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Misc. Jewish Recipes Disk 2000

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APPLE DATE BUNDT CAKE  (not for Passover)




BLACK BEANS (only for Sephardim Jews on Passover)












DEVIL DOGS (not for Passover)



KOURABIEDES`(Greek sugar cookies) (not for Passover)












RUGELACH (not for Passover)



APPLE CRISP 1      Back to Top

1/2 cup brown sugar, packed
1/2 cup mandel bread crumbs, finely chopped
1/2 tsp. cinnamon
1/4 cup soft margarine or butter
butter or spray to grease baking dish
2 1/2 cup apples, peeled & thinly sliced
1 Tbsp. lemon juice

This is great plain, served warm, or add vanilla ice cream on top!

In a small mixing bowl, combine brown sugar, crumbs, cinnamon, and margarine or butter. Mix until crumbly. Grease a 9 inch square baking dish. Arrange apples in dish. Sprinkle with lemon juice. Spread crumbly mixture over the apples. Bake in preheated 375~ oven for 25-30 minutes, until apples are tender.

You can also use toasted sponge cake crumbs. Granny Smith or other tart apples are particularly good.





APPLE CRISP 2     Back to Top

In bowl, combine:

6 apples, peeled, cored & sliced
1/2 cup sugar
1/2 tsp. cinnamon
1/2 tsp. nutmeg
2 tsp. lemon juice
Pour into greased 1 1/2 quart casserole

In bowl, blend until crumbly in consistency:

1/2 cup sugar
3/4 cup cake meal
1/8 tsp salt
6 tablespoons margarine
Add 1/4 cup chopped nuts

Sprinkle mixture over apples and bake @ 350 degrees for 1 hour until crust is nicely browned. Serve hot.

(not for Passover)
This is a very sweet, and rich-tasting, classic Jewish cake. Don't be alarmed at the thickness of the batter. As the sugar melts and caramelizes, and as the apples soften and produce juice, the cake will bake up into a moist and dark treat. Also serve on: Shabbat, Sukkot, Tu b'Shevat or Yom ha-Atzma'ut Pareve. Makes 18 to 20 servings

2 3/4 cups (330 grams) all-purpose flour, lightly sprinkled into a measuring cups
1/2 teaspoon salt
1 teaspoon baking soda
1 tablespoon cinnamon
3/4 cup chopped dates (not pre-chopped)
3/4 cup walnuts, coarsely chopped
2 2/3 cups sugar
2 large eggs, at room temperature
2 large egg whites, at room temperature
1/3 cup canola oil
1/3 cup applesauce, at room temperature
1 tablespoon vanilla extract
2 medium apples, preferably Fuji or Granny Smiths
1 tablespoon fresh lemon juice

Preheat the oven to 325oF, with a rack in the middle of the oven. Spray-grease a 12-cup fluted tube pan (Bundt pan). In a bowl, sift together the flour, salt, baking soda, and cinnamon. Stir in the dates, nuts, and sugar. In a large mixer bowl, beat the eggs, egg whites, oil, applesauce and vanilla until well blended. Peel, core and chop the apples into 1/8-inch dice, sprinkling with lemon juice as you cut them (to keep them from turning brown). Stir the flour mixture into the eggs. The batter will be extremely thick.

Stir in the apples. Spoon the batter into the prepared pan and bake for 65 to 75 minutes or until a toothpick inserted into the center of the cake comes out with no moist crumbs attached. Cool on a rack for 20 minutes and then invert. The cake can be made 2 days in advance or frozen for up to 3 months.






This piquant vegetable recipe is said to have originated in the ghettos of Rome. It's a prime example of Jewish ingenuity in creating kosher dishes with local ingredients. Serve hot as an appetizer or side dish.

2 tablespoons olive oil
2 (14-ounce) cans artichoke hearts, drained and patted dry
3 garlic cloves, minced
3 tablespoons fresh lemon juice
2 tablespoons grated Parmesan cheese (omit for parve & use salt and pepper instead)

1. In a medium skillet, heat olive oil over high heat. Add artichokes and cook 2 minutes to heat through.
2. Reduce heat to low. Stir in garlic and lemon juice. Cook 5 minutes longer. Remove from heat and add Parmesan cheese. Stir gently to mix.

3. Transfer to an oiled broiling pan. Finish off under preheated broiler to brown at edges, 2 minutes.

NOTE: This can be made parve by omitting the cheese and seasoning with salt and pepper to taste.





BEAN SALAD     Back to Top

1 cup chick peas
1 cup cubed seedless cucumber or Kirby
2 cups cubed (1/2") tomatoes
1 cup cubed (1/2") yellow sweet onion
2 tbsp red wine vinegar
1 tbsp olive oil
2 tbsp finely chopped basil or mint
1 tbsp finely chopped parsley
Salt and pepper to taste

Toss all above ingredients in large bowl, chill and serve.






(a nice sweet alternative to Tsimmes, very pretty on a table)

3 cans of beets, peeled and sliced
1/3 c. sugar
1 tbs cornstarch
1/2 tsp salt
1/4 c. beet juice
1/2 c. orange juice
1 tsp grated orange rind
1 tsp margarine

1) Combine sugar, corstarch and salt in a sauce pan with the beet juice, cook over medium heat stirring constanly until its thick.
2) Add the OJ, orange rind, margarine and beets mixing untill well coated.
3) Heat thoroughly and serve



BLACK BEANS (Parve)  (only for Sephardim Jews on Passover)    Back to Top
This dish is best served with rice. The recipe calls for cooking dried beans, but canned black beans may be substituted. One cup of dried beans cooks up to approximately 2 1/2 cups of cooked beans. This recipe is vegetarian, low fat, and adds fiber to the diet.

1 cup dried black beans
2 tablespoons oil
1 onion, sliced
2 cloves garlic, minced
1/2 cup chopped green pepper
1 rib celery, sliced
1 teaspoon cumin
1/2 teaspoon oregano
1 can (16 ounces) tomatoes, undrained, sliced
1 tablespoon lemon juice
1/2 teaspoon hot sauce, or to taste
1/2 cup water
1/2 teaspoon sugar
salt to taste, optional

Place washed beans in saucepan and cover with water. Heat to boiling and simmer for 3 to 5 minutes. Turn off heat and let stand for 1 hour. Then simmer the beans for 1 to 1 1/2 hours, or until tender. Heat oil in large skillet and add onion and garlic, cook over medium heat until onion becomes soft. Add green pepper and celery and cook for about 5 more minutes. Drain beans and add, mashing them somewhat with a spatula. Add other ingredients except salt. Cover pan. Simmer for 30 minutes. Add salt if desired. Serves four.





BORSHT (Meat)     Back to Top
This Borsht is very thick and hearty. This recipe makes a big pot of soup. Some can be frozen. The soup is good heated up later, so it can be made ahead of time. If there is any fat on top after chilling the soup, remove it with a large spoon. Cooked diced potatoes may be added as a garnish after cooking.

Approximately 1 1/2 pounds beef soup bones with meat, or 1/2 to 1 lb. beef stew meat
6 cups water
1 tablespoon oil
2 onions, diced
3 or 4 carrots, diced
2 ribs celery, diced
1 can (6 ounces or 170g) tomato paste
3 or 4 beets, diced
1/2 of a small cabbage, shredded
salt and pepper to taste
1 tablespoon sugar
1 tablespoon lemon juice

Cover the meat with the water and bring to a boil. Lower heat, cover the pot and simmer 1 1/2 to 2 hours, or until tender. Peel and dice the vegetables. Heat oil in large pan and brown the onions, carrots and celery. Add to the meat along with tomato paste and beets. Cover pot and simmer for 20 minutes. An extra cup of water may be added if necessary, the soup should be thick. Then add remaining ingredients and simmer, covered, for 10 to 15 minutes longer. Remove bones, if any, and cut up the meat. Return the meat to the pot. Serves six to eight.





4-6 unsalted matzoh boards or sheets
1 cup unsalted butter or unsalted Passover margarine
1 cup brown sugar, packed firm
3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped
Preheat oven to 375 Degrees F.

Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.

Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.

Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace)

Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.

You can also use white chocolate, coarsely chopped (or both white and dark) and chopped, toasted almonds (sprinkle on top as chocolate sets). 


These buttery, crusty latkes are eaten out of hand in the streets of the Marais, the old Jewish neighborhood in Paris. Use thawed frozen cauliflower florets if you like, to speed up preparation. If served with meat, oil should be used for frying, and the mashed potatoes should not contain any dairy products.

1 cup cauliflower florets
1 1/2 cups mashed potatoes
3 tablespoons matzoh meal
2 teaspoons minced garlic
1 teaspoon salt
1/4 teaspoon white pepper
1 egg, beaten
2 tablespoons kasha
4 to 6 tablespoons butter

1. In a large pot of salted boiling water, cook cauliflower until it is very soft, 10 to 15 minutes. Drain and pat dry.

2. In a mixing bowl, mash cauliflower to small bits with a fork. Add mashed potatoes, matzoh meal, garlic, salt, pepper, and egg. Blend thoroughly.

3. Shape into 12 patties 3 inches in diameter and about 1/2 inch thick. Sprinkle with kasha, pressing into both sides.

4. Melt 3 tablespoons butter in a large skillet over medium-high heat. Fry latkes in batches, adding more butter as necessary, until they are browned and crust is crisp, about 3 minutes per side. Drain on paper towels. Serve hot.





CHALLAH   (not for Passover)     Back to Top
Bubba Golda's

1 cup warm water
1 pk Eggbeaters (or 2 real eggs)
2 tbs olive oil
2 tbs brown sugar
2 tsp salt
4 cups bread flour
1/8 cup gluten
2 1/2 tsp dry yeast

Directions For Bread Machine
Set machine for dough cycle if a braided bread is desired. (If braid is not desired, put all ingredients in the bucket and set on the normal or rapid bread cycle) but save a bit of the Eggbeater mixture or some egg white to brush on the loaf before baking. Remove dough from bucket at the end of the dough cycle and divide into three equal parts. Roll the three parts into ropes of equal lengths. Pinch three ends together and braid, then pinch the end ends together. Place braid on lightly greased pan and set in warm place to rise for 45 minutes. I boil a cup of water in the microwave for three minutes and then allow the dough to rise in the warmed microwave (turned off).
Before baking, brush with Eggbeater mixture or egg white, and, if desired, sprinkle with poppy or sesame seed. Place in preheated oven of 375 degrees and bake for 30 minutes. Allow to cool on raised rack. Make a bracha (blessing) and enjoy

Directions For Hand Mixing
Set aside a bit of the Eggbeater mixture or some egg white to brush on the loaf before baking. Mix all ingredients in a large bowl. Knead until all flour is blended in. Take care not to over knead as it will toughen the dough. Set bowl in a warm place to rise for 1 hour. I boil a cup of water in the microwave for three minutes and then allow the dough to rise in the warmed microwave (turned off). Then punch down and knead again, just a little, and divide the dough into three equal parts. Roll the three parts into ropes of equal lengths and pinch the ends together. Braid and pinch the end ends together. Place braid on lightly greased pan and set in warm place to rise for 45 minutes.

Before baking, brush with Eggbeater mixture or egg white, and, if desired, sprinkle with poppy or sesame seed. Place braid in preheated oven of 375 degrees and bake for 30 minutes. Allow to cool on raised rack. Make a bracha (blessing) and enjoy!






Gumbo is the African word for okra, a vegetable that was brought to America by slaves. A little apology to all those folks out there from Louisiana, this gumbo has no shrimp or sausage in it! This is the kosher version. It takes two steps to make gumbo, first you make boiled chicken and then the vegetables are prepared and added. Serve over rice.

3 or 4 pound chicken, cut up (or chicken parts)
3 ribs celery, sliced (divided)
2 onions, diced (divided)
3 tablespoons oil
3 tablespoons flour
1 small bell pepper, diced
1 can (about 16 oz.) stewed tomatoes (undrained)
1/4 cup diced parsley
1 /12 cups fresh or frozen sliced okra
few drops hot pepper sauce
1/2 teaspoon salt, or to taste
3 cups cooked rice

Place chicken in pot and cover with water. Add 1 rib celery and 1 onion. Cover and simmer 45 minutes to 1 hour, or until chicken is tender. Allow to cool. Remove chicken bones, fat and skin. Cut up chicken and return to pot. In a separate pan heat oil and stir in flour. Cook and stir over medium heat for 3 to 5 minutes, until mixture starts to brown. Add 2 ribs celery, 1 onion and bell pepper. Stir until onion is tender. Gradually stir in tomatoes, parsley and okra. Combine with the soup and add hot pepper sauce and salt. Bring to boil, reduce heat and simmer about 10 minutes. Serve over rice. Serves six.






2 lb. chicken pieces
2 green pepper
4 tomatoes
3 cloves garlic
1/3 cup cooking oil
1 cup dry white wine (I used Vermouth)
black pepper, marjoram
small bunch of parsley

Wash the chicken pieces and dry them well. Rub the salt and black pepper on surface.
Clean and slice up the green pepper without the veins and seeds. Boil tomatoes in water for 30 seconds. In ice water peel them. Cut garlic into thin slices. Chop parsley.
In a large pan heat oil. Put in chicken pieces and brown well on all sides. When brown, take chicken pieces out and keep warm. In the left-over oil saute green pepper a short while. Add tomatoes, chopped, and put back chicken, add marjoram, garlic and small amount of parsley. Add wine, cover and slowly cook for one hour under lid. Take out chicken pieces again. Osterize in blender the juice in which it cooked and set over heat on stove. It should be a sauce now of the right consistency. If it is too liquid, thicken it with a tiny amount of arrow roots and cook for a short while longer.

Put warm chicken pieces on individual plates and pour sauce over it. Cover with chopped parsley. For side dish, serve farfel, rice, or mashed potatoes.

If served on a platter, serve sauce in gravy boat. Serve with rice, or cooked pasta.






1 lb. choc.
1 1/2 cup toasted farfel
1 cup toasted Pecans

Melt choc. and pour into bowl, then toss with farfel & pecans. Place teaspoons full on waxed paper & chill.


12 oz. chocolate, melted (milk or semi-sweet)
1/4 cup vegetable oil
1/2 cup walnuts, slightly chopped (cashews may be subtituted)
1/2 cup raisins
1 cup matzoh farfel

Melt chocolate. Mix well with all other ingredients. Spoon onto a cookie sheet with heaping teaspoon. Refrigerate until cluster hardens. Enjoy!! Keep refrigerated.

Confectioner's Sugar
To make Kosher for Passover confectioner's sugar, replace 1/2 Tbsp. from 1 cup of sugar with 1/2 Tbsp. potato starch and process until very fine.






CROCK POT SOUP     Back to Top
(made before Shabbos and ready for Lunch, perfect for Winter)

3/4 cup split pea (green or yellow)
1/2 cup pearl barley
2 whole peeled onions
4 carrots (whole)
salt (1 Tbsp) and pepper
3 Tbsp oil (can use chicken or meat bones for fat)

Place all ingredients in crock pot. Fill 3/4 of the pot with water. Place insert in crock pot and turn it on low. Enjoy your Shabbos Dinner. By lunch the soup will be ready.






All ingredients should be at room temperature.

4 8oz. Philadelphia cream cheese
4 eggs (beaten)
11/2 c. sugar
1 tsp. vanilla
1 1/2 tsp. lemon juice
1 16 oz. sour cream
1 stick of butter (melted)
4 Tbsp. potato starch (can use 2 Tbsp. cornstarch and 2 Tbsp. flour at other times)

Preheat oven to 325.Place a pan of water on lowest rack or on oven floor. Divide oven into 3rds. Cut a cardboard or 2 or 3 paper plates to form a base. Line that with aluminum foil. Spray sides and foil covered base with PAM or kosher oil spray. Can also use paper towel to grease lightly with oil. Beat cream cheese in large bowl . ( A Kitchen Aid is great ) A stand mixer is next. A really strong hand mixer can also be used, alternating with the sugar, until light and fluffy.

Add the 4 beaten eggs all at once .Mix until egg mixture has been absorbed. (Overmixing will cause it to fall/or get a large crack in the center.

Add potato starch. Mix until blended in.

Add vanilla and lemon juice.(if you add it earlier the eggs will curdle.) Do not overmix.

Add melted butter only until blended.

Fold in the sour cream. Can also be stirred in on lowest speed.

Pour into prepared pan. Bake at 325 for 1 hour, in the lowest 1/3rd of oven. Shut oven off and leave in oven for 1 hr 15 min. Remove from oven and let it sit out a room temp. 2 hours. Refrigerate. Don't put plastic over it as it may sweat.






3 Eggs
1/2 cup sugar
1 cup chopped walnuts
1 tsp cinnamon
3/4 cup chopped dates
Juice of 1 orange

Beat the eggs with the sugar and mix all other ingredients. Grease an 8 inch square baking pan and spread mixture. Bake at 350 - oven for 20 minutes. Chill and cut into squares.






DEVIL DOGS     Back to Top
(not for Passover)

2 sticks margarine
2 cups sugar
2 eggs
2 cups water
4 cups flour
1 1/2 tsp baking soda
1 cup cocoa
1/2 tsp salt

Combine all ingredients. Drop by tablespoonfuls on an ungreased cookie sheet. Bake at 400 degrees for 10 minutes.


2 sticks margarine OR 1 cup shortening
2 cups confectioners sugar
2 cups marshmallow fluff
2 tsp vanilla extract

Mix ingredients well. Spread filling between two cooled shells.






FLAKY DOUGH     Back to Top

4 glasses of flour
1 glass of water
4 tbs of oil
3 tbs of vinegar

First you make the dough, then you open it, spread the margarine, as much as it takes, folded like a package, wrap it in plastic, and leave it in the refrigerator for 24 hours. Next day repeat the procedure with the margarine. Leave it in the refrigerator until you are ready to use it.






A mina (or maiena in Egypt) is a pie. For Passover, minas are made with matzahs softened with a little vegetable stock as the crust. The pie is delicious when the vegetable mixture is well-prepared, plentiful and nicely seasoned. Adding 1-2 up crumbled feta cheese to the vegetable mixture makes this dairy.

4 tablespoons olive oil
2 medium onions, coarsely chopped
2 garlic cloves, peeled and minced
1/2 pound mushrooms, trimmed and sliced
1 pound of spinach, stems removed
1 bunch flat leaf parsley, finely chopped
1/2 teaspoon cinnamon
1/2 cup walnuts, toasted (12 minutes at 375 degrees F)
1-1/2 cups vegetable stock
5 eggs
8 matzas

Preheat oven to 375 degrees F. Fry the onions and garlic in 3 tablespoons of the oil. Add the mushrooms and saute over a medium-high heat until they are browned. Add the spinach and over the skillet so that the greens will steam and soften, about 7 minutes. Take the skillet off the heat, add the walnuts, parsley, cinnamon and 1/2 cup stock. Season well with the salt and pepper. Add 3 of the eggs, beating them first and mix well. Oil a shallow 6-8 cup baking dish with the last tablespoon oil. For the crust, briefly soak 4 of the matzas in the stock until well-moistened but not falling apart. Place them in 2 layers in the baking dish, breaking pieces to fit. Spoon the filling over and top with the remaining 4 matzas, also soaked. Pour the remaining stock over the pie, then pour the last beaten egg over the top. Bake for 30 minutes. Serves 6.





KOURABIEDES     Back to Top
(Greek sugar cookies) (not for Passover)

2 sticks of sweet butter
1 egg
1 cup of flour (a little extra if needed)
sugar (confectioner)
roasted chopped almonds

In a bowl, mix the butter with 3 tablespoons sugar until creamy. Add the egg, the cognac, the almonds, and the flour. Make a pliable dough; add more flour, if needed, so as to be able to make the shapes you prefer. Bake in a pre-heated 350o oven, for about 20 minutes, or until light brown. Sprinkle powdered sugar on top.







Marinate the lamb for a few hours or over night in the refrigerator in a special sauce. The name of the bottle is MIKEE Garlic Stir Fry & Rib Sauce Net Wt.20oz.
Or instead of this sauce you can use the Greek way:

Fresh garlic
lemon juice
olive oil

Mix all these ingredients and bake in the preheated oven 375-400o for 1-1/2 - 2 hours or until golden. Cover the pan. You may put baby carrots, red, yellow or green peppers or green and yellow zucchini.






This should be sub-titled, "what-to-do-with-those-leftover-macaroons from the second Seder" because it makes excellent use of them. Take some of those purchased macaroons (chocolate for chocolate addicts; vanilla for a nice contrast) and dice them up. They bake up into sweet and chewy, little nuggets of flavor in a dense, fudgey bar - you cannot really identify the macaroons at this point. Sort of like a "Mounds" bar in a brownie. Absolutely excellent - even without the macaroons (but better with). This is another recipe to make all year round.

6 ounces semi sweet chocolate, melted
1 cup unsalted butter or unsalted Passover margarine
1 1/2 cups brown sugar
1 tablespoon Passover vanilla sugar
3 eggs
3/4 cup matzoh cake meal
1/4 cup potato starch
1 1/2 cups lightly packed quartered or coarsely chopped Passover macaroons (any brand or flavor)

Preheat oven to 350 Degrees F. Lightly grease 8 by 10 inch or 7 by 11 inch brownie pan or (in a pinch, a 9 by 9 inch baking pan will do).

Melt chocolate and butter or margarine over low heat. Cool to room temperature. Stir in brown sugar, vanilla sugar, eggs, cake meal and potato starch. Stir in macaroon pieces.

Spoon batter into prepared pan. Bake about 40-50 minutes, until top seems set and is beginning to take on a crackled appearance. Do not overbake. Brownies should be set and seem dry to touch - but there should not be a dry crust around sides.

Leave plain or frost with Glossy Fudge Frosting or Chocolate Glaze. These brownies are also divine without the macaroons. Makes 30 squares approximately





MANDELBROT     Back to Top

1/4 cup chopped almonds
1/4 cup chopped walnuts
4 eggs
1 cup sugar
1 cup oil
juice & grated peel of 1 orange
juice & grated peel of 1 lemon
1 1/2 cups matzah cake meal
1 tbsp potato starch
1/4 tsp nutmeg
cinnamon-sugar mixture for topping

Into food processor, Insert metal blade. Chop nuts with 3 or 4 pulses & set aside.
Place eggs, sugar, oil, juices & peels in work bowl, & process for 15 sec. Add cake meal, potato starch, & nutmeg & process just until mixture disappears. Add the chopped nuts & pulse 2 or 3 times. Preheat oven to 375.

Sprinkle a board lightly with cake meal. Place the dough on board, and form into long rolls, about 3: wide and 1 " thick. Place on cookie sheet and sprinkle all over with cinnamon-sugar mixture. Bake 30 -45 min. or until light brown in color.

Cut each loaf into 1/2" slices. Place each slice cut-side up on cookie sheet. Sprinkle with cinnamon-sugar and place in oven to toast. Turn slices over & sprinkle with cinnamon-sugar to toast the other side.





1/2 tsp. salt
1/2 cup peanut oil
1 cup matzo meal
1 lemon, juice and grated rind
3 eggs separated
2 large apples, pared and sliced
1 cup sugar-cinnamon mixed

Combine sugar, salt and matzo meal. Add eggs yolks, oil and juice and grated rind of lemon. Fold in stiffly beaten egg whites. Pour half of this batter into a greased 8x8 pan. Cover batter with thinly sliced apples. Sprinkle with remaining batter. Bake for 45 minutes in 375 oven. Cool completely before cutting into squares.


1/2 lb. butter or margarine
2 eggs
1 cup cake meal
1 tsp. vanilla
1 cup sugar

Cream butter and sugar. Add remaining ingredients and mix well. Chill several hours or overnight. Shape and bake at 350 for 20 minutes. You can also roll into long pieces and tie in a knot and dip into cinnamon/sugar mixture.







4 cups matzo farfel
1 cup apple juice
6 eggs
3/4 cup sugar
1 stick melted margarine
1 can peaches plus 2 tsp juice (or crushed pineapple with juice)
1 cup seedless raisins
1/2 cup finely chopped dates
rind of 1/2 lemon plus 2 tsp juice
1/4 tsp salt
1 tsp cinnamon

1. Place farfel in large bowl.
2. Add 1 cup boiling apple juice.
3. Beat eggs. Add sugar and margarine. Beat again.
4. Add egg mixture to farfel.
5. Add remaining ingredients and mix.
6. Heat 2 TBS oil in a casserole dish.
7. Pour pudding into dish.
8. Bake 1 hour and 350 degrees.







3/4 cup oil
1 1/4 cup sugar
3 eggs
1/2 cup apple juice or gingerale
1 tablespoon Passover vanilla sugar
1/2 teaspoon cinnamon
1/4 teaspoon salt
3 cups approx. matzoh cake meal).

Mix everything. Bake in a log (or in a greased loaf if batter is too loose and requires support). Bake 350 F for about 45 minutes or until top is slightly firm.

Cool well (even wrap in foil and chill to make slicing easier), slice, rebake at lower heat, grind into crumbs if this is for a recipe such as the apple crisp.





PEACH FARFEL     Back to Top

Preheat oven to 350.

1 box of matzo farfel soaked in warm water and drained
2 cans of sliced peaches (save the juice)
7 eggs
1 cup sugar
3/4 tsp. salt
1 tsp. vanilla
2 cups of juice from the fruit
3/4 cup melted butter

Mix all the ingredients together, except the peaches. Layer the mixture and the peaches, reserving enough peaches to garnish the top. Sprinkle with cinnamon sugar, and bake for one hour. (This recipe works best in a deep baking dish but can be made in a 9 x 11 pyrex)






2 seedless oranges, peeled & cored
2 apples, peeled & cored
2 bananas, sliced
2 cups pitted dates, chopped
1 cup dried figs or apricots, chopped
1 cup orange juice
1 cup almonds, chopped

Place fruit in a serving bowl. Pour orange juice over fruit and mix gently. Garnish with almonds or coconut. Cover and chill several hours before serving.






Separate 4 eggs
Mix: yolks,
1 cup oil,
1 cup sugar

1 cup cake meal,
1 cup potato starch

Mix all together and press into a cookie pan 9 by 13. Spread one and a half cups or more of jam or jelly on mixture spreading it all around. (I put jam in bowl and mix it around to soften as it will be easier to spread.) Bake 350 for 10 minutes.

While crust is baking beat egg whites until stiff with one cup sugar, added slowly and 1/2 tsp. cinnamon. After beating, gradually fold in one cup chopped nuts. Fold this mixture over the baked crust trying to cover the crust with a complete layer of this mixture. Bake 20 more minutes at 350 degrees.

Cut when cool with clean knife. (will stay stored in tin for entire week). As you cut you might want to wash the sharp knife every once in a while as the meringue sticks to the knife.






Pan-roasted winter fruits and glazed dried fruits give a new twist to the traditional 'Jewish' compote. Make at Chanukah when glazed dried fruits and nuts are easily available.

2 tablespoons walnut oil
1/4 cup maple syrup
2 teaspoons balsamic vinegar
2 pears, cored and sliced 1/4 inch thick
2 apples, cored and sliced 1/4 inch thick
1/3 cup chopped glazed mixed dried fruits
1/2 cup apple cider
2 tablespoons chopped glazed pecans

1. Heat oil in a large skillet over medium heat. Stir in maple syrup and balsamic vinegar.

2. Add pears and apples. Partially cover and cook over medium-high heat until barely tender, 8 to 10 minutes.

3. Remove from heat. Stir in dried fruits and apple cider.

4. Transfer to a serving bowl. Sprinkle pecans over top. Serve at room temperature.





RUGELACH     Back to Top
(not for Passover)

2 C. flour
1/2 C. granulated sugar
1 - 8 oz. pkg. of cream cheese
2 sticks butter, well chilled
Put in a bowl and mix together until you have a bowl of dough. Divide into 5 pieces and shape each piece into a ball and wrap each ball in plastic wrap and refrigerate over-night. Roll balls, 1 by 1, on well-floured board and roll to a circle, very thin. Cut into 12 wedges, sprinkle with 1/4 cup sugar and chopped nuts. Roll each wedge toward point. Place point down on cookie sheet (not greased). Bake at 350 degrees for 18 minutes, until light tan. Dust cookies with confectioner's sugar.





(One pot)

12 oz egg noodles
exactly 4 1/2 cups of water
l cup brown sugar
1 tspn black pepper
1/2 tspn salt (or to taste)
2 beaten eggs
1/3 cup oil (preferably walnut, but corn or peanut will work)

Preheat oven to 350
1. Boil the water, sugar, oil, pepper, and salt together.
2. Remove from source of heat
3. Add noodles and stir
4. Let stand for precisely 15 minutes
5. Add beaten eggs
6. Turn into an 8x10 Pyrex baking dish
7. Bake approximately 1 hour or until the kugel is brown all around.




As a child I was considered a juvenile Jewish anorectic, which meant I could live off my own fat for only seventeen weeks. "The child eats nothing!" was the constant lament of my mother and grandmother because I didn't like what was considered "normal" food. They spent countless hours making dishes I would eat. This is one of them. I didn't eat "normal" chicken salad, but I loved tuna fish salad, so my mother concocted a chicken salad that could pass as tuna fish salad. Here it is:

2 cups finely chopped or shredded skinless, boneless boiled soup chicken
1/2 cup chopped fennel or celery
1/2 cup thinly sliced scallions
1 tablespoon $25 bottle balsamic vinegar (the greatest!) or lime juice
6 tablespoons mayonnaise
2 pinches of cayenne pepper or a few drops of chili oil
1/2 jar small capers, drained

Mix all the ingredients together with a fork as if you were making tuna fish salad. Let the mixture sit in the refrigerator for a few hours to mellow. This salad keeps very well. You can add two chopped hard-boiled eggs if desired. My mother always added hard-boiled egg, which she also added to genuine tuna fish salad, to disguise this chicken salad even more.



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