This embroidered matzah cover includes the blessing over matzah that is part of the Passover seder. The multicolor design surrounds a symbol embroidered in green and pink, and the numbers “18” and “99” on either side may indicate the date. Donated by Mrs. Michael Fleischer.Read More →
From The Gefilte Manifesto by Jeffrey Yoskowitz & Liz Alpern (Link to Cookbook below) JEFFREY: I was only privy to homemade blintzes once in a blue moon when Grandma Ruth decided to make them. Hers were never too sweet, and they revealed their contents on the sides since sheRead More →
Submitted by Lynn Newman Matzo Balls 4 eggs, beaten 1/2 Cup water 1 or 2 Tablespoons of chicken fat 1 Cup of matzo meal 1 Teaspoon salt Dash pepper Stir together all of the ingredients in a bowl and refrigerate for 1 hour. Wet hands, bring water to a boil.Read More →
Submitted by Erica Bloch Kichel is made for every South African simcha – a flat, less-sweet kichel than the American version, used for putting chopped herring on, or just eaten plain. Apparently the word “kichel” is Yiddish for small biscuit. This recipe is adapted from Myrna Rosen’s book, “Cooking withRead More →
Submitted by Roberta Berry Another of Bubbie’s recipes given to my mom, Sadie. I make this for Rosh Hashanah. Enjoy! Mom’s Honey Cake Serves: many Cooking time: 1 hour Preheat oven to: 350° 2 glasses sugar (cups, I use less) 5 or 6 eggs, separated mix yolks and sugar BeatRead More →
Submitted by Susan Juster Viner Mocha Chip Sponge Cake My Family’s Favorite ¼ cup very strong coffee (3 heaping teaspoons of instant coffee dissolved into ¼ cup of boiling water and allowed to cool to room temperature. 9 eggs, separated (5 extra large and 4 jumbo) 1 ½ cups ofRead More →