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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.

To see amazing detail in any photo just click on it!
Don't forget to SIGN MY GUEST BOOK at the bottom of this page and/or LEAVE A COMMENT (be sure to leave your email address if you'd like a response)

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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Carrot & Cranberry Oatmeal Pecan Cookie with Cream Cheese Frosting


  • 2/3 cup flour (I use 1/3 cup whole wheat and 1/3 cup white.)
  • 1 and 1/2 sticks (3/4 cup) unsalted butter or margarine
  • 2/3 cup light brown sugar (I use 1/3 Cup Splenda Brown Sugar Blend)
  • 2/3 cup sugar (I use 1/3 Cup Sugar and 1/3 Cup Splenda Sugar Substitute)
  • 1/2 cup Old Fashioned Oats
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 egg
  • 1 teaspoon pure vanilla extract
  • 1/2 cup grated carrots
  • 1/2 teaspoon ground cinnamon
  • 2 cups coarsely chopped pecans
  • 1/3 cup dried cranberries (you could substitute with white raisins)
  • Parchment, cookie sheet, spatula, and oven preheated to 350 F.
  • Cream Cheese Recipe follows.
Here's how you do it...
  1. In a medium bowl, whisk together the dry flour, salt, baking soda, cinnamon, and oats. Set aside.
  2. In a mixer, cream the butter (or substitute) and the sugars. Scrape the bowl and beat for another 30 seconds.
  3. Add the egg and vanilla and beat on slow until blended.
  4. Fold in the dry flour mixture you set aside earlier..
  5. Stir in the carrots, dried cranberries and pecans.
  6. Spoon by teaspoonful onto parchment lined cookie sheet 3 inches apart. On a standard sheet I put 8 per sheet (do not overcrowd or they will melt together).
  7. Bake at 350F for 8-9 minutes. Watch the first batch to see how your oven bakes it. My oven has these finished at just under 9 minutes. Every oven is different. As always place the racks in the center of the oven to bake.
  8. Store in refrigerator for a crispier cookie.
Yield: 64 cookies

Cream Cheese Frosting
  • 4 oz Cream Cheese
  • 1/4 cup unsalted Butter
  • 2 cups 10X Powdered Sugar
  • 1 teaspoon pure Vanilla Extract or Lemon Extract
Here's how you do it...
  1. Mix together Cream Cheese and Butter until smooth. 
  2. Gradually add the powdered sugar and mix until smooth.
  3. Add the pure vanilla extract and blend until smooth.
  4. Put frosting into a plastic bag, squeeze to bottom, snip off a tiny corner of the bag and decorate your cookies any way you like.
  5. Store in refrigerator.
  6. Optional: sprinkle the icing with finely chopped pecans

Time Saving Tip...
While the first tray is in the oven, prepare another piece of parchment with the next batch ready to go in when the the one in the oven is done. Slide the parchment with the hot cookies onto your stove or other flat surface. Now slide the next parchment and batch right onto the hot cookie sheet and place it back in the oven to begin baking the next batch. Repeat until all the batter is used up.

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