Baked Goods and Desserts

Hamentaschen in a Hurry


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.

Chocolate Tart


The crust:
40 ginger snaps
1/2 stick butter (1/4 cup), melted
pinch of salt

The filling:
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

The topping:
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.

Chocolate Blueberry Energy Bars


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.

Chocolate Chip Cookie Pie



1 unbaked 9-inch (4-cup volume) deep-dish pie shell
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
3/4 cup (1 1/2 sticks) butter, softened
1 cup (6 oz.) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels
1 cup chopped nuts
Sweetened whipped cream or ice cream (optional)


PREHEAT oven to 325° F.
BEAT eggs in large mixer bowl on high speed until foamy. Beat in flour, granulated sugar and brown sugar. Beat in butter. Stir in morsels and nuts. Spoon into pie shell.
BAKE for 55 to 60 minutes or until knife inserted halfway between edge and center comes out clean. Cool on wire rack. Serve warm with whipped cream, if desired.
* If using frozen pie shell, use deep-dish style, thawed completely. Bake on baking sheet; increase baking time slightly.

This post was submitted by Rebecca Tannenbaum.

The Butcher’s Daughter

It’s 9 AM. I hear the familiar voice of the nine o’clock newsman on the radio. The pots stop rattling. It’s time for my mother to stop and listen. From my bed the Yiddish news takes over the smells from the kitchen.

The smell was overpowering, the mixture of chopped liver with cooking onions and fresh made cookies. That mixture for sure did not get me out of bed for breakfast. Instead I quietly listened to news from the gentle mans voice. The news about American Jews, Israeli Jews, what the weather was.

I knew my mom would review these news items with my aunts and neighbors. So I listen carefully. It was hot out. The day was waiting for me but I knew that my mom would make me eat. She was going to make me try the fresh meat for breakfast. I hate meat but I love cookies. The only way to get the cookies was to eat the meat.

Tried both and again my mom told me what a good girl I was. The butcher’s daughter has to eat meat for breakfast!


10 cups flour
4 eggs
2 cups sugar
1tsp vanilla
1tbsp baking soda
1 glass orange juice
1lb margarine (salted)
1 glass oil


Mix-use cookie making machine. Try not to use the cutters with holiday themes e.g. trees, crosses, stars. Drop cookies brush with egg whites. Decorate with sprinkles and sugared nuts. Bake ten minutes. Cool on racks. Store in large pickle jars.

This post was submitted by Sarah Horowitz.

Raw Chia Seed Pudding

I got to LA, discovered my body worked better on a diet that’s gluten free, sugar free and dairy free, but I like desserts, so someone’s bubbie taught me this one!


6 cups of coconut milk
1 cup of organic chia seeds
2 tsp vanilla flavoring
1 tsp xylitol
3 splashes of stevia


Mix it all up. Stir thoroughly. Leave in fridge for 1 hour. Eat & enjoy!

This post was submitted by Marcus Freed.

Baked Apples


My grandfather was a kosher caterer and had many recipes, I am sure. This simple one, however, sticks out in my mind. My grandparents lived in a basement apartment below us and every night my brother and I would go downstairs, after our evening showers, hair still wet. We would eat these apples (possibly sans bandy) and fall asleep in their arms.


Brown sugar


Core the apples. Cover them in brown sugar and cinnamon- as much as you like. Pour the brandy all over and cook for at least 30 minutes or until the grandkids show up. Serve with ice cream.

This post was submitted by Poppy Dave.


Came from Russia and enjoyed through the generations. They are known as “bricks”. Great to freeze them and bring them out for any occasion. Lovely with tea/coffee.


For the pastry:
¼ cup vegetable shortening
¾ cup unsalted butter
1 cup sugar
3 eggs
¼ cup milk or orange juice
1 ½ tsps pure vanilla
¼ tsp orange oil
½ tsp salt
2 ¼ tsps baking powder
3 ¼ cups all purpose flour

For the cornucopia filling:
6 cups peeled, shredded, and finely chopped apples
1 ½ cups cranberries, coarsely chopped
⅓ cup dried cherries
1 cup raisins
⅓ cup ground walnuts
⅓ cup apricot jam
¾ cup sugar
2 tablespoons fresh lemon juice
½ teaspoon cinnamon
2 tablespoons flour


For dough, in a medium bowl, cream the shortening and butter with sugar.
Blend in eggs, milk or juice, vanilla, and orange oil. Fold in flour, salt, and baking powder and stir to make a stiff dough. Pat dough out and knead gently on a lightly floured surface.
Wrap and chill for about an hour.
For filling, in a large bowl, combine the apples, cranberries, cherries, raisins, ground nuts, and apricot jam. Toss with sugar to combine and fold in remaining ingredients: lemon juice, cinnamon, and flour. Set aside.
Preheat oven to 350 degrees. Generously grease a 9-inch-by-13-inch pan.
Divide the dough into 3 portions. Roll out one portion, or simply pat and trim the dough to fit the pan bottom. Spoon on half the filling. Roll or pat another portion of dough on top of the fruit.
Cover with the remaining fruit mixture, then the last portion of dough. Read the rest of this entry »

This post was submitted by Shirley Bemel.


You know, I never tire of hearing stories about the past. Whether they’re stories about what life was like for my relatives in the Old Country or what travails they faced when they arrived in the United States. Many of these stories, it seems to me, also revolve around food. For example, there is a lovely story about my great-great grandmother’s jelly cookies. First, you have to understand that my great-great grandmother was famous for her cookies. Friends and neighbors would rave about them. Once, or so my great grandmother has told me, she was serving them to her guests who simply couldn’t believe that she had made themselves herself and informed her that she must have in reality gone out and purchased them at a local bakery. They were that good!! Read the rest of this entry »

This post was submitted by Vicky Pearl.

Chocolate Chip Cookie Stars

Long before I actually baked up these boxes full of Chocolate Chip Cookie Stars to donate to our preschool silent auction, I had to order the labels! The ingredients were set in print so I had to stick to them. I tweaked the recipe here and there, and consulted an expert cut-out cookie baking friend on her chilling/cutting timing. I went through a couple of batches that weren’t perfect enough for me shape-wise, and those became much enjoyed snacks at Tot Shabbat services and dinners with family friends! Once I had it all down, I packed five star cookies per box, with the sticker label of course! Read the rest of this entry »

This post was submitted by OOGIAH.

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