30 minute read
Desserts
Rice Pudding (Vegan)
Recipe from the kitchen of Shari-Beth Goldman
Ingredients:
1/3 cup white basmati rice 2/3 cup water 1 13 1/2 oz can light coconut milk ¾ cup vanilla almond or other non-dairy milk 1/3 cup unbleached cane sugar ¼ tsp ground cardamom ¼ tsp sea salt ¼ cup raisins or other dried fruit (optional)
Directions:
Put the rice in a deep, large saucepan. Add the water and bring to a boil over medium-high heat. Decrease the heat to low, cover, and cook until the rice is tender and the water is absorbed (10-15 minutes). Remove from the heat and let rest, covered, for 5-10 minutes. Add the coconut milk, almond milk, sugar, cardamom, and a salt and whisk to combine and break up any clumps of cardamom. Bring to a boil over medium-high heat. Decrease the heat to medium and cook, stirring frequently, until the mixture is thick, 25-30 minutes. Adjust the heat as necessary to maintain a gentle simmer, and stir more frequently toward the end when the pudding has begun to thicken. Remove from the heat and stir in the dried fruit (if using). Spoon evenly into 4 small custard cups. Serve warm or chill thoroughly before serving.
Rice Krispies Treats
Recipe from the kitchen of Ilana Woronoff
Recipe from Tzvi Gluck
Ingredients:
½ stick unsalted butter 12 oz regular size marshmallows 1/8 tsp salt 12 oz Rice Krispies cereal
Directions:
Line a large baking sheet with parchment paper. Melt butter (on low heat) in a very large pot until browned. Once browned, add marshmallows and salt to pot (still over low heat). Continuously stir the marshmallows, salt and butter mixture until fully melted.
Remove pot from heat. Add Rice Krispies cereal to pot and mix all together. Pour mixture on to lined baking sheet and shape into rectangle (or desired shapes). If mixture is extremely sticky, add a layer of parchment paper to the top of the mixture – and shape the mixture using the parchment paper. Let cool completely on counter or in the refrigerator. Once cooled, cut into desired shapes.
Almond Joy Cookies
Recipe from the kitchen of Risa Berris
Ingredients:
1 cup butter 1 ½ cups white sugar 1 ½ cups brown sugar 4 eggs 3 tsp vanilla 4 ½ cups flour 2 tsp baking soda 1 tsp salt 5 cups chocolate chips 2 cups sweetened coconut 2 cups chopped almonds
Directions:
Preheat oven to 375°F.
Lightly grease cookie sheet. Combine dry ingredients and set aside. In large bowl, cream butter and sugars together. Beat in eggs, one at a time. Stir in vanilla, then dry ingredients until well mixed. Stir in chocolate chips, coconut and almonds.
Drop by rounded tablespoons onto cookie sheet.
Bake 8-10 minutes.
Cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Coffee Cake cookies
Recipe from the kitchen of Deborah Rothbart
Ingredients:
Crumb Topping: ½ cup butter, softened 1/3 cup brown sugar ½ cup granulated sugar 1 tsp cinnamon ½ tsp salt 1 2/3 cup flour Cookies: 10 Tbs butter 1/3 cup shortening 1 cup light brown sugar 1 ½ tsp cinnamon 2 eggs 2 tsp vanilla 2 tsp baking powder 1 tsp salt 3 1/3 cup flour ½ cup powdered sugar for dusting (optional)
Directions:
For crumb topping combine all ingredients
For Cookies: Mix together butter, shortening and both sugars for 1-2 minutes on medium speed until combined and smooth. Add in cinnamon, eggs and vanilla. Continue to mix until evenly combined. Turn mixer on low and mix in baking powder, salt and flour; mixing until dough comes together evenly. Scoop cookies out, using a cookie scoop or spoon (about 3 Tbs). If using a spoon, form the dough into round balls. Make an indentation in the middle of the dough. Scoop at least 1 Tbs of crumb topping into the indentation, pressing lightly to stick. Bake cookies for 9-10 minutes at 350°F or until edges start to golden. Remove from oven and cool 3 minutes on cookie sheet; transfer to wire rack to finish cooling. Dust with powdered sugar if desired.
Pumpkin Cookies
Recipe from the kitchen of Pat Provo
One of my best friends use to make these. After we dropped our kids off at school, we would sit at her kitchen table, enjoy these cookies and solve all of our life’s problems. Ingredients: Directions:
1 cup Crisco 1 egg 1 tsp vanilla 2 cups flour 1 tsp baking powder 1 tsp cinnamon ½ tsp salt 1 cup of pumpkin (canned) 1 tsp soda 3 Tbs butter ½ cup brown sugar 4 Tbs milk 1 cup powdered sugar ¾ tsp vanilla Mix Crisco, egg and vanilla together. Mix together flour, baking powder and soda and combine with liquid mixture. Add cinnamon and salt.
Add 1 cup pumpkin (out of the can) Drop by teaspoonful on ungreased cookie sheet. Bake at 350°F for 10-12- minutes
Frosting: In a saucepan, boil butter, brown sugar, milk. Boil 2 minutes stirring constantly. Remove from stove, add powdered sugar and vanilla. Drizzle over cookies and enjoy!
Big Bakery-Style Peanut Butter Chunk Cookies
Recipe from the kitchen of Ilana Woronoff from Sally’s Baking Addiction Ingredients:
2 ½ cups flour (spoon & leveled) 1 tsp baking powder 1 tsp baking soda ½ tsp salt 1 cup (2 sticks) unsalted butter (room temperature) 1 cup sugar ¾ cup packed light brown sugar 2 large eggs (room temperature) 2 cups creamy peanut butter 1 ½ tsp pure vanilla extract 1 ½ cups semi-sweet chocolate chips ½ cup sugar for rolling
Directions:
Whisk flour, baking powder, baking soda & salt together in a medium bowl. Set aside. Cream butter and both sugars together (using a mixer) on medium speed until smooth (about 1-2 minutes). Add the eggs and beat on high until combined (about 1 minute) - scrape down the sides and bottom of the bowl as needed. Add peanut butter and vanilla, then mix on high until combined. Add the dry ingredients to the wet ingredients and mix on low until combined. With the mixer running on low speed, add the chocolate chips-the dough will be thick and soft. Chill the dough for 1 hour in the fridge (and up to 2-3 days). If chilling for longer than a few hours, allow to sit at room temperature for at least 30 minutes before rolling and baking because the dough will be quite hard, and the cookies may not spread that much. Preheat oven to 350°F. Line 2-3 large baking sheets with parchment paper and set aside.
Recipe from the kitchen of Ilana Woronoff from Sally’s Baking Addiction Ingredients: Directions:
Roll dough into large balls, about 3 Tbs of dough per cookie, and then roll the balls in granulated sugar. Place 8 balls onto the cookie sheets. Gently press down on each ball to (slightly) flatten. Bake each batch for 14-15 minutes until lightly browned on the sides (rotate the pan halfway through baking). The centers will look very soft. Remove from the oven. If the cookies are still very puffy, gently press down on the warm cookies with the back of a spoon. Let cookies cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh covered at room temperature for up to 1 week. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Makes 24 cookies.
Yuliya’s family Mandel Bread
Recipe from the kitchen of Yuliya Gaydayenko
Ingredients:
100 g melted butter ½ cup raw sugar 2 eggs 1 ¼ cups unbleached flour ¼ tsp baking soda with 1 tsp lemon juice added 1 cup chopped walnuts 1 cup dry cherries/raisins
Directions:
Add sugar to melted butter, mix, wait to cool, add eggs, mix, add all other ingredients in the order listed. Baking soda should be combined with lemon juice before adding to other ingredients. Dough will be pretty tight. Split into two halves, form log shapes, and bake on wax paper-lined flat pan for 30 minutes at 370°F.
Sprinkle cinnamon on the top (optional) Slice while warm.
Brownies Plus
Recipe from the kitchen of Risa Berris
Ingredients:
6 - 1 oz squares semi-sweet chocolate (or ¾ cup semi-sweet chocolate chips) 1 cup butter (2 sticks or ½ lb) 2 cups white sugar 4 beaten eggs 2 tsp vanilla extract 1 ½ cups flour (pack down) 5 – 7 oz chocolate candy bars
Directions:
Microwave chocolate squares and butter in microwave about 1 minute. Stir. If not melted, repeat for 20 seconds. Repeat if necessary. Stir sugar into chocolate mixture. Add eggs when it feels cool enough not to cook eggs. Stir thoroughly. Mix in vanilla extract. Stir in flour.
Spray 9 x 13-inch pan with oil. Spoon ½ the batter into pan. Smooth with rubber spatula. Place candy bars in single layer on top of batter. Try to cover as much of the batter as possible. Spoon remaining batter on top of candy bars and smooth out. Bake for 30 minutes at 350°F.
Recipe from the kitchen of Emily Hiber
Ingredients:
2 cups butter, melted 4 cups sugar 1 ½ cups good cocoa powder 1 tsp salt 2 tsp vanilla extract 7 eggs (This is what makes it so good!!!) 2 cups all-purpose flour
Directions:
Preheat oven to 350°F.
Melt butter in a medium to large bowl. Stir in sugar, cocoa, salt, and vanilla. Gradually add eggs and flour. Mix until batter is smooth.
Butter 13 x 9 inch pan. Scrape batter into pan and place on middle rack in the preheated oven. Bake at 350°F for 45-50 minutes (may need to bake for longer—do the toothpick test: put toothpick into the brownies and if the toothpick has just a bit of moistness and crumbs on it, the brownies will be fudgy and not overdried.) Place pan on a cooling rack, try to wait for brownies to cool before cutting.
Apple Honey Cups for Rosh HaShanah
Recipe from the kitchen of Linda Klein
I used to prepare these for my religious school class as a Rosh Hashanah treat. I would prepare another batch and bring them to JFS. Great anytime! Ingredients: Directions:
6 Tbs butter or margarine 2 Tbs honey 4 cups cornflakes 1 cup dried apples or other dried fruit Heat butter and honey until bubbly. Stir in cornflakes and dried fruit.
Spoon into mini-muffin tins lined with paper cups. Bake for 10 minutes at 300°F.
Mini Apple Pies
Recipe from the kitchen of Ilana Woronoff
Dough recipe from America’s Test Kitchen & Filling Recipe from Just a Taste Makes 6-7 mini pies.
Ingredients: Directions:
Dough: 1 ¼ cup all-purpose flour ½ tsp salt 1 Tbs sugar 6 Tbs cold unsalted butter, cut into ¼ inch slices ¼ cup chilled solid vegetable shortening 2 Tbs vodka, cold 2 Tbs cold water
Filling: 1 large apple, peeled and diced small 1/16 cup white sugar 1/16 cup packed light brown sugar ¼ tsp ground cinnamon ½ Tbs all-purpose flour Preheat oven to 425°F. Process ¾ cup flour, salt, and sugar together in a food processor until combined, about 2 one-second pulses. Add butter and shortening and process until homogenous dough just starts to collect in uneven clumps, about 10 seconds (dough will resemble cottage cheese curds with some very small pieces of butter remaining, but there should be no uncoated flour). Scrape down the sides and bottom of the bowl with a rubber spatula and redistribute dough evenly around the processor blade. Add remaining ½ cup flour and pulse until mixture is evenly distributed around bowl and mass of dough as been broken up, 4 to 6 quick pulses. Empty mixture into a medium bowl. Sprinkle vodka and water over the mixture. With rubber spatula, use folding motion to mix, pressing down on dough until dough is slightly tacky and sticks. Flatten dough into a 4 inch disk. Wrap in plastic wrap and refrigerate for at least 45 minutes (up to 2 days).
Mini Apple Pies Continued
Recipe from the kitchen of Ilana Woronoff
Ingredients:
Egg Wash: 1 large egg, whisked with 1 Tbs water Sanding sugar (optional)
Directions:
Flatten dough into a 4 inch disk. Wrap in plastic wrap and refrigerate for at least 45 minutes (up to 2 days). Remove dough from refrigerator and roll out on generously floured work surface (about ⅛-¼ inch thick) – flour top of the dough and/or rolling pin. Using a 3.8 inch cookie cutter (or glass), cut out as many circles as fit. Re-roll dough on a floured surface and cut out additional circles until you have a total of 6-7. a. If dough becomes too soft, wrap in plastic wrap and put into the freezer for a few minutes. Arrange each circle in a muffin tin cup, pressing it down and up the edges. Put muffin tray into the refrigerator. b. Re-roll remaining dough into ⅛ thick inch rectangle for pie tops/lattice decoration. Using a pizza cutter or knife, cut rolled dough into 1/4 wide strips. Lay half of the cut strips vertically and evenly spaced on cookie sheet (to avoid needing to move lattice top). Fold every other strip all the way back, lay unused
Mini Apple Continued
Recipe from the kitchen of Ilana Woronoff
Ingredients: Directions:
strip perpendicular on top. Unfold the folder over vertical strips so they lay over the perpendicular strip. c. Fold the other vertical strips back. Lay another unused strip perpendicular on top. Unfold the folded vertical strips back over the perpendicular strip. d. Repeat steps 10 a-b with remaining strips to create the weave. e. Using cookie cutter or glass, cut circles (using glass or cookie cutter that is similar in size to the top of muffin tin circle) out of lattice design. Remove scraps and re-roll. Repeat step 10 with all the remaining dough. Place cookie sheet in the refrigerator.
Make the filling: a. In a large bowl, stir together the diced apples, white sugar, brown sugar, cinnamon, and flour. Remove muffins tins and lattice tops from the refrigerator. Divide the filling into all muffin tins. Place a lattice top on each pie bottom and using your fingers, squeeze the top
Mini Apple Pies Continued
Recipe from the kitchen of Ilana Woronoff
Ingredients: Directions:
and bottom together (to seal). Brush egg wash over lattice tops using a pastry brush or paper towel (and sprinkle with sanding sugar). Put assembled pies into the refrigerator for 10 minutes, then bake for 16-18 minutes. Allow pies to cool in muffin tins. Once cool, using a knife, run it around the edges of each pie to release them. Store pies in a sealed container in the fridge for 4-5 days. Can be enjoyed warm or cold. Filling can be baked in an oven safe dish, and enjoyed separately (from pies).
Apple Tart
Recipe from the kitchen of Risa Berris
Ingredients:
Shortbread: 1 1/4 cups flour ½ cup sugar 12 tsp salt 2/3 cup (10 2/3 Tbs) sweet butter 1 egg, beaten Filling: 1 cup sugar 2/3 cup (10 2/3 Tbs) sweet butter 3 1/4 lbs golden delicious apples, peeled, cored and sliced
Directions:
To make shortbread, sift dry ingredients together. Cut in butter. Mix in egg, stirring as little as possible. Dough is difficult to roll out. Shape dough in hands and pat in place. Cook sugar and butter over very low heat until sugar melts and turns golden. Peel, core and slice apples. Arrange apples in a pattern in buttered tart pan. Pour caramel over apples. Top with shortbread recipe. Pat shortbread into place and bake at 425°F for 20 minutes.
To serve, invert on platter with low sides. May be frozen after baking and reheated.
Slow Cooker Cinnamon Applesauce
Recipe from the kitchen of Lynn Breuer
Ingredients:
5-6 lbs of Honeycrisp apples* 6-8 Cinnamon sticks ¼ cup water
* May substitute 1 to 2 Granny Smith apples.
Directions:
Peel and slice apples. Place in Crockpot with cinnamon sticks.
Cook for 2-3 hours on high (until soft). Remove the cinnamon sticks and then mash the apples.
SALTED CARAMEL ICE CREAM
Recipe from the kitchen of Perry Ohren
Ingredients:
2 cups heavy cream 1 cup milk (I use skim but live it up even more with whole) 1 ¼ cups sugar 3 Tbs water 3 egg yolks
Directions:
When the pandemic started I remembered I had an ice cream maker (mine is a Cuisinart 1.5 Quart Frozen Yogurt ICE-21P1 Ice Cream Maker [I think it’s worth the $70 “investment”]). I dusted it off and went to work creating lots of ice cream over the last many months. While the basic recipe is 3 cups of dairy, 1 cup of sugar, some eggs, flavorings and whatever mix-ins float your boat, I’ll share my favorite, which is a little more complicated, and emanates from the NYT recipes. In a heavy saucepan put in ¾ cups sugar and the water. Over a medium heat regularly swirl (no need to mix with a utensil) until it caramelizes. This can take up to 15 minutes and don’t be scared to let mixture get to be fairly brown. The darker it is the deeper flavor there will be. Add cream and milk and remaining sugar (this will probably make the caramel mixture solidify, which is okay) and stir until homogenous (this can also take 15 minutes)
SALTED CARAMEL ICE CREAM Continued
Recipe from the kitchen of Perry Ohren
Ingredients: Directions:
In a separate bowl whisk the egg yolks (you don’t have to do yolks at all – it makes it richer however – the original recipe calls for 6 egg yolks) Whisk ½ cup of the warm mixture into the egg yolks and then whisk in a second ½ cup.
Gradually whisk the egg yolk mixture back in to the dairy mixture. Bring this to 170°F (if you don’t have a thermometer until it’s thick enough to coat the back of a spoon). Pour this through a sieve into a bowl and cool mixture down to room temperature and then put this in refrigerator for complete cooling. Once cold, use above mentioned ice cream maker to do its thing. Freeze completely. Remember, if you buy an ice cream maker, every time you use it, it gets more economical to use!
Chocolate Chip Toffee Bars
Recipe from the kitchen of Beth Seelbach
Ingredients:
2 1/3 cup all-purpose flour 2/3 cup packed light brown sugar ¾ cup (1 ½ sticks) butter or margarine 1 egg, slightly beaten 2 cups (12 oz package) Hershey’s semi-sweet chocolate chips, divided 1 cup coarsely chopped nuts 1 14 oz can sweetened condensed milk 1 ¾ cup (10 oz package) SKOR English Toffee Bits, divided
Directions:
Heat oven to 350°F. Grease 13x9x2 baking pan. Stir together flour and brown sugar in large bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Add egg, mix well. Stir in 1 ½ cups chocolate chips and nuts. Reserve 1 ½ cups mixture. Press remaining crumb mixture onto bottom of prepared pan. Bake 10 minutes.
Pour sweetened condensed milk evenly over hot crust. Top with 1 ½ cups toffee bits. Sprinkle reserved crumb mixture and remaining ½ cup chips over top. Bake 25-30 minutes or until golden brown. Sprinkle with remaining ¼ cup toffee bits.
Cool completely in pan on wire rack then cut into bars.
Dark Chocolate Babka
Recipe from the kitchen of Ilana Woronoff
Recipe from Mandylicious Challah- Makes 2 Full Size Babkas
Ingredients:
Dough: 3/4 cup water 1 tsp salt 1 large egg 1 egg yolk ¾ cup margarine or butter (melted) 1 Tbs vanilla 1/3 cup sugar 3 ½ cup bread flour (all-purpose can be substituted) 2 Tbs yeast
Directions:
In a large bowl, combine all dough ingredients. a. If using active dry yeast – put ¾ cup of warm-to-the-touch water in a small bowl, sprinkle in the yeast, add a pinch of sugar and lightly mix. Let the mixture sit for 5-10 minutes until it begins to foam. Once the yeast has been activated, add to other ingredients. b. If using instant yeast – skip step 1a. Combine/mix all ingredients by hand in the bowl and knead for 5-7 minutes. a. If preferred, turn out onto a lightly floured surface and knead for 5-7 minutes. Return to bowl. If sticky, add additional flour (1 Tbsp. at a time) until desired consistency is reached. Cover bowl with towel and place in dry/ dark place to rise (for 1. hours). Prepare baking sheet(s)/loaf pan(s) with parchment paper (for easy removal – add extra parchment paper extending
Dark Chocolate Babka Continued
Recipe from the kitchen of Ilana Woronoff
Ingredients:
Filling: ¼ cup vegetable oil ¼ cup water 1 egg yolk 1 packet of instant dark chocolate pudding mix (3.9 oz) ½ cup cocoa powder 1 cup sugar Egg wash: 1 egg yolk 1 1/2 tsp water
Directions:
over the edge on two sides) and lightly spray with Pam. Divide dough into 2 equal portions. On a lightly floured surface, roll one portion of dough into a rope, and using a rolling pin- roll dough into rectangle (approximately 12 inches long and 10 inches wide - make sure dimensions fit in the pan). Prepare the filling. a. Mix all filling ingredients together into a small bowl. Spread a thin layer of chocolate filling onto the dough rectangle (about 4-5 Tbs) - be sure to leave about a ¼ inch border around all sides. a. If spreading filling is challenging, place 4-5 Tbs (about half of total filling) of filling on a sheet of parchment paper, place a second piece of parchment on top, and using a rolling pin - roll filling into a flat sheet. Flip filling onto rolled-out dough rectangle. Gently, but tightly, roll the long end of rectangle dough up to the end,
Dark Chocolate Babka Continued
Recipe from the kitchen of Ilana Woronoff
Ingredients: Directions:
creating a large roll. Using a sharp knife, or bench scraper, cut the large roll in half (the long way). Lay the halves next to each other, cut side up, lift one side over the next, twisting the two together. Place the twisted babka onto the prepared baking sheet or loaf pan. Repeat steps 8-13 for remaining dough and filling. Cover each babka with a towel and let rise for 20-30 minutes in a dry/dark place. Preheat oven to 350°F (halfway through rise time). Mix 1 egg yolk and 1 1/2 tsp of water in a small bowl for egg wash. Brush egg wash over each babka (using a pastry brush or paper towel). Put babka loaves into the oven and bake for 40-55 minutes, or until set. Store in Ziploc bag or sealed container on counter for 3-5 days
Grandma’s Pumpkin Bread
Recipe from the kitchen of Missy Lewin
Ingredients:
3 ½ cups flour 3 cups Sugar 1 ½ tsp salt 2 tsp baking soda 1 ½ tsp cinnamon 1 cup oil 2/3 cup water 4 eggs 1 16 oz can pure pumpkin 1 tsp vanilla 1 cup chocolate chips, chopped nuts, or raisins
Directions:
Preheat oven to 350°F.
Mix all liquids and then add all of the dry ingredients. Add chocolate chips, chopped nuts, or raisins.
Pour into greased loaf pans. 2-3 Large or 6 small.
Bake for 1 hour and 10 minutes. Test after 45 minutes.
Chocolate Chip Banana Bread
Recipe from the kitchen of Amanda Goodman
Ingredients:
½ cup butter 1 cup sugar 1 egg 1 tsp vanilla 1 ½ cup sifted flour ½ tsp baking soda ¼ tsp salt 1 tsp baking powder 1 cup mashed banana 1 cup chocolate chips
Directions:
Preheat oven to 375°F.
Cream butter and sugar together. Add egg and vanilla. Fold in flour, baking soda, salt and baking powder. Add mashed banana. Stir in chocolate chips. Bake in a greased 9x5x3 loaf pan for 45-60 minutes (until a wooden toothpick inserted into the center comes out clean). Makes 1 Loaf.
Joely’s (not so) Famous Chocolate Chip Banana Bread
Recipe from the kitchen of Joely Lyons
Ingredients:
1/4 cup vegetable oil 1 1/2 cups flour 1 cup sugar 1 tsp baking soda 1/2 tsp salt 1 tsp vanilla extract ¼ cup sour cream 2 eggs, lightly beaten 3 bananas, mashed (1 cup mashed banana) 1 cup chocolate chips
Directions:
Preheat oven to 350°F.
In a mixing bowl, sift together flour, baking soda, and salt. Mash the bananas in a separate bowl until smooth.
With a hand-mixer or with a spatula, mix together flour and sugar. Add in eggs one at a time until mixture is fully combined. Add in oil, vanilla, sour cream and mashed bananas. Fold in chocolate chips. Spray a 9x5-inch loaf pan with cooking spray (I use a cast iron loaf pan). Pour batter into the loaf pan and bake in the oven for 1 hour or until a toothpick comes out clean.
Zucchini Bread
Recipe from the kitchen of Sharon Kent Submitted by Rimma Shapiro
Ingredients:
3 cups flour ¼ tsp baking powder 2 tsp baking soda 3 tsp cinnamon 1 tsp salt 1 cup oil 3 eggs 2 cups sugar 2 cups grated zucchini 1 cup chopped nuts (optional)
Directions:
Preheat oven 350°F and grease 2 loaf pans (Pam spray works well). Put together in a bowl all dry ingredients, flour–salt, no need to sift Peel zucchini, discard as many seeds as you can, chop in chunks, then put in blender to almost liquefy the zucchini. (I use blender rather than grate.) Put in mixing bowl and add oil and eggs. Slowly add the dry ingredients to the wet, making sure everything is mixed well, approximately 2 minutes on high. Bake 1 hour or until inserted tester comes out dry.
Zucchini Bread
Recipe from the kitchen of Risa Berris
Ingredients:
2 cups flour 3 eggs 1 cup oil 1 1/2 cups sugar ¼ cup baking soda 2 tsp baking powder ¾ tsp salt 3 tsp cinnamon 2 cups shredded zucchini, grated and tightly packed 2 tsp vanilla ½ cup walnuts ½ cup raisins 1 large bag of chocolate chips, milk or dark
Directions:
Preheat oven to 350°F.
Mix together with wooden spoon. Grease loaf pans. Bake 1 hour. Makes 2 loaves.
Banana Cake
Recipe from the kitchen of Rozanne Sedler Submitted by Rimma Shapiro
Ingredients:
2 eggs ½ cup butter or margarine, softened 1 ½ cup sugar 1 tsp vanilla 2 ½ cup flour 1 ½ tsp baking powder 1 tsp baking soda ¼ tsp salt 1 cup very ripe bananas (almost 3 bananas) 1 cup sour cream ½ cup chopped nuts
Directions:
Cream softened butter, add sugar gradually. Add beaten eggs and vanilla. Continue beating until mixture is well blended.
Mix all dry ingredients together. Mix bananas and sour cream together. Fold in dry ingredients alternately with bananas and sour cream mixture.
Fold in nuts.
Bake in 2 greased loaf pans at 350 for 40-45 minutes, or until tester comes out clean.
Carrot Cake
Recipe from the kitchen of Rozanne Sedler Submitted by Rimma Shapiro
Ingredients:
1 ¼ cup salad oil 2 cups sugar 4 eggs 2 cups all purpose flour 2 tsp baking powder 1 tsp baking soda 1 tsp salt 2 tsp cinnamon 3 cups grated carrots ½ cup chopped nuts
Directions:
Cream oil and sugar. Beat in eggs one at a time. Fold in sifted dry ingredients, carrots and nuts.
Bake in three 9” layer cake pans in middle of oven at 350°F for 30 minutes.
Fill and frost with cooked butter cream, lemon cream or orange cream frosting. OR
Bake in 10” bundt pan for 55-65 minutes.
Optional: drizzle with glaze made with 1 cup powdered sugar and 2 tsp orange juice.
Mrs. Wolk’s Almond Cake
Recipe from the kitchen of Deborah Rothbart
Ingredients:
8 egg yolks 1 cup sugar 8 oz shortening 2 cups flour 3 tsp baking powder 1 lemon rind
Top: 8 egg whites 1 ¼ cups sugar 1 ½ cups ground almonds
Directions:
Cream eggs, sugar and shortening. Add rind, flour and baking powder and mix.
Pour into ungreased 9 x 12 pan Top: Beat whites. Add sugar gradually until stiff peaks form. Add almonds and mix.
Pour over dough. Bake 45-60 minutes at 325°F.
Dairy-Free & Egg-Free Chocolate Cake
Recipe from the kitchen of Angela Cucullo
1 1/2 flour 1 cup sugar 1/4 cup cocoa powder 1 tsp baking soda 1/2 tsp salt 1 tsp vinegar 1 tsp vanilla 1/3 cup oil 1 cup cold water
Ingredients: Directions:
My youngest daughter is allergic to milk and egg, so we have to get creative for baked sweets. We found this recipe at milkallergymom.com and have used it over 100 times! The recipe is super easy so my girls can bake safe, special treats for EVERY kind of celebration in our home. Makes 12 cupcakes, a 9x9 cake, or an 8x8 cake. We always double it though for 24 cupcakes, a double layer round cake, or 9x13” cake. Heat oven to 350°F. Grease pan(s) with an allergy safe food if you are making this for someone with food allergies. We have luck with most Pam sprays and or dairy-free margarine also works. Combine ingredients by hand or with a mixer. We use our stand mixer, it gets out all the flour lumps well. Pour batter into greased pan or muffin cups. Bake in oven until done, when cake springs back to the touch or a toothpick comes out clean. Time varies on the pan you use, 15 to 30 minutes.
Dairy-Free & Egg-Free Homemade Frosting
Recipe from the kitchen of Angela Cucullo
1/4 cup chilled dairy-free margarine 1/4 cup chilled shortening 1 3/4 cup powdered sugar 1 tsp vanilla
Ingredients: Directions:
Mix chilled margarine and chilled shortening with a mixer, in a chilled bowl. Add vanilla. Slowly add powdered sugar. Put in fridge to chill before icing, if necessary. You can make this soy-free by using soy-free margarine like Earth Balance. They make a soy margarine, too, so make sure you get the right one. If you want frosting from a tub, Pillsbury Creamy Supreme has been dairy-free but does contain soy. Be sure to check labels because ingredients can change!
Decadent Ice Cream Cake
Recipe from the kitchen of Lenny and Erica (former employees) Submitted by Shari-Beth Goldman
Ingredients:
Ice cream sandwiches Heath candy bits Fudge topping Cool whip/whipped cream
Directions:
Line a 9x13 pan with ice cream sandwiches.
Spread a layer of fudge on top and lightly sprinkle with some Heath bits. Add another layer of ice cream sandwiches, top with another layer of fudge. Top with Cool Whip and sprinkle with remaining Heath candy bits.
Creamy Apple Kuchen
Recipe from the kitchen of Shari-Beth Goldman
Ingredients:
½ cup butter or margarine 1 pkg yellow cake mix ½ cup coconut 6 medium apples, sliced thin ½ cup sugar 1 tsp cinnamon 1 cup sour cream 1 egg yolk, beaten
Directions:
Preheat oven to 350°F.
Cut butter or margarine into dry cake mix until crumbly. Mix in coconut. Pat mixture into a greased 13x9x2 inch pan, slightly building up the edges. Bake 10 minutes and remove from oven.
Arrange apple slices in rows on the warm crust.
Mix together sugar and cinnamon; sprinkle over apples. Blend sour cream with egg yolk and drizzle over apples. Return to oven and bake 25 minutes or until the edges are slightly browned.
Plum Torte
Recipe from the kitchen Submitted by Missy Lewin
Recipe from the New York Times
Ingredients:
½ cup unsalted butter 1 cup sugar 1 cup flour 1 tsp baking powder ¼ tsp salt 2 eggs 1 tsp vanilla 12 fresh prune plums, cut in half and pit removed. (You can use other fruit)
Topping: 1-2 Tbs sugar 1 Tbs cinnamon 2 tsp lemon juice
Directions:
Let butter, eggs, and plums sit at room temperature for one hour. Cream together the butter and vanilla, cream butter mix with sugar. Mix flour and salt and baking powder in separate bowl. Add eggs one at a time to butter/sugar mixture. Add flour mixture at low speed to butter/sugar/egg mixture. Spoon batter into greased and lightly floured 9 inch springform pan (I line the bottom with parchment paper to prevent sticking). Cover top of batter with half prune plums in 3 circles around the dough, skin side up. Sprinkle with sugar, cinnamon, and fresh lemon juice. Bake at 350°F for 55-60 minutes. Test with toothpick to make sure dough is cooked through. Cool on rack.
Banana Coffee Cake (gluten free, dairy-free option)
Recipe from the kitchen of Lindsay Leder
Ingredients: Directions:
Coffee Cake: 1/2 cup white sugar (or coconut sugar) 1/4 cup softened butter, dairy-free or coconut oil 3/4 cup overripe banana, mashed (about 2 large bananas) 1 egg 3/4 cup almond milk (or milk of choice) 2 cups gluten free all purpose flour 2 tsp baking powder 1/2 tsp salt Cinnamon Sugar Crumble: 1/2 cup white sugar (or coconut sugar) 1/3 cup gluten-free all purpose flour 1 tsp cinnamon 1/4 cup melted butter or dairy-free or coconut oil Coffee Cake: Preheat your oven to 350°F and line a 9×9 pan with parchment paper. Add sugar and butter and cream them together with a hand mixer. Add banana and egg and lightly blend them in. Add milk and blend till smooth. To the same bowl, add flour and sprinkle baking powder and salt across the top of it. Stir all of your ingredients together, to form the banana cake batter. Pour the batter into the pan and evenly spread it into the bottom. Cinnamon Sugar Crumble: To a small mixing bowl, add sugar, flour and cinnamon and stir them together. Add your butter and mix your ingredients together. Evenly sprinkle the mixture across the top of your coffee cake batter. Bake in the oven for 35-40 minutes, or till a toothpick inserted comes out clean. Let cool, cut into pieces, and devour!
SOUR CREAM COFFEE CAKE
Recipe from the kitchen of Perry Ohren
“A Jewish Sunday Brunch”, done right, is my favorite meal, especially when you can count cake as a staple. I’ve been making this sour cream coffee cake for decades. Ingredients: Directions:
1 cup (2 sticks) unsalted butter, room temperature, plus more for pan 2 cups all-purpose flour plus more for pan 1 Tbs baking powder ¼ tsp kosher salt 1 ½ cups shelled pecans, coarsely chopped 1 Tbs ground cinnamon 2 ½ cups sugar, divided 2 large eggs 2 cups sour cream 1 Tbs vanilla extract Preheat oven to 350°F.
Generously butter and then flour 10 inch Bundt Pan.
Toast pecans (don’t burn them!) Make streusel - Mix pecans, ½ cup sugar and cinnamon in a bowl and set aside.
In a separate bowl sift together flour, salt and baking powder. Mix (Mixmaster is preferable) 1 cup butter with 2 cups sugar. Add already mixed eggs to above and mix well. Add sour cream and vanilla to above and mix well (scraping down as needed). Gradually add dry ingredients to wet ingredients and mix so that they get to know each other, but aren’t overly mixed.
SOUR CREAM COFFEE CAKE Continued
Recipe from the kitchen of Perry Ohren
Ingredients: Directions:
Put a little less than ½ of cake batter in pan. Put 2/3 of streusel over batter then put remaining batter on top of streusel. Put remaining streusel on top of batter and press this down into batter so that if you were to turn it over it wouldn’t come out.
Bake in middle of oven for one hour. Cake is ready to come out when cake tester comes out clean. Cool almost completely. When ready to invert, use knife to scrape around sides. Put (cake) plate on top of pan and invert quickly, as if you have done this before. You might want to tap the pan to make sure it exits properly or pray or…
Sour Cream Chocolate Chip Cake
Recipe from the kitchen of Lynn Breuer
Ingredients:
1 Pkg yellow cake mix (18 1/2 oz) 4 Eggs 8 oz sour cream-I use light 1/2 cup oil 1 tsp vanilla 4 oz box instant chocolate pudding mix 3 tsp imitation rum extract 8+ oz semi-sweet chocolate chips
Directions:
Combine all ingredients except half of the chocolate chips. Beat for 5 minutes on high with an electric mixer. Fold in the rest of the chocolate chips and then pour the batter into a greased Bundt pan. Bake uncovered at 350°F for 1 hour.
For cupcakes bake for 25 minutes.
