Baked Goods and Desserts
Noodle kugel is a traditional Jewish European dish that can be served hot or cold. It is similar to the kugel that my grandfather ate in Poland and it helped remind him of the connection to his past home, aspecially since he lost most of his family in the Holocaust. (Sophie M, Lila’s granddaughter)
1 12 oz, thin egg noodles
1 grated apple
3 eggs beaten
1 cup sugar
3/4 canola oil
3/4 cup orange juice
3 kbs matzah meal
*I do not add salt*
Boil noodles till tender. When slightly cool, add all ingredients together 9″ pan (spray with pam) Bake at 350 degrees for 3/4 hour or until top of noodles are brown.
Sprinkle top of noodle with a little sugar and cinnamon
This post was submitted by Lila Wachter.
Growing up in an Italian family Sunday dinners were a whole day affair. The meal began about noon (yea, dinner?) and ended around 6, generally with half the clan fast asleep in a lawn chair or at the table. If it was a “special dinner” celebrating a birthday or holiday, we would have this tower of honey goodness piled high with sprinkles and love. Only my grandmother has been able to get the consistency of the dough just right… the two generations since have been hard as rocks.
No recipe, wing it!
No preparation instruciton
This post was submitted by LaurenBerman.
My great grandparent did everything together. Their love kept each other alive. I bless everyone that tastes their recipes to have love like they did.
3 ½ cup flour
1 cup sugar
1 cup oil
Love, Love, love.
This post was submitted by NechamaLanger.
I’ve been eating my mom’s delicious homemade brownies for a while and the recipe still runs in the family. I really like this recipe because her brownies always make me feel happy.
1 cup of vegetable oil
Get out the mixing bowl
Mix ingredients together
Put in oven for 32 minutes
This post was submitted by Kaila1.
My grandma taught me this and I love it.
Sweetened Condensed Milk
1/2 cup + 1 tbs Lime Juice
16 Graham Crackers
4 tbs Butter
2 tbs Sugar
Make graham cracker crust. Bake crust. Put in filling. Bake at 350 degrees for 20 mins. Let it cool for 1 hour.
This post was submitted by Rivka Keith.
4 cups flour
2 teaspoons baking powder
1/4 teaspoon kosher salt
2/3 cup vegetable oil
2 large eggs plus 1 large egg yolk
1 cup sugar
Juice of 1 lemon
Juice of 1/2 orange
2 tablespoons brandy
Any fruit flavor jam
Preheat oven to 350 degrees.
In a medium bowl, stir together the flour, baking powder and salt; set aside. In a large bowl, whisk the oil, eggs, egg yolk, sugar, both juices and brandy until smooth. Gradually stir in the flour mixture until a sticky dough is formed.
Knead dough. Form small balls with dough and then push dough with thumb to form a flat circle around 3 inches across (or something resembling a circle). Put about 1/2 to 1 tsp of apricot or raspberry jam (or any other filling) in the middle. Fold up three sides to form a triangle. Place on buttered cookie tin. Cook for about 15 minutes until browned.
This post was submitted by Ali Berzon.
40 ginger snaps
1/2 stick butter (1/4 cup), melted
pinch of salt
1/2 stick butter, cut into pieces
10 oz chocolate (70% cacao or more), broken into pieces
1 1/2 C heavy cream
3 Tbs honey
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 cup Fat Uncle Farms Ass Kickin’ Ginger Almonds
Preheat oven to 300F.
For the crust, grind snaps in the food processor. Add butter, process to combine. Press into 9 inch tart dish. (note: i used 9 inch springform.) Bake for 15 minutes. Allow to cool.
For the filling, place chocolate and butter in a large bowl. In a small saucepan, bring cream, honey, salt, and cayenne to a boil over medium heat, whisking to dissolve honey. Pour cream mixture over chocolate mixture; allow cream to melt chocolate for about a minute, then whisk until smooth.
Pour chocolate mixture into crust; chill for at least 4 hours.
Coarsely chop almonds.
Before serving, top tart with almonds.
This post was submitted by Tannaz Sassooni.
1 cup fresh or soaked dried dates
1⁄4 cup almonds
1⁄4 cup blueberries
1⁄4 cup roasted carob powder (or cacao to make 100% raw)
1⁄4 cup ground flaxseed
1⁄4 cup hemp protein
1⁄4 cup unhulled sesame seeds
1 tsp fresh lemon juice
1⁄2 tsp lemon zest
Sea salt to taste
1⁄2 cup sprouted or cooked buckwheat (optional)
1⁄2 cup frozen blueberries
Makes approx (12) 13⁄4 ounce bars
1) In a food processor, process all ingredients except buckwheat and frozen blueberries until desired texture is reached. If you prefer a uniformly smooth bar, process longer. If you would rather a bar with more crunch and texture, blend for less time. 2) Remove mixture from processor and put on a clean surface. Knead buckwheat and frozen berries into mixture by hand. 3)There are two ways to shape the bars:
To shape into balls: Use a tablespoon or your hands to scoop the mixture (however much you like to make one ball); roll between the palms of your hands To shape as bars: Flatten the mixture on the clean surface with your hands. Place plastic wrap over top; with a rolling pin, roll mixture to desired bar thickness. Cut mixture into bars. Alternatively, form mixture into a brick; cut as though slicing bread. As the bars dry, they become easier to handle
Can be stored in freezer because they will not freeze. Great refresher for hot days or post-workout.
This post was submitted by Meredith Tiras.