milichig recipes for shvuous and parties

#1cook ↓

Sun, Jun 07 2009, 3:04 am

OK for all the people who asked me to post the recipes from my sons upsherin here it is.

ziti with a pink cream sauce (my own recipe)

1 package ziti (or other noodles)
1 jar hot and spicy marinara sauce
2 Tbs. ketchup
1 (8 oz) container cream cheese (I use reduced fat)
4 slices American cheese

cook ziti drain DO NOT rinse put into 9x13 pan add cream cheese mix till cream cheese melts add rest of ing. mix well bake covered 1/2 hour
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Luscious Lukshen Kugel (pupa cookbook altered by me)

1 package medium noodles (cooked and drained)
1 stick butter OR margarine melted
1 1b. cottage OR farmer cheese
8 0z. sour cream
8 0z. cream cheese
5 eggs
1/2-2/3 cup sugar (depending how sweet you like it)
1 scoop vanilla sugar

mix all ing. well pour into a greased 9x13 pan bake in pre-heated 350 degree oven 45-60 min.

If you like you can sprinkle 1 1/4 cup corn flakes mixed with 1/4 tsp. cinnamon and 1/2 tsp. sugar over the kugel before baking both ways are yummy!
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French Toast Casserole (thank you cookielady)

2 T. dark Karo syrup
1/2 lb margarine (or butter)
1 Cup brown sugar
12 slices of bread, crust removed and cut into cubes

In a medium saucepan, heat first 3 ingredients, stirring until syrupy.
Pour mixture into a 9 x 13" pan. then top with bread cubes.

Beat together:
5 eggs
1/2 cup milk
1 tsp (pure) vanilla extract
1/2 tsp salt
1/2 tsp cinnamon

Pour over top of bread and refrigerate overnight.

Bake at 350 degrees for 45 minutes.
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LASAGNA

1 package lasagna
1 1/2 lbs. cottage cheese OR farmer cheese
12-16 oz. shredded mozzarella cheese (depending how cheesy you like it)

sauce
25 oz tomato sauce
2 Tbs. oil
3 tsp. minced onion
5 Tbs. oregano
1 tsp. salt
1/4 cup sugar
4 Tbs. lemon juice
1 cup water
combine all ing. well

layer in 9x13 pan sauce-lasagna-sauce-cottage cheese-shredded cheese-repeat layering ending with sauce and shredded cheese on top cover bake on 350 degrees 45 min. remove cover bake 20 min. more remove from oven let stand 10-15 min. before serving
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Cheese Blintzes

Crapes
1 cup flour
1 1/2 cups milk
2 eggs
1 tsp. oil
1/4 tsp. salt
3 Tbs. sugar

Cheese Filling
1 ib. cottage cheese or farmer cheese
1/2 container cream cheese (4 oz)
2-3 Tbs. sugar
1 egg
1/2 tsp vanilla
mix all ing. well
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Cheese Salad (Thanks rivky you know who you are)

2 bags salad mix (lettuce)
1 package cherry tomatoes cut in half
1 package shredded mozzarella cheese
onion garlic croutons-to be added rite before searving

Dressing
1/4-1/2 cup sugar (I use splenda)
1/4 cup vinegar
1/2 tsp. mustard
2 frozen garlic cubes
1 cup mayonnaise
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whenever I finish an apple juice, or grape juice I wash out the bottle and save it I always keep 3-4 bottles in case I want to make a smoothie or mocha drink or punch for yom tov they have very good covers and it is easy to shake up this way.

Fruit Smoothie

10 cups frozen fruit (I use strawberries)
5 cups vanilla yogurt
1/2 gallon milk
2/3-1 cup sugar (depending how sweet you like it)

Blend in blender all ing. till smooth and thick (I did it in 2 shifts my blender was not large enough to do it all at once) pour into bottles shake well before serving.
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Mocha Drink

1 1/2 bottles milk (3 quarts)
1 1/2 cups sugar
2 Tbs. vanilla sugar
1 instant chocolate pudding
1/2 cup coffee grounds
2 1/4 cup boiling water

blend all ing. EXCEPT milk til smooth add milk & shake well
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Cheese Latkes (thanks ra-mom)

2 cups cottage cheese (I used farmer cheese)
8 eggs
2 cups flour
1 cup sugar
1/2 cup sour cream
1/2 cup milk. milk
1/4 cup cream cheese

Combine all ingredients mix until smooth.
Spray skillet with cooking spray; heat over medium to high flame.
Pour batter into skillet to form pancakes of desired size. Pan sear for 2 minutes, then flip pancakes and sear for one more minute on other side. Remove pancakes and set aside.
Repeat with remaining batter.
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Tomato Fish (pupa cookbook altered by me)

1 loaf frozen gefilta fish defrosted 1/2 way
3 cloves garlic
3 potatoes cubed
16 oz frozen mixed vegetables
15 oz can tomato sauce
2 cups water
1 tsp. salt
1/2-3/4 cup sugar (depending on how sweet you like it)
dash black pepper
1/4 cup rice(optional)(adding rice will make the sauce thicker)

cut the loaf into slices and form with wet hands into balls mix rest of ing. pour into a 9x13 pan place fish on top bake covered 400 degrees 1 1/2-2 hours

Last edited by #1cook on Tue, May 04 2010, 10:49 am; edited 2 times in total

↑ #1cook ↓

Sun, Jun 07 2009, 12:11 pm

potato blintz souffle (Thanks montrealmommy)

I made the savory version it was delicious

in a large bowl mix:
1/2 container sour cream (about 250 ml)
3 eggs (beat first then add)
1/4 c. cream or whole milk
9-12 potato blintzes (2 packages)

then for more savory soufflee:
add 1/4 tsp. each thyme, oregano. parsley, balck pepper and salt (you can also top this one with a sharp cheese like cheddar, parmesean or goat's cheese)

for a sweeter soufflee:
add 1/2 c. sugar, 1tsp. vanilla, 1/8 tsp. each (as you'd like) cinnamon, nutmeg, cardamom and all spice (you can also top this one with sliced fruit that ahs been lightly sugared/macerated)

Place all blintzes in a single layer in a buttered 9x13, pour mixture over blintzes and bake at 350 until top is golden and lightly blistered - usually 20-25 minutes. For a lighter "soufflee" you can also cook this is a hot water bath: place 9x13 in a larger baking pan and fill 2nd pan with water 1/2 way up the 9x13, cover tightly and back for 30 minutes at 350, then turn off oven and let sit 10 mintues before removing.
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Mini cheese snacks

12 graham crackers or chocolate chip cookies crushed mixed with 1/4 cup melted butter

1 can cherry or blueberry pie filling

mix in bowl
2 (8 oz) cream cheese (I used light)
3/4 cup sugar
2 eggs
1 tsp. vanilla

place paper holders in 15 cupcake pans or 4 dozen mini pans line the paper holders with cookie crumbs (to form the crust) pour cream cheese mixture into each holder till 3/4 full bake 375 degrees 15 min. let cool

1 hour before serving top with pie filling and refrigerate.
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Cheese Cake

8 eggs separated
2 cups sugar
2 Tbs. vanilla sugar
1 lb. farmer cheese (I use slim u)
2 (8 oz) containers cream cheese (I use light)
4 heaping Tbs. flour
5 graham cracker pie shells

beat egg whites till stiff. mix rest of ing. well fold into whites pour into shells bake on 350 degrees 45-60 min.
I baked mine in a toaster oven and they were ready in 35 min.

you can top with cherry or blueberry pie filling or sour cream mixed with a drop of confection sugar or any other cheese cake topping you want.
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Blueberry pies

1 bag (12 oz.) frozen blueberries
1 cup sugar
3 oz. (6 Tbs.) flour
1/2 cup (1 stick) margarine
2 eggs
30 frozen mini pie shells (2 1/2 packages)

Divide blueberries into pie shells bake in preheated oven 400 degrees 10 min.

Remove from oven and lower the oven to 350 degrees

mix rest of ing. pour into pies over the blueberries bake 30 min. til golden brown.

these pies are good warm or cold
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Easy carrot kugel (what's cooking cookbook)

2 jars (4 oz beachnut) baby food carrots
2 eggs
1/2 cup oil
1 cup flour
1/2 tsp. salt
1/2 cup sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1 Tbs. vanilla

mix all ing. well pour into greased 8 inch square pan bake on 350 degrees 1 hour

variation: pour into cupcake pans for delicious carrot muffins

Hint-always double the recipe DO NOT tell your kids its carrot muffins DO tell them its cupcakes for snack
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To make the Har Sinai cake and the chocolate minitures I used the following recipe I got 1 cake and 2 dozen minitures from 1 recipe.

Malkies chocolate cake (thanks malkie you know who you are)

4 eggs
1 1/4 cup oil
2 3/4 cup sugar
1 1/2 tsp. vanilla
2 3/4 cup flour
3 tsp. baking powder
1 1/2 tsp. baking soda
1/2 tsp. salt
1 cup cocoa
6 Tbs instant coffee dissolved in 1 3/4 cup hot water

preheat oven to 350 degrees cream sugar & oil add eggs 1 at a time add baking soda, baking powder, salt, & vanilla mix well add cocoa and coffee mix well add flour mix well bake in greased 13x18 pan bake 45 min.

to make har Sinai cake grease very well an oven safe bowl fill with batter 3/4 full bake on 350 degrees 45 min. lower temperature to 300 bake 20-40 min til a skewer put in center comes out clean cool completely
then invert onto a plate cut cake in the center smear with cream and put the other 1/2 of the cake back on cream the sides make chocolate flowers (chocolate molds) and decorate cut luchose out of paper scotch tape to a Popsicle stick and stick into the cake

for miniatures fill mini muffin papers 3/4 full bake on 350 degrees 15 min. cool
melt milichig chocolate dip each mini muffin into chocolate (to make parve any icing will do) and top with flowers (chocolate mold) or for a vacht nacht you can get baby chocolate molds or for tinoim or sheva brochos get wedding molds
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chocolate frosting (for har sinia cake)

1/2 cup butter, softened (you can use margarine but the flavor will not be the same)
2 2/3 cups confectioners' sugar, sifted
1/3 cup half-and-half cream or milk or unwhipped whipping cream (I used whipped cream)
1 1/2 teaspoons vanilla

CHOOSE ONE OF THE FOLLOWING

* 1/3 cup unsweetened cocoa powder, sifted (for light)
* 1/2 cup unsweetened cocoa powder, sifted (for medium)
* 3/4 cup unsweetened cocoa powder, sifted (for dark rich)

Cream the butter in a small bowl Blend in the cocoa powder (the amount desired for a light, medium or dark flavor), vanilla, confectioners sugar, alternately with the cream. Beat with an electric mixer, until the desired texture is achieved.

**NOTE** because of the additional cocoa powder more cream may have to be added in to reach desired consistency.
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Birthday cake (tzitzis cake)

1 cup unsalted butter, softened
2 cups sugar
4 large eggs, at room temperature
1 1/2 cups self rising flour
1 1/4 cups all-purpose flour
1 cup milk
1 teaspoon vanilla

Preheat oven to 350°.Grease and lightly flour three 9 inch round cake pans, then line the bottoms with waxed paper. In a large bowl, on the medium speed of an electric mixer, cream the butter until smooth. Add the sugar gradually and beat until fluffy, about 3 minutes. Add the eggs one at a time, beating well after each addition. Combine the flours and add in four parts, alternating with the milk and the vanilla extract, beating well after each addition. Divide batter among the cake pans. Bake for 20 to 25 minutes or until a cake tester inserted into center of cake comes out clean. Let cakes cool in the pans for 10 minutes. Remove from pans and cool completely on wire rack. When cake has cooled, ice between the layers, then ice top and sides of cake.

to make cupcakes, line two 12-cup muffin tins with cupcake papers. Spoon the batter into the cups about three-quarters full. Bake until the tops spring back when lightly touched, about 20 to 22 minutes. Remove cupcakes from pans and cool completely on a rack before icing.

to make tzitzis cake grease pan well line with wax paper pour batter into pan bake 40 min. till toothpick comes out clean cake will look heavy but the taste is delicious. cool completely before frosting.
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White frosting) (used for tzitzis cake)

2/3 cup margarine
4-6 tablespoons unwhipped whipped cream
1 pinch salt (almost 1/8 teaspoon)
1 1/2 teaspoons vanilla (or can use 1 teaspoon almond extract)
3 1/2 cups confectioners' sugar, sifted (or as needed)
2-4 drops food coloring (or as needed, you may omit if desired)

In a large bowl using an electric mixer at medium speed beat together the shortening or butter with whipping cream salt and vanilla until smooth (about 3 minutes). Add in sifted confectioners sugar starting with 2-1/2 cups; beat very well until smooth and fluffy, adding more confectioners sugar or cream until you achieve desired consistency. Add in the food coloring (if using) until the desired shade is achieved.