GMOs scalloped potatoes

 

Ingredients

• 3 pounds potatoes, thinly sliced 
• ½ onion, thinly sliced
• 9 tablespoons all-purpose flour, divided
• 6 tablespoons butter, diced and divided
• salt and ground black pepper to taste
• 3 cups whole milk, or as needed
  
  Rep:

  30 mins

  Cook:

  45 mins

  Total:

  1 hr 15 mins

  Servings:

  6

  Yield:

  6 servings
  
  

Directions

• Step 1

  Preheat oven to 375 degrees F (190 degrees C). Grease a 9x13-inch baking dish.

• Step 2

  Spread about 1/3 of the potato slices into the bottom of the prepared baking dish. Top with about 1/3 of the onion slices. Sprinkle 3 tablespoons flour over the potato and onion. Arrange 2 tablespoons butter atop the flour. Season the entire layer with salt and pepper. Repeat layering twice more.

• Step 3

  Heat milk in a saucepan until warm. Pour enough warm milk over the mixture in the baking dish so the top of the liquid is level with the final layer of potatoes.

• Step 4

  Bake in preheated oven until potatoes are tender, 45 to 60 minutes.

KFC copycat cole slaw

 

Ingredients

• 
  
  1/2 cup mayonnaise I use light
• 1/4 cup buttermilk
• 1 1/2 tbsp apple cider vinegar
• 2 tbsp lemon juice fresh is best
• 1/3 cup sugar
• 1/2 tsp salt
• 1/8 tsp pepper
• 1/2 tsp celery seed
• 16 oz shredded bagged cole slaw mix

Instructions

• Whisk together all the ingredients except for the shredded cole slaw mix.
• Add the bag and mix until nicely blended with the dressing.
• Refrigerate 2-3 hours (or longer).
• Mix well again just before serving.

MG New Year's Sweet Round Challah

A freshly cut wedge of this bread dipped in honey is an indelible taste experience. It is ambrosial and symbolic. You can also update the usual raisin 'faigele' or round challah with dried cranberries or sour cherries. I prefer Saf or Fermipan yeast for this majestic bread. If making a round bread seems a bit difficult then use this trick: braid it with three braids and tuck the ends of the braid into each other. Then place it in a 10 inch springform pan which will ensure it bakes up into a perfect round. Dough

1 1/2 cups raisins, plumped 
1 3/4 cups warm water 
2 tablespoons instant yeast 
1/3 cup sugar 
1/4 cup light honey 
3 1/4 teaspoons salt 
1/2 cup canola oil 
3 eggs 
6 to 7 cups bread flour 

Egg Wash and Finishing Touches
2 tablespoons water 
1/8 teaspoon each sugar and salt 
2 eggs 
Sesame seeds, optional
 

Plump the raisins by covering with hot (kettle) water and allowing to stand 5 minutes to plump. Drain well, dry and set aside.

In a large mixer bowl, stir together the water and yeast. Briskly stir in one cup of the flour. Then add the sugar, honey, salt, oil, eggs, and half of the remaining flour. Stir into a shaggy mass. Let stand 10-20 minutes to absorb flour. 

Knead, by hand or with a dough hook, adding remaining flour as required to make a soft and elastic dough (about 8-10 minutes). The dough should leave sides of the bowl. If it is sticky, add small amounts of flour until dough is soft but no longer sticks. (Note: if you find dough too bulky for your mixer, divide in two. Knead one portion at a time). 

Let the dough rest on a lightly floured board ten minutes, then flatten and press in raisins as evenly as possible into the dough, folding dough over raisins to "tuck" them in. Place dough in a greased bowl and put the bowl inside a large plastic bag to rise. Let rise until doubled and puffy looking, anywhere from 45 to 90 minutes. 

Divide dough in two. For "faigele" or turban-shaped New Year's challah, shape each section into a long rope (about 12-14 inches long) which is thicker at one end and coil it, starting with the thicker end first, tucking the end in on top to "lock". Or, you can divide each dough section into three ropes, around 14 inches long and make a traditional challah braid that you can then attach at ends and pinch to seal, making a braided round. (I also do two smaller round breads and bake each in a 9 inch layer cake pan to keep the bread's shape)

Line baking sheets with parchment paper and place bread on it.

For the Egg Wash, in a small bowl, whisk together egg wash ingreidents and brush the bread well. Sprinkle with sesame seeds. 

Let rise until puffy, around 20-30 minutes. Preheat oven to 350 F.

Bake until bread is evenly browned. 35-40 minutes (depends on size of the bread - if it is one large or two medium ones). 

Makes one large or two medium loaves. Can be frozen baked or unbaked. If freezing unbaked, let bread rise slowly, overnight in the fridge. Bring to room temperature before baking.

MG Sour Cream Schnecken

 These can be made a day ahead and left for a slow, cool rise in the fridge. Because of the sour cream, these are the most tender pastries you’ll ever make. They are like cinnamon rolls but much tinier and they have their own unique taste. I make one batch fresh and then freeze the other batch in a pan for another occasion such as break the fast, Yom Kippur. A touch of honey in the pan glaze makes these perfect for New Year’s. I often add sour dried cherries to the filling or you can use raisins or just the cinnamon sugar.

Sweet Dough
1/3 cup warm water
4 1/2 teaspoons instant yeast
3/4 cup warm milk
1/2 cup unsalted butter, in small chunks
3/4 cup sugar
1 ¼ teaspoon salt
1 teaspoon pure vanilla extract
1/4 teaspoon lemon extract
¼ teaspoon pure almond extract
1 cup sour cream
5-6 cups all-purpose flour

Cinnamon Filling
1/3 cup unsalted butter, melted
1 1/2 cups brown sugar
2 teaspoons cinnamon
1 cup pecans, coarsely chopped, optional

Cinnamon Glaze
1 1/4 cups brown sugar
3 tablespoons honey
1/2 cup unsalted butter, softened
2 1/2 teaspoons cinnamon

Spray a 9 by 13 inch pan with nonstick cooking spray. Place it on a parchment paper lined baking sheet. Or you can also use mini muffin tins which have been sprayed with nonstick cookin spray and placed on a parchment paper lined baking sheet.

For the Sweet Dough, in a large bowl, whisk together water and yeast. Let stand a minute and then stir in milk, butter, sugar, salt, vanilla,lemon extract, sour cream or yogurt and cinnamon.  As ingredients blend, fold in most of flour. Mix to make a soft, but kneadable dough. Knead 6-8 minutes until dough is smooth and elastic. Cover with plastic wrap and let rise until doubled, about 45-60 minutes or you can do a cold rise, overnight.

For the Cinnamon Glaze, heat butter and stir in brown sugar and cinnamon.  Spread glaze on bottom of prepared pan. You can make these in a pan, like a 9 by 13 inch (it fits half a batch of the dough) or in muffin tins. Very generously spray two, (preferably non-stick) muffin tins with non-stick cooking spray and put a little glaze in the bottom of each muffin well.

Gently deflate dough. Let dough rest about ten minutes and divide into two portions.  On a floured work surface, roll out one to an 18 inch square, between 1/8 and 1/4 inch thick. Brush with melted butter and sprinkle on half the filling ingredients: brown sugar, cinnamon, nuts and raisins. Roll up, starting with edge of dough closest to you, into a snug roll or jellyroll. Cut in 1 and 1/2 inch slices  - you should have about 20 slices. Repeat with remaining dough and filling. Alternatively if using muffin cups, drizzle a little cinnamon glaze into each prepared muffin cup along with some pecans nd then place a schnecken inside each cup, sitting on glaze. Cover lightly with plastic wrap and let rise 40-55 minutes.

Preheat oven to 350 F.

Bake 25-30 minutes until schnecken are medium brown. Invert onto serving tray. Drizzle syrup remaining in muffin tins over tops of schnecken.