- Applesauce Cake
- The Best Honey Cake Yet
- Apple Cake
- Baked Applesauce
- Cinnamon-Chocolate Chip Biscotti
- Date Squares
- Fruit Crisp
- Honey Cake
- Mexican Sheet Cake
- Oatmeal Cookies with Chocolate Chips and Dried Cherries
- Sorbet Special
- Sour Cream Coffee Cake
- The Best Chocolate Cake
- White Chocolate Chip and Dried Cranberry Biscotti
- Applesauce Cake
A great substitute for honey cake. | |||
Description |
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Ingredients |
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1 cup Earth Balance non-hydrogenated margarine, softened |
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Preparation |
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Preheat oven to 325 degrees. Cream margarine and bananas. Add eggs and mix well. Pour in applesauce, beating well, then add dry ingredients. Fold in nuts. Pour batter into a greased 9" x 13" pan and bake for about 1 hour or until toothpick inserted into middle comes out clean. Note: You may substitute almonds or coconut for the walnuts or omit them entirely. |
The Best Honey Cake Yet | |||
Description |
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Doing a survey of all our friends and relations, we found that no one we knew really liked the traditional dark honey cake, whether homemade or store-bought. No one liked the flavor. Challenged, we tried it with espresso. We tried it with brandy. We even tried it with tea. But it always seemed to come out heavy and dry - until this one. Inspired by the Romanian Jewish honey cake – which is light rather than dark - this version is light as a feather and really delicious. It’s certainly the best honey cake we’ve ever tasted. Adapted from The Essential Book of Jewish Festival Cooking by Phyllis Glazer with Miriyam Glazer |
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Ingredients |
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Makes one 12” or two 9” loaves |
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Preparation |
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Preheat the oven to 375ºF. Lightly grease a 12” loaf pan or two 9” loaf pans and line the bottom and sides with parchment paper to facilitate removal. Set aside. Place the chopped nuts in a baking pan and toast for 10 minutes, shaking the pan occasionally. Remove from the oven and let cool. Lower heat to 300ºF (150ºC). In the bowl of an electric mixer, beat the oil, honey, egg yolks and spices. Sift the flour and baking powder and blend into the honey mixture till smooth. In a separate bowl, beat egg whites till foamy. Add the sugar gradually, continuing to beat till the egg whites are stiff. Fold a small amount of the egg whites into the honey mixture, then fold in the rest gradually, mixing gently each time until incorporated. Stir in the nuts. Carefully pour the batter into the prepared pan(s). Bake on the middle shelf of the preheated oven for 60-75 minutes or until a toothpick inserted in the center is almost dry (it will have fine crumbs stuck to it). Place baking pan(s) on a rack and let cool for 20 minutes before turning out on a rack to finish cooling. Variations: Add ? cup finely chopped crystallized ginger to the batter instead of the nuts. Add 1/2 cup finely chopped candied citron to the batter instead of or in addition to the nuts. |
Apple Cake | |||
Description |
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Every cookbook has an apple cake recipe. This is standard but good. |
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Ingredients |
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4 cups sliced granny smith apples |
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Preparation |
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Preheat oven to 350 degrees. Combine apples, cinnamon and sugar and set aside. Beat together eggs, oil, orange juice and vanilla. Stir in dry ingredients. Pour 1/3 of the batter into a greased bundt pan. Add half the apples, the 1/3 of the batter, then remaining apples and remaining batter. Bake for 1 hour to 1 hour and 15 minutes, or until done. Cool for 10 minutes before removing from pan. |
Baked Applesauce | |||
Description |
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Easy and good. A slight adaptation of my friend Debbie?s recipe. |
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Ingredients |
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4 pounds cooking apples (Golden Delicious, Rome Beauty or Mackintosh), peeled and cut into chunks |
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Preparation |
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Preheat oven to 350 degrees. In a large glass pan, combine apple chunks with sugar, vanilla and cinnamon. Cover pan with foil and bake for 40 minutes. Uncover and bake 20 minutes more. Mash with fork or puree in food processor. Delicious warm or cold, smooth or chunky. For variety, can include some pears. |
Cinnamon-Chocolate Chip Biscotti | |||
Description |
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Or mandelbroit, if you prefer the more traditional, less-yuppified name. These are delicious after any meal, and at any other time of the day!! They are very easy and everyone will want the recipe. (Thanks Holly) |
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Ingredients |
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1 cup canola oil |
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Preparation |
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Preheat oven to 375 degrees. Beat together oil, sugar and eggs. Add flour and baking powder and mix well to combine. Stir in nuts, if using, and chocolate chips. Divide dough into 4 loaves and place on lightly greased baking sheets. Sprinkle with cinnamon-sugar mixture. Bake for 20 minutes. Cut into 1/2 -inch slices and bake another 15 minutes. Hide some away for yourself! |
Date Squares | |||
Ingredients |
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2-1/2 cups pitted dates (about 1-1/4 pounds) |
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Preparation |
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Preheat oven to 350 degrees. Combine dates, 2/3 cups brown sugar, water and vanilla in a small saucepan. Bring to simmer over medium heat. Cook until softened, about 3 minutes. Place flour, oatmeal, 1cup brown sugar, baking soda and cinnamon in work bowl of food processor. Combine. Add chunks of margarine, pulsing until mixture is crumbly. Pat 1/2 mixture onto bottom of lightly greased 9-inch square baking pan. Cover with date mixture, spreading evenly. Top with remaining crumb mixture. Bake until golden, 30 to 40 minutes. Cool and then refrigerate. |
Fruit Crisp | |||
Description |
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This is a nice fall dessert that evokes the harvest. Delicious served warm with ice cream, cold with ice cream or alone. The recipe calls for apples but you can substitute any fruit. I?ve made it with peaches, with peaches and blueberries combined, with strawberry and rhubarb combined...the possibilities are endless. |
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Ingredients |
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10 large Granny Smith apples (about 5 pounds), cut into slices |
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Preparation |
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Preheat oven to 350 degrees. Combine apples, ¾ cup sugar, cornstarch, cinnamon and nutmeg and spread over bottom of a deep 9x13 ? inch pan. Cream margarine with sugar. Beat in egg white and vanilla. Stir in flour, oats and cinnamon and crumble over apple mixture. Bake for about 1 hour. |
Honey Cake | |||
Description |
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I?ve done a lot of experimenting, I?ve made chocolate chip honey cake, chocolate honey cake, honey cake made with coffee, honey cake made with tea etc. etc. in search of the best honey cake. I think this simple one is it. |
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Ingredients |
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4 eggs |
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Preparation |
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Preheat oven to 350 degrees. Grease a 10-inch bundt pan. Beat eggs and sugar together. Combine dry ingredients. Stir together oil, honey and orange juice. Add dry ingredients and oil mixture to eggs alternately, beginning and ending with dry ingredients. Pour into prepared pan. Bake for 50 minutes. Let cool in pan 10 minutes and remove. |
Mexican Sheet Cake | |||
Description |
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This recipe comes from my good friend Jyl. I?m not sure what the connection to Yom Tov is except that this is a delicious dessert with an interesting twist. |
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Ingredients |
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1/2 cup margarine |
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Preparation |
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Preheat oven to 400 degrees. Combine margarine, cocoa and 1 cup water in small saucepan. Bring to a boil and remove from heat. Combine flour and sugar and then stir in cocoa mixture. Add rest of ingredients. Pour into greased 9x13 ? inch pan and bake for 20 minutes. Icing: Combine all ingredients and mix well. Ice while cake is still slightly warm. |
Oatmeal Cookies with Chocolate Chips and Dried Cherries | |||
Description |
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In the Succot spirit, we are trying to feature a wide variety of fruit and vegetable items. The dried cherries add color and a chewy bite to these already delicious cookies. |
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Ingredients |
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1 cup margarine, softened |
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Preparation |
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Preheat oven to 375 degrees. Cream margarine and both sugars. Add eggs and vanilla, beating well. Stir in flour and baking soda. Then add oats, chocolate chips and cherries, mixing well. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake for approximately 10 minutes. Cook for 1 minute on cookie sheets, then remove to racks until completely cool. |
Sorbet Special | |||
Description |
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This dessert is beautiful, easy and refreshing. |
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Ingredients |
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2 cups graham cracker crumbs |
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Preparation |
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Combine graham cracker crumbs and margarine. Press into bottom of 10-inch springform pan and refrigerate for 1 hour. Allow sorbet to soften slightly. Cover your hand with plastic (a small baggie works great) and pat the strawberry sorbet down on the crust spreading to the edge. Repeat with other flavors. Freeze. Remove sides of pan before serving. Garnish with fresh fruit if desired. Can also substitute any other flavors of sorbet or can use ice cream and make it dairy. |
Sour Cream Coffee Cake | |||
Description |
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No holiday is complete without one good coffee cake. If you wish to make this for a meat meal, substitute margarine for the butter and tofutti sour cream for the dairy sour cream. It will be very delicious but a little less rich. |
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Ingredients |
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1 cup (2 sticks) butter Topping: |
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Preparation |
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Preheat oven to 350 degrees. Cream butter and sugar until fluffy. Add eggs and mix well. Stir in vanilla. Mix baking soda into sour cream. Combine dry ingredients. Add flour mixture and sour cream alternately to egg mixture, beginning and ending with dry ingredients. Do not over beat. Pour half of batter into greased 10-inch bundt pan. Combine topping ingredients and pour ¾ of mixture over batter in pan. Add rest of batter and cover with rest of topping. Bake for 50 minutes or until cake tests done. Cool in pan for 10 minutes before removing. |
The Best Chocolate Cake | |||
Description |
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Everyone has a favorite chocolate cake. This one, from my friend Elizabeth is definitely the best (from my unbiased perspective!) |
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Ingredients |
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1 box devil?s food cake mix |
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Preparation |
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Preheat oven to 350 degrees. Mix all ingredients together, adding chocolate chips last, if using. Pour into a greased bundt pan and bake for about 55 minutes. Cool in pan for 10 minutes before removing. Wait for cake to cool completely, then glaze. Glaze: Combine all icing ingredients, adding more coffee if glaze is too thick. Pour over cake. Enjoy!
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White Chocolate Chip and Cranberry Biscotti | |||
Description |
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These are very colorful and nice for a dairy lunch, especially at Succot time. |
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Ingredients |
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1/2 cup margarine, softened |
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Preparation |
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Preheat oven to 350 degrees. Cream margarine and sugar. Add eggs and vanilla, beating well. Mix in flour and baking soda, then cranberries and chocolate chips. Shape into 3 logs and place on lightly greased baking sheets. Brush with beaten egg white. Bake until logs are golden, about 1/2 hour. Cool slightly on baking sheet, then slice logs into 1/4- 1/2 inch slices. Place side down on baking sheets and bake an additional 10 minutes. Transfer to rack to cool. |
Coffee Granita with White Chocolate Cream | |||
Description |
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In Italy, coffee granita is served in tall glasses filled halfway with granita and topped with whipped cream. We've added some white chocolate and anise-flavored liqueur. |
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Ingredients |
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4 cups freshly brewed strong coffee (made from 6 cups water and 2 1/2 cups ground Fresh roast coffee) |
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Preparation |
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Stir first 4 ingredients in a bowl until the sugar dissolves. Pour into 13 X 9 X 2 metal pan. Chill 2 hours; mix in sambuca. Freeze coffee mixture until icy at edge of pan, about 45 minutes. Whisk to distribute frozen portions evenly. Freeze again until icy at edge of pan and overall texture is slushy, about 45 minutes. Whisk to distribute frozen portions evenly. Then freeze until solid, about 3 hours. Using fork, scrape granita down length of pan, forming icy flakes. Freeze at least 1 hour. (Can be made 1 day ahead. Cover; keep frozen.) Top with 2 cups parve whipping cream. Makes 8 servings. |
(9) Anonymous, August 27, 2009 5:47 PM
i like one of your desserts it is real good . i wont to wish every one a good rosh hashan
(8) Carolyn Todd, September 12, 2007 9:32 PM
Lactose free
I have really enjoyed making many of the recipes that are listed. And they are milk or lactose free. I have been experimenting with real mayonaise and water, and have made some of the best biscuits, and coffee cake using the mayo and water to the same amounts that it calls for with any milk or butter products. Thanks for the great recipes.
(7) Anonymous, August 23, 2007 5:37 PM
The Best Honey Cake Yet - comments
I baked your Honey Cake in a bundt pan which I sprayed lightly. 60 minutes bake time was too much - I advise checking after 50 minutes or so. Also did not like the chopped walnuts mixed "with" the batter - possibly some toasted almond halves on top of the batter in the pan before baking would work, and eliminate the walnuts. Otherwise it is a very good cake. Thanks. Very nice website. I use it annually. Shana Tova to all:-)
(6) ShirleyBarman, September 19, 2006 12:55 PM
Excellent site.
Will try the receipes. Love to bake &Cook
(5) marcia3, September 10, 2006 9:17 PM
Terrific recipes for Yom Tov and all Year.
Have tried many of these recipes in the past year EACH one is GREAT..follow the directions and u have perfection!!!!!!
(4) barbara schusteff, October 1, 2005 12:00 AM
never seen before great recipes
happy to have a new website
(3) Anonymous, September 20, 2005 12:00 AM
Raw eggs and margarine concerns, ,MSG in chicken powders, alcohol & vinegar substitutions
These are fine recipes. Care must be taken with raw eggs, which may harbor salmonella and other harmful microbes. I read that one should briefly microwave egg yolks to kill the germs. This should be researched further for the right amount of time and power.
Many older versions of margarine contain hydrogenated oils, which are very unhealthy and contribute to illnesses such as arthritis, cancer, heart disease and strokes, among others. There are newer margarines without hydrogenated oils, or much less, some of which can used in baking.
Even better are coconut oils and fats. They must be organically grown, without pesticides, and properly processed. Good health stores like Whole Foods Market carry them. Coconut oils and fats also help with thyroid function, weight loss, fungal infections, and other health issues.
If possible, try to use chicken and other soup mixes and powders without msg, which can be disguised in many names.
I hope the cooks who sent in these recipes can give substitutes for the alcohol.
I also prefer to use lemon, lime and orange juice in place of vinegar. I hope these will work in the recipes.
For those who have wheat, gluten and other intolerances, I hope the cooks can recommend substitutes.
I have used stevia, a plant source of sweetener, instead of sugar in a limited way. It is the healthiest sugar substitute, compared to Splenda, Saccharine, and one must never use Nutrasweet. This is a dangerous excitotoxin.
Try to get all ingredients organically grown as well as kosher.
Try to eat more vegetarian, and spare the animals. If one eats animals, besides the kosher slaughter, the animals must be from places that treat them with care, so they roam free, eat right, such as grass for cows instead of wheat or the other awful things they have been fed that cause mad cow disease. Of course, people must really see to it that the animals do not suffer in any way. Better still, don't eat them, so you can have better health, happier animals, and a more ecologically sound planet.
I love the Aish.com site, and greatly appreciate all the wisdom and spirituality. I hope what I have said contributes to the good health of the readers.
Best wishes for a happy and healthy new year from a concerned reader.
(2) marcia3, September 11, 2005 12:00 AM
Every section of Holiday recipes xcellent!!!!!!!!!!!!!!!!!!!!1
Each one of the sections of holiday recipes is exceptional..variety and holiday connected..will try many of them this year. Thanks.
(1) m.newberry, January 13, 2004 12:00 AM
really good recipes
The recipes sound amazing and im definatly going to try 1 or 2 of them but i really needed pictures of the desserts for my coursework and your recipes were perfect!