Rugelach TWD!

Ah, well here it is that wonderful Rugelach! We made two variations on this recipe. The pictured one is Cranberry Almond, Lemon Pear Marmalade Rugelach................this was our absolute favorite out of the two. The other kind we made was Cinnamon sugar, Pecan Rugelach.

I believe that the one with marmalade had more sweetener to counteract with the tartness of the cream cheese dough, and that is why we liked it better!

Thanks so much for picking this recipe.........................................come back next week for Kugelhopf!

Raspberry Almond Wheat Pancakes with Pomegranate Syrup

Raspberry Almond Wheat Pancake
1 1/4c. wheat flour
3t. baking powder
1t. honey
1/2t. salt
1 1/4c. milk
3T. oil
1 egg lightly beaten
1/2c. Raspberries fresh or frozen

Mix all the ingredients together just till combined. Pour by 1/4c. onto a greased hot griddle. Cook till bubbles are popping, and edges are firming up. Sprinkle with a few slivered almonds. Flip and cook other side. Serve with extra raspberries, a sprinkle of almonds. And of course don't forget that wonderful syrup!

Yields 4 servings



Pomegranate Syrup
1/2c. sugar
1T. cornstarch
1/8t. cinnamon, cloves, nutmeg and salt
1c. pomegranate juice
1T. butter

Heat all the ingredients in a sauce pan till heated through and thickened a little.

Asian Cashew Crunch Salad

Dressing:
1/4 c. orange juice
2 T. apple cider vinegar
1/4 olive oil
1 T. Cumin
1/4 tsp. black and cayenne pepper
1 tsp. salt



Chop half a head of purple and green cabbage,
1/2-3/4 cashews
1 c. shredded carrots
4 green onion chopped
1 large apple, peeled and diced
1 large orange, peeled and diced
Mix with dressing sprinkle with granola and serve!

Mediterranean Lunch

Last week sometime, I decided that I was feeling Mediterranean. So I made Esther and I a Mediterranean lunch.
Hummus is great served with cut veggies and crackers.
Enjoy!
Hannah

Garlic Sundried Tomato Hummus

1/4-1/3c. Sundried tomatoes
1 can of drained Chickpeas
1/4t. Salt and Pepper (more or less to taste)
a pinch of Cayenne Pepper
1/3c. Tahini
1T. Olive oil

Garlic top-
4 cloves of garlic sauteed in a pan with a little oil till browned, and crunchy. (this would be enough garlic for 2 people)


Put all of the ingredients in a blender till smooth. Top with garlic.
Yields: 3c. hummus

And its Tuesday With Dorie once again!

Well this weeks recipe was chocolate cup cakes! We don't celebrate Halloween so we decided to decorate them in a "fallish" style with pumpkins and leaves. I would not make them again as they were very dry and the frosting was way to bitter tasting, I'm not sure if we did something wrong or what but it did not taste good at all:( We are really looking forward to the next weeks recipes. Hope the cup cakes turned out better for everyone else!

New Poll!

Pumpkin Oatmeal Spice Cookies

* 3/4 cup lightly packed brown sugar

    * 3/4 cup organic sugar

    * 1/2 cup butter, softened

    * 1/4 cup oil

    1/2 c.  pumpkin

* 2 eggs

    * Zest 1 large orange

    * Zest 1 lemon

    * 1 tsp orange extract

    * 1 1/2 cup flour

    * 1/2 tsp ground cloves

    * 1/4 tsp ground ginger

    * 1/4 tsp cinnamon

    * 1/4 tsp nutmeg

    * 1 tsp baking soda

    * 1/2 tsp celtic sea salt

    * 2 1/2 cups old fashioned oats

1c. chopped walnuts

1c. dried cranberries

 

 

 

Preheat oven to 375 degrees. Using a fine grater remove zest from orange and lemon then set aside. In a large bowl, cream butter, oil and sugars. Beat in eggs, orange zest, lemon zest and extract until smooth. Combine flour, cloves, cinnamon, ginger, nutmeg, baking soda and salt. Add dry ingredients to wet and mix well. Stir in oats, walnuts and cranberries and drop by tablespoonfuls 2 inches apart onto a lightly greased cookie sheet. Bake for 8-10 minutes until light golden brown. Remove from oven and cool for about 2-3 minutes before removing cookies to a wire rack to cool