Baked Goods and Desserts
When I think back to my Savtah’s kitchen growing up, I can still taste the Israeli cous cous, sweet and sour tongue, candy cane ice cream, fluffy meringues and lots of pistachios. But one memory I don’t have is of this breakfast custard that my sisters rave about. My Savtah used to bake a dozen (or more) individual custards and leave them in the fridge for everyone to snack on all week. You could eat them at any time of the day but they were especially delicious at breakfast. So how could I not make this recipe in my own kitchen and hopefully start a new tradition with my husband and children. When I tasted my very first bite, I tried to picture myself standing in my grandparent’s kitchen with my sisters, snacking on custard right in front of the fridge. Sure, the memory isn’t real, but the custard sure is! Originally published on Kitchen Tested. Read the rest of this entry » This post was submitted by Kitchen Tested.
Not my grandmother, Amma Zahra is my honorary Bubbie. She treated my siblings and me, as she would have had her own grandchildren. Growing up, I spent more time with her than I did with my grandmothers. When my mother was at work, she babysat us. She was my maternal great aunt. Yemenite Arabic draws a distinction between maternal and paternal aunts and uncles. Amma is the word denoting a paternal aunt. Zahra was also my mother’s name until she immigrated to Israel, upon which time she was assigned the name Sarah. Her aunt kept her original name – Zahra, the morning star. Read the rest of this entry » This post was submitted by Leah Hadad.
A specialty of the Bene Israel community; recipe courtesy of Rosy Solomon Moses of Mumbai, India. Read more about the JDC in India. Read the rest of this entry » This post was submitted by JDCEntwine.
This recipe comes from No-Potato Passover, now available on Amazon.com Read the rest of this entry » This post was submitted by AvivaKanoff.
The women in my family were always busy in my Bubby’s Kitchen, mixing three cups of wisdom for every two cups of Matzo meal into whatever recipe they were preparing. And there was always something mouthwatering in the over, the smell of the mandel bread and rugalach alone could make you cry…but to taste – forget about it, heaven on earth.. And then there was my Bubby’s Strudel. Saved for ‘the company’ NOT, for your every day meal. Bubby’s strudel was served on her finest dishes, table set, and ALWAYS and I mean ALWAYS with a glazele tea made from a re-used tea bag sitting in a little dish on the windowsill.. waste not want not. To eat this strudel is to be back on 103 Nyroy drive, surrounded by family, love, comfort, and of course, a table filled with ‘company’ I hope you enjoy it as much as I do! Read the rest of this entry » This post was submitted by shiraginsburg.
Ingredients ½ pound soft butter 2 c. flour 5 T. water 1 T. vinegar 1 egg cinnamon sugar tart jam nuts coconut powdered sugar Preparation Dough: Cut together the soft butter and flour like pie dough. Then add the next three ingredients and work together. Divide into 4 parts – refrigerate for an hour. Roll out very thin. Sprinkle with cinnamon, sugar, tart jam, nuts, and coconut. Roll up like a jelly roll. Seal ends. Bake 1 hr at 325 degrees on a flat pan. Cut while warm. Sprinkle with powdered sugar. This post was submitted by Ann Becker.
These two recipes come from Janie Krantz who hails from Sioux City, Iowa, which she says had a large, vibrant Jewish community. She and her aunt think these are the right version of the recipes their Bubbie, Fanni Kantrovich who was from Kiev, used to make. Though who can tell when she always made everything impromptu with no recipe cards in sight! Read the rest of this entry » This post was submitted by Janie Krantz.
Ingredients: Filling: 12 large Granny Smith or Pippin apples, peeled, sliced 1/3″ 3/4 cup brown sugar 1/2 cup white sugar 1/3 cup bisquick 1 heaping tsp cinnamon, 1 tsp nutmeg (fresh grated) 1/2 tsp salt 2 Tablespoons each lemon and organge juice 1/4 cup good cognac 3-4 Tablespoons unsalted butter Read the rest of this entry » This post was submitted by Lois Brenner.