Recipes by Penny Wantuck Eisenberg
United States Chef
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Holiday Sugar CookiesThis perfect sugar cookie is easy to make, ready to roll quickly, is very firm so that the icing doesn't soften it, and tastes great. I originally developed this dough as a service project for the children of our Temple who were going to provide cookies for 1000 needy children. They are great as is, but also taste and look great… |
1 vote
503 views
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Pecan Pie Barsfree instructions on how to use the built-in PDF indexI like pecan bars that are gooey and caramelly, so the most important thing is to line the pan with foil, or you'll never get them out of the pan.Preheat the oven to 375 degrees F., with rack in the middle of the oven. Line a 13 x 9-inch pan completely with a double-layer of… |
1 vote
602 views
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Fresh Heirloom Tomato Sauce, and More Ways to Use RicottaI guess until summer ends I'll still be in my Italian phase. I just can't resist those fabulous heirloom tomatoes and wonderful fresh herbs. Here is my fresh tomato sauce served over stuffed shells (with my homemade ricotta, but a good packaged ricotta works fine, too), but I also also love it spooned over angel hair or other pasta.… |
1 vote
454 views
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Fresh Ricotta Crostini with Roasted VegetablesI posted this in July, last year, but there have been some changes, so I thought I would post it again since it's that time again when produce is at its very best.I must have been Italian in another lifetime. How else can one explain my daily trips to the grocery store or my obsession with making things like fresh ricotta ; )If… |
1 vote
585 views
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Becca's Baby Shower Bear CakeAfter making marshmallow fondant for my last baby shower event, I was excited to try covering a cake with fondant. I had been hesitant before, because commercial fondant doesn't taste very good, but marshmallow fondant tastes pretty good and doesn't have a lot of artificial ingredients in it. The second drawback came when I saw that… |
1 vote
747 views
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Apple Blackberry GalettesI've made these pastries several times over the last month, trying different shapes, fillings, etc. For pickups, turnovers work great, but for desserts that get plated, these galettes contain twice as much fruihen and are terrific when people are sitting, and forks are available. Directions for the turnovers follow. I've used Pink… |
1 vote
507 views
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Passover Chocolate Cherry CakeDon't forget to check out http://www.koshereye.com/ to see my recipe, Chewy Almond Chocolate Sandwiches. These are elegant yet simple Passover cookies that can also be made and enjoyed all year round.I wanted to make a non-dairy Black Forest-type cake, but the only non-dairy whipping liquid I could find, locally, was Ungers.… |
1 vote
960 views
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Passover TimeWhile I wasn't planning on posting this recipe just yet, I realized that some of you might need to order ingredients for Passover, and it might be a good idea to just give you an idea of what you should order.http://www.ohnuts.com/ has all kinds of nuts, including cashews, pistachios, filberts, pecans, etc. They also have chocolate… |
1 vote
850 views
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All about Scones Part 2 - Making scones in the U.S.Sarabeth's Bakery Currant Scones with homemade strawberry jamIn part 1, my friend, Ann, and I tasted scones at Brown's Hotel, in London, and then made them with some friends in an English kitchen. When I got home, I wanted to see how well the recipe would work with American ingredients and equipment. I wasn't surprised to find that… |
1 vote
654 views
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Baby Shower Desserts Part 1 - Cabbage Patch ChocolatesYou don't need a recipe to make cabbage patch chocolates - just a technique guide to show you the way. To begin you'll need quite a bit of equipment and ingredients. There are two sites that I like for supplies - each one has its shortfalls. The one with the biggest selection is http://www.sugarcraft.com/. The drawbacks with… |
1 vote
960 views
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