Lemon Blueberry Pound Cake

Ingredients

• 2 cups granulated sugar
• 1/2 cup butter
• 4 oz. block cream cheese, softened
• 4 large eggs
• 3 cups all-purpose flour, divided
• 2 cups fresh or frozen blueberries
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• (8 oz. lemon low-fat yogurt
• 2 teaspoons vanilla extract
• 1/2 cup powdered sugar
• 4 teaspoons lemon juice

Directions

1. Preheat oven to 350°
2. Prep 10-inch bundt pan with cooking spray and parchment paper
3. Beat first three ingredients at medium speed until well-blended
4. Add eggs one at a time, beating well after each addition
5. Lightly spoon flour into dry measuring cups; level with a knife
6. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well
7. Combine remaining flour, baking powder, baking soda, and salt
8. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture
9. Fold in blueberry mixture and vanilla
10. Pour cake batter into pan. Bake at 350° for 1 hour and 10 minutes
11. Cool cake in pan 10 minutes; remove from pan
12. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

Notes
- Add lemon zest to batter for punched up lemon flavor

Source
Marsha/Cooking Light

Tuna Noodle Salad

Ingredients

• 1 ½ lb noodles (rotini, elbow, shells or egg noodles)
• 2 cans water packed tuna, drained
• 1 cup celery, chopped
• 1 cup green grapes, halved
• 1 large granny smith apple, cored and chopped
• 1/4 cup crasins
• 1 cup Marzetti slaw dressing

Directions

1. Cook noodles according to package directions. Drain.
2. Mix pasta with other ingredients and serve.

Source
Marsha's cookbook

Easy Weeknight or Shabbat Dinner

Rotisserie Chicken

Red Potatoes

1. Clean then cook whole potatoes on potato setting in microwave
2. Remove from microwave then quarter
3. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
4. Roast at 425º until crispy

Brussels Sprouts

1. Toss in oil then spice with garlic powder, rosemary, salt, pepper (or other spices)
2. Roast at 425º until crispy

Serve with bread + honey butter

Rum Balls

Ingredients

• 1 Box Nilla Wafers
• ½ Cup Rum or bourbon
• 2+ Cups powdered sugar
• 3 ½ tbs Light Corn Syrup

Directions

1. Empty whole box of Nilla wafers into food processor (or zip top bag and crush with meat mallet)
2. Pulse to crush the Nilla wafers finely
3. Add in rum, sugar, and corn syrup
4. Chill mixture in the fridge for approximately 20 minutes
5. Place confectioners sugar into a bowl.
6. Spoon 1 inch balls, shape into balls using palsm, and roll in powdered sugar
7. Store in refrigerator

Notes

• The longer these sit the better the taste
• Try flavored rum
• 2 tbs of cocoa can be added to the mix for chocolate Rum balls

Grandma Pat's Deviled Eggs

Ingredients

• eggs
• mayo, Duke's
• apple cider vinegar
• celery, finely minced
• white onion, finely minced
• paprika
• S&P

Directions

1. Fill a large pot with 1 inch of water. 
2. Place steamer insert inside, cover, and bring to a boil over high heat. 
3. Add eggs to steamer basket, cover, and continue cooking 6 minutes for soft boiled or 12 minutes for hard. 
4. Immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes before peeling under cool running water. (Store in the refrigerator for up to 5 days.)
5. half each hard boiled egg
6. scoop out cooked yolk into a mixing bowl
7. mix together cooked yolks, apple cider vinegar, Duke's, minced celery, minced onion, salt and pepper until creamy.
8. pipe mixture back into egg whites
9. top with a sprinkling of paprika

Key Lime Pie

Ingredients

• 1 9" vanilla or graham cracker pie crust
• 20 oz sweetened condensed milk
• 3 egg yolks, no whites
• 12/ - 12/3 cup freshly squeezed key lime juice

Directions

1. preheat oven to 350°
2. juice key limes
3. blend sweetened condensed milk, egg yolks and key lime juice
4. bake 10 min @ 350°
5. let stand for 10 min
6. refrigerate for at least 1 hour before serving

Notes
- can use 1 extra egg yolk for key lime bars

Source
Aunt Robbie's recipe

Carrot Soufflé

Ingredients

• 2 lbs carrots
• 2 eggs
• 1 stick butter
• 1 tsp salt
• ½ cup sugar
• 2/3 cup flour
• 1 tsp baking powder
• 1 tsp vanilla
• ½ tsp cinnamon

Directions

1. Peel carrots and cut in large pieces.
2. Cover with water and boil until soft.
3. Drain.
4. Put in food processor or large bowl and mash with margarine.
5. Add the other ingredients and mix well.
6. Pour into a greased casserole dish.
7. Bake for 1 hour at 350º.

Notes
Add ½ cup raisins, if desired.

Marsha’s Challah

Ingredients

• 8-10 cups flour
• ½ cup butter
• 1 ¾ cup boiling water
• ½ cup sugar
• 2 tsp salt
• ½ tsp cinnamon
• 1 tsp vanilla
• ¼ tsp allspice
• 2 packages yeast
• ¾ cup warm water
• 4 eggs

Directions

1. Dissolve yeast in ¾ cup warm water (110-115 degrees) stir in 1 tsp sugar. Allow to stand 15 minutes. (Yeast mixture should be bubbly) 
2. Mix 3 eggs and the white of the 4th, reserve the yolk for the top of the bread.
3. Melt butter in boiling water in a large bowl. 
4. Add flour, sugar, cinnamon, vanilla and allspice to food processor. When just lukewarm, add the yeast and egg mixture. Mix well and as you mix, gradually stir in more flour if needed.
5. Blend all for 5-7 minutes. 
6. Grease large bowl, place dough in this bowl, oiling the top of the dough so that it does not dry out. Cover and leave in a warm place until dough has doubled in bulk (2-2 ½ hours)
7. When dough is ready, knead by punching down. Then divide into 4 equal sections. Take each section and divide in thirds. [optional: knead in raisins or other dried fruit.] Braid dough and place loaf on a greased cookie sheet. Cover and allow to rise until double (1/2 to 1 hour).
8. Beat egg yolk and mix with a little cold water. Using a pastry brush, brush the egg yolk mixture on each loaf. [optional: Sprinkle with poppy or sesame seeds.]
9. Bake at 375 for 25 to 30 minutes until well browned.
10. Cool on a wire rack.

Notes
As a child, I would spend hours with my grandmother, Dora, in the kitchen mixing, kneading, shaping and baking challah.  Grandma made her challah by feel – a bissel of this and a bissel of that – no recipe.  She passed away when I was 13, before I could master her challah-making secrets.  This recipe is the closest I’ve ever found to her challah.  – Marsha Friedman

Gloria's Meatballs

Ingredients

• 2 lbs ground beef
• 12 oz canned tomatoes (any kind, use whats on sale)
• ¼ cup White Sugar
• 2 Tbsp Lemon juice
• ½ cup Brown sugar
• ½ cup Raisins

Directions

1. Preheat oven to 350º.
2. Roll the ground beef into small/medium size balls.
3. Boil the meat balls in small amount of water until firm, do not dump out water.
4. Add tomatoes, lemon juice and white sugar to pot.
5. Move to oven. Bake uncovered at 350º for 20 minutes.
6. Add brown sugar and raisins. Cover and cook for 1 ½ hours.
7. Uncover and cook for another ½ hour.

Notes

- Serves 6-8
- Serving size: ⅛ of a recipe (6.7 ounces)
- Serve over rice
- Be sure to use a pot that can go from stove top to the oven. CorningWare works well.

Source
Grandma Ledder via her mother.

Robinson Family Coleslaw

1/2 cup mayonnaise
2TBS apple cider vinegar
1/8 tsp salt
Pinch of pepper
2 1/2 TBS sugar

Whip all ingredients together til smooth. Then taste and add either sugar or vinegar to taste.

Hope this helps. This was one of the family recipes originally from Aunt Sally. Like Yellow rice & chicken. They are all done to taste.