cumin Juice from 1/2 a lemon Salt to taste 1.Boil the olives in a lot of water and drain. Repeat 3 times. 2.Fry garlic in oil, add the tomato paste and stir continuously. 3.Add water, cumin, lemon and salt. 4.Add the olives. Bring to a boil and cook on low heat for half an hour. Stir occasionally. | Persian Rice (by Edan's mom-Carmit) 1 Pound Persian Rice 2-3 potatoes, sliced into 1 inch discs 1 onion, sliced A little oil 1.Cook rice in eight cups of boiling water and 1 tbsp salt for approximately seven minutes, until the rice is half cooked 2.Drain and rinse in tap water. 3.Sauté onion in oil, remove the onion and oil to a bowl. 4.Arrange the potato slices in bottom of pan and fry them on one side for 5 minutes 5.Add rice, perforated (make a hole) with a fork (to make a way for steam to escape) 6.Add onions and oil and mix a bit 7.Cook over medium heat for about ten minutes, until steam begins to escape 8.Wrap a towel around the lid or put paper towel over rice 9.Reduce the heat and slowly cook for additional hour. 10.Flip pot over a round serving plate, placing potatoes on top of rice *** Important: when cooking Persian rice – never mix the rice while cooking! | 14

15: Sweet Mustard - Glazed Salmon Fillets (by Tal's mom-Orly) Serves 4 2 tablespoon fresh lemon juice 2 tablespoon Dijon mustard 2 tablespoon brown sugar 2 tablespoon ground cumin 4 6- 8 ounce salmon Salt and freshly ground black pepper 1.Preheat oven to 400 degree F 2.In a shallow baking dish, mixed together lemon juice, mustard, brown sugar and cumin. 3.Season both sides of salmon llets with salt and pepper. Place salmon in the backing dish and coat with the mustard mixture on both sides. 4.Back 10- 15 minutes. | Chreimi – spicy fish – Tripoli style (by Ethan's mom-Mali) Serves 6 6 Tilapia fish Fillets 1 head of garlic 1 table spoon of hot paprika 1 table spoon of sweet paprika tea spoon of salt cup of oil 1 small can of tomato paste 1 cup of water 1 tea spoon of caraway seeds (I recommend using the whole seeds and “bang them” for extra flavor, then mix with the cumin powder) 1 tea spoon of cumin powder 1.Chop garlic and mix the garlic with the salt and paprika (sweet and spicy) until you form a paste (you can do it with a fork or a food processor) 2.Mix the tomato paste with the water in a small bowl 3.Heat the oil in a wide saucepan that can fit the 6 fish fillets, 4.Fry the garlic mix a little then add the tomato paste. When some water evaporates then add the fish and bring to a boil. 5.Add a touch of water to cover the fish and cook on medium heat for 15min. 6.After 15 minutes spread evenly the cumin and caraway. (Do not move or turn the fish) cover the pot, cook for 2 minutes and serve. * The Chreimi is served with Challah (square) or Israeli bread * The Chreimi is served with lemon wedges on the side * You may use Hot Paprika instead of the sweet one, to create a spicier dish | 15

16: Whole chicken Stuffed with Burghul & Nuts (by Yotam's mom-Tali) Serves: 6 people 1 Whole Chicken 1/3 olive oil Salt & Paper tsp chicken consommé 1 tsp paprika For Stuffing 2 cup of groats # 2 (Burghul) 1/3 cup olive oil 2 onions finely chopped 50 g Nuts 50 g Pistachio 50 g sliced Almond Salt & paper Cinnamon 4 tsp Baharat cup Parsley 1.Put burghul in a bowl, add two cups of boiling water, cover the bowl and let stand for 15 minutes 2.Heat olive oil in a frying pan add onions and sauté until golden brown 3.Add nuts, pistachio, almond and spices. Sauté for another 2 minutes and put in a separate bowl. Add parsley and burghul 4.Stuff chicken with the stuffing mixture and put in a baking tray. Excess stuffing can be arranged around the chicken. 5.Rub chicken with olive oil, paprika, and consommé. Cover with a foil 6.Bake covered in a 350 degree oven for 2 hours, then uncover and bake in 400 degrees for another 45 minutes to an hour until brown. | Chicken Stuffed with Rice (by Leah & David's mom-Michal) 1 whole chicken 1 tbsp chicken consommé (Marak Off) 1 tbsp paprika (hot or sweet, depends on taste) Black pepper Stuffing: 2 cups of rice 8-10 medium size mushrooms 1 cup flat leaf parsley a cup pine nuts 1 big onion 1 tbsp chicken consommé (Marak Off) Black pepper 1.Dice the onion, and sauté in a big rice pan 2.Slice the mushrooms and add to the onion. Sauté for 3-4 minutes, until golden brown. 3.Add rice, chopped parley and seasoning to the pan stir for 1-2 minutes 4.Add 4 cups of water. Bring to boil, then reduce hit and cover. Let rice cook for 15-20 minutes. Stir occasionally. 5.After rice is ready add pine nuts and mix through the rice 6.Mix all consommé, paprika and black pepper together with 2-3 tbsp olive oil. Rub the spice mix on the chicken, inside and out. 7.Stuff chicken with rice. Place the remaining rice in the baking tray and place the chicken on top. Cover the tray with aluminum foil and put in a 375 degree oven for 2 hours, then uncover and let chicken brown for 45 minutes to an hour. | 16

17: Un Fried Fried Chicken (by Elad’s mom-Ayala) 1 package pounded chicken breast - Schnitzel (approximately 1 pound) 2 eggs 1 garlic, chopped Bread crumbs Salt Pepper Paprika 1.Beat 2 eggs with chopped garlic, salt and a touch of paprika 2.Douse the pieces of chicken with the egg (same as schnitzel) 3.Then roll the chicken around in Bread Crumbs 4.Cover and put in the oven at 400 degrees for 40 minutes | Oven Roasted Sweet Chicken with Dried Fruit (by Ethan's mom-Mali) Serves 8 8 clean pieces of Chicken (any part) with skin 6 Cloves of garlic 1 tea spoon chicken consommé 1 cup honey 1 tea spoon of soy sauce 1 tea spoon of black pepper 3 cups of mixed dried fruit (I recommend – nuts, apricot, prunes, raisins, dates) 1 spoon boiling water 1.Place the chicken parts on an oven suitable tray 2.Add chopped garlic and dried fruit (I recommend to cut the apricots and the prunes in half) 3.Massage the chicken with the garlic the honey the pepper and the soy 4.Mix the boiling water with the consommé and pour over the chicken 5.Cover the tray with foil and cook covered for an hour in a 400 degree oven. 6.After an hour take off the foil and brown the chicken preferably on the grill program. (Make sure to not burn the fruit, you may mix them a little into the honey.) The chicken is ready when brown. ***Move to a serving dish, you may use the dried fruit to spice and decorate white rice | 17

18: Plov / Uzbek (by Shira's mom-Vardit) Serves: 8 hungry people 3-4 cups rice 2 pound beef or lamb, cubed 2 pound carrot, shredded 2 big onions, sliced 1 whole head of garlic tsp Cinnamon Salt Pepper 1.In a large pan, sauté onions in cup oil until golden brown 2.Add beef/lamb, sauté for additional 5 minutes 3.Add a cup of water and 1 pound of shredded carrots. 4.Season with salt and pepper, cover, and let cook for 40-50 minutes. 5.Add the rice, remaining carrots, garlic cloves and cinnamon. 6.Adjust for seasoning and cover with water (enough to cover rice). Cook for additional 50 minutes 7.When serving, turn the pot upside down on a round serving plate | Beef / lamb Casserole with root vegetables (by Edan's mom-Carmit) 2 pound beef or lamb made for slow cooking, cubed 4 pounds root vegetables made to taste: shallot (onion) or dried onion, carrots, sweet potato, small unpeeled potato, head of celery, Kohlrabi, turnips, cut according to your liking (I cut into quarters) 1-2 heads of garlic 4 rosemary branches 1 branch of thyme Red wine Cabernet Sauvignon Salt Pepper A little flour cup olive oil 1.Dry the beef cubes with paper towels. 2.Add salt and pepper the meat, flour him and shake to remove excess. 3.In a large, heavy skillet, quickly sauté the meat with olive oil in order to ‘seal’ it. 4.Rinse the vegetables, cut large pieces with (you can leave the peels on). Cut the garlic heads in half 5.In a slow cooker or a cast-iron pot place layers the vegetables, meat, salt, pepper and herbs. 6.Pour wine until the meat is fully covered. Bring to a boil, then reduce the flame and cook on low heat for about two hours. 7.Preheat oven to medium heat and place the pot for several hours until meat is tender. ***serve in the center of the table on a wooden board. Serve with white or wild rice. | 18

19: Personal Chocolate cakes stuffed with pears (by Yotam’s mom-Tali) Serves: 12 For the pears: 12 small pears 1 bottle of dry white wine 2 cups sparkling orange juice cup Sugar 1 cinnamon stick For the chocolate stuffing cup heavy whipped cream 100g bittersweet chocolate For the cake: 200g bittersweet chocolate 200g butter 1/3 cup milk 4 eggs (room temperature) 1 cup sugar 1 cup flower 12 round paper baking molds 8cm. Instruction for the pear: 1.Peel the pears, empty each pear with a melon scooper from the bottom (the top need to stay full –see picture). 2.In a large pot boil the wine, orange juice, sugar and cinnamon. 3.Add the pears and cook it for about 15 minutes until the pears get slightly soften. 4.Take out the pears and let it chill. 5.Continue cooking the wine until it turns into approximately 1 cup of concentrated syrup (This will be our syrup when serving) For the chocolate stuffing: 1.Bring the heavy whipped cream to a boil. Take off heat and add the chocolate. Mix well until chocolate is melted. 2. Put in the fridge for an hour (mix occasionally). For the chocolate cake: 1.Heat the oven for a 350 f. 2.Melt the chocolate with the butter and the milk (in the microwave or in a pot over low heat) 3.Whip the eggs and the sugar for 5-7 min. until thick, bright foam is formed. 4.Fold the chocolate into the whipped mixture. Then Fold in the flower just until a uniform mixture is reached. Mix and bake: 1.Stuff each pear with the chocolate stuffing. (you can use a spoon or a pastry bag) 2.Fill the papers mold with the chocolate cake mix (no more then half) 3.Put one pears in each mold (let it settle by itself) 4.Bake for 15-18 min, take it out and let it chill. 5.Move it form the paper baking mold (if cold, reheat in a microwave – no more then few seconds). Put it on a serving plate and pour the syrup around it. Worth the hard work!!!!! | 19

20: Molten Chocolate Cake (by Leah & David’s mom-Michal) Serves: 4-6 (depends on soufflé dish size) 8oz semisweet dark chocolate 12 tbsp Butter 1 cup sugar 3 tbsp cornstarch 4 egg yolks (Yellow only) 4 whole eggs 1.In a saucepan bring butter to a simmer, add chocolate and mix until smooth. Take off heat. 2.Mix sugar and cornstarch with chocolate until mixture is smooth and sugar is dissolved. 3.In a mixing bowl mix 4 egg yolks and 4 whole eggs. 4.When chocolate mixture is cooled a bit, gradually add the eggs while continuously mixing. 5.Let cool for a few hours (preferably overnight) 6.transferred to greased soufflé dished (fill up to of the dish) 7.bake in a 350 degree oven for 18-25 minutes, until edges are fully cooked and center is still soft 8.Serve hot, with vanilla ice cream | Chocolate Brownies coated with chocolate snack bars (by Edan’s mom-Carmit) 5 large chocolate snack bars (Snickers, Twix, etc.) 200g butter 100g bittersweet chocolate 100g milk chocolate 1 cup sugar 4 eggs 1 cup self-raising flour Vanilla extract Cream: 1.In a medium saucepan, melt 50g butter, chocolate bars, and 2-3 tsp of hot water over low heat. Stir occasionally to prevent burning. 2.Remove from heat and transfer to a bowl Cake: 1.In a medium saucepan melt 150g butter, milk chocolate and bittersweet chocolate. 2.Add sugar, stir until sugar dissolves. Remove from heat. 3.Add eggs one at a time while stirring. 4.Add self-raising flour and some vanilla extract. 5.Stir the mixture and pour into a medium-sized baking dish. 6.Bake for 30-40 minutes on medium heat, until the cake is dry, but moist in the center. 7.Remove from oven, pour the cream and cut into squares immediately to allow cream to be absorbed into the cake. | 20

21: Banana Cake (by Adam’s mom-Sharon) Great use of ripe bananas. cup margarine or applesauce 1 cup sugar 2 eggs 1 cup mashed bananas 1 teaspoon baking soda 1 teaspoon baking powder Several drops of vanilla extract or rum extract cup orange juice or apple juice chocolate chips, optional 2 cups flour 1.Mix margarine (or applesauce), sugar, and eggs (one egg at a time) with a hand-mixer. 2.Add mashed bananas and beat some more. 3.Add baking soda, baking powder, vanilla or rum extract, and juice. Mix some more. 4.Add flour and chocolate chips and mix with spoon. 5.Pour in a round, greased Bundt cake pan. Bake at 350 for approximately 1 hour. 6.Let cool, add powdered sugar if desired. | Apple Cake (Miri) 5-6 apples cup sugar cup oil 1 cup flour 1 tsp baking powder 1 tsp vanilla sugar 3 eggs Cinnamon Walnuts (optional) 1.Mix all the ingredients together 2.Pour onto a cake pan 3.Back for 5 minutes in a 450 F, then reduce temperature to 350 F and back for 30-40 minutes until fully cooked.

22: Lemon Cake (by Ethan’s mom-Mali) 1 spoon lemon zest 125 grams soft butter 1 cup of white sugar 1 cup of self rising flour 4 eggs 1/3 cup of squeezed lemon juice Optional: one cup of crushed almonds 1.Heat the oven to 320 degrees 2.Put the cup of sugar, the butter and the lemon peel in a bowl, using a mixer mix for 5 minutes 3.Add the eggs one by one while mixing and then the flour. (Optional add the almonds) keep mixing a few more minutes 4.Pour the cake mix into a pan that has been greased with butter and a little sugar 5.Bake for 50 minutes to an hour (check using a tooth pick) 6.Cook the cup of sugar and the lemon juice in a small saucepan on medium heat until all the sugar dissolves. The fluids should be poured on the cake evenly as it comes out of the oven. | Easy Summer Cake (by Adam’s mom-Sharon) Great for various ripe fruit 1 cup Osem or self-rising flour cup brown sugar white sugar 3 eggs cup oil 1 packet of vanilla sugar Cinnamon Fruit (nectarines, peaches, apricots, etc) – can also use shredded carrots for carrot cake. 1.Mix all ingredients with a spoon. 2.Place in greased pan and bake at 350 until ready. | 22

23: Mocha Parfait (by Shira’s mom-Vardit) 3 small packages of whipped cream 1 cup candied pecans 1 package of meringue cookies (Neshikot) tsp instant coffee (Nes-caffe) 1.Dissolve the coffee in a few tea spoons of water. 2.Add to whipped cream, and whip until stiff. 3.Crush the meringue cookies in a Ziploc bag 4.Fold the cookies and the pecans into the whipped cream, to combine 5.Sprinkle the remaining pecans on top. 6.Freeze. Let defrost 15 minutes before serving. | White-Chocolate Cheese Cake in a Jar (by Leah & David’s mom-Michal) Serves: 10-12 2 large whipped cream cartons (473g each) 100g White chocolate 1 Israeli sour cream 5% (Gvina levana) 1 Israeli sour cream 3% (Gvina levana) 1 Instant pudding – Vanilla flavor Strawberry preserves 1 package of graham crackers 1.Melt chocolate along with half a box of whipped cream in the microwave, 30 seconds at a time, until chocolate is completely melted. 2.Mix melted chocolate with the sour cream. 3.In a mixing bowl, whip the remaining whipped cream and instant pudding, until stiff. 4.Fold the chocolate-cheese mixture into the whipped cream, until completely mixed (at this point the mixture will turn a little runny, which is the consistency we are looking for) 5.In a small bowl mix the strawberry preserves with a touch of water, to loosen it up until the right consistency is reached (I like it very runny). 6.Using a Ziploc bag, crash the graham crackers finely. To assemble the cake: At the bottom of every jar add about of 1-2 tbsp of crackers Add the chocolate-cheese mixture, up to about half the jar Add strawberry preserves More chocolate-cheese mixture Top with a sprinkle of crackers on top | 23

24: Fried Banana eggroll (by Noa’s mom-Atsuko) Oil Eggroll skin 2-3 bananas Cinnamon Vanilla ice cream 1.Spread one eggroll skin, put sliced banana (1/2 banana) in center, sprinkle cinnamon 2.Fold sides in then roll the front to the end 3.Deep fry 4.Serve with ice cream | Pear Tartlets (by Ta;’s mom-Orly) Serves: 10 30 frozen mini phyllo shells (Costco) 1/2 cup toasted hazelnuts (or walnuts), chopped 4 ounces Gorgonzola cheese, crumbled 6 pears- cut to very small cubes 1.Preheat oven to 350 degree F. 2.Place phyllo shells on a baking sheet. 3.In a medium-sized mixing bowl, combine hazelnuts, cheese and pears. 4.Fill the shells with the pear mixture. 5.Back for 10-15 minutes, or until the cheese is hot and starting to bubble. 6.Serve warm with Vanilla Ice cream. | 24

25: Rugelach Chocolate chip (by Michelle’s mom-Natalie) DOUGH: 7 ounces (200 grams) butter 8 ounces (250 grams) cream cheese 1/4 cup sugar 1 teaspoon vanilla extract 2 cups all-purpose flour CHOCOLATE FILLING: 1 tablespoon cocoa 1 tablespoon cinnamon 1/2 cup sugar 1/2 cup grated bitter-sweet chocolate butter, melted TOPPING: 1 egg 1/4 cup sugar 1.In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more. 2.Preheat oven to 350 degrees 3.Divide the dough into four balls. On a floured surface, using a floured rolling pin, roll one ball out into a circle until about 1/8 inch thick. 4.In a small bowl, mix the first four filling ingredients together (cocoa, cinnamon, sugar, grated chocolate). Spread some melted butter on the center of the circle. Sprinkle the chocolate mixture on top. 5.Cut the pastry into pie-shaped wedges. For bite-size and nice looking rugelach, start rolling from the thick end of the wedge. 6.Beat one egg then brush all over cookies then sprinkle sugar and chocolate chips | Cinnamon Rugelach (by Michelle’s mom-Natalie) 2 cups all-purpose flour 1/4 teaspoon salt 1 cup unsalted butter 1 (8 ounce) package cream cheese 1/3 cup sour cream 1/2 cup white sugar 1 tablespoon ground cinnamon 1 cup finely chopped walnuts 1/2 cup raisins 1 egg 1.Cut cold butter or margarine and cream cheese into bits. In food processor pulse flour, salt, butter or margarine, cream cheese and sour cream until crumbly. 2.Shape crumbly mixture into four equal disks. Wrap each disk and chill 2 hours or up to 2 days. 3.Roll each disk into a 9-inch round, keeping other disks chilled until ready to roll them. 4.Combine sugar, cinnamon, chopped walnuts, and finely chopped raisins (may substitute miniature chocolate chips for raisins). Press lightly into dough. 5.With a chef’s knife or pizza cutter, cut each round into 12 wedges. Roll wedges from wide to narrow, you will end up with point on outside of cookie. 6.Beat one egg then brush all over cookies then sprinkle sugar and Cinnamon | 25

26: “Bolo” rolls – Sweet bread rolls (by Shira’s mom-Vardit) Yields: 40 rolls 1 kg flour cup oil 1 cup sugar Zest of 1 orange cup sweet cumin seeds 50g yeast (Shmarim) 1 egg Anise Sesame 1.In a large mixing bowl combine flour, yeast, sugar, oil, orange zest, and anise 2.Gradually add water to the point that the mixture is wet, but does not stick to hands. 3.Cover with a towel and let dough rise. 4.Divide dough to quarters. Roll each quarter to a long ‘snake’ and cut thick slices (approximately 10 slices from each snake) 5.Place on baking sheet, brush with an egg, sprinkle sesame, and bake in a 350 F oven, until brown. *** recommended for a cold day alongside a hot cup of tea. | Gan Miri’s Friday Challah (Miri) 5 pound flour 4 tbsp dried yeast (shmarim yeveshim) 1/3 cup of sugar (for sweet challah, use at least 1 cup of sugar) 4-5 cups of water 1 cup olive oil 5 tbsp salt Egg Sesame (optional) 1.Mix yeast in one cup of warm water. Wait for the yeast to activate 2.Mix flour and yeast, and sugar, add two more cups of water. Mix well 3.Add oil and salt. Mix well, gradually add water until a soft, yet not too sticky dough is formed 4.Let rise for 2-3 hours. 5.Divide into sections, depending on the challah size that you want. Create breaded, round or long challah as you wish. 6.Brash with an egg, sprinkle some sesame if you want 7.Bake in a 450 F for 5 minutes, reduce temp to 350 F and bake for additional 15-20 minutes, until challah is baked and golden brown. | 26

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  • By: Michal B.
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About This Mixbook

  • Title: My Mommy's Recipes
  • Miri's Day Care - Class of 2011
  • Tags: None
  • Started: over 5 years ago
  • Updated: over 5 years ago

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