Zucchini kugel (Aviva Rubin)

5 zucchini, shredded

1 1/2 c flour

3 Onions

3 eggs

1 pkg baking powder

2/3 c oil

S&P

 

Mix, bake at 180° for about an hour

Easy cucumber salad

 Easy Cucumber Salad

• 6 large English cucumbers thinly sliced
• 3 tablespoon kosher salt
• 1.5 red onion thinly sliced
• 6 green onions thinly sliced
• 9 tablespoons fresh dill chopped
• 4.5 tablespoon vinegar
• 6 teaspoons honey
• freshly ground black pepper to taste

Celery Salad

5 stalks of celery

1 celery leaf

50 gr cranberries

1handful of nuts

Juice from a whole lemon

2 Tbsp silan

1 Tbsp soy

Pinch of salt

1 tsp brown sugar

Amazing Lemon Cake - Ariel Rosenthal

 1-2 lemons

3 cups flour

1/2 tsp baking soda

2 cups sugar

1 cup (2 sticks) margarine

4 eggs

1 tsp vanilla

1 c nondairy creamer mixed with 1 tsp vinegar

frosting - 2 c powdered sugar, 2 Tablespoons lemon juice

Preheat oven to 325 degrees

Grease a 12-cup bundt pan

Grate peel from lemons and juice them

Mix flour and baking soda

Cream together sugar and margarine

Mix in eggs

Add flour and nondairy creamer, alternating, ending with flour

Stir in lemon juice and peel

Pour into pan, bakd 60-70 minutes

Invert onto wire rack to cool, frost when completely cooled

Lotus Rice Krispy Treats - Ariel Rosenthal

 1 (400 gr) jar lotus spread, divided

6 c rice krispy cereal

1 c light corn syrup

1/2 c lightly packed dark brown sugar

1 c chocolate chips

Reserve 1/4 c lotus cream to use in frosting

Corn syrup and brown sugar over low flame until dissolved and starts to boil

Allow to boil for 1 minute, stirring constantly

Remove from heat and stir in lotuc cream

Pour over rice krispies and stir until well combined

Line a 9*13 pan with parchment paper and press the mixture into the pan, cool

Melt chocolate chips and 1/4 c lotus cream, spread over the top

cut into 2" squares to serve

 

The Best Homemade Cinnamon Rolls Ever!

Servings: 24 cinnamon rolls

Dough

·         2 cup warm milk               2 tablespoon instant dry yeast

·         4 tbsp white sugar            2 teaspoon salt

·         6 tbsp coconut oil             2 large eggs

·         6 cups all-purpose flour    1/4 tsp salt

Filling

·         1 cup coconut oil              2 cup brown sugar

·         4 tbsp ground cinnamon

Glaze

·         8 ounces cream cheese softened         ½ cup salted butter softened

·         2 to 3 cups powdered sugar                1 teaspoon vanilla extract

·         2 to 4 tablespoons milk

 

1.            In the bowl of a stand mixer, combine warm milk, yeast, sugar, salt, coconut oil, and eggs. Add in flour. Using a dough hook, turn the on to a low speed.

2.            Once the flour starts to incorporate into the dough, increase the speed to a medium range. Add more flour as necessary so that the dough pulls away from the sides of the bowl. The dough mixture should be tacky, but not stick to your hands. It should be soft.

3.            Transfer the dough to a lightly greased mixing bowl. Cover with a towel and let rise until double in size, about 1 hour.

4.            Lightly grease a baking sheet or 9x13 pan. Punch down the dough and roll into a 12inch by 18inch rectangle.

5.            Brush the dough with 1/2 cup coconut oil. In a small bowl, combine the brown sugar and cinnamon. Sprinkle on top of the melted butter. Roll up tightly lengthwise so you have one long roll. Use plain dental floss or a sharp knife to cut the dough into 12 one-inch slices.

6.            Place the slices onto a lightly 9x13 pan. Cover and let rise 30 to 45 minutes.

7.            Preheat oven to 325 degrees. Bake the rolls for about 14 minutes, until just kissed with brown on top.

8.            While the cinnamon rolls are baking, make the cream cheese glaze by using a hand mixer to whip together cream cheese and butter in a bowl until light and fluffy. Whip in powdered sugar and vanilla extract. Add enough milk to achieve a drizzle-like consistency.

9.            Frost the rolls while still warm. Serve immediately or cool and store. Stays good for 4 to 5 days.