Czechoslovakian Cakes

When I was growing up, I lived around the corner from the Kobb family in Plainfield, New Jersey.  Sherill Kobb was someone I loved spending time with, even though she was basically my mother’s friend.  Sherill was (and still is) a marvelous baker and cook, and this recipe was a recipe she had gotten from one of her mother, Molly.  I remember sitting and talking to Sherill one day in her kitchen when I was about 16 years old.  She had just baked this recipe, and she gave me one of the cakes.  I went wild for it.  Sherill wrote down the recipe for me right then and there.  I started making it after I got married.  These delicious treats are great to include in a dessert assortment for a party, or to bring to someone’s house.  They are rich and delicious.  The flavor of the cake is outstanding. 

  • 1/2 pound (2 sticks) butter or margarine – I use Fleischmann’s salted margarine
  • 1 cup granulated sugar
  • 2 extra large or jumbo eggs
  • 2 cups unsifted, unbleached flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 pint fresh blueberries
  • sugar and cinnamon for sprinkling

Note:  For some reason, I think the taste of the cake is even richer when you use margarine instead of butter.  Also, there is no vanilla in this cake, so don’t worry about the fact that vanilla is not on the list of ingredients.  The cake tastes much better without it.

Preheat oven to 350 degrees amd grease the sides and bottom of a 9 x 13 Pyrex dish or non-stick metal pan with butter or margarine.

Wash the blueberries and then set aside to dry on some paper towels.  In a medium bowl, put your flour, baking powder, and salt.  Whisk by hand just to blend.  Set aside.

In the bowl of an electric mixer fitted with a paddle attachment, cream the butter or margarine with the sugar on medium-high speed for 3-5 minutes, until light and fluffy.  Crack the eggs into a small bowl.  With the mixer on medium speed, add the eggs one at a time, scraping down the bowl once during mixing.  With mixer on low speed, add your dry ingredients just until blended.  Spread the batter evenly with a rubber spatula into your prepared pan.  Sprinkle the blueberries evenly over batter in a single layer.  Sprinkle the top lightly with sugar and cinnamon.

Bake in the center of the oven for 40-50 minutes until the cake is lightly browned around the edges and slightly browned on top and a toothpick comes out clean.  Cool on a baking rack for 50-60 minutes.  Cut into 24 squares and put on a serving dish.  Serve at room temperature.

****As another variety, spread batter in a 10 inch springform pan, and top with about 14 prune plums, cut in half along the longer side of the plum, and pitted, skin side down.  Then sprinkle with cinnamon and sugar and bake about 60 minutes until  lightly browned around the edges and on top, and a toothpick comes out clean.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, zoloft side effects in women buy sildenafil online cheap. Sildenafil ratio 100mg kaufen buy sildenafil online cheap wellbutrin sr best generic cheap sildenafil 50mg provera drug interactions..

Grandma Hindes’s, Nana’s, and Especially My Matzo Brei for Passover

This is a family heirloom recipe.  This was another absolute favorite dish of mine when I was a little girl.  My mother made this Passover dish the way her mother did. I took over the job of making the matzo brei when I was about 15 years old, and I’ve been making it ever since.  I have never seen a recipe like this one for matzo brei; it is unique. What you end up with is something that is similar to French toast, but better.  It does take some effort, but it is so worthwhile.  Your family will love you for it.  Just try it – I know you’ll agree that it’s worth the effort.

  • whole sheets of matzo  (For best results, use Manishewitz regular matzo.  You will need about 2 sheets of matza per person.)

  • lots of extra large or jumbo eggs (about 3 eggs per person)

  • regular milk (about 2- 3 tablespoons for every 4 eggs)

  • margarine for frying (I use Fleischmann’s)

  • granulated sugar and pure maple syrup for serving

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For 2 people, beat about 4 eggs to start with in a wide shallow bowl.  Mix in about 2 tablespoons of whole milk.  Gently break 1 matzo into approximate fourths.  Soak it in warm water in a wide shallow bowl , aluminum tin, or other shallow pan until the matzo begins to soften.  Very gently, squeeze as much water out of the pieces as possible without breaking the matzo.  Then place the pieces gently in the bowl with the egg mixture.

Put a big chunk of margarine in a large, preferably non-stick frying pan, over a medium-high  flame.  Transfer pieces of matzo into pan to begin frying. Fry until beautifully browned on the bottom, flip, fry until browned, and serve.

Start soaking process immediately with a new sheet of matzo.  Repeat frying process.

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Nana’s Pineapple Noodle Pudding (Noodle Kugel)

This recipe is one of my mother’s all time favorites.  It’s called Nana’s Noodle Pudding  because that is what my three children called my mother from the time my first child Randi could talk.  My mother usually made this to go with chicken for a Friday night meal.  I don’t think any of my kids love this recipe, but Nana does, I do, and I think you will too. 

  • 1 pound extra wide or broad egg noodles
  • 1 stick (1/4 lb. butter or margarine (I use Fleischmann’s margarine)
  • 4 extra large or jumbo eggs, beaten
  • 3/4 cup granulated sugar
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  • 1 large can (15-16 oz.) of crushed pineapple in natural juice
  • cinnamon to taste

Preheat oven to 350 degrees.  Grease wll the sides and bottom of a glass 9 x 13 baking dish.      

Bring a large pot of water to a boil; then cook noodles till al dente and drain noodles in a collander.  In the same pot you used to boil the water, put the stick of margarine.  Melt it on low heat.  Take the pot off the stove, and add the noodles back.  Mix gently with a rubber spatula.  Then add sugar, the pineapple with its juice, the beaten eggs, and about 1/2 teaspoon cinnamon.  Mix everything gently with rubber spatula. 

Pour into greased dish and smooth with rubber spatula.  Sprinkle the top pretty heavily with more cinnamon.  Bake until kugel is nicely browned on top and browned on edges and bottom. 

Note:   You can prepare this up to 2 days ahead and keep in refrigerator unbaked until you are ready to serve it. You can also freeze it unbaked, then defrost in refrigerator, and bake it.

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The Best Light and Creamy Cheesecake (Passover Version Included)

Forget The Cheesecake Factory!  You Can Learn To Bake The Most Amazing Cheesecake In The World!  

I adapted this recipe from one that was given to my mother and to me by another one of our wonderful neighbors, Lenore Velinsky.  Lenore was a marvelous cook.  She really loved cooking for her husband Arthur, and for her three boys, Richard, Ira, and Jimmy.  This was her cheesecake recipe, and it was amazing.  I have baked it many times, and it has always come out perfectly.  For me, this is the quintessential cheesecake. This cheesecake is light yet creamy. It has undertones of lemon and only a hint of vanilla. The taste is so wonderful, that the only topping I like to put on is a sprinkling of cut up strawberries or nothing at all.  I love to make this cheesecake recipe for special celebrations or bring it to family gatherings. Everybody goes wild for this cheesecake! Please try it.  I know you’ll agree that it’s the dreamiest cheesecake ever. If you bring this cheesecake with you to a gathering of friends or family, you will be the Next Cooking Star.  I know you’ll agree that this cheesecake is nothing less than heavenly!

For the crust:

  • 2 cups graham cracker crumbs

  • 1/2 cup sugar

  • 1 stick melted butter or margarine (try reducing to 6 tablespoons next time)

  • 1/2 cup  finely chopped pecans (optional) (I like addition of nuts to crust)

  • 1/4 teaspoon cinnamon (optional) (cinnamon adds flavor)

For the filling:

  • 2 1/2 pounds Philadelphia brand cream cheese (5- 8 oz. packages, at room temperature (I often use 3 packs of the Philadelphia 1/3 Less Fat- Neufchatel, and 2 packs of the regular, but you may use all regular) 6-1-10- this time I used all regular, and it definitely is richer and maybe a little heavier- so I think I like it better with 2 of the light and 3 of the regular or 3 of the light and 2 of the regular.)

  • 1 1/2 cups granulated sugar

  • 5 extra-large eggs, separated at room temperature

  • 1 pint sour cream (not light)

  • pinch of salt

  • Juice of 1 large lemon or 2 smaller lemons (about 3 tablespoons fresh or in a pinch 1 1/2 tablespoons frozen Minute Maid lemon juice)

  • 1/8 teaspoon pure vanilla extract

For the topping (optional):

  • 1 quart fresh strawberries sliced and piled on top (or served on the side), but optional

Preheat the oven to 300 degrees.

To make the crust, grease a 10 inch springform pan, bottom and sides. Combine the graham cracker crumbs, sugar, melted butter and chopped pecans in a bowl. Then pour some crumbs into the bottom of your pan. With your hands, press the crumbs into the bottom. Then turn the pan on its side. Keep adding crumbs, turning pan until you have used up all the crumbs. The crumbs should go almost up to the top of the pan. Bake for 8 min. Put in the refrigerator to cool while you are preparing the filling.

To make the filling, first separate your eggs, and set aside.  Cream the cream cheese in the large bowl of an electric mixer fitted with the paddle attachment on medium-high speed until lightened and as lump free as possible, about 5 minutes.  Add the sugar on medium speed and blend.  Add the yolks on low speed, one at a time, just until blended. Scrape down the bowl and beater as necessary. On low speed, add the lemon juice, the vanilla, and the salt. Then on low speed, add the sour cream, just until blended.  Whip egg whites in a separate bowl using electric mixer on highest speed with the whisk attachment until stiff peaks form. Then pour the whipped egg whites into your batter, and fold in by hand. Pour batter into the cooled crust.

Note:  If you have 1 large bowl and 1 smaller bowl for your electric mixer, you can use the large bowl to mix your batter, and the smaller bowl to whip the egg whites.  If you only have 1 bowl for your mixer, whip the egg whites first, then transfer them to another bowl, wipe the bowl dry, and proceed to make the batter.  Your egg whites may deflate a bit though if you do this, but it shouldn’t affect the cake. I do like to whip my egg whites last so they don’t lose any volume.

Bake for 1 hour and 20 minutes. Turn oven off. Open oven door slightly. The cake will not be completely set in the center. Let cheesecake sit in oven for 1 more hour with the oven door slightly ajar.  Then take the cheesecake out of the oven and allow it to sit at room temperature for another 2-3 hours until completely cooled.

Run a knife around the outside of the cake. Then release the outside of the springform pan, and carefully lift the sides of the pan over the cake to remove them. Leave the cake on the bottom of the springform pan and place it on your serving platter. Cover the cake with good plastic wrap and refrigerate it overnight.

When you are ready to serve it, slice up 1 quart of strawberries and pile them on top of the cake or serve on the side if desired. But this cheesecake is so delicious, that it will stand on its own with no topping!

Note: This cake is creamier and even better if made 24 – 30 hours before you serve it!

Hint:  I enjoy serving this cheesecake with no topping, because only then it is really possible to totally savor the incredible taste and texture of this cake, so that is why I actually recommend that if you want to serve it with strawberries, cut them up and serve them on the side. 

Passover Version

Everthing remains the same, except the crust.

Passover crust

1 1/2 cups matzah meal

1 1/2 sticks unsalted butter or margarine – melted

1/2 cup finely chopped pecans or walnuts

1/2 cup sugar

2-3 teaspoons cinnamon (necessary to cut bland flavor of matzah meal)

Mix all ingredients in a bowl.  Grease bottom and sides of large 10 inch springform pan.  Coat bottom and sides with mixture.  Bake at 300 degrees for 8 minutes.  Set aside to cool while you prepare the filling of the cheesecake.  Follow filling ingredients and instructions as well as baking time instructions above.

Judy’s Famous Birthday Cake – My Family’s All Time Favorite Cake!

 Bake this incredible white cake with rich chocolate frosting for any special occasion! 

I have three children. Randi is my oldest; she’s 25 years old. Next is Danny- he’s 22. And last but definitely not least is Benji- he’s 18. When my children were little, I started the tradition of cooking a special birthday dinner for them, which of course had to include a birthday cake. I adapted this recipe from a recipe of my mother’s (Nana to my kids).   I have so many wonderful memories of all these birthday dinners that all ended with this amazing cake. The combination of the fluffy, buttery cake with the incomparable dark, glossy, chocolaty icing is so good, you will not be able to stop eating it! I know one thing for sure. To this day when I bake this cake, even though my kids are pretty much grown, they still replique montres de luxe fight over who’s going to get to lick the spatula or the bowl when I make the icing! I promise you – if you make this cake once for your family, you will want to start your own family tradition of making this cake for your children’s birthdays!

Continue reading Judy’s Famous Birthday Cake – My Family’s All Time Favorite Cake!

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Aunt Helene’s Easy, Light and Creamy Cheesecake

You Don’t Have To Be An Expert Baker To Bake Your Own Outstanding Cheesecake!

I adapted this recipe from a recipe for cheesecake that I got from my ex-husband Joe Kahn’s wonderful Aunt Helene. Aunt Helene is a wonderful cook and baker, and I was lucky to have the chance to eat some of her delicious homemade food. This recipe for cheesecake is one of her specialties. I make this recipe for cheesecake often. It calls for less cream cheese than my other recipe and it is a little smaller. You will be surprised when you see how easy it is to make homemade cheesecake. Say goodbye to Sara Lee!

for the filling:

  • 1 pound (2-8 ounce bars) of Philadelphia brand cream cheese at room temperature
  • 1 cup granulated sugar
  • 1 pint (16 ounces) sour cream
  • 6 extra large eggs (cracked and set aside in a bowl)
  • juice of one fresh lemon (about 2 tablespoons)
  • 1/2 teaspoon pure vanilla extract
  • dash of kosher salt (1/8 teaspoon)

for the crust:

  • 1 3/4 cups graham cracker crumbs
  • 1/2 cup sugar
  • 1 1/2 teaspoons cinnamon
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  • 1/4 cup (4 tablespoons) melted margarine or butter
  • 1/4 cup finely chopped pecans

to make the crust:

Preheat oven to 300 degrees. Grease the bottom and sides going 3/4 up from the bottom of the pan of a 9 inch springform pan.

Mix the graham cracker crumbs with the melted margarine or butter. Pat the crumbs into the bottom and 3/4 of the way up the sides of prepared pan. Bake in preheated oven for 8 minutes. Take out and cool.

to make the filling:

In large bowl of Kitchen Aid or other electric mixer fitted with the paddle attachment, beat room temperature cream cheese until it is smooth and as lump free as possible. Add the sugar and mix till blended. Then add the sour cream and blend on low speed. Pour in the eggs, the fresh lemon juice, the vanilla, and the dash of salt. Blend on low speed till filling is very smooth.

Pour filling into cooled crust. Place carefully in center of oven. Bake for 1 hour. a cure for genital herpes Turn oven off. Let cheesecake sit in oven for at least 3-6 hours with door closed. Take out. Let sit on counter until it isn’t warm at all. Then take the sides off the pan. Place the cheesecake (which is still on the bottom of the springform pan) onto whatever cake plate you will be serving it on. Wrap the cheesecake well with plastic wrap, and let it sit in the refrigerator overnight. Serve the next day.

Serving Suggestion:

Slice 1 – 2 pints of fresh strawberries and pile on top of cake right before you serve it, or serve a bowl of sliced strawberries on the side.

Hint #1: If you like your cheesecake to be really light and fluffy, then separate the eggs first and set the egg whites aside. Add only the yolks to the cream cheese mixture initially. When you are done mixing all of the ingredients for the filling, whip the egg whites separately until stiff (but not dry) peaks form. Then fold the egg whites in right before you pour the filling into the crust.

Hint #2: I start baking the cake around 4 or 5 in the afternoon the day before I plan to serve it because of how long the cake stays in the oven after it finishes the actual baking. Helene just keeps the cake in the oven overnight and refrigerates it the next morning. I don’t feel that is necessary, but I’m sure keeping it in the oven overnight won’t hurt it. 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..