Baked Goods and Desserts
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.
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.
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
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!!
So good, in fact, that for years, my own grandmother kept the recipe a secret. For years and years she kept it a secret. That is, until about 18 years ago, when she decided to share it with me. Since then, I deemed it my mission to replicate these delicacies for a gluten-free lifestyle. No easy matter, let me tell you. Although my grandmother recited the recipe to me verbatim over the phone, she is a “touchy-feely” baker. That is to say, she knows merely by feeling the dough and by the temperature in the room, whether it needs a bit more flour or a bit more moisture. My goal, of course, was to make the dough replicable in any kitchen using the alternative flours that were available to me. The recipe that follows is my imitation of the original dough. It is the dough that I use not only for my Hamantashen, but also for my jelly cookies and for Chanukah shaped cookies.
¾ cup potato starch
¾ cup brown rice flour
½ cup sweet rice flour
½ cup tapioca flour
1 Tbsp xanthan gum
½ tsp kosher salt (do not double when you double the recipe)
1 cup trans-fat-free margarine, room temperature (2 sticks)
½ cup xylitol or granulated sugar
1 large egg
¼ tsp vanilla extract
approximately 1 jar apricot jam
1. Preheat oven to 350°. Line 2 cookie sheets with parchment paper. Set aside.
2. In a bowl, stir together potato starch, rice and tapioca flours, xanthan gum, and salt.
3. In the bowl of an electric mixer, beat margarine and sugar together for 2 minutes, or until
somewhat combined. Add egg and vanilla; mix for 1 minute.
4. Add dry ingredients, mixing until well blended. If the dough is sticky, flour the baking surface
and rolling pin with rice flour.
5. Divide dough in half. Roll dough, one piece at a time, between 2 pieces of parchment paper
until ¼-inch thick. Use a 2-inch round cookie cutter or glass to form circles.
6. Place ¼–½ tsp apricot jam in the center of each circle.
7. Bring 2 side arcs toward the center, overlapping them on top to form a point. Then bring
bottom arc to center, creating a secure pocket of jam. Transfer to prepared baking sheets.
8. Bake in center of preheated oven for 17 to 18 minutes or until tips are slightly golden.
Remove pan to rack to cool completely.
Cookies freeze very well for up to 4 months.
Yield: 30 hamentashen.
Sidebar: This is a great classic cookie dough. It’s used below in the jelly or shaped cookies. It
freezes beautifully and is handy to have on hand to turn into an afternoon event with your
children. It’s very easy to work with and would be lovely simply baked with multicolored
sprinkles on top. You’ll notice that this is one recipe where agave is not given as an option. This
is because the cookies need to be a touch crispy, so xylitol (or sugar) is the ideal sweetener.
This post was submitted by Vicky Pearl.
I’ve made challah most Shabboses since I got married. The reason? Whenever I’m at someone else’s house for a Shabbos meal and the challah cover is over the loaves, concealing their identity, I always silently pray for delicious homemade challah to be revealed! I figure my guests may feel the same way.
I’ve made a bunch of different recipes since I started baking challah but several years ago I thought of how much I love cinnamon raisin bagels and wondered if I could take that taste and combine it with challah. Then my mother was diagnosed with cancer shortly thereafter and our family was in shock. We tried to combat the news in all sorts of ways: she changed her diet, we prayed, asked people to do extra mitzvahs in her merit, we did extra mitzvahs.
But I decided that we needed more sweetness in our lives. So I began to tackle this cinnamon raisin challah recipe I had been dreaming of and after many different attempts came up with a cinnamon sugar raisin walnut challah which my family (and guests) have adored ever since.
Check out the video my daughters and I made to show you how to create this challah in your kitchen and I hope it adds a bit more sweetness to your life too!
This post was submitted by AllisonJosephs.
I never had a Bubbie. When my grandmothers came to this country as young girls at the turn of the 20th century, they were eager to be “real Americans.” They wouldn’t be Bubbie, it was Grandma. They didn’t speak Yiddish to the grandchildren; it was English only.
The food too. They both became “real Americans” in the kitchen.
And yet, along with the macaroni-and-cheese, hamburgers and canned fruit cocktail, there were always a few special favorites like Mamaliga and Stuffed Grape Leaves, Blintzes and Challah.
Only my father’s mother made Challah. She wasn’t a particularly great cook, the way we like to think our grandmothers were. But she was the Challah maven. My mother always reminisced about her bread until finally, years after my Grandma died, I asked for the recipe so I could try my hand at it. Read the rest of this entry »
This post was submitted by ronnievfein.
When I developed my recipe for pumpkin doughnuts back in 2011, I was just trying to create more interesting sufganiyot for Chanukah. I felt that every possible topping and glaze had been done, so I decided to explore different flavors of dough. I love pumpkin and have created many pumpkin desserts – cakes, challah and more. I had no idea back then that two years later the first day of Chanukah would coincide with Thanksgiving and that I had already created the perfect mashup recipe. I will probably make them this year for breakfast Thanksgiving morning as a treat for the many family members who will be with us. I am sure I will get some curious stares from the older generation, but I will urge them to try something new. Come to think of it, maybe I won’t even tell the bubbies what is in them and let them see for themselves. Read the rest of this entry »
This post was submitted by PaulaShoyer.
For years now, Chanuka has been synonymous with doughnuts. While gentiles are stringing up their lights, saddling up reindeer, and racking up huge electricity bills, we Jews are probably more focused on our usual preoccupation: food. Yes – miracles and wonders, olive oil, lights, transcending the physical too, but mainly food – deep fried food. We’re imaging the crispy and salty latkes and the moist creamy doughnuts. Many years ago, some clever person had the great idea to connect every single Jewish holiday to different foods, and these foods have become rituals in their own right. The whole idea at it’s core is pure outreach (so I guess a Lubavitcher thought of it?): the lost Jewish soul comes back to his grandparents’ Shabbos table with one good bowl of chicken soup. Read the rest of this entry »
This post was submitted by IttaWerdigerRoth.