Blueberry Crumble Pie


Crumble topping:

4 ½ c flour
3 tsp baking powder
1 ½ c sugar
3 eggs
1 1/8 c oil
1 ½ t vanilla extract
Mix together

For filling:

8 c blueberries, fresh (or 4 bags frozen)
2 t corn starch
3 T sugar
cinnamon and sugar to sprinkle on top
Mix together


Press ½ of the crumble topping into a wide bottom or deep dish pie shell. Add blueberries. Top with the other half of the crumble mixture. Sprinkle with cinnamon and sugar.
Bake in 350 degree oven for 45 minutes. Put something under the pie as it may drip in the oven. Serve with pareve ice cream or whipped topping.


Friday Night Dinner

I like to present a combination of the old and the new, the easy and the (only slightly) more difficult.


Smoked Turkey Soup

Chicken with Duck Sauce

Cabbage and Noodles

Moroccan Chickpeas


Chocolate Tart

Shabbos Lunch

Here in California we sometimes have (dare I say it?) milchig lunches.


Strawberry-Mango Soup

Poached Salmon with Dill Sauce

Orzo and Black Bean Salad

Chinese Coleslaw

Peanut Butter Cookie




4 rounded teaspoons yeast
4 cups warm water
1 cup sugar
2 tablespoons salt
2 eggs
1 cup oil
about 14 cups flour


Proof yeast in warm water. Add sugar while still proofing. Whisk in eggs and oil. Slowly add salt and flour, 3-4 cups at a time and mix. Keep mixing until dough is no longer sticky and has a nice smooth elastic feel. Knead for a few minutes. Sprinkle a few drops of oil in bowl and roll dough in it. Cover with a towel and allow to rise for 2 hours. Punch down and braid. Place on greased cookie sheets or in greased loaf pans or round pans. Cover again and allow to rise for another hour. Preheat oven to 375 degrees. Bake for about 35 minutes until golden brown. Remove from pans and cool on wire racks. Makes 4 -6 loaves. Freezes nicely.

Optional crumb topping:

1 cup sugar
1 cup flour
½ cup margarine, cut into pieces

Crumble together with a pastry blender or fork. Sprinkle on top of challah before baking. Remainder can be stored in the freezer.

Smoked Turkey and Mushroom Soup

Friday Night Dinner



2 tablespoons olive oil
1 onion, diced
2 celery ribs, diced
4 carrots, diced
2 lbs. mushrooms, sliced
2 yellow bell peppers, chopped
2 cups yellow split peas
2 lbs. smoked turkey breast, coarsely chopped
12 cups chicken stock
1 teaspoon freshly ground black pepper
2 cups cooked wild rice (optional)


In a large soup pot, sauté the onion, celery and carrots until softened. Add mushrooms and yellow pepper. Saute for 5 more minutes. Add the split peas, ½ the smoked turkey and the chicken stock. Bring to boil, lower heat and simmer for about an hour. Cool and puree. Add remaining smoked turkey and wild rice if using.

Poached Salmon with Dill Sauce

Shabbos Lunch



4 salmon fillets (about 1 pound each)
2 cups white wine (or to cover)
1 onion, quartered
2 carrots
1 teaspoons black peppercorns

Dill Sauce:

1 egg and 1 yolk
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
1 teaspoon dill
1 cup canola oil


Preheat oven to 350 degrees. Place salmon in a roasting pan and cover with wine. Add onion, carrots and peppercorns. Cover with aluminum foil and bake for 1 hour. Cool. Meanwhile, in a small container combine egg, mustard, vinegar and dill. Whisk in (I use a hand blender) oil until emulsified (should look thick, not runny). Refrigerate fish and sauce until ready to serve.

Chinese Coleslaw

Shabbos Lunch


1 package prepackaged cole slaw mix
¼ cup slivered almonds, toasted
2 scallions, chopped
1 cup Chinese noodles
1 can mandarin oranges, drained (optional)


1 cup canola oil
2/3 cup rice vinegar
¼ cup sugar
1 teaspoon pepper

Combine and shake to mix well.

Combine all salad ingredients including mandarin oranges if desired. Toss with about ½ cup of the dressing and serve.

Potato Salad


2-1/2 pounds potatoes
1 onion, chopped
1 stalk celery, chopped
2 carrots, chopped
2 hard-boiled eggs, chopped
½ cup sugar
½ cup water
¼ cup vinegar
2 tablespoons cider vinegar
½ teaspoon kosher salt
½ teaspoon pepper
¼ teaspoon dry mustard
2 large eggs, lightly beaten

Place potatoes in a large saucepan; cover with water. Bring to a boil. Reduce heat; simmer 20 to 30 minutes. Cool; peel and chop. Mix with onion, celery, carrots and chopped eggs.
Whisk together remaining ingredients. Cook over medium heat, stirring constantly, until thickened. Pour over potato salad and gently toss. Keep refrigerated but serve at room temperature.