Robin Schulman

prossermanjcc

prossermanjcc.comSherman Campus, Prosserman JCC

4588 Bathurst St., Toronto ON M2R 1W6 416.638.1881 | prossermanjcc.com

STAFFJCC

COOKBOOK

In Support of United Way Toronto

From our

kitchen,

to yours!

Preschool 2

A Special Thank you to the kids of the

David & Esther Freiman Childhood Education Centre

for their artwork!



for their artwork!



for their artwork!

DOTI N C O R P O R A T E D

D E S I G N | P R I N T I N G | B R A N D I N G | S I G N A G E

4 7 0 N o r t h R i v e r m e d e R o a dU n i t 1 4 C o n c o r d , O N . L 4 K 3 R 84 1 6 . 2 5 8 . 0 5 7 9 w w w . p r i n t d o t c o m . c a

United Way Toronto significantly impacts the lives of hundreds of

thousands of people every year throughout Toronto. The following

is a brief list of examples that show what a difference United Way

makes in our very own Prosserman JCC community:

Helps send children to The Jack and Pat Kay Centre Camp

Helps seniors participate in energizing fitness programs

Helps individuals with special needs engage in

recreational programming

All proceeds from the sale of our Prosserman JCC Staff Cookbook

goes towards helping United Way Toronto continue to have a strong

and lasting impact on our entire Prosserman JCC family.

Thank you for your supporT!

generously supported by

DIRECTIONS INGREDIENTS DIRECTIONS INGREDIENTSDIRECTIONS INGREDIENTS DIRECTIONS INGREDIENTS

FROM THE KITCHEN OF FROM THE KITCHEN OF

1 1�3 cup pot barley

2�3 cup dried white beans

¼ cup dried red kidney beans

4 stalks diced celery

4 large diced carrots

1 large diced cooking onion

1 large diced cooking onion, fried until golden

2-3 heaping tbsp of chicken stock mix

½ cup small pasta

In a stock pot of water add: 1 1�3 cup pot barley2�3 cup dried white beans¼ cup dried red kidney beans Bring to a boil and skim off the top layer. Add: 4 stalks diced celery4 large diced carrots1 large diced cooking onion1 large diced cooking onion, fried until golden Continue cooking at a slow boil to fully cook beans ( 1 ½ hr). Add 2-3 heaping tbsp of chicken stock mix dissolved in cold water. Add ½ cup small pasta and boil for another 15 minutes. Adjust seasoning and add chopped fresh dill.

Buby’s Barley Soup

Robin Schulman

Nursery 5Nursery 5



for their artwork!



for their artwork!



for their artwork!

Toddler 7Toddler 1

SK 6 SK 6

DIRECTIONS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS INGREDIENTS DIRECTIONS INGREDIENTSDIRECTIONS INGREDIENTS DIRECTIONS INGREDIENTS

FROM THE KITCHEN OF FROM THE KITCHEN OFRina Fishman Krause

Zucchini Soup

3 tbsp canola oil

3 large onions, chopped

3 garlic cloves, roughly chopped

6-8 medium zucchini with skin, ends trimmed and cut into chunks

1 tbsp fresh parsley

1 tbsp fresh Dill

1 tbsp fresh basil

7 cups chicken broth,freshly ground black pepper

In a large pot, heat oil over a medium – high heat. Add the onions and garlic.

Sauté until translucent. About 5-7 minutes.Add the zucchini sauté 3-5 minutes.

Add the parsley. Dill and basil. Sauté 2-3 minutes longer. Add the broth. Bring to a boil, simmer covered, for 25 minutes.

Transfer soup into the blender in batches, process until smooth, you may also use a hand blender right in the pot. Season with salt and pepper to taste.

This soup can be served hot or cold.

1 large onion, cut in half and sliced thin

5 medium cloves garlic, pressed

1 medium red bell pepper, cut in 1-inch squares

1 medium eggplant, cut into 1-inch pieces

pinch of red pepper flakes

2 tsp turmeric

1�2 tsp garam masala

2 cups or 1 15 oz can garbanzo beans (BPA Free)

1 15 oz can lentils, drained

1�2 cup tomato sauce

1-1�4 cups + 1 tbs vegetable broth

1�2 cup raisins

1 tbs chopped fresh cilantro salt and black pepper to taste

Slice onion and press garlic and let sit forat least 5 minutes to bring out their health-promoting benefits.

Heat 1 tbs broth in a 10-12 inch skillet. Sauté onion in broth over medium heat for 5 minutes, stirring frequently.

Add garlic, red bell pepper, eggplant, garam masala, and turmeric. Stir to mix well for a minute, and add broth and tomato sauce. Stir again to mix, cover, and cook over medium low heat for 15 minutes, stirring occasionally, or until peppers and eggplant are tender. This is our Stovetop Braising cooking method.

Add garbanzo beans, lentils, red chili flakes, and raisins. Simmer for another 5 minutes. Season with salt and pepper. Top with chopped cilantro.

Serves 4

Moroccan Eggplant with

Garbanzo Beans

Marina Litinsky


FROM THE KITCHEN OF FROM THE KITCHEN OFCheri Szereszewski

Caesar Salad

1 romaine lettuce

3 garlic cloves (minces)

1 egg

2 tbsp lemon juice

1�3 cup vegetable oil

½ - 1 cup parmesan cheese

croutons (optional)

Note: garlic and parmesan cheese amounts can be adjusted for taste.

Rip romaine lettuce up into pieces and soak in cook water while preparing the dressing

In a container with a lid combine the egg,lemon juice, garlic, oil and ½ of parmesan cheese

Put lid on container and shake until mixed

Drain lettuce (I like to use a salad spinner to ensure that all the water is drained)

Put lettuce in a bowl and toss with the dressing.

Add the remainder of the parmesan cheese and croutons

Marina Litinsky

1 1�2 tbsp oil

3 tbsp onion chopped finely

1 cup long grain rice or brown rice, washed, drained (any mexican variety of rice may be used)

1 cup vegetable broth

1�2 cup enchilada sauce

1�4 cup salsa

3 tbsp red bell pepper, chopped finely

3 tbsp green bell pepper, chopped finely

2 tbsp green onion, chopped finely

Take a large non-stick pan heated with oil, add the finely chopped onions. Stir and let it brown a little.

Add the rice, stir and let it fry for a few minutes without adding any water.

Add the vegetable broth, enchilada sauce, chunky salsa and stir well. Cover and let it cook for 7 to 8 minutes.

Aft er 8 minutes uncover and check the rice. Stir and cover again and cook for 5 to 6 minutes.

Uncover and when the rice is cooked sprinkle the bell peppers and green onions on the rice to garnish. Serve the rice with enchilada, refried beans sprinkled with cheese, guacamole, lettuce and a dollop of sour cream.

Mexican Rice

Hetal Modi


FROM THE KITCHEN OF FROM THE KITCHEN OFPhil Faibish

Phil’s Paprika Potatoes!

4 large potatoes

1�4 cup cooking oil

1 tbsp parmesan cheese

1 tsp salt

1 tbsp paprika

1�2 tsp pepper

1�2 tsp garlic powder

Wash potatoes, cut into wedges.

Place potatoes skin down in a baking dish.

Mix the next 6 ingredients together and brush onto potatoes.

Bake at 350 Degrees for 1 hour.

3 zucchinis

1 eggplant

2 red peppers

1 red onion

1 sweet potato

¼ cup lemon juice

¾ cup olive oil

¼ tsp salt (or to taste)

¼ tsp pepper (or to taste)

½ tsp garlic powder

rosemary – to taste

basil – to taste

Pre-heat broiler to high.

Slice vegetables into large chunksMarinade the chunks in a large bowl with the lemon juice, olive oil, salt, pepper, garlic powder, rosemary and basil. Broil for 12 minutes turning at halfway point until nice and crispy. Makes a lovely healthy side dish

GrilledVegetableS

Elizabeth Katchen


FROM THE KITCHEN OF FROM THE KITCHEN OFAmy Caplan

In a blender combine all ingredients

Heat tbsp of oil or butter in a large skillet

Pour 1�4 cup of batter for each pancake in skillet

cook for 2-3 minutes each side

Add chocolate chips, sprinkles or butterscotch chips or keep them plain.

Pancakes

1 cup of oatmeal (raw oats)

1 cup of cottage cheese

1 banana

2 eggs or 4 egg whites

1 tsp of vanilla

oil or butter

½ cup milk

pinch of salt

2 tsps vanilla sugar or berry sugar

good pinch of cinnamon

cake meal for thickening

small amount of oil

2 tbsp granulated sugar

Beat 3 eggs; add ½ cup of milk and pinch of salt. Add 2 tsps of vanilla sugar and cinnamon. Beat all of the above ingredients until nice and light. Then mix in enough cake meal until a nice thick pancake batter has been created. Fry pancake in very little oil. Serve pancakes with a mixture of granulated sugar and cinnamon sprinkled on top.

Prep time – 5 minutesCook time – 10 MinutesServes 4

PassoverPANCAKES

Elizabeth KatchenElizabeth Katchen


FROM THE KITCHEN OF FROM THE KITCHEN OF

Herb Ricotta Cannelloni

Giselle Pozo

500ml tomato sauce

4 fresh lasagna sheets, halved lengthwise

1�2 cup finely grated parmesan cheese, extra Filling

750g fresh ricotta

2 tbsp virgin olive oil

4 tbsp chopped parsley

4 tbsp chopped basil

4 tbsp chopped chives

1 cup finely grated parmesan cheese

½ cup fresh breadcrumbs salt and freshly ground black pepper

Preheat the oven to 350 Degrees. Grease a 8x12 baking dish.

Cook lasagna noodles to package directions, drain and half the noodles lengthwise.

To make the filling, combine the ricotta, olive oil, parsley, basil, chives, parmesan, breadcrumbs, salt and pepper.

Spread 1�3 of the tomato sauce over the base of baking dish.

Lay a lasagna sheet on a flat surface, spoon on some ricotta filling and roll up. Place in the baking dish, seam-side down. Repeat with the remaining filling and sheets.

Pour the remaining tomato sauce over the cannelloni, sprinkle with the extra parmesan and bake for 25-30 minutes.

David Brinder

Gourmet French Toast

7 eggs

2 ½ cups milk (or 1/2-1/2 cream mixed with milk)

1 ½ tsp vanilla

1 challah bread cut into cubes with no crust

½ cup melted butter

1 cup brown sugar

2 tsp maple syrup

Combine eggs, milk and vanilla.

Combine bread cubes and mixture, mix andcover. Let soak overnight.

Next morning, mix cubes, put in 9 x 13 inch pan.

Combine melted butter with brown sugar and maple syrup.

Pour over cubes (berries, optional)

Bake at 350 degrees for 40-45 minutes uncovered.


FROM THE KITCHEN OF FROM THE KITCHEN OF Cheri Szereszewski

Marinated Ribs

Combine all ingredients

Marinate meat in fridge (overnight if possible)

Preheat oven to 350 Degrees

Cook 1 – 1 ¼ hours or until meat is cooked as desired

Can also be done on BBQ

This marinade is equally delicious on any type of meat or roast. Adjust ingredient amounts as needed.

2 tbsp minced ginger

1 tbsp minced garlic

1 ½ cup ketchup

1 ½ cup soy sauce

½ cup honey

1�3 cup dry sherry (or white wine)

1 tbsp rosemary leaves

Miami Ribs (enough for 6 – 8 people)

Gerry Waisglass

1 lb. lean ground beef

1 egg

2 tbsp water

1�2 cup bread crumbs

1�4 cup minced onion

1�2 tsp salt

1�8 tsp Pepper

2 - 12 oz jars Heinz chili sauce

1 - 32 oz jar grape jelly

Gerry’s JellyMEATBALLS

In large bowl combine egg, water, bread crumbs, onion, salt and pepper and combine.

Add ground beef, broken into chunks, and mush with your hands to combine.

Form into meatballs about 1” in diameter and put aside.

In a large pot combine chili sauce and jelly, heat until jelly is melted and sauce is smooth, stirring oft en.

Add meatballs to the sauce and simmer for about 30 minutes.


FROM THE KITCHEN OF FROM THE KITCHEN OF Karen Goldstein

one brisket (size of your choice)

1 package onion soup mix

catalina salad dressing

Seasonings

Mouth WateringBrisket

Combine onion soup mix with Catalina dressing Season the brisket to your liking Pour the dressing over the brisket Marinate in the fridge for a day Cook: Cook at 325 Degrees – length of time depends on the size of the brisket Guaranteed, soft as butter, they will all beg for more! This is a full proof homemade recipe that is great for holiday dinners!

Sara Cameron

1lb boneless skinless chicken – cubed

1 cup sliced carrots

1 cup frozen peas

1�3 cup of butter

1�3 cup chopped onion

1�3 cup all purpose flour

1�2 tsp salt

¼ tsp black pepper

1 ¾ cups chicken broth

2�3 cup soy milk

2 (9 inch) unbaked pie crusts

1 tbsp garlic salt

1 tbsp onion powder

½ tsp cayenne pepper

3-4 medium potatoes cubed

Preheat oven to 425 Degrees

In a saucepan, combine chicken, carrots, peas. Add water to cover and boil for 15 minutes. ( I like to use chicken broth for this, I think it adds a lot more flavor) Remove from heat, drain and set aside.

Parboil potatoes in a pot of water, drain and put aside.

In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, garlic salt, onion powder and cayenne pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.

Place the chicken mixture in bottom pie crust. Add potaoes and then pour hot liquid mixture over everything. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.

To get a nice golden brown top, use an egg white and brush the top of the pie

Bake in the preheated oven for 30 to 35 mins, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

AmazingChicken Pot Pie


FROM THE KITCHEN OF FROM THE KITCHEN OFBryan Shore

orangeSalmon

1 pound salmon fillet

1 tsp olive oilnon-stick cooking spray

1�2 cup dry white wine

1�2 cup balsamic vinegar

2 tbsp orange spice tea

1 tbsp orange juice

1 tbsp sugar-free orange or apricot marmalade

2 tsp lemon juice

2 tbsp brown sugar

1 tsp orange rind, grated

1�2 tsp lemon rind, grated

Brush both sides of fish with a tiny bit of olive oil and brown in a non-stick frying pan sprayed with non-stick cooking spray. Cook until done, about 6 minutes on each side. Meanwhile, in a medium-sized bowl, combine wine, vinegar, orange spice tea, orange juice, marmalade, lemon juice, sugar substitute, lemon and orange rinds, and mix. Pour into a small saucepan and boil until reduced to a bubbly glaze. Remove the fish to a serving plate, pour the glaze over it, garnish and serve.

optional serving suggestion:Once the glaze is reduced, it can be poured over the fish in the frying pan, brought to a boil, and then removed together to a serving plate.

Garnish:orange slices

Rina Fishman Krause

Crockpot Sweet & Sour Chicken Recipe

1 1�2 cups sliced carrots

1 onion chopped

1 cut up chicken

1�3 cup brown sugar

½ tsp instant chicken bouillon or ½ tsp. freshly grated Ginger

1 tsp salt

1 large green pepper, chopped

2 tbsp quick cooking tapioca

8 oz can pineapple chunks and juice

1�3 cup vinegar

¼ tsp garlic powder

1 tbsp soy sauce

Place vegetables in bottom of crockpot and sprinkle with Tapioca.

Place chicken on top.

In a bowl combine ingredients, mix together. Pour over chicken. Cover.

Cook for 8-10 hours. Serve over cooked rice.


FROM THE KITCHEN OF FROM THE KITCHEN OFAndrew Levy

Chicken Shawarmaon the BBQ

1 lb boneless skinless chicken breasts (2 large breasts)

1 lb boneless skinless chicken thighs (4 large thighs)

6 tbsp extra virgin olive oil, divided

2 tsp cumin

2 tsp paprika

1 tsp allspice

¾ tsp turmeric

¼ tsp garlic powder

¼ tsp cinnamon

pinch of cayenne

salt and black pepper

nonstick cooking oil spray

In a small bowl, whisk together 1�4 cup olive oil, the spices, 3�4 tsp salt and 1�4 tsp black pepper (if you’re salt sensitive, use 1�2 tsp of salt). Pour the spice marinade over the chicken pieces. Stir with a spoon till all the chicken pieces are evenly coated in the marinade. Cover the marinating dish with plastic wrap, or close the zipper bag. Place chicken in the refrigerator and let it marinate at least 1 hour, up to overnight. Spray the BBQ grill with nonstick cooking oil andpreheat to medium heat. Thread the marinated chicken pieces onto wooden skewers. Cook the chicken for about 20 minutes, giving a quarter turn every 5 minutes, till cooked through. Let the chicken cool slightly, then remove it from the skewers. Use a sharp knife to slice the meat into small, thin shawarma-like pieces. Heat 1 tbsp of oil in a skillet on the stovetop over medium. Pour half of the chicken into the skillet and saute for 3-4 minutes till the smallest pieces of chicken turn brown and crisp. Season with additional salt and pepper to taste, if desired. Remove the cooked chicken from the skillet. Heat another 1 tbsp of oil and saute the remaining chicken in the same way. Serve warm.

Adam Kertesz

3-4 boneless, skinless chicken breasts

salt and pepper

1 cup cornstarch

2 large eggs, beaten

1�4 cup canola oil

Sauce: ¾ cup granulated sugar

4 tbsp ketchup

½ cup apple cider vinegar

1 tbsp soy sauce

1 tsp garlic salt

SWEET ANDSOUR CHICKEN

Preheat the oven to 325 Degrees

Heat the oil in a large skillet over medium heat. While the oil is heating, cut the chicken breasts into 1-inch pieces. Season with salt and pepper. Place the cornstarch in a gallon-sized ziploc bag. Put the chicken into the bag with the cornstarch and seal, tossing to coat the chicken. Whisk the eggs together in a shallow pie plate. Dip the cornstarch-coated chicken pieces in the egg and place them carefully in a single layer in the hot skillet. Cook for 1-2 minutes and then flip each piece over to cook on the other side until nicely golden but not all the way cooked through. Place in a single layer in a baking dish and repeat with the remaining chicken pieces.

Mix the sauce ingredients together in a medium bowl and pour over the chicken in the baking dish. Bake for one hour, turning the chicken once or twice while cooking to coat evenly with sauce. Serve over hot, steamed rice.


FROM THE KITCHEN OF FROM THE KITCHEN OFLauren Grundland

2 cups uncooked macaroni or baby shells

2-1/2 cups milk, preferably 2%

1 tbsp dijon mustard

1 tsp salt

pinch of cayenne pepper

2 cups grated lightcheddar cheese

2 tbsp butter

¼ cup all-purpose flour

½ cup of seasoned breadcrumbs (my addition)

Baked Macaroniand Cheese

Bring a large saucepan of water to a boil. Add pasta and cook according to package directions, until al dente, 10 to 12 minutes.

Meanwhile, position rack on top shelf in oven and preheat broiler to high. In a medium-size bowl, whisk milk with Dijon, salt and cayenne. Melt butter in a large saucepan set over medium heat. Whisk in flour. Mixture will be dry and very lumpy. Gradually add milk mixture, a little at a time, whisking constantly between additions to beat out any lumps. Stir oft en until mixture comes to a boil, 3 to 6 minutes.

Remove pan from heat and gradually stir in 11�2 cups cheese. Continue stirring until melted.

When macaroni is cooked, drain well. Do not rinse. Stir into cheese sauce. Mixture will be very creamy and saucy.

Pour into an 8-inch baking dish. Place on a rimmed baking sheet. Sprinkle with remaining1�2 cup cheese and then sprinkle breadcrumbs. Broil on top rack of preheated oven until cheese melts, about 5 minutes.

Sara Cameron

1 1�2 lbs ground round beef

1 onion chopped

1-2 cups vegetables - chopped carrots, peas

2 lbs potatoes

8 tbsp margerine

1�2 cup beef broth

1 tsp worcestershire sauce

salt, pepper, other seasonings of choice

can of cream style corn

3 cups grated soy cheese

Peel and quarter potatoes, boil in salted water until tender (about 20 minutes).

While the potatoes are cooking, melt 4 tbsp butter (1�2 a stick) in large frying pan.

Sauté onions in butter until tender over medium heat. If you are adding vegetables, add them according to cooking time. Put any carrots in with the onions. Add vegetables either at the end of the cooking of the onions, or aft er the meat has initially cooked.

Add ground beef and sauté until no longer pink. Add salt and pepper. Add Worcestershire sauce. Add half a cup of beef broth and cook, uncovered, over low heat for 10 minutes, adding more beef broth as necessary to keep moist.

Mash potatoes in bowl with remainder of butter, season to taste.

Place beef and onions in baking dish. Spread cream style corn over the meat and then sprinkle the cheese over the corn. Distribute mashed potatoes on top. Rough up with a fork so that there are peaks that will brown nicely. You can use the fork to make some designs in the potatoes as well.

Cook in 400 degree oven until bubbling and brown (about 30 minutes). Broil for last few minutes if necessary to brown.

YummyShepherd’s Pie


FROM THE KITCHEN OF FROM THE KITCHEN OFJennifer Appleby

Williams Sonoma Chocolate Chip

Cookies

1 cup walnut pieces

2 1�4 cups all-purpose flour

1 tsp baking soda

1 tsp kosher salt

1 cup (2 sticks) unsalted butter, at room temperature

2�3 cup granulated sugar

2�3 cup firmly packed light brown sugar

1 whole egg, plus 1 yolk

2 tbsp light corn syrup, honey or maple syrup

2 tsp pure vanilla extract

12 oz semisweet chocolate, chopped into 1�2-inch chunks

Preheat oven to 350 degrees. Spread the walnuts in a single layer on a rimmed baking sheet. Place in the oven and toast, stirring occasionally, until they are fragrant and toasted, about 10 minutes. Let cool, then coarsely chop.

In a bowl, sift together the flour, baking soda and salt.In another bowl, using a handheld mixer on medium-high speed, beat together the butter and the granulated and brown sugars until the mixture is light in texture, about 3 minutes. Beat in the whole egg and egg yolk, then the corn syrup and vanilla. Reduce the speed to low and gradually add the flour mixture, beating just until smooth and stopping to scrape down the bowl as needed. With a spoon, stir in the chopped chocolate and chopped walnuts, distributing them evenly throughout the dough. Cover and refrigerate until cold, at least 2 hours or up to 6 hours.

Position racks in the center and upper third of the oven and preheat to 350 degrees. Line 2 rimmed baking sheets with parchment paper. Drop rounded tablespoonfuls of the chilled dough onto the baking sheets, spacing them about1 inch apart.

Place 1 sheet on each oven rack and bake, switching the pans between the racks and rotating them 180 degrees halfway through baking, until the cookies are lightly browned, 8 to 10 minutes. Let cool for 3 minutes on the baking sheets, then transfer to wire racks to cool slightly before serving. Makes about 3 dozen cookies.

Variation: If you want to make milk or white chocolate chip cookies, use chips rather than bar chocolate because they hold their shape better when baked. You can also make cookies with a mixture of semisweet, white and milk chips. Try pecans, almonds or peanuts in place of the walnuts.

1 cup of butter

1 1�2 cups of sugar

3 eggs

2 tsp of vanilla

1 cup of sour cream

1/2 tsp of baking soda

3 cups of flour

3 tsp of baking powder

Beat butter, sugar, eggs and vanilla until light and fluff y. Dissolve baking soda in sour cream. Add alternately to batter with flour and baking powder.

Pour 1�2 of the batter into lightly buttered and sprayed swith pam, 9 x 12 square pan or 9” tube pan... Save 1�2 for topping

(Middle)

Add 3�4 cup of sugar, 2 tsp of cinnamon, 1 cup of chopped walnuts, 1 Cup of Raisins. Mix together . spread over cake

Cover the rest with batter.

Topping...Mix together 1�2 cup of flour, 1�2 cup of brown sugar, 1 tbsp of butter and some cinnamon... Sprinkle over Batter.

Bake at 350 Degrees for 55-60 Minutes... Cool for 5 minutes before removing from pan.

Bub’s Sour CreamCoffee Cake

Bryan Levy


FROM THE KITCHEN OF FROM THE KITCHEN OF Elizabeth Katchen

1 cake mix of your choice

2 containers of ice creamflavours of your choice

1 container of frosting of your choice or you can make your own

decorations such as candies and sprinkles of your choice.

4 layer Ice Cream Cake

Prepare cake mix according to directions in 2 circular 9” cake pans. Cool cakes completely. Remove from pans and wash pans so they can be used again. Let ice cream soft en at room temperature for about 15 minutes.

Line the circular pans with waxed paper.Then with a spatula, spread 1 container of ice cream in pan along with the other ice cream in the other pan. Spread well so both pans of ice cream are the same shape as the cake and can refreeze. Once the ice cream has had a chance to refreeze, lift out of the pan with the waxed paper; place on cake server. Place the cake on the top of ice cream and repeat with the next layer of ice cream and cake should be last layer on top. Cover with cake dome and refreeze immediately. Once frozen (best to allow a few hours or overnight) frost and decorate. There you have it – a gorgeous 4 layer ice cream cake with all the flavours of your choice at a fraction of the cost to buy one!

Bryan Levy

Bub’sBUTTERSCOTCH

BISCUITS

4 tbsp of melted butter

4 tbsp of brown sugar

2 eggs

3 cups of flour

6 tsp of baking powder

1�2 pint of sour cream

Roll out dough into a thin layer, brush with melted butter (leave some butter for the top)

Roll dough and cover top with melted butter then sprinkle with brown sugar and cut.

Bake 350 Degrees for 20 minutes.

Bryan Levy


FROM THE KITCHEN OF FROM THE KITCHEN OFElaine Raifman

Peanut ButterBrownies

1 box brownie mix, prepared according to the package directions in a 9x9 pan

12 peanut butter cups chopped

1 cup semi sweet chocolate chips

1 tbsp butter

¾ cup smooth peanut butter

¾ cup rice crispy cereal

1 tsp vanilla

Bake brownies according to package directions in a 9x9 pan lined with foil.

During last 5 minutes of baking, remove from oven and sprinkle chopped peanut butter cups on top. Return to oven for remaining 5 minutes to melt the chocolate.

As soon as you pull them out of the oven, spread the melty peanut butter cups with an off -set spatula to smooth over top. Let brownies cool.

Next in a microwave safe bowl combine chocolate chips, peanut butter and butter. Heat in microwave for 1 minute, stirring when done. If needed, continue heating in 20 second increments until chocolate chips are melted.

Stir in vanilla and cereal until evenly combined.

Pour over brownies and smooth. Chill until chocolate is set, about 2 hours.

Cut into squares to serve

Sandra Renzacci

1 ½ cup of almond meal

¼ cup of coconut meal

¼ cup flax seed meal

1 tsp of cinnamon

1 tsp of baking soda

¼ tsp of sea salt

1 tsp of pure vanilla extract

5 or 6 envelopes of Stevia or ¼ cup of Stevia

1 ripe banana

1 tbsp of coconut oil

5 eggs

¼ cup of almond or coconut milk

high proteinlow carb

banana bread

Preheat the oven at 375 Degrees

Spread a baking loaf pan with a tsp of coconut oil and a towel paper.

Mix well all the dry ingredients in a bowl (almond meal, coconut meal, flaxseed meal, cinnamon, baking soda and sea salt).

Place in a blender the banana, the 5 eggs, vanilla, stevia and coconut oil)

Combine the dry and wet preparation and mix well. Add the almond or coconut milk only if the preparation needs it.

Incorporate the preparation into the loaf pan and place it in the oven; cook it for 30 to 40 minutes at 375 Degrees

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Robin Schulman