June 19, 2016
Author: Shakira O
Ingredients:
¾ cup milk
½ cup white chocolate seltzer
¼ cup vanilla syrup
Combine milk and syrup and stir vigorously. Continue to stir and add seltzer. Enjoy!
Raspberry Rugelach
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.
Orange Bundt Cake
August 27, 2012
Author: Joan Lynch
My mother-in-law, Bridie Lynch, emigrated from Ireland in her early twenties and met her husband, Michael, in Chicago. When I met my husband, Jack, I was immediately welcomed into a large, loving Irish family. My mother had died when I was 7 years old and we did not have a large extended family. I enjoyed meeting Jack’s 2 sisters and the many aunts, uncles and cousins who were an important part of their lives. My Bubbie, Bridie, had a good sense of what she could do to help out and make me feel comfortable with my “new family”. She loved our 4 children and welcomed each one enthusiastically.. The Irish were good cooks and they cooked simply. I have included a family cake recipe.
Ingredients:
1 1/2 sticks of butter
1 cup(s) Sugar
2 1/2 Cup(s)s flour
1 teaspoon Baking Powder
1 teaspoon baking soda
1 teaspoon salt
2 rinds of oranges
2 eggs
1 teaspoon Vanilla extract
1 cup(s) raisins
1 cup(s) finely chopped walnuts
Sour Milk
1/2 cup(s) canned milk
1/2 cup(s) water
1 teaspoon vinegar
Glaze
2 Oranges
1 cup(s) Sugar
Preparation:
1. Cream butter and sugar
2. Combine flour and other dry ingredients and add to sugar mixture
3. Add liquid ingredients and beat well
4. Add raisins and nuts and beat again
5. Put batter in a lightly greased bundt pan and bake at 350 degrees for 1 hour
6. Squeeze two ouranges and combine with 1 cup sugar. Pour slowly over cake when you take it out of the oven.
Bubby’s Sugar Cookies
September 14, 2012
Author: Yael Kornfeld
My Bubby was a very special individual who had an open door policy and was known in her community for being someone who would happily host anyone traveling through her city. Bubby always had these special sugar cookies ready and available for all of us. Bubby used to sprinkle them with extra sugar on top although I prefer to frost them and decorate them with all different colors. Enjoy!
Ingredients:
2 cups flour
2 tsp. baking powder
½ cup sugar+2 tbsp
¼ cup margarine
2 eggs beaten
1 tsp vanilla
Preparation:
Mix it all together and bake for about ten minutes or so.
Ella Sax’s Rice Pudding
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.
Grandma’s Mandelbrot
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.
Not Your Bubbie’s Banana Bread
December 27, 2012
Author: Naomi Leight
A take on Bubbie’s Banana Bread.
Ingredients:
2 eggs
1/4 tsp vanilla extract
3 ripe bananas
1/4 cup applesauce
1/3 cup plain yogurt
2 tbsp. brown sugar
1 1/2 cups to 2 cups white whole wheat flour
1/2 tbsp baking powder
Preparation:
Mix all wet ingredients.
Incorporate dry ingredients
Spray pan.
Bake at 350 degrees in loaf pan or muffin tin for 25 minutes
Sprinkle Chia seeds, oats or almond slivers for decoration and extra crunch.
Chocolate-Toffee Cookies
December 27, 2012
Author: Lillian Moon
Ingredients:
1 c. butter
1 1/2 c. brown sugar
2 eggs
2 tsp. vanilla extract
2 1/2 c. AP flour
1 tsp baking powder
1 tsp salt
1 cups milk chocolate chips
1/2 cup semisweet chocolate chips
2/3 cup toffee baking chips
1 c. chopped pecans
Preparation:
Preheat oven to 350 degrees.
Grease cookie sheets.
Mix butter and sugar, beat in eggs one at a time then stir in vanilla.
Combine flour baking powder and salt.
Stir into cream mixture.
Stir in chocolate and toffee.
Drop tbsps. onto cookie sheets.
Bake for 10-12 minutes.
Allow cookies to cool.
Chocolate Chip Pudding Cookies
December 27, 2012
Author: Eliav Rodman
Ingredients:
1 cup (2 sticks) butter, softened
3/4 cup brown sugar
1/4 cup white sugar
1 small pkg instant vanilla pudding mix
2 eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1 pkg (12 oz) milk chocolate chips
Preparation:
Preheat oven to 375 degrees. Beat the butter, both sugars, pudding mix, eggs and vanilla in a large bowl. Beat until creamy and fluffy. Then slowly mix in flour and baking soda. Stir in chocolate chips.
Drop by tablespoonfuls, onto an un-greased cookie sheet. Bake for ONLY 9-10 minutes. Remove from oven and let cool about 10 minutes before eating.
Italian Chanukah Jelly
December 28, 2012
Author: Tara Berger
Ingredients:
3 large eggs
1/4 cup granulated sugar
1/2 teaspoon pure vanilla extract
1/2 pound or 1 cup whole milk ricotta cheese
1 1/4 cups all-purpose flour
2 teaspoon baking powder
Blackberry Jam or Nutella for filling
Vegetable oil, for frying
Preparation:
In a large saucepan, heat 2 inches of vegetable oil at 375 degrees.
Meanwhile, in a large bowl, beat the eggs, granulated sugar and vanilla with a wooden spoon. Add the ricotta and beat until smooth. Add the flour and baking powder and beat just until blended. (if making ahead of time- take out of the fridge 10 minutes before cooking to get batter to room temp)
Using a very small ice cream scoop or 2 teaspoons, slide 8 walnut-sized rounds of batter into the hot oil. Fry over moderate heat until deep golden all over and cooked through, 3 to 4 minutes. Balls should rise to the top as they puff up. Using a slotted spoon, transfer the balls to the cookie sheet to drain. Continue frying the remaining fritters in batches of 8.
Arrange the fritters on a platter- using a small melon baller scoop our top of ball- fill with jelly or nutella place ball back in and dust well with confectioners’ sugar.
Savtah Cookie Dough
February 6, 2013
Author: Tamar Genger
I grew up in Florida, but the rest of my family, uncles, aunts, cousins and grandparents all lived in Toronto. I didn’t get to see my grandparents all the time, but I did get to see them for a few months during the winter when they would escape the cold and a few weeks in the summer when we would escape the heat. In either Toronto or Florida, most of my memories revolve around food.
My Bubbie (my father’s mother) always gave us Nips and her friends in the condo gave us chocolate covered candy sticks. Bubbie would make cornflake crumb chicken and farfel and corn and we loved it. My mother’s mother, we called Savta, was not much of a cook, but boy could she bake.
Every time we visited Savta she would have a batch of Savta cookies waiting for us. Not much to them, they are a basic sugar cookie, but they tasted amazing and were so versatile. We used this dough to make plain cookies, to make hamantaschen and even rolled rugelach-style cookies using the dough. I still make these cookies every year! I will always call them Savta cookies and I hope that I can pass on my memories of my beloved Savta to my kids when we bake together.
This dough is wonderful as a plain cookie, which is why it also works beautifully for hamantashen and even rugelach. Visit Joy of Kosher for additional recipes.
Ingredients:
Makes about 36 cookies depending on the size
• 1 cup margarine
• 1 cup Sugar
• 2 Eggs
• 21/2 cups Flour
• 21/2 tsp. baking powder
• 2 teaspoons vanilla
Preparation:
1 Mix margarine, sugar and vanilla in food processor. Add eggs. In a separate bowl mix 2½ teaspoons baking powder with 2½ cups flour. Add the flour mixture to the wet mixture and mix until dough forms.
2 Roll out dough and use as you like.
3 Bake at 400 for 12 minutes.
4 Variation: You can substitute 1 teaspoon lemon juice for the vanilla and it will make it crispier.
Savtah’s Custard
April 9, 2013
Author: Kitchen Tested
When I think back to my Savtah’s kitchen growing up, I can still taste the Israeli cous cous, sweet and sour tongue, candy cane ice cream, fluffy meringues and lots of pistachios. But one memory I don’t have is of this breakfast custard that my sisters rave about. My Savtah used to bake a dozen (or more) individual custards and leave them in the fridge for everyone to snack on all week. You could eat them at any time of the day but they were especially delicious at breakfast. So how could I not make this recipe in my own kitchen and hopefully start a new tradition with my husband and children. When I tasted my very first bite, I tried to picture myself standing in my grandparent’s kitchen with my sisters, snacking on custard right in front of the fridge. Sure, the memory isn’t real, but the custard sure is!
Originally published on Kitchen Tested.
Ingredients:
2 ½ cups water
1 1/4 cup non-fat dry milk
3 eggs
1 Tbsp honey
1 tsp vanilla
nutmeg, for garnish
*if you want sweet custard, add 1 Tbsp vanilla sugar
Preparation:
Preheat the oven to 350 degrees F. Prepare six custard cups with cooking spray and place them in a baking pan filled half way with water.
With an immersion blender, blender or food processor, blend the water, dry milk, eggs, vanilla and honey. If you want your custard to be sweet, add the vanilla sugar and blend. Ladle the custard into the cups and sprinkle with nutmeg.
Bake until set, around 35 minutes. Cool 1-2 hours on the counter then cover with plastic wrap and refrigerate for up to 5 days…if they last that long.
Fluden
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.
Raw Chia Seed Pudding
March 6, 2014
Author: Marcus Freed
I got to LA, discovered my body worked better on a diet that’s gluten free, sugar free and dairy free, but I like desserts, so someone’s bubbie taught me this one!
Ingredients:
6 cups of coconut milk
1 cup of organic chia seeds
2 tsp vanilla flavoring
1 tsp xylitol
3 splashes of stevia
Preparation:
Mix it all up. Stir thoroughly. Leave in fridge for 1 hour. Eat & enjoy!
The Butcher’s Daughter
March 6, 2014
Author: Sarah Horowitz
It’s 9 AM. I hear the familiar voice of the nine o’clock newsman on the radio. The pots stop rattling. It’s time for my mother to stop and listen. From my bed the Yiddish news takes over the smells from the kitchen.
The smell was overpowering, the mixture of chopped liver with cooking onions and fresh made cookies. That mixture for sure did not get me out of bed for breakfast. Instead I quietly listened to news from the gentle mans voice. The news about American Jews, Israeli Jews, what the weather was.
I knew my mom would review these news items with my aunts and neighbors. So I listened carefully. It was hot out. The day was waiting for me but I knew that my mom would make me eat. She was going to make me try the fresh meat for breakfast. I hate meat but I love cookies. The only way to get the cookies was to eat the meat.
Tried both and again my mom told me what a good girl I was. The butcher’s daughter has to eat meat for breakfast!
Ingredients:
10 cups flour
4 eggs
2 cups sugar
1tsp vanilla
1tbsp baking soda
1 glass orange juice
1lb margarine (salted)
1 glass oil
Preparation:
Mix-use cookie making machine. Try not to use the cutters with holiday themes e.g. trees, crosses, stars. Drop cookies brush with egg whites. Decorate with sprinkles and sugared nuts. Bake ten minutes. Cool on racks. Store in large pickle jars.
Lukshun Kugel
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.
Jan’s Yummy
November 30, 2011
Author: Lisa Grissom
Jan, my best friend from high school, is an amazing cook. Her mother, Sandy is also an amazing cook. And guess what, her Bubbie, now passed away, was an amazing cook. So it’s in Jan’s DNA. Whenever I visit her home in Boston, she always has something delicious cooking on the stove or in the oven...and I always want the recipe. On one visit, she was preparing for a brunch. She was in the midst of making this amazing egg-apple thingie that didn’t have a name. Sort of a souffle, but not exactly. In the blintz family, but not quite. Something between a main course and a dessert. So I named it Jan’s Yummy because it’s from Jan and it’s yummy. Enjoy!
Ingredients:
6 Large Eggs
1 1/2 Cup(s)s Milk
1/4 cup(s) Sugar
1 1/2 Teaspoons Vanilla
1/2 teaspoon Salt
1/4 teaspoon Cinnamon
3/4 Stick of butter
2 Large Apples
Preparation:
Preheat oven to 400 degrees. Place all ingredients in a blender excluding apples and butter Place butter in 13 x 9 baking dish and place into pre-heated oven. Let butter melt. Add peeled, sliced apples and mix around in the butter, allow apples to cook 5 minutes. Pour blender batter over apples and bake until pancake is golden brown about 20-30 minutes. Dust with confectioners sugar.
Baba Malka’s Blintz Casserole
December 28, 2012
Author: Evelyn Poplawski
Ingredients:
12 cheese blintzes (frozen)
5 eggs
Less than 1/4 cup sugar
1/4 cup OJ
1/4 lb melted butter
1 1/2 cups Sour Cream
1 tsp Vanilla
Preparation:
Put all of the ingredients (except the blintzes) into a blender. Mix until well blended.
Put blender, filled with liquid into the refrigerator, overnight. In the morning, preheat your oven to 350 degrees. Whip the liquid in the blender until it is mixed well. Grease the bottom of a 9″ X 13″ pan. Place the blintzes in the pan, side by side, (some on the end). Pour the liquid from the blender, over the blintzes, in the pan. Sprinkle the top with cinnamon. Bake for 45-50 minutes at 350 degrees.
Chocolate Chip Brownies
June 16, 2014
Author: Kaila1
I’ve been eating my mom’s delicious homemade brownies for a while and the recipe still runs in the family. I really like this recipe because her brownies always make me feel happy.
Ingredients:
Brownie mix
1 egg
1 cup of vegetable oil
Preparation:
Get out the mixing bowl
Mix ingredients together
Put in oven for 32 minutes
Posted in Baked Goods and Desserts
Tags: brownie, chocolate, dessert, egg, JCC, JCCSF, San Francisco, vegetable oil, yummy
Grandma Rosenthal’s New York Style Cheesecake
May 5, 2014
Author: Mitch Rosenthal
Ingredients:
Automatic Mixer:
2 8 oz cream cheese
2 eggs
3/4 tsp. vanilla
1/2 cup sugar
Hand Mix:
1 pint of sour cream
1/2 cup sugar
1 tsp vanilla
Cinnamon
round spring pan pan
follow recipe for graham cracker crust
Preparation:
Mix automatic mixer ingredients with mixer. Carefully pour over crust, bake at 350 for 20 minutes, cool 10 minutes.
Mix ingredients by hand. Very carefully, pour on top. Sprinkle cinnamon and bake at 450 for 10 minutes.
Cook and refrigerate.