A culinary exchange of recipes in a virtual cookbook for the whole community to enjoy and share



Baked Clams Oreganata John S. Bradley’s Baked Clams Oreganata
About this recipe: Over 30 years ago, I signed up for cooking classes through the Wayne Adult School in Wayne. As my husband will attest to, I did not know the first thing about cooking and could barely boil water. How fortunate for me (and my family lol) that the late John S. Bradley was the instructor in the classes that I enrolled in. John was a passionate cook sharing his love of fresh ingredients, methods, timing and best of all his delicious recipes with the class. He taught me so so much about the art of cooking; I am forever grateful to him for imparting his love of the culinary arts and the world with his students and will always treasure the memories of his classes and the recipes shared. This recipe is one of my favorites and is the most requested dish that family and friends ask me to bring to their gatherings

Two cans of minced clams
Two medium to small onions (finely minced)
6-8 cloves of garlic (finely minced)
2 tablespoons of parsley (preferably Italian)
One lemon (cut in wedges
½ cup Italian Style Breadcrumbs
½ cup olive oil
¼ teaspoon of oregano
¼ cup lucatelle romano cheese
Salt to taste
Baking sheet
Clam shells (real, porcelain or aluminum)

Preheat oven to 375 degrees. Heat oil and add the onions first, then the garlic.

Cook briefly without browning. Add the clams plus the juice.

Add parsley, oregano, salt and pepper. Simmer this for about 2-3 minutes.

Turn off heat and gradually add breadcrumbs, stirring constantly until mixture is still moist
Place mixture in clamshells (porcelain or aluminum) play on cookie sheet
Sprinkle cheese on top of clams, prior to placing them in the oven.

Bake until golden –approximately 20 mixtures. Serve immediate wit

Submitted by Anne Krautheim

Hommos (Hummus)

1 can of chick peas
2 cloves of garlic
2 tbs. tahini
1 tsp. salt
1/2 olive oil
4 tbs. lemon juice
1/2 tsp. cumin

Combine ingredients in blender - blend at high speed for 2-3 minutes or until smooth.

Add extra lemon and salt if desired. Pour into a small bowl.

Garnish with fresh parsley, sprinkle with paprika and cumin powder lightly and serve.  

Delicious with Syrian pita break or carrots & celery sticks.

Note: Drain some of the liquid from chick peas and reserve if needed for a thinner dip. 

Submitted by The Sedita Family

Taratur ( Tar-ah-tour )
About this recipe: Taratur is a traditional Macedonian side dish, which is similar to Tzatziki, but it is not the same. Tzatziki is thick, whereas the yogurt for Taratur is a lot thinner, because Taratur is meant to be eaten with a spoon.

1 large cucumber, peeled and finely chopped

2-3 cloves of garlic, minced

1/2 teaspoon salt

1 cup plain yogurt 

1 teaspoon extra virgin olive oil

1 teaspoon dried or fresh mint (optional) 

Mix everything and serve in individual bowls, drizzled with some oil and mint for garnish.

Enjoy a cold, Macedonian cucumber gazpacho on its own, on a hot summer day!

Submitted by The Nestorovski Family


Baked Millets (gluten free breakfast/ lunch)
About this recipe: As gluten free whole grains, millets are an excellent option for those in need of alternatives. They are a great source of fiber, proteins, vitamins, minerals like calcium and iron, carbs and essential fatty acids that give children strength and immunity, that they need while growing up! One way to include it in your diet is this “Baked millet” A hearty, healthy, nutty, cheesy breakfast or lunch dish that is a favorite in my family! You can always tweak the recipe by changing toppings or adding them in this very easy, basic recipe!

1/3 cup millet

2 eggs

1/4 cup buttermilk

2-3 tbsp plain yogurt

1/4 tsp baking powder

salt to taste

feta cheese or any kind of cheese by choice                                            


Soak the millets overnight, rinse well and cook them for about 10 min, or until done.

Drain excess water and let them cool. In a bowl whisk the rest of the ingredients and add the millets.

Add toppings like mozzarella, feta cheese, sesame seeds or mix them in as by your preference!

Pour the mixture into a buttered dish and bake it approximately 20 min at 425F until set and has a slightly golden crust!

Serves 2. Enjoy! 

Submitted by The Nestorovski Family

Banana Oat Pancakes (Gluten free, Dairy free)
About this recipe: My son LOVES these pancakes and even makes them himself! So easy, yet so yummy! Enjoy!

• 1 1/2 cups gluten free rolled oats
• 1 Tbsp baking powder
• 1/4 tsp. cinnamon
• 2 ripened bananas
• 1 Tbsp organic pure maple syrup
• 1 Tbsp ground flax
• 1 cup unsweetened (sweetened if you like your pancakes sweeter) vanilla coconut milk
• 1 tsp. vanilla
• Preheat griddle over medium heat.

• Add all ingredients to a blender and process until smooth. It should have the consistency of a slightly thick smoothie. If it’s too thick add 1 Tbsp of milk at a time to thin. But, you still want a fairly thick consistency so they come fluffy. Let the batter sit for 5 minutes to “fluff up.”
• Pour 1/3 cup of the batter onto the pan and cook until bubbles pop up across the pancake. We like them lighter, so we flip a little before the bubbles form. Flip and cook for another 45 seconds – 1 minute.
• Serve with any topping you choose. Our favorite is organic pure maple syrup! I usually get about 9-10 pancakes out of this recipe (we make them on the smaller side).

Submitted by Jennifer Caggiano

Easy Mexican Lasagna
About this recipe: This recipe was presented at the Totowa Library's cooking class!

2 lbs. of ground beef

1 can of refried beans

1 can of green chilies

1 envelope of taco seasoning

2 Tbs. hot salsa

12 oz. of uncooked lasagna noodles

4 cups of shredded Colby Monterrey Jack Cheese (divided)

1 jar of mild salsa (16 oz.)

2 cups of sour cream

1 can of sliced black olives

3 green onions chopped

Diced tomato

Pre-heat oven 350 degrees.

In a large skillet, cook beef over medium heat until no longer pink.

Drain, stir in beans, chilies, taco seasoning and hot salsa.

In a greased 13 x 9 baking dish, layer a third of the un-cooked noodles and meat mixture.

Sprinkle with 1 cup of cheese. Repeat layers 2 times. Combine mild salsa and water.

Pour over top, cover and bake 1 hour or until heated through.

Top with sour cream, sliced olives, green onions, and remaining cheese, and bake 5 minutes.

Take out and let rest 15 minutes. Enjoy!!

Submitted by Doreen Makoujy and Lynn Tedeschi

Holiday Mac and Cheese
About this recipe: This creamy comfort food is one that our family traditionally makes on Christmas Eve to go along with a ham!

1 lb elbow macaroni
6 Tbsp butter or margarine
1/2 cup finely chopped onion
1/4 cup all-purpose flour
1/2 tsp salt
1 dash of pepper
4 cups milk
1 lb sliced American cheese (torn into small pieces)

Melt margarine. Cook onions in margarine until tender.

Combine flour, salt and pepper and add to onion mixture.

Add milk all at once and stir and cook and stir until thickened and bubbly.

Add cheese a little at a time while stirring until all the cheese is melted.

Cook and stir a minute or two more. Stir sauce into cooked macaroni and serve!

Submitted by The Swetlitschnyj Family

Plant-Based Gluten Free Chickpea Meatballs
About this recipe: I grew up in an Italian family, so to have a plant-based and allergy-free version of an Italian dinnertime staple makes me smile! My family approves and gives these 2 thumbs up! Hope you enjoy! :)

Chickpea Italian Meatballs:
• 1 small onion
• 5 cloves of garlic
• 1/3 cup pumpkin seeds
• 2 tbsp flax meal mixed with 1/4 cup water
• 1 tbsp extra virgin olive oil
• handful of basil
• 15 oz chickpeas, 15 oz can or 1.5 cups dried, soaked, cooked
• 1 tsp oregano
• ½ tsp parsley
• 1/2 tsp salt, less or more depending on the chickpeas
• ¼ tsp red pepper flakes (omit if not desired)
• 2 tbsp nutritional yeast or plant-based parmesan “cheese”
• ¼ C Quinoa flakes or gluten free bread crumbs

1. Heat 1/2 tsp oil or simply a little water in a skillet over medium heat. Add the onion and garlic and cook until translucent
2. Pulse the pumpkin seeds in a food processor until a coarse meal. Add the onion mixture and the rest of the ingredients and pulse to combine.
3. Transfer chickpea mixture to a bowl. Add quinoa flakes and mix in. Taste and adjust salt and flavor.
4. Chill for 10 minutes. Preheat oven to 425 degrees F.
5. Make meatballs of the mixture and place on parchment lined sheet. 1 to 1.5 inch meatballs (16 to 18). Bake at 425 degrees F for 25 minutes or until golden.
6. Serve with gluten free pasta or zucchini noodles with spaghetti sauce. Enjoy!

Submitted by Jennifer Caggiano

WW Eggroll in a Bowl
About this recipe: Serving size is 1 1/2 cups for zero points if using chicken or shrimp.. I used shrimp (chopped) and added it to the mixture after the cole slaw, because it cooks quickly,
Can also be wrapped in eggroll wrappers and cooked in an air fryer for an additional point or two!

1 tsp minced ginger
4 1/2 cups packaged coleslaw mix
3 medium scallions
3 Tbsp low sodium soy sauce
1 1/2 tsp sesame oil
1 pound ground chicken (98% FF)

1. Brown our choice of meat in a medium non stick pan or wok until cooked through then add the ginger.
2.Add so sauce and sesame oil.
3. Add full bag of coleslaw, stir until coated with sauce.
4. Add chopped scallions , mix thoroughly and cook over medium high heat until cole slaw has reduced by 1/2.

Submitted by Lynn Tedeschi

Stuffed peppers Macedonian Way
About this recipe:  Another traditional dish, a must try! Any kind of peppers can be used, as the matter of fact, you can even use tomatoes, cored onions, eggplants or zucchini. Today on the menu were, farmers market peppers variety.

1 large onion / finely diced

1 large carrot / finely grated

1.5 pounds ground meat

salt, pepper

1 tbsp sweet paprika

1 cup white rice/ sorted and rinsed

2 tbsp of finely chopped parsley

1 tomato  

1 tbsp spice " Vegeta" /mix of dried vegetables -optional

8-10 large peppers/ washed, cored and deseeded

2 tbsp.oil

approx.4 cups of water

1 tsp flour-optional/ or rice flour for GF

Preheat oven to 420°F.

In a frying pan add the oil, carrots and onions, cook for 5 minutes or until softened.

Add meat to the pan, season and cook for 8 – 10 minutes or until no pink remains.

Add rice, paprika and parsley in the end.

Fill the peppers with the prepared mixture. Use teaspoon for filling.

You can close the peppers with pieces of tomato or potato, or the saved stems.

Grate the tomato in a deeper roasting pan and arrange the peppers.

Poke them a few times with a fork or knife.

Mix 1 tsp of flour with 1 cup of water and use the same frying pan to boil the water before adding it to the roasting pan. Add more water if needed, as the peppers should be halfway covered with it. Cover and cook approx. 45 to 50 minutes, remove cover and cook for 10 minutes longer or until peppers are nicely roasted and the rice is cooked. There should still be sauce in the pan after the meal is done.

We like to enjoy our peppers with a side of a cold yogurt sauce ( Tarator) rec. to be posted.

Tip: Washed, deseeded peppers can be frozen and stuffed when needed without defrosting.

Submitted by The Nestorovski Family


Avocado Banana Muffins
About this recipe: These are delicious and allergy friendly to accommodate our families dietary restrictions!! Plus they are healthy and refined sugar free!

1 large ripe avocado or 2 small avocados
1 very ripe banana
1/2 cup coconut milk or milk of choice
2 flax eggs (1 flax egg= 1 TB Flaxmeal + 2 TB) or 2 large eggs
2 tablespoons pure maple syrup (or honey – only for kids over 1 year)
1 teaspoon baking soda
2 cups flour of choice

(for Grain Free I use 1 cup Cassava flour, 3/4 cup Tigernut flour and 1/4 Cup coconut flour)
1/2 cup chocolate chips

Mash banana and avocado first in a large mixing bowl.
Add all wet ingredients and mix well.
Add dry ingredients – mix well.
Fold in chocolate chips.
Put in greased or lined mini muffin tin. Bake 350 Degrees Fahrenheit for 10-12 minutes or until center is fully cooked (so toothpick comes out clean). Mine take about 14 minutes!
If you use a large muffin tin bake for 12-15 minutes or until the center is fully cooked at 350 degrees Fahrenheit.
Makes about 24 mini muffins. Enjoy!

Submitted by The Caggiano Family

Beer Cookies
About this recipe: These traditional sweets are usually made during the lent period before Easter and that makes them a vegan friendly deserts! They have a specific aroma from the beer, and it is not necessary to use any kind of additional essences or vanilla, except for a lemon wedge in the syrup. This recipe has been cherished and saved for almost 100 years in my family, and it is quite simple!                                                      


1 cup lager beer/ hefe weissbier

1 cup canola or sunflower oil

2 1/2 cups + 1 heaping tbsp flour

1/2 cup semolina

4 tsp baking powder



Chopped walnuts and apricot or peach preserves


1 1/2 cup sugar

1 1/2 cup water

1 Lemon wedge


Finely ground walnuts


First boil the sugar and water for the syrup for 5 min and add the lemon at the end. Let it cool completely. While the syrup is cooling mix everything for the dough with a wooden spoon, it will be a soft greasy dough. Divide it in to 24 balls and flatten each in your palm, adding chopped walnuts, approximately 1/4 of a walnut and 1/4 tsp of the preserves. Close them while gently pressing, and arrange them on a non greased, baking sheet lined, cookie tray. Bake for approximately 20-25 min on 400F until they have a nice light golden color. While still hot dip few at a time in the cooled syrup letting them sit for a few seconds. If you have more syrup left, repeat again and then go roll each cookie in ground walnuts. Arrange them in one layer, and let the flavors soak over night! Enjoy them the next day if you can resist!

Submitted by The Nestorovski Family

Candied Pumpkin Preserves
About this recipe: Tis the season for pumpkin everything! This year I managed to grow only one, or should I say, this year the squirrels missed one! It was a very precious one and so I decided to preserve it and enjoy it for at least some time, and  even share a small jar with our dear neighbors, who witness my daily saga with the big and little critters in my flower and vegetable garden. This preserving or making candied pumpkin, is also made in many countries, has different names, but the ingredients and the process is the same. If you enjoy the pumpkin flavor, sweet pumpkin pie, this is a must try! The process might seem long, but the final crunchy on the outside, sweet and soft inside pumpkin bites, floating in a fragrant sweet syrup, surely is a treat for your taste buds.                                                     

-2 pounds peeled and cleaned pumpkin / white pumpkin, yellow pumpkin, butternut squash/ cut into cubes approx. 1x1.5 inch. A crinkle cut knife will do a great decorative job here (dollar store one is just perfect)

-1/2 gallon water

-1/4 cup food grade pickling lime like Mrs. Wage's brand 

Let the pumpkin pieces sit in the lime water for 2 hours making sure they are completely submerged, then rinse really well for 4-5 times in clean water.


In a large pot over medium heat dissolve 

- 10 cups of water

- 6 cups of sugar 

Add the pumpkin cubes and let it cook on medium heat for approximately 2,5 to 3 hours, until the pieces change color and start turning translucent. 

Add 1 tablespoon fresh lemon juice, let it simmer for 5 min more and remove the pot from heat. Cover it tightly with damp kitchen towel, and let it sit until its completely cold. Store it in clean jars or glass containers in the refrigerator or process your jars in a water bath for longer lasting.


Note: Add your favorite pumpkin spices, like cinnamon stick, cloves, orange peel, cardamom pods, lemon slices, vanilla, halfway during cooking and discard them before storing in jars, and maybe add walnut pieces when its cold, right before storing ! Delicious either way!

My grandmother would make this pumpkin preserve, mixing it with young baby eggplant, peeled and sliced and white seedless grapes, all set in lime water before cooking, to keep their shape and firmness. I do like to keep those traditions in my family and have done this way as well! 

Now I am off to stir my homemade plum marmalade, my children's favorite! 

Submitted by The Nestorovski Family

Easy Ricotta Cake
1 Box of Duncan Hines butter recipe yellow cake mix
2 lbs. Ricotta cheese
3 eggs
1/2 cup of sugar
1 teaspoon of vanilla
9 x 13 x 2 pan, sprayed with Pam

Mix ricotta cheese, eggs, sugar and vanilla
Mix the cake mix according to directions and pour into pan
Pour cheese mixture over cake mix
Bake 350 45-55 minutes

Submitted by The Makoujy Family

Gluten Free, Vegan, Paleo Almond Bars

Shortbread Ingredients

2 cups almond flour

2 tablespoons coconut flour

1/3 cup melted coconut oil

1/3 cup pure maple syrup

1 teaspoon vanilla

Caramel Ingredients

1/2 cup creamy almond butter

1/3 cup melted coconut oil

1/3 cup pure maple syrup

1 teaspoon vanilla

1/4 teaspoon salt (if nut butter isn't salted)


Chocolate glaze                                                    

1/4 cup semi sweet vegan chocolate morsels/ enjoy life brand works great/ 

1 tsp coconut oil


Preheat oven to 350° and line a 8x8 pan with parchment paper or two bread loaf pans. 

In a medium bowl, combine almond flour, coconut flour, coconut oil, maple syrup and vanilla. Mix until well combined. Press into the bottom of the prepared pan and bake for 11-13 minutes, or until sides are slightly brown. Let cool while preparing the next layer.

In a medium bowl, combine almond butter, coconut oil, maple syrup, vanilla, and salt. Mix until completely smooth. If needed, microwave in 10 second increments to make mixing easier. Pour over cooled crust and place in the fridge to harden. Refrigerate 1-2 hours.

Once the caramel mixture is hardened, prepare the chocolate glaze. Melt the chocolate, mix in the coconut oil and pour over the caramel layer. Refrigerate until hardened- about an hour.

Once the chocolate is set, remove the candy by pulling up on the parchment paper. Place entire square on a cutting board and cut in half one way and in eighths the other way, creating 16 candy sticks. 

Store in fridge. Tip: warm the knife before cutting, for smooth sides!  Enjoy! 

Submitted by The Nestorovski Family

Gluten Free and Vegan Chocolate Chip Cookies

2 cups almond flour (or almond meal for a cakier texture)

1/4 cup coconut oil , melted (non-vegans can use butter)

1/4 cup pure maple syrup (at room temperature)

1/4 teaspoon sea salt

1/2 teaspoon baking soda

2 teaspoons vanilla extract

1/2 cup dark chocolate chips - dairy free if vegan (or cacao nibs, for sugar-free)


Preheat the oven to 350F and line a baking sheet with parchment paper to prevent sticking.

In a medium bowl, whisk together the almond flour, salt, and baking soda. Add in the melted coconut oil, maple syrup and vanilla extract and stir again.

Fold in the chocolate chips, then drop batter by rounded tablespoons onto the prepared baking sheet. Use your fingers to flatten and shape the cookies to your liking-- they will NOT spread when baked, so make them the shape you want.

Bake at 350F for 8-9 minutes, until the edges are lightly golden. The darker they get, the crispier they will be.

Allow to cool on the pan for 10 minutes, then serve warm or allow to cool to room temperature. These cookies can be stored at room temperature for 24 hours, but they will start to dry out if not stored in an airtight container. For best shelf life, I recommend storing them in an airtight container in the fridge for up to 2 weeks, or in the freezer for up to 3 months. 

Submitted by The Nestorovski Family

Gluten Free and Vegan Donuts
About this recipe: Healthier donuts, that are protein packed, not fried, not overly sweet and perfect for dark chocolate lovers, like my girls! They are also top 8 allergy free!

1/2 cup garbanzo bean flour

2 tbsp. coconut four

1/3 cup cocoa powder

1 1/2 tsp baking powder

1/2 tsp baking soda

1/4 cup liquid sweetener like maple syrup

1/3 cup non dairy milk/ or coffee sweetened by choice- brings out the chocolate flavor

1/2 tsp cinnamon

1 tsp vanilla essence

2 tbsp oil

1 tbsp apple sauce or pumpkin puree

Melted vegan chocolate (around 3 tbsp and 1/2 tsp coconut oil) for the glaze and sprinkles or glaze by choice

Mix everything and bake in a donut shaped pan in the oven for approximately 15 min at 375F or use a mini donut maker. Glaze and enjoy!

*Fill a ziplock bag with the batter and cut a corner, for easier handling, when filling the holes of the pan or the donut maker.

*I use a convenient mini donut maker- makes 15-16 mini donuts! 

Submitted by The Nestorovski Family

Grandma Ann’s Honey Balls (Struffoli)

4 Cups of Flour

1 Cup of Sugar

6 Eggs

1 Small Bear of Honey

1 Small container of colored sprinkle balls

Vegetable oil for frying


Mix all ingredients well in a bowl. 

Roll out the dough to a thin pencil texture. 

Cut into small pieces and fry in hot oil. 

Drain on paper towels.

When all honey balls have been completed, place on a serving dish. 

Pour 1 jar of honey over the balls and mix well. 

Then sprinkle with colored sprinkle balls.

Submitted by Jaynie Brusco

About this recipe: My babcia taught my mom and my mom taught me. I am passing the tradition of these cookies down to my daughters. They are delicious little Polish treats!

1/2 lb cream cheese

1/2 lb butter

2 cups of flour

powered sugar

fruit preserve fillings

2 top sweet cream


Mix cream cheese, butter and flour together like a dough.

Form ball and then moisten with sweet cream.

Wrap in wax paper and place in fridge overnight.

Roll out dough to a thin level and cut into squares.

Add a teaspoon of filling to the center and pinch corners closed.

Place on parchment paper on cookie sheet and bake at 350 til golden brown.

Remove and sprinkle with powered sugar.

Submitted by Alisa Zvalaren-Nordt

About this recipe: Gerry Eastman, longtime Totowa resident and former elementary school teacher for the Totowa School District, has been baking Krakelingen cookies annually since she was a little girl. Krakelingen are traditional Dutch Christmas cookies.

1 Pound of High Grade Butter (we use Keller’s)

2 Cups of Flour

Scant ½ Cup Ice Cold Water

1 Cup Granulated Sugar


Place the butter (hard from the refrigerator) in a mixing bowl. Gradually add the flour, using a pastry blender and cutting the dough into smaller than a dried split pea. Gradually add the ice cold water to the dough.

Roll out the dough on a lightly floured board. (Too much flour makes the dough too tough) to about 1/8” thickness. Then form the dough into a log, wrap in wax paper, and refrigerate 1-2 hours.

Remove the dough from the wax paper and roll out again. Form the dough again into a log, wrap in wax paper and refrigerate overnight.

The next day, repeat roll out (lightly floured board) to form a rectangle 16-18” long.

Cut the rectangle crosswise so that you have two 8-9” long rectangles. Cut each rectangle into ½” strips that are 8-9” long.

Place one cup of granulated sugar in a plastic bag.

Remove a strip of dough from the board by grasping one end and using a lightly floured spatula, gently freeing the strip from the board. Place the dough strip in the bag of sugar and shake it until thoroughly coated.

Remove the strip from the bag and place it on an ungreased cookie sheet. Form the strip into a figure 8, tucking the cut ends under the cross over and pinching them together.

Bake for 8-10 minutes at 350 degrees until the edges are lightly golden brown. Cool on the tray for a few minutes so they can be handled, and then remove them to wire cooling racks.

Layer on wax paper in a tight-lidded container. These cookies keep well for 1-2 weeks. To keep longer, store in the refrigerator. They freeze well for longer storage.

Submitted by Gerry Eastman

No Bake Cheesecake
Graham Cracker Crust:
12 whole graham crackers
1 Tbsp sugar
8 Tbsp unsalted butter (1 stick) melted 

 No Bake Cheesecake filling:
12 oz cream cheese- room temperature
2/3 cup granulated sugar
1 1/4 cups Heavy whipping cream- chilled 
12 oz mascarpone cheese 
2 Tbsp freshly squeezed lemon juice
14 grams unflavored gelatin- 2 packs 
1cup fresh strawberries

Strawberry topping: 

1 cup strawberries
1 cup water
1/4 cup sugar
1 tbsp lemon juice
7 grams unflavored gelatin bloomed in 3 tbsp.water
red food coloring/optional 
6-8 fresh strawberries 

Oil the bottom and sides of a 9” springform 
In a food processor, process all the ingredients for the crust and press evenly on the bottom of the pan. Freeze 15 minutes or refrigerate 30 minutes for crumbs to set
In a large mixing bowl, combine the cream cheese and the granulated sugar. Beat on medium/high speed until fluffy and smooth.
In a separate bowl beat the heavy whipping cream, until fluffy and add the 12 oz mascarpone until well combined and smooth. 
In a bowl, add 1/2 cup cold water, mix in the gelatin and let it bloom, to absorb the water. Microwave gelatin for 30-35 seconds,mixing halfway, until is fully dissolved and looks clear.  

With mixer on med-low speed, combine the mascarpone cream filling with the cream cheese filling and  gradually add the gelatin and beat until well incorporated.

Divide the filling in to the same two bowls again and add the pureed strawberries in one / or skip this part and add to the entire cream cheese filling.

Cut 6-8 strawberries, or as much is needed to cover the sides of the springform. 

Carefully fill in the springform with the cream cheese filling, making sure the strawberries stay in place and cover with plastic wrap. Refrigerate at least 4 hours.
For the strawberry topping, blend the strawberries with the water, add the sugar and let it simmer in a pot, on low heat for 10 min. Strain it through a fine mesh strainer while hot and add the bloomed gelatin until completely dissolved, add the lemon juice and red food coloring. Let the syrup cool before spooning over the chilled cheesecake. Let it set overnight and enjoy.
Tip. Run a blunt knife around the edges of the springform pan, then warm up a wet kitchen, cloth towel in the microwave, and rub it around the sides of the springform pan, to easily remove the ring.

Submitted by The Nestorovski Family

Skinny Classic Cornbread (WW Friendly)
About this recipe: I made the recipe into muffins for portion control purposes. i reduced the baking time to between 8-10 minutes. The smart points are 2 for each portion. Any additional condiments will add additional points.

1 cup skim or unsweetened almond milk
1 tsp vanilla extract
4 eggs separated
4 Tbsp Light butter made with canola, meted
1 cup yellow cornmeal
2 cups self rising flour
3/4 cup zero point white granulated sugar substitute (recommended Lakanto Monk Fruit
Baking Sweetener)
1 tsp baking powder
1/2 tsp salt

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13 inch baking pan with non stick cooking spray. Set aside.
3. In a large mixing bowl, combine egg yolks, vanilla and meted butter and stir.
4, Add the cornmeal, self rising flour, sugar, skim milk, salt and baking powder.
5. Stir until JUST combined Do no over mix.
6. In a small separate mixing bowl, beat egg whites until stiff peaks form.
7. Fold in egg whites into the batter.
8. Pour batter into prepared 9 x 13 baking pan.
9. Bake for 25-30 minutes or until an inserted toothpick comes ot clean.
10. Cut into 24 equal servings.
11. Serve with melted butter or honey for additional points,

Submitted by Lynn Tedeschi

Tiramisu Cupcakes

1 box of favorite vanilla cupcakes mix ( 24 cupcakes)

16 oz cream cheese

1 3/4 or 2 cups powdered sugar

2 tsp vanilla extract

3 cups of heavy whipping cream

1 cup of strong coffee

Cocoa powder


Bake cupcakes as per the box instruction and let them cool.

While they are cooling prepare the frosting.

Beat the cream cheese with the powdered sugar and vanilla essence.

Whip the chilled heavy cream and fold it in the cream cheese- do not over mix! 



Make few holes with a toothpick or a skewer in the cupcakes.

Dip and hold the top of the cupcakes in the cooled coffee for few seconds.

Sprinkle more coffee on the top if needed.

Let them sit for 10-15 min before frosting and lastly sift the quality cocoa powder!  (Tip: sweeten the coffee as per your taste with sugar or light corn syrup, add 1 tbsp of Kahlua, Tia Maria or other coffee liqueur for a stronger kick ) Enjoy! 

Submitted by The Nestorovski Family


Apple Cider Sangria

About this recipe: Great Cocktail for the fall and Thanksgiving

One bottle of white wine (your favorite)
2-1/2 cups of Fresh Apple Cider
1 cup of Carbonated water or club soda
1/2 cup Vodka
Cinnamon Sticks
2 Apples Sliced
2 Cinnamon Sticks

Add all ingredients to a large pitcher, let sit, except carbonated water add before serving, serve over ice

Garnish with additional fruit and cinnamon sugar mixture to rim the glass

Submitted by Debbie Andriani

Dirty Shirley

About this recipe: My dad would always buy me a Shirley temple when we went to his V.F.W in Passaic. It stuck with me as I got older and I added the vodka.

vodka, grenandine,sprite, maraschino cherries for garnish.

1 shot of vodka,

1/2 cup of sprite,

1 shot of grenadine,

as many cherries as you want!

Mix together and enjoy!

Submitted by Alisa Zvalaren-Nordt

Italian Old Fashioned

1.5 ounces Bourbon Whiskey (We like Woodford Reserve)
.75 ounces of Disarrono Amaretto
3 dashes of Orange Bitters

Stir all of the above in a glass with a large ice cube. 

Optional: Serve with an orange wedge and Woodford soaked cherry.

Submitted by Uncorked - 650 Union Blvd.

Strawberry Lemon Fizz

1.5 ounces of your favorite Vodka (We like Tito's)
3 Lemon Wedges
1 Strawberry (without stem/greens)
Simple Syrup to taste
Seltzer Water to fill the glass

Muddle lemons, strawberry with a splash of simple syrup.
Mix in vodka and seltzer water

Submitted by Uncorked - 650 Union Blvd.


Phone: 973-790-3265

Front Desk: Ext 10

Children's Room: Ext 13

537 Totowa Road

Totowa, NJ 07512

Email the Director


Monday - Thursday: 10:00 am - 5:00 pm

Friday: 10:00 am - 6:00 pm

Saturday: 10:00 am - 3:00 pm

(Closed Saturday until further notice)

© 2020  All Rights Reserved by Borough of Totowa Public Library

This site was designed with the
website builder. Create your website today.
Start Now