Director of Brand Strategy
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I'll go first:
Banana Bread Supreme
2C sugar
1C butter
2 tsp vanilla
4 beaten eggs
6 ripe bananas, mashed
3C flour
2 tsp baking soda
1 tsp baking powder
1/2C nuts
1/2C maraschino cherries, chopped
12oz chocolate chips
1) Cream butter, sugar and vanilla
2) Add eggs and mashed bananas
3) Add dry ingredients
4) Add nuts, cherries, and chocolate chips
5) Bake in loaf pans 55 mins at 350F
Makes 3 loaves.
Every holiday season my mom would make this and I would eat far more than I should have. In college she'd send me several loaves that wouldn't last more than a few days. Now I make it all the time and impress everyone who assumes that I don't know how to cook. Or I make it and eat it myself and never give any of it to anyone. Your milage may vary.
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Sweet Beef Brisket
1 (5-7 lb) brisket, washed and drained
1/2 cup oil
1/4-1/2 cup Coca-Cola
1/2 cup red wine vinager
1/4 cup honey
4-5 Tbsp. ketchup
1 onion
1/2 tsp. mustard powder
1/2 tsp. paprika
Preparation:
1. Place brisket in a roasting pan. Chop all seasonings in food processor and pour over brisket. Cover and marinate overnight in the refrigerator.
2. Preheat oven to 325° Fahrenheit (165° Celsius).
3. Bake at 325° Fahrenheit (165° Celsius) for approximately 4 hours, or until a digital instant-read thermometer inserted into the center of the brisket reads 190° for well done.
4. When cool, thinly slice the brisket against the grain. It is very important to slice the brisket correctly.
SERVING SUGGESTION: Make gravy with drippings from the meat. Melt 4 Tablespoons of parve margarine in a heavy saucepan. Slowly stir in 4 Tablespoons of all-purpose flour. Cook and stir for approximately 3 minutes, or until margarine just starts to darken. Slowly stir in 2 cups of drippings. Continue cooking and stirring until gravy thickens to desired consistency. Season with salt and pepper. Serve slices of brisket with gravy.
Tip: It is best to prepare the brisket a day before it is served as the taste is enhanced after it sits in the fridge.
Potato Latkes
2 cups peeled and shredded potatoes
1 tablespoon grated onion
3 eggs, beaten
2 tablespoons all-purpose flour
1 1/2 teaspoons salt
1/2 cup peanut oil
DIRECTIONS
Place the potatoes in a cheesecloth and wring, extracting as much moisture as possible.
In a medium bowl stir the potatoes, onion, eggs, flour and salt together.
In a large heavy-bottomed skillet over medium-high heat, heat the oil until hot. Place large spoonfuls of the potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Brown on one side, turn and brown on the other. Let drain on paper towels. Serve hot!
Even though my family is Christian and not Jewish, it has been our tradition to celebrate Chaunukkah ever since my brother went to a Jewish daycare. Now Chaunukkah usually coincides with my youngest daughter's birthday so we have a little party every year where we serve these.
No Fuss Fudge
Melt 1 package of ghirardelli 70% cacao chocolate chips in the microwave. Make sure to stir every 30 seconds. Mix in one can of sweetened condensed milk, a pinch of salt, and a splash of vanilla. Pour into a wax paper lined 8x8 pan and refrigerate for at least an hour. For variety's sake you can substitute different extracts instead of vanilla. The most popular are orange, peppermint, and hazelnut, but almond and raspberry have both had pretty good results as well.
I make this for Christmas presents every year and it always amazed me how people could be so enthusiastic about something that's so easy to make. And how hostile they get if they don't get any :)
At some other point I may put up my recipe for Plum Pudding. I have people actually fighting over where I was going to spend christmas solely because of the plum pudding. I usually have to make about three a year.
Apple Sausage Stuffing
1 lb maple sausage
3 large apples (gala and fujis are best), peeled, cored and chopped
1 cup chopped celery
1 red onion, diced
1 cup bread crumbs
2 eggs
1 tbsp poultry seasoning (or fresh sage, rosemary, thyme and oregano)
1 tsp salt (optional, depending on the sausage you get)
Brown sausage, remove and drain on paper towels. Add onion, celery and apples and cook over medium high heat until celery is softened. Turn off heat and mix together sausage and vegetables until thoroughly mixed. Add bread crumbs, eggs, and seasonings. Mix thoroughly.
I prefer "dry" stuffing, so I cook this in a baking dish until browned and slightly crispy on top - but it must be cooked because of the eggs. Great with cornish game hens. Also good in a pie crust with another egg to hold it together and baked until done. Serve with sour cream. :P