recipes

Customized + ​Frequently Made

At 87 School Street

Squash Rolls (Adjusted by ALT)

Almond Cake + Ganache Frosting

ingredients

For the cake:

7 ounces of almond paste (not marzipan)

A scant cup of sugar (a little less than one cup)

7 tbsp of butter softened

3 eggs

½ cup white flour

⅛ tsp of salt

¼ tsp almond extract (not in the recipe, so it is ​optional, but I like to add it)

For the ganache:

Cream (about 3 tablespoons)

Bittersweet chocolate (about 4 ounces)

Vanilla extract (optional, but nice) just a small ​splash

directions

1. Cut the 7 ounces of almond paste into small bits and blend it (with electric mixer ​or pastry thing!) with the scant 1 cup sugar and 1/8 tsp salt.
   
2. Add the 7 tbsp of softened butter and 3 eggs (one at a time) and 1/4 almond ​extract, mixing completely after each addition.
   
3. Then stop your mixer and, using a wooden spoon or a scraping spatula, fold in the ​1/2 cup of flour until it is just combined but not over beaten.
   
4. Spread in a buttered and floured 9” or 10” round pan Bake at 325 degrees for 40 ​minutes.
   
5. When cool, spread with ganache (see below)
   
6. Make ganache by melting 4 oz bittersweet chocolate with 3 tbsp cream until you ​get the consistency you want.
   
7. You can do this in the microwave or on the stovetop, but the key is to start with a ​low temperature and/or short time (20 seconds), stirring as you go until the ​chocolate is totally melted and you have the consistency you want. Too stiff, add ​cream. Too runny, add more chocolate.
   

Avi’s Birthday Cheesecake

ingredients

1 graham cracker crust

2 packages of cream cheese. ​at room temperature

1/2 cup sugar

2 eggs

2 tsp vanilla extract

1 1/2 cups sour cream

5 Tbs. sugar

directions

1. Preheat oven to 350.
2. Beat with a whisk or hand mixer the 2 packages of ​cream cheese, 1/2 cup of sugar, 2 eggs, and 2 tsp ​vanilla until the mixture is very smooth.
3. Pour into graham cracker crust. Bake for 25 min.
4. Mix the 1.5 cups of sour cream with 5 tablespoons ​of sugar.
5. Spread over the filling while it’s hot, turn the oven ​off, and return to the oven for few mins.
6. Chill in the fridge.

Chocolate Mint Chip Cookies

ingredients

1.5 sticks of butter ​(softened not melted)

½ cup brown sugar and ​½ cup white sugar

1 egg

1 tsp vanilla

1 tsp peppermint ​extract

1.5 cups flour

¼ cup unsweetened ​cocoa

1 tsp baking soda

¼ teaspoon salt

1 cups choco chips

directions

1. Combine wet ingredients by first creaming the 1.5 sticks ​of butter, 1/2 cup of brown sugar, and 1/2 cup of white ​sugar
   
2. Beat in 1 egg​
   
3. Stir in 1 tsp vanilla and 1 tsp peppermin​t
   
4. In a separate bowl, combine dry ingredients: 1.5 cups ​of flour, 1/4 cup unsweetened cocoa powder, 1 tsp baki​ng soda, 1/4 teaspoon sa​lt
   
5. Add dry ingredients to wet ingredients bit by ​bit
6. Use teaspoon to make ro​unds
7. Bake at 350 for 1​5 min

Confirmed

Dad Loves Fresh Pasta

Heritage Chocolate Cake

1. In the big bowl, cream the 1 and 3/4 cup of sugar and 2/3 cup / 11 ​tablespoons butter
   
2. Add the 3 eggs and 1 tsp vanilla extract and beat until light and ​fluffy
3. In the medium bowl, combine the 2 cups flour , ½ cup unsweetened ​cocoa, 1 tsp baking powder, ¾ tsp baking soda, and ½ tsp salt. Sift ​each one through a mesh colander so there are no clumps.
   
4. Mix wet and dry ingredients bit by bit and also adding in the 1.5 cups ​of buttermilk
   
5. Pour into the two 9 inch cake pans OR into cupcake pans
   
6. For two layers of the cake: Bake at 350 for 30 or 35 min until a ​toothpick comes out clean
7. For cupcakes: Bake at 350 for 15 min then stat checking until a ​toothpick comes out clean
   

Confirmed

Chocolate Zucchini Cake

directions

London Broil as told by PTM

ingredients

Red Wine (4 parts)

Red Wine Vinegar (2 part) (or ​lemon juice, which I obviously ​don’t use)

Olive Oil (1 parts)

Chopped Garlic (4 cloves)

Chopped Onion (I small)

Mixed green herbs (2 ​tablespoons --some combo of ​oregano, thyme, rosemary, ​marjoram — whatever you ​have on hand)

Directions

No salt in marinade

directions

Pecan Torte

Red Cabbage

ingredients

A head of red cabbage

Balsamic Vinegar OR Red Wine ​Vinegar

Brown sugar (only if using Red ​Wine Vinegar)

Salt

Garlic

Onions

directions

1. Thinly slice the one head cabbage and some onions, and ​mince a bit of garlic.
2. Fry garlic and onions in olive oil, then after they are soft, add ​cabbage and toss it until coated with oil.
3. Add a few tablespoons of balsamic vinegar If you use red wine ​vinegar, add a teaspoon of brown sugar.
4. You might need to add a little water too, to make sure ​everything is moist and not sticking.
5. Put on low heat, and cover, stirring every few minutes, until ​the cabbage is fully cooked and wilted.
6. Correct flavors with more vinegar if needed, then salt to taste.

Simple Chicken Soup

1. Either boil a whole chicken (remove organs if inside) for one hour ​OR boil chicken carcass and bones for an hour.
   
2. Chill broth overnight and skim off hardened fat (you can skip this ​but it’s better if you do it).
   
3. Bring broth to a boil and add 3-4 large carrots, sliced ¼ cup ​minced onion, minced celery if you have it, 1 tsp. paprika, and ​salt and pepper to taste.
   

Make it Matzoh Ball Soup:

Mix everything together well and let sit for 20 minutes. Form into ​balls by rolling very gently and drop in gently boiling chicken soup. ​Boil gently for 20 minutes.

Confirmed

White Bean Dip

ingredients

Dry Ingredients

1 cup sugar (can microwave hard ​brown sugar with moist towel on top)

1.5 cups flour

Half teaspoon baking soda

Half teaspoon or much less of baking ​powder

Half teaspoon salt

1 teaspoon cinnamon

1 teaspoon nutmeg

Wet Ingredients:

1/2 cup oil

Half teaspoon vanilla

2 eggs, beaten

1 cups grated raw zucchini drained

Honey Mustard Chicken

ingredients

Boneless or bone-in chicken ​thighs

Dijon mustard

Cornmeal

Breadcrumbs

Salt

Honey

directions

1. Preheat oven to 400 and place a well-oiled sheet pan to heat up.
2. Remove skins from chicken and coat pieces in dijon mustard.
   
3. Make a 1/2 and 1/2 mixture of cornmeal and breadcrumbs. Add salt.
   
4. Coat the mustard-covered chicken in the breading mixture and place ​on the hot oiled pan.
   
5. Bake for 20 mins.
   
6. Take the pan out and flip the chicken pieces carefully to preserve the ​breading in place.
   
7. Bake for 15 more minutes.
   
8. Take the pan out again and drizzle chicken with honey. Be generous.
   
9. Bake for another 10 minutes.
   
10. Voila! You’re done! Eat hot or cold!
    

Poppy Seed Cake

ingredients

4 eggs, separated

1 ½ cup sugar

½ lb. butter

½ pt (1 cup) sour cream

1 tsp. Baking soda

2 ounces poppy seeds

3 tsp. vanilla

2 cups flour

½ tsp salt

directions

1. Preheat oven to 350.
2. Beat whites and set aside.
3. Cream butter and sugar, then add rest of ​ingredients and fold in egg whites at the ​end.
   
4. Bake in ungreased tube pan for 1 hour.
   

Buttermilk Pancakes

ingredients

Dry Ingredients

1½ cup flour (half or all whole wheat)

¾ tsp. baking soda

¾ tsp. salt

1 ¼ tsp baking powder

2 tbs. sugar

Wet Ingredients

2 eggs

1 ½ cup buttermilk (or more if batter is too stiff)

4 tbs. melted butter

directions

1. Whisk dry ingredients to combine.
2. Then whisk in the wet ingredients.
3. Preheat pan until very hot then turn to med-low/ low.
4. Cook until bubbly all over then flip.
   

Lemon Squares

ingredients

½ cup butter at room temperature

¼ cup powdered sugar

1 cup flour

¼ tsp. salt

Filling

2 eggs

2 tbs. lemon juice

1 cup sugar

½ grated lemon rind

2 tbs. flour

directions

1. Preheat oven to 350.
2. Beat 1/2 cup of butter, 1/4 cup of powdered ​sugar, 1 cup of flour, and 1/4 tsp of salt and press ​into 8” pan and bake for 15-20 minutes.
3. Mix filling ingredients: 2 eggs, 2 tbsp lemon juice, ​1 cup sugar, and 1/2 a grated lemon rind, and 2 ​tbsp flour, and pour over baked dough while hot.
4. Reduce oven to 325 and bake for 20-25 mins.
5. Dust with some powdered sugar.
6. Cool in pan b​efore cut​ting.
   

Magic Cookie Bars

ingredients

½ cup butter

1 1/2 cups graham cracker crumbs

1 cup chopped nuts

6 oz. semisweet or bittersweet chocolate chips

3.5 oz sweetened shredded coconut

1 can sweetened condensed milk

1. Preheat oven to 350.
2. Melt the 1/2 cup of butter in the bottom of a big ​baking pan.
3. Add 1.5 cups of graham cracker crumbs and ​spread until even
   
4. Over top, sprinkle 1 cup of chopped nuts, 6 oz of ​semi-sweet or bittersweet chocolate chips, and ​3.5 oz of sweetened shredded coconut.
   
5. Drizzle 1 can of sweetened condensed milk evenly ​over all
   
6. Bake until browned.
   

Sour Cream Coffee Cake

ingredients

2 cups sour cream

2 tsp. baking soda

1 cup butter at room temp

2 cups sugar

1 tsp. vanilla

3 cups flour

2 tsp. baking powder

1 cup bittersweet chocolate chips

1 cup cinnamon sugar

2 cups toasted, chopped pecans

directions