Newark Natural Foods

Super easy and economical too.

6 vanilla beans

2 c. vodka

With a sharp knife, cut a lengthwise slit down each vanilla bean. Pour vodka into a glass jar and skwish the vanilla beans down into the jar so that they are totally immersed in the vodka. Cover jar and place in a dark place (kitchen cabinet or pantry shelf) and let sit for about 8 weeks. Give the jar a gentle shake once a week.

Strain through a fine strainer or coffee filter. Store in glass jars.

You can re-use the beans for one more batch. Give the second batch more time - wait for it to turn dark amber. The longer it sits, the stronger it will get.

Here is a recipe for a rich tasting cake that has only three ingredients! If you like hazlenuts, you will love this cake!

 Hazlenut Cake

2 cups hazlenuts

2 lg. eggs

1/2 cup maple syrup

Grind the hazlenuts in a food processor until fine and floury. Warm your mixer bowl by running hot water over the bottom. Put syrup and eggs in mixer bowl and beat at medium high for 6-7 minutes until the mixture is light yellow and the volume has increased. Slow down the mixer and add the nut meal. Once nuts are incorporated, stop mixer, scrape the beaters and bowl with a large spatula and stir batter with spatula a few times. Pour into a well greased 8 1/2 ” loaf pan. Bake for 35-40 minutes in a pre-heated 350 degree oven. Stick a cake tester or toothpick into the cake to test for doneness.

Cool cake in pan. Run knife around edge and turn cake out.

Here are three potato pancake recipes for you, starting with a basic recipe that will feed a crowd. Remember to do the grating right before you start cooking the pancakes as the potato batter will turn gray if it sits too long.

You CAN peel your ‘taters, even grate them before hand if you then plop them into an ice water and lemon juice bath. If you do this, you will need to drain and pat them dry before mixing them into the batter. ( And I mean DRY!!!)

If you grate them by hand, you will have a softer and more traditional pancake. A food processor will yield long strands of potato- giving you a pancake that is crisper.

As with all pancakes, a hot pan is a must. Not smoking over a high flame- but you want to give the pan and the oil some time to get evenly hot over a medium flame. You can test for readiness by putting in a drop of water. If the pan is hot, the drop will sputter and sizzle and you’ll know you’re ready to go.

Also- let me warn you…this is messy business. Wear an apron and be resigned to cleaning the oil spatters off the stove when you are done.

My Mom’s Potato Pancakes

 8 potatoes, grated

1 finely chopped onion

4 eggs, lightly beaten

10 tbsp. flour

1 tbsp. sea salt

oil for frying ( I use canola)

Mix it all together and fry spoonfuls of batter in hot oil in a large frying pan, using enough oil to keep the bottom of the pan entirely covered. You may need to press on the spoonfuls with the back of a spoon to flatten and compress the pancakes. Flip over once first side is golden brown and then brown other side. Remove from pan and put on brown paper or paper towels to blot oil. Serve hot. Some like them with sour cream. Some like them with applesauce. I just like them plain, maybe a sprinkle of salt. For breakfast, lunch or dinner!

I have also made them without eggs. You have to fuss with them a bit more, but they taste great.

Sweet Potato Pancakes

4 sweet potatoes, peeled and grated

3 eggs, lightly beaten

2 tbsp. flour

1 tbsp. maple sugar (or dehydrated cane sugar)

1 tsp. sea salt

oil for frying

Mix it all together and fry as above.

Tri-color Potato Pancakes

2 large white potatoes, grated

1 large sweet potato, grated

1 large zucchini, grated

1 medium onion, finely chopped

2 eggs, lightly beaten

1 tbsp. chopped chives

1/4 cup matzoh meal

1 1/2 tsp. sea salt

pinch of pepper

oil for frying

Mix and fry as above

I am always looking for ways to use up bananas!

2 1/3 cup w.w. pastry flour

2 1/2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. sea salt

3/4 tsp. cinnamon

1 c. mashed banana

1/2 c. soymilk + 1 tsp. apple cider vinegar

1/2 stick margarine

1 1/4 cups evaporated cane juice sugar

2 eggs (can use egg replacer)

1/4 tsp. vanilla

Preheat oven to 350 degrees. Stir dry ingredients together with a whisk in small mixing bowl. In an electric mixer, beat the margarine, sugar and eggs. Add dry ingredients alternately with the milk and banana. Mix until dry ingredients are incorporated, but don’t overmix.

Pour into greased 9×13″ pan, two layer cake pans, or cupcake trays. Check with a toothpick at 25 minutes for cupcakes, 30 for layer cakes, 35 for sheet cake. 

Chocolate frosting anyone?