Adam Rose

Banana Chocolate Chip Cake

1/

cup butter or margarine

1
1 /4 cup sugar
1 t vanilla
2 beaten eggs
11/2 - 2 cups mashed bananas
2 cups flour
1 t baking soda
1/ t salt
4
1/ c sour milk
2
9 - 12 oz pkg chocolate chips
2

1. Put baking soda into sour milk. Set aside.

2. Cream butter; add sugar and beat well; add eggs and beat
well.
3. Add mashed bananas
4. Add salt to flour. Add this mixture to the other mixture,
alternately with milk and soda mix, until all is blended
together. End with flour.
5. Then, add vanilla and chocolate chips.
6. Bake in greased 8 or 9 pan at 350 F for 40 minutes.
Check with a toothpick, as it may be done in 35 minutes.

Family History

Tips:

This food is something that we

dont get to eat often because
it is special. We usually eat it
at big, important meals.

You can frost with chocolate frosting or powdered sugar on

top.
If you use one and a half the ingredients, you can use a 9 by
13 pan. Use a 12 oz bag of chips for this larger recipe.

Lefse
10 lbs. of peeled Russet potatoes
1lb. unsalted Sweetcream butter (room
temperature)
salt
21/2 cups of all - purpose flour

Special Tools:

Electric lefse grill

Pastry board and 3-4 pastry cloth covers
Potato ricer
Flour dredger/ shaker
Corrugated rolling pin and 3-4 rolling pin
covers
Lefse stick

Family History
Lefse is from the Norwegian culture and
my mom's side of the family is
Norwegian. It's pretty good!

Andrew Schuetz

Step 1: Boil potatoes until tender.

Step 2: Rice the potatoes and let them cool over night.
Step 3: Warm the potatoes slightly. Add the flour in 1/4
cup increments, along with 1/2 stick of butter and 1 tsp.
salt.
Knead the mixture until everything is well mixed.
Warm your griddle to 400 degrees Fahrenheit.
Step 4: Form the mixture into balls about the size of a
golf ball.
Roll out your lefse on your pastry board until it's 1/8 inch
thick.
Using your lefse stick, transfer the lefse to your griddle.
Cook on the griddle until bubbles form and each side
has browned.
Place the lefse on a towel to cool slightly.

Chocolate Bars
1 cup sifted enriched flour
1/4 tsp baking soda
1/4 tsp of salt
1/3 cup shortening. soft
2/3 cup brown sugar
1 egg
1/3 cup milk
1/2 tsp vanilla
1 cup quick roiled oats (raw)
1/2 cup semi-sweet chocolate pieces
Glaze:
1/2 cup white sugar
1/3 cup orange juice
1 tablespoon rind

Family History
This recipe is from my great
grandmother Lillian Bokser. It was
passed to my grandma, then my
mom, and now me. My grandpa
says he thinks the orange rind is
a weird ingredient.

Ari Aks

1. Sift flour together with soda and salt into a bowl.

2. Add shortening, sugar, egg, milk and vanilla. Beat until smooth, about 2
minutes.
3. Blend in rolled oats and chocolate pieces.
4. Spread in greased 11x7in. baking pan. Bake in moderate oven (350*) 25 to
30 minutes.
5. Remove from oven and cover with the hot glaze.
6. Cool and cut into bars.
For the glaze:
1. Combine sugar and orange juice in a saucepan.
2. Bring to a boil and simmer 3 minutes. Then add grated orange rind.

Bennett Balson and

great grandmother
Rose Katzman

Noodle Kugel

1/2

lb. wide egg noodles

1 8 oz. package cream cheese
1/2 cup butter
4 eggs, beaten
2 T sugar
pinch of salt
3/4 cup of raisins
2 cups Corn Flakes, crushed
1/4 cup cinnamon sugar
butter

Family History

1. Cook noodles in boiling, salted water according to

package directions and drain.
2. Soften cheese and butter at room temperature.
3. Heat milk, but do not boil.
4. Combine noodles, cheese, and butter to milk and mix well.
5. Blend beaten eggs with noodles, milk mixture, sugar, salt,
and raisins. Mixture will be watery.
6. Pour into 9x13x2" pan.
7. Sprinkle Corn Flakes on top. Sprinkle cinnamon sugar over
Corn Flakes. Dot with butter.
8. Bake at 375 for 40 minutes.

We have had this kugel recipe in the

family for many years and my mom and
grandma make it on special occasions.

Cheesy Mac

Braeden Check
PREHEAT oven to 350 F.

2 cups dry small elbow macaroni or shells

1/ cup (1/ stick) butter or margarine, cut
4
2
into pieces
1 can (12 fluid ounces) NESTL
CARNATION Evaporated Milk
2 large eggs
1 teaspoon dry mustard
1/ teaspoon ground white pepper
2
2 cups (8 ounces) shredded cheddar cheese
1 cup (4 ounces) American cheese, cut into
pieces

Family History
My mom got this recipe from her mom
and we make it every year. We like to
buy the stuff at Trader Joe's . I love the
taste and like eating it for dinner.

PREPARE pasta according to package directions. Return to

saucepan. Add butter; stir until melted.
WHISK together evaporated milk, eggs, mustard and pepper in
medium bowl. Add to pasta mixture; stir. Add cheddar cheese
and American cheese; stir. Cook over low heat, stirring
constantly, until cheese begins to melt. Pour into 1 1/2-quart
casserole dish.
BAKE for 10 minutes; stir. Bake for an additional 20 to 25
minutes or until bubbly and top is lightly golden. Season with
salt.
FREEZER OPTION:
PREPARE as above; do not bake. Cover; freeze up to 2 months.
Thaw overnight in refrigerator.
PREHEAT oven to 350 F.
BAKE, uncovered, stirring half way through, for 45 to 50
minutes or until bubbly and top is lightly golden. Season with
salt.

Eclair or Cream Puff Recipe

1 cup water
1/ cup butter
2
pinch salt
1 cup all-purpose flour
4 eggs
2 cups whipping cream
1 package instant vanilla pudding

Family History
I picked this recipe because it is
German and for Ellis Island Night, my
immigrant is from Germany. I thought
that is cool and these sound delicious.

Daniel Vocke

1. Preheat oven to 400 F.

2. In a medium-sized pot, bring water, butter, and salt to boil, until butter is melted.
3. Remove from heat and add flour all at once, stirring until smooth and mixture
comes away from the sides of the pan.
4. Return to heat and cook for 1 minute, stirring constantly.
5. Cool slightly (just a few minutes). Using either a wooden spoon or a mixer, beat in
eggs one at a time, mixing well after each one.
6. Drop by tablespoons onto a parchment-lined baking sheet, leaving space between
puffs.Then bake 20 - 30 minutes or until golden and crisp. Do NOT open oven
door during the first half of baking or puffs will collapse.
7. Immediately upon removing from oven, cut a small slit in side of puff to release
steam.
8. Prepare the filling by whipping the cream together with the instant vanilla pudding
mix, until thick.
9. Once cooled, either split puffs with a sharp knife and fill them with whipped cream
or use a pastry bag to pipe the cream into the center of the puff through the side
slit.
10.Make as many puffs as you want, depending on size. You can also use alternate
fillings or toppings.

The Stephens Family

Recipe for Meat Sauce

4 onions
3 carrots
2 celery stalks
8 gloves of garlic
2lb. Ground meat including a combo
of beef, pork, and/or veal
4-28 oz. cons of peeled tomatoes (or
1-# 10 can peeled tomatoes)
1 tsp. of oregano
salt to taste
pepper to taste
1 tsp. of crushed red pepper, or to
taste
3 bay leaves
olive oil to coat of bottom of Dutch
oven

Drew Stephens
1. Rough chop the onions, carrots, celery and
garlic.
2. Add olive oil to Dutch oven and add vegetable
mixture, garlic and 1 tsp salt. Cover to sweat.
3. In separate skillet, brown the meats.
4. When vegetables are very soft, add peeled
tomatoes to vegetable mixture and pure with
stick blender.
5. Add ground meat.
6. Add oregano, pepper, crushed red pepper and
bay leaves.
7. Cover and cook for 2 hours or more (the
longer the better).

Family History
My dad is an amazing cook and one
day he decided to take parts from a
bunch of cookbooks and put together
this amazing recipe. I like this recipe
but it is only used for special
occasions.

Grandma Simula's Oatmeal

Chocolate Chip Cookies!
Ingredie nts
1 Cup Margarine
1 Cup Brown sugar
1 Cup Granulated sugar
2 Eggs
21/2 Cups Flour
21/2 Cups Oatmeal
1 tsp Baking soda
1 tsp Baking powder
1/ tsp Salt
2
1
1 /2 tsp Vanilla
2 tsp Water

Family History

from the kitchen of Eeva Boley

How to Make
1. Mix the margarine, brown sugar, and granulated
sugar well with a beater or a spoon.
2. Beat the eggs, then add to the above and mix well.
3. Add flour, oatmeal, baking soda, baking powder, salt,
vanilla, and water and mix well with beater.
4. Stir in 1 to 2 cups of chocolate chips with spoon.
5. Place teaspoon sized balls of dough onto cookie
sheets.
6. Bake in oven at 350 degrees for 10 minutes.

My great grandma used to make these with

her bare hands! These cookies are so good! We
now make them in honor of our awesome
great grandma.

Toffee Mandelscotti

Ella Toppel
1.

Preheat the oven to 350 degrees.

2. Place the eggs, oil, sugar, and vanilla in an electric mixer. Beat until light

3 eggs
1 cup each: vegetable oil, sugar
1 tsp. each: vanilla, baking powder, salt
3 1/2 cups flour
12 oz. chocolate chips
8 oz. toffee bits

Family History
This is a combination of my Mom and my Bubbie's
recipe. When I was thinking of all of the recipes I like, I
decided to make mondel bread. My great-greatgrandfather was a baker and so were many of my other
grandparents. This may be why my mom and I love to
bake. When I did research for this project I discovered
that a lot of my male relatives were bakers. My greatgreat-grandfather, Jacob, owned a bakery. It may have
been a Jewish bakery. He could have made mondel
bread there.

in color, 5 minutes.
3. Sift dry ingredients. Mix into eggs just until incorporated. Do not over mix.
4. Stir in chips and toffee bits.
5. Wrap dough in plastic wrap. Refrigerate 3 hours.
6. Divide dough into 4 pieces. Make 4 8x3 logs on a ungreased sheet (We
usually use 2 sheets, 2 logs on each).
Bake until lightly browned, 25 minutes. Reduce oven to 300.
7. Remove cookie sheet. Cut into logs. Bake until golden brown, 20 minutes.
Extra festive: Sprinkle warm cookies with raw sugar, dip ends in chocolate, or
roll in chopped hazelnuts (I have never done this).
Tips: Roll the dough in cinnamon while the dough is still warm, and roll it on
its side to make sure it is all covered. Slice the dough on an angle. Almond
flour may taste good if you are gluten free. Enjoy!

Shortbread
3 1/2 - 4 cups flour
1 cup rice flour
1 cup sugar
1 lb butter (softened)

Family History
My grandma got this
recipe from someone and
now it is a tradition to
make it every Christmas.
It is good to eat at dessert.

Emily Sides

1) Cream butter super well.

2) Slowly add rice flour.
3) Slowly add regular flour. Dough
should not be tacky to the touch.
4) Pat dough firmly into a 10x15 1/2
jelly roll pan. Prick the dough down
to the bottom of the pan with a fork (all
over - I do it in rows). Use the fork to make
a design
5) Bake at 320* for 45-60 min. Sprinkle
with sugar and cut into blocks while
warm. Lift a block from the center of the
pan. If it looks like a little damp line is
there, cook a little longer.

Somerset County
Baked Apples
Ingredients
8 large apples
1 cup of brown sugar
1/2 cup of water
1 heaping tablespoon of
corn starch
1 teaspoon of vanilla
1 teaspoon of vinegar
2 tablespoons of butter
A dash of salt
Marshmallow (one half for
each apple)

From the kitchen of

Jane von der Sitt

How to make this awesome food:

Family History
This is a food my grandma makes every Thanksgiving that we
spend together in Florida. It is like a dessert, but we use it as
a main course. It was made by my grandma, my great
grandma, and soon it's going to be me. This dish makes
Thanksgiving awesome!

1. Preheat oven to 350 degrees.

2. Peel apples.
3. Cut apples in half and core (take out
the seeds).
4. Lay cavity side up in 9x13 inch pan.
5. Mix the other ingredients (except
marshmallows) in a sauce pan.
6. Bring to a boil and pour over apples.
7. Bake at 350 degrees for 40 minutes.
8. Add marshmallows on top of the
apples (a half per apple).
9. Return to the oven and bake until
marshmallows are lightly browned

Gluten Free Challah

1 cup warm water
1 T sugar
1 T yeast
1/
4 cup honey
1/
4 cup melted butter
200g (4 large) eggs
375g (3 cups) Artisan Gluten-Free
Flour Blend
1 tsp xanthan gum
1 tsp salt
1 egg+ 1 tsp water (for an egg wash)

Family History
My grandma found this recipe
and has been making it for me
every time we are together. I like
to help her bake it. I love to eat it
on Shabbat... and any time!

Julia Riesman
1. In a mixing bowl, dissolve the sugar in the warm water. Add the
yeast and let proof until the yeast is nice and active (about 5
minutes).
2. Add honey, melted butter, and eggs.
3. In a separate bowl, whisk together the flour, xanthan gum, and salt.
4. Add the dry ingredients to the wet ingredients. Mix well to form a
smooth, wet dough.
5. Brush a silicon challah mold with oil or spray with nonstick
cooking spray. Add the dough to the mold.
6. Cover and let rise for one hour in a warm place, until the dough
roughly doubles in size. Toward the end of the rise, preheat your
oven to 375 degrees F.
7. Bake for 20 minutes, then turn out of the mold onto a baking
sheet. Brush the top of the loaf with the egg wash, then return to
the oven for an additional 15 to 20 minutes, until the
top is golden brown and the internal temperature
reaches about 190 degrees F.

Lemon Delight Jello

1 small package of
lemon jello
3 oz. of cream cheese
1 small can of
crushed pineapple
1 half pint of
whipping cream

1. Open the pineapple and drain it into a

bowl.
2. Take the pineapple juice and add water to
make one cup.
3. Put in a small pot or a sauce pan and boil.
4. Get out two bowls. In one bowl, put the
cream cheese and in the other bowl, put the
jello.
5. Pour half of the liquid mixture into the
jello and half into the cream cheese.
6. Mix the jello until dissolved.
7. Mix the cream cheese until dissolved.

Family History
This is a recipe that my grandma makes every holiday when my family is
with her. The holidays that we celebrate together are Christmas and Easter. I
love this recipe for two reasons. First of all, I love jello. Second of all, it is
great for the whole family. We always eat the jello at dinner. I normally eat
a lot of it, and everyone has just a scoop.

Mia McBreen

8. Combine the jello and cream cheese

mixtures. Set aside.
9. Whip the whipping cream.
10.Fold it into the other mixture.
11.Pour this into a mold.
12.Refrigerate over night.
13. To get the jello out of the mold: Put
something to block the water from going
down the drain, then fill the sink with hot
water. Hold the mold in the water so it can
defrost.
14. Put a plate over the jello and flip it over.
15. EAT and ENJOY!!!!!

Babcia's Polish White Easter

Borscht (Bialy Barszcz)

1 smoked ham with bone in, or ham hocks

2 links of smoked Polish Kielbasa Sausage
2 cups of sour cream
1/4 cup of all-purpose flour
6 boiled eggs
freshly crated horseradish or prepared horseradish
salt &pepper to taste
fresh Polish rye bread

Family History
White borscht is a tasty Polish Easter soup that is full of ingredients
carrying religious symbolism. Traditionally, this soup is made with items
in the basket of food Polish families take to church on Holy Saturday to
be blessed as a sign of a blessed & bountiful year to come. In Poland, the
practice dates back to the early 15th Century. Babcia created her own
version when she came to the US. She learned to make this special soup
from her mother.

Matilda Burgess and

Alicja Tomczyk,Matilda's
babcia (grandmother)

Boil the smoked ham in enough water to cover the ham (approximately 2 quarts).
Reduce heat to medium-low; cook to flavor broth, about 30 minutes.
Remove ham and reserve.
Add sliced Polish Kielbasa Sausage into the ham stock and cook for an additional 5 minutes to warm
and soften.
5. Fork-blend the flour and sour cream.
6. Temper the sour cream with a little hot ham stock, then return to pot to simmer, stirring often until
thickened.
7. Cut the smoked ham into bite sized pieces and add to soup.
8. Season with salt and pepper to taste.
9. At this point, some people add a pinch of sugar or tablespoon of vinegar. The soup should have a
pleasantly sour taste.
10.Place horseradish into bowl with boiled eggs. Ladle soup and enjoy with rye bread.
1.
2.
3.
4.

Grandma Kistler's
Orange Marmalade

3 oranges
3 lemons
3 cups water to 1 cup pulp
1 cup sugar to each cup of pulp

Family History
This recipe was given by Grandma Kistler by
another resident of Cornwall Manor, Cornwall,
PA, when she was living there from 1970
-1983. She would make the recipe often, and
she loved giving others little jars of it.
Granddaddy Kistler liked orange marmalade so
much, but she wasn't making her own when he
was living. She would buy him Hartley Orange
Marmalade because it was tart, made in
England, with Spanish Seville oranges. We all
loved her homemade brand so much. Then,
Uncle Davy asked her for the recipe and added
his own notes.

Mikey Kristofka
You can use any combination of citrus, depending on your preference.
We use 6 grapefruit and 6 oranges to double the recipe. Get clean,
unblemished fruit, seedless, if possible. Clean fruit skins well. Slice
into narrow wedges so you can easily remove seeds. Grind fruit up in
the food processor on the chipper blade (slice blade makes pieces too
thick).
Measure chopped pulp into cups, and put into heavy saucepan.
IMPORTANT: PUT ONLY THE NUMBER OF CUPS IN A PAN TO
LEAVE ROOM FOR 3 CUPS OF WATER FOR EACH CUP OF PULP.
SO YOU MUST REMEMBER HOW MANY CUPS YOU'VE
PUT IN THE SAUCEPAN, so you can put in the right amount of water.
Allow to stand overnight, covered with a lid.
Boil for 10 minutes (after it's stood overnight) & again - let it stand
overnight.
On the third day, measure 1 cup sugar to each cup of pulp (the
amount of pulp before water was added...this is why you must
remember how much pulp you put in the pot).
Boil until jellied (until the marmalade comes off a spoon in syrupy
drops). You must be careful to stir it once in a while. When it starts to
jell, turn the heat down so it doesn't burn on the bottom.
Spoon in to jar, cover with paraffin if you desire to preserve or keep for
any length of time.

Momo Buns
4 eggs
8 oz. sugar
8 oz. self rising flour
8 oz. margarine(butter)

Mia McBreen
1.

Mix all ingredients with a hand held mixer. (If you don't have one, use
a stand mixer.)
2. Mix until smooth.
3. Pour in cupcake liners. Bake at 350 degrees Fahrenheit for 20
minutes. Watch carefully and take out when golden brown on the top.
Family History
4. Melt chocolate, dip the top of the bun with chocolate, and let it drizzle
My grandma makes these buns every time
off. Before the chocolate hardens put your choice of candy, nuts etc.,
the family comes over. I like these because
on top, or just leave it plain
they're like cupcakes but without all the
extra frosting.

Aria's favorite crepes

2 eggs

4 tbsp of butter

One big pinch of salt

1 cup of milk

1/4 of a cup of water

1 cup of flour

1.

2 small bowls

Sift the flour and salt into a mixing bowl. Then, crack the eggs and mix all of it together. In a separate
bowl, mix the water and milk together.

2. A little at a time, carefully mix all of the ingredients together. Melt 2 tbsp of the butter and mix it in,
too. Then, in a small pan melt the rest of the butter.

3. Really carefully, pour the crepe mix into the pan. Make sure the crepe is really thin so only pour about
2 tbsp of the batter into the pan. Then, after about 1 minute, flip the crepe with the spatula and cook

Anything you want to put inside your crepe!

Utensils:

Aria Shah

that side for about 30 seconds. Put it on a plate and there is your crepe!
4. Then fill your crepe with whatever you want!

1 pan

1 whisk

Family History

When my mom lived in France, she ate a crepe and she

liked it. Then, when 1 went to Italy, I tried one and I

loved it. One day we found a recipe for them and ever
since, I eat crepes every morning for breakfast!

Aria Shah

Indian Raita

Plain yogurt
Vegetables (cucumbers, carrots,
onions, etc.)
Utensils:
Whisk
Bowl

1.
2.
3.
4.
5.

Family History
One time, my mommy made me this
dish for dinner. I really liked it and
when I got older, since this is so easy, I
learned how to make it. Sometimes,
when I go to India, I eat it. It is great
to have with rice.

Chop up the vegetables into pinkie tip sized vegetables.

Put them all into the bowl.
Take the yogurt and put that in the same bowl
Whisk it all together
Then you can eat it!

Ingredients
1 lb. bulk Italian sausage
1 tbsp. olive oil
1 medium onion, coarsely chopped
2 cloves garlic, chopped
1-29 oz. can tomato sauce
1/4 cup tomato paste
1 1/2 tsp. sugar
1/4 tsp. dried basil
1/4 tsp. dried oregano
1/8 tsp. crushed red pepper
1/8 tsp. freshly ground black pepper
1/2 cup red wine (Merlot), or more to
taste
2 large carrots, chopped, par- boiled
3 plum tomatoes, coarsely chopped
4oz. button mushrooms, coarsely
chopped
1/2 red bell pepper, coarsely chopped
1/2 green bell pepper, coarsely
chopped
1/2 yellow bell pepper, coarsely
chopped
1/2 orange bell pepper, coarsely
chopped

Slow- Simmered
Spicy Pasta Sauce
Steps
1. In a large skillet, cook sausage over
medium-high heat, 5 minutes or until
browned. Drain fat. Place on plate.
2. Heat oil in Dutch oven or large saucepan
over medium heat until hot. Add onion
and garlic; cook 5 minutes or until onion
is soft, being careful not to let the garlic
burn. Reduce heat to medium-low. Stir in
cooked sausage, tomato sauce, tomato
paste, sugar, basil, oregano, crushed red
pepper, black pepper, and wine until well
combined. Stir in carrots, tomatoes,
mushrooms, and all bell peppers.
3. Bring to a boil; reduce heat to low. Cover
and cook 4-5 hours to allow flavors to
blend. Sauce should be slightly thickened.

By Mia McBreen
Family History
When my parents were on one
of their first dates, my dad
made this pasta sauce for my
mom. My mom thought, "Ew, a
pasta sauce with carrots in
it! Then she tasted it and it
was really good.
My dad was published in a
magazine for this recipe!

Nothing is Better Than

Nana's Chicken Soup

1 capon
2 pkgs of mixed raw vegetables (consisting of
carrots, celery, onion, turnip, and/or potato)
handful of parsley
handful of dill
kosher salt and black pepper, to taste
2 bay leaves
2-3 Telma chicken consomm cubes (0.05 oz)
1/ cup of sugar
4
3/ cup of water
4

Family History
This is my Nana's soup recipe. I've been eating
it since I was 1 year old. My grandmother
makes the same recipe her mother's mother
made from her days in Russia. We eat chicken
soup at Passover and the eve of Rosh
Hashanah with matzo balls, carrots, chicken
and celery. She also brings it to me when I
have a cold. I like it with noodles and rice.

Zachary Torres

Place capon in a 10-14 quart stockpot and cover with water.

Peel and slice veggies; put aside.
Cook on medium until the water boils.
Skim the foam from the top and replace the water from the foam
- usually about 3/4 cup.
5. Reduce the heat to medium-low, so it's simmering but not boiling.
6. Add veggies, salt and pepper, Telma cubes, bay leaves, 3/4 of the
parsley, and 3/4 of the dill.
7. Simmer for 90 minutes, or until chicken is tender
8. Turn pot off but leave it on the burner
9. Add 1/4 cup of sugar
10. Cover pot about 3/4 and let sit on stove about 1 to 11/2 hours
11. Spoon the chicken pieces and veggies out and put aside.
12. Pour the liquid through a strainer and return the liquid to the
pot.
13. Add remaining parsley and dill. Always taste and adjust the
seasonings.

1.
2.
3.
4.