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Charoset is a mixture of nuts, apples and red wine, and is one of the
best known symbols of Passover Seder.
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Jewish Recipes
Kosher Food
Suite 101
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Root Beer Cake
1 c. sugar
1 tsp. vanilla
2 c. flour
2/3 c. root beer
1/2 c. butter
2 eggs
1 tbsp. baking powder
Combine all ingredients in large bowl. Blend for 3 minutes. Pour into greased and
floured 13x9 pan. Bake at 375 degrees for 30-35 minutes. Cool and frost.
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Stuffing For Fish
3/4 c. celery
1 onion
3 c. cracker crumbs (Ritz)
1/2 c. margarine
1/2 tsp. salt
1/4 tsp. pepper
2 tsp. lemon juice
1/4 c. hot water
Melt butter in skillet. Saute onion and celery until tender. Add to other
ingredients and mix with hot water. Stuff fish. Bake at 350 degrees for 30 to 45 minutes.
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Dill Stuffing For Fish
3 c. soft bread crumbs
1/2 tsp. salt
Pepper
3 tbsp. minced onion
1/3 c. melted butter
1/4 c. chopped dill pickle
2 tbsp. parsley
Combine all ingredients. Toss lightly to blend. Stuffing for 4 pounds fish.
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Stuffing For Fish
1 c. parsley, chopped
3 cloves garlic, crushed
1/2 c. pine nuts or shredded almonds
3 tbsp. butter
Salt, pepper, and allspice to taste
Fry nuts in butter until lightly brown. Add parsley and spices and saute
for 1 minute. Stuff raw fish with mixture. Coat fish with oil and place
in baking pan. To prevent fish from drying wrap with foil, greased with oil.
Bake at 450 degrees in a preheated oven for 30-40 minutes or until tender.
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Black Pepper Biscuits
8 c. flour
3/4 tbsp. black pepper
1 c. Crisco
1/4 c. oil
1 tbsp. salt
1 tbsp. fennel seeds (opt.)
3 c. water (warm)
1/2 cake yeast
Mix flour, salt, pepper, Crisco and oil until crumbly. Add fennel, warm water
and yeast and knead well. Place in a bowl, cover and let rest for 1/2 hour.
Roll out and form into desired shape (ex. bagel shape, oblong braids, etc.).
Drop in boiling water 1 by 1. Remove when it comes to the top and place on
a towel. Set boil biscuits on greased cookie sheet and bake at 400 degrees
for 15 minutes. Lower heat to 350 degrees and bake for 45 to 50 minutes until
golden brown. Biscuits should be very hard.
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Ice Cream Roll-Up Cake
4 eggs, separated
3/4 c. sugar, divided
1/2 c. flour
1/3 c. cocoa
1/2 tsp. baking soda
1/4 tsp. salt
1/3 c. water
1 tsp. vanilla
1 tbsp. sugar
1 qt. ice cream, softened
Beat egg yolks for 3 minutes, add 1/2 cup sugar and beat 2 minutes more.
In a separate bowl, combine flour, cocoa, 1/4 cup sugar, baking soda, and
salt. Add the dry ingredients alternately with the water to the egg mixture.
Stir in vanilla. In another bowl, beat egg whites until soft peaks form;
add 1 tablespoon of sugar and beat until stiff. Fold mixture into the batter.
Cover the bottom and sides of a jelly roll pan with wax paper. Grease wax
paper completely with Crisco. Spread batter into pan and bake at 375 degrees
for 15 minutes or until top springs back when touched. Sprinkle powdered sugar
on a towel the size of the jelly roll pan. While the cake is still hot, turn
onto towel, peel off wax paper and roll gently with towel and cool. Unroll,
spread a layer of ice cream, then roll again. Wrap in heavy-duty foil and
freeze 3 hours.
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Chocolate Cake And Ice Cream Roll
1/2 c. sifted cake flour
1/2 tsp. baking powder
1/4 tsp. salt
2 sq. unsweetened chocolate
4 eggs, room temperature
3/4 c. sifted granulated sugar
1 tsp. vanilla
2 tbsp. granulated sugar
1/4 tsp. baking soda
3 tbsp. cold water
Sift flour, baking powder and salt together. Melt chocolate. Break the
4 eggs into large bowl; sift 3/4 sugar over them and beat at high speed
until thick and light. Fold flour mixture and vanilla, all at once into
egg mixture, then to the melted chocolate, add 2 tablespoons sugar, 1/4
teaspoon soda, 3 tablespoons water, stir until thick and light; quickly
fold into batter. Turn batter into paper lined greased jelly roll pan,
bake at 375 degrees for 15 to 20 minutes or until done; turn out onto a
tea towel dusted heavily with 10x sugar. Let stand 5 minutes, then roll up.
When cake is cold, unroll and spread evenly with 2 quarts of softened ice
cream over cake and reroll wrap in aluminum foil and freeze. This can be
made ahead to serve whenever needed.
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Ice Cream Cake Roll
4 eggs
1 tsp. vanilla
1/4 c. cocoa
3/4 c. sugar
3/4 c. flour
3/4 tsp. baking powder
Ice cream, your favorite flavor
10x sugar
Line flat cake pan with greased waxed paper. Combine first 6 ingredients
until well mixed. Spread onto waxed paper. Bake 15 minutes at 375 degrees.
Loosen cake from pan and dump on dish towel sprinkled with 10x sugar.
Remove waxed paper. Sprinkle cake with 10x sugar. Roll up cake and
towel together while cake is hot. Cool completely. Unroll and spread
softened ice cream on top of cake. Reroll cake and freeze.
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