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YIPC Shavuot Cookbook 2020/5780

1

YIPC SHAVUOS

COOKBOOK

2020/5780

Young Israel of Passaic – Clifton קול יעקב - לזכר נשמת יעקב בן חיים זאב בלאט ע׳׳ה

200 Brook Avenue Passaic, NJ 07055

www.yipc.org


11

Appetizers

Tropical Guacamole

Submitted by: Dani Goldberg Parve

Prep Time: -10 min

Ingredients: Avocado, 2 ripe

¼ of a medium Red Onion

Mango, ½

Jalapeno Pepper, 1-2

Lime juice, 2 Tbsp

Salt

Steps: Cut and mash avocado until smooth.

Chop onion and jalapeno into tiny pieces. Add jalapeno

seeds if you want extra heat.

Cut mango into small dice and add to mixture.

Add lime juice and salt to taste.

Serve with tortilla chips, challah, pretzels, add to salad or

enjoy plain!


2

French Onion Soup

Submitted by: Chava Kurtz Dairy

Prep Time: -10 min

Ingredients: 8 medium onions, sliced.

2 tablespoons flour.

8-10 cups hot broth (I use onion soup broth).

1/2 - 1 cup dry red wine.

1/4 teaspoon basil.

1/4 teaspoon nutmeg.

Salt to taste.

French bread, sliced thickly.

Grated cheese.

Steps: In a 4 quart pot sautee onion in melted margarine about

30 minutes until golden brown.

Add flour and stir for another 2-3 minutes.

Add broth, wine and seasoning.

Simmer covered approximately 45 minutes more.

Toast slices of bread in oven at 325 degrees for about 15

minutes per side till dry.

When serving, place a piece of bread in each bowl, pour

soup over bread and top with grated cheese.

Yogurt Dip with Cucumber & Mint

Submitted by: Shiva Bral Dairy

Prep Time: -10 min

Ingredients: 1 large English cucumber, peeled and shredded 1 small onion 1.5 cups low fat plain yogurt 1 tablespoon dried mint 1/2 teaspoon pepper 1 teaspoon salt

Steps: Combine all ingredients in a bowl.

This is a delicious dip for chips.


3

Homemade Boreka Roll

Submitted by: Erez Naftali Dairy (can be made parve or meat)

Prep Time: 10-20 min

Ingredients: 2.2 Lb flour 2.5 Cups of Water 1 large spoon of Salt 1 egg for top layer Spinach Grated Feta Cheese or Farmer cheese Oil Seasoning of your choice

Steps: To make the dough: Combine flour, water, salt and water

in mixer for 10 min.

Form 10 balls.

Rub each one with oil, and let it rest covered for an hour

and a half.

Open each ball on your counter, as wide and thin as

possible (by hands).

To make the filling: you can use Spinach and farmer

cheese or Fete Cheese or anything that comes to mind.

(With Feta cheese no salt necessary). Black pepper

optional.

Lay the filling on one side of the flat dough 1" high, 1"

wide, 10" long, and roll to one strip (like a long hot dog).

Roll in any shape you like. (Could be like a spiral Danish

Pastry)

Rub battered egg on the top, sesame on top if you like

(not a must)

Bake in oven on 350 for up to 20 min, or until it’s nice and

brown.

I did it for this past Shabbos, using ground beef, Mashed

Potatoes, and fried onions and seasonings.


4

Best Challah Ever

Submitted by: Rachel Yamnik Parve

Prep Time: 20+ min

Ingredients: 6 lbs high gluten flour

6 Tbsp dry yeast

1 cup sugar

1 cup oil

7 tsp kosher salt

5 egg yolks

5 & 3/4 cup lukewarm water.

Steps: Dissolve yeast in 2 cups lukewarm water and 1 tbsp sugar.

Let sit near open flame for about 7 minutes until very

bubbly.

In silver Bosch bowl, put salt, sifted flour, yolks, oil, 1 cup

sugar, and 3 3/4 cup of water. Pour yeast mixtures on top.

Mix on #1 for 30 seconds to 1 minute.

Mix on #2 for 12 minutes.

Transfer dough to garbage bag and let rise for about an

hour. Take hafrahsa.

Divide in to 6-8 sections depending on how large you

want your challahs to be.

Grease loaf pan. If you have a range, set oven to 300-325

and let challahs rise on stovetop for 25 minutes. Challahs

might need a bit more time to rise if it's a cooler space.

Egg wash challahs and add topping if you wish.

Bake for 45 minutes at 375. Slightly longer if you prefer a

crispier crust. Remove challahs from pan when they are

fully baked and let cool on cooling rack. (This challah is

fantastic for french toast!)


5

Hungarian Cold Cherry Soup

Submitted by: Shana Halton Dairy

Prep Time: -10 min

Ingredients: 2 (24-oz.) jars of pitted sour cherries (preferably morellos), with

their juice (Alternatively, you may use 1 3/4 lbs. fresh bing

cherries, stemmed and pitted, or 1 1/2 lbs. frozen bing cherries

with 2 3/4 cups sour or regular cherry juice.)

1⁄2 tsp. kosher salt

1 stick cinnamon (can leave out)

1 slice (1/2"-thick) lemon

1 (8-oz.) container sour cream

Steps: Add cherries, with their juice, to a 4-quart saucepan.

Add salt, cinnamon stick, and lemon. Bring to a boil. Reduce heat to medium-low, and simmer until

cherries are soft, about 5 minutes. In a small bowl, whisk together sour cream and 1⁄4

cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.


6

Salads

Ceasar Salad Submitted by: Dani Goldberg

Dairy (can be parve) Prep Time: 10-20 min

Ingredients: Hard Boiled Eggs, 6, sliced

Romaine Lettuce, 2 heads, Shredded

Parmesan Cheese (omit if you want parve)

Cherry Tomatoes, halved

Croutons/ cut up toasted baguette

Optional additions: cucumbers, avocado, corn

Dressing:

· 2 Tbsp Mayonaise

· 2 Tbsp Lemon juice

· Lemon zest, optional

· 2 cloves garlic, crushed

· ½ tsp Worcestershire sauce

· ¼ c. Extra Virgin Olive Oil

· Salt and pepper to taste

Steps: Mix Dressing ingredients in a container or jar you can

shake to emulsify.

Arrange in a dish or large bowl a lettuce bed topped with

eggs and veggies.

Lay sliced eggs over lettuce and veggies.

Drizzle dressing over salad.

Add croutons/baguette and sprinkle with parmesan

cheese.


7

Honeydew Cucumber Salad with Feta

Submitted by: Meryl Sasnowitz Dairy

Prep Time: 20+ min

Ingredients: 2 Tbsp lemon juice 1/4 C Extra Virgin Olive Oil 1 tsp Honey 1/8 tsp ground pepper 1/4 tsp poppy seed (optional) 1 medium honeydew, seeded and cubed 1 cucumber, unpeeled and cubed 1/2 red onion, briefly rinsed and patted dry (to reduce sharpness) 3 Tbsp chopped fresh dill 4 oz feta cheese, crumbled

Steps: Pour lemon juice into a large bowl.

Whisk in olive oil in a slow steady stream until

incorporated.

Whisk in honey, salt, pepper and poppy seeds.

Add melon, cucumber, onion and dill weed.

Toss to combine. Chill up to eight hours.

Top with feta cheese just before serving.

Let stand 20 minutes before serving.

Chickpea Salad

Submitted by: Paula Baumser Parve


Ingredients: 2- 16 Oz cans garbanzo beans, rinsed and drained 1 Red pepper diced 1 Small red onion finely chopped 1 large clove of garlic, crushed 3 Tbsp olive oil 2 Tbsp red wine vinegar ½ tsp crushed chili powder flakes Salt and pepper to taste

Steps: Mix all the ingredients together and chill for one hour

before serving.


8

Flat Pretzel Salad



Ingredients: Romaine lettuce Cherry tomatoes 2 cucumbers 1 can of baby corn 1 can of hearts of palm 1 orange pepper Dressing: · ½ cup oil · 2 tsp soy sauce · 2 tsp mustard · ¼ cup sugar · 2 tbsp vinegar . 1 tsp minced garlic

Steps: Pour dressing on salad right before serving.

Cabbage Salad



Ingredients: 1 Bag Shredded Red Cabbage 1 Bag Shredded Carrots Toasted Slivered Almonds Dressing · ½ Cup Sugar · ½ Cup Oil · 3 Tbsp soy sauce · 3 Tbsp Red wine vinegar

Steps: Place cabbage and carrots in bowl. Combine dressing ingredients. Pour over salad ingredients and mix well. Add almonds prior to serving.


9

Chinese Coleslaw Salad

Submitted by: Dina Groll Parve


Ingredients: 2 bags of Coleslaw

1 package of Tradition Ramen Noodle Soup

Scallions

Peanuts (can be exchanged for any nut)

Toasted Sesame Seeds

DRESSING:

· 8-9 tbsp of Seasons Rice Vinegar

· 5 tbsp of Sugar

· 2 tbsp of Toasted Sesame Seed Oil

· 1/4 cup (or less) of oil

Steps: Break apart the Ramen Noodles into small pieces, and

place in a large salad bowl

Add remaining salad ingredients.

In a separate bowl, mix all of the dressing ingredients

together.

Pour the dressing on the salad.

Green Bean Salad

Submitted by: Cipi Brand Parve


Ingredients: 1/2 lb fresh or frozen green beans

1 red or orange bell pepper

1 can baby corn cut up

1/2 cup mayo

6-8 gherkin pickles

1 T pickle brine

1 tspn lemon juice

1 T sugar

Salt & pepper to taste

Steps: Cut green beans into 1" pieces.

Cube peppers & pickles

Cut up baby corn

Combine dressing ingredients & mix into salad


10

Main Dish

Balsamic Sole Fish

Submitted by: Aliza Gottlieb Parve

Prep Time: -10 min

Ingredients: 1 package Baby Bella Mushrooms, sliced

Sun dried tomatoes, chopped

1/4 c balsamic vinegar

4 cloves garlic, chopped

1 tbs lemon juice

2 tbs honey

2 tbs olive oil

2 large fillets of sole

Steps: Place fish in a glass baking dish.

Place mushrooms over fish.

Sprinkle tomatoes and garlic over mushrooms.

Mix other ingredients in a small bowl and pour over fish.

Bake open on 400 for 20-30 mins.


11

Sweet Fish

Submitted by: Zisi Wachsberg Parve

Prep Time: -10 min

Ingredients: Salmon Honey Garlic salt Dill Olive oil Lemon Slices Or lemon juice Sesame seeds to top

Steps: Marinate the fish for a bit in lemon juice.

Put on a bit of oil to cover.

Pour on Honey .

Sprinkle on spices ( you can use dill, parsley, etc) And

cover with lemon slices.

Top w sesame seeds or everything bagel Spice.

Bake covered for 20 minutes covered and then uncover

For a few minutes.

Chicken Rollups

Submitted by: Zisi Wachsberg Meat


Ingredients: Chicken cutlets cut thin

Chipped Pistachios or almonds

Date spread

Cinnamon

Sweet Paprika

Steps: Cut cutlets into thin pieces, ( put them down flat try not

to cut them too skinny).

Mix other ingredients In a bowl and then put just a bit

inside each cutlet and roll up.

Put in a pan seam side down.

Mix a bit of oil w paprika and sprinkle on top.

Bake covered for about 15 minutes.


12

GOPP Chicken

Submitted by: Haley Chizever Meat


Ingredients: 1 3-4 lb chicken

Garlic powder, at least 2 Tbsp

Oregano, at least 2 Tbsp

Pepper, at least 1 Tbsp

Paprika, at least 2 Tbsp

Salt

Equipment:

Upright chicken roasting stand or regular roasting rack.

Steps: Pre heat oven to 400°

Clean chicken inside and out. Pat dry, but leave some

moisture on the skin so that the spices stick.

Sprinkle the an even layer of garlic powder, oregano,

pepper, and paprika all over the chicken, coating well.

Add salt to taste.

Place chicken on upright roaster or roasting pan

Cook at 400° for the first 30 min. Remove from oven and

dump out fat drippings from pan. I like to reserve these

for later basting.

Turn oven down to 375° for another 30 min.

Depending on the size of the chicken you may need to

cook for longer. Check thigh for doneness.

Serve with applesauce!!

Honey Mustard Baked Salmon


Prep Time: -10 min

Ingredients: 1 1/2 - 2 lbs salmon

3 T honey mustard

3 cloves garlic minced (or frozen)

3 T olive oil divided

1 T lemon juice

1 T chopped fresh dill

Pinch of salt

Steps: Preheat oven to 350. Line roasting pan with aluminum

foil.

Wisk together ingredients with 2 T olive oil

Brush salmon on both sides with 1 T olive oil.

Brush the top with honey mustard mixture. ( I sometimes

add french's onion crunch on top)

Place in oven and bake for 25 minutes.

Original recipe says to Preheat oven to 400 and bake for

10 minutes but I like it more cooked.


13

Easy Herbed Tomato Chicken

Submitted by: Dani Goldbeg Meat


Ingredients: 2-3 Bottoms of chicken quarters, skin off

Salt and pepper

Olive Oil, 2 Tbsp

Lemon Juice, 2 Tbsp

Ketchup, ¾ cup

Crushed Garlic, 2 cloves

Basil, 2 Tbsp fresh or 1 Tbsp dried

Steps: Pour chicken in baking dish and sprinkle with salt and

pepper.

Mix remaining ingredients in a bowl and pour over

chicken.

Bake Uncovered, 350 for 1hr 30 min.

Serve with rice and enjoy!


14

Side Dishes

Pesto Pasta



Ingredients: 1 lb pasta (any kind you like)

8 cubes frozen basil

4 cubes frozen garlic

4 cubes frozen parsley

1/4 cup extra virgin olive oil

1 tspn Kosher salt

Steps: Prepare pasta as per instructions on box.

Combine the pesto ingredients.

Toss pasta with pesto.


15

Easy Cheese Blintzes

Submitted by: Helen Stareshefsky Dairy


Ingredients: 2 boxes frozen blintzes

2 pints sour cream

4 eggs

1/2 cup sugar

1 tsp vanilla

Steps: Preheat to 375 degrees.

Put frozen blintzes in greased pan.

Mix rest of ingredients and pour over blintzes.

Bake for 45 minutes.

Cheese Kugel

Submitted by: Adeena Kra Dairy

Prep Time: -10 min

Ingredients: 16 oz container of cottage cheese

2 eggs

1/4 cup oil

1 tsp vanilla

1/4 cup sugar

1/2 cup flour

sprinkle of sugar/cinnamon

Steps: Preheat oven to 350.

Mix cottage cheese, eggs, and oil together. Add

vanilla and sugar to mixture. Then add flour.

Pour into tin and sprinkle sugar/cinnamon on top.

Bake at 350 for 30 minutes.


16

Cheesy Quinoa Broccoli Patties

Submitted by: Aliza Gottlieb Dairy


Ingredients:

1 medium onion

4 cloves garlic

2 c cooked quinoa

3/4 c shredded cheese

6-7 large broccoli florets

1/2 c breadcrumbs

3 eggs

2 Tbs Avocado oil

Salt and pepper to taste

Steps:

Preheat oven to 350.

Finely chop the onion and garlic and sauté in oil until

translucent and brown on the edges.

Mince the broccoli.

Beat the eggs and pour them into a large mixing bowl.

Add in the broccoli, quinoa, cheese, breadcrumbs, salt and

pepper, but wait to add the onion mixture until it cools off.

Form patties and in a large saucepan lightly fry on each side

just to brown them a bit and give some structure.

Place patties on a cookie sheet and bake in the oven until

cooked through, about 15 mins.

Serve warm, on their own, on top of a fresh salad, or enjoy

on a sandwich thin with sliced tomato and creamy dressing.

Oven Roasted Garlic Mushrooms

Submitted by: Brittani Citer Parve

Prep Time: -10 min

Ingredients: Vegetable or olive oil 1 pound cultivated mushrooms, trimmed, halved or quartered 3 cloves garlic, peeled and crushed Salt and freshly ground black pepper

Steps: Preheat oven to 450 degrees. Lightly oil shallow baking

pan large enough to hold (could substitute for any veggie

you like) mushrooms in single layer.

Add mushrooms and toss with 2 to 3 tablespoons oil.

Add garlic; season with salt.

Roast for 20 minutes stirring on occasion; mushrooms

should be browned. Season with pepper. Enjoy :)


17

Penne with Roasted Vegetables Submitted by: Sarah Goldstein

Dairy Prep Time: 20+ min

Ingredients: 1 (16-oz) box 100% whole-wheat penne 1 (12-oz) pkg fresh broccoli florets (about 4 cups), cut to bite-sized, uniform pieces 1 small onion, cut into thin wedges 1 Tbsp olive oil 2 tsp garlic powder 1 tsp salt, divided 1 (24-oz) jar marinara sauce 1 cup part-skim ricotta cheese ½ cup grated Parmesan cheese 1 tsp Italian seasoning 1 large egg, lightly beaten 1 (8-oz) pkg Mozzarella cheese

Steps: Preheat oven to 425 degrees.

Toss broccoli and onion with oil, garlic powder, and ¼ tsp salt.

Spread across a large baking sheet. Bake 15 minutes, stirring

after 10, or until edges are starting to brown.

While vegetables roast, cook pasta according to package

directions. Drain well; add marinara to cooked pasta.

Reduce oven to 350 degrees. Coat a 13 x 9-inch baking dish with

cooking spray. Spoon half of pasta mixture evenly across the

bottom of baking dish.

In a small bowl, combine ricotta cheese, Parmesan cheese,

Italian seasoning, egg, and 3/4 tsp salt. Stir well.

Dollop ricotta mixture over pasta in baking dish. Top with

roasted vegetables followed by remaining pasta. Sprinkle with

mozzarella cheese.

Bake 25 to 30 minutes.

Zucchini Casserole Submitted by: Miriam Singer

Dairy Prep Time: 10-20 min

Ingredients: 5-8 cups sliced zucchini (unpeeled).

1 ½ cups Bisquick baking mix (likely you can substitute any pancake

mix).

1 ½ cups shredded cheese (cheddar preferred, but mozzarella or other

cheeses work just as well).

½ cup vegetable oil.

3 eggs.

1 teaspoon oregano.

1 teaspoon salt (optional).

1 teaspoon garlic powder (optional).

½ teaspoon black pepper.

Steps: Grease or spray 9 x 12 x 2 inch casserole pan. Put sliced Zucchini

into the pan.

Mix all other ingredients in a large bowl. Batter will be very

thick.

Wear food service gloves and mix the batter into the zucchini

with your hands. Coat all zucchini as best possible and spread

evenly in the pan. It will be lumpy but don’t worry.

Optional: add broken “vegetarian bacon” or vegetarian “meat

crumbles” (such as Morningstar Farms). Not needed but adds

variety and some protein.

Bake uncovered at 400 degrees 20-30 minutes.

You can add more cheese on top if you are a cheese-a-holic.

Some like it with tomato sauce (or pasta sauce). 3 tablespoons

margarine.


18

Roasted Broccoli with Potatoes & Parmesian

Submitted by: Cipi Brand


Ingredients: 24 oz frozen broccoli, defrosted 16 oz red baby potatoes, cut in half 4 T olive oil 3 frozen garlic cloves or fresh minced 1 tsp salt 1 tsp paprika 1/4 tsp black pepper 1/4 cup parmesan cheese

Steps: Preheat oven to 400 degrees.

Put potatoes & broccoli in large bowl. Add the oil &

seasonings.

Spread onto baking sheet in single layer.

Bake 30-40minutes (stirring half way through)

Sprinkle with parmesan cheese before serving. (I leave

this out often so it is pareve.)

Mushroom Cheese Quiche

Submitted by: Ilana Bachrach Dairy

Prep Time: 20+ min

Ingredients: 10 oz mushrooms sliced 1-2 onions diced 1/2 can mushroom soup 1 Tbsp. flour Salt Pepper 3 eggs Pie crust 4 slices American cheese Shredded Cheese

Steps: Saute the onions and mushrooms. Add the soup, flour, spices and eggs. Mix well. Cover the bottom of the pie crust with American cheese.

Pour the wet mixture into the crust. Cover with shredded cheese. Bake at 350 until set and browned on top, 1/2 hour to 45

minutes. Enjoy!


19

Aloo Gobi Masala

Submitted by: Cyndi Schoenbrun Parve

Prep Time: 20+ min

Ingredients: 1 head cauliflower, cut into 1-inch florets 3 potatoes, peeled and cut into 1-inch chunks 1 tablespoon olive oil 1 teaspoon cumin seeds 2 tomatoes, diced 1 onion, chopped 1 teaspoon salt 1 teaspoon curry powder Optional: 1 cup frozen peas

Steps: Place the cauliflower in a large, microwave-safe dish; cook

in microwave on High for 3 minutes.

Transfer the cauliflower to a bowl and set aside.

Put the potatoes in the dish and cook in the microwave on

High for 4 minutes. Pour into the bowl with the

cauliflower.

Heat the olive oil and cumin seeds in a large skillet over

medium-high heat until the cumin swells and turns golden

brown; stir the onions into the oil and cook about 3

minutes.

Add the tomatoes and cook and stir another 3 minutes.

Fold the cauliflower and potatoes into the mixture.

Season with the curry powder and salt.

Continue cooking until completely hot, 3 to 5 minutes.

Serve hot

Spinach Ricotta Pie

Submitted by: Ellen Schulman From: Levana‘s Table, Kosher Cooking for Everyone

By: Levana Kirschenbaum


Ingredients: 1/3 cup olive oil 1 large onion, thinly sliced 2 large bunches spinach (about 1 lb) washed and well dried, cut into ribbons 1 1/2 cups ricotta cheese 4 eggs 1 cup feta cheese, crumbled 1 tablespoon dried oregano Salt and pepper

Steps: Preheat oven to 375•F

Heat the oil in a heavy pot over high heat.

Add the onion and sauté until translucent, about 3

minutes.

Add the spinach and sauté until the ribbons are just

wilted.

Lightly beat the ricotta and eggs together in a bowl.

Add the spinach mixture, feta, oregano, and salt and

pepper to taste, and mix thoroughly.

Pour the batter into a greased 9x13” pan.

Bake for about 40 minutes, until the top is very lightly

browned.

Serve warm or at room temperature.


20

Scalloped Potatoes Au Gratin

Submitted by: Leslie Morrison Dairy


Ingredients: 2 Tbsp Butter

1 small onion - minced

2 cloves garlic - minced

2 sprigs fresh thyme leaves or 1/2 tsp dried thyme

1 1/4 tsp salt

1/4 tsp ground black pepper

2 1/2 pounds russet potatoes - peeled and sliced 1/8 inch thick

1 cup No-Chicken broth (or vegetable broth of choice)

1 cup heavy cream

2 bay leaves

4 ounces shredded cheese - cheddar or mozzarella

Steps: Preheat oven to 375 degrees. Melt butter in large

saucepan over medium heat. Add onion and cook until

slightly browned, about 4 minutes.

Add garlic, saute 30 seconds. Add broth, cream, thyme,

bay leaves, salt, pepper, and potatoes and bring to a

simmer. Cover, reduce heat to low and simmer until

potatoes are almost tender, about 12-14 minutes.

Transfer to 3 quart baking dish and sprinkle with

shredded cheese. Bake until the cream is bubbly around

the sides and the top is golden brown, about 25-30

minutes. Serve hot!


21

My Mom’s Blintze Souffle

Submitted by: Shanie Erenberg

Dairy Prep Time: -10 min

Ingredients: 12 frozen cheese blintzes (Golden or similar brand)

1 stick butter or margarine

4 eggs

1 1/2 cup sour cream

1/2 cup sugar

1/2 tsp. salt

1 Tbsp. frozen orange juice concentrate

1 tsp. pure vanilla extract

Steps: Preheat oven to 350°F. Take out stick of butter or

margarine to defrost on counter.

In a bowl, beat eggs with a fork or whisk until they are

very well-beaten and slightly frothy.

In a separate bowl, add sour cream, sugar, salt, frozen OJ

concentrate, and vanilla. Using a hand mixer, blend

ingredients well. Pour in beaten eggs and blend until

combined.

Place stick of butter or margarine into hot oven in a 9" x

12" glass or metal pan. (It comes out best in a real baking

dish rather than a disposable tin.) Leave pan in oven for a

few minutes to allow butter or margarine to melt

completely. Carefully remove pan from oven.

Place frozen blintzes into pan in two rows of 6 blintzes.

Pour sour cream mixture over blintzes making sure to

coat them evenly.

Bake at 350°F for 45-60 minutes until top is golden brown

and bubbles form.

Variations:

When we would make this growing up, we always used 6 cheese

blintzes and 6 cherry blintzes instead of 12 cheese blintzes.

For the richest flavor, you need to use regular sour cream, but it

also comes out good with low fat sour cream.


22

Desserts

Easy Baked Applesauce

Submitted by: Cyndi Schoenbrun Parve

Prep Time: -10 min

Ingredients: As many apples as you want (large apple as easier to prepare).

Cinnamon Sugar.

Silan or Maple Syrup.

Steps: Core and peel the apples. Cut in half, then in half again. Place in a large foil or glass pan, try to keep apples in

single layer Sprinkle with cinnamon and drizzle with silan or maple

syrup Cover pan and place in 350 oven Bake until apple are soft and any juice has turned syrupy


23

Saffron IceCream

Submitted by: Shiva Bral Dairy

Prep Time: -10 min

Ingredients: 1 pint parve or dairy vanilla ice cream 1/4 teaspoon saffron 3 tablespoons rose water 2 tablespoons pistachio

Steps: Defrost ice cream for 20 minutes.

Mix saffron and rose water and mix in ice cream.

Mix pistachios.

Nutcracker Pie

Submitted by: Esther Hellmann Dairy


Ingredients: 1 1/2 cup milk 1 package (1 ounce) powdered vanilla or butterscotch pudding 1 package (8 ounces) frozen, thawed whipped topping 1/2 cup mini marshmallows 1/2 cup chopped chocolate sandwich cookies 1/4 cup chopped mixed nuts 1/3 cup hot fudge sauce 1 (8-inch) prepared graham pie shell

Steps: Whisk the milk and pudding until blended -- about two

minutes. Let stand till it thickens, about 5-minutes. Stir the whipped topping, marshmallows, cookies and

nuts into the pudding mixture. Spread fudge sauce on the bottom of the pie shell. Spoon

the pudding mixture on top -- freeze till firm.


24

Easy Lemony Blueberry Muffins from 267

Kitchen

Submitted by: Marcy Guttman Dairy

Prep Time: -10 min

Ingredients: 1 cup old-fashioned oats

1 cup buttermilk (To make pareve, use 1 TBSP lemon juice and fill

the rest with a nondairy milk and let sit for 15 min before using it)

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup brown sugar lightly packed (if you use a sweetened milk

like vanilla almond milk, you can reduce the sugar to 1/4 cup)

1 egg beaten

1/4 cup vegetable oil

Zest of 1 lemon

1 cup blueberries (fresh or frozen)

Optional: cinnamon to your taste

Steps: Preheat the oven to 400 degrees.

Line muffin tins with 12 paper cupcake liners.

Combine oats and buttermilk in small bowl. Let stand

while preparing other ingredients.

In a large mixing bowl, combine flour, baking powder,

baking soda,salt and brown sugar. Whisk together. Set

aside.

Add beaten egg, oil and lemon zest to oat mixture. Mix

well.

Add oat mixture all at once to the dry ingredients. Stir just

until moistened.

Gently fold in the blueberries.

Fill muffin liners 3/4 full.

Bake for 15-22 minutes or until top bounces back when

lightly touched.


25

Key Lime Cheesecake

Submitted by: Esther Hellmann Dairy


Ingredients: 4 8-ounce packages of cream cheese, softened 1 1/4 cups sugar 2 eggs 1/3 cup fresh lime juice 1 Tablespoon lime rind 1 teaspoon vanilla extract 1 cup gingersnap cookie crumbs 1 Tablespoon margarine 1 Tablespoon corn syrup

Steps: Preheat oven to 350 (F). To prepare the crust, combine

the cookie crumbs, margarine and corn syrup. Press the mixture into a 9" round pan and refrigerate. (Alternatively, you can use two store-bought pie shells. This recipe will make enough for two pie shells.)

Beat the cream cheese until smooth, then add the sugar and eggs until blended. Beat in the lime juice, lime rind, and vanilla extract. Pour into pie crust.

Place in oven and bake for 50 minutes until the center is set. Chill and refrigerate overnight before serving.

Candied Oranges

Submitted by: Batya Brandwein (@Baked.by.Batya on

Instagram) Dairy

Prep Time: 20+ min

Ingredients: 1 orange

1 1/2 cups water

1 cup granulated sugar

Steps: Thoroughly wash the orange, then cut into ¼” slices and

discard the ends. In a wide pot, heat the water and sugar,

stirring just until the sugar dissolves. Bring to a gentle boil

and add the orange slices.

Lower the heat to medium-low and cook for

approximately 20-30 minutes. Flip over the slices and

continue cooking on low for another 20-30 minutes, until

the syrup has thickened and the peel can be easily pierced

with the tip of a knife. Watch the oranges carefully to

make sure that your flame is not to high and the water is

not evaporating out too rapidly.

Transfer the candied orange slices to a wire rack, on top

of a lined baking sheet, to cool. Reserve orange syrup for

other uses.


26

Chocolate Cheesecake Truffles

Submitted by: Batya Brandwein (@Baked.by.Batya on

Instagram) Dairy

Prep Time: 20+ min

Ingredients: 8 oz. block cream cheese, room temperature 1 cup confectioners’ sugar 2 3.5 oz. bars of milk chocolate, melted 2 cups lightly crushed graham crackers ½ to 1 cup finely chopped candied orange (directions below) 2 3.5 oz. bars of milk chocolate, melted, for dipping

Steps: Beat together the cream cheese, confectioners’ sugar and

melted chocolate with an electric mixer. Gently fold in the

graham cracker crumbs and candied oranges, reserving

some for topping the truffles.

Refrigerate for 1 hour to firm up. Scoop out 1 Tbsp. of the

mixture and roll into smooth balls.

Place balls on a lined cookie sheet and refrigerate for

another hour.

Dip cheesecake truffles in melted chocolate, allow the

excess chocolate to drip off, return to the lined cookie

sheet and sprinkle reserved crushed graham crackers and

candied oranges on top.

Variation – you can omit the crushed graham crackers and

candied oranges and replace with 3 cups lightly crushed

crispy rice cereal for crunchy cheesecake truffles.

White Chocolate Cheesecake Mousse Submitted by: Batya Brandwein (@Baked.by.Batya on

Instagram) Dairy


Ingredients: 8 oz. block cream cheese ¾ cup confectioners’ sugar ¾ cup heavy cream 1 3.5 oz. dairy white chocolate bar, melted Graham Cracker Crumble: 1 cup (approximately 4-5 sheets) graham crackers, lightly crushed 3 Tbsp. sugar 4 Tbsp. butter, melted Strawberries and mangos, diced

Steps: White Chocolate Cheesecake Mousse:

Using an electric mixer, whip together the cream cheese,

confectioners’ sugar and heavy cream. Add in the melted

chocolate and mix to combine.

Graham Cracker Crumble:

Mix all ingredients together to form crumbs.

Mousse Cup Assembly:

Sprinkle graham cracker crumb mixture on the bottom of

serving cups. Spoon or pipe white chocolate cheesecake

mousse on top. Place diced, fresh strawberries and

mangos around the mousse and sprinkle additional

graham cracker crumbs on top.


27

Low Fat Cheesecake

Submitted by: Rivka Rotberg Dairy


Ingredients: Two 6oz plain Greek yogurt

1/2 sugars or sugar substitute

2 eggs

2 tsp vanilla extract

1/8 tsp kosher salt

1 TSBP cornstarch

1 graham cracker pie crust

Optional-Blueberry pie filing ( or any other flavor)

Steps: Preheat oven to 350.

Using hand blender combine all ingredients.

Pour into the crust.

Bake for 30-40 minutes or until cake is turning golden ( it’s

ok if it’s a little jiggly as it will set when it cools).

Freeze or refrigerate for 6 hours.

Serve with pie filling if desired.

French Cheesecake

Submitted by: Avigail Adler Dairy


Ingredients: 6 oz. Graham Crackers

1/4 Stick Margarine

6 Eggs

2 Vanilla Yogurts (Approx. 5 or 6 oz. cups)

3 8 oz. Bars of Cream Cheese

3/4 Cup Sugar

1 tsp. Vanilla Extract

1/2 tsp. Cinnamon

3 Tbsp. Flour

Steps: Prepare all ingredients about 1 hour in advance so they

will be at room temperature.

Crush graham crackers and mix with 1/4 stick margarine.

Coat bottom and sides of springform pan with crumb

mixture reserving about 3 tbsp of the mixture for the

topping.

Separate 6 eggs. Beat egg yolks and slowly add sugar,

cream cheese, yogurt, vanilla extract, cinnamon and flour

mixing well between each addition.

Beat egg whites and then fold into cheese mixture.

Place batter in pan and top with remaining crumbs.

Bake at 325 for 1 hour then turn the oven off, open the

oven door slightly and leave the cake in the oven for an

additional hour. Refrigerate and enjoy!


28

Parve Cheesecake by Varda Berkowitz

Submitted by: Zisi Wachsberg Parve


Ingredients: Filling:

3 (8 oz) containers Tofutti cream cheese

1 (12 oz) container Tofutti sour cream

1 Tblsp vanilla sugar

1 cup sugar

3 eggs

juice of half a lemon

Topping:

Cherry pie filling or chocolate syrup or sprinkles

2 pie graham cracker pie crusts make sure it’s Parve

Steps: Mix all ingredients until smooth .

Pour into two pie crusts.

Bake at 350 for 50 minutes .

Turn off oven but leave pies on for an extra hour

Invert plastic pie crust covers and seal with press and seal

or foil.

Parve Cheesecake

Submitted by: Dina Groll Parve


Ingredients: Sugar: 1/2 Cup

Lemon Juice: 1 tbsp

Vanilla Extract: 1 tsp

Cinnamon: 1/4 tsp

Eggs: 3 that are separated

Tofutti Better than Cream Cheese Imitation Cream Cheese, Plain: 2 8oz

containers.

Graham Cracker Pie Crust: 2 (Makes 2 Cakes)

PARVE SOUR CREAM TOPPING:

Parve Sour Cream: 1 Cup

Vanilla Extract: 1 tbsp

Sugar: 2 tbsp

Steps: PARVE SOUR CREAM TOPPING

In a mixer, combine Parve Sour Cream, Vanilla and Sugar. Set aside

until the cake/bottom is ready.

CAKE/BOTTOM

Combine sugar, lemon juice, vanilla extract, cinnamon, egg yolks,

and Tofutti cream cheese. Mix in a mixer.

In a separate bowl, whisk egg whites together until they are fluffy

and stiff.

Fold in the egg-whites into the first bowl with the other

ingredients.

Divide the batter equally into the two pie crusts. Bake for 45

Minutes at 300 degrees.

Remove the cake from the oven. Divide the Sour Cream Topping

equally on top of each cake.

Place the cake back in the oven for 10 minutes. Let it cool before

eating.


29

Cheeseless Cheesecake

Submitted by: Brittani Citer Parve

Prep Time: 20+ min

Ingredients: 2 8 oz. (230 grams) containers of Tofutti cream cheese (make sure to get plain and not a flavored version) 2 eggs 1 tablespoon lemon juice 1/2 cup of sugar 1 teaspoon of vanilla 1 ready-to-use graham cracker pie crust

Steps: Mix all ingredients together. Easiest when the "cream

cheese" is first mashed with a fork. Use an electric hand

blender for a few seconds just to get rid of any remaining

lumps.

Pour into the pie crust. Should fill to exactly the top.

Cook uncovered for 1/2 an hour at 350°F / 180°C. If after

1/2 hour the top is still liquidy, cook another 10 minutes

or so until it is starting to turn brown. Cool completely

before serving. Enjoy!

Amazing Parve Cheesecake Submitted by: Ilana Bachrach

Parve Prep Time: 20+ min

Ingredients:

8 oz. Cinnamon Graham Crackers crushed 6 Tbsp Margarine Melted 2 (8 oz) tubs non-dairy cream cheese 1 (12 oz) tub non-dairy sour cream 1 tsp vanilla, 1 cup sugar divided 4 eggs separated 1 Tbsp grated lemon rind 1/2 tsp lemon juice 1 Tbsp flour Steps:

Crust: Grease a 9 inch Springform pan. Combine graham

crackers and margarine. Evenly coat the bottom of the pan with

the crust mixture.

Preheat oven to 350 with the upper rack at its highest position.

In a large bowl, beat cream cheese until smooth. Add sour

cream, vanilla, 3/4 cup sugar, egg yolks, lemon rind, lemon juice

and flour. Mix well.

Place egg whites in a clean and dry bowl and whip until soft

peaks begin to form. Gradually add the remaining 1/4 cup

sugar, beating until stiff peaks form. Gently fold egg white

mixture into cream cheese mixture until combined. Pour into

crust.

Place springform pan into a large baking pan. Place them in

preheated oven on a rack placed at the highest position. Pour

enough water into the large pan to come 1/2 inch up the sides

of the springform pan.

Bake for 40-50 minutes or until set. Turn heat off and keep

cheesecake in oven with door ajar for 30 minutes. After cooled,

add favorite toppings

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