Miscellaneous

Pareve
April 9, 2014

From “A Taste of Pesach” 1 cup brown sugar 1 cup regular sugar 4 large eggs 3 teaspoons vanilla extract 1 cup potato starch 1 cup oil 3 teaspoons Passover baking powder 7 ounces ground filberts Preheat oven to 350 degrees and line a 9-by-13-inch pan with parchment paper. Using an electric mixer on high CONTINUE »

April 1, 2014

On March 31, 2014, CAROLYN (nee Berkow), beloved wife of Raymond Klein; devoted mother of I. Dennis (Janet) Klein and Susan (Robert) Fain; dear sister of the late Rhoda Walters; cherished grandmother of Jarrett Klein, Melissa (Mark) Heinonen, Ashley Fain, Robin Fishman and Jodi Cohen; adored great-grandmother of Jake, Riley and Grant Heinonen, Corey Fishman CONTINUE »

Dairy or Pareve
March 13, 2014

Modified from “The Great Hadassah Cookbook” 1⁄2 cup butter or margarine 1 cup sugar 1 egg 2 cups flour (plus a little more for rolling out the dough) 2 teaspoons baking powder 2 tablespoons milk, water or rice milk 2 teaspoons vanilla or 1 tablespoon lemon zest Directions: In a bowl, cream together the butter CONTINUE »

Pareve
March 13, 2014

3 eggs 1 cup oil 1 cup sugar 2 teaspoons baking powder 1⁄2 cup water 1⁄2 cup orange juice 1⁄8 teaspoon salt 4 cups flour (approximately) 1 egg beaten (for the top) Directions: In a bowl, combine the eggs, oil, sugar, water and orange juice. Whisk to combine. Add the flour, salt and baking powder CONTINUE »

Dairy or Pareve
March 13, 2014

Modified from Nathan’s “Jewish Holiday Cookbook” FILLING 1⁄2 cup water 1⁄4 teaspoon cinnamon 3⁄4 cup sugar 11⁄2 tablespoons orange zest 1⁄2 teaspoon lemon zest 2 tablespoons honey 21⁄4 cups chopped pecans, walnuts or a mixture of your favorite dried fruits 2 tablespoons bread crumbs DOUGH 2 tablespoons instant yeast 1⁄4 cup milk, scalded and cooled CONTINUE »