by Monita Buchwald
Ingredients:
2 sticks butter
1/2 cup confectioners’ sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 cup confectioners’ sugar
1 teaspoon ground cinnamon
1 pint of chocolate and 1 pint of vanilla ice cream
Directions:
1. Preheat oven to 350°. Line baking sheets with parchment paper.
2. In a medium bowl, cream together 1/2 cup confectioners’ […]

by Monita Buchwald
Ingredients:
2 pounds peaches ripe, but firm – pitted and cut into ¼ inch slices
¾ cup all purpose flour
¾ cup sugar
2 eggs
8 oz. heavy cream
2 tsps vanilla extract
Confectioners’ sugar for dusting
Directions:
1. Pre-heat oven to 400°
2. Butter and flour a 2-quart baking dish and place fruit evenly across the bottom
3. In a medium bowl, combine […]

by Geila Bernstein
Ingredients:
1 pound (4 sticks) unsalted margarine, room temperature
3 cups packed light-brown sugar
1 cup granulated sugar
4 large eggs-room temperature
2 tablespoons pure vanilla extract
1 1/2 cup matzo cake meal
2 cups potato starch
1 ½ teaspoons salt
2 teaspoons baking soda
1 ½ cups best-quality chocolate chips
Directions:
1. Preheat oven to 350°F. Line two baking […]

by Jayne Cohen
This is a taste of prewar Hungary, from the family repertoire of my dear friend, Judy Abrams, gifted teacher and poet. Based on ground walnuts and leavened only with eggs, this light, fudge-luscious cake has not a jot of butter or flour, making it Passover-perfect for meat or dairy meals. To conclude a […]

by Levana Kirschenbaum
Italian for “pick-me-up,” probably because it puts together three of our favorite intense robust flavors: rum, chocolate and coffee (please don’t try to substitute any of them!), this dessert is so fabulous that I never bother to make the original dairy […]

by Laura Frankel
In addition to the hamantaschen you’ll be serving for Purim, why not try something different? Here’s a dessert that’s as Persian as Persian melon. The saffron in the cake adds not only its distinctive beautiful color, but also an elegant earthiness. Rosewater and orange-blossom water are exotic and potent. A little goes a […]

by Levana Kirschenbaum
Buttermilk makes chocolate cakes very tender and moist. I make a perfect nondairy substitute for buttermilk by mixing soy milk and lemon juice. I am not suggesting you enjoy this mixture as a drink on its own, but it will do wonders for your baking. I’ve heard from hundreds of people that […]

by Levana Kirschenbaum
After sharing this recipe and all its variations with you, I’m sure that all of you chocolate lovers will think of me very kindly. They look as professional and taste as delicious as if you had bought them in the best boutique. But these are dairy free. Serve them at the end […]

by Monita Buchwald
In Israel, they’re called oznei Haman, or Haman’s ears. The Yiddish word hamantaschen refers to Haman’s three-cornered hat. Whatever you call them, these cookies are easy to make and are fun to do with the kids. Feel free to fill them with chocolate chips, your favorite jams, even Nutella or poppy seeds.
[…]

by Levana Kirschenbaum
Here’s a no-fail recipe for that childhood favorite. It’s sweet and simple and will rekindle fond memories for you and your family. 
Ingredients
2 eggs3/4 cup sugar3/4 cup dark brown sugar, packed3/4 cup plus 2 tablespoons vegetable oil1 tablespoon vanilla2 1/2 cups all purpose flour3/4 teaspoon baking powder3/4 teaspoon baking sodagood pinch salt
1 1/2 cups semisweet […]