November 18, 2017

Free Rosh Hashana Jewish E-Book from Levana Kirshenbaum

In celebration of the upcoming Jewish Holidays of Rosh Hashana and Sukkot, Jewish E-Books has a free holiday gift:  a FREE comprehensive 28 page Rosh Hashana cookbook, featuring two complete menus of Levana’s hand-picked favorite dishes with stunning, full-color photographs.

Click here to download your free Kosher Cookbook just in time for the holidays …. and happy cooking!

Wishing all my readers a ketiva v’chatima tova (may you be written and sealed for good).

Shana Tova!

Meringue Cookie Recipe

French Meringue cookies, aside from being just about the sweetest, best tasting cookie around, are also the most frugal and economical of desserts.  With only 2 egg whites and less than 1 cup of sugar you get over a dozen of these delightful cookies!  And, you need not waste the yolks from these two large eggs,  put them aside as use them as the egg wash for your homemade Challahs (homemade challahs also being quite frugal & much more delicious).  I use only the yolks for my egg wash it gives a gorgeous dark sheen to the top of the Challaot.

I know that Meringue cookies can be intimidating to make and I’ll admit that the first few times I tried to make theme they flopped.  But the secret to all good cooking is, of course, the right recipe.  This recipe is so simple, uses 4 ingrediants and takes about 10 minutes to make.  My Meringues come out perfect every time.

So here’s my recipe for Meringue Cookies:

Ingredients:

2 large egg whites

1/8 tsp. salt

3/4 tsp.of vinegar

1/2 tsp. vanilla extract

2/3 cup of sugar

Directions:

heat oven to 250 F

Line 2 baking sheets with parchment paper.

1. With electric mixer on med-high speed, beat egg whites in large bowl until foamy. Add salt and vinegar and continue beating until soft peaks form (about 3-4 minutes)

2. Add vanilla and sugar, 1 tbsp at a time, and continue beating until mixture is glossy and stiff, about 2 – 4 more minutes.    There should be peaks forming that are beginning to stiffen.  This is what the mixture should look like when its ready.

 

 

3. Using a tablespoon, gently spoon spoonfuls of mixuture onto baking sheets about 1 inch apart.

4.  Put baking sheets into the 275 degree oven and bake for 20 minutes.  Then turn the oven off and leave the meringues in overnight or for about 6 hours.  They will cook and cool off and be perfect in the morning.

Enjoy!

For some of my other favorite recipes, check out my recipe for Crock Pot Apple Crumble or my addictive garlicy tomato dip.

Gluten-Free Tiramisu…ish Recipe

Gluten Free Tiramisu…ish!

In honor of Amazon’s Gluten-Free month, try this dairy free, delicious recipe of brownie, cake, coffee and custard that comes from Chef Miriam Pearl of Delicious Without Gluten-Free living . It is verasatile and can be made to any size…..Follow these steps and make your own creation!

Don’t forget to check out Amazon’s great sales & deals on Gluten-Free products going on now.

You will need…..

• Gluten-free Brownies enough to fill bottom of pan  (recipe below)

• Gluten-free Marble cake or sponge cake cut in thin layers

• Dairy free custard (recipe below)

• Coffee syrup (recipe below)

Gluten-Free Brownies

115g  (4 oz) bittersweet baking chocolate cut into small pieces

3/4 cup of parve (non dairy) margarine(170g)

3 eggs

2 cups sugar

1 cup Gluten free flour mix (I use Better Batter®, but any will work)

1/2 tsp salt

1 tsp vanilla

2 tbsp unsweetened cocoa powder

In a big saucepan, place chopped chocolate and margarine and melt at low temperature and whisk until all dissolved. Move pan away from heat.

Once luke warm, add eggs and vanilla and whisk in. If chocolate is too hot, the eggs will cook, so make sure your chocolate is cooled down enough. Batter should get thicker. Add dry ingredients into the wet and continue to whisk together by hand. Use spatula to scrape down bowl.  Empty thick batter into an 8×8 pan lined with parchment paper and some cooking spray. This will make a thick brownie. If you desire thinner brownies, use a larger pan. Bake at 325 for 35-40 min. Check if done by using a toothpick to make sure it comes out clean or atleast not raw or liquidy.  If making with larger size pan, you will need to decrease time.  This recipe doubles well. If you double it, use a 9″x13″ pan.

Once brownie is ready, let cool for an hour and then place into freezer. Once frozen, remove brownie with parchment paper.  You can wait a few moments to allow for easier cutting. Squares will be straight and clean using this method. If you want to store brownies in freezer until ready to eat, place each square or portion in plastic wrap and then you can store in your freezer. Take out an hour before you plan to eat. They are fabulous cold, so don’t be shy to keep them in the refrigerator until ready to eat!

Custard

3 egg yolks

1/2 cup granualted sugar

1 cup or 225 g  non-dairy cream
cheese

1 cup  non-dairy whipped cream

1 tsp vanilla or liquor

Beat egg yolks & sugar with a paddle attachment in your mixer until very light in color – almost white & fluffy. Beat in cream cheese and vanilla to the mixture. In separate bowl with a whisk attachment,  beat whipped cream until it is fluffy and light.  Add to egg mixture and continue beating until custard is stiff.  The
custard freezes well, but will need to be beat again if taken out of freezer.

Coffee syrup

1 cup of water

1 tablespoon instant coffee (or more for stronger taste)

1 cup sugar

Dissolve coffee in hot water in a small saucepan over heat. Add sugar until mixture is heated through and sugar is dissolved. Take off heat and cool. This mixture can be bottled in fridge for several weeks.

Tiramisu-ish Directions

1. Take any size pan with a high edge. I like to use a loaf pan. Line it with parchment paper. Fill the bottom with brownie squares so that there are no spaces and tightly packed to the edge. Don’t worry if you see lines.

2. Using a pastry brush, brush the brownie top with coffee syrup. Spread a layer of custard on top.

3. Cut vanilla or marble cake in slices and arrange pieces in one layer on top of custard.  Once again, pack it in so that edges are filled.

4. Using a pastry brush, brush the cake with a generous amount of coffee syrup. Spread a layer of cream on top.

5. Repeat step 3 and 4 one or two more times until close to the height of your pan.

6. Spread last layer of cream on top. Using a straight or rippled edge, run knife flush over top of pan to get a clean finish.

7. Freeze the cake. After an hour, you can run hot water on a knife and run through sides of pan between cake and parchment paper. Place back in freezer for a few hours. Freezing the cake makes it easier to take the cake out of pan.

8. Pull out the parchment paper and remove cake from pan. You can cover sides with cream for decoration if you like. You can also dust top with cocoa powder using a sifter or top with cookie crumbs.  This dessert freezes well. Take out an hour before you want to eat it.

9. Let sit in refrigerator until ready to eat.

 

Cheesy Recipes: Less than $8 To Make

Here are some great cheesy recipes for Shavuot (a Jewish holiday where we traditionally serve dairy meals) or for the 9 Days ( a Jewish period of mourning where we don’t eat meat meals)  that are rich in taste but very low in price!   They each cost $5- $8  in ingredients.

Home made PIZZA.  I like to buy my pizza dough at Trader Joes for .99 cents.  Trader Joe’s has kosher pre-made regular, whole wheat and pesto pizza doughs in the refrigerator section.  If you don’t have a Trader Joe’s near you, most local kosher pizza stores will sell you pre-made pizza dough for around $2 – $3.  Combine that with 2- 3 tablespoons of  tomato basil marinara sauce – which I have found both at Trader Joe’s and retail grocery stores, Kosher, for $2.00.  Add a bag of  shredded mozzarella cheese for $2.50, when you find it on sale at the Kosher market, and you have your pizza for $5.50.

Tasty tipI like to splurge on the spicy marinated mozzarella cheese on Shavuot to make a fancier pizza. Even if I splurge on that $5.49 for marinated mozzarella cheese, I still get my pizza for $7.50 (we split the cost of the marinara sauce with the baked ziti below) !

 Ingredients: 1 pizza dough, 2-3 tablespoons of marinara sauce, 1 bag of shredded mozzarella cheese or 1 log shredded.
Preparation: Roll out the pizza dough by hand till it fits in a round pizza dish. Pour 2-3 tablespoons of marinara sauce to cover all the dough. Optional – sprinkle some garlic powder, basil and oregano on top. Pour the mozzarella cheese on top – try to cover all the dough. Bake, uncovered at 400 degrees for 20 minutes.
Baked Ziti is so easy and quick to make and always tastes great.  Following my  7 Steps to Kosher Savings, you should be getting your pasta for under $1.00 these days.  Combine that with the remainder of the tomato basil marinara sauce from above ($2.00) and your bag of shredded mozzarella cheese for $2.50 and this dish cost you $4.00!  Splurge on the fancy cheese and it costs you $7.00 splitting the cost of marinara sauce with pizza above.
Ingrediants: 1 box of Ziti, 3/4 jar of marinara sauce, 1 bag of shredded mozzarella cheese or buy a log and shred it yourself.  Preparation: Boil water in a large pot.  Add the ziti and cook according to directions on box (around 10 minutes).  When ready, drain the pasta and pour into a baking dish. Pour 3/4 jar of marinara sauce over the pasta. Pour the shredded mozzarella over the pasta.  Mix all together and bake at 350° Fahrenheit for 45 minutes to 1 hour.
While the Pizza and Baked Ziti recipes are my own, I adapted them from
Jamie Geller’s Quick & Kosher Meals in Minutes cookbook
.

Hungarian Potato Casserole.  I probably got my shopping genes from my Hungarian grandmothers.  I also received from them some heirloom recipes that are to die for!  This dish might be heavy on your hips but its is light on the wallet and really delish.

Ingredients: 6 large potatoes, 1 large onion, 2 Tablespoons of oil (canola or vegetable), 2 cups sourcream (you substitute heavy cream as well), 1-2 teaspoons of salt, 1-2 teaspoons of paprika, 1/4 teaspoon of black pepper.  Preparation: In a large pot, heat water until boiling.  Add peeled potatoes and cook until a knife can be easily inserted (approximately 35 minutes). Cook the potatoes until they are soft but firm enough to slice nicely. Drain. Set aside. Heat oil in a frying pan.  Chop the onion and saute until translucent. Set aside. Slice the potatoes into 1/4 inch slices. In a bowl, mix onion, sour cream, salt, half the paprika and pepper. Combine the potatoes with the sour cream mixture. Grease a baking dish and layer the potato slices into the dish.   Sprinkle the rest of the paprika on top. Bake, uncovered, at 350° for 45 minutes to 1 hour.

 Since potatoes are the main ingredient here, this dish is really inexpensive. (6 potatoes x $.69cents each) + (1 onion x $.50) + (8oz sour cream $1.39) = $6.03.  If you want to get fancy, throw in a layer of frozen broccoli flowers to add some extra health and color.
While this recipe is my family’s, there is a similar one found in Spice and Spirit: The Complete Kosher Jewish Cookbook (A Kosher living classic).""
Cheesy Challah Casserole.   I make this dish on Sundays when I have leftover challahs.  It is devoured in minutes.  Its like a fancy grilled cheese without having to stand over a hot grill.  This recipe is from The Balabustas Choice Cookbook.
 
Ingrediants: 1 medium challah, (sliced), butter, 1 1/2 cups shredded cheese, 2 cups milk, 4 eggs.   Preparation: Spread some butter onto both sides of the challah slices.  Arrange challah onto bottom of a 9×13-inch baking pan. Sprinkle a layer of shredded cheese.  Add more challah and cheese to fill the pan.  Beat the eggs with a fork and mix with the milk.  Pour the mixture over the challah and cheese.  Refrigerate until the liquid is well set into the challah (2-3 hours or overnight).  Bake at 350 degrees for 1 hour.
Here’s my breakdown of the cost of ingredients for The Balabuste’s Choice Cheesy Casserole we’ve got 1 leftover Challah $3.00 + 1 bag of cheese ($2.50) + some milk ($1.00) and some eggs ($1.00)= $7.00.
Let me know in the comments section below how these recipes worked out for you!
Happy Kosher Savings!

Shlissel Challah: A Key In Your Challah, Money In Your Pocket

Key Challah from http://savvima.com/2010/04/07/shlissel-challah-a-key-to-prosperity/

There is a cute Jewish custom to bake a Key shaped or “Shlissel” (in Yiddish) Challah on the first Shabbos after Pesach. This happens to be this coming Shabbos, beginning Friday night April 20, 2012.  Baking this key or ‘shlissel challah’ is supposed to be a good segulah (omen) for livlihood, money, prosperity, ‘parnassah’.  Now who doesn’t need that!

Some people actually bake the challah in the shape of a key.  Others, like me, put an actual key inside the Challah dough before baking it while others place the seeds on top of the Challah in the shape of a key.  I take a key, wrap it in aluminum foil and place it into the challah as I braid it.  Pretty simple.  My kids happen to love this custom.  They can’t wait for my husband to cut into the challah and find the key!  

One reason we bake a Shlissel Challah right after Pesach is to ask Hashem (G-d) to unlock the gates of sustenance for us so that our efforts provide a comfortable livelihood for our families just like He did for our ancestors during the time of Passover, when the manna fell from heaven to feed us as we wondered through the desert.

I love baking challah on a weekly basis for many reasons which I’ve discussed in this post on baking challah here.

For your inspiration, I’m reposting below my heavenly Challah recipe which calls for nothing more than your two hands and a big bowl – no expensive Bosch or Kitchen Aid electric mixer required.

The Kosher Shop-a-holic Challah Recipe (careful, it is addictive!)

Ingredients

5lb bag of flour (sifted)

1  1/4 cups sugar

4 generous TBSP of dry yeast

3/4 cup of oil

4 cups of warm water

6 eggs (4 for dough and 2 for topping)

2 tbsp salt

Directions

Preheat oven to 350F.

Pour the flour into a very large bowl and make a well in the center.  Place dry yeast into the center well.  Add 1/4 cup of sugar and 1 cup of warm water and a handful of the flour into the center well.  Let it bubble up for 5 minutes.  The dry yeast can be mixed into the flour mixture itself without hurting the dough in any way but I like to put it in the center and watch it bubble up.

Add 2 tbsps of salt around the edges of flour

Add 1 cup of sugar to the flour

Add 3/4 cup of oil (vegetable or canola) to the middle

Add 4 beaten eggs to the middle

Add 3 cups warm water to the middle

With your two clean hands begin to mix all the ingredients together.  It will start out very wet and then get thicker and dryer as you begin to knead.  I usually knead for 5 – 10 minutes.  Keep kneading until its desired consistency.  It is ready when no more of the flour mixture sticks to your fingers or to the sides of the bowl.  If it is still sticky add more flour a few tablespoons at a time until desired consistency.  Once it reaches desired consistency I give it a few good punches, spray some oil on top and cover it to rise for 30 minutes.

After the 1st 30 minutes of rising, punch it down again, spray it with oil and let it rise for another 30 mins.

After the second 30 minutes of rising, punch it down again, spray with oil and let it rise for another 30 minutes.

After it has been rising for 1 1/2 hours with 2 punch downs in between, you are ready to ‘take’ the Challah, make your Bracha and shape your challahs.

I usually make 5 –6 large 3 braided challahs because its simple and pretty.  To make 3 braided shapes, cut your dough into 12 or 18 even strips that resemble  thick ropes and braid three strips together at a time.  Place into pans that are well oiled or lined with parchment paper.

I also make small individual rolls for my kids to munch on.  The rolls are easy to make you just take one of the ropes and knot them and place in small round pans.

After shaping the dough, mix together 2 egg yolks and 1 egg white and gently brush the mixture on top of the dough to give it a nice dark shine.  You can sprinkle sesame and or poppy seeds for decoration at this point.

Let the shaped dough rise, covered, for another 30 minutes.  That’s a total now of 2 hours rising time from the beginning.

After the shaped dough rises for 1/2 hour place in the oven at 350 for 30 – 40 minutes.  My challahs are thick and rise high so I find that they need 40 minutes while the rolls need 25 minutes.  When ready let them cool on a cooling rack.  I make my challahs on Thursday night and freeze them in air tight large ziploc bags as soon as they cool off.  I warm them up before serving them on Friday night and they are out of this world delicious.

PS – don’t forget to make my awesome tomato dip to go with the challah!

 

I Can’t Believe Its Passover Dessert Recipes

I’m sure that phrase has been used in a lot of places by now.  But with the gluten-free trend upon us, there are so many amazing dessert recipes for Passover that don’t taste like cement.  Moreover, they are actually healthy for you since they use ingredients like nuts and fruits.  We should make these recipes all year round.  Here are a few dessert recipes that guarantee to delight your family.

Nut Butter Bread

When I saw this simple recipe I just had to try it out, after all, I just bought myself a hugely discounted new Passover Food Processor.  It is so simple with only 4 ingredients.  I made it today and its already been devoured.  I found this recipe on Grain Free Foodies.

This bread is soft like a quickbread but as fluffy as a cake.  I can’t believe there’s no flour in here!

INGREDIENTS:

1 cup nut butter (I used almond butter.  You can easily make your own almond butter by grounding it on high in a food processor with sharp blades)
1/4 cup honey (i doubled the hone to make it sweet like cake for my kids0
3 eggs
1/2 tsp baking soda
Pinch of salt
1 T vinegar or lemon juice

METHOD:

Combine all ingredients except for the vinegar and mix well (this usually requires an electric mixer for me). Add the vinegar or
lemon juice and mix well, then pour into a greased loaf pan.

Bake about 40 minutes in a 350 degree oven.  It is done when a knife or toothpick comes out clean.

Add cinnamon and whatever other spices you like, such as nutmeg or ground cloves or vanilla extract.

Chocolate Chip Miracle Bars

These are almost as good as blondies, I doubt my kids even know the difference.  With all the almonds in these recipes they are really quite healthy, much healthier than the chometz versions!  I found this recipe on The Kosher Eye.

Just four ingredients – that is all you need to make these easy, tasty treats. Great for Passover and all year round.

Ingredients:

2 cups ground almonds
1 cup brown sugar
2 eggs
1 cup chocolate chips

Directions:

Preheat oven to 375; Grease a 9×13 pan.

Mix ingredients together and spread in pan with spatula. Batter will be thick but do not add water. Just mix it well.

Bake for 23 minutes

Strawberry – Rhubarb Compot

Nothing could be easier or tastier than this dish.  It is my husband and my in-laws’ absolute favorite dessert.  I make it tart but if you want it to be sweeter just add more sugar.  This is great year-round and is a nice light refreshing dessert after a heavy Passover yontif meal, like the seder.

Ingredients:

1 bag frozen strawberries

1 bag frozen rhubarb (or 2 bags of strawberries/rhubarb mixed)

1/2 cup sugar (for sweeter add another 1/2 cup)

1 cup water

Directions:

Pour all ingredients into a medium size pot, heat until simmering.  Let it simmer covered for 40 minutes.  Let cool and pour into containers and refrigerate.  Serve cold.  This also drizzles nicely over any cakes or brownies to dress it up.

 

 

Passover Giveaway #3: Win The Whole Foods Kosher Kitchen {& view 3 of Levana’s most popular Pesach recipes}

Contest

I have a copy of the popular cookbook, “The Whole Foods Kosher Kitchen” written by my dear friend and professional chef extraordinnaire, Levana Kirschenbaum, to give away.  Here’s how you can win it in time for Pesach!  This cookbook is chock full of gluten-free & Passover-friendly recipes.

Go ahead and ‘like‘ The Kosher Shopaholic &/or Levana’s Facebook pages, and/or subscribe to The Kosher Shopaholic or Levana Cooks emails using the Rafflecopter widget below.  Each of these actions gets you an additional entry to win this awesome cookbook.
[Read more…]

Popular Passover Recipes From Susie Fishbein’s Passover by Design

Here are two popular recipes from Susie Fishbein’s Passover by Design cookbook: Wild Mushroom Veloute Soup & Smoked Turkey Mango Salad.  Mushrooms, mango & turkey are all-time favorites in my house – I may not wait till Passover to try these recipes out.

The Passover By Design cookbook also happens to be on sale right now on Amazon for $19.73, regularly $29.99Grab it – don’t you deserve a treat before Pesach!

Wild Mushroom Velouté  Soup

Meat, Dairy, or Parve • Makes 8 servings • non-gebrokts

A velouté is a thickened soup, similar to a bisque. It is quick-cooking and so simple to prepare. In some markets, the wild mushrooms are packaged together. You can just buy 18-20 ounces total of the assorted packages.

Heat oil in medium pot over medium heat. Add the mushrooms and sauté until tender, about 4 minutes.  Add the garlic and onion.  Cook for 4–5 minutes. Sprinkle in the thyme. Add the margarine or butter and melt. Slowly sprinkle in the potato starch. The mixture will form a sticky paste called roux. Slowly add the stock and simmer; whisk well, scraping the bottom. Cook, uncovered, for 20 minutes to cook out the starchy taste.

Ingredients:

2 tablespoons olive oil

1       cup (about 4 ounces) sliced shiitake mushrooms, stems discarded

2       cups (6-7 ounces) sliced oyster mushrooms

2 cups (6-7 ounces) sliced crimini mushrooms

2 cloves fresh garlic, chopped

1       small onion, cut into

1⁄4-inch dice

1⁄8 teaspoon dried thyme

1⁄2 cup (1 stick) margarine or butter

1⁄4 cup potato starch

7       cups chicken or vegetable broth, warm

1⁄8 teaspoon fine sea salt

1⁄8 teaspoon freshly ground black pepper

Season with salt and pepper.

Smoked   Turkey   - Mango Salad

meat • Makes 6 servings • non-gebrokts

16   ounces smoked processed turkey, 1-inch thick chunk, not sliced

1⁄2    ripe mango, peeled and cut into 1/2-inch cubes

Dressing:

juice of lime

3    tablespoons mayonnaise

4    tablespoons apricot preserves

1⁄4    teaspoon fine sea salt

1⁄4    teaspoon freshly ground black pepper

1⁄2    cup roasted cashews, chopped

1    tablespoon fresh minced cilantro leaves

1    scallion, thinly sliced on the diagonal

2⁄3    cup baby arugula leaves

garnish:

2-3  fresh plums, halved, pitted and thinly sliced

4-5  fresh or canned apricots, halved, pitted and thinly sliced

6    scallion brushes

Cut the turkey into 1⁄2-inch lengthwise slices. Stack the slices and cut into 1⁄2-inch cubes. Place into large mixing bowl. Add the mango.

Dressing: Place the lime juice, mayonnaise, and apricot preserves into a quart-sized container or bowl. Using a whisk or immersion blender, mix to form a smooth dressing.

Toss the turkey and mango with the dressing. Season with salt and pepper. Add the cashews, cilantro, and scallion. Toss to combine.  Mix in the arugula leaves.

Garnish: Arrange 6 plum and 6 apricot slices in an alternating overlapping design on each plate. Place a mound of turkey salad in the center of each plate. Garnish with a scallion brush.

Copywrite Susie Fishbein.

My Personal Shabbat Project (its in the Tomato Dip Recipe below)

NJOP is a very special organization that is near and dear to my heart.  Their Hebrew Reading Crash Course changed the course of my life in the most wonderful ways.  They can change your life too.

This Friday night, March 2, 2012 is their annual Shabbat Across America.  This year they have added the Shabbat Project where you can share with others on their interactive website how you are joining in this special Shabbat celebration.

Here’s how I make Friday night & Shabbat extra special for my family & friends.

First, its in the hot & steamy homemade chicken soup, then in the spiritually infused handmade challah and finally with the fresh homemade tomato dip to accompany the challah (tomato dip recipe below).

Tomato Dip Recipe

Ingredients

3-5 fresh, soft,  ripe plum tomatoes (any ripe tomatoes are fine but these always end up tasting the best)

3-5 fresh cloves of garlic

1/2 cup vegetable oil

1 – 2 teaspoons Sea Salt

Directions

Place all ingredients in a food processor and mix on medium for 30 seconds.  Adjust salt and garlic to taste. Enjoy! Makes about 2 cups of tomato dip.

Tell us in the comments below, how do you make Friday night & Shabbos extra special?

 

Heavenly S’Mores Cookie Bars {parve}

What could be more heavenly than combining three of the most delicious ingredients together to make a cookie bar: chocolate (and a lot of it), marshmallow fluff and Graham crackers.  I’ve been craving S’more of these S’mores all day.  You will be too.  Enjoy!

Heavenly S’mores Cookie Bars

Ingredients:

  • 1/2 cup margarine, room temperature
  • 1/4 cup brown sugar
  • 1/2 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 1/3 cups all purpose flour
  • 3/4 cup graham cracker crumbs
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 2 king-sized semi-sweet parve chocolate bars or 2 cups of semi-sweet parve chocolate chips
  • 1 1/2 cups marshmallow fluff (not melted marshmallows)

Directions:

  1. Preheat oven to 350°F. Grease an 8-inch square baking pan.
  2. In a large bowl, cream together margarine and sugar until light. Beat in egg and vanilla.
  3. In a small bowl, whisk together flour, graham cracker crumbs, baking powder and salt. Add to margarine mixture and mix at a low speed until combined.
  4. Divide dough in half and press half of dough into an even layer on the bottom of the prepared pan. Place 1 chocolate bar (or 1 cup chocolate chips) over dough.   Spread the marshmallow fluff on top of chocolate (this might be easier to do by dropping the fluff on top of the chocolate chips since spreading might be messy).  Place remaining dough in a single layer on top of the fluff.
  5. Bake for 30 to 35 minutes, until lightly browned. Cool completely before cutting into bars.

Makes 16 cookie bars.

Thanks to my sister who found the original dairy version of this recipe on Lovintheoven.com.  The original version calls for milk chocolate bars and uses butter instead of margarine.  I made the recipe parve so that it can be enjoyed on Shabbat after a meat meal.