Recipezaar: Desserts,Hanukkah recipes

Spring Onion and Ricotta Fritters With Avocado Salsa

Thu, 19 May 2005 09:53:03 -0400

A deliciously-different entree adapted from one of my favourite cookbooks: The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives by English chef Brian Glover. Not liking spicy food, when Ive made this recipe Ive omitted both the chilli and Thai fish sauce, but Ive included them here for those who like their food spicy. Instead of the chilli, I add sweet red pepper. If the salsa needs more liquid, add a little more lime juice or lemon juice. -- posted by bluemoon downunder

Hungarian Nut Slices

Mon, 23 May 2005 14:07:31 -0400

This lovely cake has been made by my mom and her dear friend, Toni, for over 5 decades. It is a lovely layered cake/slice, and presents beautifully on buffets. My mom, born and bread in Poland, and Toni, born and bred in Czechoslovakia, grudgingly admit that those "Hahnkees" (Hungarians) really know how to bake. I think this proves them right. -- posted by Sarah Chana

Apple Date Bundt Cake

Sat, 11 Jun 2005 21:19:35 -0400

This is a very sweet and rich tasting, classic Jewish cake. 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. -- posted by Chef Cris Mendez

Old Fashioned Doughnuts

Wed, 22 Jun 2005 17:02:47 -0400

You may shake done doughnuts in powdered sugar or a mixture of 1 cup sugar and 3/4 teaspoon nutmeg. -- posted by Bec

Fudgy Hanukkah Gelt

Fri, 01 Jul 2005 11:00:54 -0400

Traditionally, Jewish children receive chocolate coins (gelt) for Hanukkah. This is a wonderful recipe to mint your own. Please use only unsalted butter, as the recipe is well balanced. Cooking time includes chilling and remelting time. -- posted by txzuckerbaeckerin

Doughnuts

Mon, 08 Aug 2005 20:33:50 -0400

This is the original Crisco doughnuts recipe. I found it in an ad in the October 1916 issue of American Cookery. Cooking time is per doughnut. -- posted by CoffeeMom

Drop Doughnuts

Fri, 02 Sep 2005 11:34:55 -0400

A great way to use leftover mashed potatoes. These doughnuts are light and fluffy. The doughnuts are great for breakfast or as a snack anytime. -- posted by Olha

Perfect Honey Cake

Fri, 30 Sep 2005 15:04:26 -0400

I've tried many many honey cake recipes, and this is my favorite, both for depth of flavor and ease of production. It's basically a one-bowl cake, freezes very very well, and can be made in a variety of sizes. I got this from Amit Women's cookbook (Efrat chapter, Chicago), and can barely read the page because of all the spills on it. Even my mom, an extraordinary baker, has begun to use this recipe instead of her own. A perfect Rosh Hashana/Sukkot treat! -- posted by Sarah Chana

Powdered Pumpkin Doughnuts

Mon, 17 Oct 2005 17:40:43 -0400

Yummy doughnuts from an online breakfast site. You can experiment with this, and instead of pumpkin puree, try applesauce or mashed banana! New England, Mid West, West, South -- posted by Sharon123

Alton Brown's Yeast Doughnuts

Mon, 17 Oct 2005 19:37:44 -0400

Good old A.B. sure does know his way around the kitchen! Here's a great recipe from Good Eats I thought I'd post. We're making these right now and I cannot wait to eat some! You will need a kitchen scale for this, as you have to weigh the flour. Cooking time includes time to rise. -- posted by Cynna

Italian Doughnuts

Tue, 15 Nov 2005 23:20:01 -0500

Talk about easy...this couldn't be easier, unles, of course, you bought them! And who doesn't like homemade doughnuts. Recipe courtesy Giada De Laurentiis, Episode#: SR0101. See this recipe on air Sunday Nov. 27, 2005 at 5:00 PM ET/PT. -- posted by Nana Lee

Pots De Creme (Non-Dairy)

Wed, 16 Nov 2005 15:13:30 -0500

A delicious and simple dessert- made better by the fact that it's non-dairy. I serve it in ramekins with a dusting of white sugar and a sliced strawberry for garnish. Be forwarned: this stuff is REALLY rich! -- posted by Miraklegirl

Argentinean Caramel-Filled Crescents

Sat, 19 Nov 2005 05:03:54 -0500

Yummy pockets filled with caramel and coconut. -- posted by southern chef in louisiana

Belgian Tuile Cookies

Sat, 19 Nov 2005 05:12:56 -0500

These are very thin and delicate cookies. -- posted by southern chef in louisiana

Comfort Apple Cake

Fri, 02 Dec 2005 15:55:58 -0500

Loads of recipes for apple cake here. I like this one cause it tastes like apple pie but is (to me) easier to make. I usually make it as a dessert (served warm) and when it has cooled it is great with a cup of tea. -- posted by Chef Dudo

Never Fail Sugar Doughnuts

Mon, 05 Dec 2005 20:50:17 -0500

This delicious treat is best served hot from the grease with a cold glass of milk. -- posted by tornadoes three

Cinnamon Drop Doughnuts

Fri, 06 Jan 2006 12:49:19 -0500

Another "mix" recipe from pancake mix. I suppose any kind of pancake mix should work. Very fast snack/treat for the kids! -- posted by Nana Lee

PĄczki (Polish Doughnuts)

Mon, 27 Feb 2006 18:34:44 -0500

Polish doughnuts served all year round but to Americans only known during Mardi Gras -- posted by Anka

Double Orange Doughnuts

Wed, 15 Mar 2006 21:21:15 -0500

From a Crisco newsletter. -- posted by looneytunesfan

Vegan Doughnuts

Thu, 04 May 2006 20:39:49 -0400

These are great doughnuts dipped in a sugar glaze or rolled in cinnamon and sugar. -- posted by XxXxkittykat

Sufganiot (Jewish Jelly Doughnuts)

Wed, 24 May 2006 21:29:30 -0400

Requires rising in the refrigerator overnite. -- posted by Brenda.

Paczki (Polish "jelly" Doughnuts)

Wed, 24 May 2006 22:00:18 -0400

These are usually served just before the beginning of Lent. If you don't have a good old-fashioned bakery nearby, or you want to try your hand at making these treats, here recipe and tips on paczki-making from Polish Heritage Cookery. Prep time does not include rising time, and the cooking time is for 1 batch. The number of doughnuts bepends on size made and size of cutter used. Save the egg whites for another project. I've added a note about egg white recipes. -- posted by Nana Lee

Baked Sugar Doughnuts - P

Mon, 29 May 2006 21:39:50 -0400

Believe it! Fresh, warm doughnuts from easy refrigerated Pillsbury® biscuits! -- posted by Nana Lee

High Holidays Kugel

Mon, 05 Jun 2006 17:00:48 -0400

Posting this recipe for ZWT II 2006 gotten from Kosher Cooking web site, where Steve Kassel, of Daly City California posted it. His notes indicate that this should be made a day ahead of serving. Because of this I don't include the chilling time in the cooking time as you will be doing something else. -- posted by Chabear01

Orange Doughnuts With Honey (Yo-Yo)

Sat, 17 Jun 2006 07:47:10 -0400

Posted for the Zaar World Tour 2006-Tunisia. From the "Best of International Cooking" cookbook. -- posted by Bayhill

Jam Doughnuts Just for You

Wed, 12 Jul 2006 15:54:23 -0400

Man oh man do I love doughnuts. This is just a traditional one, but oh boy are they good -- posted by Perfect Pixie

Vanilla Filled Doughnuts

Fri, 25 Aug 2006 23:04:49 -0400

I thought this looked pretty promising. -- posted by Hobbyzu

Gingerbread Cake Roll

Wed, 30 Aug 2006 17:09:19 -0400

A really nice dessert, especially for the holidays. The whipped cinnamon cream frosting is to die for. Cook and prep time is apprx. -- posted by KittyKitty

Spiced Cake Doughnuts

Thu, 05 Oct 2006 10:41:17 -0400

This is from Taste of Home. "As a part of our family's Halloween tradition, I make these delicious frosted doughnuts to serve with warm, spiced cider. Grated apples give them a scrumptious flavor and texture" From Katherine Nelson. -- posted by Courtly

Grow Your Own Magic Doughnuts - Donuts

Thu, 05 Oct 2006 15:41:04 -0400

Really! You CAN grow donuts!! This recipe was sent home by my son's K teacher. All my kids loved it! *The Kindy kids colored a picture of doughnuts growing on a tree - the teacher then made a little seed package by stapling the coloring to another paper; she then put some cereal inside (aka Doughnut Seeds) - so cute! -- posted by 4Susan

Hanukkah Cookies

Wed, 01 Nov 2006 20:25:23 -0500

These are so good with the pineapple juice. I recommend cutting simple shapes if dough is rolled to asked for 1/8". Also keep a close eye on them in the oven as they can over bake quickly. Yield depends on thickness of dough and the size you cut them to. -- posted by Annacia

Mandelbrodt...a Type of Biscotti

Fri, 17 Nov 2006 21:10:29 -0500

Have been making these for so many years. My family loves them. The amount of baking powder may seem excessive, but it works. From a very old cookbook. Enjoy.....! -- posted by RenMyr

Dunkin Donuts Vanilla Filled Doughnuts (Copycat)

Sat, 18 Nov 2006 20:36:44 -0500

I bought tons of recipe boxes from an auction recently, they are all on hand written index cards. NOTE: none of these have time or servings on them so I am guesstimating those. -- posted by Cookin In Texas

Chocolate Almond Toffee

Mon, 20 Nov 2006 18:14:43 -0500

A perfect combination of crunchy toffee, almonds and a touch of chocolate. Drizzle it with a little melted chocolate, if you want. -- posted by Annacia

Chocolate Dipped Peanut Butter Rice Krispies

Wed, 29 Nov 2006 11:56:02 -0500

I subscribed to a food blog called Slashfood, which featured this recipe recently. Of course, I just had to go and make it. It satisfies on so many levels, you can't even begin to count them! -- posted by Mirj

Mom's Chocolate Chiffon Cake

Tue, 05 Dec 2006 17:16:51 -0500

Straightforward, unadorned, chocolatey rich, among the many delicious memories of my childhood. This was a birthday staple in out house. Hope you enjoy it. -- posted by Sarah Chana

Candied Orange (Or Grapefruit or Lemon) Peels

Wed, 06 Dec 2006 21:18:38 -0500

from Living on a Dime website. Haven't tried it but it looks promising. Keeps one week or can be frozen. -- posted by Sarah Chana

Shana's Blackout Cookies

Thu, 07 Dec 2006 12:42:55 -0500

This prize-winning recipe was just published in the Chicago Tribune, and was submitted by our friend, Shana Schuman. I haven't tried them yet, but Shana is a great cook in general and I am sure they are delicious. I record them here so that I don't lose the recipe!! Cooking time includes 3 hours of dough-chilling time. -- posted by Sarah Chana

Cranberry, Orange and Dark Chocolate Chip Cookies

Sun, 10 Dec 2006 12:57:54 -0500

I have an RSS feed to Slashfood.com, and this was featured recently. It's supposed to be the most perfect cookie for Christmas. We don't celebrate Christmas and I still had to try it. One of the best uses of craisins I've come across in a very long time! -- posted by Mirj

Easy Chocolate-Dipped Apricots (Apricot Chanukah Gelt)

Mon, 11 Dec 2006 16:52:02 -0500

This is a quick homemade candy delicacy that can also be used as a tastier take on Chanukah gelt, inspired by a recipe in Martha Stewart Living. I used Ghirardelli bitterwsweet baking chocolate bars. After you make the chocolate-dipped apricots, read up on how to play dreidel and use the candies in place of coins. These morsels make a great gift for any occasion. -- posted by What's Cooking?

Sufganiyot (Jelly Doughnuts)

Tue, 12 Dec 2006 18:26:01 -0500

Simple, easy, pretty! I usually have to add some flour to keep it from sticking to the bowl. -- posted by brokenburner

Moist Healthy Cupcakes (Perfect for Cupcake Menorah)

Sun, 17 Dec 2006 14:09:51 -0500

I made these cupcakes for the Cupcake Menorah in a Chanukah party. This is a recipe that I can see myself making for years to come. I found it on the kaboose.com website. I like using egg whites and yogurt in recipes as healthy alternatives. I spread them with vanilla frosting (Recipe #122090) and they were incredible!! -- posted by LRB

Cranberry Applesauce - No Sugar Added

Tue, 19 Dec 2006 16:56:59 -0500

This is a vividly pink, wonderfully tart cranberry applesauce. Makes a great condiment for savory foods such as meat or potato pancakes, and also wonderful when eaten alone. It has no sugar added, thus it is VERY tart (which I love) - If you prefer a sweeter sauce, add 1/2 cup of sugar. I recommend using 1/2 sweet apples (I like Braeburn) and 1/2 tart apples (Granny Smith, for example). -- posted by What's Cooking?

Gluten-Free Sufganiyot - Jelly Donuts for Chanukah

Wed, 20 Dec 2006 20:41:23 -0500

The traditional Chanukah jelly donut, made without gluten. So yummy! These can be made without sugar - If you omit the sugar, add 1/4 cup of the flour mix. The flour mix is made of 3 cups white rice flour, 3 cups brown rice flour, 2 cups potato starch (not flour) and 1 cup tapioca starch. -- posted by What's Cooking?

Quick Homemade Applesauce - No Sugar Added

Thu, 21 Dec 2006 18:57:37 -0500

A quick, easy homemade applesauce recipe that I served with potato latkes this year. It has no added sugar, which makes it a better option for diabetics and low-carb people and others who avoid cane sugar. But if you prefer a sweeter sauce, add 1/2 cup of sugar. I recommend using 1/2 sweet apples (I like Braeburn) and 1/2 tart apples (Granny Smith, for example). Don't leave out the salt, it's a necessary ingredient for a good applesauce! -- posted by What's Cooking?

Sugar Free/Wheat Free/No Fake Sweeteners Cheesecake

Wed, 31 Jan 2007 22:37:11 -0500

Another one from Binah Magazine. This one intrigues me because it is made without sugar and wheat, and, more important, without those sugar substitutes. Hoping to try it soon. -- posted by Sarah Chana

Mccormick's Peppermint Bark

Sat, 24 Feb 2007 16:47:13 -0500

I found this on the box of McCormick's Pure Peppermint Extract and decided to try it. I'm usually not a fan of Peppermint Bark because the balance of chocolate and peppermint always seems uneven. That being said, this recipe has a great balance to it and even looks great once finished. My boyfriend loved it so much he pleaded with me not to serve it at our dinner party so he could save it all for himself! ;) My only concern with this recipe is that the bark can get stuck if there are too many wrinkles in the foil. I wonder if this could be fixed with wax paper? Let me know what works for you! -- posted by EmJoMay

Coconut-Almond Macaroons

Thu, 29 Mar 2007 20:58:52 -0400

Chewy, flavorful cookies for Passover that are not excessively sweet. They are dense and full of flavor. Try dipping them in chocolate for an extra decadent treat. I prefer them with date sugar, which is more nutritious than cane sugar. They are gluten-free and non-gebrokts. -- posted by What's Cooking?

Dairy Blintzes Casserole

Mon, 01 Oct 2007 18:27:48 -0400

The recipe was posted by Ruth Heiges at http://www.cyber-kitchen.com. She writes: "I got this from a Temple member (Alyse Kirschen) a few years ago. It's fantastic, only dirties 2 bowls, a measuring cup, and measuring spoon. Is much cheaper than blintzes, but tastes just like them. Easy, quick, cheap, delicious..." It can also be adapted for Passover by substituting the flour and baking powder. She´s right. The whole family loves it and it is a keeper... specially for Shavuot and Sukkot. -- posted by kerstin klein

Apple Fritters

Wed, 17 Oct 2007 23:52:08 -0400

very easy -- posted by Queen Shay

Mrs. Field's Chocolate Chip Cookies - My Way

Sun, 25 Nov 2007 01:40:49 -0500

There are several versions of this wonderful recipe floating around. This is my particular take on it, posted here for safekeeping. I will give the "standard" ingredients first and will then give the alternate (healthier) ingredients that I personally use. I am guesstimating the number of cookies this yields. -- posted by coconutty

Baseball Bars

Tue, 27 Nov 2007 19:13:02 -0500

From the Los Angeles Times. I haven't tried these but am posting this for safekeeping. These are very rich and very sweet. -- posted by coconutty

Cheese Latkes

Wed, 28 Nov 2007 16:14:56 -0500

A wonderful dessert or a great breakfast! I have had this recipe in my special holiday folder and now is when I got around to posting it. These latkes are delicious! They are made with farmer's cheese (a drier form of cottage cheese), & they taste similar to the filling in blintzes. These latkes are best made just before serving. Sunset Magazine, 12/2006 edition. -- posted by Manami

Heavenly Chocolate Pudding

Thu, 29 Nov 2007 16:59:12 -0500

Easy and utterly irresistible! This is so delicious! Found this on BBCGoodFood.com; appeared in Good Food Magazine, 11/2004 edition. It is utterly decadent! If you want to make over the top serve with deliciously sweetened whipped cream. -- posted by Manami

Sufganiyot Cupcakes

Fri, 07 Dec 2007 19:35:14 -0500

Sufganiyot are jelly donuts eaten during Chanukkah when it is customary to eat fried foods. Obviously these cupcakes aren't fried, but the upside is that these are much easier to make than donuts. The recipe comes from the Coconut and Lime blog. -- posted by Ariella

Twisted Snowballs

Wed, 19 Dec 2007 20:29:28 -0500

A new twist on the traditional Snowball Cookies aka Butter Balls, Walnut Balls, Pecan Puffs, etc. -- posted by Karen=^..^=

Sour Cream Sugar Cookies

Thu, 20 Dec 2007 00:09:51 -0500

They are fluffy cookies. They are better than the store bought ones. My kids like them so much that I have to make more. -- posted by Chef #688883

Sesame Rings (Jewish Cookies from Spain)

Wed, 26 Dec 2007 19:11:50 -0500

These Sephardic Jewish cookies are usually served at Shabbat (Sabbath) dinners and on holidays. A mild cookie, not too sweet, with a pleasant sesame flavor from the addition of the tahini paste. I prefer to form smaller rings than the recipe calls for, about 3" around, which look more dainty on the cookie platter. Source: Food TV Network's 12 Days of Cookies, December 2007. -- posted by averybird

Beignets for Chanukah (Sufganiot)

Thu, 27 Dec 2007 03:20:31 -0500

I was trying to follow a simple recipe when - surprise - I don't have the ingredients! The results are these parve beignets that were a fantastic hit! -- posted by baezus

Heavenly Brownies in a Jar

Thu, 24 Jan 2008 20:19:14 -0500

To give as gifts. Makes one gift in a canning jar. -- posted by WI Cheesehead

Bopka (This is My Mothers Recipe and Her Spelling) or Babka*

Tue, 25 Mar 2008 02:32:01 -0400

This is a great cake. It's great with coffee or tea and it isn't a sweet cake. Back in the 50s through 80s my mother belonged to an organization made up of many branches that raised money for Childrens Hospital in Columbus, OH. Each branch was called a Twig (she was in Twig 21) and every year they held a huge Bazaar. My mother would bake Bopkas and eventually people started calling ahead of time to reserve a quarter of a cake. The cost went up each year and the last I remember it was $3.50 a quarter and that was in the late 60s. My brother liked to toast a slice (the loaf pan style) and put a little butter on it. This cake keeps and freezes well in the loaf style. I am sure the tube style would freeze well also. *This is definitely a cake, not a bread (like Challah) as some of the Babkas I have seen in the bakeries. -- posted by Chef #797721

Chocolate Chip Rugelach Recipes

Mon, 28 Apr 2008 01:26:21 -0400

Courtesy of bellaonline.com Rugelach are a cross between a cookie and a little rolled up pastry. These pastries are now mainstream, and come with a myriad of fillings, including many that include jam and finely chopped nuts. The dough is traditionally cream cheese dough, which some believe to have been developed in the U.S. by the Philadelphia Cream Cheese company. This recipe uses a chocolate chip, walnut and cocoa filling, this recipe will take some time, because the dough needs to chill, and then rolled out, and cut. -- posted by seahorse73

Loukoumathes Me Portokali: Orange Honey Puffs

Fri, 13 Jun 2008 02:01:49 -0400

These small puffs of fried dough are another version of the honey-drizzled traditional loukoumathes recipe. Instead of being drizzled with honey, they are dipped in a delicious orange-flavored syrup. A favorite Hanukkah treat. Trying to add a Greek recipe or two to my cookbook. -- posted by Charlotte J

Loukoumathes: Honey Puffs

Fri, 13 Jun 2008 02:14:15 -0400

This recipe uses milk and a hefty helping of baking powder to create these small light fried balls of dough that are drizzled with honey and sprinkled with nuts. These are loved by all Greeks and are a traditional Greek Jewish sweet at Hanukkah. -- posted by Charlotte J

Bubby Z's Corn Pudding

Thu, 28 Aug 2008 15:00:46 -0400

Corn Pudding done casserole style that is to die for. My Bubby ( Jewish Grandma) gave me the recipe last time I saw her(Thank you!!!) I like this recipe because it incorporates wholesome goodness into a real comfort food. You can use sugar in place of Splenda in this recipe or no sweetner at all if you prefer. Tastes perfect straight out of the oven or can be served cold as well. This makes an excellent side dish at a brunch or fits in well at dinner as well. This is an excellent addition to a holiday table, whether it be Thanksgiving, Easter, Christmas or Hannukkah! Note: I've made this w/ no -fat sour creme and no sugar, and it wonderful. I haven't tried substituting the butter though because I think you need this in this recipe, but if you do , let me know how it turned out! -- posted by MemphisMommy

Margot's Jewish Apple Cake

Thu, 30 Oct 2008 12:42:29 -0400

Here is another recipe that I received in a recipe-swap-by-mail about 20 years ago, and am finally posting it here for safekeeping. -- posted by JackieOhNo!

Peppermint Poppers

Thu, 20 Nov 2008 20:02:05 -0500

My DH calls these cookies "Triple Threats" a buttery cookie filled with a mellow mint cream and rolled in crunchy crushed peppermint candy! So GOOD!!!!! -- posted by kittycatmom

Mini Cheesecake Recipe

Sun, 23 Nov 2008 20:15:38 -0500

Have all the ingredients at room temperature. Preheat an oven to 350 F. Lightly coat the cups of the 12-cup mini cheesecake pan with nonstick cooking spray. -- posted by Cheesecake Delivered

Easy Cut Rugelach

Fri, 05 Dec 2008 19:15:56 -0500

This delicious and beautiful recipe for rugelach (a flakey, tender Jewish pastry / cookie) was handed down through 4 generations of Gourmet Magazine's food editor Melissa Robertss family and was recently featured as part of "Gourmets Favorite Cookies: 1941-2008". These are easier than the typical crescent rugelach as they are scored first, baked, and then broken into individual cookies afterwards, for a wonderful variety of textures from top to bottom. The dough can be used for many different fillings including: Nutella (warm slightly before spreading), mini chocolate chips, cinnamon sugar, etc... Just use what you like! These freeze well. Dough must be chilled (preferably overnight) before using. -- posted by blucoat

Italian Brides Pecan Cookies (Pastelitos De Boda)

Mon, 08 Dec 2008 17:50:42 -0500

This is a pecan, crumbly, melt-in-your-mouth, cookie, that's perfect in the winter season, as the powdered sugar dusted on the cookies resembles snow. These are surprisingly quick and easy to make. This is an American twist on a classic Italian recipe, as it is made with pecans rather than the traditional almonds or hazelnuts. It's from Gourmet Magazine (Nov. 1986) and is currently featured as one of "Gourmets Favorite Cookies: 1941-2008". -- posted by blucoat

Cream Cheese Walnut Refrigerator Cookies

Tue, 09 Dec 2008 00:54:02 -0500

This recipe from Martha Stewart produces a slice-and-bake cookie with a tight crumb that immediately falls apart into deliciousness in your mouth. Try it! I also think this would work well with other nuts, like pecans. A great cookie recipe for the holiday season. You can make the dough ahead of time and freeze it until you want to use it. Enjoy! -- posted by blucoat

Triple-Chocolate Cranberry Oatmeal Cookies

Tue, 09 Dec 2008 00:56:07 -0500

This is a decadent cookie for the holidays. I don't find the drizzle necessary as they are really beautiful without it. This is from Bon Appétit Magazine (December 2004) and is featured as part of their Christmas Cookies special. The ranges for chocolate chips and cranberries just depend on how loaded you want your cookie. (The original recipe calls for the max. amount but I find that a bit much.) You can add some orange zest to the batter for a little extra seasonal flavour. -- posted by blucoat

Peppermint Swirls

Tue, 09 Dec 2008 22:56:08 -0500

Another cookie for your holiday cookie tray. As a bonus, this recipe can be refrigerated for up to a week. By leaving out the last 3 ingredients you could "morph" this recipe to other flavored and/or shape cookies. The cooking time is per baking sheet-ful. -- posted by Nana Lee

Sufganiyot (Hanukkah Jelly Doughnuts)

Tue, 16 Dec 2008 18:54:41 -0500

This is an excellent and dependable recipe for a traditional Hanukkah (or Chanukah) treat. Adapted from Joan Nathan's book, "The Jewish Holiday Baker". Dough must rise overnight. -- posted by blucoat

Chocolate Walnut Rugelach

Wed, 17 Dec 2008 01:22:14 -0500

These are delicious, traditional Jewish crescent shaped pastries or cookies. They are almost like denser, mini chocolate croissants. This recipe really simplifies what can sometimes be a complicated treat to prepare. The recipe is from "The Clueless Baker: Baking from Scratch", by Evelyn Raab. It's a great cookbook for beginning bakers. (For a faster method of rolling the cookies: roll the dough out into a slightly more rectangular shape. Sprinkle with filling, then roll the whole thing up in one piece, starting at one of the long sides. Cut into 1-inch (2 cm) sections and place, seam side down, on an ungreased cookie sheet to bake.) -- posted by blucoat

Really Good Rum Balls

Wed, 17 Dec 2008 01:28:14 -0500

This is a fabulous and easy no-bake recipe from "The Complete Christmas Cookbook", by Canadian Living. These must sit (and then be chilled) before serving. To make-ahead: Layer between waxed paper in airtight container and refrigerate or freeze for up to 1 month. -- posted by blucoat

Linzer Cookies (Dorie Greenspan)

Fri, 19 Dec 2008 00:35:34 -0500

This cookie recipe for Linzer Sables require a little effort, but they are so beautiful and tasty. The recipe is from one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. For a simpler cookie, omit the cutouts, although it does make beautiful cookies. You can dust these with confectioner's sugar just before serving. Both dough and cookies freeze well (without the sugar dusting). Dough requires 45 minute chilling time. -- posted by blucoat

Sugar-Topped Molasses Spice Cookies

Tue, 23 Dec 2008 00:03:31 -0500

These are big, crisp, and slightly crackled cookies, with as much or as little kick as you want (depending on how much pepper you add). The sugar topping makes for a lovely presentation and a great texture contrast. From one of my favourite cookbooks, "Baking: From My Home to Yours", by Dorie Greenspan. These cookies keep well. (Dough must be chilled for at least 30 minutes in the freezer.) -- posted by blucoat

Chocolate Crinkle Cookies

Tue, 23 Dec 2008 00:54:04 -0500

These are crisp on the surface with a soft and gooey centre. These are great for the holiday season as the white powdered sugar contrasts dramatically with the deep brown chocolate crevices and they look as though they are covered in snow. The recipe is from "Bakewise: The Hows and Whys of Successful Baking" by Shirley Corriher. These are Shirley's favourite cookies! She is a food scientist (as well as a cook) thus her recipes are very reliable. The dough needs to be refrigerated for a few hours or overnight. Makes 3 to 5 dozen, depending on size. -- posted by blucoat

Vegan Gingerbread Cut-Out Cookies

Wed, 24 Dec 2008 01:23:25 -0500

This egg-free and dairy-free recipe for a chewy gingerbread cookie is from Sarah Kramer's cookbook, "La Dolce Vegan!" (2005) and reprinted in today's local paper. For vegan frosting, use five parts icing sugar to one part water, blending until thick. or you can use chocolate peanut butter spread. Dough must chill for 2-4 hours. (While baking the first batch, return the dough to the fridge to chill it so dough doesn't stick to the rolling pin. Allow cookie sheet to cool before reusing.) -- posted by blucoat

Chocolate-Dipped Coffee Kisses

Wed, 24 Dec 2008 01:40:57 -0500

From the cookbook, "The Spirit of Christmas", published by Leisure Arts. You can buy the white, medium, or dark chocolate disks at your local grocery store, either in the bulk section, bakery area, or baking aisle. If you prefer, you can melt together 6 ounces of chips or baking chocolate (except unsweetened) and 1 tablespoon of shortening in place of the candy coating. -- posted by blucoat

Chocolate Chip, Cherry and Walnut Rugelach

Thu, 25 Dec 2008 00:52:00 -0500

Unbelievably good pastry. These can be made with various combinations of filling, this just happens to be one of my favorites. Feel free to experiment with different kinds of jams, jellies, nuts, cinnamon, etc. The dough reminds me of the jewish bakeries my family frequented when I was a child. Spot on. Recipe stolen from Bon Appetit and posted here for convenience. -- posted by Dave in Alpharetta, GA

Hanukkah Honey Puffs

Thu, 25 Dec 2008 21:00:04 -0500

I just used that recipe title because that's what it's called in the "Simply Savings" PathMark book where I found it! Personally, I think it could work just as well for Rosh Hashana, given the honey. The prep + cooking time doesn't seem to take the rise time into account, but I'm transcribing it as written. -- posted by brokenburner

Mandel Bread

Tue, 30 Dec 2008 23:12:48 -0500

A Jewish bar cookie, like biscotti. -- posted by Chef Susan B

Ellie's Cranberry Pecan Cookies

Tue, 06 Jan 2009 01:25:53 -0500

I received this recipe years ago from a woman in one of my education classes. Since then I have been making them every year for my Christmas cookies plate. Note: If made as follows, expect a very thin crispy cookie. I usually add 1/3 cup of flour to make the cookies a little chewier. Either way, they taste great!!!!! -- posted by sbera007

Mondel Bread

Tue, 06 Jan 2009 17:14:54 -0500

The best way to describe mondel bread is "Jewish Biscotti I use walnuts, but you can try any nut that suits your mood. -- posted by Nunzio's Daughter

Cranberry Apple Cinnamon Strudel

Tue, 04 Aug 2009 12:41:30 -0400

This recipe is delicious. I have used it for special dinners & just a special dessert for a regular meal. I don't use the organic sugar & usually leave out the raisins. -- posted by missbeth

Forgotten Cookies-Diabetic

Fri, 13 Nov 2009 12:44:36 -0500

I haven't tried this recipe yet but I couldn't pass up posting it because I don't want to lose it and others might enjoy a "legal" cookie recipe. I'm totally guessing at the yield. Zaar is listing the calorie and fat content (mostly fron the nuts) for a dozen cookines. Dividing 12 into that amount breaks down to each cookie having 33.5 calories. If you wish to lower it more just use less nuts. -- posted by Annacia

Chocolate Malt Crinkles

Thu, 03 Dec 2009 22:35:14 -0500

Found this gem in The Seattle Times. Keeping because I have just enough Ovaltine to try these out. Have some friends coming in tomorrow to serve as tasters. Note the recipe calls for a 2 hour (preferably overnight) refrigeration of the dough not included in the prep time... Update - made these tonight & they are sooooo good! I rolled them into balls, coated in the Ovaltine & chilled them on the greased baking sheet until my oven came to temp. Next time I'll let them sit at room temp because they didn't spread very much. Taste? Like amazing dark rich little rich brownie bites - we served them with fresh whipped cream... soooo good! Like chocolate? Make them! BUT DO NOT Overcook them! -- posted by Buster's friend

Key Lime Meltaways

Thu, 03 Dec 2009 23:07:40 -0500

Another version of a most delicious cookie. Will be making tomorrow as part of a tryout platter. Found in The Seattle Times. Don't skip the one hour refrigeration otherwise they'll spread too much. -- posted by Buster's friend

Hanukkah Cupcake Menorah

Mon, 07 Dec 2009 10:43:56 -0500

I think this Cupcake Menorah as a Hanukkah activity for kids is such a cute and easy idea. You can start with any boxed cake mix recipe and use ready made frosting or make your favorite basic cake and frosting recipe Make a healthier choice using these recipes for Banana Bread or Carrot Cake. Just bake them in muffin tins and spread these with cream cheese frosting when cool. From www.thekosherchannel.com -- posted by Renee in Yerushalayim

Chocolate Peppermint Crunch Cookie Stars

Fri, 11 Dec 2009 10:54:42 -0500

Another grown up cookie - chocolate, coffee, peppermint - not overly sweet... perfect with a good cup of coffee while watching the weather, a movie or reading a book. My kind of Christmas cookie! Found in The Washington Post. -- posted by Buster's friend

Chocolate-Dipped Orange Cookies

Fri, 11 Dec 2009 11:55:36 -0500

This recipe originally called for lemon in place of the orange but orange and chocolate translates to Christmas for me. Found the original in The Washington Post who attributed the Ghirardelli Chocolate Cookbook. In homage, consider using Ghirardelli chocolate for this recipe. Whatever chocolate you use, use block chocolate, not morsels. ****dough needs 30 to 60 minute minimum chill in the fridge (good for making the day before)**** These turned out to be the star on the Christmas platters. Several folks would not believe these were not purchased! They are that good with bittersweet chocolate & about 3+ teaspoons orange zest. Will make next with tangerine zest! -- posted by Buster's friend

Coconut Lime Stars

Fri, 11 Dec 2009 12:05:17 -0500

"These crunchy, buttery cookies have a refreshing tropical taste from the toasted coconut in the batter and a tart lime frosting. Reeah Parker of Germantown made these for her son in the Marines one summer and they were such a hit, she now makes them year-round, cutting them into holiday shapes." Found this recipe in The Washington Post - almost an amuse-bouche for a Christmas platter. Refreshing, tart, wonderful! Thank you Reeah! ***Note - prep time includes a 30 minute chill time for the dough*** -- posted by Buster's friend

Crispy Vanilla-Spice Sugar Cookies

Fri, 11 Dec 2009 14:00:52 -0500

Sugar cookies kicked up a bit with minced ginger - Mmmmm! Bonus - these do not have to be rolled (but the cookie painter's in this house DEMAND those paintable shapes LOL!) Found in The Washington Post who noted this recipe was adapted from cookbook author Nancy Baggett. The dough only has a 10 minute rest time notes - so it is fast too. Bet it would be OK wrapped in the fridge if you are like me - dough one day, bake the next. -- posted by Buster's friend

Golden Coconut Macaroons

Fri, 11 Dec 2009 19:56:31 -0500

Who can resist a pretty little macaroon sitting on a Christmas platter; the hand just goes for them. O-M-G! Macaroons made richer with the use of whole eggs! I am imagining this dipped in bittersweet chocolate (toes curling in anticipation LOL!)... Found this gem in The Washington Post who adapted it from a Jayne Sutton recipe in "Cookies Unlimited," by Nick Malgieri. Make room on the platters, these little babies are coming on board! Pssst! Super easy to make too! based on the review I made some chnges when I got to this recipe today. They turned out fluffy & chewy (& ORANGE!). I put my changes in parentheses so the original recipe is still here too. I suspect letting the mix sit for an hour would help if using 2 eggs. BTW - I recommend NEVER buying the Hiram Walker's Pumpkin Spice Brandy - undrinkable in anything but oddly enough worked well here. Go figure. I have enough for Christmas macaroons until... well, a long time. -- posted by Buster's friend

Harlequins and Bow Ties

Fri, 11 Dec 2009 20:48:26 -0500

Two-toned vanilla & chocolate butter cookies that look so fancy with a simple twist. So pretty on a Christmas platter. Note the dough needs at least an hour chill time - perfect for making & chilling until you are ready to bake. To make your own superfine sugar, process granulated sugar in a food processor, blender or coffee grinder. -- posted by Buster's friend

Viennese Chocolate Pepper Cookies

Sat, 12 Dec 2009 14:41:15 -0500

Put these thin little chocolate cookies on your holiday platter & let tasters be surprised, very surprised. The black pepper and allspice gives unexpected snap. Found in The Washington Post, adapted from "The Ultimate Chocolate Cookie Book," by Bruce Weinstein. Make the dough & chill - this allows you to bake when you want to, as many as you want at a time. -- posted by Buster's friend

Perfect Potato Latkes

Mon, 14 Dec 2009 15:22:39 -0500

I have been making latkes for years. I have finally perfected the recipe. -- posted by I'm cookin', good lookin!

Light & Flaky Cinnamon Rugelach

Sun, 03 Jan 2010 15:18:14 -0500

The ingredients might look the same as other recipes, but the technique is unique and the "secret" ingredient won Tina Wasserman's reputation as a baker and is now one of her most sought-after recipes. (Tina is a well-known Dallas cookbook author, chef, food columnist, and cooking instructor.) The mixing technique of the mixer allows the cream cheese and butter to really combine and become light and airy. This results in a flaky, crisp, but tender, finished product. The vigorous beating of the butter and cream cheese before adding the flour creates a light, layered dough similar to puff pastry. Rolling the dough in confectioners' sugar to give a slight glaze to the finished pastry and helps balance the richness of the dough with the sweet filling. Make sure the dough is well chilled or it will not roll out properly. *NOTE: In general, it is not a good idea to use salted butter in baked goods. However, because of the lack of liquid in rugelach dough, salted butter is the only way to get the salt evenly distributed. (The addition of a little salt is important to the flavor.) -- posted by blucoat