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Cheese Blintzes


1/2 cup milk
1/2 cup water
4 eggs
1 cup flour
1/4 cup sugar
1 package vanilla sugar
Pinch of salt
1 Tbsp. oil

Cheez filling

1/2 pound farmer cheese
4 ounces cream cheese
4 Tbsps. honey or
maple syrup
juice of 1/2 lemon
1 egg yolk

Batter: In a large mixer bowl combine eggs, milk, water and blend well. Gradually add flour, then both sugars, salt and oil. Beat well until there are no lumps in the batter.

Filling: Combine all ingredients in a bowl and beat well until smooth.

1. Prepare batter and filling. Apply a thin coating of oil to a 7 inch skillet. Place skillet over medium heat until skillet is hot but not smoking.

2. Ladle approximately 1/3 cup of batter into the skillet. Tilt pan to swirl the batter so it covers the bottom of the skillet.

3. Fry on one side until small air bubbles form, and top is set. Bottom should be golden brown. When done, carefully loosen edges of crepe and slip out of skillet onto a plate..

4. Repeat the above procedure until all the batter is used. Grease the skillet as needed..

5. Turn each crepe so that golden brown side is up. Place 3 tablespoons of filling on one edge in a 2 1/2 inch long by 1-inch wide mound..

6. Roll once to cover filling. Fold the sides into the center and continue rolling until completely closed..

7. Heat 2 tablespoons of oil in the skillet and place each crepe seam side down in the skillet and fry 2 minutes on each side, turning once.


Potato Latkes


8 large potatoes grated in a food processor
1 onion grated in a food processor
1 cup flour
3 eggs
salt and pepper
Vegetable oil for frying
salt and pepper to taste

Grate the potatoes in a food processor with the onion using the thin grating blade. Add to them to the flour, eggs, salt and pepper.
Form small patties with both hands without ever squeezing, and lower them into a hot oil , fry until golden, about 3 minutes on each side.
Remove and drain on paper towels.


Vegetable latkes: Replace the potatoes with a mixture of zucchini, carrots and parsnips. Add seasonings of your choice such as oregano, garlic and basil.

Sweet potato latkes: Substitute sweet potatoes for the regular potatoes, and add brown sugar, cinnamon and ginger to taste.

Potato Kugel: Add 1/3 cup of vegetable oil to the potato latke batter. Pour the batter into a greased loaf or square pan, and bake uncovered in a preheated 375 degree F oven for one hour or until the top is golden brown.

Apple Cake


3 eggs

3/4 cup sugar

1/3 cup oil

3/4 cup cake meal

5 apples, peeled & sliced (Granny Smiths are best)


1/3 cup chopped walnuts

1/2 cup sugar

2 tsp. cinnamon

In a medium sized mixing bowl, beat the eggs with the sugar and oil until the mixture is light. Add the cake meal and mix well. Pour half of the mixture into a lightly greased 8 or 9 inch square baking pan. Distribute half the apples over the batter. Pour the remaining batter over the apples and cover with the remaining apples.

Combine topping ingredients in a small bowl; sprinkle over the apples. Bake in a preheated 350~ oven for approximately 1 1/2 hours.

Serves 8-9. You can double the recipe and bake in a 9x13 pan.




1 lb. phyllo dough (Apollo preferred)

1 stick of sweet butter

½ lb. almonds or walnuts (or a combination of the two, or green pistachios)



powdered sugar

2 cups sugar

1 cup water

fresh lemon juice

syrup: in a saucepan, bring to boil 2 cups of sugar, 1 cup of water, and juice from a squeezed fresh lemon. When it begins to thicken, turn off the stove and pour in rose water (optional). It gives a great aroma.

In a bowl, mix the nuts with the spices and 1 tbsp. of powder sugar. In a rectangle pan, brush the melted butter, then one by one place the phyllo brushing each one with the butter until about 8 sheets of phyllo are spread. Then put some of the mix, then 2 sheets of phyllo. Repeat until the mix is finished. Then 6 sheets of phyllo with the butter until it is over. Brush with butter and add 2 or 3 drops of water all over. Cut the baklava in small squares, and place it in a preheated oven for about 1 hour. When you take it out, place over the already prepared cool syrup. Good Luck!


Chocolate Almond Torte With Strawberry


Preheat oven to 300.

1 1/4 cup sugar

1 cup margarine, softened

4 eggs, separated

2 1/4 cups almonds, sliced, blanched

7 oz. unsweetened chocolate


2 cups strawberries, frozen, unsweetened

1 cup sugar

Line the bottom of a 9 inch springform pan with wax paper; grease paper.

With blender, mix sugar and margarine until fluffy. Add egg yolks. In a food processor, process almonds and chocolate until finely ground. Stir into sugar mixture.

In a separate bowl, beat egg whites to stiff peaks. Mix 1/3 whites into batter. Gently fold in remaining whites. Spread batter into pan, smoothing top. Bake about 1 1/2 hours, until top springs back. Cool for 10 minutes before releasing.

Sauce: thaw and puree 2 cups frozen unsweetened strawberries. In small saucepan, combine 1 cup sugar and puree. Simmer 3 minutes. Cover and cool.

To Serve: place sauce on plate. Place torte on top. Garnish with fresh strawberries.


Chocolate Berry Nut Tart


1 1/4 Cup ground walnuts

1/c ground pecans

3 tbsp butter or margarine, melted

1/3 cup sugar

semi-sweet chocolate

strawberries or raspberries

Make a crust using the nuts, margarine and sugar (amounts are approximate--you may need to add a little more of one ingredient or another, depending upon how sweet you want the shell, how large your pan is, etc). Press into a pie, tart or quiche pan. Bake at 350 degrees for 12 to 15 minutes, or until lightly browned. Cool. Melt chocolate. Brush on bottom and sides of cooled tart crust. Arrange berries decoratively on crust before chocolate hardens. Drizzle melted chocolate over berries.

This can be served during the year, as well as Passover.


Cake Roll


4 extra large eggs, separated

2/3 cup superfine granulated sugar

2 tbsp. fresh lemon juice

2 tsp. grated lemon zest (yellow part ONLY of lemon peel)

1/3 cup potato starch

1/3 cup sifted matzah cake meal

1/3 -1/2 cup confectioners' sugar

Preheat the oven to 350 degrees. Grease a 10x15 jelly roll pan and line it with parchment or waxed paper. Grease the paper.

In a large bowl of the electric mixer beat the egg whites until soft peaks form. The soft peak stage is when you lift up the beater and the tip of the peak falls over. Gradually, add 1/3 cup superfine granulated sugar and continue to beat until stiff peaks form (peaks will stand up straight). Set aside.

 In a small bowl of the mixer, beat the yolks on high until they are very light and lemony colored. It will take about 6 or 7 minutes. Gradually add the other 1/3 cup superfine sugar while continuing to beat the yolks. Slowly, add the lemon juice and the lemon zest and beat for another minute. Remove the beaters and set the bowl aside.

 Take about 1 cup of the egg whites and mix it into the yolks. Gently fold this mixture into the larger egg white bowl. Set aside.

 Sift the potato starch and the matzah cake meal two times. Gently add this to the eggs in three additions.

 Gently spread the batter on the greased pan and bake in the center of the oven for about 15 minutes or until a clean knife or cake tester comes out clean.

 Remove from the oven and let sit for about 5 minutes. Turn the cake out onto a clean dish towel. Roll it up the long way with the towel inside and refrigerate.

1-1/8 cups sugar

3 tbsp. potato starch

1-1/8 cup cold water

3 extra large egg yolks (save whites for meringue)

grated zest from 1 large lemon

5 tbsp. freshly squeezed lemon juice

1-1/2 tbsp. unsalted parve margarine

 Combine the sugar and potato starch in a heavy saucepan. Add the cold water. Place on a medium heat. Beat the egg yolks slightly, and add them to the saucepan. Add the lemon zest and lemon juice. With a wire whisk, stir the mixture constantly as it heats. If it is too thick, add more hot water, one tablespoon at a time. As soon as it comes to a boil, whisk more vigorously but for only one minute. Remove from the heat and add the margarine, stirring constantly. Set aside to cool.

1-1/2 tsp. potato starch

3/8 cup water

3/8 cup superfine sugar

3 egg whites

2 tsp. lemon extract

 In a small saucepan combine the potato starch with one tablespoon of the sugar and the water. Bring to a boil then lower heat and simmer until thick. Remove from heat and cool.

 Beat the egg whites in the electric mixer on high until soft peaks form. While the mixer is still beating, add the sugar spoonful by spoonful until it is all added.

 Add the potato starch mixture slowly. Add the lemon juice. Continue to beat until stiff peaks form.

Preheat the oven to 375 degrees.

 Remove the cake roll from the refrigerator and unroll it so the towel is on the table. Gently spread the lemon filling over the area leaving a one-inch border empty. Roll up the cake roll, using the towel to help keep the cake even and being careful not to roll too tightly or the filling will ooze out.

 Place the roll seam side down on a jelly roll pan. Spread the meringue evenly over the cake making any design you like. Brown in the oven for 8-10 minutes at 350 degrees. Turn off the oven and let stay for 2 or 3 minutes more if the browning is not too dark. If it is dark, remove immediately. Refrigerate until serving time.


Chocolate Mousse

150 grams Bittersweet Chocolate

3 Tablespoons of water

1 teaspoon of instant coffee

1 Tablespoon of Margarine

3 Eggs

2 Tablespoons of Sugar

Melt Chocolate, water, coffee and Margarine together. Cool slightly. Seperate the eggs. Beat egg yolk. gradually add 1 T of sugar Add egg yolks to the chocolate mixture. Beat egg whites. Gradually add 1 T of sugar and beat till egg whites stiff. Gently add to Mousse. Refrigerate. You can also whip some Parve whip cream (Rich) and spread on top if you want a real treat.


Cream Cheese Brownies


1/4 cup butter (or unsalted margarine)

1/3 cup soft cream cheese (NOT the whipped kind)

1 cup sugar

2 beaten eggs

1/2 cup matzah cake flour

3 ounces bittersweet chocolate, melted & cooled

2 Tbsp. potato starch

1 cup finely chopped nuts

Cream butter, cream cheese. Add sugar and eggs, mix well. Stir in cake flour, potato starch, cooled chocolate, chopped nuts (reserving some nuts for the top). Spread batter in buttered 9x9 inch pan. Sprinkle reserved nuts over top. Bake at 325~ for 30 minutes. Cut into squares while warm.



Makes about 36

2/3 cup pareve margarine or butter

1/2 cup sugar

1 egg

1/2 teaspoon vanilla

2 1/2-3 cups sifted unbleached all-purpose flour

1 teaspoon baking powder

Dash of salt

1.      Cream the shortening with sugar. Add egg and continue creaming until smooth.

2.      Add the vanilla. Stir in the sifted flour, baking powder, and salt until a ball of   dough is formed (a food processor is excellent for this).

3.      Chill for 2-3 hours, or overnight.

4.      Preheat oven to 375 degrees.

5.      Taking 1/4 of the dough, roll out on a lightly floured board to a thickness of 1/8 inch. Cut circles of dough with a drinking glass or round cookie-cutter. With your finger put water around the rim of the circle. Fill with 1 teaspoon poppy-seed or nut filling and fold into three-cornered cookies. (Press two sides together, and then fold the third side over and press the ends together.)

6.      Bake on a well-greased cookie sheet 10-16 minutes, until the tops are golden.

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