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..

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..

Very Best Potato Pancakes

This recipe is the one I developed and have used for years whenever my family is in the mood for potato pancakes.  These are the real thing.  I always make them by the dozens for Chanukah.  A few years ago, I included them in my menu for a Christmas Eve party at my boyfriend Jim’s house.  The funniest moment of the night to me was when one of the guests, who was Italian walked in and asked me if I was cooking potato latkes.  My potato pancakes disappeared as quickly as I served them.  For a party, I like to make them small, about the size of a silver dollar pancake.  I usually use matzo meal fussball trikots kaufen in them, but I have often used flour instead, and they come out fantastic.  They have a slightly lighter texture with the flour.  Try them both ways, and decide which you like better.  I serve them with apple sauce and sour cream.  They are extremely easy to make, so please try your hand at this.  You won’t regret it!

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  • 3 large sized Idaho or russet potatoes
  • 2 large eggs or 1 jumbo egg
  • 1 medium to large onion
  • 1/4 cup all-purpose flour or matzo meal  
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon pepper
  • Vegetable oil for frying (for the best taste, use corn oil)
  • Sour cream and applesauce for serving

Peel and quarter the onion. Then peel potatoes, and pat them dry with paper towels, and quarter them. Crack egg or eggs into a blender. Add a few pieces of one potato, and then blend it. Then add the rest of the potatoes and the onion. Blend on high until the mixture is the consistency of apple sauce. The mixture should not be so pureed that it looks like liquid. It needs to be lumpy. But there should not be any whole pieces of potato or onion in it. When the blender is full, dump the mixture out into a large mixing bowl. If you are doubling the recipe, repeat and dump the mixture a second time into the large mixing bowl. Then add the matzo meal or flour, the salt, and pepper. Mix with a rubber spatula.

Heat oil ,about 1/8 to 1/4 inch high, in large frying pan over a medium to high heat (I use both non-stick and regular). Drop spoonfuls of batter into oil, about the size of silver dollar pancakes. You will be able to see when the latkes are really starting to brown. Loosen them Fussball hallenschuhe with a good, sharp spatula from the pan, and if they are really browned on the bottom, flip them over. Then brown them on the other side. As they are done, take them out and put them on paper towels to drain. Flip them over on the paper towels to drain on the other side. Eat immediately with applesauce or sour cream. Or, you may freeze them once they have cooled.

If you are heating up your frozen latkes, take out as many as you wish right from the freezer, and put them into a preheated 375 to 400 degree oven on a sheet pan covered with aluminum foil, or a disposable cookie sheet with sides, and heat for about 15 minutes or until they are hot and bubbly.

Note: If I freeze them, I usually use an aluminum tin, and I make layers without overlapping the latkes, and I put a sheet of aluminum foil in between my layers.Tadalafil Without Prescription. Online Drug Shop, Secure and Anonymous. Need a product that isn`t in the site? Call US!. Online support 24 hours tadalafil without prescription. Buy Tadalafil online after comparing prices. Order Cialis without a prescription. Learn more about cost of generic Cialis. Buy Tadalafil Online Without Prescription. Men’s Health. Dental Whitening, Erectile Dysfunction, Visa, Mastercard, Amex, E-check buy tadalafil online without prescription. Buy Tadalafil online without prescription improved erectile function! You have problems with erectile function? You want to get active and long sex?.

My Favorite Chanukah Cookies

This is my favorite recipe for buttery, sugary cut out Chanukah cookies.  When my son Benji was going to Hebrew School, he made these cookies in his class.  I got the recipe from his Hebrew school teacher.  I loved and still love making these cookies with my three children.  It was actually one of the few recipes I enouraged them to help me with.  I sometimes let my children roll the dough out and cut out the shapes with the Chanukah cookie cutters.  Then I always let them decorate the cookies.  They really went to town decorating their cookies with different colored sugar.  When the cookies came out of the oven, they each kept their own cookies.  It was so cute.  Their favorite shapes were the menorah, the dreidle, and the Jewish star.  The sad thing for me today was that I made a batch of these cookies all by myself.  It just wasn’t the same.  I  still have one third of the dough left, and I’m planning on forcing my son Danny, who is 22 years old and still lives with me, to make that last batch of cookies with me, and I will absolutely insist that he decorate the cookies too.

1/2 pound (2 sticks) unsalted butter or margarine (I use Fleischmann’s salted margarine) at room temperature

3/4 cup granulated sugar (on 12/2011 I reduced the sugar to 2/3 cup which turned out great)

1 extra large egg, room temperature

1 teaspoon pure vanilla extract

2 1/2 cups unbleached flour

1 teaspoon Kosher salt (if using unsalted butter which as of 12/2011 is my preference)

1 teaspoon baking powder

Variety of different colored sugar (I use blue, pink, green, red, and yellow)

In bowl of food processor with metal blade or mixer with paddle attachment, cream margarine or butter with sugar until light and fluffy.  Add egg and vanilla and mix.  Add the flour, and sprinkle the baking powder and salt right over the flour.  Pulse until mixture comes together as a ball.  Dump the dough onto a lightly floured board or piece of wax paper.  Turn it a few times and futbalove dresy flatten slightly.  Cut it into 3 equal sections.  Wrap each section in plastic wrap or wax paper, and refrigerate at least one hour.

Take one piece of dough out or refrigerator.  Preheat oven to 350 degrees.  Put a sheet of parchment paper on a cookie sheet.   Sprinkle a little flour on a sheet of wax paper.  Sprinkle some flour on top of the flour.  Roll out 1/4 inch thick.  Cut out shapes.  Transfer the cut out shapes onto the cookie sheet.  Reroll the leftover scraps and cut out additional shapes.  Transfer to the cookie sheet.  Then sprinkle the cookies with the sugar to your liking.  Bake for about 10 minutes until the cookies just start to brown around the edges.  Cool on a wire rack.

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Rich Penne with Four Cheeses

I wanted to create a baked pasta dish that would be a little different and maybe a little more elegant than my standard (but still delicious) baked ziti.  I like the color of the sauce in this dish; it’s light pink, almost the color of a vodka sauce. I tested this  new dish out on my children, and they loved it.  Then I prepared it for a Christmas Eve party that I was doing all of the cooking for at my beau Jim’s house. I think you will agree that this cheesy, rich dish is just delicious!

  • Kosher salt 
  • 1 pound penne rigate pasta (I like the brand De Cecco best because it stays al dente) 
  • 2 cups heavy cream 
  • 12 ounces crushed tomatoes in thick puree
  • 1/2 cup freshly grated Romano or Parmesan cheese
  • 2 tablespoons ricotta cheese (whole milk or part skim)
  • 4 ounces fontina cheese, cut into a medium dice
  • 1/2 pound (8 ounces) fresh mozzarella cheese, cut into a medium dice (you can substitute regular mozzerella cheese)
  • 1/2 teaspoon crushed red pepper flakes 
  • 1/2 teaspoon freshly ground pepper
  • 3 tablespoons unsalted butter (for dotting over the top of the dish)

Preheat oven to 400 degrees and butter a 9 x 13 rectangular or oval baking dish.

In a very large pot, bring salted water to a boil.  Put the cream, the tomatoes, the romano cheese, the ricotta cheese, the mozzarella cheese, the fontina cheese, the pepper, and the red pepper in a large mixing bowl. Then cook the penne to al dente.  Drain the pasta well in a colander, and then add to all the ingredients in the mixing bowl.  Mix well with a rubber spatula.  Pour into prepared baking dish.  Dot with butter.  Bake until bubbly and browned on top, about 35 minutes. 

Note:  You can prepare this up to 2 days in advance and put in the refrigerator unbaked.  Then let it come to room temperature before you bake it.  If you bake it right out of the refrigerator add 15 minutes to the baking time.      Sildenafil Buyers Uk, Cheap Sildenafil Online. Online Pill Shop, Big Discounts. Our pharmacy can arrange delivery just anywhere in the world, periactin syrup cheap sildenafil online. Viagra samples cheap sildenafil online pharmacy cheapest discount buy for sale price prescription without 100mg tablet brand. Buy low cost Sildenafil online from Doctor Fox, fast approval and delivery from a UK pharmacy – from ??1.50 per tablet, fully regulated sildenafil online. Buy Sildenafil online from a UK registered online doctor and pharmacy. You can order Sildenafil online without a prescription. Just complete an assessment..

Judy’s Tasty Flounder Or Haddock Oreganata

About 25 years ago, I had eaten shrimp oreganata out, and I really loved it.  I decided it was time for me to come up with my own version.  This recipe is so easy to make, and it turns baked flounder, haddock, halibut, or scrod into a special dish.  I make this for holiday meals because my daughter Randi really likes it a lot.  It looks very impressive when you bring it buy doxycycline eu Lacné Futbalove Dresy to the table, and what’s so great is that it is so easy to prepare.

  • 1 to 2 pounds fresh flounder or other mild fish fillets
  • fresh lemon juice from 1 to 2 lemons or 1-2 tablespoons frozen Minute Maid lemon juice, defrosted
  • garlic powder (just as good!) or fresh crushed garlic
  • Kosher salt
  • fresh ground pepper
  • dried oregano
  • fresh romano or parmesan cheese, shredded or grated (I prefer the shredded)
  • plain dry bread crumbs or my favorite to use –  (Colonna brand Italian bread crumbs)
  • extra virgin (healthier) or light olive oil

Preheat oven to broil- high setting.  Put your oven rack in the middle of the oven or slightly below the middle. Put fish fillets on a lightly oiled foil lined sheet pan.  Sprinkle fish with kosher salt and freshly ground black pepper.  Drizzle fish all over with lemon juice.  Next, sprinkle bread crumbs over fish so fish is nicely covered with crumbs.  Next, sprinkle garlic powder over futbalove dresy na predaj crumbs, then oregano, then a little more kosher salt and freshly ground pepper.  Next, sprinkle shredded or grated cheese lightly on the bread crumbs . Finally, drizzle olive oil over the crumbs to dampen. (I sprinkle a little more garlic powder on at this point.)  Put sheet pan in oven (on middle rack) under the broiler.  Broil until lightly browned and bubbly about 8-15 minutes, depending on the thickness of the fish.

Note:  Watch the fish carefully as it broils.  If the topping on the fish starts to burn, turn the oven off of broil, and finish cooking at about 400.

Serving suggestion:  Serve with a salad of fresh baby spinach with sliced fresh strawberries and walnuts with a lemony vinaigrette and  fresh corn on the cob for an amazing and healthy  summer meal! (See my recipe for the lemon vinaigrette.) Tadalafil Buy Online Uk No Prescription Pharmacy Uk. Men’s Health. Free Courier Delivery, Stop Smoking, Erectile Dysfunction, Discount System tadalafil buy online. Tadalafil Buy Online Uk – Great Discounts. Tadalafil relaxes muscles and increases blood flow to particular areas of the body. Tadalafil under the name of Cialis. Discount wholesale order tadalafil, online cheap canada cheapest cipla buy pill generic super no prescription usa tablets india for. Viagra samples cheapest in order tadalafil online cheap. Tadalafil no prescription. Excellent quality. Generic Tabs Online No Prescription! Save your Time and Money. Cheap Tadalafil Online Pharmacy..

Shrimp Scampi over Spaghetti

This is a delicious shrimp scampi recipe, with tons of flavor.  The recipe below will serve about 3-4 people, and you can double it if you are serving more people.  It is tasty and delicious!

  • 1 pound large or extra large uncooked shrimp (easiest is using frozen peeled and deveined shrimp straight from the freezer)
  • 4 tablespoons unsalted butter
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons chopped or crushed garlic (about 6-7 cloves) (chopped gives more flavor)
  • fresh ground pepper to taste (about 15 good grinds)
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  • Kosher salt, about 2 teaspoons (reduce salt to 1 1/2  teaspoons if your butter is salted)
  • 1/4 -1/2 teaspoon red pepper flakes
  • about 1/4 cup of fresh parsley, or more if you like
  • zest of 1 lemon, grated (zest is the yellow part only)
  • juice of 1 large lemon
  • 2/3 pound of spaghetti ( I like De Cecco the best because even if you cook it past al dente, it stays firm)

Peel and devein the shrimp.  You can do this a few hours in advance and then keep refrigerated until you are ready to cook the dish. But if you use the frozen peeled and deveined shrimp, you can take the bag of shrimp right out of the freezer and pour it right into the pan.  How easy that is!

Heat water in large pot.  Add salt to the detské kopa?ky boiling water.  Cook your spaghetti according to the directions on the box (for al dente), and then drain.  Try to coordinate the cooking so that the pasta is done when the shrimp is done.

In a large saute pan (I did not use a non-stick pan for this, but you can if that’s what you have), melt the butter over low heat.  Add the olive oil.  Add the red pepper flakes and cook over  low to medium heat for 1 minute.  Then add the garlic.  Cook over low heat for 1  minute until the garlic is translucent- you do not want the garlic to become browned! If your garlic becomes burned, you really need to start over.  Add the shrimp,  the Kosher salt, and the pepper, and raise the temperature to medium.  Saute the shrimp, turning it so the shrimp gets cooked on all sides for 4-6 minutes just until the shrimp turn pink. Add a very light sprinkle of red pepper flakes, and 1 or 2 cracks of black pepper. Taste one shrimp to see if it is done.  Turn the heat off under the pan and add the lemon juice, the zest of the Billige fodboldtrøjer tilbud lemon, and the parsley.  Mix well.    Immediately add the cooked spaghetti to the pan and toss well to combine. If your spaghetti is totally cool when you add it to the pan, then put the flame on medium for a minute as you toss the spaghetti with the sauce, so that the pasta warms through.  Put on a large platter or in a large serving bowl and serve immediately.

Note:  You may substitute linguine for spaghetti.

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Judy’s Perfect Blueberry Muffins, Or Jam Muffins, Or Chocolate Chip Muffins

This is a very simple, but perfect recipe for blueberry muffins.  I adapted this recipe from one I got from a mother of one of my daughter Randi’s friends when Randi was in the second grade.  So I’ve been making this recipe for about 17 years.  And in all that time, I have never tasted a better muffin than this.  I have given this recipe out to countless friends and family.  One of my mother’s and my wonderful friends, Sherill, who is a marvelous baker, adores this recipe.  Whenever she sees me, she thanks me for giving her this recipe.  If you bake a batch, you will discover the wonderful taste and texture of these muffins, and you will be hooked, too!

  • 1 1/2 cups unbleached flour (Sometimes, I use 1 cup organic unbleached King Arthur flour plus 1/2 cup organic white whole wheat King Arthur flour, or 3/4 cup of each but my daughter uses all whole wheat- the 1 1/2 cups.  I prefer the mix of the two.  When I do this, I add a little more milk, just maybe a tablespoon to adjust for the heavier flour). 5/31/13- I added about 1 teaspoon of fresh lemon juice too, as I had the extra lemon- very nice, but not necessary. 5/31/14- I added a little lemon zest and the lemon juice- liked it.
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar (I’ve been reducing this to a little less than the 1/2-somewhere between 1/3 and 1/2 now)
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  • 1 extra large egg
  • 1/2 cup vegetable oil (I use corn, canola, or extra-light olive oil, but light olive oil is my preference)
  • 1/4 cup whole milk (You can also use lowfat or skim if that’s what you have on hand)
  • 1/4 cup orange juice (no pulp, and not from concentrate- I have also squeezed juice straight from an orange)
  • about 2 cups fresh- preferably or 1  1/2 cups frozen blueberries, rinsed and then dried with a paper towel, dusted with flour before adding to mixture

Preheat oven to 375 degrees, and put muffin cups into a fodboldtrøjer børn standard 12 muffin tin.  In a large mixing bowl, put flour, baking powder, salt, and sugar. Whisk by hand just to blend the dry ingredients.  Set aside.

Measure the oil into a one or two cup pyrex measuring cup, add the 1/4 cup milk to the oil, then the 1/4 cup orange juice.  Crack the egg in, then mix with fork to blend.

Make a well in the dry ingredients.  Pour the wet ingredients in; fold the wet ingredients into the dry with a rubber spatula only until they are just blended.  Do not overmix! When the mixture is still lumpy, gently fold in the blueberries.  Spoon the batter into the muffin cups- about 3/4 cup full.  Bake them about 25 minutes until they are browned on top.  Cool the pan on a wire rack until the muffins are cool enough to take out.

Note- I make another variety by using jam instead of blueberries.  I spoon a little batter in each muffin cup.  I use a miniature ice cream scoop to measure out enough batter just to cover the bottom of the muffin cup.   Then I put about a teaspoon or so of either raspberry, strawberry, cherry jam on top of the batter.  Then, I top the jam off with another scoop of batter.  Just pop these jam muffins in the oven.  Your children will love these as much as mine do!

Another variation is to leave the berries out, and mix in about 6 oz of semi-sweet chocolate chips with the batter.  Buy Tadalafil Online Cheap – No Prescription needed. 100% Satisfaction! Cheapest Drugs for sale. Easy and Fast order processing. Fast order buy tadalafil online cheap. Buy Tadalafil Online Cheap. Online Drug Shop, Secure and Anonymous. We ship with EMS. All medications are certificated! Sildenafil without prescription. Men who suffer from Erectile Dysfunction (ED) can go to their GP for Sildenafil. But what if talking to your GP is too daunting sildenafil without prescription. Buy Sildenafil Without Prescription. Men’s Health. Women’s Health , Safe & Secure, Blood Pressure, Dental Whitening..

Grandma Hindes’s Apple, Nectarine or Peach, or Blueberry Fritters

This is another outstanding recipe from my Grandma Hindes.  I never had her apple fritters, but I did have my mother’s.  This dish was one of my mother’s favorites when she was growing up.  My mother always mentions what a great cook her mother was, but for some reason my mother didn’t appreciate most of her mother’s cooking when she was growing up.  But my mother did love my grandmother’s apple fritters – a lot.   I remember hearing my mother explain how my grandfather and my Uncle Nat would come home every noon from the dress factory they owned and worked at in South River, N.J. (The South River Dress Company), to one of these delicious full course lunches.  The apple fritters were one of the delicious side dishes she made for them for lunch.  My mother made these when I was growing up, too.  These are delicious!  When most migliori repliche orologi people think of fritters, they think of something that is roundish in shape and deep fried.  These are neither. They are more like a pancake, with a light and airy batter, with delectable chunks of sweet apple inside.  You have to try them.  Really, I can’t tell you how lucky you are to have the opportunity to make this family, heirloom recipe!  Don’t miss this rare opportunity!

  • 4 extra large eggs
  • 1 cup of regular milk
  • 1 1/2 cups unbleached flour 
  • 2 generous pinches baking powder (each one about 1/2 teaspoon)
  • 2 pinches Kosher salt (each one about 1/4 teaspoon)
  • 2 heaping tablespoons granulated sugar
  • 6 large Rome, Winesap, Granny Smith, Yellow Delicious, or other baking apples, cut into thinnish chunks (or blueberries, peaches, nectarines- see note below)
  • oil for frying ( corn or canola)

Peel and slice the apples.  In a large mixing bowl, whisk the milk with the eggs.  Whisk in the flour, the baking powder, the salt, and the sugar until the mixture is as lump free as possible.  I usually need to add the 1/4 cup more flour mentioned above if the batter is too thin.  Fold in the apples with a rubber spatula.

Heat corn oil or canola oil in a large frying pan, about 1/8 to 1/4 inch high.  Drop spoonfuls in about the size of silver dollar pancakes.  The batter will get a bit puffy, and when it is nicely browned on the bottom, flip over with a spatula.  Brown on the other side, and drain on paper towels.  I serve them with granulated sugar served on the side, but I guess you could sprinkle them with confectioners sugar.  The taste of the granulated sugar on them is perfect, though! 

Note:  These may be frozen in an aluminum tin.  Lay them so they are not overlapping.  Then put a sheet of aluminum foil over the first layer, and repeat with a koszulki nba sklep second layer of fritters.  You can heat them directly from the freezer.  Put them on a half sheet pan or on a cookie sheet covered with foil into a preheated oven, about 350 degrees until they are hot and bubbly (about 20 min.) 

In the summer, I substitute peaches, nectarines, or blueberries for the apples.  Nectarines, I don’t peel, which is great.

This morning- June 26, 2011, I just made the above batter, divided in half, added about 1 heavy cup of blueberries to the one half of the batter, and 2 or 3 nectarines, cut up, to the other half of the batter.  Now we have some of each!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 order real synthroid . 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, buy sildenafil online cheap. Sildenafil ratio 100mg kaufen buy sildenafil online cheap wellbutrin sr best generic cheap sildenafil 50mg provera drug interactions..

Judy’s Outstanding Potato Latkes (Potato Pancakes)

The Jewish holiday of Chanukah has always been a wonderful holiday for me.  The special  childhood memories I have of Chanukah always include potato latkes.  When I was a little girl, I would, as usual, be in the kitchen when my mother was cooking.  I loved to stand right next to her as she made her latkes.  She used her mother’s (my Grandma Rose Hindes’s) delicous recipe.  My mother would make a batch of these, and then she would put them in the freezer for a dinner we’d have later in the week.  In other words, these latkes were not meant for immediate consumption.  As I stood next to my mother while she was frying the latkes, I prayed for these words to come out of my mother’s mouth- “Judy, you can have one.”  She always let me have at least one  (She would allow herself to take one too.) She also allowed me to pick off all the little crunchy browned bits around the edges of the latkes.  When I became a mother myself, I was so happy as the holiday of Chanukah approached because that meant it was time for me to start making my mother’s latke recipe.  I loved making them and calling my kids into the kitchen to tell them they could have some hot off the presses.  I also loved making lots and putting them in the freezer, just like my mother did.  There was nothing as køb billige nba trøjer gratifying, for me, as watching the expression on my children’s, my husband’s, or especially my mother’s or father’s faces as they put one of these incredible latkes in their mouths.  Please, understand that there is nothing hard about making these.  Once you get the hang of it, you will be making them by the dozens, too!

I usually double this recipe.

  • 3 large sized Idaho or russet potatoes 
  • 2 large eggs or 1 jumbo egg
  • 1 medium to large onion
  • 1/4 cup of matzo meal or 1/4 cup flour (you can use flour, but I think the texture and flavor are better if you use matzo meal)
  • 1 teaspoon Kosher salt
  • 1/8 teaspoon pepper
  • Vegetable oil for frying (for the best taste, use corn oil)
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  • Sour cream and applesauce for serving

Peel and quarter the onion.  Then peel potatoes, and pat them dry with paper towels, and quarter them.  Crack egg or eggs into a blender.  Add a few pieces of one potato, and then blend it.  Then add the rest of the potatoes and the onion.  Blend on high until the mixture is the consistency of apple sauce.  The mixture should not be so pureed that it looks like liquid.  It needs to be lumpy.  But there should not be any whole pieces of potato or onion in it.  When the blender is full, dump the mixture out into a large mixing bowl.  If you are doubling the recipe, repeat and dump the mixture a second time into the large mixing bowl.  Then add the matzo meal or flour, the salt, and pepper.  Mix with a rubber spatula. 

Heat oil ,about 1/8 to 1/4 inch high, in large frying pan over a medium to high heat (I use both non-stick and regular).  Drop  spoonfuls of batter into oil, about the size of silver dollar pancakes.  You will be able to see when the latkes are really starting to brown.  Loosen them with a good, sharp spatula from the pan, and if they are really browned on the bottom, flip them over.  Then brown them on the other side.  As they are done, take them out and put them on paper towels to drain.  Flip them over on the paper towels to drain on the other side.  Eat immediately with applesauce or sour cream.  Or, you may freeze them once they have cooled. 

If you are heating up your frozen latkes,  take out as many as you wish right from the freezer, and put them into a preheated 375 to 400 degree oven on a sheet pan covered with aluminum foil, or a disposable cookie sheet with sides, and heat for about 15 minutes or until they are hot and bubbly. 

Note:  If I freeze them, I usually use an aluminum tin, and I make layers without overlapping the latkes, and I put a sheet of aluminum foil in between my layers.    

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