Four New Years Every Year?!

I keep learning new things about Judaism from this wonderful blog. I didn’t know about 1st of Elul or the 1st of Nissan. I really love this blog and hope you will become a fan of The Coffee Shop Rabbi also!

Coffee Shop Rabbi

Happy New YearNew Year’s Day comes only once a year – doesn’t it?

In the Gregorian Calendar and most other calendars, that’s certainly true. But this is yet another way that the Jewish calendar is different. We celebrate FOUR New Year’s:

Rosh Hashanah is translated “the head of the year.” In the fall, on the first of Tishrei, we celebrate the most well-known New Year’s Day in Judaism. This is the day that the number of the year changes (5774 to 5775, etc.) It’s the day we remember the beginning of Jewish time (the Creation) and reflect on the end of Jewish time, as well. It is also the Biblical date for starting the sabbatical and jubilee (shemita) years. For American Jews, this is a day for synagogue and a festive meal.

Tu B’Shevat (the 15th of Shevat) is the New Year of the Trees which falls in midwinter…

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No resolutions. They only make me feel like a failure when I break them. I stopped making them years ago. So I thought, what could I offer you today…the brink of a new year…new beginnings, some endings…new goals to strive for…


My new beginnings – this blog is really a new beginning for me. I have a different focus that I’ve never had before. My focus is to really explore my thoughts and writing and to keep at it. Another new beginning is to keep writing my first novel. No matter what. It’s not coming easily to me. I’m bogged down on technical stuff instead of writing. I know that. But I need to learn the technical stuff too. So for my new beginning I’m going attempt to make a balanced schedule. With my hubby not telling me we have to do this before it is too late for me to schedule things, it is difficult. With my mother wanting some attention, which she does deserve, it is difficult. When the phone rings and I have to answer it, it is difficult. When I don’t feel good or my my arthritis kicks in, it is difficult. These are just some of the things that distract me and get me off schedules. I need to tell people about MY schedule. MY needs. A new project for this blog is underway for February. I am excited about it and hope it comes to fruition. I think you will enjoy it if it does. I know I need to make lots of time for this too. Otherwise it won’t work. Oh, yes, another new beginning…I have a new hair color and a new hair style for the new year. I now need a new figure and a new body. Any suggestions?


Inspiration – Where shall I get it from? I know that the best inspiration comes from within. Maybe I’ll find it there, but I shall look outward too. I will seek inspiration from you, my readers, especially those of you who chose to communicate with me. I will seek inspiration from the books I choose to read and from other writers and bloggers. I will seek inspiration from my friends and family. Maybe I’ll begin to talk to them the way I talk to you. Openly, more meaningfully. Here are some words of inspiration I have found writing this post that I’d like to share with you:




Arnold Bennett so wisely had this to say:

“The chief beauty about time
is that you cannot waste it in advance.
The next year, the next day, the next hour are lying ready for you,
as perfect, as unspoiled,
as if you had never wasted or misapplied
a single moment in all your life.
You can turn over a new leaf every hour
if you choose.” (found at: )

I am a terrible procrastinator. If it can be put off, I put it off. Most days I’d just rather go back to sleep because the effort of doing anything is so great. I just like to be left alone. But this coming year, it is a habit I would like to break. I doubt if I will choose to turn over a new leaf every hour. Can you imagine how exhausting that would be? But, I would like to maybe turn over one new leaf every year. Now that should be doable, right? So, head Mr. Bennett’s words and put them to use in your life.




Learning is the beginning of wealth. Learning is the beginning of health. Learning is the beginning of spirituality. Searching and learning is where the miracle process all begins.
Jim Rohn
Motivational, Health, Learning

(found at )

I love learning. I want to learn everything about everything. It is this thirst for knowledge that keeps me going. So I totally agree with this quote from Jim Rohn. I urge all of you to keep learning and if you are lucky enough to be in school, stay in school. If you are lucky enough to go to school, go to school. If you aren’t, find a way to learn. Read all you can from every source you can. Learn from people. Do everything you can to learn.




“One step must start each journey.” Author Unknown, from Just One ( found at )

This quote is pure genius! Now to put it into action. The question though is this, what is the first step? Each of us has to decide that for ourselves. My first step is to make and stick to a schedule, as I said earlier in this post. Do you know what you want your first step to be? What journey will you take? My journey is a trip into the world of writing in two of it’s forms, novel writing and blogging.



Goal setting comes next. Setting goals in not my strong suit. I hardly ever set goals. But, I have two goals for 2015. My first goal is to keep this blog going by writing at least once a week. My life is too helter-skelter to promise to write every day, so that is not a realistic goal for me. Once a week is hard enough. My second goal is to finish 3 chapters of my book by next New Years Eve. Is that realistic? I don’t know, but it is a goal. What are your goals going to be for 2015? Just remember, a goal isn’t a promise and goals can change. Don’t beat yourself up if you don’t meet your goals. And, PLEASE, remind me of that when I beat myself up for the same!

From I found the following information. It sounds like pretty good advice to me.
Set Specific and Clearly Define Goals

Make sure your goals are concrete, concise and attainable. You should clearly define your business goals from the very start, which should be  specific and well defined. The point is for you to articulate exactly what you want to achieve.

2. Set SMART Goals
We have heard of setting “SMART goals” already. But do we always apply the rule? Simple fact is that for goals to be powerful, they should be designed to be SMART. There are many variations of what SMART stands for, but the essence is this – goals should be:
Time Bound.

3. Set Goals In Writing
By clearly defining your idea, your imagination, heart and intellect can begin to work together to make it a reality. The physical act of writing down a goal makes it real and tangible.  So, we should write our goals down. The act of writing our ideas down, or say, keying them into our laptop, will force us to think in concrete terms. It will also spark additional ideas. This is the birth of our action plan. And, goals are nothing more than what you “plan” to accomplish.
4. Make An Action Plan
The best, perhaps the only, way to turn an abstract goal into an attainable reality is to create an action plan. By writing out the individual steps, and then crossing each one off as we complete it,and with this we’ll realize that we are making progress towards your ultimate goal. However, we don’t need a complete plan in place to rise to the challenge and embrace its possibilities. Achieve greater success by continually updating our action plan and integrating the new information and ideas we uncover.
5. Stick With It!
Remember, goal setting is an ongoing activity not just a means to an end. Build in reminders to keep our self on track, and make regular time-slots available to review our goals. Our end destination may remain quite similar over the long term, but the action plan we set for our self along the way can change significantly. Make sure the relevance, value, and necessity remain high.

Interesting stuff. However, remember, don’t set goals that are impossible to accomplish, don’t set yourself up to fail, don’t beat yourself up if you don’t reach your goal. Remember goals can be changed at any time you desire and goals can be eliminated if they aren’t working for you. They are merely a blueprint for completing something or attaining something. They are not a legal binding contract. Nor should they be. They should be a helpful tool.

Here is a recipe for a Rainbow Cake that inspires my creativity. Hope it does the same for you! It looks gorgeous, doesn’t it!?! I discovered it on the blog In Katrina’s Kitchen.





Rainbow Swirl Cake
Yield: 1 cake
Prep Time: 30 minutes
Total Time: 60 minutes
This rainbow swirl cake is easier to make than you may think!
Yellow (or white) cake batter, divided
Gel food dye (I use Americolor)
Buttercream frosting
1.Prepare your cake batter as you normally would and divide into however many sections that you would like.
2.Use food dye to color your cake batter. If you use gel or paste then you will only need 1 drop per section for a brilliant, deep color.
3.Drop your batter into the pan one color at a time and bake as normal.
4.Frost and enjoy!


I used Americolor GEL food coloring which can be purchased online or at Hobby Lobby (Amazon link provided at the end of this post).


Food color gel is NOT decorating gel.
Wilton also makes gel food coloring (available at Wal-Mart, Michaels, and JoAnne’s). I do not prefer it but it is more readily available and would produce better results than using liquid food color found in most grocery stores.
You use one teeny tiny drop of Americolor gel food coloring to get these vibrant colors. To get a vibrant color with liquid food coloring you may have to add up to a teaspoon of coloring (which I do NOT recommend). The color may still not be as vibrant and adding that much liquid will change the consistency of the dough.
I am including the links to the basic color pack and the “electric” colors. I use both sets in my kitchen. To see some more colors check out my Rainbow Chocolate Chip Cookies.  (MSS NOTE:  For these links, please click on the link to In Katrina’s Kitchen below.)


Don’t forget to enter the contest for a $20 gift certificate to To enter, go to the December 27, 2014 post about Kwanzaa and scroll past the recipes till you get to the link for the Rafflecopter entry blank. You do need to subscribe to my blog in order to qualify for the prize. Contest ends at noon on 1/2/2015. Winners will be announced no later than 1/3/2015 by 10 pm. They will be announced by email and on the blog post for the day.


The serial story will be continued in tomorrow’s post. If you haven’t read the first installment, check yesterday’s post.


Hope you and yours have a very Happy, Healthy, Creative, Successful New Year!



Clock clip art –

Goals clip art –

Black People Does Not Exist

WOW! This is one amazing post!!!! I totally agree with it. Black People does not exist. People are people. Let me know what you think!

Captain's Log

Black People does not exist. Black People is not an organization. Black People has no leader. Black People has no agenda. Black People has no logo. Black People is not looking to increase its membership. Black People has no bank account. Black People has no buildings.

Black People does not hate White People. Black People does not believe in looting. Black People does not encourage lawlessness. Black People does not teach its young members to ignore policemen. Black People does not fear for its life.

Black People does not align itself with views held by Al Sharpton, Eric Holder, Barack Obama, or Bill Cosby. Black People does not have a dress code. Black People does not believe the dream is deferred.

Black People is not responsible for Ferguson. Black People does not support Michael Brown’s family. Black People is not angry at Darren Wilson. Black People is not angry, period. That’s because there is no…

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Ok, off to fantasy land for me once again. If I could, this is what I would love to do for New Year’s Eve. I’d love to have a house large enough to hold 30 people and have a cocktail party complete with dancing, so I’d have to have a large finished basement or a Victorian type mansion complete with ballroom. I think I’ll go with the later. I would have big beautiful chandeliers hanging from the ceilings and a huge dining room. The table would be set with a beautiful silver taffeta fortuny crush tablecloth with a black crush runner down the center. I would set cake stands in varying heights and styles around the table and they would be laden with finger foods. In the center I would have a lush floral centerpiece in mauve and pink. It will look something like this one that I found on the internet. I would include the tea candles surrounding it.




I would have small clusters of pink, silver and mauve balloons in corners around the main rooms. I love balloons. Soft music would drift in from the surround-sound speakers located in each room to set a romantic mood. The party would begin at 9 pm. The guests would be dressed in black tie attire. At 10 pm the band would arrive and the music would become more lively. The guests would float back and forth between the dining room and the ballroom. The bar would be set up in the ballroom along with two tables of punches, one alcoholic, one non-alcoholic. Small tables seating 6 people would be scattered at the end of the room nearest the bar, the rest would be for dancing. The room would look similar to this one I found on the internet. Wouldn’t that just be perfect? A gal can dream.


NewYearsEveWedding - Jessica Claire

The conversations would be loud, the laughter would be infectious. There would be cheese, fruit and crackers set at each table for noshing if one wasn’t in the mood to go to the dining room to get the real goodies.

At 10:30 pm the waiters would have the dining room table cleared and begin serving a lavish dinner. The menus would be printed out and framed for people to take home as souvenirs and would read as follows:

Champagne Fruit Salad
Seafood Bisque
Bacon Wrapped Filet Mignon
Lobster Tails
Duchess Potatoes
Haricots Verts
Flaming Baked Alaska

The tables would be cleared at 11:45 pm so people would have time to get ready for the main event. Two large screen TVs would be rolled into the room and positioned so everyone could see the ball fall in Times Square. The waiters would pass out noise blowers and silly hats to everyone and then take their stations at their assigned table with a cold bottle of bubbly waiting for them to pop open and pour at 11:55 pm. The champagne would be Dom Perignon, of course. Nothing but the best!

Midnight, the band is playing Auld Lang Syne as the ball drops from Times Square, the corks are popped, the champagne is poured, toasts are made, the guests are blaring their noise makers and are kissing each other. The outlook for the New Year is great.

A lavish Viennese dessert table is available in the dining room, which a rich assortment of pastries, petit fours, mini-cupcakes and cheesecakes, and chocolates of all kinds. There are many types of cookies to choose from as well as shot glasses of black-and-white chocolate mousse. There is also fresh fruit for the health conscious.

The music slows down to soft romantic tunes.

At 3:00 am the house is finally empty and I drop dead in my bed with a smile on my face and a kiss for my hubby.

HAPPY NEW YEAR, EVERYONE!!! Just in case I can’t post for the next few days.  Hubby just took my computer into the Geek Squad to be fixed.  Pray for me!

Here are some recipes for you to enjoy:


endive spears with lobster grapefruit and avocado

Endive Spears with Lobster, Avocado, and Grapefruit

Crab or shrimp may be substituted for the lobster.
Servings: 12
Source: Martha Stewart Living, December/January 1997/1998

1 pink grapefruit, peel and pith removed
1 avocado, peeled and pitted
1 teaspoon freshly squeezed lemon juice
3 ounces cooked lobster meat
4 heads Belgian endive (about 8 ounces)
Salt and freshly ground black pepper
3 fresh tarragon
1.Using a small paring knife, remove sections from grapefruit. If sections are too large, cut in half crosswise. Set aside.
2.Slice avocado into 1/8-inch-thick slices; cut slices into 1-inch lengths. Toss in bowl with lemon juice, and set aside.
3.Cut lobster into bite-size pieces; set aside.
4.Trim bottoms from endives; separate spears. Place a grapefruit section on top of each endive spear. Top with piece of avocado, then a piece of lobster. Season with salt and pepper; garnish with tarragon. Repeat with remaining ingredients. Serve immediately.





Mini Chicken B’Steeyas

B’steeya, a Moroccan specialty, is usually baked as one large “pie.” Here, individual ones make delicious finger food. B’steeyas can be assembled ahead, frozen, and then baked as directed, straight from the freezer.
Yield: Makes 54

4 tablespoons safflower oil
1 whole boneless, skinless chicken breast (about 10 ounces), halved
Coarse salt and freshly ground pepper
1 onion, finely chopped
1/2 teaspoon ground ginger
1/4 teaspoon ground turmeric
1 1/2 teaspoons ground cinnamon, plus more for dusting
3/4 cup confectioners’ sugar, plus more for dusting
2 large eggs, lightly beaten
1/4 cup golden raisins, finely chopped (optional)
1/2 cup whole blanched almonds (2 ounces), toasted
12 sheets (each 12 by 17 inches) frozen phyllo dough, thawed
1/2 cup (1 stick) unsalted butter, melted, for brushing
1.Heat 1 tablespoon oil in a medium skillet over medium heat. Season both sides of chicken with salt and pepper; saute, turning once, until just cooked through, about 10 minutes. Transfer to a plate; let cool, then finely chop. Transfer chicken and any juices to a large bowl.
2.Heat remaining 3 tablespoons oil in skillet over medium heat. Add onion; cook, stirring occasionally, until softened, about 4 minutes. Add ginger, turmeric, and 1/2 teaspoon cinnamon; cook, stirring constantly, until fragrant, about 1 minute.
3.Stir 1/4 cup sugar into mixture. Add eggs; cook, stirring, until scrambled but still moist. Transfer to bowl with chicken. Stir in raisins if desired. Season with salt and pepper; let cool.
4.In a food processor, pulse almonds until finely ground. Transfer to a bowl; stir in remaining 1/2 cup sugar and 1 teaspoon cinnamon.
5.Preheat oven to 425 degrees. On a clean work surface, unfold a sheet of phyllo with a short side facing you; cover remaining sheets with a damp kitchen towel. Lightly brush with melted butter; sprinkle with about 1/6 of nut mixture. Lay another phyllo sheet on top; lightly brush with butter. Cut the stack lengthwise into thirds and then crosswise into thirds to make 9 equal rectangles.
6.Working with 1 rectangle at a time, place 1 tablespoon chicken mixture about 1 inch from end of a short side, leaving a 1/2-inch border on long sides. Fold 1/2 inch of each long side over filling. Starting from the end with filling, roll into a log. Repeat process to make remaining rolls (you should have 54). Brush with butter; arrange, seam sides down, on parchment-lined baking sheets. (B’steeyas can be frozen at this point, uncovered, until firm, about 1 hour; transfer to airtight containers, and freeze up to 6 weeks.)
7.Bake, rotating sheets halfway through, until golden brown and crisp, 12 to 15 minutes. Let cool slightly before dusting with sugar and cinnamon. Serve warm.


fruit and champagne



1 Blood Orange (any good orange will do if Blood Oranges aren’t available); WASHED, PEELED AND CUT INTO BITE SIZE CUBES
1 Empire Apple (or your favorite apple); WASHED, PEELED, CORED AND CUT INTO BITE SIZE CUBES AND DRIZZLED WITH LEMON JUICE (to keep from discoloring)
1 Unique Fruit (also called Ugli Fruit); WASHED, PEELED AND CUT INTO BITE SIZE CUBES
2 cups Seedless Grapes (choose your favorite variety); WASHED
1 qt. Strawberries; WASHED AND SLICED
Korbel’s Extra Dry Champagne (or your favorite)

Mix fruit in a LARGE bowl. Spoon into champagne flutes, leaving about 3”space. Fill glasses with champagne, leaving 1”space from top of flute. Garnish with fresh mint leaf, if desired.

Source: Marilyn Sultar based on a recipe I lost that I called “Punky Frischnacht’s Champagne Fruit Salad.”



Ina-s Seafood Bisque


Shrimp Bisque
Recipe courtesy of Ina Garten

Barefoot Contessa
Breakfast, Lunch and Dinner
4 to 6 servings

1 pound large shrimp, peeled and deveined, shells reserved
4 cups seafood stock
3 tablespoons good olive oil
2 cups chopped leeks, white and light green parts (3 leeks)
1 tablespoon chopped garlic (3 cloves)
Pinch cayenne pepper
1/4 cup Cognac or brandy
1/4 cup dry sherry
4 tablespoons (1/2 stick) unsalted butter
1/4 cup all-purpose flour
2 cups half-and-half
1/3 cup tomato paste
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper


Place the shrimp shells and seafood stock in a saucepan and simmer for 15 minutes. Strain and reserve the stock. Add enough water to make 3 3/4 cups.

Meanwhile, heat the olive oil in a large pot or Dutch oven. Add the leeks and cook them for 10 minutes over medium-low heat, or until the leeks are tender but not browned. Add the garlic and cook 1 more minute. Add the cayenne pepper and shrimp and cook over medium to low heat for 3 minutes, stirring occasionally. Add the Cognac and cook for 1 minute, then the sherry and cook for 3 minutes longer. Transfer the shrimp and leeks to a food processor fitted with a steel blade and process until coarsely pureed.

In the same pot, melt the butter. Add the flour and cook over medium-low heat for 1 minute, stirring with a wooden spoon. Add the half-and-half and cook, stirring with a whisk, until thickened, about 3 minutes. Stir in the pureed shrimp, the stock, tomato paste, salt, and pepper and heat gently until hot but not boiling. Season, to taste, and serve hot.

Contains Shellfish: Consumption of raw or undercooked shellfish may substantially increase the risk of foodborne illness.

2006, Barefoot Contessa at Home, All Rights Reserved


Pairs Well With

Sauvignon Blanc – Acidic, refreshing white wine

Read more at:





Bacon-Wrapped Filet
Recipe courtesy of Ree Drummond

The Pioneer Woman
Ten Things I Love
Total Time: 25 min
Prep: 10 min
Inactive: 5 min
Cook: 10 min

Yield: 1 serving

Level: Easy

Kosher salt and freshly ground black pepper
1 beef filet steak, 8 to 10 ounces, 2 inches thick
1 piece thin bacon
1 tablespoon butter, more if needed
1 tablespoon olive oil


Preheat the oven to 450 degrees F.

Generously salt and pepper both sides of the steak. Wrap the steak with the bacon and secure with a toothpick.

Heat an ovenproof skillet over medium-high heat. Add the butter and olive oil. When melted, add the steak to the skillet and sear on both sides until a really nice color, about 1 minute per side.

Remove the skillet from the stove top and place into the oven to finish cooking. Cook until medium rare, 7 to 10 minutes. Remove from the oven and allow to rest for 5 minutes before serving.

2012 Ree Drummond, All Rights Reserved


Main Dish
Read more at:


lobster tail


Home Cookin Chapter: Fish And Seafood

Broiled Lobster Tails
Submitted By: SKYGRETCH
Photo By: ChicagoCookie84-Anita

Prep Time: 15 Minutes
Cook Time: 5 Minutes
Ready In: 20 Minutes

Servings: 2

“Broiled lobster is the perfect simple preparation for lobster
tail, and promises to please a crowd by highlighting the natural
flavor of the lobster meat.”


2 whole lobster tails
1/2 cup butter, melted
1/2 teaspoon ground paprika
Salt to taste
Ground white pepper, to taste
1 lemon – cut into wedges, for garnish


1. Preheat the broiler.
2. Place lobster tails on a baking sheet. With a sharp knife or
kitchen shears, carefully cut top side of lobster shells
lengthwise. Pull apart shells slightly, and season meat with equal
amounts butter, paprika, salt, and white pepper.
3. Broil lobster tails until lightly browned and lobster meat is
opaque, about 5 to 10 minutes. Garnish with lemon wedges to serve.
Nutrition Information: Per Serving

Servings Per Recipe: 2

Calories: 592
Total Fat: 48g
Cholesterol: 303mg
Sodium: 1085mg
Total Carbs: 7.4g
Dietary Fiber: 2.9g
Protein: 37g

ALL RIGHTS RESERVED © 2014 Printed from 12/29/2014


Servings: 0

Exported from Home Cookin 8.56 (





Duchess Potatoes Recipe
Prep time: 10 minutes
Cook time: 45 minutes
Yield: Serves 4-6
You can make these potatoes ahead for a dinner party by preparing the mashed potatoes, piping them and then refrigerate them. Place the potatoes in a 425°F oven 20 minutes before serving to brown.
2 pounds Potatoes (Yukon Golds preferably), WASHED, PEELED AND CUT INTO QUARTERS OR EIGHTHS
1/4 cup HEAVY Cream
4 tablespoons UNSALTED Butter, DIVIDED
1/4 teaspoon Nutmeg
1/2 teaspoon Black Pepper
Put potatoes in a LARGE pot (3 qt) and COVER WITH A COUPLE OF INCHES OF COLD WATER. Add a teaspoon of salt to the water. Bring to a simmer and cook UNTIL THE POTATOES ARE TENDER (the tines of a fork easily pierce), about 20-25 minutes.
MEANWHILE, melt 2 tablespoons of butter and set aside. Use this butter to coat the potatoes right before they go in the oven.


AFTER THE POTATOES ARE COOKED, DRAIN IN A COLANDER AND PUT THE POTATOES BACK IN THE POT SET OVER LOW HEAT. ALLOW THEM TO RELEASE STEAM FOR A MINUTE OR SO. Add 2 tablespoons of butter and mash the potatoes until the butter has been incorporated. Add nutmeg, black pepper, and heavy cream while you continue to mash the potatoes. After everything is mashed together, add salt, to taste, and the egg yolks. Continue to mash UNTIL THE MIXTURE IS SMOOTH. DO NOT OVER-MASH OR YOUR POTATOES WILL END UP WITH A GLUEY.

PLACE A LARGE STAR TIP IN A PIPING BAG. DON’T BE INTIMIDATED BY THIS STEP! Pipe the potatoes onto a cookie sheet. If you don’t care to try piping or you just don’t have time to fuss, you can just fill a casserole dish with the mashed potatoes, and use a fork to create lots of peaks on the surface. The swirled edges from the star-point piping bag forms or the peaks of mashed potatoes in a casserole dish will brown nicely in the oven. Whether you make piped individual portions or a casserole, PAINT THE POTATOES WITH THE MELTED BUTTER. Bake in the 425°F oven until nicely browned, about 20 minutes.



baked alaska

Home Cookin Chapter: Desserts

Baked Alaska
November 5, 2009 By Eric Lanlard
A fantastic after dinner show stopper, this baked Alaska recipe
was featured on the second series of Baking Mad with Eric Lanlard
on Channel 4.
Key Information

Prep:30 mins
Bake:35 mins
Skill level:advanced
For the sponge

175g Butter (unsalted) softened, plus extra for greasing
175g Unrefined golden caster sugar (we use Billington’s) Unrefined
golden caster sugar
3 Egg(s) (free range)
1 Lemon(s) finely grated, zest and juice
175g Self-raising white flour (we use Allinson) Self-raising white
150ml Ice cream Vanilla
125g Dried mixed fruits
25ml Grand marnier

For the meringue

6 Egg white(s) (free range)
400g Unrefined golden caster sugar (we use Billington’s) Unrefined
golden caster sugar
4tbsp Apricot jam
25ml Grand marnier
The Method

Step 1

Place the dried fruit in a bowl and drizzle with Grand
Marnier. Leave overnight so that the alcohol infuses the fruit.
tip: What to do if you have forgotten to soak the fruit before
baking your cake

Step 2

Soften your ice-cream (use a mixer with a beater attachment
for ease) and add the drained, soaked fruits to it. Pack into a
loaf tin and refreeze.

Step 3

Preheat the oven to 190ºC (170ºC fan, 375ºF, gas mark 5).
Lightly butter one of the remaining loaf tins. tip: How to use
your oven properly

Step 4

In a bowl, cream together the butter and the sugar, using an
electric hand whisk, until light and fluffy. Add the beaten egg, a
little at a time, combining well after each addition. tip:
Using eggs at room temperature

Step 5

Once the eggs are thoroughly combined, beat in the lemon zest
and lemon juice, then sift on the flour and fold it in, using a
large metal spoon.
Step 6

Turn the batter into your prepared tin then place in the
preheated oven and bake for about 25 minutes, or until a skewer
inserted into the centre of the cake comes out clean. Allow to
cool for 10 minutes in the tin then turn out on to a wire rack to
cool completely. tip: How to cool your cake after baking

Step 7

Once the sponge is completely cold, make your meringue. In a
bowl, beat the egg whites using your electric hand whisk,
gradually adding the sugar until you have a stiff and glossy
mixture. tip: How to whisk egg whites

Step 8

Spread a layer of the meringue on the base of the third loaf
tin (not too thick). Cut the sponge in half horizontally and
spread the apricot preserve over both of the cut ends. Lay one
piece of the sponge, jam-side up, over the meringue then unmould
the ice-cream, trim and lay on top. Now place the second piece of
sponge, jam-side down, over the ice-cream. Use the remaining
meringue to cover the top of the Alaska so that it completely
seals the cake, like an igloo! Place the Alaska in the freezer
until solid.

Step 9

Preheat the oven to 220ºC (200ºC fan, 425ºF, gas mark 7).

Step 10

Remove the Alaska from the freezer and immediately place in
the preheated oven. Bake for 8–10 minutes, or until the meringue
is coloured. You can use a kitchen blow-torch to add a final touch
of colour.

Step 11

In a small saucepan heat up the Grand Marnier. Carefully light
it up and pour over the dessert just before taking it to the

note: photo found on internet – did not come with recipe!!!
Servings: 0

Exported from Home Cookin 8.56 (

Don’t forget to enter our contest for the $20.00 Gift Certificate.  For rules and entry blank, please see the December 27, 2014 post about Kwanzaa.  Scroll past the recipes and look for the Rafflecopter link.  Contest ends on January 2, 2015, my granddaughter’s 19th birthday!


New Year’s Eve Party photo –

Fruit and Champagne photo –


Days of the Week

hulk dibujo animadoMONDAY – A hulking male figure, menacing those who come before and those who come after. Slow and ready to pounce just because you woke him up from his weekend of slumber. Monday is the Grinch who never repented. He has always been unloved by all. “He’s no fun,” they say. “Hey, no one has ever given me a chance,” he replies to deaf ears. Monday is boring as he has no friends so he is in a world all of his own. People blame him for the end of the weekend, as if he has a choice. They blame him for having to go to work when they’d rather be home with friends and family. Monday is the first day of the week, so he gets all the blame, why can’t the blame be shared with the likes of Tuesday, Wednesday and Thursday? How did they luck out? The only answer Monday can find is that he came first. It’s tough to be the first, even if he wasn’t the first born. It’s an odd situation he’s in, poor guy. Some day, he vows, I will get the respect I’m due! Monday goes moping about, waiting till his turn ends.





TUESDAY – Here he comes, fresh and friendly. Tuesday feels somewhat rejuvenated and productive. He’s ready to work and meet whatever comes his way. Tuesday gets right down to business and concentrates for all he is worth. He is grateful that he didn’t come first and he shows his gratitude by working hard and being serious. He greets his friends and he exudes confidence. He shies away from Monday; he doesn’t want to be associated with the doom and gloom associated with him. He doesn’t want to share the blame for the end of the weekend, so he plods away at his work. Tuesday doesn’t get many rewards for his efforts though, but he doesn’t give up and he keeps trying to get further ahead in the week. “How can I move closer to the weekend?” he bemoans. Sometime he thinks he is no better loved than Monday. He shakes his head and continues with the chores ahead.




WEDNESDAY – She comes gracefully in, saunters to the center stage and smiles warmly at all. Wednesday knows she is popular and she has a hard time not gloating. She fees sorry for Monday and Tuesday. She does have a warm heart, well, somewhat of a warm heart. She gets tired of hearing their complaints all of the time and that grates on her nerves. Wednesday knows how to strike a balance between work and play, so often times the people go out during her dark time. They begin to breathe again. She knows she makes them feel good as she is the middle of their work week, half-way to the weekend. She can feel their spirits lift. It makes her feel oh so good.


boring and mundane laldy


THURSDAY – Thursday is mundane and boring, gets tired easily. She wearisomely goes about her business, speaking to people only when spoken to. She weakly smiles at Monday, feeling some of his pain, for she knows she is taken for granted by most people but she is lucky that no one hates her. She works as hard as Tuesday does but not with his energy. She wishes she were more like Wednesday. She envies Friday. She was born a day too late. Thursday takes a deep breath and gets on with the show.



waltzing lady

FRIDAY – Waltzes in like a whirling ball of energy that is full of vim and vigor, but with grace. She is beloved by all for being the end of the workweek and knows nothing except joy from the people. If Wednesday is popular, Friday is more so as people day dream of the coming weekend. Friday is sometimes frivolous and loves nothing more than a good party. She would prefer to be Saturday, but then wouldn’t all the days of the week? Friday tries hard to get down to business and tries to tie up loose ends, but she finds it hard to concentrate. She often feels like a kid awaiting Christmas morning. She wonders what it would be like to open up presents.


benevolent king


SATURDAY- Strides in like a benevolent monarch or king. He bestows favors and lets his subjects do most anything they wish. Saturday is like Santa Claus, often granting wishes. He is usually kind and lots of fun. No one has anything bad to say about him. People always look forward to his coming and hate when he leaves. He is their true day of fun and relaxation. In some ways he is very aloof, removed from the rest of the week. He is the most unique day and he reveals in that knowledge. He can be cocky and arrogant, but no one blames him for his attitude. They love him too much.





SUNDAY – Walks in calmly and serenely. She is relaxed and peaceful. She knows she needs to give the people time to recuperate from Saturday and give them time to get ready for Monday. She is the first born of the week and is grateful she is not Monday. She is still a part of the weekend and she rejoices in that fact. Sunday is almost as popular as Saturday, but the specter of Monday looms in her wake. She reflects on the other days and what has gone by, she wishes everyone a great week ahead and smiles as they pass her by.




Marilyn’s Meatloaf

Mashed Potatoes

Crusty Bread

Apple Crisp



Home Cookin Chapter: MARILYN’S RECIPES



3 lbs. Ground Beef

1 can or 1 pkg. Frozen Mixed Vegetables (I get the kind without

the lima beans.)

2 LARGE Eggs; beaten

1/4 cup Dry Bread Crumbs

1/2 cup Ketchup or Tomato Sauce; divided

Salt AND Pepper; to taste




In a LARGE bowl, mix meat, eggs, bread crumbs and 1/4 cup ketchup

OR tomato sauce till well blended. Gently stir in vegetables till

all mixed together. Add salt and pepper, to taste. Pour into

loaf pan.

Spoon 1/4 cup ketchup OR tomato sauce over top of meatloaf, and

smooth it out to cover as much of top as you can.

Bake at 350° F. for 45-55 mins.

Serve with mashed potatoes.

This is the recipe I use and made up myself. I always re-chop my

meat in the food processor before adding the rest of the

ingredients to it. I find that doing this makes the meat more

tender and juicer. I based this recipe on a meatloaf that a

Venezuelan woman named Marissa used to make for the family she

worked for as a Nanny in the States. The family was good friends

of ours. I hope you enjoy this as much as we do!

Feel free to add more sauce, especially on top. We don’t like a

lot of sauce on ours. ~ Marilyn Sultar

Servings: 0

Exported from Home Cookin 8.59 (



Home Cookin Chapter: ROSH HASHANAN RECIPES 2013-2014


apple crisp


Apple Crisp II


Recipe by Diane Kester

“A simple dessert that’s great served with ice cream.”

Original recipe makes 1 9×13-inch pan


10 cups all-purpose apples, peeled, cored and sliced

1 cup white sugar

1 tablespoon all-purpose flour

1 teaspoon ground cinnamon

1/2 cup water

1 cup quick-cooking oats

1 cup all-purpose flour

1 cup packed brown sugar

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/2 cup butter, melted


PREP: 30 mins

COOK: 45 mins

READY IN: 1 hr 20 mins


Preheat oven to 350 degrees F (175 degree C).

Place the sliced apples in a 9×13 inch pan.

Mix the white sugar, 1 tablespoon flour and ground cinnamon

together, and sprinkle over apples. Pour water evenly over all.

Combine the oats, 1 cup flour, brown sugar, baking powder, baking

soda and melted butter together. Crumble evenly over the apple


Bake at 350 degrees F (175 degrees C) for about 45 minutes.


Servings: 0

Exported from Home Cookin 8.59 (




Polynesian Crock pot Spareribs

Steamed Rice

Herbed Carrots

Crusty Bread

Coconut Ambrosia Salad




Polynesian Crockpot Spare Ribs


This tropical mix of seasonings and sauces makes you feel like

you’re on an island far away.

Shared by Recipe4Living

Share Recipe


3-4 lb. pork spareribs

5 Tbs. sugar

3 Tbs. honey

3 Tbs. soy sauce

2 Tbs. ketchup

1 tsp. seasoning salt

1 C. chicken broth



Place ribs in the bottom of your slow cooker. Mix remaining

ingredients and pour over ribs. Cover and cook on low for 8-9

hours. If the ribs are fatty boil for 5 minutes before placing in

slow cooker.



Servings: 0

Exported from Home Cookin 8.59 (



herb-buttered baby carrots



Home Cookin Chapter: * Imported Recipes

Herb-Buttered Baby Carrots


The herb butter can be used for everything from vegetables to

roast chicken, turkey, game hens—let your imagination be your

guide.—Sandra Corey, Caldwell, Idaho


Prep: 10 min.

Bake: 50 min.

YIELD:6 servings


1/2 cup butter, melted

1 garlic clove, minced

1 teaspoon dried parsley flakes

1/2 teaspoon dried basil

1/4 teaspoon each dried oregano, marjoram and thyme

1/4 teaspoon dried rosemary, crushed

1 pound fresh baby carrots, trimmed



1. In a large bowl, combine the butter, garlic and herbs. Add

carrots and stir until coated. Transfer to a greased 1-1/2-qt.

baking dish.

2. Cover and bake at 375° for 50-60 minutes or until tender,

stirring once.

Nutritional Facts:

1/2 cup equals 162 calories, 15 g fat (10 g saturated fat), 40 mg

cholesterol, 167 mg sodium, 7 g carbohydrate, 2 g fiber, 1 g



© 2014 RDA Enthusiast Brands, LLC

Originally published as Herb-Buttered Baby Carrots in Taste of

Home’s Holiday & Celebrations Cookbook Annual 2008, p166

found on:

Servings: 0

Exported from Home Cookin 8.59 (


Home Cookin Chapter: FRUIT

Coconut Ambrosia Salad


1 can (11 oz.) mandarin orange sections (well drained)

1 can (8 1/4 oz.) crushed pineapple in syrup (well drained)

3 1/2 c. thawed Cool Whip non-diary whipped topping

2 c. flaked coconut

2 c. miniature marshmallows

1/2 c. milk


Combine all ingredients. Mix well.

Chill 2 hours.

Yield: 6 cups or 12 servings.

Servings: 0

Exported from Home Cookin 8.59 (




Parmesan Crusted Tilapia Filets

Quinoa-Corn Salad

Tomato-Onion Green Beans

Angel Food Cake


parmesan-crusted tilapia fillets



Home Cookin Chapter: FISH & SEAFOOD

Parmesan Crusted Tilapia Fillets


Recipe by LilSnoo

“This recipe is quick and easy with plenty of flavor! Even my

husband (who doesn’t like fish that much) went back for seconds!

Works well in low-carb diets.”


Original recipe makes 4 servings

3/4 cup grated Parmesan cheese

2 teaspoons paprika

1 tablespoon chopped fresh parsley

salt and ground black pepper to taste

4 tilapia fillets

olive oil


PREP: 10 mins

COOK: 10 mins

READY IN: 20 mins


Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet

with aluminum foil.

Whisk Parmesan cheese, paprika, parsley, salt, and pepper together

in a shallow dish.

Coat tilapia fillets with olive oil and press into the Parmesan

cheese mixture. Arrange coated fillets on the prepared baking


Bake in preheated oven until the fish flakes easily with a fork,

10 to 12 minutes.


Servings: 0

Exported from Home Cookin 8.59 (

Home Cookin Chapter: VEGETABLES






“Serve these green beans with grilled chicken for a simple meal on

a busy day.” ~ David Feder, Buffalo Grove, Illinois




1 lb. FRESH Green Beans; TRIMMED

3 tbsp. Tomato Paste

1/2 tsp. Salt

2 tbsp. MINCED FRESH Parsley



In a LARGE skillet, heat oil over MEDIUM-HIGH heat. Add onions,


MEANWHILE, place green beans in a LARGE saucepan; add water to

cover. Bring to a boil. Cook, COVERED, for 5-7 mis. OR UNTIL


DRAIN; add to onions. Stir in tomato paste and salt; heat

through. Sprinkle with parsley.


81 calories, 5 g fat (1 g saturated fat), 0 cholesterol, 208 mg

sodium, 9 g carbs, 3 g fiber, 2 g protein

DIABETIC EXCHANGES: 1 vegetable, 1 fat

source: pg. 27, Taste of Home’s “Simple & Delicious” magazine,

August/September 2014 issue.

Servings: 0

Exported from Home Cookin 8.59 (



quinoa-corn salad



Home Cookin Chapter: * Imported Recipes

Quinoa Corn Salad (Pareve)


By Giora Shimoni


Kosher Basics

Salads & Vegetables

Pastas & Grains

Shabbat & Holiday Menus & Recipes

Favorite Recipes

Jewish Holiday Cooking

“My sister-in-law’s recipe for Quinoa Corn Salad solved an issue

we were facing. While we wanted to eat Quinoa more often because

it is healthy, we didn’t really like quinoa itself very much.

Thanks to this recipe, we like quinoa better now and are eating it

more often. The yellow corn, red pepper and purple onion make the

quinoa tasty and colorful.” ~ Giora Shimoni

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Yield: 8-10 servings


3 cups water

1 tsp. salt

2 cups quinoa

2 cups corn (fresh or frozen)

1/2 cup red pepper, finely chopped

1/4 cup purple onion, finely

1/4 cup fresh basil, finely chopped (optional)

4 Tbsp. fresh lemon juice (optional)

2 Tbsp. olive oil (optional)

Salt according to taste (optional)



1. Bring water and salt to a boil in a pot with a cover.

2. Rinse quinoa. Add to boiling water. Turn down flame, cover and

simmer for 20 minutes.

3. If using fresh corn, mix with quinoa. If using frozen corn, add

to quinoa and cook another 2-3 minutes, until the corn is heated


4. Transfer quinoa and corn to a bowl. Fluff the quinoa with a

fork. Set aside to cool.

5. Stir red peppers and onion.

6. If desired, add basil, lemon juice, olive oil and salt

according to taste.



Servings: 0

Exported from Home Cookin 8.59 (

Well, I think you get the idea. Make up your own menus for the rest of the week fitting them to the personalities of the day of the week. For more fun, write your own days of the week personifications and make up menus to those! If you do, please share your ideas with us!

Don’t forget our contest for the $20.00 Gift Certificate. To enter, you must go to yesterday’s post and read the rules which basically state you must subscribe to the blog, you must leave a comment on that page, post the URL for that post on Facebook and fill out the Rafflecopter entry form. You can find the form link by scrolling past the recipes on the Kwanzaa post of December 27, 2015. Good luck and have a great week! The URL is:



Days of the Week clipart –

The Hulk clipart –

Tuesday clipart –

Wednesday clipart –

Thursdeay clipart – unknown

Friday clipart –

Saturday clipart –

Sunday clipart –








NOTE: Scroll past the recipes to see a surprise – a contest sponsored by me!

Kwanzaa, to me is a very under-rated holiday. I think it is a beautifully thought out holiday and I hope that in the years to come it is more widely celebrated. I hope someday I get invited to share in this holiday. Although Kwanzaa is a very new holiday, being inaugurated in 1966, I would have thought it would become much more popularly celebrated. Kwanzaa is an African-American, Pan-American holiday that is celebrated from December 26th through January 1st. Like Chanukah, candles are lit and are the main symbol of Kwanzaa. Kwanzaa is based on sound principles and each principle is given it’s own day of celebration as follows:

 Each day, a principle of Kwanzaa is celebrated:

The Seven Principles


Principle in English

Principle in Swahili

December 26 Unity Umoja
December 27 Self-Determination Kujichagulia
December 28 Collective Work & Responsibility Ujima
December 29 Cooperative Economics Ujamaa
December 30 Purpose Nia
December 31 Creativity Kuumba
January 1 Faith Imani

I think that these principles should be celebrated by everyone. They are good, solid principles that could create stronger more stable communities and more respect for one another. Because I respect this holiday so much, I would like to offer my sincerest wishes for a Happy, Healthy Kwanzaa. No, I’m not ending on this note. I’d like to tell you about the seven symbols of Kwanzaa.

The Seven Symbols

Celebrants decorate with red, black, and green as well as African-style textiles and art. At the heart of Kwanzaa imagery, however, are the seven symbols.

The Seven Symbols of Kwanzaa

kikombe cha umoja
Meaning: the unity cup
Action: Celebrants drink from this cup in honor of their African ancestors. Before drinking, each person says “harambee,” or “let’s pull together.”

Meaning: the candleholder, which holds seven candles
Action: It said to symbolize stalks of corn that branch off to form new stalks, much as the human family is created.

Meaning: fruits, nuts, and vegetables
Action: These remind celebrants of the harvest fruits that nourished the people of Africa.

mishumaa saba
Meaning: the seven candles that represent the seven principles
Action: A different candle is lit each day. Three candles on the left are green; three on the right are red; and in the middle is a black candle.

Meaning: mat
Action: The symbols of Kwanzaa are arranged on the mkeka, which may be made of straw or African cloth. It symbolizes the foundation upon which communities are built.

vibunzi (plural, muhindi)
Meaning: ear of corn
Action: Traditionally, one ear of corn is placed on the mkeka for each child present.

Meaning: gifts
Action: Traditionally, educational and cultural gifts are given to children on January 1, the last day of Kwanzaa.

Here are some suggested foods to serve for a Kwanzaa celebration:




Koki (or EkokiHaricots KokiKoki de NiébéGâteau de haricots, or Bean Cake) is popular all over Cameroon. It is made from cowpeas (niébé or black-eyed peas) or other beans (haricots). It is similar to the Moyin-Moyin of western Africa in that the beans are mashed into a paste which is wrapped in banana leaves and steamed.

What you need

  • two to four cups (one to two pounds) dry cowpeas (black-eyed peas), kidney beans, white beans, or similar

  • one or two sweet peppers (red, green, or in between) and/or chile pepper, cleaned and finely chopped

  • one cup palm oil

  • salt

  • banana leaves (or aluminum foil) and string

What you do

  • Clean the black-eyed peas in water in a large pot. Cover them with boiling water and soak them for at least an hour or overnight. After soaking them, rub them together between your hands to remove the skins, if need be. Rinse to wash away the skins and any other debris. Drain them in a colander. If the beans have soaked only a short time, they may be cooked in water over a low heat until they are partially tender. (Modern adaptation: start with canned beans, drained and rinsed.)

  • Crush, grind, or mash the black-eyed peas into a thick paste. Put the crushed beans in a large bowl. Slowly stir in enough water to make the paste smooth. Beat with a wire whisk or wooden spoon for a few minutes or more. It is important to incorporate small air bubbles into the paste.

  • Heat the oil in a skillet for a few minutes, when warmed, add half the oil to the bean paste.

  • Fry the chopped pepper in the remaining oil for a few minutes, then add pepper and oil to the bean paste. Add salt to taste and mix well.

  • Warm the banana leaves for a half-minute in a hot oven, or on a grill, or in a pot of boiling water. This makes them easier to fold. Remove the center rib of each leaf by cutting across it with a knife and pulling it off. Cut the ends off each leaf to form a large rectangle. Fold the banana leaves to completely enclose the ingredients in a packet two or three layers thick. (Use something like the burrito folding technique. How many leaves and how much koki you are cooking will determine how many packets to make. Use oven-proof string to tie them closed.)

  • Place sticks or a wire basket on the bottom of a large pot. (A stovetop steamer can be used.) Carefully stack the packets on the sticks, add enough water to steam-cook them (the water level should be below the packets). Cover tightly and boil for one to three hours. Cooking time depends on the size of the packet. The finished Koki should be cooked to the center, like a cake.

  • Koki can be eaten hot or cold and is often served with boiled Yam or sweet potato.

To make the most authentic Koki, red palm oil is essential as it gives the beans the right flavor and color. In rural areas of Africa fresh palm nut sauce (similar to Moambé Sauce / Nyembwe Sauce) is often used instead of the refined red palm oil which is available in cities. Outside of Africa canned palm soup base, also called sauce graine or noix de palme can be found in speciality grocery stores and can be used in place of the red palm oil.

Koki can also be made from cocoyam (taro) tubers which are cleaned, peeled and grated and substituted for the beans. Crushed dried fish or shrimp are often added along with the red palm oil.

SOUP: Peanut Soup

Various peanut soups are common throughout Africa. Some are very simple, others more elaborate. They are often eaten as a main course along with Rice, or one of the Fufu-like staples:Baton de ManiocFufu, or Ugali.

woman from mali

What you need

  • two or three cups chicken broth or chicken stock

  • one small onion, minced

  • one small sweet green pepper (or bell pepper), minced

  • one clove of garlic, crushed (optional)

  • salt, black pepper, cayenne pepper or red pepper (to taste)

  • one hot chile pepper, minced (optional)

  • one carrot, chopped fine or one sweet potato or yams, boiled and mashed (optional)

  • one or two tomatoes, chopped or canned tomatoes (optional)

  • one cup natural unsweetened peanut butter (or make your own peanut paste, see the simple peanut soup recipe below)

What you do

  • If using homemade peanut paste, simmer it with the broth for fifteen minutes, then add all other ingredients and simmer over low heat until everything is thoroughly cooked. Stir often. Soup should be thick and smooth.

  • If using peanut butter: Combine all ingredients except the peanut butter and simmer over medium heat until everything is tender. Reduce heat, add the peanut butter and simmer for a few minutes more. Stir often. Soup should be thick and smooth.

Simplest Peanut Soup

The simplest Peanut Soup recipe calls for two parts chicken stock, two parts shelled peanuts, and one part milk or cream. Start by roasting the peanuts in a baking pan in a hot oven, or on the stove in a large skillet, turning often. Remove the skins from the peanuts and mash them with a mortar and pestle, mince them with a knife, crush them with a rolling pin, or use a food-processor. (Or you could use one part peanut butter, preferably natural and unsweetened.) Combine the peanut paste with the chicken stock in a saucepan and simmer for thirty minutes to an hour. Season with salt, black pepper, cayenne pepper, and sugar to taste. Stir in milk before serving.

Colonial American Peanut Soup

Make a roux by heating a spoonful of butter in a saucepan and slowly stirring in a spoonful of flour, then add the other ingredients (as above). Consider including a chopped celery stalk and a chopped leek along with the other vegetables. Also add some milk or cream just before serving.

Round off the meal with a nice roast, collard greens, a corn dish, black-eyed peas, mashed sweet potatoes and of course dessert, I would say. Here are a couple of dessert ideas:

Mango Pound Cake

Mango Pound Cake

Home Cookin Chapter: KWANZAA RECIPES

Mango Pound Cake


Mango Pound Cake recipe photo by:kraft

It’s hard to believe that just one peeled, finely chopped Mango

can give a homemade pound cake this much flavor (but it’s true!).

Prep: 15 min

Total: 2 hr 25 min

What you need:

2 cups plus 2 tsp. flour, divided

1-1/2 tsp. CALUMET Baking Powder

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

3/4 cup butter or margarine, softened

2 cups granulated sugar

1 Tbsp. vanilla

4 eggs

1 mango, peeled, finely chopped

2 tsp. powdered sugar


make it:

HEAT oven to 325ºF.

MIX 2 cups flour and baking powder; set aside. Beat cream cheese,

butter, granulated sugar and vanilla in large bowl with mixer

until blended. Add eggs, 1 at a time, beating after each until

blended. Gradually beat in flour mixture on low speed until


POUR 1/3 of the cake batter into 12-cup fluted tube pan sprayed

with cooking spray. Toss mangos with remaining flour; stir into

remaining cake batter. Pour over batter in pan.

BAKE 1 hour 10 min. or until toothpick inserted near center comes

out clean. Cool cake in pan 10 min. Loosen cake from sides of pan

with knife. Invert cake onto wire rack; gently remove pan. Cool

cake completely. Sprinkle with powdered sugar just before serving.

kraft kitchens tips:

SIZE WISE: The mangos provide a refreshing flavor twist to this

classic cake that’s the perfect dessert to serve at your next

special occasion.

SPECIAL EXTRA: Serve topped with additional chopped fresh mangos.

VARIATION: Substitute a 10-inch tube pan for the fluted tube



Servings: 16

Exported from Home Cookin 8.59 (

Chocolate and Fruit Cake for Kwanzaa

Chocolate and Fruit Cake for Kwanzaa

Home Cookin Chapter: KWANZAA RECIPES

Chocolate & Fruit Cake For Kwanzaa


Skill Level:Advanced


3/4 cup HERSHEY’S Cocoa

1-3/4 cups sugar, divided

1/2 cup water

1/4 cup shortening

1/2 cup (1 stick) butter or margarine, softened

1 teaspoon vanilla extract

3 eggs

1-1/3 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon salt

2/3 cup milk


1 cup sugar

3 tablespoons cornstarch

1/4 teaspoon salt

1 cup orange juice

1/4 cup lemon juice

1/4 cup water

1 tablespoon butter or margarine

1 teaspoon freshly grated orange peel

1/2 teaspoon freshly grated lemon peel

4 cups fresh, sweetened fruit (sliced peaches, nectarine,

strawberries, blueberries, kiwi fruit, sweet

Cherries – halved)

1/2 cup green grapes, halved



1. Heat oven to 350°F. Grease and flour two 9-inch round baking


2. Stir together cocoa, 1/2 cup sugar, water and shortening in

small saucepan. Cook over low heat, stirring constantly, until

shortening is melted and sugar is dissolved. Remove from heat;


3. Beat butter, remaining 1-1/4 cups sugar and vanilla in large

bowl until creamy. Add eggs, one at a time, beating well after

each addition. Add cocoa mixture, beating until blended. Stir

together flour, baking soda and salt; add alternately with milk to

butter mixture. Pour batter into prepared pans.

4. Bake 35 to 40 minutes or until wooden pick inserted in center

comes out clean. Cool 10 minutes; remove from pans to wire racks.

Cool completely.

5. Prepare CITRUS FILLING (instructions are below). With a long

serrated knife, using a sawing motion, split each cake layer in

half horizontally, forming 4 layers.

Place 1 layer on serving plate; spread about 1/3 cup filling over

layer. Top with about 1 cup assorted fruit. Top with second cake

layer; repeat procedure until all layers are stacked.

Arrange fruit on top layer in a decorative design. Top with

remaining filling, if desired. Garnish with grapes. Refrigerate

until serving time. Cover; refrigerate leftover cake.

Makes 12 servings.


Combine sugar, cornstarch, salt, orange juice, lemon juice and

water in small saucepan. Cook over medium heat, stirring

constantly, until mixture boils; boil and stir 1 minute. Remove

from heat; stir in butter, orange and lemon peel. Refrigerate

until cool. About 1-2/3 cups filling.



Servings: 0

Exported from Home Cookin 8.59 (

I had a thought when I woke up. I thought I would like to have a contest for a giveaway. I would like to offer a book or a gift certificate for one. This contest is at my own expense. To enter, you need to subscribe, share this post on Facebook, and leave a comment here about the highlight of your holiday. I will randomly draw a name from the qualifying subscribers on January 2, 2015. Let me think what I want to offer for a moment…be right back…ok, I’ve decided that I will give one lucky person a $20.00 gift certificate to This way the winner can choose the type of book they most enjoy. Good luck everyone! Here is the entry form from Rafflecopter. Unfortunately, it doesn’t have the subscribe option, so when Rafflecopter randomly chooses a winner, I will check to make sure the winner is a subscriber. Otherwise, I will have Rafflecopter choose another winner. So remember, to enter you need to subscribe to A Tzimmes Revived, mention this link on Facebook, leave a comment about the highlight of your holiday celebration and fill out the Rafflecopter entry form by clicking on the Rafflecopter giveaway link below .


If this is a successful contest, I may run more in the future, so join in the fun! Winners will be announced on the post of Jan. 3, 2015 and will be notified by email.

a Rafflecopter giveaway



Happy Kwanzaa clip art –

Cowpeas photo –

The Seven Principles’ chart –

Contest Entry –

The Seven Symbols –

Kwanzaa Recipes and Graphic of African or African-American Woman –


Tis the day after Christmas and the gifts are opened, the wrappings thrown away. The leftovers are in the fridge and the kids are probably playing with new toys and games. You are probably exhausted and want nothing to do except relax, but I bet you are off to the mall for post-holiday sales and gift returns. I don’t envy you that at all. I refuse to go near the malls until after New Year’s Day. I made that decision when I discovered online shopping years ago. Now we are beginning to think of our New Year’s Eve plans, resolutions and how to keep them, goals and plans for a better year. What are you thinking about today? I am thinking about this blog and how to make it more interesting for you. Wondering what recipes you might like. Wondering how to help make your new year more wonderful.

So, I thought I would do some surfing and try to find some words of wisdom to pass on to you and perhaps a poem and a recipe or two.

Happy New Year

Author: Catherine Pulsifer

H appiness depends upon your outlook on life. – Find the good in all situations
A ttitude is just as important as ability.- Keep your attitude positive
P assion find yours this year! – Do what you love and you will never work
P ositive thoughts make everything easier.- Stay focused and stay positive
Y ou are unique, with special gifts, use them. – Never forget you have talent

ew beginnings with a new year.
nthusiasm a true secret of success.
ishes may they turn into goals.

ears go by to quickly, enjoy them.- Wisdom from your elders, listen
nergy may you have lots of it. – Take care of yourself
A ppreciation of life, don’t take it for granted. – Live each day
R elax take the time to relax in this coming year.- Keep a balance in your life


“Let our New Year’s resolution be this: We will be there for one another as fellow members of humanity, in the finest sense of the word.” — Goran Persson

“New Year’s resolution: To tolerate fools more gladly, provided this does not encourage them to take up more of my time.” — James Agate


I hope that in this year to come, you make mistakes.

Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You’re doing things you’ve never done before, and more importantly, you’re Doing Something.

So that’s my wish for you, and all of us, and my wish for myself. Make New Mistakes. Make glorious, amazing mistakes. Make mistakes nobody’s ever made before. Don’t freeze, don’t stop, don’t worry that it isn’t good enough, or it isn’t perfect, whatever it is: art, or love, or work or family or life.

Whatever it is you’re scared of doing, Do it.

Make your mistakes, next year and forever.” 
― Neil Gaiman

Tomorrow, is the first blank page of a 365 page book. Write a good one.” 
― Brad Paisley

May Light always surround you;
Hope kindle and rebound you.
May your Hurts turn to Healing;
Your Heart embrace Feeling.
May Wounds become Wisdom;
Every Kindness a Prism.
May Laughter infect you;
Your Passion resurrect you.
May Goodness inspire 
your Deepest Desires.
Through all that you Reach For, 
May your arms Never Tire.” 
― D. Simone

Honor to the earth,” the abbot said, “honor to the dead in the passing of the year; honor to the living, in the coming of the new. A Great Year passes tonight. A new one begins. Let the good that is old continue and let the rest perish….” 
― C.J. CherryhFortress of Owls


I just read a great article for the new year at “Times of Ti” and I am urging everyone read it and let me know your thoughts. The article is entitled “New Year – New Era/Thoughts from Behind The Pressline,” written by Daniel Alexander. I found it very thought provoking. The article is about our relationship with Cuba and Korea and about the new movie, “The Interview,” which truthfully, I had no intention of going to see. It just seems stupid to me. I may be wrong, and if you saw it and found merit in it, please let me know. The URL for this article is:

Now onto lighter thoughts, entertaining for the new year. I love cocktail parties. Not for the drinks, not for the banter, definitely not for the noise level, but for the appetizer-type of food. Yes, I love to see my friends and families, but when it comes to finger-foods, I’m there! So let’s see what my brain comes up with for a drink and a goodie for your New Year’s Eve party.

shrimp chef

Home Cookin Chapter: APPETIZERS 2014



ACTIVE: 20 mins.

TOTAL: 40 mins.



Juice of 1 Lemon

1 clove Garlic; GRATED

1 tsp. Paprika

1 tsp. FRESH Thyme

3 tbsp. Extra-Virgin Olive Oil

Kosher Salt


12 slices Bacon; HALVED




Whisk the lemon juice, garlic, paprika, thyme, olive oil AND 1/2

tsp. kosher salt in a SHALLOW BAKING DISH. Add the shrimp AND

toss to coat; MARINATE IN THE REFRIGERATOR for 20 mins.


REMOVE EACH shrimp AND wrap with a piece of bacon; secure with a

TOOTHPICK, if desired.

Place SEAM-SIDE DOWN on a baking sheet. Spoon any remaining

marinade over the shrimp. (MSS NOTE: I would cover the entire

baking sheet with aluminum foil BEFORE I put the shrimp on it.)


AND the shrimp are cooked through, about 5 mins.

source: pg. 65, Food Network Magazine, Nov. 2014 issue, Volume 7,

No. 9.

Servings: 0

Exported from Home Cookin 8.59 (


Home Cookin Chapter: * Imported Recipes

Clean Slate Cocktail


By Colleen Graham

Cocktails Expert

The Clean Slate Cocktail by Cody Frederiskcon – Photo Courtesy: ©

Cody Frederickson

The Clean Slate. Photo Courtesy: © Cody Frederickson

The Clean Slate is a fantastic cocktail worthy of New Year’s Eve

that was created by Las Vegas

Bartender Cody Fredrickson. It was chosen as the winning cocktail

in the December 2013 New Year’s Eve Cocktail Contest.

The drink is a nice balance of flavors that begins with one of

Ciroc Vodka’s newest flavors. Their

Amaretto vodka was released in 2013 and is a cherry-almond

infusion that has a hint of vanilla, a flavor That, to date, is

unique to the market. In The Clean Slate, Fredrickson paired that

with elderflower and cherry liqueurs as well as a housemade

apple-cinnamon syrup. The flash of the drink that brings it all

together is the Champagne and golden sugar rim. It is a stunning


Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 1 Cocktail


1 1/2 ounces Ciroc Amaretto Vodka

1 ounce St. Germain

1 ounce Cherry Heering

1/2 ounce fresh lemon juice

1 ounce apple-cinnamon simple syrup *(recipe below)

Top with Champagne

Garnish: Sugar and edible gold flake rim



In a cocktail shaker, combine all ingredients except Champagne,

shake vigorously. Double strain into chilled white wine glass

rimmed with gold flake and sugar. Top with Champagne.

*Apple-Cinnamon Syrup

Cut four (4) apples and remove the core.

Boil them in 2 1/2 cups of water until they are soft and stewed.

Add 2 cinnamon sticks and stir for 10 minutes.

Add 2 1/2 cups of sugar and stir over medium heat for 5 minutes.

Drain and double strain the syrup.

You can also blend the apples and cinnamon sticks for a sweetened

apple cinnamon puree to use in other cocktails.



Servings: 0

Exported from Home Cookin 8.59 (

Hileries party punch


Hilerie’s Party Punch


Recipe by HILERIE

“This is a quick and easy punch. I have served it at both family

functions and at work celebrations. In

Fact, this punch has been demanded for all co-workers birthday

parties for over a year now.”

PREP: 10 mins

READY IN: 10 mins


2 (2 liter) bottles ginger ale

1 (12 fluid ounce) can frozen white grape-peach juice concentrate

1 (12 fluid ounce) can frozen white grape-raspberry juice


1 (12 ounce) package frozen raspberries

16 fresh mint leaves, or as desired



Mix ginger ale, white grape-peach juice, white grape-raspberry

juice, raspberries, and mint leaves together in a punch bowl.


Servings: 28

Exported from Home Cookin 8.59 (




I have never thought about how I would celebrate Christmas if I wasn’t Jewish, but as I was searching for a topic to write about today, I thought it would be fun to fantasize. First of all, I would have a huge beautiful pine tree in my front yard, like the ones we had at our house when I was growing up. I would string green flashing lights all around it. I would put Santa Claus window clings on my living room windows and a reindeer window cling on my front door window pane. I would outline my windows in blue lights and outline the door outside in blue lights too. I love water-related colors. I would have a blow-up Christmas Carousel on the front lawn along with Christmas caroler lawn stakes. On my door, I would have a home-made wreath like the one I have pictured above and I would have lights lining the walkway in welcome.

Indoors I would have a medium-sized real pine tree surrounded by a sheer white organza lace tree skirt and the tree would be decorated in shades of pink glass ornaments and a rose velvet ribbon running through it. The tree would have some meaningful family ornaments scattered around it to add meaning to my tree and to the holiday. I would top the tree with an angel.

My mantel would hold a stocking for each of us and would have been knit by me through the years. And it would have one store-bought old-fashioned stocking filling with Christmas candies. It would be the kind that is full of holes, this is for nostalgia. And I would make sure there was a tangerine or an orange in everyone’s stocking along with all the other stocking stuffers I bought. I would probably have a Santa Claus collection on my mantel too.

I would have been baking and making candy for months. There would be Fran Scarmanach’s Christmas Cut-Out Cookies, Carol Wilson’s Italian Spice Balls, Peanut-Butter Blossoms, Snow-Topped Mint Chocolate Cooks, Snickerdoodles, Gingerbread Men and who knows what else!

I would have cards from all of my friends and families taped to the wall in a tree-shaped design. This would be in a special place so I could see it when I came down the stairs each morning.

I would plan my menu. I would serve a nice dip and crudites and pigs in a blanket. Also would serve something like a tree-shaped fruit and cheese platter, something colorful. For cocktails, I’d make festive punch, one alcoholic, one non-alcoholic. We would begin with French Onion soup, a tossed salad, brown and serve rolls, Let’s see, I think a good Christmas dinner would be a standing rib-roast or a prime rib. With the roast I would serve herb roasted carrots, steamed green beans, and baked potatoes or potatoes au gratin. Have to have a Christmasy jello mold….I’ll have to look on the net and post one here…For dessert, something decadent, perhaps a Yule Log cake. Those always look impressive to me. I wouldn’t forget to put out the cookies and candies I have made. I’d serve champagne with dinner and bubbly apple juice to those who don’t want alcohol or are too young. Of course I’d have lots of pop too. A good coffee and a choice of good teas to end the dinner would be in order.

Can you hear the Christmas music playing softly in the background, the voices of the people surrounding the table and the laughter? There would be lots of laughter as we reminisce. I can hear my favorite  Christmas CD put out years ago by Mason Williams of “Classical Gas” fame. Yes, I really do have Christmas CD’s as part of my music collection at home! Mr. Williams’ CD is called “Mason Williams and Friends, a Gift of Song” and is available from I am a huge Mason Williams fan. His writings are as good as his music! I think he is a genius.


Here is a recipe I copied from Pinterest the other day for a dip that I would love to try:



easy skillet pizza dip



Home Cookin Chapter: APPETIZERS 2014

Easy Skillet Pizza Dip


Serve this easy pizza dip with Pillsbury™ bread sticks or fresh

veggies for dipping!

Prep time 15 min

total time 30 min

ingredients 3

servings 8


1 Lb lean (at least 80%) ground beef

1 1/2 Cups Muir Glen™ organic garlic roasted garlic pasta sauce

1 1/2 Cups shredded Italian cheese blend (6 oz)



Heat oven to 375°F.

In 10- or 12-inch skillet, cook beef over medium-high heat,

stirring frequently, until brown; drain.

Stir in marinara sauce until well combined. Top with cheese.

Bake 10 to 15 minutes or until cheese is melted and filling is

hot. If desired, increase oven setting to broil during last 3 to 4

minutes of baking to brown cheese.

NOTE: Use ground turkey in place of the ground beef, if desired.

Nutrition Facts:

Serving Size: 1 Serving

Calories190Calories from Fat110

Total Fat12g

Saturated Fat6gTrans Fat1/2g



Dietary Fiber1g



% Daily Value*:

Vitamin A6%

Vitamin C4%



Exchanges:0 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0

Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean

Meat; 1 High-Fat Meat; 0 Fat;

*Percent Daily Values are based on a 2,000 calorie diet.


MelissaPearson:   Just a tip. Don’t cook items with

tomatoes in your cast iron skillet. The acid content of tomatoes

can damage your skillet. That would be terrible considering all

the work you’re gone through to get it perfectly seasoned.

Servings: 0

Exported from Home Cookin 8.59 (



Here are some punch recipes:


punch bowl






PREP: 10 mins.

SERVINGS: 10 servings, 1 cup each serving

4 1/2 cups COLD Water

1 packet (makes 2 qt. drink) OR 2 packets (makes 1 qt. drink each)

Crystal Light Lemonade Flavor Drink Mix*

2 cans (12 oz. each) Diet Ginger Ale; CHILLED

2 cups COLD Pomegranate Juice

1/2 cup FRESH Lemon Juice

*NOTE: Crystal Light Packets come in two sizes. Please note

packet size before preparing recipe!!!


In a large punch bowl, add COLD water to the drink mix; stir UNTIL

mix is dissolved.

Stir in remaining ingredients.

Garnish each glass with FRESH mint, a lemon slice OR a small scoop

of lemon sherbet.

MSS NOTE: Photo shows combination of lemon slices and fresh mint

leaves as their garnish.

SOURCE: pg. 16, Kraft’s “FOOD & FAMILY HOLIDAY 2014” magazine.

Servings: 0

Exported from Home Cookin 8.59 (





Home Cookin Chapter: BEVERAGES – ALCOHOLIC

BEST Christmas Punch Recipe: Santa’s Little Helper!


A delicious blend of juices and a bubbly mixer make this recipe

perfectly adaptable as alcoholic or non-alcoholic, and it’s SURE

to be the hit of your holiday party, festive gathering or baby


Author: Carrie

Recipe type: Beverage

Prep time: 5 mins Total time: 5 mins


1 bottle of champagne (OR use a lemon-lime soda like Sierra Mist

to make it non-alcoholic)

1 bottle of Cranberry Juice Blend

1 cup of sugar (try to use superfine sugar if you can find it)

1 c. frozen lemonade concentrate (thawed)

1 c. frozen orange juice concentrate (thawed)


water (for amount, see below)

garnishes: lemon slices, cranberries, fresh rosemary sprigs


Combine the champagne and the cranberry juice blend. Add the

sugar, and stir vigorously until combined.

Add the thawed concentrates, stir.

If you want a strong punch you can leave as is and just add some

ice. You may wish to dilute with up to three cups of water (add

water to taste) depending on your personal preference. Remember

adding ice will also dilute the punch a bit so don’t go overboard

on both ice and water. 🙂

Add your garnishes– a bag of fresh cranberries, lemon slices (wash

the lemons well if including the peels), perhaps a sprig of fresh

rosemary or two for a fresh kick.

** Note: You can also make this ahead of time– simply add all

ingredients EXCEPT the garnishes and bubbly (either champagne or

soda). Refrigerate for a few hours and add the remaining

ingredients when guests arrive. **



Servings: 0

Exported from Home Cookin 8.59 (



Look at what I found for you in my d base of recipes!!! This would be perfect for my fantasy Christmas feast, of course, I would omit the mushrooms!!!  Please note that the prime rib photo below is not part of my recipe.  There was no photo with recipe because I typed it from a magazine.  I found the photo at  I strongly advise you check this webpage out before you begin making your prime rib.  It is very informative.



prime rib




Home Cookin Chapter: Beef



ACTIVE: 25 mins.

TOTAL: 2 hr. 40 mins.

SERVES: 12-18


4 tbsp. Tricolor Peppercorns (OR any peppercorns)

3 springs Rosemary

3 sprigs Thyme

1/2 cup Kosher Salt

8 cloves Garlic; MINCED

1 10-14 lb. BONELESS Rib-Eye Roast

1/4 cup Olive Oil


ACTIVE: 25 mins.

TOTAL: 40 mins.


5 LARGE Eggs

1 cup Half-and-Half

1 cup All-Purpose Flour

Kosher Salt

Drippings from the Prime Rib





ACTIVE: 15 mins.

TOTAL: 9 hrs. 15 mins.


4 lbs. WHITE BUTTON Mushrooms

1 cup (2 sticks) Butter

4 cubes LOW-SODIUM Chicken Bouillon

4 cubes LOW-SODIUM Beef Bouillon


1 tsp. Dill Seeds

5 cloves Garlic

1 liter Burgundy Wine (OR any Red Wine, such as Cabernet OR


1 1/2 tsp. Worcestershire sauce

Kosher Salt

“Prime rib is the most impressive, seductive hunk of beef there




F., then start with the seasoning. Grab the peppercorns and throw

them in a big plastic bag and pound them with a rolling pin to

break them open.

Pull the leaves off of the rosemary and thyme sprigs. Throw the

crushed peppercorns into a bowl with the salt and herb leaves and

add the MINCED garlic. Use your finger to toss it all together,

then set it aside.

2. Place the beef, FAT-SIDE UP, on a rack in the roasting pan.

Drizzle the olive oil all over the surface and rub it in with your

hands. Sprinkle the peppercorn-herb-salt mixture all over the

surface of the beef, pressing it LIGHTLY with your hands.

3. Roast the beef 46 mins. for the first stage. REDUCE THE OVEN


ROAST. Roast the beef an additional 1 hr. 15 mins. to 1 hr. 30


CENTER for medium-rare. (The meat will continue to cook for a bit

after you remove it from the oven.)

4. REMOVE the beef from the rack and let it rest about 15 mins.

to allow the juices to redistribute throughout the meat. (This is

a perfect time to get the Yorkshire pudding in the oven). When

you’re ready to serve, carve it into slices of your preferred






Combine the eggs and half-and-half in a bowl and whisk UNTIL

they’re totally combined. Throw the flour and 2 tsp. salt into a

SIFTER and sift them straight into the bowl. Whisk until it’s

nice and smooth, then refrigerate until the prime rib is ready.

2. After the beef is removed from the pan, INCREASE THE OVEN

TEMPERATURE to 450° F. Use a SLOTTED SPOON to remove the

peppercorns, herbs and excess salt from the drippings. Pour the

remaining drippings into a separate container. They should be

speckled and lovely!

3. Pour a small amount (about 1/2 tsp. or so) of the drippings

into each cup of a standard muffin pan and place the pan in the





Bake 13-14 mins. OR UNTIL THEY’VE “POPPED” about as much as they

can pop. Serve them in a basket with a pretty napkin right next

to the prime rib.




1. Throw the mushrooms in a LARGE POT WITH the butter, bouillon

cubes, 1 tsp. pepper, the drill seeds AND garlic. Add the wine,

Worcestershire sauce AND 2 cups BOILING water. Bring the mixture


COVER THE POLT AND LET IT SIMMER for 6 hrs. (Yes, I said 6



another 2-3 hrs. (Yes,I said 3 hrs.!)

3. After the 8-9 hrs. cooking time, season with salt to taste.

The mushrooms will be very dark in color and exceedingly luscious.

Ladle them into a serving dish and get ready for the best

mushroom experience of your life.

SOURCE: Ree Drummond, pg. 159-160, food network magazine,

December 2014, Vol.7, Number 10.

Servings: 0

Exported from Home Cookin 8.59 (



Christmas Ribbon Mold




From Kraft Foods, I found this beautiful jello mold:

Home Cookin Chapter: JELLO



360 minutes to make

Cook time is chill time.


2 cups boiling water, divided

1 pkg. (4-serving size) JELL-O Cherry Flavor gelatin, or any other

red flavor

1-1/2 cups cold water, divided

1 pkg. (4-serving size) JELL-O lime Flavor gelatin

2 cups JET-PUFFED miniature marshmallows


How to make it

Stir 1 cup of the boiling water into dry red gelatin mix in medium

bowl at least 2 min. until completely dissolved.

Stir in 3/4 cup of the cold water.

Pour into 5-cup mold.

Refrigerate 2 hours or until set but not firm (gelatin should

stick to finger when touched and should mound).

Meanwhile, stir remaining 1 cup boiling water into dry lime

gelatin mix in medium bowl at least 2 min. until completely


Stir in remaining 3/4 cup cold water.

Refrigerate 30 min. or until cooled; gently stir in marshmallows.

Spoon over red gelatin.

(Marshmallows will float to the top.)

Refrigerate 4 hours or until firm.

Unmold and garnish with additional marshmallows, if desired.

Store any leftover gelatin in refrigerator.

source: Recipe and picture courtesy of Kraft Food & Family.

Servings: 10

Exported from Home Cookin 8.59 (



I found this incredibly gorgeous Yule Log Cake on the internet. It actually doesn’t look as intimidating as some that I have seen!







Home Cookin Chapter: CHRISTMAS 2013-2014

Buche De Noel


Yule Log Cake Recipe

This yule log cake recipe is one of the simplest ways to make a luscious,

rich bûche de Noël at Christmas time. Fashioned to look like a yule log, a

bûche de Noël is most times just a jelly roll dressed up for the holidays.

If you come to France in December, you will find people eating many different

sorts of this “classic” dessert (which is actually a fairly modern take on

the French yule log tradition).

These days in France you can find a yule log cake recipe in any flavor that

might suit your fancy. There have even been chefs that have dreamed up savory

bûche de Noëls, served as an entree, but a more down to earth yule log cake

recipe might use:

Ice cream. I suspect that this is what a lot of French people will be having

this year if my grocery store freezer section is any indication.

Chestnut Puree. Usually a very rich mixture of chocolate, butter and sweet

chestnut cream.

Genoise Cake. This is a very light airy cake that rolls up nicely without

breaking. It is made with an incredible variety of fillings. The French favor

chocolate, vanilla, praline, orange liqueur, and coffee flavors but the only

limit is your imagination.

My Yule Log Cake Recipe

I made quite a few bûche de Noëls, testing which would be the best yule log

cake recipe to share with you. One I made had French buttercream frosting,

but although this was absolutely delicious, it was just too rich I believe.

So here’s my compromise: an easy (don’t be afraid, you can do it) genoise

cake with very easy chocolate buttercream frosting, which I find more

digestable then the French version. You’ll need a jelly roll pan to

successfully make this yule log cake recipe.

Bûche de Noël

Prep time: 40 minutes with assembly

Bake time: 10 min


4 eggs (these have to be at room temperature)

2/3 cup sugar

1 teaspoon vanilla

1 cup cake flour (sifted before measuring)


Butter a 10 X 15 inch jelly roll pan. Line with parchment paper and butter

that as well. Preheat oven to 400° F.

In a mixer (a hand mixer and sturdy deep bowl work as well), beat the eggs

until they are very thick and light colored (this takes about 7 minutes).

Continue beating and add the sugar in 1 tablespoon at a time, allowing each

spoonful to mix in before continuing with the next. Beat in the vanilla as


Stop the mixer and sift 1/2 cup sifted cake flour on top of the batter. Using

a spatula, gently stir the flour into the batter. Sift the final 1/2 cup

flour on top and then very gently fold this into the batter. You want to stop

as soon as all the flour is integrated into the batter. This will give you a

light and airy cake.

Pour and spread the batter into the prepared pan and bake for just 10

minutes. Do not overbake or the cake will be too stiff to roll without


As soon as you take it out of the oven, turn the cake out onto a clean

dishtowel (I’ve seen people recommend that you put powdered sugar on the

dishtowel so that it doesn’t stick, but I don’t find this necessary). Remove

the parchment paper and allow the cake to cool for a couple of minutes. While

it is still warm, roll the cake up from one of its short ends with the

dishtowel inside (this way the cake gets used to being rolled and won’t tear

when you fill it and roll it back up). Allow the cake to cool completely.

Unroll the cake, and spread about 1/2 of the chocolate buttercream (recipe

below) evenly on top. Carefully roll the cake back up and neatly place on

your serving dish, seam side down.

Optional: To enhance the yule log effect, cut off the ends at an angle and

use these to create stubs on the log (they’re supposed to look like cut off

branches), attaching them with some buttercream.

Frost the outside of the log and, using a fork, trace irregular lines in the

frosting to give it a woody effect. Refrigerate the cake for 20 minutes to

set the frosting, then cover loosely with plastic wrap and allow it to “age”

in the refrigerator for several hours or overnight.

Before serving, decorate your cake however you wish. I’m sure you have some

cute little Christmas ornaments that will do the job. In France you might

find Santa Claus, an ax or a saw, mushrooms (made from meringue), or elves

dancing on the cake.

Chocolate Buttercream Frosting


1/2 cup soft unsalted butter

3 1/4 cups powdered sugar

1/2 cup unsweetened cocoa

1/8 teaspoon salt

1 teaspoon vanilla

1/4 cup buttermilk


Whip the butter in your mixer until is is light and creamy. Sift together the

sugar, cocoa and salt and add this to the butter. Beat until well mixed then

add the vanilla and buttermilk. Beat until very smooth. This makes just the

right amount of buttercream for the yule log cake recipe above.


I know these recipes are late for your Christmas celebration this year, but perhaps you can print it out and save it for next year, or perhaps for a New Year’s Eve celebration. Let me know what you think!



Wreath photo:

Punch Bowl photo:

Prime Rib photo:





Chanukah is coming to an end tonight. I am always sad to see it end. I love holidays. But, Christmas is making it’s entrance tonight. A thought just came into my mind…Jewish holidays always begin the night before it says on the common calendar because our holidays always begin at sundown. Is this why Christians celebrate Christmas Eve? Does anyone know? I’d be interested to learn why. Anyhow, this is not the topic I chose for today. I am choosing the topic of violence and war. I just learned about the execution-style killing of two New York police officers and the Berkeley, Missouri fatal shooting of a black teen. To the family of these people, I offer my sincerest sympathy.

I also read that there is a project of delivering cookies to police precincts in support of our peace keepers. Isn’t that the role of police, after all? To protect the people and keep the peace. Unfortunately, many people don’t see police that way at all. Police, historically, have endured bad reputations, and in many cases they are well deserved. But, on the whole, police are like everyone else. There are good cops and bad cops. They have a hard job to do and their lives are in danger everyday. I wouldn’t want their job, that’s for sure. I have known many police officers as I took a police science course and a course in penology in college and met many there. In my role, many, many years ago as a probation-parole officer, I worked with many police officers. I am glad to say I never met one I didn’t respect. Yes, there is a difference. I was a colleague and I am a white female. But even so, I saw how they related to my caseload. They gave their honest opinions on people. In most cases they were the same opinions that I had and I am a liberal do-gooder type of person, or try to be. I am a bit more conservative these days as I am older and have seen more in my life than I had seen in those days, and, truthfully, those days did color my opinions. I used to be against the death penalty in all cases. Now I am not so sure. I would be for the death penalty if there was no such thing as human error. My fear is that an innocent person would get the death penalty and perish unjustly. That is the only thing that holds me from not going totally pro in the death penalty debate. Anyhow, I would like to come out in support of this cookie project. I think it should be done not just at Christmas-time, but all year round. I think it’s appreciated most when it is not expected. I also think the same thing should be done for our fire-fighters, ambulance crews and postal workers. I know that after 9/11 I took donuts to our town’s ambulance crew and boy were they pleased. I figured that the fire-fighters would be the obvious for everyone to donate goodies to, so I wanted to let the EMTs know that they too were appreciated. It felt great to give to these people. So, maybe once a month or once every few months, do something for people in these essential professions. But, cookies were not my topic, back to the main thread of my thoughts…

There is war around the world in so many places, the Ukraine, Israel, Iraq, South Sudan and Syria, to name just a few. Wouldn’t it be nice if we could begin the Christmas season and New Year 2015 with world peace? I wonder if we start a cookie project as a friendship project world-wide if that would help. I doubt it. First of all, the cookies would probably be crumbled by the time they reach an ordinary person in say South Sudan. Would the recipient see the crumbled cookies as an insult and make things worse or would they see it as what it was meant to be, a token of friendship, but one that went wrong? Better would be to anonymously pay someone’s bill, but how would you get a name of a common person in Syria and know where to send your donation? What would your idea of taking a step towards peace be? Perhaps we need to begin in our own neighborhood. Perhaps there is a new immigrant down the street that you can give a gift of welcome to. Perhaps there is a person who is a different religion or race than you are that you have not offered friendship to. Perhaps you can rectify that situation and now offer that friendship to him/her/them. Send them a holiday card if you know what holiday they celebrate. I know it’s late, but my motto is “better late than never.” If we all decided to take just one step to rid ourselves of our own prejudices (yes, even I have one or two), that would make a difference in our world. It would be like giving the world a Chanukah or Christmas present. I think that would be awesome. I have to think about what I can do and when I have done it, I will let you know. I hope you will do the same. I would be interested in learning if this post has had any affect on you.

On to a different topic, one more in line with the Christmas season. I just read that archaeologists think they have discovered the location where Jesus taught. The discovery was made in the ancient town of Magdala — thought to be the hometown of Mary Magdalene — on the western shore of the sea of Galilee. Jesus is believed to have spent most of his life in the area. The site is an ancient synagogue. Isn’t that exciting! I just find archaeology fascinating. The priest who was interviewed for the article said that he can see the people sitting around studying the Torah. I can feel that somehow and I’m not even nearby. But I’d like to see it. I would have found it fascinating to attend one of Jesus’ study sessions. I do believe Jesus was a good Jew and was just ahead of his time. No, I do not believe he is the Messiah or god-like. But that’s because to believe so would go against my religious beliefs. I do believe he was a scapegoat used by the Romans to be an example. How horrible those leaders were. Death by crucifixion. What kind of monster thought of such a thing? I think that the Jesus we know via Christianity is a good role model for anyone. A man of compassion, a man of wisdom, a man of learning and a man of the people. There have been other great rabbis who also fit this description and many have been made scapegoats. So what is it that made Jesus different? That is the mystery I would like to see solved. I’d also like to know if he and Mary Magdalene were indeed married. I would like to believe so. After all, in the Jewish religion, rabbis are allowed to marry and are encouraged to do so, so why would Jesus not be married? And I’d hate to think of this nice, good man, all alone without a soul mate. I would also like to know what he would think of Christmas as we know it today. I think he would be proud to be celebrated, but at the same time, I’d think he’d be too humble of a man to be comfortable with it. I am sure he would like to see the celebration toned down a bit, but I’d have to disagree with him there. I love the hoopla that is Christmas. I love the decorations and the music, although both begin much too early in the retail world, at least here in the U.S. I love giving wrapped gifts. I love the cookies. I love the idea of what Christmas is supposed to bring, love, joy, hope and peace. I only wish it did. It seems this only happens on a family level, not a world-wide level as it is supposed to. But, like Chanukah, it at least brings families together and it breaks up the winter a bit. It also gives us a brief respite from reality and for many, it brings time off from work and gives one a mini-vacation which is always nice. And it gives me a chance to wish all of you a Merry, Healthy, Happy, Prosperous Christmas and New Year! To help along in your celebration and to help kick off the cookie project I am going to give you not one, but three cookie recipes. Hope you enjoy them. They are among my favorites!




marshmallow brownies



Home Cookin Chapter: MARILYN’S RECIPES

Gladys Gooding’s  Deluxe Chocolate Marshmallow Bars


Gladys Gooding, a friend from the Monroe County Branch of the New York State

Home Bureau, made this for our annual pot-luck picnic in August of 1994.

These bars were the hit of the picnic! I just fell in love with them. I have

not made this recipe yet. Gladys belonged to the Bayview Chapter and I

belonged to the Nosheri Too chapter, which I began. ~ Marilyn Sultar



3/4 cup Margarine OR Butter

1 1/2 cup Granulated Sugar

3 large Eggs

1 teaspoon Vanilla Extract

1 1/3 cup All-Purpose Flour

1/2 teaspoon Baking Powder

1/2 teaspoon Salt

3 tablespoons Baking Cocoa

1/2 cup Nuts; chopped

4 cups White Miniature Marshmallows


1 1/3 cup Chocolate Chips

3 tablespoons Margarine OR Butter

1 cup Peanut Butter

2 cups Crisp Rice Cereal; (i.e. Rice Krispies)



PREHEAT oven to 350° Fahrenheit.

GREASE 13“x9”x2″ pan.

Cream 3/4 cup butter and granulated sugar. Add eggs and vanilla extract; beat

until fluffy.

Combine all-purpose flour, baking powder salt and baking cocoa. Add to

creamed mixture. Stir in chopped nuts.

Spread batter into GREASED 13“x9x2” pan. Bake at 350° Fahrenheit for 15-18

minutes. Take pan out of oven and sprinkle marshmallows evenly over cake.

Return the cake to the oven for 2-3 minutes.

Using a knife dipped in water, spread the melted marshmallows evenly over the

cake. COOL.


Combine chocolate chips, butter and peanut butter in a small saucepan. Cook

over LOW heat, stirring CONSTANTLY, until melted and well blended. Remove

from heat; stir in cereal. Spread over bars. Chill.

MARILYN’S NOTE: For the topping, I would combine chocolate chips, butter and

peanut butter in a MICROWAVE SAFE POT OR BIG BOWL. I would heat in microwave

for 1 minute on HIGH, stir and if not all melted and smooth, I would put into

microwave for another 30 seconds. Stir and repeat until everything is melted

and smooth, and mixed together thoroughly.

Source: Gladys Gooding via Marilyn Sultar

Servings: 0

Exported from Home Cookin 8.59 (





snow-capped chocolate mint cookies


Home Cookin Chapter: MARILYN’S RECIPES

Chocolate Mint Snow-Top Cookies


Chocolate Mint Snow-Top Cookies

These cookies are awesome and are one of Paul’s and my favorite cookies. We

can go through the entire batch of cookies in one sitting, if we let

ourselves!! I made these for the first time to take to Chuck and Sue

Ireland’s house for Christmas 1991. ~Marilyn Sultar


1 1/2 cups All-Purpose Flour

1 1/2 teaspoons Baking Powder

1/4 teaspoon Salt

1 (10-ounce) package (1 1/2 cups) Nestle Toll House Mint Flavored Semi-Sweet

Chocolate Morsels; divided

6 tablespoons (3/4 stick) Butter; softened

1 cup Sugar

1 1/2 teaspoons Vanilla Extract

2 Eggs

Confectionery Sugar


Combine flour, baking powder and salt; set aside.

Melt 1 cup of Nestle Toll House Mint Flavored Semi-Sweet Chocolate Morsels.

Cool for a minute.

(MARILYN’S NOTE: I melt mine in the microwave–HIGH for 1 minute. Unless you

know how long it takes you to melt chocolate in your microwave, start with 30

seconds and go up 10 seconds until melted.)

In large bowl, cream butter and sugar. Add melted mint chocolate and vanilla;

beat in eggs. Add the flour mixture and the remaining 1/2 cup Nestle Toll

House Mint Flavored Semi-Sweet Chocolate Morsels.

Refrigerate dough for 1/2 hour–45 minutes covered with plastic wrap. (The

original recipe says to freeze for 20 minutes but I like the refrigerator

method better. But if you choose the freezer method, you have to wrap the

dough in plastic wrap–I didn’t want to be bothered.)

PREHEAT oven to 350° Fahrenheit. Shape dough into 1″ balls. Place on

UNGREASED cookie sheet and bake for 10-12 minutes. Remove cookies from oven.

After you remove the cookies from the cookie sheet, while they are still

warm, roll them (top and bottom) in confectionery sugar. (MARILYN’S NOTE:

Recipe says to do the rolling in sugar before you bake them, but I roll after

they are cooled as if you roll them in the sugar before they cool, they don’t

come out as pretty–the sugar melts. If you do it after they are cooled, you

see the white of the sugar.)

Source: back of package of Nestle Toll House Mint Flavored Semi-Sweet

Chocolate Morsels via Marilyn Sultar

Servings: 0

Exported from Home Cookin 8.59 (







Home Cookin Chapter: MARILYN’S RECIPES



These are a cakey cookie, which is one reason that they are my very favorite

cut-out cookie. The other is their incredible flavor! I have been making

these cookies since I was about 12 years old and this is my favorite cut-out

cookie recipe. I call these my Italian Christmas Cookies as the recipe came

from an Italian family friend who we used to visit every Christmas. In fact,

the husband was my father’s partner in a grocery store business called

Rabin’s on Park Avenue in Rochester, New York. Their names were Fran and Tony

Scarmanach. Their children were Tony Jr., Chrissie and Elaine. This is also a

favorite as all my high school friends and I would congregate one day a year

after ice skating at Cobbs Hill to bake and decorate these cookies. So they

became a real tradition for me. Of course our main goal was to eat them!!!



1 1/2 cups Shortening

2 cups Granulated Sugar

6 Eggs

1/2 cup Milk; at room temperature

2 teaspoons Lemon Extract

2 teaspoons Orange Extract

1 teaspoon Vanilla Extract

7 cups All-Purpose Flour; sifted

7 ROUNDED teaspoons Baking Powder

1 teaspoon Salt


Confectionery Sugar

Water OR Milk


Cream shortening and sugar well. Add eggs, one at a time. Then add milk,

lemon, orange and vanilla extracts, flour, baking powder and salt. (Add

flour, baking powder and salt to liquid mixture.)

Refrigerate for an hour. Roll a portion of dough at a time, keeping the other

portion of dough in the refrigerator.

Cut with your favorite cookie cutters.

Bake cookies at 350° Fahrenheit. Take the tray of cookies out IMMEDIATELY.

Let cool on wire cooling rack. (Put wax paper underneath rack!) Let cool.

After cookies are cooled, front with confectionery sugar mixed with water to

desired consistency. Decorate as desired.

Source: Fran Scarmanach via Marilyn Sultar

MSS Note: This recipe makes a lot of cookies!!! In my “old” age, I have

begun to make half the recipe.

Servings: 0

Exported from Home Cookin 8.59 (



Merry Christmas graphic:

Santa’s Cookies graphic:






a mensch on a bench






-VS-         elf on the shelf


This is the first year I have ever heard of the Mensch on The Bench or the Elf on The Shelf. I didn’t give either a second thought until just now reading Rabbi Jill Crimmings’ wonderful article at

I am a person who loves decorations and have always felt the empty hole of a lack of a Chanukah symbol. But now I see that perhaps we are better off without it. I, for one, would not like to see our kids think that they get gifts for anything they did that was good or bad. I always saw getting Chanukah presents as payment for the kids of past times finding the oil that led to the miracle of Chanukah. That it was to celebrate the miracle that kids got Chanukah presents. To have someone or something sit in judgment of Jewish kids at Chanukah time leaves me cold. Now, if someone could come up with something like a Macabee freedom something or other as a symbol, that would be truly wonderful. If it could be colorful that would be even more wonderful. I don’t know, perhaps adopt a whale because of the whale blubber…I don’t know. And why isn’t there a Judith Macabee doll? She was a part of the miracle after all. Why can’t we come up with our own unique cookie? Why does everything have to be blue and white? I think we can adopt more color into our celebration. I am also appalled at the lack of Jewish crafts for our holidays, the lack of poetry and cannot understand why there are no adult Chanukah stories. Why don’t Jewish composers and singers such as Neil Diamond and Bob Dylan write songs and or sing songs for the Jewish holidays? Ok, yes, we have Adam Sandler and his Chanukah Song and all its versions. Truthfully, that just doesn’t cut it for me. I applaud The Bare Naked Ladies for their efforts on our behalf. Are all of you Jewish entertainers ashamed of your Jewishness? I have always admired Mandy Patinkin for embracing Judaism and making Jewish albums. We need more of it. We need more up-to-date Jewish music and art literature. I seem to read more Jewish novels from writers hailing from the British Isles than from the US. Why is that? Am I missing something?

Perhaps we need to create a niche for this type of thing? Is it the lack of a market? Is it the lack of money in the market? How do we solve this problem? Or is it just me? What do all of you think. What do you feel is lacking in the Jewish arts?

Speaking of British-Jewish novels, I am now reading “The Marrying of Chani Kaufman” by Eve Harris. This is Ms. Harris’ debut novel and came out in 2013. It is a wonderful book with a very real storyline. Chani is standing under the chupah (the Jewish wedding canopy) with her groom, Baruch. They are very young (Chani is just 19 years old) ultra religious people who both come from ultra religious families. They have only met four times prior to their wedding. They are both innocent in the ways of the opposite sex and in many ways the world around them. They are scared. What is the wedding night going to be like? Will I have more freedom to be me in our marriage than I do under my parents’ roof? Will he/she love me? Do I love him/her? What will we talk about? How many children will we have? To complicate things even more, they are to set out for Israel where Baruch will study to become a Rabbi. What will this move mean? These are some of many things this couple is wondering about, just like many couples, the difference being more poignant due to the fact that they don’t know one another. While they are contemplating their lives, their Rabbi and his wife are contemplating their lives and their marriage. Their marriage seems to be falling apart. Their beginnings were so different from Chani and Baruch’s. The Rabbi and his Rabbitzin (Rabbi’s wife) met and fell in love in Israel. The Rabbitzin had a secular upbringing and life prior to marrying the Rabbi. She was more worldly than either Chani or Baruch, and after many years of marriage and motherhood, she is questioning her life as a wife, mother and member of the Orthodox Jewish community of London. I am loving this book. It is well written and the characters are wonderful. I look forward to more books by Ms. Harris.

I got some writing done on my book after a week off. I now have 8 ¼ pages completed. I introduced one of the antagonists. I’m not sure if I really like introducing her so early. It was not my original plan. And I’m not sure how it will play off in this chapter, but we shall see. I know how I want to color this character. It is much clearer in my mind than the other characters. But, I am not sure why. I am having the most trouble seeing the male protagonist and the male antagonist clearly. I need to work on them a lot more.

I had to interupt this post to join my mother for a day of girly fun. We went to have manicures and pedicures and lunch, then shopping at Sam’s for prescriptions and printer ink. Then I dropped her off, picked up Paul and we took Chanukah-themed pasta, meatballs and meat sauce that Paul worked all day making over to mom’s apartment and had dinner with her. It’s almost 10 p.m. And I have so much to do. I apologize for having not posted this sooner and cutting this post short. I am not sure if I will be able to post tomorrow. If I can, it will be late too. We have last minutes errands to run tomorrow.

Here’s today’s recipe: This is in honor of my hubby who is a Brooklyn boy. He has had many egg creams in his life and claims to have come up with the idea of adding an egg to it! So, my darling, here’s to you!


Made with Brooklyn Boys & Girls in mind.

Made with Brooklyn Boys & Girls in mind.



Home Cookin Chapter: CAKES 2013-2014



ACTIVE TIME: 50 mins.

TOTAL TIME: 1 hr. 20 mins.

YIELD: 6 cupcakes



1/4 cup UNSWEETENED Cocoa Powder

1/4 cup Chocolate Syrup

2/3 cup All-Purpose Flour

1/3 cup Granulated Sugar

1/4 tsp. Baking Soda

1/4 tsp. Baking Powder

1/4 tsp. Salt

1/4 cup Vegetable Oil


2 tbsps. Whole Milk

1/2 tsp. Vanilla Extract


1 oz. MILK Chocolate


1/2 tsp. Vanilla Extract

2 cups Confectioners’ Sugar

1/4 cup Whole Milk

2 tbsps. UNSWEETENED Cocoa Powder

2 pinches of Salt

2 tbsps. Malted Milk Powder

Mini Pretzel Rods; FOR TOPPING


“Try this fun frosting trick: Put two different kinds of frosting

in separate disposable pastry bags, then position both bags in a

larger pastry bag fitted with a star tip. When you pipe, the

frosting will come out swirled!”


1. Make the cupcakes:



Whisk the cocoa powder with 1/3 cup HOT WATER i a MEDIUM bowl

UNTIL dissolved. Whisk in the chocolate syrup UNTIL smooth; LET


In a LARGE bowl, whisk the flour, granulated sugar, baking soda,

baking powder and salt.

2. Whisk the vegetable oil, egg, milk and vanilla extract into

the cocoa mixture UNTIL smooth, then fold into the flour mixture

UNTIL JUST COMBINED. Divide among the PREPARED muffin cups. Bake

UNTIL a toothpick comes out clean, 18-20 mins. LET COOL FOR 10

MIS. IN THE PAN, then REMOVE to a rack to cool completely.


Chop the chocolate AND place in a MICROWAVE-SAFE BOWL; MISCROWAVE

ON 70% POWER in 30-second intervals; STIRRING UNTIL MELTED. LET

COOL SLIGHTLY. Cut the butter into pieces, beat the butter,

vanilla extract and confectioners’ sugar in a bowl with a mixer on

MEDIUM-HIGH speed UNTIL fluffy. Add 3 tbsps. milk and beat UNTIL

smooth, 3 mins. REMOVE HALF OF THE FROSTING to a separate bowl,

add the cocoa powder, melted chocolate and a pinch of salt and

beat until FLUFFY, 2 mins. Mix the remaining 1 tbsp. milk and the

malted milk powder in a cup, then add to the plain frosting; add a

pinch of salt AND beat until fluffy, about 2 mins. IF THE



4. Put the 2 frosting in SEPARATE PASTRY BAGS and snip off the

tops (or put in separate zip-top bags ad snip off a corner of


BAG FITTED WITH A LARGE STAR TIP. Pipe the frosting onto the

cupcakes in a spiral motion to create a swirl. Put a mini-pretzel

rod upright into the top of the swirl so it stands securely to

look like a straw (you want it a bit tilted but not too tilted).

SOURCE: food network magazine’s “Sweet, Our Best Cupcakes,

Cookies, Candy and More” cookbook, pg. 25.

Servings: 0

Exported from Home Cookin 8.59 (