No way can I wait till Yom Tov knowing I’ve got this dessert hanging around. It’s just that good. When warmed, spiced apples, vanilla ice cream, and a honey crunch get drizzled with a liqueur combination, an explosion of flavor that’s just out-of-this-world is created. Serves 8 pareve vanilla ice cream orange liqueur, for drizzling
I tried this great recipe with two different types of fish and two different flavors of stuffing. Unsurprisingly, the lemon-herb stuffing went better with the branzino and the matbucha-flavored stuffing was delicious with the salmon. But they’re interchangeable, and both are satisfying, tasty, and a nice change of pace from the more typical fish
I love cinnamon! I put it in my yogurt, granola, and babka. I even put a cinnamon stick in my coffee when I want that ahh! taste. This cake is light and fluffy, and it’s topped with cinnamony apples. There are lots of cinnamony crumbs on it as well because everyone knows that the best
This recipe is from der heim. It was originally given to Mrs. T. Wenger by Mrs. F. Hart. When my friend shared it with me, I decided to give it a try, and I was pleasantly surprised. The yeast added so much! This cake is light and fluffy and very flavorful. I now make it
Stuffed dates may be great for a kiddush finger food, but they’re equally great as an appetizer or side dish. Yields 12 dates 2 Tbsp olive oil, divided 1 shallot, finely diced 1 clove garlic, crushed 1/4 tsp salt C tsp coarsely ground black pepper 1/2 cup prepared chickpeas, finely chopped 1/4 cup seasoned breadcrumbs
When I perfected my newest Recipe in a Bottle flavor, Smoky Maple, I knew I must use it in a jerky recipe. After fine-tuning this recipe, I can humbly say that jerky can’t get any better. Yields 2 lb (910 g) jerky 2 lb (910 g) thinly sliced London broil Smoky Maple Marinade 1/2 cup
