22 July 2015 - 6 Av 5775 - ו' אב ה' אלפים תשע"ה
Shifra's Fluffy Blintzes Print E-mail

1 cup flour
1 1/2 cups milk or water
2 tablespoons oil
1/3 teaspoon salt
2 eggs

Mix ingredients together.
Heat a thin coat of oil in a frying pan.
Put a thin layer of batter into the pan, until golden brown.
Flip over until the other side is golden brown.

16 oz. cottage cheese
2 egg yolks
2 tablespoons flour
2 tablespoons sugar
1 teaspoon vanilla

Filling options: sour creme, fruit jam, chocolate spread, date spread, etc.
Roll into blintz and enjoy!

Taken from Aish.com

(Issue May 2009)

Chocolate Matzo Brittle Print E-mail

10  ounces semisweet chocolate chips
12  ounce box plain matzo
8    ounces Passover margarine (Parve)
3/4 teaspoon salt
1    cup light brown sugar
1    teaspoon cinnamon
1    teaspoon vanilla
1    cup chopped pecans

Preheat oven to 375 degrees.

Cover a cookie sheet with foil. Cover the lined sheet with matzo.

Break up the matzo and arrange in a solid layer in the pan.

Melt the margarine with salt and brown sugar, over medium heat, stirring until it begins to boil.

Continue to stir and cook 6 minutes.

Remove from heat and add cinnamon and vanilla.

Pour over matzo.

Sprinkle with nuts.

Bake at 375 degrees for 8 minutes.

Remove from oven.

Sprinkle the chocolate chips on top of matzo.

Spread melting chocolate with spatula to cover the matzo.

Refrigerate for 1 hour.

When hardened, break into pieces and serve.

Serves 10 to 12

Taken from Not Your Grandmother's Seder by Gregg Greenberg of NPR

(Issue April 2009)

Orange and Date Hamantaschen Print E-mail

2 cups all-purpose flour
2 teaspoons baking powder
1/8 teaspoon salt
1/2 cup vegetable shortening
1 cup sugar
1 large egg
2 teaspoons packed finely grated fresh orange zest
1 tablespoon fresh orange juice

In a bowl sift together flour, baking powder, and salt. In another bowl with an electric mixer beat shortening, sugar, and egg at medium speed until light and fluffy.

Add zest and juice and beat. Add fl our mixture, stirring, until a smooth dough is formed. Chill dough, wrapped in plastic wrap, at least 3 hours. Preheat oven to 375° F.

On a lightly floured surface roll out dough 1/4 inch thick. With a 3-inch cutter cut out into rounds and transfer to baking sheet, about 1/2 inch apart.

Put 1 teaspoon filling in center of each round and fold up edges to form triangular cookies, pinching corners together and leaving filling exposed.

Bake in middle of oven 20 minutes, or until pale golden. Cool on baking sheet 5 minutes and transfer to racks to cool.


1/4 cups packed pitted dates
1 teaspoon packed fi nely grated fresh orange zest
1/3 cup fresh orange juice
3/4 teaspoon cinnamon
1/4 teaspoon almond extract
1 to 2 tablespoons water if necessary

In a food processor blend together all filling ingredients except water until an almost smooth, jam-like consistency.

If date mixture is very dry blend in water, 1 tablespoon at a time.


(Issue March 2009)

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