SHAVUOS with
index Savory Mozzarella Cheese Basket Salad
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Spicy Cream Cheese Wontons
8
Basil Rigatoni Pasta Pie
10
Sweet Potato Broccoli Cheese Soup
12
Lemon Salmon Kebabs
14
Salmon Spinach Brioche
16
Sweet Mini Mousse Panna Cotta
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Chocolate Cheese Souffle
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Strawberry Shortcake Skewers
24
Mini Chocolate Cheese Florets
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Ice Cream Cheese Log
28
Brownie Mocha Stacks
30
Peanut Butter Crispy Bars
32
Strawberry Mini Blinnies
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“Oreo” Cream Cheese Sandwich
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Oatmeal Cream Cheese Bars
38
Flavored Leben Pancakes
40
Chilled Fruit Fusion
42
Vanilla Blueberry Yo-shake
44
Cappuccino Bliss
46
HELLO COOKS,
For more delicious recipes and cooking tips visit our new website
www.mehadrin.com
As Shavuos approaches, Mehadrin returns to your kitchen better than ever before. For the kings of dairy, Shavuos holds fort as the ultimate Yom Tov. An entire two days devoted wholly to the making of delicious dairy confections. Here’s twenty delectable recipes to help bring your Shavuos cooking to the next level. Mehadrin has dairy down to a science. For over six decades, Mehadrin has been providing the Jewish community with the finest Kosher dairy products, helping homemakers create the perfect Shavuos experience. To design the ultimate Shavuos menu, choose from Mehadrin’s select range of cheeses, yogurts, and of course ice creams, and simply turn the oven on.
Recipe Development, Styling, & Photography Yossi and Malky Levine
malkylevinephotography.com
Production & Design www.mediaotg.com
Each recipe presented here, savory or sweet, has a special Mehadrin touch. Shavuos is a beautiful Yom Tov. Enhance it with the foods you love. Wishing you a wonderful and tasty Yom Tov,
MEHADRIN DAIRY
©2017 Mehadrin Dairy Corp. All Rights Reserved
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Lemon Salmon Kebab page 14
SAVORY recipes
SALAD 1 medium sweet potato, sliced 1 red pepper, sliced 1 onion, sliced ½ package frozen green beans 2 Tbsp. oil 3 Tbsp. soy sauce 3 Tbsp. honey Salt to taste 1 bag lettuce Handful of cherry tomatoes 1 green apple, julienned 3.5 oz. walnuts 1/3 cup sesame seeds MOZZARELLA CUBES 1 package Mehadrin Mozzarella Stix 2 eggs Flour and panko crumbs for coating Parsley flakes DRESSING 3 Tbsp. vinegar 3 Tbsp. oil 2 Tbsp. soy sauce 1 Tbsp. honey 1 Tbsp. sugar ½ tsp. mustard CHEESE BASKET Mehadrin Shredded Mozzarella/Cheddar Cheese IN THIS RECIPE
Cut each mozzarella stick in three. Combine panko crumbs with parsley flakes. Cover each stick with flour, dip into egg and coat with crumbs. Freeze for 20 minutes. Heat 1 ½ inches of oil in a large skillet over medium heat. Add sliced sweet potato to the pot once the oil is hot. Let it sizzle until slightly browned. Remove from oil. Meanwhile, heat 2 tablespoons of oil in a skillet on medium heat, and add pepper, onion and green beans. Sauté for 10-15 minutes and then add the soy sauce, honey, salt and sweet potato fries. Cook for another 5-7 minutes. Place walnuts and sesame seeds in a small pan and roast on 375oF for approximately 3 minutes. Keep an eye on it, as it burns easily. Remove coated mozzarella sticks from the freezer and add to the skillet of hot oil. Fry until golden. For the dressing, mix all ingredients until well combined. Cheese basket: On a parchment paper, spread cheese into thin circles, approximately 7-8 inch diameter. Bake on 375oF for 8 minutes until cheese is melted and slightly crispy. Remove from oven and drape it over an overturned bowl. Let it cool until hardened. To assemble the salad, add lettuce, cherry tomatoes and stir fry mixture to the baskets. Slice apple into matchsticks or use a julienne peeler. Top the salad with mozzarella sticks, apples and roasted nuts.
mozzarella cheese basket salad You’re not the only one who can’t get enough of the cheese when you’re done with a mozzarella salad. Here’s a salad that’s bursting with flavor and crunch— down to the last bite of the bowl!
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WONTONS
SPICY CREAM CHEESE WONTONS
Shavuos with Mehadrin
You’ve tried the chicken wontons, fish wontons, and probably meat wontons too. What better time to go for cream cheese wontons— and for that kick of hot sauce?
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1 package wonton wrappers 1 (8 oz.) J&J Vegetable Cream Cheese 2-3 scallions, chopped 1 egg ½ cup water 2 tsp. sriracha/hot sauce Oil for frying DIPPING SAUCE 3 Tbsp. honey 2 Tbsp. soy sauce 1 tsp. sriracha/hot sauce 1 tsp. rice wine vinegar ¼ tsp. sesame oil
In a bowl, mix cream cheese, sriracha and scallions until combined. In a separate bowl, mix the egg and ½ cup water to create a light egg wash. Spread the wonton wrappers on a damp towel to keep them from drying up. To assemble: Place ½ teaspoon of cream cheese mixture on one corner of a wonton wrapper. Use your finger to “paint” the egg wash all around the edges of the wrapper. Roll the wrapper on a diagonal, starting with the cream cheese corner and stopping when half the wrapper is rolled and the cream cheese mixture is inside. Bring up the 2 side ends and use the egg wash to stick them together. Allow the remaining pointed end to naturally tuck backward.
Heat 2-3 inches of oil in a large saucepan. Drop a small piece of wonton wrapper in it to test if it’s hot enough. If it sizzles immediately, your oil is ready. Fry about 4-5 wontons at a time, for approximately 1 minute each, flipping carefully midway to make sure they brown evenly. Drain the wontons on a paper towel and repeat. For the dipping sauce, mix all ingredients until well combined. Wontons can be served warm or at room temperature. Yield: 24 wontons
IN THIS RECIPE
Cook the pasta in a large pot of boiling water. Add salt and oil. Cook 1 minute less than package instructions, to ensure the pasta is still stiff enough to stand up. Drain the pasta and rinse under cold water. Toss pasta with parmesan cheese until evenly distributed, and set aside. Heat butter in a medium saucepan. SautĂŠ onions and garlic until translucent. Add the sour cream, tomatoes, basil, salt and pepper. Mix and bring to a boil. Set aside. Preheat oven to 400oF. IN THIS RECIPE
Grease a 9 inch spring form pan. Take the cooked rigatoni and stand each piece up in the pan until the whole pan is tightly packed with pasta. Pour the mixture and spread evenly over all the noodles. Bake for 15 minutes. Remove from oven and top with mozzarella cheese. Bake another 15 minutes, until cheese is melted. Let cool a bit before running a butter knife around the edges of the pan to help remove from the pan.
INGREDIENTS 1 package rigatoni pasta 1 tsp. oil 1 tsp. salt ½ cup shredded parmesan cheese 2 Tbsp. Mehadrin Butter 1 small onion, diced 3 garlic cloves, finely diced 1 (16 oz.) Mehadrin Sour Cream 3 ripe plum tomatoes, diced 2 Tbsp. fresh basil, chopped Salt and pepper, to taste 1 package Mehadrin Shredded Mozzarella Cheese
BASIL RIGATONI PASTA PIE A taste of Italy at your Shavuos table!
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SWEET POTATO BROCCOLI SOUP
Shavuos with Mehadrin
Coming up with a spectacular dairy soup idea isn’t an easy feat, but we can all use a fun change from the basics. This creamy soup is one you’re sure to love.
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INGREDIENTS
Preheat oven to 375oF.
2 Tbsp. Mehadrin Butter 1 onion, diced 4 cloves garlic, chopped 2 potatoes, cubed 1 large sweet potato, cubed 6 cups water 2 cups milk 1 (8 oz.) Mehadrin Sour Cream 1 heaping Tbsp. salt Dash of freshly ground black pepper 1 (16 oz.) frozen broccoli florets, thawed Mehadrin Shredded Mozzarella Cheese
Heat butter in a large pot. Add onions and garlic, sprinke with salt and pepper, and sautĂŠ until translucent.
IN THIS RECIPE
Add cubed potatoes, sweet potatoes, water, milk, sour cream, salt and pepper and bring to a boil. Cook for ½ hour, until potatoes are soft. (Stir occasionally). While the soup is cooking, roughly chop broccoli and spread on a lined pan. Place in oven and bake uncovered for 10 minutes, and then covered for another 10 minutes. Partially blend the soup with an immersion blender. Blend until thick but chunky. Add broccoli to the soup and cook for an additional 15 minutes. To serve: Place a handful of shredded cheese in a bowl and ladle the soup over it. Yield: 10 servings
SALMON 5-6 slices salmon, cut into cubes Fish seasoning (salt, onion, garlic, paprika, black pepper) 3 Tbsp. fresh lemon juice 1 Tbsp. Mehadrin Butter CREAM SAUCE 1 small sweet potato, cubed 2 Tbsp. Mehadrin Garlic Butter 1 tsp. honey 6 oz Mehadrin Sour Cream Âź cup milk LEMON BUTTER DRIZZLE 3 Tbsp. fresh lemon juice 3 Tbsp. Mehadrin Garlic Butter 1 shallot, diced
IN THIS RECIPE
Spread the salmon cubes on a parchment paper. Sprinkle generously with fish seasoning and drizzle with lemon juice. Toss, so that the spices and lemon are evenly distributed. String 2 cubes per skewer. Heat butter in a skillet. Add the salmon skewers and cook until lightly browned on all sides. Add cubed sweet potato to a pot of water and cook until soft (about 20 minutes). Drain the water. Heat garlic butter in a medium skillet. Add the cooked sweet potato cubes. Saute for 5-7 minutes. Close the flame. Mash the potatoes and add honey, sour cream, milk, salt and pepper. Mix well. You can use a hand blender to attain a smooth texture. Heat butter in a skillet. Add diced shallot and sautĂŠ until translucent. Remove from heat, add lemon juice and stir to combine. Drizzle over the salmon skewers when serving.
LEMON SALMON KEBAB Kebabs always make for an attractive and beautiful presentation. With a cream sauce like this one, you’ll turn the dish into an all-around winner.
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SALMON SPINACH BRIOCHE
Shavuos with Mehadrin
Considering how often we prepare fish, salmon’s the one dish that can always use a new twist. When you sit down to a slice of this salmon, you’ll get the restaurant experience at your very own table.
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INGREDIENTS Pizza dough 2 (10 inch) salmon sides, skins removed 2 oz. Mehadrin Garlic Butter 1 small onion, sliced Salt and pepper, to taste 1 lemon 16 oz. frozen spinach, drained 1 (8 oz.) Mehadrin Sour Cream Âź stick Mehadrin Butter, softened Salt, to taste 1 egg Black and white sesame seeds
IN THIS RECIPE
Heat garlic butter in a large skillet. Add onions and sautĂŠ until translucent. Sprinkle with salt and pepper and squeeze in half a lemon. Add the slices of salmon and sautĂŠ on high heat for 5-7 minutes on each side, until lightly brown. Transfer to a dish and let cool. Place drained spinach in a bowl. Add sour cream, butter, and salt. Mix until well combined. To assemble, roll out the pizza dough on a lightly floured pastry board until 1/8-1/4 inch thick. It should measure a 12x12 inch square. Place one slice of salmon in the top center. Spread a layer of spinach over it, and cover with the second slice of salmon. Wrap the salmon with the dough, sealing it all around, and trim any overlapping edges. Use the remaining dough to design the top of your brioche. Place on a lined pan and refrigerate for 30 minutes. Heat oven to 350oF. Brush dough with egg wash and add sesame seeds to your liking. Bake for 45-50 minutes, until dough is golden brown. Let it cool a bit before serving.
Peanut Butter Crispy Bars page 32
SWEET recipes
Mini Mousse Panna Cotta
Shavuos with Mehadrin
This dessert makes for the perfect end of a delectable meal.
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CHOCOLATE LAYER
VANILLA LAYER
3 cups milk 1 non instant chocolate pudding 1 unwhipped J&J Cream Cheese ½ stick Mehadrin Butter 1/3 cup sugar 1 bar dairy chocolate
8 oz Mehadrin Vanilla Pudding 1 unwhipped J&J Cream Cheese, room temperature ½ Mehadrin Butter, softened 2 Tbsp. confectioners sugar ½ lemon, squeezed.
Place the milk in a medium saucepan on medium flame. Slowly add the pudding, stir constantly, and then add the remainder of the ingredients. Keep stirring until all is well combined and starts to boil. The mixture will thicken.
In a bowl, add all the ingredients and mix well. If the mixture isn’t smooth, pulse with a hand blender.
Remove from heat. Lay the glasses (or dish you are using) on a diagonal, using an empty egg carton, muffin tins, or larger drinking glasses (You’ll need to experiment with the glass you wish to use.) Fill with chocolate mousse until your desired amount is reached and refrigerate until set.
Remove the glasses with chocolate mixture from the fridge. Lay them on the opposite diagonal this time and fill with the vanilla mixture. Refrigerate/freeze until set and serve cold.
IN THIS RECIPE
CHOCOLATE SOUFFLÉ
Preheat oven to 350oF.
1 stick Mehadrin Butter 1 (3.5 oz.) bar dairy chocolate ¾ cup sugar ½ cup brown sugar 8 oz. Mehadrin Sour Cream 4 oz. Mehadrin Farmer Cheese 3 eggs 1 tsp. vanilla extract ¾ cup flour 2 Tbsp. cocoa
In a large saucepan, melt butter and chocolate. Remove from heat. Add sugar, brown sugar, sour cream, farmer cheese, eggs, and vanilla extract, and mix.
CREAM SAUCE
Bake for 20-25 minutes. You can stick in a toothpick to check if it’s ready.
6 oz. unwhipped J&J Cream Cheese 1 3.5 oz. bar dairy white chocolate ¼ cup sugar ½ cup milk
IN THIS RECIPE
In a separate bowl, combine flour and cocoa, then fold into the mixture. Stir until well combined. Fill ramekins with cake mixture until nearly full, leaving a bit of space.
For the cream sauce, melt white chocolate in a saucepan. Add the rest of the ingredients and mix well. Use a hand blender to blend until smooth. When the cakes are ready, scoop out a bit from the center and push it aside. Fill with warm cream sauce and serve hot. Can be served with a scoop of Mehadrin ice cream.
chocolate cheese soufflé Before you pass up on this chocolate soufflé because it’s just so blasé, take a second to reconsider. This dish is the ultimate soufflé — chock-full of rich, creamy flavor with an irresistible sauce.
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strawberry shortcake skewers
Shavuos with Mehadrin
It’s hard to say “no” to a slice of strawberry shortcake. Add the dairy creaminess and enticing presentation and this dessert is bound to be irresistible.
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CAKE
Preheat oven to 350oF.
2 eggs 1 ¼ cup sugar 2 Tbsp. lemon juice 1 tsp. vanilla exract 2 ½ cups flour 3 tsp. baking powder 8 oz. Mehadrin Plain Green Yogurt 1 ¼ stick Mehadrin Butter, melted ½ cup oil Fresh strawberries
Whisk eggs and sugar until pale, thick and creamy (4-5 minutes). Add lemon juice and vanilla extract. Beat for another minute.
STRAWBERRY CREAM 8 oz. J&J Cream Cheese 1 cup confectioners sugar ½ stick Mehadrin Butter 1 cup frozen strawberries
IN THIS RECIPE
In a separate bowl, sift flour and baking powder, and fold into egg mixture. Add yogurt, butter, and oil. Pour batter into lined cookie sheet. Bake for 25 minutes. For the cream, mix cream cheese, sugar, and butter until combined. Add one cup frozen strawberries and blend until thick and creamy. To assemble, cut the cake into 1 inch squares. Stick one square of cake into a skewer, then add some cream, and stack with a strawberry. Repeat. Add a bit of milk, 1 tablespoon at a time, to the remaining cream to create a drizzle sauce. Assemble before serving.
In a food processor (this can be done by hand, too), combine the flour, cocoa, sugar and salt. Add the butter and pulse until crumbly. Add the yolks and ice cappuccino and pulse until the mixture forms a ball of dough (start with five tablespoons and add if necessary). Wrap the dough in plastic and refrigerate for an hour. Preheat oven to 350oF. On a floured surface or parchment paper, roll out the dough to about 1/8 inch thick. Cut the dough using a 3-inch flower shaped cookie cutter. Ball up the remaining dough and roll it out again. Gently press the flowers into an ungreased mini muffin pan. Bake 12-15 minutes. Cool completely before removing. For the filling, beat the cream cheese and peanut butter, then add confectioners sugar and yogurt, and mix until smooth. Fill the flowers. For the garnish, melt chocolate and spread it thinly on a parchment paper. Sprinkle any variety of chopped nuts and allow to harden. Cut or break into shapes and stick one in each flower. Yield: 36 mini flowers IN THIS RECIPE
DOUGH 2 cups flour 4 Tbsp. cocoa ¾ cup sugar Dash of salt 1 ½ sticks Mehadrin Butter 2 egg yolks 5-7 tablespoons J&J Ice Cappuccino PEANUT BUTTER CHEESE FILLING 8 oz. J&J Cream Cheese ¼ cup peanut butter ¾ cup confectioners sugar 4 oz. Mehadrin Vanilla Yogurt
mini chocolate cheese florets Florets have become a Shavuos classic over time, but this variation contains a heavenly helping of peanut butter and cappuccino, as well as a delicate chocolate flavor. Divine!
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ice cream cheese cake log
Shavuos with Mehadrin
The dream culmination of all the things we love — ice cream, cheese cake, and chocolate. This dessert needs no sales pitch!
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INGREDIENTS 8 oz. J&J Whipped Cream Cheese ½ cup sugar 1 tsp. vanilla extract 2 egg yolks 1 tsp. cornstarch, diluted in ¼ cup milk 2 cups Mehadrin Vanilla Ice Cream 2 (3.5 oz) bars dairy chocolate 6-8 chocolate chip cookies, crushed 1 Tbsp. Mehadrin Butter
IN THIS RECIPE
In a bowl, mix cream cheese, sugar, vanilla extract, yolks, and corn starch. Use a hand blender to blend until smooth. Add vanilla ice cream and blend until combined. Remove ¾ cup of the mixture and set aside. Fill log mold with the mixture until approximately ¼ inch from the top and freeze for 20 minutes. Melt 2/3 bar chocolate and add it to the mixture that was set aside. Pour it into the log mold, creating a line down the center. Freeze for 10 minutes. Melt 1 1/3 bar of chocolate together with the butter. Remove log from the freezer. Add a thin layer of crushed cookies on the top and then pour the melted chocolate over it evenly. Keep in the freezer until serving. Note: Recipe was doubled for the mold featured. The recipe fits a disposable aluminum mold. Optional: For candied hazelnut garnish, heat ½ cup sugar and 1/8 cup water in a small saucepan over medium heat. Brush the sides of the pot with a pastry brush and water from time to time to prevent crystalizing. Cook until desired color is reached and then close the flame. Stick hazelnuts onto a skewer and dip into the caramelized sugar. Suspend skewer on the edge of a pan, letting the caramel drip down, forming a strand. Let cool and then break the strand to desired height. Store in a cool dry place (do not refrigerate). This garnish is best if used the same day.
In a bowl combine flour, cocoa, and salt. Set aside. Preheat oven to 375oF. Melt butter and chocolate in a medium saucepan. Remove from heat and add coffee, sugar, brown sugar and vanilla extract. Add eggs and mix well. Add the dry ingredients to the wet mixture and stir until well combined. Line 2 7x9 inch pans with parchment paper. Divide the batter evenly and place a piece of parchment paper over it. Bake for 15 minutes. Let the cakes cool. Spread a layer of ice cream above one of the cakes (approximately ½ inch thick) and top with the other sheet of cake. Freeze. For the cream, combine yogurt, cream cheese and confectioners sugar in a bowl. Dilute coffee in the minimum amount of water possible and add to the cream. Refrigerate. Remove cake from the freezer and use a stacker to cut them into round individuals. To create chocolate butterflies, trace a butterfly on a piece of wax paper with a thin marker. Turn your wax paper over and fold it with the crease in the center of the butterfly. Melt chocolate and trace the butterfly with a piping bag on a flat surface. The lines should be thick enough so they don’t fall apart once dry. Open a thick book approximately to the center, and transfer the butterfly to the fold of the book. Refrigerate until hardened. Serve: Place a dollop of cream above the stacks, drizzle with chocolate/caramel, sprinkle some nuts and top with a chocolate butterfly. Note: Create cake balls with the remaining cake/ice cream. Use a masher to soften and then add eight ounces J&J cream cheese. Freeze overnight. Using a mini scoop (or slightly wet hands), form balls and freeze. Cover with melted chocolate and topping of your desire.
CAKE ¾ cup flour 3 eggs 3.5 oz. dairy/parve chocolate bar 2 Tbsp. cocoa 1 tsp. coffee ¼ tsp. salt 1 ½ sticks Mehadrin Butter ¾ cup sugar ¼ cup brown sugar 1 tsp. vanilla extract 16 oz. Mehadrin Mocha Fudge Ice Cream, slightly thawed CREAM ½ cup Mehadrin Plain Greek Yogurt 8 oz. unwhipped J&J Cream Cheese ¾ cup confectioners sugar 1 tsp. coffee
IN THIS RECIPE
brownie mocha stacks The perfect treat for cookie connoisseurs. The perfect cake texture and rich filling will please even the most discerning taste buds.
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peanut butter crispy bars
Shavuos with Mehadrin
A delectable variation of the classic peanut chews. If you thought those are irresistible, wait till you try the dairy version.
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INGREDIENTS 1 cup light corn syrup ½ cup peanut butter 8 oz J&J Cream Cheese ½ stick Mehadrin Butter, softened ½ cup sugar ½ cup brown sugar 1 bar dairy chocolate 8 cups crisp rice cereal Garnish: caramel sauce and a package of wonder melts chocolate, color of your choice
Add light corn syrup, peanut butter, sugars, and chocolate to a saucepan. Heat on low-medium flame and stir until smooth. Remove from heat. Add cream cheese and butter and mix well. Add crisp rice cereal, one cup at a time, and stir between each cup. Flatten in a 9x13 pan, approximately ¾ inch thick. Freeze until hard. Remove before serving. Cut into 1.5x3 inch bars. Stand them up. Spread a layer of caramel on the top and place 2 wonder melt discs at one side. Yield: 6-8 bars
IN THIS RECIPE
BLINNIES 12 (6 inch) tortilla wraps ½ lb. Mehadrin Farmer Cheese 8 oz. J&J Whipped Cottage Cheese 1/3 cup sugar 2 vanilla sugar 1 pack fresh/frozen strawberries 2 Tbsp. Mehadrin Butter TOPPING 1 Tbsp. cinnamon 1/3 cup sugar IN THIS RECIPE
Combine the farmer cheese, cottage cheese, sugar, and vanilla sugar. Pulse with a blender until smooth. Slice the strawberries, and fold them into the mixture. If using frozen strawberries, drain them as much as possible before adding to the cheese mixture. Place approximately 2 Tbsp. of mixture on the lower third of a tortilla. Fold the 2 sides in toward the center and roll up the tortilla like a blintz. Heat butter in a skillet. Fry the blinnies until golden brown on both sides, flipping midway (approx. 2-3 minutes). Drain them on a plate lined with paper towel. Combine cinnamon and sugar and roll the blinnies in it. Blend remaining strawberry/cheese mixture until smooth and use to top the blinnies, along with fresh fruit.
STRAWBERRY MINI BLINNIES These mini blintzes are stuffed with a fruity surprise!
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COOKIES
“oreo” cream cheese sandwiches
Shavuos with Mehadrin
A heavenly twist on an all-time favorite.
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7 chocolate sandwich cookies 1 ½ cups flour ¼ cup cocoa 1 cup water 1 stick Mehadrin Butter ¾ cup sugar 2 eggs FILLING 7 chocolate sandwich cookies 8 oz. unwhipped J&J Cream Cheese 1 stick Mehadrin Butter, softened ¾ cup confectioners sugar
Separate the cookies from the cream (with a knife), and set cream aside. Add cookies to a bag and crush them using a rolling pin. Combine flour, cocoa and cookie crumbs and set aside.
it under the parchment paper to be used as a guide, so your circles are all the same size.
Add water, butter and sugar to a saucepan and simmer until butter is melted. Close the flame. Add the flour mixture and stir until smooth. Add the eggs and mix well. The batter will be a bit sticky.
For the filling, separate the cookies from the cream again. Crush the cookies. Mix cream cheese, butter and confectioners sugar well. Add the crushed cookies and cream from all 14 cookies.
Preheat oven to 425oF. Line a baking sheet with parchment paper. Place the dough in a pastry bag with a round tip. Squirt the dough into spiral rounds, starting in the middle and spiraling out to about 2 inches. Push the tip back into the spiral to complete the circle.
Assemble the sandwiches by piping the cheese filling on half of the cookies and covering them with the remaining cookies. Generously sprinkle with confectioners sugar.
Tip: Trace circles on a sheet of paper and place
Bake for 15-20 minutes, until top is crispy.
IN THIS RECIPE
CRUST/CRUMBLE
Preheat oven to 350oF.
2 cups flour 1 ½ cups oats 1 cup brown sugar ½ tsp. cinnamon 1 ½ sticks Mehadrin Butter, softened
Combine flour, oats, sugar and cinnamon in a bowl. Add butter and mix by hand until mixture holds together when pinched.
CHEESE FILLING
Bake 12-15 minutes until crust is golden.
2 (8 oz.) J&J Whipped Cream Cheese 6 oz. Mehadrin Farmer Cheese 1 cup sugar 2 eggs 1 tsp. vanilla extract
For the filling, blend all ingredients until well combined. Poor over cooled crust and spread evenly. Sprinkle the remaining crust mixture over the cream cheese layer.
IN THIS RECIPE
Set aside half the mixture. Line a 9x13 pan and press half the mixture evenly into the pan.
Bake 40-45 minutes until the top is golden brown. Cool at room temperature. Cover and refrigerate for two hours. Use a sharp knife to cut into bars. Optional: Sprinkle with confectioners sugar before serving.
oatmeal cream cheese bars We’re huge oatmeal fans, so I couldn’t resist incorporating it into a dairy recipe. The heavenly blend of flavors will have you reaching for “just another one.”
Shavuos with Mehadrin 39
FLAVORED LEBEN PANCAKES
Shavuos with Mehadrin
All the fun and flavor in one little cake! The child in you will revel in the Leben experience while the rich, fruity sauce will be sure to please your adult palate.
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For each flavor, combine the ingredients and mix well. Heat 1 tsp. oil and 1 tsp. butter in a skillet. Pour desired amount of pancake mixture into the pan. Lightly brown the pancake on both sides, flipping once. Optional: Stack the pancakes in a tower, with caramel/hazelnut/white chocolate sauce between each one, and top with Mehadrin Vanilla Ice Cream. The strawberry pancake works well with strawberry sauce and fresh fruit.
VANILLA PANCAKES ¾ cup flour ½ cup Mehadrin Cottage Cheese 1 Mehadrin Vanilla Leben ¼ cup sugar 1 egg STRAWBERRY PANCAKES ¾ cup flour ½ cup Mehadrin Cottage Cheese 1 Mehadrin Strawberry Leben ¼ cup sugar 1 egg Optional: For a pinker tinge, defrost frozen strawberries and add some of the liquid to the mixture. CHOCOLATE PANCAKES ¾ cup flour ½ cup Mehadrin Cottage Cheese 1 Mehadrin Chocolate Leben ¼ cup sugar 1 egg 2 tsp. cocoa STRAWBERRY SAUCE 1 cup frozen strawberries ½ cup Mehadrin Sour Cream ½ cup J&J Whipped Cream Cheese 1/3 cup confectioners sugar
IN THIS RECIPE
INGREDIENTS 1 package fresh or frozen strawberries 1 (16 oz.) Mehadrin Sour Cream 1 cup milk 20 oz. can pineapple tidbits, with juice 12 oz. sour pitted cherries, with sauce 2 oranges, squeezed 1 lemon, squeezed ½ cup sugar Ÿ tsp. cinnamon 8 oz. J&J Swiss Smooth Strawberry Yogurt Using a fork or potato masher, mash the strawberries. Add all ingredients to a pot and bring to a boil. Lower heat and cook for 10 minutes. Let cool. Keep refrigerated until serving. Garnish: Place a dollop of J&J Swiss smooth strawberry yogurt in the center, and top with slices of fresh strawberries.
IN THIS RECIPE
chilled fruit fusion This is your go-to soup if light and refreshing is your thing. Fruity, flavorful, and fun, this ambrosia will be keeping you busy doling out refills.
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VANILLA BLUEBERRY YO-SHAKE
Shavuos with Mehadrin
Imagine sipping a heavenly drink down to the last drop—and not feeling guilty for a change! This is your dream blend of yogurt and fruit (plus a little ice cream!).
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INGREDIENTS 3 cups Mehadrin Vanilla Ice Cream 1 ½ cups milk ½ bag frozen blueberries 16 oz. Mehadrin Vanilla Yogurt 1 vanilla sugar
Add ice cream and milk to a blender, and pulse until smooth and creamy. In a separate bowl, blend frozen blueberries, vanilla yogurt and vanilla sugar. Serve: Fill glass 2/3 with vanilla blend, and add the blueberry blend until glass is full. Yield: Approximately 6 servings
IN THIS RECIPE
INGREDIENTS 4 cups Mehadrin Vanilla Ice Cream 1 J&J Ice Cappuccino 1 Tbsp. dairy Delinut/hazelnut cream 4-5 pieces Viennese crunch 1 cup ice cubes CHOCOLATE SAUCE One dairy chocolate bar ½ cup milk 1 Tbsp. Mehadrin Butter 2 Tbsp. corn syrup
IN THIS RECIPE
Blend ice cream, ice cappuccino, chocolate/ hazelnut cream, Viennese crunch, and ice cubes in a blender until creamy. For the chocolate sauce, heat all ingredients in a small saucepan, whisking frequently. Once it just begins to boil, remove from heat. Let it cool and refrigerate for minimum 30 minutes until sauce thickens. Pour 2 tablespoons chocolate sauce at the bottom of the glass, then fill with cappuccino blend. Top with a scoop of ice cream, chocolate drizzle and pieces of viennese crunch.
CAPPUCCINO BLISS This shake is pure bliss! Using the iconic J&J ice cappuccino really elevates this drink into something divine.
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