Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother (25 page)

1. Preheat the oven to 350°F.

2. Melt the butter in a saucepan, then remove from the heat and add the sugar.

3. Pour the mixture into a medium-sized mixing bowl.

4. Add the beaten egg and the vanilla.

5. Mix together the flour, baking powder, baking soda, and salt, then add to the butter mixture a little at a time.

6. Add the chocolate chips. Mix well.

7. Spread the batter in a 9 x 13-inch baking pan greased with baking spray.

8. Bake for 20 to 25 minutes.

This amount of chocolate chips works well, but for those who like less chocolate, try 3 ounces
instead.

One of the most requested desserts in Roz's recipe bin (aside from the Mandelbrot),
this banana bread is, quite simply, amazing.

1. Preheat the oven to 350°F.

2. Cream the butter and sugar, then add the eggs and beat well.

3. Dissolve the baking powder and soda in the sour cream, then add to the butter mixture.

4. Gradually add the flour and salt. Mix well.

5. Add the mashed bananas. Mix well.

6. Add the vanilla and finally the chocolate chips.

7. Grease a 5 x 9-inch loaf pan (or two smaller loaf pans) with baking spray.

8. Scrape the batter into the pan(s).

9. Bake the bread(s) for approximately 90 minutes or until lightly browned and firm.

10. Cool and remove the bread(s) from the pan(s).

* These breads freeze well.

A friend of ours brought this dessert to a seder Roz hosted years ago, and it was so good
we begged her for the recipe. Thanks, Arlene!

1. Preheat oven to 450°F.

2. Line a large cookie sheet with sides (or a jellyroll pan) with heavy-duty aluminum foil.

3. Lay out the matzo as close as possible in one layer in pan, breaking the pieces to fit.

4. Melt the butter with brown sugar in a saucepan, stirring frequently until it bubbles.

5. Pour the mixture over the matzo and spread to coat.

6. Put the pan in the oven for 1 to 2 minutes, and then remove.

7. Sprinkle the chocolate chips over the top and return the pan to the oven for another 1
to 2 minutes or until the chocolate softens.

8. Remove the pan from the oven and, using a spatula, spread the chocolate to cover the
matzo.

9. Sprinkle the nuts over the chocolate.

10. Place the pan in the freezer for 20 minutes or until hard.

11. Remove and "crack" up matzo, remove the foil from bottom, and put the brickle in a
plastic container or ziplock bags.

12. Store in the refrigerator or freezer until ready to serve.

This is another of Arlene's Passover desserts that we all love. Passover is a long holiday, and you
can never have too many good desserts to get you through the week.

1. Preheat the oven to 350°F.

2. Mix together the nuts, butter, and sugar to make the crust.

3. Press the mixture into the bottom and sides of a 9-inch glass pie plate.

4. Bake the crust for 12 to 15 minutes or until browned.

5. Remove from the oven and cool.

6. Melt the chocolate in a pan and brush two-thirds of the chocolate onto the bottom and
sides of the cooled crust.

7. Arrange the berries on the chocolate before the chocolate hardens.

8. Drizzle the remaining third of the melted chocolate over the berries.

9. Refrigerate until ready to serve.

This is a recipe where you can substitute peaches or blueberries for the apples. Rather than
buying canned fruit or fruit filling, I always use fresh fruit. This easy dessert can be
made ahead of time and then reheated in the oven.

1. Preheat the oven to 350°F.

2. Peel and slice the apples into a large bowl.

3. Combine the sugar and % teaspoon cinnamon, sprinkle over the sliced apples, and toss to
coat them.

4. Grease with cooking spray or butter a 1%2-2-quart casserole dish or an 8 x 8-inch glass
baking dish.

5. Spread the apples in the baking dish and sprinkle with the orange juice.

6. Combine the flour, salt, %4 teaspoon cinnamon, nutmeg, and brown sugar.

7. Add the melted butter to the dry ingredients and stir to make a "crumbly" topping.

8. Spread the topping over the apples.

9. Bake uncovered for 40 to 45 minutes or until lightly browned and the apples are tender.

* Serve with vanilla ice cream or whipped cream, or both!

Two Chinese men are coming out of a Jewish restaurant, and one says to the other:
"The problem with Jewish food is that two days later, you're hungry again."

As Nancy mentioned in her Foreword, it's no secret that for Jewish families food is an expression of love, comfort, and tradition. Who hasn't felt better after a delicious popover, hot soup, or
indulgent pot roast? Here we've presented you with some real Jewish classics (kasha and varnishkas) alongside better-known comfort foods like apple strudel and cheesecake. They may
not be holiday classics, but they're strong, hearty foods that will warm your body and hopefully
your spirits!

This recipe was given to Roz at her bridal shower thirty-eight years ago by her mother-in-law.
At first glance the recipe doesn't look too enticing, but when it is cooked and served with the
mashed potatoes, you'll be smacking your lips.

1. Preheat the oven to 325°F.

2. Cut the top-round steak into small cubed pieces and brown in the oil with the garlic.

3. Once browned, place the beef into a casserole dish and place the sliced onion on top.

4. Add the chili sauce diluted with the water.

5. Cover and bake for 1Y2 hours.