November 6, 2008 3:31 pm at 3:31 pm #588551
Anyone have a good idea for what I can make for a close relatives vort?
something really nice and SIMPLE PLEASE!!! Im not too good at baking.November 6, 2008 3:47 pm at 3:47 pm #626122
cookies?November 6, 2008 4:43 pm at 4:43 pm #626123
I suggest Rumballs. You don’t need rum, just chocolate, corn syrup, cookies and sprinkles or coconut. I have not made them in a while but they don’t require baking. They are really easy to make and people love them. I roll some in sprinkles and some in cocunut to have a variety.November 6, 2008 5:02 pm at 5:02 pm #626124
First Mazel tov!
As a smartcookie, you should bake something that begins with a C.
Now, what begins with the letter C?
(break into song and dance, with Blue Googly Eyed Monster)November 6, 2008 7:22 pm at 7:22 pm #626125
the new politically correct cookie monster now prefers vegetables (not a joke)
ps. rumballs are the main thing i usually eat at a Vort
and i dont like rumNovember 6, 2008 8:36 pm at 8:36 pm #626126
why not try crinkle cookies… they are very simple. choc. chip squares go very well too. there’s also yummy and easy to make rugelach recipes (I think the lubavitch cookbook has an easy recipe). Cutting up vegies and fruit is ALWAYS a help for a vort and maybe making a nice dip. You could always make a truffle of some sort with vegies or mousse and choc. cake. If you want something really simple buy pretzels and melt choc. (maybe get a good recipe of what to add in to the choc) and dip the ends in choc and sprinkles!
Mazel Tov! Let us know what you make in the endNovember 7, 2008 12:02 am at 12:02 am #626127
My really simple baking solution: Cherry Turnovers
Small squares of puff pastry dough (I like Mazor because they are puff pastry, many others are flaky dough.)
a can of pie filling (cherry or lite cherry)
sugar (plain, regular table sugar)
Put a little filling onto each square, fold into triangle, dip one side into sugar (I usually put the sugar on a small plate) and bake at 375 (sugared side up) until starting to brown at the edges. That’s it. They look great on a long narrow platter or on a circle.
I always try to keep the ingredients in my house because they are great for a last minute simcha (think: Shalom zachor when the baby is born Thurs nite or Fri or a l’chaim) but my friends have been known to request them when offered a choice.
The only problem with them is that they are best fresh (within 24 hours of baking) but I have been known to put them together (with or without the sugar) and refreeze them until I need them.November 7, 2008 12:23 am at 12:23 am #626128
Lakewoodwife, that sounds yummy. I have done the same with apple pie filling, a bit of cinnamon, and sometimes raisins and/or chopped walnuts.November 7, 2008 3:15 pm at 3:15 pm #626129
Thank you everybody- I appreciate your good ideas. Any more suggestions?November 7, 2008 6:06 pm at 6:06 pm #626130
Okay, I have two ideas. The first is simple and pretty. just a regular cookie recipe and dip half in chocolate and it looks nice. The second is Linzer cookies. I just made it for my friend and it was easy and came out nice. you make two cookies heart shaped, the top has a hole..you fill it with jelly so that when you put the top heart on, with the hole you see the Jelly. You then put confectionery sugar on top..I am sure you have seen them before. Good Luck…let me know if you want the recipe, Mazel Tov!November 7, 2008 8:24 pm at 8:24 pm #626131
Peanut Butter Rice Krispies treats are really easy to make and everybody loves them. They’re not fancy at all though, so it depends on the affair you’ll be making them for…
6 cups Rice Krispies
1 cup (lite) Karo syrup
1.5 cups peanut butter
1 cup sugar
Melt the Karo syrup, peanut butter and sugar together on a low flame in a large pot, mixing it to get a smooth consistency.
Add the Rice Krispies. Mix it and flatten it into a 9×13 pan. (I use wax paper to help me flatten the mix.)
Refrigerate to cool and cut into squares.November 9, 2008 10:46 pm at 10:46 pm #626132
This recipe will have everyone thinking you are a master baker and it is perfect for this time of year!
Buy two graham cracker pie crusts.
1 cup of sugar
1 cup of canola oil
1 cup of flour
1 teaspoon cinnamon
1 teaspoon baking powder
3 teaspoons vanilla extract
1 can of apple pie filling
Pour mixture into the graham cracker crust pie shells.
Bake at 350 for 45 minutes. (Do not let the crust get dark brown)
The next step is not necessary but if you want to impress, try this:
Once the pies are completely cooled, place a doily on top of them. Sprinkle powdered sugar on top of the doily and let it sit for a few minutes. Carefully lift the doily and you will have a “lace topped” apple pie. It is best to do this step at the hostess’s house.
This apple pie is fantastic served hot or cold, on its own, or accompanied by ice cream or fruit. If you do try it please post how it turned out!
b’hatzlacha!November 10, 2008 3:10 pm at 3:10 pm #626133
Thanks a lot!!! Some of your recipes look so tempting!!! At the end- i decided that a simple fruit salad will go better than cake!!! So that’s what I did and boy was it great!!!
I appreciate your help and I will try to remember these ideas for another occasion!!November 10, 2008 3:22 pm at 3:22 pm #626134
smartcookie, You really owe us all a little taste of your delicacy…November 10, 2008 3:55 pm at 3:55 pm #626135
JOSEPH- Just one little problem- there’s nothing left of it!!!November 10, 2008 5:17 pm at 5:17 pm #626136
nah nah nah, thats no excuse. After wetting our collective appetites, the least you can do is make us a treat…November 10, 2008 5:49 pm at 5:49 pm #626137
Alrighty- if you come pick it up, Im ready to make a new batch for you!!! Now we’ll only find out that we live in two other ends of the world anyway!!!November 10, 2008 6:02 pm at 6:02 pm #626138
I’m sure your fruit salad will be well worth the trip from New York to Australia…November 10, 2008 6:06 pm at 6:06 pm #626139
Can I please give you that recipe and do it yourself? Very simple- even for a man to do it!!! You really sound DESPERATE!!!!November 10, 2008 6:27 pm at 6:27 pm #626140
ok ok ok, I’ll let you off easy.
Next time you’ll have to make sufficient quantity, to take into consideration the entire oilem.
Now on with the recipe…November 10, 2008 8:36 pm at 8:36 pm #626141
eyes open…can your recipe be made in advance and frozen?November 11, 2008 3:07 pm at 3:07 pm #626142
To Joseph and anyone else interested in a refreshing fruit salad. Here goes:
6 kiwis(peeled and diced)
2 mangos(peeled and diced)
1 bag frozen strawberries
1 15oz can crushed pineapple(drained)
1 15oz can pineapple tidbits(drained)
1 cup raspberry jello (prepared according to package instructions)
Mix all ingredients, then pour on prepared jello and mix.
This recipe is originally from the Bablabuste’s Choice cookbook, however, I tried that many times until I figured out exactly how I like it best. So this post here is that recipe but generously modified.November 16, 2008 12:00 am at 12:00 am #626143
Eyes Open- I did try the apple pie recipe. Just to give everyone a feed back, my husband did not like it, sorry.November 21, 2008 3:26 pm at 3:26 pm #626144
Shindy- You really sound like you love to cook and bake!!!!Do you stand in the kitchen all day?November 23, 2008 12:23 am at 12:23 am #626145
I have a family to feed, smart cookie. I enjoy cooking and baking more than shopping for clothing (ugh) my hubby is a lucky man!!! I also find that the store bought stuff and take out food has so many preservatives in it. What is really taking more of my time is preparing veggies and salads, but it is healthy and my family loves it.November 23, 2008 9:07 pm at 9:07 pm #626146
Soups is a real winner as well!November 24, 2008 3:03 pm at 3:03 pm #626148
Shindy-I need some idea what to make with chicken cutlets today. PLEASE HELP!!!!! Im so bored of all the old stuff!!!!November 24, 2008 6:51 pm at 6:51 pm #626149
Try honey nut crusted chicken-
Chicken cutlets, preferably thin
1/4 C teriyaki sauce, plus more for brushing
2 Tbs cranberry/red-currant jelly
salt and pepper
Crush honey-glazed almonds, by hand or in blender. Add the 1/4 C teriyaki sauce and cranberry jelly. Mix or blend.
Salt and pepper both sides of cutlet. Brush with a bit of teriyaki sauce. Press the sauce-nut mixture onto the top of each cutlet, and bake at 350 for 6 minutes.
Do NOT overbake.
It’s really awesome.November 24, 2008 7:12 pm at 7:12 pm #626150
Sounds absolutely scrumptious!! I will not do it today because I dont have the ingredients at home, but will try at another time.
Cranberry sauce- do you use the canned one for this?
And 6 min sounds a bit too little. Doesnt stay raw?November 24, 2008 7:15 pm at 7:15 pm #626151
Shindy, the cutlets sound incredible! Anyone doing anything special for Thanksgiving (or do most people here bedavka NOT mark the day with a family meal)? Out of hakoras hatov to the USA, where I can be a frum Jew without fear of pogroms (at least, so far), we always have a big dinner on T-Day. Everyone is off that day, and because it is not yom tov, we really have latitude with travelling, cooking, etc. so it’s a nice time to have everyone together in one place, for a change. I cook up a storm, and usually have enough for part of my Shabbos meal, as well (I have that in mind when I am cooking, to set aside for Shabbos), so I don’t mind the work at all.November 24, 2008 7:21 pm at 7:21 pm #626152
smartcookie – make pesto chicken!! make a pesto recipe (its easy, look online for one), pour it over chicken cutlets and bake. Turn the cutles halfway through. It takes about 30 minutes total I think. (I’m not a precise cook so…)November 24, 2008 7:30 pm at 7:30 pm #626153
SJSinNYC- Thank you but what is Pesto for heaven’s sake?! In all my years of cooking I never came across that one! I checked recipes online but they all require Pesto. Is it a spice/sauce….?November 24, 2008 7:39 pm at 7:39 pm #626154
The honey nut crusted chicken recipe calls for cranberry JELLY, smart cookie. I used cherry jelly and it was fine. and you are right, six minutes is not long enough, maybe 20 minutes? my family liked this and I didn’t have to bother frying.November 25, 2008 3:09 pm at 3:09 pm #626155
shindy- cran jelly? from a jar? Please be specific- I never worked with it before.November 25, 2008 5:17 pm at 5:17 pm #626156
I looked in the store for cranberry jelly and did not find, so I asked the person who gave me the recipe and she said cherry is fine.November 25, 2008 5:42 pm at 5:42 pm #626157
Pesto is a sauce made with basil, pine nuts and olive oil. Its so yummy! You basically jsut throw the ingredients in a blender.November 25, 2008 6:01 pm at 6:01 pm #626158
SJS- sounds good. Can I find it in my local grocery?
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