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Apple Crisp |
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Apple Crisp
By Joan Gadon @ 3:31 PM :: 4570 Views ::
277 Comments :: :: All, Desserts, Holidays, Pareve
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Food Editor's Note: |
What would Thanksgiving be without apples? Many people serve apple pies, but here is something just as delicious and much easier to make. No matter how many desserts I serve, this is always the one that is the most popular (except for chocolate chip cookies, of course). I use Granny Smith apples, which are not too sweet and don't get too mushy when cooked. Prepare the crisp in advance and freeze it before baking. About two hours before you want to serve it (as guests arrive), pop it straight from the freezer into the oven. It will be just the right temperature when you are ready for dessert. It is delicious alone, but can also be served with vanilla ice cream or a dollop of whipped cream. Preparation will be a breeze if you invest in one of those devices that peel, core, and slice apples all in one turn of the handle. |
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Linda's Layered Apple Cake (pareve, dairy with glaze) |
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Linda's Layered Apple Cake (pareve, dairy with glaze)
By host @ 3:29 PM :: 5801 Views ::
240 Comments :: :: All, Desserts, Holidays, Dairy, Pareve
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Food Editor’s Note: This is a wonderful cake to serve in the fall during apple season. It is perfect for a Rosh Hashanah dessert or for any special occasion. The layers of apple are visible after baking and look beautiful in the rich cake. Linda recommends Granny Smith apples and, although she usually glazes the cake, for a less sweet (and pareve) version you can just sprinkle with powdered sugar for a pretty presentation. Serve with whipped cream or vanilla ice cream for an extra treat. This cake is simple to make, and can be baked in advance and kept in the refrigerator for a day or two or frozen. I am definitely including it in my Rosh Hashanah dessert buffet!
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Apple-Cream Cheese Cake (dairy) |
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Apple-Cream Cheese Cake (dairy)
By Judy Rosenberg @ 3:28 PM :: 11945 Views ::
361 Comments :: :: All, Desserts, Holidays, Passover, Dairy, Pareve
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This dessert always comes as a wonderful surprise at the end of our Passover seder (after a little breather)...a creamy center chocked full of granny smith apples housed in a rich pastry crust which tastes remarkably like the real thing, even though it is made with matzah cake meal...a little goes a long way!
Food Editor’s Note: This is a dairy variation of Judy’s wonderful (and pareve) Apple Rustica in our Recipe File. This one is a light and creamy cheesecake in a buttery crust, with apple slices and walnuts throughout. (You can also just sprinkle the nuts on top.) Serve this cake cold or at room temperature. Absolutely delicious, and not your typical Passover dessert!
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Angel Food Cake with Lemon-Lime Glaze |
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Angel Food Cake with Lemon-Lime Glaze
By Jamie Stolper @ 3:27 PM :: 8434 Views ::
308 Comments :: :: All, Desserts, Holidays
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This is a fantastic dessert when you want to serve cake, but don’t want something heavy or chocolate. I occasionally, in a pinch, make an angel food cake from a mix, but I find it much too sweet for my taste. This from-scratch version is satisfying without being cloying, and the tangy-sweet glaze is irresistible. The glazed and garnished cake looks beautiful and elegant on a colorful round platter.
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Matzah Caramel Crunch |
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Matzah Caramel Crunch
By Judy Shankman @ 7:41 PM :: 3628 Views ::
213 Comments :: :: All, Desserts, Passover, Dairy, Pareve
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This recipe is from my late Aunt Hazel, of blessed memory. Everyone who indulges in this sweet treat loves it and requests the recipe. It wouldn't be Passover in my family without it. |
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Food Editor's Notes: |
This was an immediate hit in my family! Easy to make and sooo delicious – dairy or pareve! |
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Meringue with Berries and Chocolate |
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Meringue with Berries and Chocolate
By Jamie Stolper @ 7:37 PM :: 4828 Views ::
300 Comments :: :: All, Desserts, Pareve
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This is a variation of the meringue dessert contributed to ShalomBoston.com by my friend Judy Shankman. Her delicious recipe, Meringue with Strawberries and Cream, is dairy of course, and I wanted to have a pareve option for my family seder. Then I saw the recipe by Joan Nathan in the March 2002 issue of Cooking Light. She fills a meringue shell with blueberries and raspberries and drizzles it all with chocolate. This sounded perfect for a seder or for a special light dessert for any occasion. It is absolutely spectacular looking and I guarantee it will be gone by the end of the meal. After eating their serving, people will start picking at the platter, unable to leave the tasty leftovers.
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Meringue with Strawberries and Cream (dairy) |
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Meringue with Strawberries and Cream (dairy)
By Judy Shankman @ 7:35 PM :: 61770 Views ::
2768 Comments :: :: All, Desserts, Dairy
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Food Editor’s Note: My friend Judy reports that "Leslie Mann Kaplan is one of the best cooks I know. Every recipe she has ever given me is a winner. This has become a family favorite."
This dessert will become a favorite of yours as well. It is oh-so-easy to make and looks very elegant sitting on a round platter. It is sweet, yet light, and who can resist strawberries and cream? You can even make this dessert during Passover, as it has no flour or leavening agents. I baked the meringue one night, assembled it in the morning, and by dinner time it was gone - various family members and friends of my son just couldn’t help themselves and kept "tasting" it throughout the day.
Once you remove the meringue from the oven, just let it sit on the counter, uncovered, until it is ready to be filled and served (the same day). Be careful removing the meringue from the springform pan, as it is very fragile. Don’t worry though if pieces do break off - the imperfections just add to the character of the dessert. Store leftovers (if any!) in the refrigerator.
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Oatmeal Cranberry Raisin Walnut Cookies with Chocolate Chips |
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Oatmeal Cranberry Raisin Walnut Cookies with Chocolate Chips
By Jamie Stolper @ 4:28 PM :: 3806 Views ::
200 Comments :: :: All, Desserts
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These are my favorite oatmeal cookie and I find them to be absolutely addictive. They are bursting with different flavors, have a chewy texture with a bit of a crunch on the edges, and are not too sweet. It's a wonderful taste surprise to get a burst of fresh cranberry, which makes them perfect for a Thanksgiving weekend treat. I have made these both with butter and with margarine and they are equally good. I always use semi-sweet chocolate bits, but you could probably use white chocolate chunks or leave out the chocolate altogether (a no-no in my family!). These cookies can be made as small bites or as large, hefty cookies that are a dessert unto themselves – just adjust the baking time accordingly. The recipe can be easily doubled and the dough can be frozen. |
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Passover Apple Rustica |
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Passover Apple Rustica
By Judy Rosenberg @ 4:20 PM :: 5770 Views ::
330 Comments :: :: All, Desserts, Holidays
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This apple dessert with its rich pastry crust, apple filling, and brown sugar crumb topping is one of my favorites. It wasn’t until very recently that I discovered that wonderful things could be created by substituting Passover cake meal (different from matzah meal) for flour. This dessert is a welcome surprise at the seder’s end, because it is not part of the usual Passover fare, yet it is just the kind of thing that is loved by everybody. Serve it at room temperature or warm it slightly in the oven. |
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Food Editor's Notes: |
When I tested this apple cake recipe, it won rave reviews from staff members and their families. We are ALL planning to make this for a seder dessert. You may freeze the apple rustica after assembly; just pop it out of the freezer and into the oven, but add about 15 minutes to the baking time (at the lower temperature). Or, you can make this in advance – it will stay in the refrigerator 4-5 days. Judy advises us that when you cover something like this with plastic wrap, after it has thoroughly cooled, you should puncture several holes in the wrap so as to prevent the cake from getting soggy. |
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Passover Cheesecake (Dairy) |
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Passover Cheesecake (Dairy)
By Suzanne Weixel @ 4:17 PM :: 3375 Views ::
217 Comments :: :: All, Desserts, Holidays, Dairy
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Food Editor's Notes: |
This is a good, basic cheesecake, very easy to make. Serve it plain or top with berries. I used one tin of store-bought chocolate macaroons for the crust, chopping them in the food processor to make crumbs. You can vary the taste by using different flavors of macaroons. |
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