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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

Passover Mandelbread
Snack Other

Passover Mandelbread

Prep
25 min
Cook
40 min
Total
95 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Stir matzo cake meal, sugar, potato starch, eggs, chocolate chips, walnuts, and lemon juice together to make a dough.
  3. 3 Divide the dough into thirds. Shape each piece of dough into a log and place on the prepared baking sheet.
  4. 4 Bake in the preheated oven until browned, about 30 minutes.
  5. 5 Remove logs from oven and cut into slices.
  6. 6 Arrange the slices on the baking sheet; sprinkle with cinnamon sugar.
  7. 7 Return to oven and bake until the mandelbread are browned and crisp, about 10 more minutes. Turn the mandelbread after 5 minutes to crisp both sides.

By rs18

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

Chocolate Passover Sponge Cake
Dessert Other

Chocolate Passover Sponge Cake

Prep
30 min
Cook
45 min
Total
105 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spray a 10-inch tube pan with cooking spray.
  3. 3 Sift matzo cake meal with potato starch into a bowl; set aside.
  4. 4 Place egg yolks into a large mixing bowl and beat with an electric mixer on medium speed until light, about 3 minutes.
  5. 5 Slowly beat 1 cup sugar into the egg yolks; continue beating until mixture is thick and pale, about 5 more minutes. Beat cocoa powder into the egg yolk mixture until thoroughly combined.
  6. 6 Beat egg whites with an electric mixer fitted with clean beaters in a separate bowl until foamy. Gradually beat in 1/2 cup sugar and continue to beat until egg whites hold stiff peaks.
  7. 7 Lightly stir matzo cake meal mixture and coffee into egg yolk-cocoa mixture.
  8. 8 Gently fold 1/3 of the egg whites into the batter, retaining as much volume as possible. Fold in remaining egg whites, mixing just until no white streaks remain. Gently mix in chopped walnuts.
  9. 9 Spoon the batter evenly into the prepared tube pan.
  10. 10 Bake in the preheated oven until top of cake shows small cracks and springs back when lightly pressed, about 45 minutes.
  11. 11 Run a knife around the sides of cake to loosen from the pan. Invert cake onto a wire rack to cool.

By dakatz

Passover Choco-Nut Mandel Bread
Dessert Other

Passover Choco-Nut Mandel Bread

4.9

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
  2. 2 Beat together sugar and butter in a large bowl with an electric mixer until light and fluffy. Mix in eggs one at a time, beating well after each addition. Sift together matzo cake meal, potato starch, and salt in a separate bowl; stir into butter mixture until just blended. Gently mix in walnuts and chocolate chips until evenly distributed. Wrap dough and chill briefly in the refrigerator until easy to handle.
  3. 3 Divide dough in half and form each half into a 5-inch-wide loaf about 1-inch thick. Sprinkle cinnamon sugar over the top.
  4. 4 Bake in the preheated oven for 45 minutes. Cool completely on a wire rack, then slice into 1-inch cookies to serve.

By springfield70

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

Joanie's Pesach Brownies
Dessert Other

Joanie's Pesach Brownies

4.5

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease an 8x8-inch square baking pan.
  2. 2 Melt butter in a small saucepan over medium heat. Off heat, stir in unsweetened chocolate until melted.
  3. 3 Beat sugar and eggs together in a bowl with an electric mixer on medium speed for about 5 minutes. Reduce speed to low; beat in chocolate mixture, then beat in vanilla.
  4. 4 Whisk potato starch, matzo meal, and salt together in a separate bowl; stir into chocolate mixture with a spoon until well combined. Stir in walnuts and chocolate chips. Pour batter into the prepared pan.
  5. 5 Bake in the preheated oven, until brownies are dry on top and begin to pull away from the sides, 25 minutes.

By JOANIEKR

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

Great-Grandmother Bubbie's Hamantaschen
Dessert Other

Great-Grandmother Bubbie's Hamantaschen

4.7

Prep
20 min
Cook
40 min
Total
70 min

Instructions

  1. 1 Place prunes and apricots in a large pot, cover with water, and bring to a rolling boil over high heat. Cover and cook uncovered, stirring occasionally, until fruit is tender, about 15 minutes. Drain fruit in a colander and mash together in a medium bowl using a fork. Set aside to cool while you make dough.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  3. 3 Whisk together 1 cup sugar, eggs, oil, lemon zest, and orange zest in a large bowl until well combined. Sift together flour and baking powder in another large bowl. Stir egg mixture into flour mixture, kneading with hands until dough comes together.
  4. 4 Transfer dough to a lightly floured surface and roll out dough to about 1/4-inch thickness. Cut circles out using a cookie cutter or the rim of a drinking glass.
  5. 5 Mix together prune-apricot mixture, walnuts, remaining 1/3 cup sugar, and lemon juice in another large bowl until filling is well combined. Place 1 tablespoon filling in the center of each dough circle. Pinch the edges firmly together to create a triangle, leaving the center open to expose filling. Repeat with remaining dough circles. Place hamantaschen on the prepared baking sheets.
  6. 6 Bake in the preheated oven until golden brown, about 20 minutes. Cool on the baking sheets for 10 minutes, then remove to a wire rack to cool completely.

By Aliza Finley

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

Walnut Rugelach
Dessert Other

Walnut Rugelach

3.0

Prep
30 min
Cook
15 min
Total
285 min

Instructions

  1. 1 Sift flour, baking powder, and salt together onto a sheet of waxed paper.
  2. 2 Beat 1/4 cup white sugar, butter, and cream cheese together in a bowl with an electric mixer until creamy. Beat in egg yolk and vanilla.
  3. 3 Stir flour mixture into butter mixture until dough is just combined. Divide dough into 3 equal portions; shape each portion into a disk, wrap disks in plastic wrap, and refrigerate for at least 4 hours or overnight.
  4. 4 Beat egg white in a bowl with an electric mixture until frothy. Mix walnuts and 1/2 cup white sugar into egg white.
  5. 5 Preheat oven to 350 degrees F (175 degrees C).
  6. 6 Remove dough from plastic wrap and roll each disk out into a 7-inch circle. Spread 1/3 the egg white mixture onto each dough circle, leaving a 1/4-inch border around the edge of each circle. Cut each circle into 12 wedges. Roll up each wedge from the edge to the point and place, point-side down, on a baking sheet.
  7. 7 Bake in the preheated oven until lightly browned, 12 to 14 minutes. Transfer to wire racks to cool and dust with confectioners' sugar.

By Mary

Aunt Martha's Jewish Coffee Cake
Dessert Other

Aunt Martha's Jewish Coffee Cake

3.3

Prep
20 min
Cook
45 min
Total
185 min

Instructions

  1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Combine flour, baking powder, baking soda, and salt in a bowl.
  2. 2 Beat the butter and 1 1/2 cups of sugar with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the vanilla with the last egg. Pour in the flour mixture alternately with the sour cream, mixing until just incorporated.
  3. 3 Mix walnuts, 3/4 cup of sugar, cinnamon, and nutmeg in a bowl. Fold half of the walnut mixture into the batter; mixing just enough to evenly combine. Pour the batter into the prepared pan, then sprinkle the remaining walnut mixture on top.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

By Alena Natalia

Rugelach with Currants and Walnuts
Dessert Other

Rugelach with Currants and Walnuts

Prep
65 min
Cook
30 min
Total
575 min

Instructions

  1. 1 Combine butter and cream cheese for pastry in a large bowl; beat with an electric mixer until completely blended and smooth. Beat in sugar and salt. Add flour gradually, mixing on low speed to incorporate until smooth. If the dough starts to run up on the beaters while adding flour, you can stir it by hand.
  2. 2 Flour your hands lightly and form dough into a short, fat roll. Cut the roll into 3 equal pieces. Form each piece into a round ball, flatten slightly, and wrap individually in plastic wrap or waxed paper. Transfer to the refrigerator, 8 hours to overnight.
  3. 3 Position the oven racks in the upper and lower thirds of the oven, and preheat to 350 degrees F (175 degrees C). Line 2 baking sheets with foil.
  4. 4 Prepare filling ingredients by placing melted butter in a small bowl. Mix sugar and cinnamon for filling in a second bowl. Mix walnuts and currants in a third bowl. Set aside.
  5. 5 Remove pastry dough from the refrigerator. Place 1 ball of dough on a floured surface. Pound the ball firmly with a floured rolling pin to soften it slightly. Roll out the dough to a 12-inch circle; the edges can be slightly uneven.
  6. 6 Brush the circle with 1/3 of the melted butter, then quickly sprinkle with 1/3 of the cinnamon-sugar mixture followed by 1/3 of the nut-currant mixture. Gently roll over the filling to press toppings into the dough. Cut dough into 12-pie-shaped wedges and roll each one in jelly-roll fashion, from the outside in toward the point. Place each roll, point-side down, on a cookie sheet. Repeat with remaining dough and filling ingredients.
  7. 7 Mix sugar and cinnamon for glaze together in a small bowl. Stir egg yolk and water together with a fork in a small cup. Brush egg wash over the top of each pastry then sprinkle cinnamon-sugar on top.
  8. 8 Bake 2 sheets at a time in the preheated oven until golden brown, about 30 minutes, reversing sheets halfway through to ensure even browning. Remove from the oven and immediately transfer to a cooling rack with a wide metal spatula.

By A Newby

Honey Cake with Orange Glaze
Dessert Other

Honey Cake with Orange Glaze

4.2

Prep
25 min
Cook
60 min
Total
100 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C). Grease a 9x13-inch baking dish.
  2. 2 In a bowl, whisk together the flour, baking powder, baking soda, salt, cloves, nutmeg, and cinnamon until thoroughly mixed together. In a separate large bowl, stir together the vegetable oil, 1 cup of sugar, and honey, and beat the eggs in one at a time, beating well after each addition. Stir in the flour mixture, alternating with the coffee in several additions. Mix in the shredded apple, if desired.
  3. 3 Transfer the batter into the prepared baking dish, and sprinkle the walnuts over the top of the cake. Bake in the preheated oven until the cake springs back when lightly touched with a finger, about 1 hour. Allow the cake to cool until warm, about 15 minutes.
  4. 4 In a small saucepan, melt the butter, and whisk in 2/3 cup of sugar and the orange juice until the sugar has dissolved. Bring the mixture to a boil, and remove from heat, whisking constantly. Pour the glaze over the warm cake.

By Savannah

Toasted Walnuts
Appetizer

Toasted Walnuts

5.0

Ingredients

Prep
Cook
8 min
Total
8 min

Instructions

  1. 1 Preheat oven to 350 degrees F. Arrange walnuts on a cookie sheet in a single layer. Bake 8 to 10 minutes, checking frequently.

By California Walnuts

Sugar Glazed Walnuts
Dinner

Sugar Glazed Walnuts

4.6

Prep
2 min
Cook
8 min
Total
10 min

Instructions

  1. 1 Lightly grease a baking sheet. In a 1 quart glass measure, combine walnut halves, sugar, and water. Cook in microwave oven on high setting for 8 to 8 1/2 minutes, or until sugar has caramelized. Stir several times during cooking. Pour out onto prepared baking sheet, and separate into pieces. Let cool completely. store in an airtight container.

By Sharon Sisson

Nut Filling for Kolacky Cookies
European

Nut Filling for Kolacky Cookies

4.9

Prep
Cook
Total

Instructions

  1. 1 Beat the egg whites and add the ground walnuts and white sugar. Mix well. Place about 1 teaspoon of filling on each square.

By ewurd

Pure Maple Candy
Dessert American

Pure Maple Candy

4.5

Prep
15 min
Cook
10 min
Total
65 min

Instructions

  1. 1 Attach a candy thermometer to a large, heavy-bottomed saucepan. Bring maple syrup to a boil in the saucepan over medium-high heat, stirring occasionally, until syrup reaches 235 degrees F (110 degrees C).
  2. 2 Remove from heat and cool to 175 degrees F (80 degrees C) without stirring, about 10 minutes.
  3. 3 Stir mixture rapidly with a wooden spoon until thick, creamy, and lighter in color, about 5 minutes. Stir in chopped nuts.
  4. 4 Pour into molds; allow to cool at room temperature until set.
  5. 5 Unmold candy. Store in an airtight container for up to 1 month.

By Islandgirlchef

Honey Walnut Cream Cheese
Breakfast American

Honey Walnut Cream Cheese

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place walnuts on a baking sheet. Bake until toasted and fragrant, about 10 minutes. Transfer walnuts to a plate to cool. When walnuts are cool, transfer to a resealable plastic bag and crush with a rolling pin.
  3. 3 Combine cream cheese, honey, and walnuts in a food processor and pulse until creamy.

By Cute Brunettes

Linda's Fried Walnuts
Appetizer

Linda's Fried Walnuts

4.0

Prep
10 min
Cook
45 min
Total
85 min

Instructions

  1. 1 Bring a pot of water to a boil, and stir in half the walnuts; reduce heat to medium, and boil for 1 minute. Remove nuts with a slotted spoon, and let drain in a colander set in the sink. Repeat with remaining walnuts. Rinse the walnuts under hot water, and transfer to a mixing bowl. Toss the walnuts with the sugar.
  2. 2 In an electric skillet with heat set to 350 degrees F (175 degrees C), heat the canola oil. With a metal slotted spoon, place enough nuts to cover the bottom of the skillet; the oil will sizzle and pop, so be careful to avoid spatters. Gently stir the nuts with the spoon. Fry the walnuts until golden brown, about 5 minutes per batch. Transfer the walnuts in clumps to a baking sheet.
  3. 3 Sprinkle the nuts with salt, and let cool. Store in airtight container.

By Sharon Karohl Kang

Walnut Pie Crust
Dessert American

Walnut Pie Crust

4.6

Prep
Cook
Total

Instructions

  1. 1 In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate.
  2. 2 Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

By Stephanie

Grape-Walnut Salad
Lunch

Grape-Walnut Salad

3.4

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place grapes in a large bowl. Stir in the walnuts. Pour the blue cheese dressing over the grape mixture and stir until everything is evenly coated. Chill until ready to serve.

By Adrienne

Soldiers Kisses
Dessert

Soldiers Kisses

4.9

Prep
15 min
Cook
40 min
Total
120 min

Instructions

  1. 1 Preheat oven to 250 degrees F (120 degrees C). Line a baking sheet with parchment paper.
  2. 2 Beat the egg whites with an electric mixer until light and frothy; beat in sugar, about 1 tablespoon at a time, until incorporated. Continue beating until the mixture is thick and shiny, 1 to 2 more minutes. Lightly fold in the walnuts. Drop by heaping teaspoonful onto the prepared baking sheet.
  3. 3 Bake until dry to the touch, about 40 minutes. Cool thoroughly.

By pdmiles

Extra Easy Fudge
Dessert

Extra Easy Fudge

4.3

Prep
Cook
Total

Instructions

  1. 1 Line one 8x8 inch square pan with foil. Lightly butter the foil.
  2. 2 In a small saucepan melt the chocolate chips over low heat, stirring constantly. Remove the melted chocolate from the heat and stir in the frosting and the nuts stirring until smooth. Pour into the prepared pan and refrigerate until firm. Once firm cut in small squares.

By Brenda