Homemade Pasta – Fettucini



  • 2 1/3 cups all-purpose flour
  • 1 cup semolina flour
  • 1 tsp. salt
  • 1 Tbs. olive oil (use as good as oil as you can)
  • 4 eggs
  • 2 Tbs. water, plus more as needed


In the bowl of an electric mixer fitted with the flat beater, combine the all-purpose and semolina flours, salt and olive oil. Beat on low speed just until combined, about 30 seconds.

In a small pitcher or other pourable container, whisk together the eggs and water. With the mixer on low speed, slowly drizzle in the egg mixture and beat until the flour has been absorbed into the egg mixture, about 2 minutes.

Stop the mixer and, using your hands, squeeze a small amount of dough into a ball. It should be moist enough to hold together but not sticky; if it is too dry, add more water, 1 tsp. at a time.

Transfer the dough to a work surface and shape into 2 balls. Wrap separately with plastic wrap, then flatten each ball into a disk. Let stand at room temperature for at least 30 minutes or up to 2 hours.

Attach the pasta roller to the electric mixer.

Unwrap 1 dough disk and dust lightly with all-purpose flour.

Using a rolling pin, roll out the dough into a rectangle about 1/2 inch thick and no wider than the pasta roller.  (You may be able to skip this step)

Roll the dough through the rollers once at the widest setting #1 setting 3-5 times through (fold the long noodles in half before putting back through on setting number 1)


Roll through once # 2 (no need to fold)

Roll through once # 3 (no need to fold)

Roll through once #4 – (after # 4 , cut each noodle in half)

Roll through once # 5  – noodles are now ready for fettuccine.

Lay each noodle out on a cookie sheet or counter floured with semolina after step 5 until ready to use the fettuccine attachment.  Cover loosely with plastic wrap until use.

Attach a pasta cutter and cut each noodle into fettuccine strips.

Place strips neatly onto a cookie sheet with flour or semolina

If not cooking the pasta immediately, transfer it to a baking sheet and dust lightly with flour to prevent sticking. Cover tightly with plastic wrap and refrigerate for up to 24 hours. Makes about 1 lb. dough.

Boil large pot of water filled three quarters.

Cook pasta 2-3 minutes stirring occasionally.

Drain well.

Top with parmesan cheese and a little oil




Sweet Kugel, a modified version of Dave Lieberman’s Recipe


Prep time for this recipe is around 12-15 minutes.  Start boiling your water and add a dash of salt!

Pre-heat oven to 375


1/2 pound wide kosher for passover egg noodles (little extra noodles won’t hurt)

1/2 stick (4 tablespoons) melted butter, cooled before adding to other ingredients

1 pound cottage cheese

2 cups sour cream

1/2 cup sugar

3 eggs

1 teaspoon ground cinnamon

3/4 cups raisins pre-soaked in water for 10-15 minutes

Dash of salt for pot of boiled water


Boil water and add a dash of salt.

Cook noodles for 4-5 minutes, drain.  (If preparing the dish and not baking right away make sure to cool down the noodles by splashing them with cold water when you drain them.  Otherwise they will start to cook the eggs.)

While the noodles are boiling, add off the other ingredients in a large bowl and mix.

Add cooked noodles to bowl and mix again.

Pour into a greased 9X13 baking dish or a smaller deeper dish.

Bake around 30-45 minute until the top is golden brown.  if using 3 eggs as noted above the dish will likely be done around 35-38 minutes.

If removing an uncooked Kugel from the refrigerator to bake, let sit for about 30 minutes first.  Otherwise cook closer to 45 minutes.

To freeze leftovers, cut in appropriate sizes and store in a plastic bag or a container.  Defrost the day before eating and reheat at 325-350 until warm (10-20 minutes depending on preference).

Ingredients pre-baking


Roasted Fresh Corn and Tomato Salsa


This recipe makes about 3 cups and is best prepared a few hours in advance and chilled in the fridge.


  • 2 fresh ears of corn (remove husks and as much silk as possible)
  • 1-2 tablespoons of unsalted butter melted
  • 2 large ripe tomatoes – cut in quarters, remove as much seeds as possible and tough core, then slice in small pieces around a 1/4 inch pieces
  • 1/4 small red onion –  diced very fine pieces
  • 1/2 jalapeno pepper – remove the seeds and ribs, then dice very fine pieces
  • 1 garlic clove – peeled and finely chopped or use a tiny bit of crushed garlic from a jar
  • 1/3 cup cilantro leaves (fresh) –  diced in small pieces
  • 1/4 cup of black beans – rinsed and drained well from can
  • 1/2 ripe avocado – diced in small pieces
  • 1/2 lime – juiced into mixed ingredients at the end
  • sea salt and ground pepper to taste


  • Cook Corn
    • Pre-heat oven to broil
    • Line a rimmed cookie sheet with aluminum foil and then lay on a cooling rack on pan (ok to skip cooling rack but it does help the corn cook better)
    • Using a brush, coat the corn with butter
    • Lay corn on cooling rack if using
    • Place in oven on shelf about a third down from broil heating element for 20-25 minutes – turn every five minutes until corn is lightly brown.  Once corn is cool take a knife and remove corn from ear.
  • As corn is roasting place all the ingredients (but lime, salt and pepper) into a large bowl and stir
  • Then when ready add cooked corn, lime juice, and salt and pepper to taste stirring well all ingredients.
  • Cover bowl and place in refrigerator at least 30 minutes but preferably 2-3 hours before serving.

Serve with chips or turn into a meal over rice with some roasted shrimp or other protein.

Roasted Corn Before Cutting Off Cob


Apple Date Kale Salad


Hard to believe how good this salad is. I took this from the web but cannot find the original website.  It was served with a piece of salmon cooked in a frying pan.  To save on the calories, I lightly oil the fish, added a fish rub and baked for about 15-20 minutes at 375 in my toaster if making just 1-2 pieces.  If 4 pieces I cook in my oven.

Salad – serves 4.


3 tablespoons of fresh lemon juice (1-2 lemons)

2 tablespoons of good olive oil (for salad); more for oil if adding fish.

1/4 teaspoon Kosher salt

1 large bunch of kale  1 large bunch,  wash & remove the center rib and slice thinly the leaves

1/4 cup of dates (small dice)

1 honey crisp apple (very small dice) – I like to peel my apple.

1/4 cup finely grated pecorino cheese

3 tablespoons toasted slivered almonds.  I toasted these for 2 minutes on a piece of foil in my toaster.

Fresh ground black pepper.


Whisk/shake lemon juice, 2 tablespoons of olive oil, salt in a jar.

Pour over kale, toss, and let stand for 10 minutes

As kale is marinating, dice your figs and apples.

Add fruit, grated cheese, and almonds to kale.

Season with pepper, toss well, and let sit a few more minutes before serving.

Serve over salmon or serve just the salad.



4   5-6 oz pieces of salmon good cut

1 tablespoon of oil

fish rub or just use salt and pepper

Preheat oven or toaster to 375.

Spread oil and rub on fish.

Bake 15-20 minutes until desired doneness.



Apple Muffins from Scratch


Easy recipe and kid helper friendly.   Without a kid helper, prep time is 15 minutes.  With a kid helper … 🙂

Preheat oven to 400 degrees.  Pull out your butter to start softening.  Prep all ingredients until butter is soft prior to creaming it.   This apple muffin is a little more tasty and less healthy than my other apple muffin.  It is a better brunch muffin and presents more upscale.

Makes 12 regular sized muffins.

Muffin Batter:

1/2 Cup White Sugar

1/4 Cup Butter (half of a typical US stick of butter or  4 tablespoons ).   Soften approximately 15-20 minutes.

1 Egg

1 Cup Milk (2% fine)

2 Cups Flour

1/2 Teaspoon Salt

2 Teaspoons Baking Powder

1 Teaspoon of Cinnamon (will need again for topping)

1 Teaspoon Allspice

1 Teaspoon Nutmeg (optional but I used)

1 1/2 Cups Peeled Small Diced/ Chopped Apple

Muffin Topping:  

1/4 Cup Light Brown Sugar

1 Teaspoon of Cinnamon



In a large bowl add flour, salt, baking powder and spices for batter.  Stir to mix ingredients.

Mix in another small bowl the two muffin topping and set aside

Cream on a medium speed in mixer with paddle attachment the softened butter and sugar.  Add egg and mix some more.  Add milk and mix on low speed some more.

Pour egg mixture into flour mixture and blend/stir until all is lightly moistened.  It is properly mixed when you do not see much flour but batter is still lumpy.

Add diced apples to batter and blend throughout.

Evenly fill a well-greased muffin tin or use liners.  These muffins do stick some.  I recommend spraying your liners some if you are using with some non-stick spray but is not totally necessary.   In a normal 12 muffin pan the batter will be a little more than half filled prior to cooking.   Sprinkle with a spoon the muffin topping across all muffins.  You may not need all the topping.

Bake at 400 degrees F for 20-25 minutes until golden brown.  Test after 20 minutes with a toothpick but in most cases 2-3 more minutes gives a more done muffin without any harm.





Aunt Norsey’s Light as a Cloud Lemon Meringue Pie Recipe and a Bonus Meringue Cookie Recipe

This is my Aunt Norsey’s Recipe that I have now been making for years thanks to her excellent coaching.  The pie is a bit of effort (I can’t lie), but the taste is a unique combination for lemon meringue pie that is worth experiencing.   Please post any questions or comments.  I tried to elaborate as much as possible for each major step.

Norsey’s Lemon Meringue Pie – Last Updated 10/5/2014

Use 10 inch high sided pie plate

Lemon Meringue Crust Ingredients

  • 8 Egg Whites *
    • Make sure eggs are room temperature before starting and no shells
    • Have a few extra on hand if an egg does not separate properly
  • Pinch of Salt
  • Half of Teaspoon Cream of Tartar
  • 2 Cups of Sugar
  • Butter (for buttering pie plate)

Lemon Meringue Crust Preparation

Preheat oven to 275

  • Using whisk beater, beat eggs whites alone (around 3 minutes) with a pinch of salt and cream of tarter until approaching “stiff peaks.” (moving speed up gradually to level 6 on kitchen-aid mixer).
  • Add 2 cups of sugar to egg whites, a little at a time and continue beating until mixture is glossy and sugar is dissolved . Beat this stage at least 4-5 minutes moving from level 6 to 8 (medium high to high speed).
  • Remove from mixer stand and spread meringue in a well buttered 10 inch pie plate with deep sides. Carry out the meringue out until the rim (but not over the edge). Should have an inch on bottom of plate and then on the sides create a high outside ring of meringue.   There will be a fair amount of meringue left over to bake cookies separately! See a suggested recipe at end.
  • Lay pie pan on cookie sheet and bake the crust 275 heat for about 50 minutes or until very faint tinge has appeared. Crust should feel hard.
  • Remove from oven. Allow to cool. Store shell in a cool place with clean dish towel over it.   Crust can sit overnight and rest of pie can be prepared early next day.  If so, just cover the egg yolks and place in fridge until ready to use.

Lemon Filling Ingredients

  • 8 Egg Yolks
  • 1 Cup of Sugar
  • ½ Cup lemon juice (around 3 lemons)
  • Rind of 2 lemons grated
  • 2 pints of heavy cream (can do with only 3 cups if need be)
    • One pint for lemon filling below; other pint for whip-cream step
  • 2 tsp unflavored gelatin (about 1 packet of Knox brand)

Lemon Filling Preparation

  • Beat egg yolks until thick using flat mixer beater (up to a medium speed).
  • Add sugar and lemon juice until blended. Remove bowl from mixer.
  • Add rind by hand.
  • Stir and cook in double boiler until the mixture thickens some. Use a whisk or spoon for this.   Want to do this over low to low/medium heat, not boiling. Usually takes around 10-20 minutes for mixture to become thick. Remove from stove.
  • While mixture is heating above drop some ice cubes into cold water.   Measure a ¼ cup of ice cold water and add the gelatin as your lemon mixture is near completion on stove.
  • Add gelatin water to cooked filling.
  • Put mixture into fridge COVERED to cool for 60 minutes. At the same time put the bowl you are mixing the whip cream and the whisk beater in the fridge to get cold. Stir with whisk the lemon mixture when you remove from fridge. If too thick reheat some on stove. You do not want the mixture warm or watery before adding cream.
  • Whip 2 cups heavy cream with whisk beater. Fold into cooled lemon filling . Fold in a quarter (1/4th) at a time.
  • Spoon into meringue crust.

Whip Cream Pie Topping: Ingredients and Preparation

  • Whip second pint (or less if you want to go light on the whip cream). Add:
    • 1 teaspoon of vanilla
    • 1 -2 teaspoons of sugar
    • Whip some more
  • Spread whip cream around the edges of the pie and in the middle to decorate.
  • Put pie in fridge overnight if possible.

Recommend waiting at least a few hours to add the whip cream and cut the pie. The more time in the fridge the better. Less than 3-4 hours, the pie will be difficult to cut.


* Separating Eggs

  • Tip set out 2 bowls one to collect yolks, one to collect whites
  • Crack and separate each egg white separately into third bowl and only add to whites bowl one at a time assuring no yolks or shells get into the egg white bowl.


8 egg whites and egg yolks separated (above)


Pictures for making the crust (below)


Texture of whites before adding sugar (above)


Texture of whites when finished and ready for pie plate (above)


Pie plate (above)


Meringue spread into pie plate.  Notice crust is a good inch plus above the center of the pie (above)


Sense of amount of leftover meringue (above)


Cooked crust (above). Notice tinge.


Pictures for making the lemon filling (below):


Grated lemon rind (above)


Mixture just set on double boiler on stove (above)


Texture of mixture after 15 minutes (above). Notice thicker consistency.


Texture of whip cream to be folded into lemon mixture (above)


Cooked lemon waiting for whip cream to be folded into it (above)


Filling with whip cream folded in (above)


Crust with filling added.  Now ready for fridge for a few hours (above)





Meringue Cookie Recipe

Preheat oven to 350, making sure the oven is nice and hot

Add chocolate chips to cookies if desired

Scoop leftover meringue on cookie sheet lined with parchment paper

Use a finger to push the meringue off the spoon

Turn off the oven

Place the cookies into the off oven and leave for 8-12 hours

Seal in a airtight container or zip lock bag



Uncooked (above)


Cooked (above).  Hard to see but cookies are now crisp.



Upscale Pigs in the Blanket (Chicken Sausage-Cranberry Pigs-in-Blankets)


I found this recipe in a mini appetizer book.  It is an upscale mini hot dog with a nice blend of sweet and tangy flavors.  It is always well received.  Kids can help make them in the kitchen.  This recipe can easily be doubled and leftovers can be frozen.  If I know I will be freezing portions to be reheated later I slightly undercook.   Often I need to make this recipe without the nuts because of nut allergies.  I personally think the recipe is more tasty with the almond slivers but it is certainly still good without nuts.  Exact measurements are not required.  Prep time for a double recipe is about 20 minutes using a Cuisinart.  Cleanup is very easy especially if you throw your Cuisinart pieces in the dishwasher.  Cooking time is 20 minutes.  Make sure you allow 30-40 to thaw your dough.  Do not prematurely pull out the dough from the freezer.  If the dough gets too soft, making the hot dogs will become difficult.

Ingredients for 1 batch:  Yields 25-30 mini dogs

1/3rd cup dried cranberries

1/2 cup fresh parsley leaves – do not substitute dry

1/4 cup slivered almonds

1/4 cup grated Gruyere Cheese

1 teaspoon whole-grain or creamy dijon mustard (if I am doubling the recipe I use one heaping teaspoon of each)

1 sheet frozen puff pastry, thawed

2-3 links PRE-COOKED apple flavored (or other) chicken sausage.  The package I show requires just two links given the thickness of the links.



Defrost Pastry Dough (allow 30-40 minutes).  Open box.  Set on counter.  Do not try to unroll dough until fully defrosted.

Combine cranberries, parsley, almonds, cheese, and mustard in a food processor fired with a metal blade and process to coarse paste.  It takes about 30-60 seconds.

Place pastry dough on work surface (cutting board works well).   Cut into 3 long strips (10 inches) and then 8-10 approximately 1 inch cuts across.

Cut sausage links in half lengthwise and then cut each link 5-7 slices the other direction depending on the brand.

Preheat oven to 400 degrees F.

Prepare a small bowl of warm water and set aside.

Press about a half teaspoon cranberry mixture onto center of each pastry strip, leaving the sides empty of paste.

Top each with piece of sausage.

Slightly wet the sides of each strip (using your water bowl).

Bring the ends together up and over the sausage.  Press firmly to seal and place on a non-stick baking sheet (I usually lay some parchment down or spray some cooking spray but neither step is necessary).

Do not crowd dogs and bake for 20 minutes if serving right away or 18 minutes if freezing for later cooking.  The pastry at either time should be baked through but at 20 minutes the dough will be a slightly darker color.

Serve piping hot with additional mustard.



Sausage – notice words at bottom fully cooked.  I did remove the small amount of casing.  Not not all precooked sausage has a casing film.



Parsley, Cheese, Cranberry Paste




IMG_7900 IMG_7901

Prepping Pastry


Prepping Dogs


Preparing the Dogs




Cooked cooling on a baking rack