Hazelnut Bundt Cake

Lotus Cookies

INGREDIENTS:
6 eggs, separated
1 1/4 cups sugar
1/2 cup oil
1 Tbsp Bakers Choice vanilla sugar
1 1/2 tsp baking powder
1 1/4 cups flour
10 oz. Bakers Choice hazelnut cream
Glaze:
10 oz. whip topping
6 oz. Bakers Choice baking chocolate

DIRECTIONS:
Preheat oven to 350°
Grease bundt pan and place in the freezer for 10 minutes.
Beat egg whites until stiff, gradually add sugar. Add yolks one at a time. Add remaining ingredients alternating with the
dry and liquid ingredients.
Pour mixture into bundt pan and bake for 50-60 minutes or until toothpick inserted comes out with a few moist crumbs.
Cool cake in the pan for 5 minutes, then invert onto a wire rack to cool completely.
Glaze:
Melt baking chocolate over a double boiler. Add whip topping and mix until incorporated. Pour over the bundt cake.

Lotus Cookies

Lotus Cookies

INGREDIENTS:
1 stick unsalted margarine, room temp.
1/2 cup granulated sugar
1/2 cup light brown sugar
1 large egg, room temp.
2 tsp. Bakers Choice vanilla extract
1/2 cup Bakers Choice lotus cream
2-1/4 cups flour
1 tsp. baking soda
1/2 tsp. cinnamon
1/2 tsp. salt
GARNISH:
3 squares Bakers Choice white baking choc.
2 tbsp. Bakers Choice lotus cream
Bakers Choice lotus crunchies

DIRECTIONS:
1. In a large bowl, using a hand-held mixer or stand mixer fitted with a paddle attachment, beat
margarine on a medium speed until completely smooth and creamy. On a high speed, add
granulated and brown sugar and beat until fluffy and light in color. Beat in egg and vanilla extract
until incorporated. Add lotus cream and mix until well combined.
2. In a separate bowl, whisk together the flour, baking soda, cinnamon, and salt until combined.
On low speed, gradually mix dry ingredients into wet ingredients until combined.
3. Cover dough tightly with aluminum foil or plastic wrap and refrigerate for at least 3 hours
or overnight.
4. Remove cookie dough from the refrigerator and allow to sit at room temperature for
about 20-30 minutes.
5. Preheat oven to 350°. Use a 1 inch scooper to form and roll balls. Place onto lined baking sheets,
2 inches apart. Bake cookies for 10-15 minutes. Allow to cool for 5 min. on the cookie sheet.
Transfer cookies to cooling rack until completely cooled.
6. Melt baking chocolate (double boiler) and add lotus cream. Drizzle over cookies and sprinkle with
lotus crunchies.

Nish nosh salad 

Nish nosh salad

Salad: 

Romain lettuce 

Cherry tomatoes 

Yellow bell pepper 

Orange bell pepper 

Bakers choice sour cream n onion croutons 

Dressing: 

1 cup oil  

½ cup water 

3 tbsp. Mayonnaise 

4 tbsp. Sugar 

1 tbsp. Mustard  

1 tsp. Salt 

1 tsp. Soy sauce 

Pinch of black pepper 

Fish Poppers

Fish Poppers

These fish poppers are the perfect healthy dish for adults and kids alike. Your kids will love how crispy each bite is on the outside, and just how tender they are on the inside. Plus, the crouton topping gives it an extra crunch. Choose your favorite flavor croutons and you’ll be amazed at how delicious these bites are!

Recipe:
Salmon Fish
Bakers Choice croutons, semi-crushed
Eggs
Oil

Directions:
• Give the croutons a few pulses in the food processor or crush them with something heavy such as a meat pounder.
• Cut the salmon fish into small pieces.
• Dip Salmon pieces into beaten eggs and coat with croutons.
• Heat oil over medium-high heat and fry poppers until golden. Drain on paper towels. Serve warm with your favorite dipping sauce.

———

To make these poppers in a healthier version,
use our spelt croutons and bake on 400 for 20 minutes uncovered.

Praline Ice Cream Cup

Praline Ice Cream Cup

This 6 ingredient praline mousse dessert is a must to make this Yom Tov! It’s yummy and takes just a few minutes to make!

 

Ingredients:

1 cup whip topping, defrosted
1 cup marshmallow cream
1/8 cup Bakers Choice praline paste
1 cup cornflakes (semi crushed)
3 Tbsp. Bakers Choice chocolate schmeer
1 tsp oil

 

Directions:

In a bowl, mix together the whip topping, marshmallow cream, and praline paste with hand blender and freeze for two hours.
Meanwhile, mix together the schmeer and oil, and coat the cornflakes.
To assemble, press cornflakes into mousse cups and then top with mousse.
To decorate, swirl melted baking chocolate on parchment paper. Let harden and stick them into the mousse.
Freeze and enjoy 😊

Cheese Pops

cheese pops

These cheese pops are so creamy and deliciously flavored with our white chocolate cream and lotus crunchies! It’s a great dessert to add to you Shavuos menu!

Ingredients :

2 8oz. whipped cream cheese
2 eggs
¾ c sugar
¼ cup Bakers Choice Dairy White Chocolate Cream
4 Tbsp Bakers Choice Flavored Lotus Crunchies or
Bakers Choice Chocolate Crunchies
Dairy milk chocolate bars for dipping
Dairy white chocolate bar for drizzling

Directions :

· Preheat oven to 350°
· Mix the first 3 ingredients until smooth.
· Bake for 45 minutes and mix it every 15 minutes.
· Remove from oven, add white chocolate cream
and lotus crunchies, and mix until combined.
· Refrigerate mixture for 3 hours.
· Scoop 1” balls.
· Stick 3 balls into a skewer, repeat with others.
· Freeze for 1-2 hour.
· Dip the cheese balls in melted dark chocolate and
drizzle with melted white chocolate.
Refrigerate until ready to serve.

Halva Ice Cream

Halva Ice Cream

Finish off your Yom Tov meal with this yummy halva ice cream that is so easy to prepare, whichever way you will present it!

Ice Cream :

56 oz vanilla ice cream

14 oz Bakers Choice halva cream

Chocolate Crunch Topping:

½ stick margarine

¼ cup brown sugar

2 cup rice crisp

¼ cup flour

½ cup Bakers Choice chocolate chips

¼ cup Bakers Choice parve chocolate balls

1 Bakers Choice parve caramel or chocolate spritz

Directions :

Ice Cream:

Combine vanilla ice cream and halva cream in a food processor fitted with a s blade. Pulse a few times until ice cream is completely smooth. Transfer to an airtight container and freeze.

Chocolate Crunch Topping:

In a saucepan over a low flame, melt the margarine and brown sugar, stir until smooth. In a bowl combine rice crisp, flour, chocolate chips and chocolate balls. Pour melted margarine into rice crisp and mix until well combined.

Assemble:

Fill into desired bowl:

1) Layer of chocolate crunch topping 2) Scoop of halva ice cream 3) Generous squeeze of chocolate spritz 4) Repeat  5) Top with chocolate crunch

Halva Sandwich Ice Cream

Halva Sandwich Ice Cream

Finish off your Yom Tov meal with this yummy halva ice cream that is so easy to prepare, whichever way you will present it!

Ice Cream :

56 oz vanilla ice cream
14 oz Bakers Choice halva cream

Chocolate Topping:

2 Bakers Choice Chocolate Crunch
1 Bakers Choice Chocolate Cream

Directions :

Ice Cream:

Combine vanilla ice cream and halva cream in a food processor fitted with
a “s blade”. Pulse a few times until ice cream is completely smooth. Pour into a
9×13 pan and freeze well.

Chocolate Topping:

Spread a thin layer of chocolate cream onto ice cream and top with chocolate crunch. Press down firmly and freeze. Flip ice cream onto a cookie sheet
and repeat topping directions.
Using a cookie cutter, cut ice cream into circles or any shape desired.