Gila's Eggless Oatmeal Cookies

1 cup of margerine/oil
3/4 packed brown suger
1/4 white suger
1 tsp vanilla
1.5 cups of flour (whole wheat)
1/2 tsp salt
1 tsp baking soda
1/4 cup boiling water
2 cups of oats
1/2 choc chips/nuts/raisins

ORDER of ingredients matter!
beat butter and sugars and vanilla
add flour and salt
dissolve baking soda into boiling water. Add
Add the rest and bake at 350 for 10 minutes.

Blueberry Crumb Cake (Dairy)

Ingredients

For the streusel topping:
1/4 cup white sugar

1/3 cup light brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 stick unsalted butter, melted
1 1/3 cups all-purpose flour

For the cake:

6 tbl butter, room temperature (3/4 stick)

3/4 cup white sugar
2 extra-large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
2/3 cup sour cream
1 1/4 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
1 cup fresh blueberries
Confectioners’ sugar for sprinkling

Directions

Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

For the streusel:
Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl.
Stir in the melted butter and then the flour.
Mix well and set aside.

For the cake:
Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light.
Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt.
With the mixer on low speed, add the flour mixture to the batter until just combined.
Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.
Spoon the batter into the prepared pan and spread it out with a knife.
With your fingers, crumble the topping evenly over the batter.
Bake for 40 to 50 minutes, until a cake tester comes out clean.
Cool completely and serve sprinkled with confectioners’ sugar.

Sauteed Watercress and Wild Rice

1 cup dried cranberries

1 cup cranberry juice

2.5 cups water

1 cup wild rice (rinsed and drained)

2 celery sticks peeled and minced

bunch of mint

bunch of parsley

1/2 cup walnut oil

1 teaspoon of allspice

1 tblspoon of grated ginger

1 tbl grated orange zest

1/2 pine nuts

salt and pepper

3 tbl spoons of olive oil

3 punches of watercress (leaves only)

1. combine cranberries and juice.

2. boil water and add rice and cook covered for 40 minutes until grains are partially opened

3. transfer rice to a boil and add cranberry mix, celery, onion, mint, parsley, oil, allspice, ginger, orange zest, pine nuts, and salt/pepper to taste, toss and combine

4. heat olive oil in skillet, add watercress and saute. place rice salad on a platter and surround it with watercress

Chinese Beef Salad

Cold Dish!

Yummy served with bed of soba or cellophane noodles

2 tbl olive oil

1 medium napa cabbage thinly sliced

1 pound of shitake mushrooms, caps only, sliced

1 2-pound london broil (cook medium rare)

Sauce

4 thinly sliced scallions, 2 large garlic cloves minced, 2 tbl minced cilantro, minced or gated ginger, 3 tbl spoons of toasted sesame oil, 1/4 cup dry sherry, 3 tbl soy sauce, 2 tbl hot sauce, 1/2 cup roasted peanuts or cashews

Preheat Broiler - broil meat until medium rare, let cool and cut into thin slices

In skillet, saute cabbage and remove, add mushrooms then add meat and cabbage and mix together

Add sauce and refrigerate for up to 8 hours

Authentic Fresh Mexican Green Salsa

6 tomatillos (green tomatoes)
1/2 onion
tons of squeezed lemon
head of cilantro
Jalapenos to taste (use 2 with seeds for caliente!)
1 avocado
salt to taste

Blend and serve
(this salsa tastes better after it sits overnight)

Sara Raizel Eggless Water Challah and Garlic Topping

Best Challah EVER!!

In a huge mixing bowl, dissolve 1/2 sugar into 2 cups of boiling water, 3 tablespoons of salt, 1/2 oil, 2 cups of seltzer water

in a separate container, 2 cups of lukewarm water (on the hotter side, 3.5 tablespoons of active yeast, and some sugar to activate it. Stir together and let it bubble and rise for 5 minutes

Back to mixing bowl - slowly stir in some flour (you will use an entire bag...and make a bracha!)
then pour in the yeast mixture. Stir and slowly add flour, until the entire bag is blended.

Knead dough (caution, this dough is a little stickier than the norm)
Let rise for 2 hours
Make a bracha
Braid
Cover with garlic topping (1 head of garlic minced, add oil and parsley flakes)
Bake 350, 25 minutes, switch racks and another 10-14 minutes (or until the bottom is brown)

ENJOY