What is a Balaboosta?
Balaboosta (n.)(bah-lah-b00-sta) A Yiddish term meaning the perfect housewife, homemaker, wonderful mother, cook, and gracious hostess. She does it all and does it well.
I make simple food with easy recipes and I like to try new things. My family and friends love my cooking and always ask me to share, with them, what I know about food, flavor, and technique.
I'm not a professional chef and I've had no formal culinary training. What I know and do in the kitchen comes from three women...Nana, Grandma Della, and Rose, my mom. Each one of them knew more about putting a meal on the table than any fancy chef in a white hat. They were the ultimate
Balaboostas.
What I offer you is a lifetime of experience in the kitchen with my compliments and theirs. I hope they'd be proud. I will bring you my recipes as I make them with photos of the actual food I'm preparing. I'm no professional photographer either but I promise, my food will speak for itself in every picture.
The food on my table isn't stacked in a trendy tower.
Instead, my food is stacked with flavor and full of my passion for cooking. So please come in, make yourself comfortable, and enjoy.
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Disclaimer: While most of my recipes are "Jewish Style", I do sometimes cook with pork. This might have been a great disappointment to some but my grandmothers knew that I live in modern world. I light Shabbos candles religiously but I have to admit...I do not keep a Kosher home.
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RETURN TO MY MOST RECENT RECIPES
There are zillions of recipes for peanut butter, oatmeal, and chocolate chip cookies and they're all good.
Fuse all three (taking away half the sugar) and you end up with a big winner. Be sure to have lots of cold milk on hand when you serve these to enhance your cookie experience.
Ingredients...
- 1 and 1/2 cups old-fashioned rolled oats
- 1 cup all-purpose flour
- 1 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter OR margarine softened
- 1/2 cup granulated sugar
- 1/2 cup granulated Splenda Sugar Substitute
- 1/2 cup firmly packed Splenda Brown Sugar Blend
- 1 tablespoon pure vanilla extract
- 1 cup low fat peanut butter
- 2 large eggs
- a small bag (12 oz) semisweet chocolate chips
Here's how you do it...
- Pulverize 1 cup of the oats in your food processor.
- Into a large bowl add the ground oats, remaining 1/2 cup whole oats, white and whole wheat flours, baking powder, baking soda, and salt. Stir and combine thoroughly.
- In a separate large bowl with an electric mixer OR using your stand mixer, cream the butter and all sugars until fluffy and pale in color.
- Add the vanilla and peanut butter. Mix.
- Add the eggs, one at a time. Mix.
- Add the flour mixture gradually. Mix.
- Add the chips and ground chocolate. Mix gently, only enough to combine.
- Use a small cookie scoop (or drop by spoonfuls) and place 2 inches apart on parchment lined baking sheets.
- Press gently with the heel of your hand to flatten the dough Just a bit.
- Keep the cookie dough in the refrigerator when not in use.
- Bake at 325F for 12-14 minutes.
- Transfer cookies to a rack to cool.
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