KosherEye.com Adapted from a recipe by Debbie Lowenstein Red Star PLATINUM Yeast Sampling/Baking Contest entry This cake never makes it to the end of the day in our house! Ingredients: Dough: 1 1/2 cups warm water 1/2 cups apple juice or soymilk 9 teaspoons yeast = 3 packages Red Star PLATINUM...

KosherEye.com Photo: Dara Mirsky Adapted from a recipe by Dara Mirsky Red Star PLATINUM Yeast Sampling/Baking Contest entry Individual sized chocolate babka made in jumbo-size muffin tins with a crumb topping.Greatpresentation Ingredients: Dough: 1/4 cups whole milk 1/2 cup white sugar 3 - 4 cups...

KosherEye.com Photo: Amy Siegel Adapted from a recipe by Amy Siegel Red Star PLATINUM Yeast Sampling/Baking Contest entry This recipe caught our "eye" because of the unique way that the babka is formed; like a jelly roll but with a twist. Ingredients: 1 packet Red Star Platinum Yeast 1/4 cup warm...

KosherEye.com Adapted from a recipe by Giada De Laurentiis An oatmeal cookie batter plus hazelnuts, chocolate chips and crushed chocolate covered toffee candy bars – a cookie lovers dream come true. Ingredients 1/2 cup old-fashioned oats 2 1/4 cups all-purpose flour 1 teaspoon baking powder 1...

KosherEye.com Adapted from The Daily Cookie By Anna Ginsberg A December cookie entry in celebration of Hanukkah, which traditionally begins on the eve of the twenty–fifth of the Jewish month of Kislev. Since it is based on the Jewish calendar, the eight–day celebration starts on a different date...

KosherEye.com Adapted from The Daily Cookie By Anna Ginsberg A September cookie entry celebrating the birth in 551 BC, of Confucius, a Chinese thinker and philosopher. There are multiple theories as to the origin of fortune cookies, but many believe they date back to ancient Japan, where the...

KosherEye.com Adapted from The Daily Cookie, By Anna Ginsberg A January cookie entry celebrating National Eye Care Month. Along with this recipe, comes some handy eye tips such as: Block UV rays by wearing sunglasses, make sure to blink while starting at the computer, and keep lid margins...

KosherEye.com Adapted from Get Cooking! by Rachel Harkham and Doni Zasloff Thomas To celebrate the trees for Tu BiShevat, I'm going to make a yummy chocolate bark. My favorite is chopped walnuts, dried cherries, and mini marshmallows on dark chocolate– it's Rocky Road! What kind of bark will you...

KosherEye.com by Leah Hadad Tribes-A-Dozen Voilà! Hallah Bread Mix In honor of Tu Bishvat, I created a babka that could be named ‘tishbahat ba’babka,’ or the finest of the earth’s fruit in the babka. You can substitute any flavor preserves or dried fruit. The dough is made from the versatile...

KosherEye.com by Rabbi Zalman and Rebbetzin Miriam Lipskier, Director and program director respectively of the Emory University Chabad Center. So easy and so good! Ingredients: 2 cups sugar 1 cup oil 4 eggs 1 1/2 teaspoons baking powder 1 1/2 teaspoon baking soda 1 teaspoon cinnamon 2 cups flour 1...

Vanilla and Chocolate Swirl Bundt Cake with Chocolate Fudge Glaze KosherEye.com by Ann Gentry, Vegan Family Meals, Real Food for Everyone Bundt cakes are everyday cakes – easy to make (using just one pan) and delicious eaten as they are or dressed up with a simple glaze or icing. This swirled...

KosherEye.com Adapted from Pie it Forward, Gesine Bullock-Prado This is sophisticated candy bar wrapped up in a tart's clothing.It features caramel that leaves rosy tendrils behind after you've taken a bite. And while you can use a fork, I have to tell you it's so much easier to pick up your slice...

KosherEye.com Adapted from Pie it Forward, by Gesine Bullock-Prado From the author: I only like blueberry pie when there are discernible, whole blueberries hiding under the crust, just waiting to burst in my mouth. If it's mush or jammy, I'm not happy. But give me a slice of sweet berry pie, warm...

KosherEye.com Adapted from Pie it Forward, by Gesine Bullock-Prado There's no secret to working with pie and tart doughs, but there are tricks: Be gentle, keep everything cool, use just enough flour to keep the dough from sticking to your work surface, and allow doughs to rest before rolling and...

KosherEye.com Adapted from Pie it Forward, by Gesine Bullock-Prado This dough is terribly easy to make but is still incredibly buttery and tasty. You have two options: You can make it with all butter (or non-dairy margarine) for full flakiness or add a little shortening to lend greater workability...

KosherEye.com by Estee Kafra, Spice It Right! This recipe was not supposed to be included in this book. However, when I printed it in Binah magazine I got overwhelming responses from all over the world. During my first two years as food editor, no recipes got as many rave reviews as Roizy’s Kokosh...

by Marlee Matlin, One Egg is a Fortune Marlee Matlin's husband and kids like to eat these while they are still warm! Ingredients: 1-cup butter or margarine1 cup brown sugar, firmly packed½ cup white sugar1-teaspoon vanilla2 eggs, lightly beaten1 ½ cups all purpose flour1-teaspoon baking...

KosherEye.com Adapted from Taste of Home Splendid, melt-in-your-mouth butter cookies drizzled with a sweet-tart lemon icing. And in the bottom of the cookie – a surprise – a pecan half. Ingredients 1/2 cup butter*, softened 1/3 cup confectioners' sugar 1 tablespoon lemon juice 3/4 cup all-purpose...

KosherEye.com Photo: Fine Cooking Magazine Adapted from a recipe by Elinor Klivans We have been making this recipe for years – ever since we first saw it in Fine Cooking Magazine. The whipped egg whites give chiffon cakes their height and light texture. This delicious and airy cake is dotted with...

KosherEye.com Adapted from a recipe by Heering Liqueurs Donuts are the new cupcakes and a big trend for the season – an easy way to upgrade regular old store bought donuts and take it from an afternoon snack to a fancy dessert. Crème Brûlée is actually a rich custard based dessert topped with a...