By: Sheilah Kaufman
My business partner in Cookbook Construction Crew, Paula Jacobson, makes these all the time for "bring a dish" events, but now her friends and grandkids want them, too! The grandkids love to make them with her. So easy and soooo good.
- 7 cups plain popped popcorn
- 1 tbsp. melted + 1/2 cup softened butter
- 1/2 tsp. salt
- 1/2 cup packed light brown sugar
- 1/2 cup sugar
- 1 large egg
- 1/2 tsp. vanilla extract
- 1 1/4 cups flour
- 1/2 tsp. baking soda
Preheat oven to 350° F. Toss popcorn with melted butter and salt in a mixing bowl. In a very large mixing bowl, cream softened butter, brown sugar, sugar, egg, and vanilla until smooth. In another bowl, whisk together flour and baking soda. Add dry ingredients to wet, and stir until blended. Then fold in popcorn until fully incorporated (some kernels will not remain whole).
Form heaping tablespoon-size mounds of batter on 2 parchment-lined baking sheets. Bake until light brown, 10 to 12 minutes.
Makes: 45 cookies
SHEILAH KAUFMAN - Recipes
A popular lecturer and expert on Mediterranean cooking and Jewish culinary history and traditions, Sheilah has been a guest speaker for Epcot’s Food and Wine Festival, the Textile Museum, the Smithsonian Institution, the Metropolitan Cooking & Entertaining Show, Capital Speakers, Starlight Starbright Children’s Foundation, Les Dames d’Escoffier, Brandeis, Culinary Historians of Washington, the International Jewish Genealogy Convention, diplomatic groups, and the Turkish Embassy. In addition, she is a popular lecturer for Jewish Federations, Hadassah, diplomatic groups, and Oasis, and has been a frequent guest on television and radio programs (including Martha Stewart Live) across the nation. Sheilah also does consulting and has developed recipes and served as a national spokesperson for a number of international companies. Visit Sheilah's website, here.
Cantaloupe is one of the most nutritious and low-calorie fruits available. When you tire of serving it plain or in salads, here is a different way to use it.
To celebrate my amazing children & Grands on National Kids Day I have found a delicious, quick & easy, kid-friendly recipe to try this summer! Guaranteed to impress any hungry Grands!
- Pizza base (one third of our homemade pizza base will make 24 mini pizza bites)
- Passata or tomato puree
- Cheese (we used grated mozzarella)
- Topping of your choice (mushrooms and pepperoni)
By: Cathy Trochelman
1 (8oz.) round brie in wooden box
6 oz. fresh blackberries
1/2 c. Cambria Julia's Vineyard Pinot Noir
2 tsp. sugar
1 baguette, sliced
Three years ago my family vacationed in Seville, Spain and I discovered that I could have my salad as a soup. I had never tasted anything so fresh & delicious! It’s called Gazpacho Soup. Gazpacho soup is from the southern region of Spain called Andalusia. It’s made of ripe tomatoes, bell peppers, cucumbers, garlic, and blended with olive oil, vinegar and served cold. The original soup was blended with stale bread which takes additional time to prepare. I like recipes that are quick, easy, and delicious, therefore the recipe below does not include bread.
By Linda Edson
When my mother-in-law, Marilyn Edson, passed away this past fall, my husband inherited over 200 cookbooks from her vast collection. She had a reputation for being quite a cook, and spent some time cooking for a tiny little restaurant in Blair, Nebraska, known as the Blair Marina.
By: Arlene Bronstein
This is a favorite recipe when I need a quick and easy dinner. The chicken is flavorful and the sauce is yummy. Add a green veggie on the side and you have a complete meal! Enjoy!
By: Linda Edson
This recipe is my prized possession. As a teacher, time management is a driving factor when choosing recipes to use in class. I am fortunate to work in a school with block scheduling, which means 90 minute class periods.