Baked Goods and Desserts

Honey Ball Tower

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.

Ingredients: No recipe, wing it!

Preparation: 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 coup sugar
1 cup oil


Love, Love, love.

This post was submitted by NechamaLanger.

Chocolate Chip Brownies

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.


Brownie mix
1 egg
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.


Read the rest of this entry »

This post was submitted by MITCH ROSENTHAL.

Key Lime Pie

My grandma taught me this and I love it.


4 Eggs
Sweetened Condensed Milk
1/2 cup + 1 tbs Lime Juice
16 Graham Crackers
4 tbs Butter
2 tbs Sugar
Pie Plate


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.

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.

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