Shavuot

BLINTZ WRAPPERS: //Tools needed:// //Makes approximately 6 blintzes. Can be doubled.// CLASSIC BLINTZ WRAPPERS: //These are the classic Blintz pancakes that my grandmother used to make!// In a 3 quart work bowl (medium) blend egg and water together using a whisk or fork. Whisk in flour until smooth. Spray a large non-stick skillet with non-stick vegetable spray. Ladle batter onto the center of the skillet. Immediately spread the batter into a larger circle. When batter is nearly cooked through, use the large spatula to flip the wrap over to cook on the second side. Cook the wrap for another minute, then remove to a plate to cool. Stack blintz wraps between sheets of waxed paper.
 * Whisk or fork
 * 3 quart work bowl
 * Non-stick frying pan
 * Large spatula for flipping wraps
 * Silicone or metal spatula for spreading batter
 * Ladle (or 1 cup measuring cup)
 * 1 cup measuring cup
 * Plate for stacking wraps
 * Waxed paper
 * 1 cup all-purpose flour
 * 1 cup warm water
 * 1 large egg
 * additional salt or sugar (optional)
 * non-stick vegetable spray

CLASSIC BLINTZ FILLING: //This is the “Old School” classic blintz filling that Bubbie used to make.// //Makes 12 blintzes.// Blend ingredients in a medium bowl until thoroughly combined. GREEK YOGURT BLINTZ FILLING: //“New School” meets “Old School” in this twist on a classic recipe. For more information about this recipe go to//__ http://sharonmatten.blogspot.com/ __//!// Stir yogurt in container with a fork or small whisk to blend. Add sugar or honey and mix well. If yogurt is a more fluid type add only one teaspoon of liquid egg, otherwise blend in 1 ½ teaspoons of liquid egg. SMOKED SALMON AND GOAT CHEESE BLINTZ FILLING AND SOUR CREAM DILL SAUCE WITH CHIVES : //These upscale blintzes are a trendy version of the classic cheese filled blintz. Served with a sour cream dill sauce, these flavorful blintzes are sure to wow your guests!// //Makes 12 blintzes.// Combine the cheese and egg in a medium bowl. Stir until smooth. Add the pepper, salmon, dill and chives. Mix until thoroughly combined. //Note: You can use an herbed goat cheese for extra flavor!// Combine ingredients in a small bowl. Stir until smooth. Spoon onto finished blintzes and garnish with additional chives and dill. KID FRIENDLY PIZZA BLINTZES: //It can be hard at times to get kids to eat the “grownup” foods at the Yom Tov table. These kid friendly blintzes are sure to please kids of all ages!// For each blintz, spread sauce over the top half of the blintz wrapper no more that an inch and a half from the edge. Top with shredded cheese and mushrooms. Roll and fry as directed above. //Note: You can add your favorite vegetables or pizza toppings to the filling – just like your favorite pizza!// I’M NOT EATING DAIRY ON SHAVUOT BLINTZ: //For those that don’t eat dairy foods on Shavuot, here is an alternative that still let’s you enjoy blintzes on Shavuot with a pareve cream filling and spicy beef!// In a large skillet, brown the ground beef. Drain off fat if necessary. Add the onion, garlic and red pepper to the beef. Sauté until the vegetables are soft. Add the tomato sauce, tomato paste, chili powder and crushed red pepper. Stir until thoroughly combined. In a small pot combine the soy milk, corn starch, and garlic powder. Stir over medium heat until the sauce begins to thicken – it should be the consistency of a thick cream. Add the margarine and stir until melted and the sauce is smooth. For each blintz, spread approximately 1 ½ tablespoons of the beef mixture approximately 1 ½ inches from the top of the wrapper. Spoon ½ tablespoon of the cream sauce over the beef. Finish the blintzes as directed above, reserving leftover filling and sauce for garnishing. Serve blintzes hot, topped with remaining beef mixture and cream sauce. CLASSIC BLINTZ SOUFFLE: //This is the classic blintz soufflé that is often the centerpiece of the Shavuot meal. You can use home made blintzes, or any variety of store bought fruit blintzes. I often will make it with cherry, cheese, and blueberry flavored blintzes in different sections of the soufflé – this way everyone gets their favorite!// 12 filled blintzes, unfried Preheat oven to 350° F. Grease a large 9x13 inch casserole dish with non-stick vegetable spray. Evenly place the blintzes in the casserole, seam side down. Set aside. In a large mixing bowl combine the sour cream, sugar, vanilla, orange juice and eggs. Whisk until smooth. Pour the sour cream mixture over the blintzes. Smooth to evenly distribute the sour cream over the blintzes. Bake for 1 hour until browned. CARAMEL AND MARSCAPONE DESSERT BLINTZ WITH CARAMELIZED SUGAR TOPPING AND CARAMEL CREAM //What could be better than caramel and sweet mascarpone cheese? Caramelizing sugar on top of the blintz with a blow torch! They’re fun to make, and you can amaze your family and guests with your culinary expertise!!// In a medium bowl, mix cheese, sugar and eggs together until smooth. Prepare blintzes according to above directions, using 1 ½ tablespoons of cheese filling and 1 tablespoon of thick caramel sauce for each blintz. Sprinkle each blintz with 1 tablespoon of sugar. Using a hand held blow torch, caramelize the sugar on each blintz. Garnish with Caramel Cream, additional caramel topping, and toffee bits. 16 ounces heavy whipping cream 6 ounces caramel topping Whip cream with an electric mixer until stiff. With the mixer running, gradually add caramel topping to cream. Whip until soft peaks form. TIRAMISU DESSERT BLINTZ WITH COFFEE CREAM: //The elegant, classic tiramisu dessert meets “Old School” custom…it’s a recipe for a rich, enticing, “Neo-Classic” dessert!// Combine the cheese, sugar, eggs and brandy in a mixing bowl. Using an electric mixer, beat 3-5 minutes until smooth. Finish the blintzes as directed above, and top with Coffee Cream, sifted cocoa, and chocolate covered coffee beans. COFFEE CREAM: In a small glass or bowl, dissolve coffee in hot water. Set dissolved coffee aside and allow to cool. In a large mixing bowl, whip cream until stiff peaks form. Add the dissolved coffee to the cream and re-whip until soft peaks form.
 * 1 pound farmer’s cheese
 * 2 tablespoons sugar
 * 1 teaspoon pure vanilla extract
 * 1 large egg
 * 1 6oz cup Fruit Flavored or Honey Flavored Greek Yogurt
 * 1 ½ tsp liquid egg substitute (like Egg Beaters)
 * 1 tsp sugar or honey (optional)
 * GREEK YOGURT BLINTZ TOPPINGS:**
 * Frozen fruit to match the blintz flavor – defrosted.
 * Honey drizzle.
 * Powdered sugar.
 * Fruit cup to match the blintz flavor.
 * BLINTZ FILLING:**
 * 1 pound goat cheese
 * 2 large eggs, slightly beaten
 * ? teaspoon black pepper
 * 3 ounces smoked salmon, cut into small pieces
 * 1 teaspoon finely chopped fresh dill
 * 1 teaspoon finely chopped chives
 * SOUR CREAM DILL SAUCE WITH CHIVES:**
 * 16 ounces sour cream (can be lowfat)
 * 2 tablespoons finely chopped fresh dill
 * 1 tablespoon finely chopped chives
 * additional chives and dill for garnish
 * 8 ounces shredded pizza cheese
 * 8 ounces pizza sauce
 * 8 ounces canned mushrooms, drained
 * 8 blintz wrappers
 * 2 pounds lean ground beef
 * 1 large onion, finely diced
 * 1 tablespoon minced garlic
 * 1 small red pepper, finely diced (optional)
 * 12 ounces tomato paste
 * 15 ounces tomato sauce
 * 1 teaspoon chili powder
 * ½ teaspoon crushed red pepper
 * 12 blintz wrappers
 * CREAM SAUCE:**
 * 1 cup soy milk or non-dairy creamer, cold
 * 3 tablespoons corn starch
 * 1 tablespoon garlic powder
 * 1 tablespoon margarine
 * 16 ounce containers, sour cream (can be lowfat)
 * ½ cup sugar
 * 2 teaspoons pure vanilla extract
 * ¼ cup orange juice
 * 4 large eggs
 * non-stick vegetable spray
 * 8 ounces mascarpone cheese
 * 1 teaspoon sugar
 * 1 teaspoon pure vanilla extract
 * 2 teaspoons liquid egg, or measure 2 teaspoons from a beaten egg
 * 12 ounce jar, thick caramel topping
 * ½ cup sugar
 * additional caramel topping to garnish
 * chocolate covered toffee bits – like Heath (optional)
 * TO FINISH BLINTZES:**
 * CARAMEL CREAM:**
 * 8 ounces tiramisu mascarpone cheese
 * 2 teaspoons sugar
 * 2 teaspoons liquid egg, or measure 2 teaspoons from a beaten egg
 * 1 teaspoon brandy
 * 2 tablespoons cocoa
 * ½ cup chocolate covered coffee beans
 * 16 ounces heavy whipping cream
 * 2 tablespoons sugar
 * 2 teaspoons instant coffee
 * 2 tablespoons hot water

For more new and innovative Shavuot recipes, visit__ www.gourmetkoshercooking.com __. 2 teaspoons yeast
 * Roasted Red Peppers and Cheese Pie**

1-1/4 cups warm water

3 cups flour

1 teaspoon salt

1 teaspoon oil

1 (15 ounce) container ricotta cheese

1 teaspoon minced garlic

1 teaspoon rosemary

1 (7 ounce) jar roasted red peppers, drained and sliced

2 cups shredded mozzarella cheese

1 egg yolk

2 tablespoons water In a large bowl, proof yeast in water until foamy – about 10 minutes. Stir in flour and salt and knead until dough is smooth and elastic. Add a small amount of additional flour if necessary. Sprinkle with oil and roll dough in oil to coat. Cover with a damp cloth and let rise until doubled – about 1 hour. Preheat oven to 350 degrees. Grease a 10-inch springform pan. Punch down dough. Separate 1/3. Knead remaining dough for 2 minutes and roll into a 14-inch circle. Fit into pan, leaving a 1-inch overhang. For filling, mix together ricotta cheese, garlic and rosemary. Arrange half of red pepper slices over prepared crust. Spoon ricotta mixture evenly over peppers. Top with remaining peppers and sprinkle with mozzarella cheese. Roll out remaining dough and place over filling. Crimp edges to seal. Mix together egg yolk and water and brush on crush. Bake for 1 hour. Cool on wire rack for 5 minutes. Remove sides of pan to serve. 3 pounds flounder
 * Flounder in Creamy Wine Sauce**

2 tablespoons butter

1 teaspoon minced garlic

1 (8 ounce) package sliced mushrooms

¼ cup white wine

1 cup sour cream Preheat oven to 425 degrees. Lay fish in single layer in pan. Bake for 10 minutes, remove from oven and pour off excess liquid. Reduce oven heat to 375 degrees. In the meantime, melt better in a medium skillet over a medium heat. Add garlic and mushrooms and saut? until soft – 5 to 7 minutes. Remove from heat and stir in wine and sour cream. Pour over fish. Return fish to oven and bake for an additional 10 minutes. 1 pound baby carrots, greens removed
 * Glazed Baby Carrots**

¼ cup orange juice

4 tablespoons honey

2 tablespoons butter or margarine (this is your chance to use butter!)

½ teaspoon salt In a medium saucepan, cover carrots with water and bring to a boil. Boil until tender – 15 to 20 minutes. Drain and return to pot. Stir in orange juice, honey, butter and salt. Bring to a boil and simmer for about 5 minutes. **Tiramisu** 6 egg yolks

3 tablespoons sugar

1 pound mascarpone cheese

1 1/2 cups strong espresso, cooled

2 teaspoons (or more) mocha liqueur (like Godiva)

24 packaged ladyfingers

1 cup bittersweet chocolate shavings, for garnish

3 teaspoons cinnamon In a large bowl, using an electric mixer with whisk attachment, beat egg yolks and sugar until thick and pale, about 5 minutes. Add mascarpone cheese and beat until smooth. Add 1 tablespoon of espresso and mix until thoroughly combined. In a small shallow dish, add remaining espresso and mocha liqueur. Dip each ladyfinger into espresso for only 5 seconds. Letting the ladyfingers soak too long will cause them to fall apart. Place the soaked ladyfinger on the bottom of a 13 by 9 inch baking dish, breaking them in half if necessary in order to fit the bottom. Spread evenly 1/2 of the mascarpone mixture over the ladyfingers. Sprinkle with ½ of the cinnamon and ½ of the chocolate shavings. Arrange another layer of soaked ladyfingers and top with remaining mascarpone mixture. Cover tiramisu with plastic wrap and refrigerate for at least 2 hours, up to 8 hours. Before serving, sprinkle with remaining cinnamon and chocolate shavings. 1-1/2 cups graham cracker crumbs
 * Coconut Cheesecake**

1/3 cup margarine, melted

2 (8 ounce) packages cream cheese, softened

½ cup cream of coconut

½ cup sugar

½ teaspoon vanilla

2 eggs

1 cup whipped topping, thawed

½ cup coconut, toasted Mix together graham cracker crumbs and melted margarine and press into bottom of 9-inch springform pan. Refrigerate. Preheat oven to 350 degrees. Cream together cream cheese, cream of coconut, sugar and vanilla until smooth. Add eggs one at a time. Pour mixture into crust and bake for 40 minutes. Refrigerate at least 3 hours or overnight. Remove sides of pan and top with whipped topping and toasted coconut before serving.

Delightful Ambrosia entrée
 * Shavuot Dairy Menu:**

Dairy Potato Soup or Refreshing Cherry Soup

Fabulous Orzo Garden Salad with Feta Cheese

Soy and Maple Salmon Fillet

Broccoli quiche

Splendid Chocolate Vanilla Swirl Cheese Cake

Amazing Cheese Blintzes **Delightful Ambrosia entrée** 3 large vanilla yogurts
 * Ingredients**

1 plain small leben

1 plain small yogurt

1 bag frozen strawberries thawed and blended

Sugar to taste (optional) Mix all ingredients together and allow to stay in refrigerator overnight so strawberries release a nice color. Serve in parfait cups and garnish with a fresh strawberry. Preparation time 15 minutes Serves 8 This soup is delicious for year round dairy meals. In our family, it was considered a yummy comfort food. 4 medium potatoes
 * Instructions**
 * Milky Potato soup**
 * Ingredients**

1 Tbs butter

1 cup chopped onions

6 cups boiling water

2 Tbs chopped parsley (Alei Katif) or parsley flakes

Salt and pepper to taste Melt butter and add chopped onion, cook until onions are translucent 4-5 minutes. Add cubed potatoes. Add rest of ingredients and bring to a boil. Reduce heat to medium, cook 15 minutes or until tender. Allow to cool. Reserve some potatoes for garnish and blend the rest with an immersion blender. Return potato pieces to the pot, making sure to have some floating on each plate. Garnish with sliced shallots. Preparation 20 minutes Serves 8 Cherry and apples form a great combination. They are high in vitamin C. In our home, they were standard fare for Sholosh Seudos during the summer months. 1 lb cherries pitted
 * Instructions**
 * Refreshing Cherry Apple Soup**
 * Ingredients**

6 Cortland apples peeled and quartered

3 quarts water

½ cup maple syrup or honey to taste

1 large container strawberry yogurt In a pot cook cherries and apples in the water. Add sweetener of your choice. Bring to a boil, and then simmer for 10 minutes, until fruit is soft. Remove a ladleful of cherries and set aside, add yogurt and puree with the blender stick. Return pitted cherries for garnish. Serve cold. Preparation time 10 minutes Serves 8
 * Instructions**

The perfectly festive salad for Shevuos, that is sure to please young and old alike.
 * Fabulous Orzo and Feta Cheese Salad**
 * Ingredients**
 * For the vinaigrette**:

2 tablespoons red wine vinegar

1 shallot, finely chopped

1 garlic clove, finely chopped

1/4 cup extra virgin olive oil

Salt and freshly ground black pepper
 * For the salad:**

2 cups cooked orzo pasta

12 grape tomatoes cut in half

1/2 cup coarsely chopped red peppers

1/2 cup coarsely chopped yellow peppers

1/2 cup thinly sliced red onions

2 cups baby spinach leaves

1/2 cup crumbled feta cheese

1/2 cup toasted pine nuts

2 Tbs fresh flat leaf parsley, thinly sliced (optional)

2 Tbs chopped fresh shallots, for garnish __Make the vinaigrette__: Whisk the vinegar, shallot, and garlic in a medium bowl to blend. Slowly drizzle in the oil while whisking until fully incorporated. Season to taste with salt and pepper. __Make the salad__: Toss the pasta, tomatoes, spinach, feta cheese, nuts, and parsley in a large bowl with enough vinaigrette to coat. Mound the salad on a large serving platter and sprinkle with the shallots, or serve in individual plates. Preparation time 20 minutes Serves 8 This perfect yet different fish recipe is so easy to make thus allowing more time for the luscious desserts. Feel free to use honey if maple syrup is not available. 8 small salmon fillets
 * //Instructions//**
 * Soy & Maple Salmon fillet**
 * Ingredients**

Pinches of salt and pepper to taste

4 Tbs (30 mL) each soy sauce and maple syrup

1/2 tsp (2 mL) ground ginger

1 garlic clove minced

Sprouts or parsley for garnish Place salmon fillets in a lightly oiled baking dish just large enough to hold them. Sprinkle with salt and pepper. In a small bowl, stir soy sauce and maple syrup with ground ginger and garlic. Spoon over fish. Broil in top third of oven for about 15-20 minutes. Baste with pan juices halfway through. Place on plates. Pour pan juices over top. Delicious hot or cold. Preparation 15 minutes Serves 8 This quiche is easy to prepare and it is delightfully light and flavorful. 9’ round baking dish
 * Instructions**
 * Cauliflower quiche**
 * Ingredients**

¾ cup cornflake crumbs

2 16 oz. packages Bodek cauliflower

1 large onion diced

1 red pepper diced

3 eggs

½ cup homemade or light mayonnaise

1 Tbs flour

1 pint fresh mushrooms washed and sliced

Salt & pepper to taste Line a 9’ round baking dish with cornflake crumbs, set aside. Sauté onions until they become translucent. Add cauliflower, pepper and mushrooms; when soft, mash and mix in slightly beaten eggs, mayonnaise, salt, and pepper. Pour over prepared baking dish. Bake for 45 minutes on 350. To enjoy it as a dairy dish sprinkle some grated cheese over the quiche during last 10 minutes of baking. To keep it parve sprinkle top with more corn flake crumbs. Preparation time 20 minutes Serves 8 This recipe looks exotic yet it is delightfully simple to make and delicious. Surprise your guests with this delightful dessert. 20 black and white sandwich cookies, crushed (about 2 cups)
 * Instructions**
 * Splendid Chocolate Vanilla Swirl Cheese Cake**
 * Ingredients**

3 Tbs. butter, melted

4 pkg. (250 g each) Brick Cream Cheese, softened

1 cup sugar

1 tsp. vanilla

1cup sour cream

4 eggs

6 squares baking chocolate, melted and cooled Preheat oven to 325°F. Line 9x13 inch baking pan with foil, with ends of foil extending over sides of pan. Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 min. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended. Remove 1 cup of the batter; set aside. Stir melted chocolate into remaining batter; pour over crust. Top with spoonfuls of the remaining 1 cup plain batter; cut through batters with knife several times for swirled effect. Bake 40 minutes or until centre is almost set. Cool. Refrigerate at least 4 hours or overnight. Use foil handles to lift cheesecake from pan before cutting to serve. Store in refrigerator until ready to use. Preparation time 20 minutes Serves 16 **Ingredients**
 * Instructions**
 * Amazing Cheese Blintzes**
 * Blintzes**

1 c flour

11/2 c milk

2 T oil

2 eggs


 * Filling**

16 oz. farmer cheese

2 egg yolks

2 Tbs flour

2 Tbs sugar

1 tsp vanilla
 * Instructions**
 * Shells**

Mix all ingredients together. Heat a teaspoon of butter or oil in frying pan. When hot, pour in a thin layer of batter, frying until bubbling and golden brown. Flip the shell over and cook the other side until golden brown, approximately 1 minute.


 * Filling**

Combine all ingredients. Put 2-3 tablespoons worth of filling in the middle of each blintz. Fold in two sides of the blintz sheet and then roll blintz to form a nice shape. Serve with sour cream, or strawberry yogurt and some fresh strawberries. Preparation 30 minutes Serves 8-10

Chocolate cheesecake and loads more! by __ [|gourmetkoshercooking.com] __

Shavuot is coming. It is a time of staying up all night learning to prepare to receive the Torah. And in keeping with all Jewish holidays, it is a time of eating foods uniquely suited to the day – in this case dairy. For many people, nothing says dairy like cheesecake. But I’d like to suggest some meal options as well. Don’t worry, I’ll still share a delicious, rich, I-can’t-believe-I-ate-those-calories cheesecake recipe with you. Cheesy Garlic Bread

//This is a once-a-year Shavuot indulgence.// Preheat oven to 350 degrees. Slice bread in half horizontally. Melt butter or margarine and garlic together in microwave or over low heat in a saucepan. With a pastry brush spread mixture over both sides of bread. Be generous. Use more butter and garlic if necessary. Slice bread and wrap in foil. Bake for 15 minutes. Purists can eat it at this point but if you like the cheesy version, carefully unwrap bread. Sprinkle both sides with cheese. Turn heat to 400 and bake for an additional 10 minutes, unwrapped. Or slide for a few minutes under the broiler, watching carefully to keep from burning. Strawberry-Banana Spinach Salad Using a hand immersion blender, purée the oil, onion, red wine vinegar and sugar. Stir in poppy seeds. Combine remaining ingredients in a large salad bowl and toss with dressing. Dressing can be made ahead of time and refrigerated. The rest of the salad needs to be put together right before serving. Tarragon Salmon
 * 1 loaf crusty French bread
 * ½ cup butter or margarine
 * 2 teaspoons minced garlic
 * 2 cups grated Cheddar cheese
 * ½ cup oil
 * ¼ cup chopped onion
 * 2 tablespoons red wine vinegar
 * 2 tablespoons sugar
 * 1 tablespoon poppy seeds
 * 8 cups spinach, torn into bite-size pieces
 * 2 pints strawberries, sliced
 * 3 bananas, sliced
 * ½ cup toasted slivered almonds

//Here’s a quick way to feed a crowd. The salmon is also great made ahead and served chilled.// Position rack in center of oven and preheat to 450°. Line large rimmed baking sheet with parchment paper. Mix first 7 ingredients in medium bowl. Season mustard sauce lightly with salt and pepper. Place salmon, skin side down on diagonal on prepared sheet. Spoon ½ cup mustard sauce atop salmon, then spread over, covering completely. Sprinkle salmon generously with salt and pepper. Roast just until salmon is opaque in center, about 15 minutes. Using parchment as aid, transfer salmon to platter. Cut crosswise into pieces and serve with remaining mustard sauce. Chocolate-Filled Cheesecake
 * 2/3 cup mayonnaise
 * ½ cup spicy brown mustard
 * 6 tablespoons chopped fresh tarragon
 * 6 tablespoons chopped fresh chives
 * 2 tablespoons (packed) golden brown sugar
 * 2 tablespoons fresh lemon juice
 * 2 teaspoons finely grated lemon peel
 * Salt and pepper to taste
 * 1 3½-to-3¾-pound whole side of salmon with skin (about 1½ inches thick at thickest part)

//As promised…// Crust: Chocolate Filling: Topping: Stir together graham cracker crumbs and melted butter and press into bottom of a 10-inch springform pan. Set aside. In the microwaves or in a saucepan over low heat, melt together the butter and chocolate, stirring until smooth. Remove from heat and add brown sugar, sugar and flour. Mix well. Beat in eggs, one at a time. Add milk and vanilla and pour into prepared crust. Preheat oven to 350 degrees. Beat together cream cheese and sugar until light and fluffy. Beat in eggs, one at a time. Stir in vanilla and pour gently over chocolate layer. Bake for 1 hour until center is soft set. Remove from oven and let rest for 15 minutes. In the meantime, stir together the sour cream, sugar and vanilla. Spread over top of cake and return to oven for 10 minutes. Cool completely on wire rack. Loosen sides and then refrigerate for at least 4 hours or freeze.
 * 1-1/2 cups graham cracker crumbs
 * 6 tablespoons butter, melted
 * 1 cup butter
 * 3 ounces unsweetened chocolate
 * 2 cups brown sugar
 * 1 cup sugar
 * 2 tablespoons flour
 * 4 eggs
 * 4 teaspoons milk
 * 2 teaspoons vanilla
 * Cream Cheese Filling:
 * 3 (8-ounce) packages cream cheese
 * 1-1/4 cups sugar
 * 3 eggs
 * 1 teaspoon vanilla
 * 2 cups sour cream
 * ¼ cup sugar
 * 1 teaspoon vanilla

Snickers Cheesecake

//Jamie Geller shares her recipe for Snickers Cheesecake// //Ingredients:// //Directions://
 * Prep time: 15 minutes
 * Servings: 12
 * 1 1/3 cups crushed chocolate graham crackers
 * 1/3 cup Granulated sugar
 * Pinch kosher salt
 * 5 tablespoons margarine, melted and cooled
 * 2 (8-ounce) containers Tofutti cream cheese alternative
 * 1 (14-ounce) package silken tofu, drained
 * 1 cup powdered sugar
 * 1/2 cup Corn starch
 * 1/3 cup plain soy milk
 * 2 large eggs
 * 1 tablespoon vanilla extract
 * 1/4 cup chocolate sauce
 * 1/4 cup caramel sauce
 * 1/3 cup roasted peanuts, coarsely chopped

Creamy Polenta //Ingredients:// //Directions:// In a medium saucepan, bring 3 cups of water to a boil. Whisk in polenta, stirring constantly to avoid lumps. Cook for 20 to 25 minutes or until thickened and soft. Remove from heat and stir in cheese, crème fraiche, salt and pepper. Transfer to a serving bowl and serve immediately. Sundried Tomato and Brie Stuffed Mushrooms //Ingredients:// //Directions:// Remove stems from mushrooms and carefully scrape out brown gills with a spoon. Place mushroom caps on a greased sheet pan, scooped side up. Preheat broiler. In a small bowl, combine bread crumbs, salt and oregano, mix and set aside. Divide brie evenly between mushrooms, placing several cubes all around inside of each cap. Sprinkle mushrooms with chopped tomatoes and breadcrumb mixture. Season with pepper and drizzle with olive oil. Broil for 3 to 5 minutes or until lightly browned and cheese is bubbly. Meanwhile, in a small saucepan over medium high heat combine vinegar and sugar and simmer until reduced and thickened. To serve, plate each mushroom, drizzle with balsamic glaze and garnish with fresh basil. Wilted Spinach with Crispy Garlic //Ingredients:// //Directions:// Place sliced garlic and olive oil in a small saucepan and bring to a simmer over medium high heat. Once bubbling reduce to medium low and cook 5 to 8 minutes or until garlic is lightly browned and crispy. Remove garlic with a fork or slotted spoon and place on paper towel to drain. Heat 2 tablespoons olive oil in a large sauté pan over medium high heat. Add spinach and cook for 2 to 4 minutes, stirring constantly, until wilted and warm. Season with salt and pepper. Transfer spinach to a serving plate and garnish with crispy garlic slices. Four Cheese Flatbread with Basil //Ingredients:// //Directions:// Preheat oven to 450 F. On a lightly floured surface, roll out dough into an oval shape, about 15-inches long and 1/3-inch thick. Prick all over with a fork and brush with olive oil. Transfer to a lightly floured baking sheet. Top with cheddar, mozzarella, goat cheese and parmesan leaving ½-inch around the edge for crust. Bake 12 to 15 minutes or until crust is golden brown and cheese is bubbly. Remove and top with basil. Slice into 6 large pieces and serve immediately.
 * 1) Preheat oven to 350 F. Grease the bottom and sides of a 12-inch spring form pan.
 * 2) In a medium bowl, combine crackers, sugar, salt and margarine and stir until mixture comes together. Press into an even layer in the pan and bake for 10 minutes. Cool completely. Reduce oven to 325 F.
 * 3) In the bowl of a stand mixer fitted with a paddle attachment mix together cream cheese alternative and tofu until combined. Add sugar, corn starch and soy milk and beat well. Add eggs and vanilla and mix until smooth and combined.
 * 4) Pour over cooled crust and bake 1 hour and 30 minutes or until cheesecake is golden brown and set in the middle. Cool completely before unmolding from pan and refrigerate for at least 6 hours or overnight.
 * 5) To serve, drizzle with chocolate and caramel sauce and sprinkle with peanuts. Cut into 12 slices and serve.
 * Prep time: 5 mins
 * Cook time: 25 mins
 * Ready time: 30 min
 * Servings: 8
 * 1 cup cornmeal or polenta
 * 1 cup grated gruyere or Swiss cheese
 * 8 ounce crème fraiche or sour cream
 * 1 teaspoon kosher salt
 * freshly ground black pepper
 * Prep time: 15 mins
 * Cook time: 5
 * Ready time: 20 min
 * Servings: 6
 * 6 large portabella mushrooms, cleaned
 * 1/3 cup bread crumbs
 * 1 teaspoon kosher salt
 * 1 teaspoon dried oregano
 * 1 1/2 cups brie cheese, rind cut off and cubed
 * 1/2 cup sundried tomatoes, chopped
 * Freshly ground black pepper
 * 3 tablespoons olive oil
 * 1/2 cup balsamic vinegar
 * 2 tablespoons granulated sugar
 * 3 tablespoons fresh basil, chopped
 * Prep time: 5 mins
 * Cook time: 12 mins
 * Ready time: 17 min
 * Servings: 6
 * 8 cloves garlic, peeled and thinly sliced
 * 1/2 cup olive oil plus 2 tablespoons, divided
 * 3 (6-ounce) bags baby spinach
 * 1/2 teaspoon kosher salt
 * Freshly ground black pepper
 * Prep time: 10 mins
 * Cook time: 12 mins
 * Ready time: 22 min
 * Servings: 6
 * 1 (9-ounce) pizza dough, at room temperature for 30 minutes
 * 1 tablespoon olive oil
 * 1/3 cup shredded cheddar
 * 4 slices fresh mozzarella (about 6-ounces)
 * 3 ounce crumbled goat cheese
 * 3 tablespoons grated parmesan
 * 3 tablespoons fresh basil (or 1 teaspoon dried basil)

10 onions, sliced 4 tablespoons butter 4 tablespoons olive oil 1-tablespoon sugar 1-teaspoon nutmeg 8 teaspoons parve beef soup mix 10 cups water Salt and pepper to taste 3/4 cup dry red wine 12 slices thick French bread, toasted 2 cups grated mozzarella cheese mixed with 1/2 cup grated Parmesan cheese
 * 1. French Onion Soup**

Preheat oven to 400 degrees. Heat butter and oil in large stockpot. Sauté onions until soft. Add sugar and nutmeg and continue to Sauté. Add soup mix water, salt and pepper and bring to a boil. Simmer for 10 minutes, add wine and simmer for another 10 minutes. Prepare 12 ovenproof bowls. Sprinkle some cheese in the bottom of each bowl. Ladle in soup. Cover with slice of bread and then sprinkle cheese on top to cover. Bake until top browns. 1 package puff pastry (2 large sheets)
 * 2. Salmon in Puff Pastry**

1 whole salmon, filleted

2 cups white wine

1-cup sour cream

1 onion, diced and Sautéed in 1 teaspoon oil

1-tablespoon dill Preheat oven to 350 degrees. Place salmon in large baking pan. Pour white wine over salmon. Cover and bake for 1 hour. Remove from pan and cool. Break salmon into small pieces and combine with sour cream, onion and dill. Mix well. Lay one sheet of puff pastry on greased baking sheet. Spread salmon mixture over pastry leaving 1/2 inch border along all sides. Top with remaining puff pastry sheet. Crimp and seal edges. Brush with egg wash (1 egg white mixed with 1 teaspoon water) and bake for approximately 1 hour until brown. If you have extra puff pastry, you can make decorative shapes on the top. 1 Whole fish, cleaned (trout, red snapper, whitefish, grouper, etc.)
 * 3. Whole Baked Fish**

Paprika

1 clove garlic, crushed

salt

lemon pepper

butter or margarine

parsley

dill

onions Season fish very graciously the day before serving with a paste of paprika, fresh garlic-crushed, salt, (lemon) pepper, etc. inside and out. Dot with butter or margarine. Place sprigs of fresh parsley and dill, and a few chopped onions inside, on top and on under side of fish. Wrap air tight in heavy foil, place in plastic bag, and refrigerate overnight or for 24 hours. Next day, open foil and bake, uncovered at 350 degrees F (180 degrees C) until fish flakes, about one hour. Cool. Fish may be eaten at this time, or wrapped in heavy foil and plastic bag and refrigerated until next day when flavors have blended beautifully. Serve at room temperature. Great to take to a cottage or to have on hand for a weekend! Serve with **Yogurt Cucumber Sauce:** 1/2 cup plain yogurt //125 mL//

1/4 cup grated, peeled cucumber //60 mL//

1/4 teaspoon dried dill //2 mL//

salt and pepper to taste Combine ingredients and mix well. 3/4-cup feta cheese //200mL//
 * 4. Greek Tomato Salad**

1 clove garlic

3 large tomatoes cut into eighths

1 red onion, thinly sliced

12 ripe black olives, cut in half

3 tablespoons wine vinegar //45mL//

1/2-cup olive oil //125mL//

1/2-teaspoon oregano //2mL//

1/2-teaspoon thyme //2mL//

1-teaspoon salt (or to taste) //5mL//

freshly ground pepper

lettuce leaves Crumble cheese coarsely. Rub a wooden bowl with garlic. Add tomatoes, onion slices, cheese and olives. Mix vinegar, oil and seasonings. Shake well. Pour over tomatoes and marinate at least 4 hours. Line a serving bowl with lettuce and pour in mixture. Server chilled. 1-pound orzo
 * 5. Greek Orzo Salad**

1 jar (14 ounces) roasted red peppers

1/2 cup kalamata olives

1-pound feta cheese, crumbled

1/4 cup toasted pine nuts 1/2 cup olive oil
 * Dressing:**

1/3 cup red wine vinegar

1-teaspoon oregano

1-teaspoon basil

1/2 teaspoon freshly ground pepper Cook orzo according to package directions. Rinse with cold water to separate pieces. Drain and cool. Mix with peppers, olives and cheese. Pour dressing over and combine thoroughly. Sprinkle with toasted pine nuts.

1-cup water //250mL//
 * 6. Rice Pudding**

1/2-cup short grain rice //125mL//

5 cups milk //1.25L//

2 teaspoons corn starch //10mL//

1/2 cup granulated sugar //125mL//

1-teaspoon vanilla //5mL//

1/2-cup raisins //125mL//

1 tablespoon cinnamon //15mL// Bring water to a boil in a saucepan. Add rice and cover. Reduce heat and simmer for 15 minutes or until water is absorbed. Place rice in 4 1/2 cups (1.125mL) of the milk in a large heavy saucepan. Cook until milk just comes to a boil. Meanwhile combine cornstarch with sugar and very gradually whisk in remaining 1/2-cup (125mL) milk until mixture is smooth. Whisk this mixture into hot rice/milk mixture. Reduce heat to low. Cover and cook gently for 40 – 55 minutes, or until rice is very thick and creamy. Add vanilla and raisins. Pour into individual serving dishes or one large serving bowl. Sprinkle with cinnamon, Serve warm or cold. Serves 6 - 8. 1-1/2 sticks butter (3/4 cup)
 * 7. Sour Cream Coffee Cake**

1-1/2 cups sugar

3 eggs

1-1/2 teaspoons vanilla

1-1/4 cups sour cream

2-1/2 cups flour

2 teaspoons baking powder

1/2 teaspoon baking soda Streusel:

3/4 cup brown sugar

1/2 cup flour

1-1/2 teaspoons cinnamon

3 tablespoons butter, cut into pieces Preheat oven to 350 degrees. Cream the butter and sugar until light. Add eggs one at a time, then vanilla and sour cream. Add dry ingredients and mix until just combined. For streusel, place all ingredients in a bowl and use fork to combine. It should be crumbly. Pour half the batter into greased 10-inch tube pan. Sprinkle with half the streusel. Pour rest of batter into pan and sprinkle remaining streusel on top. Bake for 50 to 60 minutes. Cool in pan for 10 minutes, then carefully remove, streusel-side up, to wire rack to finish cooling. 27 Graham Wafers //27//
 * 8. Toffee Fingers**

1-cup butter //250mL//

1-cup brown sugar //250mL//

1 – 4 ounce package slivered almonds //113g//

or

2 tablespoons sesame seeds //30mL// Preheat oven to 350 degrees F (180 degrees C). Cover jelly roll pan with foil. Cover with wafers, touching. Melt butter, stir in brown sugar, and bring to a boil. Add almonds or sesame seeds and spread immediately over wafers. Bake 9 minutes or until very bubbly. Cut while warm. Store in refrigerator. May be frozen. Quick, easy and delicious! 1 1/2 cups all purpose flour //375mL//
 * 8. Lemon Shortbread Cookies**

1 teaspoon baking powder //5mL//

1/2-teaspoon salt //2mL//

1/2-cup butter //125mL//

1 cup granulated sugar //250mL//

1 whole egg

1 egg yolk

1/4 cup lemon juice //50mL// Preheat oven to 350 degrees F (180 degrees C). Sift together flour, baking powder and salt. Cream butter and sugar thoroughly. Add egg and egg yolk separately and continue beating. Add sifted dry ingredients alternately with lemon juice. Add grated rind of 1 lemon. Drop on greased cookie sheet. Bake 12 - 15 minutes. Remove and cool on racks. Sprinkle with icing sugar.