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    You are in: Home / Cookbooks / Jewish - Shavuot
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    Jewish - Shavuot

    Shavuoth(holiday celebrating giving of the Torah - is one of my favorite jewish holidays. One of my favorite traditions is the eating of sweet dairy foods. Here are a few traditional and not so traditional Shavuoth recipes
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    Found my basis for this off invinciblemuffin.org but have altered it some.

    Recipe #72526

    Perfect for vegans, those watching what they eat, or to get more soy protein

    Recipe #68365

    1 Reviews |  By yogi

    Delicious vegan version of cream cheese. So good on celery sticks or crackers! And you can adjust the seasonings to your taste. I like to add a couple cloves of fresh garlic and some dried herbs. From The Uncheese Cookbook by Joanne Stepaniak.

    Recipe #109965

    8 Reviews |  By rsarahl

    It's good... no kidding! Vegan or not, this dessert is a great dairy free treat. This works for people with diabetic and/or heart disease diet guidelines. Prep time is really chill time... there are about 5 minutes of actual busy work for this recipe, 35 minutes of baking and 2 hours of chilling.

    Recipe #59515

    This recipe comes from Ronny on the alt.food.vegan newsgroup. Ronny is renowned for her cakes. I haven't yet made this one but I bet right now from past experience of her recipes that it will work very well indeed. Indeed I'm posting it here so that I don't lose it! Times include overnight chilling.

    Recipe #52412

    This is, again, from vegweb.com. This got absolutely AMAZING reviews over there, so I'm guessing it's pretty darn good (multiple users said it would even fool the dairy lovers)! A few users suggested only using half the recommended amount of tofu (1 12oz. container). Others said they used turbinado sugar in place of the syrup. Can't wait to try it! Lemme know what you think!

    Recipe #200148

    Here is a vegetarian version of the traditional Cornish miners turnover. Haven't tried it yet, but posting for the Zaar World Tour 2005. This recipe is from Moosewood.

    Recipe #134304

    Savory, cheese-filled pastries. (Thanks to Moosewood)

    Recipe #134242

    This recipe originates from "Gourmet" magazine. You will find several Dulce De Leche Sauce recipes here on Zaar. I recommend the one which calls for the following three ingredients: whipping cream, dark brown sugar and sweetened condensed milk. It's very easy to prepare and wonderful also served over fried bananas and/or vanilla ice-cream. But beware: Dulce De Leche is very addictive!

    Recipe #95874

    People have a weakness for this New York Cheesecake, I tell ya! Its very rich...Normally I would divide the cake into 20 portions....But if you can take all the richness, 16 portions will be great.

    Recipe #170772

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

    Recipe #204192

    8 Reviews |  By Devora

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

    Recipe #203331

    From a Jewish Cooking website, this recipe sounds quite intriguing to me as I love cherries and have never seen them used in this way before.

    Recipe #175733

    Kreplach are a type of small, filled, savory pastry, usually boiled. They are similar in form to won-tons, but the flavor is quite different. Kreplach are typically filled with meat. These are filled with cheese and are baked. From: So eat, my darling, by Naf Avnon

    Recipe #169748

    9 Reviews |  By Manami

    Blintzes are out of this world and a great comfort food. These are to be served with sour cream or perhaps you'd like them with a fruit syrup. Courtesy of torahbytes.org.

    Recipe #144121

    Posted for the Zaar World Tour 2005. The recipe is from Sundays at Moosewood. You should prepare the dough the night before and then bake the coffeecake the next morning.

    Recipe #134836

    Less time to prepare than blintzes. Recipe is from The Jewish Holiday Cookbook by Gloria Kaufer Greene

    Recipe #134832

    I have looked high and low for this wonderful sweet from my childhood to no avail. I finally came up with a version that is very much the same in taste if not in looks. This is a treat for young and old alike. This recipe comes from one similar in an old cookbook from Temple Beth Israel with which I experimented.

    Recipe #113705

    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

    5 Reviews |  By Mirj

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

    Recipe #27694

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