Fabulous Sukkot!
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Fabulous Sukkot!

Courtesy “B’tei avon!” a new cookbook from The Gerrard Berman Day School, Solomon Schechter of North Jersey, George and Arline Haar Middle School, Oakland, NJ

(see this week’s (Oct. 7) Jewish Standard for review)

To continue the Sukkot excitement with some dessert recipes from “B’tei’ avon!” see below. The recipes chosen (both in print and online) will be wonderful additions to your Sukkot meals (and will be useful for those readers who do not have a sukkah at their homes as well). Happy holidays everyone!!!

Unbelievable peanut butter brownies

–Rabbi Ellen Bernhardt, GBDS head of school

8 ounces butter or margarine
4 ounces semi-sweet chocolate, melted
2 cups sugar
1 teaspoon, vanilla
4 eggs
2 pounds large curd cottage cheese
1 cup flour
1 teaspoon salt
1 cup chopped walnuts
6 1/2 ounces chunky peanut butter

Stir melted chocolate into butter or margarine. Add sugar and vanilla. Beat in eggs, one at a time. Add flour, salt, and walnuts. Pour mixture into baking pan. Put peanut butter on top and then mix it through with a knife to make a zig-zag. Bake at 350 degrees for 35 minutes. Make sure it is completely cool before you cut it and take them out. –EB

Awesome Jewish apple cake

–Sarah Blecherman

3 Granny Smith apples, peeled and diced
2 teaspoons cinnamon, mixed with 1/4 cup sugar
2 cups sugar
4 eggs
1 cup oil
1/2 teaspoon salt
7 tablespoons orange juice
2 1/2 teaspoons vanilla
3 cups flour
3 teaspoons baking powder

Preheat oven to 350 degrees. Grease and flour 10-inch bundt pan. Combine cinnamon and sugar mixture with apples and set aside. In a large bowl cream together sugar, eggs, and oil; add vanilla. In a separate bowl, combine salt, flour, and baking powder. Alternate adding the dry ingredients and the orange juice to the wet ingredients. Pour 1/2 of the batter into the pan, then add a layer of apples. Continue to layer ingredients finishing with batter on top. Bake for 55-65 minutes. –SB

Meringue chocolate chip cookies

–Roberta Oliner

1/2 cup sugar
2 egg whites
6 ounces chocolate chips

Preheat oven to 350 degrees. Lightly grease two baking sheets. Beat a scant 1/2 cup sugar slowly into two egg whites until stiff peaks form. fold in one 6 ounce bag of chocolate chips. Drop by teaspoonfuls onto baking sheets. Place in the oven. Turn off the oven and don’t open for 6-7 hours or overnight. –RO

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