I made this delicious confection and brought it to a Chanukah party at my in-law’s, Marsha’s house, and people went crazy for it, especially my daughter Randi and my mother. The following week, I doubled the recipe for a Chanukah-Christmas dinner party at my friend Jim’s house. When I brought out the platter with these candies, they looked magnificent. The comment made was that they looked like they were made by Ina Garten or Martha Stewart! If you went to buy these at a fine candy shop, it probably would have cost at least $16.00 a pound. And these taste even better. They are much more delicious than standard macaroons, because they are soft on the inside! You must try them, especially if you want to give your family and friends an incredible treat.

I recommend doubling this recipe.

• 3 extra large egg whites at room temperature
• 3 Tbsp. granulated sugar
• 1/2 tsp. pure vanilla extract
• 1/4 tsp. pure almond extract
• 1 7 oz. bag sweetened flaked coconut
• 8 oz. bittersweet chocolate, melted *See note at bottom

Heat oven to 325 degrees. Put parchment paper or nonstick foil on 2 cookie sheets.

With electric mixer on high speed, beat egg whites until foamy; keep mixer on high speed and add the sugar. Beat till you have soft peaks. Gently fold in extracts and coconut.

Drop by rounded teaspoons or tablespoons (depending on how big you want the candies to be) on parchment paper. Bake about 15 to 20 minutes until the coconut on top starts to be a little browned and the bottoms are slightly browned.

Let cool on baking pans. While they are cooling, melt the chocolate in a microwave safe bowl on a very low power level.

When macaroons are cool, take them off the cookie sheet one at a time. Then dip the bottoms and then turn them so the chocolate goes a little up the sides. I dip them so there is a pretty thick layer of chocolate on the bottoms. Then place them right back either on the parchment or on some new waxed paper. Place them right on the paper in the fridge for about an hour to set. They will release completely off the paper. Put them on a serving platter and keep cold until you serve them.

* The first time I made these I used all Guittard bittersweet chocolate morsels. The second time, I used a combination of Bakers bittersweet chocolate (in the box) and some semi-sweet chocolate chips. It came out delicious both times.

You Will Love These Miniature Pecan Or Walnut Tarts!  

These are like miniature pecan pies.  The filling of these cookies is so delicious, and the crust is the best; it’s a rich cream cheese and butter crust.  These  little tarts are nice to use when you are creating your own assortment of cookies for a dessert platter.

 This recipe makes 24 miniature pecan or walnut tarts.

for the dough:

• 3 ounces very cold Philadelphia cream cheese
• 1/2 cup(1 stick) very cold unsalted butter
• 1 cup unbleached flour
• pinch kosher salt
• pinch granulated sugar

for the filling:

• 1 egg
• 1 tablespoon unsalted butter at room temperature
• 1 cup packed dark brown sugar
• 1 teaspoon pure vanilla extract
• 1 cup finely chopped pecans or walnuts

Preheat oven to 350 degrees.  Mix together the filling ingredients by hand in a medium mixing bowl; set aside. 

Make dough in bowl of food processor using the metal blade.  Put the flour, salt, and sugar in bowl and pulse one or two times.  Then cut cold butter and cream cheese into tablespoon size pieces and distribute over the flour mixture in food processor.  Pulse until comes together as a ball.  Flatten a little bit to make a round disk, cover with waxed paper or plastic wrap and refrigerate for about 1 hour.

Take out 2 miniature muffin tins.  Break off 24 small pieces of  dough.  Take each piece of dough and place them into the muffin tins.  Then, use your thumb or forefinger to press each piece of dough so that you make a crust that lines the bottom and sides of each muffin space. Use about a teaspoon to fill each crust with the filling.  Use up all of the filling. 

Bake about 30 minutes until crust is browned.  Cool on wire racks.  Serve or freeze in ziploc bags.

This Cake Is Moist And Delicious!

My Aunt Florence is a wonderful cook and baker!  This recipe is one of her stand-by cakes that she frequently bakes.  It is a combination of a sour cream coffee cake and marble cake, so who wouldn’t love that?  Everyone loves this delicious cake, including me. When my aunt has company she always puts out an assortment of her home-baked goodies, and this cake is usually included in the assortment.  It seems like my aunt always has some of this cake on hand in her freezer,  just in case she has some unexpected company.  If you try this sour cream marble cake, I know you will love it as much as I do! 

for the cake:

• 1 stick of unsalted butter or margarine, at room temperature
• 1 cup granulated sugar
• 2 extra large eggs, at room temperature
• 8 ounces (1/2 pint) sour cream 
• 1 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 2 cups unbleached flour
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1/2 cup mini semi-sweet chocolate chips
• 1 tablespoon unsalted butter or margarine

for the topping:

• 1/4 cup granulated sugar
• 1 teaspoon cinnamon
• 1/4 cup finely chopped walnuts
• 1/4 cup mini semi-sweet chocolate chips

Preheat oven to 325 degrees.  Grease well an 8 x 12 pyrex baking dish.  Combine the flour, baking powder, and salt in a bowl, and set aside.  Combine the sour cream with the baking soda in a small bowl; set aside.  Combine the topping ingredients in a small bowl; set aside.

Melt chocolate chips with 1 tablespoon margarine in small bowl on low temperature in the microwave or in a double boiler (a glass bowl set over simmering water in a saucepan); set aside.

Cream butter and sugar in large bowl of electric mixer fitted with paddle attachment until light and fluffy.  Add the eggs one at a time and beat until light and fluffy.  Add the vanilla, and blend a few seconds.  On low speed, add the flour mixture in three additions alternately with the sour cream and baking soda mixture, beginning and ending with the flour mixture.  You may need to scrape down the bowl once or twice with a rubber spatula.   Transfer about 1/4 of the batter into a  medium mixing bowl,  pour the melted chocolate and margarine mixture into it, and blend together by hand with a rubber spatula.

Pour plain vanilla batter into prepared baking dish.  Drop the chocolate batter over the plain batter in spoonfuls, and marbleize the chocolate batter through the plain batter with a knife.  Sprinkle topping over the batter.  Bake for about 40-45 minutes until a toothpick comes out clean.  Cool on wire rack.  Cut into 24 pieces and place on serving platter.

Note #1:  This cake freezes well.  Cut up cake, and freeze in heavy duty aluminum foil, and then place foil package in a ziploc bag.

Note #2:  If you want a higher cake, you can bake this in a 9 inch square pan or a 9 inch round springform pan.  Bake at 350 degrees. 

If You Like Banana Bread, Chocolate, And Walnuts, You Will Love This Cake! 

I combined a few of my favorite ingredients, and I came up with this recipe for coffee cake.  This delicious cake is a combination of banana bread, and sour cream coffee cake with the added bonus of having delectable chocolate chunks and walnuts in it.  You will not believe how gorgeous this cake is when it comes out of the oven! 

for the cake:

• 2 1/4 cups unbleached flour
• 1 teaspoon baking soda
• 1 teaspoon kosher salt
• 1 stick (1/2 cup) unsalted butter, at room temperature
• 2 extra large eggs, at room temperature
• 3/4 cup granulated sugar
• 3 medium ripe bananas
• 2/3 cup sour cream
• 1 1/4 teaspoons pure vanilla extract

for the filling and topping:

• 1 (4 ounce) bar of bittersweet chocolate (I recommend
• Ghirardelli), chopped into small chunks
• 1 cup walnuts, roughly chopped
• 2 tablespoons melted and cooled unsalted butter
• 1/4 cup granulated sugar
• 1/2 teaspoon cinnamon

Preheat oven to 350 degrees.  Butter the sides and bottom (or tube if using a tube pan) of a 9 inch springform pan, or a 9 or 10 inch tube pan.  Measure the flour, baking soda, and salt into a medium bowl, mix with fork and set aside.

In a medium mixing bowl, place the chocolate chunks, the chopped walnuts, the 1/4 cup sugar, the cinnamon.  Then drizzle in the cooled, melted butter  and mix gently with a rubber spatula.  Set aside.  (If you notice that the butter is melting the chocolate a little, set the bowl aside in the refrigerator.)

In large bowl of electric mixer fitted with the paddle attachment, cream the butter for 1 or 2 minutes.  Add the sugar, and cream until light colored and fluffy.  While the mixture is creaming, mash the bananas with a fork.  Add the eggs one at a time, and beat until fluffy.  Then blend in the bananas, the sour cream, and vanilla on low speed for no more than one minute.  With mixer on low, blend in the flour mixture and mix just until it is blended in. 

Spoon about half of the batter into your prepared pan.  Then sprinkle it with half of the chocolate-nut mixture.  Spoon the remaining batter over the filling, and spread it gently over with a rubber spatula.  Sprinkle the remaining half of chocolate-nut mixture evenly over the top of the batter.

Bake for 55 - 65 minutes.  The sides of the cake should have separated from the cake pan, and the center of the cake should not be sunken.  When the cake is cooked through, the center will have risen as much as the rest of the cake. If you are baking this cake in a round 9 inch springform pan, you may have to give it 5 or 10 minutes more of baking time. (A toothpick should also come out clean when the cake is fully baked.)  

Cool on wire rack, take off sides of pan, using a sharp knife, go under the cake to separate it from the bottom of the springform pan.  Then, slide the cake onto a serving platter.  Or, cut the cake into thirds, and slice a third into beautiful slices, and place on a cake platter.  Put each remaining third of the cake in a ziploc freezer bag, and freeze.     

Hints:  When you are making any cake batter, the time for the high speed is when you are creaming the butter with the sugar, and then with the eggs.  You want this mixture to be light and fluffy.  Your butter and eggs should always be at room temperature for best results.  Often, I decide to make a cake on the spur of the moment, and I don’t want to wait 1 or 2 hours for my butter and eggs to come to room temperature.  So I put my butter in the microwave on power level one for a minute at a time just until the butter feels softened, but is definitely not melting.  Then, I put the eggs in the microwave on power level 1 for about 1 minute.  

This Recipe Uses A Mix, But No One Will Ever Know! 

These cupcakes taste 100% homemade even though you are using a mix.  I made these cupcakes to bring to a barbecue when my daughter Randi first became engaged.  She and her friends loved these.  I make them now mostly for me because I love chocolate, and I really need to eat something chocolate at night while I’m watching TV with my son Danny.  When I make these cupcakes, I freeze them individually in some plastic wrap, and then put them in ziploc freezer bags.  (I deliver a bag of them to Randi, and then we get to keep the rest.)  Then, I can just take out one to eat at night, and I know that at least the portion isn’t huge.  If I just made this as a sheet cake and left it out on the counter, we would probably finish it in one day.

for the cupcakes:

• 1 box Duncan Hines Dark Chocolate Fudge cake mix
• 3 tablespoons unsweetened cocoa powder
• 1 1/2 cups buttermilk
• 1 teaspoon pure vanilla extract
• 3 extra large eggs
• 1/2 cup canola, corn, or light olive oil

Preheat oven to 350 degrees.  Line two 12 cup muffin pans with paper or foil liners.  In large bowl of electric mixer fitted with paddle attachment, blend cake mix, cocoa, buttermilk, oil, eggs, and vanilla on low speed for a minute just to blend.  Scrape down sides of bowl, increase speed to medium and beat 2-3 more minutes, scraping down the sides of the bowl as needed.  Spoon large spoonfuls into muffin cups.  The batter should come up about 2/3 of the height of the muffin cup.  

Bake in the center of the oven about 18 to 20 minutes until the tops of the cupcakes look dry and a toothpick comes out clean.  Let cool on wire racks.

for the frosting:

• 1 stick unsalted butter or Fleischmann’s margarine, at room temperature
• 1 box (1 pound) confectioners sugar, sifted to remove any lumps
• 6 tablespoons of whole milk (may use half and half or light cream)
• 2 teaspoons of pure vanilla extract
• 1/4 teaspoon of kosher salt (only necessary if you are using unsalted butter or margarine)

Put room temperature butter in the large bowl of electric mixer fitted with paddle attachment.  Cream for 1 minute.  Pour in sugar, salt, milk, vanilla.  Mix on low speed just to blend.  Then mix on medium speed until frosting becomes creamy and smooth.  Frost cooled cupcakes immediately.   

I recommend keeping the leftover cupcakes covered individually with plastic wrap in the refrigerator or freezer .  When you want to eat one, just take one out and let it come to room temperature before you eat it.

Note:  You may bake this in a 9 x 13 inch baking pan to make a sheet cake.  Grease the sides and bottom well with butter or margarine.  Bake cake for 30-35 minutes until a toothpick comes out clean.  Let cool on wire rack.  When cake is cool, make vanilla frosting and spread it on cake with a rubber spatula, a knife or an offset spatula.  Cover with plastic wrap.  Keep the leftover cake covered in the refrigerator.

Of all the cakes I have ever eaten or baked in my life, this strawberry shortcake is the best! This recipe of my mother’s is indescribably delicious. It was a family tradition for my mother to bake this strawberry shortcake every year for our annual Father’s Day barbecue. Everyone waited for my mother to bring this masterpiece of a cake to the table. When I got married, I started to bake this cake. At my beautiful daughter Randi’s first birthday party, I actually baked three of these cakes because we had quite a crowd of people. Anyway, this cake is so beautiful and so delicious that it could win any first place prize at a country fair. The layers are light and airy and so delicious. The filling, which is just whipped cream and sugar with some fresh strawberries and crushed pineapple is dreamy. This strawberry shortcake takes some time, but if you go step by step, you will succeed at creating a dazzling dessert that people will applaud you for.

for the cake:

• 1 cup cake flour (sift first, then measure)
• 6 extra large eggs at room temperature, separated
• 1/2 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 cup granulated sugar (1/2 cup and 1/2 cup)
• 1/2 teaspoon pure vanilla extract
• 3 tablespoons cold water

for the filling and the frosting:

• 1 1/2 pints heavy or whipping cream
• 5 tablespoons granulated sugar
• 2 quarts strawberries
• 1 16 oz. can of crushed pineapple in its natural juice , drained very well

to make the cake: (You can make the layers in advance and freeze them!)

Preheat the oven to 325 degrees. I use 2 round 9 inch baking pans with removable bottoms. If you don’t have that type of pan, then place a sheet of parchment paper on the bottom of your 8 or 9 inch round pans. Do not grease the pans!

Separate the eggs. Set aside. Sift and measure the cake flour. Put it into a mixing bowl with the salt and baking powder, which you mix with a fork or whisk just to evenly distribute the baking powder and salt.

Beat egg yolks in large bowl of electric mixer fitted with the paddle attachment on high until they have thickened are are pale yellow-about 5 minutes. Add the cold water and vanilla; beat again until thick -about 3-5 minutes. Gradually add 1/2 cup sugar; beat again for another minute. Add the flour mixture on very low speed just until mixed in. Set aside.

In another large bowl, beat the egg whites with the electric mixer fitted with the whisk attachment on highest speed just until they form soft peaks. Then add the other 1/2 cup suar and mix 30 seconds more until they just start to form stiff peaks. Gently, fold the meringue (the beaten egg whites with sugar) gently into the flour and egg yolk batter with a rubber spatula until you can’t see the whites anymore. Be patient while you do this; it takes about 5 minutes. Pour the batter into the two ungreased pans. Bake for 25-30 minutes in the center of the oven until cake springs back when you touch it, the cake has started to separate from the sides, and it is slightly browned on top.

Cool cakes on wire racks. When cool, take cakes out of pans by running a knife around the edges of each pan. If you are using pans with removable sides, then remove the sides and run a sharp non-serrated knife under the cake to separate it from the pan.

Let cool completely. Then slice each layer in half horizontally using a good serrated knife so that you have four layers. You may either wrap the layers well and freeze them to use in the future, or you can just wrap them well, and refrigerate them until you are ready to assemble the cake.

to assemble the cake:

Drain the pineapple very well by putting it in a sieve, and pressing the juice out of it with a spoon. Set drained pineapple aside. Then wash the strawberries. Place them on paper towels to let them dry. Cut the green tops off them. Reserve enough of the prettiest berries to place whole on top of the cake (about 1/2 quart or 1 pint). Then slice the remaining strawberries and set aside in a bowl. Place the whisk attachment or your beaters in the freezer along with the bowl you will be whipping the cream in and the spatula you will be using. Let those stay in the freezer for about 30 minutes. Put the cream in the freezer for about 10 minutes. Then take everything out of the freezer. Pour the cream into the bowl. Pour about 2 tablespoons of the sugar in with the cream. Put the electric mixer fitted with the whisk attachment on the highest setting, and beat. After about 45 seconds, pour the remaining sugar in. Continue beating until the cream is whipped. It should not be liquidy or loose at all at this point.

Place one cake layer on a pedestal serving dish that is large enough to hold it. Spread some whipped cream on the layer, about 1/4 inch high. Then sprinkle about 1/3 of the sliced strawberries on the layer. Place the second layer on top of the fruit. Spread more whipped cream on the second layer. Evenly distribute all the crushed pineapple and some of the sliced strawberries on top of the whipped cream. Place the third layer on top of the fruit. Spread whipped cream on top of the cake. Evenly distribute the remaining sliced strawberries over the whipped cream. Place the final (fourth) layer on top of the fruit. Spread the remaining whipped cream on top and on the sides of the cake. Then place the whole strawberries all over the top of the cake. The pointy side of the berries should be on top. Refrigerate until you serve the cake.

Note #1: If you find you don’t have enough whipped cream to frost the sides of the cake, leave the sides alone, and the cake will look beautiful that way as well.

Note #2: If you are baking the layers and freezing them to use at a later time, wrap them separately first in a good layer of plastic wrap, and then place each layer in a good ziploc plastic bag.

If You Make This Old Fashioned Sour Cream Coffee Cake, You Will Be Delighted With The Outstanding Taste And Texture Of The Cake!

This was a cake my mother made at least two or three times every year. It was definitely one of my mother’s favorite cakes to bake and to eat. She got the recipe from Lorraine Klein who is my Aunt Sally’s sister-in-law. Lorraine is a wonderful lady, and through the years, I have always appreciated her good nature and sense of humor. I always look forward to having conversations with her every Mother’s Day at my Aunt Sally’s or my cousin Janie’s house. How lucky it is for me that I have been able to gather so many wonderful recipes from my mother and her contemporaries. You are lucky to have the opportunity to add this heirloom recipe for an old fashioned sour cream coffee cake to your collection. It is better than any recipe you will find even in the fanciest new cookbook!

for the cake:

• 1 cup granulated sugar
• 1 stick unsalted butter or margarine at room temperature
• 2 extra large eggs at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups sifted unbleached flour
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 8 ounces (1/2 pint) sour cream
• 1 teaspoon baking soda

for the filling:

• 1/2 cup packed dark brown sugar
• 2 teaspoons cinnamon
• 1 cup walnuts, chopped fine

Preheat oven to 350 degrees. Grease a 10 inch tube pan well all over with butter or margarine.

for the filling: In a medium mixing bowl using a fork or spoon, mix the brown sugar, the cinnamon, and the chopped nuts by hand; set aside.

for the cake batter:

In a medium bowl, put the dry ingredients - the sifted flour, the salt, the baking powder; set aside.

Mix the sour cream with the baking soda by hand; set aside.

In large bowl of Kitchen Aid or electric mixer fitted with the paddle attachment, cream the butter on medium to high speed with the sugar till light and fluffy. Add the eggs one at a time and mix on high speed until light and fluffy. Mix in the vanilla.

Add the flour mixture and the sour cream mixture alternately to butter, sugar, and eggs, and vanilla mixture beginning and ending with the flour mixture. Add the flour in 4ths and the sour cream in 3rds. This is the part of the mixing where you don’t want to over-mix. You are really just adding these ingredients on a very low speed just to blend. Scrape down the bowl one or two times during this process to get any batter off the sides of the bowl.

Spoon 1/2 of the batter evenly on the bottom of the prepared tube pan. Then distribute about 4/5 of the filling mixture evenly all over the surface of the batter. Then spoon the remaining 1/2 of the batter over the filling, and smooth over the filling with a rubber spatula to cover the filling. Sprinkle the remaining 1/5 of filling evenly over the top of the batter.

Bake in the middle of the preheated oven 45-50 minutes until a toothpick inserted in the center of the cake comes out clean. Cool on a wire rack. Serve slightly warm or at room temperature.

Note: When I make this cake, I usually cut the cake into thirds, but I keep one third out for the family. Then I freeze the other two thirds of the cake. When company comes over unexpectedly, I know I always have delicious homemade sour cream coffee cake in the freezer. It defrosts in no time, and then it can be sliced and served on a pretty cake plate.

You Can Learn To Make This Yummy Carrot Cake With Cream Cheese Frosting - Even If You Think You Can’t Bake!

I adapted this recipe from a recipe for carrot cake that I got from my wonderful cousin Janie Hindes Miller.  I have so many wonderful childhood memories associated with Janie; she was my closest childhood friend.   Janie is a wonderful cook and baker, but much more than that, Janie is a wonderful person.  For as long as I can remember, Janie has been making this carrot cake for yearly family  gatherings, and everyone goes crazy for it.   For me it was love at first bite when I tasted it, probably back when Janie and I were about 16 or 17 years old.  This carrot cake is a breeze to make, especially if you bake it in a 9 x 13 inch baking pan.  This is a wonderful recipe for a novice  baker.

for the cake:

• 1 pound peeled and grated carrots (use organic if possible)
• 2 cups granulated sugar (I have now reduced the sugar to 1 3/4 cups- you will not detect the difference)
• 1 teaspoon pure vanilla extract
• 4 extra large eggs, at room temperature
• 1 1/2 cups light olive oil, canola or corn oil (or reduce to 1 1/4 cups- I like the cake more with this reduced amount- June 1, 2010)
• 2 cups unbleached flour (I prefer to use King Arthur organic unbleached flour, and you do not sift it for this recipe!)
• 2 teaspoons baking powder
• 2 teaspoons baking soda
• 2 teaspoons cinnamon
• 1 teaspoon kosher salt

for the icing:

• 8 ounces Philadelphia brand cream cheese at room temperature
• 1/2 cup (1 stick) unsalted butter or margarine at room temperature (best-using unsalted butter- June 1, 2010)
• pinch of kosher salt (only if you are using unsalted butter or margarine)
• 1 pound of confectioners sugar, sifted to get any lumps out
• 1  teaspoon pure vanilla extract
• 3 ounces chopped- not too finely - pecans or walnuts- or mixture of the 2 (optional)(June 1,2010)- nuts make the cream cheese frosting better
• 1- 8 oz. can of drained crushed pineapple in natural juice (optional)- but I prefer icing now without pineapple and only with the nuts!- June 1/10)

for the cake:

Preheat oven to 350 degrees.   Spray or grease sides and bottom of  a 9 x 13 inch nonstick baking pan; set aside.  In a large mixing bowl, measure flour, baking powder, baking soda, cinnamon, and salt; set aside.  Wash, peel, and grate carrots using a hand grater or a food processor fitted with the grater attachment- I use the food processor- it takes no time at all!); set aside.

In a large mixing bowl, by hand using a whisk, mix eggs, sugar, oil, and vanilla, just until completely blended.  Then add dry ingredients to the wet batter, and mix just until blended.  Add carrots and fold them in with a rubber spatula.  Pour batter into prepared baking pan.  Bake for 30-35 minutes on a rack in center of oven until a toothpick inserted in the middle of the cake comes out clean.  Cool on wire rack, or refrigerate covered with plastic wrap until you are ready to frost it.

for the icing: (wait till cake is completely cool before you ice it)

Using an electric mixer fitted with the paddle attachment, cream the cream cheese with the butter just until mixture is smooth.  Sift confectioners sugar right in the bowl,  add pinch of salt, and blend on low speed just until blended.  Add vanilla and blend.  Use rubber spatula to mix in nuts by hand if you are using them.  If you are adding the crushed pineapple, be sure to squeeze as much moisture as possible out of the pineapple and then blend it in with a rubber spatula because you don’t want to add any extra liquid to the frosting.  Spread frosting on cooled cake.  Cover with plastic wrap and refrigerate until you serve.

Note #1:  You can bake this in  a 9 x 13 inch pan or 2- 8 or 9 inch round pans to make a layer cake.

Note #2:  You can buy Diamond brand prechopped walnuts that come in a bag and can be found on the baking aisle in the supermarket.

Note #3:  Do not squeeze moisture out of carrots (I have never done that!)

This cake can be baked one day ahead and refrigerated until served.

Learn To Make This Outstanding Homemade Thin Crust Pizza!

My favorite pizza in the world is Ledo’s pizza- and I’m talking about the original Ledo’s in Adelphi, Maryland. I graduated from the University of Maryland in College Park in 1977. One of the absolute highlights of my college experience was eating Ledo’s pizza from Ledo’s Pizza in Adelphi, Maryland. The first time I ate Ledo’s pizza it was definitely love at first sight and first bite. When a plain large pie, which consisted of 2 cafeteria trays filled with mouth-watering cheesy pizza was delivered to the table, I was in gastronomic ecstasy! I went crazy for the crust, which was more like a flaky pie crust than a traditional pizza crust. I loved the sweet sauce, and of course the cheese was great too. Luckily, my brother Kenny Fried lives in Bethesda, Maryland with his family, so from time to time when we visit him, we make it a point to make a stop at Ledo’s in Adelphi on our way back to New Jersey to pick up one large pie for the ride. My 3 kids love Ledo’s pizza as much as I do, too. Ledo’s is a franchise now, so I keep hoping that someone will open up a Ledo’s in New Jersey. Still, I’ve eaten at some of the franchises, and none compare to the original Ledo’s in Adelphi.

I developed my own pizza recipe, because I just wasn’t crazy about any of the pizza we can get near our house. This homemade pizza is yummy. It has a thin crust, and my children and friends claim my pizza is very similar to the pizza at our favorite local pizzeria, Federici’s, in Freehold. Last summer, I made this pizza for my son-in-law’s father, Mike Greenhouse and his wife Leah, and they loved it. Leah said it was the best pizza she had ever eaten. What a compliment!

You will be surprised how easy it is to make a fantastic homemade pizza. Give it a try!

for the crust: (This recipe makes 2 rectangular pies- thin crust- each about 16 by 10 inches)

• 1 3/4 cup unbleached flour, plus extra for when you knead the dough
• 3/4 cup warm water, 105 to 115 degrees
• 1 package of Fleischmann’s active dry yeast
• 1 teaspoon sugar
• 1 teaspoon kosher salt
• 1 tablespoon of light olive oil (you may substitute any oil)
• cornmeal (optional) for baking the pizza

for the marinara sauce (This recipe makes about 4 quarts of sauce, and you will need about 1 cup of sauce for each pie you make, so you can stick the rest in containers in the freezer):

• about 1/4 - 1/2 cup of light or extra virgin olive oil
• 4- 28 oz. cans of plum tomatoes in thick puree, or 4- 28 oz. cans of crushed tomatoes
• 1- 6 oz. can of good tomato paste, such as Contadina
• about 4-6 cloves of fresh garlic, crushed
• 1 medium-large onion, chopped very finely in processor or by hand (if you like your sauce smooth, then pulse the onion in the processor until it is the consistency of applesauce)
• red pepper flakes
• kosher salt
• fresh cracked black pepper

for the topping:

• dried oregano -optional
• red pepper flakes- optional
• 8 oz grated mozzarella cheese for each pie (16 oz. for 2 pies)
• about 8 oz of marinara sauce

to make the dough:

Measure 1 3/4 cup flour and 1 teaspoon kosher salt in a large mixing bowl; set aside.

Measure 3/4 cup of hot water in a Pyrex measuring cup. Put a thermometer in, and when the temperature goes down to between 105 degrees and 115 degrees, sprinkle the package of dry yeast in. Add the 1 teaspoon sugar, and the 1 tablespoon of oil. Stir with a fork just to mix. Let sit for about 5 minutes until the yeast is foamy on the surface of the water.

Pour the water, yeast, oil, and sugar mixture into the mixing bowl with the flour and salt. Gently fold the liquid into the dry ingredients using a rubber spatula. When it is fully incorporated, dump the dough onto a floured board, counter, or table. Knead for about 7-10 minutes, adding a little flour to the board if the dough starts to stick or if your dough is too wet. You will know you can stop kneading when you push your finger into the dough lightly and the indentation disappears. Another indication you have kneaded the dough enough is when you notice that the dough has become harder to knead because it is becoming too springy. Place the dough in a large, clean mixing bowl that you have lightly greased with oil. Cover the bowl with plastic wrap. Put it in a warm spot in your kitchen. Let it double in size- which it does in about an hour to an hour and a half. If your kitchen isn’t warm enough, it may take about 2 hours for the dough to double in size.

Then dump the dough onto a floured board. Turn it once on the floured board, and then pat it down to deflate it. Cut the dough into 2 equal pieces. Wrap individually in plastic wrap, and place in a Ziploc bag. Refrigerate the dough until you are ready to make your pizza. You can use the dough up to one day after you make it.

to make the marinara sauce:

Pour about 1/4 cup of olive oil in the bottom of a heavy pot. Sprinkle some crushed red pepper flakes in the oil. Saute for 1 minute. Add the finely chopped onion. Saute until translucent. Then add the crushed garlic. Saute for one minute more. If you are using whole canned tomatoes, put them in the bowl of the food processor fitted with the metal blade (reserving the juice or puree in the can), and pulse the tomatoes until they are almost pureed, but still have a little consistency to them. Add the tomatoes and reserved juice or puree in the cans to the pot. If you are using cans of crushed tomatoes, add all the the pot. Add the 1 can of tomato paste. Add kosher salt and fresh cracked pepper to taste. Stir well. Simmer covered over a low flame for about 1 hour. Add about 1 teaspoon of sugar and a light sprinkling of herbes de provence or Italian seasoning. Simmer covered another 1/2 hour to hour, tasting and stirring every 15 minutes or so. Adjust seasonings -salt, pepper, red pepper flakes to your liking.

to assemble the pizza:

Preheat the oven to 500 degrees. Put a large piece of parchment paper on a sturdy cookie sheet or half sheet pan. Sprinkle the parchment paper lightly with some yellow cornmeal. Take one of your pizza doughs out of the refrigerator. Sprinkle some flour on a board or your counter. Using a rolling pin, roll the dough out so that it is a rectangle, about 13 to 16 inches by 9 to 12 inches. Then spoon about 1 cup or so of sauce so that it covers the whole surface, going as close to the edges as possible. Then sprinkle dried oregano (optional) over the sauce. If you like your pizza a little hotter, sprinkle a few red pepper flakes over the sauce. Then, sprinkle about 8 oz. of grated mozzarella cheese over the sauce, going as close to the edges as possible. Place on low rack in the preheated oven. Bake about 15 minutes. If you like your pizza a little more well done, cook it a few minutes more. Use a pizza cutter to slice the pizza into squares or rectangles and serve immediately.

Note 1: If I don’t have enough time to make my own sauce, or I don’t have any on hand in my freezer, I use a smooth jarred marinara sauce. Shop Rite marinara sauce is inexpensive and it works great! I also like Ragu Organic Marinara Sauce.

Note 2: You can add your own toppings such as caramelized onions or sauteed mushrooms.

Note 3: If you like your crust a little thicker, then roll it out thicker to your liking.

Make this delicious apple crisp- it’s so much easier than making pie! 

I developed this recipe because I wanted to have an easy alternative to baking an apple pie.  I probably make this dessert recipe for holidays and special occasions more than any other because it’s so easy to make, and it is an absolute crowd pleaser.

for the topping:

• 1 cup unbleached all purpose flour 
• 3/4 cup granulated sugar
• 1/4 pound (1 stick) frozen unsalted butter (substitute margarine for a pareve dessert)
• 1/2 teaspoon kosher salt
• 1/2 cup finely chopped pecans or walnuts (optional)

for the filling:

• 10 very large apples (Rome, Winesap, Granny Smith, or a mixture of those)
• 1/4 to 1/2 cup sugar, depending on the tartness of the apples
• 2 tablespoons flour
• 1-2 tablespoons lemon juice (preferably fresh or Minute Maid frozen from concentrate)
• 1/2 teaspoon  cinnamon

Preheat oven to 350 degrees.  Generously grease the sides and bottom of a large oval, round, or  9 x 13 x 2 in. rectangular ceramic or glass baking dish with butter or margarine.

For the topping,  combine the flour, sugar, and salt in the bowl of a food processor; pulse a few times.  Take the butter out of the freezer, and cut it into small cubes.  Put the butter into the flour mixture in the bowl of the food processor.  Pulse until the mixture looks like coarse meal.  Put the topping in a bowl covered with plastic wrap or a plastic container and refrigerate until you are ready to bake the crisp.

Preheat the oven to 350 degrees. For the filling, peel and slice the apples.  Cut them into thinnish, irregularly shaped slices or chunks into a large mixing bowl.  Sprinkle the lemon juice over the apples and mix gently with a rubber spatula.  Then sprinkle the cinnamon, sugar, and the flour over the apples, and toss together gently. 

Pour the apple filling mixture into the prepared baking dish.  Take the topping out of the refrigerator.  Flatten the top of the fruit out as much as possible.  Sprinkle the topping evenly on top of the apples.  Then sprinkle with cinnamon.  Bake the crisp for about 35-40 minutes until it starts to bubble around the edges.  The syrup around the edges will look a little caramelized.  Serve right from the oven or at room temperature with vanilla ice cream.

Note:  You can make the topping a few days in advance and refrigerate it until you’re ready to use it.  You can also make the filling in advance, put it in your greased baking dish, wrap it well with freezer wrap or heavy duty aluminum foil and freeze it for a few weeks or up to 2 months.  When you are ready to serve it, take it right from the freezer, sprinkle the topping over it, and bake it.  I would not recommend freezing it with the topping, because the topping will get soggy from any ice that may accumulate on it.