COMFORT FOODS

Two Chinese men are coming out of a Jewish restaurant, and one says to the other: “The problem with Jewish food is that two days later, you’re hungry again.”

As Nancy mentioned in her Foreword, it’s no secret that for Jewish families food is an expression of love, comfort, and tradition. Who hasn’t felt better after a delicious popover, hot soup, or indulgent pot roast? Here we’ve presented you with some real Jewish classics (kasha and varnishkas) alongside better-known comfort foods like apple strudel and cheesecake. They may not be holiday classics, but they’re strong, hearty foods that will warm your body and hopefully your spirits!

ALLAN’S FAVORITE SWISS STEAK

This recipe was given to Roz at her bridal shower thirty-eight years ago by her mother-in-law. At first glance the recipe doesn’t look too enticing, but when it is cooked and served with the mashed potatoes, you’ll be smacking your lips.

SERVES: 4–6 PREPARATION TIME: 15–20 MINUTES COOKING TIME: 1½ HOURS

1–2 pounds top-round steak

1 teaspoon vegetable oil

1 clove garlic, minced

2–2½ cups sliced Vidalia onion

1 8-ounce bottle mild chili sauce

¼ cup water

1. Preheat the oven to 325°F.
2. Cut the top-round steak into small cubed pieces and brown in the oil with the garlic.
3. Once browned, place the beef into a casserole dish and place the sliced onion on top.
4. Add the chili sauce diluted with the water.
5. Cover and bake for 1½ hours.
6. Serve with mashed potatoes (see page 158).

JEWISH BBQ BRISKET

Andrea’s good friend Ryan is not only a great cook but also a true master of the grill, always feeding his large group of friends (and their wives and kids and dogs). In fact, his lucky wife, Staci, hardly ever has to make dinner! When he told us about his recipe for brisket from the grill, we knew we needed to include it. After trying many recipes and techniques over the years, Ryan combined the best parts of all of them to create his own unique smoky flavor and part-grill/part-oven cooking style. It may not be for the brisket beginner, but if you love good barbecue, it’s definitely one to try!

SERVES: 8–10 PREPARATION TIME: 1½ HOURS THE NIGHT BEFORE AND ABOUT 2 HOURS THE DAY OF COOKING TIME: ABOUT 7 HOURS

DRY RUB

8 tablespoons light brown sugar

3 tablespoons kosher salt

1 tablespoon chili powder

½ teaspoon black pepper

½ teaspoon cayenne pepper (you can sub more chili powder if you don’t like spicy)

½ teaspoon jalapeño seasoning (easy to find in any grocery store)

½ teaspoon Old Bay seasoning

½ teaspoon onion powder

½ teaspoon dry rubbed thyme

BRISKET BBQ

6–8-pound first-cut brisket, trimmed (with only a small layer of fat on top, about ⅛–¼ inch thick)

4–6 garlic cloves

24–64 ounces apple juice

¼ cup olive oil

3 Spanish onions, sliced

1 quart low-sodium beef broth (organic is better)

1 tablespoon kosher salt

Black pepper to taste (about 1 teaspoon)

1 teaspoon onion powder

1 teaspoon garlic powder

1 cup chili sauce

1 cup ketchup

1 cup brown sugar

10–12 medium Yukon gold potatoes, halved

The Night Before

1. Mix the dry rub ingredients together and set aside for about an hour.
2. Using a paring knife, make small cuts in the brisket in random places. Place whole, peeled garlic cloves in the slits.
3. Coat the surface of the meat liberally with the dry rub. Tightly double-wrap the brisket in foil and refrigerate overnight.

The Day Of

1. Preheat the broiler to the maximum temperature.
2. Take the brisket out and let it sit for about an hour, to return to room temperature. In the meantime, begin preparing your smoker or grill.
3. When the brisket has returned to room temperature, place it in a large roasting pan and put it under the broiler for about 5 minutes to brown, then flip it and brown the other side. You can do this on very hot grill as well. You are trying to lock in the juices with a nice char on the outside.
4. Once you are done searing the meat on both sides, place the brisket in your smoker, fat-side up, and smoke the brisket for about 3 to 4 hours depending on how hot your smoker gets. If you are using a gas grill as a smoker, you will need to go with the 4 hours; just keep an eye on your temperature.
5. Baste the brisket with apple juice (or use a squirt bottle) every 30 minutes or so.
6. While the brisket is smoking, heat a skillet to medium and drizzle with the oil. Place the sliced onions in the skillet and caramelize them for about 20 to 30 minutes, then set them aside. Mix together the remaining ingredients, except for the potatoes, and set the liquid aside.
7. Preheat the oven to 350°F.
8. Once the brisket has finished smoking, place it in a roasting pan and cover it with the onions and the liquid mixture (or as much of the liquid as will fit in the pan without making it too full). Place the potatoes along the side of the roasting pan. Cover the pan and cook for about 2½ to 3 hours or until the potatoes are tender and the meat is almost falling apart.

9. Remove the brisket from the liquid and let it rest for about 1 hour. Remove the potatoes and set them aside.

10. Pour the remaining liquid and onions into a pot. Bring to a simmer and reduce by one-third, to serve as a gravy.

11. When the brisket has cooled, slice against the grain about ¼ inch thick and return the slices to the roasting pan. Pour some of the gravy on top, surround the meat with potatoes, and reheat in the oven at low temperature.

12. Serve when ready with gravy on the side.

* You can do all of this a day in advance, and everything will be just as good.

* Ryan tells us that he’s used his gas grill as a smoker, and it has worked well. You are not looking for an overwhelming smoky flavor, just a hint. There are plenty of Web sites and books that will teach you how to use your gas grill as a smoker.

* Use any wood chips you like. Ryan personally likes fruit tree wood chips, apple or cherry or a combination of both, because they are not very intense with their smoke taste.

MASHED POTATOES

I don’t know anyone who doesn’t love mashed potatoes. We add a little onion and cheddar cheese just to spiffy it up a little. Feel free to leave out the minced onion and cheese, but you will truly be missing something delicious.

SERVES: 6–8 PREPARATION TIME: 15 MINUTES COOKING TIME: 20–25 MINUTES

6 medium Idaho Russet potatoes, peeled and cut into chunks

¼ pound (1 stick) butter

½ cup milk

¼ cup sour cream

2 tablespoons dehydrated minced onions (optional)

¾ teaspoon salt (to taste)

Pepper (to taste)

8 ounces shredded cheddar cheese (optional)

1. Put the potatoes in a pot and cover with cold water. Bring the water to a boil, cover the pot, and simmer for 20 to 25 minutes.
2. When the potatoes are tender, drain and mash them. Add the butter, milk, sour cream, minced onion (optional), salt, and pepper. Mix well.
3. Stir in the grated cheddar cheese (optional) and put the pot over low heat for approximately 3–4 minutes to melt the cheese.

STUFFED TOMATOES

Roz was always looking for ways to get the family to eat tomatoes. Adding onion, garlic, bread crumbs, and cheese worked! This side dish goes with any meal and is impressive enough to serve to company as well.

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

6 medium tomatoes

2 tablespoons olive oil

3 tablespoons chopped Vidalia onion (or shallots)

1–2 cloves garlic, mashed

¼ cup bread crumbs

¾ cup shredded mozzarella cheese, divided

¼ teaspoon salt

⅛ teaspoon pepper

1. Cut the top quarter off the tomatoes, then cut a very thin sliver off of the bottoms so they will sit upright. Using your knife, clean out the insides of the tomatoes as best you can without tearing the outer skin. Discard the seeds, but keep and coarsely chop the tomato flesh.
2. In a saucepan heat the olive oil and sauté the onions and garlic.
3. Add the reserved chopped tomato and sauté for 5 to 6 minutes or until everything is soft.
4. Remove from the heat and add the bread crumbs, ½ cup of the mozzarella cheese, and salt and pepper.
5. Preheat the oven to 350°F. Coat a shallow baking dish with cooking spray.
6. Spoon the stuffing mixture into the hollowed tomatoes and place them in the baking dish.
7. Sprinkle the tops with the remaining ¼ cup mozzarella cheese. You can refrigerate the stuffed tomatoes at this point, if making the dish ahead.
8. Bring the tomatoes to room temperature (if refrigerated) and bake for 20 to 25 minutes or until the cheese on top is melted.

SAUTÉED BROCCOLI OR CAULIFLOWER

This recipe came about as a way to use leftover broccoli and cauliflower. It seems there is always steamed broccoli or cauliflower left at the end of the night! We now make this instead of steamed broccoli or cauliflower, although it isn’t quite as low-calorie.

SERVES: 4–6 PREPARATION TIME: 10–15 MINUTES COOKING TIME: 30 MINUTES

1 12-ounce package each fresh broccoli florets or cauliflower, or 1 fresh head of broccoli or cauliflower

2 tablespoons margarine

1 small Vidalia onion

1 tablespoon lemon, or to your taste

Salt and pepper to taste

1. Steam the broccoli or cauliflower for a few minutes (you want it crisp not mushy), and drain in a colander.
2. Melt the margarine and sauté the onion for about 3 to 4 minutes.
3. Add the broccoli or cauliflower and continue to sauté for 10 to 15 minutes, until the veggies start to brown.
4. Add the lemon, salt, and pepper to taste.

* You can make the recipe using both the broccoli and cauliflower together.

POT ROAST

You can include potatoes with the roast, or serve it with Potato Varenikas (similar to pierogis—see below) along with French green beans.

SERVES: 8 PREPARATION TIME: 20–25 MINUTES COOKING TIME: 3½ HOURS

1 tablespoon vegetable oil

2½–3-pound boneless chuck roast (or a 3-pound brisket)

2 garlic cloves, minced

2 small onions, cut in chunks

1 10-ounce can beef broth

2 tomatoes, cut in chunks

1 bay leaf

¾ cup red wine

1 teaspoon salt

½ teaspoon pepper

4 carrots

3 potatoes, peeled and cut in chunks (optional)

1. Heat the oil in a Dutch oven and brown the beef.
2. Add the garlic and onions, and sauté until the onions are golden.
3. Add the beef broth, tomatoes, bay leaf, red wine, salt, and pepper. Bring to a boil, then turn down to a low simmer and cover the pot.
4. Gently simmer on top of the stove for 2½ hours. Then add the carrots and potatoes (optional) and simmer for 1 more hour.

* You can cook the roast in the oven as well. Follow the instructions above until you bring the broth and wine to a boil, then place the covered pot in a preheated 325°F oven for 2½ hours. Then add the carrots and cook for 1 more hour.

POTATO VARENIKAS

Roz grew up watching and helping her Aunt Frieda and her grandmother make these little potato dumplings (also called pierogis) on the kitchen table—rolling the dough and mashing the potatoes, filling the cut dough with the potatoes, and then pinching the dough closed so that the potatoes wouldn’t spill out during boiling. This is a recipe you can do with your children, and it will create memories.

SERVES: 8 (MAKES 20–25) PREPARATION TIME: 60 MINUTES COOKING TIME: 5 MINUTES

DOUGH

5 cups presifted all-purpose flour

2 teaspoons salt

4 large eggs

1 cup low-fat milk

¾ cup water

1. Combine the flour and salt.
2. In a separate bowl, mix the eggs, milk, and water.
3. Add the liquid to the flour and salt, and mix to form a dough. The dough should be soft enough that it sticks to the bottom of the bowl, but still holds its shape. (You can always add more liquid or flour to get the right consistency.)
4. Cover and let the dough sit at room temperature for 1 hour.

POTATO FILLING

3 cups potatoes, peeled and cut in chunks (about 3–4 medium potatoes)

⅓ cup margarine

¼ cup grated onion

1 teaspoon salt

½ teaspoon pepper

4 tablespoons melted margarine

1. Place the potatoes in a pot of cold water and bring to a boil. Partially cover the pot and simmer until the potatoes are tender.
2. Drain and mash the potatoes, adding ⅓ cup margarine, grated onion, and salt and pepper to taste.
3. Lightly flour a flat surface, and divide the dough in half.
4. Working with half the dough at a time, roll it out as thin as possible without tearing it.
5. Using a 3-inch can, drinking glass, or cookie or biscuit cutter, cut rounds out of the dough.
6. Place 1 tablespoon of the potato filling in the center of the round of dough, fold over the top half, and pinch the edges closed.
7. Repeat with the remaining dough, reforming and recutting to use up all the scraps. There should be enough filling and dough to make about 20 to 25 pierogis.
8. Bring a large pot of salted water to a boil, and drop about half of the pierogis at a time into the pot. They are cooked when they rise to the top and float, about 5 to 10 minutes.
9. Remove them with a slotted spoon and put in a saucepan with melted margarine. Bring them up to heat and serve.

* You can always use an electric hand beater rather than a masher for the potatoes.

MIMI CHICKEN

Our good friend Mimi gave us the recipe for this dish years ago, and it ended up being one of our favorites of all time. In fact, it came with no name and is now known across many Miami households as “Mimi Chicken.” Though not traditionally Jewish, we just couldn’t leave it out. It’s a great dinner recipe when you’re expecting a crowd (serve it family style), and the leftovers are just as good!

SERVES: 4–6 PREPARATION TIME: 20–25 MINUTES COOKING TIME: 1½–2 HOURS

1 teaspoon olive oil

1 clove garlic, minced

1 small onion, cut in thin slices

Salt and pepper

1 whole chicken cut up, or 3 breasts (bone-in) cut in half plus 6 wings cut in half

1 cup low-sodium beef broth

3 tablespoons tomato paste

1 cup white wine (sweet vermouth or any white cooking wine)

¾ cup pitted green olives

2 packages Sazon seasoning (a Spanish seasoning, it can be found in all grocery stores in the spice aisle)

1. Put the olive oil, garlic, and onion in a 10-inch frying pan with lid and start sautéing.
2. Lightly salt and pepper the chicken pieces and add them to the pan to brown.
3. When the chicken is browned (about 15 minutes), add the beef broth and bring to a simmer.
4. Add the tomato paste, white wine, and olives, and continue simmering over low heat for about 1 hour, partially covering the pan. Stir occasionally, and add more beef broth or wine if necessary.
5. After an hour, add the Sazon seasoning.
6. The chicken is done when the meat is tender and almost falls off the bone.
7. Serve with Kasha Varnishkas (or yellow or saffron rice).

* You can also add vegetables to the pot to make it even more delicious. We like carrots and string beans.

* You can also make the recipe with just wings, using at least 14 wings cut in half.

WINE SUGGESTIONS

White: Villa Mt. Eden Grand Reserve Chardonnay (California)

Red: Alamos Malbec (Argentina)

STUFFED CABBAGE

We tried out this true Jewish classic recipe on Andrea’s non-Jewish husband and one picky fifteen-month-old. The verdict? An empty plate. Don’t let the ingredients scare you . . . it’s truly delicious.

SERVES: 6–8 PREPARATION TIME: 45–60 MINUTES COOKING TIME: 3 HOURS

1 2–3-pound head of green cabbage

1 can (28-ounce) crushed tomatoes

1 can (8-ounce) tomato sauce

½ teaspoon salt

¼ teaspoon pepper

½ cup ketchup

½ cup brown sugar (light or dark)

4–5 tablespoons lemon juice

½ cup raisins

1 pound ground sirloin

3 tablespoons uncooked white rice

4 tablespoons grated onion

1 egg

3 tablespoons cold water

1. In a large pot with a lid, pour boiling water over the head of cabbage, cover, and let sit 20 minutes. This softens the cabbage leaves and makes it easier to remove them one at a time
2. While cabbage is softening, make the sauce and the meat mixture.
3. For the sauce, in a large bowl combine the crushed tomatoes, tomato sauce, salt, pepper, ketchup, brown sugar, lemon juice, and raisins. Mix well.
4. In a separate bowl, combine the ground beef, rice, grated onion, egg, and water. Mix well.
5. Preheat the oven to 325°F.
6. After the cabbage has softened, remove it from the pot of water and start removing the leaves carefully. You’ll probably need between 10 and 12 leaves.
7. Trim off the hard portion at the base of each leaf.
8. For each cabbage roll, place 1 tablespoon meat filling near the base of the leaf and roll it up, tucking in the sides like an envelope. If you run out of large leaves, you can overlap 2 small leaves together.
9. Place the stuffed cabbage rolls in a large casserole, seam-side down. Do the same with the second layer if necessary.
10. Pour the sauce over the cabbage rolls, cover tightly, and bake for 3 hours.

WINE SUGGESTIONS

Red: Cape Indaba Pinotage (South Africa)

White: Saint M. Riesling (Germany)

CABBAGE BORSCHT

Cabbage Borscht is definitely a love-it-or-hate-it dish. We love it. And for those who think like us, we’re happy to share!

SERVES: 8–10 PREPARATION TIME: 30 MINUTES COOKING TIME: 4½ HOURS

2 pounds flanken, cut into large chunks

3–3½-pound head of green cabbage

3 quarts water

1 28-ounce can chopped tomatoes

Juice of 1 lemon (approximately ⅛ cup)

1¼–1½ cups light brown sugar

1½–2 teaspoons sour salt

1. Spray an 8-quart lidded pot with cooking spray and brown the flanken on all sides.
2. Cut the cabbage into small to medium-sized pieces and put it into the pot over the browned flanken.
3. Pour 3 quarts of water over the cabbage and meat; then add the chopped tomatoes, lemon, brown sugar, and sour salt. Bring everything to a boil, then lower the heat to a simmer.
4. Simmer the soup partially covered for 3 hours, checking and stirring every hour.
5. After 3 hours, taste the soup and if necessary add more brown sugar, sour salt, and lemon to taste.
6. Simmer partially covered for another 1½ hours. The longer it cooks, the better it gets.
7. Serve the cabbage soup and flanken in big bowls with pumpernickel bread on the side.

* The soup is done when the beef is falling off the bones.

DOTTIE’S NOODLE PUDDING

Yes, another noodle pudding recipe! You can never have enough of them—they are all different and equally delicious. This one has a crunchy crust that forms on the top. Roz’s neighbor used to make this for the holidays when she was growing up and gave Roz the recipe many years ago.

SERVES: 6–8 PREPARATION TIME: 20 MINUTES COOKING TIME: 60 MINUTES

1 8-ounce package medium egg noodles

4 tablespoons butter or margarine, softened

3 ounces cream cheese

¼ cup sugar

3 eggs

1 cup orange juice

4½ cup crushed cornflakes

¾ stick butter or margarine, softened

⅓ cup sugar

1½ tablespoons cinnamon

1. Preheat the oven to 350°F.
2. Cook the noodles according to the directions on the package and drain.
3. In a large bowl mix the noodles with the butter so that the butter melts.
4. Pour the noodle mixture into a 9 x 13-inch glass baking dish well greased with cooking spray.
5. In a blender, mix well the cream cheese, sugar, eggs, and orange juice.
6. Pour the mixture over the noodles.
7. For the topping mix the remaining ingredients together, and sprinkle them over the noodle mixture.
8. Bake the pudding for 1 hour or until golden.

CINNAMON APPLE STRUDEL

There is always room for fruit desserts, especially apple strudel. It’s not that hard and looks quite impressive. Tastes better than any strudel you could ever buy at a bakery.

SERVES: 8–10 PREPARATION TIME: 20 –30 MINUTES COOKING TIME: 30–35 MINUTES

3 apples (Gala or Granny Smiths), peeled, cored, thinly sliced and cut into ¼-inch pieces

½ cup raisins (golden raisins look prettier but aren’t necessary)

½ cup brown sugar, firmly packed

½ teaspoon lemon juice

1 teaspoon cinnamon

2 tablespoons sweet unsalted butter, diced

6 sheets phyllo dough (keep wrapped in the refrigerator until ready to use)

1 stick sweet unsalted butter, melted

4 tablespoons cinnamon sugar (4 tablespoons white sugar mixed with 1 teaspoon cinnamon)

1. Preheat the oven to 350°F.
2. Line a baking sheet with baker’s parchment.
3. In a bowl, combine the apples, raisins, brown sugar, lemon juice, cinnamon, and diced butter. Mix well.
4. Remove the cold phyllo dough from the box. (Keeping it cold makes it easy to work with.)
5. Place 1 sheet of phyllo pastry on the parchment and brush with the melted butter. Do the same with 5 more sheets, stacking them on top of each other one at a time and brushing them with the melted butter.
6. Spoon the apple mixture down the left (long) side of the phyllo rectangle, leaving a 2-inch border on the top, bottom, and the side where the filling is.
7. Fold the top edge down and the bottom edge up to cover the filling (like an egg roll).
8. Gently roll the stack of pastry up along the long side to enclose the filling.
9. Brush the strudel with melted butter and sprinkle heavily with the cinnamon sugar.
10. Bake for 30 to 35 minutes or until golden.
11. Let the strudel cool, then remove carefully and place on a serving dish.
12. If made ahead of time, wrap the strudel in waxed paper and aluminum foil, then refrigerate or freeze. Reheat the strudel in the oven prior to serving.

* Depending on the size of the apples you use, you may have enough apple mixture to make two strudels. If so, you can assemble them both (one at time) on the same baking sheet. Be sure to place the first stack of phyllo near one side of the parchment so you can fit both strudels on the same baking sheet.

* Don’t worry if the phyllo sheets tear—with 6 pieces, you can overlap the torn parts, and no one will ever know the difference!

* If you don’t have a pastry brush to brush the melted butter onto the phyllo dough, you can spread it using the back of a tablespoon.

DELICIOUS CLASSIC CHEESECAKE WITH AN OREO COOKIE CRUST

Andrea’s brother David is a picky eater. He’s one of those people who have “rules” about what foods he will and will not eat and is famous for his nonsensical critiques of any and all menu selections. This cheesecake is his very favorite dessert. The first time he tried it, it actually inspired several phone calls from him to both Andrea and her husband, expressing his sincere sorrow that they were not there to taste it and imploring them to drive over to Roz’s house immediately to sample a piece. Seriously.

SERVES: 8 –10 PREPARATION TIME: 20 MINUTES COOKING TIME: 65–75 MINUTES

24 Oreo cookies

1 cup chopped pecans

6 tablespoons margarine or butter, melted

3 8-ounce packages cream cheese

¾ cup sugar

1 tablespoon vanilla

3 extra-large eggs

¼ cup caramel topping

¼ cup chocolate chips

4 teaspoons skim or regular milk

1. Preheat the oven to 300°F.
2. To make the crust, pulse the Oreo cookies and pecans in a food processor until they become crumbs, then add the melted butter and pulse quickly to mix them well.
3. Spray a 9- or 10-inch springform pan with cooking spray and then press the cookie mixture into the bottom and about 1½ to 2 inches up the sides of the springform pan. (Don’t worry if the sides of the crust are not even all around; the cheesecake is so delicious no one will even notice.)
4. Refrigerate the crust for 10 minutes.
5. For the filling, using a stand mixer beat the cream cheese, sugar, and vanilla on medium speed until well blended.
6. Add the eggs one at a time, blending well.
7. Pour the filling into the Oreo crust.
8. Bake the cheesecake for 65 to 75 minutes or until the center is set.
9. Cool completely before removing the sides of the springform pan.
10. Drizzle the caramel sauce over the cooled cheesecake.
11. Melt the chocolate chips with the milk over the stove or microwave until melted and drizzle this sauce over the cheesecake as well.
12. Refrigerate for at least 5 hours before serving.

* As a variation on caramel and chocolate, you can top the cheesecake with fresh strawberries or blueberries instead.

BANANA CAKE

This is an alternative to banana bread. It is very light and airy, like cake. You can make it in a 9 × 13-inch baking dish, or you can make it in a loaf pan like a banana bread.

SERVES: 8–10 PREPARATION TIME: 15–20 MINUTES COOKING TIME: 50–60 MINUTES

7 extra-large eggs

2 cups sugar

2¼ cups flour

1 teaspoon baking soda

1 teaspoon baking powder

4 ripe bananas

½ cup vegetable oil

1 teaspoon vanilla

1. Preheat the oven to 350°F.
2. Break the eggs into two bowls, separating the whites and yolks.
3. Beat the egg whites until they form soft peaks.
4. Beat the sugar into the egg whites, little by little. Then beat in the egg yolks, one by one.
5. Mix the flour with the baking soda and baking powder.
6. Add the flour mixture to the egg-and-sugar mixture.
7. Beat in the bananas, oil, and vanilla.
8. Pour the batter into a greased 9 x 13-inch baking pan or into 2 loaf pans (5 x 9 inches).
9. Bake the cake(s) for 50 to 60 minutes or until golden brown.

GRANDMA ROSE’S POPOVER RECIPE

(Courtesy of Nancy Ratzan)

In 2003, Nancy traveled to China as part of a delegation of nine religious leaders investigating the role the United Nations plays in Chinese family planning. During this incredible journey, a few of the delegates were sent to a small, rural township in the Gansu province of China, where the average annual family income is $300. As they conducted a random interview, they were invited into the home of a very poor, three-generation family. With great pride and hospitality, the family invited the group to stay for lunch. Though they politely declined, they did stay to taste a freshly baked item. With the first bite, Nancy turned to her translator and said, “Please tell the grandmother that this tastes just like something my Jewish Russian-Polish grandmother used to make for me.” The Chinese grandmother asked for her recipe. Nancy told her, and the woman proclaimed (in Chinese), “Yes, yes, that’s it. That’s how we make it.” Food is a powerful connection.

SERVES: 8 PREPARATION TIME: 25 MINUTES COOKING TIME: 50 MINUTES

3 extra-large eggs

1 cup sifted flour

1 cup milk

3 tablespoons butter, melted

½ teaspoon salt

1. Preheat the oven to 400°F.
2. Beat the eggs in a mixing bowl.
3. Add the flour, milk, butter, and salt. Whisk by hand until blended (but do not overbeat).
4. Pour into eight 5-ounce greased muffin tins.
5. Bake for 40 minutes at 400° or for 50 minutes at 375°.
6. Serve the popovers warm, with strawberry preserves.

RUM POUND CAKE

This is a great go-to recipe that can be made ahead of time. It is delicious served with a little whipped cream and fresh fruit.

SERVES: 8–10 PREPARATION: 20–25 MINUTES COOKING TIME: 1½ HOURS

1 cup sweet unsalted butter, softened

1¾ cups sugar

½ teaspoon mace

¼ teaspoon salt

1 teaspoon vanilla

1 jigger (1 tablespoon) rum

5 extra-large eggs

2 cups presifted all-purpose flour

1. Preheat the oven to 300°F.
2. Mix the butter until creamy and gradually blend in the sugar.
3. Add the mace, salt, and vanilla.
4. Beat in 4 eggs, one at a time.
5. Stir in the flour,
6. Beat in the remaining egg.
7. Add the rum and mix well.
8. Spray a 10-inch loaf pan with Baker’s Joy or cooking spray and pour in the cake batter.
9. Bake at 300° for 1 hour.
10. Turn the oven down to 250°F and bake for another 30 minutes until the cake is golden and firm. Serve when cool.

* The cake also freezes well. Always wrap in waxed paper and then foil when freezing food. The waxed paper keeps the food from sticking to the foil.

COCONUT PIE

This delicious coconut pie tastes like it took hours to make, yet is very easy. The batter is mixed in a blender and makes its own crust while baking. You can serve the pie warm or cold.

SERVES: 6–8 PREPARATION TIME: 15 MINUTES COOKING TIME: 40–45 MINUTES

2 cups low-fat milk

¾ cup sugar

½ cup biscuit mix (Bisquick)

4 extra-large eggs

¼ cup butter or margarine, melted

1½ teaspoons vanilla

1 cup coconut

1. Preheat the oven to 350°F.
2. Combine the milk, sugar, biscuit mix, eggs, butter, and vanilla in an electric blender.
3. Cover and blend on low speed for 3 minutes.
4. Grease an 8- to 10-inch pie plate with cooking spray and pour the mixture into it.
5. Let the batter stand for 5 minutes, then sprinkle the coconut on top.
6. Bake the pie for 40 to 45 minutes.

SUPER-RICH FUDGE CAKE

We have no idea where this recipe came from—we don’t recognize the handwriting, and there is no name on it. The best we can assume is that Roz had it at someone’s home, loved it, and asked for the recipe. The lesson? Share recipes . . . most people are flattered when you ask.

SERVES: 8–10 PREPARATION TIME: 20–25 MINUTES COOKING TIME: 50–55 MINUTES

12 ouncees semisweet chocolate chips

1 tablespoon instant coffee mix

5 tablespoons water

1½ cups sweet unsalted butter, softened

2 cups sugar

6 eggs

1 cup flour

1. Preheat the oven to 350°F.
2. Put the chocolate chips, coffee, and water in a double boiler (or a small pot nested in a slightly larger one filled with boiling water).
3. Bring the water in the bottom pot to a boil and keep stirring the chocolate mixture until it melts and the mixture is smooth. Pour the mixture into a bowl to cool.
4. In a large bowl, combine the butter and sugar and beat until creamy.
5. Separate the egg whites and yolks one at a time. Put the whites in a separate small bowl and add the yolks to the creamed mixture one at a time, mixing well after each addition.
6. Gradually beat in the flour, a little at a time. Put the mixture aside for a few minutes. Beat the egg whites until soft peaks form.
7. Gradually and gently, using a flexible spatula, fold the egg whites into the cooled chocolate mixture. Then gently fold the chocolate mixture into the butter and flour mixture.
8. Pour the batter into a greased 9-inch springform pan.
9. Bake the cake for 50 to 55 minutes.
10. Cool the cake and then remove it from the pan.
11. Serve with ice cream or whipped cream.

* You can buy whipped cream in a can, already made.

* The term “fold” just means to gently mix ingredients together with a spatula in an over-under motion, as opposed to mixing it together with a spoon or fork.

SWEET POTATO PUDDING

When we think of sweet potatoes, most of us think of Thanksgiving. Sweet potatoes are very healthy and go great not just with turkey but as a side dish with chicken and beef. You can make this pudding ahead of time, and for some reason it tastes even better the next day.

SERVES: 6–8 PREPARATION TIME: 15 MINUTES COOKING TIME: 45–50 MINUTES

8–10 sweet potatoes whole or cut in half depending on the size

4 tablespoons unsalted butter

1 apple (grated or shredded)

3 tablespoons brown sugar

1 teaspoon salt

4 tablespoons orange juice or Mogan David berry wine

1. Preheat the oven to 375°F.
2. Boil the sweet potatoes until soft. Cool.
3. Scoop out the potato pulp, discarding the skin, and mash.
4. Add to the potatoes the butter, grated apple, brown sugar, salt, and orange juice or wine.
5. Mix well and pour into a 1½–2-quart casserole dish greased with cooking spray.
6. Bake the pudding for 45 to 50 minutes.

* For special (or not-so-special) occasions, throw on some marshmallows and bake as directed.