June 19, 2016
Author: Shayna Halliwell
Ingredients:
2 cups chopped, peeled gala apples
1 cup chopped, peeled, granny smith apples
¾ cup coarsely chopped walnuts
3 tbsp sweet malaga wine
1 ½ tbsp honey
¼ tsp ground cinnamon
Preparation:
Combine all ingredients
Refridgerate for 2 hours in airtight container
June 19, 2016
Author: Hayley Hodlain
While growing up in South Africa, I remember eating what we call Milktart. It is a milky cinnamon dessert which almost everyone eats. It’s delicious. My grandmother made it.
August 15, 2012
Author: David Sax
First printed in the NYTimes Magazine, August 12, 2012.
On Friday afternoons, my father-in-law, Howard Jack Malach, would leave work early and drive across town to Grodzinski, a kosher bakery, before it closed for Shabbat, all for the sake of the babka. Yes, there were closer bakeries with their own babkas in this corner of Toronto’s Jewish suburbs, but to Howard, Grodzinski’s babka was king — a dense, perfectly moist loaf with veins of dark, sugary chocolate.
At home, Howard would set it on the counter (where his wife, Fran, would inevitably tear a chunk off), slicing the loaf for the kids at the end of dinner. The next morning, he’d reheat the leftovers until the chocolate melted, then dunk sticky slices into his coffee. Three years ago, Howard’s prostate cancer, dormant for a decade, metastasized in his bones. As his appetite disappeared, he shed weight at a terrifying pace. The doctor prescribed hormone blockers as a temporary solution, and when the cancer retreated, Howard switched to a raw vegan diet prescribed by a naturopath. This was tough for me. In the few years I’d known Howard, food was our strongest thread. We bonded over smoked-meat sandwiches and hamburgers, sausages and doughnuts. As hard as I tried, I couldn’t feign appreciation for freshly pressed almond milk and cold pizza with walnut crust and cashew chèvre. Some months later, when Howard was in Florida, the cancer began its final assault.
The family pushed for more kale salads and wheatgrass shots, but I encouraged Howard to eat whatever he desired. Each meatball that I sneaked onto his plate not only brought him joy; it also brought us closer. One night I gave a talk at a Jewish delicatessen in West Palm Beach. Howard had taken his cooler of sprout salads, but when the buffet opened up, he led the charge, elbowing past Florida’s aggressive early birds to load his plate with pastrami, corned beef, coleslaw, pickles and potato salad. I managed to snap a photograph of him tearing into a sandwich, but I wish I’d recorded the sigh of pleasure that followed it. As we drove back to the condominium together, I sensed something different between us. Howard opened up about things I’d never heard him discuss with anyone: work, money, death, his hopes for his kids’ futures. Walking on the beach the next morning, he told me for the first time that he loved me like a son. A week later he returned home, and a week after that he had an operation.
After a few days in intensive care, the doctor said he could eat anything, and I asked Howard what he wanted. I brought him cheeseburgers, milkshakes and smoked-turkey sandwiches from his favorite restaurants, finishing whatever he couldn’t. When his tumor grew and he couldn’t swallow, he asked me to keep bringing food, so he could smell it. “Just a schmeck,” he’d say, inhaling deeply to capture the aroma of a lamb kebab, then groaning in nostalgic approval. Eventually our routine was reduced to Vernors ginger ale, which we dabbed on his lips with a small sponge, one drop at a time. One Friday afternoon, I stopped at Grodzinski on the way up to the house, where Howard was now under palliative care, to buy a babka. The family rushed through a teary dinner, and at dawn, the nurse woke us up and took us into his room. “It won’t be long,” she said, her stethoscope to his chest. Standing around the bed — singing, praying, crying — we witnessed Howard’s last breath.
Eventually I left the room and began making phone calls. It was Shabbat, which meant Howard’s body couldn’t be retrieved by the funeral home until sundown. We stayed with him in shifts, but by 9, hunger overtook grief, and I found myself in the kitchen, making French toast. My brother-in-law Evan came up beside me. “You should make it with that,” he said, pointing at the babka we’d forgotten to serve the night before. I sliced the loaf, soaked the pieces in egg and fried them in bubbling butter. The air filled with chocolate and cinnamon and caramel, as the sugars glazed into a shiny crust. Evan and Howard’s brother Stephen grabbed the slices straight from the pan, moaning in approval as the melted chocolate filled their mouths. “What should we call it?” I asked Evan. His face was streaked with dried tears, but he smiled as he savored this impromptu tribute to the man who lay above our heads. “Let’s call it a Howard Jack,” he said.
Ingredients:
1 Babka choclate or cinnamon
5 Eggs
1/4 cup(s) milk
4 Tablespoons butter
Preparation:
Slice babka into 1 inch thick pieces.
Beat eggs with milk until uniform
Melt butter in a large saucepan on medium heat
Dunk babka pieces in egg wash until coated, then cook them in pan, about 4 mins a side, until just crisp.
Be careful not to turn the heat too high, or leave the babka pieces on too long, lest they burn.
Serve with maple syrup, whipped cream, berries, or just on their own.
August 23, 2012
Author: Bubbie
Ingredients:
Dough
7 Ounces butter
8 Ounces cream cheese
1/4 cup sugar
1 teaspoon Vanilla extract
2 Cup(s)s all-purpose flour
Raspberry Filling
3/4 cup White Sugar
1 cup chopped walnuts
3/4 cup dried apricots, chopped
1/4 cup packed brown sugar
1 1/2 Teaspoons ground cinnamon
1/2 cup seedless raspberry jam
1 tablespoon milk
Preparation:
In a mixing bowl, cream the butter and cream cheese together. Add sugar and vanilla, and mix until smooth. Add flour and mix lightly. Refrigerate dough for an hour or more.
1. In medium bowl, with spoon, stir walnuts, apricots, brown sugar, 1/4 cup plus 2 tablespoons white sugar, and 1/2 teaspoon cinnamon until well mixed.
2. Line 2 large baking sheets with parchment paper.
3. On lightly floured surface, with floured rolling pin, roll 1 piece of chilled dough into a 9-inch round, keeping remaining dough refrigerated. Spread dough with 2 tablespoons raspberry preserves. Sprinkle with about 1/2 cup apricot filling; gently press filling onto dough. With pastry wheel or sharp knife, cut dough into 12 equal wedges. Starting at curved edge, roll up each wedge, jelly-roll fashion. Place cookies on foil-lined cookie sheet, point-side down, about 1/2 inch apart. Repeat with remaining dough, one-fourth at a time.
4. In cup, mix remaining 2 tablespoons sugar with 1 teaspoon cinnamon. With pastry brush, brush rugelach with milk. Sprinkle with cinnamon-sugar.
Bake at 350 degrees for 20 to 25 minutes or until golden brown.
September 4, 2012
Author: June Hersh
This recipe appeared in my first book, Recipes Remembered, a Celebration of Survival. The book contains over 80 remarkable stories and more than 170 authentic recipes that I gathered through personal interviews with Holocaust survivors. This cookbook with a charitable flavor has raised significant proceeds for the Museum of Jewish Heritage, who benefits from every penny I earn from sales. I hope you find the recipe delicious and pick up a copy of the book to share this holiday season so you can Eat Well-Do Good.
Ingredients:
2 Cup(s)s all-purpose flour
1 pinch kosher salt
3 Tablespoons granulated sugar
1 cup(s) unsalted cold butter
2 Tablespoons white vinegar
4 Cup(s)s fresh blueberries
1/2 cup(s) granulated sugar
1/8 teaspoon ground cinnamon
2 Tablespoons all-purpose
Preparation:
Preheat the oven to 400 degrees.
In the bowl of a food processor fitted with the metal blade, combine the flour, salt and sugar. cut in the chilled butter. Pulse to form a crumb like consistency. Sprinkle in the vinegar and blend to create a soft dough.
With lightly floured hands, press the dough into a 9×2-inch spring form pan or a 9×1-inch pie pan with a removable bottom. The crust should be 1/4-inch thick all around. Press the dough into the sides of the pan and trim any excess. You might have a little dough remaining. Chill the crust until ready to fill.
In a separate bowl, gently toss the blueberries, sugar, cinnamon and flour. Spoon the filling into the chilled crust and bake on the lower rack at 400 degrees for about 1 hour or until the crust is golden brown. Cool the tart before cutting to allow it to set. You can garnish with confectioner’s sugar. Enjoy!
September 27, 2012
Author: JDCEntwine
Argentina is home to Latin America’s largest Jewish community. Every year, 20,000 people attend Rosh Hashanah Urbano, a public celebration of the Jewish New Year on the streets of Buenos Aires’ Palermo neighborhood. This recipe is courtesy of the first Jewish settlement in Argentina, Moises Ville. Visit JDC Entwine for pictures from the most recent Inside Jewish Argentina trip. Beyond Bubbie and JDC Entwine are partnering to share recipes from communities served by the JDC around the world.
Ingredients:
3 eggs
1 cup(s) sugar
1 cup(s) Honey
1 cup(s) oil
1.5 Teaspoons Baking Soda
1/2 teaspoon Cinnamon
1/2 teaspoon Ground cloves
As much as it takes flour
Preparation:
Combine the ingredients into compact dough. Grease and flour a medium-size rectangular baking sheet. Divide dough in three parts; take 1 with oiled hands and place on sheet.
Sprinkle sugar and cinnamon, cover with a layer of quince jelly diluted with some other jam or jelly (e.g., orange, lemon, peach, or plum). Repeat this step twice with the two remaining parts of dough, layering them. Finally, oil the top and sprinkle sugar and cinnamon.
Bake approximately 50 minutes in moderate to hot oven.
November 1, 2012
Author: David Sax
“Granny” Ella Sax’s signature dessert was her rice pudding, baked without dairy, studded with raisins, blanketed in cinnamon, and drenched in maple syrup. In her warm Montreal apartment, with its candy bowls and old world tchotchkes and hallways smelling of chicken soup, a casserole of rice pudding was always in the oven when we arrived from Toronto, as sure as her sweet and sour meatballs bubbled atop the stove. The aroma of those two dishes mingling in the same space form the perfume of memory for Granny Ella.
Granny grew up in Drummondville, a small Quebec town, east of Montreal, which is overwhelmingly French. I’ve been told she grew up in a priviledged family, with drivers, fine cars, and fur coats, but by the time we’d met, all that remained were photographs and antiques cluttering her apartment. My grandfather, Sam Sax, was a garment worker, and from what I heard, Granny Ella never let him forget that. She consistently held to the idea, throughout her life, that she was Austrian gentry, descended from landed Jewish nobility in the heart of Europe’s cultural capital. She dressed impeccably, accessorizing with scarves and costume jewelry befitting a duchess, and spoke as though she’d just stepped off a carriage into a ballroom, greeting everyone with a drawn out “Hellooooo Dahhling”. You could almost hear the waltz playing in the background.
The truth, however, was that Granny’s family was from Bessarabia, which, although technically in the far flung corner of the Austro-Hungarian empire, is in fact current day Moldova, about as Viennese as colonial Haiti was Parisian. Two years ago, I was visiting Romania, and ate at the house of a Jewish cook there, who served a baked rice pudding. It was nearly close to Granny’s, with no dairy, baked rice, raisins, and tons of cinnamon. The maple syrup, Granny’s decidedly Quebec touch, was replaced with fruit preserves, but otherwise it was similar in many ways.
“This is my grandmother’s recipe,” the woman told me. “She came from Bessarabia.” When I came home, I told my father and my aunts, which soon provoked the usual arguments. “Mom was Austrian” vs “Mom was Hungarian” vs “No, she was Bessarabian”. What I thought was definitive proof proved no more final than her recipe itself, which omits what kind of rice to use, its consistency, and how much maple syrup. Like its namesake, it’s best shrouded in mystery, left up to the next generation to shape to their narrative.
Ingredients:
1 1/2 Cup(s)s Rice
3 Cup(s)s water
1 cup(s) raisins
1-4 Tbsp vegetable oil
2 egg beaten
1 teaspoon vanilla
1/4 cup(s) Brown sugar
lots of cinnamon
1 apple peeled and grated
Preparation:
1. Cook rice in water just until all water is absorbed.
2. While rice is cooking, combine oil, eggs, vanilla, brown sugar and lots of cinnamon (the more the better) in a large bowl.
3. Combine with rice, raisins and apple until well mixes together, place in an 8-inch square pyrex pan, sprinkle liberally with cinnamon, and bake, covered, at 350 for 1 hour.
Serve warm with maple syrup.
November 27, 2012
Author: Jason Turbow
My grandmother was a wonderful cook, within a narrow scope. By which I mean that she was a wonderful Jewish cook. She came to Brooklyn from a shtetl in Eastern Europe at a very young age, eventually settling in Southern California to raise her family. And she knew only one way of cooking: brisket, potatoes, latkes, matzoh ball soup. The standards.
My favorite was her Mandelbrot, complete with chocolate chips and a sprinkling of cinnamon on top. Because she was picky, she put her own spin on it, substituting walnuts for the almonds (the “mandel” part of the name, no less), among other tweaks.
She made Mandelbrot for every occasion—usually happy, sometimes sad—at which the family would gather. My mother picked up the tradition in our own house, and just a whiff of the stuff baking tells me that we’ll soon be surrounded by loved ones. It also brings me back to a little yellow kitchen in Tajunga, and a woman whose primary expression of love occurred over an oven, baking delights that continue to keep her memory tangible, all these years later.
Ingredients:
Beat 3 eggs
Add 1 c. sugar
1 c. vegetable oil
3 c. all-purpose flour
1 tsp. baking powder
½ tsp. salt
1 tsp. cinnamon
2 tsp. vanilla
Add about 1 c. chopped walnuts
1 ½ c. chocolate chips
Preparation:
Let the dough rest for about ½ hour to firm up.
Grease a 9 ½” x 11” cookie sheet.
Form three strips of dough lengthwise on cookie sheet.
Sprinkle with cinnamon sugar (about 4 to 1, sugar to cinnamon).
Bake at 350º for about 45 minutes. Turn off oven. Cut strips into slices, separate the slices and return to oven to dry out.
December 26, 2012
Author: Chef Micah Wexler
Ingredients:
Challah
y:6 pieces
Bread Flour 172g or about 5 Cups
Water 112g or about 1/2 Cup
Yeast 1g or about .35 Teaspoon
Salt 3g or about 1/2 Teaspoon
Water 154g or about 2/3 Cup
Yeast 4g or about 2/3 Teaspoon
Sugar 71g or about 1/3 Cup
Bread Flour 400g or just under 3 Cups
Eggs 2 each
Salt 8g or about 2 Teaspoons
Butter, cubed 90g or about 2/5 Cup
Milk 14g or about 1 Tablespoon
Babka Filling
y:1qt
Chocolate chips 390g or about 2 Cups
Sugar 75g or just over 1/3 Cup
Salt ¾ tsp
Ground Cinnamon 1 ½ tsp
Butter 67g or about 3/10 Cup
Streusel Topping
y:1qt
AP Flour ½ cup
Powdered Sugar ½ + 1/3 cup
Butter 6 Tablespoons
Preparation:
Challah
1) Mix bread flour, water, yeast and salt til it becomes a dough.
2) Proof for at least 1 hr in a covered, oiled container. The starter can sit in the refrigerator
overnight to develop more flavor.
3) Mix water yeast and sugar in a stand mixer with the paddle, let sit for 5 minutes for the yeast
to bloom.
4) Mix in bread flour and the starter.
5) Gradually mix in eggs and then add in the salt and milk.
6) Add the cubed butter in pieces, then turn mixer up to medium setting until the dough comes
together. Allow to mix for approximately 8 minutes.
7) Proof dough for an hour, and then divide evenly into 6 balls. Store on a sprayed parchment,
covered with plastic wrap in the refrigerator.
Babka Filling
1) In a food processor, mix chocolate chips, sugar, salt, and cinnamon until crumbly.
2) Add cubed butter until the blend is crumbly and mixed.
Streusel Topping
1) In a stand mixer with paddle attachment, mix flour and sugar.
2) Gradually add cubed butter until pea-sized pieces form. Refrigerate for 30 minutes.
3) Roll out two pieces of challah until approximately 1⁄2” thick.
4) Place 1/3c of the filling in the center of the dough.
5) Spread the filling all over, leaving a 1⁄2” border on one side.
6) Roll out the dough like a cigar toward the edge
7) Pinch the edges so that the filling doesn’t fall out. Repeat for the other piece of dough.
8) Once you have both pieces done, twist them together and pinch the edges.
9) Place in an 8×4 loaf pan, eggwash the top and cover with a handful of streusel.
10) Bake in 375F oven until golden brown.
December 28, 2012
Author: Lauren Gordon
Ingredients
1/4 lb (1 stick) butter, softened
3/4 cup plus 1 Tbsp sugar
1 cup unbleached flour
1 tsp baking powder
2 eggs
pinch of salt
6-8 plums, or apples, or fruit, sliced or split in half
1tsp cinnamon or more, to taste
Preparation
Preheat oven to 350 degrees.
Cream butter and 3/4 cup sugar. Add flour, baking powder, eggs and salt and mix well. Spoon batter into an ungreased 9″ or 10″ springform pan. Cover the batter with fruit. Mix the cinnamon with the remained sugar and sprinkle over the top. Bake 40-50 minutes until a cake tester inserted in the center comes out clean. Remove and let cool.
December 28, 2012
Author: Lois Brenner
Ingredients:
Filling:
12 large Granny Smith or Pippin apples, peeled, sliced 1/3″
3/4 cup brown sugar 1/2 cup white sugar
1/3 cup bisquick
1 heaping tsp cinnamon, 1 tsp nutmeg (fresh grated)
1/2 tsp salt
2 Tablespoons each lemon and orange juice
1/4 cup good cognac
3-4 Tablespoons unsalted butter
Crust:
2 cups flour or Bisquick
1/2 tsp salt
3/4 cup unsalted butter
1/3 cup vegetable shortening
Preparation:
Mix apples slices with filling ingredients. Add juices and cognac last, mixing well.
Stir flour and salt together. Cut in shortening and butter. Add just enough water to make soft dough. Can use food processor, do not over mix.
Roll out crust, flute edges to seal 10″X14″X2″ pan. Sprinkle with granulated sugar, make slits in pie to allow steam to escape. FIlling should be bubbling when the pie is done!
Bake at 425 degrees for 20 minutes, then at 350 degrees for 30 minutes, till crust is brown, apples juicy. Cover with foil tent if top becomes to brown.
Serves 10
December 28, 2012
Author: Janie Krantz
Ingredients
½ pound soft butter
2 c. flour
5 T. water
1 T. vinegar
1 egg
cinnamon
sugar
tart jam
nuts
coconut
powdered sugar
Preparation
Dough: Cut together the soft butter and flour like pie dough. Then add the next three ingredients and work together. Divide into 4 parts – refrigerate for an hour. Roll out very thin. Sprinkle with cinnamon, sugar, tart jam, nuts, and coconut. Roll up like a jelly roll. Seal ends. Bake 1 hr at 325 degrees on a flat pan. Cut while warm. Sprinkle with powdered sugar.
February 7, 2013
Author: Shira Ginsberg
The women in my family were always busy in my Bubby’s Kitchen, mixing three cups of wisdom for every two cups of Matzo meal into whatever recipe they were preparing.
And there was always something mouthwatering in the over, the smell of the mandel bread and rugalach alone could make you cry…but to taste – forget about it, heaven on earth..
And then there was my Bubby’s Strudel. Saved for ‘the company’ NOT, for your everyday meal. Bubby’s strudel was served on her finest dishes, table set, and ALWAYS and I mean ALWAYS with a glazele tea made from a re-used tea bag sitting in a little dish on the windowsill.. waste not want not.
To eat this strudel is to be back on 103 Nyroy Drive, surrounded by family, love, comfort, and of course, a table filled with ‘company’
I hope you enjoy it as much as I do!
Ingredients:
Dough:
4 cups of flour
4 sticks of butter
1 cup sour cream
Mix all together. Knead.
Refrigerate apx. 2 hours
Filling 1 jar strawberry preserves
1/2 cup walnuts chopped
1 cup sugar
1 tsp cinnamon
Combine sugar, nuts cinnamon
Preparation:
Roll 1/4 dough into large circle on slightly floured surface. Spread filling. Sprinkle with nut, sugar and cinnamon.
Fold top and then sides and roll to form log. Place on cookie sheet and bake at 350 for 20-25 minutes. Remove, cool, slice, share with some local yentas.
March 6, 2014
Author: Shirley Bemel
Came from Russia and enjoyed through the generations. They are known as “bricks”. Great to freeze them and bring them out for any occasion. Lovely with tea/coffee.
Ingredients:
For the pastry:
¼ cup vegetable shortening
¾ cup unsalted butter
1 cup sugar
3 eggs
¼ cup milk or orange juice
1 ½ tsps pure vanilla
¼ tsp orange oil
½ tsp salt
2 ¼ tsps baking powder
3 ¼ cups all purpose flour
For the cornucopia filling:
6 cups peeled, shredded, and finely chopped apples
1 ½ cups cranberries, coarsely chopped
⅓ cup dried cherries
1 cup raisins
⅓ cup ground walnuts
⅓ cup apricot jam
¾ cup sugar
2 tablespoons fresh lemon juice
½ teaspoon cinnamon
2 tablespoons flour
Preparation:
For dough, in a medium bowl, cream the shortening and butter with sugar.
Blend in eggs, milk or juice, vanilla, and orange oil. Fold in flour, salt, and baking powder and stir to make a stiff dough. Pat dough out and knead gently on a lightly floured surface.
Wrap and chill for about an hour.
For filling, in a large bowl, combine the apples, cranberries, cherries, raisins, ground nuts, and apricot jam. Toss with sugar to combine and fold in remaining ingredients: lemon juice, cinnamon, and flour. Set aside.
Preheat oven to 350 degrees. Generously grease a 9-inch-by-13-inch pan.
Divide the dough into 3 portions. Roll out one portion, or simply pat and trim the dough to fit the pan bottom. Spoon on half the filling. Roll or pat another portion of dough on top of the fruit.
Cover with the remaining fruit mixture, then the last portion of dough.
Bake for 20 minutes at 350 degrees, then reduce heat to 325 degrees and bake for another 30 to 40 minutes, or until the top of the pastry is lightly golden.
Cool and cut into squares to serve. Cover the pastry well to store. (This ages well.)
Makes 25 to 35 squares, depending on size.
March 6, 2014
Author: Poppy Dave
My grandfather was a kosher caterer and had many recipes, I am sure. This simple one, however, sticks out in my mind. My grandparents lived in a basement apartment below us and every night my brother and I would go downstairs, after our evening showers, hair still wet. We would eat these apples (possibly sans brandy) and fall asleep in their arms.
Ingredients:
Apples
Cinnamon
Brandy
Brown sugar
Preparation:
Core the apples. Cover them in brown sugar and cinnamon- as much as you like. Pour the brandy all over and cook for at least 30 minutes or until the grandkids show up. Serve with ice cream.
November 15, 2011
Author: Julie Frankel
Ingredients:
3 sticks of butter softened
1 cup(s) firmly packed graham cracker crumbs
1/3 cup(s) or as much as is needed to coat inside of mold
1 1/2 Teaspoons
3 Teaspoons
2 Tablespoons
2 Tablespoons
1 tablespoon grated
1 tablespoon grated
1/2 cup(s) 4-6 large carrots
3 1/4 Cup(s)s
1/2 teaspoon
3/4 teaspoon
3/4 teaspoon
1 cooked
Preparation:
Generously butter a large ring mold and sprinkle all over with graham cracker crumbs.
Cream 3 sticks softened butter and add:
1 cup dark brown sugar
3 eggs.
1 1/2 teas. baking soda
3 teas. baking powder
2 tablespoons lemon juice
2 tablesp. orange juice
1 tablesp. of grated rind of lemon
1 tablesp. of grated rind of orange
3 1/2cups grated carrots
3 1/4 flour
1 1/2 teas. salt
3/4 teas. cinnamon
3/4 teas. nutmeg.
Batter will be stiff. Fill mold. Bake in preheated 350 oven for one hour or until it has risen and feels dry.
Take knife around edges and turn upside down to un-mold.
Fill center with cooked, frozen peas.
This can be frozen unbaked and then brought to room temp.
November 1, 2012
Author: Rebecca Feferman
A wonderful dairy kugel from Bubbie!
Ingredients:
8 Ounces Medium or Wide Egg Noodles
4 Eggs
1 pint milk 2%
1 pint Cottage cheese lowfat
4 Tablespoons butter melted
5-6 Tablespoons Sour cream Light is fine
1/2 cup(s) Sugar scant (if adding raisins, use a little less)
1/2-3/4 cup(s) raisins
to taste Salt
Cinnamon
Preparation:
Preheat oven to 350 degrees and grease 9×13 baking dish. Boil noodles in salt water until tender (slightly al dente). Drain and place in a large mixing bowl. Add beaten eggs, melted butter, sugar, milk, cottage cheese, sour cream. Mix together, then add raisins (if clumped, try to break apart raisins before adding). Tase before putting into baking dish- add salt and adjust sour cream as needed.*Remember that raisins will add sweetness, so adjust sugar accordingly.
Pour into baking dish and even out. Sprinkle cinnamon across the top for color (go easy). Cover loosely with foil and bake for 1 hour. Remove foil and turn oven up to 375 degrees. Bake for an additional 10-20 minutes, or until kugel is sent and top noodles and slightly browned.
Remove and allow to cool 5-10 minutes before serving.
December 10, 2012
Author: Ronna Dell Valle and Sharon Mason
Ingredients:
1 1/2 lb. carrots, peeled and slice thick or use bags of baby carrots
1 (24 oz.) pkg. of pitted prunes
2 yams or sweet potatoes, peeled and cut in large cubes or very thick slices
1/4 cup OJ
1 Tbsp. Parve Margarine
1 cup water
1 Tbsp. brown sugar
1/2 tsp. cinnamon
1/4 tsp. cloves
Preparation:
Saute carrots in margarine in covered saucepan for 15 minutes. Add everything else and bring to a boil. Place in a baking dish and bake, covered (use aluminum foil), at 350 degrees, stirring and basting with the liquid until done (carrots & yams are soft and the liquid is “syrupy” in consistency).
July 9, 2013
Author: Jeremy Schwartz
I see that I had misunderstood the “beyond” in “beyond bubbie.” I was worried about submitting this recipe, because it’s about as “bubbie” as you get, not “beyond” at all. This, in particular is a 50s bubbie recipe, with plenty of fat, brand name jars from the grocery store, sweet, filled with love and delicious. The bubbie I got it from actually wasn’t a bubbie at the time. She was my high school best friend, Seth’s (Shmuel’s) mother, Bette Globus.
Ingredients:
1 lg pkg broad egg noodles (cooked til not mushy)
4 eggs
1 stick margarine, melted + more unmelted for dotting
¾ large jar Stuckey’’s orange marmalade
1 c. 2% cottage cheese
¾ c. sour cream
1 sm. Philadelphia cream cheese
corn flakes
for cinnamon sugar mixture:
½ – ¾ c. sugar
3 Tsp. cinnamon.
Preparation:
Beat the eggs. Add cream cheese. Break up and beat. In 2nd bowl, mix sour cream, cottage cheese, marmalade and melted margarine. Add to egg mixture. Fold in cooked noodles. Put in greased baking dish (9 x 12). If there’s excess liquid, spoon off ~5 spoonfuls). Top w/ crushed cornflake crumbs. In 3rd bowl, mix sugar and cinnamon. Sprinkle on top of kugel. Dot w/ margarine and sprinkle lightly again with cornflake crumbs. Bake at 350° ~ 45 min.
March 6, 2014
Author: Merle Orelove
My step-daughter (age 18) had never tasted kugel until I married her dad. She loved it and wanted it for every meal. She is a vegetarian, so every Thanksgiving I make one for her in the shape of a turkey and we call it “kugelurkey”!
Ingredients:
1 lb cottage cheese
½ pint sour cream
1 stick butter
12 oz noodles
1 tsp vanilla
1 tsp cinnamon
1 cup raisins or dried cranberries
Preparation:
Cool noodles as per directions on package and drain. Mix together the eggs, ¾ of the butter, sour cream and cottage cheese. Add vanilla, cinnamon and raisins and stir in with noodles. Dot with remaining butter. Bake at 350 degrees for 45 mins-1 hour. Serve hot or cold.
