Delicious Recipe for Walnut Crescent Cookies

Another Ramadan Treat That Can be Eaten Anytime of the Year

One of the favorites of Ramadan, is Date Mamoud or Cake of Eid. These are served on the same platter with the many cookies served at the holiday after Ramadan.

The holy month of Ramadan brings many treasures and pleasures. None of those rewards at the holidays, after Ramadan can match walnut cookies. They are delicate with a hint of heaven. They are crunchy with the right spices and yes they are very easy to make.

Traditions in Ramadan are many and these are generally served with some nice hot Arabic coffee which is regular Persian Coffee, without any sugar. A guest who refuses to drink some Arabic coffee, has insulted the host. So when in Rome, do as the Romans do.

 

Dough

• 1 8 ounce package of cream cheese (any band)
• 2 sticks of butter or margarine at room temperature
• 1 egg
• 1.5 tablespoon of sugar
• 6 cups of whole wheat flour (alternative would be to use half white and half whole wheat)
• dash of salt
• 3/4 cup of cold water ( try this slowly to see if you need this all)

Put all of the above ingredients in a bowl and mix very well. After wards, roll into a log, at least 10 inches long. Wrap in some plastic wrap and put in the refrigerator. Keep this in
Filling

• 1/2 stick of butter or margarine
• 1/4 kilo of walnuts ground to a slight chunky state
• 1/2 cup sugar
• 1/2 cup of milk plus one tablespoon
• 1 t. vanilla

Directions:

1. Place all the filling ingredients in a bowl and mix well. The walnuts can be placed in a plastic bag and with a rolling pin, hit the bag until the walnuts are small but still have some chunks. You can substitute some almond milk in place of the regular milk.
2. Using just a part of the dough, roll out to very thin circles. Placing a small amount of the filling on each circle and seal tightly with your fingers. Place on a well greased cookie sheet. Bake 15-20 minutes in a preheated oven of 350 degrees. Check the cookies oven to make sure they are lightly brown and that they do not burn.
3. Remove from the oven and quickly sprinkle with some confectioner's sugar. Let these cookies cool and then place them in a air tight container to store. You can freeze these delights but many homes will not have any to freeze.

Note: An alternative to using the traditional confectioner's sugar is to use regular sugar that has been ground up to a fine mixture. Take the sugar and place in a coffee grinder or a blender and grind to a white powdery texture.


Photo by Photobucket/ nutritionbylexy

Recipe for Jewish Stuffed Green Peppers

Three Delightful Jewish Recipes Made with Loving Care

Stuffed peppers with matzo meal, ground beef and garlic is a recipe to remember. Jewish holidays and Momma in the kitchen, nothing could be better.

There are three recipes here to pick from. Stuffed Green peppers were from the old school of cooking and they should be brought back to the dinner table tonight. Stuffing peppers is a simple 30 minute meal and Rachel Ray would be proud.

Ingredients

• 7 green peppers
• 2 pounds of ground beef or turkey
• 2 1/2 tablespoons of matzo meal
• 2 eggs
• 3 cloves of garlic, crushed
• 2 medium onions, chopped
• 1 tablespoon of virgin olive oil
• 3 hard boiled eggs, grated
• Salt, pepper to taste

Cut the tops of the peppers off and save. Clean the peppers out of all the seeds and core. Mix all the above ingredients together and divide among the peppers. Place the tops back on and place in a baking dish or pan.

Ingredients for the sauce

• 1 cup of tomato sauce
• 1 1/2 tablespoons of distilled white vinegar
• 1/2 tablespoon of sugar
• 1 cup of chicken or turkey stock

Mix all the ingredients together and pour in the pan of the baking dish. Bake in a preheated 350 degree oven for one hour.

 

Stuffed Peppers with Rice

Ingredients

• 6-7 Red and Green peppers
• 2 cups of cooked rice
• 1 pound of ground beef or turkey
• 1 medium onion, chopped
• 2 tomatoes, chopped
• salt and pepper to taste

Preparations

Cut the tops of the peppers off and save them. Remove the seeds and the core and clean them well. In a frying pan, place some cooking spray on the pan. Add in the turkey, and the onion and cook until the turkey is 3/4 way done. Add in the tomatoes and cook some more. Season the whole mixture with salt and pepper and add in the rice. Mix together thoroughly.

Divide the mixture among the peppers and place the tops back on the peppers. Cook in a preheated 350 degree oven for 15 minutes or until the peppers are heated through.

 

Low Fat Stuffed Peppers

Ingredients

• 4 Green Peppers
• 1 pound of lean ground turkey or chicken
• 3/4 cup of oats
• 1 medium onion, chopped
• 1 large tomato, chopped
• 2 garlic cloves, minced
• 2 cups of chicken or turkey broth
• salt, pepper, and cumin to taste

Directions:

1. Saute the oats and garlic in a pan sprayed with cooking spray. Continue to cook until the oats are browned, around 5 minutes. Slowly add in 1/2 cup of broth at a time until you have used 3/4 of the broth.
2. Set this aside for now.
3. Using the same skillet, brown the meat and the onions. Add in the tomatoes and seasoning. Cook for a few minutes more. Remove from the fire, at this point.
4. Take the tops of the peppers off and clean out the seeds and core. Place the meat mixture inside the peppers.
5. Place the peppers on a baking dish and pour the remaining 1/2 cup of stock in the bottom of the pan.
6. Bake the peppers in a preheated 350 degree oven for 15 minutes, until they are softened.

A trio of recipes to please everyone in the household. A Jewish delight made possible with very little effort and one of the recipes being very health conscious. Whatever the decision is for supper, let it be "Peppers."