Ingredients:
6 large apples
5 eggs
3 tablespoons potato starch
1/2 cup of sugar
1/4 cup of oil
1/2 lemon rind
1/2 teaspoon of salt
1 teaspoon of vanilla extract
Directions:
Peel and slice the apples then mix together with the remaining ingredients. Bake in a 9×13 pan on 350′ for about 45 minutes or until done.
Ingredients:
2- 9″ pie crusts
3 lrg onions, sauteed with salt
1- 16oz. can mushrooms
1 1/2 tbsp flour
2 eggs, beaten
6 oz. pkg shredded muenster (I use mozzarella)
2/3 C whip (rich’s whip)
pepper to taste
Directions:
Mix the above ingredients together using half of the cheese. Bake for 20 minutes then add the remaining cheese on top and bake for an additional 2-5 minutes.
Ingredients:
Frozen pie shell
1/2 cup mayo
1/2 cup nondairy creamer
2 TBSP onion soup mix (1/2 package)
10 oz. frozen spinach (or broccoli if want instead)
3 eggs, beaten
1 TBSP flour
garlic powder
chopped garlic
onion powder
Directions:
Bake frozen pie shell on 350 degrees for about 15 minutes until lightly brown.
Thaw and drain spinach. Mix all ingredients together. Pour into lightly baked pie shell.
Bake for 45 minutes to 1 hour on 350 degrees.
1 frozen pie crust
1 bunch of broccoli or one box of frozen broccoli
1/2 cup of mayo
3 eggs beaten
salt & pepper to taste
1/2 cup corn flake rumbs
Directions:
Cook the broccoli. Add the mayo, salt & pepper. Mix well. Put mixture into pie crust, sprinkle corn flake crumbs on top. Bake for 45 min on 350.
* Tips/Tricks: You can make this dish without a pie crust. As shown in the photo above, I often bake it in a ceramic pie dish. If you are low carb or gluten free, skip the crust and don’t put the corn flake crumbs on top.
When this dish was served at a Shabbat meal several months ago, I was hesitant to have a taste since Zucchini was one of the ingredients. If it had been a kugel, then I would not have given it a second thought, but Zucchini cake? After my husband rolled his eyes I realized I was being childish and gave it a try. After that first bite, I had 2 slices!
This recipe can be served as muffins, as a side dish in a loaf pan or for dessert in a bundt pan! It is fluffy and moist with a hint of cinnamon.
Ingredients:
1 medium butternut squash
(TIP: put in oven for 1/2 hr. on a pc. of silverfoil so it will be easy to peel)
cut into chunks and boil in a pot of water covering until soft
drain water and add:
1 stick margarine
1 cup flour
1 cup sugar
3 eggs
3/4 cup soy milk or rich’s creamer
1 teaspoon vanilla extract
Directions:
Use hand blender and blend all ingredients until smooth
bake in 2 graham cracker pie crust
sprinkle bottom and top with cinnamon
bake for 1 hour at 350′
Tip: You can also bake it in an oven-to-table dish or pan without pie crust. It tastes really good that way too. Bon apetit!
