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Shanus, I have a passion for sweet noodle kugles, and in my prime cooking days I made the best!
Your farfel pudding sounds wonderful, but heck lady, Pesach only comes once a year....come on, use full fat cream cheese and full fat butter-after all,, fat helps cushion the blow from all those carbs!
Hugs,
Poodlepet2
Shanus, by all means, dried fruit is my new candy! Figs, dates....a sprinkling of nuts....good stuff! Eat like Bubbe and Zede!
They knew how to circumvent the fallout from eating the "bread of our Affliction" long before exlax hit the market!
Poodlepet2
@Meezerpleezer wrote:@mustang66lady I think that whether a matzo ball is light or fluffy is personal taste. Probably most people like fluffy. DH has an identical twin who only likes matzo balls large and fluffy.
Like @sandraskates, the little cannonballs that I make are very dense/chewy on the inside and a little lighter if you will, on the outside. They are difficult to cut in half with a spoon but it can be done. I think that is why DH likes them smaller--much easier to eat. When we lived in a more metropolitan area, the Jewish restaurants all seemed to serve very light, very large matzo balls in a chicken based broth soup. I remember one place in particular, there was only 1 matzo ball in the bowl of soup and it was about the size of a tennis ball.
My mother made matzoh balls on the chewy side. That's the way I loved them, and still do. Mine turn out that way without even trying, so I guess those chewy matzoh balls are in our family genes!
Most places give you one huge soft matzoh ball that takes up the whole bowl and you hardly get any soup. I got smart and began asking for the matzoh ball "on the side." 
At our local diner, which is owned by Greeks, the matzoh balls have a hint of bacon in the flavor. I suppose they use a little lard, which actually tastes good but it's far from traditional. I rarely order it unless I have a cold.
I'll take the chewy over the fluffy any day!
@Poodlepet2 wrote:This is silly, but I am having mad cravings since yesterday for matzoh spread with a wonderful course grain mustard and topped with salami: that and DH's tuna have served as great little lunches-alongside a salad.
Giving up PB is a hardship-I am addicted! Thankfully, we have almond butter!
Me. Tradition has given me good reason to order hazelnuts: I don't know why, but that is one nut that never shows it's tasty little face down here....but I have seen recipes for homemade nutella that can be made with 3 simple ingredients: hazelnuts, cocoa powder and sugar. I have a Vitamix, but I am pretty sure it can be made in a food processor.
This is a reminder if you do have a high speed blender: you can make confectioners sugar: we aren't adding cornstarch which keeps it from getting gummy. DD is our little pastry chef and it makes me sad I can't have her decadent creations, but she makes a batch of confectioners sugar and stores it in an airtight container. We live in a high humidity area and there are no problems.
Hmm, I just caught a mistake I might have been making....DH loves U-Bet syrup, but I have noticed it's chocolate FLAVORED.....No chocolate is in it....I was just cogitating the issue? MY BAD!
Chocolate comes from beans.....For years I bought K for P brownie and cake mixes and never gave a thought to the Chocolate is probably doesn't have! Ok: I think I need to order carob along with the nuts. Is there anything I need to know about it specifically? I have never cooked with it before....oy!
Poodlepet2
@Poodlepet2- wow, are you kidding? There's no chocolate in Fox's U-Bet Syrup??? When I lived in Brooklyn as a child, I grew up on egg creams made with Fox's U-Bet chocolate syrup, seltzer and milk. U-Bet made the very best egg creams. Nobody would dare use Bosco or any other brand. It was Fox's or nothing! I bet back then, it was made with the best chocolate. Today, you have to read labels to know what you're consuming...I'm still shaking my head at this fact 
@Poodlepet2 wrote:A New Delicious Recipe for Fried Chicken Nuggets!
My DD loves cooking and is on Spring Break this week, so bless her little heart, she spent all day in the kitchen experimenting with.....fried chicken nuggets-deep fried!
She made( by feel an incredible Asian inspired marinade from soy sauce, rice vinegar, a little sake, and ginger and garlic powder. She marinated the chicken nuggets for about an hour. She simply dredged a few pieces at a time in potato starch seasoned with a little salt and pepper and deep fried them......they were incredible! Of course, I had to sample.....no sauce needed either! The texture was perfect.
I don't think this would translate well to oven frying unless you really spirited it very well with oil on both sides of the nuggets.
Uncooked potato starch is healthy for diabetics, but not so much cooked! Diluting with a little almond meal or flour would improve the carb load.
We could use a K for P soy sauce substitute which includes the use of balsamic vinegar. I forgot to mention she added a little sugar to the marinade.
There are any number of dressings that could be used as well such as Italian-raspberry vinaigrette would be the bee's knees!
We also tried coconut flour: same marinade and same method of dredging. It was incredible and there was no hint of coconut if coconut is not your thing. IF you really wanted to guild these lollies, I could see taking the marinade chicken, dredge in coconut flour-and then a quick dip in more marinade and then "squish" shredded unsweetened-or unsweetened coconut on the nuggets. These would be delicious deep fried ( isn't everything?) But they could probably be oven baked.
@Poodlepet2as far as I'm concerned, I could cut up an old shoe, dip in breadcrumbs and deep fry, and I'd eat it hahaha
@Poodlepet2 wrote:Shanus, by all means, dried fruit is my new candy! Figs, dates....a sprinkling of nuts....good stuff! Eat like Bubbe and Zede!
They knew how to circumvent the fallout from eating the "bread of our Affliction" long before exlax hit the market!
Poodlepet2
@Poodlepet2oh yes, dried fruits are sweet and yummy. But they ARE loaded with sugar. Oh, and I also had a dear Bubby and Zaydie who I miss every day of my life.
My Zadie used to eat "shav." It came in a jar and he'd pour it into a cup and drink it. I couldn't get past the smell (stink, actually). Maybe now it tastes better, or maybe it's just because I've grown up. I just looked up the ingredients:
"Our Schav, or Green Borscht soup, is made from tangy sorrel leaves, farm fresh eggs, and a hint of salt and spice. This refreshing Green Borscht can be served hot or cold—it’s delicious both ways."
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