Tahini Garlic Hummus

Recipe to come later when Hannah writes is down:)

1 (15oz. Can) Chickpeas/Garbanzo beans drained/reserve liquid

1/2c. sesame seeds

1 clove of garlic

3T. lemon juice

1t. salt

Place liquid, sesame seeds and garlic in blender, blend on high, till mixed. Add the beans, lemon juice and salt, blend on high speed till smooth.

Store in fridge.

Rugelach

Rugelach Recipe
(From Dorie Greenspan's Baking: From My Home to Yours)

Ingredients:

For the dough
4 ounces cold cream cheese, cut into 4 pieces (See Note below)
1 stick cold unsalted butter, cut into 4 pieces (See Note below)
1 cup all purpose flour
1/4 teaspoon salt

For the filling
2/3 cup raspberry jam, apricot jam or marmalade
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 cup chopped nuts (pecans, walnuts or almonds)
1/4 cup plump, moist dried currants ((I used raisins)
4 ounces bittersweet chocolate, finely chopped, or 2/3 cup store-bought mini chocolate chips

For the glaze
1 large egg
1 teaspoon cold water
2 tablespoons sugar, preferably coarse sugar

Method:

For the dough
1) Let the cream cheese and butter rest on counter for 10 minutes. It should be slightly softened but cool.
2) Put the flour and salt in a food processor, scatter over the chunks of cream cheese and butter and pulse the machine for 6 to 10 times. Then process, scraping down the sides of the bowl often, just until the dough forms large curds. Do not work the dough too long that it forms a ball on the blade.

3) Remove the dough from the food processor, divide into half, shape each half into a disk, wrap in plastic wrap and then refrigerate for at least 2 hours, or up to a day. (Wrap airtight, the dough can be frozen for up to 2 months.)

To make the filling
1) Heat the jam in a saucepan over low heat, or microwave until it liquefies. Mix sugar and cinnamon together.
2) Line 2 baking sheets with parchment or silicone mats. (Silicone baking mats are great for rugelach.)

To shape the cookies
1) Pull one packet of dough from the refrigerator. If it is too firm to roll easily, leave it on the counter for about 10 minutes or give it a few bashes with your rolling pin.
2) On a lightly floured surface, roll the dough into an 11- to 12-inch circle. Spoon (or brush) a thin gloss of jam over the dough, and sprinkle over half of the cinnamon sugar.
3) Scatter over half of the nuts, half of the chopped chocolate and half of the currants. Cover the filling with a piece of wax paper and gently press the filling into the dough, then remove the paper and save it for the next batch.
4) Using a pizza wheel or a sharp knife, cut the dough into 16 wedges, or trigangles. (The easiest way to do this is to cut into quarters, then cut each quarters into 4 pieces.)
5) Starting at the base of each triangle, roll the dough up so that each triangle becomes a little crescent.
6) Arrange the roll-ups on one baking sheet, making sure the points are tucked under the cookies, and refrigerate for at least 30 minutes. (The cookies can be refrigerate overnight or frozen for up to 2 months; don't defrost before baking, just add a couple of minutes to the baking time.)

Getting ready to bake
1) Position the racks to divide the oven into thirds and preheat the oven to 350 degree F.

To glaze
1) Stir the egg and water together. Brush a bit of the glaze over each rugelach. Sprinkle the cookies with sugar.
2) Bake the cookies for 20 to 25 minutes, rotating the sheets from top to bottom and front to back at the midway point, until they are puffed and golden.
3) Transfer the cookies to racks to cool to just warm or to room temperature.

Greek Salad

What do you put on your Greek Salad; we like, Lettuce, avocados, sundried tomatoes, cucumbers, feta cheese, hummus ( sometimes) and greek dressing!

Barbecued and sunny-side up

1 T. oil

2 cups peeled and 1/2 inch diced potato

1/2 c. thinly sliced yellow onion

kosher salt if using table decrease the amount by 1/2

pepper

1.2 c. BBQ sauce

1/4 c. thinly sliced green onion, green part only

1 tsp. oregano

4 eggs

4 10 or 11 in. flour tortillas

Heat oil over me. heat add potatoes in single layer and yellow onion. Season with 1/2 tsp. of kosher salt and 1/4 tsp. pepper. Cook till crispy on all sides 8-10min. strain frequently. Reduce hat and cook till tender when priced with fork 5-10min. Remove from heat. Transfer the potato to a small mixing bowl add the BBQ sauce, green onions, and oregano. Stir to coat. Return the skillet to the stove, add 2 tsp. of oil to the pan, heat over med. heat. Crack the eggs 2 at one time, season with 1/4 tsp. of salt and pepper cook over high heat 1-2 min. remove from heat. Divide the potato's evenly in the tortillas gently place one egg in each. Wrap up and enjoy!

Oatmeal anyone!

Here is a sneak peek of some of the pictures that will be in our cookbook!

Salad?

What do you like to put on your salad?

Do you like more fruit and sweet dressing, or do you prefer more veggies and a more savory dressing?

We would love to know what are readers like!

The DeL Sisters

Cook Book update!

We are almost done! One recipe to go. Hoping to get it out before Thanksgiving....