Eileen Goltz shares food and fun with a new, easy-to-follow recipe every week. From apples to chicken pot pie to cinnamon rolls, there's something for everyone in Slice of Life.
1 3/4 cups flour
1/3 cup cocoa powder2 1/2 teaspoons baking powder1/4 teaspoon salt6 tablespoons cold unsalted butter, cut into chunks1/2 cup powdered sugar1/2 cup heavy cream2 large eggs2 teaspoons vanilla extract3 bars (1.5 ounces each) Dark Chocolate, cut into 1/4-inch piecesCoarse sugar
You can make cashew butter by processing cashews in a food processor until the mixture reaches the consistency of peanut butter. Use it as you would peanut butter.
Use cashew pieces or chopped cashews when ever the “look” of the nut isn’t as important as the taste. They’re less expensive than whole cashews and just as tasty.
Do not add cashews to hot dishes until near the end of the cooking process as they will quickly become soft and begin to disintegrate.
Cashews become soft in baked goods and do not retain their crunch like other nuts.
ARTICHOKE CHEESE SQUARES
This recipe can be made ahead of time and reheated just before serving.
One 14 oz can rinsed and drained artichoke hearts, chopped
1 cup shredded Cheddar cheese
1/2 minced onion
2 teaspoons minced garlic
1/3 cup bread crumbs
1 tablespoon dried parsley
3 large eggs
1/4 cup skim milk
Pepper to taste
½ to 1 teaspoon dried oregano
Dash hot-pepper sauce
CILANTRO CORN AND CHICKEN DIP
4 boneless skinless chicken breasts, grilled, cooled and cut into bite sized pieces
Salt and pepper to taste
1 to 2 avocados, diced
2 tomatoes, seeded and diced
2 cups fresh or frozen corn
1 red pepper diced
1/2 teaspoon dried oregano
1/2 to 1 teaspoon cumin
2 tablespoons chopped fresh cilantro
1 teaspoon grated lime zest
1 tablespoon fresh lime juice
1/8 teaspoon chili powder
ALLISON’S ORANGE AND BOK CHOY SALAD (pareve)
1/3 cup olive oil
3 tablespoons apple cider or rice wine vinegar
3 tablespoons brown sugar
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
6 cups bok choy, shredded
2 cups red cabbage, shredded
1 red onion, sliced thin
2 10 oz cans mandarin oranges, drained
2 avocados slice and chopped
1/2 cup sliced almonds
1 to 2 packages Ramen noodles, crushed (discard the seasoning packets or save for later)
STRAWBERRY PUNCH (non-alcohol)
3 cans (6 oz.) orange juice concentrate, thawed.
3 cans (6 oz.) pink lemonade concentrate, thawed.
4 to 5 cups of water
2 liters ginger ale, chilled.
2 packages (10 oz.) frozen Strawberries (sliced)
Crushed ice (3 or 4 cups) or an ice ring
In a large bowl make up all 6 cans concentrates and the water. When combined add the strawberries and mix to combine. Add the ginger ale and crushed ice or ice ring and serve. Serves 20 to 30.
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CLASSIC BRUSSEL SPROUTS
Eileen talks about making ornaments for the holidays.
GINGERBREAD MEN ORNAMENT COOKIES
1 box gingerbread cookie mix1 small box raisins1 small pkg. red hots1 plastic drinking straw1 can clear acrylic varnish
Eileen talks about Hanukkah and Potato Pancakes
CLASSIC POTATO LATKES
2 pounds russet potatoes1 onion2 eggs, lightly beaten2 tablespoons flourSalt and freshly ground pepper to tasteVegetable oil for fryingSour cream and applesauce for topping