Baked Goods and Desserts
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.
My mother, Belle Rykiss, passed away on December 10, 2011, two weeks before her 97th birthday. Belle was an outstanding cook and baker. She would make the most delicious meichels for her family and rarely needed to refer to a written recipe. Weeks before Pesach, we would have discussions on the best way to make the lightest, best-tasting Passover sponge cake, debating on how many eggs we needed to ensure that the cake would reach the very top of the tube pan. She would use a combination of potato starch and cake meal – she hated the taste of cakes made with just potato starch. I loved when she added grated bittersweet chocolate to her cake batter. Read the rest of this entry »
This post was submitted by Norene Gilletz.
This is the one thing my father prefers over any desert. And I know why. It’s the one his mother made so often. My grandma was an amazing cook. Oh, I know every grandma was the best. But mine – she was truly amazing! When she was baking a cake, my friends must have had some premonitions – they just showed up at my door.
I have made the lekach so many times already, but there wasn’t one, when I wouldn’t remember her. I love cooking. I consider myself a pretty good cook. But I have a long road to go to reach the level of my grandmother – Surah bat Leizer. May her memory be for a blessing forever. Read the rest of this entry »
This post was submitted by Yuliya.
375g ready-rolled puff pastry
Flour for dusting
1 tbsp vegetable oil
8 tbsp raspberry conserve
4 tbsp ground almonds
4 medium bramley (cooking) apples
170g raisins or sultanas
½ tsp ground cinnamon
1 tbsp beaten egg
Icing sugar for dusting Read the rest of this entry »
This post was submitted by Gefiltefest.
I timed last year’s apple pies perfectly. Every September I call Blue Jay Orchards in Bethel, Connecticut and order a bushel of Rhode Island Greening apples. They are one of the only orchards that I know who still grows this stupendously wonderful apple variety that is the absolutely best apple for pie no matter what anyone else, even the most expert of experts in the food business, says. Read the rest of this entry »
This post was submitted by ronnievfein.
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!
This post was submitted by Kitchen Tested.