RAMAH COOKBOOK. Summer 2018 / Kayitz 5778

Transcription

1 RAMAH COOKBOOK Summer 2018 / Kayitz 5778

2 Banana Smores Ingredients: 1 banana chocolate chips mini marshmallows crushed graham crackers Directions: 1. Cut banana lengthwise 2. Stuff with chocolate chips and marshmallows 3. Wrap banana in foil and place on hot grill 4. Cook until the marshmallow and chocolate begin to melt and banana starts to caramelize 5. Remove from heat and carefully unwrap foil 6. Sprinkle with crushed graham crackers and enjoy

3 Homemade Soft Pretzels Ingredients: 1 and 1/2 cups warm water (lukewarm, no need to take temperature) 1 packet active dry or instant yeast (2 and 1/4 teaspoons) 1 teaspoon salt 1 Tablespoon granulated sugar cups all-purpose flour + more for work surface (or mix of whole wheat flour and all-purpose flour) 1 large egg, beaten coarse sea salt for sprinkling Directions: 1. Preheat oven to 425 F (218 C). Line baking sheet with parchment paper or silicone baking mat. Set aside. 2. Dissolve yeast in warm water. Stir with a spoon until fairly mixed, about 1 minute. Some clusters of yeast will remain. Add salt and sugar; stir until fairly combined. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add up to 1/2 cup more. Poke the dough with your finger - if it bounces back, it is ready to knead. 3. Turn the dough out onto a floured surface. Knead the dough for about 3 minutes and shape into a ball. With a sharp knife, cut ball of dough into 1/3 cup sections. This measurement does not have to be exact - use as much or little dough for each pretzel as you wish - the size of the pretzel is completely up to you. 4. Roll the dough into a rope with an even diameter. Once you have your long rope, take the ends and draw them together so the dough forms a circle. Twist the ends, then bring them towards yourself and press them down into a pretzel shape. 5. In a small bowl, beat the egg and pour into a shallow bowl or pie dish. Dunk the shaped pretzel into the egg wash (both sides). Place on baking sheet and sprinkle with salt. 6. Bake for 10 minutes at 425F degrees. Allow to cool and enjoy. Serve warm or at room temperature. Pretzels may be stored in an airtight container or zipped top bag for up to 3 days (will lose softness).

4 Ingredients Hamantashen 1 (18.25 ounce) package moist yellow cake mix 1 cup all-purpose flour 2 eggs 2 tablespoons water 1 cup fruit preserves or filling of your choice Directions 1.Preheat the oven to 375 degrees F (190 degrees C). Grease cookie sheets. 2.In a large bowl, mix together the cake mix and flour. Stir in the eggs and water to form a stiff dough. 3. On a lightly floured surface, roll the dough out to 1/8 inch thickness. Cut into 3 inch round circles and place 2 inches apart onto the prepared cookie sheets. 4.Place a teaspoon of filling into the center of each cookie and pinch the sides to form three corners. Moisten with water if necessary. 5.Bake for 6 to 8 minutes in the preheated oven, or until lightly browned. Allow cookies to cool for 1 minute on the cookie sheets before removing to wire racks to cool completely.

5 Chocolate Balls Kadorei Shokolad 1 ½ packages of graham crackers 3/4 cup granulated sugar 5 tablespoons unsweetened cocoa powder 7 tablespoons milk 1 teaspoon vanilla 3.5 ounces (7 tablespoons) of butter or margarine, softened ½ teaspoon cinnamon sprinkles, in a bowl powdered sugar, in a bowl 1) Put the biscuits in a plastic or paper bag and close tightly. Using a rolling pin or meat tenderizer crush or pound the biscuits until the biscuits have the consistency of rice. 2) Pour the biscuits into a large bowl. Add the sugar, cocoa and the cinnamon and mix well. Add the vanilla, softened butter, milk and stir until the batter comes together. If the mixture doesn t bind, add another tablespoon of milk. 3) Take a tablespoon of the batter and roll it between the hands to form a ball. 4) Coat these balls in either sprinkles or powdered sugar by rolling them from side to side. Place on a serving tray.

6 1 ½ cup canned chickpeas ¼ cup olive oil 2 tablespoon lemon juice 1 ½ teaspoon garlic powder ½ teaspoon salt 3 tablespoon water Chunky Chumus Israeli Salad 2 Diced cucumbers 2 Diced tomatoes 1 Tablespoon Lemon juice 1 Tablespoon Olive oil ½ teaspoon Salt ¼ teaspoon Pepper

7 Overnight Refrigerator pickles Ingredients 1-1/4 cups distilled white vinegar (5% acidity) 3 tablespoons kosher salt 2 tablespoons sugar 2 cups cold water 1-3/4 to 2 pounds Kirby cucumbers (about 6), cut into halves or spears 2 tablespoons coriander seeds 6 large garlic cloves, peeled and halved 1/4 teaspoon red pepper flakes 16 dill sprigs Instructions 1. Combine the vinegar, salt and sugar in a small non-reactive saucepan (such as stainless steel, glass, ceramic or teflon) over high heat. Whisk until the salt and sugar are dissolved. Transfer the liquid into a bowl and whisk in the cold water. Refrigerate brine until ready to use. 2. Stuff the cucumbers into two clean 1-quart jars. Add the coriander seeds, garlic cloves, mustard seeds, red pepper flakes, dill sprigs, and chilled brine into jars, dividing evenly. If necessary, add a bit of cold water to the jars until the brine covers the cucumbers. Cover and refrigerate about 24 hours, then serve. Cucumbers will keep in the refrigerator for up to one month.