Thursday, October 2, 2014 Tishri 8, 5775
Walk down the baking aisle of your supermarket and all of the sweetener options can be overwhelming. Even plain old sugar comes in a variety of colors, sizes and textures; and then there's molasses, honey and the more esoteric agave syrup -- not to mention the growing variety of calorie-free sweeteners. When do you use what, and why? Granulated sugar...
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How best to prepare for someone who's ill
By:
Linda Morel, Jewish Exponent Feature
What's Cooking In 1994, my sister-in-law contracted breast cancer. Immediately several women in her synagogue called Wendy's relatives and friends, asking them to prepare meals and deliver them to her home. When they approached me, of course I said yes. All these years later, with Wendy fit and healthy, I had forgotten our cooking cooperative, until a woman in my...
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Have a lot of matzah left and don't know what to do with it? Try this tasty little morsel, which is bound to satisfy any sweet tooth! Chocolate Toffee Matzah (Dairy) 5 matzahs 1 stick butter 1 cup packed brown sugar 2 cups chocolate chips 1/2 cup chopped, salted nuts (almonds, peanuts, walnuts or cashews) Preheat oven to 350°. Line...
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By:
Rebecca Farber Jewish Exponent Feature
With increased developments in diet and health trends, it is no wonder that the seder table is changing to include more specialty kosher food. People with certain nutritional needs -- such as vegetarian or gluten-free diets -- might find that stores and cookbooks offer more resources to adapt Passover meals to meet their needs. For example, vegans looking to include...
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By:
Rivka Tal, Jewish Exponent Feature
A TASTE OF ISRAEL When it comes to Passover, many Sephardi Jews customarily eat rice, legumes, corn and green beans -- all foods that are forbidden to Ashkenazim for the eight days. Of course, these customs vary from country to country, and even from city to city. Some Jews of Moroccan origin eat special kosher-for-Passover rice on the holiday; others...
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