Will I be stripped of my Nice Jewish Girl status if I tell you that the Moskowitz family actually has some pretty sweet Christmas traditions? We are spiritually, religiously and culturally Jewish and so do the usual Chinese-food-and-a-movie thing on Christmas eve along with all the other Israelites in my hometown of Santa Rosa, CA. But after that, it’s Moskowitz Secular Christmas Time.

After our chop suey and egg rolls, we head back to my parents’ house where my mom gives us all special Christmas eve pajamas (Yes, I realize that I am almost thirty. She gives them to my fifty-eight-year-old dad too.). We all put on our new pajamas, sip spiked eggnog and and listen to my father play the piano (Do you hate me for my nauseatingly nuclear family yet? Hope not.). In the morning, we exchange presents and eat an extravagant breakfast courtesy of my mom, consisting of mimosas, coffee, eggs, bacon and monkey bread—a lovely, sticky, caramel-y combinations of fluffy biscuits, cinnamon, melted brown sugar and butter. Lots of butter.

Most people make monkey bread using canned biscuits and, though it’s delicious any way you make it, I wanted to give it a shot using a fresh egg-y yeasted bread dough. The result: scrumptious. Like one big brown-sugary cinnamon roll.

I don’t own a Bundt pan, which is what is typically used for monkey bread so I went free-form and it worked just fine. Feel free to use a Bundt pan if you have one though—it’ll ensure a prettier, more cohesive result.

• ingredients
• 1 cup warm (but not hot) milk $1.50 for a pint
• 1 packet yeast $1.50 for 3
• 2 tbsp honey Pantry
• 1 egg $1.50 for 12
• 8 tbsp (1 stick) unsalted butter, melted, divided $1
• 2 3/4 cups all-purpose flour, plus more for rolling Pantry
• 1 tsp salt Pantry
• 1 cup (packed) dark brown sugar Pantry
• 3 tsp ground cinnamon $1.50 for 1 oz.

Total Cost of Ingredients $7

Directions

Preheat oven to 350. Grease a baking sheet or Bundt pan liberally and set aside.

Combine the milk, yeast and honey in a large mixing bowl and set aside, allowing it to activate for 2-3 minutes. Add the egg, 4 tbsp of the melted butter, the flour and the salt and stir well to combine. Continue stirring until a soft dough forms. Turn the dough out onto a floured surface and knead for about 8 minutes (this can also be done in a food processor or stand-up mixer for about 4 minutes). Transfer kneaded dough to a lightly oiled bowl and cover. Let rest in a warm spot for 30 minutes.

Combine the brown sugar and the cinnamon in a bowl. Stir well and set aside. Set the remaining melted butter in a small bowl next to the brown sugar-cinnamon mixture.

Turn risen dough out onto a lightly floured surface and use your hands to pat it into a 6” x 8” rectangle. Use a sharp knife to cut the dough into about 48 1” squares.

To form the bread, lightly flour your hands. Pick up a square and roll it gently between your hands until you have a round ball. Dip it in the butter and then immediately into the brown sugar-cinnamon mixture and place it on the prepared pan. Continue with the remaining dough, butter and brown sugar-cinnamon mixture, piling the balls on top of each other in sort of a stacked wreath.

Cover loosely with plastic wrap and let sit for fifteen minutes in a warm spot.

Remove plastic wrap and bake monkey bread for 25-30 minutes, or until brown and sticky. Serve immediately.

Serves 4-6.

Sometimes food is like a time portal, and nothing takes me back like Sour Cream Raisin Pie. In 1997 I left sunny South Florida to attend Macalester College in chilly Minnesota. Upon arrival, I was exposed to all kinds of unique foods; to foreign recipes like “cookie bars” and delights made with dried fruit – prunes, raisins, coconuts, and dates. My favorite, and I know it sounds strange, is Sour Cream Raisin Pie. This pie is like a custardy, homey, comfort food version of cheesecake. I shared this recipe with Gabi because it qualifies as “BrokeAss” and because Midwestern cuisine deserves some props – especially during wintertime. I experimented with this recipe, scarfed down an initial slice, took a second slice, and for a few bites, I was in St. Paul, shag carpet and all – Oh sure, you betcha!

• Ingredients
• 1 cup raisins $3 for 15 oz.
• 2/3 cup sugar Pantry
• 3 tbsp corn starch $2 for 16 oz.
• pinch salt Pantry
• pinch ground cloves $1.50 for 1 oz.
• 1/2 tsp cinnamon $1.50 for 1 oz.
• 1 cup sour cream (full fat) $1.75 for 8 oz.
• 3 egg yolks $1.50 for 12
• 1/2 cup half and half $1 for a pint
• 1 pre-made pie shell, baked according to directions $3 for 2
• whipped cream (optional)

Total Cost of Ingredients $15.25

In a small saucepan, put raisins in enough water to cover and boil. After it boils, turn off heat and set aside.

In a large saucepan, mix dry ingredients: sugar, cornstarch, salt, cloves and cinnamon. Stir in sour cream. Beat in egg yolks. Add half and half. Cook over medium heat, stirring constantly, until pudding comes to a boil and is very thick (keep stirring – don’t give up!). Remove from heat.

Drain raisins, reserving 1/2 cup “raisin juice”. Stir juice into filling. Add raisins. Pour into baked pie shell.

Serve warm or (preferably) cold with whipped cream. Store in the refrigerator.

I really, really wanted to call this Chicken Quick-a Masala, but I figured that the tiny smidgen of credibility I’ve garnered in my food-writing career thus far would probably be revoked if I employed such a cheesy pun.

That said, it’s amazing how quickly this deeply flavorful and rich Indian take-out staple comes together. I like to keep it a bit lighter than traditional Tikka Masala, so I use non-fat Greek yogurt, as opposed to whole-milk, as well as half-and-half instead of heavy cream. I also throw in some fresh spinach to increase the fiber content. If you prefer your Tikka Masala creamier and veg-free, feel free to use whole milk yogurt and cream and to skip the spinach.

The higher price tag is mostly due to the spices, so, if you have a decent spice collection already, you should end up spending a fair bit less than the amount listed. For super-cheap Indian spices, go here.

• ingredients
• 1 cup low-fat or non-fat Greek yogurt $1.50
• 2 garlic cloves, minced Pantry
• 1 1” piece ginger, peeled and minced $0.50
• 1 tsp cinnamon $1.50 for 1 oz.
• 2 tsp. paprika $1.50 for 1 oz.
• 1 tsp ground cardamom $1.50 for 1 oz.
• 2 tbsp honey Pantry
• salt and pepper Pantry
• 2 boneless, skinless chicken breasts, cut into 1” chunks $5
• 2 tbsp unsalted butter 1 for a stick
• 1 onion, diced $1.50
• 4 tsp. curry powder $1.50 for 1 oz.
• 1 cup half-and-half *
• 1 6-oz. can tomato paste $1
• 2 tsp (or more/less to taste) Sriracha or other smooth Asian chili sauce $2 for 16 oz.
• 2 cups fresh baby spinach leaves $1

Total Cost of Ingredients $19.50

Directions

Whisk together the yogurt, garlic, ginger, cinnamon, paprika, cardamom, honey in a mixing bowl. Season with salt and pepper to taste. Add the cut-up chicken and mix well to ensure all chicken is well-coated. Cover bowl with plastic wrap and refrigerate for at least 30 minutes (or for as long as overnight).

Heat the butter in a large frying pan over medium heat. Add the onion and cook for 3-4 minutes, or until translucent. Add the curry powder and cook for another 1-2 minutes, until very fragrant.

Add the half-and-half and stir well to make a creamy yellowish sauce.

Stir in the tomato paste and stir well.

Use a rubber scraper to scrape the chicken and all of its marinade into the half-and-half mixture. Stir well and cook until the mixture comes to a light simmer, then reduce heat to medium-low and cook for 12-15 minutes, or until chicken is fully-cooked (but still tender). Just before serving, stir in Asian chili sauce and spinach.

Serve over rice or with naan.

Serves 3-4.

Whenever I cook dinner for my friends Henry and Elliot, they request caramelized pears over vanilla ice cream for dessert. It’s incredibly easy—just sliced pears that I cook in a little butter, brown sugar and vanilla—but the result is a luxurious and deeply flavorful ad-hock warm fruit compote that makes the ice cream melt into rich little caramel-y pools.

The same flavor pairing works well in this simple bread pudding. It’s perfect by itself, but a scoop of cold vanilla bean ice cream or fresh whipped cream will put it over the top.

• ingredients
• 1 stick (8 tbsp) unsalted butter, divided $1 for a stick
• 3/4 cup brown sugar Pantry
• 1 tsp vanilla $4 for 4 oz.
• 1 pint half-and-half, divided $1
• 4 eggs $1.50 for 12
• pinch of salt Pantry
• 1 baguette, cut into 1” cubes $1.50
• 2 Bosc or Bartlett pears, cored and diced $1.50

Total Cost of Ingredients $10.50

Directions

Preheat oven to 325 degrees F. Butter 6 individual ramekins or 1 large baking dish (9“x13”).

Melt the butter in a small saucepan over medium heat. Transfer half of it to a mixing bowl and set aside.

Add the sugar to the remaining butter in the pot and stir over the heat until the sugar melts. Add the vanilla and 1/8 cup of the half-and-half and whisk together to form a creamy caramel. Cook for 1-2 more minutes and remove from heat.

Whisk together the reserved butter, the remaining half-and-half, the eggs and the salt. Add bread cubes to bowl and stir well to ensure they are all submerged in the liquid. Let soak for 10 minutes.

Stir in diced pears and caramel mixture and transfer bread custard to prepared ramekins/baking dish. Cover tightly with foil.

Bake for 40-45 minutes with the foil on, then remove foil and bake for 10-12 minutes or until the top is golden-brown.

Serve warm with ice cream or whipped cream if desired.

I suppose I could have just made regular old strawberry shortcake. It probably would have been cheaper, requiring inexpensive whipped cream instead of slightly more expensive and less readily available goat cheese. But just wait until you taste this. You will see. The combination of rich vanilla, brown sugar and black pepper in a flaky, sweet-but-not-too-sweet biscuit, filled with fresh strawberries and a thick smear of creamy soft goat cheese, all drizzled with honey? Way better than regular old strawberry shortcake.

• ingredients
• 2 cups all-purpose flour, plus more for pan and for rolling Pantry
• 2 tbsp brown sugar Pantry
• 2 1/2 tsp baking powder Pantry
• 1/2 tsp salt Pantry
• about 12 grinds of black pepper plus more for garnish Pantry
• 8 tbsp (1 stick) cold unsalted butter, cut into small pieces $1 for a stick
• 1 cup half-and-half $1 for a pint
• 1 tsp vanilla extract $4 for 4 oz.
• 6 oz. creamy goat cheese at room temperature $3.50
• 1 pint fresh strawberries, sliced $3.50
• honey Pantry

Total Cost of Ingredients $12

Directions

Preheat oven to 425 degrees F. Lightly flour a baking sheet and set aside.

Mix flour, brown sugar, baking powder, salt and pepper in a bowl. Cut in butter, using 2 forks (alternatively, this can be done in the food processor).
In a separate bowl, beat together the half-and-half and the vanilla. Stir into the flour-butter mixture until a sticky dough forms.

Turn the dough out onto a floured surface and use your floured hands to pat the dough out until it is 1” thick. Use a biscuit cutter or small glass to cut 4” rounds, re-rolling scraps until all the dough is used up.

Arrange the rounds on the prepared baking sheet.

Bake for 14-16 minutes, until the biscuits are lightly browned.

To serve, use a fork to gently split a biscuit in half (you want there to be nooks and crannies, so a fork works better than cutting with a serrated knife). Spread the insides of both halves generously with goat cheese. Pile the bottom half of the biscuit with sliced strawberries, drizzle with honey and top with more black pepper. Top with the second biscuit half. Repeat with however many biscuits you want to serve. Biscuits will keep in an airtight container for 2-3 days.

Serves 3-5.