Kosher Baking A-Z

 

RECIPE: Warm Chocolate Pudding

 

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  • Prep Time: 20 min
  • Cook Time:
  • Total Time: 20 min
  • Serves: 6 servings

Description

This warm pudding has a marvelous deep chocolaty flavor, but it’s low in fat and super-quick to make. Don’t skimp on the quality of cocoa with this one—treat yourself to the good stuff.

Contributed by: EatingWell.com


 

How to Make Homemade Kosher Candy

 

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My answer to the question: “what is your favorite Jewish holiday?” changes according to the season.  In the excitement and anticipation leading up to each holiday, I always decide that the approaching holiday is my favorite. So, currently Purim is my favorite holiday. I love the fun festive atmosphere and seeing all the kids dressed up in their costumes. But most of all I love making mishloach manot, gifts of food, to give to friends and family. Traditionally, mishloach manot are supposed contain an assortment of foods that require at least two different blessings. This requirement makes candy the perfect accompaniment to hamentashen. And that is the perfect excuse to turn a normal home kitchen into a delicious candy factory.  While the idea of making homemade candy may seem intimidating, it is not as hard as it sounds. Some sugar, maybe some chocolate, and a few other ingredients combine to make delicious treats that are sure to impress all who taste them.

Marshmallows are my favorite candy to make.  Homemade Raspberry Lemonade Marshmallows are deliciously soft and sweet and can be flavored in almost unlimited ways. They are completely different than store bought marshmallows. Even people who profess to hating marshmallows will be smitten. Plus, the alchemy of turning a simple sugar syrup and a bit of gelatin into these fluffy treats is just plain fun to watch. Until fairly recently homemade marshmallows were all but impossible for the kosher cook to make, but now that real kosher gelatin (Kolatin brand) is available retail marshmallows are a real possibility. And that is a very good thing.


 

Cake Mix Creations – You Can Win!

 

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I confess that I don’t always bake from scratch. Well, ok, I rarely bake from scratch. Make that almost never.

People who are dedicated to baking from scratch reach a sort of heavenly state when they are measuring, mixing, pouring. And I understand. I really do. What I especially understand is that sublime aroma wafting through the house when those delectable desserts come out of the oven.


 

Scones Sweet Scones

 

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My house is quiet.  The kids have left for school.  I am home alone in my warm house on a cold winter morning.  What to do next?  I opt to push aside my to-do list for a little while; I’m in no hurry to jump into my day today.  No, today I will have a special morning, taking a bit of time for myself, savoring a sweet treat with my steaming morning cup of coffee. (more…)


 

On Tu B’Shvat, Make Sweets From the Tree, Not...

 

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In celebration of the “The New Year for the Trees” which this year falls on January 20, it is customary both to eat and cook with the fruits of nature, literally fruit and nuts, the center of most Tu B’Shvat tables and feasts. This seems, however, to overlook the gifts that the tree itself can provide! The bark of one tree is actually edible, has become commonplace in both its whole and ground forms, and is indispensable in both our sweet and savory culinary creations. Which bark am I referring to? It is cinnamon, the warm, sweet, fragrant and versatile spice which is the inner bark of a tropical evergreen tree of the laurel family.

Cinnamon is harvested in quills, which are the dried strips of inner bark rolled one into another, and is also ground into powder for ease of culinary use. Whole quills, commonly used to infuse flavor into hot liquids such as hot chocolate, coffee, and tea, will keep their flavor indefinitely, but store them in an airtight bag or container to maintain freshness. Like other ground spices, ground cinnamon will lose its flavor more quickly and so should be purchased in small quantities and also stored in airtight containers, and out of direct light.


 

Kosher Bread Baking: The Art and Science of...

 
 

Perfect for summer or anytime of the year, flatbreads grilled outdoors are a great way to impress friends at your next barbecue.

As the summer heats up, so do the frequency of neighborhood backyard barbecues. You may have already been to your first barbecue of the season on Memorial Day. But this year, when it’s time for you to host your own fete, we’ve found a surefire way to impress your friends with your culinary know-how around the grill.


 

Top 5 Tips for Kosher Cheesecake Perfection

 

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For Shavuot splash out with the perfect cheesecake. These 5 tips show you how.
Shavuot is a wonderful time of year. This special holiday celebrates the giving of the Torah, so dairy foods are traditional for festive yom tov meals because the rules for meat-eating were established only after the giving of the Torah. Many of us use Shavuot as the one time a year to experiment with decadent dairy dessert recipes, most notably the fabulous, rich and unique cheesecake.

Cheesecake recipes can be simple or complex, but as long as they’re not overbaked, they are uniformly delicious. We at CKCA prefer a simple-to-prepare cheesecake with very few ingredients, and we will share our Oreo® Experience cheesecake at the end of this article.


 

Mother’s Day: 3 Tips for Perfect Pancakes

 

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Honoring your parents is a biblical commandment, so we’re lucky that we also have a special Sunday here in America dedicated to our moms.

This year, Mother’s Day is celebrated on Sunday, May 9, 2010. It is when we try our best to give mom a special day. After all, it’s the very least we can do, since she does so much for us!


 

Become a Passover Baking Superstar: Top Passover...

 

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PlaceholderThe Center for Kosher Culinary Arts shares its top tips for Passover dessert ingredients and how make them a part of your Passover culinary tool kit.

By: Elizabeth Book Kratz, Center for Kosher Culinary Arts