Free Jewish Cooking Boot Camp: The Modern Girl's Guide to Cooking Like a Jewish Grandmother by Andrea Marks Carneiro Page A

pears from the recipe
for a delicious classic applesauce.

ROASTED VEGETABLES
    A low-calorie and easy side dish that goes with any meal. You can put in any combination
of your favorite veggies.
SERVES: 6-8 PREPARATION TIME: 30 MINUTES
COOKING TIME: 30 MINUTES

    1. Preheat the oven to 425°F.
    2. Mix all the ingredients and place in a large baking or roasting pan.
    3. Roast uncovered for 30 minutes.
    * Never rinse mushrooms. To clean them use a damp paper towel and wipe them off.

CREAMY VINAIGRETTE DRESSING
    Dinner isn't dinner in the Marks house without a salad. It lends a light, crisp touch to an otherwise
heavy dinner and adds another option for those non-brisket eaters among us (I know, we don't
understand them either ... ). Mixing iceberg lettuce with romaine and chopping red peppers, cucumbers, and fresh tomatoes sets off the homemade lemony dressing we added below.
MAKES: ABOUT 3/4 CUP, SERVES 6 PREPARATION TIME: 10 MINUTES

    1. Mix the first 8 ingredients together.
    2. Beat the egg and add the above mixture to it. Beat well.
    3. If you like, you can add mashed anchovies to the dressing.
    The dressing is really delicious on romaine lettuce and radicchio. Leftover dressing can be
stored in the fridge for up to a week.

CARROT CAKE CUPCAKES
    This family recipe has been wowing visitors for decades. Traditionally served as a cake,
we translated the recipe into cupcake form to make it a little more fun for the holidays,
but it's just as delicious either way.
SERVES: 10-12 PREPARATION TIME: 30-45 MINUTES
COOKING TIME: 45-55 MINUTES

    1. Preheat the oven to 325°F.
    2. Line a standard muffin pan with 2-inch cupcake liners.
    3. Mix and beat together the sugar and oil.
    4. Beat in the eggs.
    5. Combine the flour, baking soda, cinnamon, and salt.
    6. Stir the flour mixture into the creamed mixture.
    7. Add grated carrots.
    8. Pour the batter into cupcake liners until a third full.
    9. Bake for 25-30 minutes or until golden brown
    10. Cool and then frost with cream cheese frosting.
    For a traditional carrot cake, pour the batter into two greased 8-inch round cake pans and
bake at 325°F for 45 to 55 minutes, or until the cakes are golden brown and spring back
when touched.

CREAM CHEESE FROSTING
    Cut this in half for cupcakes, but use the full amount if making a cake.

    1. Cream together the cream cheese, butter, and vanilla.
    2. Gradually beat in the powdered sugar till smooth. Frost the cake and sprinkle with the
nuts, if you like.
    When icing a cake, before removing the first cake layer from the pan and placing it on a cake
plate, put strips of waxed paper around the edges of the cake plate and place the cake on top
of the paper. When you are icing the cake, the excess icing will end up on the waxed paper
so that when you pull the paper away, your cake plate will be clean.
    When cool, remove one cake from cake pan and ice it, then remove the second cake, place it
on top of the first, and ice the top and sides of the cake.
    If you make the carrot cake a day ahead of time, keep it in the refrigerator. The cake also
freezes well. After cooling it completely in the refrigerator so the icing hardens, wrap the
cake in waxed paper and then in aluminum foil and place in the freezer. The waxed paper
will keep the icing from sticking to the foil.

CHOCOLATE CHIP LACE COOKIES
    Cookies, chocolate, and oats ... what could be better?
These cookies are lighter than traditional chocolate chip cookies and great to bring out when
extra guests stop by during the holidays.
MAKES: APPROXIMATELY 3 DOZEN PREPARATION TIME: 20 MINUTES
COOKING TIME: 10 MINUTES

    1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
    2. Combine in a bowl the flour, salt, and oats.
    3. In mixing bowl cream the butter with the sugars, then add the egg.
    4. Stir the flour mixture into the creamed mixture and add the nuts and chocolate chips.
    5. Drop the dough by teaspoonsful onto the parchment paper-covered baking sheet.
    6. Bake the