light and fluffy mashed potatoes

For Erev Yom Kippur dinner last night, I made mashed potatoes.  I thought they were good, but my daughter Randi swooned as she ate some and said, “These potatoes are like fluffy clouds, they’re so light!  She asked me if I had done anything different than usual to which I said I didn’t, but I realized I’d better write down what I did do!

5 lbs. organic Idaho potatoes

2 sticks Whole Foods salted butter

about 1/2 cup whole, organic milk

salt (not kosher)

about 1/4 teaspoon ground black pepper

Peel potatoes.  Cut into largish pieces and put in large pot and cover with cold water.  Bring to a boil (uncovered), and simmer over low boil till you can put a fork into potatoes easily.  Drain in colander.  Put your sticks of butter back in pot to melt over low flame.  Add potatoes back in, and mash.  Add salt to taste and pepper too.  Then add milk, and mash till nice and fluffy.Sildenafil is a prescription medicine that is not legally available without a prescription. Order Sildenafil legally with an online prescription here. Order sildenafil from Superdrug – From ??18 – Choose between 25mg, 50mg and 100mg tablets – Online Prescription and Delivery Included. Nonetheless, you must make certain that Tadalafil For Sale the site is approved to promote medicines in your country. Erectile dysfunction is not tadalafil for sale paroxetine 15mg . Tadalafil For Sale. how to buy cialis online safely. and community-friendly environment where customers of injectable hgh. buy cialis usa..

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5 Ingredient Homemade Beefaroni by Judy
I'm always trying new recipes I think my grandkids might like.

Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

Amazing Homemade Pizzas by Judy
I was really in the mood to make some delicious pizza last weekend.

Homemade Melt-In-Your-Mouth Chocolate Chip Cookies

I have been making homemade chocolate chip cookies forever.  I have definitely made more batches of these cookies than any other of my recipes.  The reason I made and still make them so often is because I love seeing the reaction of my kids when they realize this treat is coming.  As soon as the cookies are out of the oven and on the cooling rack, I call my kids into the kitchen with “The chocolate chip cookies are ready!”  Then they come bounding out of their rooms (yes, still at 24 years old for Danny and 21 years old for Benji), they grab plates, and then they very carefully select somewhere between 4 and 6 of what they consider the perfect ones.  Sometimes they fight over which cookies they want.  Then they sit down in front of the TV to eat their cookies.  The expressions on their faces are worth a million dollars to me.  Benji makes sounds and his eyes just say it all.  Danny just eats more quietly, but loves them just as much.  As Randi is in her own house, she gets them the next day, but loves them just as much.  In fact, Randi usually begs me NOT to make them in the interest of her health and figure. I love it all!  When my children were growing up, these cookies were a staple in our house.  I often would make up the batter, and bake one or two batches of cookies, and then refrigerate the remaining batter in a tupperware container. Then I could make a fresh batch of cookies every night until the batter ran out, and my children just loved eating them right out of the oven.  There really is nothing like a warm homemade chocolate chip cookie. Here are the recipes I have made over the years:

Standard Toll House Variety:

  • 2 sticks butter (unsalted)
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 extra large eggs
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  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups unbleached flour
  • 1 teaspoon  salt (if your butter or margarine are salted, decrease to 1/2 teaspoon salt)
  • 1 teaspoon baking soda (I sometimes throw a pinch of baking powder in too)
  • 1 12 oz bag of semisweet chocolate chips

OR

Same as above except increase light brown sugar to 1 cup and decrease granulated sugar to 1/2 cup

OR this one- which is perfect for baking in a 9 x 13 pan for some yummy chocolate chip squares:

  • 3/4 cup (1 1/2 sticks) softened butter or margarine or a mixture of both (I use butter)
  • 3/4 cup packed light brown sugar
  • 1 extra large or jumbo egg
  • 1 teaspoon pure vanilla extract
  • 1 1/2 cups unbleached flour
  • 1/2 teaspoon salt (add a little more salt if using unsalted butter or margarine)
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder
  • 1 12 oz. bag of semisweet chocolate chips (I used about 10 oz. on Sept. 7, 2015)

Preheat oven to 350 degrees.  Cream room temperature butter or margarine in mixer with paddle attachment, food processor with metal blade, or by hand.  Then add sugars and cream till fluffy.  Add egg or eggs, and vanilla, and mix till fluffy.  Add flour, baking soda (and powder), salt  on very low speed or by pulsing in processor, just till blended.  Mix in chocolate chips by hand.  Drop by teaspoonfuls onto parchment lined or greased cookie sheets about 7-9 minutes until just browned around the edges and till the tops of cookies appear dry.  Let cool for a minute, and transfer to cooling racks.  Store in ziploc bags at room temperature, in the fridge, or in the freezer.

For chocolate chip squares, grease a nonstick 9 by 13 pan with butter (sides and bottom) and spread the batter evenly over bottom of the pan.  Bake for about 20-25 min. till nicely browned (not too dark!) all over.  Cool and cut into 24 squares.

Note:  You can use as much batter as you like, and just refrigerate the rest for up to a week and a half.

Another note:  I saw a video of Martha Stewart Chocolate Chip Cookies 101, and she uses my first variation under the recipe on top, the one changing the light brown sugar to 1 cup and the granulated sugar to 1/2 cup, but she uses all butter which I often do,  she uses 2 teaspoons vanilla and 1/2 teaspoon baking soda, with everything else remaining the same, so I may try that next time and see how they come out.Viagra for cheap prices best buy online sildenafil tablets buy cheap sildenafil generic cheapest sales 50mg. Viagra tab sildenafil generic purchase 50mg, sildenafil tablets buy. Viagra tablet price brand 100mg of pills no prescription cheap generic purchase cialis sildenafil tablets buy. Buy Generic Tadalafil for Men in ViaBestBuy Online Pharmacy. Order Cheap Tadalafil Online Over the Counter for the Lowest Price in USA tadalafil online. With new merchandise for ED on the rise, VIAGRA has Tadalafil Online always been trusted by numerous men as their selection treatment..

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5 Ingredient Homemade Beefaroni by Judy
I'm always trying new recipes I think my grandkids might like.

Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

Amazing Homemade Pizzas by Judy
I was really in the mood to make some delicious pizza last weekend.

Mini Pumpkin Muffins With Chocolate Chips

My very nice co-teacher in school, Doris Fisher, bakes these muffins on a regular basis for her friends and family.  Luckily for me, she brought some in to school for me to sample.  They were delicious!  These muffins are a breeze to make and they freeze beautifully, too.  Enjoy!

for the muffins:

  • 3 extra large eggs
  • 1 1/2 cups granulated sugar
  • 3/4 cup canola oil
  • 1 16 oz. can pure pumpkin puree
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups unbleached flour
  • 1 teaspoon cinnamon (or 2 if you like a more cinnamony flavor)
  • 1 1/2 teaspoons baking powder
  • 1  teaspoon baking soda
  • 1 teaspoon kosher salt
  • 12 oz. semi-sweet chocolate chips

Preheat oven to 325 degrees.  Spray mini muffin pans (recipe makes 48 mini muffins)

In large mixing bowl, blend eggs, sugar, oil, pumpkin, and vanilla.  Whisk till nicely blended.  Then  and add everything else but the chips, mixing in just until blended with a rubber spatula.  Then add chips and fold in.  Scoop out batter into prepared pans, and bake 23-35 min till muffins are lightly browned around edges and toothpick comes out clean.The lowest prices for Tadalafil from online pharmacies and prescription discount cards! Before you buy Tadalafil, compare the best prices on Tadalafil from doxycycline hyclate 100mg tablet buy tadalafil. Buy tadalafil (Cialis) online in the UK for the treatment of erectile dysfunction. Available in potent 20mg tablets without side effects. Sildenafil No Rx Sildenafil Shipped From Canada. Men’s Health. Jcb, Free World Shipping, Anti-anxiety, All Medications Are Certificated sildenafil no rx. Sildenafil Shipped From Canada. Men’s Health. Gums New, Cholesterol, Canadian Pharmacy, Weight Loss..

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Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

Chocolate Chip Cake by Judy
My mother, Shirley Fried, was a wonderful baker when I was growing up.

Chocolate Chip Mini Muffins by Judy
I found a great recipe for chocolate chip muffins on a blog called evilshenanigans.

Healthy And Delicious Roasted Haddock, Flounder, Halibut, Or Scrod

I made a simple fish dish for my son Danny and me this week.  I am experimenting with fish, and I am determined to cook fish at least 3 times a week to improve our diet.  I bought haddock fillets, which were unbelievably fresh, at my supermarket for only $5.99/lb.  I try to buy whatever is freshest and cheapest, normally.  Why not?  What is so great is that I can get this gourmet meal on the table in no time at all with such simple preparation.  I served the fish with fresh corn on the cob and a simple salad using prewashed fresh spinach and baby romaine, sliced strawberries, walnuts, and my own lemon vinaigrette. (You can find my recipe for this vinaigrette right on this web site.)  What an amazing light, healthy, and flavorful dinner!

for two people:

1 pound fish fillets (I buy whatever is on sale and absolutely fresh!)

grated zest of 1 lemon

1 teaspoon fresh thyme leaves

1 tablespoon extra virgin olive oil, butter, or margarine

2 tablespoons slivered raw almonds

kosher salt and freshly ground black pepper

Preheat the oven to 400 degrees.  Cover a half sheet pan with aluminum foil.  Lightly grease foil with oil. Place fish on foil.  Sprinkle  with salt and pepper, then liberally with lemon zest, then with thyme leaves, then with almonds, then dot with butter or margarine or drizzle with olive oil.  Roast for 7-12 minutes, depending on the thickness of the fish.  If you like, you can then place fish under the broiler for a minute or two at this point to just brown the almonds.  Be careful, if you do this, not to burn the fish or the nuts.  Serve with lemon wedges.Cheap tadalafil tablets buy cialis generic cipla lowest price soft sales professional for online. Cialis get viagra tadalafil 5mg no prescription buy cheapest online tadalafil tablets buy. Tadalafil Tablets Order quality Cialis from trusted supplier for the cheap price. Buy Sildenafil Online Cheap Free Viagra Samples. Men’s Health. Women’s Health , Weight Loss, Gums New, General Health, nizoral shampoo canada buy sildenafil online cheap. Sildenafil ratio 100mg kaufen buy sildenafil online cheap wellbutrin sr best generic cheap sildenafil 50mg provera drug interactions..

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Judy's Newer Carrot Cake by Judy
I made a carrot cake yesterday.

Judy’s Famous Birthday Cake - My Family's All Time Favorite Cake! by admin
 Bake this incredible white cake with rich chocolate frosting for any special occasion!  I have three children.

My Cousin Janie's Moist And Delicious Carrot Cake With Cream Cheese Frosting by Judy
.

Roasted String Beans and Tomatoes

This dish is easy to make, healthy, delicious, and the colors are beautiful.  I made this for my son Danny and myself, and to my shock, Danny loved it, even though he doesn’t usually like string beans. 

Ingredients

  • 1 pound of fresh string beans, ends trimmed
  • about 8-10 plum tomatoes or 2 pints of grape or cherry tomatoes
  • kosher salt 
  • freshly ground black pepper
  • about 1 tablespoon of fresh thyme leaves (optional)
  • olive oil (I use light)
  • order periactin no prescription

Directions:

Preheat oven to 400 degrees.  Line a half sheet pan with aluminum foil.  Cut plum tomatoes into medium size chunks, each about the size of a half of a cherry tomato.  If using cherry or grape tomatoes, cut them in half.  Place on prepared sheet pan, drizzle about 2 tablespoons oil over, sprinkle with salt and pepper and thyme.  Toss with your hands to coat well with oil.  Roast uncovered in oven for about 45 minutes.  Then take out, and add the string beans.  Drizzle a little more oil over beans and sprinkle beans with salt and pepper.  Then toss gently.  Roast for another 20-30 minutes until the beans start to brown on the ends.  Serve.When you need to buy sildenafil online without prescription? You must buy sildenafil online, if you are suffering from erectile dysfunction, buy sildenafil online without prescription. Buy Sildenafil Online Without Prescription Order Viagra Plus Online From Canada Discount Prices Cheap Sildenafil No Prescription Discount Prices. Order Sildenafil Online Cheap. Great Discounts. A whopping woody table, my dream. I desire complete of the remits i amusement you in this post order sildenafil online cheap. Order Sildenafil Online – Cheap Pills Online. Sildenafil relaxes muscles and increases blood flow to particular areas of the body..

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Amazing, Incredible Irish Soda Bread by Judy
This is the most perfect Irish soda bread imaginable.

Asparagus or Mushroom Quiche by Judy
I love quiche, but I don't often make it because, let's face it, it's not exactly healthy.

Richard Slotnick’s Mother’s Delicious Brisket

This Delicious Recipe For Brisket Is As Delicious As It Is Easy!

This recipe comes from a very special family, the Slotnicks.  If I had to name one or two people (outside of my parents and my children) who helped me out during very tough years in my life, it would be this family.  Richard, Barbara, and their son Michael are just wonderful people.  They were ALWAYS (and still are) there for me and my children, especially my son Benji.  The Slotnicks are mensches (a mensch is a person with a good soul). 

I have been lucky to eat Barbara’s delicious food on more than one occasion.  I ate this brisket once at their house, and it was delicious.  The secret of this recipe is that it uses really easy ingredients to create a flavor that is rich and delicious!  Please try this.  You won’t be disappointed!

3 12 oz. cans of apricot nectar

3 packages of Lipton’s onion soup mix )

4 – 5 pounds of brisket, first cut (one or two pieces)

Preheat oven to 350 degrees.  Pour 1 can of nectar and 1 packet of onion soup mix in the large pan you will be using to bake the brisket.  Stir the soup into the nectar to dissolve.  Place brisket fat side down into the pan.  Sprinkle the second packet of onion soup mix over the brisket.  Then pour the second can of nectar over the soup mix.  Repeat with last packet of soup mix and last can of juice.  Make sure the soup mix is mixed in well with the nectar.  There will be a lot of liquid.  That is okay.  Cover the pan tightly with heavy duty aluminum foil. 

Bake 3 1/2 hours.  Take out.  Check meat.  If your fork goes in very easily, then the meat is tender and it is done.  If you feel there is a little resistance when you put the fork in, cover the meat again, and bake it for another half hour.  If most of the liquid has evaporated, add some more water before you put it back in the oven.  Take out, and make sure meat is tender.  Let it cool in the gravy for about a half hour.  Then take the meat out, put it on a plate, and let it cool another half hour to hour before you slice it.  If you do not have enough gravy in the pan because it has evaporated and reduced, then you can add some water to reconstitute the gravy.  The reduction in the pan will be very rich, so adding some water will not hurt the taste of the gravy. 

When the meat is cool, slice it about 1/4 inch thick.  Then carefully place the slices back in the gravy. 

Note 1:  You can cook this up to three days in advance of serving it.  It will keep fine in the refrigerator. 

Note 2:  If you are having a hard time figuring out how to slice the brisket, turn it over.  You will be able to see how the grain is running by looking at the flat side of the brisket.  Look at the lines that are running parallel to each other in the meat.  Then, slice the meat so that your slices make a right angle with the parallel lines in the meat.  Once you figure out how you will be slicing the meat, you can turn it back over and begin.

whear can i buy paxil Note 3:  I use an electric knife to slice my meat. 

Note 4:  If you like thicker or thinner slices, slice it accordingly. 

Note 5:  I have occasionally had to cook my brisket for up to 4 1/2 hours, believe it or not.  Sometimes the meat will be tough, and it just might need that extra time to become tender.Sildenafil is a prescription medicine that is not legally available without a prescription. Order Sildenafil legally with an online prescription here. Order sildenafil from Superdrug – From ??18 – Choose between 25mg, 50mg and 100mg tablets – Online Prescription and Delivery Included. Nonetheless, you must make certain that Tadalafil For Sale the site is approved to promote medicines in your country. Erectile dysfunction is not tadalafil for sale. Tadalafil For Sale. how to buy cialis online safely. and community-friendly environment where customers of injectable hgh. buy cialis usa..

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5 Ingredient Homemade Beefaroni by Judy
I'm always trying new recipes I think my grandkids might like.

Beef Stew with New Potatoes, Carrots, Peas, and Mushrooms by Judy
My daughter went to Whole Foods last weekend with her family, and she called me to tell me that they'd gotten the most delicious beef stew from the food bar there.

Delicious Pot Roast With Velvety Smooth Gravy by Judy
The Gravy In This Pot Roast Is Rich And Delicious!  If you like pot roast, this is a pretty good recipe for it.

Best Ever Chopped Liver

This Chopped Liver Is Light And Fluffy! 

This is a recipe for the most delicious chopped liver you will ever eat in your life.  My mother, Shirley Fried, got this recipe from my Aunt Florence.  My mother made this recipe once a year, on Thanksgiving.  I think Thanksgiving was my favorite holiday growing up.  Besides my parents, my brother Kenny, and I, we always had my father’s family over, which consisted of his twin brother, my Uncle Larry, my Aunt Florence, and their three children, Karen, David, and Debbie.  Everyone, and I mean everyone looked forward to that meal.  And that meal was the same every single year.  Here is the menu:  for hor d’oeuvres we had my mother’s homemade chopped liver with party rye, Cohen’s little hot dogs in blankets, Cohen’s  miniature potato puffs, Cohen’s miniature egg rolls, and Sacramento tomato juice.  For the main course we had roast turkey (Empire) with stuffing (my Grandma Rose’s recipe), brisket (my mother’s recipe), salad, cranberry jello mold, candied sweet potatoes, roasted potatoes from around the turkey,  and French string beans with glazed baby carrots.  For dessert we had my mother’s homemade apple pies (she baked 2) with vanilla ice cream, and sliced chocolate pound cake or chocolate chip squares.

Everyone loved knowing that the menu would always be exactly the same.  There was something reassuring about that.  My aunt, uncle, and cousins loved the food, and so did my parents, Kenny and I.  What stands out in my memory is how my cousin Debbie, who was the youngest of my three cousins, really overstuffed herself.  She would start yawning at the table, then she’d start to laugh out loud herself because she knew she had eaten too much, she’d say something like, “Debba, what have you done!”, and then she’d have to get up and move over to the couch, where she would sweetly doze off.  I am laughing out loud right now as I picture the expression on her face as she realized how full she was.  Those were the days.  There were none better.  How I wish I could go back and relive them.  What a wonderful family I had!

Anyway, when my mother made the chopped liver, it was quite a ritual.  I can still see her in my mind as she prepared the recipe.  First, she boiled the eggs.  Then she chopped up some onions and fried them in her Farberware frying pan in corn oil.  When they were nicely browned, she transferred them to a bowl.  In the same frying pan, she put the Empire Kosher chicken livers.  She’d cut them in half to make sure there was no blood left.  When they were done, she’d transfer them into the bowl with the onions.  Then my mother and I would go down to the basement where the meat grinder was. She’d attach the meat grinder to a special table that was adequate to do the job.  Then she’d put some eggs in the top of the billige fodboldtrøjer grinder, some onions, and some liver.  She would turn the big crank.  It was amazing to me how these items went in whole, and came out like little snakes.  When she was all done, we’d go back up to the kitchen where my mother would begin lightly mashing the ingredients together in a bowl.  She’d pour the oil left in the frying pan into the mixture.  She would add some salt and pepper.  Then my mother and I would start the fun part, tasting it.   My mother would ask me if I thought we needed a little more oil, a little more salt, or pepper.  She kept re-seasoning until the chopped liver was perfect.  And it was perfect, and every bit of the preparation was worthwhile.  Oh, did I love that treat.  And so did my father, and my mother (my brother Kenny hated chopped liver).

I have started to make this recipe again.  It’s pretty easy, because I have the grinder attachment for my Kitchen Aid mixer.  When I make it, I actually fry the livers and onions in the same frying pan my mother used (she handed it down to me).  I use that pan because it brings back such wonderful memories.   I usually make the chopped liver for holidays like Passover.  I make it now mostly for my mother, who still loves it so much.  She likes to take the leftovers home.  She loves making herself a sandwich on rye with a little mustard.  I just wish that my father could be eating it, too.

See further below for latest version!**

  • 8 oz. Empire frozen chicken livers, defrosted in the refrigerator
  • 2 very large or 4 medium- large onions
  • 8 jumbo or 9 extra large eggs
  • kosher salt
  • pepper
  • corn oil

Defrost the box of Empire frozen chicken livers in the refrigerator.   Start cooking your hard boiled eggs.  Place my eggs in a pot and cover them with water.  Bring the water up to a boil, and then simmer the eggs for 20 minutes.  Then run the pot under cold water, and then peel the eggs.  Set them aside.  Peel and medium dice the onions.  Put about 1/2 cup of corn oil in a heavy frying pan. Then fry the onions over medium heat.  Season the onions with kosher salt and freshly cracked pepper as you’re frying them.  Fry them until they are nicely browned but not burned.  Take the onions out and put them in a bowl, set aside.  Now, place the defrosted chicken livers in the same frying pan, and saute them over a medium flame, turning them as necessary.  Cut them to make sure they are cooked through.  Take them out one at time, and put them in a small bowl; set aside.

Use the grinder attachment of your mixer. Put a nice large bowl under the grinder to catch everything.   Put an egg in, some onions, and some liver.  Run the machine.  Then continue with an egg, some onions, and some liver until you have used everything up.  Pour the leftover oil from frying right in the bowl.  Add some more kosher salt and freshly ground pepper, and start to goedkope voetbalshirts kopen gently mash the ingredients together with a fork, as if you were making egg salad.  If you think the mixture is too dry, add one or two teaspoons more of oil.  Taste frequently, and adjust for seasoning.  Refrigerate in serving bowl or in a plastic container.

Note:  I like to make this either the same day I am serving it, or only 1 day in advance.

**Latest version Passover 2014 (This made 2 1/2 qts.) and it was all eaten except of 1 pint. zoloft no perscription fast

  • about 19 oz. chicken livers (I use Bell and Evans now as I can’t find the Empire)
  • 24  extra large eggs
  • about 2-3 lbs. fried onions
  • salt and pepper
  • extra oil as needed

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Another Pea Soup by Judy
I like to keep a  one pound bag of split peas in the house just in case we're in the mood for pea soup.

Aunt Helene's And Aunt Francine's Delicious Broiled Chicken And Potatoes by Judy
This Chicken Is Wonderful To Make For A Friday Night Shabbat Dinner! My ex-husband Joe Kahn has two wonderful aunts, his Aunt Francine Shure and his Aunt Helene Caplan.

Shirley Fried’s and Judy’s Delectable Baked Stuffed Potatoes

My wonderful mother, Shirley Fried, had dinner parties when she and my father (the most amazing father in the world, Murray Fried) were a young married couple.  I guess I was just too little, because I have no memory of these parties.  My mother has reminisced fondly about those parties, and those days.  One of the side dishes she served was baked stuffed potatoes.  The potatoes are so easy to make and so elegant.  I have made them many times.  My kids love them.  I don’t know why I don’t make them more often.  Try them instead of a plain baked potato or mashed potatoes the next time you have a dinner party.  Your guests will love them!

  • baking potatoes, either Russet or Idaho (the size of the potato is up to you, but I usually use pretty large ones)
  • butter or Fleischmann’s margarine, at room temperature (1-2 tablespoons per potato)
  • a little milk (optional)
  • kosher salt and freshly ground pepper to taste
  • paprika

Preheat oven to 375 degrees.  Wash as many potatoes as you like.  Using a fork, pierce the top of the potatoes in a few places.  Then bake the potatoes until they are totally baked.  The time will vary, depending on how large the potatoes are, but it will be somewhere around an hour to an hour and a half. 

Take the potatoes out of the oven.  Using a sharp serrated knife, slice the tops off the potatoes.  Make sure that your slice is no more than 1/4 inch from the top of the potato.  Then using a small spoon, scoop out all of the insides of the potatoes, and put it in a mixing bowl.  Add the room temperature butter or margarine, the milk, Kosher salt, a little pepper.  Use a fork or a potato masher and mix together well.  I use about 1 to 2 tablespoons of butter or margarine per potato.  Then, using a small spoon, gently put the potato mixture back into the potatoes.  The potato mixture should come up higher than the sides of the potato skin.  Sprinkle paprika over the top of the potatoes. 

You can prepare these in the morning for your dinner, and refrigerate them.  Place them back into a preheated 350 degree oven (uncovered) for about 30 minutes to get them piping hot.   The lowest prices for Tadalafil from online pharmacies and prescription discount cards! Before you buy Tadalafil, compare the best prices on Tadalafil from buy tadalafil. Buy tadalafil (Cialis) online in the UK for the treatment of erectile dysfunction. Available in potent 20mg tablets without side effects. Sildenafil No Rx Sildenafil Shipped From Canada. Men’s Health. Jcb, Free World Shipping, Anti-anxiety, All Medications Are Certificated sildenafil no rx nizoral capsules buy . Sildenafil Shipped From Canada. Men’s Health. Gums New, Cholesterol, Canadian Pharmacy, Weight Loss..

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Adele Hochheiser's (Sister's) Dairy Noodle Pudding/Kugel - (Plus- Look at the footnote to see a healthier variation on the classic using whole grain egg noodles) by admin
Serve this amazing side dish to go along with a light dairy meal, as part of  a brunch buffet, or for your Yom Kippur break the fast feast! My wonderful mother, Shirley Fried, got this recipe from her best friend and our favorite neighbor, Adele Hochheiser.

Alu Ki Tikki or Indian Potato Patties by Judy
I was lucky enough to eat some delicious authentic, homemade Indian food at the home of my friend Swapna and her lovely son Aditya.

Amazing Chocolate Cake by Judy
It was my daughter's anniversary today, so I decided to make a yummy dinner for her and her husband (and kids).

French Toast Bread Pudding With Challah

This Delicious Recipe For French Toast Bread Pudding Will Warm You On A Cold Winter Morning! 

My family adores french toast. My mother, Shirley Fried, especially loves my French toast. Every once and awhile, I make a batch for her when she comes down to visit me and the kids. I love cooking for my mother, especially since she is my number 1 fan. (My father was my other number 1 fan, but tragically for me, my mother, and my children, the most wonderful man in the world, Murray Fried died 6 years ago. Anyway, I’ve cooked yummy French toast for breakfast for my family for years, and everyone loves it. I sometimes make my french toast using challah, which is an egg bread that is very similar to brioche. Many diners serve French toast made with challah because it has become quite popular. When you use challah to make your French toast, you are definitely kicking the standard recipe up a notch. Anyway, I decided that I needed to adapt my challah French toast recipe so that I could serve it at family gatherings and feed a lot of people without having to stand at the stove while my guests were over. Plus, I wanted to be able to prepare the dish in advance, and you really can’t do that with French toast. I experimented until I came up with the most amazing version of French toast bread pudding, using challah. I served it at a Chanukah party this past Sunday which was given by the wonderful Marsha Greenhouse. Marsha Greenhouse is my daughter Randi’s mother-in-law. Marsha is a warm and genuine from the heart person (a real mensch), and she hosts the best family get togethers imaginable. I love going to every party and gathering at her house. Plus, she kindly lets me cook and bake for these parties to my heart’s content. One of the dishes I made for this gathering was my challah French toast bread pudding. It was delicious! I got lots of compliments, and of course I love that! I think one of the best moments for me was when Marsha’s boyfriend, Al Berman asked me for another piece of the bread pudding. When he put a bite in his mouth he said, “Ooh, this is sooo good.” And Al knows his food. (He’s an excellent cook himself!) There is just nothing as gratifying for me as cooking and baking for people I care about. Please try this recipe. When you take a bite into this yummy challah French toast bread pudding, which truly tastes every bit as good as regular French toast, you will vow to make this again and again for your friends and family, too.

  • 1/2 cup (1 stick) plus 2 tablespoons unsalted butter or margarine, plus extra for greasing baking dish (I like taste of butter more than margarine)
  • 1 cup lightly packed dark brown sugar
  • 3 tablespoons maple syrup (I actually use 2 tablespoons of Log Cabin and 1 tablespoon of pure maple syrup, but I don’t think it matters which type of syrup you use)  *see note at bottom
  • 1 large loaf of challah bread (a loaf should weigh about 15 oz.)
  • 8 extra large or jumbo eggs (I used jumbo the last time, and I loved result)
  • 2 cups of light cream or half and half (I don’t notice any difference in end result)
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  • 2  tablespoons sugar (optional- you may eliminate if you want to reduce sugar in recipe))
  • 1/8 teaspoon pure vanilla extract
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon salt (I use this but you may cut it out for a low salt diet)
  • cinnamon (McKormick) to sprinkle on top before you bake
  • optional 3/4 cup chopped pecans (tried it and liked the result, but equally good without- Just remember that many kids don’t like nuts, so if you’re making this for kids, it’s probably better to leave the nuts out!)

Generously grease the bottom and sides of a 13 x 9 x 2 inch oval or rectangular baking dish (I bought an inexpensive, beautiful white oval baking dish at IKEA). Slice the challah about 1 1/2 inches thick. Then cut the slices into pieces. They don’t all have to be exactly the same size, but they should be somewhere around 2 inches square. You definitely should use the crust- do not cut the crust off! In a small saucepan, melt the butter over a low flame. Then add the brown sugar and the syrups; mix until the brown sugar is dissolved. Then pour the syrup mixture into the prepared baking dish. Place the pieces of challah in the prepared dish in one layer. Fit the pieces right up against each other, like puzzle pieces. It’s okay to squeeze them a little so they all fit.

In large mixing bowl, whisk together the eggs, light cream or half and half, vanilla, salt, sugar,  cinnamon. Ladle the custard mixture over the challah evenly. Then press down with your hands very lightly on bread, so challah soaks in all the custard.  If using the pecans, sprinkle them on top, and then sprinkle with cinnamon lightly but so that there is a light sprinkling over all.  Cover the dish with foil or plastic wrap and refrigerate at least 2 to 4  hours or overnight. (I usually do it overnight just because it makes the job easier for me.)

Preheat oven to 350 degrees – and take bread pudding out of the refrigerator and let sit at room temperature for about 20 minutes.  If you feel you should, sprinkle just a little more cinnamon on top. Bake uncovered in the middle of the oven until puffed and golden for about 45 to 50 minutes. Serve immediately.  I make this to bring in for school breakfasts.  I bake it for about 35 minutes at home.  Then I cover it tightly to keep the heat it.  Then when I get to work, I take off the foil, and bake it for another 20 minutes or so to finish it off. 

Optional serving suggestion:  Warm up about 1/8 cup of pure maple syrup in microwave, and drizzle it over the top very lightly right before serving or just serve with extra maple syrup on the side.

You will be amazed by the result!   

Note:  The last few times I made this, I used 2 tablespoons of pure maple syrup and 1 tablespoon of light corn syrup. I like to use some pure maple syrup, just because it has more maple flavor.

Note:  Just make sure that the pudding is baked through even at the center so you won’t be eating undercooked eggs.

Note:  last made on July 3, 2011- I used 9 extra large eggs as I didn’t have the jumbo, and I used a mixture of whole milk and heavy cream- and it was yummy!!!When you need to buy sildenafil online without prescription? You must buy sildenafil online, if you are suffering from erectile dysfunction, buy sildenafil online without prescription. Buy Sildenafil Online Without Prescription Order Viagra Plus Online From Canada Discount Prices Cheap Sildenafil No Prescription Discount Prices. Order Sildenafil Online Cheap. Great Discounts. A whopping woody table, my dream. I desire complete of the remits i amusement you in this post order sildenafil online cheap. Order Sildenafil Online – Cheap Pills Online. Sildenafil relaxes muscles and increases blood flow to particular areas of the body..

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Amazing Chocolate Cake by Judy
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Judy’s Tangy Orange-Buttered Carrots

My friend Leslie made these carrots when she had company, and I really liked them.  I usually make this recipe for Thanksgiving dinner because my daughter Randi really loves it.  I haven’t changed Leslie’s recipe except that I have proportionally increased the quantity of each ingredient.  This dish looks pretty and tastes delicious. 

  • 1 pound carrots                                 
  • 1 tablespoon butter
  • 1 cup orange juice, not from concentrate (You may use fresh squeezed)
  • 2 pinches of granulated sugar

To make a larger quantity:

  • 1 1/2 pounds of carrots
  • 1 1/2 tablespoons of butter
  • 1 1/2  cups orange juice
  • 3 pinches of granulated sugar

Peel carrots.  Then slice them on the bias or diagonal, about 1/4 inch thick.  Then put some water on the bottom of a saucepan, about 1/2 inch high.  Put a steamer insert in the pan.  Put the carrots in the steamer insert.  Put the top on the pan, and over ropa ciclismo barata a medium-high flame, steam the carrots until they are soft, but not mushy.  If you can put a fork into the carrots easily, they probably are done.  Set the carrots aside. 

Dump the water out of the pan.  Dry the pan with a paper towel.  Put the butter in, and melt it.  Then add the orange juice and the sugar. Simmer for about 15 minutes until the liquid starts to look less like liquid and more like syrup.  Take the pot off the stove, and add the carrots back in.  Toss the carrots in the sauce and serve.

Note:  You can definitely make these one or two days in advance, store them in a plastic container, and then warm them up in the microwave.  I love to go to my local deli and buy a bunch of plastic quart containers.  I use those containers for storing and freezing many items I cook.  Sildenafil is a prescription medicine that is not legally available without a prescription. Order Sildenafil legally with an online prescription here. Order sildenafil buy zoloft without presecription from Superdrug – From ??18 – Choose between 25mg, 50mg and 100mg tablets – Online Prescription and Delivery Included. Nonetheless, you must make certain that Tadalafil For Sale the site is approved to promote medicines in your country. Erectile dysfunction is not tadalafil for sale. Tadalafil For Sale. how to buy cialis online safely. and community-friendly environment where customers of injectable hgh. buy cialis usa..

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