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Reader Comments

Chevy

Posted On Dec. 21, 2011
We are sorry for the error, the mistake has been fixed.

ck123

Posted On Dec. 20, 2011
would it be possible to get the amounts for the sugar and oil it only has a question mark

sarahdreams

Posted On Dec. 29, 2011
My family LOVED!! most of them said it tasted more like a granola bar but they all went within an hour!

kafrafan

Posted On Dec. 29, 2011
fabulous, refreshing salad! works really well without cheese as well for a shabbos meal

smartypants

Posted On Jan. 01, 2012
Yum this looks so good. Can't wait to try it! Roizy's recipes are always delicious!

smartypants

Posted On Jan. 01, 2012
Hi Estee - is this recipe good PAREVE as well, without the meat/chicken soup stock?

smartypants

Posted On Jan. 01, 2012
Love the idea of putting oatmeal into the soup to thicken it! I remember this recipe from the cookbook, can't wait to try it! Seems very kid-friendly!

RuchiE

Posted On Jan. 01, 2012
I made this soup tonight and it has a wonderful aftertaste. As well, with a bit of bread it is a meal on its own. Thank you

RuchiE

Posted On Jan. 01, 2012
Is there any nutritional value firbhungarian food?

RuchiE

Posted On Jan. 01, 2012
Wow! What a treat to the palette. I made so much of this delicious salad. Does anyone know if I can freeze it?

BestCook

Posted On Jan. 02, 2012
I agree! What a great salad but I don't think you can freeze fresh tomatoes. Try using the tomatoes for the tomatoe soup. Than you Estée for a great recipe

BestCook

Posted On Jan. 02, 2012
Hi, super recipe. Is there a low cal way to do this?

Estee

Posted On Jan. 03, 2012
Not that I know of....I think this recipe is best done the original way. This recipe has hundreds of rave reviews! Enjoy

Yum!

Posted On Jan. 05, 2012
These look amazing and very different! So excited to try them!!

kalla maidel

Posted On Jan. 05, 2012
wow! These muffins look great! Can't wait to try them! This website is fantastic!

hzolty

Posted On Jan. 09, 2012
Delicious soup and really simple to make. Bok choy adds a nice touch!

Chay

Posted On Jan. 09, 2012
This looks yummy and i want to try it out, however, I live in Eretz Yisrael and can't find frozen cranberry's! Is there anything i can substitute the frozen cranberry's with??

Estee

Posted On Jan. 10, 2012
these are really good! you can try soaking craisins in hot water for about 1/2 hour and then adding them as directed. let us know...

Bakers Son-in-law

Posted On Jan. 11, 2012
Great Blog!!! The reason why you freeze them is because you want to hide them from me!! Where is the freezer???

shabchef

Posted On Jan. 12, 2012
Looking forward to serving these. innovative. Creative. AND HEALTHY.

RuchiE

Posted On Jan. 12, 2012
What a healthy recipe!! Is there any trick to eliminate the fishy smell and still have these yummy fishies? Thanks again for a great recipe

RuchiE

Posted On Jan. 12, 2012
This looks like a real treat and when u post where the freezer is, there may be some break-ins in the neighborhood. Thanks for a great recipe!

foodcrit

Posted On Jan. 12, 2012
These look great. Serve these to my kids with a glass of milk. Brownies and milk were never so healthy!

Aviva

Posted On Jan. 12, 2012
I have heard that squeezing lemon juice on the fish reduces the fishy smell and taste!

Anshel

Posted On Jan. 15, 2012
Ahh, where are the meatballs? Meat sauce is great, but the recipe was called Meatballs...

admin

Posted On Jan. 15, 2012
Anshel- Thank you for pointing this out, we are sorry for the misprint- our system removed quotation marks around the "meatballs" that should have been included, and that were included in the original recipe printed in Kosher Inspired. We are working to remedy the issue now.

smartypants

Posted On Jan. 17, 2012
Sooooo.... smartypants decided to try this deliciously healthy exciting recipe, with a few tweaks ;) I took out my cuisanart, put in the dates and banana and started pureeing (I like pureed better than "roughly chopped", and didn't think my kids would go for any pieces). Added a piece of apple to be pureed and also a small individual serving of applesauce. Added the vanilla and poured in some maple syrup (didn't really measure it, whoops). Added the cocoa powder. I decided to use SPELT flour instead of whole wheat (hey, it's what I had around) and also decided to forgo the almonds so that it can be nut-free and my kids could take it to school. Finished adding the rest of the ingredients but my version was too thick, kinda paste-like. So added in 2 eggs (hey, a little protein is good for you!) and then it looked perfect. This recipe makes a thin brownie, in a square pan. It tastes very good for as healthy as it is! My kids will love it for school. I would possibly add some mini chocolate chips next time to liven it up as well. Thanks Sima for some great ideas (dates!). Looking forward to future healthy recipe ideas! A good healthy chocolate chip cookie version?

Thefruitlady

Posted On Jan. 19, 2012
This recipe looks yummy. But I love my chocolate chip recipe. Do I need to use yours because it lends itself to covering the surprise better, or is any CCC recipe ok? If I use my own, should I adjust the time?

Thefruitlady

Posted On Jan. 19, 2012
I cannot wait to try and make this! So many salad recipes are repetitive. Do you think that jicama or daikon would work just as well as radishes? How long will the roasted radishes stay?

smartypants

Posted On Jan. 19, 2012
Wow! Estee! This recipe looks so incredible - its super simple yet such a new creative and different idea! I can't wait to try this!

Estee

Posted On Jan. 19, 2012
I have never tried jicima, but maybe i will! The radishes should last 2 or 3 days on the fridge..but best served room temperature and fresh. Also, try eating on top of buttered brown bread.

The Bakers Daughter

Posted On Jan. 19, 2012
Thank you - This recipe is pretty much my regular chocolate chip recipe. I don't see any reason why you couldn't use your favourite recipe, but I definitely would recommend to use a chewy cookie. Enjoy!

Mrs. D

Posted On Jan. 19, 2012
Dear Fruitlady: is that you Chaia? LOL This really does look awesome. Please let me know how it comes out. It's really our style, Good shabbos, and regards to ES :)

leiner112

Posted On Jan. 22, 2012
I'm making these outrageous blueberry pockets for the second time! Just one note. Baking them at 325 for 15 min wasn't nearly enough time. I had them baking for at least 25 min. Can you check the directions again? Thx. Once again, they are the best!!! Chavi

The Bakers Daughter

Posted On Jan. 23, 2012
Chavi - I am so glad you like these too! I did bake them for the amount of time written, there are different factors that will affect bake time, ie. accurate oven temperature, thickness of dough etc. This is why it is important to also look for color cues and make sure they look brown around the edges.

chanaroch

Posted On Feb. 12, 2012
Really good dressing!! And no mayo, and quite healthy. 5 stars.

Leah

Posted On Feb. 16, 2012
for the clove of garlic do you mince it or use garlic press

abby

Posted On Feb. 16, 2012
could you please tell me what icing sugar is? I live in Israel - I have never seen it - is there a substitute? Thanks!

Kosher Scoop

Posted On Feb. 16, 2012
Although you could do either, minced garlic would be better. Enjoy!

The Bakers Daughter

Posted On Feb. 16, 2012
Abby - icing sugar is also known as powdered sugar or confectioner's sugar. I am not sure how it is referred to in Israel but I know they definitely have it there. If you are still unsure what it is - please re-post and I will find out where you can get it.

smartypants

Posted On Feb. 16, 2012
Can't wait to try this, this sounds simple and delicious!

Shany

Posted On Feb. 19, 2012
I could not believe what I was reading when I discovered this recipe! A combination of chocolate chip cookies and pesek zman!!! Help! My diet never seems to last past Sunday!!! I'm gonna try these tomorrow...

Leah

Posted On Feb. 19, 2012
hi if I freeze these rugelach raw should I bake them frozen or should I let them thaw in the refrigerator overnight and then bake. Also can you give me the brand name of the mallawah. I saw Zion which is hand made and tnuva which is machine made and Taami which looked like it puff up if baked so I am not sure if this is the right mallawah dough. thank you for your help

Leah

Posted On Feb. 19, 2012
this salad is great. so tasty. you will love it

Leah

Posted On Feb. 20, 2012
great dressing but much too salty. My husband loves salt and he could not finish the salad. definitely use low sodium soy sauce and cut the salt in half or dont put any salt at all or taste it before you add the salt.

bohemiandoc

Posted On Feb. 20, 2012
There may be a typo- 1/2 tsp dry mustard sesame seeds?

Kosher Scoop

Posted On Feb. 20, 2012
Thank you for pointing out our error. It has been fixed.

Leah

Posted On Feb. 23, 2012
what does 1M stand for on the tip you are supposed to use

abby

Posted On Feb. 21, 2012
Thanks! Confectioner's sugar or powdered sugar are both names I know. I made these a little differenly - I used apple pie filling instead. Everyone loves them and they are so pretty, I am using them for a kiddush!

CantStopBaking

Posted On Feb. 24, 2012
1M is the tip size, made by Wilton. You can find tips at any craft stores such as Michaels and AC Moore in the cake decorating section of the store.

bkinar

Posted On Feb. 23, 2012
Is whole wheat flour missing from this receipe? I just followed to step 2 and realized that I don't have much material here and it is just oats.

aegna

Posted On Feb. 28, 2012
What are the measurements exactly for sugar and oil?

CantStopBaking

Posted On Feb. 29, 2012
Yes, it is icing sugar- also known as Confectioners' Sugar.

mindyme

Posted On Feb. 28, 2012
What is "powder suger"? icing sugar?

Shany

Posted On Mar. 01, 2012
I"m not finding raspberry jam for the tangy salad (in Israel). What else can i use? Probably won't find mandarins either. Maybe I should skip it

Vera

Posted On Mar. 05, 2012
1/2 recipe of both Peanut Butter Caramel & Peanut Butter Cream is more than enough.

YehudisW.

Posted On Mar. 05, 2012
These were a huge hit with my family, thank you!!

mindyme

Posted On Mar. 05, 2012
Thanks, one more question: how far in advance can the cream and the glaze be made? and how far in advance can the trifle be put together before serving? thanks!

CantStopBaking

Posted On Mar. 05, 2012
I wouldn't recommend refrigerating for more than 24 hours in advance, although you can assemble them and freeze them for a few weeks. Just defrost completely before serving.

smartypants

Posted On Mar. 17, 2012
This looks like a great easy and healthy recipe to try! Thanks Sima!!

Bobba

Posted On Mar. 22, 2012
Looks like a great recipe for a crockpot

Bobba

Posted On Mar. 22, 2012
What size pan?

Estee

Posted On Mar. 23, 2012
You should use a 9 x13 pan.

mim

Posted On Mar. 26, 2012
You have a question mark in front of how many cups of confectioners sugar. Please correct, would like to try the recipe. Thanks,

Kosher Scoop

Posted On Mar. 26, 2012
Thank you, it has been corrected.

freedz

Posted On Mar. 28, 2012
Sounds great! Do you think you can give some serving suggestions? Serve it on the side of steak n fries.........?

Miri

Posted On Mar. 29, 2012
I love chocolate with fruits- especially tart ones like pineapple and oranges. I also looooooove chocolate with ginger, like the ginger cookies in cooking with color- Gotta wait till after pesach for those!

Kelly Feldman

Posted On Mar. 29, 2012
In your recipe "Marvelous Meringues" What are the amounts of the sugar and confectioner’s sugar in each on of the base and variations? Thank you Kelly Feldman

Kosher Scoop

Posted On Mar. 29, 2012
Thank you for pointing that out. It has been corrected.

Thefruitlady

Posted On Apr. 01, 2012
No eggs are listed in ingredients. Also, can one omit cocoa?

Estee

Posted On Apr. 01, 2012
sorry about that, the mistake has been rectified. which cocoa would you like to omit?

debbi

Posted On Apr. 02, 2012
I made these and the mixture is very thin

debbi

Posted On Apr. 02, 2012
I made this last night and its really simple but only for people who really like lemon.This combination is not so good for everyone who dont really like lemons

psv60

Posted On Apr. 03, 2012
I am looking for a passover honey cake. Made my mother's twice and it fell. Help! what am | doing wrong.

Celia Dobin

Posted On Apr. 03, 2012
Estee i bought your books and i like them a lot why you dont make more cookboks and one forvpassover?

naomi

Posted On Apr. 09, 2012
Can you substitute oil for margarine in this recipe? If so, what do you think the amount would work out to?

Estee

Posted On Apr. 10, 2012
I have never tried it, but i would use 1/2 cup of oil as a replacement. it will probably be excellent. Please let us know how it turns out! thanks

jatanner34

Posted On Apr. 24, 2012
Please check ingredients. E.g., tomato paste? -- Not listed.

Kosher Scoop

Posted On Apr. 24, 2012
Thank you for notifying us of this error it has been corrected.

Gail2480

Posted On Apr. 24, 2012
It's chakchuka made easy! Add a little cumin and paprika for a middle eastern flair!

smile

Posted On Apr. 29, 2012
Re peanut butter bars: 1. What is icing sugar? Is it a.k.a. confection sugar? 2. What kind of instant pudding does the recipe call for? Vanilla or choc.? Thanks

The Bakers Daughter

Posted On Apr. 29, 2012
yes, icing sugar is confectioner's sugar and sorry about the pudding - it's vanilla. (although now that you mention it, I would love to try them again with chocolate for a change - thanks!)

smartypants

Posted On May. 09, 2012
Help Estee! I made a version of this (used vegetables I had on hand) and had bought a nice looking brisket to slice to use for the meat - but it ended up being so chewy :( how to make the meat tender and soft, and not chewy? I've had "chewy" experiences with "pepper steak" so decided to try to the brisket but still same story... any advice? I copied your marinade exactly, and let it sit for 20 min as well.

Thefruitlady

Posted On May. 10, 2012
Yum! These look awwesome. How different is the taste if they are made pareve? Also, do these freeze well?

babi

Posted On May. 17, 2012
please correct the amounts of jam. i can't decipher the measurements. thank you

chaya sara lichter

Posted On May. 16, 2012
thank you so much! cant wait to try it! ill let you know bli neder how it turns out....

lovetocook

Posted On May. 17, 2012
Hi, do you have any tips for ensuring that the bottom of the babka is nice and crispy? The last couple of times I've made this, it was delicious, but the bottom was soggyish. Thanks!

Estee

Posted On May. 17, 2012
hi. in order to get a crispy bottom, i would make sure the pan is well greased. As well, remove the cake from the pan a few minutes after removing from the oven and let cool on a cooling rack, to release the moisture instead of capturing it. Hope this works!

GT

Posted On May. 21, 2012
What can I use instead of Graham crackers in Israel?

Perry

Posted On May. 23, 2012
In the directions, it says to add the pumpkin, however there is no pumpkin in the engridients. Can you clarify that?

Perry

Posted On May. 23, 2012
What is allspice?

Estee

Posted On May. 24, 2012
allspice is a spice like nutmeg and cinnamon. it can be found in most major grocery stores, and comes in balls and ground up as well. a recipe such as fish may call for allspice balls, and a cake will use the ground form. hope this helps!

momofqts

Posted On May. 31, 2012
I was very excited about this recipe - it looked like I would love it. However, although the cheese part tasted good, the consistency of the brownie was lacking, and did not taste like a brownie at all - just a heavy chocolate layer. Will not make this one again.

Kosher Scoop

Posted On Jun. 01, 2012
The ingredient list has been modified as of June 1, 2012. Originally 3/4 cup sugar had been omitted. We apologize.

Kosher Scoop

Posted On Jun. 01, 2012
We have updated the ingredient list as of June 1, 2012. The correct amount of water is 1/4 cup and not 3/4 cup. We apologize.

rikkimazlin

Posted On Jun. 04, 2012
can i use blueberry jam as a filling instead of fresh blueberries? also, is there something else i can substitute for orange juice?

rikkimazlin

Posted On Jun. 04, 2012
i made this salad for shabbos and it was the first thing gone! i didnt have celery or scallions so i made it with red onion and cucumber and it was still amazing. i also added another can of oranges since i find pple especially love those. this salad was a big hit and has now become a regular on our shabbos table.

Ruthieweiser

Posted On Jun. 06, 2012
Looks good

Chaya

Posted On Jun. 06, 2012
What are the ingredients for the chicken? Thanks

mimi

Posted On Jun. 06, 2012
Great idea! Can't wait to try it but peanut butter has a lot of unhealthy fat and sugar any other suggestions to substitute?

Chaia Frishman

Posted On Jun. 06, 2012
Yum! This is so up my alley!

Estee

Posted On Jun. 06, 2012
You can use all natural peanut butter, and use about 1-2 tbsp additional honey. Add some peanut pieces for added crunch. Let us know what you think!

Estee

Posted On Jun. 06, 2012
I think that graham cracjers can be replaced with petit buerre cookies in israel.I would use the israeli brands. You can also try with saltines.

freedz

Posted On Jun. 07, 2012
any ideas on how to cutdown on the TWO sticks of margerine?? mabe applesauce or something? I'd love to try them but I would like a healthier alternative. Love viewing your recipes, I have to workout just so I can have some :-)

The Bakers Daughter

Posted On Jun. 07, 2012
@ Freedz: You've totally nailed my weak spot. I am an unhealthy baker, and I am always scared to substitute with healthier options, because I hate when things don't work out the first time. I would love to hear if you attempt the change and what your results were. Good Luck!

rikkimazlin

Posted On Jun. 08, 2012
these are amazing! i made with white whole wheat flour and they are just scrumptious!

smartypants

Posted On Jun. 09, 2012
These cookies look awesome! And so easy! Going to try it with oil...

freedz

Posted On Jun. 10, 2012
mmm...mmm... good. OK I made a few changes to make them a bit healthier and I have to hide them from myself!! 1 stick Earth Balance margarine 1/2 c unsweetened apple sauce 2/3 c Agave syrup 1/3 c sugar 1/3 cup brown sugar 1 cup white flour 1 cup whole wheat flour... other then that I followed your recipe and they are indeed a great treat!! Diet starts as soon as they are done .....lol next up are those yummy looking blueberry pockets :-) Thanks Bakers Daughter!!!

smartypants

Posted On Jun. 10, 2012
Do they have this product in Canada yet?

deejw

Posted On Jun. 14, 2012
If you buy "spanking fresh" fish there will little or no fish smell.

Estee

Posted On Jun. 17, 2012
I made this for Shabbat again this week, leaving out the poppy seeds and using fresh blueberries. It was fabulous!!!!

lea k

Posted On Jun. 18, 2012
This is a definite try! just wish i didnt need the food processor. maybe ill try it with my hand blender or just alter the recipe a bit. thanks!

DevoraS

Posted On Jun. 22, 2012
I just baked these for my kids for shabbos and they turned out amazing

Dina Cohen

Posted On Jun. 26, 2012
Thanks for a tasty, filling, quality snack! I made these with natural peanut butter and they came out great.

dena

Posted On Jun. 27, 2012
Quickly pan fry the cut up meat in a drop of oil before you put it in as your layer. You will appreciate the difference it makes!

nightingale

Posted On Jul. 04, 2012
is there a pareve nutella with a hechsher

Chaia Frishman

Posted On Jul. 05, 2012
Nightingale, there is Delinut, which is pareve Nutella and it's so good, I wish it wasn't pareve because I eat it after any meal! Questions about the recipe. 1. Is icing sugar the same as confectioners sugar? 2. How many graham crackers will usually yield the amount of graham cracker crumbs written. Can we use other cookies? 3. Have you ever made these without dipping them in chocolate?

Chavi

Posted On Jul. 08, 2012
it doesn't which shape the meringue are! do you do large flat circles or small high round ones?

Sarah2012

Posted On Jul. 08, 2012
Just made these! First of all the house smells so good it was worth it just for that! Jk They came out awesome! Couldn't tell that I used oil instead of marg! I found though that the dough crumbled a little right out of the freezer so I let it thaw for a few min and it was all good. My mom couldn't resist tasting them-they look great too!

The Bakers Daughter

Posted On Jul. 08, 2012
Hi chaia, Thanks for answering about the Delinut - that is exactly what I use. It is made by Schneiders. Icing sugar is the same as confectioners sugar. Aprox 13-14 graham crackers will yield one cup of crumbs - you can also buy ready made graham cracker crumbs. I have never tried other cookies - but that's what's so much fun with these truffles - you can constantly change up the few very simple ingredients. As for the chocolate, I def. eat them without chocolate (can't always resist), but I have only served them with the chocolate because it ups the presentation. enjoy!

Sarah2012

Posted On Jul. 08, 2012
Just made these! First of all the house smells so good it was worth it just for that! Jk They came out awesome! Couldn't tell that I used oil instead of marg! I found though that the dough crumbled a little right out of the freezer so I let it thaw for a few min and it was all good. My mom couldn't resist tasting them-they look great too!

Chavi

Posted On Jul. 10, 2012
how do you shape the meringue? how many layers of meringue do you make? it is not so clear in the recipe thx

KosherWeightLossMaven

Posted On Jul. 11, 2012
This would make a Perfect LEAN & GREEN for the Take Shape for Life/Medifast 5&1 Weight Loss Program. WIll recommend it to my readers as well. Thank you

Ann

Posted On Jul. 11, 2012
I make a similar patty, with two changes, instead of bread crumbs I use 1/4 flour and I heat the oil. Heating the oil binds the batter and seals the edges. I scoop the patty up with an ice cream scoop and use these great silicon baking sheets, no silk pat and quick clean up.

Paula Shoyer

Posted On Jul. 11, 2012
I shape the meringue into 8-inch circles. I trace my dessert ring on parchment. I fill a pastry bag with batter and a 1/4 to 1/2 inch round tip and then pipe a spiral, starting from the center to almost the line of the circle drawn. I make three circles, 3 layers.

tjewess

Posted On Jul. 13, 2012
Really nice recipe. I used wholemeal flour instead of white flour for the crust (and filling). Thanks for posting!

kirstenfreedman@yahoo.com

Posted On Jul. 16, 2012
Thank you for posting the royal icing recipe! I love it, as do my kids! quick question: can I freeze it if I have left overs? and how is it best to do so? Thank you!

Ann

Posted On Jul. 16, 2012
I didn't have phyllo dough but had puff pastry in the freezer and wanted to use fresh fruit I had on hand. I made two loaves folding the outside towards the top center. It looked like a long cheese danish. It needs to bake for about 45 minutes at 400 degrees to cook the dough. Next time I think am only going to use a half a block of tofu. It was fantastic thank you! Pie filling Using the recipe for mini pie filling from William Sonoma, I used 4 large ripe peaches,  peeled and cut into 1/2-inch dice 6 Tbs. firmly packed light brown sugar, four tablespoons potato starch, and a Pinch of salt, 1/2 tsp. vanilla extract. In a saucepan over medium-low heat, combine the peaches, brown sugar and salt. Cook, stirring frequently, until the sugar dissolves, about 2 minutes. Stir in the cornstarch mixture and bring to a boil. Cook, stirring constantly, for 1 minute, then remove from the heat. Stir in the vanilla. Let the filling cool to room temperature.

freedz

Posted On Jul. 23, 2012
The fish is raw??

bostonweiss

Posted On Jul. 23, 2012
Amazing nine days recipe! Doesn't taste like tuna fish! Thanks! Didn't have wheat germ so I used bread crumbs.

Estee

Posted On Jul. 23, 2012
no, it is not raw. it has been cured in lemon juice- an acid- similar to the way gravlax or even lox gets cured. its delicious! give it a try!

Leah

Posted On Jul. 25, 2012
Estee could you please tell me the name of the pasta used in the recipe. I would like to use it . thank you

Hindy Bertram

Posted On Jul. 25, 2012
Definitely going to try these!

edith roth

Posted On Jul. 25, 2012
what is the temperature for the chocolate chip bundt cake?

Kosher Scoop

Posted On Jul. 30, 2012
Hi, this recipe was submitted as part of a review we did on the cookbook titled "Kosher Revolution". For the information you ask you would have to buy the cookbook. To read our review and see which recipes we featured see: http://kosherscoop.com/story/Cookbook-Scoop-Kosher-Revolution-by-Geila-Hocherman-and-Arthur-Boehm

radar613

Posted On Jul. 30, 2012
This sounds delicious! Where can I find the recipe for the corn salad you mention? In addition, you refer us to "Pantry" information for the surimi crab sticks; it would be helpful if you could repeat it here. Many thanks!

freedz

Posted On Jul. 31, 2012
do these freeze well?

sori

Posted On Aug. 01, 2012
There seems to be an ingredient that's missing. It says to put in 2/3 cup and then the line is blank. Also, is there a non alcoholic substitute for the brandy or rum? Thanks so much! This looks delicious!

Kosher Scoop

Posted On Aug. 03, 2012
Thanks for alerting us Sori, it has been corrected as you will see above

Rivka2209

Posted On Aug. 04, 2012
Sori, If you cook the rum the alcohol will burn off, but another substitute would be vanilla extract...still has alcohol but it will burn off as it cooks

RachelY

Posted On Aug. 07, 2012
It is not clear in the recipe if you add the wine/water mixture to the roasting pan or NOT?? Please clarify.

The Bakers Daughter

Posted On Aug. 08, 2012
freedz- unfortunately, lemon curd does not freeze too nicely. But these can sit in the fridge for a couple of days - so if you want to make them ahead, just sprinkle with the confectioner's sugar before serving.

riffer21

Posted On Aug. 11, 2012
made this for supper...everyone enjoyed it!!

Leah

Posted On Aug. 13, 2012
estee could you give us the name of this pasta thanks

AMiller

Posted On Aug. 15, 2012
Is there anyway to make these parve?

Shany

Posted On Aug. 15, 2012
How can these cookies be called healthy when they have so much margarine?? Does anyone know if the recipe can work well with oil as a substitute? How about part oil part applesauce?

Kosher Scoop

Posted On Aug. 15, 2012
Shany, no one called these healthy;). You can substitute oil, but Aviva says there is no comparison in the taste.

Nanette

Posted On Aug. 15, 2012
This salad looks delicious. Where can I find the dill dip? Nanette

Nanette

Posted On Aug. 15, 2012
I live in Toronto. Can I buy the condensed cream here? Do you substitute it directly for sweetened condensed milk? Thanks, Nanette

Rachgross

Posted On Aug. 16, 2012
This was a big hit on shabbos!

The Bakers Daughter

Posted On Aug. 16, 2012
AMiller - Condensed milk is basically milk boiled with sugar until it thickens. You could try to do the same with coconut or soy milk and then use an equal amount of your final product. I have never tried this - way too lazy to put that much work in before even starting on my cake recipe :) Nanette - I know that you can find the Baker's Choice Condensed Cream in Hermes Bakery, it is likely that some other local grocers carry it as well. You can substitute it exactly for the condensed milk. (But be careful because the jar size is different than the name brand cans)

Leah

Posted On Aug. 26, 2012
these potatoes are really good and very tasty

Leah

Posted On Aug. 26, 2012
this dish is truly delicious and it tastes better each day. I made it Friday for Shabbos and on Sunday it was delicious. we could not stop eating it. I used like 18 peppers and 2 leeks and it made plenty.

freedz

Posted On Aug. 27, 2012
I made this this Shabbat and it was delicious!!! Thanks!

Leah

Posted On Sep. 06, 2012
Brynie you list choc chips put in food processor in the mint ingredients but dont list them in the directions . do you add the choc chips to the mint layer or are those the chips you mention in the add to decorate. thanks

Brynie Greisman

Posted On Sep. 09, 2012
Hi! They are supposed to be folded into the mint flavor! Sorry!

dinah

Posted On Sep. 09, 2012
it is unclear on how much cane sugar?

mimi

Posted On Sep. 11, 2012
Super recipe! Easy and fun to make even with kids and results are scrumptious for the fanciest occasion or for anytime sweet treat!

smartypants

Posted On Sep. 11, 2012
Oh, i saw this recipe in the BY cookbook, its a fantastic idea! cant wait to make it

Hinda Davis

Posted On Sep. 12, 2012
I would like to make this cake for Rosh Hashanah. I have a question. The recipe says to use 3/4 cup Cake and Pastry Flour Sifted. Does that mean I should use 3/4 cup cake flour and 3/4 cup pastry flour or is it total or use one type either Cake or Pastry Flour. I would appreciate a quick response since I would like to make this for Yom Tov. It does sound really good. Thank you,

Daphna Rabinovitch

Posted On Sep. 12, 2012
Hi Hinda, I'm so glad that you want to make this cake. The recipe calls for 1 cup of all purpose flour AS WELL AS 3/4 cup cake and pastry flour. Measure the cake and pastry flour and then sift it, not the other way around. So, in total you should have 1-3/4 cups of flour. I hope that clarifies the issue. Please do not hesitate to write back if you have any more questions.

Ruthieweiser

Posted On Sep. 13, 2012
My malawach circles simply fell apart even though I'd allowed the cabbage to cool. Was a disaster, maybe Israeli malawach is different than that which is sold in the US

Leah

Posted On Sep. 14, 2012
what temperature do you bake this cake at. It is not stated

Estee

Posted On Sep. 14, 2012
so sorry! the cake can be baked at 350 f .this cake is delicious!!

Mimis

Posted On Sep. 15, 2012
I googled glad trash bags. They contain no pesticides

Rachel S

Posted On Sep. 18, 2012
I made these for rosh hashanah and they were delish! def a dessert item IMHO. when i was making them the syrup looked like alot to pour on top but i decided to follow the recipe and went ahead and poured it all on, it almost covered the buns entirely. Have no fear- they soak it all up and it was PERFECT!! yum:) 5 stars!

Rachel S

Posted On Sep. 18, 2012
I made this for rosh hashanah. two comments- 1. i think it is wise to buy a veal OFF THE BONE so that you can cut it properly and your whole stuffing doesn't fall all over the place. and 2. i think there is way too much bread crumbs in the recipe- 2 cups would be sufficient

Rachel S

Posted On Sep. 18, 2012
This cake was delicious! Devoured by all! I don't know why the caramel didn't caramelize properly- it kind of ended up looking like a glaze, but it was delicious nonetheless. perhaps someone can clue me in what i did wrong? i measured exactly, and also cooked for the exact amount of time....

Rachel S

Posted On Sep. 19, 2012
THESE WERE OUT OF THIS WORLD! Thank you Estee!

AMiller

Posted On Sep. 20, 2012
My kids were very skeptical when they heard that I made Date Bars - until they tasted them again (and again and again!)

sarabee

Posted On Sep. 23, 2012
How did boneless thighs come to be called capons? I know capons as large neutered roosters suitable for roasting or soup.

freedz

Posted On Sep. 23, 2012
This was so yummy and easy to make. I put everything in a freezer bag and stuck it in the freezer. Took it out erev yt poured on the orange juice and stuck it in the oven, everyone loved it. I was worried about leftovers and wanted to be able to freeze the but there were none :-) thanks!!

Ann

Posted On Sep. 25, 2012
Made this for yontof with a few changes. Used set meat, added apricots versus prunes, and sweet potatoes. It was a BIG hit thanks.

Chaia Frishman

Posted On Sep. 27, 2012
Please note that it's perfectly fine, maybe better to add the soy sauce/maple mixture at the beginning.

rmarkowitz

Posted On Sep. 27, 2012
Where can I find the prepared dill dip? (I live in Central NJ- where we have a Shoprite Kosher Experience.)

hostesswithmostess

Posted On Sep. 28, 2012
Where can I purchase those pans? they're adorable?

Ruthieweiser

Posted On Oct. 03, 2012
The taste is wonderful but the instructions are not as clear as they could be. And what is with the chocolate topping on the cake? Why is there no mention of it, or how it's made!!

Ruthieweiser

Posted On Oct. 03, 2012
The taste is wonderful but the instructions are not as clear as they could be. And what is with the chocolate topping on the cake? Why is there no mention of it, or how it's made!!

Pragmatician

Posted On Oct. 05, 2012
good thing you dared to ask the chef for their recipe (don't they usually guard their secrets jealously) because this looks amazing!

Leah

Posted On Oct. 05, 2012
does refrigerating the citrus sauce do something to it- is it necessary to refrigerate the sauce or can you make the chicken right away with the warm sauce and if you do have to refrigerate it what is the minimum amount of time? thank you. leah

Estee

Posted On Oct. 06, 2012
no, the sauce does not have to be refrigerated. i only wrote that for the convenience of those who wish to prepare ahead. i made this dish this yom tov twice! it was a real hit.

BARBARA1234

Posted On Oct. 12, 2012
A GREAT ALTERNATIVE FOR PEANUT BUTTER IS TEHINA PASTE, I ALSO MAKE MY OWN HALVA WITH 1 JAR TEHINA PASTE, A LITTLE HONEY, 2 CUPS GROUND ALMONDS , ONE CUP SESAME SEEDS AND SOME CHOPPED NUTS. YOU CAN ALSO USE SUGAR OR AGAVE SYRUP INSTEAD OF HONEY MIX TOGETHER AND REFRIGERATE. A GREAT SHABBOS AFTERNOON TREAT

freedz

Posted On Oct. 15, 2012
This was simple to make and soooo delicious to eat!! Thanks

Zerpmom

Posted On Oct. 16, 2012
One "pkg" of vanilla sugar is equal to how many tsp or Tbsp from the container???

Mrs. Abes

Posted On Oct. 16, 2012
What does jicama taste like and is it cubed raw or cooked? Where can you get it?

Estee

Posted On Oct. 16, 2012
jicima is a delicious vegetable that is enjoyed raw. It can be bought in supermarkets or fruit stores, especially chinese markets

Estee

Posted On Oct. 18, 2012
yum, these look right up my alley. thank you, i cant wait to try them!

iamdevorah

Posted On Oct. 26, 2012
Does the 20 minute baking cook the flesh through, or as referred to in the previous article, just bake them enough to soften the skin?

Yussi

Posted On Oct. 31, 2012
can a sugar substitute be used instead of sugar?

Renee

Posted On Nov. 01, 2012
I can't seem to find grape nuts cereal here. Is there is good substitute? Thanks

smartypants

Posted On Nov. 03, 2012
OMIGOSH these looks HEAVENLY!!!! I can't wait to try them, with my kids. Do you think it's ok if I omit the peanut butter chips and replace with regular choc chips, to make them nut-free?

smartypants

Posted On Nov. 03, 2012
I love the addition of oats to this recipe, it makes it so hearty and filling.

smartypants

Posted On Nov. 03, 2012
Hi Noreen - just thought I'd also add that you can freeze matza balls as BALLS on parchment paper and it works just as well too! :)

smartypants

Posted On Nov. 03, 2012
Wow! What an interesting sounding soup. I love all those ingredients. Can't wait to try this!

cbist

Posted On Nov. 04, 2012
great recipe! thanks ester-good tip to brush egg wash before second rise

The Bakers Daughter

Posted On Nov. 06, 2012
Hi Renee - Grape Nuts is made by Post cereal. I think All Bran cereal might work by adding a similar crunch/bulk, but since the pieces are slightly larger you may want to pulse them in a food processor. Another simpler option would be granola. - I think you cant go wrong with adding granola in a cookie :)

freedz

Posted On Nov. 13, 2012
do you habe a recipe for a dill dip??

Chaia Frishman

Posted On Nov. 13, 2012
Where is the ginger in this recipe?

Chaia Frishman

Posted On Nov. 13, 2012
Yummy looking!

chanag

Posted On Nov. 07, 2012
Is that 2 x 500 ml of dessert whip, or 500 ml altogether?

dorisiegal

Posted On Nov. 14, 2012
Can you replace some of the oil with applesauce and still have good results?

Kosher Scoop

Posted On Nov. 15, 2012
hi Chaia, it says 1 tsp. ginger (3rd ingredient). thanks!

Estee

Posted On Nov. 15, 2012
hi. dill dipo can be found in many take our food stores, along with the hummus and olive dips. Here in Tornto, i am a fan of the dill dip made by Kosher Gourmet. i will post a dill dip recipe one of these days though :)

Estee

Posted On Nov. 15, 2012
i have never tried it, but if you do, please let us all know. thanks!

freyales

Posted On Nov. 20, 2012
You can use 1/4 cup of oil instead of the margarine, more healthy!! Great recipe!!!

freedz

Posted On Nov. 21, 2012
any make ahead tips for this?? Can I prepare it and fridge it or freeze it without the syrup, then before i bake it pour on the syrup?

devo

Posted On Nov. 21, 2012
Video presentation and written recipe conflict. Is itT(tablespoon) or tspn(teaspoon) for the paprika and garlic powder for the Pasty Chicken Rub?

Rachel S

Posted On Nov. 22, 2012
yum these are delish! just made them for shabbos and ate 3 as i was finishing them up. thanks for a great recipe once again!

ak34

Posted On Nov. 25, 2012
I tried this recipe this past shabbos and my husband and my kids all loved it. Even my FIL loved it. I would recommend this cake to anyone who loves coffee and chocolate.

freedz

Posted On Nov. 28, 2012
this sounds delicous!!! Do you think i can use this recipe and roll it in egg roll wrappers??

Foodlover

Posted On Nov. 29, 2012
This salad is a keeper! Our new shabbos salad! We love the roasted mushroom,,great flavors. Thank you for enhancing our shabbos seudah.

Estee

Posted On Nov. 29, 2012
do you mean for frying purposes? the batter may be a bit too watery...but try it with a few and see...it may be the birth of a new great idea :) let us know!

Chaia Frishman

Posted On Dec. 01, 2012
Can I subsitute quinoa instead of the couscous.

Daphna Rabinovitch

Posted On Dec. 02, 2012
Hi Chaia, I did not try it with quinoa but I think it would work equally as well. You absolutely will need the egg to help bind the mixture. Let me know how it works! Happy Chanukah! Daphna Rabinovitch

Alchemist

Posted On Dec. 02, 2012
This looks good, how much is a 'stick' of butter, and is the flour plain or self raising, Thank you,

Michelle

Posted On Dec. 02, 2012
Hi Goldie!! It's your cousin from Maryland- Michelle (Neufeld) Goldberg! How funny that I was perusing these recipes and came across yours!! It looks delish! Hope all s well : )

The Bakers Daughter

Posted On Dec. 02, 2012
1 stick of butter or margarine is equivalent to 1/2 cup or 8 Tablespoons. The flour I used was regular all purpose flour. I hope you will give these a try.

jigsaw20

Posted On Dec. 03, 2012
You peel the potatoes and the onions AND? do you grate them or can i just put them in my food chopper?

freedz

Posted On Dec. 03, 2012
Any tips on make ahead Latkes?? I LOVE them fresh but there are to many things to do for party to save them for last. What is the best way to make Latkes ahead of time?

delicioso

Posted On Dec. 03, 2012
Looks delicious and easy enough for my daughter to do! Gotta try them.

delicioso

Posted On Dec. 03, 2012
Yet another one that looks good and has my daughter's Hebrew name sake on it: Goldie's Coffee Cake. I think the chocolate chips in that really make it look like it'll be a hit with everyone. Thanks, Chana.

delicioso

Posted On Dec. 03, 2012
Your recipes are getting cut off on the bottom line of the first pages. For this one, it was the "6 large Shitake mushrooms, sliced" line that printed half on one page, and half on the next. Not sure if other readers are having the same problem. But it happens on all of the recipes given to 2 pages.

Leah

Posted On Dec. 05, 2012
hi perri your cake sounds great . I just have three questions. you say to beat the egg whites and then add yolks and dry and wet ingredients-1)does this deflate the egg whites? Also in the crumb topping 2) should the margarine be softened and you say to bake cake 15 min then add topping and bake add 45 min 3) wont the cake fall when you open the oven to add topping. thanks so much . looking forward to making the cake when you answer.

kosherscoop29

Posted On Apr. 06, 2013
why do people take healthy foods (like bananas and oatmeal) and make it so unhealthy by adding in all the additional ingredients? In my opinion, when looking for a healthy recipe, oil, sugar and eggs are not on the list.

Chay

Posted On Dec. 05, 2012
Delicious!!!! This recipe is truly a winner!! Thanks!!

iamdevorah

Posted On Dec. 05, 2012
I just made a batch of these and they're incredible! Light, fluffy, and crispy. Thank you!

stf

Posted On Dec. 05, 2012
This got rave reviews from my kids! Just different enough but still a familiar taste ! Thanks for posting!

toothgirl

Posted On Dec. 06, 2012
Hi I was about to make this cake when I wondered whether it should really use a bundt pan. If you put crumbs on, it will be on the 'bottom' when you remove it from the pan not on the design side. Maybe it should go in a tube pan?

memesekuu

Posted On Dec. 09, 2012
These look delicious. gonna make them with my boys and instead of melting chocolate I will use the chocolate chanukah coins!!

dereuff

Posted On Dec. 10, 2012
Jell-O brand gelatine is NOT kosher; use Ko-Gel (or other kosher gelatine) instead. Jell-O is a BRAND, gelatine is a PRODUCT/INGREDIENT.

shirasmom

Posted On Dec. 10, 2012
just reading all the possibilities sound soooooooooo fattening - but who cares CHANUKA comes but once a year so let's all ENJOY! what a great way of sharing - HAPPY CHANUKA to all

Boro Parker

Posted On Dec. 10, 2012
Delicious!

amelia613

Posted On Dec. 10, 2012
My favorite Chanukah dish are my husband's latkes! Partially because they are so incredibly yummy but also because he does all the cooking and all the cleaning for them, so I get a double gift. We had some last night and we are having them again tonight and motzei Shabbos as well.

Leah

Posted On Dec. 10, 2012
Brynie I was wondering if you could saute the cabbage along with the onions like you do in your cabbage rugelach and I do in my cabbage kugel-would this give it a better taste or would it ruin the recipe . thanks for your input

Rena H

Posted On Dec. 10, 2012
sufganiyot!

RochelS

Posted On Dec. 10, 2012
Definitely donuts!

mindyme

Posted On Dec. 10, 2012
Sounds great! Fave chanuka food? Latkahs, of course!! Worth every bite :)

DevoraS

Posted On Dec. 10, 2012
These fritters look amazing. I really love donuts or sufganiyot. There's something to deep fried yeast

brachap

Posted On Dec. 10, 2012
doughnuts!!!!] caremel is the best

faigyg

Posted On Dec. 10, 2012
latkas...sprinkled with sugar!

G6

Posted On Dec. 10, 2012
Latkes, of course!

kkids

Posted On Dec. 10, 2012
latkes is a definite we also love making chanuka chocolates

bt

Posted On Dec. 10, 2012
Doughnuts!!

cezovski

Posted On Dec. 10, 2012
I love Barbecued Beef Brisket!

GlutenFreeNosh

Posted On Dec. 10, 2012
My favorite Hanukkah food? ... I love latkes, but one day of them is enough. But I could eat dark chocolate Hanukkah gelt all eight days.

OvertimeCook

Posted On Dec. 10, 2012
My favorite chanukah food has got to be donuts! Thanks for joining the party! These look absolutely amazing!

ck123

Posted On Dec. 11, 2012
latkes with sour cream

Veeblerz

Posted On Dec. 11, 2012
Sounds yummy would definitely like to try them

shaindy1

Posted On Dec. 11, 2012
doughnuts!!!!

Tziporie

Posted On Dec. 11, 2012
Wish Chanukah was longer than 8 days... there are so many of these great recpies that I want to try out!

debramd77

Posted On Dec. 11, 2012
What are flavored conflake crumbs?? DO you just add spices to the crumbs?? What kind of spices??

Love To Bake

Posted On Dec. 11, 2012
this recipe sounds delish .. something hot with cheese sounds ineresting.. Im gonna try it... ty

zigold

Posted On Dec. 11, 2012
Can't wait to try theses cookies with my kids looks scrumptious

ayelet613

Posted On Dec. 11, 2012
What kind of nuts do you like to use here?

ayelet613

Posted On Dec. 11, 2012
If I were to use ground almonds instead of grinding them myself, how much should I use?

Gianna

Posted On Dec. 12, 2012
Those look delicious!

Charl

Posted On Dec. 12, 2012
I grew up on salmon "cotleten" or patties. Sounds like a great idea instead of all the carbs of potatoes.

Charl

Posted On Dec. 12, 2012
So easy and so tasty!

leahgottesman

Posted On Dec. 13, 2012
you bake it at 390 (is that the right temp) and then you are saying baking it at 350 for crispy? so altogether to get it crispy you bake it for 3 hrs. ???

ayelet613

Posted On Dec. 13, 2012
will these taste good if made in advance and frozen?

mother4ever

Posted On Dec. 14, 2012
Is it halachaly ok to melt crayons in a kosher oven?

The Bakers Daughter

Posted On Dec. 14, 2012
I have never tried freezing them, I am afraid they would turn soggy from the moisture.

alauren

Posted On Dec. 14, 2012
Delicious! Made this for a Chanukah brunch, along with potato latkes (of course) and wraps and salads to rave reviews! Will definitely make again.

kbonzg@hotmail.com

Posted On Dec. 15, 2012
how do i use the quinoa to make this carrot latke?

ayelet613

Posted On Dec. 16, 2012
Help! The fudge layer was way too thick - it wouldn't spread at all so I had chunks of fudge. How do I thin it out to make it pour next time?

YDG

Posted On Dec. 16, 2012
My favorite Chanukah food has got to be homemade applesauce - the chunkier, the better! (with cinnamon and/or strawberries makes it even more delicious!!)

fayflorans

Posted On Dec. 16, 2012
I love sweet potato latkes!

ayelet613

Posted On Dec. 16, 2012
next question: How do you cut the final product neatly in circles? When I tried to use my circular biscuit cutters (which are higher than my cookie cutters), the ice cream did not unmold easily from the cutter. When I tried to push it out, the ice cream softened and got all bumpy. Not so attractive! :( I had even hoped to try to plate it in a flower shape with flower cookie cutters but that now seems hopeless! Any tips for me?

M Schachter

Posted On Dec. 17, 2012
sounds delicious. Can something else be used in place of the ginger ale?

The Bakers Daughter

Posted On Dec. 20, 2012
I'm so sorry I missed your comment, I hope you tried these because they would work just as well with any flavor chips, I was just trying to recreate the familiar on and fluff combo.

perhack

Posted On Dec. 19, 2012
HI Leah- in response to your questions: 1) When you add the yolks just do it a bit slower...the egg whites won't deflate too much. 2) I don't soften the margarine and 3) I have never had a problem with cake falling when I open it. I have found it holds the crumbs better.

The Bakers Daughter

Posted On Dec. 20, 2012
My original recipe called for walnuts but I usually prefer pecans

hannahbc88

Posted On Dec. 21, 2012
I wanted to say thank you for this amazing recipe. It was delicious.

jchavelh

Posted On Dec. 23, 2012
Delish! My family does not usually like cabbage and noodles and they devoured these: fresh from the oven, room temperature and straight from the fridge. Total success.

Rachel S

Posted On Dec. 23, 2012
These are amaazing! If unsure, use more cabbage and leeks ratio than you think- the more the merrier! I was able to make 12 muffins and a 9 inch round.

Rachel S

Posted On Dec. 23, 2012
These latkes were amazing! I love all of Chef Davids recipes so far. Keep them coming!

chocolatelover613

Posted On Dec. 23, 2012
You abslolutelt MUST use a bundt pan for this recipe! I used an aluminum foil cake pan and the cake overflowed into my oven....= therefore leaving burnt pieces of cake on the bottom of the oven which i had to clean up and a chocalate crumble instead of cake. THE BUNDT PAN IS VERY IMPORTANT.

Rachel S

Posted On Dec. 24, 2012
gonna make these now! 1 tbsp oil- unreal!

Rachel S

Posted On Dec. 24, 2012
Just finished making these and they are amazing! I didn't have oats only had the lightly sweetened apple cinnamon instant oatmeal packets- used 2 packets, a bit less brown sugar and a bit more flour- perfection!! Thank you!

FraydaSue

Posted On Jan. 14, 2013
Came out somewhat greener than I wanted but tasted really good. thank you

FraydaSue

Posted On Jan. 14, 2013
This is a must try!

Leah

Posted On Dec. 26, 2012
thank you so much perri for responding . what about toothgirls comment she is right so do you use a tube pan for this recipe

Bev

Posted On Dec. 26, 2012
hi there seems to be red and green peppers in the picture inside mushrooms but no mention in the recipe? thanks

streichman

Posted On Dec. 30, 2012
made this soup tonight - unfortunately not such a big hit. the overwhelming taste is of frozen peas. wondering if it would be better with raw split peas. but i do like the idea of adding oats to thicken...

Estee

Posted On Dec. 31, 2012
i made these rolls the other day. they are really amazing. i found i had to add about 1/4 cup to 1/2 cup more water to pull the dough together. i highly recommend these!!

Estee

Posted On Dec. 31, 2012
i actually like the fact that the taste of green peas is a bit different and more refreshing than split peas :)

rivkabart

Posted On Jan. 02, 2013
i assume the brown sugar goes in with the margarine, cinnamon and salt?

GW

Posted On Jan. 02, 2013
How many pans?/ What size?

cheder40

Posted On Jan. 02, 2013
they sound delicious but, i'm thinking that a drizzle of brown and white chocolate may make it look really pretty

Leah

Posted On Jan. 03, 2013
wow Gitty you sure are right this is one of the best chocolate cakes I have ever tasted. it is so moist and chocolatey and so easy to make. just be aware that the ingredients really fill up to the top of the food processor so blend it slowly a few time stirring with a spatula.

Leah Israel

Posted On Jan. 03, 2013
Hi there! Sorry for the missing information :). You can use 2- 8 or 9 inch round pans. Good luck and enjoy!

The Bakers Daughter

Posted On Jan. 05, 2013
Thank you for catching that rifkabart! Sorry for that oversight.

dazy2618@aol.com

Posted On Jan. 13, 2013
sounds delic sima! thanks for sharing :) -your neighbor from " the gardens"

The Bakers Daughter

Posted On Jan. 05, 2013
Cheder40- they certainly would look nicer that way- good on you for not taking the easy way out:) It's one of the great things about a recipe like this, you can always change it up to suit your cravings ( or what you have in your pantry).

Leah

Posted On Jan. 10, 2013
toothgirl it seems perri is not answering so i will tell you i made the cake twice first time in a bundt pan and yes the crumbs stay on top so when you turn over the bundt cake the crumbs are on the bottom and make a huge mess when you cut the cake . then i made it in a tube pan the crumbs stay on top and look nice but for some reason it tasted better in the bundt pan but it is a pain with the crumbs and both of the cakes are okay tasting definitely not the best coffee cake you have ever tasted.

Leah Israel

Posted On Jan. 06, 2013
Hi, Thanks for asking and sorry for the omission. You can use 2 round 8 or 9 inch pans. Thanks and good luck!

smartypants

Posted On Jan. 07, 2013
Made this tonight! It was delicious!!! i highly recommend as a great every day dinner! :) i even put some sauteed spinach into some of my burgers, even better.

DevoraS

Posted On Jan. 15, 2013
When these were in the oven there was the most amazing aroma going through the house. They were so easy and taste AMAZING!

smartypants

Posted On Jan. 15, 2013
OMG this looks HEAVENLY - must make this tonight

freedz

Posted On Jan. 23, 2013
how much water?

KShap

Posted On Jan. 23, 2013
how much water do you need?

leiner112

Posted On Jan. 24, 2013
How can I prepare this salad to be served on shabbos? Can the leeks and sugar snap peas be stored in a container after they are cooked?

Estee

Posted On Jan. 26, 2013
For the water I would suggest to cover fully plus an additional 1/2 inch.

Estee

Posted On Jan. 27, 2013
to prepare this salad for shabbat, yes, refridgerate the leek and sugarsnap peas, and if you want to cut all the other ingredients before shabbat, thats fine, and mix before serving. i also recommend bringing the ingredients to room temp before serving

leahkrieger

Posted On Jan. 29, 2013
I love these recipes because sugar and oil are used sparingly. Plan to try.

Chaia Frishman

Posted On Jan. 30, 2013
This reminds me of the hot Israeli version of shoko. I love the idea of submerging the chocolate yourself.

Mrsnemetsky

Posted On Feb. 11, 2013
OK this is going to be THEE recipe for life. I was amazed at the texture of the bread b/c it was dense yet it pulled apart into this tender flakiness. Oh this is just so nice. I am so pleased. Thank you.

mama G

Posted On Feb. 18, 2013
This sounds great!! How long does this keep in the refrigerator before serving? I can't always make a mousse right before serving.

Leah

Posted On Feb. 18, 2013
can i make this and refrigerate it for a few hours. will anything happen. will it break down? thanks

Leah

Posted On Feb. 18, 2013
sorry one more question it says if you add extract to subtract from water so if you add the 1 tsp vanilla extract should i put in one cup water minus 1 tsp

bohemiandoc

Posted On Feb. 19, 2013
Can you use an electric mixer or stand mixer?

Blima

Posted On Feb. 19, 2013
I just made this but the dough was so so crumbly. What did I do wrong? I ended making huge ones just because I could not manage the "dough"

Leah

Posted On Feb. 19, 2013
if i add the tsp vanilla do i take off 1 tsp from the cup of water. also can i refrigerate this for a couple of hours instead of serving immediately or wil it break down. thank you

Hindy Bertram

Posted On Feb. 25, 2013
I have no idea of how long it lasts in the fridge, because it never made it to the fridge in my house. Presumably, unless you're causing a chemical change to it (heating, cooling) it should last for a nice long while. It should not break down if it was whipped enough. If you have a stand mixer with a metal bowl (that you would be able to chill in the freezer and/or form into the 'double freezer') I supposed that you could, but I've never tried it that way. I would certainly suggest doing it by hand first so that you know how it's supposed to be before you make any changes to it. Yes -- If you add a tsp of vanilla, you need to subtract a tsp of water from the cup.

Ruchi

Posted On Feb. 20, 2013
Very pretty. Does this get cooked in the jar?

Ruchi

Posted On Feb. 20, 2013
I made this with marge and tofu - it wasn't as good as the real thing. Is there a way to make this low fat?

Ruchi

Posted On Feb. 20, 2013
Excellent pancakes!! Does the sugar brand make a difference?

RuchiE

Posted On Feb. 27, 2013
These look so great! Is there a way to make them for pesach?

Annette

Posted On Feb. 27, 2013
I find using a very bubbly seltzer (i.e. Perrier) makes the dough much lighter. Just substitute one or two of the cups of warm water with the seltzer. You will get a fluffier challah.

Jackapetas

Posted On Feb. 27, 2013
Can u break it down to haw many cups of flour tx

smartypants

Posted On Mar. 05, 2013
Fabulous recipe!!

smartypants

Posted On Mar. 06, 2013
yummmm these sounds HEAVENLY :) soooo my type, cant wait to try them

smartypants

Posted On Mar. 06, 2013
also i appreciate recipes using oil for cookies instead of margarine - yashar koach!

hadassahr

Posted On Mar. 10, 2013
Hi Malka, Can you please fix the link to the apple stuffing? It seems to be broken. Thanks!

Kosher Scoop

Posted On Mar. 10, 2013
@Hadassahr its fixed.

dereuff

Posted On Mar. 13, 2013
Daikon, jicama, and butternut squash are great, too. And while you're grating (pun intended!), pulse grated raw parsnips, with a bit of lemon juice to keep them white, till crumbly and use as a Pesach substitute for rice in "rice" salad.

Marylin

Posted On Mar. 13, 2013
I was wondering the same thing. Capone and thighs are 2 different things

edahgal

Posted On Mar. 15, 2013
I'm a vegetarian--how hearty will this be when I leave out the marrow bones? Thanks!

edahgal

Posted On Mar. 15, 2013
Substitute portobella mushrooms for a meatier taste!!!!!!!!!!!!!

edahgal

Posted On Mar. 15, 2013
Well, for Pesach, serve on salty matzo . . .

debross

Posted On Mar. 16, 2013
How many eggs? Eggs are not listed in the ingredients.

Chaia Frishman

Posted On Mar. 17, 2013
how many teaspoons are in a pack of vanilla sugar? can vanilla extract be substituted? how much instead?

jschockett

Posted On Mar. 17, 2013
Capons are not deboned chicken thighs and legs. Capons are castrated chickens.

Kosher Scoop

Posted On Mar. 17, 2013
@debross - this has been fixed. thank you

Leah

Posted On Mar. 18, 2013
can i freeze these truffle squares

smartypants

Posted On Mar. 18, 2013
I tried this recipe to use up some of my extra spelt flour before Pesach. The dough was really nice to work with. I would say it needs a bit more salt to give it more of a taste. it rose nicely.

alrack

Posted On Mar. 20, 2013
Is this made stove top or in the oven? Can it be made with chicken legs? Thank You

frieda

Posted On Mar. 20, 2013
Are these super sweet?? Can I reduce the amount of ketchup and/or apricot jelly???

momofboys

Posted On Mar. 20, 2013
What about the whites???????????

suppersagain

Posted On Mar. 20, 2013
cornstarch? in a pesach recipe?

chava malka

Posted On Mar. 21, 2013
i pinned this last week,forgot, and then i saw it in ?????? and decided to make it, and now i see i pinned it. it's a sign from Heaven!

Estee

Posted On Mar. 21, 2013
for pesach you can substitute the corn starch with potato starch.

Estee

Posted On Mar. 21, 2013
pls note the correction to the amount of salt. there is only 1/8th of a tsp of salt in this recipe. thanks

Charnie

Posted On Mar. 21, 2013
I doubled this recipe & only ended up with 2 very small kugels using 8x8 square pans. I have no clue how 1/2 could make 2 9 inch pans

sarah

Posted On Mar. 21, 2013
How much do i substitute potato starch for cake meal?

bubbieone

Posted On Mar. 22, 2013
made them for the first time. Turned out great, and I can't wait til Pesach to serve them.

tzippo98

Posted On Mar. 23, 2013
You broil the zuchinni without sauce? And why do you divide the sauce in half?

tzippo98

Posted On Mar. 23, 2013
You broil the zuchinni without sauce? And why do you divide the sauce in half?

chava malka

Posted On Mar. 24, 2013
saw this in the Fix magazine. i wanted to try it during the year, except i'll probably just buy hamburgers and use those...

Margie

Posted On Mar. 24, 2013
That sounds really good! If I substitute matzo meal for the crumbs, how much is "1 box"?

Sbmslacker

Posted On Mar. 29, 2013
i substituted the pineapple with 2 cups of apple sauce. I made them in mini muffin tins, sprinkled with cinnamon sugar and they were amazing....already requested again for next years sedar.

byibmi

Posted On Mar. 29, 2013
I just finished making this twice. The first time: I kept mixing it by hand with a whisk for over a half hour and even though it got a bit thicker it wasn't thick enough and then had the whole bowl fall into the double freezer : ( When I redid it my hand was killing me so I just mixed it with a hand mixer over the double freezer and it was ready in 5 minutes! It tastes heaven! Thank you so much for this awesome recipe!

Janet-Lee

Posted On Mar. 31, 2013
The recipe looks very good. I would remove the skin and bake with foil to retain moisture as I see a layer of fat at the top of the casserole! Otherwise, looks like something my family would like!

taniab46

Posted On Mar. 31, 2013
I agree with the previous comment. Although, having said that, in the UK large chickens are sometimes referred to as capons.

bestmom

Posted On Apr. 08, 2013
this is one of the best soups! was a big hit!

Susan92079

Posted On Apr. 08, 2013
It came out really good! Thanks!!

prezmowitz@gmail.com

Posted On Apr. 10, 2013
pomegranates are out of season. cant get them anymore

dangar777

Posted On Apr. 11, 2013
Great directions, but I would have liked to know exactly how much herbs to use in the recipe. Made it ahead and cooked it today. Tasted good and looked great, but too much garlic. Recommend using a lot less garlic.

Bobba

Posted On Apr. 12, 2013
This looks wonderful, but don't understand how many cakes it makes. When you say divided into eight pieces , I became confused...I really want to make this but would like to know how many cakes, also do you ever freeze before or after baking? Thanks,mari

jigsaw20

Posted On Apr. 12, 2013
to clarify: you grill the mushrooms until the water comes out and then put on tomato sauce and cheese and bake?

jigsaw20

Posted On Apr. 14, 2013
I just made it for shabbos and it was delicious. My husband said it tasted very gourmet. My kids thought it was yummy too, and it was so easy! would be great for a simcha as it has such a nice presentation. I used a whole side of salmon because that is what i had already bought. I didnt have fresh thyme so i used dry, however as i dont like the taste so much i used just a pinch. next time i would make a homemade mayonnaise to complement it.

faigygutwein

Posted On Apr. 13, 2013
This recipe is a true winner!

jigsaw20

Posted On Apr. 14, 2013
I had leftover challah i needed to use up, and this perfect. No one felt like i was serving leftover old challah. dressing was great and didnt taste like mustard. i didnt have fresh basil so i added a cube of frozen basil to the dressing.

jigsaw20

Posted On Apr. 14, 2013
I made this for shabbos, and it was a winner with my husband and kids too! My husband felt like he was eating out at a restaurant. I felt the dill was a bit too strong however i made the dressing on shabbos so i had to approximate amounts, and that could be the culprit. will try again with just 3tsp and compare.

bluebubby

Posted On Apr. 17, 2013
what does dough enhancer do? You should add in that challah should be taken.

sarale111

Posted On Apr. 18, 2013
Does this freeze well?

stf

Posted On Apr. 21, 2013
I made this with cherry pie filling b/c my family doesn't go for blueberries. It was such a hit !!! The first time that a fruit crisp was totally finished by the end of shabbos! With no margarine and whole wheat pastry flour, it was healthy too!! Thank you !!!!!!!!!!!

IG

Posted On Apr. 23, 2013
What can I use instead of dough enhancer? (or where can I buy dough enhancer)

Food Lover

Posted On Apr. 24, 2013
there is nothing better than a good ol' lox and cream cheese sandwich- - - especially when you have an awesome cheese spread recipe!!! Thank you, kosher scoop! You've made lunchtime complete :)

Gnomezee

Posted On Apr. 29, 2013
Just made these and feel like celebrating- they're not just picture-perfect, they're totally delish. These are definitely going on my Shavuos dessert menu... thank you!

Hungry Hermie

Posted On Apr. 26, 2013
Luv it. Better get extra Challa in for this one.

sarala

Posted On Apr. 30, 2013
Will it be good if I freeze them after I bake them? (I don't want to freeze them raw because I want to use them for yom tov and my oven won't be on 400)

bohemiandoc

Posted On May. 01, 2013
In the directions you say to use a 10 inch tart pan, but the photo shows a rectangular one. Can you give the dimensions of the pan in the photo?

chanag

Posted On May. 02, 2013
I am going to try this using small chunks of fresh salmon. I expect that they will easily cook in the time stated for cooking the quiche. If it tastes great, it will probably become a Shavuot dish this year.

cweiss

Posted On May. 02, 2013
This is a GREAT cheesecake!!! I have made it many times and have always been happy with this recipe. IT is really easy to make and has a smooth and creamy texture. five star!

Daphna Rabinovitch

Posted On May. 03, 2013
The dimensions of the pan I used are 11-1/4 inches long and 8 inches wide. Hope that helps. Daphna Rabinovitch

Leah

Posted On May. 08, 2013
how many mini cheesecakes does this recipe make

teaberry

Posted On May. 08, 2013
Can I use meunster cheese instead of the mozzerella?

ellabella

Posted On May. 09, 2013
can you use Israeli gvina levana instead of Ricotta cheese?

prezmowitz@gmail.com

Posted On May. 09, 2013
is it 4 eggs or 8 eggs . you list 4 eggs twice

saftajacobs

Posted On May. 09, 2013
does it have to be ricotta cheese as i do not know if you can get it here in israelcan you email me please

theeema

Posted On May. 11, 2013
I made this and it was such a big hit! Thanks for a great recipe, which I must make again!

litecook

Posted On May. 12, 2013
can i serve this cold the next day?

rivkybryski@gmail.com

Posted On May. 12, 2013
What kind of caramel is called for?

prezmowitz@gmail.com

Posted On May. 13, 2013
made this cake for Shabbos . used 4 eggs. Was delicious. Thanks

suri

Posted On May. 14, 2013
Can heavy cream be substituted? Instead of whip cream?

Leah

Posted On May. 21, 2013
does this recipe call for 5 -- 4 oz cans of tuna? and only 1/2 cup of mayonnaise? thank you

hzolty

Posted On May. 21, 2013
Delicious! So easy to make.

leanna

Posted On May. 22, 2013
I live in Israel. What is Maple Butter and how can I make it here? Do they really sell maple syrup here? Thank you. By the way, I love Kosher Inspired - I use it for all of my Pesach recipes.

Leah

Posted On May. 22, 2013
is this five 4 oz cans of tuna and 1/2 cup mayo

Nanette

Posted On May. 22, 2013
Hi Estee, Where did you buy the maple butter. Sounds delish!!! Nanette
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