Ingredient: Baking Powder

Blueberry Muffins

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 Blueberry Muffins
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Course Breakfast
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Ingredients
Course Breakfast
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Ingredients
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Instructions
  1. Mix everything together with electric mixer except 1/2 cup Blueberries
  2. Once it's mixed, add the balance of blueberries and mix by hand
  3. Fill muffin tins 3/4 full
  4. Sprinkle with sugar and bake at 375 until brown

Mandel Bread

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 Mandel Bread
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Instructions
  1. Blend thoroughly and make flour balls
  2. Try to refrigerate dough for about 1 hour
  3. Roll out (kind of oval/rectangular) and spread with apricot butter and chopped walnuts or sprinkle hot chocolate mix and chopped nuts
  4. Bake at 350 degrees in whole strips until light golden brown (about 1/2 hour)
  5. Also sprinkle cinnamon and sugar on strips before baking
  6. When baked cut into slices

Scones (Cornmeal)

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 Scones (Cornmeal)
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scones
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scones
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Instructions
  1. In medium bowl, combine dry ingredients
  2. In separate bowl, beat egg and buttermilk
  3. Add liquid ingredients to dry ingredients and blend until just combined. Do not overmix.
  4. Grease a skillet or griddle, heat over medium high heat
  5. Drop in batter by scant tablespoons and cook about 1 minute on each side or until puffy and golden brown
  6. Drain briefly on paper towels and serve hot

Potato Pancakes

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 Potato Pancakes
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Cuisine Jewish
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Ingredients
Version #1
Version #2
Cuisine Jewish
Servings
Ingredients
Version #1
Version #2
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Instructions
  1. Cut potato into small pieces and grate with onions in a food processor
  2. Place strainer in pan and pour grated mixture into strainer
  3. Leave water drain and then pour out all water leaving starch in pan
  4. Pour potato mixture into pan with starch
  5. Add eggs, salt, flour and baking powder
  6. Spoon into hot oil and fry until golden on both sides

Linzer Hearts

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 Linzer Hearts
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Course Dessert
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Hearts
Ingredients
Course Dessert
Servings
Hearts
Ingredients
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Instructions
  1. Place the pecans in the food processor until nuts are finely ground. Pour in a small mixing bowl.
  2. Pour the cracker crumbs into another small bowl (I also first ground them in the food processor)
  3. Place flour, baking powder, and cinnamon in a third small bowl and stir together.
  4. Put the butter and sugar in a mixing bowl. Using an electric mixer, beat until the mixture looks pale yellow and creamy. Break the egg into the batter and add the vanilla; mix until smooth. Add the ground nuts and cracker crumbs and mix until blended.
  5. Add the flour mixture 1/2 cup at a time and mix on low speed until blended after each addition. Scrape the sides of the bowl clean with the rubber spatula and cover the bowl with a piece of plastic wrap. Refrigerate for 1 hour.
  6. Place an oven rack in the center of the over and pre-heat at 350 degrees
  7. Sprinkle a little flour on a clean kitchen surface. Break the dough in half and place 1/2 on the flour. Press the dough lightly with your hands, then sprinkle a little more flour over the top. Using a rolling pin, roll out the dough 1/4 inch thick.
  8. Press out hearts using 2 1/2 inch heart shaped cookie cutter. Press out as many hearts as possible, gathering up the remaining dough so that it can be rerolled. Do the same thing with the other half of the dough.
  9. Slide a spatula underneath the cookies and place them on a cookie sheet. Count how many you have. Press a round circle in the center of 1/2 of the cookies, using a 1 1/2 inch round cookie cutter.
  10. Bake cookies until they turn golden brown, about 10 minutes. When done, transfer to a cooling rack.
  11. While the cookies are cooling, place the jam and water in a saucepan and heat on medium low until the water and jam are completely blended.
  12. Put each heart cookie with a hole on top of a cookie without a hole. Put a spoonful of jam inside each hole. As the cools it will hold the cookies together.
  13. Sprinkle with confectionary sugar
Recipe Notes

Healey Notes:

  1. You can use any size cookie cutters you like
  2. The dough is much easier to work with when cold
  3. We made the dough a day in advance
  4. We used (and actually mixed together) whatever jams we had in the house

Coffee Cake

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 Coffee Cake
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Instructions
  1. Grease loaf pan
  2. Cream together margarine and butter
  3. Mix creamed butter with remaining ingredients (except chocolate)
  4. Pour 1/2 mixture into loaf pan
  5. Sprinkle powder with nuts and pour half the mixture into the pan
  6. Sprinkle with lots of sugar
  7. Bake at 350 for 1 hour

Chocolate Pumpkin Brownies – Low Fat

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 Chocolate Pumpkin Brownies - Low Fat
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Honey Cake

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 Honey Cake
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Instructions
  1. Grate the apple and orange
  2. Mix ingredients well
  3. Line bottom of greased pan with wax paper and grease lightly the wax paper
  4. Pour into large rectangular or square pan
  5. Bake at 350 for 1 to 1.25 hours

Kosher Perfect Matzo Balls

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 Kosher Perfect Matzo Balls
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Servings
Matzo Balls
Ingredients
For Soft Matzo Balls
For Firm Matzo Balls (Add to the above)
Optional Ingredients
Servings
Matzo Balls
Ingredients
For Soft Matzo Balls
For Firm Matzo Balls (Add to the above)
Optional Ingredients
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Instructions
  1. Follow these instructions carefully.
  2. Measure and mix dry ingredients into a bowl.
  3. Individually break the eggs into a clear glass, discarding any with blood spots, and then pour into a second bowl.
  4. Add oil or schmaltz (and water or broth for firm matzo balls) to the eggs and stir gently with a fork until the yolks are broken and the oil just mixed.
  5. Pour egg mixture into the dry mixture and gently mix with the fork.
  6. DO NOT OVER MIX. Treat it like a muffin mixture; if you over mix they will be tough.
  7. Place in the fridge for 1 hour.
  8. Bring a large pot of water to a rolling boil on the stove.
  9. After matzo ball mix has set, gently remove teaspoon fulls of the batter and roll into 1-2" balls and drop into the water.
  10. When all the balls are in the water leave it to boil until all the balls float to the top, then lower the temperature to a rolling simmer for 40 minutes and your matzo balls will be ready.
  11. DO NOT STIR AT ANY TIME.
  12. The matzo balls may be removed from the water with a slotted spoon and served in soup, with a stew, as a side dish with gravy or placed on a cookie sheet and frozen covered for a later use.