In the Kitchen with Harriet, Vol 2

Harriet Miller

Description

Sweets, Passover, Fish, Hor D'oeuvres, Vegetables, Salad, Kugels, Pasta, Jello, Soup, Dressings, Meat Dishes. Harriet includes many recipes that feel warm and inviting, and transports you right back to your Bubbies kitchen. You can just smell the brisket and the kugel. It was 1999 when the first In The Kitchen With Harriet was published as a fund raiser for Beth Am, which means it is definitely time for Volume 2. My daughters, Denise, Nancy and Hope were instrumental in putting the first one together and getting it published. Now, many years later, my grandchildren are my wonderful helpers. They each claim several of the sweet recipes for themselves and insist that only they can make them. Watching them develop a love for baking with me has been one of the greatest joys of my life. I have accumulated these many recipes from various sources including friends, relatives and my favorite cookbooks. Although many of the recipes are not necessarily originals, they are some of my favorite. I again hope you enjoy the book and if you have any questions, please give me a call. Thank you all for your interest. Harriet

Sujets

• Jewish studies

Informations

• Publié par: First Edition Design Publishing
• Date de parution: 30 avril 2016
• Nombre de lectures: 0
• EAN13: 9781506901558
• Langue: English

Extrait

In The Kitchen with Harriet
Vol 2
In the Kitchen with Harriet, Vol 2
Copyright ©2016 Harriet Miller

ISBN 978-1506-901-56-5 PRINT
ISBN 978-1506-901-55-8 EBOOK

LCCN 2016933188

February 2016

Published and Distributed by
First Edition Design Publishing, Inc.
P.O. Box 20217, Sarasota, FL 34276-3217
www.firsteditiondesignpublishing.com



ALL R I G H T S R E S E R V E D. No p a r t o f t h i s b oo k pub li ca t i o n m a y b e r e p r o du ce d, s t o r e d i n a r e t r i e v a l s y s t e m , o r t r a n s mit t e d i n a ny f o r m o r by a ny m e a ns ─ e l e c t r o n i c , m e c h a n i c a l , p h o t o - c o p y , r ec o r d i n g, or a ny o t h e r ─ e x ce pt b r i e f qu ot a t i o n i n r e v i e w s , w i t h o ut t h e p r i o r p e r mi ss i on o f t h e a u t h o r or publisher .
It was 1999 when the first In The Kitchen With Harriet was published as a fund raiser for Beth Am, which means it is definitely time for Volume 2.

My daughters, Denise, Nancy and Hope were instrumental in putting the first one together and getting it published. Now, many years later, my grandchildren are my wonderful helpers. They each claim several of the sweet recipes for themselves and insist that only they can make them. Watching them develop a love for baking with me has been one of the greatest joys of my life.

I have accumulated these many recipes from various sources including friends, relatives and my favorite cookbooks. Although many of the recipes are not necessarily originals , they are some of my favorite.

I again hope you enjoy the book and if you have any questions, please give me a call.

Thank you all for your interest.

Harriet
NOTES:

T.- tablespoon
tsp. - teaspoon

Sifting: When it calls for sifting, always sift first and then measure. And, it sometimes says to sift dry ingredients. I only sift the flour, not the baking powder or baking soda.

Grease: I use a cooking spray. Also, sometimes a recipe will say ungreased pan. I always grease. When it says to prepare a pan, it means to grease.

When a recipe calls for butter/margarine, you can use either one. I usually use margarine.

Jelly Roll pan: 15 1/2” x 10 1/2” x 1”. It really works with any pan that has sides as opposed to a cookie sheet.

Unless otherwise specified, I use Nestles chocolate chips or pareve chocolate chips when necessary.

Egg whites - just know that if any yolk gets into the egg white, the egg white will not get stiff.

To test to see if a cake is actually done, stick a toothpick into the center of the cake. If it comes out clean and dry, it is done.

Canned salmon - I always clean it by removing the skin and bones. Some people do neither.

Whenever it says process, it is referring to the food processor.
Sweets 1
Passover 69
Fish . 87
Hors D’oeuvres 107
Vegetables & Salad . 137
Kugels, Casseroles And Pastas 177
Jello Molds 203
Soups 209
Dressings 217
Meat Dishes 225

Index…………………………...…………………………..234
Sweets
JANET’S APPLE CAKE

Preheat oven to 350 degrees.

3 cups all-purpose flour (sifted)
2 cups sugar
1 1/2 cups canola oil
1 tsp. vanilla
3 cups peeled, cored & thickly sliced apples (granny smith)
3 eggs
1 tsp. baking soda
1 tsp. salt
1 tsp. cinnamon
1 cup chopped walnuts
1 cup raisins

Grease a 9” tube pan or a 9 x 13 pan.

› Beat oil & sugar for several minutes.
› Add eggs and beat until creamy.
› Add dry ingredients to batter.
› Add apples, vanilla, raisins and walnuts.

Bake 1 hour and 15 minutes for a tube pan and a little less in the 9x13.
COFFEE CAKE

Preheat oven to 350 degrees.

1/2 cup butter or margarine
1 cup sugar
3 eggs
1 tsp. vanilla
2 1/2 flour (sifted)
2 tsp. baking powder
Pinch of salt
1 tsp. baking soda
1 cup sour cream

Topping:

1/2 cup coconut
1/2 cup sugar
1/2 cup chopped nuts
1 tsp. cinnamon

Grease a 9 x 13 pan

› Cream butter & sugar.
› Add eggs one at a time.
› Sift dry ingredients and add to mixture.
› Add sour cream and vanilla.
› Pour 1/2 of the batter into the greased pan.
› Sprinkle 1/2 of the topping.
› Add the rest of the batter and then the rest of the topping.

Bake 40 minutes.
CHOCOLATE BALLS

1 lb. Oreo cookies
8 oz. cream cheese
12 oz. chocolate chips

› Process cookies in a Ninja or Food Processor.
› Add to softened cream cheese.
› Mix well so that no cream cheese shows. (I mix with my hands but a friend told me she does it in the processor.)

› Form balls and place on a cookie sheet covered with waxed paper.
Freeze.

› Melt chocolate and roll balls in the chocolate. (I use two forks and roll them around in the chocolate, moving off the excess chocolate.)

Then again put them on a cookie sheet covered with waxed paper and freeze.

Then you can put them in a baggie to store.
FAMOUS BERGER COOKIES

Preheat oven to 350 degrees.
1 cup butter softened
1/2 cup confectioners sugar (4X)
3/4 cup sugar
1/8 tsp. salt
1 egg
1 tsp. vanilla
2 1/2 cups flour (sifted)
1/2 tsp. baking soda
1/2 tsp. cream of tartar
› Beat butter, confectioners sugar (4X), 1/2 cup sugar, salt.
› Add egg & vanilla.
› Beat until light and fluffy.
› Add flour, baking soda & cream of tartar to creamed mixture.
› Chill for about 2 hours.

› Shape dough into 1” balls and place on greased cookie sheet.
› Spray the bottom of a glass with Pam and then in the remaining sugar and press the balls to flatten. (You probably will need more sugar.)

Bake 10-12 minutes.

Icing: 3 cups chocolate chips, melted

Let cool and then spread the melted chocolate onto each cookie.
BROWNIES

Preheat oven to 350 degrees.

1 1/3 cups flour
1 tsp. baking powder
1/2 tsp. salt
2 cups sugar
4 eggs
1 tsp. vanilla
4 oz. walnuts
1/4 lb. butter or margarine
4 squares of unsweetened chocolate

› Melt butter and chocolate in double boiler.
› Cream sugar and eggs.
› Add chocolate when cool.
› Add dry ingredients and vanilla.

Prepare a 9x13 pan.

Bake for approximately 25 minutes on middle rack.
CHEESE CAKE

Preheat oven to 325 degrees.

1 3/4 cups sugar
2 lb. cream cheese - room temp.
1 tsp. vanilla
4 eggs
juice of 1 lemon & rind of 1 lemon.

› Process all together in the food processor until smooth.

Prepare a 9 x 13 pan. Grease and then sprinkle graham cracker crumbs to cover pan.

Pour mixture into pan and bake for approximately 1 1/2 hours.

Turn the oven off and leave it in the oven for 40 minutes more.

Remove and let cool.
CARROT CAKE

Preheat oven to 350 degrees.

3 eggs
1 1/2 cups cooking oil (I use Canola)
1 tsp.salt
2 tsp. cinnamon
1 1/2 cups chopped walnuts
2 tsp. vanilla
2 cups. sugar
3 cups flour
2 tsp. baking soda
2 cups shredded carrots
1 - 16 oz. can of crushed pineapple - drained

› Beat oil, sugar and eggs.
› Add all ingredients and mix thoroughly.

Grease a tube pan or a 9 x 13 pan.

Bake 1 hour and 15 minutes (always a little less in the 9x13 pan)
COCONUT MACAROONS

Preheat oven to 325 degrees.

14 oz. sweetened coconut (flaked)
14 oz. sweetened condensed milk
1 tsp. vanilla
2 extra-large eggs - separate to use the egg whites (room temp.)
1/4 tsp. kosher salt
12 oz. chocolate chips

› Combine coconut, condensed milk & vanilla. (by hand-not elec. mixer)
› Whip the egg whites and salt until there are medium peaks.
› Carefully fold them into the coconut mixture.
› Drop teaspoons of batter onto cookie sheets lined with parchment or Silpat.

Bake approximately 20 minutes until golden brown.

When cool, dip the bottom into melted chocolate chips.

Lay them on a cookie sheet lined with waxed paper with the chocolate side up.

Refrigerate or freeze.
SNOW BALLS

Preheat oven to 325 degrees.

1 stick butter or margarine - room temperature
3 T. powdered sugar
1 cup flour
1 cup chopped walnuts or pecans

› Mix all ingredients thoroughly (I use my hands).
› Roll into balls on cookie sheet (recipe says on ungreased cookie sheet - I always grease and usually with Pam)

Bake for 30 minutes.

Let cool and then roll in powdered sugar (I put them in a baggie with the sugar and swish around.)

Makes about 2 dozen.
CHOCOLATE CHIP CAKE


Preheat oven to 350 degrees.

2 sticks butter or margarine
2 cups sugar
4 eggs
4 cups flour (sifted)
3 tsp. baking powder
2 tsp. baking soda
1 pt. sour cream
2 tsp. vanilla
12 oz. mini chocolate chips

› Cream butter & sugar.
› Add eggs, one at a time.
› Add dry ingredients alternately with the sour cream.
› Add vanilla.
› Add chips.

Divide evenly into two greased 9” loaf pans.

Bake - 1 hour.
MONDEL BREAD

Preheat oven to 350 degrees.

1 cup sugar
1 cup oil
3 eggs
3 cups flour
2 tsp. baking powder
1 tsp. vanilla
1 cup chopped nuts or 1 cup chocolate chips

› Mix oil and sugar.
› Add eggs one at a time.
› Add the rest of the ingredients.

Refrigerate for at least an hour.
Cut into 4 portions.
Make 4 long rolls - use two greased cookie sheets.

Bake 25 minutes and remove.

Cut into slices and lay them flat.
Sprinkle with cinnamon & sugar.

Return to oven for 5 minutes.

Turn the slices over and repeat the cinnamon & sugar.

Bake another 5 minutes.
CHOCOLATE CHIP SHORTBREADS

Preheat oven to 350 degrees.

1 cup margarine or butter
3/4 cup brown sugar
2 cups flour
1 cup mini chocolate chips

› Mix margarine & sugar.
› Stir in flour, mix thoroughly.
› Add chocolate chips.

Roll into approximately 1” balls & flatten with greased bottom (I spray with Pam) of glass dipped in sugar.

Bake 12-14 minutes.
APPLE CAKE

Preheat oven to 350 degree.

4 large apples peeled & sliced thin
2 tsp. cinnamon
5 T. sugar
Pour cinnamon & sugar over apples and let sit.

3 cups flour
2 cups sugar
1 cup o