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    You are in: Home / Cookbooks / jewish
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    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!

    Recipe #201473

    This recipe combines the distinctive taste and wonderful crunch of celery root with the usual starchy Russet potatoes. I loved the flavor and the texture, they taste wonderful when topped with applesauce. This recipe is gluten-free if you use a gluten-free flour mix instead of matzo meal. These freeze well, so make extra!

    Recipe #201579

    8 Reviews |  By Devora

    This is so good... the fact that it contains no dairy will just be your little secret.

    Recipe #203331

    I love these! They're great for brunch, very impressive!

    Recipe #204192

    This is a recipe we've been eating for years after the Yom Kippur fast. It's deliciously sweet and a crowd pleaser every time. Subsitute lite sour cream and low fat cottage cheese to minimize fat and calories - no one notices the difference. Enjoy!

    Recipe #204444

    SOO delicious, soo easy to make and loved by all!

    Recipe #204670

    4 Reviews |  By chia

    this sweet dairy challah worked perfectly in my bread machine. it turned out so well, that everyone munched on it after dinner, in lieu of desserts, no leftovers for french toast the next morning.

    Recipe #205665

    I based this recipe on the onion noodle kugel posted by Chia. I altered it to meet my husband's sensibilities and now I am curious as to how those changes affected the nutritional info. If you are serving the kugels as a main dish, then I'd serve two to each person, otherwise, one per person is probably about right if you are serving them as a side dish.

    Recipe #206932

    This was from the NY Times back in the '80's. The dough is light, so the finished hamantaschen are mostly filling and not very doughy. And, it's easy to work with. It usually makes enough dough for 4 cans of fruit filling. i use poppy seed, apricot and prune fillings. I add to the prune filling some chopped walnuts, 1/8 tsp nutmeg, about 1 tbsp. lemon juice, and one orange, thinly sliced and cooked for a couple of minutes in the microwave and chopped up.

    Recipe #212208

    My Grandma makes this recipe every year for Passover. She serves it with sliced strawberries and whipped cream.

    Recipe #212369

    1 Reviews |  By Ariella

    From Bon Appetit. "The cake has an appealing, somewhat coarse texture; drizzled with a honey-lemon syrup, the dessert is reminiscent of baklava."

    Recipe #213101

    This is a recipe for gluten-free, cane-sugar-free hamantaschen. They don't have a hard sugar-cookie consistency; Rather, they are more like soft, cakey pastries. Delicious! I filled half of my hamantaschen with no-sugar-added apricot preserves. The other half I filled with lekvar, a puree of dried prunes that have been softened in boiling water. You can buy canned lekvar, which has sugar or corn syrup in it, or you can try making it yourself using a traditional recipe but omitting or replacing the sugar. This recipe has no refined sugars. It uses agave nectar, which is one of the least refined sweeteners available. Though it naturally contains fructose, it is much lower on the glycemic index (GI) than other natural sweeteners, which can makes it more suitable for some diabetics, sugar-sensitive people, low-carbers, and hypoglycemics.

    Recipe #213789

    a tradition at our friend's Rosh Hashannah table that I just had to get the recipe for

    Recipe #216308

    From a community cookbook called Family Favorites (Sonata Bay Players) 1996. I got a bunch of community cookbooks at a library book sale and want to post this for the future. Posted by Adele Berger.

    Recipe #216333

    from Susie Fishbein's "Kosher by Design" this recipe looks delicious and lovely, though, I think, a lot of work. Haven't tried it yet, but it looks like a winner. Everything can be made 3-4 days beforehand, and assembled before serving. To quote the author, "If not using for Passover, substitute cornstarch for the potato starch, add 1/4 teaspoon cream of tartar to the egg whites when whipping them for the meringues, and try using dairy whipping cream and white chocolate-dipped nuts for dairy meals."

    Recipe #216642

    I found this on Eating Well newsletter. It sounded absolutely delicious and looked even better! I am always looking for different types of desserts. Am putting this here for safe-keeping. 2 hours of cooling time suggested after you have baked the cake. A good tip; it can be made a day ahead and wrapped tightly in plastic wrap.

    Recipe #219451

    From a website with Passover recipes. This was submitted by Hedy Gordon of Plantation, FL. I haven't tried it yet but I will add some garlic powder when I make it.

    Recipe #220164

    Creamy salmon pate

    Recipe #223258

    6 Reviews |  By Mirj

    The original Jewish biscotti. Great dunked into coffee, perfect gift for Chanukah!

    Recipe #14960

    2 Reviews |  By Mirj

    Another one of my favorite recipes from the cookbook It Tastes Too Good To Be Kosher. I've made this every year since I got the book as a present in 1997. We're not fans of Passover noodles and we don't eat rice on Passover, so we usually eat this over matzo farfel.

    Recipe #58361

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