TAKE-ALONG FOODS

“Food is an important part of a balanced diet.”

—FRAN LEBOWITZ

Sometimes we don’t have the time or the energy (or the space!) to host a crowd for dinner. In those times we give thanks for friends, family . . . and even in-laws. But in the grand tradition of Judaism there can never be too much food. Hence we give you the Take-Along. Mostly consisting of desserts (though we did throw in a few sides), these recipes are delicious, simple, and best of all, easily transportable. Whether a traditional raisin kugel, or the Markses’ favorite orange cake, we promise you’ll be lauded as a great guest . . . and a great cook!

CHOCOLATE-COVERED PRETZELS AND CHOCOLATE-COVERED STRAWBERRIES

We love our daughter-in-law/sister-in-law Sarah’s Grandma Marilyn for many reasons: her fabulous baby blankets, her embarrassing stories about Sarah, and her willingness to accept the insanity that is the Marks family and still visit us for holidays. But one of the most wonderful things about Grandma Marilyn’s visits is her fantastic chocolate-covered strawberries and chocolate-covered pretzels. In fact, sometimes it can get quite ugly when it comes to divvying up the leftovers at the end of the night. We asked her to donate this recipe and were shocked at how easy it is to make. These two desserts are not only easily transportable, but will leave your hosts wondering just how you found the time to make such a fabulous dessert!

SERVES: 10–12 PREPARATION TIME: 5 MINUTES COOKING TIME: 15 MINUTES

1 16-ounce box Eagle Brand Chocolate Candy Coating

1 16-ounce box Eagle Brand White Chocolate Candy Coating

1 pint fresh strawberries, rinsed and dried, with the hulls on

1 16-ounce package mini-salted pretzels or home-style pretzels

1. Put the chocolate candy coating in one saucepan and the white chocolate in another saucepan over low heat and melt but do not bring to a boil.
2. Line two cookie sheets with waxed paper.

CHOCOLATE STRAWBERRIES

When the chocolates are melted, carefully dip the top third of each of the strawberries, one at a time, into the chocolate and place on one of the cookie sheets to cool. Dip some strawberries in the white chocolate and some in the plain chocolate. When finished with the strawberries, place them in the refrigerator until you are ready to serve them or to take them to someone’s house. They should be transported on a flat serving dish.

CHOCOLATE PRETZELS

Take a few pretzels at a time and drop them in the chocolates. Pull them out when covered and place them on a cookie sheet to cool. Put them in the refrigerator for about 30 minutes to harden. Once they are hardened, you can transfer them into any container you like. They won’t melt or stick together.

APPLE-RAISIN NOODLE KUGEL

There are numerous sweet noodle kugel recipes, and here is one of our favorites. How bad can noodles, ricotta, sour cream, sugar, and raisins be?

SERVES: 10–12 PREPARATION TIME: 20 MINUTES COOKING TIME: 45–55 MINUTES

1 tablespoon butter

12-ounce package egg noodles

2 cups part-skim ricotta cheese

1 cup sour cream

5 eggs

½ cup skim milk

½ cup sugar

1 tablespoon vanilla

2 teaspoons cinnamon

½ cup golden raisins (or black raisins)

2 apples, peeled and cut in small pieces

½ stick butter, melted

1. Preheat the oven to 325°F.
2. Grease a 9 × 13-inch glass baking dish with the butter.
3. Cook the noodles according to the instructions on the package and drain them well.
4. In a mixing bowl, whisk together the ricotta, sour cream, and eggs until smooth.
5. Stir in the milk, sugar, vanilla, cinnamon, raisins, and apples.
6. Add the cooked, drained noodles along with the melted butter. Mix well.
7. Pour the mixture into the baking dish.
8. Bake for 45 to 55 minutes or until the kugel is set and golden brown on top.

CARROT TZIMMIS

For the carrot lover, this side dish is a great addition to any meal, with any crowd.

SERVES: 6–8 PREPARATION TIME: 20–25 MINUTES COOKING TIME: 25 MINUTES

8 medium carrots

2 cups cold water

3 tablespoons butter or margarine

½ teaspoon cinnamon

⅛ teaspoon ground cloves

½ teaspoon salt

¼ cup brown sugar (light or dark)

¼ cup raisins

¼ cup lemon juice

⅛ cup Madeira wine

1. Preheat the oven to 325°F.
2. Peel and cut the carrots into bite-sized chunks.
3. Place the carrots in a saucepan with the cold water and bring to a boil, then cover and simmer until tender (about 10 to 15 minutes)
4. Drain the carrots, reserving 1 cup of the liquid. Put the carrots in a bowl.
5. In the saucepan melt the butter; add the carrot liquid, and stir.
6. Remove the pot from the heat and add the cinnamon, cloves, salt, brown sugar, raisins, lemon juice, and wine. Mix well, then add the carrots and gently stir.
7. Grease a 1½-quart casserole dish (using butter or cooking spray) and pour in the carrot mixture.
8. Cover the casserole dish and bake for 25 minutes.

ESCALLOPED POTATOES

Probably one of the most fattening recipes in the book, which is why you want to share it with family and friends . . . that way you won’t feel as guilty eating it!

SERVES: 8 PREPARATION TIME: 15–20 MINUTES COOKING TIME: 1½ HOURS

3 tablespoons butter or margarine, softened

4 medium Idaho Russet potatoes, peeled and sliced ⅛ inch thick

½ cup grated Gruyère cheese

½ cup grated Parmesan cheese

1 cup heavy cream

1 teaspoon salt

½ teaspoon pepper

1. Preheat the oven to 350°F.
2. Grease (using butter or cooking spray) a 1½-quart casserole dish.
3. Arrange a layer of potatoes in the baking dish; sprinkle some of both cheeses over them. Continue layering potatoes and cheeses, ending with a layer of potatoes.
4. In a bowl, whisk together the cream, salt, and pepper and pour over the potatoes.
5. Dot the top with butter and bake for 1 to 1½ hours or until the potatoes are tender and golden brown.
6. Cool for 5 minutes before serving.

CRANBERRY LACE COOKIES

A delicious semi-healthy cookie. After all, it has oats, dried cranberries, and nuts—how bad can it be?

MAKES: 6 DOZEN PREPARATION TIME: 20 MINUTES COOKING TIME: 8 MINUTES PER BATCH

⅔ cup flour

½ teaspoon salt

½ teaspoon baking soda

½ cup rolled oats (old-fashionoed oats)

1½ sticks butter or margarine

⅔ cup brown sugar

⅔ cup white sugar

1 extra-large egg, lightly beaten

1 teaspoon vanilla

2 cups chopped pecans

⅔ cup dried cranberries (Craisins)

1. Preheat the oven to 350°F. Line a baking sheet with baker’s parchment.
2. Blend in a bowl the flour, salt, baking soda, and rolled oats
3. In a mixer cream together the butter, sugars, egg, and vanilla.
4. Add the dry mixture to the creamed mixture and combine thoroughly. Add the pecans and cranberries.
5. Drop the batter by the teaspoon onto the parchment.
6. Bake each tray of cookies for 8 to 10 minutes.
7. Cool the cookies slightly on baking sheet, then remove to a cooling rack.

* You can use the same sheet of parchment paper numerous times, as the cookies come right off the paper.

EDITH’S ORANGE CAKE

Edith made this cake a lot (and we mean a lot!) due to overwhelming requests, holiday or not! It tastes great served with a scoop of vanilla ice cream.

SERVES: 8–10 PREPARATION TIME: 10 MINUTES COOKING TIME: 50–60 MINUTES

CAKE

1 18.25-ounce package orange cake mix

1 3.4-ounce package instant vanilla pudding

½ cup vegetable oil

1 cup orange juice

4 extra-large eggs

1. Preheat the oven to 350°F.
2. Grease a 10-inch Bundt pan using oil, cooking spray, or Baker’s Joy. (I prefer Baker’s Joy for baking.)
3. Mix all of the ingredients together and beat for 2 minutes.
4. Pour the batter into the Bundt pan and bake for 50 to 60 minutes. The cake is done when it is golden and bounces back when touched.
5. When the cake is completely cool, remove it from the pan.

ORANGE GLAZE

2 cups confectioner’s sugar

3½ tablespoons orange juice

Mix the confectioners’ sugar with the orange juice, and pour the glaze over the cooled cake.

* You can substitute milk for the orange juice to make an unflavored glaze.

DEDE’S SOUR CREAM COFFEE CAKE

A family friend makes this every year for Rosh Hashanah. It’s moist and great for either dessert or breakfast with coffee or tea.

SERVES: 8–10 PREPARATION TIME: 25 MINUTES COOKING TIME: 40–45 MINUTES

TOPPING AND FILLING

⅓ cup brown sugar (light or dark)

¼ cup white sugar

1 teaspoon cinnamon

¼ cup finely chopped pecans

CAKE

½ cup butter

1 cup sugar

2 eggs

2 cups presifted all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

1 cup sour cream

1 teaspoon vanilla

1. In a small bowl, combine the sugars, cinnamon, and pecans for the topping and filling. Set aside.
2. Coat a 10-inch Bundt pan with cooking spray.
3. Preheat the oven to 325°F.
4. For the cake, cream the butter until soft, then add the sugar and cream the mixture well until light and fluffy.
5. Add the eggs one at a time, beating well after each one.
6. Mix together the flour, baking soda, baking powder, and salt.
7. Add the dry ingredients to the creamed mixture gradually, alternating with the sour cream.
8. Add the vanilla, and mix well.
9. Pour half of the cake batter into the Bundt pan and then cover with half of the topping and filling mixture.
10. Pour the remaining batter over the filling mixture, and then top that batter with the remainder of the filling mixture.
11. Bake for 40 to 45 minutes. The cake is done when the outside is golden and bounces back when touched lightly.
12. Let the cake cool on a rack, then remove it from the pan.

KATIE’S LEMON CAKE

This recipe has been in the Marks repertoire since Roz’s bridal shower.

SERVES: 8–10 PREPARATION TIME: 15 MINUTES COOKING TIME: 40–60 MINUTES

CAKE

1 18.25 oz box yellow cake mix

1 3-ounce package lemon Jell-O

¾ cup vegetable oil

¾ cup water

1 teaspoon lemon extract

4 extra-large eggs

1. Preheat the oven to 350°F.
2. In a stand mixer, combine the cake mix and Jell-O mix. Add the oil, water, and lemon extract, and blend well.
3. Add the eggs one at a time.
4. Grease and flour a 10-inch tube or Bundt pan, using cooking spray or Baker’s Joy.
5. Pour the batter into the pan.
6. Bake for 40 to 60 minutes. The cake is done when it is golden.
7. Cool the cake for 15 to 20 minutes before removing it from the pan.

ICING

2 tablespoons butter

3 tablespoons milk

1 teaspoon lemon zest

3 tablespoons lemon juice

2 cups confectioners’ sugar

1. Heat the butter and milk until the butter melts.
2. Add the lemon zest, lemon juice, and confectioners’ sugar. Stir well.
3. Pour the icing over the cooled cake.

BLONDE BROWNIES

A foolproof recipe, these brownies are “blonde” as opposed to the usual all-chocolate fudge brownies. Though not traditionally Jewish, they disappear as quickly as you set them out!

SERVES: 10–12 PREPARATION TIME: 20–25 MINUTES COOKING TIME: 20–25 MINUTES

⅓ cup unsalted butter, melted

1 cup light brown sugar

1 extra-large egg, beaten

1 teaspoon vanilla

1 cup presifted all-purpose flour

½ teaspoon baking powder

⅛ teaspoon baking soda

⅛ teaspoon salt

6 ounces semisweet chocolate chips

1. Preheat the oven to 350°F.
2. Melt the butter in a saucepan, then remove from the heat and add the sugar.
3. Pour the mixture into a medium-sized mixing bowl.
4. Add the beaten egg and the vanilla.
5. Mix together the flour, baking powder, baking soda, and salt, then add to the butter mixture a little at a time.
6. Add the chocolate chips. Mix well.
7. Spread the batter in a 9 × 13-inch baking pan greased with baking spray.
8. Bake for 20 to 25 minutes.

* This amount of chocolate chips works well, but for those who like less chocolate, try 3 ounces instead.

CHOCOLATE CHIP BANANA BREAD

One of the most requested desserts in Roz’s recipe bin (aside from the Mandelbrot), this banana bread is, quite simply, amazing.

SERVES: 8–10 PREPARATION TIME: 30 MINUTES COOKING TIME: 90 MINUTES

½ cup butter or margarine, softened

1⅔ cups sugar

2 extra-large eggs, lightly beaten

1½ teaspoons baking powder

½ teaspoon baking soda

4 tablespoons sour cream

2 cups flour

½ teaspoon salt

1 cup mashed banana (approximately 4 bananas)

1 teaspoon vanilla

2 cups mini chocolate chips (12-ounce bag)

1. Preheat the oven to 350°F.
2. Cream the butter and sugar, then add the eggs and beat well.
3. Dissolve the baking powder and soda in the sour cream, then add to the butter mixture.
4. Gradually add the flour and salt. Mix well.
5. Add the mashed bananas. Mix well.
6. Add the vanilla and finally the chocolate chips.
7. Grease a 5 × 9-inch loaf pan (or two smaller loaf pans) with baking spray.
8. Scrape the batter into the pan(s).
9. Bake the bread(s) for approximately 90 minutes or until lightly browned and firm.
10. Cool and remove the bread(s) from the pan(s).

* These breads freeze well.

MATZO BRICKLE FOR PASSOVER

A friend of ours brought this dessert to a seder Roz hosted years ago, and it was so good we begged her for the recipe. Thanks, Arlene!

SERVES: 10–12 PREPARATION TIME: 20 MINUTES COOKING TIME: 4–5 MINUTES

4 sheets matzo

1 cup (2 sticks) butter or margarine

1 cup packed dark brown sugar

12 ounces (2 cups) chocolate chips

1 cup coarsely ground walnuts or almonds

1. Preheat oven to 450°F.
2. Line a large cookie sheet with sides (or a jellyroll pan) with heavy-duty aluminum foil.
3. Lay out the matzo as close as possible in one layer in pan, breaking the pieces to fit.
4. Melt the butter with brown sugar in a saucepan, stirring frequently until it bubbles.
5. Pour the mixture over the matzo and spread to coat.
6. Put the pan in the oven for 1 to 2 minutes, and then remove.
7. Sprinkle the chocolate chips over the top and return the pan to the oven for another 1 to 2 minutes or until the chocolate softens.
8. Remove the pan from the oven and, using a spatula, spread the chocolate to cover the matzo.
9. Sprinkle the nuts over the chocolate.
10. Place the pan in the freezer for 20 minutes or until hard.
11. Remove and “crack” up matzo, remove the foil from bottom, and put the brickle in a plastic container or ziplock bags.
12. Store in the refrigerator or freezer until ready to serve.

PASSOVER TART

This is another of Arlene’s Passover desserts that we all love. Passover is a long holiday, and you can never have too many good desserts to get you through the week.

SERVES: 8–10 PREPARATION TIME: 15–20 MINUTES COOKING TIME: 12–15 MINUTES

2¼ cups ground nuts (walnuts or pecans)

3 tablespoons butter or margarine, melted

⅓ cup sugar

1 12-ounce bag semisweet chocolate chips

1–2 pints raspberries or strawberries

1. Preheat the oven to 350°F.
2. Mix together the nuts, butter, and sugar to make the crust.
3. Press the mixture into the bottom and sides of a 9-inch glass pie plate.
4. Bake the crust for 12 to 15 minutes or until browned.
5. Remove from the oven and cool.
6. Melt the chocolate in a pan and brush two-thirds of the chocolate onto the bottom and sides of the cooled crust.
7. Arrange the berries on the chocolate before the chocolate hardens.
8. Drizzle the remaining third of the melted chocolate over the berries.
9. Refrigerate until ready to serve.

APPLE CRISP

This is a recipe where you can substitute peaches or blueberries for the apples. Rather than buying canned fruit or fruit filling, I always use fresh fruit. This easy dessert can be made ahead of time and then reheated in the oven.

SERVES: 6 PREPARATION TIME: 20 MINUTES COOKING TIME: 40–45 MINUTES

4 cups peeled and sliced tart apples (Granny Smiths are great!)

2 tablespoons sugar

½ teaspoon cinnamon, divided

¼ cup orange juice

2 cup presifted all-purpose flour

⅛ teaspoon salt

¼ teaspoon nutmeg (optional)

⅓ cup brown sugar

3 tablespoons margarine or butter, melted

1. Preheat the oven to 350°F.
2. Peel and slice the apples into a large bowl.
3. Combine the sugar and ¼ teaspoon cinnamon, sprinkle over the sliced apples, and toss to coat them.
4. Grease with cooking spray or butter a 1½–2-quart casserole dish or an 8 × 8-inch glass baking dish.
5. Spread the apples in the baking dish and sprinkle with the orange juice.
6. Combine the flour, salt, ¼ teaspoon cinnamon, nutmeg, and brown sugar.
7. Add the melted butter to the dry ingredients and stir to make a “crumbly” topping.
8. Spread the topping over the apples.
9. Bake uncovered for 40 to 45 minutes or until lightly browned and the apples are tender.

* Serve with vanilla ice cream or whipped cream, or both!