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Date Haroset
Side Dish Other

Date Haroset

4.3

Prep
45 min
Cook
60 min
Total
135 min

Instructions

  1. 1 Place dates and raisins in a small saucepan; add wine. Cook over low heat, stirring occasionally, until fruit breaks down and thickens into a soft paste. Cool.
  2. 2 Stir nuts and cinnamon into date paste mixture; form into small, bite-sized balls.
  3. 3 Roll balls in confectioners' sugar.

By Katy

The Best Ever Classic Jewish Noodle Kugel
Dinner Other

The Best Ever Classic Jewish Noodle Kugel

4.6

Prep
10 min
Cook
60 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until slightly firm to the bite, about 5 minutes. Drain well.
  3. 3 Place noodles in a large bowl; stir in margarine until melted. Stir in applesauce, sugar, eggs, and vanilla extract; transfer to a 9x13-inch baking pan. Sprinkle with cinnamon. Cover the pan with aluminum foil.
  4. 4 Bake in the preheated oven for 30 minutes. Uncover; continue baking until golden brown, 20 to 30 minutes more.

By Jewish Soul Food

Butternut Squash Kugel I
Dinner Other

Butternut Squash Kugel I

4.2

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Place the butternut squash into a large pot and cover with salted water. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until tender, about 5 minutes. Drain and allow to steam dry for a minute or two.
  2. 2 Preheat an oven to 350 degrees F (175 degrees C).
  3. 3 Mash the margarine into the butternut squash in a large bowl. Whisk together the flour, eggs, sugar, and non-dairy creamer in a separate bowl. Stir flour mixture into the butternut squash. Spread mixture into a 9x13 inch baking pan. Sprinkle with cinnamon.
  4. 4 Bake in the preheated oven until golden brown, about 1 hour.

By Marrob

Chilled Peach Soup
Dessert Other

Chilled Peach Soup

4.5

Prep
10 min
Cook
15 min
Total
55 min

Instructions

  1. 1 Combine wine, Schnapps, sugar, mint, cinnamon, and nutmeg in a large pot; stir in half-and-half until sugar dissolves. Add peaches.
  2. 2 Cook over medium heat, stirring frequently until peaches are tender, about 15 minutes; reduce heat if necessary to prevent scorching. Cool slightly.
  3. 3 Transfer peach mixture to a blender or the bowl of a food processor; blend until smooth. Refrigerate, covered, until ready to serve.

By JDVMD

Challah French Toast
Breakfast Other

Challah French Toast

4.5

Prep
15 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Whisk eggs in a large bowl until fluffy, then add milk. Whisk in sugar, cinnamon, and vanilla until well combined. Transfer mixture to a shallow bowl.
  2. 2 Working in batches, soak challah slices in egg mixture for 3 minutes per side.
  3. 3 Melt butter in a large skillet over medium heat. Working in batches, cook challah slices in hot butter until browned, about 3 minutes. Flip and continue to cook until the other side is browned, about 2 more minutes. Add more butter to the skillet as needed.

By Joy

Sweet Matzo Brei
Breakfast Other

Sweet Matzo Brei

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Pass matzo sheets one at a time under cool running water briefly, then crumble into a large bowl. Stir in milk, eggs, cinnamon, sugar, and vanilla to form an evenly moist batter. Add more milk if batter is too dry.
  2. 2 Heat butter in a large skillet over medium heat. Scoop a generous spoonful of batter into hot butter and flatten with the back of a spatula. Cook until golden brown, 3 to 5 minutes per side. Repeat with remaining batter.

By JanAtch

Chunky Cinnamon-Orange Applesauce
Dinner Other

Chunky Cinnamon-Orange Applesauce

4.3

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Cook apples and orange juice in a large heavy pot over medium heat, stirring frequently, until apples begin to soften, about 10 minutes. Stir white sugar, brown sugar, cinnamon, orange zest, lemon zest, nutmeg, and lemon juice into apples. Cook, stirring often, until applesauce is chunky and thickened, about 25 minutes. Serve warm or chilled.

By Annie

Grandma's Noodle Pudding (Kugel)
Dinner Other

Grandma's Noodle Pudding (Kugel)

4.2

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 2-quart casserole dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, about 5 minutes; drain well. Place cooked noodles into a large bowl; toss with butter.
  3. 3 Beat egg whites in a bowl with an electric mixer until stiff peaks form; set meringue aside. Whisk egg yolks together in a separate bowl until smooth, then stir in sugar until well combined.
  4. 4 Pour egg yolk mixture over noodles; stir in apples, almonds, raisins, and cinnamon until evenly combined. Gently fold in meringue, trying to keep as much volume as possible. Transfer to the prepared baking dish.
  5. 5 Bake in the preheated oven until kugel is browned and center is set, about 30 minutes.

By Kera Miller Donovan

Harvest Patties
Dinner Other

Harvest Patties

4.0

Prep
30 min
Cook
25 min
Total
55 min

Instructions

  1. 1 Preheat an oven to 400 degrees F (200 degrees C). Prepare a baking sheet with cooking spray.
  2. 2 Toss together the potatoes, carrot, parsnip, and squash in a large bowl until evenly mixed. Tilting the bowl away from you, collect all the vegetables in your hands and squeeze them to separate the juice. Move the vegetables into a separate bowl and mix in the cinnamon. Season with salt.
  3. 3 After 5 minutes or so, slowly pour out the juice from the first bowl - the bottom of the bowl should be coated with starch. Combine the starch with egg and flour, using a fork to stir it together. Then take the starch mixture in your hands and massage it through the shredded vegetables. Separate the mix into little balls, about 1 inch thick, and flatten onto the prepared baking sheet.
  4. 4 Bake the patties in the oven until lightly browned around the edges, about 20 minutes; flip and bake until golden brown, about 5 minutes more.

By Lauren

Apple Matzo Kugel
Side Dish Other

Apple Matzo Kugel

4.7

Prep
10 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch baking dish. Break matzo sheets into pieces, and soak in a bowl of water until soft. Drain in a colander, mashing to squeeze the water out.
  2. 2 Mix eggs, salt, sugar, oil, and cinnamon together in a separate bowl. Add soaked matzo and mix well. Fold in apples and raisins; spoon into the prepared baking dish and spread evenly.
  3. 3 Bake in the preheated oven until nicely browned and apples are tender, about 45 minutes.

By lorange7

Sweet Noodle Kugel
Dessert Other

Sweet Noodle Kugel

4.7

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain.
  3. 3 Mix cottage cheese, sour cream, sugar, raisins, eggs, salt, cinnamon, and nutmeg together in a large bowl. Mix in cooked noodles. Pour into the prepared baking dish.
  4. 4 Bake, uncovered, in the preheated oven, until golden brown on top, about 40 minutes.

By amyh

Jewish Shortbread
Dessert Other

Jewish Shortbread

4.3

Prep
30 min
Cook
20 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 In a large bowl, cream together the butter and 1/3 cup of sugar until smooth. Mix in the walnuts, vanilla, salt and flour until well blended. Shape tablespoonfuls of dough into crescent shapes. Place 1 inch apart on an ungreased baking sheet.
  3. 3 Bake for 15 to 20 minutes in the preheated oven, until the bottoms begin to brown. In a small bowl, mix together the remaining 1/2 cup of sugar and cinnamon. Roll the cookies in the cinnamon sugar while still hot. Cool completely before storing in an airtight tin.

By Tasha

Moist Passover Apple Cake
Dessert Other

Moist Passover Apple Cake

4.4

Prep
30 min
Cook
45 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8-inch square baking dish with vegetable shortening.
  2. 2 Beat egg whites in a metal, glass, or ceramic bowl with an electric mixer until stiff peaks form. Lift the beater or whisk straight up: egg whites should form a sharp peak that holds its shape. Set aside.
  3. 3 Place egg yolks, oil, and orange juice into a large bowl; beat with an electric mixer until creamy and thick, about 5 minutes. Stir in 1 cup sugar, mixing well, then lightly stir in matzo cake meal and salt until incorporated. Use a rubber spatula or wire whisk to fold about 1/3 of the beaten egg whites into matzo meal mixture. Gently run the spatula through the center of mixture, then around the sides of the bowl, repeating until fully incorporated. Add remaining egg whites, folding until just incorporated.
  4. 4 Mix together remaining 3/4 cup sugar with cinnamon in a small bowl until well combined. Spread 1/2 of the batter into the prepared baking dish; distribute apples evenly over batter. Sprinkle apples with about 2/3 of the sugar-cinnamon mixture. Spread remaining batter over apples; sprinkle remaining sugar-cinnamon mixture over the top of cake.
  5. 5 Bake in the preheated oven until cake is golden brown, about 45 minutes. Cut into squares while still warm.

By Rhonda

Sweet Kugel
Side Dish Other

Sweet Kugel

Prep
10 min
Cook
75 min
Total
95 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Generously grease a 9x13-inch baking pan.
  2. 2 Fill a large pot with lightly salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes. Drain and set aside.
  3. 3 While noodles are cooking, mix sour cream, cheese, sugar, and butter together in a large bowl. Add eggs, apple, and raisins. Add drained egg noodles and cinnamon; stir until well combined. Pour into the prepared pan.
  4. 4 Bake in the preheated oven until slightly golden brown and custard has set, about 1 hour. Cool for 10 to 15 minutes before serving.

By Lindsay

Best Ever Rugelach
Dessert Other

Best Ever Rugelach

4.6

Prep
50 min
Cook
20 min
Total
190 min

Instructions

  1. 1 Beat 1 cup butter and cottage cheese together in a bowl; gradually stir in flour. Dough will be sticky. Divide dough into thirds, roll into balls, wrap, and refrigerate, at least 2 hours.
  2. 2 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  3. 3 Combine brown sugar, pecans, raisins, remaining ¼ cup butter, and cinnamon in a bowl. Set aside.
  4. 4 Roll one dough ball into a 9-inch circle on a floured surface. Keep remaining dough refrigerated.
  5. 5 Spread 1 tablespoon orange marmalade on dough circle; gently press ⅓ brown sugar mixture into dough. Cut circle into 16 wedges; roll each wedge tightly, starting with wide end. Place cookies, point-sides down, on the prepared baking sheet. Repeat with remaining dough, marmalade, and brown sugar mixture. Beat egg white with water in a small bowl; brush onto each cookie.
  6. 6 Bake in the preheated oven until golden brown, 18 to 20 minutes.

By sandy z

Carrot and Sweet Potato Tzimmes
Dinner Other

Carrot and Sweet Potato Tzimmes

3.7

Prep
15 min
Cook
40 min
Total
55 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Oil a 9x13-inch baking dish with canola oil.
  2. 2 Bring a large pot of water to a boil, and stir in the baby carrots. Reduce heat to a simmer, and cook the baby carrots until firm but tender, about 10 minutes. Stir in the sweet potato chunks, and simmer for 5 more minutes; drain.
  3. 3 Place the carrots, sweet potatoes, and prunes into the prepared baking dish, and stir to combine. In a bowl, whisk together the reserved pineapple juice, honey, orange juice, salt, and cinnamon until smooth, and pour the mixture over the carrots, sweet potatoes, and prunes. Cover the baking dish with aluminum foil.
  4. 4 Bake in the preheated oven until the mixture is bubbling, about 30 minutes. Remove from oven, and take off the aluminum foil. Mix in the pineapple chunks and cornstarch until thoroughly combined, and return to the oven until slightly thickened, about 10 more minutes.

By SHEBETH

Rugelach with Cream Cheese Filling
Dessert Other

Rugelach with Cream Cheese Filling

4.4

Prep
30 min
Cook
25 min
Total
115 min

Instructions

  1. 1 Beat the margarine and 1 package of cream cheese with an electric mixer in a large bowl until smooth. Mix in the flour, 1/2 cup of sugar, and vanilla. Cover dough with plastic wrap and refrigerate. Mix 1 package of cream cheese with the remaining 1/2 cup of sugar, cinnamon, hot chocolate mix, and chocolate chips. Set aside.
  2. 2 Preheat an oven to 375 degrees F (190 degrees C). Lightly grease a baking sheet.
  3. 3 Divide dough into four equal portions. Roll each portion of dough into a 10 to 12-inch circle on a lightly floured surface. Spread a thin layer of the chocolate filling on each circle. Cut each circle into 8 wedges. Roll each wedge, starting with the wide end. Place the cookie point-side down on the prepared baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 25 to 30 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

By Kasey

Soft, Chewy Rosh Hashanah Honey-Walnut Cookies
Dessert Other

Soft, Chewy Rosh Hashanah Honey-Walnut Cookies

4.7

Prep
15 min
Cook
10 min
Total
90 min

Instructions

  1. 1 Whisk flour, baking soda, salt, and cinnamon together in a bowl; stir in walnuts.
  2. 2 Beat butter and brown sugar together in a separate large bowl with an electric mixer until fluffy; stir in honey, egg, and vanilla extract until thoroughly combined. Stir flour mixture into honey mixture just until well combined (don't overmix). Chill dough, 1 hour to overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets or line with parchment paper.
  4. 4 Scoop about 1 tablespoon dough; roll into a ball and place onto a prepared baking sheet. Repeat with remaining dough.
  5. 5 Bake in the preheated oven until just puffy (or a little bit flat in the middle for a gooey texture), 8 to 10 minutes. Cool on baking sheets about 5 minutes before removing to wire racks to cool completely.

By FRIENDLYFOOD

Australian Federation Biscuits
Dessert Other

Australian Federation Biscuits

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). In a small bowl, dissolve baking soda in hot water. Stir in the dates and raisins; set aside.
  2. 2 In a medium bowl, cream together the butter and sugar until smooth. Beat in the eggs one at a time, then stir in the date and raisin mixture. Combine the flour and cinnamon; mix into the batter until just blended. Finally stir in the walnuts. Drop dough by tablespoonfuls onto the prepared cookie sheet. Cookies should be at least 1 inch apart.
  3. 3 Bake for 8 to 10 minutes in the preheated oven, or until lightly browned. Allow cookies to cool on baking sheet for 2 minutes before removing to a wire rack to cool completely.

By BRADTHERESA

Apricot-Cranberry Noodle Kugel
Dessert Other

Apricot-Cranberry Noodle Kugel

Prep
Cook
75 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Liberally butter a deep 8-inch square baking dish.
  2. 2 Fill a large pot with generously salted water and bring to a rapid boil. Cook egg noodles at a boil until tender yet firm to the bite, 7 to 9 minutes.
  3. 3 Drain egg noodles and rinse in cold water to stop the cooking. Drain again and mop up any excess moisture with paper towels.
  4. 4 Beat sour cream, cream cheese, eggs, salt, and vanilla with an electric mixer until well combined. Mix in apricot preserves and cinnamon.
  5. 5 Crush cereal in a food processor or by hand until it's broken up enough that it's no longer identifiable as cereal. Mix in softened butter until well distributed.
  6. 6 Place noodles in the prepared baking dish. Pour sour cream mixture over top and stir to combine. Mix in cranberries. Sprinkle crushed cereal mixture evenly over top.
  7. 7 Bake in the preheated oven until the top is browned and crusty, 1 to 1 1/2 hours, checking every so often starting at 45 minutes. If the top looks like it's headed towards burning, stick some foil on the top. At the end, if the top's not crusty enough, put it under the broiler until the butter bubbles a bit and the the color gets nice and rich looking, 1 to 3 minutes.
  8. 8 Remove from the oven and let it sit for 15 minutes before serving.

By Whitney Gail Aronson

Mom's Favorite Jewish Apple Cake
Dessert Other

Mom's Favorite Jewish Apple Cake

4.9

Prep
20 min
Cook
75 min
Total
155 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 10-inch tube pan.
  2. 2 Combine 5 tablespoons sugar and cinnamon in a large bowl. Add apple slices; toss to coat.
  3. 3 Beat flour, 2 cups sugar, oil, eggs, orange juice, baking powder, salt, and vanilla extract in a separate bowl until smooth and thoroughly blended. Batter will be thick.
  4. 4 Transfer ½ batter to the prepared pan; top with ½ apple slices. Add remaining ½ batter; neatly arrange remaining ½ apple slices on top.
  5. 5 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 ¼ hours. Cool in the pan for 1 hour. Run a table knife around the edges to loosen. Invert carefully onto a cooling rack to cool completely.

By Judy in Delaware

Cheese and Lemon Blintzes
Breakfast Other

Cheese and Lemon Blintzes

5.0

Prep
30 min
Cook
4 min
Total
34 min

Instructions

  1. 1 Mix flour, eggs, and salt together in a bowl until smooth and creamy.
  2. 2 Lightly coat a small skillet with cooking spray. Pour 2 to 3 tablespoons of batter into the skillet. Swirl around until even and then place skillet over medium heat. Cook until sides begin to curl away, about 2 minutes. Turn and cook other side until lightly browned, about 1 minute more. Put onto a plate.
  3. 3 Mix cream cheese, raisins, sugar, egg yolks, lemon peel, vanilla extract, and cinnamon together in a bowl to make the filling. Place 2 to 3 teaspoons of filling on each blintz and roll up like a small burrito.
  4. 4 Melt 1 tablespoon butter in a skillet over medium heat. Cook the filled blintzes, turning carefully, until lightly browned, about 30 seconds each.

By onlyrose

Cinnamon Noodle Kugel
Side Dish Other

Cinnamon Noodle Kugel

4.8

Prep
15 min
Cook
65 min
Total
90 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Grease a 9x13-inch baking dish.
  3. 3 Bring a large pot of lightly salted water to a boil. Cook egg noodles in the boiling water, stirring occasionally until cooked through but firm to the bite, about 5 minutes. Drain.
  4. 4 Beat eggs, cottage cheese, milk, sour cream, 1 cup white sugar, butter, cream cheese, vanilla extract, and salt in a large bowl.
  5. 5 Stir egg noodles into cottage cheese mixture, then pour into prepared baking dish.
  6. 6 Combine 1/3 cup white sugar, brown sugar, and cinnamon in a small bowl; sprinkle mixture atop noodle kugel.
  7. 7 Bake in the preheated oven until sauce is bubbly and noodles are golden, about 1 hour. Allow pan of kugel to cool on a wire rack for 10 minutes before serving.

By minichef

Microwave Apple Kugel
Side Dish Other

Microwave Apple Kugel

3.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the egg noodles, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 5 minutes. Drain well in a colander set in the sink.
  2. 2 Grease an 8-inch square microwave-safe glass baking dish. Beat the eggs together in a mixing bowl. Stir in the cooked noodles, white sugar, chopped apples, sour cream, cottage cheese, cinnamon, salt, and raisins; mix until combined. Pour the mixture into the prepared dish.
  3. 3 Microwave on medium high (70% power) for 7 minutes.
  4. 4 Combine the brown sugar and chopped walnuts in a bowl, and cut in the butter to form a crumbly topping. Sprinkle the topping over the pudding. Return the pudding to the microwave and cook on medium high (70% power) until the pudding is firm in the center, 7 to 9 minutes.

By Debala

Overnight Matzo Bake
Breakfast Other

Overnight Matzo Bake

Prep
15 min
Cook
40 min
Total
550 min

Instructions

  1. 1 Lightly coat a 2-quart baking dish with cooking spray. Set aside.
  2. 2 Break matzo sheets into bite-sized pieces. Whisk together eggs, milk, sugar, sour cream, vanilla, cinnamon, salt, and nutmeg in a large bowl. Stir in raisins, apricots, apples, and matzo pieces. Transfer to the prepared baking dish, smoothing into an even layer. Cover with aluminum foil and transfer to a refrigerator to chill for 8 hours, or overnight.
  3. 3 Preheat the oven to 350 degrees F (175 degrees C). Remove baking dish from the refrigerator and uncover.
  4. 4 Bake in the preheated oven until puffed and set, 40 to 45 minutes. Remove from the oven and let sit at room temperature for at least 15 minutes.

By Liv Dansky