Here is Bubbe's recipe. I use the mix....got enough on my plate as is. *** Recipe from Renée Adler AscherÂs kitchen *** Matzoh Balls (Judy LaneÂs Grandmother TillieÂs recipe) R.A.Âs Comments: These are heavenly, light as a feather. I refer to them as "floaters" VS sinkers. Families have preferences. This is ours by way of a dear, dear friend. Ingredients: (For 8 - 10, makes 20 medium size) 1 1/2 cups Matzoh meal + 1 Tbs. 8 Tbs. Chicken fat (1/2 cup) (soup fat is wonderful, may use 1/2 oil to cut back on cholestrol) 8 Tbs. Chicken stock (1/2 cup) 6 eggs separated at room temp. 2 tsp. salt Scant 1/2 tsp. pepper (1 1/2 times the recipe, enough for 12 to14) 2 1/4 .cup s Matzoh meal plus 1 1/2 Tbs. 12 Tbs. Chicken fat (3/4 cup) 12 Tbs. Chicken stock (3/4 cup) 9 large eggs separated at room temp. 3 tsp. salt 1/2 + tsp. pepper Equipment: 2 large mixing bowls, Electric hand or stand mixer, 1 or 2 large pots, a small ice cream scooper with a scraper works wonders for shaping the matzoh balls Instructions:  Beat egg yokes with whisk, add stock, salt, pepper, and chicken fat (melted, but cool). (I use a Kitchenaid electric mixer, but a hand mixer will work for the single recipe  Add the matzoh meal 1/4-cup at a time and blend thoroughly. Note: mixture will be somewhat dry and difficult to mix. An electric mixer helps.  Beat egg whites almost stiff but still glossy and not dry. Fold 1/4 of the whites into matzoh mixture to soften the mass. This will be difficult to do because of the stiffness of the matzoh mixture unless using an electric stand mixer. Then gently fold in the rest of the whites two to three stages  Cover and refrigerate for at least one hour, two is better.  Meanwhile, put one or two large pot of water up to boil.  Using an ice cream scoop or with oiled hands, roll 1 Tbs. of mixture into sphere shape. These will expand quite a bit, so donÂt make them too big. Note: The mixture will be soft, but if it is very loose. .  Drop into boiling water as you go. If using one pot, cook in batches making sure not to over crowd pot or the matzoh balls will not expand properly and will be hard inside. I put 20 at a time in both my 13 and 16 Qt. stockpots.  When water returns to a boil, cover boil for 25 minutes then reduce heat slightly [medium high] and keep at a boil for 40 minutes.  Remove with slotted spoon to a large bowl of ice water. Cool.  Store in water until ready to use. Refrigerate for longer storage (up to 3 days).  Drain well on kitchen towels or a few thicknesses of paper toweling; add to chicken soup to heat thoroughly. Notes on freezing: Matzoh balls can be made ahead of time and frozen in water. Just remove from freezer in enough time to defrost. In a pinch, you may microwave carefully to aid in defrosting. Drain well before adding to soup to reheat.

Here you go and all you have to do to get Ann's wonderful cookbook is ask her. She shares. You might try emailing through GW. Tracey Bagels ====== Source: Hors d'oeuvres Cook Book. I have typed it exactly how the recipe is printed in the book. If you have a bread machine or kitchenaide by all means use it to do most of the kneading. I always like to finish the kneading by hand. You can also make these in to normal size bagels. I have used this recipe for over 20 years. I have tried other recipes but this is my favourite one. 2 cups warm water 2 packages active dry yeast 3 tablespoons sugar 1 tablespoon salt about 5 3/4 cups all-purpose flour, unsifted 3 quarts water with 1 tablespoon of sugar Cornmeal 1 egg yolk beaten with 1 tablespoon water about 2 tablespoons poppy or sesame seeds. . Stir together water and yeast in large bowl of electric mixer; let stand 5 minutes to soften yeast. Stir in the Sugar and Salt. Gradually mix in 4 cups of the flour and beat at medium speed for 5 minutes. With a spoon, stir in about 1 1/4 cups more flour to make a stiff dough. turn out on a floured board and knead until smooth, elastic, and no longer sticky, (about 15 minutes); add more flour as needed to prevent sticking - dough should be firmer than for most other yeast breads. Place in a greased bowl, cover, and let rise in a warm place until almost doubled ( about 40 minutes to 1 hour). Punch dough down and divide into thirds. Set 2/3 of dough aside on a floured board; cover with clear plastic. form remaining 1/3 dough in a log and cut into 16 equal pieces. To shape, knead each piece into small ball and poke thumbs through centre. With one thumb in hole (hole should be at least 1/2 inch) work fingers around perimeter, shaping ball into a small donutlike shape about 1 1/2 inches in diameter. Place bagels on a floured board or tray and let stand 20 minutes. Bring water-sugar mixture to a boil in a 4 to 5 quart pan; adjust heat to keep it boiling gently. Lightly grease a baking sheet and sprinkle with cornmeal. Lift bagels carefully and drop into water (about 6 at a time) boil gently for 1 minute turning only once (30 seconds each side). Lift out with slotted spoon and drain very briefly on paper towels, and place on baking sheet. Brush with 1/3 of the egg yolk glaze, sprinkle with seeds and bake in a 400° oven for 20 minutes or until richly browned. cool on racks. Repeat with remaining 2/3 dough (you may need to punch it down before shaping,) working with 1/3 at a time. Makes 48 cocktail size bagels.

Okay, here you go. Chicken soup with matzo balls is traditional for Pesach (Passover), but our family, like many families, eat matzo balls in our chicken soup all year round, and chicken soup for Sabbath as well as other holidays. I know scientists disagree, but all I can tell you is that this "Jewish penicillin" really does work for us when we are sick! (Matzo balls optional) Some cooks add dill, parsnips, garlic, etc. -- use whatever you like, but make sure to use a KOSHER chicken and to cook it a LONG time. Hamentaschen are cookies for the holiday of Purim, which celebrates the story told in the Book of Esther. Some people use a yeast dough; this is a cookie-dough recipe. "Hamentaschen" means "Haman's pockets" in Yiddish (Haman is the villain of the story), although I was always told they resembled his three-corner hat. In Israel, they call these cookies "Oznei Haman" -- "Haman's ears"! Poppy is the most traditional filling, and prune and apricot are also very popular, but you can use any flavor you want. I've even seen them with chocolate or peanut butter. Just DON'T use jam instead of filling and DON'T try to puree dried prunes if the store is out of prune filling -- don't ask me how I know! Genuine Jewish Mother Chicken Soup (Eat! Eat!) 1 large cut-up kosher (tastes MUCH better, even if you don't keep kosher; if you can't find one, use organic) chicken, preferably a pullet 1 onion, peeled 2 stalks celery, scraped, no leaves, cut into sticks 2 big carrots, scraped, cut into sticks about 2 T salt a few generous grinds of pepper Put chicken in pot and fill with water to about an inch from top. Bring to boil, reduce heat, and skim. Add everything else, cover, and simmer a LONG time -- at least 1 1/2 hour, but up to 6-7 is better. Discard onion. Remove chicken and save for another use (or you can put some of it back in the soup). If it cooked down too much, add more water to at least half-fill the pot after chicken is removed; don't worry, it will still have the rich chicken flavor. I like the carrots and celery in the soup, but you do what you want. You can strain the soup if you want it to look perfect and aren't in a hurry. If you make it the night before and chill it, you can remove the fat (and save it for cooking), but leave a little for flavor. Serve with matzo balls (below), kreplach, noodles, or rice. Matzo balls 2 T schmaltz* or oil 2 lg eggs, slightly beaten c matzo meal 1 t salt, optional 2 T water (or chicken soup, if you are using oil) Mix schmaltz and eggs. Mix matzo meal with salt and blend. Add water and mix. Cover and chill at least 15 minutes. Boil slightly salted water. Reduce heat to low and add balls (wet hands). Cover and cook 30-40 minutes. *Schmaltz is rendered chicken fat. You can buy it frozen in a kosher food section or make your own. In a pinch you can use fat skimmed from the soup (in which case you may need less water). You can use oil, and your cardiologist will approve, but it won't taste as good! Hamentaschen ¾ c sugar ½ c butter or margarine 1 egg 2 T milk 1 t vanilla 2 c flour 2 t baking powder poppy, prune, apricot or your choice of pastry filling (2 ½ - 3 12 oz. cans for a double recipe) In mixer bowl, beat together sugar and butter till light & fluffy. Add egg, milk & vanilla; beat well. Combine flour & baking powder; stir into creamed mixture. Cover & refrigerate dough 1 hour. On lightly floured surface, roll dough to 1/8-inch thickness. Cut with 3-inch round cookie or biscuit cutter or juice glass. Top each with ½ t fruit or poppy or prune filling. Shape into triangles by lifting up edges & pinching dough together to make 3 corners. Leave center open. Place on ungreased cookie sheet; bake in preheated 350 oven for 10-12 minutes. (My first batch usually takes a little longer.) Remove from sheet; cool on rack. Make 2 ½ - 3 dozen. (I always double recipe)

Haha, ipink, i would eat that. My first was similar. I do make a savory version that has chives and spinach and a bit of feta, topped with avocado and salsa. (sometimes proscuitto) My kettle already has hot water for the coffee brew. Pour over the matzo in a colander,. my small cast iron ready... I always have matzo being a NewYorker. The salt and pepper, not the whole wheat. Doesn't work as well for most things. I use it for my cod cakes and a nut and dried fruit thing, then rolled in cocoa. Similar to a truffle. It has a name but it has been so long that i lost that. Might be moroccan because of some of the spices.... I always toast my matzo in the oven at 350 for 5-10 min, then oven off, door open to cool down. Gives a fresh crisp. Make matzo 'crack' every year. Smitten Kitchen has a good tutorial. I make an 'everything' crack. After the caramel has bubbled in the oven, the important step, i top with a prepped mix of toasted seeds and nuts and dried fruits with shaved dark chocolate. Back in the oven for a minute or two to melt. (never had much success trying to spread the chocolate chips over the hot caramel...a step i failed) ...I just let my 'everything' mix melt into the caramel on its own. A few minutes back in the oven solves that step.