YIPC Shavuot Cookbook 2020/5780
1
YIPC SHAVUOS
COOKBOOK
2020/5780
Young Israel of Passaic – Clifton קול יעקב - לזכר נשמת יעקב בן חיים זאב בלאט ע׳׳ה
200 Brook Avenue Passaic, NJ 07055
www.yipc.org
YIPC Shavuot Cookbook 2020/5780
11
Appetizers
Tropical Guacamole
Submitted by: Dani Goldberg Parve
Prep Time: -10 min
Ingredients: Avocado, 2 ripe
¼ of a medium Red Onion
Mango, ½
Jalapeno Pepper, 1-2
Lime juice, 2 Tbsp
Salt
Steps: Cut and mash avocado until smooth.
Chop onion and jalapeno into tiny pieces. Add jalapeno
seeds if you want extra heat.
Cut mango into small dice and add to mixture.
Add lime juice and salt to taste.
Serve with tortilla chips, challah, pretzels, add to salad or
enjoy plain!
YIPC Shavuot Cookbook 2020/5780
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French Onion Soup
Submitted by: Chava Kurtz Dairy
Prep Time: -10 min
Ingredients: 8 medium onions, sliced.
2 tablespoons flour.
8-10 cups hot broth (I use onion soup broth).
1/2 - 1 cup dry red wine.
1/4 teaspoon basil.
1/4 teaspoon nutmeg.
Salt to taste.
French bread, sliced thickly.
Grated cheese.
Steps: In a 4 quart pot sautee onion in melted margarine about
30 minutes until golden brown.
Add flour and stir for another 2-3 minutes.
Add broth, wine and seasoning.
Simmer covered approximately 45 minutes more.
Toast slices of bread in oven at 325 degrees for about 15
minutes per side till dry.
When serving, place a piece of bread in each bowl, pour
soup over bread and top with grated cheese.
Yogurt Dip with Cucumber & Mint
Submitted by: Shiva Bral Dairy
Prep Time: -10 min
Ingredients: 1 large English cucumber, peeled and shredded 1 small onion 1.5 cups low fat plain yogurt 1 tablespoon dried mint 1/2 teaspoon pepper 1 teaspoon salt
Steps: Combine all ingredients in a bowl.
This is a delicious dip for chips.
YIPC Shavuot Cookbook 2020/5780
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Homemade Boreka Roll
Submitted by: Erez Naftali Dairy (can be made parve or meat)
Prep Time: 10-20 min
Ingredients: 2.2 Lb flour 2.5 Cups of Water 1 large spoon of Salt 1 egg for top layer Spinach Grated Feta Cheese or Farmer cheese Oil Seasoning of your choice
Steps: To make the dough: Combine flour, water, salt and water
in mixer for 10 min.
Form 10 balls.
Rub each one with oil, and let it rest covered for an hour
and a half.
Open each ball on your counter, as wide and thin as
possible (by hands).
To make the filling: you can use Spinach and farmer
cheese or Fete Cheese or anything that comes to mind.
(With Feta cheese no salt necessary). Black pepper
optional.
Lay the filling on one side of the flat dough 1" high, 1"
wide, 10" long, and roll to one strip (like a long hot dog).
Roll in any shape you like. (Could be like a spiral Danish
Pastry)
Rub battered egg on the top, sesame on top if you like
(not a must)
Bake in oven on 350 for up to 20 min, or until it’s nice and
brown.
I did it for this past Shabbos, using ground beef, Mashed
Potatoes, and fried onions and seasonings.
YIPC Shavuot Cookbook 2020/5780
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Best Challah Ever
Submitted by: Rachel Yamnik Parve
Prep Time: 20+ min
Ingredients: 6 lbs high gluten flour
6 Tbsp dry yeast
1 cup sugar
1 cup oil
7 tsp kosher salt
5 egg yolks
5 & 3/4 cup lukewarm water.
Steps: Dissolve yeast in 2 cups lukewarm water and 1 tbsp sugar.
Let sit near open flame for about 7 minutes until very
bubbly.
In silver Bosch bowl, put salt, sifted flour, yolks, oil, 1 cup
sugar, and 3 3/4 cup of water. Pour yeast mixtures on top.
Mix on #1 for 30 seconds to 1 minute.
Mix on #2 for 12 minutes.
Transfer dough to garbage bag and let rise for about an
hour. Take hafrahsa.
Divide in to 6-8 sections depending on how large you
want your challahs to be.
Grease loaf pan. If you have a range, set oven to 300-325
and let challahs rise on stovetop for 25 minutes. Challahs
might need a bit more time to rise if it's a cooler space.
Egg wash challahs and add topping if you wish.
Bake for 45 minutes at 375. Slightly longer if you prefer a
crispier crust. Remove challahs from pan when they are
fully baked and let cool on cooling rack. (This challah is
fantastic for french toast!)
YIPC Shavuot Cookbook 2020/5780
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Hungarian Cold Cherry Soup
Submitted by: Shana Halton Dairy
Prep Time: -10 min
Ingredients: 2 (24-oz.) jars of pitted sour cherries (preferably morellos), with
their juice (Alternatively, you may use 1 3/4 lbs. fresh bing
cherries, stemmed and pitted, or 1 1/2 lbs. frozen bing cherries
with 2 3/4 cups sour or regular cherry juice.)
1⁄2 tsp. kosher salt
1 stick cinnamon (can leave out)
1 slice (1/2"-thick) lemon
1 (8-oz.) container sour cream
Steps: Add cherries, with their juice, to a 4-quart saucepan.
Add salt, cinnamon stick, and lemon. Bring to a boil. Reduce heat to medium-low, and simmer until
cherries are soft, about 5 minutes. In a small bowl, whisk together sour cream and 1⁄4
cup of hot cherry liquid from pan. Remove pan from heat; stir in sour cream mixture. Chill the soup.
YIPC Shavuot Cookbook 2020/5780
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Salads
Ceasar Salad Submitted by: Dani Goldberg
Dairy (can be parve) Prep Time: 10-20 min
Ingredients: Hard Boiled Eggs, 6, sliced
Romaine Lettuce, 2 heads, Shredded
Parmesan Cheese (omit if you want parve)
Cherry Tomatoes, halved
Croutons/ cut up toasted baguette
Optional additions: cucumbers, avocado, corn
Dressing:
· 2 Tbsp Mayonaise
· 2 Tbsp Lemon juice
· Lemon zest, optional
· 2 cloves garlic, crushed
· ½ tsp Worcestershire sauce
· ¼ c. Extra Virgin Olive Oil
· Salt and pepper to taste
Steps: Mix Dressing ingredients in a container or jar you can
shake to emulsify.
Arrange in a dish or large bowl a lettuce bed topped with
eggs and veggies.
Lay sliced eggs over lettuce and veggies.
Drizzle dressing over salad.
Add croutons/baguette and sprinkle with parmesan
cheese.
YIPC Shavuot Cookbook 2020/5780
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Honeydew Cucumber Salad with Feta
Submitted by: Meryl Sasnowitz Dairy
Prep Time: 20+ min
Ingredients: 2 Tbsp lemon juice 1/4 C Extra Virgin Olive Oil 1 tsp Honey 1/8 tsp ground pepper 1/4 tsp poppy seed (optional) 1 medium honeydew, seeded and cubed 1 cucumber, unpeeled and cubed 1/2 red onion, briefly rinsed and patted dry (to reduce sharpness) 3 Tbsp chopped fresh dill 4 oz feta cheese, crumbled
Steps: Pour lemon juice into a large bowl.
Whisk in olive oil in a slow steady stream until
incorporated.
Whisk in honey, salt, pepper and poppy seeds.
Add melon, cucumber, onion and dill weed.
Toss to combine. Chill up to eight hours.
Top with feta cheese just before serving.
Let stand 20 minutes before serving.
Chickpea Salad
Submitted by: Paula Baumser Parve
Prep Time: 10-20 min
Ingredients: 2- 16 Oz cans garbanzo beans, rinsed and drained 1 Red pepper diced 1 Small red onion finely chopped 1 large clove of garlic, crushed 3 Tbsp olive oil 2 Tbsp red wine vinegar ½ tsp crushed chili powder flakes Salt and pepper to taste
Steps: Mix all the ingredients together and chill for one hour
before serving.
YIPC Shavuot Cookbook 2020/5780
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Flat Pretzel Salad
Submitted by: Paula Baumser Parve
Prep Time: 10-20 min
Ingredients: Romaine lettuce Cherry tomatoes 2 cucumbers 1 can of baby corn 1 can of hearts of palm 1 orange pepper Dressing: · ½ cup oil · 2 tsp soy sauce · 2 tsp mustard · ¼ cup sugar · 2 tbsp vinegar . 1 tsp minced garlic
Steps: Pour dressing on salad right before serving.
Cabbage Salad
Submitted by: Paula Baumser Parve
Prep Time: 10-20 min
Ingredients: 1 Bag Shredded Red Cabbage 1 Bag Shredded Carrots Toasted Slivered Almonds Dressing · ½ Cup Sugar · ½ Cup Oil · 3 Tbsp soy sauce · 3 Tbsp Red wine vinegar
Steps: Place cabbage and carrots in bowl. Combine dressing ingredients. Pour over salad ingredients and mix well. Add almonds prior to serving.
YIPC Shavuot Cookbook 2020/5780
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Chinese Coleslaw Salad
Submitted by: Dina Groll Parve
Prep Time: 10-20 min
Ingredients: 2 bags of Coleslaw
1 package of Tradition Ramen Noodle Soup
Scallions
Peanuts (can be exchanged for any nut)
Toasted Sesame Seeds
DRESSING:
· 8-9 tbsp of Seasons Rice Vinegar
· 5 tbsp of Sugar
· 2 tbsp of Toasted Sesame Seed Oil
· 1/4 cup (or less) of oil
Steps: Break apart the Ramen Noodles into small pieces, and
place in a large salad bowl
Add remaining salad ingredients.
In a separate bowl, mix all of the dressing ingredients
together.
Pour the dressing on the salad.
Green Bean Salad
Submitted by: Cipi Brand Parve
Prep Time: 10-20 min
Ingredients: 1/2 lb fresh or frozen green beans
1 red or orange bell pepper
1 can baby corn cut up
1/2 cup mayo
6-8 gherkin pickles
1 T pickle brine
1 tspn lemon juice
1 T sugar
Salt & pepper to taste
Steps: Cut green beans into 1" pieces.
Cube peppers & pickles
Cut up baby corn
Combine dressing ingredients & mix into salad
YIPC Shavuot Cookbook 2020/5780
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Main Dish
Balsamic Sole Fish
Submitted by: Aliza Gottlieb Parve
Prep Time: -10 min
Ingredients: 1 package Baby Bella Mushrooms, sliced
Sun dried tomatoes, chopped
1/4 c balsamic vinegar
4 cloves garlic, chopped
1 tbs lemon juice
2 tbs honey
2 tbs olive oil
2 large fillets of sole
Steps: Place fish in a glass baking dish.
Place mushrooms over fish.
Sprinkle tomatoes and garlic over mushrooms.
Mix other ingredients in a small bowl and pour over fish.
Bake open on 400 for 20-30 mins.
YIPC Shavuot Cookbook 2020/5780
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Sweet Fish
Submitted by: Zisi Wachsberg Parve
Prep Time: -10 min
Ingredients: Salmon Honey Garlic salt Dill Olive oil Lemon Slices Or lemon juice Sesame seeds to top
Steps: Marinate the fish for a bit in lemon juice.
Put on a bit of oil to cover.
Pour on Honey .
Sprinkle on spices ( you can use dill, parsley, etc) And
cover with lemon slices.
Top w sesame seeds or everything bagel Spice.
Bake covered for 20 minutes covered and then uncover
For a few minutes.
Chicken Rollups
Submitted by: Zisi Wachsberg Meat
Prep Time: 10-20 min
Ingredients: Chicken cutlets cut thin
Chipped Pistachios or almonds
Date spread
Cinnamon
Sweet Paprika
Steps: Cut cutlets into thin pieces, ( put them down flat try not
to cut them too skinny).
Mix other ingredients In a bowl and then put just a bit
inside each cutlet and roll up.
Put in a pan seam side down.
Mix a bit of oil w paprika and sprinkle on top.
Bake covered for about 15 minutes.
YIPC Shavuot Cookbook 2020/5780
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GOPP Chicken
Submitted by: Haley Chizever Meat
Prep Time: 10-20 min
Ingredients: 1 3-4 lb chicken
Garlic powder, at least 2 Tbsp
Oregano, at least 2 Tbsp
Pepper, at least 1 Tbsp
Paprika, at least 2 Tbsp
Salt
Equipment:
Upright chicken roasting stand or regular roasting rack.
Steps: Pre heat oven to 400°
Clean chicken inside and out. Pat dry, but leave some
moisture on the skin so that the spices stick.
Sprinkle the an even layer of garlic powder, oregano,
pepper, and paprika all over the chicken, coating well.
Add salt to taste.
Place chicken on upright roaster or roasting pan
Cook at 400° for the first 30 min. Remove from oven and
dump out fat drippings from pan. I like to reserve these
for later basting.
Turn oven down to 375° for another 30 min.
Depending on the size of the chicken you may need to
cook for longer. Check thigh for doneness.
Serve with applesauce!!
Honey Mustard Baked Salmon
Submitted by: Cipi Brand Parve
Prep Time: -10 min
Ingredients: 1 1/2 - 2 lbs salmon
3 T honey mustard
3 cloves garlic minced (or frozen)
3 T olive oil divided
1 T lemon juice
1 T chopped fresh dill
Pinch of salt
Steps: Preheat oven to 350. Line roasting pan with aluminum
foil.
Wisk together ingredients with 2 T olive oil
Brush salmon on both sides with 1 T olive oil.
Brush the top with honey mustard mixture. ( I sometimes
add french's onion crunch on top)
Place in oven and bake for 25 minutes.
Original recipe says to Preheat oven to 400 and bake for
10 minutes but I like it more cooked.
YIPC Shavuot Cookbook 2020/5780
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Easy Herbed Tomato Chicken
Submitted by: Dani Goldbeg Meat
Prep Time: 10-20 min
Ingredients: 2-3 Bottoms of chicken quarters, skin off
Salt and pepper
Olive Oil, 2 Tbsp
Lemon Juice, 2 Tbsp
Ketchup, ¾ cup
Crushed Garlic, 2 cloves
Basil, 2 Tbsp fresh or 1 Tbsp dried
Steps: Pour chicken in baking dish and sprinkle with salt and
pepper.
Mix remaining ingredients in a bowl and pour over
chicken.
Bake Uncovered, 350 for 1hr 30 min.
Serve with rice and enjoy!
YIPC Shavuot Cookbook 2020/5780
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Side Dishes
Pesto Pasta
Submitted by: Cipi Brand Parve
Prep Time: 10-20 min
Ingredients: 1 lb pasta (any kind you like)
8 cubes frozen basil
4 cubes frozen garlic
4 cubes frozen parsley
1/4 cup extra virgin olive oil
1 tspn Kosher salt
Steps: Prepare pasta as per instructions on box.
Combine the pesto ingredients.
Toss pasta with pesto.
YIPC Shavuot Cookbook 2020/5780
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Easy Cheese Blintzes
Submitted by: Helen Stareshefsky Dairy
Prep Time: 10-20 min
Ingredients: 2 boxes frozen blintzes
2 pints sour cream
4 eggs
1/2 cup sugar
1 tsp vanilla
Steps: Preheat to 375 degrees.
Put frozen blintzes in greased pan.
Mix rest of ingredients and pour over blintzes.
Bake for 45 minutes.
Cheese Kugel
Submitted by: Adeena Kra Dairy
Prep Time: -10 min
Ingredients: 16 oz container of cottage cheese
2 eggs
1/4 cup oil
1 tsp vanilla
1/4 cup sugar
1/2 cup flour
sprinkle of sugar/cinnamon
Steps: Preheat oven to 350.
Mix cottage cheese, eggs, and oil together. Add
vanilla and sugar to mixture. Then add flour.
Pour into tin and sprinkle sugar/cinnamon on top.
Bake at 350 for 30 minutes.
YIPC Shavuot Cookbook 2020/5780
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Cheesy Quinoa Broccoli Patties
Submitted by: Aliza Gottlieb Dairy
Prep Time: 10-20 min
Ingredients:
1 medium onion
4 cloves garlic
2 c cooked quinoa
3/4 c shredded cheese
6-7 large broccoli florets
1/2 c breadcrumbs
3 eggs
2 Tbs Avocado oil
Salt and pepper to taste
Steps:
Preheat oven to 350.
Finely chop the onion and garlic and sauté in oil until
translucent and brown on the edges.
Mince the broccoli.
Beat the eggs and pour them into a large mixing bowl.
Add in the broccoli, quinoa, cheese, breadcrumbs, salt and
pepper, but wait to add the onion mixture until it cools off.
Form patties and in a large saucepan lightly fry on each side
just to brown them a bit and give some structure.
Place patties on a cookie sheet and bake in the oven until
cooked through, about 15 mins.
Serve warm, on their own, on top of a fresh salad, or enjoy
on a sandwich thin with sliced tomato and creamy dressing.
Oven Roasted Garlic Mushrooms
Submitted by: Brittani Citer Parve
Prep Time: -10 min
Ingredients: Vegetable or olive oil 1 pound cultivated mushrooms, trimmed, halved or quartered 3 cloves garlic, peeled and crushed Salt and freshly ground black pepper
Steps: Preheat oven to 450 degrees. Lightly oil shallow baking
pan large enough to hold (could substitute for any veggie
you like) mushrooms in single layer.
Add mushrooms and toss with 2 to 3 tablespoons oil.
Add garlic; season with salt.
Roast for 20 minutes stirring on occasion; mushrooms
should be browned. Season with pepper. Enjoy :)
YIPC Shavuot Cookbook 2020/5780
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Penne with Roasted Vegetables Submitted by: Sarah Goldstein
Dairy Prep Time: 20+ min
Ingredients: 1 (16-oz) box 100% whole-wheat penne 1 (12-oz) pkg fresh broccoli florets (about 4 cups), cut to bite-sized, uniform pieces 1 small onion, cut into thin wedges 1 Tbsp olive oil 2 tsp garlic powder 1 tsp salt, divided 1 (24-oz) jar marinara sauce 1 cup part-skim ricotta cheese ½ cup grated Parmesan cheese 1 tsp Italian seasoning 1 large egg, lightly beaten 1 (8-oz) pkg Mozzarella cheese
Steps: Preheat oven to 425 degrees.
Toss broccoli and onion with oil, garlic powder, and ¼ tsp salt.
Spread across a large baking sheet. Bake 15 minutes, stirring
after 10, or until edges are starting to brown.
While vegetables roast, cook pasta according to package
directions. Drain well; add marinara to cooked pasta.
Reduce oven to 350 degrees. Coat a 13 x 9-inch baking dish with
cooking spray. Spoon half of pasta mixture evenly across the
bottom of baking dish.
In a small bowl, combine ricotta cheese, Parmesan cheese,
Italian seasoning, egg, and 3/4 tsp salt. Stir well.
Dollop ricotta mixture over pasta in baking dish. Top with
roasted vegetables followed by remaining pasta. Sprinkle with
mozzarella cheese.
Bake 25 to 30 minutes.
Zucchini Casserole Submitted by: Miriam Singer
Dairy Prep Time: 10-20 min
Ingredients: 5-8 cups sliced zucchini (unpeeled).
1 ½ cups Bisquick baking mix (likely you can substitute any pancake
mix).
1 ½ cups shredded cheese (cheddar preferred, but mozzarella or other
cheeses work just as well).
½ cup vegetable oil.
3 eggs.
1 teaspoon oregano.
1 teaspoon salt (optional).
1 teaspoon garlic powder (optional).
½ teaspoon black pepper.
Steps: Grease or spray 9 x 12 x 2 inch casserole pan. Put sliced Zucchini
into the pan.
Mix all other ingredients in a large bowl. Batter will be very
thick.
Wear food service gloves and mix the batter into the zucchini
with your hands. Coat all zucchini as best possible and spread
evenly in the pan. It will be lumpy but don’t worry.
Optional: add broken “vegetarian bacon” or vegetarian “meat
crumbles” (such as Morningstar Farms). Not needed but adds
variety and some protein.
Bake uncovered at 400 degrees 20-30 minutes.
You can add more cheese on top if you are a cheese-a-holic.
Some like it with tomato sauce (or pasta sauce). 3 tablespoons
margarine.
YIPC Shavuot Cookbook 2020/5780
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Roasted Broccoli with Potatoes & Parmesian
Submitted by: Cipi Brand
Dairy Prep Time: 10-20 min
Ingredients: 24 oz frozen broccoli, defrosted 16 oz red baby potatoes, cut in half 4 T olive oil 3 frozen garlic cloves or fresh minced 1 tsp salt 1 tsp paprika 1/4 tsp black pepper 1/4 cup parmesan cheese
Steps: Preheat oven to 400 degrees.
Put potatoes & broccoli in large bowl. Add the oil &
seasonings.
Spread onto baking sheet in single layer.
Bake 30-40minutes (stirring half way through)
Sprinkle with parmesan cheese before serving. (I leave
this out often so it is pareve.)
Mushroom Cheese Quiche
Submitted by: Ilana Bachrach Dairy
Prep Time: 20+ min
Ingredients: 10 oz mushrooms sliced 1-2 onions diced 1/2 can mushroom soup 1 Tbsp. flour Salt Pepper 3 eggs Pie crust 4 slices American cheese Shredded Cheese
Steps: Saute the onions and mushrooms. Add the soup, flour, spices and eggs. Mix well. Cover the bottom of the pie crust with American cheese.
Pour the wet mixture into the crust. Cover with shredded cheese. Bake at 350 until set and browned on top, 1/2 hour to 45
minutes. Enjoy!
YIPC Shavuot Cookbook 2020/5780
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Aloo Gobi Masala
Submitted by: Cyndi Schoenbrun Parve
Prep Time: 20+ min
Ingredients: 1 head cauliflower, cut into 1-inch florets 3 potatoes, peeled and cut into 1-inch chunks 1 tablespoon olive oil 1 teaspoon cumin seeds 2 tomatoes, diced 1 onion, chopped 1 teaspoon salt 1 teaspoon curry powder Optional: 1 cup frozen peas
Steps: Place the cauliflower in a large, microwave-safe dish; cook
in microwave on High for 3 minutes.
Transfer the cauliflower to a bowl and set aside.
Put the potatoes in the dish and cook in the microwave on
High for 4 minutes. Pour into the bowl with the
cauliflower.
Heat the olive oil and cumin seeds in a large skillet over
medium-high heat until the cumin swells and turns golden
brown; stir the onions into the oil and cook about 3
minutes.
Add the tomatoes and cook and stir another 3 minutes.
Fold the cauliflower and potatoes into the mixture.
Season with the curry powder and salt.
Continue cooking until completely hot, 3 to 5 minutes.
Serve hot
Spinach Ricotta Pie
Submitted by: Ellen Schulman From: Levana‘s Table, Kosher Cooking for Everyone
By: Levana Kirschenbaum
Dairy Prep Time: 10-20 min
Ingredients: 1/3 cup olive oil 1 large onion, thinly sliced 2 large bunches spinach (about 1 lb) washed and well dried, cut into ribbons 1 1/2 cups ricotta cheese 4 eggs 1 cup feta cheese, crumbled 1 tablespoon dried oregano Salt and pepper
Steps: Preheat oven to 375•F
Heat the oil in a heavy pot over high heat.
Add the onion and sauté until translucent, about 3
minutes.
Add the spinach and sauté until the ribbons are just
wilted.
Lightly beat the ricotta and eggs together in a bowl.
Add the spinach mixture, feta, oregano, and salt and
pepper to taste, and mix thoroughly.
Pour the batter into a greased 9x13” pan.
Bake for about 40 minutes, until the top is very lightly
browned.
Serve warm or at room temperature.
YIPC Shavuot Cookbook 2020/5780
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Scalloped Potatoes Au Gratin
Submitted by: Leslie Morrison Dairy
Prep Time: 10-20 min
Ingredients: 2 Tbsp Butter
1 small onion - minced
2 cloves garlic - minced
2 sprigs fresh thyme leaves or 1/2 tsp dried thyme
1 1/4 tsp salt
1/4 tsp ground black pepper
2 1/2 pounds russet potatoes - peeled and sliced 1/8 inch thick
1 cup No-Chicken broth (or vegetable broth of choice)
1 cup heavy cream
2 bay leaves
4 ounces shredded cheese - cheddar or mozzarella
Steps: Preheat oven to 375 degrees. Melt butter in large
saucepan over medium heat. Add onion and cook until
slightly browned, about 4 minutes.
Add garlic, saute 30 seconds. Add broth, cream, thyme,
bay leaves, salt, pepper, and potatoes and bring to a
simmer. Cover, reduce heat to low and simmer until
potatoes are almost tender, about 12-14 minutes.
Transfer to 3 quart baking dish and sprinkle with
shredded cheese. Bake until the cream is bubbly around
the sides and the top is golden brown, about 25-30
minutes. Serve hot!
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My Mom’s Blintze Souffle
Submitted by: Shanie Erenberg
Dairy Prep Time: -10 min
Ingredients: 12 frozen cheese blintzes (Golden or similar brand)
1 stick butter or margarine
4 eggs
1 1/2 cup sour cream
1/2 cup sugar
1/2 tsp. salt
1 Tbsp. frozen orange juice concentrate
1 tsp. pure vanilla extract
Steps: Preheat oven to 350°F. Take out stick of butter or
margarine to defrost on counter.
In a bowl, beat eggs with a fork or whisk until they are
very well-beaten and slightly frothy.
In a separate bowl, add sour cream, sugar, salt, frozen OJ
concentrate, and vanilla. Using a hand mixer, blend
ingredients well. Pour in beaten eggs and blend until
combined.
Place stick of butter or margarine into hot oven in a 9" x
12" glass or metal pan. (It comes out best in a real baking
dish rather than a disposable tin.) Leave pan in oven for a
few minutes to allow butter or margarine to melt
completely. Carefully remove pan from oven.
Place frozen blintzes into pan in two rows of 6 blintzes.
Pour sour cream mixture over blintzes making sure to
coat them evenly.
Bake at 350°F for 45-60 minutes until top is golden brown
and bubbles form.
Variations:
When we would make this growing up, we always used 6 cheese
blintzes and 6 cherry blintzes instead of 12 cheese blintzes.
For the richest flavor, you need to use regular sour cream, but it
also comes out good with low fat sour cream.
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Desserts
Easy Baked Applesauce
Submitted by: Cyndi Schoenbrun Parve
Prep Time: -10 min
Ingredients: As many apples as you want (large apple as easier to prepare).
Cinnamon Sugar.
Silan or Maple Syrup.
Steps: Core and peel the apples. Cut in half, then in half again. Place in a large foil or glass pan, try to keep apples in
single layer Sprinkle with cinnamon and drizzle with silan or maple
syrup Cover pan and place in 350 oven Bake until apple are soft and any juice has turned syrupy
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Saffron IceCream
Submitted by: Shiva Bral Dairy
Prep Time: -10 min
Ingredients: 1 pint parve or dairy vanilla ice cream 1/4 teaspoon saffron 3 tablespoons rose water 2 tablespoons pistachio
Steps: Defrost ice cream for 20 minutes.
Mix saffron and rose water and mix in ice cream.
Mix pistachios.
Nutcracker Pie
Submitted by: Esther Hellmann Dairy
Prep Time: 10-20 min
Ingredients: 1 1/2 cup milk 1 package (1 ounce) powdered vanilla or butterscotch pudding 1 package (8 ounces) frozen, thawed whipped topping 1/2 cup mini marshmallows 1/2 cup chopped chocolate sandwich cookies 1/4 cup chopped mixed nuts 1/3 cup hot fudge sauce 1 (8-inch) prepared graham pie shell
Steps: Whisk the milk and pudding until blended -- about two
minutes. Let stand till it thickens, about 5-minutes. Stir the whipped topping, marshmallows, cookies and
nuts into the pudding mixture. Spread fudge sauce on the bottom of the pie shell. Spoon
the pudding mixture on top -- freeze till firm.
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Easy Lemony Blueberry Muffins from 267
Kitchen
Submitted by: Marcy Guttman Dairy
Prep Time: -10 min
Ingredients: 1 cup old-fashioned oats
1 cup buttermilk (To make pareve, use 1 TBSP lemon juice and fill
the rest with a nondairy milk and let sit for 15 min before using it)
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup brown sugar lightly packed (if you use a sweetened milk
like vanilla almond milk, you can reduce the sugar to 1/4 cup)
1 egg beaten
1/4 cup vegetable oil
Zest of 1 lemon
1 cup blueberries (fresh or frozen)
Optional: cinnamon to your taste
Steps: Preheat the oven to 400 degrees.
Line muffin tins with 12 paper cupcake liners.
Combine oats and buttermilk in small bowl. Let stand
while preparing other ingredients.
In a large mixing bowl, combine flour, baking powder,
baking soda,salt and brown sugar. Whisk together. Set
aside.
Add beaten egg, oil and lemon zest to oat mixture. Mix
well.
Add oat mixture all at once to the dry ingredients. Stir just
until moistened.
Gently fold in the blueberries.
Fill muffin liners 3/4 full.
Bake for 15-22 minutes or until top bounces back when
lightly touched.
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Key Lime Cheesecake
Submitted by: Esther Hellmann Dairy
Prep Time: 10-20 min
Ingredients: 4 8-ounce packages of cream cheese, softened 1 1/4 cups sugar 2 eggs 1/3 cup fresh lime juice 1 Tablespoon lime rind 1 teaspoon vanilla extract 1 cup gingersnap cookie crumbs 1 Tablespoon margarine 1 Tablespoon corn syrup
Steps: Preheat oven to 350 (F). To prepare the crust, combine
the cookie crumbs, margarine and corn syrup. Press the mixture into a 9" round pan and refrigerate. (Alternatively, you can use two store-bought pie shells. This recipe will make enough for two pie shells.)
Beat the cream cheese until smooth, then add the sugar and eggs until blended. Beat in the lime juice, lime rind, and vanilla extract. Pour into pie crust.
Place in oven and bake for 50 minutes until the center is set. Chill and refrigerate overnight before serving.
Candied Oranges
Submitted by: Batya Brandwein (@Baked.by.Batya on
Instagram) Dairy
Prep Time: 20+ min
Ingredients: 1 orange
1 1/2 cups water
1 cup granulated sugar
Steps: Thoroughly wash the orange, then cut into ¼” slices and
discard the ends. In a wide pot, heat the water and sugar,
stirring just until the sugar dissolves. Bring to a gentle boil
and add the orange slices.
Lower the heat to medium-low and cook for
approximately 20-30 minutes. Flip over the slices and
continue cooking on low for another 20-30 minutes, until
the syrup has thickened and the peel can be easily pierced
with the tip of a knife. Watch the oranges carefully to
make sure that your flame is not to high and the water is
not evaporating out too rapidly.
Transfer the candied orange slices to a wire rack, on top
of a lined baking sheet, to cool. Reserve orange syrup for
other uses.
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Chocolate Cheesecake Truffles
Submitted by: Batya Brandwein (@Baked.by.Batya on
Instagram) Dairy
Prep Time: 20+ min
Ingredients: 8 oz. block cream cheese, room temperature 1 cup confectioners’ sugar 2 3.5 oz. bars of milk chocolate, melted 2 cups lightly crushed graham crackers ½ to 1 cup finely chopped candied orange (directions below) 2 3.5 oz. bars of milk chocolate, melted, for dipping
Steps: Beat together the cream cheese, confectioners’ sugar and
melted chocolate with an electric mixer. Gently fold in the
graham cracker crumbs and candied oranges, reserving
some for topping the truffles.
Refrigerate for 1 hour to firm up. Scoop out 1 Tbsp. of the
mixture and roll into smooth balls.
Place balls on a lined cookie sheet and refrigerate for
another hour.
Dip cheesecake truffles in melted chocolate, allow the
excess chocolate to drip off, return to the lined cookie
sheet and sprinkle reserved crushed graham crackers and
candied oranges on top.
Variation – you can omit the crushed graham crackers and
candied oranges and replace with 3 cups lightly crushed
crispy rice cereal for crunchy cheesecake truffles.
White Chocolate Cheesecake Mousse Submitted by: Batya Brandwein (@Baked.by.Batya on
Instagram) Dairy
Prep Time: 10-20 min
Ingredients: 8 oz. block cream cheese ¾ cup confectioners’ sugar ¾ cup heavy cream 1 3.5 oz. dairy white chocolate bar, melted Graham Cracker Crumble: 1 cup (approximately 4-5 sheets) graham crackers, lightly crushed 3 Tbsp. sugar 4 Tbsp. butter, melted Strawberries and mangos, diced
Steps: White Chocolate Cheesecake Mousse:
Using an electric mixer, whip together the cream cheese,
confectioners’ sugar and heavy cream. Add in the melted
chocolate and mix to combine.
Graham Cracker Crumble:
Mix all ingredients together to form crumbs.
Mousse Cup Assembly:
Sprinkle graham cracker crumb mixture on the bottom of
serving cups. Spoon or pipe white chocolate cheesecake
mousse on top. Place diced, fresh strawberries and
mangos around the mousse and sprinkle additional
graham cracker crumbs on top.
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Low Fat Cheesecake
Submitted by: Rivka Rotberg Dairy
Prep Time: 10-20 min
Ingredients: Two 6oz plain Greek yogurt
1/2 sugars or sugar substitute
2 eggs
2 tsp vanilla extract
1/8 tsp kosher salt
1 TSBP cornstarch
1 graham cracker pie crust
Optional-Blueberry pie filing ( or any other flavor)
Steps: Preheat oven to 350.
Using hand blender combine all ingredients.
Pour into the crust.
Bake for 30-40 minutes or until cake is turning golden ( it’s
ok if it’s a little jiggly as it will set when it cools).
Freeze or refrigerate for 6 hours.
Serve with pie filling if desired.
French Cheesecake
Submitted by: Avigail Adler Dairy
Prep Time: 10-20 min
Ingredients: 6 oz. Graham Crackers
1/4 Stick Margarine
6 Eggs
2 Vanilla Yogurts (Approx. 5 or 6 oz. cups)
3 8 oz. Bars of Cream Cheese
3/4 Cup Sugar
1 tsp. Vanilla Extract
1/2 tsp. Cinnamon
3 Tbsp. Flour
Steps: Prepare all ingredients about 1 hour in advance so they
will be at room temperature.
Crush graham crackers and mix with 1/4 stick margarine.
Coat bottom and sides of springform pan with crumb
mixture reserving about 3 tbsp of the mixture for the
topping.
Separate 6 eggs. Beat egg yolks and slowly add sugar,
cream cheese, yogurt, vanilla extract, cinnamon and flour
mixing well between each addition.
Beat egg whites and then fold into cheese mixture.
Place batter in pan and top with remaining crumbs.
Bake at 325 for 1 hour then turn the oven off, open the
oven door slightly and leave the cake in the oven for an
additional hour. Refrigerate and enjoy!
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Parve Cheesecake by Varda Berkowitz
Submitted by: Zisi Wachsberg Parve
Prep Time: 10-20 min
Ingredients: Filling:
3 (8 oz) containers Tofutti cream cheese
1 (12 oz) container Tofutti sour cream
1 Tblsp vanilla sugar
1 cup sugar
3 eggs
juice of half a lemon
Topping:
Cherry pie filling or chocolate syrup or sprinkles
2 pie graham cracker pie crusts make sure it’s Parve
Steps: Mix all ingredients until smooth .
Pour into two pie crusts.
Bake at 350 for 50 minutes .
Turn off oven but leave pies on for an extra hour
Invert plastic pie crust covers and seal with press and seal
or foil.
Parve Cheesecake
Submitted by: Dina Groll Parve
Prep Time: 10-20 min
Ingredients: Sugar: 1/2 Cup
Lemon Juice: 1 tbsp
Vanilla Extract: 1 tsp
Cinnamon: 1/4 tsp
Eggs: 3 that are separated
Tofutti Better than Cream Cheese Imitation Cream Cheese, Plain: 2 8oz
containers.
Graham Cracker Pie Crust: 2 (Makes 2 Cakes)
PARVE SOUR CREAM TOPPING:
Parve Sour Cream: 1 Cup
Vanilla Extract: 1 tbsp
Sugar: 2 tbsp
Steps: PARVE SOUR CREAM TOPPING
In a mixer, combine Parve Sour Cream, Vanilla and Sugar. Set aside
until the cake/bottom is ready.
CAKE/BOTTOM
Combine sugar, lemon juice, vanilla extract, cinnamon, egg yolks,
and Tofutti cream cheese. Mix in a mixer.
In a separate bowl, whisk egg whites together until they are fluffy
and stiff.
Fold in the egg-whites into the first bowl with the other
ingredients.
Divide the batter equally into the two pie crusts. Bake for 45
Minutes at 300 degrees.
Remove the cake from the oven. Divide the Sour Cream Topping
equally on top of each cake.
Place the cake back in the oven for 10 minutes. Let it cool before
eating.
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Cheeseless Cheesecake
Submitted by: Brittani Citer Parve
Prep Time: 20+ min
Ingredients: 2 8 oz. (230 grams) containers of Tofutti cream cheese (make sure to get plain and not a flavored version) 2 eggs 1 tablespoon lemon juice 1/2 cup of sugar 1 teaspoon of vanilla 1 ready-to-use graham cracker pie crust
Steps: Mix all ingredients together. Easiest when the "cream
cheese" is first mashed with a fork. Use an electric hand
blender for a few seconds just to get rid of any remaining
lumps.
Pour into the pie crust. Should fill to exactly the top.
Cook uncovered for 1/2 an hour at 350°F / 180°C. If after
1/2 hour the top is still liquidy, cook another 10 minutes
or so until it is starting to turn brown. Cool completely
before serving. Enjoy!
Amazing Parve Cheesecake Submitted by: Ilana Bachrach
Parve Prep Time: 20+ min
Ingredients:
8 oz. Cinnamon Graham Crackers crushed 6 Tbsp Margarine Melted 2 (8 oz) tubs non-dairy cream cheese 1 (12 oz) tub non-dairy sour cream 1 tsp vanilla, 1 cup sugar divided 4 eggs separated 1 Tbsp grated lemon rind 1/2 tsp lemon juice 1 Tbsp flour Steps:
Crust: Grease a 9 inch Springform pan. Combine graham
crackers and margarine. Evenly coat the bottom of the pan with
the crust mixture.
Preheat oven to 350 with the upper rack at its highest position.
In a large bowl, beat cream cheese until smooth. Add sour
cream, vanilla, 3/4 cup sugar, egg yolks, lemon rind, lemon juice
and flour. Mix well.
Place egg whites in a clean and dry bowl and whip until soft
peaks begin to form. Gradually add the remaining 1/4 cup
sugar, beating until stiff peaks form. Gently fold egg white
mixture into cream cheese mixture until combined. Pour into
crust.
Place springform pan into a large baking pan. Place them in
preheated oven on a rack placed at the highest position. Pour
enough water into the large pan to come 1/2 inch up the sides
of the springform pan.
Bake for 40-50 minutes or until set. Turn heat off and keep
cheesecake in oven with door ajar for 30 minutes. After cooled,
add favorite toppings