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    You are in: Home / Cookbooks / jewish
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    228 recipes in


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    1 Reviews |  By Mirj

    A sweet liqueur for drinking or serving over ice cream or fruit.

    Recipe #13377

    1 Reviews |  By Mirj

    These are always a hit! You won't believe it's got dates in it, tastes more like chocolate!

    Recipe #13484

    19 Reviews |  By Mirj

    I grew up drinking this in the Bronx. Once you could get it at almost any corner soda fountain, now it's considered a relic.

    Recipe #14127

    1 Reviews |  By Mirj

    This is an old family favorite, usually made around Chanukah time, although if we begged my mother hard enough she would make this during the rest of the year as well. I like to top my serving with sour cream.

    Recipe #14656

    13 Reviews |  By Mirj

    These plain or jelly-filled doughnuts are a favorite treat in Israel and a sweet alternative to the traditional latkes. Few people say no to doughnuts and this variety fits any appetite. I generally make a double batch of dough, refrigerate it and pinch off portions as I need for fresh treats or for taking along to a Chanukah party.

    Recipe #15188

    6 Reviews |  By Mirj

    This is amazing on toasted bagels.

    Recipe #15189

    7 Reviews |  By Mirj

    This is something I discovered when I moved here, I always make a batch every Chanukah.

    Recipe #15203

    5 Reviews |  By Mirj

    This is major comfort food in our house. I usually make this as a side dish to go with fish, but my kids like it all on its own.

    Recipe #21514

    1 Reviews |  By Mirj

    One of my favorite dishes that we usually only eat on Passover, although it's good all year round.

    Recipe #21544

    Wonderful "Old World" onion bread reminiscent of a Jewish delicatessen. A little bit of work, but worth it! You won't find bread like this in any store.

    Recipe #27326

    5 Reviews |  By Mirj

    This is an easy version of my regular homemade from scratch blintz souffle.

    Recipe #27694

    11 Reviews |  By Mirj

    This is a favorite dish usually served for the Shavuot holiday.

    Recipe #27879

    3 Reviews |  By Mirj

    My daughter Tehila has a wonderful friend, Adva, who is of Moroccan descent. Her mother makes these treats for the family on holidays, and shares them with our family. The last time we made these together, and had lots of fun doing it. Prep time includes time for the dough to rise.

    Recipe #28175

    2 Reviews |  By Sue Lau

    A fine example of "fusion" cooking, these tasty potato latkes are positively divine! Taken from the "Potato Harvest Cookbook" by Ashley Miller.

    Recipe #29009

    7 Reviews |  By Mirj

    I've been working on perfecting my challah recipe over the last few years, and I think this is it. The secret ingredients are vanilla extract and soy milk (you can use regular milk if it's not an issue for you). I get raves every week with this challah, it's rich and cake-like. Great with sweet butter, not too shabby with some chopped liver, and it makes the most amazing French toast in the world. I usually bake my challahs unbraided in a fluted cake pan with a hole in the middle. It makes a pretty challah, and it's easy to cut individual slices from it as well. There is nothing like a table full of guests ooohing and aaaahing over your challah, and this will do it for you! Prep time includes rise time. If you nuke the kneaded dough in the microwave on high for 10 seconds it will cut your rise time by half!

    Recipe #30748

    24 Reviews |  By Lennie

    Found on the Web in response to a request from a fellow Zaar member for a Montreal-style bagel. Malt powder or syrup is typically found in home-brewing (do-it-yourself-beer) stores.

    Recipe #35261

    This is the best version of "mock" chopped liver I've ever tasted (Thanks Sid). Makes a great vegetarian deli-style sandwich on some good pumpernickel, with some lettuce, tomato, and sliced raw onion.

    Recipe #37833

    1 Reviews |  By Mirj

    As per recipe request.

    Recipe #41161

    1 Reviews |  By onionjs

    Bagels -- the real, crusty, chewy kind, not the kind you get at Einstein's

    Recipe #43372

    One of my favorite cookies of all time, these are fabulous warm from oven, but also keep well in an airtight container. My Hungarian/Austrian Grandmom called these "Butterhorns", an aunt on the other side called her version "Schnecken" and I have seen versions of this also under "Rugelach" or "Rululach". It really does not matter what they are called, they are AWESOME!!!! (Chill time not included)

    Recipe #50901

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