Chocolate BabKallah babkah challah mix

 This recipe was invented by Kenneth Druckenmiller, a member of Beth Israel Congregation in Bloomsburg (and as of 2025, president!), and a fantastic baker.

Chocolate BabKallah

Single loaf

Ingredients

Dough

• 1/2 cup (120g) milk, lukewarm (105°F), whole milk preferred

• 2 1/4 teaspoons instant or active dry yeast

• 1/3 cup (65g) granulated sugar

• 4 large egg yolks

• 1 teaspoon Vanilla Extract

• 3 1/4 cups (390g) All-Purpose Flour, plus more for kneading

• 1 1/2 teaspoons (9g) kosher salt

• 8 tablespoons (115g) unsalted butter, at room temperature, cut into 1/2" pieces, plus more for the bowl

Filling 1

• 1 cup (170g) semisweet chocolate, finely chopped

• 1/3 cup (71g) light brown sugar, packed

• 1 1/2 teaspoons cinnamon

• 1 ½ teaspoons espresso powder

• 1/8 teaspoon table salt

• 2 tablespoons (30g) unsalted butter, melted and cooled

Filling:

• ¾ cup (130 grams) dark chocolate chips or chopped dark chocolate

• ½ cup (1 stick | 120 grams) unsalted butter

• ½ cup (50 grams) powdered sugar

• ⅓ cup (30 grams) cocoa powder

• 
  

Topping

• 1 large egg, beaten

• 1 Tbl. water

• Coarse sugar for sprinkling on top, sanding or turbinado.

Instructions

• To make the dough: In a large bowl, stir together the milk, yeast, sugar, egg yolks, and vanilla. Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Add the flour, salt, and butter and mix with a sturdy spoon or your hands to form a shaggy dough. (a stand mixer saves time)

• 
  

• Turn the dough out onto a lightly floured surface and knead, adding a bit more flour as necessary to prevent sticking, until the dough is smooth, supple, and no longer shiny, 8 to 10 minutes. Alternatively, you can knead using your stand mixer fitted with the dough hook attachment, mixing on medium speed for 5 to 8 minutes.  

• 
  

• Lightly butter the inside of a large clean bowl, then gather the dough into a ball and place it in the bowl. Cover the bowl with a damp towel or plastic wrap and let the dough rise in a warm place until it’s doubled, 1 1/2 to 2 1/2 hours, depending on the temperature of your kitchen.  

• 
  

• To make the filling: In a small bowl, toss together the chocolate, brown sugar, cinnamon, and salt; set aside. 
  
  

• To assemble the babkallah: Turn the dough out onto a clean work surface and divide it into three equal portions, about 250g each. Shape each portion into a 12” rope.  

• Flatten each rope with the heel of your hand, then use a rolling pin to roll each piece into a 12” × 6" rectangle (you shouldn't need any flour to prevent sticking). 

• 
  

• Brush the surface of each rectangle with the melted butter and sprinkle with the chocolate mixture, dividing it evenly among the three pieces and leaving a 1/2" border uncovered along one long edge of each piece of dough. 

• 
  

• Starting on the filling-covered long side, roll each rectangle into a spiraled log and pinch along the length of the seams to seal; it's important to seal the logs very well so they don’t unravel as you braid, which could compromise the spiral of filling in the finished babkallah. (you can use the bread scraper to loosen the edges if needed)

• 
  

• Cover the braids and let them rise again, they will not double this time, try for 50-75%

• Brush with beaten egg & water mixture and sprinkle with sugar.

• 
  

• Bake at 350 for 25-35 minutes until the internal temperature reaches 190.  

Tomato Soup

From  Inspired Taste 

Makes 2-3 servings

4 tablespoons unsalted butter

1/2 large onion, cut into large wedges

1 (28-ounce) can tomatoes, we prefer whole peeled tomatoes or crushed

1 ½ cups water, low sodium vegetable stock, or chicken stock

1/2 teaspoon fine sea salt, or more to taste

Directions

1Melt the butter over medium heat in a Dutch oven or large saucepan.

2Add onion wedges, water, tomatoes with their juices, and 1/2 teaspoon of salt.

3Bring to a simmer. Cook, uncovered, for about 40 minutes. Stir occasionally and add additional salt as needed.

4Blend the soup, and then season to taste. The soup doesn’t need to be ultra-smooth; some texture is nice. An immersion blender does make quick work of this, or you can use a blender. When using a regular blender, work in smaller batches, and don’t fill it too high – hot soup expands! For safety, remove the lid’s center insert and cover the opening with a kitchen towel while blending. This releases steam and prevents messy splatters.

5Store homemade tomato soup in an airtight container in the fridge for up to three days or freeze for up to three months.

Garlic soup

 Country French Garlic Soup

A comforting, rustic French garlic soup made with whole cloves of garlic, broth, and herbs, resulting in a rich and flavorful bowl perfect for chilly days.

Ingredients:

2 whole heads of garlic, peeled

1 tablespoon olive oil

1 onion, chopped

2 tablespoons butter

6 cups chicken or vegetable broth

2 sprigs fresh thyme

2 bay leaves

Salt and pepper, to taste

4 egg yolks

1/2 cup grated Parmesan cheese

Crusty bread, for serving

Fresh parsley, chopped (optional for garnish)

Directions:

In a large pot, heat the olive oil and butter over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

Add the peeled garlic cloves to the pot and cook for 2-3 minutes, stirring frequently to avoid burning.

Pour in the broth and add the thyme and bay leaves. Bring the soup to a boil, then reduce the heat and let it simmer for 30 minutes until the garlic is soft and fragrant.

Remove the thyme sprigs and bay leaves, and season the soup with salt and pepper.

In a small bowl, whisk the egg yolks and Parmesan cheese together.

Gradually whisk a ladle of hot soup into the egg mixture to temper it, then slowly whisk the tempered mixture back into the soup.

Simmer for another 5 minutes, stirring continuously until the soup thickens slightly.

Serve hot with crusty bread and garnish with fresh parsley if desired.

Prep Time: 10 minutes | Cooking Time: 35 minutes | Total Time: 45 minutes

Kcal: 200 kcal | Servings: 4 servings

Karrie Kressler's Pad Thai

This wonderful backpacking recipe comes from Karrie Kressler, aka Little Dipper, through-hiker of the Appalachian Trail and Pacific Crest Trail, kayaker of the Mississippi, bicycler of the continent and awesome friend.

Serves 2-3

Ingredients:

1 Handful of flat rice noodles, around half a package

1 bottle of Thai Peanut Sauce

3 eggs (optional)

Olive oil

1/2 onion, sliced into small slivers

1/4 Red/green cabbage, sliced into small slivers

1/2 C roasted peanuts

3 green onions

6-10 sprigs cilantro, chopped, including stems

Lime juice/lime

1. Cook noodles according to package instructions, drain and set aside.

2. Add olive oil and onions to pan, cook until fragrant and softened.

3. Add cabbage, stir, and cook until cabbage is brighter and softened slightly. 

4. Add veggies to noodles.

5. Scramble and pan fry eggs. Chop up with spatula and add to noodles.

6. Add peanut sauce, peanuts and green onions to noodles, stir.

7. Have everyone add cilantro and lime juice to taste.

Potato Kugle

 Credit Alison Roman for this delicious recipe!

• 4 pounds russet potatoes (about 5 to 7 potatoes), peeled

• 1 large yellow onion

• 6 large eggs

• 10 tablespoons chicken fat, melted, or use vegetable oil

• Kosher salt and freshly ground black pepper

• ⅓ cup finely chopped chives, for serving

• Flaky sea salt, for serving

Directions

1. Heat oven to 425 degrees. Using a box grater or the shredding attachment on the food processor, grate the potatoes and onion into a colander fitted inside a large bowl (or in the sink).

2. Using your hands and working with a bit at a time, squeeze as much water from the potatoes and onions as humanly possible and transfer the dry potatoes to a large bowl (you can use that same bowl, just make sure it’s drained and dry). For added insurance, you can also do this with cheesecloth or a porous kitchen towel, if you like.

3. Add eggs and 6 tablespoons chicken fat to the potatoes, and season with salt and plenty of pepper, mixing well. Heat another 2 tablespoons fat in a 9- or 10-inch cast-iron skillet over medium-high. (This recipe will work in a 9- or 10-inch skillet, but the kugel will be slightly taller in a 9-inch.) Delicately place the potato mixture into the skillet, taking care not to pack it in tightly. (You want to keep the kugel light and airy.)

4. Cook the potatoes, rotating the skillet occasionally to promote even browning, until it’s golden brown on the edges and up the sides, 10 to 12 minutes.

5. Drizzle the top of the potatoes with the remaining 2 tablespoons fat and place in the oven. Bake until the top of the kugel is deeply golden brown, the edges are wispy and crispy, and the potatoes are completely and totally tender and cooked through, 45 to 50 minutes.

6. Remove from oven and top with more pepper, chives and flaky sea salt. Slice and serve warm.

Tips

If you don’t have chicken fat and are not keeping kosher, melted butter is great substitute, otherwise, olive oil or a neutral oil like grapeseed or canola will do the trick. But given the limited ingredient list on this recipe, you really do need the rest (potatoes, onion, egg).

Vegetarian Black Bean Chili

This recipe comes from Epicurious — I made it for a soup kitchen and the synagogue, and it was a huge hit both places. The key seemed to be cooking it for a really long time.

Some recipes demand to be followed to the letter, while others are open to interpretation. This black bean chili recipe is definitively the latter. It’s delicious as is, but the genius of this cozy dish lies in its (almost) infinite adaptability. Do you love jalapeños? Add a few! Prefer pinto beans over black beans? Go wild! Are you warding off vampires? Add more cloves garlic—and godspeed to you. Others have added vegetarian “meat” crumbles, bacon, ground turkey, bison, corn, and green chiles.

A few tricks make this hearty weeknight recipe great. First, plenty of peppers and onions add sweetness and complexity, while sautéing the chili powder, oregano, cumin, and cayenne allows the flavors to build. A can of tomato sauce provides concentrated tomato flavor, which minimizes simmering time. Of course, the real fun of chili comes from piling on your favorite toppings. This recipe offers plenty of options, but once again, don’t let it limit you—crumbled tortilla chips, diced raw onion, and cheddar cheese are always a big hit.

Chef Robyn Fuoco came up with this recipe to make the most of her well-stocked pantry, and chances are, you already have most of these ingredients on hand. Serve this chili with cornbread, over mac and cheese, or poured onto baked potatoes or sweet potatoes. It’s your recipe now: Go wild.

4 servings

¼ cup extra-virgin olive oil

6 garlic cloves, chopped

2 medium onions, chopped (about 2 cups)

2 medium red bell peppers, chopped (about 1⅔ cups)

2 Tbsp. chili powder

2 tsp. dried oregano

1½ tsp. ground cumin

½ tsp. cayenne pepper

3 15-oz. cans black beans, drained, ½ cup liquid reserved

1 15-oz. can tomato sauce

Kosher salt, freshly ground pepper

Grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions (for serving, optional)

Step 1

Heat ¼ cup extra-virgin olive oil in a large Dutch oven or other heavy pot over medium-high. Add 6 garlic cloves, chopped, 2 medium onions, chopped (about 2 cups), and 2 medium red bell peppers, chopped (about 1⅔ cups) and cook until onions are softened, 8–10 minutes. Add 2 Tbsp. chili powder, 2 tsp. dried oregano, 1½ tsp. ground cumin, and ½ tsp. cayenne pepper; cook, stirring, 2 minutes.

Step 2

Add three 15-oz. cans black beans, drained, ½ cup bean liquid, and one 15-oz. can tomato sauce; stir to combine. Bring to boil, then reduce heat to medium-low and simmer, stirring occasionally, until flavors have melded and chili is thickened, 15–20 minutes. Season with kosher salt and freshly ground pepper.

Step 3

Divide chili among bowls. Top with grated Monterey Jack, sour cream, chopped cilantro, and chopped scallions if using.

Rosemary Almond Shortbreads

 I got this recipe from the Fishing Creek Herb Guild and the Barton House Garden Committee, which hosted a tea party at the Barton House on Sunday, Aug, 2, 2015.

My early music group, the Bloomsburg Early Music Ensemble, played.  And I got this recipe for rosemary almond shortbread, which immediately became one of my favorites!

This will make about 30 small cookies. I think one serving is about 4 cookies.

Ingredients:

1/2 C butter, softened

1/2 C confectioner's sugar, plus additional for rolling

1 C flour

1 Tbs finely chopped fresh rosemary

1/4 C almonds, crushed

1/4 tsp almond extract

1. Preheat oven to 350 degrees.

2. Cream butter and sugar.

3. Add flour, rosemary, almonds and extract.

4. Roll dough into small balls, bigger than a marble, but smaller than a golf ball.

5. Roll the balls in more sugar.

6. Place on parchment lined cookie sheets, then press them to about 1/4 inch thick with the bottom of a glass.

7. Bake 12 minutes. Some folks like to let them brown a little, but I like them better when they stay pale. They're from Scotland, after all, not exactly the home of golden tans.

8. Let them cool.  They'll harden up.

Variation: Use lavender, lemon extract and macadamia nuts.